Rice – Rozina's Persian Kitchen

Turmeric Rice with Chicken کته زردچوبه با مرغ

Today I made rice with turmeric, fresh ginger and lemon juice. Turmeric is called Zard chobeh زردچوبه in Farsi language and Sari kuuk in Azerbaijani. You have no idea how much this dish was tasty.

Turmeric is one of most popular spices in Persian cuisine. Turmeric with it’s earthy flavour and beautiful yellow colour, give a gorgeous colour and taste to the dish.

It has benefits for you due to lots of goods. Turmeric is a good source of vitamins. It increases antioxidant capacity of the body, and anti inflammatory. it has benefits against depression, and …..

Ingredients

4-5 chicken breast/thighs
2 cups rice, washed
1 medium onion, peeled and finely chopped
1-2 cloves of garlic, grated
2tsp ginger, grated
2tsp turmeric
2 vegetable stock cubes, dissolved in 1 ½ cup warm water
1 lemon juice
Olive oil
Salt and pepper to taste

How to make it?????

Season pieces of chicken with salt and pepper. Heat the oil in a saucepan and fry both sides of chickens until lovely golden brown.

Remove chickens from the pan. Add chopped onion and garlic to the same pan and saute until soft.

In next stage, add washed rice, grated fresh ginger, turmeric, lemon juice and dissolved vegetable stock cubes and 1 – ½ cup water to the onion and gently mix all ingredients.

Now place fried chicken top of the rice mixture. Cover the pan with a lid and simmer 25-30 minutes.

کته زردچوبه با مرغ

امروز یک کته مرغ درست کردم که از رنگ و طعمش واقعن آدم لذت میبره. میدونید چرا برای اینکه به این کته زنجبیل تازه – زردچوبه و آبلیمو ترش زدم. حتمن بین شما بعضیا میگن اه آبلیمو تو کته !! یا زنجبیل تو کته !!! چطوری خوشمزه میشه؟؟؟؟؟ ولی مخلوط برنج با آبلیمو – زنجبیل و زردچوبه طعم یک برنج فوق‌العاده خوشمزه و تازه‌ای رو به سفره یا میز غذای شما میاره.

خود زردچوبه فواید زیادی برای تندرستی داره. من تازه گی ها در یک کافه دیدم چای زردچوبه ارائه میکنن که عالی بود.

زردچوبه که در انگلیسی ترمریک و در زبان آذری ساری کوک گفته میشه از ادویه های متدوال در آشپزی ایرانی هست و هندیها برای هزاران سال از زردچوبه در غذاهای هندی استفاده کردن. زردچوبه رنگ زرد زیبایی به غذا میده. حاوی ویتامین های ث – ای – ک– هست . منبع خوب انتی اکسیدان( سم زدا) – ضد سرطان و ضد التهاب هست و ……

مواد لازم

چهار – پنج تکه گوشت ران–سینه مرغ

دو پیمانه برنج شسته شده

یک عدد پیاز متوسط نگینی خرد شده

یکی دو حبه سیر رنده شده

یک ق مرباخوری زنجبیل تازه رنده شده ( اگر دوست داشتید کمی بیشتر هم می‌توانید بزنید)

یک ق مرباخوری زردچوبه

دو حبه عصاره سبزیجات حل شده در یک و یک دوم پیمانه آبگرم

آب یک عدد لیمو ترش

روغن زیتون یا هر روغن مایع

نمک و فلفل به میزان نیاز

طرز تهیه

پشت و روی گوشت مرغ را نمک و فلفل بزنید. داخل تابه کمی روغن را گرم کرده و هر دو طرف گوشت را خوب سرخ کنید تا طلایی و ترد شوند. مرغ های سرخ شده را از تابه خارج کرده و درون همان تابه پیاز خرد شده را با سیررنده شده تفت دهید تا پیاز نرم شود.

در این مرحله برنج شسته شده – زنجبیل رنده شده– زردچوبه– آبلیمو ترش – عصاره حل شده سبزیجات را همراه با یک و یک دوم پیمانه آب به پیاز در حال تفت افزدوه و به آرامی مواد را با هم مخلوط کرده و مرغ های سرخ شده را روی برنج بچینید. در قابلمه را گذاشته و اجازه دهید با حرارت متوسط برای نیم ساعت پخته شود و یا تازمانیکه دم بکشد .

