Asyrian, persian recipes?!
Asyrian, persian recipes?
My grandmother is Asyrian (to those who don't know, they're Christians from Iran) I was wondering if anyone knew any good recipes I could make her to remind her of the old country? (I know how to make Dulma and Chipte)Has anyone heard of Chatta (Im sure spelling is wrong) its a kind of bread/pastry?
Answers:
Persian Quince Stew - Khoresh-E Beh
2 onion,finely sliced
1/3 c oil (or butter)
1 lb stewing meat (lamb (or beef) cut in 1 inch cubes
1 t salt
1/4 t pepper
1/2 t cinnamon,Ground
3 c ,water
2 lg quinces
3 T sugar
1/4 c vinegar (or lemon juice)
1/4 t ground saffron,dissolved in 1 T ,water, hot
1/3 c yellow split peas
CHELO ==========================
3 c basmati rice
8 c ,water
2 T salt
3/4 c butter,melted
1/2 t saffron,dissolved in 2T ,water, hot
2 T yogurt (opt)
In large pot, brown onions in 3 Tbsp. of oil or butter. Add meat and brown. Add salt, pepper, and cinnamon. Add water, cover and simmer over low heat for 1 hr, stirring occasionally. Wash, but don't peel quinces. Use apple corer to remove seeds. Slice as for apple pie. In skillet, saute in 2 Tbsp. oil or butter and set aside. To the meat, add sugar, vinegar or lemon juice, saffron, split peas, and quince. Cover and simmer 35 minutes. Check to see that meat and fruit are cooked. Taste and correct seasoning. Transfer to deep casserole dish and keep in warm oven until ready to serve. Serve hot with chelo (recipe below.)
Chelo: Wash rice 5 times in cold water. Bring water and salt to boil in a large non-stick pan. Add washed and drained rice. Boil 6 minutes, stirring gently twice to loosen grains that may have stuck to bottom. Drain rice in colander and rinse in lukewarm water. In same pot, heat half the butter, 2 Tbsp. hot water, a drop of dissolved saffron, and yogurt. Taking one spatula at a time, place rice gently in pot mounding in the shape of a pyramid. Dissolve remaining butter in 2 Tbsp. hot water and pour over rice. Place clean dishtowel over pot and cover firmly with lid to prevent steam from escaping. Cook 10 minutes over medium heat and 50 minutes over low heat. Remove from heat.
Allow to cool 5 minutes on a damp surface without removing lid. Put 2 Tbsp. of the rice in with remaining saffron and set aside for garnish. Gently remove rice from pot without disturbing crust. Sprinkle saffron flavored rice over top and serve. Detach crust and serve separately.
PERSIAN LOVE CAKE
Candied rose petals
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses
Cake
1 cup cake flour
14 tablespoons baker's sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
Frosting
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 teaspoon rose water
2 tablespoons natural unsalted pistachios
For candied rose petals:
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
For cake:
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
For frosting:
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
Persian Quince Syrup for cold drink (Sharbat-e Beh Limou)
2 large quinces, about 2 lbs.
4 cups sugar
4 cups water
1/2 cup lime juice
Quarter quinces and remove cores. Do not peel. Wash and pat dry. Process in juicer.(Note: There is a variation below that doesn't require a juicer.) Bring sugar and water to boil. Add quince juice and lime juice. Boil 30 minutes over medium heat until syrup thickens.
*Variation: Tie quince in cheesecloth and cook in 2 cups water over medium heat for 30-40 minutes. Add 2 cups water and 2 cups sugar, and cook over medium heat for 30 minutes.(Note: Only half the amount of sugar is used here. I would taste it to see if you need more.) Squeeze and remove cheesecloth and add lime juice. Remove from heat and allow to cool. Pour syrup in clean dry bottle and cork.(I store my other drink syrups in the refrigerator.) Mix well 1 part syrup with 3 parts water. Serve chilled over ice.
RED PEPPER AND CHICKPEA SABZI
(Sabzi is Persian for vegetable dish)
Serves 2
INGREDIENTS
4 tablespoons of vegetable oil
2 red onions, roughly chopped
8 cloves garlic, crushed
2 large tomatoes, roughly chopped
1 teaspoon paprika
2 large red peppers, cut into strips
1 lb new potatoes, halved
1 x 420g tin of chickpeas
seasoning
garlic and coriander, for garnish
DIRECTIONS
Heat oil in a large pan, add onions and gadic, Cook
till lightly browned. Add tomatoes and cook on low
heat for 5 mins. Stir, add paprika, red pepper,
potatoes, chickpeas and seasoning. Add a glass of warm
water and cook covered for 15 mins on low heat. Then
cook uncovered for another 10 mins. Serve, garnished
with finely chopped garlic and coriander, with boiled
white basmati rice or pita bread and plain yogurt.
