Tag: onion

Green rice (Zamarod pilaf)

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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 .

Zucchini Flat(naan)Bread

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Naan / noon /nan is a Persian word and means bread. Naan is a kind of flat bread found in the Iranian cuisine, Azerbaijani, Turkish, Indian and Middle East countries.

Naan being freshly prepared in tandoor and we can get fresh beautiful naan for breakfast, lunch and dinner from bakery everyday. There are loads of different kinds of naan bread. All are gorgeous, tasty and beautiful. Today I baked my zucchini flat bread.

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Zucchini flat bread naan, is a favourite treat. Zucchini which is called ‘ Kadoo’ makes main roll in keeping the bread soft and moist. It is a beautiful combo of zucchini with onions, cheese and spices. I have used mozzarella cheese, but it goes well with feta or cheddar cheese too. These are Sooooooo good. Sooooooo delicious and hearty naan bread.

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Ingredients

  • 3 cups all purpose flour
  • 1 large zucchini, grated
  • 2 eggs
  • 1 onion, finely chopped
  • 30-40g Cheese (feta cheese, mozzarella cheese or cheddar cheese)
  • 40-50 ml water
  • 1tsp baking powder
  • 2tsp salt
  • 1tsp paprika
  • 1.2 tsp chilli flakes
  • Vegetable oil

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How to make it?????

Grate the zucchini and squeeze to release the juice. Add chopped onion, eggs, cheese and season with spices. Mix all together. Then add flour, baking powder and combine with hand. Slowly add water to the batter and knead it for 2-3 minutes. If the batter is sticky add some flour. Make a ball and cover the dough and allow to rest for 1 hour.

After an hour, place the dough on a floured surface and divide the dough into 8 pieces. Roll each dough into a small ball.

On a floured surface, using a rolling pin and roll it into a flatten circle.

Heat a little bit oil in a pan and add in flattened dough. Once one side fried ( 3-4 minutes) flip over and fry other side.

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Zucchini flat naan bread

Ingredients

3 cups all purpose flour

1 large zucchini, grated

2 eggs

1 onion, finely chopped

30-40g Cheese (feta cheese, mozzarella cheese or cheddar cheese)

40-50 ml water

1tsp baking powder

2tsp salt

1tsp paprika

1.2 tsp chilli flakes

Vegetable oil

How to make it?????

Grate the zucchini and squeeze to release the juice. Add chopped onion, eggs, cheese and season with spices. Mix all together. Then add flour, baking powder and combine with hand. Slowly add water to the batter and knead it for 2-3 minutes. If the batter is sticky add some flour. Make a ball and cover the dough and allow to rest for 1 hour.

After an hour, place the dough on a floured surface and divide the dough into 8 pieces. Roll each dough into a small ball. On a floured surface, using a rolling pin and roll it into a flatten circle. Heat a little bit oil in a pan and add in flattened dough. Once one side fried ( 3-4 minutes) flip over and fry other side.

Couscous Vegetable Farm

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A crazy couscous salad for Halloween. By the way i shared my this recipes for a competition in Cookpad UK and I  was winner of the Cookpad UK , Halloween contest 2018.

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Ingredients

  • 1 sachet couscous
  • 2 beetroots, cooked
  • 2-3 fresh or pickled onions
  • 2 fresh mint leaves
  • 3-4 cherry tomatoes
  • 1 tbsp Olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

How to make it??!!!

Empty the contents of the sachet into a bowl and add boiling water according to the instruction. Stir well and cook for 5 minutes. Then fluff with a spoon to separate the grains.

Add Olive oil and balsamic vinegar, and mix together.

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Now in a glass plate, place vegetables and cover them with cooked couscous.

Couscous vegetable salad

Ingredients

1 sachet couscous

2 beetroots, cooked

2-3 fresh or pickled onions

2 fresh mint leaves

3-4 cherry tomatoes

1 tbsp Olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

How to make it??!!!

Empty the contents of the sachet into a bowl and add boiling water according to the instruction. Stir well and cook for 5 minutes. Then fluff with a spoon to separate the grains. Add Olive oil and balsamic vinegar, and mix together. Now in a glass plate, place vegetables and cover them with cooked couscous.

Vegetarian kebab

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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.

 

Grains– Beans and Greens Soup

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The taste of this soup might be new or exotic for Europeans or Americans. It is a light soup with delicious taste. A combination of bulgur, rice, beans, fresh green herbs and spices such as turmeric. It is an easy recipe that you can make it in an hour.

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Ingredients

  • 250g adzuki beans

  • 120g bulgur

  • 100g rice

  • 200g black eyed beans

  • 200g spinach leaves, chopped

  • 100g spring onions,chopped

  • 1 tsp dried tarragon

  • 1 large onion, chopped

  • Salt and pepper to taste

  • 1 tsp turmeric

  • 2 beef stock cubes

  • Olive oil

Instructions

Soak the beans and bulgur for at least 6 hours in enough cold water to cover them. Drain when ready to use.

