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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Stuffed rose shaped bread

Rose shaped bread is very delicious. However preparing of bread, needs spending longer time but result is so good and you will be happy with your baking.
This bread not only has a beautiful shape but also has a very tasty filling. If you do not like this filling you can simply add your favourite vegetables, different cheese or even meat (fish, beef, chicken,..).

 

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Ingredients for dough

  • 500 g plain flour
  • 1 cup warm water (not boiled)
  • 1 egg 
  • 1 tbsp. dried yeast
  • 1 tsp. sugar
  • 1 tsp salt
  • ¼ cup oil
  • 2 tbsp. milk

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Ingredients for filling

  • 1 large onion, finely chopped
  • 200 g grated cheddar cheese
  • 4-5 medium tomatoes, finely chopped
  • 1 egg yolk
  • 1 tbsp. garlic powder
  • 1 tbsp onion powder
  • ½ tsp salt
  • 3 tbsp. oil
  • ¼ tsp white pepper powder
  • 1 tbsp. sweet paprika
  • 3 tbsp. water

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Preparation
In a large bowl with flour, add sugr, salt and milk. Mix together. Add dried yeast , 4 tbsp. warm water, oil and egg. Mix all together. Then, slowly add and stir in remains of warm water to the flour. Transfer mixture into the food processor and knead the dough for 15 minutes until dough is elastic. 


Oil lightly a bowl and place the dough into the bowl, cover it and allow rising for 2 hours.
Until dough gets ready, we prepare filling. In a saucepan, heat the oil, add chopped onion and sauté until soft, then add in chopped tomatoes, onion, garlic powder, salt, sweet paprika and 3 tbsp. water, mix well. Then, add grated cheese and cook for 10 minutes. Set aside to cool.


Once dough is ready, slightly press it with your hand to release the air inside the dough.
Spread some flour on the working table. Spread dough with a rolling pin into about ½ cm. Now cut 1 medium size circle and also cut smaller circles from the remaining dough.


Roll each one of small circle dough thinner. Add 1 tsp of the filling. Fold and seal with a fork ( see photos). Roll out the big circle. Cut like you see in the photo. Add ½ tbsp. of the filling to the middle. Fold to make a rose bud. Place the rose bud in the centre of an oiled baking pan, then place smaller filled doughs around the bud ( see photos). At the end, brush your filled dough with beaten egg yolk. Bake in 190C for 35 minutes ( or until golden). 

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 Stuffed rose shaped bread.

Ingredients for dough
500 g plain flour
1 cup warm water (not boiled)
1 egg
1 tbsp. dried yeast
1 tsp. sugar
1 tsp salt
¼ cup oil
2 tbsp. milk

Ingredients for filling
1 large onion, finely chopped
200 g grated cheddar chees
4-5 medium tomatoes, finely chopped
1 egg yolk
1 tbsp. garlic powder
1 tbsp onion powder
½ tsp salt
3 tbsp. oil
¼ tsp white pepper powder
1 tbsp. sweet paprika
3 tbsp. water

Preparation
In a large bowl with flour, add sugr, salt and milk. Mix together. Add dried yeast , 4 tbsp. warm water, oil and egg. Mix all together. Then, slowly add and stir in remains of warm water to the flour. Transfer mixture into the food processor and knead the dough for 15 minutes until dough is elastic.
Oil lightly a bowl and place the dough into the bowl, cover it and allow rising for 2 hours.
Until dough gets ready, we prepare filling. In a saucepan, heat the oil, add chopped onion and sauté until soft, then add in chopped tomatoes, onion, garlic powder, salt, sweet paprika and 3 tbsp. water, mix well. Then, add grated cheese and cook for 10 minutes. Set aside to cool.
Once dough is ready, slightly press it with your hand to release the air inside the dough.
Spread some flour on the working table. Spread dough with a rolling pin into about ½ cm. Now cut 1 medium size circle and also cut smaller circles from the remaining dough.
Roll each one of small circle dough thinner. Add 1 tsp of the filling. Fold and seal with a fork ( see photos). Roll out the big circle. Cut like you see in the photo. Add ½ tbsp. of the filling to the middle. Fold to make a rose bud. Place the rose bud in the centre of an oiled baking pan, then place smaller filled dough around the bud ( see photos). At the end, brush your filled dough with beaten egg yolk.

Bake in 190 C for 35 minutes  or until golden.

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Iranian pan kebab ( kebab tabei )

Hello lovely Ladies and gentlemen. For today I cooked Persian pan kebab that is known as kebab tabei or kebab deegi. These kebab tabei are hearty, simple, delicious meal and easy peasy to make them. So just cook it, serve it, sit and watch your favourite TV program. These kebabs might be served with rice and salad or with Lavash or tortilla bread.

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Kebab in the Iranian cuisine has a special place. There are variety of kebabs, such as: ground meat kebab: kebab koobideh, sour kebab : kebab torsh, beef tenderloin : kebab barg. These kebabs made either with minced or diced beef, lamb, chicken or fish.

