Persian Contestent on Masterchef UK

Masterchef UK is into its second day. Afsaneh Kaviani made an amazingly delicious looking saffron  Ice cream and Baklava….. oh was my mouth was watering !! Afsaneh made it through to tomorrow and Im looking forward to see what else she is going to come up with. Well done Afsaneh.

Meanwhile here is the link to her recipe.

http://www.bbc.co.uk/food/recipes/saffron_and_pistachio_95163

Pumpkin and Sweet Potatoe Soup

PUMPKIN AND SWEET POTATOE SOUP

There’s nothing more satisfying than a bowl of soup on these cold wintery days. Pumpkins are seasonal so we have to make good use of them while we can!! Today I wanted to experiment a little and thought I spice up my usual pumpkin soup recipe and persianise it! So here it is. It’s very easy to make. There are no hard and fast rules about ingredients or measurements of, it’s very relaxed and delicious. Hope you enjoy.

~ INGREDIENTS ~

• 1/2  pumpkin seeded and cubed.
• 1  Large onion diced
• 2 Sweet potatoes peeled and chopped.
• 3-4  Garlic cloves diced.
• 1 Red pepper seeded.
• 1/2 cup of liquid saffron.
• 1/2 stock ( I used chicken stock but what ever you have is good)
• salt and pepper to taste.
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of advieh
• 1 dried lime.

~METHOD~

1.  Place the oven on about 200 degrees. Brush the peppers with a little olive oil and bake until the skin begins to blacken. Remove from the oven and place the peppers in a plastic bag. Put aside to cool.
2. Using a little oil, fry the onions and garlic until it begins to turn golden.
3.  Add the cubed pumpkin and sweet potatoe, salt, pepper, turmeric, the saffron, chicken stock and the dried lime. If you haven’t got dried limes, use lime juice or powdered lime.
4.  Pour enough hot water on to cover the vegetables and leave to simmer until the veg is soft, usually around 20 mins.
5.  Go back to your peppers and peel the skin off.
6.  If you want smooth soup, blend everything together. If you like your soup lumpy just chop the red pepper flesh as small as possible and add.

Hey presto ….. a delicious sweet and sour soup, warming and thoroughly nutritious. Garnish with chopped corriander. Just what you need on a damp winters day. Eat now, serve for supper or take it for lunch the next day. BTW it freezes well too.

~Nooshi joonet ~

Jamie Oliver on Persian food :)

Dolmeh or Stuffed peppers

Dolmeh        

I just love persian ‘Dolmeh’ and the recipe is well overdue here on my Persian food blog. So here it is, inspired by my dear friend Haroot  far away in Tehran and I just wish he was here to enjoy it with me!

This is the basic recipe to use with peppers, aubergine, tomatoes or large onions and will serve approx 2-3 servings. It takes around an hour to prepare and 2 hours  to cook.

Ingredients~

• 2 peppers
• 2 aubergines
• 2 tomatoes
• 1 courgette
• 1/2 cup rice ( I used Thai but any is good)
• 1/3 cup of split yellow peas.
• 1 lb of minced beef
• 1 large onion chopped
• 1 cup of chopped parsley ( jafari )
• 1/2 chopped chives (tareh)
• 1 cup of chopped mint (nanar )
• 1 cup of chopped tarragon (tarhoon )
• 1 cup of chopped dill (shivid)
• 1/2 teaspoon of saffron dissolved in 1/2 cup of hot water
• 2 tablespoons of tomatoe paste
• 3/4 spoon of advieh
• 1 cup of tomatoe juice
• 1/2 cup of ghooreh or lime juice
• 3/4 cup of sugar
• 1/2 teaspoon of cinnamon
• salt and pepper
• olive oil

Method ~First preparation!

