Adas Polo is a true Persian classic, blending together the earthiness of lentils, the sweetness of dates and sultanas, and the warmth of spiced meatballs. This beloved dish has graced Iranian tables for centuries, bringing comfort and joy to gatherings both big and small. In my family, it’s a Ramadan favourite, an essential part of iftar that nourishes both body and soul.

A Little Bit About Adas Polo

If you’ve never tried Adas Polo, you’re in for a treat! This dish beautifully balances sweet and savoury notes, showcasing the very essence of Persian cuisine. It’s no wonder Adas Polo is a go to for celebrations, from weddings to family feasts.

Lentils, or “adas” in Persian, are a symbol of prosperity and have long been a staple in Iranian cooking. Paired with fluffy saffron scented rice and caramelised dates and sultanas, this dish is as rich in history as it is in flavour. Some regions in Iran add caramelised onions or tart barberries (zereshk) for a burst of tanginess, while others mix in spiced meatballs or tender shredded meat. Each version is a delightful expression of local culture and culinary tradition.

But what truly makes Adas Polo special is the warmth and love it brings to the dinner table. In our home, it’s a reminder that food is more than just sustenance, it’s about gathering, sharing, and creating memories with loved ones.

My Favourite Dishes to Pair with Adas Polo

Adas Polo is so versatile that it pairs beautifully with a variety of sides. Traditionally, it’s served with a dollop of creamy yoghurt or a simple salad of fresh herbs and vegetables. I love serving it with Mast-o-Khiar (Persian cucumber yoghurt) or a refreshing Shirazi salad for a burst of freshness alongside the warm, spiced flavours.

If you’re feeling adventurous, try pairing it with a crispy tahdig (Persian rice crust) for an added crunch. The combination of fluffy saffron rice and golden, crispy tahdig is simply irresistible!

This dish also complements a variety of Persian stews (khoresh), like Ghormeh Sabzi or Fesenjan, for a more elaborate feast. The contrasting textures and flavours create a truly memorable meal that’s perfect for any occasion.

Personally, I just love choosing Adas Polo for any menu, especially if I know it’s going to be a chilly day. It’s super easy to make, very nourishing, and incredibly tasty. I think recipes that can be prepared the day before an event definitely hold a special place in my heart because cooking with little ones in the house can become a bit of a marathon!

The Ingredients for Adas Polo

Whilst this is a very traditional recipe, all of the ingredients still bring their own talents to the dish making it the delicious and nourishing meal my family has loved for centuries before me.

Basmati Rice: The long, fragrant grains are perfect for fluffy Persian-style rice.

Green Lentils: Earthy and hearty, they add depth and texture to the dish.

Cinnamon and Saffron: These spices bring warmth and a delicate fragrance, elevating the rice to another level.

Minced Meat (Beef or Lamb): Choose your preferred meat for juicy, flavourful meatballs the whole family will love.

Spices (Cinnamon, Turmeric, Cumin): A mix of aromatic spices creates a beautifully spiced meatball that pairs perfectly with the sweet and savoury rice.

Dates and Sultanas: These add a natural sweetness that balances the savoury lentils and spiced meatballs.

Butter or Oil: Used to lightly sauté the dates and sultanas, enhancing their flavour and giving them a glossy finish.

Step by Step:

1. Rinse the lentils and cook in boiling water until just tender. Drain and set aside.
2. Mix minced meat with grated onion, cinnamon, turmeric, cumin, salt, black pepper, and fresh coriander. Then, roll into small meatballs and fry until browned on all sides. Set aside.
3. Boil soaked basmati rice until the grains are soft on the outside but firm inside. Drain and rinse with cold water.
4. In the pot, add a layer of rice at the bottom for the crispy tahdig. Alternate layers of lentils, rice, and meatballs, sprinkling cinnamon as you go. Next, drizzle bloomed saffron water over the top for a fragrant finish.
5. Cover the pot with a towel-wrapped lid and steam on low heat for about 40 minutes. Meanwhile, lightly sauté dates and sultanas in butter or oil until fragrant.
6. Fluff the rice and transfer to a serving dish and garnish with caramelised dates and sultanas. You’re ready to enjoy Adas Polo with your family and friends!

Frequently Asked Questions

1. Can I make Adas Polo vegetarian?

Absolutely! Simply omit the meatballs for a delicious vegetarian version. You can add caramelised onions or even roasted vegetables for added flavour and texture. The combination of sweet dates, sultanas, and spiced rice is just as satisfying on its own!

I really love making Adas Polo vegetarian for meat free Mondays if I feel like we’ve had a particularly meat-heavy week or if I just feel like making another aspect of the meal the star of the show.

2. Can I use a different type of lentil?

Yes, but be mindful of cooking times. Brown or Puy lentils work well, but red lentils tend to become mushy. Adjust the cooking time accordingly to maintain the right texture!

Experimenting with lentils is a tricky one as we can very quickly upset the balance of textures and end up with something a little… mushy. However, lentils are delicious and I love trying out new combinations so definitely don’t be put off!

3. Can I prepare Adas Polo in advance?

Yes! In fact, the flavours deepen when made a day ahead. Simply reheat gently, and don’t forget to add a splash of water to prevent the rice from drying out and you’ll be just fine!

Adas Polo is a fantastic dish to make for family gatherings as you can easily do all the prep in the days leading up to the event. It’s also fairly reasonably priced per serving and a hit with pretty much everybody who tries it! Yes, even fussy kids love Adas Polo!

4. Can I substitute sultanas with another dried fruit?

Definitely! You can use raisins, dried apricots, or even dried cherries for a unique twist. Just be sure to adjust the quantity to balance the sweetness. It can be a fun way to involve children in the meal prep by letting them select their dried fruit of choice to add to the meal!

I love sticking to sultanas but more often than not an online shopping delivery has substituted my sultanas for raisins and they work just as well in an Adas Polo!

Adas Polo is more than just a meal, it’s a celebration of Persian heritage and a reminder of the power of food to bring people together. Whether you’re preparing it for a special gathering or a comforting family dinner, this dish carries with it centuries of tradition, love, and hospitality.

If you give my Adas Polo a try, don’t forget to leave a comment or review! I always love hearing your feedback and seeing your creations. Feel free to tag me on Instagram or Pinterest, it truly makes my day!

