59 results found
- Pumpkin Soup - Kadoo Tambal Soup
It was absolutely showering down with rain on Saturday and we'd got caught in it. We went for a stroll, walking on scattered acorns and dry autumn leaves, making therapeutically crunching sounds under our feet when the heavens opened! We hadn't taken our brollies with us . . . So back home and seriously soaked, we all felt like something warm and toasty. What better than a no fuss, quick and warm pumpkin soup with all the flavour of the pumpkin bursting out. I love this recipe because first and foremost it's quick and easy, but also because I've made sure that not only the flesh of the pumpkin is used but the skin and seeds as well, all providing tones of energy, full of protein from the seeds and fibre from the skin, packed with earthy flavours known for this wonderful autumnal season. Ingredients For the soup 1 whole medium sized pumpkin (washed) 2 garlic cloves 1 tsp salt 1/4 ground black pepper 1/4 tsp cinnamon small pinch of ground nutmeg 3 tbsp olive oil 5 cups of water For the garnish pumpkin seeds pinch of salt and pepper Method Step 1 Cut the pumpkin in half and rub both with olive oil, pinch of salt and pepper Add 2 tbsp of olive oil to a roasting tin Place both halves of the pumpkin in the roasting tin Place in the oven at 200 °C or Gas Mark 6 for 30 minutes Step 2 Remove the pumpkin from the oven and scoop out the flesh Put the scooped out pumpkin in a large pot Add the all the dry spices Crush the garlic and add to the pot Add 5 cups of cold water to the pot and place over medium heat Allow the soup to come to the boil Reduce the heat and let the spices infuse with the pumpkin for 20 minutes Turn the heat off and bled the soup with a blender until smooth with a few pieces of pumpkin still visible Step 3 (optional) After removing the pumpkin flesh place the skin back in the oven at 200 °C or Gas Mark 6 for 15 mins The skin should become nice and crispy, I used it to dip into the soup For the garnish Step 1 Wash the pumpkin seeds and remove any stringy pieces of the pumpkin Place in a saucepan on a medium heat and add salt and pepper to it Toss until the seeds start to pop open and are completely dry Step 2 Remove from the heat and place in an electric grinder (with the skin) to powder the seeds Remove the ground seeds and set to one side Serve the soup in a bowl and garnish with the powdered seeds. Happy eating. Noosh-e-Jaan :)
- Dolmeh – Stuffed Eggplant
Persian dolmeh, stuffed eggplant. These are absolutely delicious and easy to make once you get all the ingredients together. The wonderful combination of herbs and spices differentiates this dolmeh to any other dolmeh made from other countries. Often eaten with bread and plain yogurt and can be eaten with Lavash bread. Different country’s have their own twist to it. Mine is the Iranian way. For the eggplants, I used cute mini ones. I halved them keeping the skin on and oven roasted until they became a nice dark golden brown. I scooped out the flesh and mixed it into the minced meat and then spooned back into each eggplant. My family loves eggplant but if you don't then visit my dolmeh with bell peppers post :) Ingredients 7 to 8 mini eggplants (halved) 1 onion (finely chopped) 1 tsp turmeric 1 tsp salt (I used sea salt) 1/2 tsp ground black pepper 1/2 tsp cinnamon ground saffron (generous pinch) 500g Lamb mince 8g parsley (finely chopped) 8g coriander (finely chopped) 8g leak (finely chopped) 20g dill (finely chopped) 20g chives (finely chopped) 20g mint (finely chopped) 20g basil (finely chopped) 10g tarragon (finely chopped) 4 cloves garlic (crushed) 1/3 cup oil (for frying the onions) 1/4 cup white rice (par boiled) 1/4 cup yellow split peas (par boiled) For the sauce 1 onion (finely chopped) 1 tsp turmeric 1 tsp salt (I used sea salt) 1/2 tsp ground black pepper 1/4 tsp cinnamon 1/4 cup oil (for frying the onions) 2 tbsp tomato puree 1 clove garlic (crushed) ground saffron (generous pinch) Method Step 1 Finely chop the