#Persian herby rice

[mariacallous]

K’tzitzot are Israeli meatballs or patties that are beloved in Israeli households as an every day lunch or dinner. They are typically made with ground beef, lamb or veal, flavored with Middle Eastern spices and served alongside rice or couscous and vegetables for a satisfying meal.

These lemony, herby meatballs are inspired by many versions I’ve tasted in Moroccan-Israeli kitchens. Lamb gives them a rich, velvety texture and I’ve added omani lime, cinnamon and herbs for extra brightness and warmth. Omani limes are dried, black Persian limes which are most often found in North African tagines or Iranian stews like Ghormeh Sabzi. You can grind them yourself or buy them in powdered form. I like Sadaf brand, which can be found on Amazon and in most Middle Eastern spice shops. Omani lime lends a nice, sour note to the dish, so if you can’t find it you could substitute a tablespoon or two of lemon juice; you’ll still get the tang and acidity of citrus. 

These meatballs are baked on a sheet pan, which is much quicker and cleaner than frying them on a stovetop yet yields a similar flavor and color. I prefer using prefer using parsnips and turnips to accompany these meatballs, but you can use any vegetables you like or have available, including carrots, radishes, beets or rutabagas. 

After the meatballs are baked, they are tossed in pomegranate syrup and the remaining juices from the cooked meatballs. If you don’t have pomegranate syrup on hand, you can omit this step and just reserve some of the liquid from the meatballs to drizzle on top.

[newswireml]

A comforting one-pot rice and beans recipe with Persian flavors#comforting #onepot #rice #beans #recipe #Persian #flavors

A comforting one-pot rice and beans recipe with Persian flavors#comforting #onepot #rice #beans #recipe #Persian #flavors

Herby Rice and Beans Active time:15 mins Total time:35 mins Servings:4 (makes 8 cups) Active time:15 mins Total time:35 mins Servings:4 (makes 8 cups) Comment on this story Comment This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. Whenever I got sick as a…

[justanothercookery]

Shavuot

Persian herbed rice, jewelled rice, herbed lentil salad, pea and asparagus salad with avocado, green salad, pickled cucumber, and beetroot and feta salad (Gabi), followed by a selection of cheesecakes for Shavuot lunch on Saturday 22 May 2021

For the first time in months, we were able to have our family to our house. We had to sit in the garden wearing our coats, but there were 14 of us and it was fabulous. I have missed this so very much. All it needed was my brother and sister-in-law.

Given it was Shavuot (or thereabouts, it was actually on Monday 17 May), I made a heap of different salads and two cheesecakes, while Gabi brought with her favourite salad and Auntie Jacquie made salad dressing and brought with a lime cheesecake, too.

Salad-wise, the herbed lentil salad was essentially this one, but I cooked the lentils with perpetual onions and garlic, red wine, and stock. I dressed them with herbs, lemon juice, yoghurt, pomegranate molasses, and pomegranate seeds.

The pickled cucumber was my usual one.

The pea, asparagus, and avocado salad featured roasted asparagus with a lemon and mint dressing. (Add shaved parmigiano, too, if you want.)

I loved the jewelled rice, but the Persian herbed rice, taken from Sabrina Ghayour’s Persiana, was heavenly. I made it differently to the recipe mostly through error, although I omitted the butter to accommodate one of my cousins who is vegan. Still, everyone loved it. And I cannot wait to find an excuse to make it again.

Serves 4 when accompanying fish and vegetables as a main course; more when part of a buffet

250 grams basmati rice

50 grams coriander, leaves picked

50 grams parsley, leaves picked

20 grams dill fronds

20 grams chives

4 perpetual onions, chopped finely (or use spring onions)

Vegetable oil (and butter, if you’re not vegan or serving with meat)

Salt

Soak the rice for at least 30 minutes, preferably several hours and change the water to rinse it.

Bring a large pan of water to the boil and salt it well. Tip in the rice, cover the pan, and when the water returns to the boil, set a timer for four minutes. The rice should be al dente.

Drain it and rinse it carefully with cold water to stop it from cooking. (I say to be careful: you do not want to damage the grains.)

In a food processor, chop the coriander and parsley, followed by the chives and dill. Tip it into a large bowl together with the minced onions.

Carefully tip in the rice, and fold it through the herbs. Again, be careful not to break up the grains of rice.

Take a large non-stick pan and cover the base generously with oil and (if you can) butter, and season well with salt. Make sure that the heat is high. Scatter over the herbed rice, doing it lightly and airily to prevent it from compacting. It will spit a bit as it hits the hot fat. Pile the rice to a point in the centre. Add a little more salt and another knob of butter. (Also a sprinkling of water if the rice has dried out significantly, but just a sprinkling.)

Wrap the lid of the pan in a tea towel and cover the pan. Reduce the heat to as low as possible after five minutes and cook for another 25 minutes.

When the rice has cooked through and is bright white and each grain is separate, swap the lid for a warmed serving bowl and tip out the rice. You should have a wonderful crispy tahdig, too. Eat with gusto. 

