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While I was in Iran,I saw this dessert but never thought of making it. It's so easy even my kids can make it,hey that gives me an idea to put them to work next time.Except that getting dirty it's not an option for them!
Ingredients:
dates
walnuts quarters
Take the pit out without breaking the date.
In the place where the pit was, put the walnut quarter.
Dust with flaked coconut if you wish.
Ingredients:
dates
walnuts quarters
Take the pit out without breaking the date.
In the place where the pit was, put the walnut quarter.
Dust with flaked coconut if you wish.
Thank you,diner524,for explaining this so much better than I would.Made this during the Zwt6 and this was my review:
"This is the way I saw my sister in law making rice. I always taught it's too time consuming,but since I made it myself I understand that it's so worth it to spend more time on making it. I added some green onions in it at step 3,just because DD asked for it.Thanks for sharing."
Sometimes,potato round slices or pita bread are added at the bottom for the crunchy crust.
Ingredients:
3 cups basmati rice
1 tablespoon salt
6 cups water
4 tablespoons unsalted butter, cut into small pieces
Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
Gently fluff the rice with a fork and serve immediately.
"This is the way I saw my sister in law making rice. I always taught it's too time consuming,but since I made it myself I understand that it's so worth it to spend more time on making it. I added some green onions in it at step 3,just because DD asked for it.Thanks for sharing."
Sometimes,potato round slices or pita bread are added at the bottom for the crunchy crust.
Ingredients:
3 cups basmati rice
1 tablespoon salt
6 cups water
4 tablespoons unsalted butter, cut into small pieces
Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
Gently fluff the rice with a fork and serve immediately.
A very popular stew in Iran,which I highly enjoy,due to the heavy use of herbs.Served with steamed basmati rice. Iranian women buy the herbs by the kilo,fry it and freeze it for future use.
Ingredients:
1 lb lean lamb or beef (we like this one more), cut into bite-size pieces
2 whole dried limes,pierced to release flavor
1 large onion,chopped
4 cups water
1 bunch cilantro, stems removed
1 bunch Italian parsley, stems removed
1 cup leek and fenugreek
1 bunch spinach, stems removed
1 teaspoon turmeric
1 pinch saffron
1 (15 ounce) can kidney beans, drained and rinsed
salt and pepper
Brown the meat and set aside.
Brown onion and when browned add the herbs,finely chopped..]
Add spices and brown for 5 minutes.
Add water stir & cook for 45 min not forgetting to add the pierced dried limes.
Add the kidney beans .cover the pot & cook for 20 more min.as soon as the meat is fully cooked, the stew is just right turn the stove off .
Let it sit for 15 min before serving.
I use a pressure cooker so I'm not really sure on the times.
Ingredients:
1 lb lean lamb or beef (we like this one more), cut into bite-size pieces
2 whole dried limes,pierced to release flavor
1 large onion,chopped
4 cups water
1 bunch cilantro, stems removed
1 bunch Italian parsley, stems removed
1 cup leek and fenugreek
1 bunch spinach, stems removed
1 teaspoon turmeric
1 pinch saffron
1 (15 ounce) can kidney beans, drained and rinsed
salt and pepper
Brown the meat and set aside.
Brown onion and when browned add the herbs,finely chopped..]
Add spices and brown for 5 minutes.
Add water stir & cook for 45 min not forgetting to add the pierced dried limes.
Add the kidney beans .cover the pot & cook for 20 more min.as soon as the meat is fully cooked, the stew is just right turn the stove off .
Let it sit for 15 min before serving.
I use a pressure cooker so I'm not really sure on the times.
This is my sister in law's recipe that she used to make for her kids and passed on the recipe.I enjoy this myself. It can be made into one big pancake or many little one that my daughters seem to enjoy more.
The first picture belongs to diner524.
Ingredients:
5 tablespoons flour
1 egg, beaten
2 tablespoons yogurt
sugar
oil, to fry
Mix all the ingredients.
Add oil to frying pan and fry the pancake(s).
Enjoy with a cup of black tea.
The first picture belongs to diner524.
