Aug 30
This dish is a lot like Adas Polo (in my opinion); however, a few steps in making it vary. Mung Beans (maash) take a little longer to cook and become soft, so keep that in mind when you decide to make this dish. Another thing I usually use is a brown sugar coloring (the specific one I use is called Zucker-Couleur…its basically caramel food color). You can also prepare the sugar coloring (explained below).
Ingredients (3-4 servings):
1 cup Maash (Mung beans) — its best to wash them and soak them for at least 30 minutes prior to cooking
3 cups rice — wash the rice and soak in water (add salt to the water). Soak for at least 1 hour prior to cooking.
Eggs, chicken, or meat (optional) — whichever you choose to serve with the rice, or serve without any additions
Directions:
In a large pot bring water to a boil and add the Maash to it. Allow the Maash to boil for 10 to 15 minutes (or until a little soft).
Add the rice and allow the rice to come to a boil. Use a strainer empty the contents of the pot into it. Add some water to the pot along with oil and heat it up. In a separate pot add some water and oil, along with the sugar coloring. Note: If you dont have a sugar coloring, you can add a tablespoon or two of sugar into the heated water and oil and allow it to cook/fry a little (it will turn brown in color).
Add the rice to the pot (with the heated oil and water mixture) then pour the contents of the other pot (oil, water, and sugar food coloring) on top of the rice. Use a spatula to stir the contents and then place a towel/cloth on the lid of the pot and cover the rice. Once steam escapes the sides of the pot you can turn the burner temperature down to low (all this time the burner should have been on high/medium-high). Allow it to cook for 20-30 minutes on low (or longer for more Tah Dig (crispy rice)).
You can cook chicken or meat to serve the dish with, or you can fry some eggs in butter, or oil to serve with the rice. Many times I add sugar to the rice, or serve it with yogurt. Its all up to you! 
24 people like this post.
Jul 31
Its summer and time to get out doors and begin grilling some good stuff! How about some Joojeh Kabab to satisfy your appetite?!
Note:you will need skewers that are thinner than those used for Kabab Koobideh.
Below you will see two different types of marinated Joojeh Kabab. One is the normal Joojeh Kabab (left) and the other is a spicy version (right):
Ingredients:
Chicken breast(s) — Every skewer holds about 1 chicken breast, and usually you will need 1 to 2 skewers per person
olive oil — Approximately half a cup (for 2-3 chicken breasts)
salt — desired amount
pepper — desired amount
turmeric — half a teaspoon or slightly more than that
chopped onion(s) - 1 large for 2-3 chicken breasts
saffron (optional) - just a tad
red pepper or chili pepper (optional) — if you want to make them spicy
Directions:
Cut up the chicken breast into pieces. The size of the pieces depends on the size of your skewer.
Add the chicken pieces to a container or bowl that has a lid.
Marinade the chicken with olive oil, salt, pepper, a tad bit turmeric, chopped onions, and saffron (finely ground). Make sure to mix the chicken pieces into the marinade so that all the pieces are coated. Note: If you want to make the chicken spicy add the red pepper as part of the marinade. Place the lid on the container (bowl) and place in the fridge for a few hours or overnight.
When you are ready to make the Joojeh Kabab prepare your grill. If you are using charcoal you will need to fix the grill and wait until the charcoal is heated prior to placing the skewers onto the grill.
Place chicken pieces onto the skewers and cook them on the grill. Rotate the skewers to make sure both sides are cooked evenly. Depending on how juicy you want the Joojeh to be you will need to adjust the grilling time (5 to 10 minutes). It does not take long for the Joojeh Kabab to be cooked and ready, but you want to avoid having too much of a flaming grill because your Joojeh will burn on the outside and not cook on the inside. With practice your timing will become better.
Serve with rice, sabzi khoordan (herbs such as mint, tarragon, etc.), or bread.
40 people like this post.
Tagged with: Chicken • olive oil • Saffron
Jul 07
This is a very easy and quick torshi that one of my friends makes all the time. I have had it a few times at their place and I really like it!
Torshi e Bademjan
Ingredients:
Eggplants (thin ones usually called Mexican Eggplants) –however many you want to make
Apple vinegar
garlic cloves or chopped garlic
herbs — tarragon, mint, and/or other aromatic ones
Directions:
Add the vinegar to a pot and heat it up. Wash the eggplants and add them to the pot (cover with lid) and allow them to boil for 5 minutes. After 5 minutes of boiling remove the eggplants from the vinegar and cut a slice down the center of each eggplant. Add the garlic and herbs in the center of the eggplants.
Now you want to place the eggplants next to each other in a container or glass jar. Note: they need to be tightly packed (horizontally) so that they do not open up, so make sure you use a container that has adequate room for all of them to fit tightly. As long as they don’t open up you can use any type of container or combination of containers to fit the eggplants.
Add the vinegar in the pot to the eggplants after they are placed in a container and set them aside for 10 days (at room temperature) before serving.
Enjoy this torshi with any of your favorite dishes. It goes well with practically everything.
28 people like this post.
Tagged with: Eggplants • Garlic • Vinegar
