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.

A pot of Ashe-Reshteh bubbling away, with rich green herbs, tender beans, and long noodles weaving through the thick broth is one of my favourite things to embrace over the colder months here in the UK.

What is Ashe-Reshteh (Persian Noodle Soup)?

Ashe-Reshteh is a wonderful Persian soup loaded with herbs, legumes, and reshteh (Persian noodles), topped with tangy kashk (fermented whey) and crispy onions.

It’s a celebration of flavour and tradition, often served during Nowruz (Persian New Year) or on chilly evenings when comfort is needed most.

If you’re new to Persian cooking, don’t be intimidated as this recipe is straightforward and incredibly rewarding. Ready to warm up with a bowl of heritage and flavour? Let’s get cooking!

The Symbolism of Ashe-Reshteh

Ashe-Reshteh is more than just a soup for me, it’s a symbol of warmth, nourishment, and community in Persian culture.Traditionally served during Nowruz, it represents renewal and the intertwining paths of life, symbolised by the long noodles.

With every bowl of delicious Ashe-Reshteh, you’re not just enjoying a meal but partaking in a rich cultural tradition.

I love to share the cultural or even historical significance of meals with my children especially if they are something that brings me closer to our heritage as a family.

We are a wonderful melting pot of all different cultures in our household and cooking these meals is such a fantastic way to embrace that together.

The Secret to Perfect Kashk

Kashk, also known as Jammed in the Arab world, is a tangy fermented whey, is pretty essential to capturing the authentic taste of Ashe-Reshteh. It adds a creamy richness and a slightly sour flavour that balances the earthiness of the herbs and legumes.

If you can’t find it, Greek yoghurt or sour cream can work as substitutes, but nothing quite matches the traditional taste of kashk and I promise you’ll adore it once you try it! Arabs use

If you’re really up for making Ashe-Reshteh with Kashk then you can make your own at home. I’ve found loads of recipes on YouTube (I have yet to try them!) that’ll help you to be able to create the perfect Kashk right at home.

A very basic recipe for Kashk is:

Mix up equal parts of yoghurt and water then simmer until the liquid has completely evaporated and you’re left with a loose pulp.

Then, dry the pulp and blend it with a little water and salt. It will sort of resemble a thin, creamy peanut butter and be a pale golden brown.

You’ll then need to place the mixture in a cheesecloth and give it a really good squeezing until all the remaining liquid comes out. You can discard the liquid and store the dry parts in individual containers ready to make Ashe-Reshteh and other things in the future!

If you want a really authentic tasting Kashk then choose a slightly sour yoghurt with absolutely no sweeteners added to it! I promise this will make the Ashe-Reshteh taste even better!

The Ingredients for Ashe-Reshteh

As you probably already know, I try to keep all my recipes as authentic as possible whilst being totally plausible for busy mums like me and that is the same with my Ashe-Reshteh!

I test out all my recipes in our household to make sure they taste great but they’re also simple and don’t involve hunting down super obscure ingredients you’ll never use again!

Reshteh (Persian Noodles): These noodles are the backbone of the dish, providing texture and helping to thicken the broth. You can usually find them in the world food aisle of big supermarkets or order them online.

Legumes: A combination of lentils, chickpeas, and red kidney beans offer a little protein and a delicious texture.

Fresh Herbs: A vibrant mix of parsley, coriander, and spinach gives the soup its signature green colour and depth of flavour.

Kashk: This fermented whey brings a creamy, tangy element that ties everything together so perfectly.

Garlic and Onions: Sautéed until golden, these aromatics create a rich flavour base that is ideal for beating the winter blues.

Spices: Turmeric and black pepper add warmth and depth to the soup and I just love them in winter, especially on those grey UK days!

