The season of the fava beans is in the mid spring – early summer. In Iran, people buy kilos and after peeling, they store them in freezer to enjoy various dishes made of it for whole year.

Ingredients | 4 servings

• 530g/12oz minced Meat (with 30% fat)
• 350g/12oz Rice (basmati, Thai or similar)
• 120g/4oz Dill (finely chopped)
• 4 Onions
• 350g/12oz Fava Beans (cut in half)
• 1 tsp Turmeric
• 1/2 tsp Cumin
• Salt and Pepper
• Cinnamon (to taste)

Preparations

– Wash the rice until the water is clear.

– Grate 1 medium onion and squeeze to discard excessive water.

– In a big bowl add rice, grate onion, meat, dill, turmeric, cumin, salt and pepper.

– Smash them with a meat mallet and make a sticky paste. The meat’s fat acts as a glue.

– Shape the paste into balls (smaller than tennis balls) and put them aside.

The final pot

– In a casseruole, stir fry 3 chopped onions, until translucent.

– Add a bit of turmeric, salt and pepper and stir.

– Pour hot boiling water to almost half of the pot and stir.

– Place the koofteh/meatballs one by one, gently in the pot. Make sure the meatballs shape is intact.

– Only the the tips of koofteh should remain out of water.

➡️ Important: each meatballs should have 1 inch/2cm of distance from the others. Because when the rice cooks their volume will grow.

– ⏳Put the lid on, cook on low heat untill the juice is reduced to 1/4th.

Last touch: 10 minutes before serving add a bit of cinnamon on the top of each meatball.

Serve koofteh with pickles, plain greek yogurt and salad.

Noosh e jan (Buon appetite) ☺️

The post Koofteh baghali, fava bean meatballs with dill appeared first on Foodcraftz.

This recipe shows how to make reshteh for the soup. Make sure you have a wide working space for the dough. You’ll need a rolling pin, durum and/or rice flour to prevent the sheets of dough stick to each other while we are cutting the reshteh.

Ingredients | 5 servings

• 300g/10.5oz Flour
• 100g/3.5oz Water
• 6g/0.2oz of Salt

Preparation

– In a bowl mix flour and salt.

– Pour a bit of water, incorporating a little at a time, until everything is combined.

– Knead the pieces of dough together.

⏳ Let it rest for 10 mins. This helps the dough to relax.

– Knead it again. This time working the dough becomes slightly easier.

– Repeat this for other 2 times, with the intervals of 10mins. Then cover the dough with a foil and let it rest for 1 hour.

Making Reshteh

– On a wide working board, sprinkle flour and with a rolling pin flatten the dough and create a circle.

– The thickness should be around 2-3mm/0.11inch.

– Cut the dough in half (horizontally) the noodles should be short (12 cm / 5.1inch approximately)

– Sprinkle flour (better use durum or rice flour) on the surface and fold the dough on itself and cut it, (circa 3mm/0.11inch of width), with a very sharp knife.

The reshteh is done!

The result:

How to use Reshteh

The freshly made reshteh, cooks in 10 minutes. Unlike Italian pasta they shouldn’t be “al dente” but overcooked.

Notes

• Having the rice flour or durum flour comes handy. When we are cutting reshteh, they helps to separate the sheets of dough because of their very dry nature.
• You can store reshteh up to 3 days in fridge.

With this noodles you can cook Ash reshteh one of the famous Iranian soups:

Good luck ☺️

The post Reshteh recipe – Persian noodles appeared first on Foodcraftz.

What is Zereshk? It’s Barberry.

It is a type of berry that grows in arid mountain areas up to 2000m/6561f of height. A vitamin-C-rich fruit which is sour, that’s why it’s a great match with greasy food because it balances the flavors and in general Persian food has a penchant for sourness.

In case you don’t have Zereshk, replace it with one of these berries:

• Ribes/currant
• Raspberries

Ingredients | 2-3 servings

• 3-4 Chicken thighs & legs
• 1tbsp Tomato paste
• A handful of dried Zereshk/Barberries
• 1 teaspoon Turmeric
• 1 white Onion
• Salt and Black Pepper
• Clarified butter
• Slices of Almonds (optional)
• 1 spring of Rosemary (optional)

While cooking the chicken, start cooking the Persian rice. Here is the recipe of white rice.

Preparation

– In a big pot add clarified butter (or the oil of your choice), followed by chicken tights.

– Stir fry the chicken until browning.

– Add onion, turmeric, salt, pepper.

– Add 1 cup of boiling water and set the heat to low.

– Cover with the lid and cook for ⏳ 40 mins.

– In a small pan stir fry tomato paste to have a more vivid red color (Optional).

– Add the tomato paste to chickens.

– Cook for another ⏳ 30 minutes.

Preparation of Zereshk/Berries:

– Wash the Zereshk using a sieve.

– In a pan add: oil + Zereshk + 1tsp sugar + a bit of ground saffron and salt. Stir fry for ⏳ 1 minute.

– Add 2-3 tbsp of cooked rice and almonds (optional), mix them well.

– The topping for the rice is ready.

