Pickled Beetroot (ترشی چغندر یا لبو )

When you walk on the streets of Tehran, during Autumn and Winter seasons, you can see some vendors with barrows are selling sweet boiled beetroots. In cold weather it is so good to get a portion of ‘ Labou’ or boiled beetroot and eat it.
Nowadays, you can get ready cooked beetroots from supermarkets but taste of those beetroots is something else.

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My mother used to make pickled beetroot as well. This kind of pickle instantly is ready to serve. For preparing this sweet/sour pickle you do not need too much ingredients. It’s very refreshing and light. You can serve it with sandwiches such as: tuna sandwich, hamburger, egg sandwich, etc ……….

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Ingredient

  • 1 medium beetroot
  • A cup of sugar
  • A cup of white grape vinegar

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How to make it
Peel beetroot before cooking. Chop it to small pieces. Place it in a pot with some water and let it cook. Grind it and put it aside afterwards.

In a big bowl blend sugar with vinegar. Add ground beetroot to the mixture. Pour pickle into the jar and keep it in the fridge.Your pickle is ready now.

ترشی لبو یا چغندر
در فصل پاییز و زمستان که در خیابانهای تهران قدم می زنید لبو فروشی ها را در خیابانها میشه دید . در هوای سرد خوردن لبو خیلی مزه دارد.
امروزه در سوپرمارکت ها چغندر پخته یا همان لبو رو میشه پیدا کرد ولی مزه ی لبو هایی که در چرخ های دستی می فروشند رو نمی ده.
مادرم یادش بخیر در زمستون ترشی لبو هم درست می کرد. این ترشی ترش و شیرین احتیاج به مواد زیادی نداره و بعد از تهیه میتونید اونو میل کنید. ترشی خیلی سبکی هست و میشه در کنارخورشت ها و یا با انواع ساندویچ تن ماهی / مرغ / تخم مرغ /……… سرو کرد.

  مواد لازم

یک عدد لبو یا چغندر

یک پیمانه شکر سفید

یک پیمانه سرکه

طرز تهیه
پوست چغندر رو جدا کرده و به تکه های کوچیک خرد کنید ودر داخل قابلمه ریخته با کمی آب بگذارید نرم بپزه. وقتی پخته شد چغندر رو رنده کنید. در یک پیاله ی بزرگ سرکه و شکر رو خوب مخلوط کنید. بعدچغندر رنده شده رو به مایع شکر و سرکه اضافه کنید. ترشی الان آماده هست. اون رو داخل ظرف موردنظرتون بریزید و در یخچال
نکه دارید. نوش جان

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Pickled beetroot 

Ingredient

  • 1 medium beetroot
  • A cup of sugar
  • A cup of white grape vinegar

How to make it
Peel beetroot before cooking. Chop it to small pieces. Place it in a pot with some water and let it cook. Grind it  and put it aside. In a big bowl blend sugar with vinegar. Add ground beetroot to the mixture. Pour pickle into the jar and keep it in the fridge.Your pickle is ready now.

Chickpea and Wheat Salad ( سالاد نخود وگندم)

This salad reminds me my childhood. I love it. just with 2 main ingredients: chick peas and wheat or barley you can prepare it, so it is very simple salad but but but with great taste.

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I mean a mixture of chickpeas and wheat along with a little bit of lemon juice, a little bit of chopped fresh parsley, and a little bit of Feta cheese is just D.E.L.I.C.O.U.S.  It might be served warm or cold.

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Ingredients

  • 3 cups cooked canned chickpeas
  • 2 cups wheat/barley
  • 1/3 cup crumbled Feta cheese
  • 2tbsp butter or vegetable oil
  • 1 lemon juice
  • Handful fresh parsley leaves, chopped
  • ½ tsp chilli flakes
  • Salt and black pepper to taste

How to make it?????

Soak the wheat or barley in cold water overnight. Next day, drain the water and put the wheat in a pot and add enough water. Allow to cook until tender.

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Melt the butter in a pan, add cooked wheat, chick peas, lemon juice, season with salt and pepper. Gently mix them.

Add 1 cup water and allow to simmer for 10 minutes.

Once it is done, put it into a plate, sprinkle crumbled Feta cheese, chopped parsley and chilli flakes. It is really good.

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سالاد نخودگندم

این سالاد با نخود آبگوشتی و گندم یا جو تهیه میشه. یک سالاد خیلی ساده هست – اما اما اما مزه اش عالیه. چون مخلوط نخودو گندم با یک کم آبلیموی تازه – یک کم پنیر تبریزی و یک جعفری خرد شده بینظیر مییشه.

این سالاد میتونه یکی غذای کامل هم باشه. هم ارزونه هم سالم و خوشمزه و در ضمن میشه به صورت سرد یا گرم سرو کرد.

