Stained Glass Cookies or Bistcuits

I love these stained glass cookies. They are some how unique and just beauties. It is so fun to make them and yet they are suitable cookies for any occasion and  party time.

As you will see in the recipe, you can make just a piece of stained glass cookie or with using 3 pieces of cookies: 2 stained glass and one normal cookie, create a stuffed cookie with coloured sugar or smarties.

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Ingredients

  • 3 cups plain flour
  • 1 ¼ cups white sugar
  • 226g unsalted butter
  • 4 egg yolks
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1tbsp vanilla extract
  • Hard candies

How to make it?????

Preheat the oven to 176C degree. Line the baking tray with parchment papers. Crush the coloured and clear candies and set aside. Now, add flour, salt and baking powder into a bowl and mix together.

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In a mixing bowl, beat the butter with sugar. Then add vanilla extract and keep mixing. And finally add eggs and mix again. Next, add flour to the butter mixture and combine well until you have a soft dough.

Wrap the dough in a cling film and refrigerate it for half an hour.

After 30 minutes, place the dough on a floured surface and roll out the dough. Use large size of a round or star or .. shaped cutter to cut out dough. Then place them on the baking tray . Now use a smaller cutter and cut out the centre of each dough.

Place them in the oven and allow to bake for 6 minutes. Then remove hot cookies from the oven and sprinkle enough crushed candies to fill the centre hole or simply place a whole candy in the centre of the cookie.

Return them again in the oven and allow to bake for 4 minutes more until candies melted and cookies are golden. .

Remove cookies from the oven and allow to cool .

Now you can have just a stained glass cookie like these:

 

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Now sprinkle some of coloured sugar or smarties in the middle of one stained glass cookie. Squeeze some icing or melted chocolate around edges of the cookie and place second normal cookie without stained glass on top of it and gently press the cookie down. Now squeeze again some icing or melted chocolate and again place the third piece of stained glass on the second one. Gently press the cookie down and allow cookies stick to each other.

Keep doing same process  with rest of cookies  and yes now we have gorgeous stained glass cookies.

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ُStained glass cookies

 

Ingredients

  • 3 cups plain flour
  • 1 ¼ cups white sugar
  • 226g unsalted butter
  • 4 egg yolks
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1tbsp vanilla extract
  • Hard candies

How to make it?????

Preheat the oven to 176C degree. Line the baking tray with parchment papers. Crush the coloured and clear candies and set aside.

Now, add flour, salt and baking powder into a bowl and mix together.

In a mixing bowl, beat the butter with sugar. Then add vanilla extract and keep mixing. And finally add eggs and mix again. Next, add flour to the butter mixture and combine well until you have a soft dough. Wrap the dough in a cling film and refrigerate it for half an hour.

After 30 minutes, place the dough on a floured surface and roll out the dough. Use large size of a round or star or .. shaped cutter to cut out dough. Then place them on the baking tray . Now use a smaller cutter and cut out the centre of each dough.

Place them in the oven and allow to bake for 6 minutes. Then remove hot cookies from the oven and sprinkle enough crushed candies to fill the centre hole.

Return them again in the oven and allow to bake for 4 minutes more until candies melted and cookies are golden. Remove cookies from the oven and allow to cool .

Now sprinkle some of coloured sugar or smarties in the middle of one stained glass cookie. Squeeze some icing or melted chocolate around edges of the cookie and place second normal cookie without stained glass on top of it and gently press the cookie down. Now squeeze again some icing or melted chocolate and again place the third piece of stained glass on the second one. Keep doing with all cookies.

Marinated Olives (Zeytoon Parvardeh)

In Northern cities of Iran, having pickled garlic with 7-10 years old and marinated olives in their daily meals is a MUST.

 

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If you are an olive lover, so perhaps my following post can caught your attention.  I love this salad or pickle which is called ‘ Zytoon Parvardeh’ or marinated olives with walnuts, pomegranate molasses, garlic and spices such as ground angelica. A lovely combination of these ingredients create beautifully a delicious dish with a unique flavour.

Olive is called ‘ Zeytoon’ in Persian and Arabic languages. There are recipes for marinated olives and this is Persian style marinated olives.

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All my favourite things I mean, garlic, pomegranate, olive are in one package 🙂

marinated olives or zeytoon parvarddeh, is a tasty Persian dip/ salad or pickle from Gilan Province near Caspian Sea in North of Iran.

