Walnuts pilaf

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

 

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Ingredients

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

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How to make it?????

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

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

Gently mix all ingredients together and ready to serve.

 

کته گردو

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

مواد لازم

دویست گرم برنج

صد گرم نخود فرنگی پخته

یک عدد پیاز درشت خلالی خرد شده

سه ق غ گردوی خرد شده

دو ق غ گشنیز خرد شده

نصف ق چ دارچین

نصف ق چ هل

یک ق چ زیره

نصف ق چ پودر تخم گشنیز

نصف ق چ زردچوبه

دو عدد برگ بو

نمک وفلفل به میزان نیاز

کره یا روغن مایع

طرز تهیه

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

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ّ  Ingredients

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

 

How to make it?????

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

Gently mix all ingredients together and ready to serve.

 

Marinated Olives زیتون پرورده

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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زیتون پرورده

در شهرهای شمالی ایران مثل گیلان و رودبار همراه بودن غذا با سیر ترشی چندین ساله و زیتون پرورده

یک باید هست .

اگر شما طرفدار زیتون هستید زیتون پرورده جزو ترشی هایی هست که حتمن شما از اون لذت خواهید برد.

زیتون پرورده از ترکیب زیتون با گردو – رب انار و ادویه ی گلپر تهیه میشه. طرز تهیه زیتون پرورده متنوع هست در بعضی از دستورها از نعنا خشک یا سبزی محلی استفاده میشه. در یک دستور زیتون هارو چرخ میکنن در دستور بعدی زیتون رو خرد میکنن. ولی من شخصن زیتون خرد شده بیشتر

رو بیشتر ترجیح میدم.

مواد لازم

پانصد گرم زیتون بدون هسته

یک پیمانه گردوی خرد شده

سه چهار حبه سیر رنده شده : اگر دوست داشتید سیر بیشتر هم می تونید بزنید

یک پیمانه رب انار

یکی ق چ پودر گلپر

دو ق غ روغن زیتون

طرز تهیه

 داخل یک‌کاسه زیتون هارا یا به صورت درسته یا خرد شده همراه با گردوهای خرد شده – سیر رنده شدهروغن زیتون – رب انار و پودر گلپر ریخته و با هم خوب مخلوط کنید تا همه ی مواد با هم ترکیب شوند.

زیتون پرورده از همان لحظه تهیه قابل مصرف هست ولی بهتر است چند ساعت در یخچال نگه داری شده تا تمام عِطر و طعم را بهخود بگیرد.

در ضمن بهتر است ترشی را داخل یک بطری دردار و در یخچال نگه داری گنید.


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.

My Pumkin-Walnuts Dessert

An easy recipe for a delicious and  humble dessert.

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Ingredients

  • 1 pumpkin
  • ½ cup walnuts, crushed
  • 2 tbsp sugar
  • 1 tsp cinnamon powder
  • 1 tbsp unsalted butter

 

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How to make it???

Preheat your oven to 176 C.

Rinse off the pumpkin. Cut off pumpkin lid. Use a knife to stab outer shell a few times, to allow for ventilation. Then place the pumpkin in a glass baking dish and transfer the dish into the oven to roast for about 45-60 minutes. The duration for roasting depending on the size of the pumpkin.

Meanwhile, melt the butter in a saucepan, add crushed walnuts, sugar and cinnamon and fry for 2 minutes. Set aside.

Once the pumpkin is roasted, Let to cool down, Use a spoon and scrape out the seeds. Cut pumpkin into slices but do not need to separate the slices ( as you see in the photos).

Fill centre of pumpkin with fried walnuts and sprinkle some icing sugar top of it.

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My Pumpkin-Walnuts Dessert

Ingredients

1 pumpkin

½ cup walnuts, crushed

2 tbsp sugar

1 tsp cinnamon powder

1tbsp unsalted butter

How to make it???

Preheat your oven to 176C.

Rinse off the pumpkin. Cut off pumpkin lid. Use a knife to stab outer shell a few times, to allow for ventilation. Then place the pumpkin in a glass baking dish and transfer the dish into the oven to roast for about 45-60 minutes. The duration for roasting depending on the size of the pumpkin. Meanwhile, melt the butter in a saucepan, add crushed walnuts, sugar and cinnamon and fry for 2 minutes. Set aside.

Once the pumpkin is roasted, Let to cool down, Use a spoon and scrape out the seeds. Cut pumpkin into slices but do not need to separate the slices ( as you see in the photos).

Fill centre of pumpkin with fried walnuts and sprinkle some icing sugar top of it.

 

Baslogh

Baslogh is a Persian walnut pastry, a soft starch made with corn starch, zafaran (Saffron), rose water and topped with walnuts. In my childhood we used to get long baslogh with kite string in layers about 30-60 cm and we children wore it like a necklace, bite and eat it 🙂 it was very fun to have a necklace that you can eat 🙂

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Ingredients

1 cup corn starch

2 cups sugar

3 cups water

½ cup rose water or Golaab

1 tbsp unsalted butter

Walnuts

Shredded coconut or plain flour

 

Method

In a bowl mix corn starch with water. Stir until corn starch dissolved. Then add sugar and mix until sugar also dissolved.

 

Pour the mixture in a pot on medium to low heat and stirring non stop for about 15-25 minutes until the mixture becomes thick.

Remove from the heat, add butter and rose water. Continue stirring until butter melted and the mixture shape like soft dough.

Let it slightly cool.

For the centre of baslogh you might use walnuts or plain colourful baslogh pastry by adding drops of food colouring or saffron water to the pastry ( as you see in the photos)

 

There are different ways to give shape to baslogh: might be used of mould or just give shape by hand.

So, on a piece of cling film, sprinkle shredded coconut powder or plain flour, put some of pastry, line with walnuts and put a piece of string in the middle and top with other layer of pastry. Wrap the cling film and Gently squeeze it with your hand.

 

 

Other way for preparing baslogh is: take 1tbsp of pastry and drop it into a plate with shredded coconut powder or plain flour . Put small piece of coloured pastry. Shape the mixture into balls. Coat all sides with flour or coconut powder.

Place it in the refrigerate for an hour. Then remove the cling film and cut baslogh into small pieces.

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