Mimosa Salad

Mimosa salad, is a traditional, scrumptious and satisfying layered Russian salad. Mimosa got it’s name from Mimosa Spring flower.

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This tasty salad is popular in Russia and has a wide variety of recipes. For instance, typically it is made with canned fish but in some other recipes there is cooked chicken instead. Or in some recipes there is mixture of Mayonnaise and cheese. In this salad all ingredients are grated finely and layered.

It’s really tasty salad especially with fresh dill leaves for garnishing, you will experience a piece of heaven in your plate.

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Ingredients

  • one canned tuna in oil, drained
  • 2 medium potatoes, boiled, peeled and grated
  • 2 medium carrots, boiled, peeled and grated
  • 1 small onion, peeled and finely chopped
  • 4 eggs, hard boiled, peeled, whites and yolks separated after boiling
  • Mayonnaise
  • Fresh dill leaves for garnish
  • Salt and pepper to taste

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How to make it??

Drain the fish and mash it with a fork. Prepare your serving plate or dish. In my serving plate I am using a Springform pan that will give a nice round shape to my salad but this is optional and you can just layering ingredients on a plate in any shape you wish.

Arrange grated potatoes evenly on the bottom of plate and press down with a spoon. Season with pinch of salt and pepper, then on top of potatoes, goes some Mayonnaise.

On top of potatoes, make fish layer then cover this layer with chopped onion and then spread Mayonnaise.

Then arrange grated carrots, season with salt and pepper and spread Mayonnaise. Now, cover top of carrots with egg whites, season with salt and pepper and , spread Mayonnaise.

For last layer, arrange  egg yolks, season with salt and pepper. Garnish with dill leaves or any other fresh green herbs to make it similar to Mimosa flower.

You can keep this salad in the fridge for few days. As i mentioned above, you can use chicken instead of canned fish, or cooked rice instead of potatoes.

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Mimosa Salad

Ingredients

  • one canned tuna in oil, drained
  • 2 medium potatoes, boiled, peeled and grated
  • 2 medium carrots, boiled, peeled and grated
  • 1 small onion, peeled and finely chopped
  • 4 eggs, hard boiled, peeled, whites and yolks separated after boiling
  • Mayonnaise
  • Fresh dill leaves for garnish
  • Salt and pepper to taste

 

How to make it??

Drain the fish and mash it with a fork. Prepare your serving plate or dish. In my serving plate I am using a Springform pan that will give a nice round shape to my salad but this is optional and you can just layering ingredients on a plate in any shape you wish. Arrange grated potatoes evenly on the bottom of plate and press down with a spoon. Season with pinch of salt and pepper, then on top of potatoes, goes some Mayonnaise.

On top of potatoes, make fish layer then cover this layer with chopped onion and then spread Mayonnaise. Then arrange grated carrots, season with salt and pepper and spread Mayonnaise. Now, cover top of carrots with egg whites, season with salt and pepper and , spread Mayonnaise. For last layer, arrange egg yolks, season with salt and pepper. Garnish with dill leaves. You can keep this salad in the fridge for few days.

How to Make Homemade Butter

Butter made from milk of sheep, goat, cow, buffalo,…In old times, butter was luxury and used only in special occasions and events. Butter used for frying, sautéing and baking. It’s colour varies from deep yellow to pale yellow.

Few days ago I prepared my own home made cheese and the result was FAN TAS TIC. Then I told myself lets make home made butter, why not?

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I know everyone can buy butter but making butter at home is amazing experience. You have no idea how much is easy. I mean it’s super super easy to make beautiful butter at home and however in ancient time making butter needed time and energy but nowadays with simple device you can do that. Ancient technique and method is still used in some of villages. They use a goat skin filled with milk and rock it until formation of butter.

what you need is cream and mixer. About mixer, I used my hand holder mixer, but you can use food processor or even egg beater but this last one will require lots of energy and time !!!

