Chilli con carne

If you are a spicy and hot dish lover, chilli con carne would be right choice. Chilli con carne means chilli with means. It serves with bread or rice.

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Ingredients

  • 500g minced beef

  • 1 large onion, peeled and finely chopped

  • 2 cloves of garlic, peeled and finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 2 sticks of celery, peeled and finely chopped

  • 1 red pepper

  • 1tsp ground cumin

  • 1tsp ground cinnamon

  • 400g kidney or Pinto beans, cooked

  • 400g chopped tomatoes

  • 1 small bunch of coriander

  • 2tbsp vinegar

  • plain yogurt as much as you wish

  • Salt and pepper to taste

  • Olive oil

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How to make it

Place the pan on a medium heat and add oil and all chopped carrots, onion, celery, garlic, red pepper, cumin and cinnamon. Stir frequently and fry them for few minutes until softened.

Add minced meat, Pinto beans and chopped tomatoes and chopped coriander . Fry until meat lightly coloured. Pour 1 ½ cups water and vinegar into the pan. Season with salt and pepper. Turn the heat down to simmer for about 20-30 minutes. Serve chilli con carne with fluffy rice, or tortilla bread.

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Chilli con carne

Ingredients

  • 500g minced beef

  • 1 large onion, peeled and finely chopped

  • 2 cloves of garlic, peeled and finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 2 sticks of celery, peeled and finely chopped

  • 1 red pepper

  • 1tsp ground cumin

  • 1tsp ground cinnamon

  • 400g kidney or Pinto beans, cooked

  • 400g chopped tomatoes

  • 1 small bunch of coriander

  • 2tbsp vinegar

  • plain yogurt as much as you wish

  • Salt and pepper to taste

  • Olive oil

How to make it

Place the pan on a medium heat and add oil and all chopped carrots, onion, celery, garlic, red pepper, cumin and cinnamon. Stir frequently and fry them for few minutes until softened.

Add minced meat, Pinto beans and chopped tomatoes and chopped coriander . Fry until meat lightly coloured. Pour 1 ½ cups water and vinegar into the pan. Season with salt and pepper. Turn the heat down to simmer for about 20-30 minutes. Serve chilli con carne with fluffy rice, or tortilla bread.

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Filo parcels with Camembert cheese

These pastry parcels are stuffed with Camembert cheese and Cranberry jam. Soooooooo delicious and at the same time very simple and easy recipe for making a perfect dinner or lunch. You can bake them in the oven at 180C for 25 minutes or fry in a pan.

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Ingredients

  • 250g Camembert cheese

  • Filo pastry sheets

  • Cranberry sauce

  • unsalted butter, melted

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How to make it

You can eat Camembert cheese with or without rind. I just cut it off. Then Cut the cheese into pieces.Brush one filo square lightly with melted butter. Lay second filo pastry on top and brush again.

Place 2 large pieces of Camembert cheese in the middle of filo and top it with a 1 tbps of the cranberry sauce. Fold the pastry lengthwise and fold each end too.

Continue with other filo sheets and cheese. Keep the remaining of cranberry sauce for the serving time.

Melt the butter in a pan. Place prepared parcels in the pan and fry them until golden and crisp. Serve these crispy filo parcels warm with rocket leaves and cranberry sauce.

 

 

مقداری کره در تابه ذوب می‌کنیم و خمیر های آماده شده را در تابه سرخ می‌کنیم تا دو طرف آن خوب سرخ شود.

زمان سرو با سس و مقداری سالاد سرو کنید.

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Filo parcels with Camembert cheese

Ingredients

  • 250g Camembert cheese

  • Filo pastry sheets

  • Cranberry sauce

  • unsalted butter, melted

How to make it

You can eat Camembert cheese with or without rind. I just cut it off. Then Cut the cheese into pieces.

Brush one filo square lightly with melted butter. Lay second filo pastry on top and brush again.

Place 2 large pieces of Camembert cheese in the middle of filo and top it with a 1 tbps of the cranberry sauce. Fold the pastry lengthwise and fold each end too.

Continue with other filo sheets and cheese. Keep the remaining of cranberry sauce for the serving time.

