Persian Macaroni

Persian-style macaroni (spaghetti) is a delicious dish made with ground beef, onion, garlic, and tomato sauce. It's quick to prepare and perfect for lunch or dinner any time of year, a family favorite that everyone will love. I usually make this dish with thin spaghetti noodles, but you can use any type of pasta you prefer..

Persian Macaroni (Spaghetti)

Ingredients
Serves 4

-1 pound lean ground beef
-1 large onion, finely chopped
-3 garlic cloves, minced
-2 tablespoons tomato paste
-1 (14-ounce) can tomato sauce
-1/2 teaspoon turmeric
-1/2 teaspoon dried oregano
-A pinch of cayenne pepper
-Salt and pepper to taste
-Olive oil

-1 lb thin spaghetti


Method

1. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and saute until translucent. Add the garlic and cook for 2-3 minutes. Stir in the turmeric. 
2. Add the ground meat, and brown well. Stir in the tomato paste, cook for 2-3 minutes. Add the tomato sauce, salt, pepper, cayenne pepper, and oregano, along with 1 cup of water. Mix well, cover, and simmer over low heat for about 30 minutes. 
3. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside. 
4. Heat 2 tablespoons of oil in a heavy-bottomed nonstick pot. Add a layer of pasta, then spoon over some of the meat sauce. Continue layering pasta and sauce, building into a pyramid shape. Cover and cook for about 40 minutes over low heat to develop tahdig.

Serve with salad shirazi.

Enjoy!

Mast-o-Kadoo - Zucchini with Yogurt-Garlic Sauce

This delicious recipe can be served as a refreshing light lunch or dinner, or a tasty appetizer. I first tried this dish at a friend's house for lunch, and was amazed at how simple it was to prepare. With just a handful of ingredients, mast-o-kadoo is both satisfying and full of flavor. 

Mast-o-Kadoo - Zucchini with Yogurt-Garlic Sauce

Ingredients
Serves 4-6

-4 medium-sized zucchini, washed and sliced in rounds or lengthwise strips
-1 cup plain yogurt
-3 cloves of garlic, minced
-A pinch of red pepper
-Salt and pepper to taste
-3 tablespoons olive oil or vegetable oil

Method

1. Heat the oil in a large frying pan. 
2. Add the zucchini slices, and fry until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
3. In a bowl, combine the yogurt, minced garlic, red pepper, salt, and pepper. 
4. Spread 1/2 of the yogurt mixture on a serving platter. 
5. Arrange the zucchini slices on top, then spoon the remaining yogurt mixture over the slices.
6. Serve cold or at room temperature.

Fesenjoon - Pomegranate Walnut Stew with Tiny Meatballs

  Fesenjoon with Meatballs

This sweet and sour stew is traditionally made with boneless chicken, but this time I prepared it with mini meatballs. In my opinion, فسنجون با کوفته قلقلی (fesenjoon/fesenjan with mini meatballs) is just as flavorful as the chicken version. What makes this dish so delicious is the rich, slow-simmered walnut and pomegranate sauce, bursting with sweet and tangy flavors.

Fesenjoon/Fesenjan - Pomegranate Walnut Stew with Tiny Meatballs

Ingredients

Serves 4-6

-1 pound ground beef or lamb

-1 1/2 cups walnuts, finely ground

-1 large onion, minced

-1 cup pomegranate molasses, plus more if needed

-1/4 cup sugar, plus more if needed
-1 large apple, finely chopped, or 1/2 cup of butternut squash, peeled and cubed *optional