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It takes just about 15 minutes to make your own home made butter. You can keep your butter plane or add different flavours and make it sweet or savoury. For example one of my adding flavour is sumac, because Iranian use sumac and butter for kebab and rice and is perfectly ok.

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Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

 

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes).

Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids.

In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl. Pick the butter in your hand and squeeze out all butter milk.

Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs.

You can store this butter for 2 months in the fridge or freeze and store it for longer time.

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طرز تهیه کره خانگی

کره از شیر گوسفندبزگاو – بوفالو و … درست میشه. در گذشته کره یک فراورده ی لبنی لوکس و تشریفاتی بوده که فقط در موقعیت و مراسم خاص بکاربرده میشد.از کره برای سرخ کردن و تفت دادن در غذا و یا در شیرینی پزی استفاده میشه.

چند روز پیش طرز تهیه پنیر خانگی رو به اشتراک گذاشتم که نتیجه ی کار عالییییییییییی بود. بخودم گفتم کره خانگی هم درست کنم.

میدونم کره را راحت میشه از سوپرمارکت و بقالی خریداری کرد ولی درست کردن کره در منزل یک تجربه فوق‌العاده هست که بی نهایت آسونه. یعنی وقتی میگم آسونه واقعن سهل و راحته. هر چند در قدیم درست کردن کره نیاز به وقت و انرژی فراوانی داشته ولی امروزه با انواع وسایلی که هست خیلی کارآسون میشه. در زمانهای قدیم شیر رو داخل پوست بز می‌ریختند و آنقدر آن را تکان میدادند که کره شکل بگیره. هر چند حتی امروزه هم در بعضی از روستاها در همه جای دنیا این تکنیک قدیمی همچنان اجرا مییشه.

برای درست کردن کره چیزهایی که احتیاج دارید شامل خامه و غذا ساز هست. خامه ی باید یا خامه سنگین هوی کری یا دابل کریم  Double creamباشه . در آمریکا خامه دوبل با نام خامه سنگین است.

در مورد غذا ساز باید بگم میشه از انواع میکسربلندرغذا و غذا ساز استفاده کنید. البته میتونید حتی با تخم مرغ همزن و به صورت دستی هم این کارو آنجام بدید ولی این کار نیاز به وقت و انرژی خیلی زیادی داره.

در کل کره در عرض 15 دقیقه آماده میشه. کره درست شده رو می تونید به صورت ساده میل کنید و یا با انواع طعم هاسبزیها وادویه ها مزه دار کنید. مثلن ما ایرانیها از سماق برای چلو کباب استفاده می کنیم. من به یکی از کره‌ها سماق اضافه کردم که خیلی عالیه و به بقیه کره طعم های متفاوت دیگری اضافه کردم.

مواد لازم

هفت صدو بیست میلی لیتر خامه سنگین و یا خامه دوبل

یک پیمانه آب یخ سرد

غذا ساز

مواد لازم طعم دهنده

پوست پرتقال رنده شده با عسل

یک حبه سیر و پودر پاپریکا

سماق

تره یا پیازچه ریز خرد شده

چگونه تهیه کنیم؟؟

خامه را داخل غذا ساز ریخته و شروع به همزدن کنید تا خامه سفت و ضخیم شده و فرم بگیرد (این کار تقریبن 6-5 دقیقه طول خواهد کشید). حالا آب یخ سرد را روی خامه ریخته و همچنان همزدن خامه را ادامه دهید . ریختن آب یخ باعث میشودتا کره از باترمیلک یا دوغاب جدابشه.

وقتی آب یخ رو ریختید همچنان به همزدن ادامه بدهید تا کره زرد رنگ کاملن از باترمیلک ( دوغاب یا دوغ کره) جدا بشود.

حالا یک توری یا دستمال نخی تمیز را داخل یک‌کاسه گذاشته و کره را داخل توری ریخته تا دوغاب یا قسمت شیری از کره جدا گردد. سپس با دست تمام کره را برداشته و بادست فشار دهید تا دوغاب از کره جدا شود.

