Posted in Rice

Sumac rice with meatballs

Sumac is a beautiful colourful spice that is popular and widely used in Middle Eastern cuisine. Sumac meaning ‘ red’. Please do not confuse this sumac with poison sumac that cause skin rash. in different ways. It’s used in cooking by

Sumac has a reddish-purple colour and salty-lemony taste. it’s used in different ways such as, in cooking by adding to salad, rice, stew, topping kebab and soup. Sumac has medicinal use and dyeing vegetables and wools.There is beautiful mountainous area in East Azerbaijan in Iran, is called ‘ Arasbaaran’. Every year at the end of the Summer and beginning of the Autumn, during a ‘sumac harvest festival’ , Sumac fruits is collected and in a process dry sumac fruit and make sumac powder.

Ingredients

3 cups rice

400g ground beef/lamb

1 large onion, grated

1 large onion, thinly sliced

2 cloves of garlic, grated

3 tbsp saffron water

2 tbsp sumac powder

½ cup beetroot juice

salt- pepper to taste

Oil

How to make it

In a large bowl, with minced meat, add one of grated onions, grated garlic, season with salt and pepper. Mix together. Divide the mixture into small or medium size round balls. Cover the meatballs and refrigerate for 30 minutes.

Soak the rice in salted water(1tbsp salt) for 1 hour.

Heat the oil in a pan and fry sliced onion, set aside. Then add meat balls to the pan and fry them until cooked and golden brown.

Pour water in a pot, bring water to a boil, drain salted water of rice and add it to the boiled water, allow to cook for 10 minutes. Using a colander, drain the rice and keep it under cold tap water for few seconds.

Add sumac and beetroot water to the rice, gently combine.

Add oil to the pot, pour part of drained rice in the pot, add half of fried onion and cover the onions with remaining of rice. Cover the pot with a lid and allow to cook over low to medium heat for 25-30 minutes.

Serve this delicious rice with fried meatballs and fresh herbs and vegetables.

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سماق پلو با کوفته قل قلی

سماق یا سماک یکی از ادویه های خوشرنگ و زیبایی هست که در پخت و پز و آشپزی غذاهای خاورمیانه ای بسیار مورد استفاده هست.سماق با رنگ قشنگ و مزه ی ترش و نمکی به عنوان چاشنی در تهیه ی خورشسالادسوپبرنج و کباب استفاده میشه. سماق همچنین مصارف دارویی و رنگرزی نیز دارد.

در منطقه ی زیبا و کوهستانی ارسباران واقع در آذربایجان شرقی در ایرانهمه ساله در اواخر تابستان و اوایل پاییز طی جشن برداشت سماق – میوه ی سماق را برداشت کرده و پس از خشک کردن میوه ی سماق – آنرا آسیاب می کنند.

مواد لازم

سیصد گرم برنج

چهار صد گرم گوشت چرخ کرده

یک عدد پیاز درشت رنده شده

یک عدد پیاز درشت خلالی شده

دو حبه سیر رنده شده

سه ق غ آب زعفران

دو ق غ سماق

نصف پیمانه آب چغندر (لبو)

نمک و فلفل به میزان لازم

روغن

چگونه تهیه کنیم

در یک‌کاسه گوشت چرخ کرده را با یک پیاز و سیر های رنده شده – نمک و فلفل مخلوط کرده و خوب ورز می‌دهیم. سپس گوشت را در اندازه های دلخواه گرد می‌کنیم و برای نیم ساعت در یخجال قرار می‌دهیم.

پیاز خلالی را در تابه سرخ می‌کنیم تا کاملن طلایی شود. پیاز سرخ شده را کنار می گذاریم. کوفته ها را در همان تابه سرخ میکنیم تا کاملن مغز پخت شوند..

برنج را به مرحله ی آبکشی می رسانیم. سپس سماق و آب لبو را به برنج آبکش شده اضافه می‌کنیم و به آرامی با برنج مخلوط می‌کنیم تا برنج رنگ قنشگ لبویی بگیرد. داخل قابلمه مثل همیشه روغن و ته دیگ مورد علاقه را قرار می دهیم. یک لایه از برنج را داخل قابلمه ریخته و روی آن مقداری از پیاز سرخ شده را پخش می‌کنیم و بعد باقی برنج را روی پیاز ریخته و مجددن این مراحل رو تکرار می کنیم.

برنج را میگذاریم دم بکشداین پلو سماقی و خوشرنگ را با کوفته قل قلی ها سرو می کنیم

.

Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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