Foods of the World Forum Homepage
Forum Home Forum Home > Asia > The Middle East
  New Posts New Posts RSS Feed - Persiana
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Persiana

 Post Reply Post Reply Page  12>
Author
Message Reverse Sort Order
 Rating: Topic Rating: 1 Votes, Average 5.00  Topic Search Topic Search  Topic Options Topic Options
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Persiana
    Posted: 27 December 2019 at 15:39


Historic Foodie,

Yes today actually.  

As I had done quite a bit of research online and found a couple of very interesting Markets in zones which i have not been in quite some time -- which have stalls of just Mid Eastern and Asian spices.

So, I ventured over and had been able to purchase the spices needed for Persian Cuisine and Moroccan Cuisine.

Thanks for asking.

Have a wonderful holiday season and hope all is well ..
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2019 at 09:25
So, Margi, were you able to find the ingredients you needed for this dish?


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2019 at 12:16
It already comes in jars, Margi. At least it does from every supplier I've checked.

Or it's easy enough to buy the ingredients and mix it yourself.  
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2019 at 23:19

Historic Foodie, 

Okay. Now I know what you are referring to. 

Since I shall be downtown today (2oth) for a small Xmas Party Lunch, I can buy this Persian Spice mixture and Jar it .. 

Thanks again.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2019 at 18:06
Margi,

Grape Power is made from sour grapes, which are dried and powdered. Sort of like a dry version of verjuice. It's fairly common in regional cuisine, though not as common as lime powder.

Advieh is the basic spice mix of Persia. I detailed it in the early stages of this exploration.  The basic mix has four ingredients: rose petals, cinnamon, cardamom,nd cumin.  But there are variations on that theme that include as many as nine ingredients.



But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2019 at 08:02

Historic Foodie  (Brook), 

Absolutely a refined exquisite sublime dish surely with a gorgeous profile combining Lamb with Fruit ..

I am sure this is memorable ..

I am going to print this and put on list for Sunday Lunches.   

2 Questions:  Grape Powder as in grapes ?  And Advieh Powder ?  

I can Google, however, I am sure that I rather have a fórum conversation !!

Have a wonderful Holiday Season and all our best wishes for a Healthy, Successful & Fulfilling 2020 just ahead.

Kindest regards,
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2019 at 07:06
As noted earlier, one of the greatest culinary contributions from Persia is the combining of fruits with proteins.

If the following isn't the number one example of that, it runs whatever is a close second. Note the diversity of fruits used to make it.

TAS KABAB

(Persian Lamb & Fruit Casserole)

4 tbls oil, butter, or ghee                                                        

4 lg onions, sliced

2 lbs lamb, thinly sliced                                                         

2 garlic cloves

2 apples, peeled & sliced                                                       

1 sm eggplant, peeled & sliced

2 carrots, peeled & sliced                                                      

2 lg potatoes, peeled & sliced

3 tomatoes, peeled & sliced                                                   

1 cup pitted prunes

1 cup pitted dates 

2 cups dried apricots

2 tsp advieh          

½ tsp turmeric

2 tsp sea salt         

½ tsp black pepper

1 cup tomato juice

½ tsp saffron bloomed in 1 tbls hot water or rose water

1 tbls grape powder                                                                  

1 tbls lime powder

Preheat oven to 350F.* Pour 2 tbls oil and ¼ cup water into a large, ovenproof casserole. Layer the ingredients in the following order: onions, meat, garlic, apples, eggplant, carrots, tomatoes, and potatoes. Top with a layer of prunes, dates, and apricots. Pour in the remaining oil. Sprinkle advieh, turmeric, salt, and pepper on top.

Mix together the tomato juice, saffron water, grape power, and lime powder, and pour over the meat and vegetables. Cover tightly with a layer of parchment paper and a layer of foil, and cook in the oven for 2-21/2 hours. Season to taste.

*Can be cooked in a heavy Dutch oven on stovetop over low heat.

 


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 November 2019 at 08:41
Sorry for the delay, Margi.

Barberries (Berberis vulgaris), Zereshk in Persian, are a small, tart, bright red berry that grows on a bush.  

Historically, it was popular in Europe and the British Isles, used for making jams, preserves, and jellies. In colonial North America it was know as the poor man's current.

Eventually, it was reduced to being an ornamental hedge plant, because of the jewel-like appearance of the berries.  Then it was discovered that the bushes harbor the spores of a wheat blight, and it's growth was banned in much of the West.

The berries, which grow in clusters, are very tart. So much so that they are usually not eaten raw. Typically, the berries are sun dried, then used as a tart flavoring in other dishes.  I know you're familiar with Jeweled Rice. Barberries are one of it's ingredients. 

Khoresh te Zereshk--barberry & nut stew--- is almost always served at a wedding feast. Most Persian wedding dishes are sweet, to ensure happiness. This tart dish, however, is served to remind the bride and groom that there is some sadness as well. 

Barberries are also found in the cusines of Turkey, other part of the Mid-East, and North Africa. 

Pomegranate seeds could probably substitute, but capers lack the tartness that it and barberries bring. Personally, I still think dried sour cherries would be the best substitute. 


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 November 2019 at 00:28

As mentioned above, I’m not a big fan of Shish Kabab. 

To be sure, from Russia to the Arabian Sea, westward to North Africa and the eastern Med, grilled skewers of mixed meat and veggies are endemic to the region, under variations of that name. 

To me, however, there’s a fundamental problem: cooking times.  There is no way, for instance, that you can mix fairly large hunks of meat with soft veggies like tomatoes and mushrooms, and have them all come out correctly cooked.  Typically, the skewers are over the coals for 8 to ten minutes.  I can’t imagine doing that and not have tomatoes turn to mush.

Even so, I felt I should give it another go, particularly as it’s a favorite in Persia and its nearby neighbors.   

Despite the similarity of names and methods, there are, literally, hundreds of variations on the Shish Kabab theme. Seasonings and marinades vary not only country to country, but within countries as well. Indeed, it’s often the case that neighbors living next door to each other have their own way of flavoring this ubiquitous meat on a stick.  Naturally, I decided to use a Persian approach, and chose Najmieh Batmanglij’s recipe, as presented in her “Food of Life.”

I did make several significant modifications, however.  First, because I lack any sort of pan large enough to hold the large skewers I’d be using, I decided to marinate the meat and veggies first, then string them on the mini-swords. Second, and perhaps more to the point, I decided that the soft veggies would go on their own skewers, to avoid the overdone/underdone syndrome. Thus, the tomatoes and mushooms were grilled separately. This is, by the way, a common approach in modern Persia, where the meat is grilled on its own skewers, and tomatoes---usually cherries or small Roma types—are done on their own skewers. This worked out perfectly, with the meat, onions, and peppers on one set of skewers, and the tomatoes and mushrooms each on their own. Just the right amount of doneness was achieved for every component. 

