We just love it in my household because it’s the perfect grab and go snack, as well as being a delightful addition to the dinner table. It doesn’t matter if I’m scooping up dips and oils or grabbing a snack with some cheese (feta to be specific) and fresh Mint and Parsley, Barbari is amazing!

A Little Bit About Barbari Bread

Also known as Naan Barbari or Noone Barbari, this Persian flatbread is adored for its crispy crust and soft, fluffy centre. It’s a breakfast staple in Iran, often served with feta cheese, fresh herbs, and sweet jams.

Its unique grooves and golden glaze give it a distinctive look and texture, making it instantly recognisable. The grooves are also ideal for scooping up your dip of choice which is what makes it so popular in my household!

The word ‘Barbari’ traces back to the Barbar tribe, who were believed to have introduced this bread to Persian cuisine. Today, it’s loved worldwide for its delicious simplicity, especially in my kitchen!

My Favourite Ways to Enjoy Barbari

There’s no wrong way to eat Barbari! Traditionally, it’s served fresh from the oven with a spread of feta, herbs like mint, parsley, and basil, and an overly sweet hot cup of chai. I love to dip it in olive oil and za’atar or Kashke Bademjan for a Middle Eastern twist or use to make the best ‘loghme’ (bite) with Kotlet and fresh salad.

It’s also fantastic for sandwiches, especially with grilled vegetables or roasted lamb. My husband has even been known to make a “leftover sandwich” which is exactly how it sounds! Once you try it, you’ll find endless ways to enjoy this versatile bread!

Toppings for Barbari

There are so many different toppings you can sprinkle over your Barbari for both aesthetic and taste reasons. For this recipe I’ll be sticking to tradition and enjoying a handful of sesame seeds and nigella seeds but there are so many other delicious options you can try.

Some other seeds you might enjoy on your Barbari are black caraway seeds or even pumpkin seeds. However, you can really experiment with anything left in your pantry.

I have seen friends put cheese or even sun dried tomatoes on top of their Barbari for a Mediterrenean twist that makes an absolutely delicious starter, especially with oil and vinegar for dipping.

If you’d rather make it into a sweet snack you could even add chopped fruits, chocolate pieces, and walnuts. This Barbari recipe is a handy base you can use as a vessel for some of your favourite toppings!

The Ingredients for Barbari

The beauty of Barbari lies in its simplicity. Made with just flour, water, yeast, salt, sugar, and a touch of oil, it’s incredible how these basic ingredients transform into something so delicious. 

Roomal: The secret lies in the roomal, a flour-based glaze brushed on before baking, giving the bread its signature golden crust and shiny finish.

Sesame or Nigella Seeds: I love to sprinkle sesame and nigella seeds on top for extra flavour and crunch, but you can keep it plain or experiment with other toppings like poppy seeds or herbs.

I often let my children sprinkle on the seeds so they feel involved in the process. I always think that watching dough rise is so magical for little ones and it’s no wonder that bread of any kind is one of their favourite things to help me make now.

Lukewarm water: Emphasis on the lukewarm here! Too cold and your yeast won’t activate but too hot and it’ll die! You want that goldilocks temperature where it’s just right for the magic to happen!

Step by Step:

1. Mix 100ml of lukewarm water (from the total 420g), sugar, and yeast in a small bowl. Stir and let it sit for about 5–10 minutes until it becomes frothy.
2. In a large bowl, mix the flour and salt. Gradually add the yeast mixture and the rest of the water while stirring.
3. Add the oil and knead the dough until it’s soft, smooth, and slightly sticky. This should take about 10 minutes by hand or 6-8 minutes with a stand mixer.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1-1.5 hours or until it doubles in size.
5. In a small saucepan, whisk together the flour, sugar, and water for the glaze.
6. Heat the mixture over medium heat, stirring constantly, until it thickens into a smooth paste.
7. Set aside and let it cool to room temperature.
8. Preheat your oven to 250°C (480°F) with a baking stone or tray inside.
9. Punch down the risen dough and divide it into two or three equal portions, depending on how large you want each bread.
10. Shape each portion into a long oval or rectangular loaf.
11. Place the shaped loaves on parchment paper and gently stretch them to elongate.
12. Allow to rest for 30 minutes, this helps the dough rise a little and when creating the grooves later your fingers won’t stick to the dough.
13. Using your fingers, create grooves along the surface. Brush the tops generously with the roomal glaze.
14. Sprinkle sesame seeds, nigella seeds, or any toppings you like over the loaves.
15. Carefully slide the parchment paper with the dough onto the preheated baking stone or tray.
16. Bake for 18-22 minutes, or until the bread turns golden brown with a crisp crust.

Frequently Asked Questions

1. Can I use different types of flour?

Yes, you can! While bread flour is best for its higher protein content, you can use all-purpose flour if that’s what you have on hand. For a nuttier flavour, you can also experiment with whole wheat flour, but you may need to adjust the water amount to get the right dough consistency.

2. Can I freeze Barbari?

Absolutely! Barbari freezes beautifully. Just let the loaves cool completely, then wrap them tightly in plastic wrap and foil before freezing. When you’re ready to eat, pop them in a preheated oven for a few minutes to regain that perfect crunch.

3. Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and let it rise slowly in the fridge. This slow fermentation enhances the flavour, giving the bread a slightly tangy taste. Just remember to bring it to room temperature before shaping and baking.

