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    • Persian Cream Puffs - Naan Khamei

      Welcome to my last post for 2020. What a year it's been! I hope 2021 brings to every single one of you and to the world, a better and brighter year ahead. I'm ending this year with a dessert I love, Persian Cream Puffs better known as Naan Khamei. A delightfully light and airy cream in a crisp choux pastry, dusted with ground pistachios, rose petals and icing. Quite a nostalgic taste, in particular as the cream has rose water whisked into it, taking me back to Iran where those huge white boxes are filled with giant sized Naan-Khamei that could never fit neatly into the mouth! but tasted ohhhhh so heavenly, so just to let you know I'm now closing my eyes, biting into my own Naan-Khamei and wishing you all a very very Happy and healthy New Year 2021 :) Ingredients 8 fl oz water 113g unsalted butter 133g plain flour 2 medium sized eggs 1/2 tsp salt 1 tbsp granulated sugar 1/2 tsp vanilla extract For the filling 285g double cream (I used a light version) 5 tbsp granulated sugar 1 tbsp rose water For the garnish 1 tbsp ground pistachios 1 tsp pistachio slivers 1 tsp rose petals Note: Oven 190°C or Gas Mark 5 for 30 to 40 minutes Method Step 1 To a pan add water Add the salt, sugar, butter and vanilla extract Allow the water to boil until the butter melts Remove from the heat Step 2 Add the flour and mix vigorously until smooth and pulls away from the pan Place back over a low heat for 3 minutes and continue mixing in order to cook the dough Remove from the heat Set aside to cool for 5 minutes Step 3 Gently whisk the eggs separately Add the eggs to the dough and mix thoroughly until smooth and glossy but not runny. The consistency should be sticky and thick enough to put in a piping bag or to spoon out. Step 4 Pre-heat the oven at 190°C or Gas Mark 5 Sprinkle or spray the baking tray with a little water, this will allow the choux dough to rise Either pipe or spoon the mixture on the baking tray Place in the oven for 30 to 40 minutes After 25 minutes (being very careful) poke small holes in each choux to release the steam Close the oven door and allow to bake till the 30 or 40 minute mark Remove from the oven and allow to completely cool on a wire wrack Step 5 For the filling Add the cream to a large bowl Add the sugar and rosewater Whisk until the cream forms smooth peaks Place in the fridge for 12 hours Step 6 Remove the cream from the fridge and put in a piping bag Pipe the cream into the puffs by either making a hole at the bottom of the puff, or like me, carefully slicing the puffs horizontally and filling them with cream Step 7 For the garnish Sprinkle the cream puffs with ground pistachio, icing, pistachio slivers and rose petals Enjoy with lovely Persian tea. :) Noosh-e-Jaan :)

