Mar 11

Soup-e Laboo (Beet Soup)

By Persian Recipes Aash & Soup No Comments »

This is a tasty Beet (Choghondar e Laboo) soup that also has pomegranate. The roots of the beet are also used in making this soup hence why some people refer to this soup as Beetroot soup.

Soup e Laboo (Beet Soup)

Soup e Laboo (Beet Soup)


Ingredients (4-6 people):
1 bunch of beets (must have the leaves and roots too)
1 cup pomegranate juice (or squeeze juice from two pomegranates)
1 teaspoon pomegranate paste
1lb ground chicken or turkey
1 onion grated
salt and pepper
turmeric or saffron
2-3 cups water

Directions:
Chop up the beets into square pieces or thin slices. Chop up the roots and leaves as well. In a large pot add the water and the beets and beet-roots and allow the contents to cook or 20-30 minutes (burner set to medium heat and place lid on pot). Add the pomegranate juice and pomegranate paste and stir. Add some salt and pepper to the soup for flavor and cover the pot again. While the soup is simmering and cooking begin preparing the meatballs.

In a mixing bowl mix together the ground chicken or turkey, grated onion, salt, pepper, and turmeric (or saffron). Remove the lid from the pot with the soup and begin forming small round meatballs and adding to the soup. Allow the soup to cook for an additional 30 minutes before it is ready to serve.

Hope you enjoy! :)

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Nov 05

Shevid Loobia (Loobia Polo Shirazi)

By Persian Recipes Polo (Rice) No Comments »

I didn’t know of this dish until I became friends with plenty of people from Shiraz. Its a vary tasty Persian recipe that can be eaten with Koofteh (meatballs) or chicken. The Shevid Loobia (Loobia Polo Shirazi) I have explained below is made with Koofteh (meatballs). Also, a key item that adds a sweet and sour taste is the Rob va Shireh (a pomegranate and sugar syrup) that is poured over the Shevid Loobia rice.

Shevid Loobia

Shevid Loobia

Ingredients for 4-6 servings:
3 cups rice –rinse rice and soak in warm water for 2-3 hours, add salt to the water
1 cup black eye peas –I used Persian black eye peas from Shiraz that are extremely tiny, so I used less than 1 cup of black eye peas — rinse the beans and soak in cold water for 2-3 hours
1 large onion –half to be grated for the ground beef and half to be chopped up
.75 lb to 1 lb ground beef
1/2 cup Shevid (dill) — dry dill or fresh dill
turmeric
salt/pepper
pomegranate paste — desired amount (the more you use the more sour your syrup will be)
sugar –desired amount (the more you use the sweeter your syrup will be)
3/4 cup water
oil

Loobia Polo Shirazi

Loobia Polo Shirazi

Directions:
For the Koofteh (meatballs) — in a bowl add the grated onion, ground beef, some turmeric powder, salt, pepper, and any other desired spices. Mix ingredients well. In a frying pan heat up oil (medium heat) and add the chopped onion. Begin forming tiny meatballs and placing it in the frying pan. Once all the Koofteh is prepared stir the contents around and then place the lid on top of the frying pan. Leave the heat on a medium-low temperature and all the meatballs to cook.

In a small pot boil some water and add the loobia (beans). Allow them to cook on a medium heat for 20-30 minutes (or until soft) then drain out water in a strainer.

Shevid Loobia

Shevid Loobia

In a large pot bring water to a boil and add the loobia into this pot, then add the rice. Allow the rice to boil and then you want to strain the contents and drain out the water. If you are using fresh dill you will need to add it into the pot as well. Return the pot to the stove top and add 1/2 a cup water to the pot and some oil. If using dry dill add half of the rice to the pot then sprinkle the dill over the rice and cover with the remaining rice. Place a towel or cloth over the lid of the pot and place it on the pot. The stove top temperature should be on high, and once steam begins leaving the sides of the pot you will take the temperature down to low. Leave on the stove top for over 45 minutes (the longer it stays the crispier your tah digh will become).

In a small pot you need to pour in the water (3/4 cup) and bring it to a boil. Add the amount of sugar you prefer and stir, then add some robeh anar (pomegranate paste). You will end up with a syrup that has a sweet and sour taste and goes very well with Shevid Loobia (Loobia Polo Shirazi).

When the Shevid Loobia polo (rice) is done you want to mix together the dill with the rice as you are taking it out of the pot. Serve with the koofteh and pomegranate/sugar syrup. If you choose you can add some saffron to the a bit of the rice and sprinkle it on top of the rice in the serving dish.  Its best to not pour the syrup over all the Shevid Loobia, but to allow everyone to add it themselves to the Shevid Loobia in their plates.

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Oct 05

Fesenjoon (Pomegranate- Walnut Stew)

By Persian Recipes Khoresht (Stew) 5 Comments »

This is one of my favorite Persian recipes! :) I just love Fesenjoon with koofteh(meatballs). In my family it was always made with meatballs, though the majority of people make it with chicken.

Fesenhoon (ba koofteh)

Fesenjoon (ba koofteh)

This specific Fesenjoon recipe is with meatballs, but for those who prefer chicken you can basically make a few adjustments and use chicken instead.

Ingredients:
approximately .5 lbs ground beef
1 medium onion
3/4 cup finely crushed walnuts — I use a food processor to crush up my walnuts
3- 4 tablespoons Pomegranate paste (or molasses) — the more you add the more sour the stew will be
sugar (desired amount) — the more you add the sweeter it will make the stew
salt/pepper
turmeric
onion powder (optional)
ground coriander (optional)
1 1/2 to 2 cups water
oil
aloo khoshk (prunes) –I buy it from an international grocery store and keep them refrigerated

Fesenjoon (with meatballs)

Fesenjoon (with meatballs)

Directions to make Fesenjoon:
Before you chop up your onion to saute, take a grater (randeh) and grate some of the onion for your meatballs. If you only grate a bit of the onion you can also use onion powder for the meatballs. Then take the remaining onion and chop it up. Pour some oil into a pot and turn the stove burner on to medium heat. Allow the oil to heat up and then add your onions.

In a separate mixing bowl you will mix together the grated onion, ground beef, some turmeric, some salt/pepper, onion powder (optional), and if you choose ground coriander.

Once the onions are sauteed and tender, add the chopped walnuts and continuously mix. I sauteed the walnuts for approximately 10 minutes before adding water. Basically, the smell of the walnuts will be evident and you will notice the walnuts giving out oil. You don’t want to over fry the walnuts either. After you add the water, start making little round balls (meatballs) from the ground beef mixture. As you make them you can drop them into the pot. Once all the meatballs are formed and put into the stew you can add the aloo (prunes), pomegranate paste, and some sugar. I added 2 prunes, about 4 tablespoons pomegranate molasses, and 3 tablespoons sugar. With the sugar and pomegranate you get a sweet and sour type stew. If you prefer sweet add more sugar and less pomegranate and the opposite if you prefer the more sour taste. Depends on how you like your Fesenjoon.

Finally, cover the pot of Fesenjoon and allow it to cook on a medium or medium-low temperature until thickened…water should be evaporated. Fesenjoon is ready to be served with Rice :) .

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