Sour Cherry Preserve

 

 

 

 

Is June, it's time to pick sour cherry from the farm .  I've been lucky enough to find this family farm 1 hour drive distance from our home - in a matter of week, sour cherry will be gone especially only 1 place near by has this tree on their farm.

 

 

 

We were serious cherry picker, you know.  Within 2 hours we  picked so many cherries, blueberries also (surprise surprise) mulberries to bring home , as I always have plan on my head what should I do with this beauty!  Torshi and Moraba are the option, since our own Iranian - Indonesian family loves eat fresh bread with moraba.

 

Here is the simple recipe I'd like to share, hope you are lucky enough to get sour cherry on your hand otherwise regular cherry will work fine to, only reduce of sugar .

 

 

Sour Cherries Preserve - Moraba-ye- Albaloo

Ingredients :

11/2 lbs sour cherry

1 cup sugar

 

1 tbsp. rose water (optional)

 

Directions :

Wash, dry and remove pits from sour cherries

Add sugar to sour cherries and let them sit there for a couple of hours.

Place fruit and juices in a pot and bring to a simmer. Remove extra foam. Simmer for about an hour until the juices turn into syrup. Sometimes sour cherries have a lot of juice. You have two options if you are left with too much syrup. One option is to remove the actual fruit from the pot and reduce the remaining syrup. The other option is to save the syrup and and add ice and water for refreshing drink during hot summer day - all natural ingredients l !!

 

　

 

Pickled Sour Cherries - Torshi-ye-Albaloo

Ingredients :

1 lbs sour cherry

400ml white vinegar

2 tsp salt

100 gr sugar

2 fresh thyme sprigs

10 whole peppercorns

 

Directions :

wash and sort through the cherry carefully, discarding the leaves and trimming the stalk .

Place the vinegar and generous about 200ml water in a pan, add salt bring to boil than add rhe sugar, turn off the heat down , simmer about 10 minutes until sugar dissolve

Divide the cherries , thyme, between sterilized jar. Pour the pickling liquid over the top, allow to coll and seal. Allow at least 1 week before you trying your torshi (honestly this is the hard part)

Persian Dolmeh

I love dolmeh, such an easy finger food and you won't stop eating just for one. The other day, I decide to use a ground chicken .. since I wonder if the taste will as good as using ground beef. Actually I like the taste.  I grind my own chicken, so I have the best taste of chicken rather than buy the ready one from the store.

Here is the recipe, is pretty much easy to make but I suggest you to cook the filling day ahead and keep in the refrigerator until you ready to use it so you won't end up stay in the kitchen too long, well the story is different if you like cooking and spend time there :) but I just thinking about practical thing.

Persian Dolmeh

Ingredients 

1 jar of grape leaves or if you can find the fresh one , you might need about 50 leaves

1 cup rice

1 medium onion

1/2 cup yellow split peas 

1/3 cup lemon juice or vinegar

2-3 tablespoons sugar

250-500 grams ground chicken / ground beef / ground turkey or skip for vegetarian style

1 cup for every fresh herbs such : parsley, cilantro, green onion, dill,

1 tbsp dried taragon 

salt, pepper

turmeric

oil

water

Directions:

Chop up the onion and fry it in a pan. Add the meat once the onion is golden in color and fry the meat. Add about half a cup of water and allow the meat to cook. You will add salt, pepper, and turmeric to the meat as well. Allow the meat to cook for at least 20. Once the meat is cooked set it aside and allow it to cool.

Heat up water in a pot and boil the yellow split peas for approximately 15 minutes. Then drain and set them aside to cool.

Heat up water in a pot and bring the rice to a boil. Drain the rice and set aside to cool.

Clean any fresh herbs and chop them up slightly using a food processor

Mix all these ingredients together in a bowl, add salt and pepper for taste.

If you are using fresh Grape Leaves you will need to boil them in water for a bit so that they soft. If using Grape Leaves in a jar bought from the store make sure you wash them well so they have no preservatives left on them (it will ruin the flavor if left on the leaves).   For this step I did a day ahead so the leaves won't be too wet when I use it.

Take the leaves one at a time and lay them on a surface or cutting board. Take some of the mixture and place it on the leaf and then begin wrapping the leaf.

add oil to the pot you plan on using to cook the Dolmeh in. Take a few leaves that aren’t wrapped and place them on the bottom of the pot. Take all the prepared Dolmeh’s and place them on the bottom of the pot leaving no spaces.

