Reshteh Polo - The Persian Pilaf -Persian Rice with Noodles

This month in Mena's Cooking Club, I am travelling to Persia ( Iran) our host Sanam of My Persian Kitchen choose this recipe for the savory.

Reshteh is a  Persian word for thread or string. Traditionally for this recipe the noodles used would be homemade. Reshteh was the only word used to denote noodles in Arab cookbooks of the 13th and 14th centuries. Special symbolism is given to dishes that contain noodles when a decision of importance or change is to occur; the noodles or "reins" of one's life are to be taken in hand. A traditional dish in Iran is reshteh polow or pilaf, which is served during the Persian new year with the noodles representing the threads of life and family intertwined. 

The reshteh used in the Iranian cuisine is actually a thicker type of noodle, used in reshteh polow and also a type of ash, called Ash Reshteh
Reshteh Polow, is a Persian delicacy, generally cooked for Nawroz, the Persian New Year. Depending on the dialect, Reshteh Polo can be spelled a few different ways. Polo can be spelled polou or polow.  You should, try and prepare this dish at least once. I am sure you would be happy that you did it.

Here, for this recipe, after going through many recipes and after careful thinking just gave it a slight change to suit my taste.  This preparation  is a lengthy process, but the effort is worth it. This will serve 3 persons for a main course.

Ingredients
1 Cup Long grain Basmati rice
50 Grams Spaghetti
300 Grams Mutton  - cut into chunks
1 Onion - finely chopped
1 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder

1/2 Teaspoon Coriander powder

1/2 Teaspoon Cumin powder
1 Teaspoon Orange Peel

2 Sticks of Cinnamon

8 Peppercorns
Salt to taste
Pepper to taste
4 Large Dates
1 Tablespoon Raisins
1/4 cup Warm water
Pinch Saffron

3 Tablespoons Oil 

2 Tablespoons Butter 

1/4 Cup Curds

Method 

 Rinse the rice three times in fresh water to remove the excess starch.  Add water to cover by about 1 inch and set aside to soak for at least 15 minutes.

In a pan add the oil and heat over medium flame. Break the spaghetti  into pieces about 3 inches long. Toss them into the oil and saute, stirring constantly, until lightly toasted. Remove and set aside.

In the same pan add little oil if needed, and then stir in the chunks of meat and brown on all sides on high flame (so that the juices of the meat are sealed). Remove to a plate and set aside.

In the same pan add the onions,cinnamon sticks, peppercorns,  cinnamon, turmeric, coriander, cumin powders and saute until the onions are translucent and browned.  Then add back the browned meat, a cup of water, the orange peel, salt and pepper.  Bring to a boil, then reduce heat to medium-low, cover and simmer until the meat is cooked and tender and about 1/4 cup of stock is still present.  Stir in the raisins and dates, simmer for another two minutes. Remove the meat mixture to a large bowl and set aside.

In a another large vessel add enough amount of water with a teaspoon of salt. Bring the water to a boil. Stir in the rice and let it cook till 80% done.  Strain the rice in and risen in fresh cold water to stop the cooking process, keep this aside.

In the same rice vessel  add enough water with a pinch of salt and  bring it to a boil add the toasted  spaghetti and cook this too till 80% done. Strain and risen in fresh cold water to stop the cooking process, keep this aside.

Soak the saffron in the warm water and keep aside (Ah see the setting sun).

In a bowl take the curds and 1/4th quantity of the cooked the rice  mix it well and keep aside.

Mix the remaining rice and noodles together and keep aside.

In a heavy bottomed pan melt butter to cover the bottom of the pan. Place the curd rice mixture at the bottom evenly. Spread the meat mixture evenly over the layer of rice. Then spread the remaining rice evenly over the meat.Use  spoon to poke holes down into the rice all the way to the bottom of the pot. 

Pour the saffron-scented water over the top layer of rice. Place fine slices of butter on top.

Cover the vessel with a aluminium foil, then with  a lid. This process is necessary since this keeps the steam from  dripping back down into the rice.

