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

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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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My Homemade Chicken Sausages

This is how I make my own homemade chicken sausage or what we say in Farsi : Sosis Morgh.  Chicken is called ‘ Morgh’ and sausage is ‘ Sosis’  in Farsi language.  It has fantastic flavour  and  made of minced chicken with aromatic spices and some vegetables and nut.

ّingredients

  • 500g chicken breast, skinless and boneless
  • 1 tbsp plain flour
  • 1 egg yolk
  • 2tbsp oil
  • 2-3 cloves of garlic
  • 1 large carrot, peeled, cooked and chopped
  • 2tbsp pistachio, deshell and roughly chopped
  • 4 mushrooms, finely chopped
  • 1tsp curry powder
  • 1tsp paprika powder
  • 1tsp mustard powder
  • 1tbs salt
  • ½ tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp ginger powder
  • 1tsp nutmeg powder
  • 1tsp oregano powder

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How to make it?????

cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too.

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Now, mince the chicken meat. Add spices, grated garlic, egg, oil and flour, mix it with hand until all ingredients are mixed well.

Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.

 

Place some of the meat mixture on the plastic bag. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.

Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking. Allow to cook for an hour.

Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. Next day, unwrap and cut it into slices and and serve it.

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Homemade Chicken Sausages

Ingredients

  • 500g chicken breast, skinless and boneless
  • 1 tbsp plain flour
  • 1 egg yolk
  • 2tbsp oil
  • 2-3 cloves of garlic
  • 1 large carrot, peeled, cooked and chopped
  • 2tbsp pistachio, deshell and roughly chopped
  • 4 mushrooms, finely chopped
  • 1tsp curry powder
  • 1tsp paprika powder
  • 1tsp mustard powder
  • 1tbs salt
  • ½ tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp ginger powder
  • 1tsp nutmeg powder
  • 1tsp oregano powder

How to make it?????

cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too.

Now, mince the chicken meat. Add spices, grated garlic, egg, oil and flour, mix it with hand until all ingredients are mixed well.

Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.

Place some of the meat mixture on the plastic bag. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.

Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking. Allow to cook for an hour.

Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. Next day, unwrap and cut it into slices and and serve it.

 

Spiced Rice(Tabrizi Advieh Polo)

Spiced rice (advieh pilaf) is a classic Azerbaijani dish in Iran. Spice is called ‘ Advieh’ in Persian language. This is a rice dish made with mixed spices. This mixed spices is not that crazy hot and spicy but mild and full of flavour. Spiced rice is served with chicken cooked in red sauce made with fried onion, tomato paste- Persian saffron water and lime/lemon juice.

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This spiced rice with chicken dish is such a aromatic and delicious meal that would satisfied you.

If you live in Iran, you can get easily mixed spices for rice dishes from Grand bazaar or spice shops and stores but do not worry you can prepare it at home, as I did.Spiced rice is one of dishes for month of Ramadan( Ramzan).

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It is a mixture of different spices with different amount of each one as follow: 3tbsp dried rose petals, ½ nutmeg, 10 cardamom, 1tsp Persian saffron, ۲ cinnamon sticks, ۱ tsp ginger, 1tsp coriander seeds, ½ tsp pepper seeds, 1 tsp clove, 1tsp cumin.

In order to grind your spices , you can go traditional way, and use mortar and pestle or use electric spice grinder.

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After grinding the spices, you should store them and because spices do not like light, air or humidity and heat, is better store them in a jar that is airtight.

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Ingredients

  • 3 cups of Persian rice
  • 2 slices of chicken breast, boneless and skinless
  • 1 large onion, finely chopped
  • 1 large potato, peeled and sliced
  • 1 lime or lemon
  • 2 tbsp tomato paste
  • 4 tbsp Persian saffron water
  • 3 tbsp advieh ( mixed spices for polow/pilaf)
  • 4 tbsp barberry ( zereshk)
  • 3 tbsp almond flakes
  • 2 tbsp chopped pistachio
  • Salt and pepper to taste
  • Vegetable oil

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Instructions

Heat the oil in a pan and sauté onion until soft. Heat the oil in other pan, add diced chicken, season with salt and pepper. Fry until change the colour, then add tomato paste. Fry for 1-2 minutes.

Next, add fried onion, lemon juice, 2 tbsp saffron water and ½ cup water to the chicken and allow to cook until reduce the juice. Set aside.

Soak the rice in salted water for 1 hour. Bring the water to a boil. Drain the salted water and pour rice inside the boiled water and cook for 10 minutes. Then using a colander and drain it.

Pour some oil in the pot, layer sliced of potato at the bottom of pot. Layer it with some of par-cooked rice. Sprinkle some of spices . Repeat process. At the end pour remaining of saffron water top of rice. Cove the pot with a lid and allow to cook the rice.