Step by Step:

1. Rinse the tinned chickpeas and red kidney beans separately under cold water.
2. Heat some oil in a large pot over medium heat. Throw in the chopped onions, salt and turmeric; cook until they’re golden. Remove some from the pot and set aside to use later as garnish. Add 1 teaspoon of minced garlic and black pepper, and cook for another 2 minutes until it all smells amazing.
3. Add the soaked and drained lentils, pour in water or broth and bring it to a boil. Turn down the heat and let it simmer for about 30 minutes.
4. Then mix in the rest of the cooked legumes to the pot and stir in the chopped parsley, coriander, and spinach. Let it simmer for another 15 minutes. Add the reshteh noodles, stirring every now and then so they don’t stick. Cook for about 10 minutes until they’re tender.
5. Mix in half of the kashk, saving the rest to drizzle on top later. Let it simmer for another 5 minutes.
6. Serve hot, topped with the remaining kashk, caramelised onions, and mint!

To prepare the Garnish

1. Fried Garlic – Fry off 2 tablespoons of minced garlic in 2 tablespoons of olive oil until golden.
2. Fried Onion – use the onion fried/caramelised earlier.
3. Mint Dressing– 2 teaspoons of dried mint fried in 2 tablespoons of olive oil for 3 minutes or until it starts to sizzle.
4. Kashk – If the Kashk for garnishing is too thick and solidified, then mix in a tablespoon of hot water at a time until you reach a thick salad dressing consistency.

Frequently Asked Questions

1. What can I use instead of Kashk?

If you can’t find kashk, you can substitute it with Greek yoghurt or sour cream. While it won’t be exactly the same, it will still add a creamy and slightly tangy flavour to the soup.

2. What if I can’t find Persian noodles?

No worries! You can substitute Persian reshteh with linguine or fettuccine broken into smaller pieces. Just keep in mind the texture will be slightly different, but the soup will still taste delicious.

3. How do I store leftovers?

Ashe-Reshteh keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency. It can also be frozen for up to 3 months so just leave out the kashk and add it fresh when serving!

A steaming bowl of Ashe-Reshteh garnished with crispy onions, a swirl of kashk, and a sprinkle of dried mint, ready to be enjoyed with warm bread. What better way to banish the winter blues?

Ashe-Reshteh is a soul warming experience that brings a taste of Persian tradition to your kitchen. Whether you’re making it for a festive occasion or simply to cosy up on a cold day, it’s sure to delight and satisfy.

If you give this recipe a try, be sure to share your experience in the comments below or tag me on social media! I’d love to see how it turned out for you. Happy cooking!

Love, Nelly

More Persian Flavours

• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Joojeh Kabab (Persian Saffron Chicken Kabob)
• Persian Lamb Shank (Mahiche)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Adasi – Persian Lentil Soup

The post Delicious Ashe-Reshteh (Persian Noodle Soup) 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.

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.

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.

My ultimate spaghetti Bolognese has my special Turkish Persian twist. It is very creamy and very moist. The pasta is al dente and the meat sauce is so hearty; a perfect combination of pasta, meat, and spices. Once you try it, I guarantee you’ll ask for seconds and thirds.

Spaghetti Bolognese is an OMG Amazing Meal!

Pasta dishes are insanely famous around the world for decades. It is incredibly versatile, so whenever and however you cook it, you will get a super tasty meal. The pasta absorbs whatever ingredients you add to it and gives back thousand times more delicious flavors!

As always, I like to add a personal touch to my dishes, so I have created this flavorful Spaghetti Bolognese over time. I have added a few hidden ingredients to give it a Turkish Persian taste that takes this dish to the next level. It is an aromatic combination of oregano, turmeric, garlic, pepper paste, tomato puree, and pomegranate molasses; the star of the show.

Pro Tips You Must Know

When cooking pasta, do not use parboiled water from a kettle for example. Start with tap water and salt, then let it boil.

Pasta should be cooked one minute less than what it says on the packet because it will be added to the hot sauce where it will continue to cook.

Save the pasta water because you will need it to mix spaghetti and meat sauce to get that glossy creamy texture.

When pasta is cooked, drain and wash it under cold tap water to stop the cooking process and keep the pasta al dente.