I’d love to hear how your Barbari turned out! Did you keep it traditional or try some new toppings? Let me know in the comments below or tag me on Pinterest and Instagram, I love seeing your creations! And if you have any questions, feel free to ask. Happy baking!

Love, Nelly

More Beautiful Bakes

• Bechamel Pasta Bake (Macarona Bechamel)
• Super Easy Sourdough Pita Bread
• Delicious Fig and Almond Cake
• Easy Sourdough Banana Bread Muffins
• Pistachio Rose Baklava Cake

The post My Easy Traditional Barbari Recipe appeared first on PEANUTSWIRLS.

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.

Origins of Lebeniye Soup

Lebeniye Soup is a popular dish from the Southeast region of Türkiye and I simply adore it for the way it perfectly balances being a warming comfort meal as well as a refreshing pick me up. Turkey is renowned for having a tonne of different yoghurt-based soups and once you try one it’s so easy to see why! Lebeniye soup is my absolute go-to when I want something delicious yet simple to fill my children’s tummies!

Gaziantep, Diyarbakir or Mardin all claim ownership of Lebeniye soup but honestly, I am not sure which area is the true birthplace of it! All I know is my kitchen feels weird if I haven’t got it in my weekly rotation! Plus this was and still is a must have winter soup that my Persian grandmother made for my Turkish grandfather and still makes for us today.

My Top Tips for a Truly Delicious Lebeniye Soup

The best thing about Lebeniye soup and any yoghurt soup is how gloriously easy they are. It is one of those recipes where you can totally go onto autopilot mode which for us mums is the dream!

However, my biggest tip for a perfect Lebeniye soup is to not let the yoghurt curdle. It is really the only thing that can go wrong with any yoghurt-based soup so to avoid it you should never tip the yoghurt mixture into the hot water!

Instead, you should carefully transfer a ladle of the hot soup mixture into the yoghurt mixture. Then you can stir it until you get the perfect smooth texture signalling the ideal time to mix the yoghurt into the rest of the hot water.

The slightly slower adjustment period of the yoghurt and the hot water is the only way to avoid the curse of the curdled Lebeniye soup!

The Best Ingredients for a Perfect Lebeniye Soup

Of course, the fresher the ingredients, the better so if you’re lucky enough to be able to grow your own veggies then throw them into the pot for the best soup!

Plain Yoghurt: You’ll want to choose a plain or strained yoghurt for a soup with a much richer flavour. Obviously, don’t do anything too wild here and add the last Muller corner because it definitely matters! I use my homemade yoghurt and here is the recipe if you want to try making your own!

Chickpeas: Dried or canned ones work equally well so if you want to avoid the time spent soaking your chickpeas then by all means use the canned ones.

Egg: If you know anybody with chickens who lays those eggs with the gloriously golden yolk then definitely see if you can borrow one! Supermarket options work well but the fresh ones are truly delightful.

Starchy Rice: You want to find starchy rice either medium or short-grained grained so it soaks up the flavours of the soup. The rice in the soup is one of the parts of the soup that make it so comforting, especially in this terrible British weather.

Ingredients

For the Koftas:

• 1 medium onion, finely grated
• 300g ground beef or lamb
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp allspice or baharat (optional, for a deeper flavour)
• 1/2 tsp turmeric powder
• 2 tbsp plain flour (for rolling the meatballs before frying)

For the Soup:

• 3 tbsp olive oil or vegetable oil (for frying the koftas)
• 1/2 cup medium or short-grain rice (starchier varieties preferred)
• 6-8 cups hot boiling water or broth for flavour (adjust liquid for desired consistency)
• 1 tsp salt
• 2 cups plain yoghurt (Greek or strained for richness)
• 3 tbsp plain all-purpose flour
• 1 egg
• 1/2 cup dried chickpeas, cooked (or 1 can, drained and rinsed)

For the Mint Butter Sauce:

• 2 tbsp butter
• 1 tbsp dried mint
• 1/2 tsp pul biber (Aleppo pepper or red pepper flakes

How to Make Lebeniye Soup

1. In a bowl, combine the grated onion, ground beef or lamb, salt, black pepper, turmeric, and allspice or baharat (if using). Mix well with your hands until smooth and evenly combined.
2. Shape the mixture into small, bite-sized meatballs, then roll each one in the plain flour to coat lightly—this helps them hold their shape and prevents sticking while frying.
3. Heat the oil in a frying pan over medium heat. Fry the meatballs until browned on all sides (they don’t need to be fully cooked as they’ll finish cooking in the soup). Remove and set aside.
4. In a large pot, add the rice and water with 1 tsp of salt. Cook over medium heat until the rice is tender (about 12–15 minutes).
5. In a mixing bowl, whisk together the yoghurt, flour, and egg until smooth. Slowly temper the yoghurt mixture by adding a ladle of the hot soup liquid while whisking constantly. This prevents the yoghurt from curdling when added to the soup.
6. Gradually pour the tempered yoghurt mixture into the pot with the rice, stirring continuously to ensure a smooth consistency.
7. Add the cooked meatballs and chickpeas to the pot. Simmer the soup on low heat for 10–15 minutes, stirring occasionally. Adjust the thickness by adding more hot water if needed.
8. In a small pan, melt the butter over low heat. Add the dried mint and pul biber, stirring until fragrant (avoid browning the butter). Remove from heat.
9. Ladle the soup into bowls and drizzle the mint butter sauce on top of each serving. Serve hot with crusty bread or pita for a comforting and delicious meal.

