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  • Haleem - Lamb and Barley Broth

    We're reaching the end of the year and I've been thinking of making Haleem for quite some time, so what better way to enjoy this wonderfully hearty broth than with family. Haleem is made with barley or cracked wheat and any kind of meat, I've used lamb and barley. It can be eaten any time of the day, I especially enjoy eating it during the cold winter morning’s. My grandmother always knew to make this for me when we came to visit her in Iran, she knew it was one of my favourite dishes. I once even finished a whole pot by myself! Ingredients 250g lamb 300g barley 1 small to medium sized onion 1 tsp salt 1/8th cup oil For the garnish per bowl 1 tsp cinnamon (you may prefer a bit more or less) 1 tsp granulated sugar ( you can sprinkle more, depends how sweet toothed you are!) 1 to 2 tbsp hot oil Note: The bowl I’m referring to is a cereal bowl Method Step 1 Chop the onion and gently fry in a large pot with 1/8th cup of oil, enough to soften them Add the lamb pieces to the onions Gently fry them so they just loose their pinkiness Add the salt and give it a stir Step 2 Add the barley and 2.5 pints of cold water Stir and increase the heat so that the broth starts to boil Reduce the heat to medium low and cover the top Allow to cook gently Step 3 When the water reduces top the broth up with another 1 pint of water. Continue this method until the lamb is cooked and literally becomes stringy and falls apart Note the broth should not be too thick so as not to fall off of the spoon and stick! Once your lamb has cooked remove the pot from the heat If your lamb is not falling apart and you don't have enough time for the extra cooking then you can use a hand blender to blend the broth so that the lamb pieces and the barley are combined. Your Haleem is now ready. Put the pot to one side and prepare the important garnish which makes Haleem what it is. For the garnish per bowl Step 1 In a small bowl heat up some oil, a small ladle should be enough Pour the Haleem into a cereal bowl or a soup bowl Sprinkle cinnamon on top Then sprinkle the sugar Now carefully take a table spoon of the hot oil and pour over the Haleem, you should hear that gorgeous crackling sound of hot oil hitting the Haleem covered sugar and cinnamon. Enjoy on any day, my preference is in the mornings and especially on a crispy cold one, yummy 😁 Noosh-e-jaan 😁

  • Persian Sugar 'N' Spice Roulade

    Hello lovelies, I'm sure being boxing day we're all fully stuffed from all the scrumptious food we've enjoyed for Christmas! I've just had enough time today to bash away the ingredients to share with you for my quick Christmas Persian Sugar 'N' Spice Roulade ;) Needless to say it's finished! but if you're thinking of having a go and making this for New Year then this won't take long, and if like me you love all those lovely mixed spice flavours in cakes and that warm comforting feeling you get when the aroma fills the air, then definitely make this, you won't be disappointed. This is a pretty thin cake but if you wanted to make it thicker then double the amounts below. Ingredients 1/2 cup plain flour 1/4 cup dark brown soft sugar 1tsp mixed spice 1 tsp vanilla essence 2tbsp butter / margarine 2 eggs (medium) For the cream 300ml double cream 1/2 tsp mixed spice 2tsp vanilla essence 1/4 tsp ground cardamom 3tbsp granulated white sugar For the garnish 1/2 tbsp pistachio slivers 1/4 tsp mixed spice 2 ferrero rocher white chocolate and coconut balls Note: Oven 180°C or Gas Mark 4 for 15 to 20 minutes Method Step 1 Separate the egg yolk from the egg white In a bowl place the 2 egg yolks Add the sugar, vanilla essence, mixed spice and butter Whisk until light and smooth Sift the flour and add Mix thoroughly until all the ingredients have combined Step 2 In a separate bowl whisk the egg whites until they form soft peaks Add half of the egg whites to the mixed spice batter mixture Mix well Add the rest of the egg whites but this time fold in the batter slowly to maintain as much air as possible Step 3 Cut out baking parchment and place into your tray Pour the cake batter in a baking tray (28.5 cm by 18.5 cm) covering the baking parchment Place in the oven at 180°C or Gas Mark 4 for 15 to 20 minutes Remove from the oven and allow to cool down slightly Roll the cake with the parchment to form a roulade Place in the fridge and allow to cool Step 4 Pour the cream into a bowl Add the sugar, vanilla essence, mixed spice and cardamom Whisk until very light and forms firm peaks Place in the fridge to cool for 30 mins Step 4 Remove the roulade from the fridge and roll out carefully removing the parchment as you do Spread the cream onto the inside of the roulade Start carefully rolling the roulade back into shape Spread the rest of the cream over the roulade covering it all over For the garnish Step 1 Sprinkle the pistachio slivers over the roulade Dust the mixed spice over the roulade Break the 2 ferrero rocher white chocolate coconut balls and sprinkle on top and around the roulade Relax and put your feet up, you've earned it ;) Enjoy with lovely Persian tea. :) Noosh-e-Jaan :)

