~Khask e Budemjun~
- 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
- 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.
- In a little oil gently fry the mint until dark, drain and place to one side.
- Fry the chopped onions until golden and place to one side.
- Fry the chopped garlic until golden and place to one side.
- Fry the aubergine until golden.
- Add the onion and garlic, sprinkle on the salt, pepper, sugar and some of the mint leaving enough to garnish before serving.
- Add one small cup of water, enough to almost cover the aubergines.
- And finally gently pour on the saffron liquid.
- Leave on a low heat to cook for about 30 mins or until the aubergines are cooked.
- Use a masher and mash
- Transfer to a serving dish and pour on the whey. This can then be kept warm in an oven until ready to serve.
- 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.
This video courtesy of Press TV ( who I really can’t endorse because of their political affiliations) demonstrates how to make Khask e budemjun.
My recipe is a little different to Salomes but try both versions and see which you prefer!
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~~
- 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
- 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.
- Allow the leaves to sit in the simmering water for about 5 mins or so until the stalky bit has began to soften.
- When soft, remove from the water and put to one side to cool.
- Cook the split yellow peas in 2 cups of salted water until soft. Drain and put to one side.
- Cook the rice in salted water until soft to bite, drain and put to one side.
- Chop the onion and cook in a tablespoon of oil, add the meat and brown off.
- Add about 2 tablespoons of tomato paste and stir in. Remove from the heat.
- In a large mixing bowl, combine the rice, meat and split yellow peas and stir gently.
- Add the cinnamon, cummin and salt and pepper and stir.
- 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.
- 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.
- Arrange these in the pan layering them on top of each other.
- 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.
- Now leave to cook on a low heat for about 1 – 1 1/2 hours, checking periodically and basting with the juices.
- When cooked, gently remove from the pan and place on a serving dish.
Serve with salad, and natural yoghurt.
~Nooshi joonet ~
Mast o Khiar is much like the well known Greek dish Tzatziki although made using slightly different ingredients and is used as an accompliment to meals in the same way. It’s also a great dip for the buffet table, with drinks and a lovely appetizer when served with naan or flat bread.
- 1/2 a cucumber
- 3 cups of slightly sour low fat plain yoghurt
- 2 desert spoons of dried mint
- a dash of lime juice
- salt and pepper to taste
- As sprig of fresh mint, walnuts, or slices of radish to decorate
- Chop the cucumber into small pieces or grate
- Combine the yoghurt, cucumber and mint and mix well.
- Add salt and pepper to taste and I add a dash of lime juice but this is personal taste.
- Pour into a serving dish and chill
- Decorate before serving.
Serve with naan or flat bread.
Ma’ast o Musir is to die for. A perfect tangy dip to use as a starter or to compliment kebab. Ma’ast o Musir is simply a combination of creamy ma’ast or natural yoghurt with piazche or shallots. This is a dish you will want to use over and over again.
- Thick creamy ma’ast or natural yoghurt
- Shallots. Fresh shallots have a strong flavour so use sparingly. You can use dried shallots available from any Iranian grocery store. Simply pre- soak them before using. Which ever you use, chop finely.
- A dash of ab limu or lime juice
- a pinch of salt
Simply combine all the ingredients and leave in the fridge before serving. Decorate with a sprig of fresh mint.
This recipe is very simple and easy to make. It’s really a meal in itself, delicious for lunch or dinner and ideal for a buffet at a party. I have made it for picnics with kotlets and stuffed it into pitta bread for a working lunch. Its versatility is vast. It’s very similar to Russian Salad but personally I have never felt the need to try that. I am always being asked to make Salad Olivieh for parties and gatherings. Everyone loves it. It’s completely gluten-free which is always a bonus for me.
This recipe will serve up to 4 people. Most of the work is in the preparation of the ingredients.
- 400 gr’s Cooked chicken pieces shredded into small pieces no larger than the size of you nail. I usually use breasts but you can use the equivalent of any chicken meat.