What Goes Well With Lebeniye Soup?

Honestly, one of my absolute favourite things to serve up with Lebeniye soup is my homemade sourdough bread or Persian Barbari! One of my freshly baked rolls still warm from the oven is the best accompaniment to this warming soup.

Of course, pickled veggies are another popular guest at my table as well as anything that could be swiped around the sides of a bowl so you don’t leave a single bit of this soup! With toddlers at home that can include something as mundane as toast or as wild as bananas.

Frequently Asked Questions

1. Can I use shop-bought meatballs instead of making my own?

Yes, you can use shop-bought meatballs to save time, but homemade koftas have a more authentic flavour and texture. If using pre-made meatballs, make sure they’re small enough to fit well in the soup and adjust the seasoning if needed.

2. How do I stop the yoghurt from curdling in the soup?

The key is to temper the yoghurt by slowly adding a ladle of hot soup liquid while whisking constantly. This brings the temperature up gradually, preventing curdling. Also, make sure to simmer the soup on low heat—high heat can cause the yoghurt to separate.

3. Can I make this soup ahead of time?

Absolutely! The flavours develop beautifully over time. Store the soup in an airtight container in the fridge for up to 3 days. If it thickens too much upon reheating, just add a splash of water or stock to bring it back to the desired consistency.

As per usual, if you do make my beloved Lebeniye soup at home then please tag me in your photos on social media! I love seeing you try out my recipes and it fills my heart with so much joy to know some of my favourite meals are being shared amongst other lovely families.

Of course, the best place to reach me is right here in the comments section so feel free to let me know all about your successes and how you found the recipes to follow too!

Love, Nelly

Some More of my Favourite Recipes

• Classic Nachos with Homemade Cheese Sauce
• Tameya: Authentic Egyptian Falafel
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Sourdough Persian Barbari

The post Lebeniye Soup – The Best Turkish Meatball and Yoghurt Soup appeared first on PEANUTSWIRLS.

My Persian pickled vegetables, also known as Torshi, are one of my favourite ways to bring my family’s culture to any occasion. A lot of people in the UK enjoy pickles or pickled onions on their charcuterie boards, yet I find my Persian pickled vegetables to be just as popular!

A Little Bit About Persian Pickled Vegetables

If you’ve never heard of Torshi, then you’re about to discover the perfect side dish for all occasions! In many cultures, you will find some variety of Torshi, but I personally take my inspiration from Persian recipes.

In almost every culture blessed by the sour kick of Torshi, families pickle their veggies around autumn. This stems from the tradition of preserving freshly harvested vegetables to enjoy throughout the winter.

Don’t be put off by the sour flavours, either! Torshi is the sort of sour flavour I definitely find myself craving! The word Torshi even comes from the Persian word Torsh, meaning sour with the shoor part meaning salty or the recipe uses a lot of salt.

One of my favourite things about dishes like Torshi is how so many countries have adopted their own version, each slightly different, and it’s this sharing of cultures that makes cooking so powerful. Through our tastebuds, we can cover continents even if we remain in our own kitchens. I have always found sharing food between family and friends has the ability to bring people together more than anything in the world.

My Favourite Dishes to Pair with Shoor

Honestly, I would pair pretty much every meal with Torshi! I find the salty sourness really helps cleanse my palate alongside the main meal and even increases my appetite.

Traditionally, Torshi is eaten with things like stews, yet I find myself adding it to cheese and crackers, sandwiches, BBQ side dishes, and even pasta. I keep Torshi amongst some of my favourite side dishes like, yoghurts, Persian cucumber yoghurt, spinach borani, pickles, pickled cabbages or even different varieties of Torshi!

It’s such a great way to bring another flavour profile to your table without putting in tonnes of effort, especially if you always keep a jar or two handy!

The Ingredients for Shoor

It doesn’t take many ingredients to make a really tasty Torshi your family will love:

Cauliflower: I tend to use cauliflower because it soaks up the flavours of the brine without losing any of its texture.

Carrots: The naturally sweet flavours of the carrots bring an almost sweet and sour vibe to the Torshi that is simply addictive!

Chillies: Pick a variety with a heat level you know you’ll enjoy. There’s no use creating a delicious brine for your pickled veggies if your mouth is too on fire to taste anything!

White Vinegar: Persian Torshi is actually the Torshi with the highest amount of vinegar in the recipe. Other cultures might use more salt or other ingredients for a slightly different take on a classic.

