Rozina’s Persian Calzone Pizza

Calzone pizza is very easy to make it. Usually need pizza dough and sometimes tortilla bread. In this recipe I have made my version of Persian calzone pizza. It was so good and everyone enjoyed it. I hope you also like this recipe and try it.

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Calzone pizza

ingredients

200 g minced beef

80 g shredded orange cheddar cheese

2 slices of tortilla bread

1 large onion, peeled and thinly sliced

1tbsp tomato paste

2 tbsp black olives, pitted

1tsp Persian saffron water

½ tsp turmeric

sea salt and chilli powder to taste

oil

 

 

Method

Heat the oil in a saucepan and fry onion until soft. Then add minced beef, tomato paste, and season with salt, turmeric and chilli. Gently stir all ingredients and allow to fry until meat is brown. Transfer from the heat and stir in saffron water.

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Pour some oil in a pan, place one of tortilla bread in the pan, spread half of shredded cheddar cheese top of bread and place black olives and meat mixture. Then at the end add remains of shredded cheese and cover it with second tortilla bread.

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Now, fry the calzone in the pan, and after 2 minutes flip over and fry other side of bread.Once both sides fried, transfer it to a plate and cut it into slices and serve it with salad and fried potatoes.

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Chocolate Flowers

These gorgeous flowers made of melted white chocolate. It is lots of fun and great moment while you prepare these flowers. It gives you great feeling when you create such beautiful flowers. First of all it is super easy to make it, secondly, you do not need lots of tools and actually only tool would be plastic spoons in different sizes. You are not allowed to use metal spoon 🙂 because it would not work and will ruin your effort, so just use plastic spoons. Last thing is that because chocolate is very sensitive to temperature, using water based food colouring will change your melted chocolate into a piece of hard chocolate. But candy melts are great for adding to melted chocolate, and they come in many different colours.

 

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Chocolate flowers

Ingredients

White chocolate

candy melt

plastic spones ( table and tea spoones)

Edible sprinkles

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Method

Melt the white chocolate and candy melts separately. Then add candy melts to melted white chocolate .

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Dip back of the spoon in melted chocolate, tap the spoon in order to cover back of it and clean the edges with your finger. Follow the procedure for all spoons with different sizes.

Put them in the fridge for 10 minutes until dry. Then, do second coat with melted chocolate. Put them back in the fridge and let them dry. Now, easily remove chocolate petals from the spoons. Trim the edges with a cutter (as you see in the photo).

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Now, place a piece of parchment paper at the bottom of a plate. Put a little of melted chocolate in the centre of paper and attach first large petal, Keep your finger on petal for a second, instantly it will dry and stick. Repeat with 3 other large petals ( I have made flower with 4 petals but you can make with 6 ).

Then pour some melted chocolate in the centre of large petals and repeat procedure with smaller petals. At the end, decorate your flowers with edible sprinkles and enjoy your gorgeous chocolate flowers.

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Pan Fried Minced Kebab

Kebab is Persian favourite. They are cooked on a grill, on a skewer over a fire or  in a frying pan and all of them  are delicious. Here is very easy peasy way to prepare your lovely pan fried kebab.

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Ingredients

  • 200 g minced beef or lamb
  • 2 large tomatoes, grated
  • 1 onion, finely grated
  • 1 small bell pepper, finely chopped
  • 1 tsp sumac powder
  • Salt and pepper to taste
  • Olive oil

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How to make it?????

It’s very easy and quick to make this lovely minced kebab. In a bowl with grated onions, add minced meat, grated tomatoes, chopped bell pepper and seasoning with salt and pepper.

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When all ingredients thoroughly combined heat oil in a frying pan, and place meat mixture in the pan and fry until brown.

 

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Now it’s time for sumac. Drop some olive oil on a roll bread and sprinkle sumac powder on it. Now spread fried kebab on the bread and garnish with fresh mint and slices of radish and onion.

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Pumpkin-Prune Stew with Lamb

This dish is combination of meat with fruits and spices such as Persian saffron that is king of spices, cumin, cinnamon, turmeric and chilli flakes. It is just a festival of flavour and aroma with beautiful colours.

