December 29, 2008

Ghormeh Sabzi - Persian Herb Stew



خورش قورمه سبزی Khoresh-e Ghormeh Sabzi is one of the most delicious and popular dishes among Iranians. I’ve never met anyone who didn’t like ghormeh sabzi. The combination of flavorful and aromatic herbs, slow cooked lamb cubes, fork-tender beans and dried lemons make the khoresh very tasty and nutritious. My mother would call this dish a Sabzi Stew (vegetable stew) because she would add a whole lot of vegetables to the pot including spinach and dill. This is my simplified and the more common version.

Persian Herb Stew
Persian Herb Stew

Ghormeh Sabzi - Persian Herb Stew 

Ingredients:
Serves 4-6

2 pounds meat (lamb or beef) washed and cubed
1 cup red kidney beans or pinto beans, soaked overnight
1 large yellow onion, finely chopped
4 bunches flat-leafed parsley
1 bunch cilantro
2 large leeks or 4 scallions (green stems only)
1 small bunch fresh fenugreek, or 1 tablespoon dried fenugreek (shanbalileh), too much fenugreek will cause ghormeh sabzi to taste bitter
3-4 dried lemons (limoo amani), or 3 tablespoons freshly squeezed lemon juice
1 teaspoon turmeric
Salt and pepper to taste
Vegetable oil
Water

Method:
  1. Clean and wash the herbs, dry thoroughly and chop finely. 
  2. Heat 1/3 cup of vegetable oil in a large skillet over medium heat and saute the chopped fresh herbs for about 15 minutes, stir frequently. Set aside.
  3. In a large stew pot, saute chopped onions in 2 tablespoons of oil until they become golden brown. 
  4. Add the meat, turmeric, salt, pepper and fry until all sides are brown.
  5. Add the soaked dried beans, fried vegetables and dried lemons. 
  6. Pour in enough water to cover the mixture by about 2 inches, bring to a boil on high heat for just a couple of minutes, lower the heat, cover and cook on medium to low heat for 1 1/2 hours. 
  7. Taste and adjust the seasoning as necessary and add a little more water if needed. Reduce the heat to its lowest setting and simmer for another 30 minutes. The longer ghormeh sabzi simmers the better it tastes. ( khoob ja miofteh). It would also taste better reheated the next day. Taste and adjust the seasoning before serving. 
Serve hot with basmati rice, salad shirazi and mast o khiar.

Enjoy!

December 26, 2008

Dolmeh Felfel - Stuffed Bell Peppers


Iranian Stuffed Pepper

دلمه فلفل  Dolmeh-ye Felfel (Stuffed peppers) is a mixture of  ground meat, rice, aromatic herbs and yellow split peas stuffed into bell peppers for a delicious meal. Stuffed peppers are easy to make and area wonderful main course or side dish. Sweet peppers come in a variety of beautiful colors and make a colorful dish for your parties.

Iranian Stuffed Pepper

Dolmeh Felfel - Stuffed Peppers

Ingredients:
Serves 8-10

10 medium-size bell peppers, rinsed
1 lb. ground meat (beef, lamb or turkey)
1 large onion, chopped
1 cup rice, rinsed
1/2 cup yellow split peas, rinsed
1 bunch parsley, chopped
1 bunch chives or scallions, chopped
1 bunch of dill, chopped
2 tablespoons dried tarragon
2 tablespoons dried basil
1/2 teaspoon turmeric
A dash of cinnamon
Juice of 2 lemons
2 tablespoons tomato sauce
Salt and black pepper to taste
Sugar *optional
Olive oil
Water


Method:
  1. Cut the tops of each bell pepper and set aside, clean the inside of peppers and remove seeds, lightly salt inside of each pepper.
  2. In a frying pan saute onions in  2 tablespoons of oil until soft and transparent, add turmeric, ground meat, salt and pepper to taste and brown the meat. Set aside.
  3. In a medium saucepan, place rice and the split peas, add 3 cups of water, 2 tablespoons of oil and a teaspoon of salt. Cover and cook on medium-low heat until water is fully absorbed for 15-20 minutes.
  4. In a large mixing bowl, combine the ground meat, rice and peas, chopped fresh vegetables, dried herbs, salt and pepper. Mix thoroughly.
  5. Spoon the rice and meat mixture into the bell peppers. 
  6. Arrange the stuffed peppers in a large pot, put tops back on the peppers.
  7. In a small bowl, mix 1- 1/2 cups of water, 2 tablespoons of olive oil, lemon juice, tomato sauce, salt and pepper. Pour the mixture over the peppers. Cover and cook for about an hour on medium to low heat until the peppers are well cooked. 
  8. You can also bake this dish in a preheated oven at 375 degrees Fahrenheit  for 50 minutes. If you like a sweet dolmeh sprinkle 1-2 tablespoons of sugar over the peppers before placing them in the oven.
Serve warm with pickles and mast o khiar.