Carefully Choose Ingredients for the Spaghetti Bolognese!

Oregano: I am more than delighted to use the homegrown oregano that my mum dries in the summer sun. It enhances the taste and the aroma of the spaghetti.

Minced beef meat: Choose 85 % high-quality beef meat. You need some fat in the meat to get a moist texture. If you get meat with less than 5% fat, you need to increase the amount of olive oil that you use.

Pul Biber: It is the Turkish Aleppo pepper from the Turkish store. Get it for that special Turkish taste.

Biber Salçası: This is the Turkish sweet pepper paste. It is a must to get the ultimate taste of spaghetti Bolognese. You can choose the hot paste but then skip the hot chilli flakes.

Tomato paste: I highly recommend using pure organic tomato puree. If not, you can get double concentrate tomato puree to get the beautiful color you see in the photos.

Garlic: You can never go wrong with the garlic that you add to spaghetti Bolognese. I am a great fan of garlic in recipes and fortunately, it pairs perfectly with spaghetti. It enhances the flavors of almost every pasta dish. Hope you like garlic as much as I do!

Surprise them with an Italian Dinner Table!

If you are planning a fancy eye-catching dinner table, prepare some spaghetti Bolognese for a hearty filling meal. Serve one or more side dishes to please your family and guests.

Spaghetti Bolognese pairs perfectly with garlic bread. Serve some bruschetta. If you like to add pesto to your dinner table, check this video for 3 Simple Recipes with Using Pesto.

The dinner table is never ready without salads. Prepare some Roasted aubergine Corn Avocado Pesto Pasta Salad, garden salad with Italian dressing, or any other salad you like.

To perfect your Italian meal, you must serve the very luscious Italian dessert; Classic Tiramisu Recipe. A combination of delicious flavors on one table! Amazing!

Check Out How to Perfect You Spaghetti Bolognese!

In a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil and let it sizzle. Then, add the finely chopped onions to the meat and sauté.

Add the chopped garlic to the skillet, mix well and sauté for a minute.

Now, add the spices and mix them well till they incorporate with the meat.

Add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.

Add one cup of water and let it come to a light boil.

Add the pomegranate molasses; the star of the show and mix it with the meat sauce. Let it simmer for 2 minutes.

Add the single cream and mix well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together.

Cook the pasta al dente, then drain it and keep the pasta water for later.

Mix the spaghetti and the meat sauce together.

While mixing, add around little pasta water to get that loose shiny, not watery texture.

What a mouthwatering dish! You will get a 5 star rating!

Frequently Asked Questions

The Ultimate Spaghetti Bolognese with a Persian and Turkish Twist

Get ready for a rich flavorful meat sauce with al dente pasta that will be ready in less than 40 minutes! Click here to watch the video!

What You Need to Perfect your Bolognese

For the Spaghetti and Meat Sauce

• Spaghetti
• Minced Beef
• Olive oil
• Medium white onion
• Medium red onion
• Garlic cloves
• Turkish sweet pepper paste or hot pepper paste
• Double concentrate tomato puree
• Pomegranate molasses
• Single cream

For the spices

• Turmeric
• Pul Peber; Turkish Aleppo pepper
• Black pepper
• Chili flakes
• Salt
• Dried oregano

The Easy Clear Steps

Put water with 2-3 tablespoons of salt in a pot to boil using tap water.

Meanwhile, in a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil. Let it sizzle for 2 minutes.

Then, add the finely chopped onions to the meat and sauté. Now, add the chopped garlic to the skillet, mix well and sauté for a couple of minutes.

Time for the spices. Add the turmeric, Turkish Aleppo pepper, black pepper, chilli flakes, salt, and dried oregano. Mix them well till they incorporate with the meat. Now, add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.

Attention! If you use hot pepper paste, do not add the chili flakes or it will be extremely hot.

Add one cup of water. After a light boil, add the pomegranate molasses and mix it with the meat sauce. Let it simmer for 2 minutes, then add the single cream and mix it well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together. The meat sauce is now ready, so set it aside.

