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.

Kimchi

I love any kind of salads and pickles. Kimchi is one of those pickles that I enjoy a lot. Kimchi in Korean cuisine is a traditional dish. There are many kinds of kimchi recipes made from salted vegetables. I have attached some photos some of different kimchi.

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Kimchi was traditionally made in large amounts and then stored in ceramic jars to keep cool. It’s delicious, hot and easy to make.

As you see in the following photos, kimchi is very red due to chilli powder. In some areas of Korea, kimchi is made with less salt and chilli so it is brighter colour and in some area is made with more salt and more chilli powder, therefore, it is deep red colour and very hot. So using chilli powder would be based on your taste, if you enjoy hot dish, so add as much as you like, but in my recipe I made a mild taste kimchi.

This is traditional style kimchi.If you have never made kimchi , this is good chance to learn how to make traditional and easy kimchi.

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Ingredients

  • 500 g napa cabbage
  • 6 tbsp salt
  • 1 tbsp white or brown sugar
  • 1 tbsp plus 1 tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
  • 1 cup water
  • 3 cloves of garlic, coarsely chopped
  • 2 ½ ginger, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 tbsp fish sauce
  • 1 tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
  • 1 tsp black pepper
  • 2 spring onions, finely chopped
  • 1 carrot, cut into matchsticks
  • 1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour.

Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly.

For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix.

Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves.

Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling.

You might serve kimchi with rice or soup.

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Kimchi

Ingredients

  • 500g napa cabbage
  • 6tbsp salt
  • 1tbsp white or brown sugar
  • 1tbsp plus 1tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
  • 1 cup water
  • 3 cloves of garlic, coarsely chopped
  • 2 ½ ginger, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2tbsp fish sauce
  • 1tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
  • 1tsp black pepper
  • 2 spring onions, finely chopped
  • 1 carrot, cut into matchsticks
  • 1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour. Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly. For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix. Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves. Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling. You might serve kimchi with rice or soup.

 

Pickled grapes ( Torshi angoor)

Angoor in Persian language means grape and Torshi means pickle. This is a delicious recipe for pickled grapes. It’s a tangy- sweet supplement to rice – meat dishes and would be great alongside bread and cheese. Or or like what I do, just put out some of them from the jar and eat them by the handful. Combination of vinegar with honey and Rosemary leaves is just sooo good.
Ingredients
250 g green/red grapes
½ cup honey
1 cup vinegar
1 cup water
Rosemary leaves

Directions
Place vinegar, honey and water in a saucepan. Bring it to a boil. Remove from the heat and allow to cool completely.
Place grapes in a jar. Pour vinegar-honey mixture over the grapes to cover them . Add Rosemary leaves as well.
Seal the jar with a tight lid. Place it in a cool corner of the kitchen for a week.
After a week, voalla, your divine pickled grapes are ready.

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