A Taste of delicious flavours

Borani Esfenaj & The History

Borani Esfenaj also written as Borani-yeh Esfenaj, or Mast Esfenaj has a rich history in Persian cuisine, dating back to ancient times. Spinach was first introduced to Iran by the Arabs during the Islamic Golden Age in the 8th century. It quickly became a popular ingredient in Persian cuisine, as it was easily grown in the region and provided a nutritious source of vitamins and minerals.

The dish is traditionally made with yogurt, which has been a staple in Persian cuisine for centuries. Yogurt was first introduced to Iran by the Mongols in the 13th century and has since become a key ingredient in many Persian dishes. The yogurt used in Borani Esfenaj is typically thick and tangy, providing a creamy base for the dip.

Other key ingredients in Borani Esfenaj include garlic, mint, and dried dill. These herbs provide a refreshing and flavorful taste to the dip, while also adding important health benefits. Garlic is known for its antibacterial and antifungal properties, while mint and dill have been shown to aid in digestion and provide a source of antioxidants.

Health Benefits of Persian Yogurt Dip

Borani Esfenaj is not only delicious, but it is also packed with nutrients and health benefits. Spinach, the main ingredient in this dip, is a nutritional powerhouse. It is low in calories but high in vitamins A, C, and K, as well as iron and calcium. These vitamins and minerals are essential for maintaining healthy bones, skin, and eyesight, as well as boosting the immune system.

Yogurt, another key ingredient in Borani Esfenaj, is also rich in nutrients. It is high in protein, calcium, and probiotics, which are beneficial bacteria that can aid in digestion and promote a healthy gut. Probiotics have also been shown to boost the immune system and reduce inflammation in the body.

Garlic, mint, and dill, the herbs used in Borani Esfenaj, are also packed with health benefits. Garlic has been shown to lower cholesterol levels and reduce the risk of heart disease, while mint and dill can aid in digestion and reduce inflammation in the body.

Borani Esfenaj – Persian Spinach Yogurt Dip

Borani Esfenaj – Persian Spinach Yogurt Dip

Ingredients

• 500g Spinach
• 500g Full Fat Greek Yogurt
• 2 Garlic cloves, minced
• 1 tablespoon dried mint
• 1 tablespoon dried dill (Optional)
• Salt and pepper to taste
• Olive oil for drizzling

Simple Steps

1. In a medium pot, add the washed spinach, place the lid and cook on medium heat for up to 5 minutes. I don’t overcook this as I want the spinach to retain as much of the nutritional value as possible. Just enough to soften then drain in a siev and lightly squeeze to draw more liquid.
2. Mix together the yogurt, spinach, garlic, mint, and dill.
3. Season with salt and pepper to taste.
4. Drizzle with olive oil and serve chilled.

Tips for Making the Perfect Borani Esfenaj

• Be sure to use thick, plain yogurt for the best texture and flavor.
• Cook the spinach before adding it to the dip to ensure that it is tender and easy to mix.
• Use fresh herbs if possible, as they will provide the best flavor and aroma.
• Drizzle the finished dip with olive oil or avocado oil for a delicious and healthy finishing touch.

Meals that Borani Esfenaj would pair well with:

1. Grilled chicken or fish
2. Lamb or beef kebabs
3. Roasted vegetables, such as eggplant, zucchini, or bell peppers
4. Rice pilaf or biryani
5. Falafel or other Middle Eastern appetizers
6. Naan bread or other flatbreads
7. Couscous or quinoa salads

Persian meals to pair with Mast Esfenaj

1. Ghormeh Sabzi (a stew made with herbs, meat, and beans)
2. Kebab Koobideh (grilled ground beef or lamb skewers)
3. Fesenjan (a chicken or duck stew made with walnuts and pomegranate molasses)
4. Baghali Ghatogh (Persian Dill and Fava Bean Stew)
5. Zereshk Polo (Saffron rice with chicken and barberries)
6. Adas Polo or Mujadara (rice with lentils, caramelised onions and raisins)
7. Kashk-e-Bademjan (a dip made with eggplant and whey)
8. Havij Polo (Persian Jewelled Rice, a sweet and savoury rice with carrots, raisins, and almonds)

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

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• Hummus Loaded With Shirazi Salad
• Authentic Turkish Lentil Soup – Mercimek Çorbası
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• Authentic Moroccan Harira Soup

The post Borani Esfenaj – Persian Spinach Yogurt Dip appeared first on PEANUTSWIRLS.