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Pumpkin-Prune stew with lamb

Ingredients

  • 200g lamb shanks, diced and cooked in advance
  • 1 onion, diced
  • Handful prunes
  • 1 tsp cumin powder
  • ½ tsp cinnamon powder
  • ½ tsp turmeric
  • 1 tbsp tomato paste
  • 1 small pumpkin, peeled, deseeded, cooked and cut into small cubes
  • 1/3 tbsp Persian Saffron (about 20 saffron threads)
  • 1 tbsp lemon juice
  • Sea salt and chilli flakes to taste
  • oil

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Method

Heat the oil in a saucepan over a medium heat, add diced onion and saute them until soft. Then add cooked meat and stir in the sautéed onion. Let meat fry until becomes brown.

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Transfer fried ingredients from the pan to a pot. Pour in enough water. Add the spices, tomato paste, Persian saffron and lemon juice to the pan. Stir well. Bring it to a boil, add diced pumpkin and prunes, reduce the temperature to medium and simmer for 30 minutes.

Stirring time to time. Check the seasoning and add more if needed. Serve this beautiful rice with Persian smoked rice or flat bread.

 

PS: thank you very much for reading my this recipe, I hope you liked it and if you like, leave a comment and let me know what do you think about it. Do not forget to follow my page.

 

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Spicy Bread Potato Rolls

These bread potatoes are amazing. Taste is wonderful, shape of them is beautiful and Pretty quick and easy to prepare.

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Ingredients
3 boiled and peeled potatoes
3-4 slices of bread
Handful fresh parsley leaves, finely chopped
1 medium onion, finely diced
1 Tsp turmeric
½ Tsp cumin
Salt and chilli flakes
Oil

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Preparation
Mash the cooked potatoes and set aside. Heat the oil in a pan, add diced onion and fry on medium flame until onion is soft. Then, add all the spices and fry few seconds and set aside. Now, add mashed potatoes and chopped parsley to the onion and combine all together.
Cut the crusts from the breads. Take one bread and dip into the water and take it out quickly. Gently squeeze the water between two palms of your hands.
Put 1tbsp of potato mixture in the centre of a bread and roll it to seal the bread. Heat the oil in a pot or pan. Put rolls in the hot oil and fry until golden brown.
Serve these beautiful bread potato rolls with salsa and salad.

 

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Pickled Vegetables

Torshi/pickle is Mixed vegetables/fruits preserved in vinegar and salt. Torshi Literally means ‘sour’. Torshi is very popular in Iran, Republic Azerbaijan, Turkey and Arabic countries. Specially in Iran you can find wide variety of pickles.
Nowadays, usually house wives like old days during the Autumn go to grocery and buy all fresh herbs and vegetables , bring home, clean and wash. Then start to make their torshi ( pickle) and keep it for winter time. Because we use to have pickles with our dishes in Winter and salad in Summer time 🙂
Torshi is served with meaty dishes or rice.. Combination of fresh vegetables with aromatic spices would be good appetizing side dish with wonderful flavour.
The most important point in making torshi is to make sure all the ingredients have the best quality.

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Ingredients
Small cucumber
Bell peppers
Small size onions
Cherry tomatoes
Garlic
Cauliflower
White cabbage
Red chili
Beetroot (for giving beautiful red-pink colour)
Coriander
Parsley
Dill
Chili powder
Coriander powder

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Method
Water and salt proportion would be : each 1 cup of water needs ¾ Tbsp. salt.
In a large jar, arrange vegetables as you wish.
Once it is done, mix water, salt and spices as much as you need and pour over the vegetables to cover the jar completely. Then, tightly seal the jar with a lid. And let in a cool corner of the kitchen for 10 days.
After 10 days, pickled vegetables are ready.

 

PS: If you like this recipe, do not forget to leave a comment and like it.

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Chicken noodle soup

This  is a rich, hearty and spicy chicken soup that would make your cold winter evening very warm 🙂

 

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Ingredients

2 skinless and boneless chicken breast or thighs

1 sheet of egg noodles

1 small red bell pepper

Small piece of fresh ginger root, chopped lengthwise

2 garlic cloves, finely chopped

1 bunch scallions, sliced green part and white part separately

1 cup coconut milk powder

1 tbsp light soy sauce

50g green peas

3 cups water

Salt and pepper to taste

Oil

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Method

Heat the oil in a saucepan, add diced chicken to the pan and fry for 5 minutes and stirring until golden. Add ginger, garlic, bell pepper and white part of spring onions to the chicken and fry for 2-3 minutes.

Stir in water, coconut milk powder, soy sauce, noodles in a pot and season with salt -pepper, bring it to a boil. Then add fried ingredients, green peas and green part of spring onions and cook for 10 minutes. Stirring occasionally.

