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.

Iced Hibiscus Tea – The drink of Summer

What is Karkade – Hibiscus Tea?

Karkade, also known as hibiscus tea, has its origins deeply rooted in ancient civilizations, particularly in Africa. Karkade, is believed to be native to West Africa, where it was traditionally used for both culinary and medicinal purposes. It is a traditional beverage made from the dried calyces of the hibiscus flower, particularly Hibiscus sabdariffa.

This tea is famous for its striking deep red colour and tart, cranberry-like flavour. It has been popular for centuries in countries such as Egypt and Sudan, where it is often served during special occasions and celebrations. Popular in many cultures around the world, Karkade can be enjoyed both hot and cold.

Karkade & I

As I am married to an Egyptian, this is the one drink my husband most asks for as soon as we experience a hot day in the UK. However, last summer we went on a family trip travelling across Egypt while I was 20 weeks pregnant with our second child. I had my first sip of Iced Hibiscus Tea in Egypt in old Cairo while walking through the bazaar with my family. The lovely older uncles walk around shouting “Kar-ka-deh” and they pour the drink out of the carafe.

I only had a sip due to being pregnant, although they assured me it was fine to drink but I knew it may drop my blood pressure and make me unwell while pregnant. They didn’t know that I was very familiar with Hibiscus tea as it is made and served warm, regularly in Iran and in Persian homes.

Health Benefits of Karkade

Besides its refreshing taste, it is celebrated for its numerous health benefits, including being rich in antioxidants, particularly vitamin C, it helps boost the immune system and protect against oxidative stress. The tea is also known for its potential to lower blood pressure and cholesterol levels, promoting heart health.

Additionally, Karkade has anti-inflammatory properties that can aid in reducing inflammation and support overall well-being. It is also a natural diuretic, which helps in detoxifying the body and supporting kidney health. With its combination of health-boosting properties, Karkade is not only a refreshing drink but also a beneficial addition to a healthy lifestyle.

Deliciously warm and satisfying

Ingredients for Egyptian Karkade

Filtered Water – to ensure good flavour and a clear colour.

Dried Hibiscus flowers – the dried flowers used for this Egyptian Karkade is readily available in supermarkets and middle eastern stores.

Sweetener of choice – hibiscus is quite tart and has a naturally sharp, cranberry-like tartness. Adding sweetener helps to balance this tartness, making the beverage more palatable for those who might find the unsweetened version too sour. Honey or sugar is the mostly used when making this drink and although exact measurements are included in this recipe; feel free to adjust this to your taste.

Lemons and Mint – both of these or each of them individually can brighten up any drink and give it a refreshing taste.

How to make Iced Hibiscus Tea

Rinse the Hibiscus Flowers – Place the dried hibiscus flowers in a colander and rinse them under cold water to remove any dust or impurities.

Boil the Water – In a large pot, bring 6 cups of water to a boil.

Add Hibiscus – Once the water is boiling, add the rinsed hibiscus flowers. If you wish, add a cinnamon stick, ginger slices, or cloves to enhance the flavour.

Steep the Tea – Reduce the heat and let the mixture simmer for about 10-15 minutes. The longer you let it steep, the stronger the flavour will be.

Sweeten the Tea – Strain the hibiscus tea into a large pitcher, removing the flowers and any added spices. While the tea is still warm, stir in the sugar until it is fully dissolved. Adjust the amount of sugar to your taste preference.

Serve Cold – Once the Tea has cooled down, pour into glasses over ice with an optional garnish of lemon and mint.

Serve Warm Hibiscus Tea– Instead of letting it cool down, pour the warm Karkade into mugs and enjoy. Optionally, you can garnish with a slice of lemon or a sprig of mint.

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

• Karak
• Boba Tea

The post Karkade – Hibiscus Tea appeared first on PEANUTSWIRLS.

Cheesy and delicious!

Homemade Nacho Cheese Sauce Recipe

While store-bought cheese sauce is convenient, it often lacks the flavour and richness of a homemade nacho cheese sauce version. Luckily, making your own cheese sauce for nachos is surprisingly simple and requires just a handful of ingredients. Thats why this homemade cheese sauce is exactly what you need as a staple for weekends and special occasions.