For more Persian delights or comforting family dishes, visit my main courses page!
Happy cooking and even happier eating!

Love, Nelly

Other Delicious Main Meals

• Persian Saffron Rice With Tahdig
• Persian Lamb Shank (Mahiche)
• Bechamel Pasta Bake (Macarona Bechamel)
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Crispy Honey Ginger Garlic Salmon Bowl

The post Adas Polo, Easy Persian Lentil Rice with Spiced Meatballs appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

Saffron’s Role in Persian Cuisine and the Unique Charm of Joojeh Kabab

Persian cuisine is renowned for its generous use of saffron, often found in rice dishes and marinades or pretty much in most Persian dishes. Saffron imparts Joojeh Kabab with its striking yellow colour and distinctive flavour. If you have saffron on hand, this Joojeh Kabab Recipe is one of the many excellent ways to utilise it.

The term “Joojeh” means “young chicken” or “baby chicken” in Persian, emphasising the tenderness of the meat used in this recipe. Whether you choose bone-in or boneless chicken, the latter—using either breasts or thighs—is typically marinated for a minimum of 4 hours but preferably 24-48 hours then threaded onto metal skewers and grilled over charcoal for optimal flavour.

Joojeh Kabab is traditionally served with saffron rice and grilled tomatoes, as commonly seen in restaurants. Alternatively, it can be enjoyed with lavash bread and a side of Shirazi salad.

What competes with Persian Saffron Kabob?

This dish is similar to the Lebanese Shish Tawook, as both feature a yogurt-based marinade. However, Joojeh Kabab stands out with its yellow hue, thanks to saffron, grated onions, and lemon juice. In contrast, Shish Tawook has a reddish in colour from the addition of tomato paste and garlic in its marinade. If saffron is not readily available, consider trying other popular Middle Eastern chicken dishes, such as chicken shawarma or chicken doner.

The Importance of Saffron and How to Bloom It

Saffron, often called “red gold,” is a crucial ingredient in Joojeh Kabab. It imparts a unique flavor and vibrant color to the dish. There are two popular methods to bloom saffron: the hot water method and the ice method.

Grinding the Saffron

What I am about to explain is second nature to us Iranians, you will never see us use saffron strands as is. Every time I see anyone do this I immediately think, ‘You’re not letting these gorgeous golden strands work their magic and shine like they truly deserve!’

So, start by grinding the saffron threads into a fine powder using a mortar and pestle. This helps release the full flavour and colour of the saffron.

Hot Water Blooming Method

1. Place the ground saffron in a small bowl.
2. Boil the water and allow to cool down for a few minutes before submerging the powder in hot (but not boiling) water.
3. Cover the top and allow it to steep for about 10-15 minutes. The water will turn a deep yellow-orange colour.

Ice Blooming Method

1. Place the ground saffron in a small bowl.
2. Add a few ice cubes to the saffron.
3. Let it sit at room temperature until the ice melts completely. This method is believed to preserve more of the delicate aromas and flavours of the saffron.

The method you choose to use depends on how much time you have. I am often pressed for time and choose the hot water method. It is also the method I am most familiar with as I have always seen my family do it this way.

How Joojeh Kabab is Served in Iran

In Iran, Joojeh Kabab is traditionally served with saffron rice (chelow), grilled tomatoes, and a side of fresh herbs like basil, mint, and parsley. Often, it’s accompanied by a tangy yogurt Mast-o-Khiyar, Borani Esfenaj, Salad Shirazi Lavash and of course Saffron Rice with Tahdig. Kebab dishes are a significant part of Iranian culture, often enjoyed during festive occasions, family gatherings, and picnics. The ritual of grilling kabobs and sharing them with loved ones highlights the communal aspect of Persian cuisine.

I still remember my family always preparing giant tubs of marinated meat; chicken, shish and minced lamb for Koobide to be exact. Someone in the family was guaranteed to bring along the ‘Manghal’ (BBQ) and the rest was history. I still remember the taste and aroma of the meat sizzling by the sea, lake or in the heart of forests and mountains. The men grilling away and the women getting the ‘Sofre’ (table on the ground) ready with the plates, drinks and most importantly the sides.

The perfect side

Steps for this Joojeh Kabab Recipe

Ingredients

• 1 kg boneless chicken breast or thighs, cut into 2-inch pieces
• 2 large onion, grated
• 1/2 cup plain yogurt (tenderizes the meat)
• 1/4 cup fresh lemon juice (adds acidity and flavor)
• 1/4 cup olive oil (adds moisture and helps with grilling)
• 1/2 teaspoon ground saffron threads, dissolved (provides aroma and color)
• 1/2 teaspoon turmeric (enhances the flavour)
• 2 teaspoons Salt
• 2 teaspoons Pepper (this down to personal preferences, less for less spicy)
• 125g butter for basting
• Wooden or metal skewers
• Sumac to garnish

Instructions:

Prepare the Marinade: Peel and cut the onions long ways so that you end up with the onions in shreds. In a large bowl, combine the onion, yogurt, lemon juice, olive oil, bloomed saffron (using either blooming method), turmeric, salt, and pepper.

Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 4-6 hours, preferably overnight.

Prepare the Grill: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat.

Skewer the Chicken: Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking (see above).

Grill the Kabobs: Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the chicken is fully cooked and has a nice char. melt the butter and 2 minutes before removing off the grill baste the butter continuously over the chicken.

Serve: Remove the chicken from the grill and let it rest for a few minutes. Serve with saffron rice, grilled tomatoes, fresh herbs, and a side of yogurt sauce.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Persian Saffron Rice with Tahdig
• Tavuk Döner Kebab
• Shirazi Salad
• Borani Esfenaj – Persian yogurt Dip

The post Joojeh Kabab (Persian Saffron Chicken Kabob) appeared first on PEANUTSWIRLS.

Origins of Persian Lamb Shank (Mahiche)

The Persian Lamb Shank holds a special place in Iranian culinary traditions. With a history that spans thousands of years, this dish reflects the diversity of Persian culture and the mastery of slow cooking. It is believed to have originated in the royal kitchens of ancient Persia, where lamb was often favored for its succulent meat and distinct flavour.

