Shirazi Rice With Tiny Meatballs, Herbs & Kohlrabi Fries (Kalam Polow Shirazi)

This is a most flavorful and aromatic rice that is called کلم پلوبا کلم قمری وگوشت قلقلی  kalam polow Shirazi in Persian, and it is a wonderful dish from the beautiful ancient city of Shiraz, Iran. This delicious rice is layered with tiny and tasty meatballs, a combination of fragrant fresh herbs such as basil, tarragon and savory and then topped with kohlrabi fries. I heard about this recipe from a very kind and generous Shirazi friend of mine, Shahla khanoum, back in the spring and since then not only have I enjoyed making and serving kalam polow but I have also learned to love kohlrabi and it's now my new favorite vegetable. This rice can be made with cabbage as well but the flavor and texture of kohlrabi turns this dish into a more delightful blend of aromas, flavors and textures.

Kalam Polow Shirazi - Shirazi Rice with Meatballs, Herbs and Kohlrabi Fries 

Ingredients:

Serves 6

2 cups long grain rice

1 pound ground beef

3-4 medium kohlrabi (kalam ghomri), peeled and sliced into french-fry strips

1 large onion, thinly sliced

1 large bunch of fresh basil (raihan), chopped

1 large bunch of fresh tarragon (tarkhoon), chopped

1 bunch of fresh مرزه marzeh (savory), chopped, I couldn't find it fresh so I used 1/3 cup dried savory

1/2 teaspoon turmeric

1 tablespoon chickpea flour (optional)

A pinch of red pepper
A pinch of cumin powder (zireh)
Salt and pepper to taste

Vegetable oil

Method:

Meatballs

1. In a medium-sized bowl combine the ground beef, chickpea flour, salt and pepper, mixing well. Shape into small meatballs.
2. In a frying pan, heat 3-4 tablespoons of oil and saute sliced onions over medium heat until golden brown, add turmeric, a pinch of red pepper and cumin, stir well. Place meatballs in the pan, spread them out and brown on all sides. Sprinkle 2 tablespoons of  chopped herbs over the meatballs, reduce heat to low and cook for 10-15 minutes.

Herb Mixture

1. In a skillet, heat 2 tablespoons of oil and lightly saute the herbs together over medium-low heat for 2-3 minutes, just enough for the flavors to come together. Don't fry these herbs and, if you prefer, you can skip this step altogether and layer the rice with chopped fresh herbs.

Kohlrabi Fries

1. In a large frying pan, heat 5-7 tablespoons of oil on medium-high heat. Add the kohlrabi fries and cook for 4-5 minutes, turning them a few times until golden brown. Remove them with a slotted spoon and place on a paper towel. Sprinkle salt to taste. Add a pinch of cayenne pepper if you like.

Rice:

1. Wash rice with cool water a few times and soak rice in 8 cups of water and 2 tablespoons for a couple of hours.
2. In a large pot bring 3 quarts of water to a boil on high heat . Drain rice and gently pour into the boiling water. Bring water back to boil for 7 minutes. Test the rice to see if it's done -- rice grains should be soft on the outside and firm on the inside. Drain and rinse with cool water.
3. Clean out the pot and return to the stove, add 4 tablespoons oil to the pot on medium to high heat. With a spatula, place rice in the pot, layer it with herbs, meatballs and some of the fries, building it into a pyramid shape. Make 3-4 holes in the rice to let the steam out. Cook for about ten minutes or until the steam starts to come out, pour 2 tablespoons oil and 2 tablespoons of water over the rice, lower the heat, cover and cook for 45 minutes.

Serve rice on a platter, top with the rest of the kohlrabi fries and garnish with chopped fresh herbs. It may be served with yogurt, salad, pickles (eggplant torshi).

Enjoy!

Joojeh Kabab, Persian Grilled Saffron Chicken

جوجه کباب Joojeh kabab is a simple, easy-to-make, and very popular dish in Iran. It's especially delicious when prepared with fresh and tender young chicken. Traditionally, it's made with skinless and boneless chicken breast, but you can use a whole chicken cut into small pieces. The key is to allow plenty of marinating time, an essential step for the best flavor and texture. For optimal results, it's best to let the chicken marinate overnight. 

For a moist, juicy, and flavorful joojeh kabob, marinate the chicken in a yogurt-based sauce with olive oil, lemon juice, grated onion, saffron, and salt and pepper. Typical Persian joojeh kabab is not spicy at all; it's mild and a little tangy. In our home, we like ours more lemony and zesty. 

Grilled saffron chicken is usually served right off the grill with aromatic rice, grilled tomatoes, and onions. Grilled corn soaked in salted water also makes a wonderful side dish.

I know it's taken me a long time to finally share this most delicious and well-known joojeh kabab recipe. I tend to write more about the everyday dishes I cook for my family of four, and perhaps that's why this post is long overdue. The truth is, I'm more of a savory soup and stew (ash and khoresh) kind of person, and I don't make kababs very often,  even though I truly enjoy them. They're a taste from my childhood and always bring back fond memories.