Enjoy!

December 21, 2008

Ash Reshteh - Persian Bean and Noodle Thick Soup


Persian Bean and Noodle Soup

آش رشته - Ash reshteh is a delicious thick soup made with chickpeas, beans, noodles and lots of fresh herbs. Ash reshteh is probably the most famous ash (soup) recipe from Iran. This hearty soup can be enjoyed all year round and is a perfect soup for a cold winter day. My mother used to make ash reshteh all the time and it's a favorite of mine as well.



Ash Reshteh - Bean and Noodle Thick Soup

Ingredients:
Serves 4-6

1 cup chickpeas, soaked overnight, drain
1 cup red kidney beans, soaked overnight, drain
1 cup lentils
1 bunch parsley, chopped
1 bunch of cilantro, chopped
1 bunch spinach, fresh, chopped
1 bunch scallion or chives, chopped
Salt and pepper to taste
6 ounces dried noodles for ash, you may find reshteh (noodles) in Persian/Iranian grocery stores.
Water

For Garnish:

1 large onion, thinly sliced
5 cloves of garlic, chopped
2 tablespoons dried mint
1/2 teaspoon turmeric
Vegetable oil or olive oil
1 cup kashk (liquid whey)
2 teaspoons liquid saffron *optional

Method:
  1. Place the chickpeas and kidney beans in a large pot, add 8 cups of water, bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2 - 2 hours or until beans are tender. 
  2. Add the lentils, and cook for another 20 minutes.
  3. Add the chopped vegetables. Stir well, cover and cook for another 10-15 minutes on medium-low heat.
  4. Add the noodles, salt and pepper, cook for 25-30 minutes. Add more water if needed. Taste and adjust the seasoning.
  5. In a medium pan, heat 3-4 tablespoons of olive oil over medium-high heat. Add sliced onions and cook until golden.
  6.  Add the garlic and saute for another 3-5 minutes.
  7.  Add the turmeric powder, and stir well.
  8. Add the dried mint and saute for 2-3 minutes.
Pour the soup into a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron, and a generous amount of liquid kashk. Serve hot with warm bread and extra kashk on the side.

Enjoy!

December 20, 2008

Borani Bademjan - Persian Eggplant and Yogurt Dip

Borani Bademjan-Persian Eggplant and Yogurt Dip

ماست و بادمجان/ بورانی بادمجان Mast-o-Bademjan/ Borani Bademjan (eggplant and yogurt dip) is a very delicious appetizer especially for eggplant lovers. Also, if you enjoy the taste of garlic, this is a kind of dish that you may use as many garlic cloves as you like!


Borani Bademjan - Eggplant and Yogurt Dip

Ingredients:
Serves 4-6

2 large eggplant
2 cups plain yogurt
2 medium onions, thinly sliced
4 garlic cloves, peeled and minced
1 tablespoon dried mint
A pinch of red pepper *optional
Salt and pepper to taste
Vegetable oil or olive oil

Method:
  1. Make 2-3 cuts in each eggplant to let the steam out and prevent it from bursting in the oven. Place the eggplant on the sheet pan and bake in a 400 degrees Fahrenheit preheated oven for about 40 minutes or until soft. Remove from the oven, set aside to cool.
  2. Remove the skin, chop into small pieces and place in a colander to drain.
  3. Heat 2 tablespoons of oil in a skillet over medium heat, add the onions, saute until golden, add the garlic, stir for 2-3 minutes, add the dried mint. Mix thoroughly.
  4. In a large mixing bowl combine the eggplant flesh, yogurt, sauteed onion and garlic, salt and pepper. Taste and adjust the seasoning. Transfer to a serving dish, garnish with a pinch dried mint, red pepper and a drizzle of olive oil. 
  5. Serve cold or at room temperature with warm bread.
Enjoy!

December 19, 2008

Zereshk Polow - Rice with Barberries

Zereshk Polow

زرشک پلو Zereshk Polow with chicken makes a great meal for any occasion and is a favorite among most Iranians. Barberry (zereshk), grows in clusters like grapes. They are tangy, tiny, and deep red in color. I prefer to store the barberries in a zip-lock plastic bag in the freezer to maintain its freshness and color.


