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Posts Tagged ‘saffron’

2 large Onions, peeled and thinly sliced
3 tablespoons olive oil
2 cloves Garlic, peeled and crushed
2 pounds Lamb Shanks, or 2 pounds Chicken Legs with skin removed, cut up
½ cup Oil
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Turmeric
½ teaspoon Ground Saffron dissolved in 4 tablespoons Hot Water
2 cups Tomato Juice
1 cups Unripe Grapes (Ghureh) (optional)
4 tablespoons Lime Juice
3 medium or 9 slim Eggplants
1 Egg White
1 teaspoon Advieh (Persian spice mix)
1/3 cup Yellow Split Peas
1 ½ cup Water

Brown the onions and garlic with meat or chicken in 3 tablespoons oil over medium heat. Add salt, pepper, turmeric, and saffron water.

Add 2 cups water for meat and no water for chicken, tomato juice, unripe grapes, and lime juice. Cover and simmer over low heat for 2 ½ hours for meat and 30 minutes for chicken.

Add 1/3 cup yellow split peas in 1 ½ cups water for 20 minutes, drain, and add them for the last 10 minutes of cooking.

Peel eggplants and cut lengthwise in quarters if they are large. Place in a colander, sprinkle both sides with water and 2 tablespoons salt, and set aside for 20 minutes to remove the bitter taste. Rinse and pat dry.
Brush each eggplant on all sides with egg white and brown the eggplant in a non-stick skillet in 3 tablespoons oil; set aside.

Add advieh to the meat or chicken; mix well and adjust seasoning to your taste.

Preheat the oven to 350F. Transfser the chicken or meat and sauce into a deep ovenproof casserole; arrange the eggplant on top. Cover and bake for 30 minutes, then remove cover and bake another 15 minutes uncovered or until the eggplant is tender.

Serve immediately from the same dish or keep warm in the oven until ready to serve. Serve with chelow (saffron-steamed rice).

Note:
You may also substitute summer squash for the eggplant.

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2 large Onions, peeled and thinly sliced
3 tablespoon olive oil
2 cloves Garlic, peeled and crushed
1 pound stew meat (Beef Cross Rib Chuck), cut into ½-inch cubes
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Turmeric
½ teaspoon Ground Saffron dissolved in 4 tablespoon Hot Water
2 cups Water
4 whole Tomatoes, peeled and chopped
2 cups Tomato Juice
4 tablespoon Lime Juice
4 whole pierced dried Persian limes
1 teaspoon Advieh (Persian spice mix)
1/3 cups Yellow Split Peas
1 ½ cups Water
3 medium or 9 slim Eggplants ( I used 4 eggplants)
2 Egg Whites

Brown 2 onions until golden brown in 3 tablespoon oil over medium heat. Add crushed garlic, meat and brown. Add salt, pepper, turmeric, and saffron water.

Add 2 cups water, tomato juice, 4 tomatoes, 4 whole pierced dried Persian limes, and Advieh.
Add 1/3 cups yellow split peas in 1 ½ cups water for 20 minutes, drain, and add them for the last 10 minutes of cooking.

Peel eggplants and cut lengthwise in quarters if they are large. Place in a colander, sprinkle both sides with water and 2 tablespoon salt, and set aside for 20 minutes to remove the bitter taste. Rinse and pat dry.
Brush each eggplant on all sides with egg white and brown the eggplant in a non-stick skillet in 3 tablespoon oil; set aside.

Adjust seasoning to your taste. Add the cooked yellow split peas to meat mixture.

Preheat the oven to 350F. Transfer the meat and sauce into a deep ovenproof casserole; arrange the eggplant, then onion and tomato, on the top. Cover and bake for 30 minutes, then remove cover and bake another 15 minutes uncovered or until the eggplant is tender.

Serve immediately from the same dish or keep warm in the oven until ready to serve. Serve with saffron-steamed rice.

Note:
You may also substitute summer squash for the eggplant.

