Potato stuffed bread (Naan shekampour)

Posted on August 26, 2018 by rozinaspersiankitchen

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.

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.

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.

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.

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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.

Shirazi Rice Pilaf

Posted on May 28, 2018 by rozinaspersiankitchen

Shiraz is an ancient city in SW of Iran. Shiraz is known as the city of literature, flowers, wine, gardens, nightingales and poets.

This beautiful city is a one of the important tourism centres in Iran. With a short driving distance from Shiraz there are ruins of some of most spectacular ancient sites such as: ancient city of Persepolis, Tomb of Cyrus the Great in Pasargadae, ancient necropolis of Naqsh-e Rustam with rock cut tombs of Persian kings, Naghsh-e Rajab with rock cut reliefs,….

My today recipe is called Qanbara polow, one of traditional classic rice dish from Shiraz that is served in especial occasions, parties and as Iftar in month of Ramadan.

Ingredients

3 cups rice
350 g minced meat
1 large onion, finely chopped
100 g chopped walnuts
2 tbsp gram flour
50 g raisins
3 tbsp pomegranate molasses
1 ½ tsp grape molasses
1 tsp turmeric
Salt and pepper to taste
Vegetable oil

Instructions

In a bowl with minced meat, add gram flour, turmeric and season with salt and pepper. Mix all together well. Then, give small ball shape to the meat. Heat the oil in a pan and fry them.

Heat the oil in another pan and sauté chopped onion until soft, then add raisins and chopped walnuts. Fry for 2 minutes and set aside.

In a bowl with pomegranates molasses, add grape molasses and 2 tbsp of olive oil. Mix together.

Semi cook the rice. Add meat balls and fried onion mixture with walnuts and raisins. Pour molasses mixture top of rice and allow to cook perfectly.

Once rice is done, gently stir the rice and serve it.

Pide Pizza

Posted on May 20, 2018 by rozinaspersiankitchen

Pide is delicious Turkish speciality, a kind of Turkish flatbread with a boat shape. Pide dough is very simple and easy to make. . Pide is one of the popular and comfort foods in Turkey. Pide can be made with different variety of toppings such as ground meat, cheese, sausages, eggs, …

Ingredients for the dough

300 g strong white flour
14 g dried yeast
1 cup warm water
3 tbsp olive oil
1 tsp sugar
1 tsp salt

For topping

200 g grounded beef
1 grated onion
Salt and pepper to taste
Paprika
1 tbsp tomato paste
Shredded cheddar cheese
Half of sliced onion
Handful black olives, pitted

Method

In a bowl with yeast and sugar, pour in ½ cup of warm water. Stir and set aside until yeast to be activated with bubbly foam on the surface ( it will take about 10 minutes).

In a large bowl, mix flour with salt. Pour in the olive oil and yeast mixture. Mix together. Then slowly pour water. Combine with your hand until all ingredients come together and you have a dough.

Place the dough on a floured surface and knead the dough for 3-5 minutes, until you reach to a soft and smooth dough. Drop some olive oil into the bowl and place the dough in it. Cover the bowl with kitchen towel and leave for 2 hours to rise and double in size.

Meanwhile, we prepare our filling. In a bowl we mix meat with onion, tomato paste and season with salt and pepper and paprika. Heat the oil in the pan. Add meat mixture and fry it. One of the topping is ready.

Pre heat the oven to 220 C.

Once the dough is risen. Place it on a floured board and cut the dough into 2 equal pieces. Using a rolling pin and roll the dough balls into oval shapes or boat shape. Dough should be very thin.

Now brush surface of the oval shaped dough with butter. Spread the meat mixture evenly over the dough, leaving about 2 cm at the edges with no filling. Fold in the sides and squeeze the oval dough each end to make it pointy.

Spread cheddar cheese, onions and black olives over the other dough too. Brush the edges of dough with melted butter. Bake for 15-20 minutes until the pides are golden brown and cripsy at the edges.

Once the pide is ready, brush the melted butter all over the cooked pide edges again and cut into slices and bon apetite.