Now, the water in the pot has come to a boil. It is time to cook the spaghetti. Let it cook for one minute less than the time required on the package.

Drain the pasta and keep the water for later use. Wash the spaghetti with cold water so it stops cooking and you prevent it from being sticky.

Now, mix the spaghetti and the meat sauce together. While mixing, add around 1/2 cup of pasta water to get that loose shiny, not watery texture.

Top it with some parmesan and serve it with your favorite salad. What a mouthwatering dish!

Popular Recipes You Should Try

• Roasted aubergine, Corn, Avocado Pesto Pasta Salad
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• Kuku Sibzamini – Persian Boiled Potato Patties

The post Ultimate Spaghetti Bolognese appeared first on PEANUTSWIRLS.

Persian Tahchin is saffron rice layered with saffron chicken marinated in yogurt. Once flipped on the serving dish or tray, it is garnished with sultanas, barberries, almonds, and pistachio flakes. Click here to check out the beautifully layered Tahchin. You will fall in love with it at first sight!

Vibrant Colorful Mosaic

My mum makes the best Tahchin ever! Legend has it that many years ago, my dad was on a work trip to Tehran. He had Tahchin in a restaurant and was dazzled by the flavors and texture. My mum being his favorite chef was later asked to remake it. Given it was a while back, there were no online recipes or accessible cookbooks. So, she had to figure out the recipe on her own.

Her attempt wasn’t as successful as she had hoped and didn’t attempt the dish for a while after. Ten years later, after having moved to the UK, she met a lady who was from the capital and familiar with the recipe. She kindly shared how to make the famous Tahchin recipe. Her way was so on point and extra special that my mum passed it on to me. What a grand dish!

What is Tahchin?

Tahchin or Tahjeen is a very popular dish that Iranians are fond of. You will likely find it as a center dish at weddings, feasts, and all types of celebrations!

Once Tahchin is flipped, it has a top layer of Tahdig which literally means the bottom of the pot. It usually refers to the crispy layer of fried rice at the bottom of the pot.

Below the top layer, the dish is made up of 4 alternating layers of chicken and rice.

Once served, you will definitely be asking for seconds, thirds, and dare I say- fourths! Do not miss trying out this amazing Tahchin dish. Yum!

On top of tahdig is a crown of nuts like almond and pistachio flakes. We also fry some sultanas and barberries. The tart flavor of barberries or zereshk, essential in many Iranian rice pilafs, takes this already flavorful dish to another level.

Perfect Tahchin with Crispy Perfect Tahdig

How to Easily Brew Saffron

Saffron is a staple in many Persian pantries. I grew up with my mum using saffron as a main ingredient for many of her mouthwatering dishes. Cooking Persian dishes with strong brewed saffron brings back all these beautiful heart-warming memories.

So, how do you brew saffron you’re wondering? Some may suggest brewing it with hot water, but this shocks saffron and takes away its aroma. To get concentrated brewed saffron, place some in a stainless steel pot on low heat and keep stirring so it doesn’t burn.

Attention! Saffron is very sensitive and may easily burn. You must keep it on low heat for a maximum of 2 minutes and continuously stir. Then, take the saffron thread and place it between your fingertips. It must fall apart.

Once crispy, transfer the saffrom to a pestle and mortar to grind. You can add a small sprinkle of sugar that will help to grind and turn it into powder. Add around 6 ice cubes to a teaspoon of ground saffron. Leave it aside till ice melts, then use it.

Tips and Tricks

If you do not have Basmati rice, you can use any long grain rice. I prefer to use Tilda Rice Pure Basmati. It is a gluten-free rice with a tantalizing flavor that, once cooked, fills your kitchen with a magical aroma. The rice comes out with a delicate fluffy texture.

Use a spatula, Pyrex jug, or any flat bottom pot to flatten the rice smooth it out.