Joojeh Kabab ( Grilled Saffron Chicken)

Ingredients
Serves 4

-2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
-1 medium onion, grated
-1 cup plain whole-milk yogurt
-3-4 tablespoons extra virgin olive oil
-3 tablespoons freshly squeezed lime juice
-1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
-1 teaspoon salt
-1 teaspoon black pepper
A pinch of red pepper powder (optional)

Method:

1. In a bowl, combine the yogurt, onion, olive oil, liquid saffron, salt, and pepper. Blend well into a smooth mixture, adjust the seasoning to taste.
2. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully coated. Cover with plastic wrap and refrigerate for 6-8 hours or overnight.
3. Add the lemon juice, and thread the marinated chicken pieces onto metal skewers and grill over medium-high heat, turning occasionally, until chicken is cooked through and lightly charred on the edges.  

Serve warm with rice, grilled tomatoes and onions, yogurt, salad, fresh herbs, and pickles. You can also make a joojeh kabab sandwich with warm bread, lettuce, tomato, and onion slices, and a dollop of yogurt and cucumber dressing.

Enjoy!

Eshkeneh, Persian Onion Soup With Fenugreek

With the cool, crisp days of autumn just around the corner, اشکنه eshkeneh, a creamy and comforting onion and fenugreek (shanbalileh) soup, feels like the perfect dish to share with family and friends. This traditional Persian soup is made with caramelized onions, fresh aromatic fenugreek, and the last-minute addition of eggs, creating a hearty bowl of goodness.

 Fenugreek, with its slightly bitter yet deeply fragrant taste, is a beloved ingredient in Persian cooking, most famously in Ghormeh Sabzi. My mother often made eshkeneh whenever she felt homesick while visiting us, and the rich aroma and familiar flavor would ease her longings. For me, however, it took some time to acquire a taste for fenugreek. Eventually, it grew on me so much that I now love it. 

Across Iran, there are delightful variations of eshkeneh. In some regions, it's prepared without fenugreek, while in others, small cubes of potato are added. 

Eshkeneh - Persian Onion & Fenugreek Soup

Ingredients
Serves 4

-1 cup fresh fenugreek leaves, chopped
-2 large yellow onions, thinly sliced
-2 eggs (use more if you like a richer soup)
-1-2 tablespoons flour (optional for thickness)
-1/2 teaspoon turmeric
-Salt and pepper to taste
4 cups water (plus more if needed)
3 tablespoons oil

Method

1. Heat the oil in a pot over medium heat. Add the onions, and saute until golden brown.
2. Stir in the turmeric, and cook for 1-2 minutes. Sprinkle in the flour and mix well with the onion and turmeric. 
3. Then add the chopped fenugreek and saute for 5 minutes, stirring well to mix all the ingredients.
4. Pour in 4 cups of water, season with salt and pepper, and bring to a boil. Reduce the heat, and let the soup simmer for 30-40 minutes on medium-low heat.
5. In a small bowl, lightly beat the eggs with a whisk until well blended. Slowly pour the eggs into the simmering soup. Cook for another 4-5 minutes. Adjust seasoning and add more water if needed.

Serve hot with warm bread and a side of yogurt.

Enjoy!

Ranginak, Persian Date Dessert

رنگینک Ranginak is a healthy, nutritious and wonderful tasty dessert from the southern region of Iran. The history of dates in Iran goes back to the ancient times and the beautiful dates and palm trees are a part of our southern landscape. I was lucky enough to grow up having palm trees in our yard and a tall and healthy date tree with red colored dates in our last home before we left Khuzestan. The date trees stand tall and strong against the brutal heat and the hot summer sun and with only  little water and care they produce the sweetest fruits. Dates are the most healthy, satisfying and nutritious snacks when you have no time to cook and are in a hurry. 

Ranginak is best when made with freshly picked and soft dates and that's how my mother used to make it back home. She wouldn't stuff dates with walnuts as it seems to be common now a days. The ranginak she made was soft and sweet and was covered with toasted wheat flour which would easily melt in your mouth.
Ranginak is traditionally served with a freshly brewed cup of tea. I've used my mother's ranginak recipe with a little twist of adding crushed walnuts and some garnish for presentation.

Ranginak - Persian Date Dessert

Ingredients:
Serving 6-8

1 lb dates (preferably fresh and soft), pitted and cut in half
1 1/2 cups walnuts, coarsely chopped
2 cups flour (whole wheat or all purpose), sifted
2 tablespoons fine sugar
1/2 teaspoon cinnamon
1/3 teaspoon ground cardamom
Butter
Oil

Garnish:

Pistachios, coarsely chopped
Slivered almonds *optional
Shredded coconuts *optional

Method:

1. Toast walnuts in a dry skillet for 3-5 minutes on medium-low heat. Set aside.
2. Melt 2 tablespoons of butter in a large pan over medium-low heat. Add the dates and cook them for 3 minutes until softened, stirring frequently.
3. Add the toasted walnuts and ground cardamom. Stir well and cook for another 2 minutes on low heat, stirring frequently. Set aside.
4. In large pan, toast the sifted flour over medium heat until the edges turn a light golden brown. Add 4 tablespoons of butter to the flour, stirring constantly. Gradually add a cup of oil to make a smooth and creamy paste.
5. Add the cinnamon, cardamon and a tablespoon of sugar.
6. On a serving platter spread half of the flour mixture, top with the dates and walnut mixture, press them down packed. Spread the remaining flour over the dates.
7. Sprinkle a tablespoon of fine sugar and garnish with chopped pistachios, slivered almonds and shredded coconuts.
8. Serve with fresh brewed hot tea and warm bread. 

Enjoy!