Posts Tagged ‘Mimi’

The Delinquent Cook…

September 4, 2009

It’s been about a week that I haven’t posted a recipe. I feel stressed out and guilty that my 4 loyal followers are going to be disappointed when they get to the site and they still see the White Rice recipe. I also feel guilty because I ate out a lot this week. It’s funny because Mimi Jan (my grandmother) hates eating out. She’s super fussy about it and always has these awful stories about hair in her food, uncooked meat and dirty salads. While I think about it that’s where my mom must get it too. But then again why eat out when you’re such an amazing cook…?

Meanwhile, since I’m not such an awesome cook yet I had to eat. So last night Yalda and I frequented Columbia Firehouse Restaurant on 109 St. Asaph St. in Old Town, Alexandria. The food was great, the vibe and decor inside was cool but the amazing weather took us outside to it’s romantic little outdoor garden patio. We felt like we were in Greenwich Village it was nice. We were not so adventurous. Yalda had a burger and I had a mushroom sandwich – yes boring but tasty. 

Again, this evening with this amazing weather, I met up with my hubby in Old Town again and we took a stroll along the waterfront and then found a very good Thai restaurant on 6 King St. near the water. Not sure why in the last 9 months of living here I had not seen Mai Thai but luckily tonight I did. The food was really great though don’t ask me what the name of the noodle dish I had was I can’t remember. We sat outside but the inside looked pretty trendy and might be a nice hang out there in the evening. Don’t be scared off by the annoying music they have on their website by the way.

So maybe I should just blame my delinquency on this spurt of good weather. Persian food definitely lends itself more to the colder months in my opinion. I know that in the coming weeks I’m going to be cooking up a feast and trying out more new recipes so please keep checking in from time to time…it’ll be worth it I promise!

Recipe ~ Kuku Lubia

August 20, 2009

Let’s Do This! 

Tonight I felt like cooking Kuku Lubia which is akin to a green been omelet if I had to Americanize it. I called Mimi Jan and surprisingly she said that she doesn’t make that type of Kuku and told me to call my mom! So that’s exactly what I did. My mom Naghme is the most bad ass cook I know but of course she learned what she knows from Mimi Jan. My mom is very experimental and has been known to make Persian food with brown rice, started cooking Persian food without butter and with olive oil and took the plunge to bake versus fry. More yummy recipes from my mom to come in future posts…Let’s get started with Kuku Lubia which was my first attempt ever! No pressure.

Kat’s Tip *
Persian cooking takes patience which I don’t have. But stick with it because it’s worth it when your husband has a big smile on face after he eats your food!! : ) 

Stuff: 

Staples: Oil, Salt & Pepper, 4 Eggs, 1 Onion, 2 cloves of Garlic
Spices: Turmeric and Cinnamon
Veggies: 1lb of  fresh green beans (or pre-cut frozen)
Garnish: Salad and lavash bread

DIY:

Makes 6 portions
Takes about 1.5 hours of prep and cooking time

 

Boiling the fresh lubia (green beans)

Boiling the fresh lubia (green beans)

1. Start by boiling the greens beans don’t forget to add salt to the water. Boil for about 10-15 minutes to get the beans nice and soft
 

Fry the onions

Fry the onions

2. While your beans are cooking, chop your onion and start frying the onions in a large pan

 

Fry onions and garlic and add Turmeric

Fry onions and garlic and add Turmeric

3. Chop a couple of cloves of garlic and add it to the onions. Add a dash or two of Turmeric for extra flavor and color. 

 

Onions, Garlic, Green Beans

Onions, Garlic, Green Beans

4. Remove the green beans from the stove and drain the beans in a colander. Let it cool and chop them into fine pieces

5. Add the beans to the onions and add a dash or two of cinnamon. Don’t forget salt & pepper! 

6. Saute the beans and once they are super tender set aside and let them cool

 

Egg and Green Bean Mix

Egg and Green Bean Mix

7. While the beans are cooling, get a mixing bowl and crack 4 eggs into the bowl and add 1 tsp of baking powder, 1tbp of flour and a pinch of salt

8. Beat the eggs and make sure to fold all the baking powder and flour in so there are no clumps

9. Once the beans are cool add them into the mixing bowl with the eggs. Make sure the beans are not hot because you’ll have scrambled eggs on your hands! 