APPETIZER

Authentic Moroccan
Harira Soup

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MAIN COURSE

Baked Aubergine And
Chicken Kebab

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DESSERT

Flourless Chocolate
Cake

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BREAKFAST

Turkish Pastry With
Cheese and Spinach

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When it comes to sweet things, I can openly and honestly say I absolutely love them, especially when it comes to Turkish homemade sweets! This Classic Turkish Walnut Baklava recipe is a classic in our family, it’s absolutely foolproof and if you follow the steps, I am so sure not only will you love the results, but it will definitely be a proud masterpiece to show off in front of friends and family.

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I love loaded hummus! I tried to change it up with this recipe and we have Loaded Hummus with Grilled Halloumi. Honestly, it’s a dish to die for and clearly 7.8 Million of you agreed with me! This recipe went viral faster than a blink, it even had celebrities talking about it.

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Here’s a big lesson that I’ve learned regarding food… To stop being so picky! That, what you don’t eat today will probably become a future favourite and that’s because our taste buds change all the time. So it finally makes sense why while the child me hated Shepherds pie the adult me adores it! Now tell me what did the child you hate that the adult you loves?

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Welcome To Peanutswirls

I’m Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can’t wait to see what we cook together.

More about Nelly!

MAIN COURSE

Crispy Honey Ginger
Garlic Salmon Bowl

BREAKFAST

TURKISH PEPPER AND
EGG SHAKSHUKA

MAIN COURSE

Fesenjan – Persian Walnut
and Pomegranate stew

LIFESTYLE

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

Mums Delicious Persian Pepper Chicken – an absolute delight!

My Mums Delicious Persian Pepper Chicken

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

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

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

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

What makes Mums Persian Pepper Chicken so special?

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

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

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

Chicken with a tasty mix of vegetables

Top Tips

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

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

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

The Traditions of Persian Chicken

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

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

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

Ingredients

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

Step by Step

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

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

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

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

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

Serve and enjoy

Frequently Asked Questions

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

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

Must Try Recipes

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

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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.

The beautiful dish is one the oldest and most authentic persian dishes. This dish actually originates from my part of the world in Iran, the north right under the Caspian sea also known as Gilan province. This recipe is one that has been made in my family for decades and my grandmother, who is also named after the province Gilan, is an absolute master at perfecting this dish. Her talents have therefore passed onto my amazing mum who has helped me measure everything and create this recipe step by step for Peanutswirls.

Don’t be fooled by the colour of this dish, I don’t think I have personally seen anything like it and the initial reaction for anyone who sees it for the first time is ‘oh wow a black/brown stew’, but when they try it they always follow it up with ‘wow I wasn’t expecting that’.

The Walnut

To break it down, it has a few of the most nutritiously valued ingredients. The base of the sauce is made with completely ground walnuts, a lot of walnuts, no lumps and pumps, no graininess. After speaking to a few Iranian foodies we all agreed the fact that it is extremely frustrating when this dish is by non Iranian chefs or content creators and the texture is always grainy because the walnut hasn’t grinned enough. Back in the olden days this would be done with a very large mortar and pestle and they would get it to become super smooth. In today’s day and age however, with so many food processors on the market we have no excuse, it just has to be done right.

The Molasses Farm

The second most important component of this dish is the molasses. Now lets speak about pomegranate molasses, the truth is that this dish traditionally is not made with pure pomegranate molasses. Till this day, once a year my mum is sent her portion of molasses from Iran. A distant aunt of hers cooks this molasses from scratch on her farm where she has endless pomegranate and sour plum trees. She has other fruit trees too and the fruit of those trees are also used in the process of cooking this molasses but she has never given her full secret away. I personally visited her farm with my mum ervery year when she would go to pick up her 1kg of molasses. Yes she cooks in tons, the entire city and the surrounding region shop from her, her molasses travels the whole world all the way t the US and Australia and almost every year her molasses is sold out before she has even started the process of cooking it.
The most beautiful part of this process is that this now very old lady has over 10 children and many many grandchildren, who travel to her every year to help her make the molasses, it takes days to prepare and many days to cook drain etc. so it becomes a big family affair but most importantly a way to create wonderful memories.
In the western world feel free to purchase the best quality pomegranate molasses to use for this recipe. Something as pure as possible with at least sugar as possible.