- 4 large potatoes, boiled and roughly mashed
- 3-4 hard boiled eggs roughly mashed
- 2 sticks of celery finely chopped
- The heart of a lettuce finely chopped
- 100 gr’s of pickled gherkins or dill pickles. These should not be sweet. Chop them finely.
- 1/2 cup of peas
- 1 medium carrot grated ( optional)
- 2-3 teaspoons of lime juice
- olive oil
- salt and pepper to taste
- It’s always best to prepare all your ingredients. There’s a lot of vegetables to peel and chop, cook and mash.
- If you have to cook the chicken specifically for this dish you can either fry it or poach it. I usually poach it in seasoned water with a teaspoon of lime juice.
Once you have finished all the preparation and the cooked ingredients have cooled down, add all of them together in a large mixing bowl. Por on the mayonnaise, add the lime juice, salt and pepper and gently mix. The ingredients should adhere to each other with the mayo and now your Salad Olivieh is ready to serve.It should be served cold.
Present the Salad Olivieh in a dish of your choice and decorate with strips of carrot, or gherkins and olives. You can decorate it in which ever way you choose.
Nooshi Joonet ~ Enjoy
Sabzi is one of the great characteristics of Persian cuisine. It refers to the leafy part part of the herb and is used both in Khoreshts for flavour and bulk and in sabzi khordan as an accompliment to meals. Some herbs are easy to grow yourself such as mint, and coriander and there’s nothing more satisfying than picking herbs fresh from your own garden. However I haven’t had much luck with tarragon here in the UK. Sabzi is always best fresh but this isn’t always possible and it’s difficult to produce enough to meet all your needs. A great alternative is sabzi khoshk or dried herbs and most of these are easily sourced and available in nearly all supermarkets. When using dried herbs its advisable to soak the herbs before use to ensure maximum flavour. You can buy almost all the dried herbs you need for each dish you want to make from an Iranian Grocery store. If you want to make a persian omelette for example, look for Sabzi Kukoo.
For a list of the herbs you need for Persian recipes follow this link
Parsely or jafari You may know that parsley is native to Mediterranean land and has been used by the ancient Greek and Romans. What you may not know is that Persians have cultivated and used parsley in a wide variety of dishes for thousands of years. Parsley is part of many herb mixes of Persian cooking such as Sabzi polow, Ghormeh sabzi, Aash, Karafs and Kuku herb mixes.
Dill weed or shivid is extremely aromatic and is mainly used for food seasoning in many countries around the world. Persians, however, have used dill weed in a unique way in rice dishes such as shevid polou (Dill and rice mix) and Baghali polou (broad beans and rice). It is also mixed with other herbs as part of preparing other delightful meals like sabzi polou (a rice dish), khoreshte karafs (a stew) and kuku e sabzi (vegetable omlette).
Coriander or Gheshniz. Corriander is native to Iran and easily found in any supermarket across the globe. It’s also easy to grow here in the UK. It has a distinctive musky smell and is used in salads, and for Ghishniz polou and kuku. No persian kitchen would be without it is some form, either fresh or dried.
Fenugreek or shanbalileh is one of the world’s oldest and widely used medicinal herbs. It has a variety of attributes and is used for increasing libido in men and as an aphrodisiac generally. The seeds have to be ground and can be used to make tea, for fevers, to reduce menstrual pain and treat skin infection. The leaf of the fenugreek is high in iron and helps with respiratory and sinus problems. In persian cooking it’s used in Aash ( soup) and in khoreshts such as ghormeeh sabzi.
Tarragon or tarhoon is again heralded for having many health benefits. Its used for the relief of stomach cramps, toothache, menstrual pain and as a cure for bile and high blood pressure. It’s a vital herb in the Persian diet, used on its own or with pickles torshi and in khoreshts. It has a peppery aniseed taste and is grown easily in Iran although I haven’t had much success growing this myself.
Mint or nanar is another vital. This is very easily grown yourself and spreads rapidly so once you start to grow it, you shouldn’t ever have a problem with quantity again. Used in a variety of dishes from must o khiar a yoghurt and cucumber side dish to chai tea. Its eaten with meals on its own, mixed into salads, and as one of the many herbs needed in khoreshts. You can also buy ab nanah or mint water. I always keep a bottle at hand as its great for stomach ailments and indigestion. I have found it really useful if by some accident I have eaten something glutenous…. it helps relieve the cramps.
