Khoresht Bamieh Bademjan Ba Morgh

Tags

chicken, eggplant, eggplant stew, Gluten free, Persian food recipes, Persian recipes, Persian stew with chicken

Khoresht Bamieh Bademjan Ba Morgh (Okra and Eggplant Stew with Chicken Tender)

This recipe for khoresht bamieh bademjan ba morgh is for the health conscious people who prefer chicken breast over red meat. I know it’s an awfully long name for a dish, but it basically means chicken stew with eggplant and okra, the Persian way of course :).

For this stew, you can use either globe eggplants or Japanese eggplants depending on what you can find. The globe eggplants vary in size anywhere from under a pound to over a pound and are the most common variety you would find year round in supermarkets. They are usually oval or pear shaped and have dark purple skins. If using globe eggplants, check my recipe for vegetarian khoresht bamieh bademjan for instructions on how to prepare them. Just to give you an idea, one globe eggplant can be substituted for 3 Japanese eggplants. Luckily, I was able to find Japanese eggplants which are the smaller elongated and slender variety with thinner skin and a more delicate and sweeter flavor. For instructions on how to prepare the Japanese variety, please check my recipe for pressure cooker khoresht bademjan. 

When buying eggplants, look for the firm ones with shiny and taut skin. When you press gently on the eggplant, the finger mark should disappear quickly if the eggplant is fresh. If the indentation remains, it’s overripe and the inside is probably mushy. If the eggplant feels rock hard and there is no give, it’s probably unripe. Most eggplants aren’t bitter. However, the larger ones that were given more time to mature have bigger and darker seeds that may be slightly bitter. Another thing to look for is the weight of the eggplant. It should feel heavier than it looks. For Japanese eggplants try to pick the ones that are straight and the same size so that they brown all around easier and cook more evenly. It would be hard to fry a curved eggplant in a little oil, because the curved section won’t touch the hot oil to brown unless you add a lot more oil to the pan, not to mention trying to steady it from rolling over.

Fry your globe or Japanese eggplants using the method of your choice by either frying them on the stovetop, baking them in the oven or salting and baking them in the oven. As for okras, keep them intact to prevent sliminess, and just cut off the stem ends without getting too close to the pod, then fry them in oil for few minutes.

While the eggplants are frying, sauté your onions until fragrant and slightly golden. Then add chicken tenders, garlic, seasonings and tomato paste.

Stir to coat the chicken pieces with the onion mixture. Cook the chicken tenders for 3 to 4 minutes on each side.

Stir in lemon juice, water and saffron. At this point, the chicken usually has to cook longer before adding the eggplants, that is if you’re using thighs, drumsticks or whole breasts. But, in this case since the chicken tenders cook quickly, you can proceed to the next step without letting them cook more.

Gently place the eggplants and okras over the chicken tenders and cook for 30 to 40 minutes or until the vegetables are tender. Always taste and adjust the seasoning toward the end of cooking, because the sauce reduces in volume intensifying the flavors.

After adding the eggplants and okras do not stir your stew. You want to keep the okras intact and the eggplants from falling apart. Cook your stew until eggplants are tender. The stew is usually ready when the oil separates to the top, yummy! I skim most of the oil off though, but leave some for flavor. The eggplants in this stew readily soak up the delicious flavors of the sauce and turn creamy and succulent.

Serve over fluffy and aromatic basmati rice.

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Khoresht Bamieh Bademjan Ba Morgh (Eggplant Stew with Okra)

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in:1 hour 45 min
Yields: 6 servings

INGREDIENTS

For vegetables
1 pound fresh okra rinsed and stem ends trimmed
8 Japanese eggplants peeled
½ cup olive oil divided

For sauce
4 tablespoons olive oil
1 large onion chopped
3 large garlic cloves chopped
3 tablespoons tomato paste
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
8 chicken tenders
¼ cup fresh lemon juice
2 cups hot water
¼ teaspoon ground saffron (optional)

INSTRUCTIONS

For vegetables – Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add okras, cook for 3 to 4 minutes, stirring occasionally. Transfer to a plate and set aside.

Wash and dry the skillet. Heat the remaining olive oil in the skillet and fry the eggplants until golden brown.

For sauce – While the eggplants are frying, heat 4 tablespoons olive oil in a medium-sized shallow pan. Add chopped onions and cook over medium-high heat until slightly golden, about 6 to 8 minutes. Stir occasionally to keep from burning.

Add chicken tenders, garlic, tomato paste, turmeric, salt and pepper. Lower heat to medium and cook the chicken for 3 to 4 minutes on each side. Stir in lemon juice, water and saffron.

Assembly – Place eggplants and okras over the chicken tenders and cook 30 to 40 minutes or until the vegetables are tender. Taste and adjust the seasoning.

Serve over fluffy and fragrant basmati rice.

Vegetarian Khoresht Karafs

Tags

celery and mint, Gluten free, limoo amani, Persian food recipes, vegan and vegetarian khoresht, vegetarian celery stew, vegetarian Persian stew

Vegetarian Khoresht Karafs

Vegetarian khoresht karafs, celery stew, makes a great meatless Monday dinner and is a perfect meal for vegans and vegetarians. This stew is typically made with lamb and served over fragrant basmati rice, but this meatless version is just as tasty and filling as its meaty counterpart.

I made this vegetarian khoresht karafs using my authentic recipe and just left the meat out and added garlic. To add protein, you can use any meat substitute you like. If you like tofu, use firm or extra firm tofu because they hold their shape better and make sure to press out all the liquid so that they crisp up nicely when fried and better absorb the flavors of the stew. For a complete instruction on preparing tofu check out my vegetarian khoresht kadoo recipe. Cooked garbanzo beans, white beans or red kidney beans also work well with this recipe.

The fastest and easiest method to clean herbs like parsley, dill and cilantro is to leave the rubber band or twist tie on the bunch and just twist the stems off with your hand or using a knife cut across the rubber band or twist tie discarding the stems. It’s perfectly fine to use the younger and more tender stems. If you see any tougher stems while washing or chopping the herbs simply remove them. This is much more efficient than picking each leaf off the stem. Now cleaning mint requires more work because mint usually has tougher stems. The best way to pick the leaves is to gather the smaller clusters and pinch them off or just strip the larger leaves off the stems.

After cleaning the herbs soak them in a large bowel of water and let the dirt settle to the bottom of the bowl. I repeat this process until the bottom of the bowl is clean, usually 3 times. This has become my habit and no matter how clean the herbs are I still have to soak them 3 times but you don’t have to!

Once the herbs are drained coarsely chop and fry them for about 10 minutes.

To prepare the celery, cut both ends off the bunch and separate the stalks. Then either soak the stalks in cold water or rinse them under cold running water to get rid of all the dirt stuck to their root ends. Next stack as many as you can comfortably hold on a cutting board and cut either straight across the stalks or at a diagonal about 1/2 to 1 inch apart depending on your desired size. I usually remove the tougher and more stringy outer stalks and use the rest of the celery as well as the  leaves.

To create a real tasty stew, fry the onions until slightly golden. Then add the chopped garlic, seasoning and dry mint and cook the mixture for few minutes before adding water and Persian limes limoo amani.  Even though fresh mint is used in this stew, I like to finish cooking the onions with dry mint because its flavor is concentrated and more pronounced not to mention its amazing aroma when fried.

Once the sauce is ready, add the celery and herb mixture and cook for 40 minutes or until the celery is tender. Half way through cooking, gently press the Persian limes limoo amani against the side of the pan with the back of a spoon to release their juices into the stew, but don’t break them open because their seeds can make the stew bitter.

If using saffron, tofu or cooked legumes stir them in toward the end of cooking. Taste and adjust the seasoning. Serve vegetarian khoresht karafs over fluffy and aromatic basmati rice.

Prep time: 20 min
Cook time: 1 hour 20 min
Ready in: 1 hour 40 min
Yields: 6 servings

INGREDIENTS

1 large onion peeled and chopped
8 tablespoons olive oil divided
3 garlic cloves peeled and chopped (optional)
1½ teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
1 teaspoon dry mint (optional)
Pinch of ground saffron (optional)
4 Persian limes limoo amani pierced with a fork or ¼ cup fresh lemon juice
2 cups water
1 head of celery cleaned and cut into ½-inch pieces
3 bunches fresh parsley cleaned and chopped
2 bunches fresh mint cleaned and chopped

INSTRUCTIONS

Heat 4 tablespoons of oil in a deep frying pan over medium-high heat. Add parsley and mint, cook for 10 minutes, stir occasionally. Add celery and cook for 10 more minutes.

While the celery and herbs are cooking, heat the remaining oil in a medium-sized pan. Add onions and cook for 20 minutes over medium-high heat until slightly golden, stir occasionally. Add seasoning, garlic and dry mint and cook for a minute or two until fragrant.

Add the celery and mint mixture, Persian limes and 2 cups of hot water, cover and bring to a gentle simmer. Cook on medium-low heat for about 40 minutes or until celery is tender.

Taste and adjust the seasoning. If using saffron, it’s best to add it toward the end of cooking.

Serve over fragrant basmati polo.

Khorakeh Goosht ∼Beef and Vegetable Stew

Tags

Persian food recipes, Persian one-pot meal, Persian recipes, Persian vegetable and beef stew

Khorakeh Goosht (Beef and Vegetable Stew)

Persian Khorakeh Goosht is a fresher and healthier version of the classic beef and vegetable stew. It incorporates a bounty of vibrant vegetables along with the usual potatoes, carrots and onions. The fresh green beans and bell peppers add more color, flavor and nutrition to the stew.

Cooking khorakeh goosht starts with sautéed onions as with most Persian dishes. Then meat is browned with onions, garlic, spices and tomato paste. Vegetables are added in layers according to their cooking time without being disturbed.

Other vegetables can be added to this stew, but this version uses the traditional vegetable minus the bell pepper of course. The chicken version of this stew is called khorakeh morgh which can be made with chicken breast or legs.

Khorakheh goosht is usually served with bread.

Prep time: 15 min
Cook time: 1 hour 15 min
Ready in: 1 hour 30 min
Yields: 6 servings

INGREDIENTS

1 pound cross rib roast cut into cubes
1 large onion, peeled and chopped
2 large cloves garlic finely chopped
6 tablespoons olive oil
6 tablespoons tomato paste
1½ teaspoons salt
¼ teaspoon ground black pepper
pinch of ground saffron
¼ cup fresh lemon juice
3½ cups water
1 pound fresh green beans cut into ½-inch pieces
5 large carrots, peeled and cut into ½-inch cubes
1 large bell pepper chopped 
3 large potatoes peeled and cut into ½-inch cubes

INSTRUCTIONS

Heat oil in a medium-sized pot over medium-high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden, stir frequently. Add meat and cook for 5 more minutes to let the juices evaporate. Stir in tomato paste, garlic and seasoning. Cook for 10 minutes or until the meat is slightly browned. Add water and lemon juice, cover, and bring to a gentle simmer. Cook for 40 minutes or until the meat is half cooked.

Layer green beans over the meat, do not mix. Vegetables should be layered according to their cooking time. Cook the stew for 10 minutes then add carrots topped with bell peppers and potatoes. Cook an additional 10 to 15 minutes or until the vegetables are tender. Do not stir.

Taste and adjust the seasoning.