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Like other recipes, there are different versions of this salad/pickle. In some recipes use whole olives in other recipe use minced olives. I personally prefer to use not minced olives.

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Ingredients

  • 500g olives, remove stones
  • 1 cup walnuts, finely chopped
  • 3-4 garlic cloves, grated (You can add more garlic if you wish)
  • 1 cup pomegranate molasses
  • 1 tsp ground angelica (Golpar)
  • 2 tbsp virgin olive oil

How to make it?????

If pitted olives are very salted, it is better to rinse them under cool water. Then in a large bowl add pitted olives (as whole olives or roughly chopped), chopped walnuts, grated garlic, olive oil, pomegranate molasses and ground angelica ( give beautiful taste and fragrance to the salad).

Stir well and ready to serve main course like rice , or fish dishes and bread.

You may store zeytoon parvardeh in a jar with tight lid and keep in the fridge for several months.

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Marinated olives

Ingredients

  • 500g olives, remove stones
  • 1 cup walnuts, finely chopped
  • 3-4 garlic cloves, grated (You can add more garlic if you wish)
  • 1 cup pomegranate molasses
  • 1 tsp ground angelica (Golpar)
  • 2 tbsp virgin olive oil

How to make it?????

If pitted olives are very salted, it is better to rinse them under cool water. Then in a large bowl add pitted olives (as whole olives or roughly chopped), chopped walnuts, grated garlic, olive oil, pomegranate molasses and ground angelica ( give beautiful taste and fragrance to the salad). Stir well and ready to serve main course like rice , or fish dishes and bread.

You may store zeytoon parvardeh in a jar with tight lid and keep in the fridge for several months.

My Homemade Chicken Sausages

This is how I make my own homemade chicken sausage or what we say in Farsi : Sosis Morgh.  Chicken is called ‘ Morgh’ and sausage is ‘ Sosis’  in Farsi language.  It has fantastic flavour  and  made of minced chicken with aromatic spices and some vegetables and nut.

ّingredients

  • 500g chicken breast, skinless and boneless
  • 1 tbsp plain flour
  • 1 egg yolk
  • 2tbsp oil
  • 2-3 cloves of garlic
  • 1 large carrot, peeled, cooked and chopped
  • 2tbsp pistachio, deshell and roughly chopped
  • 4 mushrooms, finely chopped
  • 1tsp curry powder
  • 1tsp paprika powder
  • 1tsp mustard powder
  • 1tbs salt
  • ½ tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp ginger powder
  • 1tsp nutmeg powder
  • 1tsp oregano powder

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How to make it?????

cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too.

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Now, mince the chicken meat. Add spices, grated garlic, egg, oil and flour, mix it with hand until all ingredients are mixed well.

Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.

 

Place some of the meat mixture on the plastic bag. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.

Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking. Allow to cook for an hour.

Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. Next day, unwrap and cut it into slices and and serve it.

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Homemade Chicken Sausages

Ingredients

  • 500g chicken breast, skinless and boneless
  • 1 tbsp plain flour
  • 1 egg yolk
  • 2tbsp oil
  • 2-3 cloves of garlic
  • 1 large carrot, peeled, cooked and chopped
  • 2tbsp pistachio, deshell and roughly chopped
  • 4 mushrooms, finely chopped
  • 1tsp curry powder
  • 1tsp paprika powder
  • 1tsp mustard powder
  • 1tbs salt
  • ½ tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp ginger powder
  • 1tsp nutmeg powder
  • 1tsp oregano powder

How to make it?????

cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too.

Now, mince the chicken meat. Add spices, grated garlic, egg, oil and flour, mix it with hand until all ingredients are mixed well.

Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.

Place some of the meat mixture on the plastic bag. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.

Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking. Allow to cook for an hour.

Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. Next day, unwrap and cut it into slices and and serve it.

 

Christmas fruit cake

This is my Christmas fruit cake, a dark, super tasty and full of flavour.

Ingredients

  • 150g plain flour
  • 75g ground almond
  • 350g prunes and glacé cherries
  • 230g raisins
  • 35g candied orange peel
  • 175ml honey
  • 125ml spiced rum
  • 175g unsalted butter
  • 175g muscovado sugar
  • 1 orange juice and zest
  • 1 lemon zest
  • 3 eggs
  • 2tbsp cocoa powder
  • ½ tsp cinnamon
  • ½ tsp clove
  • ½ tsp nutmeg
  • ½ tsp baking powdered
  • ½ tsp baking soda

How to make it?????