onions and fry in oil until golden brown. Add the turmeric and fry with the onions for 30 seconds. Reduce the heat and add the salt, pepper, cinnamon and ground saffron. Give it a good mix. Add the minced lamb and mix the spices well into the mince until the colour of the minced lamb has turned brown. Cover the top of your pot and allow the mince to simmer over a low heat. Step 2 Par boil the rice and the yellow split peas. Add them to the mince lamb. Wash the herbs and finely chop all of them Add the chopped herbs to the mince. Add the crushed garlic and mix gently until all the minced lamb, rice, spilt peas and herbs are mixed well together. For the sauce Step 1 Finely chop the onions and fry in oil until golden brown. Add the turmeric and fry with the onions for 30 seconds. Reduce the heat and add the salt, pepper, cinnamon and ground saffron. Give it a good mix. Step 2 Add the tomato puree and crushed garlic and stir well for 30 seconds without burning the garlic. Add 3 cups cold water and allow The sauce to boil for 5 minutes. Remove from the heat. Stuffing the eggplants Step 1 Wash the eggplants and cut in half Generously oil a roasting tin and add 1/4 tsp salt and 1/4 tsp pepper Rub the oil, salt and pepper onto both sides of the eggplants Turn the eggplants face down so that the white flesh is touching the base of the roasting tin Place in the oven at Gas Mark 6 / 200 degrees C for 30 minutes or until the white flesh has turned a slightly dark golden brown Step 2 Remove the eggplant from the oven and allow to cool down a bit Scoop out the flesh and add to the mince lamb and herb mix Mix the minced lamb and herb mix so that the eggplant blends into the mixture With a table spoon stuff the halved eggplants with the mince lamb and herb mix. Step 3 Pour the sauce into the roasting tin Gently return the stuffed eggplants back into the roasting tin Cover the roasting tin with tin foil and place back into the oven at Gas Mark 6 / 200 degrees C for another 15 minutes Enjoy your dolmeh with fresh plain yogurt or add some garlic, salt and pepper to the yogurt to give it flavour. Noosh-e-Jaan. Happy eating. 😁
Vavishka is a famous dish from the province of Gilan, also known as Bij Bij. There are a number of slightly different methods to making this dish. I've chosen my favourite, with minced meat. Some methods use the sour version of chicken with pomegranate and walnut paste, and other versions add fried egg on top of the minced meat version. Vavishka has a unique taste and it's origins are Russian hence it's name Vavishka. This is a dry dish, not a stew and best eaten with flat bread or Persian Lavash bread. Ingredients 500 g mince meat (beef) 2 onions diced 4 cloves garlic 1/2 tsp pepper 1 tsp salt 1/4 tsp nutmeg 2 tsp turmeric 1 tbsp tomato puree 3 whole tomatoes sieved or 1 tin chopped and sieved 1 cup water 2 potatoes 1/2 cup oil Method Step 1 Pour 1/4 cup oil into a large pan Place over medium heat Finely chop the onions and fry till golden brown Add the turmeric and fry for 30 seconds Add the minced meat and fry well so that the mince looses it's pinkness Add the rest of the dry spices and stir well Step 2 Add the tomato puree and stir well to dissolve in the mince Add the sieved tomatoes and water Add the crushed garlic, stir well and cover Keep simmering over medium heat for 30 minutes so that the water reduces significantly Step 3 Chop the potatoes into 1 cm squares Add 1/4 cup of oil to a frying pan Add the potatoes and fry till all sides are golden brown Add the potatoes to the Vavishka Allow the potatoes and the Vavishka to simmer for another 5 / 10 minutes Remove from the heat and enjoy this lovely dish any time of the day with your favourite flat bread or wonderful Persian Lavash bread.
- Persian Sugar 'N' Spice | Culinary Pleasures of a Foodie | Home
Rated Top 100 UK Food Blogger Culinary Pleasures of a Foodie All Posts MADE BY LENA WITH LOVE About Me Contact email@example.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!