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Vegan Khoresht Bamieh

Tags

okra, Persian food recipes, Persian recipes, sour grape ghooreh, vegan and vegetarian okra stew, vegan bamieh khoresht, vegetarian khoresht, vegetarian persian recipes, vegetarian Persian stew

Vegan Khoresht Bamieh with Tofu

Vegan khoresht bamieh, okra stew, is a very easy to make tomato-based Persian stew. Assembling this stew is pretty straightforward. You sauté the aromatics, add the okra, and finish the dish with fried tofu. This vegan khoresht bamieh will definitely appeal to okra lovers and haters alike.

One of the reasons okra is disliked so much is its sliminess. Okra has a slightly viscous texture and can become slimy when cooked. The pods’ walls contain mucilage, a gel like substance similar to alo vera, and release it during cooking.  But, by cooking them whole as in this recipe and using the right techniques, the sliminess won’t be a problem anymore. Furthermore, the acidity added by the sour grapes reduces okra’s production of mucilage.

All Persian’s tomato-based stews are prepared the same way. Once you master one, you can cook the rest like a pro. You start by frying the onions until caramelized or slightly golden in my case. Then you add garlic, if using, and other spices called for in the recipe and let them fry for few more minutes to become fragrant. I added sour grapes in this recipe, but you can use Persian limes or fresh lemon juice instead.

I always add my tomato paste at this stage of cooking and let it fry with the onion mixture. The key to a tasty sauce is to let the tomato paste fry in oil along with spices and other aromatic ingredients like onions and garlic. This would boost the flavor of the sauce in a huge way and add a saffron like color to the sauce.

By adding water to the onion mixture, a tasty sauce is created which is the base of all tomato-based Persian stews. Being that this dish is vegan, you can add vegetable stock if you like, but this sauce has so much flavors already that there is really no need for it.

I always add ground saffron to most of my dishes. It’s a real expensive spice, but a pinch of it goes a long way.

Some cooks don’t fry the tomato paste and add it along with water. The order in which the water is added doesn’t really matter if you know how much to add. Otherwise, it’s best to add the vegetables to the onion mixture first then add enough water to cover the vegetables. You don’t want to end up with soup.

When the sauce is ready, layer okras in the pot. I usually fry them for up to 10 minutes first, but forgot to do so here. The end result was just as good, so it’s up to you whether to fry them or not. 

For the best texture and flavor, buy the smallest okra pods you can find. Choose okra that is deeply colored and firm. Avoid okra that is oversized or too ripe, it will be even more slimy. Unfortunately, I couldn’t find small pods, so I ended up with these large and unevenly sized pods. If you take the time to pick the same-sized pods, they would cook more evenly.

Refrigerate okra tightly wrapped in a plastic bag. If there is much surface moisture, slip a sheet of paper towel in the bag to absorb it. Incidentally, these tips work with all fresh herbs and vegetables. To reduce okra’s sliminess keep the pods intact and using a small paring knife carefully remove the leathery cap at the stem end.

I got distracted and my stew overcooked a little and few okras burst open. However, that only affected its presentation, not its taste. Actually, the juices given off by overcooked okras provided a delicate thickening to the stew. If you don’t want yours to overcook, definitely use a timer and check often toward the end of cooking process.

The vegan khoresht bamieh is ready when the sauce has reduced and oil has separated to the top. Add fried tofu and adjust the seasoning.  For a detailed instruction on preparing tofu check my recipe for vegetarian khoresht kadoo.

Serve over fragrant basmati polo.

Prep time: 15 min
Cook time:  1 hour
Ready in: 1 hour 15 min
Yields: 4 servings

INGREDIENTS

6 tablespoons olive oil
1 large onion chopped
3 large garlic cloves chopped
2 tablespoons tomato paste
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
¾ cup fresh sour grapes ghooreh or ¼ cup fresh lemon juice
2 cups hot water
pinch of ground saffron (optional)
1½ pounds fresh okra
1 14 oz. package extra firm tofu (optional) cut into cubes and fried

INSTRUCTIONS

To make the sauce, heat oil in a deep pan over medium high-heat. Add chopped onions and fry for about 20 minutes or until onions are slightly golden. Add chopped garlic, tomato paste, turmeric, salt, pepper and sour grapes. Cook for about 5 minutes or until the tomato paste is fried and changes the color of oil to a deep yellow-orange.

They key to a tasty sauce is to let the tomato paste fry in oil along with spices and other aromatic ingredients like onions and garlic. This would boost the flavor of the sauce in a huge way.

Finish the sauce by mixing in hot water and saffron. By adding hot water, the temperature of the dish remains the same, thus reducing the cooking time.

Add in okras. Bring to a gentle simmer. Lower heat to medium low and cook for about 30 minutes or until okras are tender. Do not overcook okra.

When stew is ready, add fried tofu. Taste and adjust seasoning.

Serve over aromatic basmati polo.

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Pressure Cooker Khoresht Karafs

Tags

Celery, celery stew, Persian food recipes, Persian recipes

Pressure Cooker Khoresht Karafs

In this pressure cooker khoresht karafs, the tougher cuts of meat become tender and succulent and the cooking time is reduced by at least one hour depending on your pressure cooker. 

I have a very simple and easy to use pressure cooker that I love. All I do is lock the lid in place and put it on the stovetop. The lid won’t open unless all the pressure is released first. After hearing my mom’s first and last experience with a pressure cooker where her dinner landed on the kitchen ceiling, I was afraid to use one. But, the built-in safety features of the new ones put my mind at ease and I started to pressure cook over ten years ago and what a blessing it was, especially when I had to quickly prepare a meal. Since cooking time varies depending on your pressure cooker, use my cooking times as a guideline and check the progress of your food, so you don’t end up with a mushy overcooked stew.

Limoo amani, dried limes, are an essential ingredient in Persian dishes and enhance the fragrance of aromatics, spices and herbs adding earthy and acidic notes especially in dishes like this one. They should be pricked with a knife or fork to allow the cooking liquid to permeate the limes, rehydrating them and releasing their tart and complex flavors.

Check my khoresht karafs recipe for a detailed instruction on preparing the herbs and celery. I usually remove the outer tougher stalks and leaves of the celery and use the entire head with all the tender leaves. Sometimes, I use ghormeh sabzi herbs instead of the traditional parsley and mint and I learned from Andrea’s Garden Cooking blog I was reading earlier that I am not the only one doing it. Don’t get me wrong. I love the flavors of celery stew and the only times I add ghormeh sabzi herbs is when I’m cooking the dish for those who aren’t a big khoresht karafs fan. This way everyone is happy!

To create a real tasty stew, fry the onions until slightly golden. Then add the meat and spices and cook until the meat browns and you end up with a flavored and yellowish oil on the bottom of the pan. Then add some dry mint and let it fry for a minute before adding hot water. Cook the meat according to the time chart on your pressure cooker. You want the meat to be a little over half cooked, because it will continue cooking with the celery and herbs.

When meat is over half cooked, add hot water and Persian limes. I add the limes with celery and herbs so they don’t overcook and fall apart. Besides, if they break apart their seeds can make the stew bitter.

Add the celery and herb mixture to the meat and cook until tender, but don’t overcook them. That’s why it’s a good idea to periodically open the pressure cooker to check on them. Another thing you should check is the level of liquid in the stew. If it seems to be too low, add some hot water.

Always taste and adjust the seasoning at the end of cooking time.

When the pressure cooker khoresht karafs comes together, the oil separates to the top and the sauce reduces and becomes concentrated in flavors.

Serve over aromatic basmati polo.

Prep time: 20 min
Cook time: 1 hour 20 min
Ready in: 1 hour 40 min
Yields: 6 servings

INGREDIENTS

1 large onion, peeled and chopped
8 tablespoons olive oil
1½ pounds good quality cross rib roast, cut into 1½-inch cubes
1½ teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
1 teaspoon dried mint (optional)
2 cups hot water
4 large or 6 small limoo amani pierced with fork or ¼ cup lemon juice 
1 whole celery head chopped
3 bunches parsley chopped
2 bunches mint chopped

INSTRUCTIONS

Heat 4 tablespoons oil in a medium-sized pressure cooker over medium-high heat. Add chopped onions and fry for 8 to 10 minutes or until slightly golden, stir occasionally.

Add meat, salt, pepper and turmeric. Cook over medium heat for 10 minutes or until the liquid evaporates and meat is slightly browned. Stir occasionally.

Stir in dry mint and cook for 2 to 3 minutes until fragrant. Add 2 cups hot water. Bring to a gentle simmer. Cover and cook for 40 minutes.

While meat is cooking, heat 4 tablespoon oil in a large skillet. Add chopped parsley and mint. Cook over medium-high heat for 10 minutes. Mix in chopped celery and cook for 10 more minutes. Mix occasionally.

To assemble pressure cooker khoresht karafs, add the celery mixture and Persian limes to the meat. Bring back to a soft boil. Lower heat to low and cook for about 30 minutes or until the meat and celery are tender.

Taste and adjust the seasoning.

Serve over fragrant basmati polo.

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Vegetarian Khoresht Kadoo

Tags

Persian food recipes, Persian recipes, vegan khoresht, vegetarian khoresht, vegetarian Persian stew, zucchini

Vegetarian Khoresht Kadoo (Zucchini Stew)

If you had any lingering doubts that zucchinis were boring, wait till you try them in this vegetarian khoresht kadoo, zucchini stew, where they readily absorb the delicious flavors of the sauce. In this vegetarian khoresht kadoo, delicately flavored zucchinis are slow cooked in a rich and flavorful sauce of fried onions, garlic, tomato paste and spices. Furthermore, ghooreh, unripe grapes of seedless grape variety like Thompson grapes, imparts a unique flavor and bright tartness to this stew. Ghooreh can be found at Middle Eastern and Mediterranean markets in early June. Some stores may carry frozen sour grapes in their freezer section. Alternatively, other forms of ghooreh like the juice of sour grapes called abghooreh or ground sour grape which is dried sour grape that is ground into powder, can be used in this recipe.

Vegetarian khoresht kadoo is a tomato based stew very similar to khoresht bademjan. The only difference is the use of unripe sour grapes instead of limoo amani and of course zucchinis instead of eggplants. 

Any type of protein can be used in this dish, but I chose tofu, because it doesn’t change the flavors of the dish. I use firm or extra firm tofu in my stews because they hold their shape better. I also press the liquid out of tofu so it will crisp nicely and better absorb other flavors in the dish.

To press tofu, line a kitchen towel with paper towel. Place the block of tofu over it. Wrap tofu in kitchen towel and weigh it down with a heavy object (I used a heavy pot). Leave at room temperature for up to an hour. If you don’t have time to press the tofu, wrap it in a towel or paper towels and gently squeeze the block by hand or better yet use a gourmet Tofu Press.

I always use the regular green zucchinis what botanists call summer pumpkins. These darker and thinner zucchinis are more tender and usually have richer flavor. When buying zucchinis, try to pick medium-sized firm ones that are free of nicks and cuts.

To prepare zucchinis for frying, first rinse their skin, then cut their stem ends and peel them. Pat dry with paper towel to reduce oil splatter during frying.

Wash the grapes and remove the stems.

To fry zucchinis, heat ¼ cup (4 tablespoons) olive oil in a large skillet over medium-high heat. Add zucchinis and brown on all sides, turning them over frequently. Transfer to a platter taking care not to break them.