  • Heavens Roses - Golhaye Behesht

    I made these lovely and extremely moreish cookies before but this time I've made them larger and in a flat cookie form. The recipe varies with the addition of pistachio but you can add any ground nut of your choosing. You can make these in any style you like, I've chosen two, one flat and round and the other little Christmas trees which I found totally adorable. This cookie is better known in Khuzestan, one of the 31 provinces of Iran and boarders Iraq and the Persian Gulf, its capital is Ahvaz. This sweet ticks the vegetarian and vegan box perfectly. Ingredients 100g plain flour 100g confectioners sugar 20g cornflour 1tbsp ground pistachios 80g oil (vegetable) 11/2 tsp ground cardamom 1/2 tsp rosewater For the garnish 2 tbsp ground pistachio 2 tbsp ground rose petals desiccated coconut melted white chocolate (enough for the garnish to stick on the biscuit!) Note: Oven 150°C or Gas Mark 2 for 15 minutes Method Step 1 Add the plain flour, confectioners sugar, cornflour, cardamom and ground pistachio to a large mixing bowl Add the oil and mix until all the dry ingredients and the oil bind to make a dough Place in a plastic bag and set aside for an hour to rest Step 2 Remove from the plastic bag Make into shapes using cookie cutters Place on a baking tray Place in the oven at 150°C or Gas Mark 2 for 15 minutes Step 3 Remove from the oven and allow to totally cool down on a rake For the garnish Add the melted chocolate on top of the biscuit and sprinkle the ground pistachios, coconut and rose petals over them anyway you like. Enjoy with lovely Persian tea. These are pretty moreish so you won't stop nibbling! :) 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 29, 2021 2 min Haleem - Lamb and Barley Broth Haleem - Lamb and Barley Broth with Cinnamon and Sugar 94 views 0 comments Post not marked as liked LK Bonabi Dec 26, 2021 2 min Persian Sugar 'N' Spice Roulade Hello lovelies, I'm sure being boxing day we're all fully stuffed from all the scrumptious food we've enjoyed for Christmas! I've just... 33 views 0 comments Post not marked as liked LK Bonabi Dec 18, 2021 1 min Heavens Roses - Golhaye Behesht I made these lovely and extremely moreish cookies before but this time I've made them larger and in a flat cookie form. The recipe varies... 11 views 0 comments 2 likes. Post not marked as liked 2 LK Bonabi Dec 17, 2021 2 min Beef Brisket in a Saffron, Cinnamon and Onion gravy Beef Brisket in a Saffron, Cinnamon and Onion Gravy 39 views 0 comments 2 likes. Post not marked as liked 2 LK Bonabi Dec 12, 2021 2 min Dark Chocolate dipped dates As we approach both Yalda (Shab-e-Yalda) and Christmas, I find family time is about making things simple to eat, ensuring that precious... 48 views 0 comments 3 likes. Post not marked as liked 3 LK Bonabi Nov 28, 2021 1 min Ghalieh Mahi - Tamarind & Herb Fish Stew Ghalieh Mahi is a beautiful and aromatic Southern Iranian fish dish. The consistency of this stew is much more thicker which I find very ple 21 views 0 comments 3 likes. Post not marked as liked 3 Log In All Posts MADE BY LENA WITH LOVE About Me Contact lenakbonabi@persiansugarnspice.com

  • 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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