The slow cooking technique used in preparing Mahiche allows the flavors to meld together, resulting in a dish that is tender, aromatic, and deeply satisfying. It has become a staple on Persian dining tables during special occasions, celebrations, and family gatherings, symbolizing warmth, hospitality, and culinary expertise.

A Taste of delicious flavours

Chef Approved Tips:

Preparing Lamb Shank in Persian Restaurants

When it comes to making the perfect Persian Lamb Shank, Persian restaurants follow time-honoured techniques and recipes passed down through generations. Here are some essential steps and tips to achieve a flawlessly slow-cooked lamb shank:

Starting with a clean slate
Begin by rinsing the lamb shanks thoroughly under cold water to remove any impurities or bone fragments. This step ensures a clean and fresh base for your dish.

Removing foam from the pot
As the lamb shanks simmer, a foamy layer may form on the surface. Skim off this foam using a ladle or a slotted spoon to maintain the clarity of the cooking liquid.

The power of onions
Onions play a crucial role in Persian cuisine, adding depth and sweetness to the dish. Use a generous amount of sliced onions to create a flavourful base for the lamb shanks.

The magic of cinnamon
To infuse the dish with a subtle warmth and fragrance, add a cinnamon stick during the final hour of cooking. This will enhance the overall aroma without overpowering the other flavours.

Whole garlic head
Instead of chopping garlic, Persian chefs often opt to use a whole head of garlic. The slow cooking process allows the garlic to mellow and soften, imparting a gentle garlicky flavor to the lamb shanks.

Timing the saffron
Saffron is a prized spice in Persian cuisine, known for its vibrant color and delicate flavour. To preserve its essence, add saffron in the last hour of cooking when the meat is already tender. This prevents the saffron from hardening the meat and maintains its aromatic impact.

The butter factor
Adding a small piece of butter to the cooking liquid is believed to tenderise the meat further. The addition of butter can also contribute a velvety richness to the dish.

Cooked to perfection!

The Secret Ingredient for Persian Lamb Shank

Pomegranate Molasses – One of the key components that elevates the flavours of Persian Lamb Shank is the addition of a tablespoon of pomegranate molasses. This tangy and slightly sweet syrup adds a delightful complexity to the dish, balancing the richness of the lamb with its fruity undertones. It’s a secret ingredient that truly sets Mahiche apart. You would never have anyone guessing that it’s been used in the cooking process. The fact that for 1.5 kilogram of meat only one tablespoon is used, truly shows how subtle this it.

I must also add that it not only improves the flavour but it really perfects the colour of the dish.

Ingredients

• 4 lamb shanks
• 3 large onions, sliced
• 1 cinnamon stick
• 1 whole head of garlic
• 1 tablespoon pomegranate molasses
• A pinch of saffron threads or ground
• Salt and pepper to taste
• 50g Unsalted Butter
• Olive oil for cooking
• 2 teaspoons tomato paste

How to make Iranian Lamb Shank

1. Rinse the lamb shanks under cold water and pat dry.
2. Heat olive oil in a large pot over medium heat.
3. You can skip this part or sear the lamb shanks on all sides until browned. Remove and set aside.
4. In the same pot, add sliced onions with turmeric and black pepper and cook until softened and golden.
5. Return the lamb shanks to the pot with the onions.
6. Add 1 litter of water, 2 teaspoons off tomato paste, whole head of garlic, and the butter.
7. Skim off any foam that forms on the surface of the liquid as it starts to boil.
8. Once it comes to a boil, reduce heat to low and simmer for about 3 hours or until the meat is tender.
9. In a small bowl, brew saffron threads in a tablespoon of warm water and set aside.
10. In the last hour of cooking, add the saffron mixture, cinnamon stick, pomegranate molasses and salt.
11. Cook for another hour, allowing the flavors to meld together.
12. Remove the lamb shanks from the pot and serve with the aromatic cooking liquid.

What can I serve alongside Persian Lamb Shank?

Persian Lamb Shank pairs wonderfully with various accompaniments. Here are a few suggestions:

• Saffron rice – The fragrant and buttery saffron rice complements the flavours of the lamb shank.
• Flatbread or Naan – Serve warm bread to scoop up the tender meat and sauce.
• Persian Shirazi salad – A refreshing salad made with cucumbers, tomatoes, herbs, and a tangy dressing can balance the richness of the lamb.
• Persian Spinach Yogurt – A cool and creamy yogurt sauce with garlic, mint, and a squeeze of lemon adds a delightful contrast.
• Roasted vegetables – Oven-roasted root vegetables or grilled seasonal veggies make a delicious side dish.

Remember, you can tailor the sides according to your personal preferences and the flavors you wish to highlight alongside the Persian Lamb Shank.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Persian Saffron Rice With Tahdig
• Pistachio Rose Baklava Cake
• Apple Streusel Handpie
• Pistachio and Pomegranate Turkish Delight
• Classic Nachos with Homemade Cheese Sauce

The post Persian Lamb Shank (Mahiche) appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

Origin and History of Pasta with Bechamel Sauce

The origins of Bechamel Pasta Bake can be traced back to Italy and France. In Italy, it is known as “Pasta al Forno,” while in France, it is known as “Gratin de Macaroni.” The dish is believed to have been created during the Renaissance era, when Italian and French chefs began to experiment with new and innovative ways of cooking.

Bechamel sauce, which is a key ingredient in this dish, was first created by French chef Louis de Bechamel in the 17th century. This sauce is made by mixing butter, flour, and milk, and is used as a base for many creamy dishes.

While Bechamel Pasta Bake is not traditionally an Egyptian dish, it has become popular in modern Egyptian cuisine, and can be found on the menus of many restaurants in Egypt. This is exactly how I was introduced to it, through my Egyptian friends and husband. I can truly say I instantly fell in love with it and the rest is history. I mean what’s not to love about a creamy, rich bechamel sauce, perfectly seasoned ground meat and pasta that is cooked to perfection. The dish is often served as a comfort food, and is enjoyed by many Egyptians as a hearty and filling meal.

Where is it mostly eaten in the world?

Bechamel Pasta Bake is a popular dish in Mediterranean countries like Italy, Greece, and Turkey. It is also enjoyed in other parts of Europe, including France and Spain. In the United States, it is commonly served in Italian-American households and restaurants.