Do not over-fry the chicken after saffron is added because overcooking saffron will take its aroma away.

If the pot is not steaming, open the lid. Get a kitchen towel and set it on the pot. Put the lid back on the pot and try to wrap the edges of the towel over it.

Get yourself a beautiful Always Pan from Our Place. Not only elegant, but it also has a nonstick ceramic coating that is perfect to fry the nuts and chicken. You can also try out a Perfect Pot, it works great for boiling, crisping, and steaming.

The ingredients below serve 6-8 people. If you do not want that much, you can use half of the ingredients. If you have a larger crowd, double or triple the ingredients for more yummy Tahchin.

Check out these steps!

Sauté the onions, garlic, and spices in the pan.

Add the chicken and saffron to the pan. Then, put them aside.

Make the yogurt mixture. Start by adding the eggs.

Add saffron and mix.

Add the spices and mix well.

Parboil the rice for 5 minutes.

Pour 2 ladles of yogurt over the chicken.

Pour the rest of the yogurt mixture over the rice and mix.

Start layering your pot with rice and chicken.

Flatten the top rice layer.

Cook for an hour, then flip it over the serving tray.

Garnish with fried nuts, barberries, and sultanas. Serve and enjoy!

Frequently Asked Questions

Tahchin | Persian Saffron Rice with Chicken

Rice lovers worldwide! If you have not tried Tahchin yet, you have missed out on a wonderful dish.

Ingredients

• Basmati rice
• Full-fat yogurt
• Boneless chicken thighs
• Eggs
• Whole lemon
• Medium onions
• Bay leaves
• Cardamoms pods
• Brewed saffron
• Garlic cloves
• Oil
• Pepper
• Salt

To garnish

• Butter
• Barberries
• Sultanas
• Pistachio flakes
• Almond flakes

Check out the Steps

To prepare the chicken

Drizzle 1/4 cup of oil in the pot. Fry the onions for a few minutes till they become translucent. Add the crushed garlic and sauté very well.

Then, add the chicken cubes, bay leaves, cardamom pods, a teaspoon of salt, and a teaspoon of pepper. Once the chicken cubes are lightly fried, add 3 tablespoons of brewed saffron to give the chicken a nice golden look. Set the chicken aside.

To prepare the rice

Wash the rice several times until the water runs out clear. In your Perfect Pot, keep water boiling for 2-3 minutes, then add the drained basmati rice. Salt the water and parboil the rice for 5 minutes until the rice extends its size.

Hold a grain between your nail and your finger. It should be soft in the outside with a hard texture on the inside. Drain the rice a set aside.

To prepare the yogurt mix

In a big bowl, put the yogurt, eggs, oil, lemon juice, 4-5 tablespoons of brewed saffron, and mix. Add 2 teaspoons of salt and a teaspoon of pepper.

Now, add two ladles of yogurt mixture to the chicken in the pot and mixed till coated, and add the drained rice to the rest of the yogurt mixture. Mix it gently so the rice grains do not break.

To prepare the pot and cook

In a cool pot, take two ladles of rice and yogurt mixture and flatten them at the bottom of the pot. You want a layer that is 2-3 cm deep.

Set a layer of chicken mixture, another layer of rice, a second layer of chicken, and a final flat layer of rice.

Start with the pot on medium to high heat for 5 mins. Turn it down to low heat for one hour to cook fully over the steam.

For the crown

Soak barberries and sultanas in lukewarm water for 15-20 mins and drain them ahead of time. In Always Pan or any pan you have, melt the butter.

Fry sultanas first on medium heat for around 3 mins. Add the barberries for another 3 mins. Finally, add the almonds and pistachios. Fry them all together for 2 minutes. Once they are gold and crispy, they are ready.

To finalize your dish

Once rice is cooked, flip the pot upside down in the serving tray or dish. It comes out like a cake with a top layer of tahdig.

Garnish with the fried nuts. Serve and enjoy your grand dish!