Zereshk
Zereshk Polow

Zereshk Polow - Rice with Barberries

Ingredients:
Serves 4-6

2 cups basmati rice
1/2 cup dried barberries (zereshk), can be found at most Iranian or Middle Eastern stores
1 teaspoon crushed saffron, dissolved in 3-4 tablespoons of hot water
1- 2 tablespoons sugar
Butter  
Vegetable oil
Salt 
Slivered almonds or pistachios for garnish

Method:
  1. Rinse the rice with cool water a few times. Soak the rice in 8 cups of cool water, add 4 tablespoons of salt, set aside for at least an hour.
  2. Pick over dried barberries (zereshk), wash and rinse a few times, soak in cool water for ten minutes. Drain. 
  3. Place 2 tablespoon of butter and 2 tablespoons oil in a small saucepan, add zereshk to the pan, heat it up over medium-low heat for five minutes. Add 2 tablespoons of liquid saffron and 1-2 tablespoons of sugar to balance the sour taste of zereshk (if you prefer a more sweet taste, add more sugar to the mixture). Mix thoroughly. Set aside. I usually sprinkle very little sugar to this dish. I like the sour taste of zereshk polow.
  4. In a large non-stick pot that has a tight-fitting lid, bring 3 quarts of water to a rapid boil on medium-high heat. Drain and pour into boiling water. Bring water back to a boil for about 7 minutes. Test to see if the rice is ready. Rice grains should be hard in the center and soft on the outside. Drain the rice in a mesh colander and rinse with cool water a few times.
  5. Wash the pot and return to heat, add 3-4 tablespoons vegetable oil, and a tablespoon of liquid saffron. With a large spatula place the rice into the non-stick pot, building it into a pyramid shape. 
  6. To release the steam make 3-4 holes in the rice with the bottom of the spatula. Cook for 7-10 minutes on medium heat until rice is steaming, when the steam starts to come out, pour 2 tablespoons of oil and 1/4 cup of water over the rice, cover, lower heat and steam the rice for 50 minutes.
  7. With a large scoop take some rice and mix in with the remaining saffron and set aside.
  8. Serve rice on a platter, layer with barberries, and the mixture of rice and saffron. 
  9. Gently remove the crusty bottom (tahdig) and serve on a separate plate.

Enjoy!

December 17, 2008

Mast-o-Khiar - Persian Yogurt and Cucumber Dip


Persian Yogurt and Cucumber Dip

ماست و خیار Mast-o-khiar is a traditional and very popular Iranian side dish that is served with most meals. This is a simple, healthy and delicious yogurt recipe. You may add a handful of chopped walnuts and raisins for a little crunch and a bit of sweetness.

Persian Yogurt and Cucumber Dip

Mast-o-Khiar - Yogurt and Cucumber Dip

Ingredients:
Serves 4

2 cups plain yogurt
2 large seedless cucumber, finely chopped
1 tablespoon dried mint
1 teaspoon dried rose petals *optional
Salt and pepper to taste

Method:
  1. In a mixing bowl, combine all ingredients and mix well.  Taste and adjust the seasoning. 
  2. Place the yogurt mixture in a serving bowl, garnish with dried or fresh mint and dried rose petals. 
  3. Refrigerate until serving time.
Persian Yogurt and Cucumber Dip
Mast-o-khiar makes an easy and tasty snack any time of the day.

Enjoy!

December 16, 2008

Salad Olivieh




There have been culinary contributions from other cultures that were well received when they made their way into our culture, such as macaroni, salad olivieh and in the recent years, pizza. As I understand it, salad olivieh was first introduced to the Iranian cuisine somewhere between the late 60's and the early 70's and it easily became one of our popular dishes. It is said that "salad Olivier" was created by a French chef M. Olivier who opened a restaurant in Moscow in the 19th century and this was his recipe, if you are interested you can read more about it, here. The first time I had salad olivieh was at my sister's wedding reception many years ago which was prepared by a caterer.

سالاد الیویه Salad Olivieh is a popular picnic or party dish in Iran. There are many different recipes for this dish. Olivieh salad is a combination of chicken, potato and egg salad all in one!
I like to add lemon juice in addition to the pickles for a more tangy taste.