این کته مرغ از طعم بی‌نظیری برخوردار هست . من زمان سرو کمی ماست و پیازچه خرد شده هم کنار غذا گذاشتم که هر کسی دوست داشت از سبزی تازه هم به کته اضافه کنه.

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Turmeric Rice With Chicken

Ingredients

4-5 chicken breast/thighs
2 cups rice, washed
1 medium onion, peeled and finely chopped
1-2 cloves of garlic, grated
2tsp ginger, grated
2tsp turmeric
2 vegetable stock cubes, dissolved in 1 ½ cup warm water
1 lemon juice
Olive oil
Salt and pepper to taste

How to make it?????

Season pieces of chicken with salt and pepper. Heat the oil in a saucepan and fry both sides of chickens until lovely golden brown.

Remove chickens from the pan. Add chopped onion and garlic to the same pan and saute until soft. In next stage, add washed rice, grated fresh ginger, turmeric, lemon juice and dissolved vegetable stock cubes and 1 – ½ cup water to the onion and gently mix all ingredients.

Now place fried chicken top of the rice mixture. Cover the pan with a lid and simmer 25-30 minutes.

Sabzi Govurma Pilaf سبزی قورمه پلو

Stew with polow

I am pleased to introduce a delicious Azerbaijani dish which is called: Sabzi Govurma pilaf. This dish is different from what we know as Ghormeh Sabzi قورمه سبزی.The word govurma means frying the meat in the butter and sabzi is a Persian word for greens and herbs. So, this dish literally means grilled meat with herbs.

The main herb in this green stew is chives which is called Kever in Azerbaijani and Tareh in Farsi. The flavour of Chives give a unique taste to the dish.

Sabzi govurma pilaf, might be served with rice or eaten with yogurt or as we say in Azari ( gatig گاتق) and garlic.

Ingredients

500g diced lamb/beef, boiled cooked
1 large onion
2 bunches chives
1 bunch dill
1 bunch cilantro
1 bunch parsley
2tbsp lemon juice
1tbsp saffron water
1tsp turmeric
3tbsp butter or ghee
salt and pepper to taste

How to make it?????

Thoroughly wash the herbs very well and path them dry with a towel. Chop the herbs coarsely rather than finely and set aside.

Peel the onion and slice it into thin half rings. Melt the butter in a saucepan. Add sliced onion to the pan and fry until soft and lightly golden. Add cooked meat to the sauteed onion, season with salt- pepper and turmeric and fry to 10 minutes.

In next step, cover the meat with chopped herbs. Add lemon juice, saffron water and 1 cup water. Gently mix. Allow to simmer on low heat until the herbs are tender and cooked. Serve it with saffron pilou/pilov.

سبزی قورمه پلو

شاید سبزی قورمه پلو کمتر معرفی شده باشه. یکی از غذاهای خوشرنگ و طعم آذری هست که با قورمه سبزی فرق داره. قورمه به معنای سرخ کردن گوشت در روغن هست وقورمه سبزی پلویی که امروز مایلم طرز تهیه اش رو با شما به اشتراک بگذارم به معنی گوشت سرخ شده با سبزیجات هست.

سبزی اصلی و مهم در این غذا تره هست که در زبان آذری کاوار گفته میشه. تره طعم و مزه بی‌نظیری به این غذا میده. سبزی قورمه پلو را میشه با پلو/کته و یا با ماست یا گاتیق و سیر سرو کرد.

مواد لازم

پانصد گرم گوشت خورشتی گوساله یا گوسفندی آبپز شده

یک عدد پیاز درشت خلالی خرد شده

دودسته تره

گشنیز– جعفری و شوید هر کدام یک بسته

دو ق غ آبلیمو ترش

یک ق غ آب زعفران

یک ق چ زردچوبه

سه ق غ کره

نمک و فلفل به میزان نیاز

طرز تهیه

سبزیجات را خوب شسته و خشک کنید و سپس آن‌ها را به صورت درشت خرد کنید. پیاز را پوست گرفته و آن را خلالی خرد نمایید. کره را در تابه ذوب کرده و پیاز خلالی را در تابه ریخته و تفت دهید تا نرم شده و کمی طلایی رنگ گردد.

