Try brown rice zucchini cakes as a healthy and nutritious snack for picnics or a light lunch.
Turmeric adds that Persian touch. I often makes these delicious rice cakes as a lunch box filler for my hungry boys. This recipes uses the absorption method for cooking the rice. This is referred to in Farsi as “ketteh”.
We also love Brown Rice Salad and I always cook double the brown rice to use the rice in the salad recipe.
Brown Rice and Zucchini Cakes
A delicious and nutritious snack for picnics or a light lunch. Serve with a light tomato sauce.
Cook brown rice using the absorption method with vegetable stock
Set aside to cool
Grate zucchini
Finely chop shallots
Combine all ingredients and stir through until well combined
Heat frying pan and brush with vegetable oil
Cook rice cakes in batches until golden brown
Notes
The trick with this recipe is to ensure that the rices is well cooked. The rice is cooked using the absorption method “ketteh” where all the starches and nutrition are retained in the rice. Be sure to use enough vegetable stock, and don’t be afraid to add more liquid if required.
Baghali Polo is a traditional rice dish combining the flavours of the delicate Broad bean with Dill. This recipe includes chicken and becomes a complete meal. Although it can be a little time consuming to remove the outer husks from the bread bean, it is a quick and easy Iranian meal, served with Yoghurt, mixed tomato and cucumber salad and a bowl of Sabzi (fresh herbs).
Baghali Polo – Rice with Broad Beans, Dill & Chicken
A delicious Persian rice with layers of chicken, dill and broad beans
Place chicken, onion, salt and turmeric in a large saucepan with some vegetable oil.
Seer the outside of the chicken pieces, and add about 1 cup of water.
Lower heat and simmer until the chicken is cooked and the liquid has reduced.
Strain and wash the rice under running water until the water runs clear, to remove any remaining starch.
Remove the outer husks form the broad beans and discard.
In the bottom of a heavy based saucepan, or a Persian Rice cooker add the melted butter or olive oil.
Separate the 2 layers of the Lebanese bread and lay one piece on the butter in the bottom of the saucepan or Persian Rice Booker to form the tahdig.
Gently spoon a layer the rice over the bread.
Add a layer of cooked chicken and fresh Broad Beans.
Generously add a layer of dried dill.
Repeat the layers until the chicken and dill is used. Usually 2 layers of each. Finish with a layer of Rice.
Gently pour over any remaining juices form the chicken on the top. Add an extra knob of butter if desired.
Place a tea-towel or a cloth under the saucepan or rice cookers lid to absorb any excess moisture while the rice is steaming.
Cook on a high heat until the sides of the pan are hot to touch, then reduce the heat to low and cook for about 30 – 45 minutes. Alternately if using a Persian Rice cooker, allow to run the full cycle.
Place the bottom of the saucepan or rice cooker pan in about 3 cm of water in a sink to loosen the tahdig.
Turn the pan upside down onto a round serving dish to serve.
Notes
This recipe uses flat Lebanese bread for the tahdig, you can also use potato if you wish.
This Adas Polo recipe with Lamb, and although it takes a while to cook, it is one of the easiest Persian recipes.
Boil the lamb, onion, turmeric, salt pepper in a pressure cooker until the lamb pieces are well cooked.
Bring lamb, onions and tumeric to boil.
I usually then place this in fridge over night to remove excess fat that has solidified over night. Keep some though, as this is delicious on in the rice and adds the required fat to keep the rice grains separated and to crisp the tahdig at the bottom of the pan.
Cool stock to remove excess fat
If you wish, you can boil more lamb pieces and then store the remainder in the freezer to make the recipe a second time, for a lazy Sunday night meal. Just defrost the stock and lamb pieces before using.
Add cooked lamb with sultanas and cooked lentils
The rice is not precooked, rather washed and stirred through with the cooked adas (green lentils), boiled chunks of lamb, and sultanas. Then spooned into the rice cooker and the lamb stock is gently ladled over the rice. The rice cooker is then set to cycle through it’s normal cycle.