Another change: Although Shish Kabab is most often served with rice, I choose to use bulgur instead. As with most such things, you pays yer money and takes yer chances.

All that said, here is Batmaglij’s recipe:

PERSIAN SHISH KABAB

 

Marinade:            

1 lg onion, chopped                                                              

4 garlic cloves, sliced

½ cup cider vinegar                                                                

Juice of a lime

½ cup olive oil     

2 tsp black pepper

2 tsp sea salt        

1 cup fresh dill, chopped                                                       

1 tsp dried thyme 

2 cups plain yogurt

 

Kababs:                

 2 lbs lamb, sirloin, or chicken thighs cut in 2” cubes

4 bell peppers in 1-inch squares                                             

6 lg tomatoes, quartered

10 garlic cloves   

3 onions cut in 2” cubes

10 button mushrooms                                                             

10 bay leaves

 Baste:                   

½ cup butter or ghee                                                              

Juice of 1 lime

 Garnish:                

 1 pkg lavash bread                                                                 

2 cups yogurt, drained (or use Greek style yogurt)

Bunch fresh spring onions                                                     

Bunch fresh basil

In a long, shallow dish combine all marinade ingredients. Set aside.

Thread each piece of meat onto skewer, alternating them with pieces of pepper, tomato, garlic, onions, mushrooms, and bay leaves. Place the skewers in the marinade. Agitate the dish so marinade coats all sides of the kababs. Cover and marinate at least 8 hours and up to 3 days in fridge.

Prepare a charcoal grill. Arrange skewers on grill and cook 6-10 minutes, turning frequently.

In a saucepan melt the butter and add the lime juice. Just before removing kababs fro the fire, baste both sides with the mixture.

Arrange the skewers on a serving platter and serve immediately with lavash, yogurt, onions, and basil.

PERSIAN SHISH KABAB 

Marinade:            

1 lg onion, chopped                                                              

4 garlic cloves, sliced

½ cup cider vinegar                                                                

Juice of a lime

½ cup olive oil     

2 tsp black pepper

2 tsp sea salt        

1 cup fresh dill, chopped                                                       

1 tsp dried thyme 

2 cups plain yogurt

Kababs:                

2 lbs lamb, sirloin, or chicken thighs cut in 2” cubes

4 bell peppers in 1-inch squares                                             

6 lg tomatoes, quartered

10 garlic cloves   

3 onions cut in 2” cubes

10 button mushrooms                                                             

10 bay leaves

Baste:                   

½ cup butter or ghee                                                              

Juice of 1 lime

Garnish:                

1 pkg lavash bread                                                                 

2 cups yogurt, drained (or use Greek style yogurt)

Bunch fresh spring onions                                                     

Bunch fresh basil

In a long, shallow dish combine all marinade ingredients. Set aside.

Thread each pice of meat onto skewer, alternating them with pieces of pepper, tomato, garlic, onions, mushrooms, and bay leaves. Place the skewers in the marinade. Agitate the dish so marinade coats all sides of the kababs. Cover and marinate at least 8 hours and up to 3 days in fridge.

Prepare a charcoal grill. Arrange skewers on grill and cook 6-10 minutes, turning frequently.

In a saucepan melt the butter and add the lime juice. Just before removing kababs fro the fire, baste both sides with the mixture.

Arrange the skewers on a serving platter and serve immediately with lavash, yogurt, onions, and basil.


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 November 2019 at 13:46
Barberries are used from the Caucausus to the Med., Margi.  I don't know exactly what they are, except they are used in those cuisines.  I order them on-line.

If a sub is needed, I would consider sour cherries.  I will check my sources, though, to see if there are other sugesstions.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2019 at 12:57


PERFECT RECIPE BROOK.

I love the fennel, saffron, orange, honey ..  Highly aromatic and simply a gorgeous dish. 

Just 1 thing, what are "bar-berries"  ?  Is there a sub for these berries  ?  Under this name, I have never Heard of this fruit.

I could Google, however, a conversation is so much more pleasant ..  

Could I sub currants or cranberries  ?  

I do not believe I can purchase Bar-berries for a Saturday Lunch or Sunday Lunch ..  I would need to go to an  Arabic Market Downtown.


Thank you and have a lovely weekend.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2019 at 10:19
Here's another great dish that fits the Persiana theme.

Strictly speaking, fennel is not part of the Persian pantry.  But it lends an incredible extra flavor profile to the dish. Watch the cooking time.  When I made it, the thighs reached the falling off the bone point at the end of the 2 hours.  

PERSIAN CHICKEN, SAFFRON & FENNEL STEW

 

Olive oil               

2 lg onions, roughly diced

8 lg bone-in chicken thighs                                                    

Pinch saffron threads

½ tsp cinnamon    

Juice of 2 oranges

Salt and pepper    

2 lg fennel bulbs, trimmed and cut in quarters                                  

2 tsp cumin           

3 tbls runny honey

2 lg handfuls dried barberries

                        

 

Remove skin from chicken. Set a large saucepan over medium heat and add a couple of good glugs (about 4 tbls) olive oil. Fry the onions until they are translucent and just begin to take on color. Add the chicken thighs and coat them in the onion mixture to seal the flavor into the meat. Cook until there’s just a little color on the thighs.

 

Grind the saffron and add to the chicken, stirring well to ensure thighs are evenly coated with onion and saffron. Add the cumin, cinnamon, orange juice and a generous amount of salt and pepper. Give everything a final stir.

 

Pour over just enough boiling water to cover the chicken, then add the fennel and honey. Cover the pan, reduce temperature to low, and simmer for 1 hour, stirring after 30 minutes. After the hour has passed, add the barberries and stir gently, then cover and cook for another hour.

 

After the full 2 hours of cooking, check the chicken and fennel to ensure that are still intact and give the ingredients another careful stir. Recover and cook for a further 20 minutes.

 

 


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 August 2019 at 11:24

I’m going to wrap up this exploration with an assortment of Persian dishes that have two things in common. First, they don’t fit into categories, as all the others, so far, have done. And, second, they’re dishes we’ve tried and enjoyed; and will certainly do so again.

PANIR

(Fresh Cheese)

 

Although I especially enjoy this as a breakfast cheese, it’s good anytime.  I found the use of lime juice as the coagulating agent to be particularly interesting.

     Similar to feta, it’s not quite as crumbly, and lacks the high salt content of that popular cheese.

 

2 quarts whole milk                                                                

½ cup lime juice

2 tbls sea salt (optional)                                                         

1 cup plain yogurt

2 tsp nigella or cumin seeds, or, ¼ cup thyme or mint leaves, chopped

½ tsp sea salt        

1 tbls plain yogurt

 

Line a strainer with three layers of cheesecloth and place it in a large container.