Preheat the oven to 150C degree. Grease and line the cake tin with baking paper. Make the parchment paper larger than tin to protect the top of the cake from burning.

In a pot add dried fruits, spiced rum, butter, sugar, spices, lemon and orange zest, juice, honey, and coca powder.

Heat the mixture and bring it to a boil. Stirring the mixture and let to simmer for 10 minutes. Remove from the heat and allow to cool down.

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Mix flour, ground almond, baking powder and baking soda together. Crack the eggs In a bowl and whisk them. Now add beaten eggs and flour mixture to the fruit mixture. Mix well until all ingredients combined.

Next, pour the cake batter into the lined cake tin.With a wooden or silicon spatula press the batter down.

Place the tin into the oven and bake it for about 2 hours or until top of the cake is hard and firm. You can test the cake with a skewer. If it comes out clean, it means cake is ready. Yayyyyyyyyyyyyy

When the cake is done, allow to cool for an hour in the tin and then remove it from the tin and peel the paper off. Before wrapping the cake, you need to feed the cake.

Feeding the cake puts back the moisture you lost during the baking and build the flavour. So, You can use a syringe and inject the liquid to the cake or use a chopstick, make few holes on top of cake to help liquid flow to the cake. You can feed the cake with 2-3 tbsp alcohol every two weeks until Christmas. But if you do not drink alcohol, there are non-alcohol options for feeding the cake too.

You can use cold earl grey tea or spicy tea or orange juice. Therefore, add 3 tbsp orange juice on top of the cake 3 or 4 times over the next couple of weeks. Then, Wrap the cake well in the grease proof or parchment paper and store it in the dry and cold area.

For decoration of the cake, there are loads of ideas:

– sprinkle icing sugar and top the cake with glace cherries or chocolates

brush over the hole cake with apricot jam and decorate, dust with icing sugar

or roll out with marzipan.

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Christmas fruit cake

Ingredients

150g plain flour

75g ground almond

350g prunes and glacé cherries

230g raisins

35g candied orange peel

175ml honey

125ml spiced rum

175g unsalted butter

175g muscovad0 sugar

1 orange juice and zest

1 lemon zest

3 eggs

2tbsp cocoa powder

½ tsp cinnamon

½ tsp clove

½ tsp nutmeg

½ tsp baking powdered

½ tsp baking soda

How to make it?????

Preheat the oven to 150C degree. Grease and line the cake tin with baking paper. Make the parchment paper larger than tin to protect the top of the cake from burning.

In a pot add dried fruits, spiced rum, butter, sugar, spices, lemon and orange zest, juice, honey, and coca powder.

Heat the mixture and bring it to a boil. Stirring the mixture and let to simmer for 10 minutes. Remove from the heat and allow to cool down.

Mix flour, ground almond, baking powder and baking soda together. Crack the eggs In a bowl and whisk them. Now add beaten eggs and flour mixture to the fruit mixture. Mix well until all ingredients combined.

Next, pour the cake batter into the lined cake tin.

With a wooden or silicon spatula press the batter down.

Place the tin into the oven and bake it for about 2 hours or until top of the cake is hard and firm. You can test the cake with a skewer. If it comes out clean, it means cake is ready.

Yayyyyyyyyyyyyy

When the cake is done, allow to cool for an hour in the tin and then remove it from the tin and peel the paper off. Before wrapping the cake, you need to feed the cake.

Feeding the cake puts back the moisture you lost during the baking and build the flavour. So,

You can use a syringe and inject the liquid to the cake or use a chopstick, make few holes on top of cake to help liquid flow to the cake. You can feed the cake with 2-3 tbsp alcohol every two weeks until Christmas.

But if you do not drink alcohol, there are non-alcohol options for feeding the cake too.

You can use cold earl grey tea or spicy tea or orange juice. Therefore, add 3tbsp orange juice on top of the cake 3 or 4 times over the next couple of weeks. Then, Wrap the cake well in the greaseproof or parchment paper and store it in the dry and cold area.

For decoration of the cake, there are loads of ideas:

– sprinkle icing sugar and top the cake with glace cherries or chocolates

brush over the hole cake with apricot jam and decorate, dust with icing sugar

or roll out with marzipan.

