Ash Doogh (Azerbaijani Dovga Soup)

Today I made Aash-e doogh (dovga aashi). Maybe you ask what is Aash? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup and exactly like soup made with variation of vegetables, or 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 stock, spices,…

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My aash today   is called Ash-e doogh  in Persian language and is called  Dovga Ashi or Ayran ashi in Azerbaijani . There are different recipes for this aash, and this is Ardebili version of Ash-e Doogh.

It is a super delicious, healthy nutritious and pleasantly refreshing and tangy yogurt soup that is called Dovgha aashi or yogurt based soup.

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You can have dovga ashi any time of the year : as a warm soup in the winter time or as a refreshing cold soup in hot summer time.

Yogurt Aash made from plain yogurt and water with, fresh and aromatic herbs such as coriander, parsley, dill, mint, chives directly from grocery  and tender cooked chickpeas or white beans. 

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You may have this meal as a starter or as a main course with hot fresh bread. Traditionally it is served in large bowls called ‘ kaaseh’ and in smaller bowls called ‘ peyyaleh’.

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This beautiful super tasty aash with fresh herbs is  popular in Iran, specially in NW of country in ancient city of Ardebil which is located in Azerbaijani part of Iran .

Ardebil is known for it’s trade in honey and carpet. Also, Twenty two sites in Iran are inscribed by the UNESCO on the list of the Worlds Heritage sites. One of them is located in Ardebil.

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Ingredients

  • 2 kg plain yogurt
  • 1 litre water
  • 1 egg
  • 1 ½ cups cooked chickpeas or white beans
  • 1 cup rice, washed
  • 150 g ground beef or lamb
  • 1 onion, grated
  • 2 bunches of coriander
  • 2 bunches of parsley
  • 2 bunches of dill
  • 2 bunches of chives or green part of spring onions
  • 2 tbsp plain flour
  • 3 cloves of garlic, grated
  • 1 tsp dried mint
  • Salt and black pepper to taste
  • Vegetable oil

 

 

How to make it?????

Herbs  would be chopped , washed and drained on a colander. Mix ground meat with grated onion, add some salt-pepper and make small meat balls and set aside.

Now, in a large pot add yogurt and whisk it until smooth. Then crack the egg in a bowl, beat it and add beaten egg, washed rice and flour to the yogurt and combine together.

Next add water into the pot and mix until you have a smooth yogurt based liquid ( if you like to have a thin soup, simply add more water ).

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In this step, place the pot on the high heat and with a wooden spoon or spatula constantly stir until bring it to a boil ( it will take about 10-15 minutes). Keep stirring  to prevent the liquid from curdling. Once started to boil, bubbles will appear on the surface.

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Now reduce the heat. Stir in chopped herbs, chickpeas and meat balls. Give a stir and allow to cook for 20 minutes until meat balls and rice cooked.

 

Then remove from the heat and add grated garlic, salt and dried mint, stir for 2-3 minutes and aash is ready. In some recipes, you may fry dried mint in a little oil and garnish the soup too.’
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Ash Doogh (Azerbaijani Dovga Soup)

Ingredients

2 kg plain yogurt

1 litre water

1 egg

1 ½ cups cooked chickpeas or white beans

1 cup rice, washed

150 g ground beef or lamb

1 onion, grated

2 bunches of coriander

2 bunches of parsley

2 bunches of dill

2 bunches of chives or green part of spring onions

2 tbsp plain flour

3 cloves of garlic, grated

1 tsp dried mint

Salt and black pepper to taste

Vegetable oil

How to make it?????

Herbs chopped , washed and drained on a colander. Mix ground meat with grated onion, add some salt-pepper and make small meat balls and set aside.

Now, in a large pot add yogurt and whisk it until smooth. Then crack the egg in a bowl, beat it and add beaten egg, washed rice and flour to the yogurt and combine together. Next add water into the pot and mix until you have a smooth yogurt based liquid ( if you like to have a thin soup, simply add more water ).

In this step, place the pot on the high heat and with a wooden spoon or spatula constantly stir until bring it to a boil ( it will take about 10-15 minutes). Keep stirring because to prevent the liquid from curdling.

Once it started to boil, reduce the heat. Stir in chopped herbs, chickpeas and meat balls. Give a stir and allow to cook for 20 minutes until meat balls and rice cooked, then remove from the heat and add grated garlic and dried mint.

In some recipes, you may fry dried mint in a little oil and garnish the soup too.’