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There are different kinds of kebab in the Persian cuisine and kebab tabei or pan fried kebab is one of the most delicious and brilliant meals. Kebab tabei is a juicy, moist and flavourful kebabs in a frying pan. Making this kind of kebab at home is very easy, and no need to a grill. All you need is minced beef /lamb and onion.

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Ingredients

  • 500g beef/lamb mince
  • 1 large onion, grated
  • large tomatoes or cherry tomatoes
  • 1 green or yellow bell pepper
  • 1 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil

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Instructions

Squeeze grated onion to get rid of onion juice. In a bowl add minced meat, onion, paprika, season with salt and pepper and mix all ingredients together until well combined. Set aside for 15 minutes.

Add vegetable oil to a non stick pan. Spread the meat mixture in the pan and press the meat with your hand to cover the base of pan evenly.

Place the pan over medium low heat and allow to cook for 10 minutes until kebab has hardened. Now using a spatula or a knife and cut the flattened keban into stripes as you see in the photos.

Flip over kebab strips, also add tomatoes and chunks of bell pepper to the pan. Pour 4 tbsp water to the pan. Cover the pan with a lid and cook for 7-8 more minutes until other side of kebabs cooked and lightly roast tomatoes and bell peppers.

Serve the kebabs with rice and Shirazi salad.

 Bon appetit, Nosh-e jan, Noosh olsun, نوش جان

 

 

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Chicago deep dish pizza

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

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

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Ingredients

  •  pizza dough
  • Cast iron or round shape cake tin

For topping

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

Method

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

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

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

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

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

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

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Persian petit meatballs ( Kofteh rizeh Yazdi)

In Iranian cooking ‘ Kofteh’ or ‘ Kofta’ is a kind of meat ball. Kofteh means pounded meat in Persian language. Meat ball or Kofta is made from ground meat such as: mutton, beef, lamb and chicken, along with aromatic fresh or dried herbs, nuts, fruits and eggs.

Kofteh is usually shaped into balls and round but sometimes kofteh is in cigar-shape too. Kofteh , kupta, kofta, kufta …. are in different sizes from giant ones to medium and petit kofteh.

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Some of cities in Iran are well known for their Kofta recipes. Tabriz an ancient city in NW of Iran is known for having Giant Kofteh Tabrizi recipe, that is one of the most famous and popular kofteh in Iran. This dish includes a giant meat ball made from meat, rice, yellow split peas, aromatic herbs and spices.

Kofteh Isphahani, kofteh Shirazi, Kofteh Kermanshahi, Kofteh Yazdi, are other type of Persian meatballs from different areas in Iran.

Kofteh sometimes is stuffed with nuts, eggs or fruits and sometimes are normal kofta.

Petit kofteh might be served with Persian flat bread or with rice, pickles, yogurt and salad.

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Today I made Yazdi Kofteh rizeh ( petit kofteh), that takes its name after the Yazd an ancient city in central Iran. Yazd is an ancient city in Iran and is recognised as a world Heritage site by UNESCO. Yazd is well  known for its special architecture that its nickname is ‘ wind catcher’ or ‘ Badgir’. Also this city is well known for having its Zoroastrian ancient fire temple, Qantas (under ground water channels to transport water from water well to surface for irrigation and drinking) and Yakhchal ( yakh meaning ice and chaal meaning pit) is an ancient type of evaporative cooler, it used to create ice in the winter and store it in the summer time.

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Ingredients

350g minced meat ( half beef/ half lamb)

1 onion, grated

Handful cherry tomatoes

1 egg

3 tbsp freshly chopped chives or coriander

2 tbsp gram flour

½ tsp turmeric

Salt and chilli pepper to taste

Olive oil

 

Method

Peel the onion and grate it. Extract juice from grated onion . Add all ingredients to grated onion. Mix well until combine together.

Shape the meat mixture into little balls, the size of a walnut. Heat the oil in a frying pan over medium heat. Add meat balls . Cook until brown. Then add ¼ cup water and cherry tomatoes to the meat balls and let the cook for 10 minutes with the lid partially covering the pan.

I served meat balls with steamed rice-potato but as I mentioned it might be served with flat bread and salad, yogurt and pickles on the side.

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Spinach puree with Halloumi cheese

This dish is delicious and very easy to prepare.

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Ingredients

  • 300 gr spinach leaves
  • 100 gr Halloumi cheese
  • 6-7 cherry tomatoes
  • 1 small chilli
  • 1 tbs grated ginger
  • 1 tbs flour
  • 1/2 tbs cumin
  • 1/2 tbs coriander powder
  • 1/4 tbs turmeric
  • 3 tbs cream
  • Salt
  • Vegetable oil

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Preparation
Wash spinach leaves. Place them into a pot. Add a little bit water and let it to cook for 5 minutes. Set it aside.
Cut tomatoes in half. Cut Halloumi cheese into small squares also chop red chili and take out it’s seeds( otherwise your meal would be very hoooot). Place cooked spinach, grated ginger and red chili in a blender or food processor. Puree spinach.
Pour some oil in the pot, and add all spices. Stir it and then add tomatoes and saute for 3 minutes.