Olivieh Salad-Iranian Style

Salad Olivieh

Ingredients:
Serves 4-6

5 medium potatoes, boiled, peeled and diced
2 skinless boneless chicken breasts, cooked and cubed
3 large eggs boiled, peeled, chopped
1 cup frozen peas, cook according to package directions
3 pickled cucumbers (khiar shoor), chopped
1 cup olives - green or black
1 cup mayonnaise
1 tablespoons lemon/lime juice, freshly squeezed
1 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Method:
  1. Place potatoes in a pot, add enough water to cover potatoes, bring to a boil over medium-high heat. Cook until potatoes are tender. Drain, let cool, then peel and dice.
  2. In a small bowl, whisk mayonnaise, olive oil, lemon juice, salt and pepper. Mix thoroughly.
  3. In a large bowl, combine chicken, potatoes, eggs, peas and chopped pickles. Add the mayonnaise dressing and mix well. Taste and adjust the seasoning.
  4. Spread salad olivieh in a serving dish. Garnish with olives, pickles and peas. 
Refrigerate until ready to serve.

Enjoy!

December 13, 2008

Polow - Persian Rice


Iranian Saffron Polow

پلو Polow is a staple of Persian cuisine. There are different kinds of rice and many different ways of preparing a rice dish. The best kind of rice is the black-tail rice (dom-siah) which is very similar to the Indian aromatic basmati rice. The best method for cooking rice is first parboiling and then steaming the rice until it is tender and fluffy.


Persian Saffron Rice
Polow Polo

Polow Zaferani - Persian Saffron Rice

Ingredients:
Serves 4

2 cups long-grain white basmati rice
1/2 teaspoon crushed saffron dissolved in 3 tablespoons of hot water
Butter/vegetable oil
Salt

Method:
  1. In a large bowl rinse the rice with cool water a few times to get rid of the extra starch. Soak the rice in 6 cups of cool water, add 2-3 tablespoons of salt, set aside for at least a couple of hours.
  2. In a large non-stick pot, bring 6 cups of water to a rapid boil on medium-high heat. 
  3. Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long, soft on the outside, and hard in the center. Drain the rice and rinse it well under cool running water.
  4. Wash the rice pot and return to heat. Add 3 tablespoons of oil to the bottom and one tablespoon of saffron-water mixture. With a large spatula return the parboiled rice into the pot, building it into a pyramid shape away from the sides of the pot. To release the steam make 4-5 holes in the rice with the bottom of the spatula. 
  5. Cook the rice for 7-10 minutes or until rice is steaming. When the steam starts to come out, pour 2 tablespoons of melted butter and the remaining saffron over the rice, add 1/4 cup of water around the sides. Wrap the lid with a clean cloth (dam-koni) to absorb the water, cover, lower the heat and steam the rice on low heat for another 45-50 minutes.
Serve rice and tahdig on a platter. 


Enjoy!

December 10, 2008

Soup-e Adas - Persian Lentil Soup


This is a very easy, quick, nutritious, and delicious soup. سوپ عدس Lentil soup is a flavorful soup for all seasons. However, I love making soups in the winter.

Soup-e Adas - Persian Lentil Soup

Ingredients:
Serves 4-6

2 cups lentils, rinsed
1 large carrot, peeled, diced
2 large celery stalks, diced
1 large onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon turmeric
Salt and pepper to taste
A handful of fresh parsley, chopped
Olive oil

Toppings:

Juice of a lemon
A pinch of golpar (angelica powder)

Method:
  1. In a skillet heat 3 tablespoons of olive oil over medium heat, saute onions until light golden brown, add garlic, saute lightly for 2-3 minutes, add turmeric powder, stir well.
  2. Add celery, carrots, lentils, and 6-7 cups of water.
  3. Cover and cook for 50 minutes on medium-low heat. Add a little more water if needed.
  4. Add the parsley, salt, and pepper. Taste and adjust the seasoning.
Add the juice of a lime/lemon and a pinch of ground angelica. Serve warm with bread.

Soup Adas
Enjoy!