Recipes You Should Try

• Persian Rice Pudding With Rose Water and Cardamom
• Lubiya Polo – Persian Green Bean and Lamb Rice
• 30 Minute Creamy Turmeric Chicken Vegetables and Rice
• Slow Cooked Lamb with Arabic Rice and Toasted Almonds
• Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken

The post Tahchin – Persian Saffron Rice with Chicken appeared first on PEANUTSWIRLS.

Although this dish takes me back to my childhood; my cooking skills however, have developed more than I ever imagined. Making this Persian macaroni classic one of my best made dishes. I will always admit that the Persian macaroni is the meal that you cannot stop eating. It is comforting, delicious and so satisfying.

The perfect weeknight dinner!

A Delicious and Traditional Persian Pasta Dish

Persian cuisine is known for its rich and diverse flavors. One of the most popular dishes among Iranians is Persian Macaroni with Tahdig. This traditional dish is a delicious combination of spaghetti and tahdig. Tahdig, which is a crispy and golden crust that is traditionally made from rice. The combination of these two elements creates a unique and satisfying dish that has been enjoyed by Iranians for generations.

The Origins of Persian Macaroni

Persian Macaroni with Tahdig is a dish that has a long history in Iranian cuisine. It is believed to have originated in the 19th century, during the Qajar dynasty. This was also when Iranians began to adopt more Western foods and techniques into their traditional cuisine. Macaroni, was one of these Western foods that was embraced by Iranians. Pasta in all variaties quickly became a popular ingredient in many traditional dishes.

The Birth of Persian Pasta

Persian Macaroni with Tahdig is a perfect example of how Iranians have adapted Western ingredients and techniques; to create a unique and delicious dish that is truly their own. The macaroni is cooked in a similar way to traditional pasta dishes. Later it is then combined with tahdig and any other bolognaise sauce of choice. This combination gives it a distinct and satisfying flavour. The macaroni is also usually seasoned with turmeric and other spices, which gives it it’s yellow colour and earthy flavor.

Iranian Cuisine

Persian Macaroni with Tahdig is a staple in Iranian cuisine, and it is enjoyed by Iranians of all ages. It is a dish that is often served at special occasions, such as weddings and holidays, and it is also a popular comfort food that is enjoyed on a regular basis in Persian households.

In conclusion, Persian Macaroni with Tahdig is a delicious and traditional dish that is a must-try for anyone interested in Iranian cuisine. The combination of macaroni and tahdig creates a unique and satisfying dish that is both comforting and delicious. The dish has a long history in Iranian cuisine and is often served at special occasions and is a popular comfort food. The dish is also an example of how Iranians have adapted Western ingredients and techniques to create a unique and delicious dish that is truly their own. So, next time you are looking for a new and delicious pasta dish, give Persian Macaroni with Tahdig a try, and experience the rich and diverse flavors of Iranian cuisine.

What is Tahdig?

Tahdig (in Persian: ته دیگ) is a crispy and golden crust that forms on the bottom of the pot when cooking traditional Iranian dishes such as Persian rice and Persian macaroni. It is usually made by pressing a layer of rice or pasta in the bottom of the pot, and then adding water and other ingredients. As the dish cooks, the starch in the rice or pasta caramelizes and forms a crust on the bottom of the pot. Tahdig is considered a delicacy in Iranian cuisine, and it is often served as a separate dish alongside the main course, or as a topping for stews and soups. Some of the variations of Tahdig can include bread, potatoes and even yogurt.