سپس گوشت پخته را روی پیاز ریخته – نمک – فلفل و زردچوبه افزوده و مواد را به آرامی با هم مخلوط کرده و اجازه دهید برای ۱۰ دقیقه سرخ شود.

دراین مرحله سبزیجات خرد شده را روی گوشت ریخته– آب لیمو ترش – آب زعفران و یک پیمانه آب ریخته و مواد را به آرامی هم بزنید. در قابلمه را گذاشته و اجازه دهید رویی شعله پایین و به آرامی سبزیجات پخته و نرم شوند و خورش جا بیفتد.

قورمه سبزی را با پلو سرو کنید.

نوش اولسون= نوش جان– بوناپتیت = اینجوی

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Sabzi Govurma pilaf

Ingredients

500g diced lamb/beef, boiled cooked
1 large onion
2 bunches chives
1 bunch dill
1 bunch cilantro
1 bunch parsley
2tbsp lemon juice
1tbsp saffron water
1tsp turmeric
3tbsp butter or ghee
salt and pepper to taste

How to make it?????

Thoroughly wash the herbs very well and path them dry with a towel. Chop the herbs coarsely rather than finely and set aside.

Peel the onion and slice it into thin half rings. Melt the butter in a saucepan. Add sliced onion to the pan and fry until soft and lightly golden. Add cooked meat to the sautéed onion, season with salt- pepper and turmeric and fry to 10 minutes.

In next step, cover the meat with chopped herbs. Add lemon juice, saffron water and 1 cup water. Gently mix. Allow to simmer on low heat until the herbs are tender and cooked.

Serve it with saffron pilou/pilov.

Minced beef Enchiladas انچیلادای گوشت

Dish, Nations food

Enchilada originated in Mexico but not only is popular dish in South America, let say everywhere 😊. Enchiladas made with tortilla bread rolled around a filling. Enchiladas can be filled with different meats such as minced , shredded or diced chicken and beef, seafood, a blend of cheese, beans and vegetables and commonly garnished with sour cream, olives, chopped onions, salsa, coriander and chilli pepper.

Ingredients

4 Lavash bread or tortilla bread
200g minced beef
150g cooked rice
200 g red beans, cooked
2 medium onions, sliced
1 bell pepper, sliced
2 clove garlic, grated
1 cup cheddar cheese, grated
5 tbsp Greek yogurt or sour cream
½ cup tomato pasata
1-2 tsp pepper powder
1 ½ tsp cumin powder
1tsp salt
1 pickled cucumber, cut into pieces
Olive oil
Small bunch of coriander, chopped

Method
Preheat the oven at 180C degree.
heat the oil in a pan and fry the meat until brown. Add sliced bell pepper and onions. Season with cumin, salt and pepper. Aroma of cumin is amazing. Fry them until bell pepper and onion soft. Stir in red beans and rice. Mix all ingredients well.

Heat the oil in another pan, add grated garlic fry 1 minute. Add passata, season with salt and pepper. Mix together and then set aside.

Now, lay the Lavash bread or tortillas onto a board and spread ½ tbsp yogurt on each slice of bread and then divide the meat mixture between them.

Place few slices of pickled cucumber on each portion and rolling up to seal. Ok, now you can serve it like as you see, I mean as a tortilla rolled around the filling.

Yet you can do more: Spread half of passata sauce in the dish and place enchiladas into the dish. Brush remaining of passata sauce on the rolled breads and top with grated cheese. Place the dish into the oven and bake for 20-25 minutes and until the cheese has melted.

Remove from the oven. Once you want to serve it, top with yogurt or sour cream and chopped cilantro ( coriander leaves).