    • Stuffed Roast Chicken & Sour Cherry Stew

      I love sour cherries, so what better way to end the old year and ring in the new with a stuffed roast chicken on a bed of saffron rice, served with a mouth watering sour cherry stew. I've given my roast chicken a Persian twist! and stuffed it with spiced rice, pistachios and a table spoon of the sour cherry stew. The chicken has been roasting away slowly, accompanied by the stew which has reduced to a slightly thicker consistency that I absolutely love. This recipe is enough for 4 people. Ingredients For the stew 1 onion (medium size) 350g sour cherry 1/3 cup white granulated sugar 1tsp ground turmeric 1/2 tsp cinnamon 1/4 tsp ground black pepper 1 tsp salt Pinch of nutmeg Pinch of ground saffron 1/2 cup vegetable oil 2 cups cold water For the roast chicken rub 1 whole chicken 1/4 tsp ground black pepper 1/4 tsp cinnamon Pinch of nutmeg Pinch of ground saffron (diluted) 1 tbsp oil (vegetable) For the stuffing 1 cup par boiled rice 1 large spoon cherry stew 1/4 tsp ground black pepper 1/4 tsp cinnamon Pinch of nutmeg 1 tbsp of diluted saffron 1 tbsp pistachio and almond slivers For the garnish 1 tbsp pistachio and almond slivers 1 tsp rose petals Method Step 1 For the Sour Cherry Stew Finely chop the onion and fry in the vegetable oil until golden brown. Add the turmeric and fry with the onion for 1 minute. Add the ground pepper, salt, cinnamon, saffron and nutmeg and mix well. Add the cherries (I used frozen thawed cherries) and the sugar Allow to simmer for 10 minutes Set aside Step 2 For the stuffing In a small bowl add 1 cup par boiled rice Add 1tbsp diluted saffron Add the ground pepper, cinnamon and nutmeg Add the pistachio and almond slivers Add 1 large tbsp of the cherry stew Mix gently so as not to break the rice Step 3 For the Roast Chicken Place the whole chicken in a roasting dish Rub with a table spoon of oil Rub in the ground pepper, cinnamon, diluted saffron and nutmeg Stuff the chicken with the stuffing in step 2 Step 4 Pour the sour cherry stew around the chicken in the roasting tin Add 2 cups of cold water Cover the roasting tin with foil Place in the oven at 250 °C or Gas Mark 9 for 1 hour Note: After 45 minutes check on the chicken to ensure the stew has not reduced too much, if it has, add another cup or water. Step 5 After 1 hour, remove the chicken from the oven Remove the foil Brush some of the oil from the stew all over the chicken Add another 1/2 a cup to 1 cup of water if you need to Place the chicken back in the oven for another 30 minutes for it to roast nicely Step 6 Remove the chicken from the oven Garnish the chicken with pistachio and almond slivers and a sprinkle of rose petals Enjoy with either plain or saffron rice. Noosh-e-Jaan :)

    • Roast Lamb and Carrot Pilaf

      I'm hoping to welcome 2021 with a culinary bang and ring in the New Year with a dish fit for a king. If you want to make a statement, then this is for you. When I finished putting this dish together for the final photo, I was in awe, it was both beautiful to the eye and welcoming to the palate. A very royal roast leg of lamb, garnished with slivers of pistachios, almonds and crushed rose petals, sitting on a bed of bejewelled carrot and barberry rice, sprinkled with layers of hypnotising spices to lure you in. The flavours of the barberries and carrot in the spiced rice are a joy and marry well with the lamb, the pistachios give a delightful crunch. The reduced jus has taken all those fantastic flavours from the lamb and spices, adding another sensational dimension to your taste buds. The constant being the subtle smell and taste of saffron flowing gracefully through. You can watch my YouTube videos and see how I make the Roast Lamb and Carrot Pilaf and subscribe to my channel L K Bonabi to see more videos as I post them. Ingredients 2.2kg lamb leg 1 onion (medium size) 1/3 cup oil (for frying the onions) 4 medium carrots 1tsp turmeric 1tsp salt 1/4 tsp pepper 1tsp cinnamon 1/4 tsp cardamom 1/4 tsp saffron 1/4 tsp nutmeg (ground) For the rice 2 cups rice 2tsp salt 1tbsp oil (for boiling with the rice) 1/4 tsp saffron diluted 1/4 cup oil (for the base of the rice) Rice spice (Adviyeh berenj) 1/4 tsp cinnamon pinch of nutmeg 1/4 tsp cardamom pinch of ground black pepper crushed rose petals For the garnish 1/4 cup pistachio and almond slivers for decoration 1/4 tsp crushed dry rose petals Method Step 1 Place the leg of lamb in a roasting dish Finley chop one onion into slivers and add to the lamb Sprinkle the spices on top of the lamb and thoroughly rub them in Add 3 cups of cold water and turn the lamb around so that the water picks up the spices from the lamb Cover the roasting dish with foil and place in the oven at 250 °C Gas Mark 9 Allow to roast for 1 hour 30 minutes Remove from the oven and add another 2 cups of water Place back in the oven for another 45 minutes, if the water has reduced too much add one cup of water to the roast and pop back in the over for an additional 5 to 10 mins Step 2 Grate the carrots using a medium grater, not too fine Add 1/4 cup oil to a pan Add the grated carrots and fry gently over medium heat Add the washed barberries (see note), sugar and saffron and fry for another 1 minute Remove from the heat and set aside Note: You will need to wash the barberries thoroughly several times to remove the grit. Step 3 In a medium to large pot add 5 cups of cold water or enough to be able to boil the rice in Add the rice and oil Par boil the rice for 15 minutes or until the rice is only slightly firm but can easily break in two Drain and set aside Dilute the saffron in 1/2 cup of boiling water and set aside Step 4 Making the adviyeh (rice spice) Mix the cinnamon, nutmeg, cardamom, black pepper and crushed rose petals together Set aside Step 5 Add 1/4 cup oil to a medium to large pot Place on low heat Add a layer of rice to the bottom of the pot and spread neatly over the oil Sprinkle some of the adviyeh (Step 4) over this first layer Add a layer of the carrot and barberry mixture Continue doing this until your final layer is rice on top Sprinkle the rest of the diluted saffron on top of the rice Cover the top and allow to gently steam for 30 to 45 minutes Step 6 Remove the rice from the heat and set aside Get a large dish ready to place the rice in Once the rice is on the dish add the roast leg of lamb Pour some of the gravy / reduced stew over the lamb and put the rest aside to serve with the lamb and rice Sprinkle the pistachios, almonds and crushed rose petals over the rice to garnish Happy eating. Noosh-e-Jaan :)