Place black eyed beans and adzuki beans in a pot, Pour enough water and allow to cook until soft and set aside.Heat the olive oil in a pan, fry chopped onion for 3 minutes and then add to the beans pot.

 Dissolve beef cubes in 800ml water and add it to the cooked beans.

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At this point,   add bulgur- rice, dried tarragon and turmeric into the pot and season with spices and some oil. Bring it to a boil.

Then turn down and simmer for 45 minutes. In last ten minutes add chopped spinach and spring onions.

Before serve, check the seasoning. ِYou may serve this soup as it is or blend it in a food processor and puree it. Garnish with some fried onion and serve with bread and butter.

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Mimosa Salad

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Mimosa salad, is a traditional, scrumptious and satisfying layered Russian salad. Mimosa got it’s name from Mimosa Spring flower.

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This tasty salad is popular in Russia and has a wide variety of recipes. For instance, typically it is made with canned fish but in some other recipes there is cooked chicken instead. Or in some recipes there is mixture of Mayonnaise and cheese. In this salad all ingredients are grated finely and layered.

It’s really tasty salad especially with fresh dill leaves for garnishing, you will experience a piece of heaven in your plate.

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Ingredients

  • one canned tuna in oil, drained
  • 2 medium potatoes, boiled, peeled and grated
  • 2 medium carrots, boiled, peeled and grated
  • 1 small onion, peeled and finely chopped
  • 4 eggs, hard boiled, peeled, whites and yolks separated after boiling
  • Mayonnaise
  • Fresh dill leaves for garnish
  • Salt and pepper to taste

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How to make it??

Drain the fish and mash it with a fork. Prepare your serving plate or dish. In my serving plate I am using a Springform pan that will give a nice round shape to my salad but this is optional and you can just layering ingredients on a plate in any shape you wish.

Arrange grated potatoes evenly on the bottom of plate and press down with a spoon. Season with pinch of salt and pepper, then on top of potatoes, goes some Mayonnaise.

On top of potatoes, make fish layer then cover this layer with chopped onion and then spread Mayonnaise.

Then arrange grated carrots, season with salt and pepper and spread Mayonnaise. Now, cover top of carrots with egg whites, season with salt and pepper and , spread Mayonnaise.

For last layer, arrange  egg yolks, season with salt and pepper. Garnish with dill leaves or any other fresh green herbs to make it similar to Mimosa flower.

You can keep this salad in the fridge for few days. As i mentioned above, you can use chicken instead of canned fish, or cooked rice instead of potatoes.

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Mimosa Salad

Ingredients

  • one canned tuna in oil, drained
  • 2 medium potatoes, boiled, peeled and grated
  • 2 medium carrots, boiled, peeled and grated
  • 1 small onion, peeled and finely chopped
  • 4 eggs, hard boiled, peeled, whites and yolks separated after boiling
  • Mayonnaise
  • Fresh dill leaves for garnish
  • Salt and pepper to taste

 

How to make it??

Drain the fish and mash it with a fork. Prepare your serving plate or dish. In my serving plate I am using a Springform pan that will give a nice round shape to my salad but this is optional and you can just layering ingredients on a plate in any shape you wish. Arrange grated potatoes evenly on the bottom of plate and press down with a spoon. Season with pinch of salt and pepper, then on top of potatoes, goes some Mayonnaise.

On top of potatoes, make fish layer then cover this layer with chopped onion and then spread Mayonnaise. Then arrange grated carrots, season with salt and pepper and spread Mayonnaise. Now, cover top of carrots with egg whites, season with salt and pepper and , spread Mayonnaise. For last layer, arrange egg yolks, season with salt and pepper. Garnish with dill leaves. You can keep this salad in the fridge for few days.

Eggplant dish (Bademjan dish)

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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.

Cabbage aash ( ash-e kalam Azari)

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Azerbaijan is located in NW of Iran. People of this region have their own magnificent recipes. This is one of those.

It is called ‘Azari cabbage aash or kalam aashi in Azari language.  Maybe you ask what is aash ( aush) ?? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup which is served warm and hot and exactly like soup made with variation of vegetables, 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 water, stock, spices,…

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Ash or aush is popular food in Iranian, Turkish, Afghani, Azerbaijani and Caucasian cuisine.There are tens and tens of thick soup in Persian cuisine. Like Ash reshteh ( noodle soup), ash doogh,  ash anaar, ……

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Ingredients

  • 1 cup oatmeal
  • 1/2 cup cooked chickpeas
  • 1 cup cabbage leaves, finely chopped
  • 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
  • 4 tbsp fried onions
  • 1/2 tsp turmeric
  • 2 beef stock cubes
  • 3-4 tbsp Yogurt
  • 1 tsp dried mint (fry in oil for 1 minute)
  • Salt and pepper to taste
  • Olive oil

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How to make it??