انچیلادای گوشت

انچیلادا یکی از غذاهای معروف مگزیگی هست که درکشورهای آمریکای جنوبی هم از محبوبیت زیادی برخوردار . .هست

راستش رو بخواهید این غذا اینقدخوشمزه هست که در بیشتر کشورها درستش میکنن. انچیلادا شامل نون تورتیلا یا تورتیا هست که از آرد ذرت درسته میشه و این نون رو با مواد مختلفی مثل گوشت چرخ کرده –گوشت مرغ و یا ماهی همراه با پنیر – لوبیا و سبزیجات پر میکنن و بعد از پخت هم با خامه ترش – یا ماست – زیتون– پیازچه – جعفری یا فلفل تند سرو میکنن.

خلاصه اگر میخواهید افراد خونواده رو یک سورپرایز خوشمزه کنین این غذای مکزیکی خیلی راحت – خیلی عالی – خیلی آسون و خیلییییییییی خوشمزه و معطر. .

رو امتحان کنین..

نون تورتیا اگر در دسترس نبود خیلی راحت از نان لواش خودمون استفاده کنید.در ضمن اگر گوشت هم نشد با همین دستور برید جلو و بدون گوشت درست کنید چون اینقدر با سبزیجات و ادویه های خوشمزه همرااه هست که بدون گوشت هم خوشمزه میشه.

مواد لازم

چهار عدد نان لواش یا تورتیا

دویست گرم گوشت چرخ کرده

صدوپنجاه گرم برنج پخته

دویست گرم لوبیا قرمز کنسروی یا پخته

دو عدد پیاز متوسط خلالی خرد شده

یک عدد فلفل دلمه رنگی خرد شده

دو حبه سیر رنده شده

یک پیمانه پنیر چدار رنده شده

پنج ق غ ماست

نصف پیمانه سس گوجه

یک یا دوق ج فلفل که بستگی به ذائقه شما دارد اگر تند دوست دارید دو ق فلفل اضافه کنید

یک و یک دوم ق چ پودر زیره که خیلی خیلی مهمه و اصل طعم غذا به زیره هست

یک عدد خیار شور خرد شده

نمک به میزان لازم

روغن زیتون

به اندازه یک کف دست جعفری یا گشنیز خرد شده

طرز تهیه

فر را روی حرارت 180 درجه سانتیگراد قرار دهید. از فر فقط برای آب کردن پنیر روی غذا استفاده میشه. اگر فر ندارید داخل تابه نجسب هم می تونید تهیه کنید.

روغن را در تابه گرم کنید و گوشت چرخ کرده را سرخ کنید تا رنگ گوشت قهوه ای شود. سپس فلفل دلمه خرد شده و پیاز را روی گوشت ریخته و تفت دهیدتا نرم شوند. . نمک– – فلفل و زیره روی مواد بریزید و همه مواد را هم بزنید . عِطر زیره

در تمام آشپزخانه پخش خواهد شد.

حالا لوبیا قرمز و برنج پخته را روی مواد داخل تابه ریخته و همه مواد را به آرامی با هم مخلوط کنید. و کنار بگذارید.

داخل یکی تابه دیگر سیر رنده شده را یک دقیقه تفت دهید و سس گوجه‌فرنگی را همراه با کمی نمک و فلفل روی سیر بریزید و هم زده واز روی حرارت بردارید.

حالا هر یک از نانهای تورتیا را پهن کنید و نصف ق غ ماست یا خامه ترش وسط نان بمالید و از مواد گوشتی آماده شده و کمی خیار شور خرد شدهمقداری روی ماست ریخته و هر نان را مطابق تصویر رول کنید .

خوب الان می تونید غذا رو به همین صورت هم سرو کنید که خیلی هم محشره

ولی میشه هنوز میتونید کارهای دیگه هم با این غذا بکنید:

داخل ظرفی که باید در فر قرار بگیره نصف سس گوچه آماده شده را بریزید و کف ظرف رو پوشش بدهید. اگر فر نیست داخل تابه سس گوجه را بریزید. حالا نان‌های رول شده راداخل ظرف یا تابه بچینید( مطابق تصویر)

روی نان‌ها باقی سس گوجه را بریزید. و بعد پنیر رنده شده را روی نانها پخش کنیدبطوریکه سطح نانها با پنیر پوشیده شود.

حالا اگر فر دارید داخل فر 180 درجه سانتیگراد قرار دهید تا برای نیم ساعت بماند و پنیر آب شود و یا داخل تابه قرار داده و روی گاز بگذارید. در تابه را گذاشته و اجازه دهید تا آب شدن پنیر روی حرار باشد.

