Khoresht_e Chaghaleh badam/ Fresh green Almonds stew

Almonds and green? yes you heard it right  fresh almonds are green and very yummy, most people think almonds come in hard wooden shells but the delicious fact is before they get to be hard  and brownish  they are green  and soft. In Iran  these fresh green almonds are known as " chaghaleh badam ".   Iranians look forward to eat chaghaleh badam to the start of the spring, chaghaleh badam  last only for a few weeks  and then they start to get hardened . we soak them in the water for about a few hours and rub any excess white fur from  their skin. Green almonds have  tartness and they are very crunchy.

ingredients:

(8 servings)

750 gr  lamb meet

500 gr chaghaleh badam  or green almonds

3 cups fine chopped  parsley and mint leaves

1 cup fried onions

salt and black pepper  to taste

 1/2 teaspoon turmeric ( optional)

 1/4 cup lime or lemon juice

 oil

water

Direction

cut the meat in  one inch  cubes,  fry meat cubes in  1 table spoon  vegtable oil in a  cooking pan until its color changes, add fried onions and 3 cups of water, cover the pan and cook  the meat,  meanwhile  remove the stem of fresh almonds  stir fry them for a few minute, add chopped  parsley and mint  to the frying  almonds, stir them for a short while  until vegetables lose water,  then remove from the heat and set it aside,

when the meat is half cooked  add the  vegetables  and raw green almonds  ( chaghaleh) to meat.. add a pinch of salt and pepper, cook for 1 hour or until the chaghaleh and meat both are done,  add lemon juice and remove from the heat,

we serve this khoresht with  rice .. nooshe jaan!!!

Torshi Liteh, Eggplantt Pickle

In my previous post I talked about Iranian pickle (Torshi), today I am going to post another delicious Torshi/ pickle made  from cooked eggplant so lets just  get started with no delay:

Ingredients: 

1 kg eggplant 

2 table spoons  black seeds

1 table spoon coriander seeds ( you can grind them)

4 carrots

200 gr celery

2 tea spoons turmeric

5 cups  white  or apple vinegar 2 cups water 1 table spoon salt ( you can modify the amount of vinegar salt and water according to your own taste, you can reduce salt and increase vinegar or salt)

2 table spoons honey

1/2 cup  cauliflower chopped very finely
3 garlic cloves ( chopped )
 1 table spoon dried mint and basil (powdered)
 

Direction

peel the eggplants put them in hot salty water for one hour, drain and rinse them , cook them for 10 minutes or steam cook them, place them in a strainer and  leave for a few hours until all water drained and left eggplants completely  after that  process egg plant  or you can use chopper to chop the eggplant  finely,
Carrots and cauliflower should be chopped very finely as well, I always steam cook them for a few minute, so i suggest you to do so as well, (only for a few minutes) , after  that, spread them  over a clean towel and allow them  to dry, 

Add celery to vinegar salt  water  and honey solution,  bring it to a boil, adding celery to this solution  gives it a very tasty  flavor,
add all the ingredients together in a large bowl, toss them well to marinate them with spices ( turmeric, dried mint and basil and chopped  garlic)

add them to the prepared jars or containers followed by  the solution, the acid solution should  cover the ingredients  completely,  put the jars in the fridge or cold place for a few weeks, I don't wait that long to taste the result so I try it right after 10 days or even  a week!!! but the best result comes out after passing 2 or 3 weeks,
 Happy Turshi making!!


PS; please remember to remove celery from the solution. if you don't like  sweet taste of honey in this  pickle try  to reduce it to one  table spoon or you can omit honey.

Salad mashhadi Pickle

Pickling is a very common form of preserving  food  in Iran for winter, although we make different pickles  for all seasons , I think  you can spice up every meal by delicious pickles with salty or sour tastes,  they are fat free and low calorie  side dishes,  but as we all know  everything delicious can be harmful to our health  as we enjoy their benefits , so my motto is to keep everything  moderately . I also try to not use salt  excessively .