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    • Persian Sugar 'N' Spice | Culinary Pleasures of a Foodie | Home

      Rated Top 100 UK Food Blogger Culinary Pleasures of a Foodie LK Bonabi Dec 31, 2020 2 min Persian Cream Puffs - Naan Khamei Naan Khamei. A delightfully light and airy cream in a crisp choux pastry, dusted with ground pistachios, rose petals and icing. 98 views Write a comment 4 LK Bonabi Dec 31, 2020 2 min Stuffed Roast Chicken & Sour Cherry Stew I've given my roast chicken a Persian twist! and stuffed it with spiced rice, pistachios and a table spoon of the sour cherry stew. 84 views Write a comment 5 LK Bonabi Dec 30, 2020 3 min Roast Lamb and Carrot Pilaf A dish fit for a King, Persian Roast Lamb and Carrot Pilaf - Havij Polo Ba Raan-e-Goosfand 181 views Write a comment 4 LK Bonabi Dec 25, 2020 2 min Sweet Milk Coated Bread A scrumptious and very soft Persian bread called Naan-e-Shirmal - Sweet Milk Coated Bread 197 views Write a comment 3 LK Bonabi Dec 24, 2020 3 min Christmas Persian Roast Lamb Persian Roast Lamb for Christmas with blissful herb rice 390 views Write a comment 5 LK Bonabi Dec 23, 2020 2 min Christmas Persian Orange Glazed Chicken and Festive Persian Rice Christmas Persian Orange Glazed Chicken and Festive Persian Rice 94 views Write a comment 4 All Posts MADE BY LENA WITH LOVE About Me Contact lenakbonabi@persiansugarnspice.com MY COOKBOOK Available at: Coming soon ...

    • Persian Sugar 'N' Spice | Culinary Pleasures of a Foodie | About

      ABOUT ABOUT ME Lena K Bonabi. Blogger, Taste-maker I love cooking, baking, eating and testing, making a mess and trying again and again to perfect a dish, whether it be savoury or sweet! ​ I take immense pleasure in sharing what I make, recreating the nostalgic tastes I've grown up with. ​ I hope you'll enjoy the recipes both Persian and Fusion. ​ I'd love to hear from you and how you get on making them. CONTACT ME Enter Your Name Enter Your Email Enter Your Message Submit Thanks for submitting!

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