برای طعم دادن به کره می‌توانید از نمک استفاده کرده و کره را نمکی کنید. یا پوست رنده شده پرتقال و عسل را با کره مخلوط کنید که فوق‌العاده خوشمزه میشه و برای صبحانه عالی میشه ( فکر نکنید بدمزه میشه چون دقیقن مثل استفاده از مربای پرتقال و کره هست). یکی دیگر از کره‌ها را با سماق مخلوط کردم. کره ی بعدی را با سیر و پاپریکا و بالاخره با تره مخلوط کردم.

می تونید کره را به شکل گرد و توپی و یا مثل سوسیس شکل دهید . این کره تا دو ماه در یخچال سالم باقی خواهد ماند حتی می‌توانید در فریزر برای مدت طولانی‌تری نگه دارید و وقتی مثلن ماهی یا مرغ سرخ شده درست کردید از کره با طعم سیر و پاپریکا روی آن‌ها بزنید و یا از کره سماقی برای چلوکباب و یا کره پرتقالی برای صبحانه.

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How to make Homemade Butter

 

Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes). Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids. In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl.

Pick the butter in your hand and squeeze out all butter milk. Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs. You can store this butter for 2 months in the fridge or freeze and store it for longer time.

Potato stuffed bread (Naan shekampour)

One of the easiest and tastiest bread you ever had. Preparing the dough does not need any yeast , baking soda or baking powder. Very easy peasy. I stuffed my bread with potato and some vegetables but you can fill it with any kind of meat or herbs and vegetables. The most important point is to make a good dough and then you can go on with your favourite fillings.

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Traditionally this wonderful bread is baked on a brick or stone griddle but nowadays, if you want to bake it at home, you can use a pan, as I did.  Today, I made potato stuffed bread and seriously it is just delicious naan bread.

I have loads of bread ( naan) recipes such as: pan fried naan, keema naan, sheermal bread, kelane naan bread, pitta bread, naan Barbari, onion spiral bread, naan fateer, olive bread, spicy lentil flat bread, garlic bread, Indian chickpea flat bread, country bread, paratha bread, garlic-rosemary bread, stuffed rose shaped bread, bread sticks with green olives. You can find them here in my web page.

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Ingredients for dough

  • 3 cups  or 450 g all purpose flour
  • 200ml water
  • 2 tsp salt
  • 1 tsp vegetable oil

Ingredients for fillings

  • 400g potatoes, boiled, peeled and chopped
  • 2 medium onions, peeled and fined chopped
  • 3 fresh spring onions, finely chopped
  • 3 fresh coriander, finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chilli flakes
  • ½ tsp turmeric
  • 1 tsp paprika powder
  • Salt to taste
  • Olive oil

 

How to make it??

In a large bowl, add flour, salt and oil. Mix together. Then slowly add water. Combine well and knead the dough for few minutes. Cover the dough and keep it for 30 minutes to rest.

 

Meanwhile prepare ingredients for filling. Heat the oil in a skillet, and sauté chopped onion until soft. Then add chopped green herbs, and potatoes. Season with all spices. Mix everything well and fry for 2-3 minutes and set aside.

 

Once dough is ready, grease your hand with oil and knead the dough again for 1-2 minutes. Now divide it into small or big portions, it depends on you.

Take a portion of dough and with a rolling pin flat the dough on a floured surface. Top it with stuffing ingredients and then lift the dough from all sides ( as you see in the photos).

 

Gently flatten the dough ball with rolling pin. Heat a pan, spread a little bit of oil in the pan and place the dough on the pan.

 

Bake each side for 3 minutes then flip over and bake other side.