Melt the butter in a pan. Place prepared parcels in the pan and fry them until golden and crisp.

Serve these crispy filo parcels warm with rocket leaves and cranberry sauce.

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Tahchin shevid- baghali (Persian dill & broad beans rice cake

Traditionally this rice dish is called Tahchin or upside down rice also known as Persian baked rice cake. Tahchin is an Iranian divine rice dish with beautiful presentation. It’s made of layered meat and rice. It may not look like much from the outside but the combination of cooked meat, yogurt, egg and aromatic spices with rice create a crunchy outer crust and soft inside rice. We Iranians love our Tahchin.

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There are different versions of Tahchin made with red meat, chicken, and vegetables. My today’s Tahchin is made with combination of dill or (ُُ Shevid  in Persian) and broad beans or (Baghali  in Persian) with chicken .

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Ingredients

  • 3 cups Iranian rice ( due to it’s amazing aroma and taste)

  • 400 g chicken fillet, cooked and diced

  • 2 cups Broad beans or Fava beans, cooked

  • 1 cup dried dill

  • 500 g Greek yogurt

  • 3 eggs

  • 2 onions, finely chopped

  • 1 tsp cardamom

  • 3 tbsp Persian saffron water

  • 1 tsp cinnamon

  • 1 tbsp dried rose petals

  • Salt and pepper to taste

  • Vegetable oil

 

How to make it

Yogurt is important ingredient in making Tahchin. We need a sort of thick yogurt, therefore, I have used a traditional way that my mother used to apply and make a thick creamy yogurt by Pouring regular yogurt into a double layer of cheesecloth or kitchen cloth. Tied up the cloth.. Hang it over a bowl and leave to drain overnight. ( as you will see in the following photos).. You would see the liquid left in the bowl. Resulting is a thick yogurt.  Wash the rice. Soak it in the salted water for 1 hour.

Meanwhile, fry the onion until slightly soft. Add diced chicken meat. Stir in salt- pepper, cardamom, cinnamon, dried rose petal, dried dill and Fava beans ( just keep 1 tbsp of Fava bean for later) for 2-3 minutes.

Now, In a bowl, mix yogurt with eggs, 2 tbsp of Persian saffron water, pinch of salt and pepper. Whisk it until combine well and set aside.

Pour water in a large pot and bring it to a boil. Drain salted water of rice and add the rice to the boiling water. Cook for 10 minutes.

Using a colander and drain the rice.Add half of the drained rice and half of the chicken mixture into the yogurt mixture bowl and gently blend together.

Pour some oil into a non stick pot or pan, spread 1 tbsp of plain fava bean on the bottom of the pot. Spread rice mixture into the pot ( as you see in the photos) and flatten with wooden spoon or spatula.

Then, layer second half of the chicken mixture around the edges of the surface. Finally, layer with second half of the white rice and cover the entire surface. Flatten the top with the back of a large spatula or spoon while pressing down( as you see in the photo). Pour 1 tbsp of saffron water over the rice.

Place the pot on medium heat for 5 minutes. Then lower the heat cover the pot with a lid and cook it for 45-60 minutes until the crust forms.

Once rice is done, let it cool for few minutes. Place a serving platter on top of the pot and gently turn the pot over, Voila you have a wonderful rice cake shape dish. Sooooooooo delish.

 

 

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Stuffed rose shaped bread

Rose shaped bread is very delicious. However preparing of bread, needs spending longer time but result is so good and you will be happy with your baking.
This bread not only has a beautiful shape but also has a very tasty filling. If you do not like this filling you can simply add your favourite vegetables, different cheese or even meat (fish, beef, chicken,..).

 

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Ingredients for dough

  • 500 g plain flour
  • 1 cup warm water (not boiled)
  • 1 egg 
  • 1 tbsp. dried yeast
  • 1 tsp. sugar
  • 1 tsp salt
  • ¼ cup oil
  • 2 tbsp. milk

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Ingredients for filling

  • 1 large onion, finely chopped
  • 200 g grated cheddar cheese
  • 4-5 medium tomatoes, finely chopped
  • 1 egg yolk
  • 1 tbsp. garlic powder
  • 1 tbsp onion powder
  • ½ tsp salt
  • 3 tbsp. oil
  • ¼ tsp white pepper powder
  • 1 tbsp. sweet paprika
  • 3 tbsp. water

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Preparation
In a large bowl with flour, add sugr, salt and milk. Mix together. Add dried yeast , 4 tbsp. warm water, oil and egg. Mix all together. Then, slowly add and stir in remains of warm water to the flour. Transfer mixture into the food processor and knead the dough for 15 minutes until dough is elastic. 