Stir though washed, uncooked rice
The trick to this Adas Polo recipes is to ensure that you use the correct amount of liquid to the rice. This can be quite varied depending on the type of rice you use. I usually find that 1 cup of rice to 2 cups of liquid ratio works well for the Indian Basmati rice.
Layer potato on the bottom of the rice dish
Spoon uncooked rice mixture over the potato slices
Add the lamb stock over the rice
I tend to prefer the green lentils over brown lentils for this recipe as the green lentils tend to retain there size and shape better during the cooking process in the rice cooker.
I have made this recipe with Brown rice, and it is equally delicious, but our family much prefer the white rice version. The natural sweetness of the sultanas makes a delicious combination through the rice and lentils.
Adas Polo with Lamb
Easy Adas Polo with Lamb
An easy version of the traditional rice dish with adas (green lentils), sultanas and lamb. This version allows for the rice to be cooked in the stock similar to Italian risotto
Place lamb, onion, salt and turmeric in a large saucepan. Cover with water, bring to boil.
Lower heat and simmer until the meat is falling off the bones, about an hour.
Remove lamb, and discard the bones.
Boil the lentils in water till half cooked and strain.
Wash the rice in water and soak while the lamb is cooking.
Strain and wash under running water to remove any remaining starch.
In a large bowl, add the uncooked rice, lamb, lentils and sultanas and stir carefully to distribute the ingredients.
In the bottom of a heavy based saucepan, or a Persian Rice cooker ladle about 1/2 cup of lamb stock, and cover with a layer of sliced, peeled potato to form the tahdig.
Gently spoon the rice mixture over the potato.
Measure out 4 cups of stock and gently pour over the rice mixture, being careful not to dislodge the sliced potato.
Place a tea-towel or a cloth under the saucepan or rice cookers lid to absorb any excess moisture while the rice is steaming.
Cook on a high heat until the sides of the pan are hot to touch, then reduce the heat to low and cook for about 30 – 45 minutes. Alternately if using a Persian Rice cooker, allow to run the full cycle.
Place the bottom of the saucepan or rice cooker pan in about 3 cm of water in a sink to loosen the tahdig.
Turn the pan upside down onto a round serving dish to serve.
Notes
A Persian rice cooker makes this dish much easier as the tahdig is formed perfectly each time without the risk of either soggy or burnt tahdig.
Lentils are high in protein and folate (folic acid) otherwise known as Vitamin B9, and are often a staple in vegetarian and vegan diets, making this recipe both economical and nutritious.
This recipe can be adapted to a vegetarian dish by replacing the the lamb with vegetables, such as carrot and celery, to develop a good quality vegetable stock.
Kookoo is a Persian style omelette or frittata. Kooko Sabzi is often served at the New Year celebration – Naw Ruz – Kookoo Sabzi is the most famous and popular of all the Persian Omelettes or Kookoo.
Kookoo Sabzi – Persian Herb Frittata
Kookoo is a Persian style omelette or frittata. Kooko Sabzi is often served at the New Year celebration – Naw Ruz – Kookoo Sabzi is the most famous and popular of all the Persian Omelettes or kookoo.
Soak dried herbs in water for about an hour, drain and pat dry and place in a mixing bowl
Add the flour, baking powder, salt and pepper and the barberries and walnuts if using to the herb mixture. Stir through.
Heat a round frying pan with oil until hot.
Mix the eggs together and pour into the herb mixture then pour into the frying pan while still stirring.
Turn down temperature and cook for about 20 minutes until the top is nearly set.
Turn and cook for a further 5 minutes until well cooked.
Notes
For a low fat version of kookoo sabzi, cook the kookoo in a shallow baking dish in the oven.You can use any dried herbs you have available, but this combination is a more traditional version. I use the prepackaged Kookoo Sabzi dried herb, and always keep a packet of this in my box of dried herbs.
Lay out frozen pastry on a flat surface, separating each sheet with a sharp knife. Leave to defrost while preparing the filling. Preheat oven to 160deg fan-forced.
in the bowl of a food processor, process the spinach and the shallots,
Add the eggs and the cheeses and process further.