Ingredients

• Spaghetti
• Oil
• Butter
• Turmeric
• Minced Beef
• Salt and pepper
• Onions
• Garlic

Step by Step of Persian Macroni with Tahdig

1. In a large pan bring water to boil, generously salt the water and add the dry spaghetti. Cook for 5 minutes. Drain the pasta and rinse with cold water to stop the cooking process and set it aside.
2. In a separate pan, heat the oil and butter together and sauté the onion and garlic until translucent.
3. Add the spices to the pan along with the chopped peppers and cook further.
4. Add tomato puree, hot pepper paste, pomegranate molasses and chopped tomatoes and simmer on low.
5. Heat up another large pot, and add cooking oil. Once the oil is warm add the un-toasted sesame seeds and shake the pot to ensure the base is covered with the sesame seeds.
6. Gently add 1/3 of the plain al dente pasta to the base of the pot, followed by 1/3 of the  beef sauce, mix gently with a fork but ensure the fork does not touch the base of the pot. 
7.  Continue this process until the last round, for the very last round, add the plain pasta to the meat pot, give it a good swirl to get every last bit of that mixture and pour it back into the pot. 
8. With the end of a fork create 3-4 holes in the pot to allow the pot to steam for everything to cook thoroughly. 
9. Put the lid on and allow everything to get steamy on high to medium heat for 5 minutes before turning the heat down to low for it to thoroughly cook for 30 minutes. 

The Best Persian Macroni with Tahdig

Must Try Recipes

• Lubiya Polo – Persian Green Bean and Lamb Rice
• Ultimate Spaghetti Bolognese
• Fesenjan (Fesenjoon) – Persian Walnut and Pomegranate stew
• Mujadara
• Simple Classic Meat Samosas
• One Pot Super Simple Mac and Cheese

The post Persian Macaroni with Tahdig appeared first on PEANUTSWIRLS.

Lubia Polo (Persian Green Bean Rice) also known as Loobia Polo (لوبیا پلو), is a beloved Persian dish that showcases the rich culinary traditions of Iran. Combining fragrant basmati rice with green beans (lubia), tender meat, and a blend of aromatic spices, this dish is a comforting staple in Iranian households.

In this blog post, we will delve into the history of Lubia Polo, its flavour profile, ingredients, and a detailed step-by-step guide on how to make this delicious dish. We’ll also cover when and how it’s typically served, the spices that make it unique, and answer some frequently asked questions

A Classic Persian Recipe

What is Lubia Polo (Persian Green Bean Rice)?

Lubia Polo has deep roots in Persian cuisine, a cuisine known for its use of fresh herbs, vegetables, and fragrant spices. The dish is a perfect representation of the Persian art of layering flavours, which is a hallmark of many traditional Iranian recipes such as: Zereshk Polo (Persian Barberry Rice) and Tahchin (Persian Saffron Rice with Chicken).

Although the exact origins of Lubia Polo are not well-documented, it has been a staple in Iranian households for generations. Its popularity is largely due to it’s versatility— Lubia Polo (Persian Green Bean Rice) can be made with various types of meat, and even vegetarian versions are common. The dish is often prepared during family gatherings and special occasions, symbolising the warmth and togetherness of Persian culture.

Loobia Polo and Childhood Memories

I still remember how, as a child in Iran, green beans were only available seasonally. This meant buying them in bulk when in season, cutting, washing, and freezing them for the rest of the year. My mother, aunts, and grandmothers followed this tradition religiously, often saying, “fresh is something else,” a sentiment I completely agree with.

Loobia Polo is undoubtedly one of the top 10 most cherished Persian Recipes in Persian homes. Its delicious, light nature, combined with a perfect blend of spices and flavours, truly makes it a match made in heaven. Although I hadn’t made this dish often myself—typically watching my mum, who eyeballed everything—I was initially doubtful about recreating it accurately. However, my years as her sous chef paid off. The final result exceeded my expectations and brought tears to my eyes, knowing that my grandmother, mum, and aunts would be so proud. I’m thrilled to share this beloved Green Bean Rice recipe with you and hope it brings you as much joy and satisfaction as it has brought me.