To make the sauce, heat oil in a deep pan over medium high-heat. Add chopped onions and fry for about 20 minutes or until onions are slightly golden. Add chopped garlic, tomato paste, turmeric, salt and pepper.

Cook for about 5 minutes or until the tomato paste is fried and changes the color of oil to a deep yellow-orange. Add sour grapes and saffron. 

By letting tomato paste brown in the pan, and sautéing it with spices and other aromatic ingredients like onions and garlic, you can boost the flavor of your sauce in a huge way.

Unripe grapes are real sour as the name implies. I only used 1/2 cup of fresh sour grapes in this recipe. I like my stew flavors to be well balanced, but if you prefer overly tart flavors, use more grapes.

Finish the sauce by mixing in hot water. By adding hot water, the temperature of the dish remains the same, thus reducing the cooking time. This sauce has so much flavors already that there is not need for using vegetable stock. Besides, I don’t like the taste of some store-bought vegetable stocks.

Layer zucchinis in the pan and gently pour some of the sauce over them. Bring to a gentle simmer and cook for about 30 minutes or until zucchinis are tender. Do not stir.

While vegetarian khoresht kadoo is cooking, cut tofu into cubes. Heat 1 tablespoon olive oil in a large non-stick skillet. Add cubed tofu. Fry each side until golden. The fried tofu has a crispy and firm exterior and a creamy and soft interior.

When vegetarian khoresht kadoo is cooked, add fried tofu and pour some sauce over them. Persian khoresht has to come together and what that means is the sauce has to reduce for the flavors to intensify and the oil has to rise to the top as you see in the picture above.

ALWAYS taste and adjust the seasoning. Just an extra amount of added seasoning toward the end could make a big difference in how your food tastes. Transfer vegetarian khoresht kadoo to a serving dish.

Using a wide pan with sloped sides for stew makes dishing out a lot easier without disturbing the ingredients. All you do is tilt the pan over the serving dish and let everything slide over. I find that a lot easier than fishing out the zucchinis without breaking them :).

Since we eat with our eyes first as the saying goes, the aesthetic appeal of the food is as important as its smell and taste. Therefore, always give some thought to plating and presenting your hard work!

Serve vegetarian khoresht kadoo over polo. For a great side dish accompaniment try Persian cucumber salad or yogurt and cucumber dip.

Prep time:15 min
Cook time: 1 hour 25 min
Ready in:1 hour 40 min
Yields: 4 servings

INGREDIENTS

8 zucchinis rinsed and peeled with stem ends removed
1 large or 2 medium onions peeled and chopped
4 garlic cloves peeled and chopped (optional)
½ cup olive oil divided
2 tablespoons tomato paste
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
pinch of ground saffron (optional)
½ cup fresh sour grapes gooreh or ¼ cup fresh lemon juice or abgooreh
1½ cups hot water
1 14 oz. package extra firm tofu (optional)

INSTRUCTIONS

Heat ¼ cup (4 tablespoons) olive oil in a large skillet over medium-high heat. Add zucchinis and brown on all sides, turning them over frequently. Pat dry zucchinis prior to frying to reduce oil splatter.

Heat 3 tablespoons oil in a deep pan over medium-high heat. Add chopped onions and fry for about 20 minutes or until onions are slightly golden. Add chopped garlic, tomato paste, turmeric, salt and pepper. Cook for about 5 minutes or until the tomato paste is fried and changes the color of oil to yellow-orange

Add sour grapes, saffron and water. Mix the sauce then layer zucchinis in the pan and gently pour some of the sauce over them. Bring to a gentle simmer. Lower heat to medium low, cover and cook for 30 minutes. Do not stir the stew once zucchinis are added.When vegetarian khoresht kadoo is cooked, add fried tofu and pour some sauce over them. Taste and adjust seasoning.

To press tofu, line a kitchen towel with paper towel. Place the block of tofu over it. Wrap tofu in kitchen towel and weigh it down with a heavy object. Leave at room temperature for up to an hour. When ready to fry tofu, drain off excess liquid, cut into cubes and season with salt. Heat 1 tablespoon olive oil in a large non-stick skillet. Add cubed tofu. Fry each side until golden

To save cooking time, wrap tofu in kitchen towel before you start cooking and fry zucchinis while onion is cooking. And while stew is cooking fry your tofu.

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Kashk Bademjan for Two

Tags

eggplant, eggplant dip, kashk, Persian eggplant appetizer, Persian food recipes, Persian foods recipes, whey

Kashk Bademjan for Two (Eggplant Dip)

This is the most common and easiest method of making kashk bademjan, Persian eggplant dip. Kashk bademjan does not get any easier than this recipe, trust me. All you have to do is mash the pan-fried eggplants and combine them with a mixture of fried onions and garlic, and finish the dish by mixing in the kashk and garnishing with more kashk and fried mint. Another way of serving this dish is to place the fried whole eggplants on a platter, pour some kashk over them and garnish with fried onions, mint and garlic. Kashk is a creamy whey made from fermented dairy products. It has a strong odor like a well-aged cheese with a mild saltiness and sourness to it. It can be found in Middle Eastern markets or on Amazon. If you can’t find it, use sour cream or yogurt, although the taste won’t be quite the same.

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 2 servings

INGREDIENTS

1 medium onion peeled and chopped
2 small cloves garlic peeled and finely chopped
8 tablespoons oil divided
2 large Japanese eggplants peeled and cut in half length wise
Pinch of ground saffron (optional)
Salt to taste
Pinch of ground black pepper
1/4 cup water
1/4 cup kashk
1/2 teaspoon dried mint

INSTRUCTIONS

In a large skillet, heat 5 tablespoons oil over medium-high heat. Add eggplants. Fry each side until golden brown.

While eggplants are frying, heat 2 tablespoons oil in a small skillet. Add onions. Cook over medium-high heat for about 10 minutes or until the edges turn golden, stir occasionally. Add chopped garlic. Cook for 2 more minutes.

When eggplants are ready, add the onion mixture, salt, pepper, saffron, and 1/4 cup water to the skillet. Cover and cook over medium-low heat for about 10 minutes or until the eggplants are tender and all the liquid is gone.

Heat the remaining oil in the same skillet used for onions. Add dried mint leaves and cook for one minute or until the color of oil becomes greenish.

Mash eggplants using a potato masher. Stir in half of the kashk. Taste and adjust the seasoning. The amount of salt in kashk varies depending on the brand used. It’s best to adjust the seasoning after adding kashk.

Transfer to a serving platter or a bowl. Garnish with the remaining kashk and fried mint. Serve with pita bread.

Kashk bademjan

Kashk Bademjan

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Mash Polo with Mushroom (Mung Bean Rice with Mushroom)

Tags

easy Persian rice, mung bean and rice, Persian food recipes, vegan and vegetarian mung bean rice

Here is an easy step-by-step instruction for making mash polo with mushroom, mung bean rice with mushroom. This rice is a wonderful vegan and vegetarian protein-rich dish that is very simple to make and requires the minimum preparation.  Mung beans have a slightly sweet and nutty flavor and are native to India. They are an excellent source of dietary fiber, plant protein, complex carbohydrates and iron, and are packed with vitamins and minerals.

Mash Polo with Mushroom (Mung Bean Rice with Mushroom)

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 mins
Yields: 4 Servings

INGREDIENTS

1 pound mushrooms rinsed and chopped (optional)
1 cup mung beans picked over and rinsed
1 cup long grain basmati rice rinsed and drained
6 tablespoons olive oil divided
1/2 teaspoon salt
1 medium onion peeled and thinly sliced
1 large garlic clove peeled and diced (optional)
1/4 teaspoon turmeric
1/4 teaspoons ground cumin

INSTRUCTIONS

Heat 1 tablespoon olive oil in a medium-sized pot over medium-high heat. Add mushrooms and cook for 10 minutes or until the liquid is gone.

Bring mung beans and 3 cups of water to a boil in a small pot. Lower heat to medium low and cook for 20 minutes or until the beans are tender. Drain and set aside.

While the beans are cooking, add rice, 1 and 3/4 cups water, salt and 2 tablespoons olive oil to the pot of a small rice cooker. Cook halfway through the cooking cycle or until  all the water is absorbed by rice. If cooking on the stovetop, bring the rice to a boil and cook uncovered for 15 to 20 minutes until the water is absorbed by rice.

In the meanwhile, add the 2 remaining tablespoons of olive oil to the same pot used for mushrooms. Add onions  and cook for 10 minutes or until onions start turning golden on the edges. Add garlic, cumin and turmeric. Cook for 3 to 4 more minutes.

Add mung beans and rice to the onions. Mix to combine. Place a clean dishtowel or 2 layers of paper towel over the pot, folding the corners to keep away from the heat source. Cover the pot firmly with a lid. Cook over medium heat for 10 minutes until it starts steaming. Lower heat to medium low and cook for 20 more minutes.

If using a larger rice cooker, just add the onions and beans to the rice and finish the cooking cycle.

Serve  with plain yogurt, masto khiar, or salad shirazi.

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Vegan Kalam Polo (Persian Cabbage Rice)

Tags

cabbage, cabbage and split pea rice, easy Persian rice, Persian food recipes, Persian recipes, split peas, vegan Persian kalam polo, vegetarian

Vegan Kalam Polo (Persian Cabbage Rice)

A while back when I posted my kalam polo recipe, an anonymous reader mentioned using yellow split peas for added flavor. Thanks to our reader, we now have the vegan and vegetarian version of kalam polo. I have to say though flavorwise, this rice is a cross between gheymeh polo and kalam polo and is truly delicious! Incidentally, this rice pairs well with Persian cucumber salad or Persian pickled veggies torshi.

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 6 servings

INGREDIENTS

1 cup yellow split peas picked over and washed
1 small head green cabbage chopped into ½-inch pieces
1 large onion, peeled and chopped
3/4 cup olive oil divided
2 tablespoons and 1 teaspoon tomato paste
1½ teaspoons salt
¼ teaspoon ground black pepper
1/2 teaspoon turmeric
2 teaspoons rice seasoning advieh
Pinch of saffron (optional)
2 cups long grain basmati rice washed and drained

INSTRUCTIONS

Bring yellow split peas and 3 cups of water to a boil in a small pot. Cook on medium low heat for about 20 minutes or until the split peas are tender.

Please note the split peas used in this recipe are the “slow cook” type available at Middle Eastern markets or online. Regular split peas, found at most supermarkets, tend to cook faster and fall apart in Persian dishes. If using “regular” split peas adjust the cooking time.

Heat 3 tablespoons of olive oil in a deep skillet over medium-high heat. Add chopped cabbage. Sautee for about 10 minutes, stirring occasionally. Season with salt and 1 teaspoon of rice seasoning advieh . Add 1 teaspoon of tomato paste. Stir to combine and cook for 2 to 3 more minutes. Transfer to a bowl and set aside.

Advieh Polo is a spice blend made of cinnamon, cumin, cardamom, ginger, cloves and rose bud petals. It can be found in the Persian or specialty stores.

In the same skillet, fry chopped onions in 5 tablespoons olive oil over medium-high heat for 10 minutes, stirring occasionally. Add 2 tablespoons tomato paste, 1 teaspoon advieh polo, saffron, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for few more minutes then add 2 cups water to create a sauce. Add sautéed cabbage and cook for 10 to 15 minutes.