Meanwhile , take the 1/3 cup of lemon juice (or vinegar) and add the sugar to it. Add about a cup of water to the juice/sugar and stir everything together. Once the sugar has dissolved pour the contents all over the Dolmeh’s in the pot.

Place a plate (or something else thats heavy) over the Dolmeh’s to make sure they dont move around. Turn the burner on to medium-low heat and place the lid on top of the pot. Allow the Stuffed Grape Leaves to cook for 30-45 minutes.

Allow to cool before serving, preferably in the fridge overnight

Torshi Makhloot - Mixed Vegetable Pickle

Our small garden doing well so far, we be able to picked some fresh vegetable in many day, that give me chance to make some pickle during summer time and save for winter.  Some persian pickle that I like is mixed vegetable pickle - well, pretty much use vegetable that you like and the pickle is ready in short time compare to garlic / torshi pickle. 

Torshi Makhloot - Mixed Vegetable Pickle 

Recipe from beloved blogger : Azita - Turmeric & Saffron 

Ingredients:

3 large carrots, washed, peeled, lightly steamed, finely chopped or shredded 

3 medium red or white onions, peeled and finely diced

2 medium eggplant, peeled and diced

2 large cucumbers, peeled and finely chopped

2 green bell peppers, washed, cleaned and diced 

1 small cauliflower, washed, finely chopped

1 small head of celery, washed and finely chopped

1/2 cup shredded white cabbage

1 cup of each of the following herbs: (parsley, coriander, dill), washed, dried and finely chopped

2 tablespoons of the following fresh herbs chopped or dried (tarragon, mint, basil)

2 tablespoons dried lime powder 

2 tablespoons crushed angelica 

2 tablespoons nigella seeds 

2 tablespoon fennel seeds 

2 tablespoons coriander seeds 

6-7 garlic cloves, finely chopped

4-5 tablespoons salt

2 red hot peppers, dried or fresh, chopped

2 teaspoons turmeric powder

5-7 cups white vinegar

Method:

1. Salt the eggplants and either bake them in a preheated 350 degrees Fahrenheit oven for 25- 30 minutes or cook them with 1/2 cup of vinegar over medium-low heat for 15 minutes. Set aside to cool.
2. All the herbs and vegetables must be completely dried before mixing them together. Spread out the washed herbs on a table cloth for several hours to dry.
3. In a large mixing bowl combine all ingredients and mix well.
4. Using a wooden spoon pack pickles in clean glass jars up to the rim. Press down on them to make more room as you are filling up the jars. Add more vinegar if needed.
5. Sprinkle a teaspoon of salt into each jar before closing the lid tightly.
6. Store in a cool dry place for at least 2 weeks before serving.  

Enjoy!

Happy 2014

 

We just 2,5 hours away from New Year Eve. here in Midwest , there is nothing special at our house. As usually we just stay home, away from crowd , and another reason .. bitter cold outside now ...
But today, I decided to cook Persian dish for our family dinner. Just to honor my husband and my kid .. they loves this dish so much ..

Recipe adapted from Persian Food Guru, Najmieh Batmaglij - with a several adjustment from me to my taste and an easy way.

Before I write the recipe down, let me thank to you my beloved reader ... who always stop by to my blog :

Happy New Year

Wishing you a fabulous 2014, with full of great achievements and experiences, a meaningful chapter waiting to be written.

Kufteh Berenji // Persian Rice Meatballs

Ingredients :
1/2 cups, yellow split peas
1 cup rice (long grain is better)
2 tsp salt
2 eggs
2 teaspoon advieh (Persian Spice Mix) ** see note
1 tsp ground black pepper
2 large onion, thinly spices
2 tbsp onion powder
1 1/2 ground meat
2 cups chopped fresh parsley or 1/2 cup dried
1 cup chopped fresh dill or 1/4 cup dried
1/4 cup chopped fresh taragon or 1 tbsp dried
2 cups chipped fresh green onion / scallion / chives
2 cloves garlic, crushed
1/2 cup vegetable oil
1 cup tomato juice
2 cups of water (480 ml)
2 cups beef broth
1/4 cup fresh lime juice
1 tsp ground turmeric
1/4 teaspoon ground saffron threads, dissolved in 1 tbs hot water

Directions :
1. Pick over the rice, rinse once

2. In medium pot, bring 2 cups of water to boil, add the split peas , cooked until beans become tender, discard the water, set aside.