• Clean all your vegetables and herbs
• Remove the tops of the peppers and de seed, remove the top of the tomatoes and the aubergine (put to one side~ keep the tops of the veg as you will need them for a lid later!). Scoop out all the flesh from the veg and keep for later use.
• Peel and chop the courgette and chop the tomatoe and aubergine place in a pan and fry in  olive oil until golden then put to one side.
• Blanche the peppers in boiling water for 5 mins and brown the aubergine off in a frying pan. The tomatoes can be used as they are.
• Wash the rice and split yellow peas and cook together in boiling water for approx 15  mins. If you are using a different rice, adjust your cooking time accordingly.  The rice should be al-dente. 
• Brown off the minced beef and onion, adding the tomatoe paste at the end. Stir in.
• Chop all your herbs. If you’re using dried herbs, soak first.
• Take a large bowl and begin to combine all the ingredients: Add the herbs to the rice stirring in gently. Then add the cooked vegetables you put to one side earlier . Add the meat and onions, a  teaspoon of salt, 1/2 teaspoon of black pepper and the advieh. Mix in very gently and by this time you will be pretty exhausted so take a break with a cup of tea and leave to stand for 10 minutes. First put the oven on at about 180 degrees.
• Now you feel refreshed begin by stuffing the peppers, pressing the mix into the pepper gently with the back of the spoon. Place in an oven proof dish. and place  in your pre heated oven. The peppers are going into the oven first as they take longer. The other dolmeh will be added in a while .
• Now prepare the sauce: Take the tomatoe juice ( or whizz a can of plum tomatoes), add the ghooreh or lime juice, 1 teaspoon of salt, the saffron water, the sugar and cinnamon and 2 tablespoons of oil and bring to the boil. Allow to simmer for a few minutes.
• Add the sauce to the oven proof dish with the peppers after about an hour and place in the other dolmeh. Continue cooking for approx another hour.

The vegetables should be tender before you remove the dolmeh to serve and test the sauce as you may want to add more salt according to you own taste.

Serve with flat bread and natural yoghurt. Nooshi joonet

Koofteh or Herby Meatballs

~~Koofteh~~

Koofteh or persian meatballs will vary depending where  you are in Iran.  I haven’t made koofteh for years and had almost forgotten how to make them and how they tasted.

It was such a wet and miserable summer afternoon here in the UK yesterday  and in a creative mood, I thought  I would cook something  to warm us up. So this is my version on a theme. This recipe is my own as it doesn’t strictly follow any of the other recipes I have and it doesn’t have a name as such… any ideas will be gratefully received

Ingredients~

• 350 gr’s of mince lamb or beef.
• 2 onions finely grated
• 3 garlic cloves finely chopped
• 1 cup of yellow split peas
• 1 and 1/2  cup of  herbs fresh or dried ( equal parts of  parsley, tarragon, chives and coriander) You can really use any herbs but DO use tarragon. If you’re using dried herbs, soak for 20 mins.
• 1 heaped tsp of advieh
• 1 tsp of turmeric
• salt to taste
• a generous  grind of the pepper mill
• 1 small egg beaten

* Variations~ Add cooked rice to the meat balls or  dates and  add zereshk to the sauce.

For the sauce~

• 1 chopped onion
• 2 cloves of garlic
• 1/2 tsp of turmeric
• 1/2 teaspoon of saffron and add 1 cup water
• 1 cup of chopped tomatoes
• 1 tbsp of lime juice.
• 1/2 cup of remaining herbs

Method~

1. Cook the split yellow peas for about 20 mins, removing  the scum that forms on the top. Drain but retain the water and put to one side.
2. If you’re using dried herbs, soak in warm water for about 20-30  mins. Then squeeze out the water and place the herbs to one side.
3. Finely chop the onions and garlic. For adding to the meat I usually whizz them up.
4. Add the onions and garlic  to your minced meat, with turmeric, advieh, salt and pepper
5. Now thoroughly mix these together. I use a potato masher as it easier than trying to stir the ingredients together.
6. Add the 2/3 of the split yellow peas and 1 cup of the herbs and gently turn over with a wooden spoon.
7. Finally add enough of the beaten egg to bind the whole mixture together.
8. Put a tablespoon of vegetable oil in a frying pan and heat.
9. Taking a handful, roll into balls and coat in seasoned flour ( I use a wheat free flour but you can use wheat flour). You can make the meat balls any size you prefer I like mine about the size of a ping pong ball.
10. Place the meat balls into the pan and cook until golden.
11. Once golden, remove from the pan and leave on kitchen towel to soak off  excess oil.