 

 

Persian Loobia Polo (Green Bean Rice With Minced Beef)

Today I am going to introduce Persian Green bean rice with minced beef. Green bean is called Loobia /lubia in Farsi language. Green bean rice or lubia polo is a popular and comfy rice dish and is one of my favourites too. It is a rice dish, which is layered with rice and mixture of a sauce made of green beans with beef or lamb meat aromatic spices and tomatoes. You may make this meal with either minced or diced meat.

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If you are a vegetarian, simply delete meat from the ingredients and add chopped carrots, still is a veryyyyy delicious vegetarian version of green bean rice or lubia polo.

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Ingredients

  • 3 cups rice, washed and soaked in salted water
  • 400g minced beef or lamb
  • 400g fresh green beans, washed and diced
  • 1 large onion, peeled and finely chopped
  • 3tbsp tomato paste
  • 2tbsp saffron water (optional)
  • 1tsp turmeric
  • ¼ tsp black pepper
  • 1tsp dried rose petals powder
  • 1tsp cinnamon powder
  • ½ cup hot water
  • Salt to taste
  • Olive oil

How to make it?????
In a pan, heat the oil and add chopped onion. Constantly stirring until soft. Then add minced beef, and dried spices: salt- pepper, cinnamon, dried rose petals powder, turmeric and tomato puree.

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Saute for 5 minutes until all ingredients blended and meat is fried. Once meat mixture is done, turn off the heat and set aside.

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Heat the oil in a pan and add chopped green beans. Fry for 6-7 minutes, then add meat mixture to the green beans and mix well together. Add ½ cup hot water to the mixture. cover and let it simmer until the water is absorbed.

Now we are going to prepare the rice: In a pot, bring 8 cups of water to a boil. Drain the salted water of the rice and pour the rice into the boiling water. Allow to cook for 10 minutes on medium heat. Then use a colander and drain the semi cooked rice.

Add some oil to the pot. Cover bottom of the pot with slices of potatoes as you see in the photo.

Add a layer of rice and top it with mixture of meat and green beans sauce. Repeat the process until you finish all ingredients. Sprinkle saffron water all over the rice.

Cover the pot with a lid and allow to cook the rice over the medium to low heat for 30 minutes. Once rice is cooked, serve it in a plate, and gently remove crispy potatoes from bottom of the pot and along with yogurt-cucumber mixture or salad Shirazi serve it. Noshe jan

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Persian Loobia Polo (Green Bean Rice With Minced Beef)

 

Ingredients

3 cups rice, washed and soaked in salted water

400g minced beef or lamb

400g fresh green beans, washed and diced

1 large onion, peeled and finely chopped

3tbsp tomato paste

2tbsp saffron water (optional)

1tsp turmeric

¼ tsp black pepper

1tsp dried rose petals powder

1tsp cinnamon powder

½ cup hot water

Salt to taste

Olive oil

How to make it:


In a pan, heat the oil and add chopped onion. Constantly stirring until soft. Then add minced beef, and dried spices: salt- pepper, cinnamon, dried rose petals powder, turmeric and tomato puree.  
Saute for 5 minutes until all ingredients blended and meat is fried. Once meat mixture is done, turn off the heat and set aside.

Heat the oil in a pan and add chopped green beans. Fry for 6-7 minutes, then add meat mixture to the green beans and mix well together. Add ½ cup hot water to the mixture. cover and let it simmer until the water is absorbed.

Now we are going to prepare the rice: In a pot, bring 8 cups of water to a boil. Drain the salted water of the rice and pour the rice into the boiling water. Allow to cook for 10 minutes on medium heat. Then use a colander and drain the semi cooked rice.

Add some oil to the pot. Cover bottom of the pot with slices of potatoes as you see in the photo.  Add a layer of rice and top it with mixture of meat and green beans sauce. Repeat the process until you finish all ingredients. Sprinkle saffron water all over the rice. Cover the pot with a lid and allow to cook the rice over the medium to low heat for 30 minutes. Once rice is cooked, serve it in a plate, and gently remove crispy potatoes from bottom of the pot and along with yogurt-cucumber mixture or salad Shirazi serve it. Noshe jan

Ruby Rice (Yaqoot Pilaf)

This is other Afghani rice dish which is called yaqoot pilaf or Ruby pilaf, due to it’s gorgeous colour that is taken from the cherries and is a reminder of Ruby gem stone. Yaqoot means Ruby the precious gem stone.