 

Pour the milk into a large pot and bring to a boil over high heat. Add the lime juice and salt. Stir once. Add the yogurt and stir again. Boil over medium heat 3-5 minutes until milk turns yellowish and curds appear.

 

Remove pot from heat and let sit 15 minutes. Add the nigella seeds or other flavorings, and immediately pour the milk mixture into the cheesecloth. Allow to drain several minutes. Hold the ends of the cheesecloth bundle and tightly tie together to enclose the cheese.

 

Put the cheese bundle in the center of the strainer and place a heave weight on top of the bundle. Let stand for about 2 hours to get rid of excess moisture and let the cheese set.

 

Remove the cheese from the cheesecloth. It is ready to use at this point. To store, put the cheese in a glass container. Cover it with the strained liquid and add ½ tsp salt and 1 tbls yogurt. Cover tightly and refrigerate until ready to serve.

 

SHAMI-E-LAPEH

(Persian Split Pea Patties)

 

This highly popular dish is also made, with slight variations of the ingredient amounts, with chickpeas. While both good, I actually prefer the split pea version.

 

1 lb boned leg of lamb or beef or turkey cut in 2” pieces

1 med onion, chopped                                                           

2 tsp sea salt

1 tsp black pepper

1 tsp turmeric

1 lb split peas, rinsed                                                             

1 tsp baking soda

½ tsp ground saffron bloomed in 2 tbls hot water

3 eggs                   

2 cups oil for frying

 

In a medium saucepan, combine the meat, onion, 1 ½ tsp salt, pepper, turmeric, and 2 cups water; cover and cook over medium heat for 45 minutes or until tender. Remove from the heat and drain (reserve the juice to use later if meat is too dry). Puree the meat in a food processor and transfer to a large mixing bowl.

 

Meanwhile, in another saucepan, combine the split peas with 4 cups water and ½ tsp salt. Bring to boil, reduce heat, and cook for 30 minutes or until tender. Drain and reserve the juice. In the same food processor, puree the split peas and transfer to the bowl with the meat. Cover and refrigerate 2-24 hours.

 

When the meat mixture is cool, add the baking soda, saffron, and the eggs one by one, and knead for a few minutes until a soft paste is created. If it is too dry, add some reserrved liquid.

 

In a wide skillet, heat ¼ cup of oil over medium-low heat until hot but not smoking. Place a bowl of warm water next to the skillet. Scoop the meat paste into lumps the size of walnuts. Moisten your hands and flatten each lump into a round shape and press a hole in the middle with your finger. This helps to cook the inside of the patties.

 

Fry the patties on each side about 5 minutes until golden brown. There should be enough oil so the patties are about half submerged. Gently remove patties with a slotted spatula and place in a wide container lined with parchment paper. Continue making patties, separating each layer with parchment paper. Allow to cool. If not using immediately, cover and keep in the refrigerator up to 3 days.

 

Serve wrapped in leaf lettuce with traditional sweet & sour sauce or quince paste.

 

SWEET & SOUR SAUCE

 

1 onion, chopped 

3 tbls oil

1 tsp turmeric       

1 tsp dried mint

½ cup water         

½ cup vinegar

½ cup grape molasses

 

Fry onion in oil. Add the turmeric and mint. Stir-fry 20 seconds. Add the water, vinegar, and grape molasses. Bring to a boil.

 

Serve hot.

 

KOTAH DOLMEH

 (Fried Dough with Lentils)

 

Most cultures have a dish based a filling of some kind wrapped in dough. These are particularly tasty. And, for those so inclined, provide a vegetarian option.

     Although butter can substitute, they really work better using ghee.

 

For the dough:

                             

2 tsp active dry yeast                                                             

1 cup warm water

2 tsp rose water    

3 ½ cups all-purpose flour

1 tsp salt               

½ tsp ground cardamom

¼ cup ghee, melted & cooled

 

For the Filling:     

 

1 cup brown lentils                                                                 

3 cups cold water

2 large onions, finely chopped                                              

1/3 cup ghee

Salt                       

2 tbls brown sugar

 

To finish:              

 

Oil for deep frying.

 

Dissolve yeast in ¼ cup warm water. Add remaining water and rose water.

Sift flour, salt and cardamom into a mixing bowl and remove ½ cup of the mixture. Add the yeast liquid to flour and mix to a soft dough. Work in ghee with reserved flour and knead until smooth, about ten minutes.

Cover and leave in a warm place until doubled in bulk, 45-60 minutes.

 

Meanwhile, wash lentils well, place in a pan and add the cold water. Bring to a boil, cover, and simmer over low heat for1-1 ¼ hours, or until water is absorbed and lentils are soft. Mash with a fork.

 

Gently fry onion in ghee until transparent and lightly browned, add lentils and fry 5 minutes. Stir in salt to taste and brown sugar. Cool.

 

Punch down dough and divide into two portions. Roll out each portion thinly to an 18-inch circle. Cut dough into 3-inch rounds and place a generous tsp of lentil paste in center of each round. Moisten edge of dough lightly, fold over, and press firmly to seal. Crip with tines of a fork.

 

Deep fry in batches for 3 minutes, until golden brown and puffed, turning to brown evenly. Drain on paper towels or a rack.

 

GERDU MAST MAHI

(Fish Baked in Yogurt with Walnut & Dill Topping)

 

This has become high on my list of favorite fish dishes. I make it with haddock, mostly, but any firm white fish will do.

 

2 lbs firm white fish filets

 

For the sauce:       

 

½ cup plain yogurt                                                                 

1 tsp cornstarch

1 tsp sea salt         

1 tsp black pepper

2 tbls lime juice    

2 tsp ground cumin

1 tsp red pepper flakes                                                           

2 tbls olive oil

2 garlic cloves      

1 inch ginger, peeled

2 spring onions, chopped

 

 

For the topping:   

 

¼ cup plain bread crumbs                                                      

1/4 cup walnuts

½ cup chopped parsley                                                           

1/4 cup chopped dill

2 garlic cloves      

¼ cup olive oil

Zest of one lime   

Juice of one lime

½ tsp sea salt        

¼ tsp black pepper

 

Preheat oven to 350F. Oil a baking dish big enough to fit all the fish filets side by side.

 

In a food processor, mix all ingredients for the yogurt sauce for 5 minutes (to prevent the yogurt from curdling) and spread on top of the fish.

 

In the same food processor combine all the ingredients for the walnut topping and pulse until you have a grainy mixture. Sprinkle evenly on top of the fish.

 

Bake for 25-30 minutes until golden brown on top.  Serve with plain rice.

 

FISTIKLI KEBAP

(Persian/Turkish Lamb & Pistachio Patties)

 

What we have here is a classic cross-over dish that appears along the Persian/Turkish border. Doesn’t matter which you use as the source, as they are indistinguishable.  There’s also a Turkish variation that uses walnuts, which is equally good.