Step by Step:

1. Start by washing all the vegetables thoroughly—no one likes any insect friends sneaking into their snacks! Next, chop the celery, carrots, and cucumbers into bite-sized pieces or slices.
2. You can then start to separate the cauliflower into small florets (my daughter calls them tiny trees!) and peel the garlic cloves until your kitchen repels even the most determined vampire.
3. Sterilize 2-3 jars by giving them a quick boil. Once squeaky clean, let them dry completely. Don’t be tempted to use a teatowel as that can introduce all kinds of nasty bacteria which will spoil your pickles!
4. In a large pot, bring 8 cups of water to a boil and stir in the salt until it dissolves. Afterwards, remove the pot from heat and let the brine cool until it’s warm but not piping hot. You should be able to dip your finger in without any discomfort. This step gives your veggies a super satisfying crunch.
5. Start packing your jars with layers of cauliflower, carrots, celery, and cucumbers. Toss in 2 garlic cloves, 1-2 chillies, and 2-3 branches of fresh dill for that extra punch. Then, continue packing tightly—think of it like Tetris, but tastier.
6. Pour 3/4 cup of vinegar over the veggies into each jar. It’s the magic touch that’ll have these vegetables singing.
7. Once the brine has cooled slightly, (shouldn’t feel hot when a finger is dipped) pour it into the jars until the vegetables are completely submerged, leaving a bit of room at the top. We don’t want a pickle flood.
8. Seal the jars tightly and store them in a cool, dark place. Leave them to pickle for at least two weeks, though the longer you wait, the more flavourful they’ll become.
9. Once your Torshi is pickled to perfection, pop the jars in the fridge to maintain that delightful crunch. Serve alongside your favourite Persian dishes—or with just about anything, really!

Enjoy your Torshi, and remember, the longer it sits, the better it gets!

Frequently Asked Questions

1. Can I use different vegetables in the Torshi Shoor?

Yes, you can definitely use different vegetables in your Torshi! The beauty of this recipe is its flexibility, so feel free to mix and match with what you have on hand. Vegetables like peppers, green beans, radishes, cabbage, or even turnips work beautifully in pickles. Just make sure they’re cut into similar-sized pieces for even pickling. You can experiment with different veggie combinations to suit your taste—it’s all about finding the perfect pickle balance!

2. How long does the Torshi Shoor keep for?

Torshi can keep for up to 1 year or even longer if stored properly in a cool, dark place. The flavour will continue to develop over time, making it even tastier the longer it sits. Once you’ve opened a jar, it’s best to refrigerate it to maintain the freshness and crunch of the vegetables. In the fridge, an opened jar of Torshi can last for several weeks to a couple of months, as long as the vegetables remain submerged in the brine.

3. Can I use different herbs?

Absolutely! You can experiment with different herbs in your Torshi to suit your taste. While fresh dill is a classic choice, other herbs like fresh mint, coriander, parsley, or even thyme can add unique flavours to your pickled vegetables. Just be mindful that stronger herbs, like rosemary or thyme, can be quite potent, so use them sparingly. Mixing herbs can create a more complex flavour profile, so feel free to get creative with your herb selection!

For other tastes of faraway lands or simple savoury snacks, visit my appetisers and snacks page!

If you give my Persian pickled vegetables a try, don’t forget to leave a comment or review on the page! I’m always here to help with any questions you have along the way, and I love hearing your feedback.

Feel free to tag me on Pinterest or Instagram so I can check out your creations—it truly makes my day! Seeing you recreate my recipes inspires me to keep sharing more delicious dishes for you and your loved ones.

Here is always the best place to reach me, and I always enjoy hearing from you!

Love, Nelly

More Delicious Appetisers

• Tameya: Authentic Egyptian Falafel
• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• Authentic Turkish Lentil Soup
• Borani Esfenaj – Persian Spinach Yoghurt Dip

The post Torshi Shoor, the Perfect Persian Pickled Vegetables appeared first on PEANUTSWIRLS.

It’s moist, it’s fruity, and it’s just the right amount of indulgent—think of it as the James Bond of cakes. Now, let’s crack on before someone says, “Figs aren’t my jam” (because they’re a cake, obviously).

Just a bunch of Fig slices perfectly layered and caramelised in this epic Fig and Almond Cake!

Why I Love Using Figs

I really do find that even the fussiest of eaters love the sweet taste of figs. Whether it’s in fig rolls, in your own home baking or in this fig and almond cake, the sweetness paired with their chewy texture is almost reminiscent of confectionery.

Figs are a huge part of life in the Middle East. Growing up in Iran, I was able to sample the delicious figs straight from my grandmother’s garden. I still remember her fig trees, the branches heavy with fruit, just waiting for me to swoop by and devour them! I have to say; I still prefer the taste of fresh figs to any sweets I’ve discovered so far on my travels!

Figs are also fabulously nutritious and a good source of fibre, potassium, calcium, magnesium, iron, and vitamins A, B1, and B2. Regular consumption of figs or products containing figs can help with digestion, lower blood pressure, and improve heart health. 

When I get my hands on good figs, I take the time to consider how to use them, so I really stretch them to their fullest potential. Jams, dried, fresh or baked into cakes are some of my favourite uses of figs, although I cannot say no to a beautiful grazing platter adorned with figs and cheeses!

For an indulgent treat, I have even been known to dip fresh figs in a homemade chocolate ganache for a decadent snack I might not be so willing to share!

Fresh Figs vs Tinned Figs

It’s no secret that I adore my kitchen garden and will always try to grow my own before nipping to the supermarket, yet with the glorious British weather and often catastrophic rain, we cannot always guarantee a crop of fresh figs.

Canned figs can often offer a decent substitute for fresh figs, but there are a few things you must consider when looking for tinned produce. Of course, dried figs are also an option; however, the sweetness can sometimes become overpowering since the absence of liquid greatly intensifies the sugar content of the fruit.

