Turmeric Rice with Chicken کته زردچوبه با مرغ

Today I made rice with turmeric, fresh ginger and lemon juice. Turmeric is called Zard chobeh زردچوبه in Farsi language and Sari kuuk in Azerbaijani. You have no idea how much this dish was tasty.

 

Turmeric is one of most popular spices in Persian cuisine. Turmeric with it’s earthy flavour and beautiful yellow colour, give a gorgeous colour and taste to the dish.

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It has benefits for you due to lots of goods. Turmeric is a good source of vitamins. It increases antioxidant capacity of the body, and anti inflammatory. it has benefits against depression, and …..

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Ingredients

  • 4-5 chicken breast/thighs
  • 2 cups rice, washed
  • 1 medium onion, peeled and finely chopped
  • 1-2 cloves of garlic, grated
  • 2tsp ginger, grated
  • 2tsp turmeric
  • 2 vegetable stock cubes, dissolved in 1 ½ cup warm water
  • 1 lemon juice
  • Olive oil
  • Salt and pepper to taste

How to make it?????

Season pieces of chicken with salt and pepper. Heat the oil in a saucepan and fry both sides of chickens until lovely golden brown.

Remove chickens from the pan. Add chopped onion and garlic to the same pan and saute until soft.

In next stage, add washed rice, grated fresh ginger, turmeric, lemon juice and dissolved vegetable stock cubes and 1 – ½ cup water to the onion and gently mix all ingredients.

Now place fried chicken top of the rice mixture. Cover the pan with a lid and simmer 25-30 minutes.

کته  زردچوبه با مرغ

امروز یک کته مرغ درست کردم که از رنگ و طعمش واقعن آدم لذت میبره. میدونید چرا برای اینکه به این کته زنجبیل تازه – زردچوبه و آبلیمو ترش زدم. حتمن بین شما بعضیا میگن اه آبلیمو تو کته !! یا زنجبیل تو کته !!! چطوری خوشمزه میشه؟؟؟؟؟ ولی مخلوط برنج با آبلیمو – زنجبیل و زردچوبه طعم یک برنج فوق‌العاده خوشمزه و تازه‌ای رو به سفره یا میز غذای شما میاره.

خود زردچوبه فواید زیادی برای تندرستی داره. من تازه گی ها در یک کافه دیدم چای زردچوبه ارائه میکنن که عالی بود.

زردچوبه که در انگلیسی ترمریک  و در زبان آذری ساری کوک گفته میشه از ادویه های متدوال در آشپزی ایرانی هست و هندیها برای هزاران سال از زردچوبه در غذاهای هندی استفاده کردن. زردچوبه رنگ زرد زیبایی به غذا میده. حاوی ویتامین های ث – ای – کهست . منبع خوب انتی اکسیدان( سم زدا) – ضد سرطان و ضد التهاب هست و ……

مواد لازم

چهار – پنج تکه گوشت رانسینه مرغ

دو پیمانه برنج شسته شده

یک عدد پیاز متوسط نگینی خرد شده

یکی دو حبه سیر رنده شده

یک ق مرباخوری زنجبیل تازه رنده شده ( اگر دوست داشتید کمی بیشتر هم می‌توانید بزنید)

یک ق مرباخوری زردچوبه

دو حبه عصاره سبزیجات حل شده در یک و یک دوم پیمانه آبگرم

آب یک عدد لیمو ترش

روغن زیتون یا هر روغن مایع

نمک و فلفل به میزان نیاز

طرز تهیه

پشت و روی گوشت مرغ را نمک و فلفل بزنید. داخل تابه کمی روغن را گرم کرده و هر دو طرف گوشت را خوب سرخ کنید تا طلایی و ترد شوند. مرغ های سرخ شده را از تابه خارج کرده و درون همان تابه پیاز خرد شده را با سیررنده شده تفت دهید تا پیاز نرم شود.

در این مرحله برنج شسته شده – زنجبیل رنده شدهزردچوبهآبلیمو ترش – عصاره حل شده سبزیجات را همراه با یک و یک دوم پیمانه آب به پیاز در حال تفت افزدوه و به آرامی مواد را با هم مخلوط کرده و مرغ های سرخ شده را روی برنج بچینید. در قابلمه را گذاشته و اجازه دهید با حرارت متوسط برای نیم ساعت پخته شود و یا تازمانیکه دم بکشد .