Ash Doogh (Azerbaijani Dovga Soup)

Today I made Aash-e doogh (dovga aashi). Maybe you ask what is Aash? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup and exactly like soup made with variation of vegetables, or noodles,, stocks and spices. This dish is spelling: Ash, aash, aush, ashe. But soup is a thin and light liquid food, served warm and made by combining vegetables with stock, spices,…

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My aash today   is called Ash-e doogh  in Persian language and is called  Dovga Ashi or Ayran ashi in Azerbaijani . There are different recipes for this aash, and this is Ardebili version of Ash-e Doogh.

It is a super delicious, healthy nutritious and pleasantly refreshing and tangy yogurt soup that is called Dovgha aashi or yogurt based soup.

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You can have dovga ashi any time of the year : as a warm soup in the winter time or as a refreshing cold soup in hot summer time.

Yogurt Aash made from plain yogurt and water with, fresh and aromatic herbs such as coriander, parsley, dill, mint, chives directly from grocery  and tender cooked chickpeas or white beans. 

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You may have this meal as a starter or as a main course with hot fresh bread. Traditionally it is served in large bowls called ‘ kaaseh’ and in smaller bowls called ‘ peyyaleh’.

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This beautiful super tasty aash with fresh herbs is  popular in Iran, specially in NW of country in ancient city of Ardebil which is located in Azerbaijani part of Iran .

Ardebil is known for it’s trade in honey and carpet. Also, Twenty two sites in Iran are inscribed by the UNESCO on the list of the Worlds Heritage sites. One of them is located in Ardebil.

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Ingredients

  • 2 kg plain yogurt
  • 1 litre water
  • 1 egg
  • 1 ½ cups cooked chickpeas or white beans
  • 1 cup rice, washed
  • 150 g ground beef or lamb
  • 1 onion, grated
  • 2 bunches of coriander
  • 2 bunches of parsley
  • 2 bunches of dill
  • 2 bunches of chives or green part of spring onions
  • 2 tbsp plain flour
  • 3 cloves of garlic, grated
  • 1 tsp dried mint
  • Salt and black pepper to taste
  • Vegetable oil

 

 

How to make it?????

Herbs  would be chopped , washed and drained on a colander. Mix ground meat with grated onion, add some salt-pepper and make small meat balls and set aside.

Now, in a large pot add yogurt and whisk it until smooth. Then crack the egg in a bowl, beat it and add beaten egg, washed rice and flour to the yogurt and combine together.

Next add water into the pot and mix until you have a smooth yogurt based liquid ( if you like to have a thin soup, simply add more water ).

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In this step, place the pot on the high heat and with a wooden spoon or spatula constantly stir until bring it to a boil ( it will take about 10-15 minutes). Keep stirring  to prevent the liquid from curdling. Once started to boil, bubbles will appear on the surface.

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Now reduce the heat. Stir in chopped herbs, chickpeas and meat balls. Give a stir and allow to cook for 20 minutes until meat balls and rice cooked.

 

Then remove from the heat and add grated garlic, salt and dried mint, stir for 2-3 minutes and aash is ready. In some recipes, you may fry dried mint in a little oil and garnish the soup too.’
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Ash Doogh (Azerbaijani Dovga Soup)

Ingredients

2 kg plain yogurt

1 litre water

1 egg

1 ½ cups cooked chickpeas or white beans

1 cup rice, washed

150 g ground beef or lamb

1 onion, grated

2 bunches of coriander

2 bunches of parsley

2 bunches of dill

2 bunches of chives or green part of spring onions

2 tbsp plain flour

3 cloves of garlic, grated

1 tsp dried mint

Salt and black pepper to taste

Vegetable oil

How to make it?????

Herbs chopped , washed and drained on a colander. Mix ground meat with grated onion, add some salt-pepper and make small meat balls and set aside.

Now, in a large pot add yogurt and whisk it until smooth. Then crack the egg in a bowl, beat it and add beaten egg, washed rice and flour to the yogurt and combine together. Next add water into the pot and mix until you have a smooth yogurt based liquid ( if you like to have a thin soup, simply add more water ).

In this step, place the pot on the high heat and with a wooden spoon or spatula constantly stir until bring it to a boil ( it will take about 10-15 minutes). Keep stirring because to prevent the liquid from curdling.

