- 1-2 onions, halved and sliced3-5 garlic cloves or to taste, peeled and minced
- 1/2-1 hot pepper of your choice, deseeded if you want less heat, minced finely
- carrots, peeled and cut into 1/4 inch wide sticks
- potatoes, peeled and cut into wedges
- 1-2 preserved lemons (can be found in middle east stores in jars), rinsed, halved, de-seeded, and thinly sliced. You could substitute fresh lemon juice (and maybe a bit of the pulp) in a pinch, but it will not taste the same
- pitted green or red olives. I've even used those cheap stuffed olives in a pinch
- handfull of cilantro leaves, chopped
- chicken, skinless. what sections you use is up to you, I prefer boneless breasts and/or thighs. You can also leave out the meat if you want a vegetarian version
- Other seasonal veggies if you prefer-- in this case I used 1 bell pepper cut into strips, a zucchini from the garden, quartered lengthwise and cut into thick slices, and some overripe garden tomatoes
- pinch of crushed saffron threads soaked in a few oz of hot water
- chicken or vegetable broth (water is ok)
- olive oil
- salt and pepper
- 1 tsp ground ginger (or use fresh ginger if you prefer)
- 1 tsp ground coriander
- 1/2 - 1 tsp ground cumin
- 1 tsp of paprika
- large, deep frying pan with a lid or a dutch oven-sized covered pot
Wednesday, September 12, 2012
Sunday, April 15, 2012
Friday, July 1, 2011
- bunch of fresh radishes, ends cut off and sliced as thiny as possible
- 1 red onion, halved and sliced thinly
- the juice of two good lemons (alternative is to use 3-4 limes)
- 1/4-1/2 tsp cayenne pepper or chili pepper powder of your choice
1/2 large red cabbage head, outer two layers of leaves removed and bottom stem sliced off
1/2 large red onion
1/2 cup red wine vinegar (seriously dont use regular vinegar. If you absolutely have to, you can use apple cider vinegar, but it won't be the same)
few tbs of olive oil
salt or salt substitute mixed with salt if you're lo sodium like me
fresh ground pepper
Shred the cabbage head as finely as possible or mince it. Don't buy pre shred cabbage in a bag, they have little "calluses" where they've been cut and it just isn't right!
mince the red onion and mix together in a large bowl with the shredded cabbage. sprinkle salt or substitute over it all and rub into the veggies. Let rest for five minutes.
add rest of spices and toss, then add olive oil and red wine vinegar and toss. taste and adjust seasonings as you prefer.
Optional- I didn't do this, but it occurs to me that a peeled and grated carrot would be good in there, too.
Sunday, October 24, 2010
Friday, August 7, 2009
2 tbsp olive oil
3 large onions, pelled and thinly sliced
5 cloves garlic, peeled and crushed
2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp turmeric
1/4 cup dried red kidney beans, washed and soaked in
cold water 2 hours and drained
1/4 cup dried navy beans
1/4 cup dried chickpeas
10-12 cups water
1 cup lentils (I assume brown)
4 cups homemade beef bone broth
1/2 pound persian noodles (reshteh) or linguine noodles,
broken in half
1 tbsp all purpose flour
1 cup coarsley chopped fresh chives or scallions
1 cup chopped fresh dill
2 cups coarsley chopped fresh parsley
6 pounds (10 cups) fresh spinach, washed and chopped,
OR 3 pounds frozen spinach, chopped
1 fresh beet, peeled and diced in 1/2 inch pieces
1 1/2 cup liquid whey (kashk-- I have a recipe if u want),
or sour cream, or 1/4 cup wine vinegar
Qeymeh (optional-- I have a recipe)
Garnish (nana dagh)
1 onion, peeled and finely sliced
6 cloves garlic, peeled and crushed
1 tbsp olive oil
1 tsp turmeric
4 tbsp dried mint flakes, crushed
1. Heat 2 tbsp oil in a large pot, and saute the onions and garlic
over medium heat. Add salt, pepper, and turmeric. Add kidney
beans, navy beans, and chickpeas; saute for a few minutes.
Pour in 10 cups of water and bring to the boil, skim the froth as
it forms, reduce heat, cover, and simmer for 45 minutes over
2. Add lentils and beef bone broth. Cook 55 minutes longer.
3. Add noodles and flour and cook about 10 minutes, stirring
occasionally (Leila's note--one way I add flour to soup without
making lumps is to combine it with some oil and make a ball--
it dissolves in the heat)
4. Add chopped chives or scallions, dill, parsley, spinach, and
the beet. Continue cooking, stirring from time to time for 30 minutes
or until beans are tender. Add salt and pepper to taste, and add
more water if the ash is too thick.
5. Stir in the whey (or sour cream or vinegar), saving a dollop
for the garnish, and mix well with a wooden spoon.
6. Prepare the Qeymeh without the potatoes (I will post recipe)
7. To prepare the garnish (nana dagh), brown the onion and
garlic in oil in a non stick frying pan. Remove from heat; add
the turmeric and the crushed mint flakes and mix well.
8. Pour the soup into a tureen. Garnish with mint mixture
and the dollop of whey.
Irani Spinach Soup
2 onions, peeled and sliced thick
2 cloves garlic, peeled and chopped
3 tbsp oil
1 tsp salt
1 tsp pepper
1 tsp turmeric
6-8 cups water
4 cups spinach, washed and chopped, or 2 cups frozen spinach, chopped
1 onion, peeled and grated
1 pound ground meat or chicken
2 tbsp dried mint
1/2 cup rice flour diluted in one cup water
3 eggs, beaten
1/4 cup lime juice
1. Brown sliced onions and garlic in 3 tbsp oil in a large pot. Add
1 tsp salt, 1/2 tsp pepper, and 1/2 tsp turmeric.
2. Add water and spinach and simmer for 20 minutes.
3. Combine the grated onion and ground meat in a bowl. Season
with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp turmeric and 2 tbsp dried
mint. (I'd probably add more salt and pepper) Mix and shape mixture
into chestnut sized meatballs. Add the meatballs to the pot and
simmer 20 minutes.
4. Gradually add diluted rice flour, stirring constantly for several minutes.
5. Gradually add eggs, stirring constantly for several minutes.
6. Add lime juice and adjust seasonings. Pour hot soup into a
tureen and serve with hot bread.