Iranians preserve  vegetables mostly  by fermentation in brine ( solution of salt in water) or storing them in  an acid solution  ( vinegar)  or  brine and acid  together, according to my own foodie protocol  I only use  combination of vinegar and salt,  it gives me the best result   always, unless I want to brine  cucumber ( khair shoor)  khiar is cucumber and shoor means salty,  

I know the  winter is going to  end soon in a few days but  it will be fun to have a small bottle of pickle  at your  fridge  in the spring!  I have to warn you  I am used to measure  things  with  my eyes  specially when I am making pickles and I can’t give you exact  amounts of raw materials , I have always made pickles in large scale . Don’t limit yourself for the ingredients measurement  you can reduce or even increase the ingredients  amounts.

Ingredients:

Half of  small size  cauliflower ( finely chopped)

500 gr carrot (chopped in very small cubes)

3 kg tomato

1 yellow bell pepper  1 green  bell pepper

One cup pickled cucumber ( chopped finely in small cubes)

5 cloves of garlic 9 finely chopped

4 cups  apple vinegar one cup water  and 1 table spoon salt  ( you can add salt if you wish to have salty solution)

One table spoon  coriander seeds

1 tea spoon turmeric

Direction

       First wash  all the vegetables   and dry them  completely , Put tomatoes in hot boiling water , drain them  after a minute  and rinse with cold water  so that you can easily peel the tomatoes.   process  tomatoes in your food processor  or you can chop them  finely ,  cook them without  adding any salt, or water  and until a thick consistency  but not like a thick  tomato paste!  Remove from the heat and  Leave it to cool

      Chop the cauliflower, carrots and pickled cucumbers  in fine small cubes , I processed  cauliflower and carrot  in electric chopper ,

    In large bowl  combine all the ingredients together ,

    Prepare a few containers some jars or you can use  air tight food containers,  wash them thoroughly and put them in the microwave  for a few minutes to dry and  clean them, or you can  clean the jars in hot water bath over the  heat I am sure you know the technique

 Jar Preparation
Wash the jars , lids, and bands in hot, soapy water; rinse and drain. Fill the canner with water and place the jars in the rack. Cover and bring to a simmer over medium heat. Reduce heat and keep jars hot until you're ready to fill them.

Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you're ready to use them

      In a sauce pan add vinegar,  water and salt  bring it into  a boil and remove the pan form the heat.

       Fill the containers or jars with jars with a ladle the ingredients,  leaving the appropriate amount of headspace,  pour the vinegar salt solution to the  jars, seal them.  Put the pickle bottles or containers in the fridge  for a few days,  It s important to  keep it in the fridge always  because this pickle  has got a cooked  tomato ,

   You can  have this pickle after a few days,

I hope you like it.

Baghali Polow/Lima or broad beans rice and dill with lamb

Baghali or Lima/ broad/Fava beans  are popular in Iran. Fava beans are used in many forms but the most popular ones is  boiling or steam cooking them and serving them with  pepper, salt and lemon juice, but the king of them all is Baghali Polow which is one of the festive food on the menu, especially in wedding ceremonies!

It can be served with Mahiche (lamb shanks) which is my favorite, chicken and turkey  or any kind of meat.

Ingredients:

serving for 4- 6 

2 cups long grain rice

2 cups Fava (Lima) beans , I usually use fresh ones  but sometimes we use dried  or frozen ones. 

2 cups  finely chopped fresh dill  ...you can use dried dill too ...if you use dried dill you may need 1 cup only  and sprinkle it  over the drained  rice ........

2 onions
3 or 4 lamb shanks or 400 gr beef  or any kind of meat 

pepper and salt

2 teaspoons minced garlic

1 teaspoon mixed adviyeh ( cinnamon,nutmeg, powered garlic, powdered cardamom, powdered corriander seeds)

butter/ shortening or liquid oil of your own choice

 1/2 teaspoon saffron

1- bring the water to the boil  2- Add halved fava beans to the boiling  water  3- remove the foam of the water surface

 Add rice to the boiling water with beans, then after 2 mins  add finely chopped  dill , after 2 mins drain rice  

Direction: 

Pick over the rice , removing any stones or other  particles and  wash thoroughly under lukewarm water until the water runs clear . Soak the rice in a large container filled with water with 1 tablespoon of salt for 2 hours or more,