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This rice dish is similar to an Iranian dish which is made with sour cherries , and  in following photo you can see a photo of this rice :

Ingredients

  • 3 cups rice, soaked in salted water for 1-2 hours before cooking
  • 1 cup fresh or frozen sour cherries ( tart cherry, Morello cherry)
  • ½ cup white sugar ( if you wish your rice has a mild sweet taste)
  • ½ tbsp cardamom powder
  • ½ cup water
  • Olive oil

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How to make it?????

In a pot with cherries add sugar and cardamom. Pour ½ cup water on it and allow to cook for over low heat for 15 minutes.

Use a sieve and separate cooked cherries from the syrup. Bring the water in a pot. Drain the salted water of the rice. Add the rice into the pot with boiled water and cook it for 10 minutes. Remove from the heat. Use a colander and drain the rice.

Turn the rice back into the pot. Add cherries syrup to the rice and mix it well.

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Cover the pot with a lid. Allow to steam cook the rice for 20 minutes. Once rice is ready serve it with chicken or beef meat.

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Ruby Rice (Yaqoot Pilaf)

Ingredients

3 cups rice, soaked in salted water for 1-2 hours before cooking

1 cup fresh or frozen sour cherries ( tart cherry, Morello cherry)

½ cup white sugar ( if you wish your rice has a mild sweet taste)

½ tbsp cardamom powder

½ cup water

Olive oil

How to make it?????

In a pot with cherries add sugar and cardamom. Pour ½ cup water on it and allow to cook for over low heat for 15 minutes.

Use a sieve and separate cooked cherries from the syrup. Bring the water in a pot. Drain the salted water of the rice. Add the rice into the pot with boiled water and cook it for 10 minutes. Remove from the heat. Use a colander and drain the rice.

Turn the rice back into the pot. Add cherries syrup to the rice and mix it well.

Cover the pot with a lid. Allow to steam cook the rice for 20 minutes. Once rice is ready serve it with chicken or beef meat.

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 .

Three Tasty-Easy Recipes for Leftover Rice

There are two things that are staple foods in the Iranian cuisine: rice and bread. They eat rice with different kinds of meat stews or vegetable dishes. In North of Iran, near the Caspian Sea, there are beautiful rice fields which are widely famous for cultivation of different kinds of Persian rice.

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You can make 10s of gorgeous dishes with white/brown or wild rice. You can make rice with stew, curry, beautiful green herbs and vegetables or spices. You can cook rice in a rice cooker, in microwave or on the stove.

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Anyway, what led me to talk about rice was that sometimes after a party we have leftover rice on hand, so instead of wasting it, you would be better to turn your leftover plain rice into a fabulous new rice dish 🙂

I have three easy- quick and tasty recipes for turning your rice into lentils rice, herbed rice and potato rice.

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Ingredients for lentils rice

  • one cup lentils

  • 1 cube meat or vegetable stock

  • ½ tsp cumin powder

  • Pinch of black pepper

  • Butter

How to make it?????

Bring to a boil, add lentils, one vegetable or meat stock,  pepper and cumin. Reduce heat and simmer until they are tender but not mushy( it takes typically 20-30 minutes) and usually  it depends on the age of your lentils. Once it is cooked, add it to the leftover rice and gently mix. Spread some melted butter all over the rice and serve it.

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Ingredients for herbed rice

  • small bunch of chives or spring onions, finely chopped
  • small bunch of dill, finely chopped
  • small bunch of coriander, finely chopped
  • ½ tsp cumin powder
  • ½ tsp cinnamon
  • Salt and pepper to taste
  • Olive oil

How to make it?????

Heat the oil in a saucepan over medium heat. Add chopped herbs, seasoning with salt, pepper, cinnamon and cumin. Saute for 3-4 minutes. Remove from the heat, fluff the rice with a fork, and stir in sautéed herbs and gently combine and allow it up for few minutes  and serve it.

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Ingredients for rice and potatoes

  • 5 baby potatoes

  • Pinch of chilli flakes

  • butter

  • Salt to taste

How to make it?????

Put the potatoes in a pot and cover with cold water. Salt the water. Bring it to a boil and cook the potatoes until tender. Drain and add melted butter and sprinkle chilli flakes on them. Serve the rice in a plate and top it with buttery potatoes.

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Persian Stuffed Zucchini (Dolmeh Kadoo)

Dolama or dolmeh is a tasty dish found in Iranian cuisine, Azerbaijan, Turkey, Greece, Arabic countries and Central Asia. The word dolma is a Turkish word and means to fill.  Dolma is the Persian version of stuffed vegetables. You can use eggplant, zucchini, onion, or tomato and stuff with either ground beef or turkey and aromatic herbs.