While the cabbage and split pea mixture is cooking, add rice, 1 teaspoon salt, 4 tablespoons oil, 2 cups rice and 3 cups water to a medium-sized pot. Bring to a boil. Lower heat to medium and cook for 15 minutes, uncovered, until the rice absorbs all the liquid and small holes form on its surface.

Transfer rice to another bowl. Add 1 tablespoon oil to the bottom of the pot, more if you want tahdigh, crispy rice crust.  Layer 1/3 of the rice followed by 1/3 of the cabbage mixture. Continue layering until all the ingredients are finished. Heat rice over medium heat for about 10 minutes or until it starts steaming. Cover the lid with paper towel, lower heat to medium low and simmer for 40 minutes, longer for crispy crust.

Serve with Persian salad if vegan and Persian salad or yogurt and cucumber dip if vegetarian.

Vegan Kalam Polo (Cabbage Rice)

Vegan Kalam Polo (Persian Cabbage Rice)

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Kalam Polo (Cabbage Rice) With Ground Beef

Tags

basmati rice, Persian food recipes, Persian recipes, Persian rice, saffron, tadig, tadigh

I’m always asked for an easier and faster version of traditional Persian dishes. One of my family’s favorite dishes is kalam polo (cabbage rice) which is prepared just like estamboli polo. You just use cabbage instead of the green beans, but the cooking process is the same. In order to make this dish easier and faster, I used ground beef in this recipe and instead of adding ingredients in stages, I added them in fewer steps. I also eliminated the step for sautéing the cabbage. The resulting dish was as delicious as the original recipe.

Kalam Polo (Cabbage Rice) With Ground Beef

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 3 to 4 servings

INGREDIENTS

For meat mixture:

1 small onion, peeled and chopped
2 tablespoons olive oil
¼ pound ground beef
2 tablespoons tomato paste
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
½ teaspoon Persian Advieh polo (rice seasoning)*
Pinch of saffron (optional)
½ cup water
½ head small green cabbage chopped into ½-inch pieces

For rice:

1½ cups long grain basmati rice washed and drained
2½ cups water
½ teaspoon salt
2 tablespoons olive oil divided
1 tablespoon butter

INSTRUCTIONS

Heat 2 tablespoons of oil in a deep skillet over medium-high heat. Add chopped onions. Cook, stirring occasionally, for about 5 to 7 minutes or until onion is slightly golden. Add meat, tomato paste, salt, pepper, turmeric, advieh and saffron. Cook the meat over medium heat for about 10 minutes or until it’s cooked through. Add chopped cabbage and ½ cup water. Cover and continue cooking over medium heat for 10 to 15 more minutes or until most of the liquid is gone. Remove from heat and stir to combine the ingredients. If there is too much liquid in the mixture, cook uncovered for the last 5 minutes of cooking.

While the meat mixture is cooking, add all the rice ingredients with 1 tablespoon of oil to a medium pot. Bring to a boil. Lower heat to medium low and cook, uncovered, until all the water is absorbed by rice, about 10 to 15 minutes. Transfer to a bowl.

To cook the rice in a rice cooker, add all the ingredients and start the cycle. Half way through the cycle, when all the water is absorbed by rice, transfer the rice to another bowl and follow with the rest of the recipe.

Add the remaining 1 tablespoon oil to the bottom of the same pot used for the rice. Place 1/3 of the rice on the bottom of the pot followed by 1/3 of the meat mixture. Continue layering until you use all the ingredients. Place few layers of paper towel over the pot and cover with a lid. Cook on medium heat for 5 minutes for the crust to start developing. Lower the heat to medium low. Cook for 30 to 40 minutes.

Use the same procedure for the rice cooker and continue the cooking cycle.

To unmold the rice, if using a non-stick pot, place a round serving platter on top of the pot. Using pot holders, firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan.

Tips for making rice – There is a substantial variation from one type of rice to another and from one brand to another within a given type, and of course the age of the rice is a factor. Experiment with the water to rice ratio to obtain the desired texture. More water results in softer and stickier rice, and less water results in firmer and more separate grains. When adding any stew of meat and vegetables to your rice, always take the water content of the stew into account and adjust the amount of water you add to your rice accordingly. For best results and until you learn exactly how much water to add for your specific batch of rice, use a 1 to 1 ratio, one cup of rice to one cup of water, as your starting point. You can always add more water if the rice is undercooked, but there are no fixes for overcooked rice.

*Advieh is a spice blend made of cinnamon, cumin, cardamom, ginger, cloves and rose bud petals. It can be found in the Persian or specialty stores.

Reshteh Polo with Meatballs (Noodle Rice)

Tags

Persian food recipes, Persian noodle rice with raisins, Persian recipes, reshteh and raisin rice

Reshteh Polo with Meatballs (Noodle Rice)

Even though reshteh polo is not one of the popular Persian dishes, it has always been one of my favorites. I usually layer braised chicken thighs in this rice and pour the chicken juices over it. The rice and noodles absorb the flavorful juices making the rice super tasty. But, meatballs are also delicious with this rice for those who don’t care for chicken.

Reshteh Polo with Meatballs (Noodle Rice)

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 4 servings

INGREDIENTS

For Meatballs:

½ pound ground beef
1 small onion peeled and grated
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon oil

For reshteh and raisins:

1 cup raisins
1 tablespoon butter
1½ cups reshteh (Capellini Spezzati or angel hair pasta broken into pieces)

For rice:

2 cups long grain basmati rice
4 cups water
1 teaspoon salt
4 tablespoons oil

INSTRUCTIONS

In a medium bowl, combine all the meatball ingredients except oil. Shape into ½-inch balls. Coat a large skillet with 1 tablespoon oil and bring to medium-high heat. Add meatballs and brown on all sides. Stir in raisins and cook until heated through, about 1 minute. Set aside.

In a large skillet, toast reshteh with 1 tablespoon butter over medium-high heat, for about 3 to 4 minutes or until golden brown. Keep stirring to prevent it from burning. Remove from heat and set aside.

Combine all the rice ingredients and toasted restheth in the pot of a rice cooker and turn it on. Half way through cooking cycle, add meatballs and raisins, cover and cook until the cycle finishes.

Use a Persian rice cooker which is designed to cook light and fluffy rice with tadig (crispy crust). If you don’t have one, use a regular rice cooker.

To serve, gently spoon the rice mixture onto a serving platter lightly mixing the ingredients. The bottom of the rice develops a crisp crust that can be served on a separate plate.

Reshteh Polo with Meatballs (Noodle Rice)

Shirin Polo in Rice Cooker

Tags

basmati rice with almonds and orange zests, berry rice, orange and almond rice, persian food, Persian food recipes

I wrote this recipe for a friend who wanted a simplified version of shirin polo. This dish can literally take an entire day to make if done from scratch. I usually prepare the orange and almond slivers a day in advance and let them soak in syrup to soften up and sweeten. But, this more practical and time-saving recipe tastes just as delicious as the long version I usually make.

Shirin Polo in Rice Cooker

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 4 servings

INGREDIENTS

For Topping

¾ cup slivered orange peels about 2 oranges
2 cups plus 2 teaspoons sugar divided
¼ cup store-bought slivered almonds
1/8 teaspoon ground saffron dissolved in 1 tablespoon hot water
¼ cup zereshk (barberries) rinsed and drained
½ tablespoon butter

For Rice

2 cups rice
3¾ cups water
1 teaspoon salt
¼ cup oil
1 tablespoon butter

INSTRUCTIONS

Peels oranges using a vegetable peeler leaving behind the white pith. Stack the peels on a cutting board. Using a sharp knife cut into 1/8 to ¼-inch slivers.

Fill a small saucepan with 2 cups water, 2 cups sugar and the slivered oranges peels. Bring to a boil. Simmer on low heat for about 15 minutes. Set aside. Just before use, strain the liquid.

Add 2 cups rice, 3¾ cups water, 1 teaspoon salt, ¼ cup oil and 1 tablespoon butter to a bowl of a Persian rice cooker. Start the cooking cycle.

Half way through the cooking cycle, when all the water is absorbed by rice, add slivered orange peels and almonds. Cover to complete to cooking cycle.

While the rice is cooking, add zereshk, butter and 2 teaspoons sugar to a small sauté pan. Heat on medium low long enough for the sugar to melt. Remove from heat, set aside.

To plate the rice, reserve some silvered orange and almonds for garnish. Gently scoop the rice out on a serving platter, lightly mixing the ingredients. Mix one cup rice with saffron water. Add to the rice and top with slivered orange, almonds and zereshk.

Shirin Polo

Tahchin Morgh (Chicken Tahchin) for Two

Tags

persian food, Persian food recipes, tahchin chicken, Tahchin Morgh (Chicken Tahchin) for Two, yogurt and saffron rice

I never cared for tahchin with eggs because the eggs gave it a gamey taste and smell, in my opinion. But, ever since I tried it without the eggs, it has become one of my favorite Persian dishes especially when it’s paired with Persian salad. Tahchin is also delicious with fillet mignon. If using fillet mignon, add it raw to the yogurt mixture and let it cook with the rice. If using other cuts of meat or lamb, make sure to cook them first.

Tahchin Morgh (Chicken Tahchin) for Two

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 2 servings

INGREDIENTS

1 large chicken breast cut into 1/2-inch slices
1 tablespoon butter
½ small onion chopped
½ cup yogurt
1/8 teaspoon ground saffron dissolved in 1 tablespoon hot water
1¼ cups long grain basmati rice rinsed
½ teaspoon salt
¼ teaspoon black ground pepper
1¾ cups water
3 tablespoons olive oil

INSTRUCTIONS

Heat butter in a small sauté pan. Add chicken and season with salt and pepper. Cook over medium-high heat until lightly browned, about 10 minutes.

Mix saffron with yogurt and pour over the chicken.

In a small pot, cook rice with 1¾ cups water, 1 teaspoon salt and 2 tablespoons olive oil until all the water is absorbed. Transfer to a bowl.

Add 1 tablespoon olive oil and 1 tablespoon yogurt mixture to the bottom of the pot used for rice. Pour in half of the rice and top with chicken. Add the remaining rice and top with the rest of the yogurt mixture. Cover and cook for 40 minutes. For a thicker crust, add more oil to the pot and cook longer.

To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot, flipping them over together.

Serve with Persian salad.

Ghormeh Sabzi (Persian Herb Stew) in Pressure Cooker

Tags

ghormeh sabzi in pressure cooker, herb stew, how to make ghormeh sabzi, Persian food recipes, Persian foods, Persian herb stew, sabzi

I use my pressure cooker a lot, especially when I’m cooking khoresht. It cuts the cooking time in half and makes life so much easier in the kitchen. I always cook my beans separately to make sure they are tender, but you can add them with the meat. To make this dish vegetarian, eliminate the meat and double the amount of fried onions and beans.

Ghormeh Sabzi (Persian Herb Stew) in Pressure Cooker

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 mins
Yields: 4 servings

INGREDIENTS

3 bunches fresh parsley
2 bunches fresh green onions
1 bunch fresh cilantro
1 small bunch fresh or ½ tablespoon dried fenugreek
8 tablespoons olive oil divided
1 large onion chopped
1 pound flat iron roast cut into 1-inch cubes
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
2 cups water
4 Persian dried limes pierced with a fork
1 cup canned red kidney beans

INSTRUCTIONS

Cut the stems of parsley, cilantro and fenugreek. Cut the root ends of green onions. Wash, drain and chop all the herbs.