For the sauce ~

1. Cook the onions and garlic in a little vegetable oil until golden.
2. Add 1/2 tsp of turmeric, salt and pepper and 1 tsp of advieh.
3. Taste the sauce and make any adjustments you want to make.
4. Add the split pea water retained earlier
5. Add the liquid saffron, the rest of the herbs and split yellow peas and then finally add the meat balls in gently.
6. Cover and leave to simmer on a low heat for about 30-40 mins.

Serve with rice or bread, natural yoghurt and a dish of herbs.

Nooshi joonet ~ enjoy

Traditional Herbal Medicine

Iran has an amazing geography. With 12 different geographical environments and 5 major climates it’s host to 7500 plants, of which 1800 possess medicinal properties. It would take forever to list them all so here are some of the few which can be easily located where ever you happen to be in the world.

KONDOR or frankincense. Use of this herb goes back to ancient Persia. The most commonly used part is the milky sap or resin which is often used as a salve for skin irritations and wounds. It’s thought to have a rejuvenating effect and is therefore excellent for acne, scars and injuries. Frankincense can also benefit the emotions and those with nervous disorders such as anxiety or generalised nervousness. It’s thought to be an aid to a poor memory and lethargy. And among its other attributes, Frankincense is good for gum disease, indigestion problems, ulcers and as an eye wash.

SANDAL or sandalwood is often thought only to be a pleasant smelling inscense but you might be surprised to know that it is also a disinfectant and helps prevent simple herpes, eg mouth ulcers. The useful part of the sandalwood plant is the oil from the woody part.  Other uses include UTI infections like cystitis, skin irritations, and digestive problems.

AZARIYUN or marigold is widely used the globe over and many countries have culinary uses for it.  It is also brilliant as a salve for skin conditions such as acne, eczema and general rashes and open wounds. It’s something we can all grow in pots or in our gardens.

To make a salve simply add 2 handfuls of Calendula leaves and flowers to 1 tbsp lanolin, 5 tbsp olive oil and 1 tbsp beeswax and heat gently. Mix together; take off the heat and leave to set. The following morning re-heat the mixture and pour into a sterile jar and leave to harden.

Ahura Mazda the Zoroastrian prophet advocated the beneficial use of the following herbs. Many of the herbs were incorporated into Zoroastrian rituals which can still be found on the ‘Haft sein’ table at new year.

HAOMA or Ephedra . Indigenous to Iran this is a small plant with yellow flowers. It was also found to have an intoxicating effect and then said by Ahura Mazda to be a ‘waste of time’ causing the consumer to be become irrational.

Widely used for muscular and bronchial complaints, headaches, as an antiseptic, aid to digestion and a blood purifier. It’s now thought to have properties close to penicillin and can be used for hay fever, asthma, and for colds and fevers.Interestingly enough it is thought to be very useful in loosing weight but before you rush out to find it, there is a recommended limit of 150mg per day. Generally it’s an all round healer as it’s  supposed to  promote  the bodies natural ability of the body to fight invading diseases through a natural antibiotic called interferon.

SEER or GARLIC Most people are aware of the benefits of regularly eating garlic. It’s a natural form of antioxidant and thought to be helpful in preventing general infections and fighting off free radicals.

OOUD or ALOESWOOD. This is  fairly rare and expensive so perhaps not so easy to  come by these days. although the oil available usually through chinese websites .  It used to be grown in Iran and is now generally found in  SE Asia . However it was thought to be useful in the treatment of the nervous system and was great for the treatment of anxiety and cardio vascular problems such as rapid heart beat. Yves Saint Lauren uses the oil is some of its perfumes!