این کته مرغ از طعم بی‌نظیری برخوردار هست . من زمان سرو کمی ماست و پیازچه خرد شده هم کنار غذا گذاشتم که هر کسی دوست داشت از سبزی تازه هم به کته اضافه کنه.

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Turmeric Rice With Chicken

Ingredients

  • 4-5 chicken breast/thighs
  • 2 cups rice, washed
  • 1 medium onion, peeled and finely chopped
  • 1-2 cloves of garlic, grated
  • 2tsp ginger, grated
  • 2tsp turmeric
  • 2 vegetable stock cubes, dissolved in 1 ½ cup warm water
  • 1 lemon juice
  • Olive oil
  • Salt and pepper to taste

How to make it?????

Season pieces of chicken with salt and pepper. Heat the oil in a saucepan and fry both sides of chickens until lovely golden brown.

Remove chickens from the pan. Add chopped onion and garlic to the same pan and saute until soft. In next stage, add washed rice, grated fresh ginger, turmeric, lemon juice and dissolved vegetable stock cubes and 1 – ½ cup water to the onion and gently mix all ingredients.

Now place fried chicken top of the rice mixture. Cover the pan with a lid and simmer 25-30 minutes.

Chicken Omelette Pilaf (Toyug Chighirtma Pilau) چیغرتما پلو

Hello everybody. How are you doing? Hope everything is going well with you. My today recipe is a comfort Azerbaijani meal.   It is called: Chighirtma pilau in the Azerbaijani language and in English it is  called chicken omelette in English. Chigirtma is a mixture of eggs with chicken and fried onions. Chighirtma means screaming. You know why? Because of the hissing or screaming sound the meat while frying in the hot oil.

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Chigirtma has different versions such as chicken chigirtma, spinach chigirtma, eggplant chigirtma. Chicken chigirtma might be served with rice plov that is called chigirtma plov or might be served with flat bread.

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Ingredients

  • 7 pieces of chicken thigh/breast
  • 6 eggs
  • 3 onions
  • 1 lemon juice
  • 100g butter or ghee, melted
  • 1tbsp Saffron water
  • Salt and pepper to taste

 

How to make it?????

Boiling the pieces of chicken until cooked.Once chicken is ready, melt some butter in the pan. Place chicken pieces into the pan. Season with salt and pepper and fry cooked chicken on both sides.

 

Slice onions into thin half rings. Melt the butter/ghee in a pan. Add sliced onions and fry it until soft and slightly golden. Now, spread fried onion over the chicken.

 

Add lemon juice and saffron water. Cover the pan and allow to simmer for 5-6 minutes.

 

Whisk the eggs, season with salt and pepper and pour over the chicken. Cover the pan and cook until the eggs have set.

 

Serve delicious chicken chigirtma with rice/plov or wrap tortilla bread around the chicken and eggs.

Enjoy= nush ulson=Bon appetit

 

چیغرتما پلو 

یکی از غذاهای معروف آذری که در عین ساده بودن بسیار لذیذ هست و عِطر و طعم اشتها برانگیزی داره چیغفرتما هست. چیغرتما در زبان آذری به معنی جیغ زدن یا داد زدن هست و علت اینکه این نام به این غذا داده شده این هست که گوشت زمان سرخ شدن جلزو ولز میکنه 

چیغرتما خیلی سریع آماده میشه و نیاز به مواد خاصی نداره و تقریبن در هر آشپزخانه ای تمام این مواد پیدا میشه. چیغرتما انواع گوناگونی داره مثل چیغرتمای مرغچیغرتمای گوشت – چیغرتمای اسفناج – چیغرتمای بادمجان.

چیغرتمای مرغ ترکیب گوشت مرغ با پیاز سرخ شده – تخم مرغ می باشد. این غذا را می تونید با برنج سرو کنید که در اینصورت چیغرتما پلو نام خواهد داشت و یا با نان سرو کنید.