3. In another pot, brings 4 cups of water ad 1/2 tsp salt to a boil, add the rice and cook for 30 minutes over medium heat. Using the fine colander, drain the rice, reserving the liquid, set a side.

4. Break the eggs into a mixing bowl, add 1/2 tsp salt, the advieh, the pepper, and egg, beat well. Add the onion powder, ground beef, all green herbs / dried herbs, split peas, rice. Knead the mixture throughly for about 10 minutes until it reaches the consistency of a smooth paste.

5.In a heavy pot, heat 1/2 cup of oil over medium heat, add the slices of onions , garlic and fry 15 minutes until golden brown, add ground turmeric, add the tomato juice, water, beef stock, the liquid reserved in step 3, lime juice, 1 tsp salt, saffron water. Bring to boil

6. Shape the meat paste into ball the size of lemon. Gently place the meatballs in the boiling pot of broth. Reduce the heat ; simmer gently for 45 minutes , basting the meatballs occasionally with the broth to prevent them from drying out.

7. Cover partial, cook for 15 minute longer,

8. Adjust salt to your taste, enjoy the meal with yoghurt, lavash bread / thin bread and fresh herbs such mint, basil :)

Make your own Advieh Spices :
2 tbsp dried rose petals
2 tbsp ground cinnamon
2 tbsp ground cardamom
1 tbsp ground cummin

throughly mix the ground spices and the rose petals. this recipe makes about 1/2 cups, stored in a airtight container for future used.

Haleem - Persian Breakfast

 

One evening, while we had dinner, my husband told us about his childhood memory - it always fun to hear about Persian custom from him; and one of his story was about 'Haleem' - a type of breakfast dish , which is so popular until today. Haleem is a thick Persian high calorie dish. It is a special dish prepared for breakfast or during Ramadan since its good for the stomach.  This dish is slow cooked for some hours which results in a paste like consistency.  *in fact the other side of story was, he kind of missed this dish too , but he won't even bother to tell me to make this dish for him *eh, is this typical of man ?  *

Anyway, short story I search for the recipe and next day, I visited one biggest International food store in my city which sell (almost) every products from different country. I'm sure, everybody there know me, since I always go there once at least once a month. I picked some stuff to make this dish, but not tell my husband until ready to serve *oooh, what a nice wife *wink*

I admit, this dish is not (so) appealing and I'm not blame on you if you don't feel like to try but as my little one always say 'don't judge by the cover' - the dish it self absolutely delicious!! . As my husband recommend the original recipe is using lamb shoulder but I couldn't find the lamb at the store that day, I substitute with turkey tight.

I let my little one, involved in a cooking process , *well.. this is part of trick to make her eat a new kind of food too* . She read the product label, (oh.. turkey!! - she loves turkey meat) , wash the turkey , put in the slow cooker pot etc. Hey, I'm not surprise when she asked the porridge for breakfast and even dinner LOL

 

Haleem (A Wheat and Meat Persian Breakfast)

Recipe : from Azita - Turmeric & Saffron - with a little change from me

 

Ingredients:
3 cups pelted wheat, rinsed, soaked overnight in 4-5 cups of water, drain before cooking
2 pounds meat (preferably lamb shoulder or turkey breasts) - in fact I chose turkey tight
enough water

1 sliced onion

3 cups of milk
Salt , Pepper to taste

Toppings:
Cinnamon
Butter, melted
Sugar *I'm skip this one*

Method:
Place the lamb or turkey in a medium sized pan, add salt, pepper, onion slice and enough water to cover. Cover and cook for about 1-1/2 hours on medium heat or until the meat is tender. Stir occasionally, to prevent the formation of a crust on the bottom of the pan.  If juices evaporate before turkey is done, add 1/4 cup water. Remove from heat and let cool. Remove and separate meat from bones if using turkey tight like mine and shred into small pieces. Reserved the liquid for next step

Place wheat in a heavy bottom large stew pot on medium heat, pour in about  6cups of water and some of liquid from the meat, bring to a gentle boil for a few minutes, reduce heat to low and cook for about 1-1/2 hours. - if you like to use a slow cooker pot, it will work too - trust me, no mess in the kitchen.