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نان شکم پرسیب زمینی

یکی از آسان‌ترین و خوشمزه ترین نان‌هایی هست که می تونید امتحان کنید. تهیه ی خمیر این نان نیازی به خمیر مایه – بیکینگ پودر و بیکینگ سودا نداره . داخل نان با سیب زمینی و چند سبزی دیگه پر شده ولی کلن میتونید هر چی خودتون دوست داشتید از انواع گوشت و سوسیس و کالباس یا سبزیجات و ادویه ها انتخاب کنید و داخل خمیر قرار بدید. نکته ی مهم درست کردن این خمیر خوب هست.

اگراز پخت نان خانگی در منزل لذت می برید می‌توانید دستور های مختلف انواع نان رو که من در کوکپد به اشتراک گذاشتم را هم امتحان کنید: نانهایی مانند : نان پیتانان سیب زمینی هندی – نان زیتون خانگینان با نخود آبگوشتینان عدسنان سیر دارنان زیتون و سبزیجاتنان سیرگره دارنان پیازیقیمه نان هندی – نان تست املتینان زیتون اسپانیایینان شکم پر با طرح گل رزنان شیرمالنان کلانه یا بولانینان هندی پاراتا نان فوق سریع نان بربرینان سنگکنان پیاز حلزونی – نان مافین آرد گندم …..

مواد لازم

سه پیمانه آرد

دویست میلی لیتر آب

دو ق چ نمک

یک ق چ روغن مایع

مواد لازم داخل نان

چهار صد گرم سیب زمینی آبپز شدهپوست گرفته و خرد شده

دو عدد پیاز متوسط پوست گرفته – و نگینی خرد شده

سه شاخه پیازچه ریز خرد شده

سه شاخه گشنیز ریز خرد شده

یک ق چ تخم گشنیز

یک ق چ پودر زیره

نصف ق چ فلفل

نصف ق چ زردچوبه

یک ق چ پودر پاپریکا – پاپریکا فلفل شیرین هست که رنگ و طعم خیلی خوبی به غذا میدهد

نمک به میزان لازم

روغن زیتون

طرز تهیه

داخل یک‌کاسه ی بزرگ آرد – نمک و روغن را با هم مخلوط کنید. آب را کم کم روی آرد ریخته و هم بزنید تا خمیر درست شود. خمیر را برای 3-2 دقیقه با دست ورز دهید. سپس روی خمیر را با یک دستمال پوشانده تا برای نیم ساعت استراحت کند.

در این میانمواد داخل نان را آماده کنید: روغن را در تابه گرم کرده و پیاز را کمی تفت دهید تا نرم شود. سپس سبزیجات خرد شده و سیب زمینی را روی پیاز ریخته و تمام ادویه ها را هم اضافه کنید . به آرامی مواد را با هم هم بزنید و برای دو سه دقیقه آن‌ها را سرخ کرده و کنار بگذارید تا خنک شود.

وقتی خمیر آماده شد دست خود را کمی با روغن چرب کنید و باز خمیر را یکی دو دقیقه ورز داده و بعد خمیر را به چانه های کوچک یا بزرگ تقسیم کنید ( سایز چانه ها بستگی به میل خودتان دارد). یکی از چانه ها را روی سطح آردی گذاشته و با وردنه آن را باز کنید. . مقداری از مواد سرخ شده را وسط خمیر گذاشته – خمیر را روی مواد میانی تا کرده ( مطابق تصاویر) و لبه ها را بهم بچسبانید. سپس با وردنه و خیلی به آرامی روی خمیر فشار دهید تا باز شود.. این عمل را برای باقی خمیرها هم انجام داده و همه را آماده کنید.

یک ق چ روغن داخل تابه گرم ریخته و خمیرآماده شده را در تابه قرار داده و بگذارید برای دو سه دقیقه زیر خمیر بپزد. سپس کمی روغن روی نان بزنید و آن را پشت و رو کنید تا سمت دیگر نان هم بپزد.

