Persian Recipes

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Oct 18

Baghali Polo ba Morgh

By Persian Recipes Polo (Rice) No Comments »

This Persian Recipe Baghali Polo (Lima Bean Rice) is also referred to as Shevid (Dill) Baghali. You can either eat it with morgh (chicken), or goosht (stew meat).

Baghali Polo ba Morgh

Ingredients:
1 medium onion- chopped up
chicken breast cut up into pieces
1 tablespoon tomato paste
3 cups rice –rinsed and soaked –add some salt to the soaking rice
1 cup baby Lima beans (or 1 1/2 cups regular Lima Beans) — I use frozen baby Lima Beans
2 Tablespoons Dry Shevid (Dill), or you can use fresh dill
salt/pepper
turmeric

Directions for Baghali Polo Ba Morgh:

You will make your chicken by frying the chopped onions until a golden color in a frying pan, then adding the chicken and stirring. Add salt, pepper, and turmeric. Finally, mix your tomato paste with 1 cup warm/hot water and add to the chicken. Place a lid over the pan and allow it to cook on medium-low heat for approximately 30-45 minutes.

In a pot bring water to a boil and add the frozen Lima Beans. After approximately 5 minutes add the rice and allow it to soften a bit. If you are using fresh dill you will want to add it to the pot as well. If you are using dry dill do not add it until you are about to let it steam. Drain the water and then add 1/2 a cup water and some oil to the bottom of the pan. Pour in half the rice and then add your dry Shevid (dill) and then cover it with the rest of the rice. At this point you may want to add a little more oil or butter over the top of the rice. Then cover the lid with a towel and place it over the top. Once the steam starts to escape from the sides of the pot turn the heat down to a low temperature (the heat should be close to high when you first begin). Leave it on a low temperature for at least 40 minutes…the longer it stays the more tahdigh your Baghali Polo will have. For directions on obtaining a good tahdigh please visit my post under the Polo category.

Serve the Baghali Polo with the Morgh (chicken)

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Sep 30

Aashe Dokhawa (Dokhwa)

By Persian Recipes Aash & Soup 8 Comments »

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.

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Tagged with: Barley • Cilantro • Dill • Eggs • Parsley • Rice • Yogurt

Aug 30

Aashe Reshteh

By Persian Recipes Aash & Soup 10 Comments »

There are a few different techniques one can use to make Aash Reshteh, but I have chosen a combination of one or two methods to prepare this Persian recipe.

Aasheh Reshteh

Ingredients:

1 can nokhod (chickapeas) or 1 cup dry nokhod (chickapeas/garbanzo)
1 cup adas (lentils)
1 cup lobiya ghermez (red beans or red kidney beans)
1/4 cup navy beans (optional)
1 package Reshteh (noodle)
1 medium Onion - chopped
Kashk
chopped garlic
dry mint
salt/pepper (desired amount)
turmeric (optional)
2 table spoons flour (optional)

Sabzi (greens) for the Aash (soup) include: parsley, cilantro, spinach, green onions, shevid (dill)
I used fresh greens (except for the shevid), but some people do buy the dried sabzi (typically pre-packaged and sold at a Persian grocery store).

3 packages Fresh parsley
2 packages Fresh cilantro
1 large bundle (or bag) of spinach or 2 smaller bundles (bag)
2 packages green onions
Shevid (dry dill) - approximately 4 spoonfuls

Now I chose to soak my red beans and lentils the day of cooking, instead of overnight. In fact with the beans I had bought, I didn’t soak them too long since they would probably go really soft. It completely depends on the quality of the beans whether you should soak them for a long amount of time or just for a short amount of time (in my opinion). While my beans were soaking I went ahead and cleaned my parsley, cilantro, spinach, and green onions. After soaking them in water to make sure no mud was left behind (then rinsing them thoroughly) I chopped them up in a food processor. Make sure you don’t over chop the greens! Also, I only bought 1 package for my spinach, so I decided to use a chopped frozen package of spinach as well.

For the aash it is best to use a very large pot. I placed some water in the pot and brought it to a boil, then after draining the beans (only the red beans, navy beans, and lentils) I allowed them to boil in the water for approximately 10 - 15 minutes. Once again I drained the beans and placed a little bit of my chopped onions (with some oil) in the pot. I added the beans back into the pot after the onions were sautéed a bit. If you would like you can add some turmeric powder to the beans. After this step I added water to the pot (note: the temperature for the stove top should be somewhere close to medium). Since I used a can of garbanzo beans, I did not add the beans at the beginning and waited until later to add them.

After this step I added all the greens I prepared, plus dried shevid (dill). At this time I added the frozen package of spinach I mentioned above as well. Make sure to stir constantly to make sure nothing is sticking to the bottom of the pot and everything is cooking evenly. After adding the greens I added a little bit more water. At the end Aash reshteh is not a very watery soup, so , make sure you don’t add too much water because you will need it to evaporate. Make sure you add enough salt and pepper for the taste as well (of course this depends on your taste buds).

Now I added a little bit of sautéed mint, onions (lightly browned), and garlic (lightly browned) to the aash reshteh. I also kept a little of each aside to decorate the end product. Then I took the flour and added a little cold water to mix it into a paste. I added the flour paste to the pot and stirred it in. This is an optional step that some use when making this Persian dish. Afterwards, I added some kashk into the pot as well and stirred. Finally, I added the garbanzo beans (after rinsing them perfectly). Now I let this pot cook for a few hours (approximately 3-4 hours), while stirring occasionally.

The last thing to add is the reshteh. I waited until 20 minutes before I wanted to serve the aash to add the reshteh. Make sure you stir it well and they don’t get stuck together. Once I served the aash I decorated it with the sautéed mint, onions, and garlic, along with some kashk. Personally, I add some kashk to my aash even when eating it, so you may want to put some kashk in a side dish for anyone you would like to add more.

Note: My pot was not large enough for this amount of aash, so I had to pour some of it into another pot to make sure there was enough room to add the reshteh.