Heat 4 tablespoons of oil in a large frying pan. Add chopped herbs, cook over medium-high heat for 20 minutes, stirring frequently. Frying the herbs until the color changes to dark green is an important step in the process and it creates the aromatic and deep flavors in this dish.

Heat the remaining oil in a medium-sized pressure cooker. Add onions. Cook for 5 minutes or until onions are slightly golden. Add meat and cook until browned. Stir in seasonings, herbs, limes and 2 cups water. Cover and cook on medium-low heat for 50 to 60 minutes.

Add cooked beans and adjust seasoning to taste. Serve over white basmati rice.

Ash Aloo Esfenaj (Prune and Spinach Soup)

Tags

aloo bukhara, aloo sabzi recipe, ash aloo esfenaj, basmati rice, persian food, Persian food recipes, Persian soup, spinach

I learned this very simple and tasty ash from my mother-in-law. This ash tastes the best with chicken legs, but since I didn’t have any on hand, I used my homemade chicken stock. You can use the store-bought vegetarian or chicken stock or simply toss in a few pieces of chicken legs with the ingredients and let them all cook together. Just remember the plums have pits.

Ash Aloo Esfenaj (Prune and Spinach Soup)

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour and 45 min
Yields: 6 Servings

INGREDIENTS

1 large onion chopped
4 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
½ cup yellow split peas rinsed
½ cup basmati rice rinsed
3 pounds fresh spinach, washed and coarsely chopped
1½ cups aloo bukhara
7 to 8 cups chicken or vegetable stock

INSTRUCTIONS

Heat oil in a medium stockpot. Add onions and sauté over medium-high heat for 5 to 7 minutes.

Stir in salt, pepper and turmeric. Add the remaining ingredients. Bring to a boil. Lower heat to medium low and cook for one hour.

Taste and adjust the seasoning and cook for 30 more minutes or until the ash comes together. Add more stock, if needed.

Ash Aloo Esfenaj (Prune and Spinach Soup)

Khoresht Gheymeh for Two

Tags

Khoresht Gheymeh for Two, persian food, Persian food recipes, Persian lime, split peas and beef stew, Yellow split peas

In this stew, meat and yellow split-peas are cooked in a delicious sauce of caramelized onions, spices and tomato paste then topped with fries and served over fragrant basmati rice.

Khoresht Gheymeh for Two (Yellow Split Pea Stew)

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour and 45 min
Yields: 2 Servings

INGREDIENTS

1 small onion chopped, about ¾ cup
3 tablespoons oil
½ pound beef (cross rib roast) cut into ½-inch cubes, about 2 cups chopped
1 tablespoon tomato paste
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon turmeric
3 Persian dried limes pierced with fork
2 cups water
¼ cup yellow split-peas, picked over, rinsed and drained
1 cup water
¼ cup oil for frying the potatoes
1 medium potato peeled and cut into matchsticks

INSTRUCTIONS

In a non-stick medium-sized pan, fry the onions on medium-high heat until lightly golden, about 5 minutes. Add meat and increase the heat to high. Fry until all the juices are gone, about 5 minutes. Add turmeric, salt, pepper and tomato paste to the pan. Stir and fry until the tomato paste is fried in oil and changes the color of oil, about 5 minutes. This step develops a rich color and a flavorful sauce. Add 2 cups hot water and dried limes. Cover and lower heat to medium low. Cook for 40 minutes (step-by-step photos).

While the meat is cooking, bring split peas and 1 cup of water to a boil in a small pan. Lower heat to medium low and cook for 15 minutes or until the peas are tender. Drain and set aside.

When the meat is fork tender, add the split peas and saffron, Cook for 30 minutes. Taste and adjust the seasoning.

Heat ¼ cup oil in a large frying pan. Fry the potatoes until golden. Serve the stew over a bed of aromatic basmati rice topped with fries.

Ghormeh Sabzi (Persian Herb Stew) for Two

Tags

cooking for two, fresh herbs, herb stew, khoresht for two, limoo amani, Persian food recipes, Persian herb stew

Ghormeh Sabzi for Two

Another method of cooking any khoresht is to cook the meat in water first then add the rest of the ingredients. This method comes in handy when the meat is frozen and you have no time to defrost it. No matter which method you use, ghormeh sabzi is always finger-licking good.

Ghormeh Sabzi (Persian Herb Stew)

Prep time: 30 min
Cook time: 1 hour 30 min
Ready in: 2 hours
Yields: 2 servings

INGREDIENTS

10 oz. stew meat (about 6 pieces 1.5-inch cubes or 1.5 cups)
1/2 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
2 cups water
1 bunch fresh parsley (about 8 cups loosely packed leaves)
1 bunch fresh cilantro (about 4 cups loosely packed leaves)
1 small bunch fresh green onions (about 6)
2 teaspoons dried fenugreek or 1 tablespoon fresh
3 tablespoons oil
1 small onion chopped (about 3/4 cup)
2 whole dried Persian limes pierced with a fork
1/3 cup cooked red kidney beans (about 2 tablespoons uncooked)

INSTRUCTIONS

Add meat, water and a little salt and pepper to a small pot. Bring to a boil. Lower heat to medium low and cook for one hour.

While meat is cooking, wash and finely chop the herbs. Add herbs and 2 tablespoons oil to a frying pan. Cook on medium-high heat for about 15 minutes or until the herbs are fried and become aromatic. Stir frequently.

In a small pot, fry onions in 1 tablespoon oil over medium-high heat for about 6 to 8 minutes or until golden. Stir in salt, pepper, turmeric and lemons. Add fried herbs and onion mixture to the meat. Cook on medium-low heat for 30 minutes or until the meat is fork tender. Add cooked beans and adjust seasoning.

Serve with white basmati rice.

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Khoresht Gheymeh Bademjan (Yellow Split Peas and Eggplant Stew)

Tags

eggplant stew, Persian food recipes, Persian recipes, split peas, tomato paste

Khoresht Gheymeh Bademjan (Yellow Split Peas and Eggplant Stew)

What’s not to like about this scrumptious gheymeh bademjan. For most people trying Persian food for the first time, gheymeh is “love at first bite” I’m told. Now, swap the fries with buttery fried eggplants and you have gheymeh bademjan, yum!

Khoresht Gheymeh Bademjan (Yellow Split Peas and Eggplant Stew)

Prep time: 15 min
Cook time: 1 hour 45 min
Ready in: 2 hour
Yields: 6 Servings

INGREDIENTS

For meat
6 tablespoons oil
1 large onion diced
1½ pounds stew beef cut into ½-inch cubes
2 tablespoons tomato paste
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
3 cups hot water
6 dried Persian limes pierced with fork or 4 tablespoons lemon juice

For split peas
¾ cup yellow split-peas, picked over, rinsed and drained
2 cups water

For eggplant
½ cup oil
2 large globe eggplants

INSTRUCTIONS

In a medium deep skillet, heat 6 tablespoons oil over medium-high heat. Add onions, cook for about 5 to 7 minutes or until slightly golden. Add meat, increase heat to high. Cook until all liquid evaporates, about 5 minutes.

Stir in tomato paste, salt, pepper and turmeric. Cook for 5 minutes or until tomato paste changes the color of oil. Frying tomato paste develops a deeper flavor and almost a saffron-like color in the sauce. Add 3 cups hot water, cover and bring to a boil. Lower heat to medium low and cook for 1 hour.

While meat is cooking, add split peas and 2 cups water to a medium-sized pot. Bring to a boil, cook for 15 to 20 minutes or until split peas are tender. Drain and set aside. Split peas used in this recipe are the “slow cook” type available at Middle Eastern markets or online. Regular split peas, found at most supermarkets, tend to cook faster and fall apart in Persian dishes. If using “regular” split peas adjust the cooking time.

In a large skillet, heat ½ cup oil over medium heat. Add eggplants, brown each side for 2 to 4 minutes. Place on paper towel to drain the excess oil.

When meat is fork tender, stir in split peas and limes. Gently arrange the eggplants on top. Cook for 30 minutes or until eggplants are tender. Adjust seasoning to taste.

Serve over basmati rice.

To salt eggplants

Using a sharp knife make a shallow cut around the head of the eggplants and remove the leafy parts overlapping the flesh (optional). Peel eggplants, cut into quarters (cut in half lengthwise, cut each half into quarters lengthwise). Generously sprinkle eggplants with salt. Place in a strainer set over a bowl to catch the drips. Allow eggplants to rest for 1 hour or until you see liquid droplets forming on them (20 minutes if short on time). Rinse eggplants under running water, pat dry with paper towel and gently squeeze to get most of the liquid out. Eggplants are salted prior to frying to pull out the bitter-flavored juices and to prevent them from absorbing too much oil.

To roast eggplants, preheat oven to 400° F (200° C).

Place eggplants in a non-stick roasting pan. Drizzle with oil, coating all sides. Roast, on the lower rack of oven, until golden brown, about 35 to 40 minutes. Check every 10 to 15 minutes to flip them over. Globe eggplants soak up less oil when browned in oven.

Khoresht Gheymeh Bademjan (Yellow Split Peas and Eggplant Stew)

Heat 6 tablespoons of oil in a nonstick medium size pan over medium high heat. Add onions.

Fry onions for about 5 minutes or until golden brown.

Add meat, increase heat to high.

Fry until all juices evaporate, about 5 minutes.

Add tomato paste, salt, pepper and turmeric. Mix the ingredients.

Fry for 5 minutes or until tomato paste changes the color of oil.

Add 3 cups of water, cover and bring to boil. Lower heat to medium low and cook for 1 hour.

Cook the split peas and 2 cups of water in a medium size saucepan for 15 to 20 minutes or until the split peas are tender. Drain and set aside.

In a large skillet, heat ½ cup oil over medium heat. Add eggplants.

Brown each side for 2 to 4 minutes.

When meat is fork tender, stir in split peas and limes.

Gently arrange the eggplants on top. Cook for 30 minutes or until eggplants are tender.

Khoresht Gheymeh Bademjan (Yellow Split Peas and Eggplant Stew)

Ash Reshteh (Persian Noodle Soup) – Simplified Version

Tags

Persian food recipes, Persian recipes, Vegetarian Persian soup

Ash reshteh (a vegetarian noodle soup) is one of those Persian dishes that can literally take some home cooks an entire day to make. To streamline the process and cut cooking time, canned beans and frozen spinach are used in this recipe and the entire dish is cooked in one pot. You can use frozen or dry herbs and substitute dry lentils with canned lentils. If you can’t find reshteh (Persian noodles), use linguine pasta. See wiseGEEK for a more detailed description of this dish.

Ash Reshteh (Persian Noodle Soup) – Simplified Version 

Prep time: 20 min
Cook time: 1 hr 30 min
Ready in: 1 hr 50 min
Yields: 6 servings

INGREDIENTS

1 bunch fresh parsley (2 cups chopped)
1 bunch fresh green onions (2 cups chopped)
1 bunch fresh cilantro (2 cups chopped)
1 pound frozen chopped spinach
1/3 cup vegetable oil
2 large onions peeled and chopped (4 cups)
3 large garlic cloves peeled and finely chopped (1 tablespoon)
1 teaspoon dried mint
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon turmeric
½ cup lentils
9 cups hot water
2/3 package reshteh (Persian noodles) about 9 ounces
1 teaspoon dried fenugreek (optional)
1 can pinto beans (15 oz.) drained and rinsed
1 can chickpeas (15 oz.) drained and rinsed

Garnish (optional)
2 tablespoons oil
3 large garlic cloves finely chopped
1 teaspoon dried mint

INSTRUCTIONS

Clean parsley and cilantro by cutting off the stems. Cut off the root ends of green onions. Wash, drain and coarsely chop all the herbs either by hand or in a food processor.