Ingredients:
5 tablespoons flour
1 egg, beaten
2 tablespoons yogurt
sugar
oil, to fry
Mix all the ingredients.
Add oil to frying pan and fry the pancake(s).
Enjoy with a cup of black tea.
I found this interesting info on saffron and even though this is covered, I thought I should share it.
History of Saffron
Research and document have shown that food of Zagros Mountains of Iran is the native land of saffron.
The oldest documents about the using of saffron are referred to ACHAEMENID ERA. because they wrote all kind of food products that use in the palace kitchen on a pillar. According to inscription have found ACHAEMENIANS used one kilogram saffron daily in the palace kitchen.
Saffron FAQ
1. What is Saffron? Saffron (Pronounced "Saff-Ruhn") is the red spice made from the dried Pistils of the Purple Iris (Crocus sativus). This exotic gourmet food is produced all over the greater Mediterranean and Iran areas. Saffron has that sweet smelling gourmet cooking aroma and a mild but very pleasant taste. Most commonly, it is that most unique flavor one tastes in a good Spanish Paella or Bouillabaisse.
2. Where is Saffron used? Saffron is used to flavor and tint many dishes around the world. It is popular in Iran and Iran is mother land of saffron and 80% of products are from Iran. Indian cuisine such as curry and also Middle Eastern rice recipes. It is especially popular in European breads, desserts, paella, bouillabaisse and risotto. Saffron is also still used as a color dye in manufacturing and textile industries.
3. Other types of Saffron? Some 'Saffrons' are made from different flowers other than the purple crocus, sometimes even leaves. These products can vary quite a bit and so much cooking experimentation is the key to determining their culinary value. The common named 'Saffron' is simply Turmeric spice (a good coloring but not taste substitute for traditional Saffron)!
4. How to use Saffron? The strings are usually crushed, soaked or steeped (usually in milk or water for at least 20 minutes), then heated or cooked to release the flavor and color. The infused liquid is then added to the dish.
5. Why does it seem pricey? It requires intensive attentive labor and well over 4,600 Crocus flowers (Purple Saffron Flowers) to make a single ounce. The female crocus stigma (the flower's red antenna) must be hand picked individually, then properly dry cured.
Saffron crops also quickly deplete the soil of nutrients and so other Crops (such as Beans or Grains) must be planted and harvested for about seven to ten years in order to replenish the land. This adds to making the product rare and limits production.
Fortunately, only tiny amounts are required in traditional cooking recipes of saffron rice, saffron spiced chicken and saffron seafood. Only a few grams are required to flavor many dishes.
6. What is good Saffron? Like other expensive foods, there can be a lot of different prices as poor qualities are often diluted with filler ingredients. The trick is to have the Saffron fresh and full of authentic product from a reliable selective supplier. The best quality product is made only the dark red female stigmas. Yellow male stigmas have no value and are often added to add false weight.
It is preferable to order either the whole saffron stand or just the red ends. Crushed saffron or saffron powder can be used directly in flavoring but in actual use appears to be less potent.
To sum up, better quality gives a stronger smell, taste and color. Less amount of product is actually required thus saving money. Buying poor quality actually doubles per serving cost. Quality Saffron also allows a consistent amount to be used over and over.
7. How is Saffron's quality measured? Saffron quality is determined by its ability to saturate a specific quantity of water with its yellow-red dye. In the laboratory, a photospectometry test is performed to determine this Coloring Strength (110 to 250+). This test specifically looks at crocin (color), and this ultimately determines picrocrocin (taste) and safranal (smell). This international test determines quality as the higher the score, the better the spice quality.
Our saffron has a High Coloring Strength and is rated by the International Standard Organization (ISO) to be Category 1 (the top quality). Name of best saffron is "sargol" which produced by Iran.
8. How do I know if its poor quality without a laboratory test? Lesser quality saffron is a mixture of orange, red, white and yellow material. The smell is musty and the texture spongy due to improper drying at harvesting. Ultimately, one will know when they actually try it.