مواد لازم

هفت تکه گوشت ران یا سینه مرغ

شش عدد تخم مرغ

سه عدد پیاز متوسط خلالی خرد شده

یک عدد لیمو ترش

صد گرم کره یا روغن محلی

یک ق غ آب زعفران

نمک و فلفل به میزان نیاز

طرز تهیه

مرغ ها را آبپزکنید. روغن محلی یا کره را در تابه ذوب کرده و مرغ ها را داخل تابه بچینید. روی آن‌ها کمی نمک و فلفل پاشیده و هر دو روی مرع ها را سرخ کنید تا طلایی شوند. مرغ ها را از تابه خارج کرده و حالا پیازهای خلالی شده را در روغن تفت دهید تا نرم و کمی طلایی شوند.

پیازهای تفت داده را روی مرغ ها پخش کنید. آبلیمو و آب زعفران راروی مرغ ها ریخته – در تابه را بگذارید تا برای 6-5 دقیقه روی حرارت ملایم بماند.

در این مرحله تخم مرغ هارا داخل یک‌کاسه شکسته – نمک و فلفل به میزان نیاز افزوده و خوب هم بزنید. تخم مرغ ها را روی مرغ ها ریخته – در تابه را بگذارید و اجازه دهید به آرامی تخم مرغ ها بپزند: 6-5 دقیقه .

چیغرتما را می‌توانید با پلو/کته سرو کنید و یا بانان سروکنید.

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Chicken Omelette Pilaf (Toyug Chighirtma Pilau)

Ingredients

  • 7 pieces of chicken thigh/breast
  • 6 eggs
  • 3 onions
  • 1 lemon juice
  • 100g butter or ghee, melted
  • 1tbsp Saffron water
  • Salt and pepper to taste

How to make it?????

Boiling the pieces of chicken until cooked. Once chicken is ready, melt some butter in the pan. Place chicken pieces into the pan. Season with salt and pepper and fry cooked chicken on both sides. Slice onions into thin half rings. Melt the butter/ghee in a pan. Add sliced onions and fry it until soft and slightly golden, set aside.

Now, spread fried onion over the chicken. Add lemon juice and saffron water. Cover the pan ad allow to simmer for 5-6 minutes.

Whisk the eggs, season with salt and pepper and pour over the chicken. Cover the pan and cook until the eggs have set.

Serve delicious chicken chigirtma with rice/plov or wrap tortilla bread around the chicken and eggs.

Enjoy= nush ulson=Bon appetit

Chickpea Pilaf نخود پلو با مرغ

Rice dish or as we say ‘ berenj’ in Farsi language, is a stable dish in Iran, Azerbaijan, Turkey, Iraq, Armenia, Greece and …... In Iran, there are 100’s of Pilaf/pilav, pilau, polow, پلو recipes such as Upside down rice, cabbage rice, chickpea rice, lentils rice, rice with noodles, spiced rice, jewelled rice, shirin polow ( rice with dried fruits) , and ……In following photos you can see some of these rice dishes: 

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Jewelled ricedsc_0385Rice with dried fruits ( Shirin polow)

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Spiced rice ( Advieh polow)dsc_0984

Rice with noodlesdsc_2146

Lentil ricedsc_04682

Coloured ricedsc_06012

King rice ( Shah polow)dsc_07191

Cabbage rice ( Kalam polow)d8aadaa9db8c-16

According to wikipedia, the first known pilaf recipe is introduced by the tenth century Persian scholar Avicenna.

What led me to talk about rice is today’s food. It is one my favourite rice dishes, it is called chickpea pilaf with turkey/chicken. Chickpea /garbanzo or as we say Nokhod نخود in Farsi is used in many food recipes. Today’s chickpea pliaf is very easy and superrrrrrrr delicious.

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So, if you had a bad day, this dish will make you feel great, and if you had a good day, your day will be superb with this pilaf. Please give this dish a try, I am sure you will be in love with this dish.

 

Ingredients

  • 2 cups uncooked rice, washed
  • 1 large onion, finely chopped
  • 2 ½ cups water
  • 1 can chickpeas, drained
  • 2 pieces of chicken/ turkey breast or thighs, diced
  • 2 garlic cloves, cut into pieces
  • 2 chicken stock cubes
  • 2 tsp paprika powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 1tbs butter
  • 6tbsp Olive oil

How to make it?????