In a large pot, heat 1/3 cup oil over medium-high heat. Add chopped onions. Cook for 20 minutes or until slightly golden, stirring occasionally. When onions are translucent and start to turn golden on edges lower heat to medium. Stir in chopped garlic, cook for 2 to 3 minutes until fragrant. Add dried mint, cook for 1 minute then add salt, pepper, turmeric, lentils and hot water. Cover, bring to a gentle boil. You can use cold water but it will take longer to bring to a boil.

Lentils used in this recipe cook in 20 minutes. Adjust cooking time if using longer-cooking lentils. If using canned lentils add in the next step.

Add fresh herbs, frozen spinach and dried fenugreek. Cook for 10 minutes. Break noodles in half and add to the pot along with the beans. Stir for few minutes to separate the noodle strands. Cook over medium-low heat for 30 minutes, stirring occasionally. Do not cover.

Noodles expand and thicken the ash the longer they cook. Ash is a thick soup but its consistency can be adjusted by adding more hot water to thin or simmering it longer to reduce the liquid.

For garnish, heat 2 tablespoons oil in a small pot. Add chopped garlic. Cook over medium heat for 3 to 4 minutes or until golden. Stir in mint, cook for 1 to 2 minutes.

If using kashk, adjust the seasoning after adding it as some kashk can be real salty. You can substitute kashk with sour cream or yogurt.

To serve transfer ash to a large serving bowl. Garnish with sautéed garlic and mint. I usually don’t garnish my ash with caramelized onions because it takes about 50 minutes to prepare but if you have the time it would make the ash more delicious.

Ash Reshteh (Noodle Soup) – Simplified Version

Clean parsley and cilantro by cutting off the stems.

Cut off the root ends of green onions.

Wash and drain the herbs.

Coarsely chop all the herbs either by hand or in a food processor.

Cook onions for 20 minutes or until slightly golden, stirring occasionally.

Stir in chopped garlic, cook for 2 to 3 minutes until fragrant.

Add dried mint, cook for 1 minute.

Add salt, pepper, turmeric, lentils and hot water. Cover, bring to a gentle boil.

Add fresh herbs, frozen spinach and dried fenugreek. Cook for 10 minutes.

Break noodles in half and add to the pot along with the beans. Stir for few minutes to separate the noodle strands.

Cook over medium-low heat for 30 minutes, stirring occasionally. Do not cover.

For garnish cook chopped garlic for 3 to 4 minutes or until golden.

Stir in mint, cook for 1 or 2 minutes.

Ash Reshteh (Noodle Soup) – Simplified Version

Vegetarian Bozbash (Herbs Abgoosht)

Tags

black-eyed pea, bozbash, herbs soup, herbs stew, Persian food recipes, Persian recipes, vegetarian abghoost, vegetarian Persian food

In this vegetarian version of abgoosht bozbash, the herbs are sautéed in olive oil (just enough to release their aroma and add more flavor) and less water is used to make the dish heartier, more like an ash (a thick soup). Add extra water or vegetable stock for a thinner abgoosht-like consistency. Red kidney beans can be substituted for black-eyed peas for a meatier texture.

Vegetarian Abgoosht Bozbash (Herbs Abgoosht)

Prep time: 30 min
Cook time:  2 hour 30
min Ready in: 3 hour
Yields: 4 to 6 servings

INGREDIENTS

2 cups chopped fresh parsley
1 cup chopped fresh green onions (scallions)
1 cup chopped fresh cilantro (coriander)
1 cup chopped fresh fenugreek or ¼ cup dried
8 tablespoons olive oil divided
1 large onion chopped
3 cloves garlic chopped
2 teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon ground turmeric
1 tablespoon dried fenugreek
1 tablespoon ground lime
1 cup black-eyed peas
6 cups water
2 medium potatoes peeled and cut into 1-inch cubes

INSTRUCTIONS

Place chopped herbs and 4 tablespoons of oil in a large skillet. If using dried fenugreek, add ¼ cup to the skillet. Cook over medium-high heat for 10 minutes, stirring occasionally.

Heat the remaining oil, 4 tablespoons, in a medium pot. Add chopped onions, cook over medium-high heat for about 6 to 8 minutes or until slightly golden. Stir occasionally to keep onions from burning. Stir in chopped garlic, salt, pepper, turmeric and dried fenugreek, cook for 2 to 3 minutes or until fragrant.

Dried fenugreek rehydrates when cooked with fresh herbs and intensifies in aroma and flavor when fried with onions.

Add sautéed herbs, ground lime, peas and water to the pot. Cover, bring to a boil. Lower heat to medium-low, cook for 20 minutes. Add potatoes, cook for 10 more minutes or until peas and vegetables are tender.

Ground lime releases its flavors more rapidly than whole lime. To get 1 tablespoon of ground lime, break 1 large whole lime into pieces, remove the seeds and grind in a spice grinder. Or use 2 tablespoons fresh lime as a substitute.

Taste and adjust seasoning.

Clean and chop all the herbs.

Place chopped herbs and 4 tablespoons of oil in a large skillet. If using dried fenugreek, add ¼ cup to the skillet.

Cook over medium-high heat for 10 minutes, stirring occasionally.

Heat the remaining oil, 4 tablespoons, in a medium pot. Add chopped onions, cook for 6 to 8 minutes.

Stir in chopped garlic, salt, pepper, turmeric and dried fenugreek, cook for 2 to 3 minutes or until fragrant.

Dried fenugreek rehydrates when cooked with fresh herbs and intensifies in aroma and flavor when fried with onions.

Add sautéed herbs, ground lime, peas and water to the pot.

Cover, bring to a boil. Lower heat to medium-low, cook for 20 minutes.

Add potatoes, cook for 10 more minutes or until peas and vegetables are tender.

Taste and adjust seasoning.

Vegetarian Abgoosht Bozbash (Herbs Abgoosht)

Vegetarian Khoresht Bamieh Bademjan (Eggplant Stew with Okra)

Tags

eggplant, eggplant stew, okra, okra stew, Persian food recipes, Persian recipes, Persian vegetable stew, vegetarian Persian stew

Vegetarian Khoresht Bamieh Bademjan (Eggplant Stew with Okra)

Prep time: 15 min
Cook time:  1 hour 30 min
Ready in: 1 hour 45 min
Yields: 6 servings

INGREDIENTS

For vegetables
2 large globe eggplants
1 pound fresh okra
½ cup olive oil divided

For sauce
4 tablespoons olive oil
1 large onion chopped
3 large garlic cloves chopped
3 tablespoons tomato paste
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
¼ cup fresh lemon juice
2 cups hot water
¼ teaspoon ground saffron (optional)

INSTRUCTIONS

Preheat oven to 400° F (200° C).

Using a sharp knife make a shallow cut around the head of the eggplants and remove the leafy parts overlapping the flesh (optional). Peel eggplants, cut into quarters (cut in half lengthwise, cut each half into quarters lengthwise).

Place eggplants in a non-stick roasting pan. Drizzle with olive oil, coating all sides. Roast, on the lower rack of oven, until golden brown, about 35 to 40 minutes. Check every 10 to 15 minutes to flip them over. Globe eggplants soak up less oil when browned in oven.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add okras, cook for 3 to 4 minutes, stirring frequently. Remove from heat and set aside.

Keep okras intact to prevent them from becoming mushy and slippery when cooked. When cleaning, cut the stem ends without getting too close to the pod. Okras release a gelatinous substance when pierced during cooking.

While eggplants are roasting, heat 4 tablespoons oil in a medium shallow pot. Add chopped onions, cook over medium-high heat until slightly golden, about 6 to 8 minutes. Stir occasionally to keep from burning. Add garlic, cook 2 to 3 minutes until fragrant. Stir in tomato paste, turmeric, salt and pepper. Lower heat to medium, cook 3 to 4 minutes, stirring frequently, to develop a richer color and flavor in the sauce. Stir in lemon juice, water and saffron.

Add eggplants and okras to the sauce, cook 30 to 40 minutes or until the vegetables are tender. Taste and adjust the seasoning.

Serve over basmati rice.

Vegetarian Khoresht Bamieh Bademjan (Vegetarian Eggplant Stew with Okra)

Peel eggplants, cut into quarters.

Place eggplants in a non-stick roasting pan. Drizzle with olive oil, coating all sides.

Roast in 400° F (200° C) oven until golden brown 35 to 40 minutes.

When cleaning okras, cut the stem ends without getting too close to the pod.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add okras, cook for 3 to 4 minutes, stirring frequently.

Cook onions over medium-high heat until slightly golden, 6 to 8 minutes.

Add garlic, cook for 2 to 3 minutes until fragrant. Stir in tomato paste, salt, pepper and turmeric.

Cook 3 to 4 minutes to develop a richer color and flavor in the sauce.

Stir in water, lemon juice and saffron.

Add eggplants and okras to the sauce.

Cook 30 to 40 minutes or until the vegetables are tender.

Abgoosht Bozbash (Herbs Abgoosht)

Tags

abgoosht with herbs, bozbash, meat and herbs stew, Persian food recipes, Persian recipes

Though abgoosht bozbash and ghormeh sabzi (the most popular Persian khoresht) both share the same major ingredients, they completely differ in taste and cooking method. In abgoosht, all the ingredients are added to the pot without pre-cooking them first, whereas in khoresht the meat and herbs are sautéed then braised in an aromatic fried-onion base. Abgoosht has considerably more liquid and, just as with ghormeh sabzi, can be prepared with red kidney beans or black-eyed peas.

Abgoosht Bozbash (Herbs Abgoosht)

Prep time: 30 min
Cook time:  2 hour 30 min
Ready in: 3 hour
Yields: 6 servings

INGREDIENTS

2½ pounds beef shanks
1 large onion peeled
2½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon ground turmeric
8 cups water
1 bunch fresh green onions
1 small bunch fresh parsley
1 small bunch fresh cilantro
1 small bunch fresh or 1/3 cup dried fenugreek
6 large dried Persian limes or ¼ cup lemon juice
2 large potatoes peeled and cut into 1-inch cubes
1 can (15.5 oz.) red kidney beans drained

INSTRUCTIONS

Place meat, water, onion, salt, pepper and turmeric in a large pot. Bring to a boil, skimming off any froth that rises to the surface. Cover and cook over medium-low heat for 1 hour.

While meat is cooking, clean and chop the herbs. Add the fresh chopped herbs and limes to the pot, discard the whole onion. Pierce the limes a few times with a fork prior to adding them to allow the cooking liquid to permeate the fruit, hydrating it and releasing its complex flavors. Cook for 1 hour or until the meat is fork tender. Add potatoes and beans, cook for 20 minutes or until potatoes are tender.

Taste and adjust the seasoning before serving.

Optional – To serve this dish as a broth and koobideh (mashed meat with beans), transfer the content of the pot to a mesh strainer, placed over a bowl, to strain. Return to the pot leaving the broth in the bowl. Remove all the bones and limes, the seeds are bitter if eaten. Mash to a coarse consistency using a potato masher or a meat pounder.