Turkish Pide pizza

Posted on May 16, 2018 by rozinaspersiankitchen

Ingredients for the dough

300 g strong white flour
14 g dried yeast
1 cup warm water
3 tbsp olive oil
1 tsp sugar
1 tsp salt

For toppings

200 g grounded beef
1 grated onion
Salt and pepper to taste
Paprika
1 tbsp tomato paste
Shredded cheddar cheese
Half of sliced onion
Handful black olives, pitted

Method

In a bowl with yeast and sugar, pour in ½ cup of warm water. Stir and set aside until yeast to be activated with bubbly foam on the surface ( it will take about 10 minutes).

In a large bowl, mix flour with salt. Pour in the olive oil and yeast mixture. Mix together. Then slowly pour water. Combine with your hand until all ingredients come together and you have a dough.

Meanwhile, we prepare our filling. In a bowl we mix meat with onion, toamto pate and season with salt and pepper and paprika. Heat the oil in the pan. Add meat mixture and fry it. One of the topping is ready.

Pre heat the oven to 220 C.

Once the dough is risen. Place it on a floured board and cut the dough into 2 equal pieces. Using a rolling pin and roll the dough balls into oval shapes or boat shape. Dough should be very thin.

Spread cheddar cheese, onions and black olives over the other dough too. Brush the edges of dough with melted butter. Bake for 15-20 minutes until the pides are golden brown and cripsy at the edges.

Once the pide is ready, once again brush the melted butter all over the cooked pide edges and cut into slices and bon apetite.

پیتزای پیده

پیده یکی از غذاهای خوشمزه ی ترکیه ای هست. یک نوع نان مسطح قایقی شکل. خمیر پیده خیلی آسان و سریع تهیه میشه. پیده یک از محبوب‌ترین و خوشمزه ترین غذاهای ترکی هست که انواع مختلفی داره ولی قدیمی ترین نوع این پیتزای ترکی با گوشت چرخ کرده تهیه میشه.

پیده انواع گوناگونی داره و با گوشت چرخ کرده – سوسیس– سبزیجات – پنیر – تخم مرغ ….. درست میشه.

مواد لازم برای تهیه خمیر پیده

سیصد گرم آرد سفید

چهارده گرم پودر یست

یک پیمانه آب گرم

سه ق غ روغن زیتون

یک ق چ شکر

یک ق چ نمک

مواد لازم برای روی پیده

دویست گرم گوشت چرخ کرده

یک عدد پیاز رنده شده

نمک و فلفل به میزان لازم

پودر پاپریکا به میزان نیاز

یک ق غ رب گوچه فرنگی

مقداری پنیر چدار رنده شده

نصف پیاز

مقداری زیتون سیان بدون هسته

طرز تهیه

داخل یک‌کاسه پودر یست و شکر را با نصف پیمانه از آبگرم مخلوط کرده و برای 10 دقیقه روی خمیر مایه را پوشانده و میگذاریم فعال شود یعنی سطح خمیرمایه باید حبابی و کف مانند گردد.

داخل یک‌کاسه ی بزرگ آرد و نمک را هم می زنیم. سپس روغن زیتون و خمیر مایه ی آماده شده را اضافه کرده و هم می زنیم. سپس کم کم باقی آب گرم را به آرد اضافه کرده و همه ی مواد را با هم هم میزنیمم تا خمیر یک‌دست شود.

خمیر را روی سطح آردی قرار داده و 5-3 دقیقه خمیر را ورز می‌دهیم تا یک خمیر نرم داشته باشیم. کمی روغن زیتون داخل کاسه ریخته و خمیر آماده شده را داخل کاسه قرار می دهیم. روی کاسه را با حوله پوشانده و میگذاریم خمیر در یک محیط گرم برای دوساعت بماند تا پف کرده و دو برابر شود.

در این میان مواد روی پیتزا را آماده می کنیم: داخل یک ظرف گوشت و پیاز را با رب گوجه‌فرنگی – نمک – فلفل و پاپریکا مخلوط می کنیم. داخل تابه روغن را گرم کرده و مواد گوشتی را در تابه سرخ می کنیم.

فر را روی حرارت 220 درجه سانتیگراد گرم می کنیم.

وقتی خمیر آماده شد. روی سطح آردی خمیر را گذاشته و به دو قسمت برش می دهیم. با استفاده از وردنه یکی از خمیر ها را به شکل بیضی باز می‌کنیم . خمیر را به اندازه‌ای باز کنید که خیلی نازک شود.

