40 replies to this topic

[-SeeKeR-]

^ thanks sis, i tried 'em for the first time myself...

[Senora]

Goosh-E-Feel ( Elephant Ear Pastries )

Ingredients:

* 2 Eggs
* 2 ts Caster sugar
* 1/4 ts Salt
* 1/2 c Milk
* 4 ts Oil
* 2 1/2 c Plain flour
* 1/4 c Plain flour for kneading
* 1/2 ts Ground cardamom
* Oil for deep-frying
* 1 c Icing (confectioners') sugar
* 1/2 ts Ground cardamom (optional)
* 1/2 c Finely chopped pistachios

*Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used instead of pistachios.

Directions:

Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours.

Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough.

Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge.

Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container.

Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.

I recommend you to try this because it is very DELICIOUS!,

Good luck!

[-SeeKeR-]

Ghormeh Sabzi


I used the normal Persian recipes that were available but just substituted coriander for parsley and lemon juice for dried lemons due to unavailability.

Ingred:

2 cups cilantro/coriander finely chopped

1 1/4 cup spinach finely chopped

1/4 cup dried fenugreek

4-5 green onions(green part only) finely chopped

1 cup red kidney beans

3-4 medium sized lemons

1 cup boneless chicken chopped in cubes( i used this instead of red meat)

1 onion chopped

1 1/2 tsp turmeric

Water as needed

salt and black pepper to taste

Oil as needed

Method:

1.Wash and drain the red beans and then cook them until tender. I used pressure cooker so it took less then 40 minutes, it might take more if you boil them without it. You can also used canned beans to save time.Once cooked drain them and set aside.

2.Fry all the green herbs/veggies in oil. Don't over fry them as you don't want them to get burnt, it might leave a bitter taste. Cook and set aside.

3.In another pan, heat some oil and fry the onion till golden brown. Take care to not leave it too white as it wouldn't give a nice color to the dish. Also don't burn the onions.

4.Add chicken to it and fry. Then add turmeric and fry the mixture. Don't let the turmeric burn, cook it enough so that the raw flavor of turmeric is removed.

5.Now add all the green veggies.Add lemon juice and mix well. Add salt and pepper to taste.

6.Add 2 cups of water and let it simmer for almost 2 hours.

7.Serve hot with persian rice. From all the recipes and videos i watched everyone advised that this dish tasted better the next day, so if you want, eat it the next day...=). Enjoy!

Edited by -SeeKeR-, 06 September 2011 - 12:42 PM.

[Amir Ali]

Mmmm... all this seems delicious, i like good meals as i'm spanish i didn't try any of these meals, but they are perfect because i have every ingredient at home or very close, when i feel inspired i'll write my grandma's recipe for traditional valencian paella

[Shia_Debater]

shadow_of_light, on 17 June 2012 - 01:11 PM, said:

Yakh Dar Behesht (drink)

Ingredients:

Water, chia seeds or citron seeds, lemon juice, sugar or honey.

Mix all the ingredients in a glass and place it in the freezer.

How much of each ingredient would need to be used? and how long does it go into the freezer for? and are there any particular steps before hand or do you just mix it all together and then put it in a glass and then into the freezer?

[ImAli]

I need to try making this ghormeh sabzi

[Shia_Debater]

ImAli, on 17 June 2012 - 02:11 PM, said:

I need to try making this ghormeh sabzi

I had ghormeh sabzi the other day it was nice alhamdulillah

By the way you should make tadig too - You basically put bread at the bottom of the pan you make the rice in, and also oil at the bottom aswell and then the bottom of the rice ends up looking like this



It's very crunchy and tasty too

Edited by Shia_Debater, 17 June 2012 - 02:32 PM.

[The Canuck]

Does anyone know how to make Naan e Taftoon?  ( noon e taftoon)  and Barbari? from scratch.

Noon e Taftoon:

http://www.flickr.co...dib/6253419842/




Noon e Barbari

[The Canuck]

^Yes at home, but also I wouldn't mind knowing how to make them in mass production like in a bakery lol!  Kheili mamnoon! dasteh shoma dard nakoneh!

[Auzer]

Anyone have some good Persian recipe for rice? I love rice!!! haha

It is a nice thread BTW!

[Peace!]

Shirin Polo - Persian Sweet Rice

Ingredients:

Basmati or long-grained rice - 500 grams
Chicken -  800 grams
Cooking oil - as per preference
Butter - 2 spoons
Almonds - 50 grams
Pistachios - 50 grams
Orange peel - 100 grams
Large onions - two
Sugar - 500 grams
Saffron - 1/2 teaspoon
Salt and pepper

Directions:

Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden.
Add chicken pieces and fry until colour changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Remove chicken bones.

Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.

Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain.

When rice is rinsed, pour a bit of oil, butter and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes.

Add remainder of almonds, orange peel, and pistachios, and mix well.



Enjoy -

[Lanatin]

Thanks for the jooje kebab fadak! Mine's great, but do you have any tips to prevent the marinade leaking much whilst bbq'ing it?

[ABA]

This is the most dangerous thread on this forum: I gained weight just reading it.  

Man kheili shikamoo hastam!  

[-Fatima-]

Salam
There's a really nice soup kind of thing that I tasted at an Iranian friend's house, and it was yummmmmmy.
It was like dark green and you have the option of scooping yogurt and putting it on top! Apparently it's a well known dish, I was told the name, I think it was Aash. Does anyone know it's recipe?
Kheili Mamnoon in advanced!

[Dolphin]

FERENI RECIPE
made with milk, rice-flour, sugar and rosewater
Makes 4 Servings

INGREDIENTS
milk, 1/2 litre
rice flour, 50 grams
sugar, 100 grams
rosewater, 2 spoonfuls


METHOD

Dissolve rice flour in milk. Add sugar and rosewater. Stir regularly over medium heat until it comes to slow boil and thickens. Serve cold.

[ImAli]

^^^Dolphin
At first glance the main index appears  to read "your persian recipes for dolphin" (one of those funny eye tricks)

Edited by ImAli, 19 December 2012 - 12:59 PM.