Zutaten500 gr. | Hammelfleisch(Keule) oder Rindfleisch | |||
| 1 gross | Zwiebel | |||
| 1 klein | Tasse rote Bohnen | |||
| 100 gr. | Petersilie | |||
| 100 gr. | Porree-Art (tareh) | |||
| 100 gr. | Bocksklee (schanbalileh) | |||
| 1 EL | Tomatenmark | |||
| 2 | Getrocknete Limonen | |||
| Salz | ||||
Pfeffer
|
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Sunday
Ghormeh sabzi
Friday
Baghali Polo
Ingredients:
1 recipe Steamed Rice 1 package (10 ounce) frozen baby lima beans, thawed 14 tablespoons butter 3 cups freshly chopped dill 3 medium potatoes, cut into 1/cinch slices (optional) 1/4 teaspoon salon threads crushed and steeped in 2
tablespoons hot water Salt and freshly ground pepper to taste
Directions: Prepare Steamed Rice . Melt 4 tablespoons butter in a non-stick 6-quart saucepan. Arrange potato slices in single layer in saucepan. Spread one-thud of prepared rice over potatoes. Salt and pepper. Cover with half of lima beans, and half of dill. Cover with half of remaining rice and remainder of lima beans and dill. Top with remaining rice. Keep ingredients mounded high in center so steam can circulate. Sprinkle 114 cup water over rice. Slice remaining butter, place over rice. Cover rice with waxed paper. Wrap cover of pot in kitchen towel and place over saucepan to keep steam inside. Cook over medium-high heat 8 minutes, reduce heat to low, and cook 35 minutes or until rice is soft and fluffy. Set 1 cup rice aside. Mound remaining rice on serving dish. Remove potatoes from saucepan with spatula and place around rice or in separate dish. Sprinkle reserved cup of rice with saffron and mix well. Spread saffron rice on top of plain rice. Season with salt and pepper.
1 recipe Steamed Rice 1 package (10 ounce) frozen baby lima beans, thawed 14 tablespoons butter 3 cups freshly chopped dill 3 medium potatoes, cut into 1/cinch slices (optional) 1/4 teaspoon salon threads crushed and steeped in 2
tablespoons hot water Salt and freshly ground pepper to taste
Directions: Prepare Steamed Rice . Melt 4 tablespoons butter in a non-stick 6-quart saucepan. Arrange potato slices in single layer in saucepan. Spread one-thud of prepared rice over potatoes. Salt and pepper. Cover with half of lima beans, and half of dill. Cover with half of remaining rice and remainder of lima beans and dill. Top with remaining rice. Keep ingredients mounded high in center so steam can circulate. Sprinkle 114 cup water over rice. Slice remaining butter, place over rice. Cover rice with waxed paper. Wrap cover of pot in kitchen towel and place over saucepan to keep steam inside. Cook over medium-high heat 8 minutes, reduce heat to low, and cook 35 minutes or until rice is soft and fluffy. Set 1 cup rice aside. Mound remaining rice on serving dish. Remove potatoes from saucepan with spatula and place around rice or in separate dish. Sprinkle reserved cup of rice with saffron and mix well. Spread saffron rice on top of plain rice. Season with salt and pepper.
Zutaten: Menge und Zustand:
Basmati Reis 0,5 kg
Dicke Bohnen 0,4 kg fals Frisch:
garen und schälen.
Falls aus dem Glas:
auswaschen und schälen.
Dill 2 Bund klein schneiden
Kartoffeln 0,3 kg schälenin ca. 0,5 cm dicke Scheiben schneiden.
Safran 1/3 TL
Butterschmalz
Salz
Handlung:
Den Reis in reichliches kochendes Salzwasser geben und bissfest kochen. Rasch unter kaltem Wasser abschrecken bis es vollständig abgekühlt und die Stärke ausgespült ist. Dicke Bohen mit etwas Butterschmalz in eine Pfanne kurz anschwitzen. Dill hinzufügen und kurz mitschwitzen lassen. Ein Topf aufstellen (Teflon beschichtete Topf wäre besser), etwas Butterschmalz hineingeben. Die Karoffelscheiben salzen und den Topfboden damit bedecken. Reis und Bohnen vermengen und gehäuft wie eine Hügel auf die Kartoffeln geben mit einem Löffel oder Gabel einige Male einstechen.