Once it started to boil, reduce the heat. Stir in chopped herbs, chickpeas and meat balls. Give a stir and allow to cook for 20 minutes until meat balls and rice cooked, then remove from the heat and add grated garlic and dried mint.

In some recipes, you may fry dried mint in a little oil and garnish the soup too.’

 

 

Sugared Grapes

This is a fun recipe. Super easy and beautiful. Every one will enjoy it, especially children. So obviously star of this recipe is grape. You can choose red- dark purple, or green grapes. Basically it is coating the grapes with sugar. You can use regular granulated sugar or coloured flavoured sugar.

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All are beautiful. With granulated sugar you can make grapes like frosted grapes and with coloured sugar you make your grapes like precious gem stones.

They are so good in parties, or on the cakes or with turkey meals.

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Ingredients

  • Bunches of grapes: red, green grapes
  • Apple juice
  • Sugar (coloured or granulated sugar)

How to make it?????

Wash the grapes. So, You can garnish them as a bunch of grapes or just one by one.

Dip grapes in the apple juice. Then, put them in the sugar and coat them.

Do not put grapes in the refrigerator, simply keep them in room temperature and enjoy them.

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Sugared Grapes

 

Ingredients

Bunches of grapes: red, green grapes

Apple juice

Sugar (coloured or granulated sugar)

 

How to make it?????

Wash the grapes. So, You can garnish them as a bunch of grapes or just one by one.

Dip grapes in the apple juice. Then, put them in the sugar and coat them.

Do not put grapes in the refrigerator, simply keep them in room temperature and enjoy them.

Kutab (An Azerbaijani Stuffed Flat Bread Naan)

Qutab or Kutab is an Azerbaijani gorgeous and very thin flat bread (naan) which is typically filled with ground meat and onions or green herbs such as mixture of spinach, dill, coriander, … spices and cheese . So, Kutab comes with different fillings and you can change the filling because as I mentioned, you can use any fillings you choose. In North Khorasan Province and NW of Iran this kind of bread (naan) is popular too.

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In Indian and Afghanistan cuisines also you can find stuffed bread with different names such as paratha or bolani. Kutab or Qutab is mostly eaten for breakfast. For garnish the bread typically use sprinkle of Sumac or pomegranate seeds, that gives double taste to the bread.

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With my recipe you can make 10-12 kutab breads which are medium size but if you make  them in smaller size, you will have more breads.

The size of this kind of bread should be in the size of a medium size pan. For making dough I offer two different recipes one with egg and other one egg free. So it would be your choice 🙂 . And now   I am going to introduce kutab with 2 different fillings 🙂 . Seriously they are sooooooooo good and sometimes I wish I could share them with all you guys.
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Ingredients for dough

  • 500g plain flour
  • 350 ml cold water
  • 1 egg
  • ½ tsp salt

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Ingredients for egg free dough

  • 625g plain flour
  • 420ml cold water
  • 2 tbsp vegetable oil
  • 2 tsp salt

 

Ingredients for meat filling

  • 300g ground beef or lamb
  • 1 large onion, peeled and grated
  • ½ tsp turmeric
  • ¼ tsp cumin
  • Salt and black pepper to taste

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Ingredients for vegetables filling

  • 70g Spinach
  • 20g dill
  • 10g parsley
  • 10g coriander
  • 20g chives
  • 130g Feta cheese ( or goat cheese, or cheddar, Parmesan, mozzarella cheese)
  • ½ tsp dried mint
  • Salt and black pepper to taste
  • 2 tbps Olive oil

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How to make it?????

This is how to make egg free dough: In a bowl, add flour, salt and oil. Combine together and then add water. Mix until you have dough. If the dough is dry add some water and if the dough is sticky add some flour.Knead the dough for 3-4 minutes. Cover the dough and let it to rest for half an hour.

And this is how to prepare dough with egg: In a bowl mix water, egg and salt. Then, add flour to it and combine until dough is formed. Knead the dough for few minutes. Cover the dough and let to rest for 30 minutes.

Now, let’s prepare the fillings: In a bowl mix ground meat, grated onion with turmeric, cumin, salt and pepper. Combine well. Heat the oil in a pan and fry the meat until browned and set aside.