Add the flour to create a slightly thickened paste.
Cut each square of pastry into 4 smaller squares.
Place a dollop of filling into each pastry square and fold the corners in to create a smaller square and pinch the corners.
Brush with beaten egg and sprinkle with sesame seeds.
Bake in a preheated oven for about 30-40 minutes till golden brown.
Cool on a wire rake to prevent them going soggy.
Notes
These can be frozen after step 7, just lay them on a flat baking try and freeze over night. Then pack into freezer bags and bake as required.
Marinated Persian Feta Cheese is a wonderful accompaniment to a light lunch or breakfast. And it is a healthy choice. Feta cheese is considered to be one of the healthiest cheeses available.
True Persian feta cheese is made from goats or sheep milk making it easier to digest than cows milk based cheeses, combined with olive oil this side dish a healthy addition to a salad or with Persian Barbari Bread as a popular breakfast.
I usually keep this oil mixture constantly adding more feta cheese when it is finished, and topping with more oil and herbs and spices. The perpetual marinating oil.
Keep the jar in the fridge for longer storage. The olive oil will solidify when in the fridge. Just leave it on the shelf for an hour or so before serving to return the olive oil to liquid.
The marinating olive oil itself is wonderful as a dipping oil for bread, and can be used as a salad dressing mixed with a little lemon juice or the tart verjuice often used on Persian kitchens.
Marinated Persian Feta Cheese
Marinated Persian Feta Cheese is a wonderful accompaniment to a light lunch or breakfast. And it is a healthy choice. Feta cheese is considered to be one of the healthiest cheeses available. True Persian feta is made from goats or sheep milk making it easier to digest than cows milk based cheeses and combined with olive oil this side dish a healthy addition to a salad or with bread as a popular breakfast.
Gently place on top the peppercorns, chopped basil, sun-dried tomatoes, salt and the rosemary around the feta cheese
Pour sufficient olive oil over the cheese to entirely cover the ingredients.
Seal and store in the refrigerator.
Allow at least 2 weeks to allow the flavors to develop.
Notes
I usually keep this oil mixture constantly adding more feta cheese when it is finished, and topping with more oil and herbs and spices. The perpetual marinating oil.Keep the jar in the fridge for longer storage. The olive oil will solidify when in the fridge. Just leave it on the shelf for an hour or so before serving to return the olive oil to liquid.The marinating olive oil itself is wonderful as a dipping oil for bread, and can be used as a salad dressing mixed with a little lemon juice or the tart verjuice often used on Persian kitchens.
Mixed Pickle or Torshe Makhloot is only one of the many versions of pickles coming from the Persian Kitchen. Generally any fresh, in season vegetable can be used. The torshe is traditionally made once a year when the required vegetables are fresh and the family would make enough to last the year.
Mixed Pickle – Torshe Makhloot
Mixed Pickle or Torshe Makhloot is only one of the many versions of pickles coming from the Persian Kitchen. Generally any fresh, in season vegetable can be used. The torshe is traditionally made once a year when the required vegetables are fresh and the family would make enough to last the year.
Peel and thickly slice the eggplant, brush with oil and grill on both side till cooked. Put aside to cool.
To prepare the remaining vegetables, peel and dice the carrots, zucchini, celery and onion. Remove the seeds from the capsicum, and dice. Break the cauliflower into small florets.
Slice the cooked eggplant into long strips.
Place all vegetables into a large bowl.
Finely chop the herbs, including the stalks and add to the bowl.
Roughly stir to ensure that they are well distributed.
Sprinkle on the top of the vegetables, the salt, dried mint, nigella seeds and dill seeds and stir through.
Firmly pack all the vegetables into the jars to about 2 cm from the top.
Cover with vinegar to the top of the jar and seal.
Store for at least 2 months to allow the vegetable to soften and for the flavours to develop.
Notes
The secret to good torshe is generally the length of time the torshe is left before opening. The longer the jars are left unopened the more developed the flavours.
