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  • Saffron & Rosewater Rice Pudding

    This is an absolutely delicious dessert made with lots of saffron, almonds, pistachios and rosewater with a sprinkling of cinnamon on top. Close your eyes and eat this, it’s like walking through a rose garden. Ingredients 3/4 cups rice (I used basmati) 5 cups water 1/2 cup vegetable oil Pinch of salt 3/4 cup white granulated sugar 5 tbsp rosewater 1/4 tsp ground saffron 1/4 cup mixed slivers of pistachio and almond dried rose petals (optional to decorate) cinnamon (optional to decorate) Method Step 1 Wash the rice in a medium sized pan and cover with 5 cups of cold water. Place over medium heat and allow the rice to cook thoroughly. Add the ground saffron. Step 2 Mix the saffron into the rice and continue cooking on a low heat until the rice becomes mushy and pudding like. Add the sugar, pistachio and almond slivers and mix. Step 3 Finally add the rosewater and mix. Remove from the heat and pour into a serving bowl. You can garnish the Sholezard with cinnamon and dry roses. Enjoy eating this either warm or cold.

  • Broad Bean Rice with Lamb Shank - Baghali Polo ba Mahiche

    I love this dish, it's one of my favourites. It's a warm hearty meal great for sharing with friends and family. The garnish really shines and the flavours of the dill in the rice and the mint fried with the onions for the garnish with the turmeric and saffron are a beautiful compliment to the broad beans. This recipe is enough for 4 people. Ingredients For the lamb shank broth 4 lamb shanks 1 onion diced (medium size) 1/2 tsp ground turmeric 1/2 tsp salt 1/4 tsp ground black pepper 3 bulbs of garlic Pinch of ground saffron 4 cups cold water For the broad bean rice 2 cups rice 1/2 tbsp salt Pinch of ground saffron (diluted) 1/4 cup oil (vegetable) 400g broad beans 1/4 cup dry dill For the garnish 5 onions finely sliced 1/2 tsp turmeric generous pinch of ground saffron 1/4 cup ground dry mint 5 cloves of garlic crushed Method Step 1 For the lamb shank broth 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 and saffron and mix well. Add the lamb shank and stir well to brown slightly Add the garlic bulbs Add 3 to 4 cups of water Cover the top and let it cook. If the water reduces too much add 1/2 to 1 cup of water until the lamb shanks have cooked well. Step 2 For the broad bean rice Par boil the rice and drain all the water Pour 1/4 cup of oil in a medium pot Place over low heat Add a thin layer of rice Spread 2 to 3 tbsp of the broad bean on top of the rice Sprinkle 1 tbsp of dry dill over the broad bean layer Pour 2 tbsp of diluted saffron over the broad bean layer Repeat the above steps until all the rice has been layered Cover the top and increase the heat to medium for 5 minutes Reduce the heat to low and allow the rice to steam for 30 minutes Step 3 For the garnish Thinly slice the onions and fry until golden brown Add the turmeric and fry for 30 seconds Add the dry mint and fry for another 1 minute Add the saffron and mix well, remove from the heat Add the crushed garlic and mix well with the fried onion and mint Once the rice is ready take 5 tbsp of the rice and mix gently with the onion and mint Finally when serving add the garnish on top of the rice. The rice is usually eaten with the broth poured over it and the lamb shank at the side. Noosh-e-Jaan :)

  • Chocolate, Chilli & Cardamom Cake

    I made this beautiful Chilli Chocolate & Cardamom cake on the 1st of March, being a wonderfully crisp spring day, what better way to get ready for preparing for the Iranian / Persian New Year, so here you have it, my Chilli Chocolate & Cardamom cake! I’ve been thinking about making this cake for ages and it tastes better than I thought it would. The depth of the dark chocolate comes through with hints of cardamom, but it’s that special tingle you get from the chilli dancing in your mouth that takes it to a totally new level of cake experience. Ingredients For the chocolate cake 1 cup self-raising flour 3 egg whites 1 whole egg 1/2 cup caster sugar 1/4 tsp vanilla essence 1tsp baking powder 1/4 cup oil 1 tsp cardamom pinch of chilli powder For the chocolate mousse filling 1 slab dark chocolate (65%) 3 egg whites beaten stiff 1/2 tsp cardamom pinch of chilli powder For the decoration 1 tbsp coco powder 1 tbsp icing sugar few strands of gold leaf Method For the cake Step 1 In a bowl whisk the egg whites until stiff, set aside In a separate bowl mix the rest of the cake ingredients Step 2 Fold the egg whites 3 spoons a time to the cake mixture Place the cake mixture into a well greased cake tin Bake for 30 minutes at 180 degrees. Step 3 Place the cake mixture into a well greased cake tin and bake for 30 minutes at 180 degrees. Once baked remove from the oven and allow to cool Cut the cake length ways in half (for spreading the mousse) For the chocolate chilli & cardamom mousse Step 1 In a separate bowl whisk the egg whites While whisking add the cardamom and chilli powder Allow the egg whites to form stiff peaks Set aside Step 2 Fill a saucepan a quarter full with water over medium heat Place a bowl over it so that the bowl sits neatly on the saucepan Break the chocolate into small pieces into the bowl Allow the chocolate to melt slowly Once melted remove from the heat and set aside for a few minutes Step 3 Gently fold the chocolate into the egg whites, a batch at a time Place in the fridge and allow to cool for 2 hours (the longer the better) Putting it all together Spread all the mousse over half of the cake Place the other half back on top Dust icing sugar and coco powder over the cake (optional) Add the gold leaf in the centre (optional) This is an absolutely divine cake. My minime had two slices! As for me. . .  well who’s counting 😉 #Chilli #Chocolate #Dessert #Cardamom

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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 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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