Where Nachos and Cheese Sauce are Served

Nachos and cheese sauce are popular snack foods and can be found at various places such as cinemas, stadiums, and sporting events in the UK, USA, and other countries around the world. They are also a popular choice for parties and gatherings, as they are easy to make and can be customized to suit individual tastes.

While nachos and cheese sauce are undoubtedly delicious, they can also be high in calories and fat. It’s important to enjoy them in moderation and to choose healthier options whenever possible.

Other Uses for Nacho Cheese Sauce

Nacho cheese sauce can also be used in other dishes such as mac and cheese, tacos, and even as a dip for vegetables. It’s a versatile sauce that can add flavour and richness to a variety of dishes.

So all in all, I hope I have convinced you enough to give this a try! Because this classic nachos with homemade cheese sauce is a delicious and easy snack that’s perfect for any occasion. With this simple recipe, you’ll be able to create a crowd-pleasing dish that’s sure to impress. Whether you’re watching a movie at home or hosting a party, nachos with cheese sauce are always a hit. So next time you’re looking for a tasty snack, skip the store-bought cheese sauce and give this homemade version a try. You won’t be disappointed!

Deliciously satisfying

Ingredients

For the Cheese Sauce

• 60g Butter
• 2 tablespoons all-purpose flour
• 1 litre milk
• 15 slices of processed cheese
• 80g cheddar cheese
• 50g Mozzarella (optional for the stretch)

The spices below are optional, I personally don’t use salt as the cheese adds a lot of salt

• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper

Other Ingredients

• Tortilla chips of your choice (I used a mix of classic and purple corn tortillas)
• Fresh and easy Homemade Salsa (See here) OR store bought
• Jalapeños

Step by Step

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually add the milk, whisking constantly until the mixture is smooth and creamy.
4. Add the shredded cheese, (salt, garlic powder, onion powder, and cayenne pepper are all optional) stirring until the cheese is melted and the sauce is smooth.
5. Remove from heat and serve immediately.

Homemade Nacho Cheese Sauce & Cheese Types

When it comes to making nacho cheese sauce, there are a variety of cheeses that can be used. Some recipes call for cheddar cheese, while others use Monterey Jack or American cheese. In my experience, I have found that using slices of processed cheese, like the ones you use for burgers, works best for creating a smooth and creamy texture.

While some people may prefer to use more traditional cheeses for their nacho cheese sauce, I like to keep things simple and use what I usually have in the fridge. Processed cheese slices are often readily available and can be easily melted into a sauce without the need for any additional ingredients or special equipment.

Of course, there is no right or wrong cheese to use for nacho cheese sauce – it all comes down to personal preference. If you want to experiment with different types of cheese, feel free to do so! Just be aware that certain cheeses may not melt as smoothly as others, which could affect the overall texture of your 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

• Easy Homemade Bubble Tea (Boba)
• Baked Loaded Fries
• 10 Minute Chocolate Date Truffle
• Bechamel Pasta Bake (Macarona Bechamel)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Spanakopita Dip – Cheesy Spinach Dip
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Roasted Eggplant Corn Avocado Pesto Pasta Salad

The post Classic Nachos with Homemade Cheese Sauce 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.

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.

You don’t know salad until you’ve tried it the Shirazi way, a salad that is loved and enjoyed in Iran, my beautiful hometown.

A Taste of the Mediterranean

A Shirazi Salad Speciality

This salad is a must and makes a daily appearance on most Persian lunch and dinner tables. There will also never be a single Persian restaurant in this world who doesn’t serve Shirazi salad. How bold of a statement, i know!? But it is completely true!

I remember my grandmother always grabbing these ingredients from her fridge and sitting down to quickly put this together right before she served lunch or dinner; never using a chopping board either, always free handing it and somehow she would still cut everything into perfect cubes.

After the seasoning is added, along with the juices of the cucumber and tomatoes, you end up with the most delicious juice at the base of the bowl. It is tradition to simply drink this juice and often you will find everyone fighting over it, similar to Tahdig.

Top Tips for your Hummus Loaded With Shirazi Salad Recipe

The biggest tip I can give you when making this Hummus Loaded With Shirazi Salad is cutting your cucumber, tomatoes and onions… unified cutting is the way to go! The best way to get a Shirazi Salad that looks and tastes amazing is to cut the vegetables in unified small cubes.