In a pan heat the oil and saute onion until soft. Mix diced meat with salt and paprika. 

Add chicken and butter to the sautéed onion and fry for 5 minutes.Transfer it into a pot. 

Add chopped garlic to the meat.Keep the oil in the same pan and add chickpeas. Season with salt and black pepper. Fry for 2 minutes. Add it to other ingredients inside the pot.

Now, stir in washed rice, 2 chicken stock cubes. Pour 2 ½ cups water. Gently mix all ingredients. Bring it to a boil over a high heat, then reduce the heat, cover the pot with a lid and allow to simmer for 20-30 minutes or until all the liquid is absorbed.

Once rice is ready, serve it warm, and if you wish garnish with fresh herbs such as chopped coriander or spring onions.

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Walnuts pilaf

A simple rice dish with lots of spices such as turmeric, cardamom, cinnamon, coriander, fried onion and walnuts, mmmmmmm so good and healthy light dish.

 

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Ingredients

  • 200g rice, cooked
  • 100g green peas, cooked
  • 1large onion, peeled, thinly sliced
  • 3tbsp walnuts, roughly chopped
  • 2tbsp fresh coriander, chopped
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 1tsp cumin
  • ½ tsp ground coriander seeds
  • ½ tsp turmeric
  • 2 bay leaves
  • Salt and pepper to taste
  • Butter or vegetable oil

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How to make it?????

Heat the oil in a pan. Add bay leaves and all above mentioned spices. Fry for a minute until aroma of spices released.

Add chopped onion and sauté until tender. Add green peas, walnuts, chopped coriander and cooked rice.

Gently mix all ingredients together and ready to serve.

 

کته گردو

سلام به همگی . امروز یک کته  درست کردم. یک کته ی بسیار ساده‌ای که خیلی سریع آماده میشه و با اینکه در این غذای برنجی از گوشت خبری نیست ولی استفاده از ادویه های خوش عِطر و بو و پیاز تفت داده شده طعم فوق‌العاده‌ای به برنج می‌دهد. این کته را با الهام از کته های هندی درست کردم. در آشپزی هندی از ادویه های زیادی در یک غذا استفاده میکنن که هم غذا رو تند و تیز میکنه و هم عِطر و طعم قوی به غذا میده. در این کته ادویه ها رو به اندازه‌ای تنظیم کردم که با طبع ما مناسب است و خیلی تند نیست ولی اگر دوست داشتید می تونید زیره و فلفل رو بیشتر هم بزنید.

مواد لازم

دویست گرم برنج

صد گرم نخود فرنگی پخته

یک عدد پیاز درشت خلالی خرد شده

سه ق غ گردوی خرد شده

دو ق غ گشنیز خرد شده

نصف ق چ دارچین

نصف ق چ هل

یک ق چ زیره

نصف ق چ پودر تخم گشنیز

نصف ق چ زردچوبه

دو عدد برگ بو

نمک وفلفل به میزان نیاز

کره یا روغن مایع

طرز تهیه

مقداری روغن را در تابه گرم کنید یا کمی کره را آب کرده و تمام ادویه ها و برگ بو را در تابه برای یک دقیقه تفت دهید تا زمانیکه عِطر ادویه ها به مشامتان برسد. در این زمان پیاز خرد شده را به ادویه ها افزدوه و تفت دهید تا پیاز نرم شود. در انتها نخود فرنگی – گردو – گشنیر خرد شده و کته ی پخته را به مواد داخل تابه اضافه کرده و به آرامی همه ی مواد را با هم مخلوط کنید . کته آماده ی سرو هست.

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ّ  Ingredients

  • 200g rice, cooked
  • 100g green peas, cooked
  • 1 large onion, peeled, thinly sliced
  • 3tbsp walnuts, roughly chopped
  • 2tbsp fresh coriander, chopped
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 1tsp cumin
  • ½ tsp ground coriander seeds
  • ½ tsp turmeric
  • 2 bay leaves
  • Salt and pepper to taste
  • Butter or vegetable oil

 

How to make it?????

Heat the oil in a pan. Add bay leaves and all above mentioned spices. Fry for a minute until aroma of spices released. Add chopped onion and sauté until tender. Add green peas, walnuts, chopped coriander and cooked rice.

