Any simple persian recipe I can make tonight?!
Any simple persian recipe I can make tonight?
I'm in the mood for rice. I have chicken and some fish in the freezer. Any ideas?
Additional Details1 week ago
mmmmmmmm I'll take a fish recipe too.
I think I will be set for the week!! yum yum
thanks guys!
6 days ago
I'm just going to have to let you guys vote it out....I can't pick!
Answers:
1 week ago
mmmmmmmm I'll take a fish recipe too.
I think I will be set for the week!! yum yum
thanks guys!
6 days ago
I'm just going to have to let you guys vote it out....I can't pick!
Samantha to the rescue :D :D
Chicken chicken chicken... you could make Khorak-e Morgh... which is a kind of chicken stew...
I make it for two people... so I'm gonna give you the recipe for that...
But it takes us 2 days to eat it all :D
2 chicken breasts (you could use thighs and stuff... but I prefer breast)
1 medium white or yellow onion (chopped, but NOT finely)
2 tablespoons of tomato sauce
1 tablespoon of turmeric (optional, its just for color)
2-3 carrots (chopped, however you like it... just don't shred it)
1 large potato (chopped in the same size as ur carrots, UNcooked)
1/2 stick of cinnamon
salt and pepper (you could use those big dried peppers if you want it to be hot)
2 tablespoons of lemon juice
And 1-2 tablespoons of oil
Pour water into the pot... I use a small one bcz its just for two people... put the temp on high... and I pour lots of water... cz it would evaporate...
Add everything except the potato and lemon juice... cz the potato would get mushy... and the lemon juice would loose its taste...
When it starts boiling... turn the temp to medium... cover partially... and let it cook for about 30-40 minutes... just be careful... you don't want all the water to evaporate... your gonna use it as a sauce for your rice...
After that... add the potato... let it cook on the same temp until they are done...
The water/sauce should be about 1 cup now... if you want the taste to be more powerful... then let it evaporate more...
The last 2-3 minutes... add the lemon juice... and you are done...
Meanwhile... cook your rice like you normally do... without adding anything to it...
Bon Appetit
EDIT:
I think the recipe Muhammad gave is Fesenjoon... cz it has pomegranate juice in it...
Anyways... I just remembered you have fish too...
So... do you want a Persian fish recipe? Or the chicken is enough for tonight?
EDIT EDIT:
Sorry that it took me a bit... lol
ok... this is called Ghalieh Maahi... its a fishy veggie dish :D and it is supposed to be hot hot... but some can't stand the heat and eat it mild :D
Anyways... I personally haven't made it but I have the recipe... but my mom used to make it and I looooved it...
You need white fish for this... something like Hammor, Tilapia, Trout...
2 lbs fish
1-2 medium onions
1 lbs fresh coriander
0.250 lbs fresh fenugreek
0.200 lbs ???? ???? pronounced Tambr Hendi... its something sour and dark colored... I guess its TAMARIA HINDI in English...
1/2 tablespoon turmeric
Fresh pepper (red would be good, add as much as you want the food to be hot)
1/2 garlic
0.100 lbs oil
Wash the greens... wait until they are dried... chop them finely.
Chop the onions finely... fry them until golden...
This is the funny part... I can't find an equivalent word for it... so I'm gonna describe the action... beat the hell out of the garlic... lol... and add it to the onion... then add the greens.
Wait until the water has evaporated and it has been fried a bit.
Separately chop the fish into pieces (size doesn't matter) and put it on medium heat with 1/2-1 cup of water and some salt until it cooks. You could also cook it first and then chop it after its cooked.
Then you take the fish out of the water and add it to the greens. (you want your stew to have pieces of fish, and not the whole thing... and no skin...)
Put the Tamari Hindi into 1/2 cup of boiling water for a while.... then pass it through a thin cloth to take the juice out... then add the juice to the greens and fish...
Add the turmeric and some salt and stir...
Fry the entire thing for a while... and then add 2-3 cups of water to it... put the temp on medium... and let it boil... Don't let it get dry... you need the sauce...
At the end... check if its sour and salty enough...
Eat it with normal white rice...
Bon Appetit
Source(s):
I love this dish... yum yum yum...
Oh and don't forget to take out the cinnamon stick :D
3 hours 2 hours prep
Change to: servings US Metric
4 chicken breasts (with bone and skin)
1 celery rib
2 teaspoons thyme
2 tablespoons parsley
1 bay leaf
1 tablespoon peppercorns (cracked)
5 juniper berries, mashed
3 cups walnuts (ground)
2 lemons, juice of
1 teaspoon salt
1 teaspoon cinnamon
1 cup pomegranate juice (I use a brand called P.O.M.)
5 tablespoons unsalted butter
1 1/2 large onions, finely diced
1/3 cup sugar
2 cups water
Not the one? See other Persian Chicken Recipes
< 4 hours Main Dish
Chicken Main Dish
Iranian/Persian Main Dish
Dinner Party Main Dish
Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.
Enjoy!!!
rice with tomatoes baked
Persian Chicken:
3 hours 2 hours prep
6 servings
4 chicken breasts (with bone and skin)
1 celery rib
2 teaspoons thyme
2 tablespoons parsley
1 bay leaf
1 tablespoon peppercorns (cracked)
5 juniper berries, mashed
3 cups walnuts (ground)
2 lemons, juice of
1 teaspoon salt
1 teaspoon cinnamon
1 cup pomegranate juice (I use a brand called P.O.M.)
5 tablespoons unsalted butter
1 1/2 large onions, finely diced
1/3 cup sugar
2 cups water
1. Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
2. Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
3. Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
4. Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
5. Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
6. Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
7. Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.
Persian Fesenjun [4 serv; ready in 45 min]
2 tablespoons olive oil
1 onion, finely chopped
4 skinless, boneless chicken breast halves
1 cup finely ground walnuts
1 (10 fluid ounce) bottle pomegranate paste or syrup
Heat the olive oil in a skillet over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from skillet, and set aside.
Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
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Persian Sabzi Polo (Herb Rice with Fava Beans)
6 cups water
4 cups uncooked long-grain white rice
3 tablespoons vegetable oil
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
1 bunch fresh cilantro, chopped
2 cups fava beans
ground turmeric to taste
ground cinnamon to taste
1 teaspoon salt
1 teaspoon pepper
In a large saucepan bring water to a boil. Rinse rice; stir into boiling water. Reduce heat and simmer for 5 minutes. Stir in dill, parsley, cilantro, fava beans, turmeric, cinnamon, salt and pepper. Cover and simmer on lowest heat for 40 to 45 minutes. Note: It's normal to end up with crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.
Nice...
Thanks for asking it and thanks to my contacts for staring it