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).

photo

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.

DSC_0594.JPG

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.

DSC_0596.JPG

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 .

DSC_0593DSC_0591DSC_0592DSC_0602DSC_0596DSC_0587DSC_0589DSC_0599DSC_0600DSC_0601DSC_0590

===========================

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 .

Falafel

Falafel is one the most favourite fast foods in the Middle East. Falafel is an Arabic word,and plural ‘ filfil’ meaning “pepper”. Falafel is a meatless food and good source of protein and suitable for vegetarians.

فلافا.JPG
Originally it is spicy but in any country it has adjusted based on the taste of people. Falafel is made of chickpeas or fava beans. Egyptians make falafe with fava beans and sometimes with combination of both. But if you make with chickpeas, they should be soaked and then should be ground up or mashed and mix with beautiful spices and vegetables such as onions, garlic parsley.

DSC_0909.JPG
Falafe serves with flat bread ( Naan ), pita bread, or Budget bread and garnished with different things such as tomato, cucumber, lettuce, fresh herbs, tahini sauce, spicy sauce, humus, chutney, garlic yogurt. Or they are just perfect on their own.
Falafel can be eaten cold or hot. This chickpea balls are mostly popular in S and SW of Iran but in other cities of country such as Tehran is very popular too.

DSC_0920.JPG

Ingredients

  • 450 g chickpeas, soaked overnight
  • 1 1/2 tbsp  plain flour or chickpeas flour
  • 2 cloves of garlic
  • 1 large onion
  • A bunch of parsley
  • 1 tsp turmeric
  • 2tsp cumin
  • 1tsp coriander powder
  • Salt and pepper to taste
  • Oil

DSC_1226.JPG

Ingredients for mint-parsley sauce

  • 3 tbsp plain yogurt
  • Small bunch of mint and parsley
  • 1 small bell pepper
  • Salt to taste

 

مئاذ سس.JPG

Preparation
If you want your falafel to turn out right, you need to soak dried chickpeas overnight. So they will be double in size. Next day, drain and rinse them. Pour chickpeas into a food processor. Then add all ingredients ( except flour)  for falafel into the food processor and make smooth mixture.

 

Then add flour and   season the chickpeas mixture with all above mentioned spices. Mix all together very well. Using wet hands or a falafel scoop, form falafel mixture into round balls or oval shape. By the way,  If you wish, sprinkle some sesame seeds on each chickpeas ball too .Then place chickpea balls in the fridge for 1-2 hours.

DSC_1230.JPG
Falafel is traditionally fried but you can bake it instead too. So bake falafel in 175 C degree oven for 15-20 minutes.
And if you want to fry falafel, add enough oil for deep frying in a deep saucepan. Place the pot over a high heat and heat the oil, then drop falafel balls in the oil and fry until brown ( 7-8 minutes).


For making sauce, you need to place all ingredients for sauce in a blender and make a smooth sauce.

 


When all falafels are fried. You can serve them plain or Wrap 3-4 of falafels in a pita bread, topping with sauce and enjoy it.

910.JPG.JPGنزیدک.JPG.JPG


Falafel

Ingredients
300 g chickpeas, soaked overnight
2 cloves of garlic
1 large onion.
A bunch of parsley
Salt – pepper to taste
1 tsp turmeric
1tsp coriander powder
Oil
Ingredients for mint-parsley sauce
3 tbsp. plain yogurt
Small bunch of mint and parsley
1 small bell pepper
Salt to taste
Preparation
If you want your falafel to turn out right, you need to soak dried chickpeas overnight. So they will be double in size. Next day, drain and rinse them. Pour chickpeas into a food processor. Then add all ingredients for falafel into the food processor and make smooth mixture.
Then add and season the chickpeas mixture with all above mentioned spices. Mix all together very well. using wet hands or a falafel scoop, form falafel mixture into round balls .Then place chickpea balls in the fridge for 1-2 hours.
Falafel is traditionally fried but you can bake it instead too. So bake falafel in 175 C degree oven for 15-20 minutes.
And if you want to fry falafel, add enough oil for deep frying in a deep saucepan. Place the pot over a high heat and heat the oil, then drop falafel balls in the oil and fry until brown ( 7-8 minutes).
For making sauce, you need to place all ingredients for sauce in a blender and make a smooth sauce.
When all falafels are fried. You can serve them plain or Wrap 3-4 of falafels in a pita bread, topping with sauce and enjoy it.