The biggest consideration is that your fresh figs are much, much more fragile when used in cooking and must be handled with great care to avoid them completely disintegrating.

Tinned figs will still be fragile yet will not be as impressive when served raw with meats and cheeses. However, when baking a larger piece of cheese topped with figs, your tinned figs are ideal!

Overall, your fig choice will depend on how you intend to use them, but just know when you reach for the figs, the outcome will be delicious!

The Ingredients for this epic Fig and Almond Cake!

The ingredients I’ve selected for this deliciously moist Fig and Almond cake are perfectly balanced to create a flavour and texture which is simply heavenly:

Figs: Arguably the star of the show, your figs should be plump, round and bursting with flavour. I’ve said to use eight, but I often purchase more for a little treat!

Almond flakes: The flavour of almonds is absolutely dreamy, and paired with the sweet flavour from the figs, you get the most wonderful cake. This flavour combination is seriously underrated, and I’m astounded that the big coffee chains have yet to combine them into a loaf cake!

Yoghurt: A little trick picked up from Central and Eastern Europe, adding yoghurt to your cakes gives moisture without soggy bottoms. Your cakes will be fluffy, light and exceptionally tempting!

Brown sugar: The brown sugar adds a slight caramel flavour that elevates the figs and almonds without overshadowing their flavours.

Step by Step:

1. Preheat your oven to 170°C (fan) and line a cake tin with parchment paper.
2. Melt two tablespoons of butter and pour it over the parchment paper, followed by sprinkling two tablespoons of brown sugar. It’s the cake equivalent of laying out the red carpet.
3. Slice the figs and layer them neatly over the buttery, sugary base. Try not to eat too many figs at this stage (self-control, people).
4. In a separate bowl, whip together the remaining butter and both sugars until light and fluffy. Think clouds, but tastier.
5. Add the eggs one by one, followed by the vanilla extract, whisking until fully combined.
6. Stir in the milk and yoghurt—this will keep your cake so moist that even Mary Berry would nod in approval.
7. Gently fold in the flour, baking powder, and salt. Lastly fold in the Almond flakes. Be gentle with the mixture like you’re handling your Gran’s finest china.
8. Pour the batter over the fig layer and bake for 1 hour at 170°C, or until a skewer comes out clean.
9. Let the cake cool in the tin for a few minutes before flipping it out—so those beautiful figs are now on top, looking like the crown jewels.

Serve with a nice cuppa or a dollop of cream, and voilà! You’ve got yourself a cake that’s as stylish as it is scrumptious.

Frequently Asked Questions

1. How can I keep the fig and almond cake fresher for longer?

To keep your fig and almond cake fresher for longer, cool it completely before storing it in an airtight container. For short-term storage, keep it at room temperature for a couple of days or refrigerate it if you need more time.

You can also freeze slices of the fig and almond cake, wrapped individually, for up to 2-3 months. A light glaze or syrup can help lock in moisture, and always let the cake return to room temperature before serving for the best taste.

2. Can I add more toppings like chocolate chips to the fig and almond cake?

Yes, you can definitely add more toppings like chocolate chips to your fig and almond cake! Chocolate pairs well with figs and almonds, adding a rich, sweet contrast. You can fold chocolate chips into the batter or sprinkle them on top before baking.

Just be careful not to overdo it—balance is key so that the figs and almonds still shine through. A handful of dark chocolate chips would work nicely in my fig and almond cake without overpowering the other flavours.

3. Should I use fresh figs or dried figs for this fig and almond cake?

For a fig and almond cake, fresh figs are ideal as they provide a juicy, soft texture and a naturally sweet flavour that balances beautifully with the cake. They also look visually appealing when layered on top.

However, if fresh figs aren’t available, you can use dried figs. Just soak them in warm water for about 15-20 minutes to rehydrate and soften them before adding to the cake. Fresh figs will give the best results for this fig and almond cake, but dried figs work in a pinch!

For more delicious treats, be sure to visit my desserts page and explore some of my all-time favourite recipes.

If you try this fig and almond cake at home, don’t forget to leave a comment or review! I’m always happy to help if you have any questions while making the recipe. Your feedback is always appreciated.

Feel free to tag me on Pinterest or Instagram so I can see your creations! It truly makes my day to see you re-creating my recipes, and it inspires me to keep bringing you more tasty dishes to share with your loved ones.

And, of course, this is the perfect place to stay in touch—I always enjoy hearing from you!

Love, Nelly

Other Sweet Treats to Tempt You

• Cardamon Rose Date Suhoor Oatmeal
• 10 Minute Chocolate Date Truffle
• Flourless Chocolate Cake
• Apple Streusel Handpie
• Easy to Make Homemade Chocolate Bark
• Apricot Jam with Cardamon
• Pistachio Rose Baklava Cake
• Easy Sourdough Banana Bread Muffins

The post Delicious Fig and Almond Cake appeared first on PEANUTSWIRLS.

What Makes Tameya Different from Traditional Falafel?

Lighter, fluffier on the inside, and with a crisper outside thanks to a generous coating of sesame seeds, Tameya is an Egyptian twist on the Middle Eastern street food classic.

Whereas Falafel is traditionally made from chickpeas, our nuanced aunties use the humble fava bean in their traditional Egyptian Falafel recipe. The result is an unmistakably flavourful falafel bursting with fresh herbs such as parsley and coriander.