 

PS: If you like this recipe, do not forget to like it and let me know what is your idea about it and subscribe to my page to receive more recipes 🙂 🙂

 

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سوپ مرغ با رشته فرنگی

این سوپ خیلی لذیذ – تند ( ولی نه اونقدر که اشکتون دربیاد) و دلچسبه و جون میده برای یک غروب سرد زمستونی 🙂

مواد لازم

یک دسته رشته فرنگی

دو تکه ران یا سینه ی مرغ خرد شده بدون پوست و استخوان باشه

یک عدد فلفل دلمه کوچک قرمز رنگ

یک تکه ی کوچک زنجبیل تازه ی که به صورت طولی خرد شده

دو حبه سیر خرد شده

یک دسته پیازچه که قسمت سفید و سبز رنگش جداگانه خرد شده باشن

یک پیمانه پودر نارگیل

یک ق غ سس سویا

پنجاه گرم نخود سبز

سه پیمانه آب

نمک و فلفل به میزان لازم

روغن

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طرز پخت

روغن رو در تابه گرم می‌کنیم و گوشت مرغ رو برای 5 دقیقه سرخ می‌کنیم تا طلایی رنگ بشه و در ضمن سرخ کردن هم میزنیم تا نسوزه. وقتی گوشت مرغ سرخ شد – زنجبیلسیر – فلفل دلمه و قسمت سفید رنگ پیازچه رو به مرغ اضافه می‌کنیم و برای دو سه دقیقه همه ی مواد رو با هم تفت می دیم.

در یک قابلمه آب می‌ریزیم وپودر نارگیلسویا سس و رشته فرنگی و نمک و فلفل اضافه می کنیم. می‌گذاریم آب بجوش بیاد . وقتی شروع به جوشیدن کرد موادسرخ شده ی بالا – نخود سبز و قسمت سبز پیازچه رو هم به مواد داخل قابلمه اضافه می‌کنیم و می‌گذاریم برای 10 دقیقه و روی شعله ی کم بپزه.

گاه گاهی هم سوپ رو هم می زنیم. همین سوپ حاضره خیلی سریع پخته میشه و واقعن لذیذه .

نوش جان

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Persian Pomegranate Stew with Chicken and Walnut ( Khoresht-e Fesenjan)

This sensational dish, is one of the  traditional Persian stew or khoresh. Fesenjaan was a ceremonial dish in ancient Iran in the era of the Sassanian empire (224-651 AD) as  new year meal.
It is basically made with duck, chicken, turkey,beef or lamb meat. Sometimes made with meatballs as well. In some areas, It has sweet taste and in other areas has sweet-sour taste. Fesenjan is a luxurious, and expensive dish and is served with rice ( polo/pilaf).Fesenjan usually comes to Persian table in especial events/occasions and in cold weather that is actually pomegranate season.

Fesenjan or Fesenjoon is a dish with walnut and pomegranate molasses. You can purchase  pomegranate molasses from your local shops or Middle East markets. This molasses is great as a salad topping as well.Fesenjan originally came from North of Iran (Gilan province) near Caspian Sea but is one of favourits in all over the Iran.

Due to the cooking method, it may have sweet or sour taste. For instance in Gilan and Northern part of Iran, Fesenjan made with duck/chicken or turkey and has sour taste but in other cities it has sweet taste rather than sour and made with diced lamb/beef or tiny meat balls.
Due to warming nature of this dish, it is popular in the Fall/Winter seasons.

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Ingredients
2 large chicken breasts, skinless and boneless
3 medium onions, peeled and chopped finely
200 g ground walnut
2 cups of pomegranate molasses
3 tbs sugar ( this amount is adjustable: base on your prefer can be more or less)
1 tsp cinnamon
1 tsp turmeric
pinch of chilli pepper
1 tbs saffron water
Olive oil

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Preparation
In a dry pan, over a low heat roast ground walnut and stir it frequently and don’t leave it , because if it burns, taste will change. roast it for about 8-10 minutes until it is golden. Then, dissolve 2 chicken stock cubes in 3 cups of water, pour it over the walnuts. Cover the pot with a lid and let it to cook on low heat for 5 minutes more.
Heat the oil in a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Saute it until soft. Add chicken pieces to onions with some turmeric, that will take away meat smell. Once chicken meat is soft, add walnut sauce, pomegranate molasses, pinch of chilli powder and sugar. Stir it. Allow to cook over a low heat until desired thickness is reached. This dish has sour/sweet taste but yet it’s adjustable and if you prefer more sweet or sour taste, you can adjust seasons. Serve Fesenjan with polow and garnish it with pretty pomegranate seeds.

