Persian on Dan Tasse dot com

Khoresh-e-Fesenjan

Sat, 26 Apr 2025 22:29:00 +0000

2 large onions, diced

1 tbsp flour

600g walnuts, finely ground in food processor

8 bone-in skinless chicken thighs

salt and pepper

5 cups cold water

3 tbsp sugar

2 cups pomegranate molasses

seeds from 1 pomegranate, to serve

Fry onions in oil.

In another pan, toast flour until beige, add ground walnuts and cook through.

Once the onions are browned, season chicken with salt and pepper, increase the heat on the onion pan, and add the chicken to it and sear both sides.

Add water to the walnut pan, stir, cover, and simmer for 1 hour over low-medium heat.

Add sugar and pomegranate molasses to the walnuts, stir 1 minute, then add the chicken and onions to the walnut-pomegranate mixture, cover, and cook for 2 hours, stirring occasionally.

Serve with pomegranate seeds.

Source: Persiana by Sabrina Ghayour

Khoresh-e-Gheymeh

Sat, 26 Apr 2025 19:54:00 +0000

Dried lime, lamb, and split pea stew

3 tbsp olive oil

3 small or 2 large onions, roughly diced

1kg boneless lamb neck fillets, sliced into 1" pieces (or lamb stew meat

2 tsp turmeric

2 pinches saffron threads

1 tsp cinnamon

150g tomato paste

salt and pepper

8 Persian dried limes (aka black limes) or preserved lemons

1 cup/200g yellow split peas

Cook onions on medium until translucent. Increase to high, fry lamb about 5 minutes. Stir in turmeric, saffron, and cinnamon to coat the meat, then add tomato paste, salt, and pepper, cook 1 minute.

Prick limes with a fork, add them, add just enough cold water to cover the pan, then slow cook for 1.5 hours.

Add split peas, cook 1 hour more.

Serve with basmati rice.

Source: Persiana by Sabrina Ghayour

Ash-e Anar

Sat, 26 Apr 2025 19:38:00 +0000

Pomegranate soup with meatballs

Olive oil

3 large onions, 2 roughly diced and 1 ground in a food processor

4 fat garlic cloves, peeled and crushed

3/4 cup dried yellow split peas

2 liters water

1 tsp sea salt flakes

1/2 tsp black pepper

1 tsp turmeric

1 bunch parsley, roughly chopped

1 bunch cilantro, roughly chopped

1 bunch mint, roughly chopped

3 small bunches chives, roughly chopped

1 lb ground lamb or beef

3/4 cup basmati rice

400ml pomegranate juice (or reconstitute from 80-100ml pomegranate molasses + water)

3 tbsp pomegranate molasses

1/4 cup sugar, or less

Make meatballs: combine meat with ground onion, season with salt and pepper, roll into 1.5" meatballs, set aside.

Saute the roughly diced onions, add garlic. Add split peas, water, boil, simmer 30 min.

Add salt, pepper, turmeric, herbs, saute 20 min.

Add meatballs and rice, simmer 30 min.

Add pomegranate juice, molasses, and sugar, simmer 30 min.

Source: Persiana by Sabrina Ghayour

Salad Olivieh

Sat, 26 Apr 2025 19:25:00 +0000

750g waxy potatoes (fingerling, yukon gold)

1 roast chicken, meat finely shredded

300g brined pickles, finely diced

2 bunches scallions, thinly sliced

8 eggs, hard boiled and chopped

1 large bunch of cilantro, finely chopped

150g fresh or frozen peas, boiled quickly and drained

4 tbsp mayonnaise

Juice of 1 lemon

6 tbsp Greek yogurt

2 tbsp olive oil

Boil potatoes, don't overcook, ice water them to stop cooking. Chop into 1 inch chunks. Combine potatoes, chicken, pickles, scallions, egg, cilantro, peas, and lightly toss. Make the dressing with mayonnaise, lemon juice, yogurt, olive oil, salt, and pepper. Mix everything, refrigerate 1hr+ before serving.

Source: Persiana by Sabrina Ghayour

Kuku Sabzi

Fri, 18 Apr 2025 16:14:00 +0000

5 tbsp olive oil
2 cups flat-leaf parsley, leaves
2 cups cilantro, leaves and tender stems
1 cup roughly chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground green cardamom
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 large eggs
1/2 cup walnuts, toasted and chopped (optional)
1/3 cup dried cranberries, coarsely chopped (optional)

Preheat oven to 375 degrees F.
Optional: Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground. Set aside for now.
In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
Serve with a dollop of yogurt.