Mast-o-Khiar (tzatziki) is a wonderfully, cool and refreshing side dish to serve with Persian khoresht and rice. This dish is traditional in many middle eastern countries, and here is the Persian version.
Spinach and yogurt goes really well together. This simple recipe combines the flavours of spinach, garlic and yogurt to makes a simple dip, and using frozen spinach makes it a quick and easy accompaniment to a trio of dips.
In this recipe I use powdered garlic, not only does this make it quicker to prepare, but the flavour of the garlic is easily mixed into the yogurt.
Yogurt & Spinach recipe
Place the frozen spinach in a microwave jug, and microwave for 30 – 60 seconds until defrosted.
Stir through and squeeze out as much liquid as possible.
Add to a mixing bowl with the thickened yogurt, salt, pepper and garlic powder.
Gently stir together to combine well. Be careful not to mix to vigorously as this will release the liquid from the yoghurt, making it watery.
Traditionally borani is a dish where a vegetable has been boiled, then sautéed with garlic and topped with yogurt. Borani Esfenaj is simply a dish where the spinach is boiled, and then sautéed with garlic.
This recipes is a quick adaptation of the traditional Borani Esfanaj using frozen spinach and garlic powder.
This recipe for pot yogurt has developed over time and now I have 100% success. Always resulting in thick, creamy yogurt every time, regardless of how little or how much I make.
Sometimes I will make as much as 8 kgs at a time, and give extra to my boys when they come over with their wives on family night. But, still as a family of three at home, we would eat at least 2ks a week of this natural thick yogurt.
It is called pot yogurt because the ingredients are mixed and poured into a pot to set at a temperature of 45 Deg C. My secret that makes the yogurt set every time is that I use my oven set at 45 Deg, resulting in a consistent temperature.
The yogurt is usually ready after 6 hours, but I often leave it in overnight and put it in the fridge in the morning.
Another secret, that makes this yogurt recipe so easy is UHT milk. No more heating the milk to the correct temperature before adding in the starter. Simply start with UHT milk and the manufacturer has done the hard work for you. The Ultra Heat Treatment prepares the milk ready for the starter to do it’s work.
Always make sure you keep around 500g of the last batch of yogurt, ready for the next batch.
How to make Pot Yogurt
You will need a good 2 liter jug that pours will and a whisk. You can increase the qty, by using the same ratio. I keep old bought yogurt containers and use these when making yogurt.
Pour 1 liter of UHT milk into the jug, and add 2 tlbs of yogurt and 6 scoops (2 cups) of skim milk powder. Whisk together till well mixed.
Add in more UHT milk to make up to 2 liters.
Pour into sterilized containers you are going to use to set your pot yogurt.
Repeat with more UHT milk, yogurt and skimmed milk powder, mix well and add more UHT milk to make 2 litres.
Top up the yogurt pots with the yogurt mixture.
To set the pot yogurt, heat the oven to 45 Deg C and place the pots on a wire rack in the middle or towards the bottom of the oven. Leave to set for about 6 hours, and your pot yogurt should be set and ready to cool.
Test the yogurt by removing the lid and gently tipping the pot. The yogurt should be firm and completely set. If not, the return it to the oven and test again in a couple of hours.
I often put it in the oven in the early afternoon, and turn off the oven before I go to bed and the yogurt is ready to be cooled in the refrigerator in the morning.
Do remember, usually the longer the yogurt takes to set, the sourer the yogurt is. I find a nice plain natural yogurt takes about 6 hours in the oven.
Kashke Bademjan is a beloved Persian eggplant dip that combines rich flavors and a delightful texture, making it a staple in Iranian cuisine. This versatile appetizer is perfect for sharing and pairs wonderfully with pita or flatbread. In this article, we will explore the intricacies of Kashke Bademjan, highlighting its ingredients, health benefits, and unique role in Persian cooking.
What is Kashke Bademjan?
Kashke Bademjan is a traditional Persian eggplant dip that showcases the essence of Iranian flavors. This dish typically features roasted eggplant mashed to a creamy consistency and combined with kashk, which adds a distinct tanginess. The dip is often garnished with caramelized onions, garlic, and dried mint, creating a harmonious blend of textures and tastes that makes it a popular appetizer in Persian restaurants and households alike.