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.

DSC_0803.JPG

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.

DSC_0819.JPG

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.

DSC_0797.JPG

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 20-20 minutes) and usually  it depends on the age of your lentils. Once it is cooked, add it to the rice and gently mix. Spread some melted butter all over the rice and serve it.

DSC_0787DSC_0798DSC_0789DSC_0796DSC_0792DSC_0794DSC_0795DSC_0799

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.

DSC_0801DSC_0812DSC_0813DSC_0805DSC_0804DSC_0808DSC_0809DSC_0807DSC_0813DSC_0812DSC_0809DSC_0806

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.

DSC_0814DSC_0818DSC_0817DSC_0814DSC_0816DSC_0819DSC_0823

Vegetarian kebab

This is one of the  tastiest vegetarian kebabs which is made with bread and vegetabls. It is simple but super tasty and easy to make it, with crispy texture, golden outside and fulllllllllllll of flavour. You may serve it with yogurt, sweet chilli sauce, any kind of chutney or ketchup.

DSC_0441.JPG

DSC_0426.JPG

Ingredients

  • 5 slices of fresh white or brown bread
  • 1 cup chickpeas, cooked
  • 1 onion
  • 1 lemon juice
  • Handful fresh mint leaves
  • Handful fresh coriander leaves
  • 1-2 cloves of garlic
  • Small piece of fresh ginger
  • 3 tbsp yogurt
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp coriander powder
  • ½ tsp curry powder
  • 1 tsp Olive oil
  • salt and pepper to taste

How to make it???

Put slices of bread into a food processor or blender and blend it until crush and look like soft bread crumbs and set aside.

Put cooked chickpeas into a mixing bowl. Add onion, garlic, ginger, mint and coriander leaves, lemon juice, yogurt and oil to the chickpeas. Blend until become purée. Add puree mixture and all spices to the bread crumbs, mix until combine well.

Grease your hand, take a small portion of mixture and roll it like a hot dog, however you can give ball shape or cutlet/ round burger shape too. Once all kebabs are done, you may push the wooden sticks into the kebab . it ‘s just optional.

Now heat the oil or butter in a saucepan. Place kebabs into the pan and fry for 3-4 minutes, until golden crispy.

Serve it with your favourite sauce.

DSC_0413DSC_0423DSC_0433DSC_0443DSC_0441DSC_0422DSC_0432DSC_0420DSC_0428DSC_0414DSC_0424DSC_0425DSC_0429DSC_0416DSC_0446DSC_0437DSC_0439DSC_0417DSC_0434

==================================================

Vegetarian kebab

Ingredients

  • 5 slices of fresh white or brown bread
  • 1 cup chickpeas, cooked
  • 1 onion
  • 1 lemon juice
  • Handful fresh mint leaves
  • Handful fresh coriander leaves
  • 1-2 cloves of garlic
  • Small piece of fresh ginger
  • 3 tbsp yogurt
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp coriander powder
  • ½ tsp curry powder
  • 1 tsp Olive oil
  • salt and pepper to taste

 

How to make it???

Put slices of bread into a food processor or blender and blend it until crush and look like soft bread crumbs and set aside.

Put cooked chickpeas into a mixing bowl. Add onion, garlic, ginger, mint and coriander leaves, lemon juice, yogurt and oil to the chickpeas. Blend until become purée. Add puree mixture and all spices to the bread crumbs, mix until combine well.

Grease your hand, take a small portion of mixture and roll it like a hot dog, however you can give ball shape or cutlet/ round burger shape too.

Once all kebabs are done, you may push the wooden sticks into the kebab . it ‘s just optional.

Now heat the oil or butter in a saucepan. Place kebabs into the pan and fry for 3-4 minutes, until golden crispy.

Serve it with your favourite sauce.

 

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.

DSC_0225.JPG

 

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.

DSC_0263.JPG

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.

DSC_0237DSC_0271DSC_0268DSC_0242DSC_0248DSC_0264DSC_0241DSC_0225DSC_0239DSC_0244DSC_0255DSC_0245DSC_0246DSC_0257DSC_0263DSC_0265DSC_0247DSC_0260

=========================================

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.

 

.

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.

DSC_0658

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

DSC_0636

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.