Bechamel Pasta Bake is a versatile dish that can be served on many occasions. It is a popular comfort food regularly made in Egypt and is often served as a main course for family dinners or casual gatherings. It is also a popular dish for potlucks and parties, as it can easily feed a crowd.

Deliciously Rich & Creamy

How to serve Macarona Bechamel

Bechamel Pasta Bake is often served with a side salad or garlic bread. It can also be paired with other dishes, such as grilled vegetables, roasted chicken, or a meaty ragù sauce.

In Egypt, Bechamel Pasta Bake is often served alongside other popular and national dish like Koshary, a mixture of lentils, rice, and pasta, and Molokhia, a stew made from the leaves of the jute plant. It is also sometimes served with grilled meats like kebabs or shawarma.

In Italy, Bechamel Pasta Bake is often served alongside other traditional pasta dishes like Lasagna and Baked Ziti. In Greece, it is commonly served with roasted lamb or chicken.

In conclusion, Bechamel Pasta Bake is a delicious and creamy dish with a rich history and is enjoyed by many people around the world. Whether it’s served as a main course or alongside other dishes, it’s a versatile dish that’s sure to please any crowd.

Ingredients

• 500g Macaroni pasta (or any pasta of choice)
• 600g Ground beef/lamb or mix
• 3 medium Onions chopped
• 10 cloves of crushed garlic
• 1/4 teaspoon of Nutmeg
• 2 teaspoon All spice
• 1 tablespoon Oregano
• 2 teaspoon Aleppo Pepper
• 1 vegetable stock cube (optional)
• 1/2 teaspoon Cinnamon
• 2 teaspoon salt
• 2 tablespoons tomato paste
• 1 cup water for the meat mixture

Bechamel Sauce Ingredients

• 1 cup of butter
• 1 cup of all-purpose flour
• 1.5 Litres of milk
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Steps for this Middle Eastern Pasta Bake

1. Preheat your oven to 375°F.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Add the flour to the saucepan and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk to the saucepan, whisking constantly to prevent lumps from forming.
6. Add the salt and black pepper to the saucepan and stir to combine.
7. Continue cooking the sauce until it thickens, stirring frequently. This should take around 10 minutes.
8. In a large pan sauté the chopped onions with minced garlic and ground meat until caramelised and translucent.
9. Add the spices and when aromatic add the tomato paste with 1 cup of water. Place the lid on top of the pan allow to cook on low for 15 minutes. Mix often to make sure the meat doesn’t burn at the bottom.
10. If using any optional ingredients, add them to the sauce and stir to combine.
11. Add a few ladles of the béchamel sauce to the cooked pasta and stir to coat evenly.
12. Pour 1/2 of the pasta mixture into a large baking dish and flatten to cover the base evenly.
13. Pour the ground meat mixture on top of the pasta and flatten to cover the pasta.
14. Then pour the rest of the pasta on top followed by all the remaining béchamel sauce.
15. Bake the pasta for 30-45 minutes, or until the top looks broiled and bubbly.
16. Let the pasta cool for a few minutes before serving.

This creamy Bechamel Pasta Bake is sure to be a hit at your next family dinner or gathering with friends. It’s a versatile dish that can be customized to suit your tastes and preferences, so feel free to experiment with different ingredients and toppings. Enjoy!

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• 10 Minute Chocolate Date Truffle
• Cardamom Rose Date Suhoor Oatmeal
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Lazy Smash Burger Wrap
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken

The post Bechamel Pasta Bake (Macarona Bechamel) appeared first on PEANUTSWIRLS.

Can it really get any simpler?

Lets talk about Burgers

Traditional burgers are an all-time favorite American dish that has become popular all over the world. A classic burger usually consists of a ground beef patty, seasoned to perfection, served on a bun and topped with lettuce, tomato, onion, and your favorite condiments.

One of the keys to a great burger is the seasoning. The right blend of seasonings can enhance the flavor of the meat and make your burger stand out. The best seasoning for burgers is a matter of personal preference, but there are a few classic ingredients that are always a good place to start.

Salt is the most important seasoning for any burger. It helps to bring out the natural flavors of the meat and makes it more juicy and tender. You can also add black pepper, garlic powder, onion powder, paprika, cumin, or even Worcestershire sauce to your seasoning blend to give your burgers an extra kick of flavor.

The Dream Combination for a Homemade Burger

When it comes to preparing your burgers, it’s important to handle the meat gently and not overwork it. Overworking the meat can lead to tough and dry burgers. You can also use a variety of cooking methods to cook your burgers, such as grilling, pan-frying, or broiling.

Another important factor in making a great burger is the quality of the meat. Using high-quality, fresh ground beef is key to making a delicious burger. Look for meat that is 80% lean and 20% fat to get the perfect blend of flavor and juiciness.

If you’re feeling adventurous, you can also experiment with different types of meat for your burgers. Ground turkey, chicken, lamb, or even plant-based alternatives can make for a tasty and healthier burger option.

Overall, the key to making a great burger is to keep it simple and focus on the quality of the ingredients. With the right seasoning blend and cooking technique, you can create a delicious burger that will satisfy your cravings and impress your guests.

Ingredinets 

• 100g Ground beef, lamb or mix per wrap 
• Tortilla or Shawarma bread 
• Salt and Pepper 

For the sauce

• Gherkins 
• Jalapeños 
• Red Onions 
• Mustard 
• Ketchup
• Mayonaise 

Start here for your Easy Burger Recipe!

• To make this delicious meal, all you need is 100g of ground beef, or beef and lamb mixed a tortilla or shawarma bread, and a few simple toppings. 
• Start by heating a pan over medium-high heat, then add the ground beef to a cooked tortilla or shawarma wrap. Flatten the meat with the tips of your fingers until the meat is spread evenly across the bread. 
• Cook the wrap meat side down in the pan on medium heat for about 5 minutes until juicy and crispy, then flip it over and cook for a few more minutes on the other side.

Time for the Homemade Burger Sauce

• While the meat is cooking, prepare your burger sauce by mixing together ketchup, mustard, mayonnaise, and finely chopped gherkins, red onions, and jalapeños. 
• Once the meat is cooked through, remove it from the pan and drizzle the burger sauce over the meat, then fold the tortilla or bread around the meat to create a wrap.
• Don’t forget cheese like I did when I was shooting these and shredded lettuce and tomatoes is also a good edition. 