Understanding the Ingredients
To make Kashke Bademjan, essential ingredients include eggplant, kashk, onion, garlic, and a mix of spices like turmeric and dried mint. The process often begins by frying or roasting the eggplant until it becomes tender and flavorful. Once cooked, the eggplant is mashed and mixed with sautéed onions, allowing the flavors to meld beautifully. This eggplant mixture is then enhanced with the addition of kashk, which not only enriches the dip but also contributes to its signature taste.
The Role of Kashk in Persian Cooking
Kashk is a fermented dairy product, akin to whey, that plays a crucial role in Persian cooking. It can be found in both dry and liquid forms, and its unique flavor profile elevates dishes like Kashke Bademjan to new heights. By adding kashk, you introduce a creamy texture and a subtle tang that complements the roasted eggplant perfectly. This ingredient is often used in various Persian recipes, making it a staple in the Iranian culinary tradition.
Health Benefits of Eggplant
Eggplant, the star ingredient in Kashke Bademjan, is not only delicious but also packed with health benefits. Rich in antioxidants, vitamins, and minerals, eggplant is known to promote heart health and aid in weight management. Its high fiber content supports digestive health, making it a wise choice for those looking to incorporate more nutritious foods into their diet. Additionally, when combined with yogurt or sour cream, the dish can provide a satisfying and wholesome option for health-conscious individuals.
How to Make Kashke Bademjan
Step-by-Step Recipe
To make Kashke Bademjan, begin by preparing your ingredients. Start with two medium-sized eggplants, and roast them in the oven until soft. Occe cooked they will completely collapse. Place them in a bowl to cool. Once the eggplants have cooled, remove the skin and mash them until creamy. In a skillet, caramelize onions and garlic before adding the cooked eggplant. Finally, incorporate kashk, and stir until well combined, creating a luscious dip that embodies the essence of Persian cuisine.
Tips for Cooking the Eggplant
Cooking the eggplant properly is crucial for achieving the perfect texture in your Kashke Bademjan. Whether you choose to roast or fry the eggplant, ensure that it becomes tender without losing its flavor. If frying, do so over medium heat to avoid burning. Alternatively, roasting the eggplant in the oven until it is charred enhances its smoky flavor. After cooking, allow the eggplant to cool slightly before mashing, as this will help achieve a smoother consistency. Consider adding a pinch of saffron for an elevated taste that complements the dish beautifully.
Variations of the Recipe
Kashke Bademjan is a versatile dish that allows for various adaptations to suit personal preferences. For a nutty twist, incorporate finely chopped walnuts into the eggplant mixture. You can also experiment with different types of eggplants, such as Italian or Chinese eggplant, for varying textures and flavors. For a creamier dip, mix in Greek yogurt or sour cream alongside the kashk. Lastly, feel free to garnish with dried mint leaves or a drizzle of olive oil for an extra touch of flavor. These variations highlight the dish’s adaptability within Persian cooking and beyond.
Serving Suggestions for Your Persian Eggplant Dip
Best Garnishes to Enhance Flavor
To elevate your Kashke Bademjan, consider garnishing it with fresh ingredients that accentuate its rich flavors. Caramelized onions and a sprinkle of dried mint leaves add depth and a pop of color. A drizzle of olive oil not only enhances the dish’s appearance but also contributes a smooth texture. For an extra kick, try adding a pinch of saffron or a dash of paprika, which complements the earthy notes of the roasted eggplant beautifully.
Pairing with Other Persian Dishes
Kashke Bademjan serves as an exquisite appetizer that pairs well with a variety of Persian dishes. Complement this eggplant dip with fresh pita or flatbread for a satisfying snack. It also harmonizes with grilled meats, such as kebabs, and can be enjoyed alongside rice dishes like saffron-infused Persian rice. Additionally, serving it alongside a refreshing salad or yogurt-based dishes can balance the richness of the dip, creating a well-rounded Persian meal.
