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).

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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.

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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.

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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 .

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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 .

Meat pie

This type of beautiful and delicious stuffed fried bread is made in different countries such as Iran, Turkey, Afghanestn, Republic Azerbaijan, India, China, Korea and referred to by different names.

 

For example in Iran it’s called ‘ Kelane ‘ in Afghanestan is called ‘ Bolani, in India is called paratha, and yet , you can call these kinds of filled pastries or stuffed  bread: pie or pan cake too.

 

It is baked in the oven or fried in the pan with meat or vegetable filling. The filling can be beef, lamb, pork or combination of meat with vegetables or just simply all vegetables. So the fillings might be differ from one house to the other house.

In above attached photos you can see Persian Kelane and Indian Paratha.

 

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Ingredients for dough

  • 400g all purpose flour
  • 167ml boiling water
  • 140ml warm water
  • 2g salt
  • 27ml vegetable oil

 

Ingredients for filling

  • 600g ground beef
  • 400g potatoes, cooked and mashed
  • 30g soy sauce
  • 1tsp fresh ginger, grated
  • 50g fresh mint, finely chopped
  • 50g fresh spring onions, finely chopped
  • 1tsp spices including: fennel, cinnamon, salt and chilli powder

 

How to make it??

Mix flour with salt. Add boiling water to the flour and whisk it with a spatula. Then add warm water and knead the dough with hand. Rest the dough for half an hour.

 

After 30 minutes, add oil to the dough and knead it for 1 minute. Cover the dough with a towel and allow to rest for 2 hours.

 

Meanwhile, preparing the filling: In a large bowl, mix ground meat with mashed potatoes, chopped veggies, grated ginger, soy sauce and season with spices until combine well.

 

After 2 hours, dust your hands and divide the dough into 8-10 pieces. Scoop 2 tbsp of beef filling. Dust your hand and give a ball shape to them.

 

Now, place one of meat balls on the dough and slowly slowly seal the wrapper completely. Heat the oil in a pan and fry each side 3-4 minutes until golden brown.

 

Heat the oil in a pan and fry each side 3-4 minutes until golden brown.

 

Serve these beautiful stuffed bread or pie with Sesame oil, soy sauce, or sweet chilli sauce.

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Meat pie

Ingredients for dough

  • 400g all purpose flour
  • 167ml boiling water
  • 140ml warm water
  • 2g salt
  • 27ml vegetable oil

Ingredients for filling

  • 600g ground beef
  • 400g potatoes, cooked and mashed
  • 30g soy sauce
  • 1tsp fresh ginger, grated
  • 50g fresh mint, finely chopped
  • 50g fresh spring onions, finely chopped
  • 1tsp spices including: fennel, cinnamon, salt and chilli powder

 

How to make it??

Mix flour with salt. Add boiling water to the flour and whisk it with a spatula. Then add warm water and knead the dough with hand. Rest the dough for half an hour.  After 30 minutes, add oil to the dough and knead it for 1 minute. Cover the dough with a towel and allow to rest for 2 hours.

Meanwhile, preparing the filling: In a large bowl, mix ground meat with mashed potatoes, chopped veggies, grated ginger, soy sauce and season with spices until combine well. After 2 hours, dust your hands and divide the dough into 8-10 pieces. Scoop 2 tbsp of beef filling. Dust your hand and give a ball shape to them.

Now, place one of meat balls on the dough and slowly slowly seal the wrapper completely. Heat the oil in a pan and fry each side 3-4 minutes until golden brown. Serve these beautiful stuffed bread or pie with Sesame oil, soy sauce, or sweet chilli sauce.

 

Persian herb stew ( Ghormeh sabzi)

Ghormeh sabzi, is one of the most beloved, delicious, aromatic and popular Iranian stew. It is often said Ghormeh sabzi , to be national dish of Iran. The history of Ghormeh sabzi dates back to more than 500 years ago.
This stew prepares with diced meat, loads of finely chopped herbs such as Parsley, cilantro, scallion….
This stew is cooked with kidney beans – black eyed beans or pinto beans, black dried limes, and turmeric. Once stew is ready, it served with rice.
The last Saturday of each November recognised as the ‘International Ghormeh sabzi day’ by Iranian expats.

 

Few days ago i posted Azarbaijani ghormeh sabzi and i mentioned differences between Persian and Azarbaijani ghormeh sabzi. But both are sooooo delicious.

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Anyway, ghormeh sabzi can be miss for non-Iranians, but it is a kind of stew which some people simply love it and others hate it!! But I plus millions of people love it.

 

Ghormeh sabzi

Ingredients
250 g diced meat (beef or lamb)
1 onion
3 dried limes or 2tbsp lime juice
1 cup kidney beans ( pinto or black eyed beans), cooked
2 cups parsley, finely chopped
1 cup  coriander, finely chopped
1/2 cup  fenugreek , finely chopped or 1 Tbsp dried fenugreek
1 cup chives or green part of spring onion, finely chopped
1 Tsp turmeric
Salt – pepper to taste
Vegetable oil


Preparation
Dice finely onion. Saute in oil until tender. Add turmeric and stir well. Add meat to the onion. Allow to brown on all sides.
Chop finely the herbs. Saute the chopped herbs in oil for 15 minutes, stir frequently and set aside.


Make a couple of small holes in each of the dried limes.
Add cooked kidney beans, dried limes and fried herbs to the meat. Add 4 cups of water, season with salt and pepper. Cover the pot with a lid and simmer for 40 minutes.
Taste and adjust the seasoning before serving.

 

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