Oil lightly a bowl and place the dough into the bowl, cover it and allow rising for 2 hours.
Until dough gets ready, we prepare filling. In a saucepan, heat the oil, add chopped onion and sauté until soft, then add in chopped tomatoes, onion, garlic powder, salt, sweet paprika and 3 tbsp. water, mix well. Then, add grated cheese and cook for 10 minutes. Set aside to cool.


Once dough is ready, slightly press it with your hand to release the air inside the dough.
Spread some flour on the working table. Spread dough with a rolling pin into about ½ cm. Now cut 1 medium size circle and also cut smaller circles from the remaining dough.


Roll each one of small circle dough thinner. Add 1 tsp of the filling. Fold and seal with a fork ( see photos). Roll out the big circle. Cut like you see in the photo. Add ½ tbsp. of the filling to the middle. Fold to make a rose bud. Place the rose bud in the centre of an oiled baking pan, then place smaller filled doughs around the bud ( see photos). At the end, brush your filled dough with beaten egg yolk. Bake in 190C for 35 minutes ( or until golden). 

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 Stuffed rose shaped bread.

Ingredients for dough
500 g plain flour
1 cup warm water (not boiled)
1 egg
1 tbsp. dried yeast
1 tsp. sugar
1 tsp salt
¼ cup oil
2 tbsp. milk

Ingredients for filling
1 large onion, finely chopped
200 g grated cheddar chees
4-5 medium tomatoes, finely chopped
1 egg yolk
1 tbsp. garlic powder
1 tbsp onion powder
½ tsp salt
3 tbsp. oil
¼ tsp white pepper powder
1 tbsp. sweet paprika
3 tbsp. water

Preparation
In a large bowl with flour, add sugr, salt and milk. Mix together. Add dried yeast , 4 tbsp. warm water, oil and egg. Mix all together. Then, slowly add and stir in remains of warm water to the flour. Transfer mixture into the food processor and knead the dough for 15 minutes until dough is elastic.
Oil lightly a bowl and place the dough into the bowl, cover it and allow rising for 2 hours.
Until dough gets ready, we prepare filling. In a saucepan, heat the oil, add chopped onion and sauté until soft, then add in chopped tomatoes, onion, garlic powder, salt, sweet paprika and 3 tbsp. water, mix well. Then, add grated cheese and cook for 10 minutes. Set aside to cool.
Once dough is ready, slightly press it with your hand to release the air inside the dough.
Spread some flour on the working table. Spread dough with a rolling pin into about ½ cm. Now cut 1 medium size circle and also cut smaller circles from the remaining dough.
Roll each one of small circle dough thinner. Add 1 tsp of the filling. Fold and seal with a fork ( see photos). Roll out the big circle. Cut like you see in the photo. Add ½ tbsp. of the filling to the middle. Fold to make a rose bud. Place the rose bud in the centre of an oiled baking pan, then place smaller filled dough around the bud ( see photos). At the end, brush your filled dough with beaten egg yolk.

Bake in 190 C for 35 minutes  or until golden.

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Fruity chocolate Bars

A very easy , beautiful and delicious snack and dessert that everyone would love it.

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The wonderful thing abut this chocolate bar recipe is that you just need chocolate bars ( dark milk or white) , dried fruits such as orange, kiwi, apple, apricot, dates….. and nuts such as walnuts, almond, pistachio, hazelnut, peanuts, cashew or seeds…. Or even biscuits.

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Ingredients

  • Chocolate : dark, white
  • Dried fruits

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Instructions

Chop t chocolate. Melt the chocolate over the hot water bath (Bain-marie) or in the microwave.

