Posts Tagged ‘Recipe’

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.

Stuff: 

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

DIY:

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.

Spices

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! 

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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!