How much Molasses should I use?

In this recipe I used the homemade molasses I mentioned above, so of course it is a lot more concentrated and darker in colour. A shop purchased molasses will not give you the same result, a higher quantity will certainly have to be used. Start by using 1/4 of a cup, wait for the Fesenjan to boil for at least 10 minutes before deciding whether to add more pomogranate molasses. As the longer the stew boils the darker it will become in colour.
Note – The final colour of the Fesenjan will always depend on the amount and the quality of the pomegranate molasses used. You should aim for a colour ranging from a dark brown to black line mine in the photographs.

The post Fesenjan – Persian Walnut and Pomegranate stew appeared first on PEANUTSWIRLS.

My inspiration came from some of my family members who love fried chicken which is not necessarily very healthy. However, making it like this may allow all of us to enjoy them on a more regular basis.

I decided to put a simple recipe together that can become a go-to for us and of course for anyone who likes to try it. So, I made super delicious and flavourful baked chicken goujons.

I served them with savory Honey Mustard Sriracha Sauce. The plate was demolished within minutes. So, it is a total win-win situation! Yummy!

Crispy Baked Chicken Goujons

Why I love Baked Chicken Goujons

Goujons, thin strips of chicken coated with seasoned breadcrumbs, is a healthy alternative to fried chicken. Kids love dipping crispy Goujons in sauces. I often make these alongside super cheesy margarita pizzas to ensure we get enough protein in.

Baked chicken goujons are delicious. I love to pair them with Honey Mustard Sriracha Sauce. This savory sauce takes the tender goujons to the next level. The spice kick from both sriracha and mustard pairs beautifully with honey. If you generally prefer mayonnaise more, sriracha mayo is also a delicious alternative.

I always keep a batch of chicken goujons in the freezer. They are perfect for picnics, parties, and weeknight cheat dinners. Simply bake, dip and bite!

Five Star Meal!

Sticky Fingers? Not Anymore!

When coating the chicken, I usually use my hands. But I end up with sticky fingers and it was hard to wash them away.

So here’s the rule – keep one hand for the wet coating and one for the dry coating.

#1: With the dry hand, dip the chicken in the flour, take it out, and put it in the egg bowl with the dry hand.

#2: With the wet hand, dip the chicken in the egg bowl and take it out. Then, drop it in breadcrumbs.

#3:Use the dry hand to remove it from breadcrumbs and set it in the tray.

If you do not want to use your hands, use the tongs! Yes, Tongs! It works out perfectly for me. My hands do not get sticky and I make sure chicken strips are well coated.

Frequently Asked Questions

Ingredients

To coat the chicken

• Chicken strips
• All purpose flour
• Bread crumbs
• Eggs
• Milk
• Paprika
• Coriander powder
• Salt
• Coriander
• Black pepper
• Cumin
• Garlic powder
• Onion powder
• Olive oil

For the sauce

• Honey
• Sriracha
• Mustard
• Lemon juice
• Olive oil

Garlic mayo (optional)

• Full fat mayonnaise
• Garlic cloves

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Steps to Prep Baked Chicken Goujons

First, preheat the oven to 180c electric fan for 10 minutes.

Then, in three medium bowls, start by whisking the 3 eggs and milk in one, the flour with the seasoning in the second,  and the breadcrumb in the third.

Now, start by coating the washed and dried chicken strips first in the seasoned flour, followed by the egg wash, and finally in the bread crumb.

Make sure the chicken is fully coated.

To the Oven

Place the chicken pieces spaced out in a tray lined with grease-proof paper.

Brush or drizzle the chicken with olive oil and place them in the oven to bake for 40 minutes or until golden and crispy.

Prepare the Sauce and Serve

Mix the honey, sriracha, mustard, lemon juice, and olive oil in a small bowl until well combined.

In another bowl, mix mayonnaise and minced garlic cloves.

Serve and enjoy!

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

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

Recipes to Try

• Aloo Mosama – Persian Dried Fruit Stew with Turkey
• Fesenjan (Fesenjoon) – Persian Walnut and Pomegranate stew
• Loaded Hummus with Grilled Halloumi

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