DSC_0682DSC_0695DSC_0686DSC_0690DSC_0694DSC_0698DSC_0683DSC_0691DSC_0687DSC_0696DSC_0694DSC_0697DSC_0687DSC_0693DSC_0695

      =====================================

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.

        ====================================================

Spicy Lentil Flatbread

This flat lentil bread recipe is sooooo good and delicious. There are different kinds of lentils: red or orange, brown, green, yellow. I made my lentil bread with red ones. You can find all of them in your local super markets and Middle East grocery stores.

There are used different names in different languages for lentils, for example in Persian and Arabic it’s called ‘ Adas’, in English ‘ Lentil’ , in Azerbaijani ‘ Marje’.Maybe some of you do not know what red lentils are. I have attached a photo of this kind of lentil.

DSC_0239

You can make lentil bread with all of those lentils. This bread is very light, low in carb but high in fibre and good source of protein.

I frequently make this bread, because we enjoy it a lot. Recipe for this bread is flexible. I mean you have loads and loads of possibilities to change the flavour and create a new flavour and taste.

It’s super easy recipe to follow plus you can prepare the batter, pour it in a jar and keep it fresh in the fridge for next few days. Just bring the batter out of the fridge before cooking and bring the batter to room temperature.

This bread might be severed warm or cold and goes well with all kinds of soup, and you can top it with your favourite toppings. Good point of this bread is not only you can cook it in a pan but also you can cook it in the oven : 190C for 20-25 minutes.

DSC_0248.JPG

Ingredients

  • 1 cup red lentils, soak in cold water overnight
  • 2 cups water
  • 2 tbsp chopped spring onions or chives
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1 ½ tsp cumin powder
  • ½ tsp chilli powder
  • ½ tsp grounded coriander seeds
  • 1 tsp salt
  • Vegetable oil: coconut oil or sun flower oil

DSC_0177.JPG

DSC_0230.JPG

Method

Soak lentils with water for 6-7 hours to remove starch. Then drain it.

In a bowl with your lentils add 2 cups of water, all above mentioned spices except spring onions or chives. Blend until smooth. Add chopped chives or spring onion. Mix well.Lightly oiling a pan with Olive or coconut oil.

Using a large ladle  and pour one  ladle of prepared batter into the pan. Make a round shape and make  sure it is not thin.  Each flat bread will take about 4-5 minutes per side to cook ( depends on heat and how thick you make the bread). Spray oil  top of batter and once one side cooked , flip over and let to cook other side.

 

DSC_0209

DSC_0248DSC_0249DSC_0250DSC_0251DSC_0241DSC_0252DSC_0242DSC_0244DSC_0245DSC_0254DSC_0247DSC_0256DSC_0254DSC_0255

Baba Ganoush

Baba ganoush is a smoky  eggplant dip. It’s one of my favourites. Very easy to make it and super tasty, of course if you are eggplant lover. It tastes amazing after a day in the fridge.

Baba ganush, is popular in Iran, Turkey, Armenia, Arabic countries around Persian Gulf and some African countries such as Egypt. It’s basically made with eggplant, tahini which is sesame seed paste, and spices.

photo (1)

Ingredients

  • 1 eggplant
  • ¼ cup tahini
  • 2 cloves garlic, grated
  • 1 tbsp chopped fresh parsley leaves
  • 1 tbsp olive oil
  • ½ lemon/lime juice
  • 1 tsp cumin powder
  • Salt to taste

photo (15)

Method

Thinly cut the eggplant. grill them on the stove or in the oven until begins to get soft. Then, transfer grilled eggplant to a chopping board, let cool. Chop it. Place all the ingredients into a food processor and make it smooth purée.

photo

photo (2)

Transfer eggplant purée into a serving dish, drizzle the olive oil on the top and sprinkle with chopped parsley. It served either by its own with slices of pita bread or with meat dish.

photo (6)

photo (7)photo (8)photo (9)photo (10)photo (11)photo (12)photo (13)photo (14)

Persian sour cherry pilaf (Albaloo polow ba tahdig maast)

Sour cherry or Morello cherry is called ‘ albaloo’ in Persian language. Albaloo or moreloo cherry is smaller that sweet cherry with dark red colour.

The origins for Sour cherry is in Iranian plateau or East Europe. This fruit is very popular in Iran from ancient time to modern day Iran. Nowadays, albaloo or sour cherry produce in Iran, countries around Caspian sea, Russia, Eastern Europe countries and Turkey.