Line baking tray with parchment paper. Pour melted chocolate onto the tray,

Then scatter dried fruits on the melted chocolate. Place chocolate trays in the fridge to set and harden for 2 hours. Once the chocolate is completely dried, you will see that is very easy to remove the baking paper.

Now, it is the fun time, break and crack the big chocolate bar into smaller pieces and bits. , you can cut them into different sizes and keep them in a jar or box in a cold place for several days.

 

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Fruity Chocolate

Instructions

Chop the chocolate. Melt the chocolate over the hot water bath ( bain marie) or in the microwave.

Line baking tray with parchment paper. Pour melted chocolate onto the tray,

Then scatter dried fruits on the melted chocolate. Place chocolate trays in the fridge to set and harden for 2 hours. Once the chocolate is completely dried, you will see that is very easy to remove the baking paper. Now, it is the fun time, break and crack the big chocolate bar into smaller pieces and bits. , you can cut them into different sizes and keep them in a jar or box in a cold place for several days.

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Potato samosa

 Samosa or as we say in Farsi sambuse  سمبوسه is a fried , boiled or baked pastry with different filling such as vegetables, meat and spices.

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Nowadays, samosa is a  very popular dish in most of countries. In my country Iran, In South and East of country  samosa is a snack but  in old days it was as a main course in Khorasan  province( East) of Iran. Preparing this dish is very easy .

Ingredients

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt and pepper to taste
2 tbsp. flour
butter
Oil

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Preparation

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chilli. Saute for 2-3 minutes. Remove the pan from the heat.
Mix 2 tbsp .flour with 2-3 tbsp. water and set aside.

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Brush melted butter on a sheet of filo pastry. Put one full spoon of potato mixture on filo pastry and roll it. Do not overfill because will be difficult to roll up. Then, apply flour glue on two ends of rolled filo and fold it upon, and seal two ends properly. Repeat with remaining of ingredients.
Heat the oil in a pan and deep fry rolled pastries until golden brown. Drain on paper towel to get rid of extra oil. Serve this tasty crunchy samosa with pickled jalapeno .

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Samosa

Ingredients

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt and pepper to taste
2 tbsp. flour
butter
Oil

Preparation

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chilli. Saute for 2-3 minutes. Remove the pan from the heat.
Mix 2 tbsp .flour with 2-3 tbsp. water and set aside.

Brush melted butter on a sheet of filo pastry. Put one full spoon of potato mixture on filo pastry and roll it. Do not overfill because will be difficult to roll up. Then, apply flour glue on two ends of rolled filo and fold it upon, and seal two ends properly. Repeat with remaining of ingredients.
Heat the oil in a pan and deep fry rolled pastries until golden brown. Drain on paper towel to get rid of extra oil. Serve this tasty crunchy samosa with pickled jalapeno .

Chocolate covered date pops

I like call these beauties golden and sliver dates. They are healthy and good source of fiber and vitamins.

Persian dates are called ‘ Khorma خرما ; in Farsi, however other words such as Nakhl نخل and Rotab رطب are used too. Dates are grown and cultivated in South and East of Iran. From a historical point of view, it is estimated that the date palm was cultivated in Iran about the 3rd millennium BC . Archaeological evidence shows that there were signs of date trees in stamps from the Elamites period.

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Iran is one of the most important producers of dates in the world and more than 400 types of dates are known in Iran.

Some dates are soft, dark and fleshy with high moisture and wet. Some are semi dried

The colour of dates varies from light brown to dark brown. Dates have different shapes, some are long and slender, some are round shape.

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The Mazafati مضافتی fresh dates are one of the most famous and best tasting dates in Iran. Other type of very good quality Iranian date that are soft, slender and super tasty is called Piarom پیارم . The surface skin of piarom is very thin and clings to the date flesh.

In Iranian cuisine we use dates as an ingredient in main meals or stew, such as date-pilaf, egg-date for making snacks and desserts such as cookies, date pastry and cakes. Recipes to use dates are beyond the imagination. They are excellent to eat as they are . Dates contain good fibre and sugar.

