Persian Recipes

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Jul 13

Sweet and Tangy Fish with Saffron Rice

By Persian Recipes Other Recipes (Non-Persian Recipes) 1 Comment »

We were given some fish (Crappie) and wanted to try something different with it. I decided to create a citrus sauce for the fish and make some rice topped with saffron to serve it with.

Servings (3-4 people):
6 fish fillets

Ingredients for fish Marinade:
1 cup orange juice
2 tablespoons olive oil
1 1/2 teaspoons Thyme Leaves

Ingredients for citrus sauce:
1/4 cup orange juice
1 tablespoon oil
1 cup water
1 tablespoon grated orange/orange zest
1/2 cup brown sugar
saffron — Optional
salt, pepper, garlic powder — desired amount

Directions:

Prepare your fish fillets and marinade. You will need to marinade the fish for at least 4 hours in the refrigerator. I chose to marinade my fish fillets overnight.

Once fish are ready to bake place in them in an oven safe dish and cover with foil. Pre Heat oven to 400°F. Place fish in oven and cook until ready, which will be approximately 30 - 35 minutes. Be sure to check if they are flaky and cooked since everyones oven is not the same.

While your fish is baking you can prepare your citrus sauce that you can use as a dipping sauce, or topping for the fish fillets. Begin by heating the water and adding the brown sugar to the water. Then add orange juice, oil, salt, pepper, garlic powder, and saffron (optional). Finally add your orange zest to the sauce and allow it to cook until it thickens a bit. Remember to occasionally stir the sauce.

I prepared white rice to go with this dish and added a bit of saffron rice to the top. I guess this was my way of giving it a Persian flavor.

When the fish was ready I topped it with a bit of the sauce and left some sauce for anyone who wanted to add more. The sauce went well with the rice too.

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May 23

Laboo (Beets)

By Persian Recipes Side Dishes 1 Comment »

I know many of you probably don’t like beets…but Laboo is something else! I personally never thought I would find beets to be tasty, but even I found myself enjoying them.

Ingredients (2-4 people):
3-4 Large beets
1 cup water
2-3 tablespoons sugar

Directions:
Wash the beets and wrap them in foil. Heat the oven to 375 degrees Fahrenheit (on bake) and place the beets (wrapped in foil) onto a baking sheet and in the oven. Let them cook for approximately 45 minutes to 1 hour.

If you prefer to have your Beets without any added sweetness once you take them out of the oven you can peel the skin off, chop them up, and serve.

However, if you prefer to have the Beets sweetened take them out of the oven, peel off the skin, chip them up, and place them in a pan. Mix together 1 cup of water with the 2-3 tablespoons of sugar. Pour the mixture over the Beets and cover the pan with a lid. Let them cook for approximately 10 minutes on med-low heat. You don’t want the water to dry up, so don’t let them cook too long. Take them out of the pan and serve.

By adding the sugar/water mixture and cooking the Laboo a bit longer they become soft and sweeter.

Serve warm

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Tagged with: Beets • Laboo dagh

Feb 20

Dolmeh (Stuffed Grape Leaves)

By Persian Recipes Dolmeh 6 Comments »

Dolmeh Barge Mo (Stuffed Grape Leaves) is the most common of Persian Dolmeh. There are a variety of ways to make the mixture that is wrapped with the grape leaves. The way I have wrapped the grape leaves is actually the Turkish style of wrapping. The one that ends up in a square form is the Iranian style; however, many people prefer to wrap the grape leaves in the Turkish style.

Ingredients (20-30 Grape Leaves):
30-40 grape leaves — you will need extra leaves to line the bottom of the pot
1 cup rice
1 medium onion
1/2 cup yellow split peas (lapeh)
1/3 cup lemon juice or vinegar
2-3 tablespoons sugar
250-500 grams ground beef
100-250 grams sabzi (herbs) — Fresh or dry (or combination); these include parsley, cilantro, green onions or tareh, shevid (dill), and small amount of Tarragon; can also include mint and savory leaves
salt, pepper
turmeric
oil
water

Directions:

Prepare the stuffing/mixture:

Chop up the onion and fry it in a pan. Add the meat once the onion is golden in color and fry the meat. Add about half a cup of water and allow the meat to cook. You will add salt, pepper, and turmeric to the meat as well. Allow the meat to cook for at least 20. Once the meat is cooked set it aside and allow it to cool.

Heat up water in a pot and boil the yellow split peas for approximately 15 minutes. Then drain and set them aside to cool.

Heat up water in a pot and bring the rice to a boil. Drain the rice and set aside to cool.

Clean any fresh herbs and chop them up slightly using a food processor (or a knife). If using any dry herbs make sure to use less than you would if using fresh herbs. Certain herbs such as parsley, cilantro, and green onions you can use more of, while you would use less tarragon and dill. I used dry tarragon and dill, while I used fresh parsley, cilantro, and green onions.

Mix all these ingredients together in a bowl, add salt and pepper for taste.

Wrap the Grape Leaves:

If you are using fresh Grape Leaves you will need to boil them in water for a bit so that they soft. If using Grape Leaves in a jar bought from the store make sure you wash them real well so they have no preservatives left on them (it will ruin the flavor if left on the leaves).

Take the leaves one at a time and lay them on a surface or cutting board. Take some of the mixture and place it on the leaf and then begin wrapping the leaf.

Add oil to the pot you plan on using to cook the Dolmeh in. Take a few leaves that aren’t wrapped and place them on the bottom of the pot. Take all the prepared Dolmeh’s and place them on the bottom of the pot leaving no spaces.

Liquid mixture to pour over the Dolmeh’s:

Take the 1/3 cup of lemon juice (or vinegar) and add the sugar to it. Add about a cup of water to the juice/sugar and stir everything together. Once the sugar has dissolved pour the contents all over the Dolmeh’s in the pot.

Cooking the Dolmeh’s:

Place a plate (or something else thats heavy) over the Dolmeh’s to make sure they dont move around. Turn the burner on to medium-low heat and place the lid on top of the pot. Allow the Stuffed Grape Leaves to cook for 30-45 minutes.