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Potato stuffed bread ( naan shekampour )

Ingredients for dough

  • 3 cups all purpose flour
  • 200ml water
  • 2 tsp salt
  • 1 tsp vegetable oil

Ingredients for fillings

  • 400g potatoes, boiled, peeled and chopped
  • 2 medium onions, peeled and fined chopped
  • 3 fresh spring onions, finely chopped
  • 3 fresh coriander, finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chilli flakes
  • ½ tsp turmeric
  • 1 tsp paprika powder
  • Salt to taste
  • Olive oil

How to make it??

In a large bowl, add flour, salt and oil. Mix together. Then slowly add water. Combine well and knead the dough for few minutes. Cover the dough and keep it for 30 minutes to rest.

Meanwhile prepare ingredients for filling. Heat the oil in a skillet, and sauté chopped onion until soft. Then add chopped green herbs, and potatoes. Season with all spices. Mix everything well and fry for 2-3 minutes and set aside. Once dough is ready, grease your hand with oil and knead the dough again for 1-2 minutes. Now divide it into small or big portions, it depends on you.

Take a portion of dough and with a rolling pin flat the dough on a floured surface. Top it with stuffing ingredients and then lift the dough from all sides ( as you see in the photos). Gently flatten the dough ball with rolling pin. Heat a pan, spread a little bit of oil in the pan and place the dough on the pan. Bake each side for 3 minutes then flip over and bake other side.

 

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Eggplant dish (Bademjan dish)

If you are eggplant( aubergine) lover, you know eggplant is delicious in a curry, or stew, on the barbecue , as a fried dish, as a salad or as a jam. This is a mouthwatering eggplant recipe which is a warm vegetable dish.

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If you are interested in eggplant , I have more recipes , such as: Persian eggplant jam, Persian eggplant stew with chicken, deep fried eggplant, eggplant onion with tomato sauce, Turkish grilled eggplant salad, Persian eggplant dip ( kashk-e bademjan) , eggplant rice which are available in my web page.

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Ingredients

  • 2 large eggplants, chopped
  • 1 yellow bell pepper, cut lengthwise
  • 2 medium carrots, chopped
  • 1 larger onion, peeled and chopped
  • 2 cloves of garlic, peeled and grated
  • Small bunch of cherry tomatoes
  • 1 tbsp tomato paste
  • ½ tsp turmeric
  • 1 tbsp fresh thyme leaves
  • Greek yogurt
  • Salt and pepper to taste
  • Olive oil

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How to make it??

Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.

Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels.

Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown.

I love fried aubergines. That’s why I could not resist and made a small bite of fried eggplant and ate it 🙂

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In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together.

Mix tomato paste with a cup of water and turmeric. Pour on the fried veggies, add tomatoes and thyme. Season with salt and pepper. Cook for 15 minutes . Turn off the heat and let to sit for 10 minutes to develop more flavor.

Serve the dish with a mixture of yogurt with grated garlic.

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Eggplant dish

 

Ingredients

  • 2 large eggplants, chopped
  • 1 yellow bell pepper, cut lengthwise
  • 2 medium carrots, chopped
  • 1 larger onion, peeled and chopped
  • 2 cloves of garlic, peeled and grated
  • Small bunch of cherry tomatoes
  • 1 tbsp tomato paste
  • ½ tsp turmeric
  • 1 tbsp fresh thyme leaves
  • Greek yogurt
  • Salt and pepper to taste
  • Olive oil

How to make it??

Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.

Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels. Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown. In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together.

Mix tomato paste with a cup of water and turmeric. Pour on the fried veggies, add tomatoes and thyme. Season with salt and pepper. Cook for 15 minutes . Turn off the heat and let to sit for 10 minutes to develop more flavor. Serve the dish with a mixture of yogurt with grated garlic.

Cabbage aash ( ash-e kalam Azari)

Azerbaijan is located in NW of Iran. People of this region have their own magnificent recipes. This is one of those.