-1/4 teaspoon turmeric

-1/4 teaspoon saffron dissolved in 2-3 tablespoons hot water

- Salt and pepper to taste
-Vegetable oil

Method

1. In a heavy skillet, lightly toast the walnuts over medium heat for 2-3 minutes, stirring frequently. Set aside.
2. In a mixing bowl, combine the ground meat, turmeric, salt, and pepper. Shape into small meatballs and set aside.
3. In a large pot, heat 3 tablespoons of oil over medium heat. Sauté the onion until golden brown. Add the meatballs and fry until browned on all sides. 
4. Add the ground walnuts, cubed butternut squash, and 2-3 cups of water. Bring to a boil, then reduce the heat. Stir in the poegranate molasses, cover and simmer for 45 minutes, stirring occasionally. 
5. Add sugar, saffron, and a little more water if needed. Cover the pot with the lid slightly ajar and continue to cook on low heat for another 30-40 minutes. Taste and adjust the seasoning, add more sugar if you prefer it sweeter, or more pomegranate molasses for a tangier flavor. Fesenjoon should have a beautifully balanced sweet-and-sour taste. 

Serve warm with rice.

Here's the link for my other Fesenjoon recipe.

Enjoy!

Halva

My mother used to make large trays of delicious halva. حلوا - This traditional Persian sweet is prepared with wheat flour, butter, sugar, and rosewater. In Iran, halva is often made for religious holidays and is customarily served after funeral services. I, however, believe that you don't need a special occasion to enjoy it. Rich and comforting, halva can also be made ahead of time and stored in the freezer. 

Persian Halva

Ingredients

For The Syrup

-1 1/2 cups sugar
-1 1/2 cups water
-1/4 cup rosewater
-1/4 teaspoon ground cardamom
-1/4  teaspoon powdered saffron dissolved in 2 tablespoons of hot water

For The Halva

-2 cups whole wheat flour, sifted
-1 cup vegetable oil or unsalted butter 

For Garnish

-Slivered almonds
-Chopped pistachios
-Shredded coconuts

Method

1. In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, then add cardamom, saffron, and rosewater. Remove from heat, and set aside.
2. Place a heavy-bottom pan and dry-toast the flour over medium-low heat for 6-8 minutes, until fragrant and lightly golden. Stirring frequently.
3. Add the oil or butter to the flour. Stir continuously over low heat for 10-12 minutes, until the mixture develops a nutty aroma.   
4. Gradually pour the warm syrup into the flour mixture while stirring constantly, until fully absorbed and the halva thickens into a smooth paste. 
5. Transfer the halva to a serving platter. Flatten and smooth the surface with the back of a spoon. Garnish with slivered almonds, chopped pistachios, and shredded coconuts. 

Enjoy!

Sholeh Zard - Persian Saffron Rice Pudding

شله زرد  Sholeh zard - is a fragrant and flavorful traditional Iranian dessert made with rice, saffron, rosewater, and sugar, often garnished with cinnamon, slivered almonds, and pistachios. Preparing Sholeh Zard requires patience, but it is well worth the effort.

Sholeh Zard - Saffron & Rosewater Rice Pudding

Ingredients

Serves 8

-2 cups white rice

-2 cups sugar (adjust to taste)
-1 teaspoon ground saffron dissolved in 3 tablespoons of hot water

-1/2 cup slivered almonds
-1/2 cup rosewater
-2 tablespoons butter

Garnish

-2 tablespoons slivered almonds

-2 tablespoons ground pistachios

-1-2 tablespoons ground cinnamon

Method

1. Rinse the rice under cool water until the water becomes clear. Drain, then place the rice in a large bowl with 6 cups of water. Soak for 6-8 hours. 
2. Drain the soaked rice, place it in a large heavy-bottomed pot, add 8 cups of water, and bring to a gentle boil over medium heat. Reduce the heat, cover with the lid slightly ajar, and cook on low for 40 minutes or until the rice is soft and the water is fully absorbed, stirring occasionally with a wooden spoon to prevent sticking. 
3. Add the sugar and stir until fully dissolved.
4. Add the slivered almonds and butter, stirring well.
5. Stir in the saffron and simmer over low heat for another 20 minutes. 
6. Add the rosewater, cover, and cook gently for another 10-15 minutes over low heat. 

Spoon the rice pudding into a large serving bowl or small bowls. Garnish with cinnamon, almonds, and pistachios and let cool for at least an hour before serving.

Enjoy!