Marinated Olives (Zeytoon Parvardeh)

In Northern cities of Iran, having pickled garlic with 7-10 years old and marinated olives in their daily meals is a MUST.

 

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If you are an olive lover, so perhaps my following post can caught your attention.  I love this salad or pickle which is called ‘ Zytoon Parvardeh’ or marinated olives with walnuts, pomegranate molasses, garlic and spices such as ground angelica. A lovely combination of these ingredients create beautifully a delicious dish with a unique flavour.

Olive is called ‘ Zeytoon’ in Persian and Arabic languages. There are recipes for marinated olives and this is Persian style marinated olives.

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All my favourite things I mean, garlic, pomegranate, olive are in one package 🙂

marinated olives or zeytoon parvarddeh, is a tasty Persian dip/ salad or pickle from Gilan Province near Caspian Sea in North of Iran.

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Like other recipes, there are different versions of this salad/pickle. In some recipes use whole olives in other recipe use minced olives. I personally prefer to use not minced olives.

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Ingredients

  • 500g olives, remove stones
  • 1 cup walnuts, finely chopped
  • 3-4 garlic cloves, grated (You can add more garlic if you wish)
  • 1 cup pomegranate molasses
  • 1 tsp ground angelica (Golpar)
  • 2 tbsp virgin olive oil

How to make it?????

If pitted olives are very salted, it is better to rinse them under cool water. Then in a large bowl add pitted olives (as whole olives or roughly chopped), chopped walnuts, grated garlic, olive oil, pomegranate molasses and ground angelica ( give beautiful taste and fragrance to the salad).

Stir well and ready to serve main course like rice , or fish dishes and bread.

You may store zeytoon parvardeh in a jar with tight lid and keep in the fridge for several months.

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Marinated olives

Ingredients

  • 500g olives, remove stones
  • 1 cup walnuts, finely chopped
  • 3-4 garlic cloves, grated (You can add more garlic if you wish)
  • 1 cup pomegranate molasses
  • 1 tsp ground angelica (Golpar)
  • 2 tbsp virgin olive oil

How to make it?????

If pitted olives are very salted, it is better to rinse them under cool water. Then in a large bowl add pitted olives (as whole olives or roughly chopped), chopped walnuts, grated garlic, olive oil, pomegranate molasses and ground angelica ( give beautiful taste and fragrance to the salad). Stir well and ready to serve main course like rice , or fish dishes and bread.

You may store zeytoon parvardeh in a jar with tight lid and keep in the fridge for several months.

Ash Doogh (Azerbaijani Dovga Soup)

Today I made Aash-e doogh (dovga aashi). Maybe you ask what is Aash? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup and exactly like soup made with variation of vegetables, or noodles,, stocks and spices. This dish is spelling: Ash, aash, aush, ashe. But soup is a thin and light liquid food, served warm and made by combining vegetables with stock, spices,…

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My aash today   is called Ash-e doogh  in Persian language and is called  Dovga Ashi or Ayran ashi in Azerbaijani . There are different recipes for this aash, and this is Ardebili version of Ash-e Doogh.

It is a super delicious, healthy nutritious and pleasantly refreshing and tangy yogurt soup that is called Dovgha aashi or yogurt based soup.

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You can have dovga ashi any time of the year : as a warm soup in the winter time or as a refreshing cold soup in hot summer time.

Yogurt Aash made from plain yogurt and water with, fresh and aromatic herbs such as coriander, parsley, dill, mint, chives directly from grocery  and tender cooked chickpeas or white beans. 

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You may have this meal as a starter or as a main course with hot fresh bread. Traditionally it is served in large bowls called ‘ kaaseh’ and in smaller bowls called ‘ peyyaleh’.

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This beautiful super tasty aash with fresh herbs is  popular in Iran, specially in NW of country in ancient city of Ardebil which is located in Azerbaijani part of Iran .

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

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Ingredients

  • 2 kg plain yogurt
  • 1 litre water
  • 1 egg
  • 1 ½ cups cooked chickpeas or white beans
  • 1 cup rice, washed
  • 150 g ground beef or lamb
  • 1 onion, grated
  • 2 bunches of coriander
  • 2 bunches of parsley
  • 2 bunches of dill
  • 2 bunches of chives or green part of spring onions
  • 2 tbsp plain flour
  • 3 cloves of garlic, grated
  • 1 tsp dried mint
  • Salt and black pepper to taste
  • Vegetable oil

 

 

How to make it?????