It is called ‘Azari cabbage aash or kalam aashi in Azari language.  Maybe you ask what is aash ( aush) ?? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup which is served warm and hot and exactly like soup made with variation of vegetables, 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 water, stock, spices,…

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Ash or aush is popular food in Iranian, Turkish, Afghani, Azerbaijani and Caucasian cuisine.There are tens and tens of thick soup in Persian cuisine. Like Ash reshteh ( noodle soup), ash doogh,  ash anaar, ……

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Ingredients

  • 1 cup oatmeal
  • 1/2 cup cooked chickpeas
  • 1 cup cabbage leaves, finely chopped
  • 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
  • 4 tbsp fried onions
  • 1/2 tsp turmeric
  • 2 beef stock cubes
  • 3-4 tbsp Yogurt
  • 1 tsp dried mint (fry in oil for 1 minute)
  • Salt and pepper to taste
  • Olive oil

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How to make it??

Bring to  a boil water in a pot, add beef stock cubes and dissolve them.

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Then, add cooked chickpeas,Oatmeal, oil and spices.Allow to cook for 10 minutes.

 

Then, add chopped cabbage leaves, herbs and fried onions.

Stir occasionally. Allow aash cook for 20 minutes over low to medium heat. Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

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Cabbage aash (a soup from Iranian Azerbaijan)

Ingredients
  • 1 cup oatmeal
  • 1/2 cup cooked chickpeas
  • 1 cup cabbage leaves, finely chopped
  • 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
  • 4 tbsp fried onions
  • 1/2 tsp turmeric
  • 2 beef stock cubes
  • 3-4 tbsp Yogurt
  • 1 tsp dried mint (fry in oil for 1 minute)
  • Salt and pepper to taste
  • Olive oil

 

How to make it??
Bring to  a boil water in a pot, add beef stock cubes and dissolve them.Then, add cooked chickpeas,oatmeal, spices and oil.
Allow to cook for 10 minutes. Then add chopped cabbage leaves, herbs and fried onions. Stir occasionally. Let aash cook for 20 minutes over low to medium heat.Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

Flowering tea(blooming tea)

Sometime ago I bought flowering tea balls. It was for the first time I experienced this kind of gorgeous tea that blooms in the hot water. They are marvellous. You can call them blooming or flowering tea. Basically,  it is tied green tea leaves and flowers. It is combination of green tea leaves with edible flowers such as Jasmine, rose, lily,….

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When steeped in hot water, that usually takes few minutes, the flowering tea delicately opens and provide a stunning floral display.

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Flowering tea taste like floral green tea and are very beautiful to watch it.After drinking the blooming tea, you can use it as natural plant in your fish tank or use it for decoration of a jar with full of water. You can keep it for few weeks.

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Ingredients

  • Tea ball, I have used different kinds of tea balls such as: Berry, Jasmine  and  Marigold
  • Glass tea kettle
  • Boiling water

How to make it??

As you see in the photos,  blooming tea  look like tiny ball and is wrapped in aluminium foil, When you unwrap it,    it looks like what you see in my hand.

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Bring water to a boil. Hot water makes the tea ball expand. Drop one tea ball in the hot water and allow to steep the tea for 4-5 minutes.

When steeped in hot water the flowering tea delicately open  and provide gorgeous floral display.

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Flowering tea(blooming tea)

Ingredients

  • Tea ball, I have used different kinds of tea balls such as: Berry, Jasmine  and  Marigold
  • Glass tea kettle
  • Boiling water

How to make it??

As you see in the photos,  blooming tea  look like tiny ball and is wrapped in aluminium foil, When you unwrap it,    it looks like what you see in my hand.Bring water to a boil. Hot water makes the tea ball expand. Drop one tea ball in the hot water and allow to steep the tea for 4-5 minutes. When steeped in hot water the flowering tea delicately open  and provide gorgeous floral display.

Green tea milk

It’s a simple but delicious and creamy drink, a combination of Matcha or green tea with milk and chocolate. Green tea does have wonderful effects on the body with loads of wonderful benefits.

Ingredients

  • 30 g green tea
  • 50 ml water
  • 40 g sugar
  • 130 g white chocolate, chopped
  •  800 ml milk

 

How to make it??