 

5 ¼ shelled pistachios                                                            

2 large eggs

1 lb 2 oz ground lamb                                                            

1 onion, finely chopped

2 tsp ground cumin                                                                

2 heaped tsp sumac

1 tsp ground coriander                                                           

1 tsp ground oregano

Zest of 1 lime       

3 tbls fine sea salt

Black pepper to taste                                                             

1 tbls oil

 

Blitz 2/3 of the pistachios in a food process until finely ground. Lightly pulse the remaining pistachios, then give them just a little rough chop and put in a large bowl with the finely ground nuts. Add the remaining ingredients except for the oil and mix together well. Really work the mixture, like bead dough, until the texture has broken down and the egg and pistachios are evenly distributed.

 

Preheat a large nonstick frying pan over medium heat and preheat the oven at its lowest setting.

Divide the mixture into 10 balls and shape them into flattened patties. Drizzle enough vegetable oil to coat the base of the preheated frying pan and fry several of the patties at a time, without overcrowding the pan, until the undersides form a nice brown crust, which should take about 6 minutes, then flip them over and cook until both sides are done.

 

Transfer the cooked batch to an ovenproof dish and keep warm in the oven while you fry the remaining patties.

 

This by no means completes my personal exploration of Persian food.  Since starting this project the cuisine has moved to the top of my list; rivaling my fascination with the foods of North Africa.

 

Hopefully, you’ll give some of these recipes a try, and begin your own tour of this amazing contribution to world cuisine.

 

 

 

 

 

 

 

 

 

 

 

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 29 July 2019 at 07:34

Back in the 1960’s, Shish Kebab became all the rage in America. Seems like there wasn’t a backyard cookout that didn’t include some version of it. 

 Shish Kebab, and its variant spellings, was used generically by many backyard cooks. The base idea was to alternate an animal protein with other ingredients. Onions were always part of the string. But you’d find “shish kebab” that included tomatoes, potatoes, carrots, bell peppers….even green beans. Each cook had his own special marinade and dipping sauce. 

Frankly, I never liked the idea. Fun, perhaps. But, when you string together meat and assorted veggies, the ingredients rarely cook at the same time. So some part of the dish just wasn’t cooked right.

What Shish Kebab did do, however, was open American eyes to food cooked on a stick. While food cooked that way probably goes back to Neolithic times, impaling a hot-dog on the end of a stick was as far as Americans went, until the Shish Kebab fad raged.   

 As the “food revolution” took hold, the Shish Kebab fad prepared us for the discovery that many cultures have versions of kebabs; often many variations in the same culture.  This is especially true of the countries found in the Mid-East and environs. The region Sabrina Ghayour has dubbed “Persiana.”

Kababs (to use the Persian spelling) are indigenous to that region. They are common as street food, and just as likely to be cooked at home and in restaurants.  As we became more familiar, and acceptant, of global foods, we learned how diverse kababs could be, in terms of ingredients and flavors. More to the point: We discovered that in the homelands of kababs, notably Turkey and Persia, there were significant differences between them and the ubiquitous shish kebab. Among the techniques to keep in mind:

1. Do not mix ingredients, except as flavorings. If you want the meat accompanied by other ingredients, use separate skewers for each one. Thus, you might have one skewer with lamb chunks, another that is nothing but small onions, still a third filled with cherry tomatoes. By doing that, you control the cook time on each ingredient.  In addition, this makes a nicer presentation.

2. Eschew those thin, wire-like skewers. They do not hold the products properly, and the food is likely to spin and twist on them, producing some that is not cooked all the way through, and some that is burned, or near to it.

     Throughout Persiana, skewers are flat. This assures that the food doesn’t spin on them when being turned. Depending on the ingredient, skewer width ranges from a quarter inch up to a full inch, with the wider ones usually being used for meat.

     If you’re going to cook kababs at all often, it pays to invest in flat skewers. The longer the better.  Sure, 23” sounds like a lot of metal, particularly when the actual kabab is only five or six inches long.  But you want skewers that are long enough to bridge the sides of your grill.

     There are exceptions to this. Street vendors do use round wooden skewers. But keep in mind they are giving them away with the food, so there is a cost element.  And, when you cook as many of them as they do, you learn how to control the spin factor.

3. Traditional kababs are cooked quickly, over high heat. Rather than being put on a grate, the skewers actually bridge the grill, and sit barely over the level of the coals. Because of this, they are turned frequently until cooked through. That is, if it takes, say, six minutes altogether, the kababs might sit over the heat only a minute (or even less), before being turned, rather than being cooked three minutes per side.

     Although generally true, this is especially important when using ground meats. If you leave them over the heat for half the cooking time, turning them can become a problem, because the meat isn’t set on one side, and tends to fall apart.

 4. All that said, keep in mind that kabab does not mean cooked on a stick, although that is the most common method. Definitionally, kabab refers to food that is cooked with dry heat, and has no liquid added. So, when looking at the foods of Persiana, you will find dishes, called kababs, which are cooked in the oven, or on the range top in a vessel, as well.

5. As a general rule, due to their cooking method, kababs should be served right off the grill. While they can be kept warm, they suffer from it. And, given their quick cooking time, serving them that way should not present a problem. Just have everything else ready to go.

 Despite #4, when we hear the word “kabab” we think of skewered foods.  So that’s what we’ll look at here, confining them to some of those found in Persia.

 Recently, Gracoman had posted a recipe and photo spread on his experience with chicken koobideh kebab. If you haven’t seen it, you should take a look. The recipe, itself, is a good one. Plus it serves as a great tutorial on making kababs using ground meat. You can find it here:

http://www.foodsoftheworld.activeboards.net/persian-chicken-koobideh-kebab_topic4975.html

For another take on using ground meat for kababs, here is one using lamb:

KABAB E KUBIDEH

(Ground Lamb Kababs)

 

For kabab:            

2 lb twice-ground lamb or beef or half of each

2 tsp sea salt         

2 tsp black pepper

¼ tsp saffron in 1 tbls rose water                                           

2 tbls sumac

½ tsp baking soda

2 med onions, grated

2 garlic cloves, grated                                                            

Zest of one lime

For the baste:       

½ cup salted butter or olive oil                                              

1 tsp lime juice

Alternate baste:  Heat together 1 tbls pomegranate molasses, 1 tsp thyme, ½ tsp salt, and ½ cup olive oil.

  Mix all the kabab ingredients in a bowl, kneading with hands for about 5 minutes. Refrigerate at least 30 minutes, or up to 24 hours, so mixture tightens up.

 a high, hot, charcoal fire.

 meat into equal lumps, about the size of small oranges. With damp hands, shape each into a 5-inch long sausage, and mold onto a wide, flat skewer. Pinch the two ends to firmly attach meat to skewers. Arrange on a baking sheet, separated from each other. Cover and keep in the fridge. 

 the baste, melt the butter in a small saucepan and add the lime juice. Keep warm.