Place meat, onion, salt, pepper and turmeric in a large pot.

Add water and bring to a boil.

Skim off any froth that rises to the surface. Cover and cook over medium-low heat for 1 hour.

Clean and chop the fresh herbs.

Add the fresh chopped herbs and limes to the pot, discard the whole onion. Cook for 1 hour or until the meat is fork tender.

Add potatoes and beans, cook for 20 minutes or until potatoes are tender.

Taste and adjust the seasoning before serving.

Bozbash (Herbs Abgoosht )

Transfer the content of the pot to a mesh strainer placed over a bowl to strain.

Mash meat, beans and vegetables to a coarse consistency.

Broth and koobideh (mashed meat with herbs, beans and vegetables)

Bozbash (Herbs Abgoosht )

Vegetarian Khoresht Beh (Quince Stew)

Tags

Persian food recipes, Persian recipes, vegetarian Persian stew, Vegetarian quince with split peas

Vegetarian Khoresht Beh (Quince Stew)

Prep time: 10 min
Cook time:  50 min
Ready in: 1 hour
Yields: 4 to 6 serving

INGREDIENTS

6 tablespoons regular olive oil (divided)
1 medium onion chopped
½ cup yellow split peas
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon cinnamon powder
¼ teaspoon ground black pepper
2 cups hot water
2 tablespoons fresh lemon juice
1/8 teaspoon ground saffron (optional)
2 large quinces

INSTRUCTIONS

Heat 4 tablespoons of oil in a medium pot. Add chopped onions. Cook over medium-high heat for about 7 minutes or until slightly golden, stirring occasionally to keep from burning. Add split peas, salt, turmeric, cinnamon powder, pepper and water. Cook for 10 to 15 minutes or until split peas are tender. Split peas used in this recipe are the “slow cook” type available at Middle Eastern markets or online. Regular split peas, found at most supermarkets, tend to cook faster and fall apart in Persian dishes. If using “regular” split peas adjust the cooking time.

Half way through cooking, peel the quinces, cut into quarters and remove their cores. Chop the quarters into 1-inch cubes. Quince turns brown quickly if not used right after cutting. To prevent oxidization, keep them in a bowl of water mixed with lemon juice, ¼ cup lemon juice to 1 quart of cold water.

Heat 2 tablespoons of oil in a skillet. Add chopped quinces and cook over medium-high heat for about 5 to 7 minutes or until slightly golden.

Add lemon juice, saffron and chopped quinces to the pot. Cover and simmer over low heat for about 20 minutes or until the quinces are cooked through.

Some varieties of quince are very sour unlike the ones used in this recipe. Taste the sauce before adding lemon juice. If the sauce is too sour omit the lemon juice and if needed add a little sugar to balance the flavors.

Adjust the seasoning and serve with basmati rice.

Vegetarian Khoresht Beh (Quince Stew)

Heat 4 tablespoons of oil in a medium pot. Add chopped onions. Cook over medium-high heat for about 7 minutes or until slightly golden, stirring occasionally to keep from burning.

Add split peas, salt, turmeric, cinnamon powder, pepper and water. Cook for 10 to 15 minutes or until split peas are tender.

Beh (Quince )

Peel the quinces, cut into quarters.

Remove their cores with a sharp paring knife.

Chop the quarters into 1-inch cubes.

Cook chopped quinces over medium-high heat for about 5 to 7 minutes or until slightly golden.

Stir in lemon juice and saffron.

Add chopped quinces to the pot.

Cover and simmer over low heat for about 20 minutes or until the quinces are cooked through.

Serve over rice.

Koofteh Berenji (Rice Meatballs)

Tags

herbs and rice meatballs, Persian food recipes, Persian recipes

Koofteh berenji, a Persian meatball dish, is made of a kneaded mixture of ground beef or lamb, rice, aromatic herbs, yellow split peas and spices. The meat mixture is usually stuffed with dried fruits and nuts, firmly shaped into orange-sized balls and simmered in a rich tomato sauce. As with all recipes, there are many variations of this dish. Although the main ingredients are ground beef and rice, various combinations of herbs, fillings and spices are used in the recipes. Some of the most common herbs used are fresh or dried parsley, tareh (chives), marzeh (savory), dill, cilantro and mint. The meatballs are stuffed with fried onion, zereshk (barberries), walnuts, dried plums, dried apricots, dates, raisins, whole cooked eggs or a combination of these ingredients. The sauce is flavored with saffron, turmeric, cinnamon, rice advieh (rice seasoning), cumin or coriander.

Koofteh Berenji (Rice Meatballs)

Prep time: 30 min
Cook time: 1 hour 30 min
Ready in: 2 hour
Yields: 4 to 6 servings

INGREDIENTS For meatball

Rice:
½ cup long grain basmati rice, rinsed
½ cup water
¼ teaspoon salt

Split Peas:
½ cup yellow split peas, rinsed
1 cup water
¼ teaspoon salt

Herbs cleaned and finely chopped:
1 small bunch fresh parsley leaves, about 1 cup
1 bunch fresh green onions, 8 to 10
¾ cup fresh tarragon leaves or ¼ cup dried
¾ cup fresh marzeh (summer savory) or ¼ cup dried

1 pound ground beef 85% lean
1 medium onion, peeled and grated
2 eggs
1 teaspoon turmeric
1 teaspoon salt
¼ teaspoon ground black pepper

For Sauce
4 tablespoons oil
1 large onion, peeled and diced
4 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
3 tablespoons fresh lemon juice
1/8 teaspoon saffron (optional)
4 cups water

INSTRUCTIONS

To make the meatballs:

Bring the rice ingredients to a boil in a small pot. Lower heat to medium low. Cover and cook for 8 to 10 minutes or until all the water is absorbed. Set aside to cool. Steaming rice “kateh” keeps the flavor and nutrition intact and helps bind the meat ingredients together.

Bring the yellow split pea ingredients to a boil in a small pot. Cover and cook for 10 minutes or until the peas are almost tender. Strain and set aside to cool. Split peas used in this recipe are the “slow cook” type available at Middle Eastern markets or online. Regular split peas, found at most supermarkets, tend to cook faster and fall apart in Persian dishes. If using “regular” split peas adjust the cooking time.

When rice and peas are cool enough to handle, combine all the meatball ingredients in a large bowl. Using your hands knead the mixture as you would a dough until it’s pliable and easy to shape. Divide the mixture into 8 equal portions. Using wet hands firmly shape each portion into a ball. Place meatballs on a large platter.

If your meat mixture is too dry to handle and falls apart, try working it longer. The heat from your hands and the starch released by the broken rice grains help bind the ingredients better. If that doesn’t work add one more egg. On the other hand if the mixture is too wet and loose to handle, either chill in the refrigerator for up to an hour or add rice or chickpea flour (just enough to absorb the moisture). Using fresh and fattier meat and making smaller meatballs also help. Mixing all the ingredients prior to adding ground beef and eggs incorporates them evenly.

To make the sauce:

Heat oil in a pot large enough to hold the meatballs. Add chopped onions. Cook over medium-high heat for about 7 minutes or until slightly golden, stirring occasionally to keep from burning. Add tomato paste and cook for 2 to 3 minutes to create deeper flavors and color in the sauce. Stir in turmeric, salt, pepper, lemon juice, saffron and water. Cover and bring to a gentle boil.

To assemble the dish:

Gently slide the meatballs into the simmering sauce, one at a time. Don’t overcrowd the pan. The meatballs expand as they cook. Lower the heat to medium-low. Cover and cook for 1 hour. Spoon the sauce over the meatballs occasionally to keep the meatballs moist.

Taste and adjust the seasoning to your taste. To serve, place the meatballs in a bowl and pour the sauce over them.

Koofteh Berenji (Rice Meatballs)

Bring the rice ingredients to a boil in a small pot. Lower heat to medium low.

Cover and cook for 8 to 10 minutes or until all the water is absorbed by rice.

Bring the yellow split pea ingredients to a boil in a small pot.

Cover and cook for 10 minutes or until the peas are almost tender. Strain and set aside to cool.

While waiting for rice and peas to cool, clean and chop the herbs.

Place all the meatball ingredients in a large bowl.

Using your hands knead the mixture as you would a dough until it’s pliable and easy to shape.

Divide the mixture into 8 portions. Using wet hands firmly shape each portion into a ball. Place meatballs on a large platter.

Cook onion over medium high heat for about 7 minutes.

Add tomato paste and cook for 2 to 3 minutes to create deeper flavors and color in the sauce.

Stir in turmeric, salt, pepper, lemon juice, saffron and water. Cover and bring to a gentle boil.

Gently slide the meatballs into the simmering sauce, one at a time.

Don’t overcrowd the pan. The meatballs expand as they cook. Lower the heat to medium-low. Cover and cook for 1 hour.

To serve place the meatballs in a bowl and pour the sauce over them.

Khoresht Esfenaj and Aloo (Spinach Stew)

Tags

aloo bukhara, aloo sabzi recipe, Khoresht, Persian food recipes, Persian recipes, Persian spinach and plum stew, spinach

Khoresht Esfenaj and Aloo (Spinach Stew)

Prep time: 20 min
Cook time: 1 hour 50 min
Ready in: 2 hour 10 min
Yields: 6 servings

INGREDIENTS

1 large onion, peeled and chopped
6 tablespoons oil (divided)
1½ pounds good quality chuck beef, cut into 1½-inch cubes
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
3 cups water
2½ pounds (about 12 cups) spinach, washed and coarsely chopped
¾ cup dried Persian Aloo Bukhara or dried plum
4 tablespoons fresh lemon juice

INSTRUCTIONS

Heat 4 tablespoons oil in a 5-quart nonstick pot over medium high heat. Add chopped onions; fry, stirring occasionally, for about 6 to 8 minutes or until golden. Add meat, salt, pepper and turmeric. Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink. Add 3 cups water; bring to a boil. Reduce heat to medium low. Cover; cook for 1 hour.

While the meat is cooking, add spinach to a large nonstick skillet. Cook, stirring frequently, over high heat for about 8 to 10 minutes or until all the liquid is gone and the spinach is reduced in volume. Add the remaining oil (2 tablespoons), fry for 5 minutes. Remove from heat and set aside.

Tip: spinach releases a lot of liquid during cooking (12 cups spinach wilts down to 2 cups). Higher cooking temperatures, a larger pan surface, and cooking in batches not to crowd the pan will help speed up the process.

Rinse and drain the Persian Aloo Bokhara or the plums.

When meat is almost cooked, stir in spinach, Persian aloo and 4 tablespoons fresh lemon juice. Cook, covered, over low heat for 30 to 40 minutes or until the meat is cooked. Adjust seasoning to taste.

Serve khoresht esfenaj and aloo (spinach stew) with chelo, polo or kateh (Persian rice). Be careful of the pits.

Khoresht Esfenaj and Aloo (Spinach Stew)

Dried Plum (aloo bukhara)

Heat 4 tablespoons oil in 5-quart nonstick pot over medium high heat. Add chopped onions; fry, stirring occasionally, for about 6 to 8 minutes or until golden.

Add meat, salt, pepper and turmeric.

Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink.

Add 3 cups water; bring to a boil. Reduce heat to medium low. Cover; cook for 1 hour.

Add spinach to a large nonstick skillet.

Cook, stirring frequently, over high heat for about 8 to 10 minutes or until all the liquid is gone.