روی خمیر مقداری کره ی آب شده می زنیم. مواد گوشتی را روی سطح خمیر می‌ریزیم بطوریکه به اندازه ی دو سانتی‌متر از لبه ها ی اطراف خمیر فاصله داشته باشد. سپس لبه های خمیر را مطابق تصاویر تا کرده و دو سر خمیر را به صررت گرد درمی آوریم.

خمیر دوم را هم به همین صورت باز کرده و روی آن را با پنیر– پیاز و زیتون می پوشانیم. روی لبه های پیتزا کمی کره زده و داخل فر قرار می‌دهیم تا برای 20-15 دقیقه بپزند.

وقتی پیده آماده شد مجددن روی لبه ها کره ی آب شده زده و پیده را به قسمت‌های کوچک برش داده و سرو می کنیم.

Chicago Deep Dish Pizza

Posted on May 10, 2018 by rozinaspersiankitchen

For the first time when I saw deep dish pizza , I just amazed, it was totally different from regular pizza. What a super delicious and I just love it.

Oh by the way I know deep dish pizza has different dough that is combination of all purpose flour with cornmeal and I cooked with this dough, but then I told myself lets try with regular pizza dough, and honestly I did not find any difference and as you see I made my today deep dish pizza with regular pizza dough and was absolutely wonderful.

Ingredients

pizza dough
Cast iron or round shape cake tin

For topping

350 g minced beef
1 large onion, finely chopped
200 g shredded mozzarella or cheddar cheese
1 ½ cups chopped tomatoes
1 tbsp dried oregano
3 tbsp grated Parmesan cheese
Salt and pepper to taste
Olive oil

Method

For topping, heat the oil in a skillet and fry minced meat, s for 10 minutes or until turn into brown, season it with pinch of salt. In separate pan, heat the oil, add chopped onion and fry for 5 minutes to become soft. Add chopped tomatoes and fry for few minutes, season with salt and pepper, remove from the heat and add dried oregano.

Put the dough on a floured work surface, using a rolling pin and give it a round shape.

Brush the cake tin or cast iron with oil. Plop the dough down into the cake tin and push it up around the sides as you see in the photos.

Layer half of the shredded cheese all over the bottom of the pizza. Top it with fried minced, again another layer of cheese, then ladle the tomato sauce top of the cheese.

Sprinkle Parmesan cheese all over the top of tomato sauce. At the end pinch the crust , brush edges of the pizza with olive oil.

Place it in the oven and cook for 25-30 minutes or until is beautifully golden brown on the crust. Remove from the oven , let to rest for 5 minutes and then serve it with salad.

Carrot- prunes stew

Posted on March 16, 2018 by rozinaspersiankitchen

One of classic stews from Iran is called carrot prunes stew that comes originally from Tabriz city an old and famous city in NW of Iran. Carrot is called Havij, and Prune is called Aloo in Farsi language.

This stew is a festival of colour, flavor and beauty. Combination of lamb meat, carrots, prunes with Persian saffron, turmeric, fresh lime juice, …. just create a sensational dish.

Ingredients

2 large carrots, spiralized or grated
1 lamb shank
Handful dried prunes
2 medium onions, finely sliced
1 lime or lemon juice
½ tsp turmeric
2tbsp Persian saffron water
Vegetable oil

Method

Wash carrots before peeling. Then spiralize them. Heat the oil in a saucepan and fry carrots until golden. Transfer carrots to a plate and add one of chopped onion to the same pan. Fry until golden brown.

In a pot with water, add lamb meat, and one of chopped onion. Leave to cook until tender.

Once meat is cooked, add fried onion, carrots, prunes, turmeric, saffron water, season with salt and pepper, squeeze over the lime juice and add 1 cup boiling water.

Cover the pot with a lid and simmer for 20 minutes.

Serve with steamed rice.