Arrange the skewers on the fire 3 inches above the coals. After a few seconds, turn the meat gently to help it attach to the skewers and to prevent it from falling off.  Grill the meat for 3 to 5 minutes, turning frequently. Baste just before removing from the fire. Avoid overcooking!

Slide meat onto lavash or pita just before serving. Sprinkle with sumac and lime juice to taste.

As good as they are, ground-meat kababs are, proportionally, the least common of them. Most are made with chunks of meat, such as:

KABAB E TORSH

(Caspian-Style Sweet & Sour Chicken Kababs)

 

4 lb skinless, boneless chicken thighs cut in 3-inch pieces

 marinade:       

1 large onion, quartered                                                        

1 cup walnuts

1 tbls basil leaves 

1 tbls mint leaves

1 ½ cups pomegranate juice                                                  

2 tbls lime juice

¼ cup olive oil     

1 tsp sea salt

1 tsp black pepper

For glaze:             

1 tbls pomegranate molasses                                                 

½ tsp sea salt

½ tsp black pepper                                                                

¼ tsp red pepper flakes (op)

1 tsp golpar          

¼ cup oil, butter, or ghee

Put chicken in a non-reactive container.

Combine all marinade ingredients in a food processor and pulse to grind. Pour over the chicken, toss, and marinate for at least 24 hours or up to 3 days in the fridge.

In a saucepan, combine glaze ingredients and keep warm on very low heat until ready to use. Prepare a very hot grill.

Thread 4-5 chicken pieces onto each skewer, leaving at least 2 inches free at the top.  Place the skewers on the grill and cook 1-2 minutes per side, turning frequently. The chicken should be seared on the outside and juicy on the inside. Baste both sides immediately with the glaze.

As noted above, seafood can make incredible kababs. Just be sure and watch your cooking time; even for kababs they cook very quickly. If you can’t find bitter orange juice, you can make a reasonable facsimile by mixing regular orange juice and lime juice in a 3:1 ration. In this case, that works perfectly with ¾ cup OJ, and ¼ cup lime juice.

KABAB E MAHI BA NARENJ

(Fish Kababs with Bitter Orange)

 

thick skinless swordfish or salmon filets, in 2” cubes

For marinade:      

  2 onions, grated                                       

5 garlic cloves, minced

1/2, butter, or ghee                         

1 cup bitter orange juice* or  pomegranage juicev                           

1 tsp grape molasses                                     

1 tsp sea salt                                            

½ tsp black pepper

1 tsp p golpar

Rinse fish and pat dry. Put the cubes in a non-reactive container and add all the marinade ingredients. Toss well, cover, and marinate for at least 2 hours or up to 8 hours in the fridge.

Preheat the grill and slide fish cubes onto skewers. Grill the fish until cooked through, about 2-3 minutes per side.

Finally, we have a kabab that gets cooked in a pot, as mentioned above. But it still uses skewers, for effect and flavor.  Unfortunately, the skewers used in the actual recipe are branches cut from a fig tree. Good luck with that one! But, because they do serve as portion control, I used small bamboo skewers.

Be sure and use the lowest heat you can. And monitor it as it cooks, because too much heat can cause the onions to burn.

KABAB DIG E SHIRAZI

(Shirazi-Style Pan Cooked Lamb Kabab(

2 lbs boned leg of lamb cut in 2-inch cubes

5-6 fig branches (or wood skewers) short enough to fit your cooking pan

½ cup oil, butter, or ghee

2 medium onions in thin rings

1 tbls sea salt

1 tsp black pepper

Zest of two limes

½ tsp ground saffron dissolved in 2 tbls rose water or hot water

4 garlic cloves, chopped

½ tsp red pepper flakes, or to taste

½ tsp grape molasses or sugar

4 kifir lime leaves, crushed (or sub 1 tsp ground dried lime)

2 large tomatoes, peeled and sliced

1 tsp ground cardamom

For garnish:

5 fig leaves, washed (or just use lavash or other flat bread)

Juice of one lime

1 cup plain yogurt, drained

Bunch fresh basil

Bunch of spring onions, chopped

Rinse the lamb, drain, and pat dry.  Thread each fig branch or skewer with 5 pieces of lamb and set aside.

Grease a wide, shallow pan with ¼ cup of the oil. Arrange the onions rings in a layer in the bottom of the pan. Sprinkle with a pinch of salt and a few drops of the saffron/rose water.

Put the kababs skewers side-by-side on top of the onion rings and sprinkle with a pinch of salt and pepper, the balance of the saffron water, lime zest, garlic, red pepper flakes, rape molasses, cardamom, and lime leaves. Arrange the tomato slices on top, Sprinkle with the rest of the salt and pepper, and drizzle with the rest of the oil.

Cover tightly and cook over low heat for 2 ½-3 hours, or until lamb is tender. Adjust seasoning. Keep warm until ready to serve.

Line a serving platter with fig leaves of bread and arrange skewers on top. Pour the pan juices over the kababs. Sprinkle with the chopped onion and basil, and drizzle with fresh lime juice

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 29 July 2019 at 07:32
Truer words were never spoken.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
gracoman View Drop Down
Chef
Chef


Joined: 09 August 2013
Status: Offline
Points: 853
Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2019 at 19:44
Excellent thread HF Thumbs Up 
I love the sound of most of these recipes. 
So much to cook, so little time...
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2019 at 11:40

The Persian people love their eggs. The idea of using a poached or steamed egg to create a dish’s own sauce may not have originated in Persia, but the technique goes back to olden times.  Indeed, a Persian housewife doesn’t hesitate to add an egg or three to soups, stews, or other dishes. And a bowl of boiled eggs is likely found on every table.

Indeed, many Persian dishes which can otherwise stand alone are further enhanced with eggs, such as:

NARGESI YE ESFANAJ

(Spinach Narcissus)

 

1 lb fresh spinach, washed and coarsely chopped

4 tbls oil, butter, or ghee                                                        

2 large onions, sliced thinly

2 garlic cloves, thinly sliced                                                  

½ cup mint, chopped               

½ cup parsley, chopped                                                         

1 tsp sea salt

¼ tsp black pepper                                                                 

¼ tsp red pepper flakes

4 eggs                   

¼ cup grated cheese

 Put the spinach in a steamer, over four cups water. Cover and steam over high heat for ten minutes, until spinach wilts.

 In a 10-inch skillet, heat 3 tablespoons of the oil until hot. Brown the onions and garlic. Add the spinach and herbs. Season with salt, pepper, and pepper flakes and sauté 5 minutes over medium heat.

 Spread the spinach mixture evenly in the skillet. Reduce heat to low. With a spoon or other tool make 4 openings in the mixture. Drop ½ teaspoon oil in each opening. Sprinkle a pinch of salt and pepper on top. Cover and cook over low heat, 6-8 minutes, or until eggs have set, but the yolks still runny.