For herbs filling:Roughly chop herbs. Add crumbled cheese, virgin olive oil, to the herbs and season with salt and pepper and mix together.

Now fillings are ready. After 30 minutes, divide the dough into 10 or 12 balls. Use a rolling pin and on a floured surface, roll each dough until you have a thin circle.

Now Spread some of meat mixture or herb mixture On one half of a circle. Fold the other half of the circle over the filling and press edges with your fingers to seal it. Now cut the edges with a cutter to give a nicer shape.

Heat a dry pan over medium heat. Place prepared breads and cook each side for 3-4 minutes on each side until golden.

Remove from the pan and rub a piece of butter on the bread while is hot, and sprinkle some sumac on the meat stuffed bread and sprinkle pomegranate seeds on the herbs bread.

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Kutab (An Azerbaijani Stuffed Flat Bread Naan)

Ingredients for dough

500g plain flour

350 ml cold water

1 egg

½ tsp salt

Ingredients for egg free dough

625g plain flour

420ml cold water

2 tbsp vegetable oil

2 tsp salt

Ingredients for meat filling

300g ground beef or lamb

1 large onion, peeled and grated

½ tsp turmeric

¼ tsp cumin

Salt and black pepper to taste

Ingredients for vegetables filling

70g Spinach

20g dill

10g parsley

10g coriander

20g chives

130g Feta cheese ( or goat cheese, or cheddar, Parmesan or mozzarella cheese)

½ tsp dried mint

Salt and black pepper to taste

2 tbps Olive oil

How to make it?????

In a bowl, add flour, salt and oil. Combine together and then add water. Mix until you have dough. If the dough is dry add some water and if the dough is sticky add some flour.Knead the dough for 3-4 minutes. Cover the dough and let it to rest for half an hour. In a bowl mix water, egg and salt. Then, add flour to it and combine until dough is formed. Knead the dough for few minutes. Cover the dough and let to rest for 30 minutes.

Now, let’s prepare the fillings: In a bowl mix ground meat, grated onion with turmeric, cumin, salt and pepper. Combine well. Heat the oil in a pan and fry the meat until browned and set aside.

For herbs filling:Roughly chop herbs. Add crumbled cheese, virgin olive oil, to the herbs and season with salt and pepper and mix together.

Now fillings are ready. After 30 minutes, divide the dough into 10 or 12 balls. Use a rolling pin and on a floured surface, roll each dough until you have a thin circle. Now Spread some of meat mixture or herb mixture On one half of a circle. Fold the other half of the circle over the filling and press edges with your fingers to seal it. Now cut the edges with a cutter to give a nicer shape.

Heat a dry pan over medium heat. Place prepared breads and cook each side for 3-4 minutes on each side until golden. Remove from the pan and rub a piece of butter on the bread while is hot, and sprinkle some sumac on the meat stuffed bread and sprinkle pomegranate seeds on the herbs bread.

Persian Loobia Polo (Green Bean Rice With Minced Beef)

Today I am going to introduce Persian Green bean rice with minced beef. Green bean is called Loobia /lubia in Farsi language. Green bean rice or lubia polo is a popular and comfy rice dish and is one of my favourites too. It is a rice dish, which is layered with rice and mixture of a sauce made of green beans with beef or lamb meat aromatic spices and tomatoes. You may make this meal with either minced or diced meat.

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If you are a vegetarian, simply delete meat from the ingredients and add chopped carrots, still is a veryyyyy delicious vegetarian version of green bean rice or lubia polo.

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Ingredients

  • 3 cups rice, washed and soaked in salted water
  • 400g minced beef or lamb
  • 400g fresh green beans, washed and diced
  • 1 large onion, peeled and finely chopped
  • 3tbsp tomato paste
  • 2tbsp saffron water (optional)
  • 1tsp turmeric
  • ¼ tsp black pepper
  • 1tsp dried rose petals powder
  • 1tsp cinnamon powder
  • ½ cup hot water
  • Salt to taste
  • Olive oil

How to make it?????
In a pan, heat the oil and add chopped onion. Constantly stirring until soft. Then add minced beef, and dried spices: salt- pepper, cinnamon, dried rose petals powder, turmeric and tomato puree.

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Saute for 5 minutes until all ingredients blended and meat is fried. Once meat mixture is done, turn off the heat and set aside.