CAUTION: ALL OF THE ABOVE HERBAL REMEDIES CAN HAVE SIDE EFFECTS AND SHOULD ONLY BE USED IN CONSULATION WITH YOUR DOCTOR AND A HERBALIST.

Khask e budenjun

This video courtesy of Press TV ( who I really can’t endorse because of their political affiliations) demonstrates how to make Khask e budenjun.

My recipe is a little different to Salomes but try both versions and see which you prefer!

~Khask e Budenjun~

Ingredients~

• 2 large aubergines
  
• 2 large onions chopped
  
• 4-6 cloves of garlic chopped
  
• 1/2 cup of liquid whey ( then add 2 tbsp of water)
  
• vegetable oil
• 1 tsp of salt
  
• 1 tsp of ground black pepper
• 1/2 tsp of sugar
• 2 tbsp of dried mint
  
• 30 mls of liquid saffron
  

Preparation~

1. Peel the aubergine and slice into 2 inch lengths, sprinkle with salt and leave for about 30 mins until the bitter juices have drained. Wash and dry with a paper towel.
2. In a little oil gently fry the mint until dark, drain and place to one side.

Method~

1. Fry the chopped onions until golden and place to one side.
2. Fry the chopped garlic until golden and place to one side.
3. Fry the aubergine until golden.
4. Add the onion and garlic, sprinkle on the salt, pepper, sugar and some of the mint leaving enough to garnish before serving.
5. Add one small cup of water, enough to almost cover the aubergines.
6. And finally gently pour on the saffron liquid.
7. Leave on a low heat to cook for about 30 mins or until the aubergines are cooked.
8. transfer to a serving dish and pour on the whey. This can then be kept warm in an oven until ready to serve.
9. Before serving garnish with mint alone or add walnuts and dates for a change.

~Nooshi Joonet ~

Tip : If you brush the aubergine in egg white before frying it prevents the aubergine from too much oil absorption.

Persian cooking on GMTV

I was very surprised to discover that Lorraine on GMTV featured persian cooking on her show today. The cook  makes lubia polou……. love the way he makes it look so easy… well it’s not hard. Thought he did well, using advieh ( you can find the recipe here). I love lubia polou but not sure if I’d eat it for breakfast though!

Sharbat e ablimu Lime or Lemon syrup

The sun is shinning and my thoughts turn to sharbat e ablimu, such a refreshing drink for hot weather such as we are enjoying ( for a change) here in the UK.   It couldn’t be easier to make and by making the  concentrate or syrup instead of following the traditional recipes for lemonade, you will have enough to last for a week.

~~SHAHBAT E ABLIMU~~ LIME ONADE ~~

Ingredients~

• 10 cups of sugar ( ochhh not for those watching their weight )
• 4 cups of water
• The juice of 20  fresh limes or lemons

Method~

1. Squeeze the limes by first rolling them on a hard surface with your hands, then extract the juice in the normal way … engage someone with strong hands! It gets tiring.
2. Place the sugar and water in a pan and bring to the boil.
3. Add the fresh lime juice passing it through a strainer into the sugary water
4. Allow to simmer for about 10 minutes.  it should have become a thicker  syrupy mixture.
5. Allow to cool
6. Store in a clean bottle with a lid and keep in the fridge.

To make the sharbat:

1. In a jug, add 1 cup of syrup to 3/4  pint of water and mix well. You may want it stronger so just increase the amount of syrup.
2. Add a few ice cubes and decorate with a sprig of mint and sliced limes 

~Nooshi joonet ~

Dolmeh y Kalam or stuffed cabbage leaves

I really love to eat dolmeh, any dolmeh and the great thing is, you can use almost any vegetable for dolmeh. Dolmeh y Kalam is a recipe I learnt from sister-in-law who is from the north west of Iran and so this recipe is probably a regional variation. You can substitute the cabbage leaves for aubergine, potatoe, peppers, onions and leave out the meat if you want  to make it vegetarian. There are specific differences in the herbs you use but this is the basic method and recipe for dolmeh in general.