Fancy mixing it up? Once i’ve perfected my Shirazi Salad, I love to pair it with hummus and a side of pitta bread. Super delicious is an understatement! The way the flavours marinate together, you can’t go wrong.

If you don’t have fresh mint, you can use dry mint, works just at well I used a whole large British cucumber in my recipe but if you’re using Persian cucumber, you can use 4 medium or 3 large ones. Every chef loves to experiment, and i’ve seen Shirazi Salad made in so many different ways, but i’ve made this recipe with a special twist of my own, try it out and let me know what you think.

A beautiful combination of taste and colour

What dishes can be served with Shirazi Salad?

Shirazi Salad is loved by many because of its unique and bold taste. It can be served with many different dishes, which helps so much when you’re thinking about what to put together for a quick fix dinner!

It’s perfect for a quick soup and salad starter, a colourful, beautifully presented Shirazi Salad with a bowl of Chicken and Vegetable One Pot Orzo Soup or my Simple Dal Tadka with Extra Garlic and Chilli. The salad also works perfectly with all types of main courses, you can try it with my quick and easy Sweet Pepper and Dill Salmon with Buttery Dill Rice or with my Persian Ramadan Lamb and Lentil Shami Kofta.

You can also go the extra mile, a taste of Iran and UK with my Classic English Shepherds Pie and a side of appetizing Shirazi Salad.

Ingredients

For the hummus:

• Chickpeas
• Tahini
• Extra Virgin Olive Oil
• Garlic
• Water
• Ice Cubes
• Lemon
• Salt
• Ground Cumin
• White Pepper

For the Shirazi Salad:

• Cucumber
• Tomatoes
• Red Onion
• Lemon
• Mint
• Salt
• Black Pepper
• Olive Oil

Step by Step

To make your hummus from scratch, start by putting the chickpeas in a pot topped with water. Place on medium to high heat and allow to boil for 30 minutes until the chickpeas become so tender and easily soft to squeeze between two fingers. The skin should be easily removed.

To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times. you don’t need all the skin removed, just some.

Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.

Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.

While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth.

Place the hummus in the fridge to cool down and serve up with an extra drizzle of olive oil.

Be as creative as you want when plating up the hummus to make your Hummus Loaded with Shirazi Salad.

For your Shirazi Salad, chop up the cucumber, tomatoes and onions, uniformly, into small cubes and put them in a bowl.

Add the juice of one lemon, chopped mint leaves, salt, black pepper and a generous amount of olive oil and give it a good mix.

Decorate your hummus with your Shirazi Salad, a side of pitta bread and there you have it.

Serve and enjoy

Why give Shirazi Salad a try?

I may be a little bias when it comes to Shirazi Salad because i’ve been eating it for as long as I can remember, but I can honestly say its one of the most unique salads in terms of flavour and pairs so well with many Persian dishes especially as well as many others, from all over the world.

Shirazi Salad only needs 3 main ingredients, cucumbers, tomatoes and red onions – which are very likely sitting in your pantry now, perfect right!?

The dressing is the perfect mix between sour, herby and fresh! You can of course experiment with the dressing and add other herbs along the way, but keeping it simple like I have done in this recipe is definitely the way to go. Shirazi Salad will always be one of my favourite go-to salads

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

• One Pot Sun-dried Tomato Chicken and Orzo
• Mums Persian Pepper Chicken
• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts

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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.

Put together so easily, this recipe is a go-to when you’re looking for something refreshing and tasteful to make for a quick dinner fix. Not only will it satisfy and fulfill your family and friends, it will give you a taste of being back home.

Mums Delicious Persian Pepper Chicken – an absolute delight!

My Mums Delicious Persian Pepper Chicken

It’s only when you become a mother you understand how convenient “convenient” dinners are, or let’s say weeknight dinners that come together in 30 min or less which tend to usually be one pot meals or tray bakes. Tray bakes are my favourite!

This is a recipe I grew up eating regularly. As a content creator I’m always testing and filming recipes and as a result, we tend to eat everything I have tested throughout the week. This is truly a privilege of course, but through observation I have noticed that most mums I know, of all age groups, tend to have a weekly meal plan.

Meals are rotated and repeated most weeks, and thats their comfort zone. Of course that’s okay and makes life so much easier because most times our brains are drained simply by even thinking about the question of “what shall I cook tomorrow?”

