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Posts Tagged ‘yogurt’

Hello folks!

Happy 4th of July! I hope you all are going to have lovely day filled with much laughter, good company, and good food!

Here are some cooking suggestions for you to either make for your own BBQ or take with you where ever you are going.

Chicken Kabob1 (Medium)

Jujeh Kabob, Persian Style Chicken Kabob

veggies1 (Medium)

I love throwing veggies on the BBQ.  They are super easy to make and delicious.

veggies (Medium)

Some of my favorites are maui onions, red onions,  mushrooms, zucchini, and tomatoes. Just brush them with some olive oil, sprinkle some salt and pepper and grill them up!

Mast-o-musir1 (Medium)

Of course there is always Most-o-musir with Pita Chips.  Try putting a dollop of mast-o-musir on your chicken, it is heavenly!

borani 7 (Medium)

Having Pita Chips? Then you must also make Borani Esfanaj! They go so well together!

Have a great holiday weekend!

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Baghali Polow1 (Medium)

Let me start this post by saying that I have always had trouble with making rice that is mixed with anything.  I have always found that making khoresht with white rice is the easiest thing for me to do.  I have made mixed rice a number of times but what I have always found difficult is finding the right balance between the rice and the other ingredients.  Here comes the truth, I have had some serious disasters with mixed rice. The very first time that I made Estamboli Polow, rice with green beans, it was a pathetic, pathetic sight. Here is the thing though, I am stubborn and I have not been known to back down a challenge.  So I keep trying until practice makes perfect, at the expense of my wonderful and supporting husband! 🙂

A couple of weeks ago I craved Baghali Polow and decided that it was time to roll up my sleeves and give it my best try. Additionally, I had also realized that in my repertoire of posted recipes, I had not yet graced my readers with a Polow. I am such a giver ain’t I??

You asked what Polow is? Persians refer to rice that is mixed with other ingredients as Polow. White rice is simply refered to as Chelow.

So I consulted three cookbooks for ratios for this recipe. I also decided to go all out and make lamb shank to go with it. All was good until the end. I ended up under cooking the tahdig, and and and wait for this, the rice was not flavorful enough, in my opinion.  But the lamb shank was fabulous! I will post that recipe next. I felt somewhat defeated about the polow and figured that I would have to practice some more.

Then we flew out to Seattle and the night that we got there we wanted to cook dinner for our friend Winford and his roommate/landlord Dirk as they were hosting us at their house.  We were walking through Pike Place Market trying to figure out what to make after we took a fun guided tour of the market.

Seattle 2009 032 (Small)

Winford suggested making something different that would “wow” Dirk.  He soon declared that we should make Persian food. Who am I to turn down “wowing” someone with Persian food??? After all I am the one who has a blog solely dedicated to Perisan food.  We did some brain storming and I was persuaded  into making Baghali Polow.  My resistance to the idea went to deaf ears.  I started sweating at the idea that this was going to be too much pressure. It had been a long day already. I was surviving completely on coffee as we had left our house at 5:30am to catch our plane to Seattle.  I was forced to go to Starbucks to get coffee in the morning because there was nothing else in the terminal close to gate and when I came to pour the half and half the whole lid of the flask just fell into my coffee splashing all over my pretty green linen shirt and the counter. As that was not enough once we landed in Seattle I came to use my phone and it didn’t work.  Fortunately, The Sous Chef’s phone worked so we called our friend to tell him we had landed. But I ended spending 45 minutes on the phone with Verizon until they got my phone working out of state. It is a good thing that we have a national plan…yeah. So did I really want to end the day by making a fool out of myself and my cooking skills? Hell NO!

We went shopping and bought all the necessary ingredients including the spices necessary to make Advieh along with some delicious sounding tea mixes for me!

Seattle 2009 055 (Small)

I went to work once we got home. AND ladies and gentleman, I DID IT! I decided to do a couple of things differently and the results were awesome.  I lost count of how many times Winford went back for more. And the best part of it all, he asked for the recipe. Score!

So here it is, this one is for you Winford!

Ingredients

3 cups of basmati rice

1 (14 oz) package of Fava beans (lima beans can be substituted), must be peeled

3 large bunches of fresh dill (equivalent to about 5-6 cups)

3 cloves of garlic, minced

2 tbsp of yogurt

1 pinch of saffron

3-4 tsp of advieh

canola or vegetable oil

salt & pepper

The first thing to do for this recipe is prepare the rice the same way you would for white rice or chelow.  Once you have placed the rice in a strainer stop and pick up from here.

Baghali Polow2 (Small)

Clean and chop the dill in batches.

Baghali Polow14 (Small)

Here is my added step that made a huge difference. The first time around I didn’t saute the fava beans, I just added them to the rice.  SO, saute fava beans and garlic in some oil for about 5-6 minutes.  Season with salt and pepper.

Baghali Polow3 (Small)

Add saffron water to yogurt as you would for the white rice recipe.

Baghali Polow4 (Small)

Mix a couple of spatulas of rice with yogurt.

Baghali Polow5 (Small)

Add enough water to cover the bottom of the pot. This should be a thin layer. Add 3 tbsp of  Canola Oil. Give it a shaking so that water and oil mix a little.