Bring to  a boil water in a pot, add beef stock cubes and dissolve them.

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Then, add cooked chickpeas,Oatmeal, oil and spices.Allow to cook for 10 minutes.

 

Then, add chopped cabbage leaves, herbs and fried onions.

Stir occasionally. Allow aash cook for 20 minutes over low to medium heat. Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

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Cabbage aash (a soup from Iranian Azerbaijan)

Ingredients
  • 1 cup oatmeal
  • 1/2 cup cooked chickpeas
  • 1 cup cabbage leaves, finely chopped
  • 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
  • 4 tbsp fried onions
  • 1/2 tsp turmeric
  • 2 beef stock cubes
  • 3-4 tbsp Yogurt
  • 1 tsp dried mint (fry in oil for 1 minute)
  • Salt and pepper to taste
  • Olive oil

 

How to make it??
Bring to  a boil water in a pot, add beef stock cubes and dissolve them.Then, add cooked chickpeas,oatmeal, spices and oil.
Allow to cook for 10 minutes. Then add chopped cabbage leaves, herbs and fried onions. Stir occasionally. Let aash cook for 20 minutes over low to medium heat.Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

Persian kebab kubideh with rice (Chelow kebab)

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Kebab is an absolute favourite, the most popular and delicious dish in Iran. In Iranian cuisine, there are different types of kebab with ground meat or diced meat and believe me all are super tasty and you will be over the moon when you have kebab for lunch or dinner.
Kebab is usually grilled over hot coals or in the oven if you have no barbecue.
Chelow kebab means a dish with rice and kebab. Kebabs are various cooked meat dishes.

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My today’s kebab is called ‘ kebab kubidhe ‘ made with ground beef/lamb, other kind of kebab is ‘kebab barg’ with diced beef, lamb or chicken. Still, there is more different kebabs.
Chelow or pilaf (pilau) is  a kind of plain steamed rice topped with butter, saffron and kebab.
Making a good kebab firstly requires quality fresh meat. It should be combination of lamb with beef ( mixed minced). The meat should be around 20% fat which will keep the kebab juicy and moist.
Secondly, when you buy minced meat, you should ask your butcher to grind the meat 2-3 times or do it at home by using your food processor.
Thirdly, you need to marinate the kebab meat earlier and leave the meat to rest in the fridge overnight.

Once kebab is ready serve it with pilaf/polow, fresh herbs, sumac powder  and doogh ( that is an Iranian yogurt based drink).

 

Ingredients for kebab

  • 600 g ground lamb
  • 400 g beef
  • 250-300 g onion, grated and remove excess juice
  • 1/2 lime/lemon juice
  • Salt and pepper to taste

 

Ingredients for accompaniment

  • A bunch of cherry tomatoes
  • 4-5 potatoes
  • 3-4 red-yellow bell peppers

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Ingredients for mint sauce ( optional)

  • Handful fresh leaves of mint and coriander
  • 3 tbsp Greek yogurt
  • 1 small bell pepper
  • Salt to taste

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Preparation
Grind finely the meat 2-3 times or ask butcher do it for you. Grate the onion and remove the juice. In a big bowl, add grated onion, salt, pepper, lime juice and meat. Mix well and knead the meat mixture for 3-4 minutes and  until  well combined… Kneading the meat mixture for few minutes will make the meat like a paste that will stick together and not fall apart when your thread it on skewers. Then refrigerate the meat overnight.


For threading the kebab you can use either  metal skewers or wooden ones. If you are using wooden skewers, you need to soak them in water overnight as well to prevent of burning in the oven.
Next day, divide the  meat into seven or eight pieces and thread on the wooden skewers by pressing the meat and shaping it evenly. Preheat the oven to 180C for grilling the kebabs.

 Place a flat bread or  (tortilla bread) on the baking  tray and place the kebabs skewers on it. Grill the kebab for 20-25   minutes.The juice from the kebab will soak into the flat bread as the kebab cooks.

Thread the potatoes and peppers on the skewers as well. Grill them in oven 200C for 20-30 minutes. You can do grill  the tomatoes too  but I just fried them in a pan

For refreshing mint sauce you need to blend all ingredients in a blender and make a puree.
Once kebab and accompaniments are grilled, remove from the oven. Traditionally kebab kubideh is served  with steamed saffron rice ( chelow/polow), cubes of butter on top of the rice, fresh herbs such as basil, chives, mint, onions.

Sprinkle sumac powder on kebab. If you serve the kebab with rice, you can sprinkle sumac powder on the rice as well.

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Chilli con carne

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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.

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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

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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.

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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.

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