What you need…

Ingredients for Lubia Polo

• Meat (Ground Beef or Lamb) – The meat serves as the hearty main component of the dish, providing rich, savoury depth. It’s sautéed with onions and garlic, then seasoned with spices to create a flavorful base that complements the rice and green beans.
• Basmati Rice – Basmati rice is the foundation of Lubia Polo, offering a fluffy, aromatic base. Its long grains and fragrant nature are perfect for absorbing the flavours of the meat and spices, while providing a satisfying texture to the dish.
• Green Beans (Lubia) – chopped into 1-inch pieces, add a fresh, slightly crisp texture that contrasts nicely with the tender meat and fluffy rice. They are sautéed with the meat and spices, infusing the dish with a vibrant and slightly earthy flavour.
• Spices – Turmeric, cinnamon, and saffron each play a crucial role in Lubia Polo. Turmeric adds a warm, earthy flavour and vibrant yellow colour, while cinnamon introduces subtle sweetness and depth. Saffron contributes a luxurious floral aroma and golden hue, elevating the dish with its distinctive taste. Together, they create a rich and balanced flavour profile.
• Onion – Onions are sautéed until golden brown, contributing sweetness and a rich, caramelised flavour that forms the base of the meat mixture.
• Tomato Paste – tomato paste enrich the meat mixture with a tangy sweetness and depth, helping to create a cohesive and flavourful sauce.
• Vegetable Oil or Butter – Used for sautéing, oil or butter provides the necessary fat to cook the onions and meat, adding richness and ensuring that the flavours meld together well.
• Salt and Pepper – To taste
• Optional Add-ins – Bay Leaves , Dried lime (limoo amani) or a pinch of cumin.
  

How to Make Lubia Polo – Step-by-Step Guide:

• Parboil the Rice: Start by washing the rice under cold water until the water runs clear. This removes excess starch. Boil the rice in salted water for about 6-8 minutes or until it is half-cooked. Drain the rice and set it aside.
• Prepare the Meat and Beans: In a large pan, heat 2 tablespoons of oil or butter over medium heat. Add the chopped onions and sauté until golden brown. Add the ground beef or lamb to the pan and cook until browned. Break the meat into small pieces as it cooks. Add the turmeric, cinnamon sticks, bay leaves, salt, and pepper. Stir well to coat the meat with the spices. Add the chopped green beans and cook for about 5 minutes, until they start to soften. If you’re using fresh tomatoes, add them now. If using tomato paste, mix it with a little water and pour it into the pan. Let the mixture simmer for 10 minutes until it thickens.

• Layering the Rice and Meat Mixture: In a large non-stick pot, add a layer of parboiled rice to the bottom. Then add a layer of the meat and green bean mixture. Continue layering until all the rice and meat are used up, finishing with a layer of rice on top. Drizzle the saffron water over the top layer of rice for added flavour and colour.

• Steam the Rice: Cover the pot with a clean kitchen towel (to absorb moisture) and then place the lid on top. Cook over low heat for 30-40 minutes, allowing the rice to steam and absorb all the flavours. The bottom layer of rice will become crispy and golden, a treat known as “tahdig.”

Serve: Once the rice is fully cooked, gently fluff it with a fork. Serve Lubia Polo hot, alongside yogurt, pickles (torshi), or a fresh salad. Enjoy the rich, aromatic flavours of this classic Persian recipe.

Tips for Persian Green Bean Rice

To simplify making Loobia Polo, here are a few helpful tips:

Saffron Timing: Add saffron at the end of cooking to preserve its aroma and vibrant color, as cinnamon can diminish both if added too early.

Frozen Beans: Feel free to use frozen green beans if fresh ones aren’t available but canned beans are a no no.

Tomato Puree: Organic tomato puree is ideal for its rich red color. If using double-concentrate tomato paste, you’ll need to use more to achieve the same effect.

Cinnamon’s Effect: Cinnamon can dull the vibrant red colour of the dish, so extra tomato puree or using stick instead of powder helps maintain the hue.

Final image

Frequently Asked Questions

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Recipes You Must Try

• Tahchin – Persian Saffron Rice with Chicken
• Joojeh Kabab – Persian saffron Chicken Kabob
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Mums Delicious Persian Pepper Chicken
• Baked Aubergine And Chicken Kebab

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