Posts Tagged ‘Persian’

Recipe ~ Cotlet Mahi ton – Tuna Fish Patties

July 11, 2010

Fry on both sides

I’m back! I can hardly believe my last post was in October of last year. I haven’t made any Persian food until today!

My mom has an amazing recipe for Cotlet Mahi ton or Tuna Fish Patties. Tpyically Cotlet is made with Beef but since my mom is not a big meat eater she tested out using Tuna Fish and of course now that’s my preferred way to have Cotlet. This was my first attempt at making this recipe and I’m really happy with the outcome. It’s much easier than I had thought and it’s a great meal because it can be eaten hot or cold. I made a sandwhich this time and added rocket, avocado, pickles and tomoatoes.  So simple – so yummie!

Kat’s Tip…
I thought I had added enough salt but be more generous than you normally would be.


Staples: Canola Oil, Salt & Pepper, 1 Onion, 1 egg, 2 Yukon potatoes
Spices: Turmeric, Saffron, Cinnamon
Meat: 2 Cans of Tuna Fish
Other: Breadcrumbs


Makes: 8 cotlets / patties
Cooking time: Takes about 1.5 hours of prep and cooking time


Yukon Potatoes

1. Rinse the potatoes. Fill a large pot with water to cover the potatoes. Boil the potatoes.

Grated Onion

2. While the potatoes are cooking, find a sizeable dish and peel and grate the onions in the dish. Get rid of any excess juice from the onions. 

Tuna Fish

3. Open the 2 cans of tuna fish and place it in the dish with the onions. Try and seperate out the big chunks and mix the flakes in with the onions. Make sure to remove any excess brine.

4. When the potatoes have boiled, drain the water and peel the skin off the potatoes under running cold water.

Grated Potatoe

5. Grate the potatoes in the dish and mix it with the onions and the tuna fish.


6.  Add a generous portion of salt. Add pepper. Add a tea spoon of turmeric and a dash of cinammon and saffron.

7. Wait for the potatoes to really cool down before you add 1 egg to mix

8. Once you’ve added the egg, thouroughly mix ingredients together (preferably with you hand)

9. Find a large flat plate to put your breadcrumbs.

Make a round ball

10. Start making your patties by taking a small handful of the mixture and make a ball. Pat the ball down to make a pattie shape. This should an oval shape. (It takes some practice so don’t be discouraged!)

Shape into a pattie

11. After each pattie you make, cover it with breadcrumbs on both sides.

Add breadcrumbs

10. Get a large frying pan and cover the base with Canola Oil. Heat the oil at a medium temperature until hot.

Add oil to the pan

12. While the oil is getting hot, get a flat dish and cover it with paper towels so you can place the finished pattie on it to soak up the oil.

13. Add 2-3 patties in the frying pan. Cook for about 4 minutes on each side at a medium heat or until golden brown.

Add patties to the pan

Fry on both sides

14. Once your done soaking up the excess oil you’re ready to serve. You can either serve all 8 patties in a dish with a little garnish or you can make a sandwhich like I did. Whatever you choose – enjoy!

Cotlet Sandwich

Noosh e Jan! 


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!

Polo Sefeed – Persian Style White Rice

August 29, 2009

This evening we were invited to Khaleh Hengameh’s house for dinner and she made quite the feast: Khoresteh Esfenaj (Spinach Stew) and Chicken Curry (her own special variation). I followed her as she prepared the white rice and Tadeeg which doesn’t sound so exotic but it was about time I learned how to master the staple Persian white rice. Here we go… 



Polo Sefeed



Staples: Olive Oil, Salt,1 tsp Saffron, 5 cups Basmati Rice


Feeds 15 (each cup of rice feeds 3 people) 
Approx. 20 minutes to prepare and 1.5 to cook

1. Put 5 cups of Basmati rice in a mixing bowl. Wash the rice with water until you see the water become cloudy. Add 5-6 tbsps of salt. Leave it to soak for 2 hours. This helps lengthen the rice which is what gives it’s distinct beauty. 

2. Fill up a large pot with water and bring to boil. 

3, Drain your rice. Once the water has boiled add the 5 cups of rice to the pot. Leave the stove on high and leave the lid off the pot.


Add rice to boiling water

Add rice to boiling water

4. After about 10-15 minutes check the rice. When it’s aldente (half cooked) drain the rice and rinse it with cold water to remove the excess salt.

Drain the rice

Drain the rice

5. Peel 4 small white potatoes (you may need more depending on the size of your pot). Slice the potatoes thinly. Add oil to the pot covering the base. Lay the potatos flat covering the base of the pot.

Peel Potatoes

Peel Potatoes

Thinly sliced potatoes

Thinly sliced potatoes

Thinly slice potatoes

Thinly slice potatoes

6. Add all the rice to the pot covering the potatoes.  


7. Grind 1 tsp of Saffron. Add 1/4 of cup of warm water to the Saffron powder. Add almost all of this to top of rice for color and fragrance. Save the leftover Saffron for use later. Add a 1/4 of a cup of oil around the top of the rice. 

Add Saffron to the rice

Add Saffron to the rice

8. Wrap the lid with a paper towel or a regular towel. this helps draw the steam away from the rice. Put the lid on the pot. Turn the stove to the highest setting to let the rice steam (dam bekesheh). 

Cover the lid with a towel to steam

Cover the lid with a towel to steam

9. Leave the rice to cook for 1.5 hours. While the rice is cooking the base is forming a delicious potato rice crust (Tadeeg).

10. Once the rice is ready take 1/4 cup of the rice and mix it with the left over Saffron. Empty the rice and place on beautiful serving dish. To finish it off sprinkle the Saffron rice across the top. Don’t forget about the Tadeeg. You’ll need use a wood spatula to loosen the Tadeeg and get it out of the pot. Have a dish ready to serve the Tadeeg alongside the rice and you’re done! 


Potato Tadeeg

Potato Tadeeg

Noosh e Jan! 

Sour Grapes ~ Ghureh

August 23, 2009


Sour Grapes ~ Ghureh

Sour Grapes ~ Ghureh

Sour Grapes…

Ghureh are unripe or sour grapes
They are sold in jars in brine 

Sour /Tart / Vinegar like flavor but more mild than lemon

Used in a variety of Persian dishes


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

Turmeric ~ Zar-choo-beh

August 18, 2009


Peppery, warm and bitter flavor with a mild orangey/ginger fragrance 

Used to add color to the dish, especially good with poultry and meats

Widely used in India for curry but Persians use it too

From the Curcuma longa plant

Cheaper alternative to Saffron 

Has been harvested for over 5,000 years

Should be stored in a cool, dark and dry place

WARNING!  Turmeric stains big time! 

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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