Up to now, I have shared several recipes for my collection of dolma recipes including: stuffed grape leaves, cabbage rolls, stuffed eggplants, stuffed onions, and today I am going to share my Persian stuffed zucchini.  In Persian language zucchini or courgette  is called Kadoo .

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Dolma is considered comfort food. These different kinds of dolma are stuffed with either meat and spices, or meat herbs and rice, or there are vegetarian version with rice and herbs and GOOD NEWS IS, all are DELICIOUS.
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Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill (I use dried dill because it is more aromatic rather than fresh dill)
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

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How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

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Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma.

For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

In a saucepan, add tomato paste, olive oil,  pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil.

Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

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Persian Stuffed Zucchinni

 

Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma. For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Heat some olive oil in the saucepan. Add tomato paste, pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil. Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

 

 

Aubergine Pirogue

The meaty aubergine or eggplant with earthy taste is brilliant as ingredient in stew, curry, salad, stuffed, roasted, grilled or deep fried.

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The following aubergine recipe is a simple vegetarian dish full of flavour and delicious plus pretty easy to prepare it.

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Ingredients

  • 4-5 large aubergines, sliced lengthwise

  • 1 medium red bell pepper, finely chopped

  • 1 medium yellow bell pepper, finely chopped

  • 1 ½ cups cooked rice

  • 100 g Parmesan cheese, grated

  • small bunch of parsley, finely chopped

  • small bunch of spring onion, finely chopped

  • ½ tsp dried mint

  • salt and pepper to taste

  • Vegetable oil

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How to make it??

Slice and place aubergines in a colander. Then sprinkle salt over it and allow it to drain for 1 hour. Salt draws out excess moisture and the bitterness. After an hour rinse the eggplant under cold water to remove the excess salt and pat it dry.

Preheat the oven to 180C.

In a large skillet, heat the oil and add the eggplant slices. Allow to fry until golden and set aside.

In a large bowl with cooked rice, add chopped bell peppers, herbs, cheese, and spices. Mix until combine well.

In a tart mould set eggplant slices (overlap them a little, as you see in the photos).

Then cover base of the tart mould with eggplant slices too. Now spread rice mixture in the mould. With a spoon press down the rice. Place 3-4 eggplant slices on the top centre of the rice and fold up aubergine slices as you see in the photos.

Put the mould in the oven and allow to bake for about 30 minutes. Then remove from the oven, let it to cool for 5 minutes and then turn the tin up side down.

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Cut the eggplant pirogue into the pieces and serve it with tortilla bread and garlic-yogurt mixture.

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Aubergine piroque

Ingredients

  • 4-5 large aubergines, sliced lengthwise

  • 1 medium red bell pepper, finely chopped

  • 1 medium yellow bell pepper, finely chopped

  • 1 ½ cups cooked rice

  • 100 g Parmesan cheese, grated

  • small bunch of parsley, finely chopped

  • small bunch of spring onion, finely chopped

  • ½ tsp dried mint

  • salt and pepper to taste

  • Vegetable oil

How to make it??

Slice and place aubergines in a colander. Then sprinkle salt over it and allow it to drain for 1 hour. Salt draws out excess moisture and the bitterness. After an hour rinse the eggplant under cold water to remove the excess salt and pat it dry.

Preheat the oven to 180C.

In a large skillet, heat the oil and add the eggplant slices. Allow to fry until golden and set aside.

In a large bowl with cooked rice, add chopped bell peppers, herbs, cheese, and spices. Mix until combine well.

In a tart mould set eggplant slices (overlap them a little, as you see in the photos). Then cover base of the tart mould with eggplant slices too. Now spread rice mixture in the mould. With a spoon press down the rice. Place 3-4 eggplant slices on the top centre of the rice and fold up aubergine slices as you see in the photos.

Put the mould in the oven and allow to bake for about 30 minutes. Then remove from the oven, let it to cool for 5 minutes and then turn the tin up side down.  Cut the eggplant pirogue into the pieces and serve it with tortilla bread and garlic-yogurt mixture.

My Homemade Sushi Recipe

Well first of all I should confess I dislike seafood. So I had no idea I could eat Sushi or Sashimi. So once I was with Japanese friends in a restaurant, they ordered Sushi, and asked me to try. I said, nooooooooooo, never, ever,, I do not like cooked fish so how can I eat raw fish, but they insisted and I tried but you can imagine my face when I wanted to try sushi. Then magic happened and I was in love with sushi. Oh my God, it was FAN TAS TIC, so delicious, so tasty and not a fishy tasting fish.