This is not  a recipe for those who are new to Persian cooking as it’s quite fiddly and time consuming. All in all you probably need to set about 3 hours aside, at least an hour is needed for the preparation alone.

~~DOLMEH Y KALAM~~

Ingredients ~

• 1 large white cabbage
  
• 1/2 lb minced beef or lamb
• 1 large onion
• 1/4  cup split yellow peas
• 1 cup of basmati rice
  
• 1 teaspoon of cinnamon
  
• 1 teaspoon of ground cummin
  
• a good handful of flat leaved parsley
• a good handful of tarragon
  
• a good handful of dill
  
• 1 teaspoon of salt
  
• 1/2 teaspoon of pepper
  

Preparation~

1. Core the cabbage and place in a large pan of boiling water. After a few minutes you will start to see the leaves of the cabbage falling away. Help ease them off being careful not to damage or tear the leaves or burn your self.
   
2. Allow the leaves to sit in the simmering water for about 5 mins or so until the stalky bit has began to soften.
3. When soft, remove from the water and put to one side to cool.
   
4. Cook the split yellow peas in 2 cups of salted water until soft. Drain and put to one side.
   
5. Cook the rice in salted water until soft to bite, drain and put to one side.

Method~

1. Chop the onion and cook in a tablespoon of oil, add the meat and brown off.
2. Add about 2 tablespoons of tomato paste and stir in. Remove from the heat.
3. In a large mixing bowl, combine the rice, meat and split yellow peas and stir gently.
4. Add the cinnamon, cummin and salt and pepper and stir.
5. Add 2 tablespoons of oil to a heavy bottomed non stick pan ( one with a lid) and heat. Take a few of the cabbage leaves ( I usually use any that have been damaged or the really small ones as they are difficult to stuff) and place at the bottom of the pan. This prevents the dolmeh from burning.
6. Take a desert spoon of the meat and rice mixture and place at the stalky end of the cabbage leaf.  Gently begin to roll the leaf, being careful to tuck the sides  in as tightly as possible  so that none of the mix will escape during the cooking process. This is quite difficult at first and it will probably take you a few times to get the hang of it. Don’t try to put too much meat mix in the leaf or you will have difficulty in rolling it.
7. Arrange these in the pan layering them on top of each other.
8. Add 1 cup of water and two tablespoons of lime juice, a pinch of salt and cover with pan lid. Alternatively you can cook them in the oven at about 200 oc. Some people like to cook this is tomato juice and to add a little sugar.
9. Now leave to cook on a low heat for about 1 – 1 1/2 hours, checking periodically and basting with the juices.
10. When cooked, gently remove from the pan and place on a serving dish.

Serve with salad, and natural yoghurt.

~Nooshi joonet ~

Kebab koobideh or Persian Mince kebab

This is my other halfs favorite kebab. He’s got it down to a fine art after many experiments, all of which were delicious in their own way but he tells me its about how well it keeps it’s shape on the skewer! I will get to that later! I just eat them but thought I would share his recipe with you.

Kebab koobideh is made with minced meat. Either lamb, beef or chicken which ever is your preference. We use beef because we eat so much lamb and chicken and beef  makes a change. Koobideh is famous in Iran and there are variations such as adding chopped parsley. This is the basic recipe but enjoy experimenting.

~~KEBAB KOOBIDEH~~

~INGREDIENTS~ ( serves 2)

• 1 lb minced meat
• 1 onion grated
  
• 1 teaspoon salt
  
• 1 teaspoon pepper
  
• 1 tablespoons of sumac
  
• 1/4 teaspoon of turmeric
  

~METHOD~

1. Get your charcoal ready about 30 mins before you plan to cook.
2. Take the minced meat, add the grated onion and all the ingredients  and mash it with your hands for several minutes until it becomes a paste.
   
3. Leave in the bowl for about 10 -15 minutes so that it becomes warm and this will make it easier to form around the skewers.
   