 Sprinkle with cheese and serve immediately.

 Note: numerous variations of this dish abound, such as using any green leafy vegetable, or carrots and pomegranate as the base.

  Of all egg dishes, however, the most popular are the various forms of Kuku.  Kukus, at base, are beaten eggs binding other ingredients, ranging from herbs, to vegetables, to proteins. Even fish has been used as an ingredient.

 I’ve seen Kuku translated as “stuffed eggs,” and as “omelets.”  Neither does justice to the dish. Stuffed eggs, at least in America, connotes something on the order of Deviled Eggs.  And omelet doesn’t make it either; not if you think of the French rolled, or American folded style of egg. Frittata comes closest, in my mind.

 Kukus are very flexible. They can be served hot, at room temperature, or even cold. Often served in wedges, as an accompaniment or light meal, they are sometimes cut in small squares and served on toothpicks as a party dish.  Frankly, I’d be hard pressed to describe a better summer luncheon that a kuku with a salad and fresh bread.

 Because “egg” is implied in any kuku, the names refer to the primary other ingredients, as we saw with khoreshes.

 Here are just a few of the innumerable kuku variations.

 KUKU YE GOL E KALAM

(Cauliflower Frittata)

 

½ cup butter, ghee, or oil                                                       

1 med onion, thinly sliced

2 garlic cloves, sliced                                                             

4 eggs

Small head cauliflower, coarsely chopped

1 ½ tsp sea salt     

¼ tsp black pepper

½ tsp turmeric      

¼ tsp smoked paprika                                                            

¼ tsp cayenne      

½ tsp cumin

½ tsp baking powder                                                             

1 tbls flour

¼ cup parsley, chopped

Preheat oven to 350F.

 Heat 2 tablespoons oil in a wide skillet over medium heat. Brown onion, garlic, and cauliflower. Remove from heat and allow to cool.

 Break eggs into a mixing bowl. Add salt, pepper, turmeric, paprika, cayenne, cumin, baking powder, flour and parsley. Beat lightly with a fork. Add the onion and cauliflower mixture, gently folding in with a rubber spatula.

Heat 6 tablespoons oil in a 10-inch baking dish in the preheated oven for five minutes. Pour in the egg mixture and bake uncovered, 50-55 minutes, until lightly golden on top and a tester comes out clean.

 Remove from oven and cover with a serving platter. Allow to rest 5 minutes. Loosen the edges with a knife and invert onto the serving platter.

Cut the kuku into small pieces and serve hot or cold with lavash bread and yogurt.

 KUKU YE SHEVID O BAQALA

(Fava Bean Frittata)


1 lb frozen favas, shelled                                                       

½ cup oil, butter or ghee

2 med onions, sliced                                                              

4 garlic cloves, sliced

4 eggs                   

1 tsp sea salt

1 tsp black pepper

1 tsp turmeric

1 tsp red pepper flakes                                                           

1 tbls flour

½ tsp baking powder                                                             

1 tbls yogurt

2 cups dill, chopped

 Preheat oven to 350F.

 In a wide skillet, heat 2 tbls oil over medium heat and sauté the onions and garlic until golden brown. Add the beans and give them a gentle stir. Remove from heat and set aside to cool.

 Break the eggs into a bowl. Add the salt pepper, turmeric, pepper flakes, flour, baking powder and yogurt. Beat lightly with a fork. Add the fava bean mixture and dill, folding gently with a rubber spatula.

Heat 6 tablespoons oil in an 8-inch ovenproof baking dish in the oven for 5 minutes. Pour in the fava bean mixture and bake, uncovered, for 45-50 minutes until lightly golden on top, and a tester comes out clean.

 Remove from the oven, place on a wet towel, and cover with a serving platter. Allow to rest for 10 minutes (this helps to unmold the kuku more easily). Loosen the edges with a knife and invert onto the serving platter (or serve directly from the dish).

KUKU YE MOHI

(Fish Frittata)


1 lb white fish filets                                                               

Salt

1/3 cup ghee         

1 sm onion, chopped finely

1/2 tsp turmeric    

1 tbls finely chopped cilantro

1 tbls flour            

6 eggs

Black pepper

Remove any skin from fish and dry with paper towels. Sprinkle lightly with salt and let sit 10 minutes.

 Heat ¼ cup ghee in a frying pan and fry fish quickly on each side until cooked through. Remove to a plate and flake fish with a fork, removing any bones. Turn into a bowl.

Fry onions gently in ghee left in pan. When transparent, stir in turmeric and cook 2 minutes. Mix into fish with the cilantro and flour.

 Beat eggs well with a fork and add to fish mixture with salt and pepper to taste. Blend thoroughly.

 Heat remaining ghee in an 8-inch, non-stick cake pan, casserole dish, or Dutch oven and swirl to coat base and sides. Pour in the egg mixture and bake in a 350F oven for 30 minutes, until set. Brown top lightly under broiler if needed.

 Unmold onto a serving platter and serve, hot or cold, cut in wedges.

 KUKU YE BADEMJAN

(Eggplant Frittata)


½ lbs eggplant (Asian purple pref.)                                       

½ cup oil, butter, or ghee

2 onions, thinly sliced                                                            

4 garlic cloves, thinly sliced

1 cup parsley or mint, chopped                                             

1 tsp turmeric

1 tbls fresh lime juice                                                             

1 tsp baking powder

1 tbls all-purpose flour                                                           

1 tbls plain bread crumbs

1 ½ tsp sea salt     

½ tsp black pepper

4 eggs

 For garnish:          

1 cup yogurt, drained                                                            

1 cup fresh basil

Flat bread

 Peel and thinly slice the eggplants. If using Italian type, salt and drain first. Dry well.

 Pre-heat oven to 400F.

In a wide skillet, heat 2 tablespoons oil over med heat. Add the onion, garlic, and eggplant. Stir fry until lightly browned.

Break the eggs into a bowl. Add parsley, turmeric, lime juice, baking powder, flour, bread crumps, salt and pepper, and beat lightly with a fork. Add the eggplant mixture and fold gently using a rubber spatula. Do not overmix!

 Pour 6 tablespoons oil in an 8-inch ovenproof baking dish and heat in the oven 5 minutes. Pour in the egg mixture and bake uncovered 20-30 minutes until lightly golden on top and a tester comes out clean.

Remove from oven and serve directly from the baking dish; or place it on a wet towel and cover with a serving platter. Allow to rest 10 minutes. Loosen edges with a knife and invert onto the platter.  Serve with flat bread, yogurt, and fresh herbs.

 

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 July 2019 at 08:24

Here are some additional Persian salads:

GARVURDAGI SALATIASI

( Tomato Salad w/Pomegranate Molasses)

This is a very popular salad in Persia and Turkey, both of which claim it as their own. Once you try it, both the popularity and the claims are understandable.