Pour the cooked wheat in a food processor in small batches and pulse till it becomes of a creamy and smooth texture. Using a wooden spoon is recommended.

 

Combine the meat and the wheat mixture and return back to the heavy bottom pot on medium to low heat. Add the milk one cup at a time. Simmer for an additional 30-40 minutes till it reaches the desired consistency and becomes sort of supple and stretchy. Taste and add salt if needed. If you don't like to add milk to your haleem substitute it by adding water instead.

To test the stretchiness, use a wooden spoon and gently scoop some haleem. If there is some stretch as you are lifting the scoop then that's the perfect haleem. Your chances of reaching the desired pull of the haleem is better if turkey breasts are used instead of using lamb.

Serve warm in individual bowls or place it in one big bowl. Top with cinnamon, sugar and drizzle with melted butter. If there are any left overs you may freeze them in small plastic containers.

Lubia Polow

Let me make confess here : I do love lubia polow but I don’t like to cook it . It’s always become disaster dish to me. I always ignore my husband request, especially after he mention about how cooking rice is become a lovely chores for Iranian – jezz, I never tough how hard to cook rice before, well, to make it simple I always put rice into the rice cooker, easy.. and no complain

Anyway, short story, I met my in-law a couple years ago. With help from my husband to translate their conversation finally I got the secret of cooking this lovely rice – don’t worry I share with you. The critical point of cooking Persian rice is when you add the rice into the boiling water, and when you must to take the rice from the heat. It's all about the time, guys..

Here is the recipe I hope you enjoy it.

Lubia Polow (Rice with Green Beans)
(inspired by my sisters-in-law, farah and zohreh)

Ingredients :
2 cups of white basmati rice
1 large onion, chopped fine
2-3 cups of fresh green beans , cut into 1-inch pieces
3 big tomatoes, chopped or just using 15 oz can of diced tomatoes, drained
1 tbsp of turmeric
1/2 tsp of cinnamon
1/2 tsp of advieh (persian rice spice mix)* easy to find at mid-eastern grocery store or make your own, see the note
2 1/2 tsp of salt
3 tsp of olive oil
1 lb of beef meat or lamb, cut into small dices *we like using lamb meat, more faster to cook and taste much better than beef meat. or using chicken meat, it work well too.
1 tbs of garlic powder
pinch of ground pepper
To my taste, I add 1 tsp of paprika powder

Note, :
* Advieh : mix very well 2 tbsp cinnamon, 1 tbsp cumin, 2 tbsp cardamom,store in an air-tight container for next use

1. Rinse your basmati rice. until the water in the bowl is rather clear. And add 2 cups of cold water, set aside for about 30 minutes-1 hours.

2. Place the 2 cups of rice and about 4 cups of water in a saucepan. Add a teaspoon of salt and a teaspoon of olive oil Bring to a boil and then let it boil for about 6-8 minutes more. To know when the rice should be removed from the heat and drained, taste a few grains. They should be soft but still have a bit of toughness in the center of the grain. Once you drain the rice in a strainer or colander, Strain and rinse with cool water. Set aside.

3. Saute the onions with 1 TBSP of oil on medium heat until they begin to brown. Add the meat until browned,add the tomatoes, turmeric, cinnamon, advieh, 1/2 teaspoon of salt and stir. Cover and cook for 25-30 minutes.

meanwhile, in a small wok saute the green beans with a small amount of oil, its about 5minute, set aside

4. Once the meat mix is cooked, add green beans,set aside. Add 2 tablespoons of canola oil, 2 tablespoons of water, and 1 tablespoon of saffron water to the bottom of a clean non-stick pot. Add a layer of rice. Cover with a layer of the green beans and tomato mixtures. Sprinkle some advieh on top. Repeat layering until both rice and green beans and meat mixture are gone always ending with a layer of white rice. Be sure to add advieh as you go.

5. Cover rice and cook on high for 10 minutes. Mix 2 tablespoons of saffron water with 2 tablespoons of canola oil and pour over rice. 

6. Cook for about 10 more minutes on medium-high heat. Then cover the pot with 2 paper towels and place a tight-fitting lid on top. Reduce the heat to low and cook for about 35-40 more minutes. (The paper towels help keep in the steam). Don’t overcook ,you don’t want the rice to become too mushy.

7. When you are ready to serve, a very common presentation method is to invert the rice on a plate so that you can present the tahdiq (the highly coveted crust of rice that forms at the bottom of the pot). Yummy ...