Herbs  would be chopped , washed and drained on a colander. Mix ground meat with grated onion, add some salt-pepper and make small meat balls and set aside.

Now, in a large pot add yogurt and whisk it until smooth. Then crack the egg in a bowl, beat it and add beaten egg, washed rice and flour to the yogurt and combine together.

Next add water into the pot and mix until you have a smooth yogurt based liquid ( if you like to have a thin soup, simply add more water ).

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In this step, place the pot on the high heat and with a wooden spoon or spatula constantly stir until bring it to a boil ( it will take about 10-15 minutes). Keep stirring  to prevent the liquid from curdling. Once started to boil, bubbles will appear on the surface.

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Now reduce the heat. Stir in chopped herbs, chickpeas and meat balls. Give a stir and allow to cook for 20 minutes until meat balls and rice cooked.

 

Then remove from the heat and add grated garlic, salt and dried mint, stir for 2-3 minutes and aash is ready. In some recipes, you may fry dried mint in a little oil and garnish the soup too.’
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Ash Doogh (Azerbaijani Dovga Soup)

Ingredients

2 kg plain yogurt

1 litre water

1 egg

1 ½ cups cooked chickpeas or white beans

1 cup rice, washed

150 g ground beef or lamb

1 onion, grated

2 bunches of coriander

2 bunches of parsley

2 bunches of dill

2 bunches of chives or green part of spring onions

2 tbsp plain flour

3 cloves of garlic, grated

1 tsp dried mint

Salt and black pepper to taste

Vegetable oil

How to make it?????

Herbs chopped , washed and drained on a colander. Mix ground meat with grated onion, add some salt-pepper and make small meat balls and set aside.

Now, in a large pot add yogurt and whisk it until smooth. Then crack the egg in a bowl, beat it and add beaten egg, washed rice and flour to the yogurt and combine together. Next add water into the pot and mix until you have a smooth yogurt based liquid ( if you like to have a thin soup, simply add more water ).

In this step, place the pot on the high heat and with a wooden spoon or spatula constantly stir until bring it to a boil ( it will take about 10-15 minutes). Keep stirring because to prevent the liquid from curdling.

Once it started to boil, reduce the heat. Stir in chopped herbs, chickpeas and meat balls. Give a stir and allow to cook for 20 minutes until meat balls and rice cooked, then remove from the heat and add grated garlic and dried mint.

In some recipes, you may fry dried mint in a little oil and garnish the soup too.’

 

 

Persian Stuffed Zucchini (Dolmeh Kadoo)

Dolama or dolmeh is a tasty dish found in Iranian cuisine, Azerbaijan, Turkey, Greece, Arabic countries and Central Asia. The word dolma is a Turkish word and means to fill.  Dolma is the Persian version of stuffed vegetables. You can use eggplant, zucchini, onion, or tomato and stuff with either ground beef or turkey and aromatic herbs.

Up to now, I have shared several recipes for my collection of dolma recipes including: stuffed grape leaves, cabbage rolls, stuffed eggplants, stuffed onions, and today I am going to share my Persian stuffed zucchini.  In Persian language zucchini or courgette  is called Kadoo .

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Dolma is considered comfort food. These different kinds of dolma are stuffed with either meat and spices, or meat herbs and rice, or there are vegetarian version with rice and herbs and GOOD NEWS IS, all are DELICIOUS.
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Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill (I use dried dill because it is more aromatic rather than fresh dill)
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

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How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

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Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma.

For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

In a saucepan, add tomato paste, olive oil,  pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil.

Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

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Persian Stuffed Zucchinni

 

Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma. For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Heat some olive oil in the saucepan. Add tomato paste, pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil. Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

 

 

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.

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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.

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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 Salad

Potato salad is a popular dish,  made with boiled potatoes and other ingredients. There are so many variations of potato salad and today I have also two good ones. This is an instant and easy salad.

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Ingredients

  • 5 potatoes
  • small bunch of parsley, finely chopped
  • ½ cup yogurt or Mayo
  • 1 clove of garlic, grated
  • 1tbsp lemon juice
  • 1 tsp paprika
  • 2 tbsp olive oil or butter
  • Salt and pepper to taste

How to make it??

Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, add butter or olive oil, lemon juice, and mash with potato masher.

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Now, add all above munitioned spices and chopped parsley. Mix all together. Taste again, if needs add more salt and pepper.

Take an orange size of potato mixture and shape it like a bowl ( as you see in the photos). Once all potato bowls are done, place them in a plate and set aside.

Now, mix yogurt with grated garlic, pinch of pepper and mix them.