Baghali Polow6 (Small)

Layer the bottom of the pot with rice and yogurt mixture.

Baghali Polow7 (Small)

Add a generous amount of dill and then cover with a small layer of rice.

Baghali Polow9 (Small)

Sprinkle 1 tsp of advieh over the rice. On top of it add a generous layer of fava beans.

Baghali Polow10 (Small)

Then add a very generous layer of dill. Every recipe that you will read, will tell you to just layer. My grandma always used to mix the rice and ingredients a little bit. Very gently with a spoon mix the rice, fava beans, and dill. Continue layering until you are out of both rice and the rest of the ingredients.

Baghali Polow8 (Small)

Your last layer should always be rice. I like to sprinkle a little advieh on top.

Baghali Polow15 (Small)

With the back of your spatula create some hole making sure that you don’t go past the yogurt and rice mix.

Baghali Polow11 (Small) Cover and cook on high for 10 minutes. Then place a towel over the lid, as shown above, and cook on medium-low for 1 hour.

Baghali Polow12 (Small)

For this type of rice I suggest adding some butter or oil half way through the cooking process. Just melt 2-3 table spoons of butter and pour over the rice. You can also add some saffron to the butter. This will not only add a layer of flavor, but it will also give some of the rice a deep yellow color.

Baghali Polow 13 (Small)

As a bonus here are two pictures of our first dinner in Seattle. Instead of using yogurt the boys requested potatoes as part of the tahdig. This is rather easy to make. Instead of using yogurt and saffron you can layer the bottom of the pot with potatoes. All you have to do is go ahead and place water and oil to the bottom of the pan, I added 2 extra tbsp of oil because of the potatoes. Layer the top with rice making sure that you fill up the gaps between the potatoes with rice. Continue layering as shown above. The cooking process remains the same. If your tagdig doesn’t come out easily, just fill up your sink with a couple of inches of water and place the pot in there for a couple of minutes. Then try again. It should come out tout suite!

Seattle 2009 074- copy (Small)

We had ourselves a fabulous evening eating al fresco. Here are the boys setting up our dinner table. The Sous Chef was busy de-boning the fish in this picture.

Which reminds me, we bought some fish from Pike Place Market to have with our Baghali Polow. Now look at them studs below: the fine men who work at the fish market at Pike Place Market.  Have you seen this month’s (June 2009) Sunset Magazine? There is a picture of the hottie on the left in there. And I,  little nobody that I am, got to go behind the counter and take a picture with all three of them!!! Good Times!

Seattle 2009 069 (Small)

More on the fish that we made and ate will be shared in another post along with more pictures of the hot fishermen.  As a last note, I would like to add that generally the rice dish that accompanies fish in Persian food is Sabzi Polow, Herbed Rice. But I personally, think that Baghali Polow is also a nice complement to fish.  Enjoy!!!!

This dish can qualify as a vegan dish by omitting yogurt and butter and subsituting with canola or vegetable oil.

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This page has been moved to My Persian Kitchen: Rice Cooking Method

White Rice1 (Medium)

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Mast-o-musir1 (Medium)

Today’s newest recipe post is one of The Sous Chef’s favorites: Mast-o-musir, which is a delicious combination of Lebni and shallots. Must-o-musir literally means yogurt and shallots in Farsi.

As you may have noticed there is a lot of memory associated with a lot of food that I love eat and cook.  I love sharing, so here is another one for you all!

Every time I make or eat this dip it takes me back to the first time I was introduced to it as well as the first time The Sous Chef was introduced to it.

In the early eighties I was in elementary school and a kid who was used to the free life in Italy but lived where whatever happened at home remained at home.  So if there were parties, gatherings, and alcohol was served, the information was not to be shared with anyone out of fear that the news would get passed on the the Komiteh, ya know the ones that made sure that no one had a good time and obeyed the rules of the clergy.

One day my father and his girlfriend at the time we putting together a pool party.  I was only there during the set up time. As they were putting the food items out I got to taste this new dip which I had never had before.  It was white and looked like yogurt but it had a strong smell to it.  I was told that you ate it by dipping a potato chip in it.  So I complied. There was something so delicious about the combination of flavors. I loved how the delicate flavor of the firm yogurt with a touch of shallots came together with the  saltiness of the potato chips. My life has never been the same after thats day.  In some funny way, today this dip is one of my favorite comfort foods. I just love, love, LOVE it!  The world can come crashing down, but all will be well as long as I get to curl up on the couch with my mast-o-musir and chips.

The first time The Sous Chef tried this dip he would have licked the inside of the container it came in if he could, that’s how much he liked it! So here is the story: for our first monthversary, yes you read it right, month-versary, I know it is a bit cheesy, but bear with me, I took the Sous Chef on a beach picnic. I packed a nice spread of Iranian food, amongst which was a store bought container of mast-o-musir.   It was a love affair from the very first taste, I tell ya.! Next thing I know, the ambitious man that he is,  he started making his own masto-o-musir.  Nowadays, the store bought kind is not good enough for him! He literally will eat spoon fulls of mast-o-musir!