9. Which country has the best Saffron? Soil and weather conditions naturally vary in the saffron cultivating countries and so do the methods of cure drying the fresh saffron stigmas. Saffron is harvested usually in the fall in many countries. Quality varies from country to country and also within the countries. Iranian saffron, although probably the most famous and the best. Reliable true quality is determined only by good growing conditions, attentive detail in harvesting and ultimately scoring high on photospectometry test results.
10. Saffron in History? Iran is mother land of saffron, the ancient Mediterranean civilizations depicted Saffron in their art and mythology and often used it to expound tremendous wealth. Knossos on Crete has famous frescoes of man gathering saffron (see above picture). The ancient Greek's god Zeus was often described as having a bed made entirely of saffron!
Classical Egyptians planted and traded enormous crops.
Citizens of the Great Roman Empire sought saffron as a healing herb and aphrodisiac. The wealthiest of Romans would sprinkle their marriage beds with Saffron to christen a prosperous union.
Throughout the Middle Ages, the Saffron trade covered North Africa, along with Islam, into Spain. Medieval Spain quickly became the center of saffron production. Saffron was not only viewed as a medieval flavoring, scholars such as Roger Bacon claimed that saffron would reduce the effects of aging and ultimately add to joy of life.
Later in the Middle Ages, France and England began to produce saffron, where the climate proved to be satisfactory. Provence and Essex, at certain times, rivaled the Spanish production.
People grew saffron all over Western Europe, but the high labor costs of harvesting it and the low yield per plant kept the supply below demand. Despite this the supply was ample enough that many people could obtain small quantities of the spice for special occasions.
To the present day, it plays an important role in celebrating European life
North Americans are now beginning to realize the virtues of this wonderful spice as it is quickly gaining international popularity.
11. How does one keep Saffron? Store saffron in a cool place, preferably in an airtight container away from bright lights and heat.
History of Saffron
Research and document have shown that food of Zagros Mountains of Iran is the native land of saffron.
The oldest documents about the using of saffron are referred to ACHAEMENID ERA. because they wrote all kind of food products that use in the palace kitchen on a pillar. According to inscription have found ACHAEMENIANS used one kilogram saffron daily in the palace kitchen.
Saffron FAQ
1. What is Saffron? Saffron (Pronounced "Saff-Ruhn") is the red spice made from the dried Pistils of the Purple Iris (Crocus sativus). This exotic gourmet food is produced all over the greater Mediterranean and Iran areas. Saffron has that sweet smelling gourmet cooking aroma and a mild but very pleasant taste. Most commonly, it is that most unique flavor one tastes in a good Spanish Paella or Bouillabaisse.
2. Where is Saffron used? Saffron is used to flavor and tint many dishes around the world. It is popular in Iran and Iran is mother land of saffron and 80% of products are from Iran. Indian cuisine such as curry and also Middle Eastern rice recipes. It is especially popular in European breads, desserts, paella, bouillabaisse and risotto. Saffron is also still used as a color dye in manufacturing and textile industries.
3. Other types of Saffron? Some 'Saffrons' are made from different flowers other than the purple crocus, sometimes even leaves. These products can vary quite a bit and so much cooking experimentation is the key to determining their culinary value. The common named 'Saffron' is simply Turmeric spice (a good coloring but not taste substitute for traditional Saffron)!
4. How to use Saffron? The strings are usually crushed, soaked or steeped (usually in milk or water for at least 20 minutes), then heated or cooked to release the flavor and color. The infused liquid is then added to the dish.
5. Why does it seem pricey? It requires intensive attentive labor and well over 4,600 Crocus flowers (Purple Saffron Flowers) to make a single ounce. The female crocus stigma (the flower's red antenna) must be hand picked individually, then properly dry cured.
Saffron crops also quickly deplete the soil of nutrients and so other Crops (such as Beans or Grains) must be planted and harvested for about seven to ten years in order to replenish the land. This adds to making the product rare and limits production.
Fortunately, only tiny amounts are required in traditional cooking recipes of saffron rice, saffron spiced chicken and saffron seafood. Only a few grams are required to flavor many dishes.
6. What is good Saffron? Like other expensive foods, there can be a lot of different prices as poor qualities are often diluted with filler ingredients. The trick is to have the Saffron fresh and full of authentic product from a reliable selective supplier. The best quality product is made only the dark red female stigmas. Yellow male stigmas have no value and are often added to add false weight.