Pour 1-2 tbsp of yogurt inside each potato ball. Serve potato salad topped with sweet chilli sauce.

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Potato Salad

Ingredients

  • 5 potatoes
  • small bunch of parsley, finely chopped
  • ½ cup yogurt or Mayo
  • 1 clove of garlic, grated
  • 1tbsp lemon juice
  • 1 tsp paprika
  • 2 tbsp olive oil or butter
  • Salt and pepper to taste

How to make it??

Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, add butter or olive oil, lemon juice, and mash with potato masher.

Now, add all above munitioned spices and chopped parsley. Mix all together. Taste again, if needs add more salt and pepper.

Take an orange size of potato mixture and shape it like a bowl ( as you see in the photos). Once all potato bowls are done, place them in a plate and set aside.

Now, mix yogurt with grated garlic, pinch of pepper and mix them. Pour 1-2 tbsp of yogurt inside each potato ball. Serve potato salad topped with sweet chilli sauce.

How to Make Homemade Butter

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

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

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

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

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

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Ingredients

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

 

For flavouring

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

How to make it??

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

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

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

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

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

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How to make Homemade Butter

 

Ingredients

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

For flavouring

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

How to make it??

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

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

Eggplant dish (Bademjan dish)

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

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

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Ingredients

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

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How to make it??

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

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

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

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

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

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

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

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Eggplant dish

 

Ingredients

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

How to make it??

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

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

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

Kelane Naan Bread

Kelane is a traditional Kurdish stuffed fried flat bread. A very delicious thin bread. This bread is made in different countries such as Iran, Turkey, Afghanestn, Republic Azerbaijan. and referred to by different names. For example in Iran it’s called ‘ Kelane  ‘ in Afghanestan is called ‘ Bolani  ‘ .

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Traditionally this wonderful bread is baked on a brick or stone griddle but nowadays, if you want to bake it at home, you can use a pan, like I baked Kelane in a dried pan and in serving time you put some butter on the bread. Kelane bread is not only a bread but also is a full healthy meal.

It’s made of flour and stuffed with herbs such as chives , spring onions and garlic. . They are out of this world. So so sooooo yummyyyyy. This bread is one of those goodies that you won’t stop eat it.

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Ingredients for dough

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

 

For filling

  • 300 g spring onions
  • A bunch of coriander
  • 1 clove of garlic
  • 4 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp paprika
  • 1 tsp cumin

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Method

In a bowl mix flour and  salt. then add oil and mix together. Then slowly add  water. Mix well. Using your hand and Knead it well for 3-4 minutes.  Cover the dough with a kitchen towel and  leave to rest the dough for half an  hour.

Meanwhile, finely chop herbs and vegetables for filling. Add all spices, grated garlic and olive oil. . Mix ingredients together and set aside.

Once dough is ready, Divide it into 10 pieces or less ( you can keep the size of dough small or big as desired ).  Take one piece of  dough. Flat the dough with a rolling pin. Spread some of herbs in half of the dough and fold it ( as you see in the photos). Then with your hand or  with a rolling pin, gently press it.

Heat a pan and spread a little bit oil. Place the dough in the pan. Spray some oil top of the dough and bake each side for 3 minutes.

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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.

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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

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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.

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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.

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Persian turnip-rice soup

This is a very easy following recipe for turnip soup with a soft texture and lovely flavour. Turnip is called ‘ Shalgham’ in Farsi. There are different recipes for turnip soup, like turnip-carrot, turnip-onion, ….. and this is my turnip-rice soup a Lovely meal for a lunch or as a light dinner.

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Ingredients

  • 1 large turnip
  • 3 onions
  • 2 cloves of garlic
  • 4-5 carrots
  • 3 Tbs brown rice
  • 2 vegetable cubes
  • Some thyme leaves
  • Salt – Chilli to tase
  • and olive oil

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Preparation:
Preheat the oven. Peel off turnip skin. Cut it into chunks. Place them in a baking tray and drizzle over them some olive oil. Roast it in 160c degrees for 20- 30 minutes.

Peel off onions, garlic and carrots. Cut them into small pieces. Place them in a pan, add some oil and thyme leaves. Stir it for 10 minutes. Dissolve 2 veggies cubes in 500 ml warm water.

 

Pour it in a pot. Add all vegetables to the pot.Add brown rice, salt and pepper. Let it to cook over medium heat for 20 minutes. Pure soup in a food processor. For garnishing you can have some fried onions. Serve it with fresh bread and butter. Bon a ppetit.

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