Gently mix all ingredients together and ready to serve.

 

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 .

Three Tasty-Easy Recipes for Leftover Rice

There are two things that are staple foods in the Iranian cuisine: rice and bread. They eat rice with different kinds of meat stews or vegetable dishes. In North of Iran, near the Caspian Sea, there are beautiful rice fields which are widely famous for cultivation of different kinds of Persian rice.

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You can make 10s of gorgeous dishes with white/brown or wild rice. You can make rice with stew, curry, beautiful green herbs and vegetables or spices. You can cook rice in a rice cooker, in microwave or on the stove.

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Anyway, what led me to talk about rice was that sometimes after a party we have leftover rice on hand, so instead of wasting it, you would be better to turn your leftover plain rice into a fabulous new rice dish 🙂

I have three easy- quick and tasty recipes for turning your rice into lentils rice, herbed rice and potato rice.

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Ingredients for lentils rice

  • one cup lentils

  • 1 cube meat or vegetable stock

  • ½ tsp cumin powder

  • Pinch of black pepper

  • Butter

How to make it?????

Bring to a boil, add lentils, one vegetable or meat stock,  pepper and cumin. Reduce heat and simmer until they are tender but not mushy( it takes typically 20-30 minutes) and usually  it depends on the age of your lentils. Once it is cooked, add it to the leftover rice and gently mix. Spread some melted butter all over the rice and serve it.

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Ingredients for herbed rice

  • small bunch of chives or spring onions, finely chopped
  • small bunch of dill, finely chopped
  • small bunch of coriander, finely chopped
  • ½ tsp cumin powder
  • ½ tsp cinnamon
  • Salt and pepper to taste
  • Olive oil

How to make it?????

Heat the oil in a saucepan over medium heat. Add chopped herbs, seasoning with salt, pepper, cinnamon and cumin. Saute for 3-4 minutes. Remove from the heat, fluff the rice with a fork, and stir in sautéed herbs and gently combine and allow it up for few minutes  and serve it.

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Ingredients for rice and potatoes

  • 5 baby potatoes

  • Pinch of chilli flakes

  • butter

  • Salt to taste

How to make it?????

Put the potatoes in a pot and cover with cold water. Salt the water. Bring it to a boil and cook the potatoes until tender. Drain and add melted butter and sprinkle chilli flakes on them. Serve the rice in a plate and top it with buttery potatoes.

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Persian rice with sour cherries (Albaloo polo)

Sour cherry or Morello cherry is called ‘ Albaloo’ in Persian language. Iranian housewives make different things with albaloo such as: sour cherr juice, hot and cold drinks, jam and stew, cake and cookies. One of the Iranian famous rice dish is called Alballoo polo/pilaf which is made with sour cherries, spices and different meats such as: beef, lamb, or chicken and meat balls.

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The spices used in this pilaf vary but typically include Persian saffron and cinnamon. In Iranian cuisine there are wonderful mild sweet dishes such as: Fesenjan, Jewelled rice, Basterma pilaf, Albaloo polo and . And, and………….

Albaloo polo is mind blowing rice dish with combination of sweet/tangy taste. It’s moist and fluffy with plenty of morello cherries.

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Ingredients

  • 4 cups sour cherries
  • 3 cups rice
  • 1/3 cup white sugar
  • 4 tbsp unsalted butter
  • 300 g chicken breast or thigh, cooked
  • 1 tsp cinnamon powder
  • ½ tsp cardamom
  • 2 tbsp Persian saffron water
  • Salt and pepper to taste
  • Vegetable oil

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How to make???

Soak the rice in salted water for an hour. Meanwhile, Place deseeded cherries in a pan. Add sugar and simmer gently over low heat for 10 minutes. Then place the cherries in a colander and let to drain the juice.

Melt the butter in a pan. Add cinnamon, cardamom, pepper, 1 tbps saffron water and stir. Then add cooked chicken to the butter and fry for 5 minutes. In this point, toss in the cherries and fry for 5 minutes more and set aside.

Pour in water into a pot and bring it to a boil. Drain the salted water of rice and add the rice to the boiling water and simmer for 8-10 minutes. Drain the rice in a colander and rinse the rice with cold water.