This recipe is just that, the comfort zone recipe, the one pot recipe and the one that my mum would make when she was tired of asking herself and the entire household, ‘ahhh what shall I make tomorrow?’

What makes Mums Persian Pepper Chicken so special?

I’ve learnt a lot of things from my mum over the years which I will be forever grateful for but one of the things that my family, friends and guests will be forever grateful for is my mums cooking and the tips and tricks she has passed onto me.

The spices my mum uses make this recipe so unique to any other Persian Pepper Chicken recipe you will find out there. That is if there is one out there.

This Mums Delicious Persian Pepper Chicken recipe cooks in just 30 minutes with little to no time spent on preparing which makes it the ideal go-to recipe on a busy day, which is actually everyday for me and all you mums out there or anyone who works!

Chicken with a tasty mix of vegetables

Top Tips

A top tip I have for this recipe is to use chicken thigh pieces – the taste and texture contained in them come out into the mix when sizzled in the pan, adding to the flavour of the dish which also means you need to use less oil to cook them. Perfect all round!

Also, try and keep the chicken pieces small to not only fit more in the pan but also to cook well and throughly, needing only 30 minutes to complete the dish.

Top your dish with fresh parsley to give it that added flavour and serve with a side of rice to give the perfect Mums Persian Pepper Chicken dish.

The Traditions of Persian Chicken

The one thing I can honestly say and truly believe about Persian dishes, and especially Persian chicken dishes is that they look like recipes that need hours to put together. Presenting the final dish seems like you’ve been slaving away in the kitchen for ages but so many of these exquisite recipes actually take about 10 minutes to prep and no longer than 30 minutes to cook.

There are so many chicken dishes in Iran and the mix of aromatic spices make such a difference in each and every dish – and the best thing is you can experiment with the spices, adding a combination of nuts too!

Have you tried my Persian Dill and Fava Bean Stew, Tahchin Persian Saffron Rice with Chicken or Fesenjan Persian Walnut and Pomegranate stew? A taste of Persia at its finest!

Ingredients

• Chicken
• Onion
• Garlic
• Lemon
• Red Peppers
• Olive Oil
• Pul Biber (aleppo pepper)
• Turmeric
• Paprika
• Sweet Pepper Paste
• Tomato Puree

Step by Step

Season your chicken pieces with salt and pepper, and using only a little bit of oil, let them sizzle in the pan until lightly golden. Remove the chicken and set them aside.

Cut up the onions finely and sauté with the garlic, peppers and spices in the same pan for 5 minutes.

Add the tomato paste to the mix. Let it cook for a good 5 – 10 minutes on medium heat so all the flavours are exposed, amazing aroma and the intensity of the tomato paste colour comes through.

Add 1 cup of water and juice of a full lemon. Gently place the chicken pieces back into the sauce and let everything cook for about 30 minutes on medium heat.

Top with a sprinkle of fresh parsley and a side of rice.

Serve and enjoy

Frequently Asked Questions

If you do make this Persian 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

• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels

The post Mums Delicious Persian Pepper Chicken appeared first on PEANUTSWIRLS.

Nearly five years ago now, I tried veganism for the whole month of January and I loved it! But of course living with family at the time who love their meat and not being able to cook for myself at times, I had to go with the flow of what was cooked but I have loved and will always love vegan recipes, they are absolutely delicious.

Satisfyingly Filling Vegan Roasted Cauliflower Chickpea Coconut Curry

A specialty Vegan Roasted Cauliflower Chickpea Coconut Curry

I used to make this Vegan Roasted Cauliflower Chickpea Coconut Curry before I got married and back then, my friends would come to my house to specially eat my homemade vegan food. In Turkey, Iran and the Middle Eastern culture, there are so many vegan dishes and recipes that are used on a day to day basis, like hummus and so many different salads.

This curry is made up of so many homely and healthy ingredients that are put together to give both delicious taste and a beautiful colourful dish to look at and fill your dinner table. Cauliflower florets together with chickpeas and a blend of spices give you a warming vegan curry that is both beneficial and fulfilling. Those two specific ingredients taste so incredible together!

The mix of spices I have used in this recipe are so aromatic and delicious, you will love this recipe and your family and friends will be wanting seconds and thirds

An Appetizing and fulfilling healthy vegtables curry

What each ingredient gives to this curry?