While the rice is soaking, wash dill thoroughly and chop finely, cook Mahiche(lamb shanks) with garlic,  meat broth , chopped onions and a pinch of black pepper....finally add a few saffron threads to give it a good flavor and color, 

Later in a large pan bring a water into a boil, first add halved Lima beans, wait for a min, remove foams rising to the surface of the water, adding lima beans  before adding rice to the water helps  beans to cook better, after a mins or so drain rice and add then into the pan, wait for a few minutes like 2 or 3 minutes and then  add dill , Try one grain to see if it’s ready , it must be barely done,not cooked fully  and not soft . Drain the rice, beans and dill in a large fine-mesh strainer or colander.

Melt 1 tablespoon butter over medium heat. distribute melted butter  evenly in the pan, and arrange some potatoes to make a crispy potato  tahdig!

Arrange rice one layer at the bottom of the pan over the  sliced potatoes . Sprinkle with pinch of Adviyeh, to taste. Follow with another layer of rice, pile the rest of the rice one layer after another . Pour 1 tablespoon melted butter  over rice, brew saffron threads in boiled water and out in inside the pan over the rice  like the way I show on the picture, 

 

Place a clean towel over the pot and cover firmly with a lid to absorb the steam. 

Reduce the heat to low and cook for 40 minutes or more.the approximate time is one hour not more that that. Rice grains should be separate  not sticky.

When ready to serve, gently  place it on the large serving platter and put lamb shanks over the rice or serve it beside the pilaf. This Pilaff is delicious served with yogurt and salad.

 Nooshe jaan!

Ash-e Dugh or Ayran Ashi, Yogurt Soup

A popular Ash/soup from Azari provinces of Iran, cooked with yogurt and a lot of fresh vegtables, it is very nutritious and refreshing, If you ever got a chance to travel  to north west of Iran to uromiyah or Ardabil, you would see locals selling  " Ayran Ashi/ yogurt soup"  served in  small bowls  in the streets, parks, beach and mountain hills, there are different recipes to cook this soup but all versiosn from different cities have common  ingredients, yogurt, water  and  herbs. some people add garlic , liver  and even chicken  broth , some people don't like chick peas so they omit chick peas but somehow  I  have had my own version, which is very simple but  with hot chillies which can open your sinus, as a matter of fact nothing  like a handful of hot green chilies can  clear your sinus!
Although if you can't tolerate hot ones you can only add some bell peppers, or not too hot peppers,

   I N G R E D I E N TS:
½ cup dried chickpeas, soaked in water overnight or you can have canned  ones..drained
2 cups chopped fresh cilantro (coriander)
1/3 cup chopped fresh dill
1 cup chopped fresh spinach or beetroot leaves
1/3 cup chopped fresh green garlic (if in season; leaves only) (this is optional for this recipe)
1 cup chinese celery ( only leaves)
1 cup parsley
4 cups plian yogurt  ( yogurt should not be sweet nor  sour that much)


1 tablespoon  flour
1 egg
1/3 cup medium-grain rice, soaked in water an hour before cooking
Salt, to taste
 4 cups water, you can adjust  water amount depending on your own  taste if you like think soup or thick and creamy type)
1 or 2 green chili peppers

D I R E C T I O N:

put pre soaked chick peas in a small saucepan filled with water and boil until the chickpeas are soft, about 1 hour. Drain and set aside!

steam cook washed and fresh herbs for about 5 minutes,

 In a proper and large sauce pan whisk  egg, yogurt, water all together, beat them thoroughly to get a desirable consistency,

dissolve flour in 2 table spoons water and add to the yogurt  mixture, whisk for a few minutes,
Add rinsed   rice, chop the heads of  green chilies add them to the pan, place over the heat, stir it constantly with a wooden spoon,don't give up at all,

bring it to a boil as you are stirring , reduce the heat and as you let it simmer, add herbs and cooked chick peas,

if you feel it s too thick you can add some  hot or boiled water,

you can have it cold or hot, but I need to remind you this soup  gets thickened as it stands, but I only love  hot one or at least warm,

Nushe jaan, Nush olsun! enjoy

Chicken and Green string beans

Red, green, yellow, this Food is really colorful dish, simple easy and very tasty ,  you can find sour and hot tastes , both in one! I love string beans so I sometimes add them to the meat or chicken! In addition to  their lovely tastes, green beans  have a lot of benefits, they are an excellent source of protein, fiber, and complex carbohydrates fiber and complex carbohydrates, Folic acid and molybdenum, the major health benefit of green beans   is their ability to lower the cholesterol  and consequently blood pressure  due to their  rich source of fiber, moreover  they prevents rapidly rising  sugar in blood after a meal!