Back to the chicken pot:

After cooking zeresh polo for an hour, the chicken becomes tender and gains the red color of tomato paste, that is when it is ready, check the seasoning before serving.

Notes

• Some people like to eat this dish with sides like white greek yogurt, raw onions & fresh herbs (سبزی خوردن).
• If you like less red chicken feel free to add less tomato paste, in many restaurants, this dish doesn’t have an intense red color and it’s less sour.

Serve it with basmati rice, zereshk & saffron rice on top and the chickens aside.

Noosh-e-jan (buon appetito) ☺️

The post Zereshk Polo Morgh or Barberry Rice Chicken appeared first on Foodcraftz.

Ingredients | 2-3 servings

For the sauce:

• 5tbsp Extra virgin Olive Oil
• 1/2 tsp dried Mint
• 1 lime or lemon
• 1/2 tsp Salt

Preparation

– Dice the ingredients & place them in a bowl

– Mix the sauce ingredients apart and pour the sauce to the salad and mix well.

Wait ⏳ 5 minutes before serving. So the sauce makes the ingredients slightly softer and all the flavors combines perfectly.

the Shirazi salad is a perfect match with adas polo (rice & lentils)

Noosh-e-Jan ☺️

The post Shirazi Salad appeared first on Foodcraftz.

• Fenugreek leaves
• Dried lemons

They are available in Iranian specialized supermarkets or ethnic middle eastern markets.

In case you don’t find them:

• Replace the Fenugreek leaves with Fenugreek Seeds, they are very bitter use only 1tsp (ground).
• Replace the dried lemon, with Fresh Lemon by using its juice and zest. The traditional Ghormeh sabzi is greasy so the sourness of the lemon is important to balance the flavors.

This recipe is the most common Ghormeh Sabzi in Iran which is also known as Tehrani Ghorme Sabzi (Tehran’s version). There are 9 to 10 other variations that differ from province to province.

This dish is served with white rice and it’s always prepared alongside Ghormeh sabzi.

Ingredients | 4-5 servings

• 500g/17.6oz chopped Parsley
• 500g/17.6oz chopped Chives or leek
• 1 tsp Turmeric
• 1/2 tsp Cumin
• Clarified butter or oil
• 500g/17oz Lamb
• 1-2 tbsp Dried Fenugreek leaf or 1tsp fenugreek seeds
• 140g/5oz Red beans
• 2 Onions
• 4-5 Dried Lemons

Video recipe

Preparation of meat:

– In a big pot add: 1 whole onion, lamb, turmeric, red beans, and cumin.

– Pour 5 cups of water. Cook for 2 hours. If you have a pressure cooker it’ll take 45 minutes.

➡️ No need to chop the lamb. In the end, the meat becomes so tender that it falls apart with touch of a fork. This was my grandmother’s technique. In the final pot she divided meat before serving (if it needed).

– Remove the onion from the pot when the meat is cooked. Because it served to absorb the smell of meat.

– The beans will taste better when they cook in meat’s broth. The juice of meat is very important to be plenty because It will be the main liquid of Ghormeh sabzi. (we may add small amount of water if the stew looks dry)

Preparation of herbs:

– Stir fry all the herbs together: chopped parsley, chives (or leek) & fenugreek. Till they lose moisture and become darker (⏳30-40 mins)

➡️ An important characteristic of a traditional Ghormeh sabzi is to have a dark green oil on top. Pour loads of oil in this step. The herbs should shine!

Preparation of dried lemons:

( ➡️ Skip this step if you don’t have dried lemon. Add the fresh lemon juice and zest to the final pot instead.)

– Wash the dried lemons with water.

– Add a cup of water to a small pan, boil them for 20 mins. Their skin become slightly soft.

– Create (carefully) holes in the dried lemon using a knife or a safer tool like a fork. Don’t throw the water of boiled lemons. It’s full of flavor.

Final pot

– Stir fry a chopped onion.

– When the onion becomes golden add a bit of turmeric and stir.

– Add meat, meat broth, herbs & dried lemons and its water to the pot and simmer for at least ⏳1.5 hour

– 10 minutes before finishing, add the beans (just to maintain their shape and avoid the stew becomes mushy)

When the dark green oil is visible on top while the stew is dense and the flavors are well settled (جا افتاده), the Ghormeh sabzi is ready!

Notes

• The longer Ghormeh sabzi cooks the better its flavors combines.
• I used a food processor to chop the herbs (to be quicker).
• The amount of red beans is subjective, it’s up to your taste. Some like it with loads of beans and some don’t.
• Some people cook the beans separately and while cooking they throw its water so It does not cause bloating.
• Pinto beans are used instead of red beans in Iran’s Azarbaijan’s province version.
• For those who aren’t familiar with Persian cuisine, the taste of dried lemon is something unexpected and strong. Advise your guests of its presence because some might try to eat them without knowing it. Just to avoid shocking surprises. (lol this happened to me with my Italian friends)
• As accompaniment Ghormeh sabzi is served with: plain yogurt, salad, and raw onions.

Serve it with white rice decorated with saffron preferably with tahdig!

Noosh-e-jan! ☺️ (Buon appetite)

The post Ghormeh Sabzi the Persian stew of herbs appeared first on Foodcraftz.