 


Mix 3tbs cool water with the flour and along with spinach puree, cream and pieces of cheese all to the pot. If it is thick, you are allowed to add 2-3 tbs of water. Stir all ingredients. let it to cook for 10 minutes more over low heat.
Serve it with flat breads ( Tafun, Lavash or pita bread).
Enjoy

 

 

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Tomato omelette

This is my favourite omelette with tomatoes . I have made them with Persian tomato because taste of these tomatoes are very good and give lovely flavour and colour to any dish.

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Ingredients

2 eggs

3 large tomatoes, cut into halves

Salt and pepper to taste

Butter

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Method

Melt the butter in a pan. Add diced tomatoes and fry for 2-3 minutes. Beat the eggs in a bowl. Season with salt and pepper. Crack the eggs in a bowl. Season with salt and pepper. Beat the eggs, an add it to the fried tomato and beat it. Add it to the fried tomatoes and cook it.

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Brushchetta

Brushchetta is one of tastiest starters or snacks 🙂

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Ingredients
2 finely diced tomatoes
1 grated clove of garlic
Slices of baguette bread
2 Tbsp extra olive oil
1 Tsp balsamic vinegar
Few fresh basil leaves, finely chopped
Salt and pepper to taste

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Preparation
In a bowl with diced tomatoes add grated garlic, vinegar, oil , mix all ingredient together.
Toast slices of bread in the oven at 220 C for about 6-8 minutes and then top toasted

breads with mixture of tomatoes.

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Persian zucchini stew ( Khoresht-e Kado sabz)

Green zucchini/courgette stew  is a classic- colourful and flavourful Persian stew ( khoresht). Zucchini is called kadoo in Farsi language. If you think courgettes were boring, you have to try this recipe. It’s cooked in a lemony-tomato sauce along with beautiful spices such as Persian saffron, turmeric, ….You might use either beef/lamb or chicken meat.

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You can make this stew (khoresht) with either beef/lamb or chicken. Lemon juice or Ghooreh ( unripe grapes) gives unique taste to this recipe. This meal is a lovely, comforting stew that my mother used to cook once a week.

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Ingredients

  • 1 large zucchini/courgette, peeled and sliced
  • 200g lamb, diced
  • 2 medium onions, chopped
  • 2 tomatoes
  • 1 lemon juice or handful Ghooredh (unriped grapes)
  • pinch of Persian saffron
  • ½ tsp turmeric
  • 2tbsp tomato paste
  • Sand pepper to taste
  • Vegetable oil

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Method

In a pot with diced meat, add one of chopped onions and water. Leave to cook until nice and tender. In a non-stick pan, drizzle with oil and saute other onion until translucent.

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Cut zucchini lengthwise. Heat the oil in a non-stick pan and place them in the pan. Lightly fry.

Once meat is ready, add fried onion and sauté for 2-3 minutes.. Mix 1 ½ cups of boiling water with pinch of Persian saffron, turmeric, tomato paste, and lemon juice.

Seasoning with salt and pepper, mix well and pour in the pot with meat and onion. If you do not like lemon juice, simply add unripe grapes to the stew and let to cook with other ingredients.

Add fried zucchini slices and tomatoes halves to other ingredients in the pot. Cover the pot and cook over medium to low heat until juice reduce.

Serve khoresht kadoo warm over polo (pilaft ) or with flat bread and a salad by the side.

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Persian eggplant stew with chicken

Eggplant ( aubergine) stew is a traditional and classic Persian dish. Eggplant is called bademjan in Farsi and stew is called khoresht.  So if you are eggplant lover , this stew is perfect for you. I love this dish. I can have this stew once a week without any complaining.

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Eggplant stew can be made with chicken, lamb or beef. All are equally good in this dish.

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Ingredients
2 eggplants
2 onions cut into lengthwise and fry
2 cloves of garlic
2 chicken breast or legs (but you can choose beef or lamb meat)
1-2 medium size tomatoes cut into half
Salt-red chili powder to taste
1 Tbsp saffron water (if not available use turmeric)
1 tbsp lemon or lime juice
Vegetable oil

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Preparation
Peel skin off egg plant. Cut into lengthwise or circle shapes. Put some salt on cut eggplants to excess moisture and the bitterness. By this way, eggplants will fry faster and would not soak too much oil. Before frying the eggplants wrap the eggplants in a kitchen towel and pressing which removes all salty water.

 


In a pot with water, add one of chopped onion , garlic and chicken. Leave it to cook. if there is leftover chicken juice, add it to the stew.
Fry a the eggplants until both sides are nicely golden. Fry other chopped onion. Then fry the cooked chicken breasts for 3-4 minutes.  Now in a pot with fried chicken, add eggplants, fried onions,  tomatoes, spices, saffron water, lemon juice. Add leftover chicken juice and cook for 20 minutes over a low heat.
Once your delicious eggplant stew is ready, serve it with rice or flat bread. Enjoy it

 

 

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