Meanwhile, in a pan with 1 tbsp water, 1 tbsp oil, add chopped pistachio, almond flakes and barberry ( zereshk) and fry for a minute.

Serve the rice with chicken stew, fried nuts and fried potatoes from bottom of the pot.

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Omurice

Hi everyone, I am so excited about this recipe. So I cooked omelette rice yesterday. It was just lovely, gorgeous and delicious rice dish , full of colour , taste , vegetables.

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I used chicken meat but if you wish you might be use sausages. You will be surprise how much is easy and simple to make this dish and in other hand how much is tastyyyyyyyyyyyyyy.

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Ingredients

  • 2 cups cooked rice
  • 2 boneless, skinless chicken breast or thighs
  • 2 eggs
  • 2 tbsp ketchup
  • 2-3 slices of cheddar cheese
  • 1 large onion
  • 2 small carrots
  • 1 celery
  • 3 mushrooms
  • 2 cloves of garlic
  • 2 small bell peppers
  • 3 tbsp milk
  • Salt and chilli flakes to taste
  • Oil or butter

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Instruction

Cut all vegetables into small pieces. Cut chicken meat into pieces. Heat the oil in a pan, add chicken meat season with salt. Fry until cooked and changed the colour.

Heat the oil in a pan again and add all chopped vegetables and season with salt and chilli flakes. Sauté until softened.

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Once vegetables are done, add fried meat and ketchup. Mix well together. Next, add rice to the cooked vegetables and combine together.

 

Now place some of rice mixture in a bowl, add pieces of cheddar cheese and top it with more rice. Whisk eggs in a bowl with pinch of salt and 3 tbsp milk .Heat the oil in a pan, pour the egg into the pan and tilte to cover the bottom of pan. Allow to cook the omelette.

Put a plate on top of the rice bowl and put the omelette top of the rice. It ‘s done , ready .

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Chicken Omelette with Fried Onion

Omelette is a dish made from beaten eggs, duck, goose, quail , ostrich egg…fried in butter or oil. Sometimes omelette is plain and sometimes you can add other ingredients and give more flavour.

I love any dish made from eggs : Boiled, fried, scrambled and poached eggs all are not only fantastic and tasty also full of goodness.

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Ingredients

  • 3 eggs
  • One skinless, boneless  chicken breast, cooked and shredded
  • One large onion, chopped
  • Salt, chilli powder to taste
  • Olive oil
  • Slices of Persian flat bread or tortilla bread

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Method
Peel and finely chop onion. Melt the butter or heat the oil in a pan and fry onion until get gold colour. Put it aside. Crack the eggs into a bowl, add a pinch of salt and chilli powder and beat well with a fork. Add shredded chicken and beaten eggs to the pan with fried onion and let it cook and serve it with flat bread.

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Sour Black eyed beans stew (turshi ghorma)

This is one of traditional Azerbaijani stew from Ardebil an ancient and beautiful city  in Iran on neighbouring Caspian sea. The key point in making this stew is using lots of fried onions that should be very finely sliced.

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Ardebil is known for it’s trade in honey and carpet. Twenty two sites in Iran are inscribed on the list of the Worlds Heritage sites. One of them is located in Ardebil.

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Ingredients

  • 300g chicken or red meat
  • 2 large onions, finely sliced
  • 1 cup black eyed beans
  • 10 dried prunes
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 3 tbps lemon or verjuice
  • 2 tbps Persian saffron water
  • Salt and pepper to taste
  • Vegetable oil

 

Method

Cook black eyed beans one day before. Heat the oil in a pan and fry onions until golden brown. Saute chicken meat, add turmeric, cinnamon, season with salt and pepper.

 

Then add cooked beans, prunes, fried onions, saffron water, lemon or verjuice and at the end, 2 cups of water to the chicken and leave to seamer until meat is cooked and tender.

Serve it with rice.

 

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Chicken Noodle Soup

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

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Ingredients

2 skinless and boneless chicken breast or thighs

1 sheet of egg noodles

1 small red bell pepper

Small piece of fresh ginger root, chopped lengthwise

2 garlic cloves, finely chopped

1 bunch scallions, sliced green part and white part separately

1 cup coconut milk powder

1 tbsp light soy sauce

50g green peas

3 cups water

Salt and pepper to taste

Oil

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Method

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

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

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Azari Abgoosht-e Morgh

Abgoosht is one of most traditional-popular Iranian foods. Abgoosht or Dizi ia one pot comfort meal. It’s not party dish. It is just cozy, easy and simple with satisfying taste food for a cold night in the winter.

Abgoosht means ‘ meat broth’. It might be prepared with lamb or beef and sometimes with chicken that I’m going to share my chicken abgoosht today.

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This version of abgoosht with morgh (chicken) is a recipe from my beloved mother. I hope you try it.