وقتی انچیلادا حاضر شد از فر خارج کنیدو روی آن‌ها مقداری ماست و گشنیز خرد شده ریخته و نوش جان کنید.

20140815_174048_LLS

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Minced beef Enchiladas

Ingredients

4 Lavash bread or tortilla bread
200g minced beef
150g cooked rice
200g red beans, cooked
2 medium onions, sliced
1 bell pepper, sliced
2 clove garlic, grated
1 cup cheddar cheese, grated
5tbsp Greek yogurt or sour cream
½ cup tomato pasata
1-2tsp pepper powder
1 ½ tsp cumin powder
1tsp salt
1 pickled cucumber, cut into pieces
Olive oil
Small bunch of coriander, chopped

Method
Preheat the oven at 180C degree.
heat the oil in a pan and fry the meat until brown. Add sliced bell pepper and onions. Season with cumin, salt and pepper. Aroma of cumin is amazing. Fry them until bell pepper and onion soft. Stir in red beans and rice. Mix all ingredients well.
Heat the oil in another pan, add grated garlic fry 1 minute. Add passata, season with salt and pepper. Mix together and then set aside.
Now, lay the Lavash bread or tortillas onto a board and spread ½ tbsp yogurt on each slice of bread and then divide the meat mixture between them. Place few slices of pickled cucumber on each portion and rolling up to seal. Ok, now you can serve it like as you see, I mean as a tortilla rolled around the filling. Yet you can do more :

Spread half of passata sauce in the dish and place enchiladas into the dish. Brush remaining of passata sauce on the rolled breads and top with grated cheese. Place the dish into the oven and bake for 20-25 minutes and until the cheese has melted. Remove from the oven. Once you want to serve it, top with yogurt or sour cream and chopped cilantro ( coriander leaves).

Chickpea Pilaf نخود پلو با مرغ

Rice

Rice dish or as we say ‘ berenj’ in Farsi language, is a stable dish in Iran, Azerbaijan, Turkey, Iraq, Armenia, Greece and …... In Iran, there are 100’s of Pilaf/pilav, pilau, polow, پلو recipes such as Upside down rice, cabbage rice, chickpea rice, lentils rice, rice with noodles, spiced rice, jewelled rice, shirin polow ( rice with dried fruits) , and ……In following photos you can see some of these rice dishes:

Jewelled riceRice with dried fruits ( Shirin polow)

Spiced rice ( Advieh polow)

Rice with noodles

Lentil rice

Coloured rice

King rice ( Shah polow)

Cabbage rice ( Kalam polow) d8aadaa9db8c-16

According to wikipedia, the first known pilaf recipe is introduced by the tenth century Persian scholar Avicenna.

What led me to talk about rice is today’s food. It is one my favourite rice dishes, it is called chickpea pilaf with turkey/chicken. Chickpea /garbanzo or as we say Nokhod نخود in Farsi is used in many food recipes. Today’s chickpea pliaf is very easy and superrrrrrrr delicious.

So, if you had a bad day, this dish will make you feel great, and if you had a good day, your day will be superb with this pilaf. Please give this dish a try, I am sure you will be in love with this dish.

Ingredients

2 cups uncooked rice, washed
1 large onion, finely chopped
2 ½ cups water
1 can chickpeas, drained
2 pieces of chicken/ turkey breast or thighs, diced
2 garlic cloves, cut into pieces
2 chicken stock cubes
2 tsp paprika powder
1 tsp black pepper
2 tsp salt
1tbs butter
6tbsp Olive oil

How to make it?????

In a pan heat the oil and saute onion until soft. Mix diced meat with salt and paprika.

Add chicken and butter to the sautéed onion and fry for 5 minutes.Transfer it into a pot.

Add chopped garlic to the meat.Keep the oil in the same pan and add chickpeas. Season with salt and black pepper. Fry for 2 minutes. Add it to other ingredients inside the pot.

Now, stir in washed rice, 2 chicken stock cubes. Pour 2 ½ cups water. Gently mix all ingredients. Bring it to a boil over a high heat, then reduce the heat, cover the pot with a lid and allow to simmer for 20-30 minutes or until all the liquid is absorbed.