مواد لازم

سه پیمانه نخود پخته یا کنسروی

دو پیمانه گندم یا جو

یک سوم پیمانه پنیر تبریزی یا هر پنیری که دوست دارید

دو ق غ کره یا روغن گیاهی

یک عدد لیمو ترش

چند برگ جعفری خرد شده

یک دوم ق چ فلفل خشک

نمک و فلفل سیاه به میزان لازم

طرز تهیه

گندم یا جو را برای 7-6 ساعت در آب سرد بخیسانید. سپس آب را دور ریخته و داخل یک قابلمه آب به میزان کافی ریخته و گندم را نرم بپزید.

کره را داخل تابه آب کنید. گندم پخته – نخودداخل تابه ریخته و آبلیمو ترشنمکو فلفل را هم اضافه کنید. به آرامی همه ی مواد را هم بزنید و بعد یک پیمانه آب روی آن ریخته و بگذارید روی حرارت ملایم برای ده دقیقه بماند.

وقتی آماده شد داخل یک ظرف ریخته و روی آن پنیر و جعفری خرد شده همراه با فلفل خشک ریخته و میل کنید. خیلی خیلی خوشمزه میشه..

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Chickpea and Wheat Salad

Ingredients

  • 3 cups cooked canned chickpeas
  • 2 cups wheat/barley
  • 1/3 cup crumbled Feta cheese
  • 2tbsp butter or vegetable oil
  • 1 lemon juice
  • Handful fresh parsley leaves, chopped
  • ½ tsp chilli flakes
  • Salt and black pepper to taste

How to make it?????

Soak the wheat or barley in cold water overnight. Next day, drain the water and put the wheat in a pot and add enough water. Allow to cook until tender. Melt the butter in a pan, add cooked wheat, chick peas, lemon juice, season with salt and pepper. Gently mix them.

Add 1 cup water and allow to simmer for 10 minutes. Once it is done, put it into a plate, sprinkle crumbled Feta cheese, chopped parsley and chilli flakes. It is really good.

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.

Couscous Vegetable Farm

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

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Ingredients

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

How to make it??!!!

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

Add Olive oil and balsamic vinegar, and mix together.

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


Couscous vegetable salad

Ingredients

1 sachet couscous

2 beetroots, cooked

2-3 fresh or pickled onions

2 fresh mint leaves

3-4 cherry tomatoes

1 tbsp Olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

How to make it??!!!

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

Mimosa Salad

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

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

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

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Ingredients

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

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How to make it??

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

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

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

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

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

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

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Mimosa Salad

Ingredients

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

 

How to make it??

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

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

Vegetables and Fruits Decoration

Making a creative and colourful salad plate with carving with vegetables and fruits carving is very relaxation job, lots of fun and result is really cool.

 

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Ingredients

  • Red- yellow bell peppers
  • Radish
  • Strawberries
  • Spring onion

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Method

Chop the radish half way through on opposite sides.

Make several elliptical cuts around the strawberry.

Cut bell pepper in half. Cut out triangles around the side of the bell pepper. Carefully cut the skin from the flesh of the bell pepper and peel it back.

Keep all these fruits and vegetables in a separate bowl with cold water for about 1-2 hours. This will keep them fresh and will help them to bloom like flower.

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Tuna salad

A healthy, delicious , light and filling meal for lunch or dinner. Perfect in sandwich or wrap. Very easy to prepare and it’s ready in minutes.

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Ingredients

  • 1 tin tuna, drained
  • 1 small bell pepper, chopped
  • 1/3 cup pitted black olives and chopped
  • 1/3 cup Mayonnaise
  • 2 hard boiled eggs
  • 1tsp paprika
  • Salt, pepper to taste

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Method

Break up tuna with a fork. In a bowl, add the tuna, olives, bell peppers, eggs and mayonnaise. Season with salt, pepper and paprika. Stir together . Refrigerate until serving.

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Rice Salad

A quick – easy made salad with lovely taste of sesame oil.

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Ingredients
1 cup cooked rice
1 Tsp soy sauce
1 Tsp sesame oil
Half a cucumber
10 Radish
1 small yellow bell pepper
Small bunch parsley
Salt- red chilli powder to taste

Method
Finely chop cucumber, parsley, bell pepper and radish. In a bowl with chopped vegetables, add cooked rice, sesame oil, and soy sauce. Season with salt and pepper. Gently mix together.

Arugula Salad سالاد راکت

This salad is seriously tasty, refreshing, with nice mild sweet taste and what else . It would be a good choice for Yalda night ( longest night of the year)

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Ingredients

  • 100g rocket leaves
  • 3 walnuts, unshelled and chopped
  • 5 Persian dates, pitted and chopped
  • 1 large pomegranate, deseeded
  • Slices of Parmesan cheese or Feta cheese
  • 2 Tbsp Olive oil
  • 1 Tbsp balsamic vinegar

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Method

Wash rocket leaves. Place the leaves in a colander to drain. Chop walnuts. Shave Parmesan cheese into thin slices or if you prefer Feta cheese cut it into small cubes.

Combine Olive oil and balsamic vinegar together. Place all ingredients in a bowl and toss them well. Add your dressing. Salad is ready, enjoy it 💖

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