Each and every one of these ingredients play such a major role in taste and added colour to the mix…

Cauliflowers is one of the main and great additions to the Vegan Roasted Cauliflower Chickpea Coconut Curry by soaking up the flavour and add a unique great texture. Chickpeas add more protein to the curry, give it that extra umph of bulk, and go really nicely with the cauliflower florets! The coconut milk adds to the amazing flavour, giving it the overall liquid substance and sweetness.

Overall, the curry is perfect to make – weekends, weekdays and every evening! It’s ready in less than 30 minutes and absolutely delicious

Ingredients

• Cauliflower
• Olive Oil
• Mushroom
• Carrots
• Chickpea
• Chopped Tomatoes
• Ginger
• Coriander
• Onions
• Garlic
• Coconut milk

Step by Step

Start by cutting the cauliflower florets into small pieces. Drizzle with half the olive oil in the recipe and roast in the oven on 180 degrees for about 20 minutes until golden and crispy.

With the remaining oil, sauté finely chopped onions with finely chopped garlic together. Cut ginger into big chunks to incorporate the flavour in the curry but big enough chunks to later remove the pieces from the curry. Add the spices to the pan.

Add the mushrooms and carrots to the pan and sauté again for about 8 – 10 minutes followed by the canned tomatoes and let them cook together for 10 minutes on high heat. Now, add the coconut milk and chickpeas and allow the dish to cook for another 5 minutes.

Throw the cauliflower florets into the mix and cook for an additional 10 minutes.

Plate up the Vegan Roasted Cauliflower Chickpea Coconut Curry and serve with a generous amount of coriandar on top with sides of fresh lemon or lime slices and avocado on the side.

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

• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe

The post Vegan Roasted Cauliflower Chickpea Coconut Curry appeared first on PEANUTSWIRLS.

There is no doubt that you will impress everyone at your dinner table with this recipe! Your family will definitely ask for these Brussels Sprouts to be made more often, and to prove just how delicious they really are, my sister absolutely loved it, and shes a food expert!

Ready to dig in?

Why You Must Try it Now

It is a very impressive dish that you can add to your Christmas table.

This recipe is a must. The taste is very rich, the pomegranate molasses and tahini complement each other well and they bring out the flavor of the brussels sprouts.

The Brussels sprouts are cooked to perfection!.

Brussels sprouts are seasonal, so if you want to enjoy the authentic taste, use fresh ones.

There are many recipes out there in regards to brussels sprouts, but not many have my special twist! This is how I personally like to enjoy it.

I wanted to turn brussels sprouts Middle Eastern, that’s why I have used some of the boldest ingredients that are particularly enjoyed in the Middle East like pomegranate molasses, pomegranate seeds, coriander, and tahini.

What is Tahini?

Tahini is basically sesame seeds made into a paste. It is very popular in the Middle East and is usually used to make sauces and salad dressings. It is enjoyed with so many recipes like this Tahini Walnut Aubergine Dip with Crispy Butter Beans and 4 Ingredient Tahini Pistachio Date Bars.

Pro Tips

Serve your Tahini and pomegranate brussels sprouts with a filling roast dinner.

Make sure to use good quality pomegranate molasses, tahini, and olive oil for best results.

Cook brussels sprouts until tender. If overcooked, they will be bitter and mushy.

The best oven-roasted Brussels sprouts

Frequently Asked Questions

Ingredients

• Brussels sprouts
• Shallots
• Olive oil 
• Pul Biber (Aleppo pepper)
• Tahini 
• Pomegranate molasses 
• Garlic powder
• Salt
• Coriander

Step by Step

First, start by cutting the ends of your brussels sprouts, clean the outer layer really well and chop it in half. Place them onto a lined baking sheet.

After that, add chopped shallots, tahini, garlic powder, salt, pul biber (Aleppo pepper), and a branch of thyme.

Next, throw all of the ingredients onto the tray and massage everything really well with tahini, olive oil, pomegranate molasses, and spices. Pull the leaves of the rosemary from the stocks and add them to the tray.

Lay your ingredients flat and bake for 30 minutes at 170 degrees. Once baked, it doesn’t necessarily need to be crispy, just well-cooked.

Finally, bring it out and serve it on a dish. Garnish with pomegranate seeds, chopped coriander and enjoy!

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

• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Tahini and Pomegranate Brussels Sprouts appeared first on PEANUTSWIRLS.