Time to enjoy and fall in love with this Lazy Smash Burger Recipe!

That’s it – your Lazy Smash Burger Wrap is ready to enjoy! This recipe is perfect for a quick and easy lunch or dinner, and it’s easy to customize with your favorite toppings. Add some lettuce, tomato, or cheese for extra flavour and texture, thats just the starts, alternatively, switch up the sauce to make it your own.

How else you can make this Burger Wrap?

One of the best things about the Lazy Smash Burger Wrap is how versatile it is. You can make it with any type of ground meat, including turkey, chicken, or lamb, and the toppings can be customized to your liking. If you’re feeling extra lazy, you can even skip the homemade burger sauce and just use your favorite store-bought condiments.

Overall, the Lazy Smash Burger Wrap is a great easy burger recipe to have in your back pocket for those days when you want a delicious burger without all the fuss. Give it a try and see for yourself how easy and satisfying it can be!

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all 

This is the best place to reach me, and I’d love to hear from you. 

Love, Nelly 

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try!

• Authentic Turkish Lentil Soup – Mercimek Corbasi
• Adasi – Persian Lentil Soup
• Authentic Moroccan Harira Soup
• Flourless Chocolate Cake
• One Pot Sun-dried Tomato Chicken and Orzo
• Crispy Honey Ginger Garlic Salmon Bowl
• Turkish Bulgur Pilaf with Chicken

The post Lazy Smash Burger Wrap appeared first on PEANUTSWIRLS.

In this post, we will take a closer look at this delectable dish and explore its various components, from the crispy salmon to the flavorful ginger garlic sauce and the nutritious brown rice and vegetables.

Glowing Honey Ginger Salmon

Salmon Bowls: A Healthy and Delicious Addition to Your Diet

Salmon is an incredibly nutritious food, thanks to its high levels of omega-3 fatty acids and protein. Omega-3s are essential for heart health and brain function, and have anti-inflammatory effects that can improve joint health. Protein is important for building and repairing tissues, and can help keep you feeling full and satisfied. Additionally, salmon is a good source of vitamin D, B12, and minerals like potassium, selenium, and phosphorus.

It’s worth noting that not all salmon is created equal, and wild-caught salmon is generally considered the best option. To incorporate more salmon into your diet, there are countless ways to prepare it, from simple salads to homemade burgers. Some of the most delicious salmon dishes are quite simple, using just a few ingredients to highlight the natural flavor of the fish.

So really this Honey Ginger Salmon is a nutritional powerhouse that offers a range of health benefits. Whether you’re a seasoned salmon-lover or new to this tasty fish, there are countless ways to incorporate it into your diet and reap the benefits of its many nutritional properties.

Salmon and our family!

I make a conscious effort to include fish on our weekly menu and i must say my go to is salmon. Actually thinking about it, considering how often i make salmon, I don’t have enough salmon recipes on the blog. Yet Salmon recipes are some of the most requested recipes on my social media accounts. So I am over the moon to finally be sharing this Crispy Honey Ginger Garlic Salmon Bowl recipe. I have set the prep and cooking time for these salmon bowls as 30 minutes but really if you work fast in the kitchen then they can come together in 20 minutes.

One of the other reasons why I love this Honey Ginger Salmon, is because all the ingredients used compliment each other so well but you will read all about this shortly!

Disclaimer: In the ingredients image you will see that I have used sweet chilli sauce on the day i filmed this recipe. This is because I had ran out of honey. But the recipe card has the exact measurement of what i usually use and it is completely foolproof so enjoy the cooking process, worry free.

Crispy Honey Ginger Garlic Salmon

Honey Ginger Garlic Salmon

Honey, ginger, and garlic are three ingredients that complement each other beautifully, both in terms of taste and nutrition. The sweetness of honey balances out the spiciness of ginger and the pungent flavor of garlic, creating a deliciously complex flavor profile that is both savory and satisfying. That is exactly why this Crispy Honey Ginger Garlic Salmon Bowl is the perfect recipe.

Honey is a natural sweetener that is rich in antioxidants and has been shown to have antibacterial and anti-inflammatory properties. Ginger, meanwhile, is known for its ability to soothe the digestive system and reduce inflammation in the body. Garlic is a potent antioxidant that has been shown to have immune-boosting and heart-healthy benefits.

When combined, these three ingredients create a flavourful and healthy marinade that is perfect for these salmon bowls for a quick and easy weeknight dinner. The sweetness of the honey pairs well with the rich flavor of the salmon, while the spiciness of the ginger and the pungency of the garlic add depth and complexity to the dish.

Salmon Bowls are a favourite in Asia!

Honey Ginger Salmon is particularly popular in Asian cuisine, where honey, ginger, and garlic are commonly used in a variety of dishes. In Japan, for example, honey and soy sauce are often used to marinate salmon before grilling, while in China, ginger and garlic are commonly used in stir-fry dishes. The combination of honey, ginger, and garlic is also a popular choice in many Southeast Asian countries, where it is often used in marinades and sauces for meat and seafood dishes.

In addition to being delicious, this dish is also incredibly nutritious. Salmon is a rich source of protein, omega-3 fatty acids, and a range of vitamins and minerals, while honey, ginger, and garlic all have their own unique health benefits. When combined, they create a dish that is both flavorful and healthy, making it a perfect choice for anyone looking to eat well and feel good.

The Sticky Glaze on this Honey Ginger Salmon

Ingredients

• Fresh salmon fillet
• Honey
• Chilli Flakes
• Soy sauce
• Sesame oil
• Fresh grated ginger
• Garlic, minced
• Water
• Rice to serve
• Edamame to serve
• Olive oil

Step by Step

In a small bowl, whisk together the honey, soy sauce, fish sauce and set aside.

Pat the salmon dry after washing with kitchen towel and make sure the salmon is fully dry. This is especially important as you want the salmon to fry well. Cut the salmon into small pieces and leave the skin. Although, this is optional but i really like the skin as it is even more nutritious than the salmon itself.