DSC_0099.JPG

 

Fresh or dried sour cherries are used in cooking including: soup, aash, rice, stew, cakes, pies, jam and marmalade.

Today’s recipe is Albaloo polo, an Iranian rice dish with sour cherries. It’s a delicious rice meal with ruby red colour, a beautiful combination of rice with typical spices for this meal such as: Persian saffron, cumin, cardamom, cinnamon, dried rose petals powder and nutmeg.. You can serve albaloo polow by itself or with beef, chicken or meatballs.

 

DSC_0101.JPG

 

Ingredients

  • 3 cups Persian rice or Basmati rice
  • 5 cups sour cherries
  • ½ cup white sugar
  • 1tsp of each spices: cardamom, cinnamon, cumin, dried rose petal powder, nutmeg
  • 1tbsp saffron water
  • 1tbsp salt
  • 1tbsp Ghee oil or regular butter

DSC_0050

For tahdig ( bottom of rice)

  • ½ cup vegetable oil
  • ¼ cup water
  • 2tbsp plain yogurt
  • 2tbsp saffron water

DSC_0049.JPG

In a pot with deseeded cherries add sugar. Simmer for 15 minute over low heat.

Place a plate under a colander and place the cherries in the colander and allow the juice drain.

 

Melt the Ghee or butter in a pan, add spices and sauté for 1 minute and remove from the heat. Add cherries and saffron water. Gently mix with spices.

Wash the rice and soak in salted water (1tbsp salt) for an hour.

Bring the water to a boil, drain the soaked rice and add the rice to boiled water. Simmer for about 10-15 minutes until slightly tender.

Using a colander and drain the rice. Rinse the rice with cold tap water and drain it.

 

In a bowl, Mix all ingredients for tahdig and whisk it. Add 2 cups of parboiled rice and 2tbsp of cherries and mix well (as you see in the photos).

Add 2tbsp vegetable oil to the pot. Pour saffron rice into the pot. Cover this layer with half of white rice and pour cherries and cherry juice . Cover the cherry layer with the remaining of white rice and pour remains of cherry juice over the rice.

Cover the pot with a napkin and a lid. Simmer for about 30 minutes over medium heat. Once rice is ready, put a plate on top of the pot and flip it over. Serve it with chicken or beef meat.

DSC_0079.JPG

 

DSC_0086.JPG

DSC_0098DSC_0101DSC_0089DSC_0099DSC_0100DSC_0108DSC_0096DSC_0106DSC_0104DSC_0093DSC_0092DSC_0103DSC_0102DSC_0105DSC_0100

 

pizza with minced beef and egg

This is my home made pizza from scratch.

DSC_0257
Ingredients
500 g plain flour
7 g dried yeast
1 tbs salt
1 tsp sugar
250 ml warm milk
50 ml olive oil

DSC_0198
Ingredients for topping
500 g minced beef
1 large onion
1/2 of red/green bell peppers
3 large tomatoes
2 tbsp tomato paste
1 bunch of parsley
2 tsp salt
numbers of eggs
2 tsp paprika powder
1 tsp cumin
1/2 tsp hot chilli pepper, finely chopped

DSC_0189.JPG
Preparation
Pour all ingredients for dough in a food processor, and mix together for 5 minutes. Put 1 tbsp. semolina or bread crumbs in bottom a big bowl, place dough in the bowl. Sprinkle a little bit flour top of dough. Cover the bowl with a towel to prove for 2 hours.

 

DSC_0209
meanwhile, prepare topping for pizza. Chop tomatoes, bell peppers,parsley, and onion. Put them in a food processor and puree it. Remove it to a bowl, add spices, tomato paste and minced beef. combine together very well.

 

 

DSC_0243
Preheat the oven on 220 C.
Once dough is ready, put some flour on the board, and place dough on it. Press the dough with your hand to take out air. Then, cut dough into small portions.

DSC_0235.JPG
Heat the oil in a pan and saute meat mixture for 10 minutes.Set aside.
Take one of dough portions, and open it with rolling pin. Open a thin dough in a medium round shape. Take 2 tbsp of meat mixture and cover top of the dough. crack an egg over the meat.place the dough inside the oven and allow to cook for 7-10 minutes.


Repeat process with remains of ingredients and dough. Once pizzas are ready garnish with onion rings and chopped parsley.
These pizzas are just delicious.