4. After 15 minutes or so, make several balls with the meat paste and roll into sausage like shapes about 6 inches long.
   
5. Using the flat sword like skewers, form the meat paste around onto the skewer and then leave in the fridge for 15 minutes to cool and set around the skewer.
   
6. Use this time to prepare a baste of  2 tablespoons of melted butter with 1/2 cup of lime or lemon juice and a pinch of salt.
   
7. Now your ready to grill. Place the skewers approx 3-4 inches over the coals and grill for about 5 minutes each side and don’t forget to baste!
8. Remove from the skewer onto a dish and sprinkle with sumac just before serving.
   

Serve with saffron rice, flat bread, herbs and or salad and of course mast or natural yoghurt.

~Nooshi joonet ~

Kookoo sabzi or Herb omelette

Protein packed and full of healthy fresh green herbs and nothing could be easier than making kookoo. Kookoo  makes a great lunch or light supper or even something to take out with you on a picnic as it  can be eaten hot or cold and both are equally delicious. Kookoo can be made in less than 30 mins and cooked either in the oven or in a pan on the cooker, which ever you prefer.

KOOKOO SABZI

~~INGREDIENTS ~~

• 6 eggs
• 1 teaspoon of advieh
• 1 teaspoon of salt
• pepper to taste
• 1 teaspoon of baking powder
• 1 cup  of coriander ( if you prefer you can use dried herbs, simply use 1/2 the  amount and soak in water first. Remember to squeeze the water from the herbs before you use them)
• 1 cup of parsley
• 1 cup of dill
• a tablespoon of fenugrek
• 1 onion thinly sliced or grated
• 2 cloves of garlic crushed
• 1 tablespoon of flour.

~~Method~~

1. Take the six eggs and place them in a mixing bowl
2. Add the salt, pepper, advieh and baking powder and beat well
3. Sift the flour and beat into the mix
4. Add the chopped herbs, chopped onion and crushed garlic and mix well.
5. If your going to cook in the oven, put it on at about 200.c.
6. Add a few tablespoons of oil into a baking dish and put into the oven to warm
7. When ready add, add the kookoo mix into the bowl and leave to cook for about 10  mins.
8. After 10  mins, add a little more oil if needed and leave to cook  for a further 10- 15 mins until set  and nicely cooked.

Serve with mast ( natural yoghurt) and a fresh salad.

Nooshi joonet

Joojeh Kebab or Persian Chicken kebab

Chicken is relatively inexpensive at the moment with many of the larger supermarkets offering bargain packs.  I usually stock up when they offer these bargain packs and freeze for later use and some how we ended up with a freezer full of chicken!

Chicken is light on the stomach, packed with protein, easy to prepare and cook and great for the bbq! Of all the different ways to use Chicken in Persian cooking , Joojeh kebab is one of my personal favorites.

There are a number of ways to make the marinade. This is my favorite but alternatively you could omit the olive oil and add mast or natural yoghurt. Another variation…some people add a teaspoon or two of turmeric.

~~JOOJEH KEBAB~~

~Preparation~

• Make sure you marinade the chicken for at least a few hours before. I often leave mine over night.
  
• It’s important when cooking chicken on the bbq to get the coals good and hot to avoid undercooked meat and food poisoning ! Be sure to leave your coals until they are red, this can take up to 30 mins or more.
  
• Make sure you thoroughly cook the chicken.
  

~Ingredients for the marinade~

• Liquid saffron ( use 1/2 teaspoon of saffron, grind and add half a small cup of water)
  
• Salt and pepper
  
• 1 onion roughly sliced
  
• 3 tablespoons of Olive oil

~Method~

1. Roughly chop the onion. Your going to discard it later so don’t worry about it too much.
2. Make the liquid saffron
3. Cut the chicken into bbq size chunks and flatten.
4. Combine all the ingredients and leave to marinade over night for maximum flavour.
5. When your ready to bbq, place the chicken onto the skewer and grill each side until golden. Dont forget to baste with the marinade juices.

Serve with saffron rice and a nice fresh green salad.