Heat a skillet , add the oil and once hot fry the salmon skin side down. Only flip to the other side once golden and crispy. Once the salmon is fully crispy remove from the pan and set aside on a plate to prepare the sauce.

Add the sauce and water to the skillet and cook for a few minutes until it starts to bubble and slightly thickens. Then add the salmon pieces one by one back into the pan and coat each piece in the sauce dan allow to thicken for about 5 minutes.

Serve on a bed of cooked rice and dress with the salmon, sauce and cooked edamame beans.

Frequently Asked Questions

Must Try Salmon Bowls!

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• How to Make the Perfect Crispy Roasted Potatoes
• Caramelised Cabbage and Leek Turkish Borek
• One Pot Super Simple Mac and Cheese
• Vegan Kimchi Jjigae
• Kimchi Fried Eggs With Rice
• Vegan Black Bean Tacos
• Vegan Kimchi

The post Crispy Honey Ginger Garlic Salmon Bowl appeared first on PEANUTSWIRLS.

The Insane Flavour and Colour

What is Persian Barberry Rice with Chicken?

Persian Barberry Rice with Chicken is a traditional Persian dish that is made with basmati rice, tender chicken, and sweet-tart barberries. The barberries, also known as zereshk, give the dish its signature tangy flavor and bright red color. The rice is typically cooked with saffron, which imparts a subtle but distinct floral aroma and a golden hue. The chicken is usually boneless and is cooked until it’s juicy and tender. The rice and chicken are then combined and served with the barberries sprinkled on top.

In Persian cuisine, Zereshk Polo Morgh is typically served as a main dish and is often paired with a salad or yogurt. It is also a popular dish for special occasions and is often served at celebrations and feasts. The dish is loved for its unique combination of flavors and textures and is considered to be one of the staples of Persian cuisine. Whether you’re a fan of Middle Eastern food or simply love a good chicken and rice dish, Zereshk Polo Morgh is definitely worth trying!

In many households, Zereshk Polo Morgh is a comforting and familiar dish that is enjoyed on a regular basis. It is considered to be a comfort food by many, and its warm and comforting flavor profile makes it a popular choice during the colder months.

Overall, Zereshk Polo Morgh is a versatile dish that can be enjoyed at any time of the day or night and on any occasion, making it a staple of Persian cuisine.

History of Persian Barberry Rice with Chicken

The exact origin of Zereshk Polo Morgh is not well documented, but it is believed to have been created in Iran many centuries ago. Persian cuisine has a long and rich history that dates back thousands of years, and this Zereshk Polo or Barberry Rice with Chicken is just one of the many delicious dishes that have been passed down from generation to generation. The use of barberries in cooking is also an ancient practice, and the tart fruit has been used in a variety of dishes for centuries.

It’s likely that the dish evolved over time as ingredients and cooking techniques changed and evolved. Today, Zereshk Polo Morgh remains a popular dish in Iran and other parts of the Middle East, and it continues to be enjoyed by people all over the world who appreciate the unique and delicious flavors of Persian cuisine.

Zereshk Polo Ingredients

• SAFFRON

Saffron is an essential ingredient in Zereshk Polo Morgh, and there are several methods to get the best flavor out of it. One method is to grind the saffron finely and never use the whole threads. For blooming saffron, place a cube of ice in a small cup, sprinkle a few grinds of saffron on it, and let it sit until the ice is fully melted and the saffron is dissolved. The liquid should have a bright orange colour. This bloomed saffron can then be used to make the Saffron Rice with Tahdig (see video here) and the Saffron Chicken. 

• BARBERRIES

Barberries are a staple in Persian cooking and can be found in Middle Eastern stores or online. They are sour and delicious, and we usually mix them with sugar for a sweet kick. To make the barberry topping for Zereshk Polo Morgh, we mix the berries with water, oil, sugar, and saffron, and cook them over low heat until they are dark red and shiny. Be careful not to overcook the barberries, as they can stick to your teeth.

• RICE 

To make Zereshk Polo Morgh, you’ll need to prepare some rice. You can easily make our Persian Saffron Rice with Tahdig and reserve some of it to mix with saffron. Serve the rest of the rice on a plate, topped with the saffron rice mixed with barberries.

• PISTACHIO AND ALMOND FLAKES 

Pistachio and almond flakes are commonly used as a garnish or ingredient in Persian cuisine. They add a crunchy texture and nutty flavour to dishes, and are used to enhance the overall taste and appearance of the food. In Iran, pistachios are a staple ingredient and are used in both sweet and savoury dishes. 

Step by Step to Prep this Barberry Rice with Chicken

To prep the Perfect Saffron Rice see here!

To prep the Saffron Chicken simmered in a delicious and easy-to-make tomato sauce.

Like many other Persian dishes, cooking methods can vary, but the one I’m sharing is my mother’s and, in my opinion, the best and most flavorful.

To make Persian chicken with saffron, it’s best to sear the spiced chicken until it turns golden brown. Remove it from the pan, sauté onions, peppers in the same pan, adding in salt, pepper, turmeric, and aleppo pepper. Place the chicken back on top mix well to coat the chicken, add the water and let everything simmer and cook for 45 minutes to an hour or until the chicken is fully cooked.

Cook the rice separately and set aside to serve.

Prep the garnishing by soaking the barberries for 5 minutes in warm water.

Rinse and drain then sauté in a pan with oil on low hear along with the pistachio and almond flakes. This should be done with you can see the slightest sizzle.

Remove from the heat and garnish your dish! Enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Since you’re here, try these recipes:

• Persian Dill and Fava Bean Stew
• Mums Delicious Persian Pepper Chicken
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Lubiya Polo – Persian Green Bean and Lamb Rice
• Hummus Loaded With Shirazi Salad

The post Zereshk Polo Morgh – Persian Barberry Rice with Chicken appeared first on PEANUTSWIRLS.

For those who love rice dishes, this is a must-try! This traditional dish combines aromatic saffron rice with a crispy layer of rice called Tahdig. It is a staple in Iranian cuisine and is enjoyed by people all around the world. Here, we will explore the key ingredients and techniques required to create the perfect Persian Saffron Rice with Tahdig.

What a ‘Perfect Persian Rice Flip’ looks like!

What is Tahdig Rice?