Pickled Vegetables

Posted on November 19, 2017 by rozinaspersiankitchen

Torshi/pickle is Mixed vegetables/fruits preserved in vinegar and salt. Torshi Literally means ‘sour’. Torshi is very popular in Iran, Republic Azerbaijan, Turkey and Arabic countries. Specially in Iran you can find wide variety of pickles.
Nowadays, usually house wives like old days during the Autumn go to grocery and buy all fresh herbs and vegetables , bring home, clean and wash. Then start to make their torshi ( pickle) and keep it for winter time. Because we use to have pickles with our dishes in Winter and salad in Summer time 🙂
Torshi is served with meaty dishes or rice.. Combination of fresh vegetables with aromatic spices would be good appetizing side dish with wonderful flavour.
The most important point in making torshi is to make sure all the ingredients have the best quality.

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Ingredients
Small cucumber
Bell peppers
Small size onions
Cherry tomatoes
Garlic
Cauliflower
White cabbage
Red chili
Beetroot (for giving beautiful red-pink colour)
Coriander
Parsley
Dill
Chili powder
Coriander powder

A2C0.tmp
Method
Water and salt proportion would be : each 1 cup of water needs ¾ Tbsp. salt.
In a large jar, arrange vegetables as you wish.
Once it is done, mix water, salt and spices as much as you need and pour over the vegetables to cover the jar completely. Then, tightly seal the jar with a lid. And let in a cool corner of the kitchen for 10 days.
After 10 days, pickled vegetables are ready.

PS: If you like this recipe, do not forget to leave a comment and like it.

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Mashed potato wrap

Posted on November 12, 2017 by rozinaspersiankitchen

My mother used to make mashed potato wrap as snack for us. It was simple and tasty, a combination of spices with fried onion and mashed potato.

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Ingredients

300 g potatoes
1 medium onion
Salt and pepper to taste
½ tsp cumin
1/2 tsp turmeric
Slices of Persian Lavash bread (naan) or tortilla bread
Vegetable oil

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How to make it
Cook and mash potatoes. Fry chopped onion. In a bowl with mashed potatoes add fried onion, and all spices. Mix together well.
Spread mashed potato mixture on the surface of torttila bread. Roll it up. Cut it into 3 small pieces.
It’s done. Take a chance and try this simple recipe, you would surprise.

PS: I hope you like this recipe. Please leave a comment and let me know what is your idea about it. By the way you can find me on : facebook, cookpad.com/uk, cookpad.com/ir, youtube and pinterest under this name: Rozina’s Persian Kitchen, also in Instagram: rozina dinaa 5. If you enjoy my recipes please subscribe on here to get more Persian/Azerbaijani hearty recipes. Thank you so very much 🙂

سیب زمینی کوبیده ی لقمه ای
وقتی که بچه بودیم مادرم این لقمه های سیب زمینی رو برای عصرانه ی ما درست می کرد. خیلی ساده هست ولی ترکیب پیاز سرخ شده با سیب زمینی کوبیده و ادویه ها ی استفاده شده واقعن خوشمزه اش میکنه.

مواد لازم

سیصد گرم سیب زمینی

یک عدد پیاز متوسط

نصف ق چ زیره

نصف ق چ زردچوبه

نمک و فلفل به میزان لازم

نان لواش

روغن مایع

طرز تهیه
سیب زمینی ها را آبپز کنید و بکوبید. پیاز رو ریز خرد کرده و سرخ کنید. در یک کاسه سیب زمینی کوبیده را با پیاز سرخ شده و ادویه ها مخلوط کنید و روی نان لواش پهن کنید. نان رو لوله کرده و به چند قسمت کوچک برش بدهید.
به همین آسونی و به همین خوشمزه گی

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Cabbage Dish

Posted on November 12, 2017 by rozinaspersiankitchen

This is an easy quick cabbage dish, full of flavour and colour.

Ingredients

Half of a small white cabbage, lengthwise sliced

1 large onion, thinly and lengthwise sliced

300g minced beef or lamb

Small bunch of coriander, chopped

2 cloves garlic, chopped

2 medium tomatoes, diced

2 tbsp tomato paste

3tbsp rice, cooked

½ tsp turmeric

salt and chilli flakes to taste

Olive oil

Method

Heat the oil in a saucepan and sauté onions until soft. Add minced meat and fry it until brown. Then add chopped garlic, tomatoes, turmeric, tomato paste, cooked rice, chopped coriander, season with salt and chilli, stir well and allow to cook for 10 minutes. Set aside.