Have a nice weekend, everyone

Kabab Kobideh

Don't call yourself Iranian, if you don't know how to making kabab - well, at least that is my opinion after so many years become an Iranian wife. I didn't know about kabab , the taste, the shape until I married to Iranian husband and attended too many Persian parties. oh well .. what I can say next that : I LOVE KABAB !! a little bit different with our Indonesian Satay which is Indonesian always eat satay / kabab with hot peanut dipping sauce but all Iranian as I know they eat the kabab with a bunch of raw onion *don't ask me to eat the raw onion :p - I still can't do that, the taste is not for me LOL , And the similarity between kabab and satay is we cook on the grill ..

I've been trying and practicing making kabab too many time and never get a perfect kabab as I want , I almost give up and especially after friend of mine told me, that "I don't need to know everything otherwise your husband won't never take you to restaurant anymore" LOL .. That was a funny joke my friend ever made. But after ask some advice to my blogger's friend , Azita from turmericsaffron.blogspot.com

I'm so proud to telling you that now I know how to make (almost) a perfect kabab :D . And right now, we (me and my husband) like to making kabab and invite some of friends to enjoy dinner together.
    

Kabab KoobidehIngredients :

2 pounds finely ground beef or lamb– I used 80% ground meat, (grind it 2-3 times)

1 large onion, grated, squeeze out the juice

1 teaspoon black pepper

2 tsp salt


Mixed all the ingredient in a blender with T hook for several times until sticky

Here is a few tips I got from my beloved blogger friends, Azita to make sure that the meat doesn't fall off the skewers - and check her pages, and you won't be regret to know how to cook like an iranian :)

1- Use fresh meat with some fat.

2- Grind the meat at least twice.

3- Squeeze out the grated onion and discard the juice.

4- Mix all the ingredients very well until it becomes like a sticky ball.

5- Leave the mixture at room-temperature for at least an hour.

6- Press the meat onto the flat metal skewers and make sure the ends are sticking too. Let them adhere to the shape by leaving them to rest for at least half an hour on the counter.

7- Grill has to be hot. You want to grill the kabab on high heat and quickly.

8- Once all the skewers are placed on the grill start turning them over one by one. You'll need to repeat this until both sides are browned evenly and well done to your liking.

9- If after following all of these steps the meat falls off the skewer, you may add 2-3 tablespoons of dried bread crumbs even though this is not a common practice in kabab making.

Mirza Ghassemi //Persian Eggplant Dip

Mirza Ghassemi / Persian Eggplant Dip is a dish come from north part of Iran, I learn to make this delicious , a healty food from my sister in law when i visited her for the first time in Hannover - Germany . Since than I loves to make this dish to every one when we have a party at home . Very simple dish and yet healty ..

Mirza Ghassemi / Persian Eggplant Dip

Recipe : from my beloved sister in law, Farah Alireza Rahmani

Ingredient

3 large eggplants (5 medium)

3 large tomatoes, remove the skin and chop into small pieces or 1 can of chopped tomatoes

7 garlic cloves, finely chopped

3 eggs, lightly beaten

2 teaspoon tomato paste

1/3 cup vegetable oil

1 teaspoon turmeric

Salt and pepper to taste

Method:

Preheat oven to 400 degrees Fahrenheit.

Pierce the eggplants and bake for 40 minutes in the oven until soft in the inside and the skin is crispy on the outside. Or grill them on a barbecue grill until eggplants are well cooked. Set aside to cool.

Remove the skin and mash the eggplant with a fork - while i need to make a pot of dip, i usually using a food processor

In a skillet saute chopped garlic in hot oil until light brown on medium heat. Add in the turmeric and stir.

Add the mashed eggplant and cook for about 15-20 minutes, stirring thoroughly.

Add chopped tomatoes, tomato paste, salt and pepper to the mix, stir well and cook for an additional 10-15 minutes over medium heat .

Pour the beaten eggs over the eggplant mixture, stir until well blended. Cook for about 3-4 minutes. Taste and adjust the seasoning, if necessary.  Serve with flat bread and fresh herbs such a bassil leaves

Persian Noodle Soup // Ash-e Reshteh

Finally the fall season is here, oh .. I missed my summer time. Well, actually the weather still pleasant reached 70 F everyday, but we need a jacket to walk around off course. And this is a good time for soup :) to make you feel warm and healthy in the same time. So I chose Persian Noodle Soup, this soup is not look appetizing , but I tell you .. this soup is sooooo delicious and healthy. My daughter loves persian noodle soup, ahaa.. the easy way to feed her with vegetable. And don't forget spinach is a great choice to stay healthy.