Nooshi joonet …. Enjoy

Apple pie

I thought today we’d have a change from Persian food so I’m busy preparing to make a roast chicken followed by dinner  gluten-free apple, raisin and pecan nut pie to be served with Chocolate and vanilla Ice cream. It’s a little bit of a challenge as  gluten-free  pastry is difficult to make and I’m going to cheat and use a packet mix ! I’m no expert when it comes to baking anyway. But as they say the proof is in the pudding. Actually truth be known I rarely cook anything but Persian food so it will all be a challenge! It’s a little anxiety provoking especially as I’m committed to blog about it even if it is a disaster! The trials and tribulations of making a meal that is out side of my comfort zone !

~~APPLE PIE~~

Ingredients ~

• Gluten free pastry ( I used mrs Crumbles)
  
• 3 medium cooking apples
  
• 1 tablespoon of sugar
  
• a few tablespoons of water
  
• 1 handful of raisins
• 1/2 teaspoon of cinnamon ( optional)
  

Method ~

1. Peel and core the apples
   
2. Slice into thin wedges
   
3. Place in a saucepan and add 2 tablespoons of water. You don’t want too much water at this point but you can add more as you need to. Don’t let the apples become too dry either as they will burn.
4. Cook over a medium heat until they begin to become a little soft.Keep stirring them to stop them from burning.
   
5. When softish, add the sugar and stir in.
   
6. Remove from the heat, add the raisins ( and cinnamon) and put to one side.
7. Cook at 190 degrees c for about 25 mins
   
8. Once cooled I added some pecan nuts just for fun!

Im going to serve this with home made vanilla and chocolate Ice cream….. all gluten free and very calorific!

Nooshi joonet. Enjoy

How to make Tahdig with sibzamini (potatoe)

Tahdig or taadig is the crusty bit at the bottom of the rice. There isn’t really a name for it in english AND it’s pretty unique to Persian cooking. It’s completely delicious and I guarantee everyone will want it. When my children were little they used to almost fight for the last piece of tahdig…. it’s that delicious.You can make Tahdig with a few different things but in this recipe Im going to explain how to make it using potatoes.Once made, you can either serve the Tahdig separately or use the crispy potatoes to add some decorative touch to your rice dish.

~~TAHDIG SIBZAMINI~~

~WHAT YOU WILL NEED~

• A heavy bottomed non stick saucepan with a lid.
• A padded lid … I wrap and secure a teatowel around the lid.

~INGREDIENTS~

• Rice
• A medium-sized potato thinly sliced
• Oil
• Butter
• Hot water
• Liquid saffron

~METHOD~

• Having boiled the rice in water until its soft to bite ( see how to make ‘perfect Persian Rice’) drain it and place to one side.
• Use a good non stick saucepan and add a little oil, a desert spoon of butter and melt.
• Add a few drops of liquid saffron and stir in or swirl it in the pan until its infused.
• Then add a little water, empty into a cup and put to one side.
• Returning to the saucepan, add about 2 tablespoons of good vegetable oil, sunflower oil is good and heat.
• Add a drop or two of liquid saffron.
• Turn up the heat to full and add the sliced potatoes and allow to sizzle a little for a few minutes.
• Then spoon the rice on top.
• Using a wooden spoon, just go around the edge, pushing the rice away from the side of the pan to avoid too much crisp rice… you only really want the bottom to become crispy.
• Pour on most of the oil, butter and water you put to one side earlier … you should see some steam rising now.
• Once you see some steam, cover with a padded lid ( I use a teatowel wrapped securely around the lid) this helps absorb any condensation and prevents it from dripping back onto the rice.
• Turn the heat down to the lowest setting and leave for about 3/4 of an hour to an hour. You might have to experiment a little as it depends on your heat settings.
• When your rice is ready, spoon the rice onto a dish until you reach the bottom of the pan. Then carefully remove the potatoes.

~Now you have ‘TAHDIG SIBZAMINI’ … WELL DONE!~

Nooshi joonet . Enjoy