Herdplatte klein stellen, Topfdeckel mit einem Geschiertuch umwickeln und ca. 1 stunde dämpfen lassen. Den Safran in 2-3 El Wasser auflösen, in eine Pfanne mit etwas Butterschmalz kurz erhitzen lassen. Ca. eine Portion vom fertig gegarte Reis hinzufügen und gut vermengen. Zum Hähnchen oder Lamm servieren. Restliche Reis auf einer platte geben und mit Kartoffel scheiben und mit Safran vermengte Reis garnieren.
Persian rice (Chelo)
Ingredients:
1 1/2 cups long-grain rice (preferably basmati or jasmine) Water Salt ¼ stick of butter Russet potato, thinly sliced
Directions:
1- Clean the rice with warm water and let it sit in a bowl of water for 1 to 2
hours; add two table spoons of salt into the water.
2- Pour water into a large saucepan and wait until it boils. Add rice and boil for 10 minutes. After boiling, drain the rice in a colander and rinse a little under warm water.
3- In a 2 to 3 quart nonstick saucepan, melt a ¼ stick of butter. You can put some sliced potatoes at the bottom of the pan and then pour the rice over the potatoes making a mountain like shape.
4- Then poke some holes with the end of the spoon in the rice. Let rice cook at medium temperature until steam comes out of the holes. Once steam rises lower the temperature to moderately low.
5- In a small bowl mix, some butter and three table spoons of water and pour on the rice. Cover pan with a kitchen towel wrapped around the pan’s lid. Cook the rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
Note: The white rice we made was garnished with saffron (dissolved in warm water), slivered pistachios and almonds drizzled with above saffron mixture), and barberries.
1 1/2 cups long-grain rice (preferably basmati or jasmine) Water Salt ¼ stick of butter Russet potato, thinly sliced
Directions:
1- Clean the rice with warm water and let it sit in a bowl of water for 1 to 2
hours; add two table spoons of salt into the water.
2- Pour water into a large saucepan and wait until it boils. Add rice and boil for 10 minutes. After boiling, drain the rice in a colander and rinse a little under warm water.
3- In a 2 to 3 quart nonstick saucepan, melt a ¼ stick of butter. You can put some sliced potatoes at the bottom of the pan and then pour the rice over the potatoes making a mountain like shape.
4- Then poke some holes with the end of the spoon in the rice. Let rice cook at medium temperature until steam comes out of the holes. Once steam rises lower the temperature to moderately low.
5- In a small bowl mix, some butter and three table spoons of water and pour on the rice. Cover pan with a kitchen towel wrapped around the pan’s lid. Cook the rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
Note: The white rice we made was garnished with saffron (dissolved in warm water), slivered pistachios and almonds drizzled with above saffron mixture), and barberries.
Fesenjan
Ingredients:
Chicken pieces, 1kg (2 pounds) Ground walnuts, 500 grams(1pound) 2 onions Pomegranate paste, 2 glasses Sugar, 2-3 spoons Salt and pepper
Directions:
Wash the chicken pieces, peel onions and slice thinly. Boil the chicken, onion with salt, pepper and turmeric to be well done. Then, Add ground walnuts and let it to be cooked for 30 minutes. After that add the pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar (if you want the khoresht sweater add more sugar) to the khoresht. Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.
Chicken pieces, 1kg (2 pounds) Ground walnuts, 500 grams(1pound) 2 onions Pomegranate paste, 2 glasses Sugar, 2-3 spoons Salt and pepper
Directions:
Wash the chicken pieces, peel onions and slice thinly. Boil the chicken, onion with salt, pepper and turmeric to be well done. Then, Add ground walnuts and let it to be cooked for 30 minutes. After that add the pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar (if you want the khoresht sweater add more sugar) to the khoresht. Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.
Zutaten: Menge und Zustand:
Hähnchen 1 (ca.1kg) in Stücke zerlegt
Walnuße 0,25kg ½ fein gemahlen
½ grob gemahlen
Zwiebel 1 (groß) in kleine Würfel geschnitten
Granatapfelsirup 0.2L aus dem Asialaden
Kurkuma ½ TL
Salz,Pfeffer,Wasser
Zucker nach Bedarf
Handlung:
Das Hähnchen mit Salz und Pfeffer einreiben und in das heiße Fett goldbraun anbraten. In einer separate Topf Walnuße und Zwiebeln ohne Fett anrösten (Walnuße enthalten genugend Öl). Kurkuma und Granatapfelsirup noch hinzufügen.( Wer süßer mag 1-2 El Zucker dazu geben.). Ca. 1 Tasse Wasser aufgiessen. Das Hähnchen noch beigeben und etwa 1 Stunde schmoren lassen.
Mit Reis Servieren.
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