Sweet Basil or reyhan is widely grown all over the world and a favoured herb of the Italians. However was originally native to Iran and was grown there over 5,000 years ago. It has a sweet pungent taste, is easily grown at home on your kitchen window sill or in the green house during colder months and in your garden during the summer. It can be frozen and kept for several months. Health benefits are numerous: asthma and diabetes and as an antiviral to name a few. Sweet basil is a great compliment to all the peppery herbs in sabzi khordan and is widely used in many recipes.
Cress or shahi in contrast to basil has a peppery taste. High in iron, calcium and folic acid its a great immune booster as well as a stimulant, a diuretic and good for the digestion. In the east it’s often marketed as a sexual stimulant for men .. I can’t verify that! On the minus side, it is known to cause cystitis in some women because of its strong alkaline properties. Cress is fairly widely used in persian cooking for its strong flavour. It makes a great addition to sabzi khordan and can be easily grown at home in pots or in your garden. If you buy cress, please ensure you wash it thoroughly as commercial growers use animal waste to promote its quick growth.
Leek chives or tareh are from the onion family and have a distinct onion garlicy taste. It’s the green hollow stems that are used both in cooking and for sabzi khordan. Leek chives are so easy to grow at home. Once planted they are prolific and will sprout up all over your garden. They require very little attention and can be chopped and frozen to see you through the winter months for cooking with. Health wise they are very similar to garlic but less strong and are thought to be good for the circulation.
Radish or torabeh is a wonderfully colourful addition to sabzi khordan and Salad Olivieh. The skin is bright pink in colour and white inside and it really compliments the range of green herbs both in appearance and texture. The texture is moist and crunchy amidst all the softness of the herbs. Radishes are easily available from your supermarket all year-round. The radish is a root vegetable, easily grown in your garden during the summer months. There are a huge variety to choose from. Persian radishes are also easily grown here in the UK. They are slightly more peppery than european radishes. The only problem I’ve had growing my own is a lack of consistent sunlight, hence the end result is a little smaller than I would expect to have found in Iran. Medicinal benefits include protection against coughs and colds and general infections and as a cure for constipation.
Shallots or musi are from the onion or piaz family and available in most suppermarkets globally. Slightly sweeter, firmer and harder than an onion shallots are smaller in size. shallots are a natural inhabitant of Iran and generally favoured above the onion because of their whiteness and strong taste. They are so hard that they often need to be soaked before the can be used. They are usually eaten with kebab and used to make ma’ast musir.
Sabzi khordan literally means ‘ eating greens’ and refers to a collection of herbs and vegetables that are traditionally served with lunch and dinner. Sabzi khordan is usually made up from the herbs above but it can be whatever you want it to be, what ever is available to you and seasonal.
To go with the herbs it would be traditional to add walnuts or gerdu and feta cheese or panir. The walnuts are usually soaked in water before serving to soften them.
If you are having a dinner party and want to prepare your sabzi khordan dish before hand, you can cover the herbs with a damp paper towel and add the walnuts and feta immediately before serving.
Sabzi khordan offers a light and refreshing side dish to main meals and is rich in nutrients and vitamins. It’s also a colourful addition to your table with the greens and pink radishes.
Iranian restaurants often feature ‘sabzi khordan’ as a starter ( grr… a personal irritation)
- 2-3 Iranian cucumbers or 1 large european cucumber diced.
- 3-4 tomatoes
- 1 red or white onion
- 1 tablespoon of olive oil
- 3 tablespoons of lime juice (or as an alternative you can use cider vinegar)
- salt and pepper
- a handful of mint chopped
- wash all your ingredients thoroughly
- dice the cucumber, tomatoes and onion and place in a dish
- combine the olive oil, lime juice, salt and pepper and whisk with a fork
- Pour over the salad ingredients and then sprinkle on the mint.
- Gently mix