I N G R E D I E N T S: 4 serving

500 gr  chicken fillet
750 gr  string green beans
500 gr  tomatoes
3 medium onions
cooking oil
salt and pepper
2 green chilies
 1/4 cup verijuice/ if you don't have verijuice  you can add one table spoon of fresh lime juice,

D I R E C T I O N:
Peel and thinly slice onions, then fry in oil until slightly golden.


Wash and cut chicken fillets  into small pieces and fry in onions until color changes, dice tomatoes and add them into the pan with  green chilies, let the tomatoes release their water , add verijuice ( if you  want to add lime juice  you better add it at the final stage of cooking before adding  the beans ) and a glass of water,  cover the pan and simmer over a low heat for 30 minutes or until chicken is tender ,

While chicken is cooking, wash green beans, cut the ends and chop into 2-3 cm pieces, you can steam cook  green beans or boil them , I sometimes prefer to add one tsp of turmeric to the beans ,
Add beans, salt, pepper

drain the cooked beans and add them to the cooked chicken, cook for another 3 or 4 minutes,
The khoresht is ready!
Nooshe jaan!

Khoresht- e Qeimeh, or Gheimeh, split peas and meat stew

This is one of the special dishes amongst Iranians, Many Iranians have  special feelings for this khoresht because it is one of the most  wanted nazri foods during religious  ceremonies,nazri is traditional Muslim Iranian culture which is mostly referred to making food and distributing it amongst people specifically needy ones,generally Nazr  is a promise to fulfill when someone asks God to help to solve problems or Asking God for something , Most people promise to make foods and distribute it Many Iranians carry it out  multiple times per year around major religious events and holidays, Khoresht gheimeh is easy and delicious, hence on the top list of nazri Foods. 
 Gheigmeh or Qeimah, is tiny cut pieces of  stewing meat lamb or beef, (Goosht-e Gheimeh) ...... Goosht means meat! once is served you may fall in love with its peculiar aroma of dried  lime - Limoo amani- and  matchstick thin potato chips on top of the stew !


I N G R E D I E N T S: (for 4 )

450 gr stewing meat (lamb chops or beef)
1 large onion
2 tbsp tomato paste
1 tsp turmeric
1/8 tsp ground nutmeg
1/2 tsp cinnamon
5 dried limes  
2 potatoes
salt and pepper to taste
1/2 tsp saffron
1tbsp rose water
2 handfuls of split  peas
2 tbs oil


D I R E C T I O N:


Trim , wash and chop stewing meat in small cubes,
Chop the onions and saute in 1 tablespoon oil until golden, 
add meat to onions and fry until the meat color changes  all over,add turmeric and nutmeg, salt and pepper

  Add water to cover the meat and cook for about 45 minutes, ,meanwhile cook split peas separately but remove them from the heat  half cooked, to better digestion of split peas you should soak them in water a few hours a head of cooking, 
Drain half cooked split peas and add them in a frying pan and add tomato paste, cinnamon and nutmeg, stir fry for a few minutes,  cut dried limes in half and remove seeds carefully, add them to the pan,

  Add the split peas mixture to the meat and cover the mixture with enough amount of water, sprinkle  in saffron powder,
cover the pan and  simmer for 40 minutes or until   meat is tender and split peas are soft, but don't overcook  the stew , add rose water before removing from the heat( after adding rose water  simmer 2 minutes more)

 about 10 minutes before serving the food, peel the potato, and cut in matchstick thin length wise and make fried potato chips,

add chips on the top of the stew before serving, 

Serve with plain rice, 

I hope you enjoy it!