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Ingredients

  • Dates
  • white chocolate
  • Dark chocolate
  • Some nuts such as walnuts, peanuts butter, almond or pistachio
  • lollipop sticks
  • Edible golden/silver luster dust
  • Desiccated coconut

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Instructions

remove the pit from date. Stuff it with nuts. Take one of the lollipops stick and insert into the date up to top of the date. Use your fingers and tightly close the date.

Melt white and dark chocolate separately. Dip the date into the melted chocolate until fully covered. Continue doing same process with reaming dates. Set them in a stand and put them in the fridge for 30 minutes until set completely and at the end spray golden or silver luster dust on dates and make them double lovely. You might be cover dates with coconut.

 

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Chocolate covered date pops

 

Ingredients

  • Dates
  • white chocolate
  • Dark chocolate
  • Some nuts such as walnuts, peanuts butter, almond or pistachio
  • lollipop sticks
  • Edible golden/silver luster dust
  • Desiccated coconut

 

Instructions

remove the pit from date. Stuff it with nuts. Take one of the lollipops stick and insert into the date up to top of the date. Use your fingers and tightly close the date.

Melt white and dark chocolate separately. Dip the date into the melted chocolate until fully covered. Continue doing same process with reaming dates. Set them in a stand and put them in the fridge for 30 minutes until set completely and at the end spray golden or silver luster dust on dates and make them double lovely. You might be cover dates with coconut

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No bake Raspberry cheesecake bites

For summer time with warm weather, nothing is better than summery desserts. I love all kinds of cheese cake, so decided to make cheese cake bites.

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These cake bites are very creamy and delicious. It is very simple and it’s preparing is much easier than regular cheese cake. I used raspberries but you can choose your favourite fruit such as strawberries, blackberries, ….

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Ingredients

  • 140 g digestive biscuits
  • 300 g cream cheese, softened
  • 240 g double cream
  • 40 g powdered sugar
  • 80 g fresh raspberries

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Method

In a large bowl mix cream cheese with powdered sugar and raspberries and set aside. Whip  cream until stiff peaks form. Add it to the cream cheese mixture and combine well and freeze it for 3 hours.

 

Meanwhile, put the biscuits into a strong, plastic bag and crush with a rolling pin. Or do it by a food processor.

Take one ice cream spoon of cheese mixture and roll into biscuits crumbs. Freeze for 2 hours and then serve it.

 

 

 

 

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No bake Raspberry cheesecake bites

For summer time with warm weather, nothing is better than summery desserts. I love all kinds of cheese cake, so decided to make cheese cake bites. These cake bites are very creamy and delicious. It is very simple and it’s preparing is much easier than regular cheese cake. I used raspberries but you can choose your favourite fruit such as strawberries, blackberries, ….

Ingredients

  • 140g digestive biscuits
  • 300g cream cheese, softened
  • 240g double cream
  • 40g powdered sugar
  • 80g fresh raspberries

Method

In a large bowl mix cream cheese with powdered sugar and raspberries and set aside. Whip until stiff peaks form. Add it to the cream cheese mixture and combine well and freeze it for 3 hours.

Meanwhile, put the biscuits into a strong, plastic bag and crush with a rolling pin. Or do it by a food processor.

Take one ice cream spoon of cheese mixture and roll into biscuits crumbs. Freeze for 2 hours and then serve it.

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Ice cream cake

This is a very simple but beautiful recipe for an ice cream cake. I have baked my sponge cake but your can but if you have no time, buy a baked sponge cake and follow rest of the recipe.

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Ingredients for sponge cake

  • 4 egg whites
  • 1 tsp vinegar
  • 120g sugar
  • 4 egg yolks
  • 120g plain flour
  • ½ tsp salt
  • 30 ml oil
  • 40 ml milk
  • ½ tsp vanilla extract

 

Ingredients for ice cream

  • 300 ml double cream
  • 4 tbsp icing sugar
  • 4 tbsp honey or golden syrup
  • 150 g fresh raspberry

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Instructions

Preheat the oven at 150C.

In a large mixing bowl, blend egg whites with vinegar, until creamy and stiff. Then gradually add sugar and keep mixing. Add egg yolks, use hand whisk and mix them. Use a sieve or colander and sift the flour and salt and gradually adding it to the mixture.

 

Add oil, milk and vanilla extract to the batter and whisk it until combine together.