1 lb 5 oz tomatoes (cherry preferred)                                    

2 long green peppers or one bell, cut in rings or thin slices

1 large red onion, halved and cut in thin half moons

2 tsp sumac plus extra for sprinkling                                    

4 tbls pomegranate molasses

Sea salt                 

Extra virgin olive oil

3 ½ oz walnut pieces for garnish

Halve cherry tomatoes or rough chop whole tomatoes.

 Arrange the tomatoes, pepper rings, and onion on a flat serving plate. In another bowl combine the sumac, molasses, salt, and a drizzle of olive oil and give them a good mix. Drizzle the dressing evenly over the salad. Garnish with the walnuts and a little sprinkling of sumac and serve.

BORANI E BAGALA

(Yogurt and Fava Bean Salad)

Yogurt based salads---we’d more than likely call them dips---are many and varied in Persian cuisine. What varies are the various additions and flavorings.  In this case, fava beans are the main additional ingredient.

     Frankly, even in season, I prefer the frozen kind, because fresh favas are an absolute pain to prep. 

3 lbs fresh fava beans or 1 lb frozen                                      

`1/4 cup oil

1 onion, sliced     

4 garlic cloves, chopped

½ tsp sea salt        

½ tsp black pepper

2 tbls lime juice    

½ cup fresh dill, chopped

1 cup plain yogurt

 Prep favas: if fresh, shuck and remove inner skins. If frozen, remove inner skins.

 Heat the oil in a wide skillet until hot. Add the onion, garlic, fava beans, salt and pepper. Sauté for a few minutes.

Add ½ cup water, bring to boil, reduce heat, and simmer 5-10 minutes or until fava beans are tender.

Add the lime juice and dill. Remove from heat and allow to cool.

In a serving bowl, mix the yogurt and fava mixture and season to taste. Cover and refrigerate for at least 15 minutes before serving.

CACIK

(Cucumber Garlic & Dill Yogurt)

 From the eastern Med. to the Pacific Ocean, just about every country has its own version of a cucumber/yogurt salad.  We’re perhaps most familiar with the Greek tzatziki, and the Indian riata. But other versions abound.

     This is another recipe shared by Persia and Turkey, with even the name used by both countries; at least along the border areas. 

1 large cucumber, grated                                                       

2 cups Greek yogurt or regular yogurt well drained

1 plump garlic clove, minced                                                

¾ oz dill, finely chopped

Salt & pepper to taste                                                            

Olive oil for drizzling

Carefully squeeze out and discard excess water from the grated cucumber. Transfer to a Mixing bowl and mix in the yogurt.

Add the garlic and dill, mix well, and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil.

SALAT E ADAS

(Lentil Salad)

Lentils used as a salad are endemic to the region, ranging from cooked lentils simply dressed with lemon juice and olive oil, to lentils mixed with rice or bulger, to all sorts of other combinations.

     I particular like this one because of the complexity of flavors added by the various veggies.

1 cup brown or French lentils                                                

For Dressing:        

1 cup spring onions, chopped                                                

2 garlic cloves, grated

2 tbls rice vinegar or lime juice                                             

½ cup olive oil

1 tsp sea salt         

½ tsp black pepper

2 tsp ground cumin                                                                

 For Salad:             

2 tbls cilantro, chopped                                                         

1 large carrot, diced

2 Persian cukes or one English, peeled and diced

1 celery stalk, diced                                                              

½ yellow bell pepper, diced

½ red onion, diced

 Place lentils in a medium-heavy saucepan. Pour in 4 cups water and cook, uncovered, over medium heat for 30-45 minutes until tender but not mushy.

In a salad bowl, combine all ingredients for the dressing and whisk well.

Add lentils and rest of salad ingredients to the dressing. Toss thoroughly. Serve over a bed of green leaf lettuce with toasted flat bread.

BATINJAN AL RABIB

(Smoked Eggplant Salad)

Here we have a salad that is endemic to the whole region. You’d find it, virtually unchanged, in all the lands of the old empire, in modern Persia, throughout the Arabian Peninsula, parts of India, and into North Africa.

     The names change, but the salad doesn’t. For example, while mostly known by the Arabic name, batinjan al rabib, the same salad, in Turkey, is called patlican, which often has, in the Turkish manner, chopped tomatoes added. By whatever name, however, it’s delicious.

4 large eggplant, about 1 pound each

½ red bell pepper, finely diced

½ green bell pepper, finely diced

4-5 tbls extra virgin olive oil

2 garlic cloves, minced

Juice of 1 ½ lemons or limes

Salt and pepper to taste

A small bunch of parsley, roughly chopped.

Prick the eggplants with a fork. Over hardwood coals or charcoal, blister the eggplants until charred and blackened and the flesh has softened completely but not turned mushy. Allow them to cool, slice in half and scrape out the flesh with a spoon. Drain any excess liquid, and roughly chop the flesh into small chunks.

Transfer the eggplant to a bowl and mix in the peppers.

In a small bowl, combine the olive oil with the garlic, citrus juice, salt and pepper. Stir it well until the ingredients are well blended. I actually mix the ingredients in a small jar, and shake it well to blend them evenly.

Pour the dressing over the eggplant, add the parsley, and mix together.



But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 July 2019 at 05:02


The chickpea salad is totally common in all the Mediterranean countries and is absolutely Delicious and amazingly nutritious too. 

In Spain, it is made the same way more or less. 

I  also like the olive salad however, I would use fresh pomegranates as we are huge producers, and also  definitely leave out the Molasses and use a ecological light honey. 

Great récipes once again. 

Have a lovely summer !!
 

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 July 2019 at 02:29

We often run into a problem, when dealing with global culinary matters, in that we try---perhaps without even realizing it---to force food descriptions into the familiar Western mode of courses and categories.

 Thus, we tend to think of a meal as an appetizer, followed by a soup or a salad, followed by a main dish (or dishes) accompanied by appropriate side dishes, followed by a sweet or dessert. 

Non-Western meals often do not follow  this progression, nor do the individual dishes fit into our familiar rubrics.  Sure, soup is soup the world around.  But what, exactly is a salad? And what place does it take in the meal? Is a salad, a dip, and a spread the same thing? And, if not, how do they differ?  Similarly, is there a difference between a braise, a ragout, and a stew? And, while we’re at it, just what differentiates a stew from a soup? Same goes for main course egg dishes.  If we say “omelet,” for instance, a certain image comes to mind.  But is a French-style tri-folded omelet the same as a frittata? Not hardly.

The point is, we often use those, and similar food concepts, to suggest what a “foreign” dish is, and where it fits in terms of service.  Certainly, unless we steep ourselves in the language and mores of the culture, that’s about the best we can do.

I bring this up because we’re about to depart from food categories as we normally think of them; either because, as above, it’s a close as we can come, or because the concept is much broader than we usually use it.   