Tahdig is a staple in Persian cuisine, meaning “bottom of the pot” in Persian. It is a crispy layer of rice that is created at the bottom of the cooking pot when making Persian saffron rice. The process of making Tahdig involves spreading a layer of cooked rice in a non-stick pan and cooking it over low heat until it becomes crispy and golden brown. The end result is a delicious and crunchy layer of rice that provides a perfect contrast to the fluffy and aromatic rice above it.

Tahdig can be made using different ingredients, such as oil or butter, to achieve the right balance between crispiness and tenderness. Additionally, traditional techniques such as using a piece of naan bread or potato slices as a barrier can also be used. The key to making the perfect Tahdig is to cook it over low heat, allowing it to gradually crisp up and achieve that golden brown color.

Tahdig is a versatile dish, serving as both a side dish or main course, and is enjoyed by rice lovers worldwide. The combination of the crispy and crunchy texture of the Tahdig with the fluffy and aromatic rice makes for a delicious and satisfying meal. Overall, Tahdig is a must-try for anyone who loves rice dishes and is interested in exploring the flavors of Persian cuisine.

The Perfect Tahdig Rice

The secret to creating the perfect Persian Saffron Rice with Tahdig is to achieve a balance between the aromatic and fluffy rice, and the crispy and golden brown Tahdig. This dish is a perfect accompaniment to a variety of dishes, such as grilled meats or stews. It can also be enjoyed on its own as a delicious and filling meal.

In conclusion, this Tahdig Rice is a delicious and satisfying dish that combines aromatic rice with a crispy layer of rice. It is a staple in Iranian cuisine and is enjoyed by people all around the world. Whether you are a seasoned cook or just starting out, this Persian rice recipe is sure to impress. So why not give it a try and treat your taste buds to a crispy delight?

Deliciously warm and satisfying

Types of Persian Rice

The key to creating the perfect Crispy Persian Rice is by using the right type of rice, such as basmati rice, and the right cooking techniques. Some traditional techniques to make Tahdig, include adding a small amount of oil or butter to the bottom of the pan, or creating a barrier between the bottom of the pan and the rice by using a piece of naan bread or potato slices (tahdig potato). The Tahdig is then cooked over low heat for 10-15 minutes, or until the bottom layer of rice is crispy and golden brown.

There are several variations of Persian rice dishes, each with its own unique cooking method and ingredients:

1. Chelow Rice: The most common and traditional type of Persian rice dish, it is steamed and served with various stews and dishes.
2. Tahchin: A baked rice dish made with saffron, yogurt, and chicken or meat.
3. Baghali Polo: Rice mixed with dill and fava beans.
4. Zereshk Polo: Rice mixed with barberries, served with chicken or meat.
5. Albaloo Polo: Rice mixed with sour cherries, served with chicken or meat.
6. Sabzi Polo: Rice mixed with fresh herbs, such as parsley, dill, and cilantro.
7. Shirin Polo: Sweet and fragrant rice mixed with candied orange peel, cinnamon, and nuts.
8. Havij Polo – Sweet and savoury Jewelled Carrot Saffron Persian Rice

Ingredients

• Basmati rice
• Salt
• Ground Saffron or threads
• Ghee or Vegetable Oil
• Butter
• Water

Step by Step

Cooking the ultimate Persian rice, also known as Tahdig, requires the right ingredients and techniques. Here are the steps to make a delicious and crispy Tahdig:

• Rinse the rice in lukewarm water for 3-4 times, and soak for 30 minutes. This helps to remove any excess starch and ensures the rice cooks evenly.

• Fill half of a non stick pot that the rice will cook in, with water and allow to come to a boil.
• Salt the water generously, add the juice of half a lemon (keep the rice super white).
• Add the rinsed and drained rice to the pot and allow to boil on medium heat for 10 minutes, the rice should no longer have a bite to it and it should have stretched in length.
• Drain the rice fully in a sieve and rinse with cold water.
• Heat up the same nonstick pot so that there is no water in the pot, add oil of choice and butter, along with 2 tablespoons of brewed saffron to the base of the pot.
• Pour the drained rice into the pot, flatten the top, drizzle more saffron and create some holes in the pot using the back of a fork/spoon. This helps for steam to build up in the pot and for the rice to cook thoroughly.
• Place a clean dish towel over the pan, cover it with a lid, and cook over medium-low heat for about 30 minutes or until the rice has fully cooked and become fluffy.
• Reduce the heat to low and continue to cook for another 10-15 minutes, until the bottom of the rice has become crispy and golden brown.
• To serve, gently flip the Tahdig onto a serving platter, so that the crispy side is facing up.

By following these steps, you can cook the ultimate crispy Persian Saffron Rice with Tahdig and enjoy a delicious and satisfying meal. Remember, practice makes perfect, so don’t be discouraged if your Tahdig doesn’t come out perfectly the first time. With a little patience and persistence, you’ll soon be able to make a delicious and crispy Tahdig every time.

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• Pistachio and Pomegranate Turkish Delight
• Tahchin – Persian Saffron Rice with Chicken
• 4 Ingredient Tahini Pistachio Date Bars
• Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken
• Persian Saffron Rice and Chicken with Dill and Pea
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Mums Delicious Persian Pepper Chicken
• Kashke Bademjan – Persian Eggplant Dip
• Persian Rice Pudding With Rose Water and Cardamom
• Lubiya Polo – Persian Green Bean and Lamb Rice
• 30 Minute Creamy Turmeric Chicken Vegetables and Rice

The post Persian Saffron Rice With Tahdig appeared first on PEANUTSWIRLS.

Simple and Delicious Breakfast Masterpiece

A Delicious and Flavourful Korean Dish

Kimchi is a traditional Korean dish that is made from fermented vegetables, most commonly Napa cabbage. It is a staple in Korean cuisine and is known for its bold and spicy flavour. When combined with the rich and savory flavour of fried eggs, it creates an irresistible dish that is both satisfying and comforting.

In this post, we will be discussing how to make kimchi fried eggs with rice, a popular Korean dish that is both easy to make and packed with flavour.

Go Beyond Kimchi Fried Eggs With Rice!

Aside from the fact that I tried Kimchi first hand in a Korean restaurant in Singapore. There are some incredible content creators who are professionals at making kimchi.