According to my husband, Iranian loves to eat noodle soup for snacking ! oh.. not me or my daughter, this soup is a heavy soup, can fill you up for the rest of the day. If you decide to do some a little diet, just eat soup ... you wont be hungry anymore

Persian Noodle Soup // Ash-e Reshteh

Ingredients :

2 large onions, sliced thinly length wise

6-8 cloves of garlic, minced

1/3 cup chickpeas / garbanzo beans

1/3 cup navy beans

1/3 cup red beans

1/2 cup lentils

2 tsp turmeric

3 cups fresh parsley

2 cups fresh cilantro
1 cups fresh mint

20 springs of fresh chives or scallions ( green portion of scallions only)

1 1/2 lb baby spinach

2 oz reshteh - Persian noodle or substitute with linguine

1 tsp flour

salt & pepper for the taste

Garnish

1 large red onion, thinly sliced

2 tbsp dried mint

kashk, whey ( sour cream can be substituted for kashk)

Directions :

Soak beans for a few hours in water.

Sauté onion and garlic until translucent. Add chickpeas / garbanzo beans, red beans, and turmeric, salt, pepper. Sauté for a few minutes together.

Add 8 cups of water or stock . Season with salt, cover and cook for one hour.In the mean time rough chop all the herbs

Add lentils and herbs to pot. Cover and cook for another 1/2 hour on low. Stir the pot every so often during the cooking process

Break off noodle into three sections and add to the pot.

Add spinach.  Cook covered for another 1/2 hour. Make sure to stir the pot every so often.

Place flour in a small bowl. Take 3 tablespoons of the liquid from the soup and add to the flour

Mix well until there are no lumps. When adding flour to soups it is always a good idea to use this technique to ensure that there are no lumps in the soup.

Add water and flour to the soup. Adjust seasoning by adding salt. Cook for 1/2 hour longer on low. At this point your soup is ready as the beans should be cooked. You can further cook the soup to deepen the flavors, however, it must be on very low temperature, since this soup is very thick, chances are the bottom will stick.

For the garnish fry onions in oil. I have found that vegetable oil works best and the chances of burning the onions is much less. Once the onion turns translucent, lower the heat and allow for the onions to slowly caramelize

Once they have tuned into a golden color add dry mint and allow for the onions to crisp up. This takes about an hour from start to finish. It is best to prepare the garnish while cooking the soup .

Place soup in a bowl, add a pinch of fried onion to the center along with a dollop of sour cream if you like (or just skip like me :D )

Tips :

1. Since I have no patient with chopping vegetables especially cilantro and parsley, most the time I just put everything into the food processor, and voilaa... just a second, all the veggie chopped very nicely. 

2. Waiting for beans become tender is spend a lot of time, when I'm in rush i use can bean instead but add the beans near the end of the process so that they don't overcook

Persian Dolmeh // Stuffed Grape Leaves

This is the first time I made Dolmeh, a lot of effort but I tell you .. worth it..!!

Persian Dolmeh // Stuffed Grape Leaves

Ingredients

1 16-once jar canned leaves

2/3 cup long-grain rice

1/4 cup yellow split peas

1 tsp salt

1/2 cup vegetable oil

1 onion, peeled and thinly sliced

1/2 pound lean ground beef

1/4 cup fresh summer savory or 1 tbs dried

1 cup chopped scallions

1/2 cup fresh dill or 2 tbs dried

1/4 cup chopped fresh mint or 1 tbs dried

1/4 cup chopped fresh taragon or 1 tbs dried

3 1/2 cups parsley

1 tsp ground black pepper

1 tsp ground cinnamon

1 cup beef broth

2/3 cup sugar

1/3 cup vinegar

1/3 cup fresh lemon juice

Directions

In a small saucepan combine the rice, split peas, 3 cups water, 1/2 tsp salt bring to a boil. Reduce the heat to medium and simmer for 15 minutes, drain and set aside

In large skillet, heat 3 tbs oil over medium heat. Add the onion, garlic and meat and fry for 15 minutes, stirring occasionally until golden brown. Add the rice mixture, the herbs, 1/2 tsp salt. Mix thoroughly with a wooden spoon and adjust seasoning to taste.

