Aby...
When I was young I would trek up into the mountains with my friends with hot village bread, cheese (like feta), and herbs and of course a bottle of vodka. We would put the bottle of vodka into the icy waters of the mountain river and go and collect dead wood to make a fire so that we would be able to make hot black tea to digest our picnic later on. Once, my friends left me with the vodka while they went to collect wood, but when they got back I had already drunk most of it. Boy did I get a beating!
Nowruz, or the Persian New Year, was celebrated this year on 21st March and is the festival marking the first day of spring or the renewal of nature. It is celebrated around the world by the Iranian peoples and the related cultural continent, including parts of central Asia, Northwestern China, the Crimea and parts of the Balkans. It was proclaimed as an official UN observance because it promotes peace and solidarity, particularly in families. The day also focuses reconciliation and neighborliness, contributing to cultural diversity and friendship among peoples and different communities.
Addas Pollo - Rice with Lentils
The following rice dish is cooked 'Kateh' style. This means that the rice is cooked in its own water, rather than rinsing away all the starch, this way it can be bound into a cake shape. In Indian food this is the difference between plain rice and pilau rice. This dish is a 'super-food' which is very filling. My son Andrew lived in Nepal with a local family for a year and all they ate were their own grown lentils 3 times a day. When I asked a doctor friend whether this was OK, he said it was nothing to worry about, in fact lentils provide almost everything the body needs. For this recipe the best lentils are Puy en Velay, which are small, dark green and high quality.
Ingredients
300ml water
180gms basmati rice
180gms green lentils
90gms raisins
90gms fresh dates - pitted (dried Mejool dates will also do)
1 tsp salt
½ teaspoon pepper
¼ teaspoon dried chili -optional
¼ teaspoon of turmeric
1 pinch of saffron - optional
50ml olive oil
1 tbs of butter
Method
1. Wash lentils and cook until semi-soft in 90ml of water along with the salt, pepper, turmeric and the optional saffron and chili. By this point all the water should have evaporated.
2. Wash the rice, then boil in a non-stick, medium saucepan with 300ml of water and the semi-cooked lentils, olive oil and butter. Cook until small dimples or holes appear on top. Reduce the heat to absolute minimum and cover. Simmer for a further 30 minutes without removing the lid to allow the steam to cook the rice and lentils.
3. Fill kitchen sink with 2 inches of cold water. Place the pan with lid on into the cold water and leave for 3 minutes. This is to release the caramelized rice crust from the pan bottom (which you will all be fighting over later!)
4. Gently turn out the rice/lentil mixture upside-down on to a serving plate.
This month we have a Persian theme thanks to Aby Merat.
Delicious food using ingredients readily available.
And do read the tales of growing up in Iran, moving and funny.
ABGOOSHT ( Desi )
This is a traditional Persian winter stew, which can be made individually in small earthen wear pots or like a big family stew in a big casserole on the hob. The liquid is separated and served in different bowls as an accompaniment to the lamb.
Serves 4
Ingredients
2 Lamb shanks
1 Onion
Half an Aubergine - peeled
Half a cup of dried chick peas - soaked
overnight
Half a cup of dried white beans - soaked
overnight
1 handful of green lentils
1 teaspoon of Turmeric
2 teaspoons of tomato purée
2 fresh tomatoes
2 small peeled potatoes
Pinch of salt and black pepper
Pitta bread or Moroccan flat bread
1. Place all ingredients into a large (3-4 ltr) saucepan or casserole dish
2. Add enough water to cover
3. Simmer on a low heat for 3 hours
4. Separate the liquid part and the solid parts into separate bowls
5. De-bone the lamb
6. Blend the meat mixture into a rough paté-type consistency, keeping the meat texture and divide into separate serving dishes to the soup
7. Tear up pieces of pitta or Moroccan flat bread and scatter on top of the soup
Maas-O Kair -
Yoghurt & cucumber dip
The below yoghurt dish is served as an aperitif, to be accompanied by frozen vodka (as pure as possible) straight from the freezer. When the vodka goes syrupy and there is a thick frost on the glass its ready to drink.
Serves 6 - 8
Ingredients
2 pots of Greek yoghurt (pour out the thin liquid which is usually on top)
1 cucumber
1 clove of garlic
½ teaspoon of salt
½ teaspoon of black pepper
Dried mint or very finely chopped fresh mint1
handful of dried rose petals
Method
1. Pour the yoghurt in a serving bowl
2. Cut cucumber in half. Dice finely one half and grate the other - mix in to the yoghurt
3. Add the salt and pepper
4. Crush the dried (or fresh) mint between your hands and scatter into the mixture
5. Gently crush dried rose petals and scatter on top as a pretty edible garnish
Recipes
Ah, make the most of what we yet may spend
Before we too into the Dust descend;
Dust into dust, and under Dust, to Lie
Sans Wine, sans Song, sans Singer, and sans-Ende
Rubaiyat of Omar Khayyam
Ingredients
6 heads of violet garlic
½ ltr of red wine vinegar
4 teaspoons of balsamic vinegar
1 teaspoon of chili powder
4 teaspoons of salt
2 tablespoons of honey
Method
1. Put garlic heads in jars - any gaps can be filled with odd cloves, but don't fill right to the top
2. Bring to the boil the vinegar and all the other ingredients in a pan
3. Immediately pour the vinegar mixture into the jars, the garlic will absorb this liquid over time, so it’s important they are well covered
Leave for a minimum of 3 months, however if you are very, very patient you will be greatly rewarded by leaving the garlic jars for up to 7 years.
When gently pressed the pickled garlic after the full 7 years will squeeze out of the skin in the form of a delicious smooth paste – amazing!
Persian Pickled Garlic
'Seer Torshi '