Source: https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/

Ash Reshteh

Fri, 18 Apr 2025 16:12:00 +0000

6 tablespoons olive oil
2 onions yellow or Vidalia, large, thinly sliced
5 cloves garlic grated
1 teaspoon turmeric
2 tablespoons dried mint
1 1/2 cup dried beans (chickpeas, kidney, and navy) soaked overnight, or 2 cans beans
6 cups water or lamb/beef stock, adjust as needed
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt adjust as needed
1/2 cup green lentils
2 cups spinach chopped
1 1/2 cups cilantro chopped
1 1/2 cups parsley chopped
1 cup green onions or leeks, chopped
1/2 cup fenugreek leaves chopped or 2 tablespoons dried fenugreek leaves
1/2 cup dill chopped
1 tablespoon all purpose flour
90 grams reshteh or linguini noodles
1 cup kashk sour cream, crème fraiche or 1/4 cup vinegar
2 tablespoons lemon juice adjust as needed

Saute onions and then garlic until golden brown. Turn off heat, stir in turmeric. Set aside 1/3 of this; add the dried mint and save it for a garnish.
If using dried beans, add beans, water, salt and pepper, boil, simmer 45-60 minutes. (if using canned beans, skip this step)
Add lentils, cook 15 minutes.
Add herbs and greens, simmer 30-45 minutes. (If using canned beans, add them after 15-30)
Mix a little soup with flour in a small bowl, then add to the soup to thicken.
Add the reshteh or linguini noodles and cook for about 10 to 15 minutes until the noodles are all but done (al dente). Stir lemon juice into the soup as per taste.
Adjust the consistency, salt, lemon juice and other seasonings to taste. Stir some of the kashk or sour cream and the caramelized onion-mint oil mixture into the soup, saving most of it for garnish.
Ladle the Persian noodle soup into bowls and top with dollops of kashk or sour cream and the onion-mint oil mixture.
You may serve some additional lemon slices/vinegar/kashk or sour cream on the side.

Source: https://www.thedeliciouscrescent.com/persian-noodle-soup-with-beans-and-herbs/

Zereshk palaw ba gusht

Wed, 28 Aug 2024 19:46:00 +0000

Rice and Lamb with Chickpeas and Barberries

¾ cup dried chickpeas, soaked

Lamb Braise
2 Tbsp. oil
1-pound boneless leg of lamb, cut into ½-inch pieces
1 medium yellow onion, finely chopped
4 garlic cloves, peeled and chopped
2 ½ tsp. kosher salt
1 tsp. freshly ground pepper
½ tsp. turmeric
1 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground cumin
1 Tbsp. tomato paste
¼ tsp. ground saffron threads dissolved in 1 Tbsp. orange-blossom water (optional)
Zest of 2 oranges
1 ½ cups water

Rice
Water
2 Tbsp. salt
2 cups basmati rice, soaked for 30 minutes, drained
½ cup oil or butter

Barberries, Raisins, and Almonds
Water
Oil
1 Tbsp. lime juice
1 ½ cups dried barberries or cranberries, picked over, soaked in cold water for 15 minutes, drained, and rinsed thoroughly
1 cup raisins
¼ cup sliced almonds

Garnish
¼ cup sliced pistachios
¼ cup dried rose petals

1. For the lamb braise: Heat the oil in a medium-size cast-iron pot over medium-high heat. Add the lamb, onion, and garlic and sauté for 10 to 15 minutes until golden brown and all the juices have been
absorbed. Add the chickpeas, salt, pepper, turmeric, cinnamon, cardamom, cumin, tomato paste, saffron-orange-blossom water, and orange zest and sauté for 2 minutes. Add 1.5 cups water and give the pot a stir. Boil, simmer, cover, cook 1.5 hrs until tender.

2. Rice: In a large nonstick pot, bring 6 cups water and salt to a boil. Add the rice and boil for 6 to 8 minutes, until all the rice rises to the surface. Drain and rinse with 2 cups tap water. In the same pot,
pour ¼ cup oil (or butter) and ¼ cup water and return the rice to the pot. Pour another ¼ cup oil (or butter) and ¼ cup water over the rice. Wrap the lid with a dish towel and cover tightly. Cook for 45 minutes over medium-low heat.

make rice and add 2 tbsp butter

3. For the barberries: Heat ¼ cup water and 1 Tbsp. oil over medium heat and sauté the barberries for 4 minutes. Transfer to a bowl and set aside.
4. For the raisins: Heat ¼ cup water, 1 Tbsp. oil, and 1 Tbsp. lime juice over medium heat, sautéing the raisins for 1 minute. Transfer to another bowl and set aside.
5. For the almonds: Wipe out the skillet and heat 1 tsp. oil in it, sautéing the almonds for 1 minute, until lightly golden. Transfer to a bowl and set aside.

6. To serve: On a large serving platter, gently place alternating layers of rice, lamb, and chickpea braise to form a pyramid. Garnish with barberries, raisins, almonds, pistachios, and rose petals

Source: "Dining with the Sultan: The Fine Art of Feasting" by Najmieh Batmanglij from LACMA