In a bowl, add sugar, green tea and water. Mix together well. Add chopped chocolate and blend all together.

Place it in microwave for 30-40 seconds until melt the chocolate.

Then gradually stir the milk into the chocolate mixture and mix well. Now, strain the milk mixture to remove the residue green tea powder.

Store it in a suitable bottle in the fridge.

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Green tea milk

Ingredients

30g green tea

50ml water

40g sugar

130 g white chocolate, chopped

800 ml milk

How to make it??

In a bowl, add sugar, green tea and water. Mix together well. Add chopped chocolate and blend all together. Place it in microwave for 30-40 seconds until melt the chocolate.

Then gradually stir the milk into the chocolate mixture and mix well. Now, strain the milk mixture to remove the residue green tea powder.

Store it in a suitable bottle in the fridge.

Tasty chocolate milk

This chocolate milk is a rich and full of chocolate flavor. Everyone will love this tasty treat.

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Ingredients

  • 800ml milk
  • 50ml water
  • 130g dark chocolate, grated
  • 18g cocoa powder
  • 40 g white sugar

 

How to make it??

In a saucepan add water, cocoa powder and sugar .Place over a medium heat and bring it to a simmer.

Now, add chocolate and whisk in until chocolate is melted and all ingredients combined well.

Remove it from the heat into a bowl. Gradually pour the cold milk into the melted chocolate and mix it well.

Store it in the fridge and chill well before serving. This will last for a week in the fridge. You can serve it with ice cream or just enjoy it as a cold tasty drink.

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Tasty chocolate milk

Ingredients

  • 800ml milk
  • 50ml water
  • 130g dark chocolate, grated
  • 18g cocoa powder
  • 40 g white sugar

 

How to make it??

In a saucepan add water, cocoa powder and sugar .Place over a medium heat and bring it to a simmer . Now, add chocolate and whisk in until chocolate is melted and all ingredients combined well.

Remove it from the heat into a bowl. Gradually pour the cold milk into the melted chocolate and mix it well.

Store it in the fridge and chill well before serving. This will last for a week in the fridge. You can serve it with ice cream or just enjoy it as a cold tasty drink.

 

Persian Saffron (Zafaran) sharbat 

Saffron is one the most expensive and luxurious spices in the world but it’s taste, flavour and giving yellow- orange colouring to the foods is worth the price. Saffron has amazing flavour, some say it’s like honey, some say it’s floral but I say it’s just saffroni.

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Iran is one of the most important places for cultivation and export of saffron. Grades of Iranian saffron are strongest grade. Iran is responsible for %90 of global production.

Saffron or zafaran comes from Persian word ‘ Zarparan’ meaning flower with golden petal. Saffron is one of essential spices in Iranian baking and cooking. This lovely spice is used in dishes such as different stews or rice dishes. Saffron is known as king of spices. Other countries such as Spain and Keshmir are known for their saffron too.

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Ingredients

  • ¼ tsp saffron
  • ¼ cup water
  • 2 cups sugar
  • ¼ cup rose water
  • 1tbsp boiled water
  • ½ lemon juice

 

How to make it??

Using a pestle and mortar, add pinch of sugar or small piece of solid sugar and saffron threads. Mash it ( as you see in the photos).

In a small cup or bowl, first pour preheated water and then add mashed saffron. Seal the bowl with a lid and allow to steep for 15 minutes. Adding sugar to saffron will help release the best colour and also aromatic components.

Meanwhile, mix sugar, lemon juice and water in a pot and bring it to a boil until sugar dissolve. Add rose water and simmer for 5 minutes.

Then turn off the heat and add saffron water to the sugar syrup. Allow to cool.

You might serve your drink in a plane glass or you can rimming your glasses. For this purpose, mix lemon zest and sugar together. Moist rim of the glass with lemon juice and dip into the lemon zest.