Served in a pillowy-soft wrap of warm pita bread, with a drizzle of tahini sauce, Taameya is synonymous with a warm snack or meal anytime.

Origins of Tameya in Egyptian Cuisine

Tameya, the Egyptian iteration of Falafel, has a long history in the Middle East. However, the term ‘falafel’ is a specific Palestinian slang for the various versions of deep-fried balls or patties made from ground chickpeas, broad beans, or both.

Therefore, peeled split Fava beans (broad beans) became the predominant ingredient of Tamiya, making it distinctive among the other varieties of Egyptian Falafel around the region.

Traditionally, it has been served as one of Egypt’s breakfast staples for hundreds of year. Yet at the same time as a snack or light meal, elsewhere in the Middle East. Using fava beans instead of chickpeas alongside the use of fresh herbs, gives Tameya a unique taste, texture, and its distinctive bright green colour.

Key Differences: Fava Beans vs. Chickpeas

While its chickpea-based counterpart is more densely packed and features a more pronounced, nutty flavour. Tameya is usually lighter, fluffier inside, and has a thin, delicate, crusty exterior.

Chickpea-based Falafel also tends to have a more robust, earthy aroma, whereas fava beans give the dish a bright, herby character. Fresh herbs like cilantro, parsley, and dill are typically added to Tameya to enhance flavour and the colour.

The unique flavour and texture of Tameya comes from the fact that the patties are spiced with cumin, coriander, and garlic. Frying seals the outside for a crispy shell and leaves the outer layer of beans lightly stewed on the inside, soft and moist.

The Secret to Authentic Tamiya: Fava Beans and Herbs

Who would have thought that dried fava beans could be the start of something so incredibly delicious and wholesome?

The secret here is using green and golden onions, which really enhances the flavour. However, be careful, as too much onion can make the mixture more moist than it needs to be, making the shaping of the Tamiya harder.

How to make Tameya: Authentic Egyptian Falafel

Ingredients:

• 450 grams of dried fava beans
• 80 grams of green onions
• One small yellow onion, chopped
• Six cloves garlic, minced
• 30 grams fresh parsley, chopped
• 30 grams fresh cilantro, chopped
• 20 grams fresh dill, chopped
• Two teaspoons of ground coriander
• Two teaspoons of ground cumin
• One teaspoon of baking soda, powder
• Three teaspoon Salt
• One teaspoon of cayenne pepper to taste
• Two tablespoons flour (or chickpea flour for a gluten-free option if the mixture is too wet)
• 1 litre Vegetable oil for frying
• 1/4 cup Sesame for coating

Step-by-Step Guide to Making Tamiya

Step 1: Soak and Prepare Fava Beans 

First, soak the fava beans overnight (8 hours) in a large bowl, pouring in hot water 3 inches above the bean surface. The beans will absorb water, getting softer and, therefore, easier to process. The following day, drain the water, rinse the beans, and drain all liquid using a sieve.

Step 2: Blend Ingredients 

Put the softened fava beans, parsley, cilantro, dill, yellow and green onion, garlic, and spices into a food processor until the mixture forms a dough. The consistency should allow you to create small oval patties. 

Step 3: Shape and Fry 

Mix the baking powder with one tablespoon of hot water and fold this into the mixture immediately. Form the falafel mixture into small round balls (or Falafel patties) and lightly dust them with sesame seeds.

Cook the patties in a pot of preheated oil (around 350°F) until golden brown on each side. Make sure the oil is hot enough to crisp the Falafel, the way the falafel will not become soaked in the oil too. Make as many falafels as you need and store the rest in a bag in the freezer to fry freshly when necessary.

How to Serve and Enjoy Taameya

Tameya is eaten with Egyptian flatbread, thinly sliced tomatoes, and a generous drizzle of tahini. Add a squeeze of lemon for the fresh, zesty flavour, and you have a hearty breakfast treat. It also makes for a light lunch accompanied by fresh vegetables or pickles. 

Tameya is best with Foul Melades (stewed fava beans), cucumber, and tomato salad. You can also try it with hummus (chickpea dip), as both dishes complement each other.

Traditional Accompaniments: Tahini, Pita, and Vegetables

Eat Tameya in character in a warm pita pocket with fresh vegetables such as finely chopped tomatoes, cucumbers, and onion. A generous tahini sauce and lemon juice drizzle can bring it all together.

Pairing Tameya with Other Egyptian Dishes

Pair Taameya with other traditional dishes, like Koshary or Koshari (a mixture of rice, lentils, and pasta) or Fuul Medames (a slow-cooked fava bean stew); to best complement it’s flavours and create a satisfying hearty meal.

Health Benefits of Eating Tamiya

More than delicious, Tameya is nutritious!

Fava beans carry abundant protein, making them a plant-based powerhouse and a suitably appealing substitution for meat-based proteins. The beans are also a source of fiber.

For a lighter version, bake the Falafel instead of frying it. Brush the patties with oil and bake until crisp, shaving fat without compromising flavour. 

Frequently Asked Questions

1. Can I use chickpeas instead of dried split fava beans? 

While fava beans are a necessary component of authentic Tameya; they produce a texture and flavour that can only be achieved using a chickpea-free base.