Once rice is ready, serve it warm, and if you wish garnish with fresh herbs such as chopped coriander or spring onions.

Walnuts pilaf

Rice, Vegetarains

A simple rice dish with lots of spices such as turmeric, cardamom, cinnamon, coriander, fried onion and walnuts, mmmmmmm so good and healthy light dish.

Ingredients

200g rice, cooked
100g green peas, cooked
1large onion, peeled, thinly sliced
3tbsp walnuts, roughly chopped
2tbsp fresh coriander, chopped
½ tsp cinnamon
½ tsp cardamom
1tsp cumin
½ tsp ground coriander seeds
½ tsp turmeric
2 bay leaves
Salt and pepper to taste
Butter or vegetable oil

How to make it?????

Heat the oil in a pan. Add bay leaves and all above mentioned spices. Fry for a minute until aroma of spices released.

Add chopped onion and sauté until tender. Add green peas, walnuts, chopped coriander and cooked rice.

Gently mix all ingredients together and ready to serve.

کته گردو

سلام به همگی . امروز یک کته درست کردم. یک کته ی بسیار ساده‌ای که خیلی سریع آماده میشه و با اینکه در این غذای برنجی از گوشت خبری نیست ولی استفاده از ادویه های خوش عِطر و بو و پیاز تفت داده شده طعم فوق‌العاده‌ای به برنج می‌دهد. این کته را با الهام از کته های هندی درست کردم. در آشپزی هندی از ادویه های زیادی در یک غذا استفاده میکنن که هم غذا رو تند و تیز میکنه و هم عِطر و طعم قوی به غذا میده. در این کته ادویه ها رو به اندازه‌ای تنظیم کردم که با طبع ما مناسب است و خیلی تند نیست ولی اگر دوست داشتید می تونید زیره و فلفل رو بیشتر هم بزنید.

مواد لازم

دویست گرم برنج

صد گرم نخود فرنگی پخته

یک عدد پیاز درشت خلالی خرد شده

سه ق غ گردوی خرد شده

دو ق غ گشنیز خرد شده

نصف ق چ دارچین

نصف ق چ هل

یک ق چ زیره

نصف ق چ پودر تخم گشنیز

نصف ق چ زردچوبه

دو عدد برگ بو

نمک وفلفل به میزان نیاز

کره یا روغن مایع

طرز تهیه

مقداری روغن را در تابه گرم کنید یا کمی کره را آب کرده و تمام ادویه ها و برگ بو را در تابه برای یک دقیقه تفت دهید تا زمانیکه عِطر ادویه ها به مشامتان برسد. در این زمان پیاز خرد شده را به ادویه ها افزدوه و تفت دهید تا پیاز نرم شود. در انتها نخود فرنگی – گردو – گشنیر خرد شده و کته ی پخته را به مواد داخل تابه اضافه کرده و به آرامی همه ی مواد را با هم مخلوط کنید . کته آماده ی سرو هست.

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ّ Ingredients

200g rice, cooked
100g green peas, cooked
1 large onion, peeled, thinly sliced
3tbsp walnuts, roughly chopped
2tbsp fresh coriander, chopped
½ tsp cinnamon
½ tsp cardamom
1tsp cumin
½ tsp ground coriander seeds
½ tsp turmeric
2 bay leaves
Salt and pepper to taste
Butter or vegetable oil

How to make it?????

Heat the oil in a pan. Add bay leaves and all above mentioned spices. Fry for a minute until aroma of spices released. Add chopped onion and sauté until tender. Add green peas, walnuts, chopped coriander and cooked rice.

Gently mix all ingredients together and ready to serve.

Ash Doogh (Azerbaijani Dovga Soup)

Soup/aash, Uncategorized

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,…

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.

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.

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’.

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.

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.

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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 to prevent the liquid from curdling. Once started to boil, bubbles will appear on the surface.

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)

Rice

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.

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.

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

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.

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)

Nations food, Rice

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.

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

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.

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.

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)

Nations food, Rice

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).

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.

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.

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.

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

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.

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.

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.

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.

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.

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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