For serving, add 2-3 tbsp of saffron syrup to a glass with a cup of cold water.

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Persian Saffron (Zafaran) sharbat

Ingredients

  • ¼ tsp saffron
  • ¼ cup water
  • 2 cups sugar
  • ¼ cup rose water
  • 1tbsp boiled water
  • ½ lemon juice

How to make it??

Using a pestle and mortar, add pinch of sugar or small piece of solid sugar and saffron threads. Mash it ( as you see in the photos).

In a small cup or bowl, first pour preheated water and then add mashed saffron. Seal the bowl with a lid and allow to steep for 15 minutes. Adding sugar to saffron will help release the best colour and also aromatic components.

Meanwhile, mix sugar, lemon juice and water in a pot and bring it to a boil until sugar dissolve. Add rose water and simmer for 5 minutes.

Then turn off the heat and add saffron water to the sugar syrup. Allow to cool.

You might serve your drink in a plane glass or you can rimming your glasses. For this purpose, mix lemon zest and sugar together. Moist rim of the glass with lemon juice and dip into the lemon zest. For serving, add 2-3 tbsp of saffron syrup to a glass with a cup of cold water.

Fennel sharbat with cardamom

Sharbat /sherbet is a popular and common sweet and non-alcohol drink in Iran, India, Turkey, Afghnestan and Arab countries. Sharbat is served cold and chilled . In the 12th century a Persian book describes different kinds of sharbats in Iran which made with fruits, flowers and seeds includes: lemon, pomegranate, cherry, mint, fennel seeds, saffron, rose, jasmine, rose water…..

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Also several syrups are listed in the 11th century book ‘Canon of Medicine’ by Persian polymath Avicenna also known Ibn Sina who was a physician, astronomer, writer and thinker. He has been described as the father of early modern medicine. .Sharbat serves during the heatwave and may be flavoured with honey, sugar and spices.

Fennel seeds are called ‘ Daneh Razianeh’ in Farsi.  Fennel is good for regulate blood pressure, digestion, help purify blood and …..

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Ingredients

  • ½ cup fennel seeds
  • ½ cup water to to soak spices
  • 1 cup water
  • 20 cardamom pods
  • 2 cups sugar
  • 1 lemon juice
  • Rose water

How to make it?

Soak the fennel seeds and cardamom pods in a bowl with ½ cup water in the fridge overnight. It will cause spices release their flavour. Once they are soaked, grind them with their soaking water and ½ cup  of water in a food processor.

Strain the water with help of a butter muslin cloth in a bowl and squeeze it..

Now add remaining ½ cup of water and sugar to the mixture and mix well. Pour it into a pot, bring to simmer on medium heat for 10 minutes until the syrup thickens and turn off the heat.

Sharbat is ready, allow to chill.

For serving time, in a glass with 1 cup water, add 2 tbsp of syrup, 1-2 ice cubes, ½ tsp rose water and drops of lemon juice. This sharbat is refreshing and very tasty during a Summer day.

This sharbat syrup can last for several months in the fridge. Nosh-e jaan

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Fennel sharbat with cardamom

Ingredients

  • ½ cup fennel seeds
  • ½ cup water to to soak spices
  • 1 cup water
  • 20 cardamom pods
  • 2 cups sugar
  • 1 lemon juice
  • Rose water

How to make it?

Soak the fennel seeds and cardamom pods in a bowl with ½ cup water in the fridge overnight. It will cause spices release their flavour. Once they are soaked, grind them with their soaking water and ½ cup water of water in a food processor. Strain the water with help of a butter muslin cloth in a bowl and squeeze it..

Now add remaining ½ cup of water and sugar to the mixture and mix well. Pour it into a pot, bring to simmer on medium heat for 10 minutes until the syrup thickens and turn off the heat. Sharbat is ready, allow to chill.

For serving time, in a glass with 1 cup water, add 2 tbsp of syrup, 1-2 ice cubes, ½ tsp rose water and drops of lemon juice.