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The popular and commonly raw fish used for Sushi are: Tuna, Salmon, Octopus, cuttlefish, prawn, squid. For making Sushi, a very important factor in eating raw fish is freshness, so you need sushi grade fish from a qualified supplier. Then you would need a dark green seaweed wrappers or Nori.

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So if you are a Sushi lover, as I am, here is an easy and tasty sushi recipe. Sushi is a traditional Japanese dish that is low in fat and high in protein. Sushi literally means sour, due to using vinegared rice. Main ingredients for making Sushi is sticky rice. There are varieties of Sushi for vegetarians and non vegetarians.

 

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First of all for making Sushi you should consider a few items such as:

  • Sushi mat or rolling mat
  • Wasabi
  • Soy sauce
  • Nori or Sea weed sheets
  • Sharp knife

Secondly, is about  what you can put in Sushi as ingredients!! Answer is you can use smoked or raw Salmon fish, Tuna, Shrimp, squid, egg, and vegetables such as cucumber, avocado, asparagus,carrots ….

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Ingredients

  • 250g sushi rice, cooked
  • 30ml rice vinegar
  • Nori seaweed sheets
  • Smoked Salmon fish
  • Avocado, sliced
  • cucumber, sliced lengthwise and take out the seeds
  • 3 eggs
  • pinch of sugar
  • Soy sauce
  • Wasabi
  • Sushi mat
  • Cling film

  • Sharp knife

How to make it??!!

Cook sushi rice and let it cool down. As the rice is chilling down, add vinegar. Mix together and set aside. Vinegar adds flavour and taste to sushi.

Crack the eggs, add pinch of sugar and beat them. Heat the oil in a pan and pour in the eggs . Allow to cook and then roll it. Once omelette is done, slice the omelette lengthwise.

Cut Salmon meat into nice thin strips or slices. Cut avocado and cucumber into thin strips too. Now everything is ready for sushi.

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Put cling film onto a sushi mat ( it will make it easier to prepare sushi). One side of Nori sheet is silky and other side is rough. So place smooth side down and rough side facing you.

Wet your hand, grab a ball of rice and gently spread on sea weed sheet. Now, get a strip of salmon fish, avocado and cucumber and omelette and place them on the rice. Roll the mat and slightly squeeze and roll it again.

Other way for making sushi is, to spread the rice on one side of the nori . Then sprinkle sesame seeds on the rice and flip over it and place slices of salmon fish, avocado and cucumber and roll it.

Now dip the knife into the water and take off the ends of the sushi and them slice them all in same size.

Serve sushi with Wasabi, soy sauce, pickled ginger.

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My Homemade Sushi

Ingredients

  • 250 g sushi rice, cooked
  • 30ml rice vinegar
  • Nori seaweed sheets
  • Smoked Salmon fish
  • Avocado, sliced
  • cucumber, sliced lengthwise and take out the seeds
  • 3 eggs
  • pinch of sugar
  • Soy sauce
  • Wasabi
  • Sushi mat
  • Cling film

  • Sharp knife

 

How to make it??!!

Cook sushi rice and let it cool down. As the rice is chilling down, add vinegar. Mix together and set aside. Vinegar adds flavour and taste to sushi.

Crack the eggs, add pinch of sugar and beat them. Heat the oil in a pan and pour in the eggs . Allow to cook and then roll it. Once omelet is done, slice the omelet lengthwise.

Cut Salmon meat into nice thin strips or slices. Cut avocado and cucumber into thin strips too. Now everything is ready for sushi.

Put cling film onto a sushi mat ( it will make it easier to prepare sushi.

One side of Nori sheet is silky and other side is rough. So place smooth side down and rough side facing you.

Wet your hand, grab a ball of rice and gently spread on sea weed sheet. Now, get a strip of salmon fish, avocado and cucumber and omelet and place them on the rice. Roll the mat and slightly squeeze and roll it again.

Other way for making sushi is, to spread the rice on one side of the nori . Then sprinkle sesame seeds on the rice and flip over it and place slices of salmon fish, avocado and cucumber and roll it.

Now dip the knife into the water and take off the ends of the sushi and them slice them all in same size.

Serve sushi with Wasabi, soy sauce, pickled ginger.

Grains– Beans and Greens Soup

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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Persian kebab kubideh with rice (Chelow kebab)

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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