December 09, 2008

Kotlet - Persian Meat Patties

Persian Meat Patties

Traditional Iranian کتلت kotlets are a quick and delicious recipe to make. These pan fried meat patties are very flavorful and easy to prepare. Kotlets are great for family lunch or dinner and picnics. 
Iranian Meat Patties

Kotlet - Persian Meat Patties

Ingredients:
Serves 6-8

1 1/2 pounds ground meat (lamb or beef)
2 large potatoes, cooked, peeled and grated
1 large onion, grated
2-3 large eggs, lightly whisked
1/2 teaspoon turmeric powder
A pinch of red pepper *optional
Salt and pepper to taste
1/2 cup dried bread crumbs
Oil for frying

Method:
  1. In a large mixing bowl combine the ground beef, onion, potatoes, eggs, turmeric, salt, pepper and a pinch of red pepper, mix well by hand.
  2. Take a handful of the mixture, flatten into an oval or a round shape, dip in dried breadcrumbs, making sure to cover both sides, then shake of the excess.
  3. Heat 4 tablespoons of vegetable oil in a large frying pan over medium heat. Fry the patties in hot oil, until brown on both sides.                      
 Serve warm or at room temperature with salad shirazi, sabzi khordan , pickles, mast o khiar and warm bread.

Enjoy!

December 08, 2008

Kookoo Sib Zamini - Persian Potato Patties


Persian Potato Kuku

I serve these delicious potato patties (kookoo sib zamini) either as a side dish or as a main dish for a light lunch or dinner. Fried vegetable and egg dishes are called kookoo/kuku in Iran. There are different variations of this recipe. کوکو سیب زمینی (Kookoo Sib Zamini) is a great dish to bring to your next picnic!

Persian Potato Kuku

Kookoo Sib-Zamini - Persian Potato Patties

Ingredients:
Yield: 14 potato patties

5 large potatoes
2 large eggs
1 small yellow onion, grated, discard the juice

2-3 tablespoons bread crumbs
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil for frying

Method:
  1. Place potatoes in a large pot, add water to cover by a couple of inches, boil on medium-high heat until fork-tender. Drain and set aside to cool.
  2. Peel the potatoes and grate them.
  3. Beat the eggs in a large mixing bowl, add the potatoes, onions, turmeric, bread crumbs, salt, and pepper. Stir well to combine and refrigerate the mixture for an hour.
  4. Make small patties, flatten them in an oval or round shape. You can also spoon the potato mixture into the oil.
  5. Heat the oil in a large nonstick frying pan over medium-high heat. Fry potato patties on both sides until light brown. Drain on paper towels.
Serve warm or at room temperature with fresh herbs, pickles, olives, yogurt, and warm bread.

*Note: Add a handful of chopped parsley or a teaspoon of dried dill to the mixture if you like.

Enjoy!

December 07, 2008

Loobia Polow - Rice with Green Beans



Persian Rice with Green Beans

لوبیا پلو Loobia polow is a delicious one-dish meal for the whole family. A tasty combination of rice, diced lamb/beef and cut green beans. I make loobia Polow quite often for my family.

Loobia Polow -
Rice with Green Beans

Ingredients:
Serves 4-6

2 cups long-grain basmati rice
1 1/2 pounds  lamb or beef, cut into small pieces
1 lb fresh string beans, washed, cut into 1-inch lengths
1 large onion, finely chopped
1 large ripe tomato, diced
1 (16-ounce) can tomato sauce
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
Juice of a lime/lemon
Salt and pepper to taste
Vegetable oil


Method:

  1. In a large bowl wash the rice thoroughly, rinse with cold water, and drain. Soak the rice in 8 cups of water, add 4 tablespoons of salt and set aside for a couple of hours.
  2. In a pan, saute chopped onions in 3 tablespoons of oil over medium heat for 5-7 minutes or until transparent. Add turmeric powder, and mix well. 
  3. Add the meat and cook until browned. Add tomatoes and the green beans to the pan and cook for another 5-7 minutes. Add tomato sauce, juice of a lime/lemon, cinnamon, salt and pepper to taste. Cook for another 15-20 minutes on low heat.
  4. Bring 3 quarts of water to a rapid boil in a large saucepan. Drain the rice and pour it into boiling water. Bring the water back to a boil, and cook for about 7 minutes on medium-high heat or until the grains are long, soft on the outside, and firm in the center. Test to see if the rice is ready. Drain the rice in a colander and rinse well with cool water. 
  5. Add 4 tablespoons of oil to the bottom of a non-stick pot. Add a layer of rice and the mixture of meat and bean sauce, building it up to a pyramid shape away from the sides of the pot. Make 4-5 holes in the rice with the bottom of the spatula. Cook for about 7- 10 minutes on medium-high heat until rice is steaming. You may cover the lid with a kitchen towel to prevent the moisture from building up in the pot. Cover, reduce heat to low, and cook for 50 minutes to an hour. Don’t overcook this rice. You don’t want it to become too mushy.
Place rice on a serving platter, gently remove the crusty bottom (tahdig), and serve on a separate plate. Serve with salad, mast o khiar, or some torshi (pickles).