10. Add about 1/4 of a cup of oil to the frying pan. Once the oil is hot and bubbling add the mixture to the pan and spread it around the pan and make sure it’s evenly distributed

11. Once the edges are brown you can either flip the whole thing to cook the other side or you can cut it into 4 pieces and flip them individually. If my pan was smaller I would have flipped the whole thing.  

Kuku in the making!

Kuku in the making!

 12. Once both side are nicely browned take it off the heat. Take some paper towels and lay them on the counter. Put the kuku pieces on the towel to soak up the excess oil 

13. Prepare a salad of your choice.

14. Place the lavash bread on a plate and add the salad. Place the kuku slice nicely on top of the salad and then your done! Thanks Mom! : )

 

Finished Plate

Finished Plate

Noosh e Jan!  

Recipe ~ Adas Polo Gheimeh Lapash

August 19, 2009

Mimi’s Tip *
Persian cooking takes time and love…you must be prepared to do all the prep – no shortcuts!

IMG_1523

Mimi's Special Rice

STUFF:

Staples: Water, Oil, Salt & Pepper, Rice (2 cups)
Spices: Saffron (tea spoon), Cinnamon (1 spoon), Advieh (1 spoon), Turmeric (1 spoon)
Beans: Split Peas (1/3 cup) & Lentils (1 cup)
Meat: Beef steak (1lb)

DIY:

Feeds 4 people
Takes about 3-4 hours of prep and cooking time
 

Preparing the Meat:

1. Take the piece of beef and chop it up into small squares
2. Fill a bowl with water and leave the meat chunks to soak for 2 hours
 
 meat-raw-beef

Preparing the Rice:  

1. Take 2 cups of basmati white rice  and rinse it in hot water
2. Add water back into a the bowl and add salt and leave to soak for an hour. This make the rice grains expand in length 

ricePreparing the Split Pea:

1. Soak 1/3  cup of dry split peas for an hour
IMG_1188 

Cooking the Split Pea and Meat Mixture: 

1. Take 2 medium sized onions peel and then chop them finely. 

2. Add a generous spoon of oil to your frying pan turn up the heat and start frying your onions 

3. When the onions start to brown add a dash or two or turmeric, salt & pepper and the meat chunks

4. Mix this all together for a minute or two and then turn down the heat, add the lid and let it simmer

5. Keep an eye on the meat. When it’s nice and tender add the split peas and dash or two of cinnamon and mix together

6. Add a cup of water to the mixture, close the lid and let it simmer

 

Cooking the Rice

1. Take a large pot and add the cup of lentils to the water and bring to boil

2. When the lentils are slightly aldente (half cooked) add 2 cups of rice

3. When the rice is aldente pour the rice and lentils into a collander and rinse with water

4. Add 2 spoons of oil and 1/3 cup of water to the bottom of the pot

5. Add a bit of the lentil rice to cover the bottom of the pan

6. Add some of the split pea and meat mixture

7. Keep repeating this layering effect and also add a dash of saffron and oil to each layer

5. When you reach the top of the pot, cover with a towel and close the lid to steam

6. You’ll know when the rice is ready when you start to smell the burnt rice (tadeeg). Normally it take about 30-40 minutes

7. Serve on a beautiful rice platter and put the burnt rice (tadeeg) on a seperate plate and you’re done!

Noosh e Jan!

 

Adas Polo Gheimeh Lapash

August 19, 2009

The blog stays! 

So the good news is that Mimi Jan has approved the blog and is excited to share her expertise and experience even though I sprung this on her with zero warning! This evening we all went over to Mimi’s place where she treated us to a family speciality that is exclusive to her family. This is a variation of another staple dish called Adas polo (Lentil Rice) that was handed down to her by her grandmother who had Turkish roots.

