Oct 30
This is a simple Kookoo Sabzi recipe…there are a few different ingredients that can be added to vary the Kookoo Sabzi. Kookoo is considered a souffle and Kookoo Sabzi is a vegetable souffle with various green vegetables mixed in with eggs (and a few other things) and then cooked.
Kookoo Sabzi
Ingredients:
2 packages (baste) Parsley
2 packages Cilantro
1/2 package spinach
2 packages green onions –only use the ends where it is green in place of Tareh
1 - 2 tablespoons dill (dry or fresh)
Garlic — finely diced or grated
4 eggs
Turmeric
Salt/pepper — dont add too much salt because it can become bitter
a pinch of Baking powder
oil
Directions:
After cleaning and rinsing the sabzi (vegetables) you want to chop them up…can use a food processor to simplify the task. Note: I typically let the vegetables soak in water for at least 30 minutes before rinsing them to make sure all the dirt is removed. In a bowl add the chopped vegetables, garlic, turmeric, a little salt, pepper, baking powder, and then the eggs. Mix all ingredients well.
Kookoo Sabzi
In a frying pan (that has a lid) pour in a good amount of oil. Put on the stove on a medium- high heat and once the oil is heated add the mixed ingredients and flatten out in the pan. After a few minutes bring the temperature to medium and place the lid on the frying pan. After about 15 minutes you want to cut up the Kookoo Sabzi into 4 or more pieces and then flip it over for the other side to fry as well. You should notice a darker green color to the side that is fried…if needed you can allow it to fry a bit longer before flipping it over. When you flip it over you will cover the frying pan with the lid again and allow it to cook another 15 - 20 minutes.
You can serve the Kookoo Sabzi with bread or with Sabzi Polo. In fact many times I have eaten Sabzi Polo ba Mahi and Kookoo Sabzi. Very tasty 
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Tagged with: Cilantro • Dill • Eggs • Green Onions • Parsley • Sabzi • Spinach
Oct 29
Sabzi Polo ba Mahi is a rice with greens that is typically served with mahi (fish). Obviously everyone uses different types of fish, and depending on where you live you probably don’t have all the types of fish you would like to have.
Sabzi Polo ba Mahi
I made Sabzi Polo ba mahi and have explained the ingredients I used below. For the fish I used Tilapia, which doesn’t take long to cook at all. You can use another type of fish. Halibut is pretty good and if you have access to buying Mahi Sefid (white fish) its pretty tasty too.
Ingredients:
3 cups rice — rinse your rice and soak it for an hour or more before cooking it. Add salt to the water you are soaking the rice in.
Sabzi (greens) — I used a combination of parsley, cilantro, green onions, and dill.
Tilapia –allow it to thaw out if it is frozen before cooking
lemon juice
salt/pepper
garlic powder
flour
eggs (optional)
Directions:
Chop up the parsley, cilantro, green onions (only the ends where it is green, this is in place of tareh), and dill (if using fresh dill). I use a food processor to chop it up.
For the rice, you will bring a pot of water to boil and then add your chopped up greens first and after about 5 minutes add the rice (after draining the water it is soaking in out). Once the rice boils (about 5 minutes) you want to use a strainer to drain the water. Add a half cup water and some oil to the pot and return it to the stove top on a medium-high temperature. Add the rice (now with sabzi) back to the pot and cover the lid with a towel and place it over it. You want to allow it to steam and then turn the heat down to a low temperature. You can allow it to stay on the stove top over 30 minutes. Again the longer it stays the crispier your tahdigh (crispy rice bottom crust) will get. Note: if you are using dry dill don’t add it until you are adding the rice back into the pot with the rest of the sabzi.
For the fish that is served with the Sabzi Polo, first heat some oil in a frying pan. Pour some flour in a bowl or plate and add salt, pepper, and garlic to it then mix together. If you like you can put an egg or two in a different bowl and mix it as well, then you would dip your fish into the eggs then into the flour. For Tilapia I didn’t use eggs, instead I dipped the fish into the flour and coated it on both sides then placed it in the frying pan. Like I mentioned above it doesn’t take long for Tilapia to cook, so make sure you keep an eye on it. Place the lid on the frying pan if you like to allow it to thoroughly cook. Flip it over after a couple a minutes for the other side to fry a bit too. After the fish is done frying you can add some lemon juice to it.
Serve the Sabzi Polo with the mahi.
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Tagged with: Cilantro • Dill • Eggs • Flour • Parsley • Sabzi
Sep 30
This is a aash (soup) one of my friends recently made for a gathering. It is from the Kurdish regions of Iran, and is basically a local Kurdish soup called Dokhawa.
Aash Dokhawa
The ingredients below are enough for a large pot.
Ingredients:
1 package parsley
2 packages cilantro
1 package dill (shevid), or half a cup dried dill (shevid khoshk)
.5 litre (16 oz) plain yogurt
1/2 cup rice
1/2 cup Barley (jo) –this should most likely be a pearl barley or other quick-cooking barley. I couldn’t find the exact meaning of balghooreh jo, but I assume its a more processed form of Barley (i.e, pearl Barley)
1 egg yolk
6-7 cups water
salt
Directions:
First whip the yogurt with the egg yolk so that chunks will not be formed when you mix it with the water. Add the egg yolk and yogurt you have whipped to the water and then add all three contents (egg yolk/yogurt/water mixture) to the pot you plan on using. Wash your greens (mentioned above) and chop them up only a little bit, do not chop them up too much cause they need to be fairly large. Add the greens, some salt, the rice, and the barley to the pot. Then allow the contents in the pot to come to a boil. After it boils bring the temperature down to a medium / medium-low and allow the contents to cook for 30-40 minutes.
8 people like this post.
Tagged with: Barley • Cilantro • Dill • Eggs • Parsley • Rice • Yogurt