Using Kashke Bademjan as an Appetizer
As a versatile Persian appetizer, Kashke Bademjan is perfect for gatherings or intimate dinners. Serve it at room temperature for the best flavor, allowing guests to dip pita or vegetable sticks directly into this creamy delight. For a stunning presentation, transfer the dip into a shallow bowl, and garnish it with toasted walnuts and a sprinkle of dried mint. This not only enhances the visual appeal but also invites your guests to savor the unique flavors of Persian cuisine.
Exploring More Eggplant Recipes
Other Popular Persian Eggplant Dishes
Beyond Kashke Bademjan, Persian cuisine boasts several other eggplant dishes that showcase this versatile vegetable. One such dish is Mirza Ghasemi, a smoky eggplant and tomato dip flavored with garlic and turmeric. Another favorite is Baidaq, where eggplants are stuffed with a spiced meat mixture, creating a hearty meal. These dishes highlight the rich culinary traditions of Iran, inviting food lovers to explore the diverse flavors of Persian eggplant dishes.
Creative Vegetarian Eggplant Dip Ideas
For those seeking vegetarian options, consider experimenting with your eggplant dip recipes. Blend roasted eggplant with tahini for a nutty twist, or incorporate Greek yogurt for added creaminess. You can also mix in herbs like basil or cilantro for a fresh flavor profile. By adjusting spices and garnishes, you can create a variety of dips that celebrate the humble eggplant while catering to different taste preferences and dietary needs.
Walnut-Infused Eggplant Recipes
Walnuts can add a delightful crunch and richness to eggplant dishes. One fantastic option is to create a walnut-infused Kashke Bademjan by finely chopping walnuts and mixing them into the eggplant mixture. This addition not only enhances the texture but also introduces a nutty flavor that pairs beautifully with the tangy kashk. Experimenting with different types of walnuts, such as toasted or spiced varieties, can further elevate the dish, making it a memorable addition to any Persian feast.
Eggplant with Buttermilk – Kashke Bademjan
A delightful vegetarian main dish traditionally served with bread. This recipes is a healthier version of the traditional Persian version.
One of the most well known Persian chicken salad, the salad is very similar to Russian salad. There is many variations of Persian Salad Olivieh. Some versions have shredded chicken or you can have a vegetarian Salad Olivieh with boiled eggs.
Otherwise known as Persian Potato Salad, you can serve salad olivieh with sliced dill pickle and cooked frozen peas as decoration.
When making salad olivieh, it is important to have the right balance between the potato, salad cream, chicken and dill pickles. Not enough salad cream or mayonnaise will make this dish heavy, and dry, whereas not enough chicken will make it just like a normal potato salad.
The cooked chicken must be completely cold before adding to the salad olivieh. Shredding the chicken will enable the chicken to be perfectly distributed through the salad olivieh.
You can use either chicken thigh fillet or chicken breast fillet, but I find the chicken thigh fillet is less stringy in the chicken salad.
Use a mixing bowl to combine all the ingredients, and there is nothing better than using your hands to mix it all through.
Salad Olivieh
A simple appetiser or delicious sandwich filling, this Persian chicken and potato salad is a must for any picnic. Served with Nun Barbari or on a French baguette
Steam chicken in enough water to just cover for about 20 minutes until well cooked, drain and leave to cool.
Peel potatoes and cut into quarters and place in a large saucepan
Boil with about 1 tsp salt in enough water to just cover until tender, then mash and leave to cool.
Place cooled chicken and dill cucumber in the bowl of a food processor and process till roughly chopped.
Tip into a large bowl and stir in the mashed potatoes.
Stir the mayonnaise through and add salt and pepper to taste.
Gently stir through the green peas.
To serve, tip into a flat dish similar to a lasagna dish, and smooth the surface. Spread with extra mayonnaise and decorate with the dill cucumbers, sliced lengthwise.
Notes
If desired you can replace the chicken fillet with a cold cooked BBQ chicken, removing and discarding the bones and skin.Persian Salad Olivieh sandwiches are great for picnics or a quick and easy lunch