 With that in mind, this is a good place, I feel, to talk about Persian food service, to help put the rest of this exploration into perspective.

 Although modern Iranians, particularly those living in urban areas, now dine at tables, and use the same sorts of dishes and flatware as we do, this is not the traditional way.  Historically, Persians ate on the floor, not off of tables.

 Keep in mind that the floors would be covered by those gorgeous Persian carpets. In the first place, they’d have to be protected from spills and drips. And, in the second place, carpets, as such, do not make a very good platform for supporting service dishes.

 To resolve those issues, coverings---called sofreh---would be used. First the carpet would be blanketed by a leather sofreh.  This prevented damage to the carpet, and provided the stable base needed.  In turn, the leather sofreh would be covered by a cloth one.  Originally those were always woven of cotton, but other materials are used nowadays as well.

 The cloth sofrehs were often highly decorated, not only with designs, but with poems, prayers, and quotes from the Q’uran.  Modern Iranians still use sofrehs as table coverings.

The food, itself, was served family style, with all of it laid out on the sofreh at one time. In addition to everything else, there would always be bread, bowls of melon and other fruits, and plates of raw herbs and greens.

 Diners would help themselves to whatever they liked, using their right hands only. Often a piece of bread was used to clasp the food.  But, just as often, just the bare fingers would serve. 

 Day-to-day Persian life is ruled by “taarof,” a complex system of etiquette and politeness, which shows up at meals more than anywhere else. I’m not going to detail taarof. If you’re interested, there is plenty of information available on the web. But, if you’re ever invited to a Persian home for a meal, it would behoove you to learn at least the basics of taarof.

 All of which leads us to the next food grouping: Salads.

 Persian salads---of which several would usually appear on the sofreh---are incredibly diverse in terms of ingredients and textures.  They include dishes we’d easily class as salads. But there are others that we’d think of more as dips or spreads. Sometimes salads are casserole-like dishes as well. 

Be that as it may, here is a representative selection.

RADISH, CUCUMBER & RED ONION SALAD

WITH MINT & ORANGE BLOSSOM DRESSING

 I decided to lead with this one because it’s one of those that we would instantly think of as a salad. When we made it, I substituted pistachios for the pine nuts, but either will work.

½ lb radishes, very thinly sliced                                            

1 cucumber           

2 small red onions, halved and thinly sliced in half moons

 2 ½ oz pine nuts, toasted

For the dressing:  

1 tbls runny honey

1 ½ tsp orange blossom water

Juice of one lemon                                                                

4 tbls olive oil

Sea salt                 

Black Pepper

1 ½ oz (approx.) mint leaves, coarsely chopped

Put the radishes in a large bowl. Peel, deseed, and thinly slice cucumber in half-moons. Add to bowl, along with the red onions. Give everything a good mix.

 Make the dressing. In a separate bowl, put the honey, orange blossom water, and lemon juice and stir until the honey has dissolved; then add the olive oil, salt, pepper, and chopped mint. Pour the dressing over the salad, coating all the ingredients well, then add the pine nuts. Toss the salad one last time and serve immediately.

SALAD E NOKHOD

(Chickpea Salad)

This surprisingly refreshing salad would be at home just about anywhere in the Mid-East. An interesting side-light, however, is that Persians think of tomatoes as fruit, and often use them that way.

12 oz cooked chickpeas (or start with 1 cup dried)

6 tbls olive oil      

1 tbls cumin seeds

1 onion, chopped 

1 garlic clove, chopped

½-inch ginger root, grated

1 tsp salt

½ tsp black pepper

½ tsp red pepper flakes (opt)

Juice of one lime  

1 tbls tomato paste

1 tomato, peeled & diced

2 cups basil or cilantro

Soak dry chickpeas overnight, then cook in boiling water until tender, about 1 ½ hours.

Heat 4 tablespoons oil in a large skillet over medium heat. Add the cumin and toast for a minute. Add the onion, garlic, ginger, salt and pepper and sauté for 5 minutes. Add the pepper flakes, lime juice and tomato paste and sauté another 5 minutes.

Add the chickpeas, fresh tomato, and herbs. Stir well, transfer to a serving bowl, drizzle 2 tablespoons olive oil on top, and serve over a bed of green salad with flat bread.

MAST O MUSIR

(Yogurt and Shallot Dip)

Musir---Persian shallots---are an allium unique to Persia. Sort of a cross between leeks and shallots, they are found nowhere else.  If you can’t find them (they’re available, dried, at Mid-East markets and on-line), use regular shallots, but cut back on the quantity.

1 ½ cups musir (Persian shallots)                                          

4 cups plain yogurt, drained

1 tsp sea salt         

½ tsp black pepper

1 tbls dried mint   

1 tsp dried tarragon

Soak the musir in cold water for 3 hours or up to overnight. Drain, rinse in cold water, pat dry, and chop finely.

 Combine the musir with the yogurt, salt, pepper and mint. Chill in fridge at least 15 minutes before serving.

 SALAD E ZEYTOUN O GERDU

(Caspian Olive Salad)

 A regional salad from the Caspian Sea region, it reflects the Persian penchant for sweet & sour.  If you can’t find pistachio oil (I couldn’t), walnut or almond oil will serve just as well.” 

For dressing:        

½ tsp grape molasses                                                              

½ tsp pomegranate molasses

2 tbls lime juice    

¼ cup pomegranate juice

1/8 tsp red pepper flakes                                                        

1 tsp ground golpar

½ tsp sea salt        

1/8 tsp black pepper

2 tbls pistachio oil

2 tbls olive oil

For salad:             

1 cup walnuts or pistachios, toasted                                      

1 cup pitted green olives, chopped

1 cup pomegranate seeds                                                       

1 English cucumber, peeled & diced

4 spring onions, chopped                                                                   

2 tbls parsley, chopped                                                          

2 tbls mint, chopped

 Prepare dressing by whisking all ingredients. Set aside. Just before serving add the salad ingredients and toss well.

 SHIRAZI SALAD

Arguably the most popular Persian salad, it’s found everywhere in the country, and on the menu at just about every Persian restaurant in the world. 

1 cucumber           

6 vine ripened tomatoes, halved, cored, and diced               

1 red onion, diced  

Olive oil              

Pinch sea salt

Pinch black pepper                                                                 

Juice of one lemon

2 heaped tsp sumac (optional)                                               

7 oz pomegranate seeds (optional)

Combine the cucumber, tomatoes and red onion in a bowl. Toss well.

Add a generous drizzle of olive oil to the mixture, just enough to lubricate it. Season with the salt and black pepper, pour the lemon juice over, and give the ingredients a good mix to distribute the dressing evenly. Sprinkle with sumac and pomegranate seeds if using.

 Refrigerate at least 15 minutes. This salad is best served cold.

 

 

 

 

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
 Post Reply Post Reply Page  12>
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.125 seconds.