Add some oil to the pot, place a tortilla bread over the oiled base. Place some rice over the bread, then place half of the cherries and chicken mixture. Repeat until the rice and cherries mixture are used up.

Pour some saffron water, and albaloo juice over the rice. Place pieces of butter top of the rice. Cover the pot with a lid and cook for 20 minutes on medium to low heat.

Serve the rice in a plate along with the crispy tortilla from bottom of the pot that is called ‘ Tahdig’ in Farsi.

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King Rice/Shah Pilaf

Shah plov or crown rice is an Azerbaijani signature dish. There are different types of rice dish in Azerbaijani cuisine but this one is king of rice.

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This rice dish is known as : Khan rice, shah rice or crown rice and is served in special occasions. Shah rice made with red meat or chicken mean, dried fruits and nuts and last but not least, Persian Saffron water.

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Ingredients

  • 3 cups rice
  • 1 large onion, chopped
  • 400g diced meat, cooked
  • 1 cup raisins
  • 1 cup apricot, cut into small pieces
  • 220 g melted butter
  • 3 tbsp Saffron water
  • 1 large Lavash bread or 5-6 medium tortilla bread
  • Salt and pepper to taste

How to make it

Preheat the oven to 180C.

Rinse the rice in cold water 2-3 times. Then soak the rice in salted water ( add 1 tbsp salt) for an hour.

Heat the oil in a frying pan. Add chopped onion and fry onion until soft. Then add cooked meat , dried fruits, season with salt and pepper and  fry for few minutes.   Add saffron water and Stir constantly to prevent from burning and set aside.

Fill a pot with water. Bring it to a boil. Drain salted water of rice and add it to the boiling water. Let to cook for 10 minutes.

Using a colander and strain the rice. Rinse with tap water. Melt the butter and spread it on the bottom and sides of the pot.

Place one round bread on the bottom of the pan . Grease each Lavash or tortilla bread with melted butter and arrange around the sides of the pan, overlaps each other ( as you see in the photos).

Do not leave any open space between breads. Now, Spread a layer of rice in the pot and then pour some of meat and fruits mixture. Pour some saffron water on the rice. Repeat the procedure again.

Cover top of the rice with another round bread then fold the corners down. Grease with melted bread.

Cover the pot with a lid. Cook in the oven for 50-60 minutes until Lavash bread is golden. Remove from the oven and let to rest 5 minutes.

Turn the pot upside down and cut the crust into portions and serve it.

Noosh ulsoon , enjoy it, Noosh-e jan

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King rice/Shah pilaf 

Ingredients

  • 3 cups rice
  • 1 large onion, chopped
  • 400g diced meat, cooked
  • 1 cup raisins
  • 1 cup apricot, cut into small pieces
  • 220 g melted butter
  • 3 tbsp Saffron water
  • 1 large Lavash bread or 5-6 medium tortilla bread
  • Salt and pepper to taste

How to make it

Preheat the oven to 180C.

Rinse the rice in cold water 2-3 times. Then soak the rice in salted water ( add 1 tbsp salt) for an hour.

Heat the oil in a frying pan. Add chopped onion and fry onion until soft. Then add cooked meat , dried fruits, season with salt and pepper and fry for few minutes. Stir constantly to prevent from burning and set aside.

Fill a pot with water. Bring it to a boil. Drain salted water of rice and add it to the boiling water. Let to cook for 10 minutes.

Using a colander and strain the rice. Rinse with tap water. Melt the butter and spread it on the bottom and sides of the pot.

Grease each Lavash or tortilla bread with melted butter . Place one round bread on the bottom of the pan . Then, grease remaining of breads and arrange around the sides of the pan, overlaps each other ( as you see in the photos).

Do not leave any open space between breads. Now, Spread a layer of rice in the pot and then pour some of meat and fruits mixture. Pour some saffron water on the rice. Repeat the procedure again.

Cover top of the rice with another round bread then fold the corners down. Grease with melted bread.

Cover the pot with a lid. Cook in the oven for 50-60 minutes until Lavash bread is golden. Remove from the oven and let to rest 5 minutes.

Turn the pot upside down and cut the crust into portions and serve it.

Noosh ulsoon , enjoy it, Noosh-e jan

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