Line bottom of cake mould with parchment paper and fill cake pan with batter. Place the pan on the third rack in the oven and bake it for 35-40 minutes.

Once cake baked, set it aside to cool down and remove it from the pan.

Use a knife and cut a circle in top of the cake and remove top level of the cake within the circle.( as you see in the photos) Hollow out the cake. Being careful not to take out the bottom of the cake. Put scraps of the cake into a bowl.

Now, put cream, icing sugar and honey in a bowl and add scraps of the cake to the bowl. Mix well all together.

Then fill inside the hollow with cream mixture. Cover top of the cake with fresh fruit and freeze the cake for 2 hours until topping is firm..

 

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Ingredients for sponge cake

  • 4 egg whites
  • 1 tsp vinegar
  • 120g sugar
  • 4 egg yolks
  • 120g plain flour
  • ½ tsp salt
  • 30 ml oil
  • 40 ml milk
  • ½ tsp vanilla extract

Ingredients for ice cream

  • 300ml double cream
  • 4 tbsp icing sugar
  • 4 tbsp honey or golden syrup
  • 150g fresh raspberry

Instructions

Preheat the oven at 150C.

In a large mixing bowl, blend egg whites with vinegar, until creamy and stiff. Then gradually add sugar and keep mixing. Add egg yolks, use hand whisk and mix them. Use a sieve or colander and sift the flour and salt and gradually adding it to the mixture.

Add oil, milk and vanilla extract to the batter and whisk it until combine together.

Line bottom of cake mould with parchment paper and fill cake pan with batter. Place the pan on the third rack in the oven and bake it for 35-40 minutes.

Once cake baked, set it aside to cool down and remove it from the pan.

Use a knife and cut a circle in top of the cake and remove top level of the cake within the circle.( as you see in the photos) Hollow out the cake. Being careful not to take out the bottom of the cake. Put scraps of the cake into a bowl.

Now, put cream, icing sugar and honey in a bowl and add scraps of the cake to the bowl. Mix well all together.

Then fill inside the hollow with cream mixture. Cover top of the cake with fresh fruit and freeze the cake for 2 hours until topping is firm..

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Iranian pan kebab ( kebab tabei )

Hello lovely Ladies and gentlemen. For today I cooked Persian pan kebab that is known as kebab tabei or kebab deegi. These kebab tabei are hearty, simple, delicious meal and easy peasy to make them. So just cook it, serve it, sit and watch your favourite TV program. These kebabs might be served with rice and salad or with Lavash or tortilla bread.

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Kebab in the Iranian cuisine has a special place. There are variety of kebabs, such as: ground meat kebab: kebab koobideh, sour kebab : kebab torsh, beef tenderloin : kebab barg. These kebabs made either with minced or diced beef, lamb, chicken or fish.

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There are different kinds of kebab in the Persian cuisine and kebab tabei or pan fried kebab is one of the most delicious and brilliant meals. Kebab tabei is a juicy, moist and flavourful kebabs in a frying pan. Making this kind of kebab at home is very easy, and no need to a grill. All you need is minced beef /lamb and onion.

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Ingredients

  • 500g beef/lamb mince
  • 1 large onion, grated
  • large tomatoes or cherry tomatoes
  • 1 green or yellow bell pepper
  • 1 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil

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Instructions

Squeeze grated onion to get rid of onion juice. In a bowl add minced meat, onion, paprika, season with salt and pepper and mix all ingredients together until well combined. Set aside for 15 minutes.

Add vegetable oil to a non stick pan. Spread the meat mixture in the pan and press the meat with your hand to cover the base of pan evenly.

Place the pan over medium low heat and allow to cook for 10 minutes until kebab has hardened. Now using a spatula or a knife and cut the flattened keban into stripes as you see in the photos.

Flip over kebab strips, also add tomatoes and chunks of bell pepper to the pan. Pour 4 tbsp water to the pan. Cover the pan with a lid and cook for 7-8 more minutes until other side of kebabs cooked and lightly roast tomatoes and bell peppers.

Serve the kebabs with rice and Shirazi salad.

 Bon appetit, Nosh-e jan, Noosh olsun, نوش جان

 

 

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