 

PS: If you like this recipe, like it and leave a comment and let me know what do you think about it. Thank youuu 🙂

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Fesenjan

Ingredients
2 skinless, boneless chicken breasts
3 medium onions, peeled and chopped finely
200 g ground walnut
2 cups of pomegranate molasses
3 tbs sugar ( this amount is adjustable: base on your prefer can be more or less)
1 tsp cinnamon
1 tsp turmeric
1 tbs saffron water
Olive oil
Preparation
In a dry pan, over a low heat roast ground walnut and stir it frequently and don’t leave it , because if it burns, taste will change. roast it for about 8-10 minutes until it is golden. Then, add 2 cups of water or 2 chicken stock cubes. Cover the pot with lid and let it to cook on low heat for 5 minutes more.
Heat a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Cook it until soft. Add chicken pieces to onions with some turmeric, that will take away meat smell. Once chicken meat is soft, add walnut sauce, pomegranate molasses, spices and sugar. Stir it. Allow to cook over a low heat for about 30 minutes or until desired thickness is reached. This dish has sour/sweet taste but yet if you prefer more sweet or sour taste, you can adjust seasons. Serve Fesenjan with polow and garnish it with pretty pomegranate seeds.

Pasta Vermicelli Nest with Mashed Potatoes

This lovely dish is super delicious, easy to make with beautiful shape.

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Ingredients
2 large potatoes
3 vermicelli pasta nests
1 medium onion, finely diced
3 Tbsp plain flour
1 Tbsp ground mint
½ Tsp turmeric
Salt- chilli powder to taste
Vegetable oil

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Preparation
Place the potatoes in a pot, add ½ Tsp salt and enough cold water to cover the tops of the potatoes. Cook until tender. Drain and remove skin.
Fry diced onion until golden. Set aside.
In a bowl, using a masher and mash the potatoes. Add fried onion and all above mentioned spices to the mashed potatoes. Combine well together.
Add ½ cup cold water to the flour and make a batter. And also, break vermicelli pasta into small pieces.
Now, take small portion of mashed potato, dip inside the flour batter, then roll in the vermicelli pasta and make a small hole in the centre of potato ball.
Gently place each potato nest into the fry oil and dip fry in a pot until vermicelli pasta is golden.
Serve them in a platter and put some cheese balls.
Bon appetite

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Mashed potato wrap

My mother used to make mashed potato wrap as snack for us. It was simple and tasty, a combination of spices with fried onion and mashed potato.

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Ingredients

  • 300 g potatoes
  • 1 medium onion
  • Salt and pepper to taste
  • ½ tsp cumin
  • 1/2 tsp turmeric
  • Slices of   Persian Lavash bread (naan) or tortilla bread
  •  Vegetable oil

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How to make it
Cook and mash potatoes. Fry chopped onion. In a bowl with mashed potatoes add fried onion, and all spices. Mix together well.
Spread mashed potato mixture on the surface of torttila bread. Roll it up. Cut it into 3 small pieces.
It’s done. Take a chance and try this simple recipe, you would surprise.

PS: I hope you like this recipe. Please leave a comment and  let me know what is your idea about it. By the way you can find me on : facebook, cookpad.com/uk, cookpad.com/ir,  youtube and pinterest under this name: Rozina’s Persian Kitchen, also in Instagram: rozina dinaa 5. If you enjoy my recipes please subscribe on here to get more Persian/Azerbaijani hearty recipes. Thank you so very much 🙂

 

سیب زمینی کوبیده ی لقمه ای
وقتی که بچه بودیم مادرم این لقمه های سیب زمینی رو برای عصرانه ی ما درست می کرد. خیلی ساده هست ولی ترکیب پیاز سرخ شده با سیب زمینی کوبیده و ادویه ها ی استفاده شده واقعن خوشمزه اش میکنه.

مواد لازم

سیصد گرم سیب زمینی

یک عدد پیاز متوسط

نصف ق چ زیره

نصف ق چ زردچوبه

نمک و فلفل به میزان لازم

نان لواش

روغن مایع

طرز تهیه
سیب زمینی ها را آبپز کنید و بکوبید. پیاز رو ریز خرد کرده و سرخ کنید. در یک کاسه سیب زمینی کوبیده را با پیاز سرخ شده و ادویه ها مخلوط کنید و روی نان لواش پهن کنید. نان رو لوله کرده و به چند قسمت کوچک برش بدهید.
به همین آسونی و به همین خوشمزه گی

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