Fereni is a Persian pudding dessert that people make for various occasions. For some events Fereni is served cold as a dessert, while at other times it is served warm for someone who is feeling under the weather or sick. I personally prefer having it warm.
FYI trying to decorate with grounded up pistachio powder is very difficult. Especially because it sticks to your fingers and doesn’t do what you want it to do.
Ingredients ( 1 medium bowl):
Milk –1 liter (roughly 4 cups)
Rice Flour — 2 tablespoons
Sugar — 8 tablespoons
Rose Water — 2-4 tablespoons
Pistachios — desired amount for decoration
In a large pot pour in your milk. Note: do not turn the stove top burner on at this time.
Gradually add the rice flour into the pot and stir into the milk.
At this time you can turn the burner on and leave it on a medium low temperature.
Begin adding the sugar to the pot and stir in with the milk and rice flour.
Finally, add the rose water and stir all the ingredients. Make sure you continually stir the ingredients so that as the Fereni thickens it doesn’t stick to the bottom of the pot.
You will need to continually stir until the Fereni thickens a bit. Note: depending on the burner temperature (and possibly your stove) it will take 30 - 45 minutes of stirring before the Fereni is ready to be poured into a serving (or various serving) dishes.
After you have poured the Fereni into a serving dish you can finely grind up the pistachios to decorate your dish. Allow the Fereni to cool down a bit before decorating with the ground pistachio powder.
Serve warm or cold. If serving it cold you will need to refrigerate the Fereni after it cools down.
I had been wanting to make Oven Baked Salmon with a cream sauce for a long time. I finally got around to it and thought this would be something nice to make for two…or you could bake an entire Salmon to feed at least 4 people.
Oven Baked Salmon
Ingredients (2 people):
approximately 1 lb salmon
1/2 cup whip cream — less or more depending on the amount of cream you want to use
1/2 cup milk (preferably fat free milk)– if you use less cream you can add more milk
1 teaspoon flour
1/2 teaspoon starch
1 teaspoon garlic –finely chopped
1 tablespoon butter
salt and pepper
red pepper (optional)
dry parsley flakes (optional)
steam vegetables –you can buy a ready bag or fresh vegetables of your choice to steam
Steam the vegetables (or boil in water) and while they are steaming prepare the fish. Place the salmon on a baking sheet after covering the sheet baking sheet with foil. Add salt, pepper, parsley flakes, and, garlic powder to the Salmon. Preheat the oven to 450 degrees Fahrenheit, and once the oven is ready place the Salmon into the oven and bake for approximately 15 minutes. Note: after the vegetables are ready you can add some salt and pepper to the vegetables to add some flavor.
For the Sauce:
Heat the butter (on medium low heat) in a pot and then add the flour and stir the contents around until the flour is mixed in well with the butter. Add the milk, cream, starch and mix all the ingredients. Add the garlic, salt, pepper, and red pepper then stir all the contents. If you want the sauce to be thicker leave it on the stove top a bit longer and constantly stir the sauce.
Once everything is ready you can serve the Salmon with a bit of the cream sauce on top. Note: the sauce can be a bit creamy and does get thick fast, so don’t leave it on the stove top for too long if you don’t want it to thicken too much.
Soup-e Jo (Barley Soup) is different than Aash-e Jo and is far creamier in taste and has no beans or sabzi. The soup is creamy and has whip cream … not exactly a healthy choice, but I think its okay to bend the rules once in awhile and eat something rich and tasty
Soup e Jo
Ingredients (6-8 servings):
1/2 cup Pearled Barley
5 - 6 cups meat broth (no fat) or water — use meat broth for more flavor… I used water and it was still full of flavor
3 tablespoons grated carrot
200 grams whip cream
2 cups milk
80 - 100 grams butter
4 -5 tablespoons flour
salt and pepper
It may be best to soak the barley for 1 to 2 hours prior to cooking the soup. This will speed up the cooking process.
In a medium to large pot pour in the meat broth or water and place on stove top (medium heat). Add the barley to the water and allow it to cook for approximately 20 - 30 minutes (cover the pot while the barley is cooking). Add the grated carrot then prepare the white sauce (as described below) to add to the soup.
White sauce (makes approximately 2 cups):
In a small pot pour in the flour and while stirring gradually pour the milk into the pot. Once the flour is completely dissolved in the milk place it on the stove (on medium heat) and stir constantly. Once the mixture begins to thicken add some salt, pepper, and the butter. Note: I used only 80 grams of butter, but you can choose to use a little less or a little more. Once it comes to a boil remove the pot from the heat and pour in 100 grams of whip cream and stir.
Now once the white sauce is ready you want to add the sauce to the soup and stir the contents together. You want to let the soup cook on medium-low heat until it thickens a bit and is ready. Add some salt and pepper to the soup as needed/desired. I recommend letter the soup cook for 2-3 hours on medium-low heat.
Once the soup is ready you can add the additional 100 grams of whip cream after removing from the stove top. Note: I only added part of the whip cream… and the soup was still rich and creamy.
You can also add a bit of cilantro or parsley to the soup at the very end :D.