2. What’s the best oil for frying Tameya? 

Vegetable, olive, or sunflower oil is best for frying Falafel because they have a high smoke point, making them crispy without burning.

3. Can I freeze Tameya? 

Yes! Assemble them for rolling and braising in the shape you want to eat them, then lay them in a flat layer on the baking sheet and place the whole tray in the freezer. Freeze, then move the patties to a bag once the patties are solid. Fry from frozen. Alternatively, store the mixture flat in a zip lock back and defrost a couple of hours before frying.

For more delicious breakfast recipes, visit my Breakfast section and browse some of my absolute favourite Middle Eastern recipes.

Remember, if you make Tameya at home, leave a comment or review on the page! I’m always here to answer any questions when making this recipe yourself. Your feedback and questions are always welcome.

You can even tag me on Pinterest or Instagram so I can see your creations! It brings me so much joy to see you all re-creating my recipes, and it is a massive motivator for me to create more tasty recipes for you to share with family and friends.

Of course, this is always the best place to keep in touch, and I love hearing from you all!

Love, Nelly

Other Sweet Recipes You’ll Love:

• Sucuk & Eggs
• Persian Dill and Fava Bean Stew
• Batata Mahshi – Egyptian Stuffed Potatoes
• Bechamel Pasta Bake (Macarona Bechamel)
• Spanakopita Dip – Cheesy Spinach Dip
• Turkish Pastry With Cheese and Spinach
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Hummus Loaded With Shirazi Salad
• Kuku Sibzamini – Persian Boiled Potato Patties
• Loaded Hummus with Shawarma Ground Beef
• Simple Dal Tadka with Extra Garlic and Chilli
• Persian Ramadan Lamb and Lentil Shami Kofta

The post Tameya: Authentic Egyptian Falafel appeared first on PEANUTSWIRLS.

If you’re a fan of homemade jams and looking to elevate your preserves game, apricot jam with cardamom is a delightful twist on the classic fruit spread. This unique blend of juicy apricots and aromatic cardamom creates a jam that’s sweet, subtly spicy, and bursting with flavour.

Handcrafted Apricot Jam with Cardamom

Why Apricot and Cardamom?

Apricots are known for their bright, tangy sweetness, and when cooked down, they develop a deep, rich flavour that’s perfect for jam-making. But what makes this apricot jam truly special is the addition of cardamom. Cardamom, often referred to as the “queen of spices,” has a warm, citrusy, and slightly herbal flavour that complements the natural sweetness of apricots beautifully. The result is a jam that’s both familiar and exotic, making it perfect for those who love experimenting with flavours.

Creative Ways to Use Apricot Jam with Cardamom

This jam is incredibly versatile, here are some delightful ways to enjoy it:

In Yogurt or Parfait: Stir a spoonful into plain or vanilla yogurt for a quick and flavourful upgrade, or layer it with granola and fresh fruit in a parfait for a healthy yet indulgent snack.

On Toast or Scones: Spread it thickly on your morning toast or fresh, buttery scones for a breakfast treat that feels indulgent yet sophisticated. The spicy warmth of the cardamom makes every bite a little more exciting.

With Cheese: Pair the jam with soft cheeses like brie, goat cheese, or cream cheese. The sweet and spicy notes balance out the richness of the cheese, making it a perfect addition to a charcuterie board or a simple snack.

In Baking: Use apricot jam with cardamom as a filling for cakes, cookies, or pastries. It works wonderfully in a thumbprint cookie, a filling for a cake roll, or layered between shortbread.

As a Glaze: This jam can also shine in savory dishes. Use it as a glaze for roasted meats like chicken, pork, or lamb, or brush it over roasted vegetables for a caramelised finish.

Golden Apricot Jam: Sweet and Spicy Delight in Every Jar

The Ingredients

To make this apricot jam with cardamom, you’ll need just a few simple ingredients:

Ground cardamom: The star spice that brings warmth and complexity to the jam.

Fresh apricots: Choose ripe, fragrant apricots for the best flavour.

Sugar: Balances the tartness of the apricots and helps preserve the jam.

Lemon juice: Adds brightness and helps with the setting process.

Step by Step:

1. Remove the stones from the apricots. In a large pot, combine the chopped apricots and sugar. Let it sit for about 30 minutes, allowing the sugar to draw out the juices from the apricots.
2. Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.
3. Once boiling, add the lemon juice and cardamom pods, crush each pod using a knife so that the aroma comes out more in the cooking process.
4. Continue to cook, stirring frequently, until the jam thickens. This usually takes about 2 hours.
5. To check if the jam is ready, place a small spoonful on a chilled plate. If it sets and wrinkles when you push it with your finger, it’s done.
6. Remove from heat and let it cool slightly before transferring to sterilized jars. Seal and store in the refrigerator, or process in a water bath for longer shelf life.
   

Why You’ll Love Apricot Jam with Cardamom

Apricot jam with cardamom offers a delightful way to capture the essence of summer while introducing a unique twist of warmth and spice. The harmonious blend of sweet apricots and aromatic cardamom creates a jam that is both familiar and exotic, making it a must-try for those who enjoy adding a creative flair to their culinary creations.