Persian Abgusht
1 Servings
1 lb stew beef (or lamb)
1 lg onion (chopped)
1 salt and pepper,To Taste
1/2 t tumerick
1/2 t saffron
1 2 large potatoes
1/2 c chick peas
2 tomatoes
1 eggplant (optional),Chopped
1 water
Put everything in a large pot and simmer for 1-1/2 to 2 hours on a low setting. Add salt and pepper to taste and any other favorite soup flavorings. Make sure there is plenty of water. when done, the water will have the consistency of a thick soup and the other ingredients will be well cooked.
Chicken with Pomegranate Sauce
Persian Khoresch Fesinjan
2 1/2 Chicken fryers
2 Cups walnuts
4 Tablespoons olive oil
3 1/2 Cups water
1 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon pepper
2 Tablespoons [fresh] lemon juice
1 Large [Vidalia or sweet type] onion, finely chopped
2-3 Tablespoons pomegranate syrup *
2 Tablespoons tomato sauce [paste, NOT sauce]
1 Teaspoon sugar
* Available at Middle Eastern markets.
Wash and prepare chicken for frying. Sauté the chicken in olive oil until brown on all sides. As an alternative, the chicken may be baked in a 350 Degree F. oven for 45 minutes. Put aside. Sauté the onion until golden. Add tomato sauce and sauté for a few minutes. Add the walnuts and continue to sauté, taking care not to burn. Add water, seasonings, lemon juice and pomegranate syrup. Cover and cook for about 35 minutes. If too sour add more sugar. Arrange sautéed chicken over sauce and simmer for an additional 20 minutes. Serve over white rice. Serves 6
Recipe from Nita Holleman
Source(s):
http://indorecipe.com
BAGALA POLO (PERSIAN)
1-2 lbs. chicken, beef or lamb, meat only
2 onions, chopped
1/4 tsp. turmeric
Saffron (optional)
Salt
Oil
2 c. raw rice
1 pkg. frozen baby lima beans
1/4 c. dill or to taste
Cook rice and lima beans together until just tender. Set aside. Meanwhile, brown meat of choice in little oil. Add onions and cook until onions are done. Add turmeric, saffron and salt. Cook just a few minutes.
In another pan, add oil to coat bottom, then layer rice mixture, meat and layer of dill. End with rice. Steam for approximately 1 hour on very low heat (may be heated in oven instead of stove top if desired).
KHORESH-E BADEMJAN (PERSIAN)
2-3 eggplants
Salt
1 lb. beef or lamb, cubed 1 inch
Oil
2 lg. onions, diced
1 tsp. salt
1/2 tsp. pepper
1 tsp. turmeric
4 tbsp. tomato paste
2 tbsp. lemon juice
Water
Peel eggplant, if desired; cut into large cubes or finger and sprinkle with salt; let stand (to extract bitter juices) for 1 hour or more. Brown meat in oil, add onions and cook until transparent Remove from pan, add more oil. Squeeze eggplant gently and brown on all sides, one layer at a time. Return meat to pan. Add water, about 1/2 cup, seasoning, tomato paste and lemon juice. Simmer on medium heat for 1 hour until thickened. Add water as necessary to prevent sticking. Serve with plain boiled rice
OLIVIA SALAD (PERSIAN DISH)
1 whole chicken, sinned, boiled, and diced into sm. pieces
4 lg. potatoes, boiled, diced and mashed
8 boiled eggs, chopped
16 oz. jar dill pickles, diced sm.
1/4 c. lemon juice
2 tbsp. olive oil
1 tbsp. salt
1 tsp. white pepper
8 oz. jar mayonnaise lite (add more, if needed)
6 oz. can peas
Add all ingredients except peas. Mix to a smooth consistency. Add peas, mix but do not break peas. Set in mold. Garnish with olives, parsley or flowers.
Barbecued Salmon - Assyrian Style [4 servings]
4 large garlic cloves, minced
2 tablespoons lemon juice, freshly squeezed
2 tablespoons extra virgin olive oil
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
3/4 teaspoon salt
2 tablespoons Dijon mustard
1/4 cup sesame seeds
4 tablespoons minced fresh dill weed or 2 tablespoons dried dill weed
4 only 3/4-inch thick fresh salmon steaks (about 2 lbs)
lemon wedges
In a large mixing bowl, combine garlic, lemon juice, olive oil, ground cardamom, ground cloves, salt and mustard; mix well.
On a plate, mix together sesame seeds and dill.
Rinse salmon steaks; drain well and pat dry with paper towels.
Add steaks to oil mixture (one at a time) and turn to coat well.
Place steaks on plate with sesame/dill mixture (one at a time) and press to coat, turn over and press to coat.
Lightly oil a mesh barbecue grill and place steaks on grill.
Preheat barbecue to medium-high heat.
Place steaks on the mesh grill onto the barbecue grill; close cover and grill for 10 minutes.
Turn steaks over and continue to grill for another 10 minutes or until fish is opaque and flakes when tested with a fork.
General rule of thumb, is about 20 minutes per 1 inch of thickness.
Transfer steaks to individual plates and serve with lemon wedges.
You may also use salmon fillets with skin on.
Grill firstly with skin side down, then turn over and continue grilling until done.