What make this dish different from Adas polo is that it also has gheimeh (split pea) mixed in with the lentil rice. This makes for an even stronger creamy texture once you chew through those beans. To be honest this is not one of my favorite dishes but I’m still interested in learning how to make it. There’s a strong presence of cinnamon in this dish as well as some other Persian spices like advieh, turmeric and saffron

This is what the final dish is suppose to look like – we’ll see what my version looks like! I’m going to try and give it a shot sometime this week. I’ll be sure to post a step by step guide and ingredient listing once I get the official recipe from Mimi Jan : ) 

 

Adas Polo Gheimeh Lapash

Adas Polo Gheimeh Lapash

Don’t make me gurggle please!

August 19, 2009

Mimi’s remedy for a sore throat ~ Galoo-dard

I stayed home today to rest and to try to get over this soar throat. My remedy for getting better tends to consist of rest and orange juice. My husband on the other hand takes illness very seriously and likes to chalk me full of meds and vitamin c tablets. Mimi Jan on the other side always recommends the same prescription…

1. Mix warm water with salt and gurggle away – YUCK! 

To be honest I haven’t gurggled today…I have to be on my death bed to gurggle. I just can’t do it even though I know it works like  a dream. If you’re brave enough or in enough pain you should try it.  

 

Dreaded but magical salt
Dreaded but magical salt

 

2. Soupeh Jo ~ Mimi’s famous barley soup – YUM!

STUFF: Onions, Pack of Barley, Pack of Mushrooms, Carrots, Chicken Broth, Salt and Pepper

DIY: Get someone to make this for you ideally since your sick or if you have to do it yourself it’s super simple and takes very little energy. Boil chicken broth with onions and salt. Add a cup of barley and bring to boil. Add carrots, mushroom and pepper and simmer until ready

 

 

Barley, chicken and mushroom soup
Barley, chicken and mushroom soup

3. Lemon, honey and hot water – YUM

STUFF: Hot water, whole lemon, 2 generous spoons of the best honey you can find

DIY: Heat up the kettle and mix you hot water with a spoon or two of honey and a generous squeeze of lemon

 

Healing Honey

Healing Honey

Welcome to Mimi’s Kitchen!

August 18, 2009

My name is Kat and as a new bride and a girl that can make ‘eating out’ a profession, I’m eager and ready to learn the secret recipes that will one day nourish my family.  In Mimi’s Kitchen we will learn how to cook Persian food from my beloved grandmother Mimi Jan.

Mimi Jan has taught her 5 beautiful daughters Taraneh, Hengameh, Naghme, Parisa and Fariba not just how to cook but how to nourish their families which have enlivened our souls. Persian cooking is by no means simple or easy. It takes creativity, patience and a lot of love to make the perfect dish. If you want to learn how to make some of the most tasty food on the planet stick with me as I embark on my journey into Mimi’s Kitchen.

So with that said, Mimi has invited me, my husband, Sol and G (my cousins) to her house tomorrow night for dinner. I have no idea what she’s going to cook for us. In turn, she has no idea I have started this blog and that she is the star of the show. I think she will love the idea and I’m hoping she will be as willing to share her culinary secrets just as I thought she might. You’re probably thinking I should have checked with her before I started this blog but that’s not really how I roll and plus it’s makes it all the more exciting… 

Saffron Threads

Saffron Threads

Hopefully tomorrow night I can capture some shots of the food she will have made and get some recipes to start us off. No doubt, she will have started preparing last night and used Zaʻfarān (Farsi for Saffron) in all her dishes. Can’t wait to learn more about that staple exotic and expensive ingredient!

Down the road I will be capturing everything with photos and/or video and supplementing with written recipes. One thing I do know about Persian cooking is that there aren’t really recipes but ingredients. If you have the ingredients you just have to feel and taste your way through – don’t worry I’ll make sure to confirm that all with Mimi Jan…no room for assumptions and frankly no need. We’re going to be learning from the Master Grandma. 

Noosh e Jan!

 

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