Place three layer of grape leaves on the bottom of big pot.

Place a grape leaf, vein side up, on a wooden board and nip off the steam. Top with 1 tbsp of stuffing, roll up the leaf, folding in the ends to prevent the stuffing from leaking. Do it until finish. Place the dish on top of dolmeh. Add 1 cup beef broth or 1 cup water. Cover the pot and cook with medium heat for 30 minutes.

Mix the sugar, vinegar, lime juice. Remove the dish, uncover the pot and baste dolmeh with this mixture. Cover and return to the stove , cook for 30 more minutes.

When the grape leaves are tender, taste the sauce and adjust seasoning. The sauce should be quite reduce. Serve warm with bread and yogurt.

Sholeh Zard

For Bee & Jai, this is my entry for event CLICK September 2009 : "HEIRLOOM"

Rice pudding is an ancient dish enjoyed by people of many cultures and cuisines. The history of rice is a long and complicated story. Food historians generally agree that rice came to Europe by way of India

"Shola...the name given to a number of dishes all over the Middle East, Iran, and Afghanistan in which short-grain rice is cooked until soft and thick, with other ingredients chose according to whether the shola is be be savoury or sweet...sholleh was brought to Perisa by the Mongolians in the 13th century...Shola-e-zard is a sweet saffron and rosewater (or orange flower water) flavoured rice dish...It has a religious significance, being made on the 10th day or Muharram (the Muslim month of mourning)...also made as a nazr, which is a custom of thanksgiving or pledge practiced in Iran and Afghanistan. The shola is cooked and then distributed to the poor and to neighbors and relatives."

---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 720)--

What for Iftar ?

We need to bring energy back after fasts from dawn to sunset, during Ramadan. Ramadan is time for me to introduce Indonesians Traditional snack to my husband. I tell you, it's not always easy to introduce those kind of snack to him sometime he loves , sometime he say NO, Thanks ! especially if the snack to sticky or to sweet, well.. we have a different meaning of sweet if you wonder why . Sweet but not too sweet, that what he want. But me ?? gosh..!!! if you talk sweet comes from chocolate .. well..well. probably I won't share with you LOL .

Yesterday I made one of Indonesians Snack, 'Getuk Lindri' ala me. Mean is the shape is not same as my mom made, but the ingredients is always same. Did He like ? Yes, He did.. yaaaay... so another day, I made something special for him comes from his country, Iran. See, everybody happy !

And I dedicated this post to my fellow blogger, Lubna for her 2nd event Joy From Fasting to Feasting. and if you like to participate too, please don't hesitate to klik LINK HERE it's fun to tell about your fasting experience and share your special dish with us.

Getuk Lindri (Ground Steamed Cassava)

Ingredients:

• 100 grams brown sugar sugar

• ½ teaspoon salt

• 500 grams cassava, peeled

• 1 tablespoon butter

• ½ half-mature coconut, skinned, grated and steamed for 10 minutes

Preparations:

• Boil sugar, water and vanilla until thick. Set aside until cool

• Steam cassava until soft. Pound while hot, adding sugar and butter well-mixed

• Make a ball shape and serve with grated coconut

And here is another Persian Snack, "Saffron Rice Pudding" I made for my husband for Iftar too, and you can find the recipes HERE

My Kitchen My World, IRAN : Lubia Polo

One of common and popular Persian's Dish at my home now, is Lubia Polo - well, I said popular because almost two time a month a make this dish, it's kind of easy .. almost like a one-pot cooking. There is a rice, vegetables and meat .. see, simply and you don't have take too much time in the kitchen to get very healthy food. wanna try ?

uupss.. forget to say that this is my entry for event My Kitchen My World hosted by Lauren , and this week with Elra, they are chose IRAN for kitchen destination . *Thank you guys ;-) *

Lubia Polo - Rice with Green Beans & Tomatoes ala Rumah Manis

2 cups basmati rice (very recommended)

3/4 cup vegetable oil

1 large onion, peeled, thinly sliced

2 cloves of garlic, crushed

500 gr meat - beef / lamb or veal, cut in 1/2 inch cubes

750 gr fresh green beans, cut into 1/2 inch

5 fresh tomatoes, peeled, sliced cubes or canned tomatoes, drained

2 tablespoon salt

1 tablespoon black pepper

1 teaspoon cinnamon powder

1 teaspoon Persian Spice mix (advieh - *see the note !)