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2 onions, peeled and tinly sliced
1 pound stew meat (lamb, veal, or beef) cut into 1-inch cubes or 2 pounds chicken legs, skinned and cut up
1/3 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
3 cups parsley, chopped
1/3 cup mint, chopped or 2 tablespoons dried
1/4 teaspoon saffron, ground dissolved in 1 tablespoon hot water
1 tablespoon tomato paste
2 tablespoons lime juice
1 pound fresh rhubarb, cut into 1-inch pieces

1. In a Dutch oven, brown onions and meat or chicken in 3 tablespoons oil. Add salt, pepper and turmeric. Pour in water – 2 1/2 cups for meat and 1 1/2 cups for chicken. Cover and cook for about 1 hour for meat and 15 minutes for chicken over low heat, stirring occasionally.
2. In a skillet, fry parsley and mint in remaining oil for 10 – 15 minutes.
3. Add parsley and mint, saffron water, tomato paste, and lime juice to the meat. Cover and simmer 55 minutes longer over low heat.
4. Preheat oven to 350F. Transfer the stew to a deep ovenproof casserole. Arrange the rhubarb on the top and cover with lid. Oven vents on roasting pan. Cook for 25 to 35 minutes or until the rhubarb is tender.
5. Adjust seasoning. If the stew is too sour, add 1 tablespoon sugar. If the rhubarb needs more cooking, continue until done. Remember, rhubarb is fragile; the pieces must be cooked, but not to the point of dissolving or falling apart.
6. Serve with rice. Serves 6.

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3 lbs leg or shank of lamb or 2 cornish game hens
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and chopped
6 cups fresh dill weed, finely cropped
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon Advieh Persian Spice Mix for Khoresh
1 ½ teaspoon ground saffron, dissolved in 2 tablespoons hot water
2 tablespoons fresh lime juice
2 pounds fresh or 1 pound frozen fava (lima) beans, shelled
3 cups long-grain basmati rice
½ teaspoon turmeric
2 tablespoons yogurt (optional)
¾ cup clarified butter (ghee) or oil
2 teaspoons ground cinnamon

1. In a baking dish, combine the meat, onions, 2 cloves of the garlic, and 2 tablespoons of the fresh chopped dill weed. Add ½ cup water, 1 teaspoon salt, pepper, ½ teaspoon advieh, 2 tablespoons saffron water, and lime juice. Cover and bake for 2 – 3 hours in a 350F oven, until the meat is tender.
2. Shell beans and remove outer layer of skin. If using frozen fava beans, soak in warm water for a few minutes, then peel.
3. Clean and wash 3 cups basmati rice 5 times in warm water.
4. Bring 10 cups of water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the washed and drained rice into the pot. Add the fava beans and turmeric to the pot while water is boiling (turmeric helps to keep the green colour).
5. Boil briskly for 6 to 10 minutes, stirring gnelty with a wooden spoon to loosen any stuck grains. Bite a few grains. If rice feels soft, it is ready to be drained. Remove from heat and drain in a large, fine-mesh colander; rinse in 2 or 3 cups lukewarm water.
6. To form a tender golden crust, mix 2 spatulas full of rice, the yogurt and a few drops of saffron water in a bowl. Heat ½ cup of the butter in the non-stick pot and spread the rice-yogurt mixture over the bottom.
7. Taking a spatula full of rice and beans, begin to form a pyramid by alternating layers of rice with dill, the rest of the garlic, and cinnamon. Repeat these layers. Cover and cook over medium heat for 10 minutes. This shape helps a golden crust to form.
8. Mix the remaining butter, saffron water, and ½ cup warm water and pour over the rice pyramid.
9. Place a clean dish towel or paper towel over the pot; cover the pot tightly to prevent steam from escaping. Cook 50 minutes longer over low heat. Remove pot from heat; allow to cool on a damp surface without uncovering it.
10. Remove lid and take out 2 tablespoons of the saffron flavoured rice a nd set aside for garnish.
11. Gently taking 1 spatula of rice a time, mound the rice in the shape of a pyramid. Arrange the meat around the rice and garnish with saffron-flavoured rice.
12. Detach the crust from the bottom of the pot with a wooden spatula. Unmold onto a small platter. Serve this rice with yogurt or persian pickless, and sometimes with potato stew.

Variation:
Braised leg of lamb. This is a substitute for step 1 – a trimmed leg of lamb (about 6-7 pounds) baked in the oven. Rinse and pat dry. Using the point of a small knife, make 10 slits all over the leg of lamb and insert a peeled clove of garlic in each slit. Peel and thinly slice 2 onions. Sprinkle 2 tablespoons salt, ½ teaspoon pepper, 2 tablespoons advieh, 2 tablespoons candied orange peel, and 1 teaspoon saffron dissolved in ¼ cup hot water all over the lamb. Cover the lamb with foil and roast it in a preheated 350F oven for 3 – 3 ½ hours, uncovering it for the last half hour of cooking. Check your lamb. A well-done lamb tends to be more tender. When it is done, place it on a board and slice and serve along with your rice.

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