Enjoy!

December 06, 2008

Salad Shirazi

Salad Shirazi

سالاد شیرازی Salad Shirazi is made of Persian cucumbers, tomatoes, red onions, and dried mint with freshly squeezed lime juice/verjuice and olive oil dressing. This is a traditional Iranian salad that is crunchy, colorful, super delicious, and easy to make. Salad Shirazi makes a great side dish for most meals and is a favorite among Iranians. A salad that you can eat with a spoon.

Persian Salad shirazi

Salad Shirazi

Ingredients:
Serves 4-6

6 Persian cucumbers, peeled, diced
3 medium ripe tomatoes, seeded, diced
1 medium red onion, diced

For the dressing:

3 tablespoons olive oil
3 tablespoons freshly squeezed lime juice or verjuice (abghooreh)
1 teaspoon dried mint
Salt and pepper to taste

Method:
  1. In a medium mixing bowl, whisk together olive oil, lime juice, dried mint, salt, and pepper. Taste and adjust seasoning.
  2. Place the diced tomatoes, onion, and cucumber in a serving bowl. Pour the dressing over the salad and mix together. Serve chilled or at room temperature.
Salad Shirazi

Salad Shirazi

Enjoy!

December 05, 2008

Khorak-e Loobia - Red Kidney Beans Side Dish

Khorak Loobia

This is a tasty and healthy dish that my mother used to make frequently when I was growing up. خوراک لوبیا Khorak-e loobia is one of my favorite side dishes of all time and I make it fairly often. I like to add a generous amount of lemon juice after beans are cooked.

Khorak-e Loobia - Kidney Beans Dish

Ingredients:
Serves 4-6

2 cups red kidney beans
2 large onions, finely chopped
4 large cloves of garlic, minced
3-4 tablespoons olive oil
2 tablespoons tomato paste
Juice of 2-3 lemons/lime (use more if you prefer)
Salt and pepper to taste
Water

Method:
  1. Pick over the beans, rinse thoroughly and soak them in water overnight. 
  2. Pour the water out, rinse and place the beans in a large pot, add 6 cups of water, bring to a rapid boil on high heat, reduce the heat and cook for 15 minutes over medium-high heat. 
  3. Drain the beans in a colander, return them back into the pot, add enough water to cover the beans by two inches, cover and cook for an hour on medium heat. 
  4. In a skillet, saute the chopped onions in olive oil until golden brown.
  5. Add garlic and saute for 2-3 minutes.
  6.  Then add the tomato paste, salt, and pepper, stir well, saute for another couple of minutes.
  7.  Add a cup of warm water, simmer on low heat for 10 minutes. 
  8. Pour the content of the skillet – onion, garlic, and sauce mixture into the pot, stir.
  9.  Add lemon juice, taste and adjust the seasoning, cover and simmer for another 20-30 minutes.

Khorak-e loobia can be served warm or cold.

Enjoy!

December 04, 2008

Mast Esfenaj - Persian Yogurt and Spinach Dip


Persian Yogurt and Spinach Dip

Mast Esfenaj/ Borani Esfenaj is a delicious, healthy side dish or snack. ماست اسفناج - Yogurt and Spinach dip is easy to make and it goes well with most rice and stew dishes, grilled chicken and fish.

Mast Esfenaj- Persian Yogurt and Spinach Dip

Mast Esfenaj/ Borani-e Esfenaj - Yogurt and Spinach Dip

Ingredients:
Serves 4

2 cups plain yogurt
2 pounds fresh spinach, washed and chopped or use a 1 (10 ounce) package frozen spinach, thawed
1-2 cloves of garlic, minced
2 tablespoons walnuts, crushed *optional
Salt and pepper to taste
Rose petals for garnish

Method:
  1. Wash and cut spinach into small pieces. 
  2. Place the spinach into a medium size pan, add 1/2 a cup of water, bring to a gentle boil over medium-low heat, reduce heat, steam for 7-10 minutes or until spinach is tender. Set aside to cool.
  3. Drain and place in a large mixing bowl. 
  4. Add 2 cups of yogurt, minced garlic, walnuts, salt, and pepper, mix well. 
  5. Garnish with chopped walnuts and crushed rose petals. 
  6. Refrigerate for at least two hours. 
Serve cold or at room temperature with warm bread.

Enjoy!