Posts Tagged ‘Turmeric’

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! 

Recipe ~ Khoreshteh Bademjoon

August 23, 2009

Eggplant Heaven…

On Friday we had a dinner party and it was the first time I cooked Persian food for guests. The good news is that they survived and the reviews were really good! So there is hope for me yet and for you too if you try this recipe. It’s really worth the effort and the taste is truly like eggplant heaven! : ) This recipe was given to me by my aunt Khaleh Parisa who is an amazing cook and has fed me a hundred times over. A Khoresht is akin to a stew and is typically served with white rice. You could also eat it with bread and salad if you wanted to. 

Kat’s Tip…
I think the secret with this one is to really give it the time it needs to cook and allow the flavors to really get in there
(but that’s really the case with all Persian food)

Stuff: 

Staples: Oil, Salt & Pepper, 1 Onion, 2 cloves of Garlic
Spices: Turmeric, Saffron
Meat: 6 pieces of chicken thigh on the bone
Veggies: 6 Asian Eggplants 
Other: 1 Jar of Ghureh / Sour Grapes 

DIY:

Feeds 4-6
Takes about 2.5 hours of prep and cooking time

 

Asia Egglant

Asian Eggplant

1. Peel your eggplants. Rince with water and dry with a paper towel. Place a paper towel down and add salt on both sides and set aside for 20 minutes. This reduces any bitterness. 

 

Peeled Eggplant

Peeled Eggplant

2. While your eggplants are doing it’s thing…chop your onions and garlic and and start frying them. Add a dash or two of  Turmeric. 

 

Fry your onions with Turmeric

Fry your onions with Turmeric

3. Rinse you chicken thighs and add them to the onions. Add salt & pepper and a dash more of Turmeric to both sides. Make to flip the chicken to cook both sides.

 

Add the chicken thighs

Add the chicken thighs

4. Add half a jar of Ghureh which are sour unripened grapes. To me this is what makes it taste like an authentic Khoreshteh Bademjoon. The Ghureh gives it a bit of a sour edge which is just awesome. 

 

Ghureh - Unripe Grapes

Ghureh - Unripe/Sour Grapes

5. Add a whole bottle of V8 juice and 2 tbs of tomato paste. Then add 1/2 tsp of Saffron powder and some more salt & pepper. 

The beginnings of a Khoresht

The beginnings of a Khoresht

6. Let the Khoresht simmer for about 25 minutes.

7. While that’s cooking you can get started on the eggplant. Rinse off the salt from the eggplant. Use a paper towel to soak up an excess water.

8. Add a generous amount of oil making sure the bottom of your pan is covered. When the oil is hot start frying the eggplant until it’s soft and brown. Have a small stack of paper towels on the side to move the fried eggplant so that you soak up the oil. 

 

Soak up the oil with a paper towl

Soak up the oil with a paper towel

9. Set your oven to 350 degrees 

10. After the Khoresht has cooked for 25 minutes and your eggplants are all ready add the stew to a Pyrex and arrange the eggplant around the edges of the dish. Make sure there is enough sauce covering the chicken so it doesn’t dry out. If there isn’t enough sauce you can add some more V8 juice and salt & pepper. Cover the Pyrex with foil and move to the oven. My Pyrex wasn’t big enough so I split them into two. 

 

Add stew to Pyrex

Add stew to Pyrex

11.  After 30 minutes remove the foil and leave to cook for another 15-20 minutes. Serve with white rice and then you’re done!  

 

Khoreshteh Bademjoon

Khoreshteh Bademjoon

Noosh e Jan! 

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

Turmeric ~ Zar-choo-beh

August 18, 2009

turmeric-june-08
Turmeric…

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!