Separately, sauté chopped cabbage for 5 minutes. Pour ½ cup water, season with salt and chilli, allow to cook the cabbage until soft.

Serve cabbage on a plate and top it with meat mixture.

Nosh-e jaan

PS: I hope you like this dish and my page. Please leave a comment and let me know what is your idea about it. By the way you can find me on : facebook, cookpad.com/uk, cookpad.com/ir, youtube and pinterest under this name: Rozina’s Persian Kitchen, also in Instagram: rozina dinaa 5. If you enjoy my recipes please subscribe on here to get more Persian/Azerbaijani hearty recipes. Thank you so very much 🙂

Beef stroganoff with Fusilli lunghi pasta

Posted on October 27, 2017 by rozinaspersiankitchen

This delicious dish serves usually serves with pasta, chips or rice. I have tried with all and would say equally are going well with beef stroganoff.

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Ingredients
200 g beef sirloin steak
150 g fusilli lunghi pasta
2 medium onions. Cut lengthwise
230 g mushroom, sliced
½ cup sour cream
1 Tbsp mustard sauce
1 Tsp garlic paste
2 Tbsp tomato paste
¼ cup all-purpose flour
1 ½ cup beef flavoured broth
Salt- chili powder to taste
Oil or butter

Preparation
Mix beef strips with flour. In a large skillet over medium heat, sauté the beef until brown the beef strips. Stir in all above mentioned spices and garlic- tomato paste and mustard sauce to the beef . Set aside.
Cook onions for 5 minutes over medium heat, until tender. Remove from the heat and push to the side with beef strips.
Saute mushrooms in a skillet over a medium heat. Stirring occasionally until are tender. Add satueed mushrooms to the beef as well. Pour in beef broth, stirit. Cover and simmer until meat is tender.
Top beef stroganoff with sour cream and serve it with prepared pasta.

بیف استروگانف با پاستای فسیلی
این غذای بسیار خوشمزه از اواسط قرن 19 میلادی محبوبیت و شهرت جهانی پیدا کرد. نام این غذا نیز برگرفته از نام یک خانواده ی معروف روسی ” استروگانف” گرفته شده است.
بیف استروگانف را معمولن با پاستا – برنج یا سیب زمینی سرخ شده سرو می کنند. من با هر سه امتحان کردم و مزه ی بیف استروگانف با هر سه بسیار هماهنگ بوده و همچنان مطبوع و دلچسب هست.
استفاده از گوشت استیکی برای این غذا مناسب تر خواهد بود چون هم سریع تر پخته میشود و هم مزه ی خیلی لذیذی دارد.

مواد لازم

دویست گرم گوشت استیک

صدوپنجاه گرم پاسای فسیلی

دو پیاز متوسط خرد شده ی خلالی

دویست و سی گرم قارچ خرد شده

یک چهارم پیمانه خامه ترش

یک ق غ سس خردل

یک ق چ سیر کوبیده شده

دو ق غ گوجه فرنگی

یک چهارم پیمانه آرد معمولی

یک پیمانه و نیم عصاره ی گوشت

نمک و فلقل به میزان لازم

روغن مایع یا کره

طرز تهیه
گوشت خرد شده را با آرد مخلوط کنید. در یک تابه روغن یا کره را گرم کرده و گوشت را تفت دهید تا فهوه ای رنگ شود. سپس نمک- فلفل- رب گوجه – سس خردل و سیر رنده شده را نیز بیفزاید. همگی را با هم مخلوط کرده و کنار بگذارید.
پیاز های خلای را برای 5 دقیقه با حرارت متوسط تفت دهید تا نرم شوند. پیاز تفت داده را روی گوشت بریزید.
قارچ های خرد شده را نیز با حرارت متوسط تفت دهید تا نرم شوند. آنها را نیز به مخلوط گوشت اضافه کنید. عصاره ی گوشت را روی خورش ریخته – در قابلمه را گذاشته و اجازه دهید به آرامی ( 45) دقیقه یا تا زمانی که گوشت نرم شود- بپزد.
زمان سرو روی خورش خامه ترش قرار داده و با پاستا سرو کنید. این دستور تهیه ی بیف استروگانف واقعن لذیذ می باشد و اگر امتحان کنید باز هم به سراغش خواهید رفت.
نوش جان