Streusel Coffee cake

I know, I know! This cake does not sound Iranian but these streusel  cakes can be from anywhere, i don't know the origin of the cake but  since streusel is a German word , technically they can be German, this cake has a soft texture yet crunchy, coffee and walnut or Almond sponge on the bottom with a crispy top, the streusel part !  Actually I was looking for a not sweet cakes to bake for my father,, as i was going through  an Australian "Quick and Easy "cook book , I found this delightful edible   streusel cake with coffee flavor , my dad's favorite flavor, !

I N G R E D I E N T S: 

2tsp melted butter or oil for greasing

1, 1/3 cups plain flour

1 tbsp baking powder

6 tbsp  sugar or 75 gr 

2/3 cup milk

2 eggs

1 stick butter /100 gr /melted and cooled 

2tbsp instant coffee mixed with 1tbsp boiling water 

1/4 cup walnut chopped/ or almond

T O P P I N G 

1/3 cup self raising flour

1/3 cup cup demerara sugar

2tbsp butter cut into small pieces 

1 tsp ground mixed spices ( 1/8tsp ground nutmeg, 1/2 tsp cinnamon, 1/8 tsp clove, 1/4 tsp ginger powder)

1tbsp water

icing sugar for dusting

D I R E C T I O N

Grease a round  23 cm loose bottomed cake tin with butter and flour it lightly, and set it aside

Sift the flour and baking powder into a large  mixing bowl , then stir in the sugar. whisk the milk, eggs, butter and coffee mixture,

 Pour the mixture on to the dry ingredient,

Add chopped walnuts or almonds  and mix  lightly  together, 

to make the topping  mix flour and demerara sugar together in a mixing bowl, cut the butter into pieces , add them to the mixture and rub it in with your fingers,  until it gives you a crumbly  mixture, 

sprinkle in the ground mixed spice , add the water until  the dough resembles  loose crumbs,

Spoon the batter  in to the tin Sprinkle the topping evenly over the surface of the cake, 

 Bake in a preheated  oven , 180c for about 1 hour , cover the tin with  Aluminum foil if the topping starts to brown  quickly,  leave to cool in the tin then remove cake from the tin and  dust it with icing sugar, 

Noosh- e Jaan!!!

Source: traditional cake Australian cooking magazine quick and easy

Easy Traditional baqlawa

I always prefer easy but delicious desserts, it may sound lazy but for those who are pressed for time  and can't spend  hours and hours in the kitchen to  make fillo pastry or roll out several thin layers , this baklawa is one of the best choices to sweeten their family  lunch or dinner table and give their table some traditional look! 
Ingredients:
1/4 tsp baking powder
1/8 tsp salt
1/4 cup milk
1/4 cup oil or melted butter
2 table spoons rose water / Gulaab
1 egg yolk , beaten
1 1/2 cups  flour......you may need more flour , your eyes and hands are the best measurement tools

1/2 tsp flour strengthening
pistachio silvers or powdered

Filling :

2 cups ground almonds
2 cups confectionary sugar or powdered sugar
2 tsp ground cardamom
1/8 tsp or 3 drops of almond essence

syrup:
100 grm sugar
500 ml water
1/8 tsp  fresh lemon juice ( be careful to not use more than the given amount) ....
5 gr badka / liquide glucose or you can use honey

Direction
Dissolve the baking powder and salt into the milk

fold in 2 table spoons of oil or melted butter and egg yolk. beat them well,
add  rose water, add flour and flour strengthening  gradullay, kneed them to make a non sticky dough, you may need to add more flour if the dough is sticky,  

 put the dough in the bag and leave it to rest for 1-2 hours , meanwhile prepare the filling
mix all the filling ingredients ,
to make the syrup:
place the sugar water and lemon juice or citrik acid over a low heat. add the badka or other replacements,
since I didn't have badka or liquid glucose I added marshmallow and honey to the syrup to get the right consistency, add 2 tablespoons of  Rose water  to have a nice aromatic syrupwhen the sugar is dissolved . remove from the heat when it becomes slightly thick . set it aside to cool.


roll out the dough  as thin as you can, cut  out squares  place 1 spoonful of the almond mixture in the center of each square,

it seems that mine is really in square shape, " giggling at the  picture!",
wrap like flowers or bring the edges together and fold them like the picture below:

Bake in an oven or fry in agood deal of oil , frying is more traditional way so I chose frying them ,

then dip into the thick syrup!

remove them from the Sharbat /syrup and sparkle  with pistachio silvers or powdered pistachio

Nooshe Jaan!