[zip001]

lovely brunch at divan, a persian restaurant in mclean.

we had some bread with honey butter and olive tapenade, beet dip, squash frittata, meatballs, and stuffed trout atop spinach with herby tahdig (rice with crispy crust). the blackberry bramble mocktail was quite heady - we were mesmerized by the fruit going up and down

[chubbievegan]

Today marks the first day of Spring in the northern hemisphere. It's celebrated as Noruz, or New Day, in my Persian culture and many more around the world. On this day, at approximately 3:33pm in the UK, the sun's centre passes across the Equator. My parents prepared a meal of Sabzi polo (herby rice) and Mahi (fish, or in my case, fishless fingers), plus plain rice and ghaymeh badenjan (aubergine and yellow split pea stew). May this New Year be filled with new beginnings, possibilities and adventures. Saleh nu Mubarak (Happy NY)! Much love xXx #vegan #meatfree #eggfree #dairyfree #whatveganseat #veganfood #plantbased #plantbaseddiet #food #veganforlife #foodporn #veganfortheanimals #crueltyfree #vegetarian #instafood #vegansofig #veglife #veganinspo #nowruz #nowruzmobarak #spring #springequniox #vernalequinox #persiannewyear #persianfood #persian #iranian #noruz #tahdig #sabzipolo https://www.instagram.com/p/CbUSwGbKsj4/?utm_medium=tumblr

[discovercreate]

Julia Turshen Did the Impossible and Made Me Love My Leftovers — Food Heroes

You may know Julia Turshen as the activist behind the Feed the Resistance cookbook, the co-author on a number of Gwyneth Paltrow's books, or the cook you follow on Instagram for weeknight dinner inspiration (and pictures of snuggly dogs). But I know Julia as the woman who changed the way I think about leftovers.

In a world of recipes designed for four people, I'm almost always cooking for three (myself and two roommates) — consistently leaving me with an awkward amount left over. But I hate wasting food, so I'll pack up that skimpy amount of rice, those three cubes of tofu, and the last bits of broccoli florets and promise to repurpose them. The furthest I ever get is the microwave. In her new book, Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas For Reinventing Leftovers, Julia has managed to make me excited about leftovers — a sentence I never thought I'd say. The book is organized into seasonal, stress-free, affordable menus, each with accompanying suggestions on how to prep the meal ahead of time and repurpose any extra food. Her recipes, as we've come to expect from her, are approachable and inspired, and the smart leftover ideas even more so.

Leftover salad, in my kitchen, becomes a sad, soggy pile of greens. In Julia's, it's processed into pesto, baked into an herby Persian frittata, or sandwiched between thick slices of bread for a gooey grilled cheese. Leftover twice-baked potatoes are cooked down into a super-rich potato soup, or mashed into patties and pan-fried until crisp. She includes tips on how to spark new life into leftover takeout (including what to do with all those soy sauce packets), suggestions for repurposing odds and ends of snacks, and fresh new ideas for not-so-new produce (banana bread milkshake, anyone?).

I talked with Julia about her favorite recipes in the book, the moment she first fell in love with leftovers, and her advice for taking the stress out of entertaining.

READ MORE »

from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2OuGCsY

[its-negans-lucille]

Hella cute questions...64, 65, 66!

Hi! Thank you for the ask!

64)  Tell us the story of your first kiss.

WELL! I was at a sleep over with my friend now of 12 years and I’m also good friends with his brother. They’re family friend, we go on holiday with them and such :)) And I was at the sleepover, trying to get to sleep (my friend was already asleep)  and his brother was on the sofa a little above me(i was on the floor) and he kept on waving his hand down by my face so i couldn’t sleep so eventually I whispered “what can I do to make you stop?” and he just said “kiss me”. and at the time I was like “Uhm, sure, I’m just tired k?” so I kissed him?? And then it led onto a lot of other kisses and stuff. Now I feel robbed of my first kiss xD I hope that wasn’t too confusing xP

65) Are you hungry right now?

Actually, no! I ate a large dinner, Persian Koresht with herby rice xP I cooked it myself and it was delicious! 

66) Do you like your tumblr friends more than your real friends?

Well, that’s a toughie because I have some really great real life friends. Like really great and I would do anything to see them happy. And the same with my tumblr friends! But, probably the same xP

Ask me hella cute questions!

[fparvaneh]

#Repost @chefhosszare ・・・ Andy Baraghani, senior food editor of bon appetite magazine shares his family's Persian New Year "Norooz" feast with herby saffron rice, roasted black bass "Sabzi-polo mahi", and rose water brittle "Sohan" 🙏❤️🎉🌹 Great recipes are included, so pick up your copy soon! @andybaraghani . . . #bonappetit #bonappetite #bonappetitmagazine #recipes #cooking #chef #cheflife #weloveourjob #ashpazi #cookingwithlove #cookingwithhoss #hosspitality #foodbringspeopletogether

[chubbievegan]

Check out this amazing vegan fish from @wingyipstore that my parents have cooked to Persian perfection, served with gorgeous herby @tildarice basmati rice, or Sabzi Polo, a traditional dish for new year. #meatfree #eggfree #dairyfree #whatveganseat #veganfood #plantbased #plantbaseddiet #food #veganforlife #foodporn #veganfortheanimals #crueltyfree #vegetarian #instafood #vegansofig #veglife #veganinspo #persianfood #persiannewyear #nowruz #nowruzmobarak #veganfish #fishfree #sabzipolo #polomahi https://www.instagram.com/p/CMrxRTnJTdN/?igshid=bx3agy02daeh

[chubbievegan]

Delicious homecooking from my sister, of herby broad bean rice, kidney bean mushroom and herb stew, and yoghurt with spinach. Happy Persian New Year & first day of Spring! #vegan #meatfree #eggfree #dairyfree #whatveganseat #veganfood #plantbased #plantbaseddiet #food #crueltyfree #vegetarian #instafood #vegansofig #veglife #homecooking #persianfood #persiannewyear #noruz #nowruz #spring https://www.instagram.com/p/BvQyN7rgIdS/?utm_source=ig_tumblr_share&igshid=zgtowht0n3yy