If you’re looking to explore more Korean dishes that feature the delicious combination of kimchi and eggs, there are plenty of other options to try. For example, you can try making kimchi bokkeumbap, a dish that features kimchi and eggs stir-fried with rice. Another popular dish is kimchi jjigae, a spicy stew made with kimchi, pork, and tofu. For a different twist on kimchi fried eggs, try making gyeran mari, a Korean rolled omelette that often includes kimchi as an ingredient. These are just a few examples of the many delicious Korean dishes that feature kimchi and eggs. So, go beyond kimchi fried eggs with rice and explore the wide variety of flavours and textures that these dishes have to offer.

Tips for Making the Perfect Kimchi Fried Eggs with Rice:

• Use ripe kimchi for the best flavour. Ripe kimchi will have a stronger and more complex flavour than unripe kimchi.
• Adjust the amount of kimchi juice and sesame oil to your liking. Some people prefer their kimchi fried eggs with a little more liquid, while others prefer them with less.
• If you want a more intense flavour, you can also add a spoonful of gochujang, a Korean chili paste, to the skillet.
• To make this dish vegan, you can use tofu instead of eggs.

Follow These Simple Steps

Ingredients – I missed out the garlic from the ingredients shot but be sure to use it when making this recipe.

Sauté the sesame seeds and garlic in sesame oil. Once lightly toasted, add the kimchi and allow to cook together until fully heated through.

Break the eggs and cook on medium heat for the egg whites to harden before serving.

Frequently Asked Questions

Ingredients:

• Eggs
• Kimchi
• Kimchi juice
• Sesame oil
• Garlic, minced
• Cooked rice
• Salt and pepper, to taste
• Toasted Sesame Seeds
• Cucumber to garnish (optional)

How to make the best Kimchi Fried Eggs with Rice

Heat a skillet over medium heat and add the sesame oil and sesame seed. Once the oil is hot, add the minced garlic and sauté for 1-2 minutes, or until fragrant.

Add the diced kimchi and kimchi juice to the skillet and cook for 2-3 minutes, or until the kimchi is heated through.

Crack the eggs into the skillet and cook for 2-3 minutes, or until the whites are set and the yolks are still runny.

Season the eggs with salt and pepper to taste.

Serve the kimchi fried eggs over a bed of steaming hot rice and garnish with cucumber.

Wrapping up

Kimchi fried eggs with rice is a popular Korean dish that is both easy to make and packed with flavour. The bold and spicy flavour of kimchi is perfectly balanced by the rich and savory flavour of fried eggs, making this dish irresistible. The dish is a perfect blend of savory and spicy and is a great way to incorporate more fermented foods into your diet and not to mention it’s a great source of probiotics and other vitamins and minerals. So, give this recipe a try and savor the bold and spicy flavours of kimchi in this delicious dish of kimchi fried eggs served over a bed of steaming hot rice.

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favourite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other Recipes You Must Try

• Warming Vegan Kimchi Jjigae
• Vegan Kimchi
• Turkish Pepper and Egg Shakshuka
• Zaatar Olive Walnut Dipping Oil
• Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing
• Crispy Honey Ginger Garlic Salmon Bowl

The post Kimchi Fried Eggs With Rice appeared first on PEANUTSWIRLS.

The taste of the chicken along with the sun-dried tomatoes, orzo pasta and the mix of spices are so perfect, you’ll be making this dish more often than you know.

The tastiest dish of the day

You can’t go wrong with this One Pot Sun-dried Tomato Chicken and Orzo

What I love most about this recipe is that its just so perfect for a weeknight, when you’re short for time and looking for something to put together in less than an hour. At the same time, this One Pot Sun-dried Tomato Chicken and Orzo is equally just as fancy enough to serve up in front of your guests, inviting them round for an exquisite dinner in style!

It’s so perfect in the cold weather, keeping you warm and fulfilled this winter and just so easy to put together. Being able to cook a dish in one pan means less time, less trouble and best of all, less washing up to do

Something so quick and easy to put together with results so amazing, its as if you’ve been busy in the kitchen for hours, you can’t go wrong with this One Pot Sun-dried Tomato Chicken and Orzo.

Top Tips

One of the biggest tips I can give for this recipe is to use good quality sun dried tomatoes. The taste and flavour that comes out of the sun-dried tomatoes definitely takes the dish to a whole new level and the use of the oil in the sun-dried tomato jar in this dish, makes all the difference.

With the orzo pasta, how much water you add really depends on the texture of the orzo you like. If you want the texture of the orzo to be more al dente, its best to use three cups but if you want the pasta fully cooked and soft, opt out for 4 cups of water in total.

The shallots in the recipe are one of the reasons for the unique taste and the grated parmesan on top give this One Pot Sun-dried Tomato Chicken and Orzo that crispy crusty top you’ll absolutely love!

A good ten to twelve minutes of sauteing is needed to make sure the flavours really marry.

With a sprinkle of fresh basil

Ingredients

• Sun-dried Tomatoes
• Chicken Thighs
• Orzo Pasta
• Garlic
• Shallots
• Oil
• Basil
• Black Pepper
• Salt
• Turmeric
• Smoked Paprika
• Dried Basil
• Dried Sage

Step by Step

In a cast iron skillet, that will be used for this recipe, pour a couple of tablespoons of sundried tomato oil and make the chicken thigh pieces sizzle on both sides until nice and golden. Once golden and crispy, take the chicken out and put aside.

Chop up the shallots and garlic finely and fry them in the same pan until nice and golden.

Sauté the finely chopped onion and garlic for about 5 minutes. Add the sundried tomatoes and sauté again for about 3 minutes. Now, add the spices and sauté again for another 5 minutes.

Add the orzo pasta to the mix with three and half cups of water.

Place the pieces of chicken back in the skillet, to sit on top of the orzo. 

Cover the top surface fully with a generous amount of shredded parmesan or hard cheese. 

Bake in a preheated oven for 30 minutes, until the the orzo has soaked up all the liquid and the chicken is cooked, crispy and golden on top. This should take about 30-40 minutes. Garnish with fresh basil and serve up.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Mums Persian Pepper Chicken
• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes

The post One Pot Sun-dried Tomato Chicken and Orzo appeared first on PEANUTSWIRLS.