The picnic was a success and as time went by I sure realized that whomever said that “the way to a man’s heart is through his stomach” was not smoking crack! It is true, I am sure The Sous Chef can attest to that!

Back to business here! Enough about the stories, let’s move on to this very difficult and complicated recipe, NOT! It is actually a very simple recipe and it only takes a few minutes to prepare, BUT it is best to let it rest a few hours in order for the flavors to blend in.

One more thing before we start. I would like to point out that there are a couple of options as far as the shallots go. Some people like to use dried shallots others like to use fresh shallots.  We always make our Mast-o-musir with fresh shallots.

We love eating this dip with either pita chips or regular potato chips. You can also serve it with bread, if you wish.

Ingredients:

1 small shallot

1 container of Lebni (16 oz)

Mast-o-musir2 (Medium)

I had a couple of shallots and for this recipe I picked the one of the left.

Mast-o-musir3 (Medium)

Fine dice the shallot. Beware, your eyes and nose are going to be affected during this process. I love shallots, but I hate the fact that they make me cry every time I chop them! Anyway, sometimes shallots can be bitter. Some people let them soak in water for a few hours to release the bitterness.  We don’t but the important thing is to not go overboard with shallots, if you have too much, it is going to completely overpower the whole dip. Unless you are like The Sous Chef who likes to eat his shallots with yogurt!!!!!

Mast-o-musir4 (Medium)

Place the lebni and shallots in a bowl.

Mast-o-musir5 (Medium)

Mix them thoroughly.  Cover and place in the fridge for a few hours.  Serve with regular potato chips or pita chips.

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Hello Dear PK readers,

We just wanted to wish you all a Happy Memorial Day Weekend. The first long weekend of the summer is here! The Sous Chef and I have got some serious good times planed at our house as we are hosting a BBQ on Sunday.

In case you are thinking of making some type of appetizer we have three delicious choices for you here at Persian Kitchen!

There is:  Borani Esfanaj ~ Yogurt with Spinach

borani-7-medium1

or Kashkeh Bademjan ~ Persian Eggplant Dip

khashk-bademjan11-medium

or the one and only: Lima Bean and Dill Kuku

lima-bean-kuku13-medium1

Enjoy your long weekend!

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borani-7-medium1

In Persian borani is an appetizer which is made with yogurt and some type of vegetable. Today’s recipe is Borani Esfanaj, which is yogurt with spinach. I love this version of this recipe because it is not only very easy to make, but it is healthy for a variety of reasons. Firstly, both yogurt and spinach are considered to be SuperFoods.  Secondly, this recipe is made simply with the two ingredients without the addition of any type of fat. You can choose to make this dish with either plain, low fat, or non fat yogurt. The only exception is that it is best to use yogurt that is firm. You will usually find these at Persian or ethnic stores. It is my finding that most yogurts purchased from regular stores are a bit too thin for this dish.

In terms of SuperFood yogurt, which is essentially curdled milk,  is a good source of calcium as well as vitamin B-12, B2, magnesium, and potassium.  Additionally, yogurt contains probiotics which are live microorganisms that can help the digestive system. Probiotics are commonly known to be “the live and active cultures” reference that is usually seen on yogurt labels.  It is also believed that yogurt boosts the immune system through bacterias which are actually good for our intestines. In fact, all my life I have always been told to eat plenty of yogurt when taking antibiotics which not only kill the bacteria that is making you sick but also the bacteria that helps with your digestion. What yogurt does in such cases in balance the bacteria in our body. Remember that a good digestive and immune systems are an important component to good health.

Spinach on the other hand is a green leaf vegetable which for years has been associated with providing an energy boost.  As a child I never liked spinach. Not even Popeye’s love for it could fool me into eating it! Perhaps, there was a lesson to be learned for us through this cartoon! It took me a few years, but now I absolutely love it.  We are often told about the great benefits of any type of veggie with green leaves which have antioxidant and cancer fighting benefits.  Additionally, spinach is known to be a good source of iron for those who are anemic and also helps fight cardiovascular disease. I personally highly recommend to buy fresh spinach instead of the frozen type for this recipe. I know it takes a little more work, but it makes the dish taste much better!
Basically, with this recipe for Borani you are getting  one hell of a nutritional synergy! Don’t ever say I am not good to you! 🙂
So let’s get started here!

Ingredients
5 cups of fresh spinach
2 cups of yogurt
1/2 tsp garlic powder
salt & pepper

borani-2-smallSteam the spinach for a few minutes until wilted.

borani-3-smallThen place in a colander to drain liquid. It is very important that all the liquid is removed from the spinach. Just take it between your hands and squeeze the liquid out

borani-4-smallGive it all a nice chop chop ensuring that it will be more manageable when eating

borani-5-smallPlace yogurt and spinach in a dish. Season with garlic powder, salt and pepper

borani-6-smallMix the ingridients well. Cover and refrigerate for at least a couple of hours before serving. This not only will chill the dish but it will also allow for the flavors to incorporate. You can serve Borani Esfanaj with pita bread, pita chips, potato chips, or naan. Additionally, it can also be used as a dip for veggies.

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