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Heat the oil in a pan and add chopped green beans. Fry for 6-7 minutes, then add meat mixture to the green beans and mix well together. Add ½ cup hot water to the mixture. cover and let it simmer until the water is absorbed.

Now we are going to prepare the rice: In a pot, bring 8 cups of water to a boil. Drain the salted water of the rice and pour the rice into the boiling water. Allow to cook for 10 minutes on medium heat. Then use a colander and drain the semi cooked rice.

Add some oil to the pot. Cover bottom of the pot with slices of potatoes as you see in the photo.

Add a layer of rice and top it with mixture of meat and green beans sauce. Repeat the process until you finish all ingredients. Sprinkle saffron water all over the rice.

Cover the pot with a lid and allow to cook the rice over the medium to low heat for 30 minutes. Once rice is cooked, serve it in a plate, and gently remove crispy potatoes from bottom of the pot and along with yogurt-cucumber mixture or salad Shirazi serve it. Noshe jan

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Persian Loobia Polo (Green Bean Rice With Minced Beef)

 

Ingredients

3 cups rice, washed and soaked in salted water

400g minced beef or lamb

400g fresh green beans, washed and diced

1 large onion, peeled and finely chopped

3tbsp tomato paste

2tbsp saffron water (optional)

1tsp turmeric

¼ tsp black pepper

1tsp dried rose petals powder

1tsp cinnamon powder

½ cup hot water

Salt to taste

Olive oil

How to make it:


In a pan, heat the oil and add chopped onion. Constantly stirring until soft. Then add minced beef, and dried spices: salt- pepper, cinnamon, dried rose petals powder, turmeric and tomato puree.  
Saute for 5 minutes until all ingredients blended and meat is fried. Once meat mixture is done, turn off the heat and set aside.

Heat the oil in a pan and add chopped green beans. Fry for 6-7 minutes, then add meat mixture to the green beans and mix well together. Add ½ cup hot water to the mixture. cover and let it simmer until the water is absorbed.

Now we are going to prepare the rice: In a pot, bring 8 cups of water to a boil. Drain the salted water of the rice and pour the rice into the boiling water. Allow to cook for 10 minutes on medium heat. Then use a colander and drain the semi cooked rice.

Add some oil to the pot. Cover bottom of the pot with slices of potatoes as you see in the photo.  Add a layer of rice and top it with mixture of meat and green beans sauce. Repeat the process until you finish all ingredients. Sprinkle saffron water all over the rice. Cover the pot with a lid and allow to cook the rice over the medium to low heat for 30 minutes. Once rice is cooked, serve it in a plate, and gently remove crispy potatoes from bottom of the pot and along with yogurt-cucumber mixture or salad Shirazi serve it. Noshe jan

Ruby Rice (Yaqoot Pilaf)

This is other Afghani rice dish which is called yaqoot pilaf or Ruby pilaf, due to it’s gorgeous colour that is taken from the cherries and is a reminder of Ruby gem stone. Yaqoot means Ruby the precious gem stone.

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This rice dish is similar to an Iranian dish which is made with sour cherries , and  in following photo you can see a photo of this rice :

Ingredients

  • 3 cups rice, soaked in salted water for 1-2 hours before cooking
  • 1 cup fresh or frozen sour cherries ( tart cherry, Morello cherry)
  • ½ cup white sugar ( if you wish your rice has a mild sweet taste)
  • ½ tbsp cardamom powder
  • ½ cup water
  • Olive oil

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How to make it?????

In a pot with cherries add sugar and cardamom. Pour ½ cup water on it and allow to cook for over low heat for 15 minutes.

Use a sieve and separate cooked cherries from the syrup. Bring the water in a pot. Drain the salted water of the rice. Add the rice into the pot with boiled water and cook it for 10 minutes. Remove from the heat. Use a colander and drain the rice.

Turn the rice back into the pot. Add cherries syrup to the rice and mix it well.

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Cover the pot with a lid. Allow to steam cook the rice for 20 minutes. Once rice is ready serve it with chicken or beef meat.

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Ruby Rice (Yaqoot Pilaf)

Ingredients

3 cups rice, soaked in salted water for 1-2 hours before cooking

1 cup fresh or frozen sour cherries ( tart cherry, Morello cherry)

½ cup white sugar ( if you wish your rice has a mild sweet taste)

½ tbsp cardamom powder

½ cup water

Olive oil

How to make it?????