Abgoosht traditionally served in two courses. As you will follow the photos will see once dish is ready, first the broth tossed with flat naan bread that is called ‘ Telit’ and then second course would be solid ingredients.

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Ingredients

5 chicken slices( breast, thigh)

1 large onion, finely chopped

2 dried lemon ( limo amani)

½ cup yellow split peas

½ tsp turmeric

½ tsp dried mint

2 large potatoes, cut into half

Sea salt and chilli flakes

Butter, Ghee or Olive oil

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Method

Sauté onion in oil (butter, ghee or olive oil). Add yellow split peas and fry for 3 minutes. Remove and set aside. Sauté chicken slices in same oil. Add dried mint, turmeric and season with salt and chilli flakes.

 

Remove all above mentioned ingredients to a pot. Add 4 cups of water, dried lemon and potatoes . Allow to cook on medium to low heat.

Traditionally this food served with fresh herbs such as chives, radish, mint, spring onions and raw onions or pickles.

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Persian Upside Down Rice (Tahchin-e Morgh)

Upside down saffron rice is a scrumptious rice dish with a beautiful presentation. Tahchin means arranged in the bottom. This dish known as Persian baked rice cake as well.

Tahchin is one of the luxurious and ceremonial rice dishes. IF YOU TASTE TAHCHIN, IT WILL CAPTURE YOUR HEART 🙂

Tahchin includes egg yolks, marinated chicken, beef or lamb with yogurt, rice, Persian Saffron king of spices, dried rose petals…

There are different types of tahchin, for instant: Shirazi aubergin -chicken tahchin, Spinach-chicken tahchin, …..

My recipe is from my mother and she has learned from my grand mother. This recipe for my tahchin is different from the recipes that mix all rice with yogurt and saffron. As you will observe in my recipe only bottom layer is mixed with saffron and middle layer is covered with marinated chicken and final third layer would be plain white rice.

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Tahchin might be cooked either in the oven or in an pan. Result in top layer is sooooooooooooo yummy- crunchy part ( tahdig), Second layer is meat and third layer is fluffy rice.

For tahchin we need Greek yogurt. But I have made my own Greek yogurt with traditional method, as you would see in the following photos.

So let’s get started 🙂

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Tahchi-e morgh

Ingredients

400g Persian rice, rinsed and soaked in salted water (2tbsp salt) for 1 hour

6 pieces cooked chicken pieces, breast or thigh

6 egg yolk

2 ½ cups regular yogurt or Greek yogurt

1 tsp dried rose petals

2 tbsp Persian saffron water

4 tbsp curry powder

1 tsp cinnamon powder

Salt and pepper to taste

Oil

 

 

Method

In a small plate mix rose petals, cinnamon and curry powder together, set aside. You can use Greek yogurt but I prefer to make my own thick yogurt by traditional method.

 

Pour 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. That’s all you have to do. You would see the liquid left in the bowl. Resulting is a thick yogurt.

 

 

Marinate the chicken pieces with thick yogurt. Then coat them with spices mixture. Put it in the fridge overnight.

 

 

In a bowl with egg yolks add saffron water, season with salt and pepper. Whisk well. set aside.

 

Bring water to a boil in a pot, drain salted water of rice and add rice and cook for 10 minutes. using a colander drain and pour some cold tap water over it. Now, add half of rice to the egg-saffron mixture and blend well.

 

 

Heat 5 tbsp oil in a non-stick pan. Ladle saffron rice into the pan and flatten with a spoon. Layer with marinated chicken meat and then cover it with rest of white rice . Place 3 tbsp butter or Ghee over the rice. Cover the pot with a lid.. Because at the bottom of pot is yogurt and egg, so it can easily burn, that’s why Cook the rice on medium to low heat.

 

Place a large platter over the pot and turn the pot over. Spoon fried barberries on and around the tahchin and serve it with salad and pickles.

Nosh-e jaan

 

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Azerbaijani Chicken Sandwich with Fried Garlic Yogurt Sauce

This Azerbaijani  recipe  for chicken sandwich gets ready just in few minutes. Combination of fresh  mashed garlic with fried yogurt and chicken is very delicious.

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Ingredients
2 chicken breasts, diced
4Tbsp Greek yogurt
1 clove garlic, mashed
Salt and chili flakes to taste
Turmeric
Oil
Pita or tortilla bread

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Preparation
In a sauce pan with oil add diced chicken and season with salt and flakes chilli. Fry the chicken until is brown.

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In a pan with 1 Tbsp oil, add Greek yogurt, mashed garlic and turmeric and pinch of salt. Fry the yogurt for 2 minutes. Stir frequently.

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Spread fried chicken and garlic yogurt sauce on the bread and roll it. It is ready to serve.
One of tastiest bread bites you have ever tried.

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