It is preferable to order either the whole saffron stand or just the red ends. Crushed saffron or saffron powder can be used directly in flavoring but in actual use appears to be less potent.
To sum up, better quality gives a stronger smell, taste and color. Less amount of product is actually required thus saving money. Buying poor quality actually doubles per serving cost. Quality Saffron also allows a consistent amount to be used over and over.
7. How is Saffron's quality measured? Saffron quality is determined by its ability to saturate a specific quantity of water with its yellow-red dye. In the laboratory, a photospectometry test is performed to determine this Coloring Strength (110 to 250+). This test specifically looks at crocin (color), and this ultimately determines picrocrocin (taste) and safranal (smell). This international test determines quality as the higher the score, the better the spice quality.
Our saffron has a High Coloring Strength and is rated by the International Standard Organization (ISO) to be Category 1 (the top quality). Name of best saffron is "sargol" which produced by Iran.
8. How do I know if its poor quality without a laboratory test? Lesser quality saffron is a mixture of orange, red, white and yellow material. The smell is musty and the texture spongy due to improper drying at harvesting. Ultimately, one will know when they actually try it.
9. Which country has the best Saffron? Soil and weather conditions naturally vary in the saffron cultivating countries and so do the methods of cure drying the fresh saffron stigmas. Saffron is harvested usually in the fall in many countries. Quality varies from country to country and also within the countries. Iranian saffron, although probably the most famous and the best. Reliable true quality is determined only by good growing conditions, attentive detail in harvesting and ultimately scoring high on photospectometry test results.
10. Saffron in History? Iran is mother land of saffron, the ancient Mediterranean civilizations depicted Saffron in their art and mythology and often used it to expound tremendous wealth. Knossos on Crete has famous frescoes of man gathering saffron (see above picture). The ancient Greek's god Zeus was often described as having a bed made entirely of saffron!
Classical Egyptians planted and traded enormous crops.
Citizens of the Great Roman Empire sought saffron as a healing herb and aphrodisiac. The wealthiest of Romans would sprinkle their marriage beds with Saffron to christen a prosperous union.
Throughout the Middle Ages, the Saffron trade covered North Africa, along with Islam, into Spain. Medieval Spain quickly became the center of saffron production. Saffron was not only viewed as a medieval flavoring, scholars such as Roger Bacon claimed that saffron would reduce the effects of aging and ultimately add to joy of life.
Later in the Middle Ages, France and England began to produce saffron, where the climate proved to be satisfactory. Provence and Essex, at certain times, rivaled the Spanish production.
People grew saffron all over Western Europe, but the high labor costs of harvesting it and the low yield per plant kept the supply below demand. Despite this the supply was ample enough that many people could obtain small quantities of the spice for special occasions.
To the present day, it plays an important role in celebrating European life
North Americans are now beginning to realize the virtues of this wonderful spice as it is quickly gaining international popularity.
11. How does one keep Saffron? Store saffron in a cool place, preferably in an airtight container away from bright lights and heat.
My husband introduced me to this drink. He's sleeping right now,so I can't ask him how it's called,that's why the long title. In summer,it's freezed and it's a lovely refreshment. I used dried sour cherries and plums in the photos.
Ingredients:
1 cup water
10 dried fruits
Soak the fruits overnight in the water.
Serve the next day.
This soup is thick,it's supposed to be that way. I've had it the first time in a sandwich restaurant in Tehran,it was the only thing my daughter could eat. I've been making it ever since.
Ingredients:
1 cup oats ( I usually use instant oatmeal)
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley
Put water, onions,grated carrot and potato in a pot and bring to a boil.
Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
Boil for 10 minutes.
Add the oats and stir often.
Boil for another 15 minutes and just before finishing add lemon juice and parsley.
Ingredients:
1 cup oats ( I usually use instant oatmeal)
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley
Put water, onions,grated carrot and potato in a pot and bring to a boil.
Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
Boil for 10 minutes.
Add the oats and stir often.
Boil for another 15 minutes and just before finishing add lemon juice and parsley.