In a pot with cherries add sugar and cardamom. Pour ½ cup water on it and allow to cook for over low heat for 15 minutes.

Use a sieve and separate cooked cherries from the syrup. Bring the water in a pot. Drain the salted water of the rice. Add the rice into the pot with boiled water and cook it for 10 minutes. Remove from the heat. Use a colander and drain the rice.

Turn the rice back into the pot. Add cherries syrup to the rice and mix it well.

Cover the pot with a lid. Allow to steam cook the rice for 20 minutes. Once rice is ready serve it with chicken or beef meat.

Green rice (Zamarod pilaf)

Green rice or herbed rice is popular in many countries. For example in Iran we make herbed rice with dill or other green rice which is mixture of fresh herbs including: coriander, parsley, dill, chives, fenugreek. In following photo you can see Persian herbed rice (Sabzi polow).

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Or there is a Mexican rice dish made with cilantro, and parsley. Among Indian rice dishes also are herbed rice meals.

My today recipe is Afghani green rice cooked in spinach and meat stock. In some versions of this rice dish there is a combination of spinach, dill and cilantro too. This gorgeous rice dish is called ‘ Zamarod pilaf’in native language.  ‘Zamarod’ means ‘Emerald’ the green precious gem stone. This rice dish is served in parties or wedding ceremonies.

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So, if you are or not Spinach lover, just give a try to this recipe and then you will just love it. Very tasty simple rice dish. The deep green colour of this rice comes from taking juice of blended spinach.

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Ingredients

  • 3 cups rice, soaked in salted water for 1-2 hours before cooking
  • 1 large bunch of fresh spinach, washed, drained and chopped
  • 1 large onion
  • 300g diced beef or lamb meat and broth, Cooked
  • 1 tsp cumin
  • Pinch of pepper
  • Salt to taste
  • Olive oil

 

How to make it?????

Wash the rice and soak in the salted water for 1-2 hours before cooking time.

In a pot with meat, add chopped onion, season with pepper. Pour water into the pot and cook it until tender. Keep some meat broth for mixing with spinach.

 

Heat the oil in a pan and sauté spinach for 2-3 minutes. Remove it from the heat. Add salt, cumin powder and meat broth to the fried spinach (for the extra flavour) and blend the spinach mixture well in blender. Use a sieve and strain it in order to separate juice from leaves. Now we have  spinach juice as a colouring agent for our rice.

 

Now for cooking rice, bring the water to a boil in a pot. Drain the salted water of rice and pour the rice into the boiled water. Allow to cook for 10 minutes. Remove from the heat. Use a colander and drain the rice.

 

Turn the rice back into the pot. Add spinach juice to the rice and mix it well. There is no necessity to use all of the spinach juice. Just add enough to give good green colour to the rice. Place the cooked meat among the rice. Cover the pot with a lid and allow to steam for 20 minutes.

 

Serve the rice with herbs or fresh vegetables .

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Green rice (Zamarod pilaf)

 

Ingredients

3 cups rice, soaked in salted water for 1-2 hours before cooking

1 large bunch of fresh spinach, washed, drained and chopped

1 large onion

300g diced beef or lamb meat and broth, Cooked

1 tsp cumin

Pinch of pepper

Salt to taste

Olive oil

 

How to make it?????

Wash the rice and soak in the salted water for 1-2 hours before cooking time.

In a pot with meat, add chopped onion, season with pepper. Pour water into the pot and cook it until tender. Keep some meat broth for mixing with spinach.

Heat the oil in a pan and sauté spinach for 2-3 minutes. Remove it from the heat. Add salt, cumin powder and meat broth to the fried spinach (for the extra flavour) and blend the spinach mixture well in blender. Use a sieve and strain it in order to separate juice from leaves. Now we have pure and filtered spinach juice as a colouring agent for our rice.

Now for cooking rice, bring the water to a boil in a pot. Drain the salted water of rice and pour the rice into the boiled water. Allow to cook for 10 minutes. Remove from the heat. Use a colander and drain the rice.

Turn the rice back into the pot. Add spinach juice to the rice and mix it well. There is no neccesity to use all of the spinach juice. Just add enough to give good green colour to the rice. Place the cooked meat among the rice. Cover the pot with a lid and allow to steam for 20 minutes. Serve the rice with herbs or fresh vegetables .