Whether you’re looking to elevate your breakfast routine, enhance your baking, or surprise someone with a homemade gift, this jam is bound to impress. The combination of flavours is versatile enough to suit a variety of dishes, and the process of making it is both rewarding and enjoyable. So, gather your fresh apricots and cardamom, and start crafting a jam that brings a burst of flavour to every bite!

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

• Mama’s Strawberry Jam
• Karkade – Hibiscus Tea
• 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes
• One Pot Sun-dried Tomato Chicken and Orzo
• Classic Tiramisu Recipe

The post Apricot Jam with Cardamom appeared first on PEANUTSWIRLS.

A Taste of My Childhood

The Story Behind Mama’s Strawberry Jam Recipe

Growing up, summers were synonymous with strawberry picking. My sister and I would spend hours in the strawberry fields near us, filling our baskets to the brim. We would fill our bellies to the brim too while picking them. The anticipation of the jam-making process was almost as sweet as the strawberries themselves. Though after the process of picking the strawberries the rest is history to us.

My mother would take over and transform those fresh, juicy berries into a delicious, vibrant Strawberry Jam that we would enjoy all year round. In fact, I rarely remember her buying jam from the store. Mama made and still makes jam with all kinds of fruits, some of the other family recipes passed down from my grandmothers include; Sour orange blossoms (Bahar Narenj) and Citrus Peel Jam. This recipe is a homage to those memories and a celebration of simple, homemade goodness.

The Importance of Jam Making

Jam making is an art that goes beyond preserving fruit; it’s about capturing the essence of seasons and the memories associated with them. Using sugar and lemon juice in the right proportions is crucial to prevent crystallization and ensure a smooth, spreadable texture. While pectin is often used to help jam set, it’s not necessary for a good homemade jam. The natural pectin in fruits, especially strawberries, combined with the acidity of lemon juice, usually provides a perfect set without additional pectin. Plus, making strawberry jam without pectin allows for a purer, more intense fruit flavour.

A Refreshing Twist: Strawberry Syrup

One delightful byproduct of making strawberry jam is the syrup that forms during cooking. Before the jam sets completely, you can siphon off some of the liquid to create a refreshing summer drink. Simply mix the strawberry syrup with cold water and a splash of lemon juice, serve over ice, and enjoy a cool, fruity beverage that’s perfect for hot days.

Enjoying Jam as Turkish Iranians

In our Turkish-Iranian household, jam is more than just a spread; it’s a staple of our breakfast table. We usually enjoy it with freshly baked bread like Barbari or Lavash, often picked up by the men in the family from local bakeries early in the morning. A dollop of Mama’s Strawberry Jam on warm bread, paired with clotted cream or butter, is a simple yet luxurious treat that starts the day off right. It’s a tradition that brings our family together and keeps us connected to our cultural roots.

The perfect Strawberry Jam Recipe

How to make strawberry jam

Now I make rather large batches of my Mama’s Strawberry Jam (3-4kg of strawberries) and store it in the fridge for most of the year but if you are new to jam making and/or trying your hand for the first time then a much smaller quantity like the measurements below may suit you best.

To make Mama’s Strawberry Jam, you’ll need:

• 4 cups of fresh strawberries, hulled and mashed
• 4 cups of granulated sugar
• 1/4 cup of lemon juice

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Steps for this Strawberry Jam Recipe

1. Prepare the Strawberries

Start by selecting the freshest, ripest strawberries you can find. Wash them thoroughly and remove the hulls. Now this is where this jam differs from the rest. My mum likes the fruit in her jam to stay as whole as possible instead of it turning out more like marmalade.

2. Cook the Jam

In a large pot, combine the whole strawberries, sugar, and lemon juice. Stir well to mix. Place the pot over medium heat and bring the mixture to a boil, stirring constantly. Once it reaches a rolling boil, let it boil for about 10 minutes, continuing to stir frequently to prevent sticking and burning.

3. To achieve a clear syrup

You will see that after it starts to come to a boil there will be white foam forming on the top. to achieve a clear syrup in your jam, remove as much of the foam as possible.

4. Test for Doneness

This strawberry jam recipe requires you to leave it on low heat to simmer for 2-3 hours until you are happy with the consistency. To test if the jam is ready, place a small plate in the freezer before you start cooking. When you think the jam is done, drop a small amount onto the chilled plate and let it sit for a minute. Push the edge with your finger; if it wrinkles, it’s ready. If not, continue boiling for a few more minutes and test again.

5. Strawberry Syrup for a refreshing summer drink

Just before the jam is done and removed off the heat, this is after 2 hours of it simmering on medium to low. If there is still a lot of liquid in the pot then its the perfect time to remove some for a drink. I take a few cups of the liquid only from the pot, strain it through a sieve and save in a glass bottle to use for drinks.

6. Jar the Jam

Carefully ladle the hot jam into sterilized jars using a funnel, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth and screw on the lids. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. I don’t always have the time to do this and I have never ended up with mouldy jam. I store all my jars in a fridge up to a year.

Frequently Asked Questions

If you do make this Strawberry Jam 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

• APPLE STREUSEL HANDPIE
• CARDAMOM ROSE DATE SUHOOR OATMEAL
• KARKADE – HIBISCUS TEA
• PISTACHIO AND POMEGRANATE TURKISH DELIGHT
• 10 MINUTE CHOCOLATE DATE TRUFFLE

The post Mama’s Strawberry Jam 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.

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

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Love, Nelly

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