Add the remaining oil (2 tablespoons), fry for 5 minutes. Remove from heat and set aside.

Rinse and drain Persian Aloo Bokhara or plums.

When meat is almost cooked, stir in spinach, Persian aloo and 4 tablespoons fresh lemon juice.

Cook, covered, over low heat for 30 to 40 minutes or until the meat is cooked.

KuKu Sabzi (Herbs Frittata)

Tags

Herbs Frittata, KuKu Sabzi, Persian food recipes, Persian koko, Persian recipes, vegetarian omelet

Kuku sabzi is a traditional Iranian egg dish made with more greens than a frittata. This dish can be prepared in advance and served warm or at room temperature.  To learn more about this dish visit Yumivore blog :).

KuKu Sabzi (Herbs Frittata)

Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: 6 servings

INGREDIENTS

1 bunch parsley
1 bunch cilantro
1 bunch fresh dill
1 bunch green onions/scallions
1 bunch fresh or 1 tablespoon dried fenugreek
4 cloves garlic
8 eggs
1¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon all-purpose flour
4 tablespoons oil

INSTRUCTIONS

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Preheat oven to 350 degrees.

Whisk eggs, salt, pepper and flour in a bowl. Pour over chopped herbs and garlic; mix to combine.

Pour oil into an 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour the herb mixture into the baking dish. Bake, uncovered, in the lower 1/3 of the oven for 40 to 50 minutes or until the top is puffed and golden brown.

Cut into 6 sections and serve hot or cold.

For stovetop cooking, heat oil over medium high heat in an 8-inch nonstick skillet. Add herb mixture; cook, covered, over low heat for 25 to 30 minutes or until the top is firm and puffed. Cut into wedges; carefully turn the pieces over, one wedge at a time. Add additional oil if needed. Cover, cook for 15 to 20 minutes or until the bottom is golden brown.

Serve kuku sabzi (herbs frittata) as a side dish with sabzi polo (herb rice).

KuKu Sabzi (Herbs Frittata)

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Whisk eggs, salt, pepper and flour in a bowl.

Pour over chopped herbs and garlic.

Mix to combine.

Pour the herb mixture into the baking dish. Bake, uncovered, in the lower 1/3 of the oven for 40 to 50 minutes or until the top is puffed and golden brown.

Serve kuku sabzi (herbs frittata) as a side dish with sabzi polo (herb rice).

Ash Mash (Mung Bean Soup)

Tags

Mung bean and turnip soup, Mung bean soup, Persian food recipes, Persian recipes, Vegan mung bean soup, Vegetarian mung bean soup

Ash Mash (Mung Bean Soup)

Prep time: 10 min
Cook time: 2 hr
Ready in: 2 hour 10 mins
Yields: 6 to 8 Servings

INGREDIENTS

1 large onion peeled and chopped
¼ cup oil
1 cup mung beans rinsed and drained
1 cup long grain basmati rice rinsed and drained
1 teaspoon turmeric
2 teaspoons salt (use less if stock is salty)
½ teaspoon ground black pepper
4 quarts (16 cups) low sodium chicken stock (use vegetable stock for vegetarian and vegan version)
5 medium turnips peeled and cut into 1 inch cubes
2 cans kidney beans drained and rinsed (2½ cups cooked)

INSTRUCTIONS

Heat oil in a large pot over medium high heat. Add chopped onions. Fry, stirring occasionally, for 8 to 10 minutes or until slightly golden. Mix in turmeric, salt and pepper. Pour in rice, mung beans and chicken or vegetable stock. Bring to a boil. Reduce heat to medium low. Cook for 30 minutes.

Add chopped turnips, cook over low heat for 1 hour, stirring occasionally. Mix in cooked beans; cook for 20 more minutes or until turnips are cooked and the ash has thickened. Taste and adjust the seasoning.

Depending on the age and brand of rice and mung beans, the consistency of the ash may vary slightly. If the ash is too thin at the end, increase the heat and simmer uncovered until the desired consistency is reached, stirring frequently. If it is too thick, thin it with a little water. The ash can be made up to 2 days in advance. If necessary, thin it with water when reheating.

Ash Mash (Mung Bean Soup)

The mung or moong bean is the seed of Vigna radiata.

Turnip or white turnip is a root vegetable.

Cut off both ends of turnips and peel the skins with a potato peeler.

Cut into 9 sections.

Rine and drain mung beans and rice.

Heat oil in a large pot over medium high heat. Add chopped onions. Fry, stirring occasionally, for 8 to 10 minutes or until slightly golden.

Mix in turmeric, salt and pepper.

Pour in rice and mung beans.

Add chicken stock. Bring to a boil. Reduce heat to medium low. Cook for 30 minutes.

Add chopped turnips, cook over low heat for 1 hour, stirring occasionally.

Mix in cooked beans; cook for 20 more minutes or until turnips are cooked and the ash has thickened.

Taste and adjust the seasoning.

Cucumber and Tomato Salad (Persian Salad)

Tags

Persian food recipes, Persian recipes, Persian recipes wih pictures, Persian salad

Cucumber and Tomato Salad (Persian Salad)

Prep time: 15 min
Cook time: 0
Ready in: 15 min
Yields: 6 servings

INGREDIENTS

6 large Persian cucumbers or 2 English cucumbers
4 large tomatoes
1 small red onion
¼ cup olive oil
¼ cup or less fresh lemon juice
1½ teaspoons salt
¼ teaspoon black ground pepper

INSTRUCTIONS

Rinse cucumbers and cut the ends off. Peel and dice into ¼-inch cubes. Rinse and core tomatoes. Dice into ¼-inch cubes. Cut the ends of onion, peel and and dice into ¼-inch cubes.

Combine chopped cucumbers, tomatoes and onions in a large bowl. Whisk together olive oil, lemon juice, salt and pepper in a small bowl. Pour over the salad and mix to combine. Taste and adjust seasoning.

To make chopped onions less pungent, place in a colander and hold under cold running water for few seconds. Spread on paper towel to drain or pat dry before using.

Ingredients

Dice the cucumbers, tomatoes and onion.

Whisk together olive oil, lemon juice, salt and pepper; pour over salad, mix to combine.

Persian salad

Soup Adas (Lentil Soup)

Tags

lentil, lentil soup, Persian food recipes, Persian recipes, Vegan soup, Vegetarian lentil soup, Vegetarian Persian soup

Nothing beats the chill like a steaming bowl of lentil soup. This homey lentil soup warms you from the inside out. It’s high in fiber, low in fat and tastes even better the next day. Make a double batch and freeze the leftovers.

Soup Adas (Lentil Soup)

Prep time:15 min
Cook time:1 hr
Ready in:1 hour 15 min
Yields: 6 servings

INGREDIENTS

2 tablespoons olive oil
1 onion, peeled and chopped (about 1 cup)
4 garlic cloves peeled and chopped
3 medium carrots, washed, peeled and chopped (about 2 cups)
2 celery stalks, washed and chopped (about 1 cup)
1 teaspoon dried thyme (optional)
1 bay leaf (optional)
1½ teaspoons salt
¼ teaspoon ground black pepper
1 can diced tomatoes (14 ½ ounce)
2 cups lentils, picked over and rinsed
2 quarts (8 cups) chicken broth (use vegetable broth for vegetarian and vegan version)
2 tablespoons fresh lemon juice

INSTRUCTIONS

Heat olive oil in a 5-quart pot over medium high heat. Add onions, garlic, carrots and celery. Cook for about 8 to 10 minutes or until fragrant and vegetables begin to soften.

Strain tomatoes preserving the juice. Add thyme, bay leaf, salt, pepper and tomatoes to the pan. Cook for 3 to 4 minutes. Stir in lentils, preserved tomato juice, broth and lemon juice. Cover, bring to a boil. Reduce heat to medium low, cook until lentils are tender, about 40 minutes. Discard the bay leaf.  Taste and adjust the seasoning.

Puree about 3 cups of the soup in a blender, return to the pot and stir before serving (optional).

Soup Adas (Lentil Soup)

Set all the ingredients on the counter.

Heat olive oil in a 5-quart pot over medium high heat. Add onions, garlic, carrots and celery. Cook for about 8 to 10 minutes until fragrant and vegetables begin to soften.

Add thyme, bay leaf, salt, pepper and tomatoes.

Cook 3 to 4 minutes.

Stir in lentils.

Add broth and lemon juice. Bring to a boil. Reduce heat to medium low, cover and cook until lentils are tender, about 40 minutes.

Ghormeh Sabzi (Persian Green Herb Stew)

Tags

ghormeh sabzi, herb dish, Persian cooking, Persian food recipes, Persian green herb stew, Persian recipes, sabzi, turmeric

Ghormeh Sabzi

Ghormeh sabzi is the most delicious and popular Persian stew in my opinion. It’s always a big hit with everyone at the parties. It can be made up to few days in advance and just reheated in the oven or microwave.

Ghormeh Sabzi (Persian Green Herb Stew)

Prep time: 30 min
Cook time: 2 hour 30 min
Ready in: 3 hours
Yields: 6 servings

INGREDIENTS

Meat
1 large onion chopped
5 tablespoons oil
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
2 pounds stew meat
4 cups water
6 whole dried Persian limes pierced with a fork
1 can red kidney bean (15 oz.)

Herbs
3 bunches fresh parsley
3 bunches fresh green onions or Persian tareh
1 bunch fresh cilantro
1 bunch fresh fenugreek or 1 tablespoon dried
1/3 cup oil

INSTRUCTIONS

Heat 5 tablespoons oil in a 5-quart nonstick pot over medium high heat. Add chopped onions; fry for about 6 to 8 minutes or until golden. Add meat, salt, pepper and turmeric. Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink. Add 4 cups water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat to medium low. Cover; cook for 1 hour.

While the meat is cooking, cut the stems off parsley, cilantro and fenugreek. Wash, drain and finely chop them. Cut the ends of the green onions. Wash, drain and thinly slice them. Place all the herbs in a large nonstick frying pan. Add 1/3 cup oil. Fry on medium high heat, stirring occasionally, for about 10 minutes or until all the liquids have evaporated. Lower heat to medium, fry for about 10 to 15 more minutes or until the color changes to dark green. This is an important step in creating the aromatic and deep flavors in this dish.

When the meat is half cooked, add fried herbs and limes. Cook over low heat for 1 hour. Add cooked beans; cook for 20 to 30 minutes or until the oil separates. Adjust seasoning to taste.

Ghormeh Sabzi

Heat 4 tablespoons oil in a 5-quart nonstick pot over medium high heat. Add chopped onions; fry for about 6 to 8 minutes or until golden.

Add meat, salt, pepper and turmeric.

Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink.

Add 4 cups water; bring to a boil. Reduce heat to medium low. Cover; cook for 1 hour.

Cut the stems off parsley, cilantro and fenugreek. Wash, drain and finely chop them.

Cut the ends of the green onions. Wash, drain and thinly slice them.

Place all the herbs in a large nonstick frying pan. Add 1/3 cup oil.

Fry on medium high heat, stirring occasionally, for about 10 minutes or until all the liquids have evaporated.

Lower heat to medium, fry for about 10 to 15 more minutes or until the color changes to dark green.

When meat is half cooked, add fried herbs and limes. Cook over low heat for 1 hour.

Add cooked beans; cook for 20 to 30 minutes or until the oil separates.

Adjust seasoning to taste.