Koofteh Tabrizi, Tabrizi Meatball

Is there a smell of any food that always brings back a nostalgic memory?

I would say yes!  Koofteh is  one of the dearest dishes to me ,  not because of the  delicious smell but it  reminds me of delightful  memories of the past and my Mom,  My Mom used to cook it in the  most of family gatherings and parties on special occasions like Eid days.

The following recipe of a joyful and edible   Koofteh is one of those dishes, nobody in the family or relatives could compete with her appetizing foods, especially with her aromatic flavorful Koofteh Tabrizi, So  here I am sharing  the memory of My mother’s tasty hands which can’t be replaced  by no one for me!

Ingredients:

500 gr meat (lamb or beef…I prefer to use half lamb and half beef)

¾ cup split peas

¾ cup rice ( short grain rice is better)

2 eggs or one large egg

4 large onions

1/2 cup  chopped Persian leek

1/3 cup chopped parsley 
1/3 cup chopped cilantro 

1 table spoon dried summer savory  leaves  (marzeh in Farsi)

16  dried prunes

200 gr dried sour cherries ( or barberries)

1/8 teaspoon ground nutmeg

3 teaspoons turmeric

1 tea spoon black pepper

1/4 teaspoon red chili powder
spoonful of flour or chickpeas flour

1 teaspoon salt

1 kg tomato
1 or 2 green chilies it depends on your taste, and if you like hot sauce 
1/4 cup verjuice  ...verjuice or Abghooreh  is unripe grape juice  which is sour

Water

Direction

Soak  split peas 2 hours a head 

Cook split peas until tender, scoop out the foam formed on the surface,( I prefer to drain them after bringing the water to a boil )

Cook rice until just tender  ( add  1/2 tea spoon  of turmeric to it )

 

Cook Rice until  just tender ( add 1/2 tea spoon of turmeric)

meanwhile prepare the sauce in a large pot.

saute 2 diced onions in 2 table spoons oil until golden, dice or process tomatoes in food processor, add them to fried onions, add one or 2 green chillies if you like hot sauce,  fry it for 10 minutes over a medium heat,  stir it occasionally, add 1 tsp turmeric,.....

 Then Add enough water like 3 or 4 glasses and 1/4 cup verjuice or Abghooreh, simmer over the low heat

process cooked split peas in the food processor to mash,  do the same thing with the rice , combine ground meat, mashed rice and  split peas,1 tea spoon of turmeric,1/4 tea spoon chili powder, grate 2 onions or you can   process onions in food processor or you can mince  onions, 1/8 tsp ground nutmeg, 1 tsp black pepper, 1/2 tsp salt, 2 table spoons savory/Marzeh, 1/3 cup finely chopped parsley, 1/3 cup finely chopped cilantro and 1/2 cup finely chopped Persian leek,

Add eggs or a large egg and flour may be one or 2  table spoons but you may even need more , Kneed the mixture until to get a  dough consistency,

place a handful of the mixture in your palm  and make a well, place prunes and dried sour cherries or whatever stuffing you like, My mom used to stuff koofteh with hard boiled eggs, walnuts and fried onions and other things, so you can add other stuffing ingredients of your own choice,

If you use complete prunes not  pitted ones, warn the others about the pits to save their teeth otherwise you will need to pay for their dental  expenses!!!!

then go around the edges and seal the meat ball, I make them as size as a large fist, Play with the meat ball to shape a round ball.

you can use cloth something like cheese cloth if you want to make a perfect  gigantic meat ball!

add more water to the simmering tomato sauce season with a pinch of salt, bring to a boil, add the meat balls to the boiling sauce, cover  and simmer for an hour or until cooked,

after an hour or so your food is ready, it seems like a mission impossible but no  I know that it s possible! 

Enjoy your meal!

TIP: turkey meat  can be used as  alternative for the red meat used in this dish,