1 tablespoon chicken stock powder

1 teaspoon dried lime powder

1/2 teaspoon ground saffron, dissolved in 2 tbsp hot water

Make your own advieh :

2 tablespoon dried rose petals

2 tablespoon ground cinnamon

2 tablespoon ground cardamom

1 tablespoon ground cumin

throughly mix the ground spices and rose petals. stored in an airtight container

Direction :
In a medium skillet, heat 3 tablespoon vegetable oil over medium heat. Add the beans, fry for 15 minutes, stirring occasionally. Set a side

In medium pot, heat 2 tablespoon vegetable oil over medium hear, add the onion stir 5 minute, until translucent, add garlic and meat stir-fry for 10 minutes until meat change the color. Add the tomatoes, salt, pepper, cinnamon, advieh, lime powder, chicken stock powder. Cover and simmer over low heat for 25 minutes or until the meat are tender

When the meat are tender add the green beans, stir for 5 minute - adjust the seasoning. Set a side

Preparing the rice :

Wash the rice.

In large non-stick pot, bring 8 cups of water and 2 tablespoon salt to a boil. add the rice and boil briskly for 10 minute, gently stirring twice with a wooden spoon. Once the rice rises to the top of pot, it is done

Drain the rice in a large strainer and rinse with 3 cups lukewarm water.

In a bowl, whisk together 1/2 cup oil, 2 spatula of the rice, 2 tablespoon yogurt, 1/2 cup lukewarm water and 1 tablespoon of saffron water. Spread the mixture over the bottom of the rice pot. This will form the golden crust, or tah dig. Or to make you easy, you can use potatoes instead. Peel the potatoes, thin slice and arrange over the bottom of rice pot, sprinkle with a little of salt. Believe me, you will get a crunchy delicious potatoes for snack too.

Place 2 spatulas full of rice in the pot, add a spatula of the bean and meat mixture. Repeat, alternating layers of the rice with beans and meat, mounding the ingredients in the shape of a pyramid.

Cover the pot, cook the rice for 10 minute over medium heat.

Mix 1/4 cup cold water and 4 tablespoon oil, pour over rice. Sprinkle on the remaining saffron water

Place a clean dish towel or 2 layers of paper towel over the pot , cover firmly with the lid. Reduce heat to low and cook 50 minute longer.

Remove the lid, un-molding the entire mold onto the platter. And serve the tah dig into separate platter and eat as snack before main course.

Saffron Rice Pudding - Sholeh Zard

During Ramadan, I always try to make something simply for my iftar - this time I chose Sholeh Zard - Saffron Rice Pudding from Persian Kitchen. This pudding is easy to make and high calorie too, my husband from Iran loves this dish so much .. and he always tell a story behind this dish.

He said, his family always make rice pudding in a very big pot and distributed to the poor people during Ramadan or any religious ceremonies. Or they make sholeh zard when their wish come true :-) and give it away in thanks

First time I made sholeh zard, I kind of confuse with rose water !! never imagine what the taste and aroma the pudding is ?? But ... I can not believe the pudding smell so good and the tase of pudding .. wooow.. yummm.

In Iran, rose water still is produced by ancient methods, workers pick the roses in early moring when the scent is at its peak. And sent to factory and sorted to get a good quality of rose pentals

And this is my entry for event Joy From Fasting to Feasting hosted by Lubna Karim and Yasmeen

Sholeh Zard

1/2 cup short grain rice

8 cups water

3 cups sugar

1/4 cup un-salted butter

1/2 cup slivered almonds

1/2 tsp ground saffron - dissolved in 2 tbs hot water

1 tsp ground cardamom

1/2 cup rose water

2 tbsp rice flour - dissolved in 2 cup water

Pick over and wash rice

Combine the rice with 6 cups water and bring to boil. Simmer for 35 minutes until the rice is soft

Add sugar and 2 more cups warm water and cook for 25 minutes, stirring occasionally.

Add the butter, almonds, saffron water, cardamom, and rose water - mix well, cook with very low heat for 20 minute.

Add the dissolved rice flour and cook for 20 more minute.

Spoon the pudding into a bowl , decorate with cinnamon, almond and pistachio. Serve Cold