Place this on high heat for 5 minutes, then reduce to low and steam for about 35 minutes.  Remove the vessel from heat and let rest for 10 minutes.

As I am writing this post, the rice is cooking on the stove and the aroma of it is filling the house.  I am, waiting for it to be ready and just dig into it..... too long a wait...

Carefully invert this onto a large serving dish. Serve with crusty rice from the bottom of the pot,crumbled over the top.  Decorate the plate with cream curds, spaghetti, orange peel and almonds.

 

At last!  the wait is over and I, had my fill ...  ate to my heart's content and now, just to take a nap.  Too full to keep awake.  So bye, you too try and enjoy.

Note:

I first thought that I would eliminate the dates and  raisins.  But on second thoughts, used them and let me assure you that this sweet taste, blends well with the salty meat and rice.

I cooked the mutton in a pressure cooker for 10 minutes.

Ensure that the rice and spaghetti is cooked 80% or else the end result will be mashed and not grainy. 

For reshteh polow you can use both Beef, Lamb or chicken.
Homemade noodles called Reshteh are traditional for this dish. Pre-made, pre-toasted reshteh are available only in Middle Eastern markets. Since I couldn't find them in India, substituted it with spaghetti. 

Check to see what the other members are doing here.

Labels: Mutton, Rice, Healthy, Main course, Vegan, Continental Cuisine, Mena Cooking Club, Persia

MENA Cooking Club monthly recipes.

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Sholeh Zard – Persian Rice Pudding

This month in Mena's Cooking Club , I am travelling to Persia (Iran), and this is a sweet recipe chosen by our host Sanam of My Persian Kitchen. Sholeh Zard, a Persian rice pudding.

Sholeh Zard is very sweet and we had it as a dessert, however it is normally served as a Persian appetizer. The flavors are, saffron and rose water. Saffron has a very unique flavor and makes food yellow, naturally! Since saffron is very expensive, I have used a pinch and added turmeric powder to give that awesome color as you can see in the pics.

Serves: 6
Ingredients
1 Cup Rice - short grain variety
6 Cups Water
1 Cup + 2 Teaspoons Sugar
½ Teaspoon Saffron
1 Teaspoon Turmeric (for brighter color)
1 Cup Rose Water
1/4 Teaspoon Rose essence
1/3 Cup Almonds - silvered

Method

Bring 6 cups of water to a boil, add in short grain rice. Allow this mixture to boil until the rice is relatively soft. Keep removing the scum that rises to the surface.

Soak the saffron with a little warm water and keep aside.

Once the rice is soft, add in sugar, rose water, essence, almonds ( reserve few for decoration), turmeric and saffron water. Stir and let simmer till the sugar melts and the water is evaporated and rice is soft and still fluffy, add more hot water if needed.

Garnish with almonds and serve. Enjoy!

Check to see what the other members are doing here.

Labels: Sweets & Desserts, Rice, Vegan, Continental Cuisine, Mena Cooking Club, Persia

MENA Cooking Club monthly recipes.

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Roasted Eggplant in Yogurt (Yogurtlu Patlican Kozleme)

This is a Turkish dish, this recipe is from the Turkish Cookbook.  This dish looked so simple and interesting that I had bookmarked it. 

This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients
1 Big Eggplant / Brinjal
1 Cup Yogurt
2 Cloves garlic -  minced
1 Teaspoon Cayenne pepper or Chili flakes ( I used cayenne pepper)
1 Teaspoon Spearmint flakes ( dry mint crushed)
Salt to taste
For the Butter Pepper sauce
1 Tablespoons Butter
3 Flakes Garlic - crush it with a pinch of salt
1/4 Teaspoon Pepper - crushed

Method
Pierce the eggplant and roast them till the skin starts peeling off.  Let eggplant cool before handling. 
Peel off the skin and mash it with the knife.

For the Butter Pepper sauce
Heat butter in a pan add the garlic and pepper stir in for a second. The sauce is ready.

In a separate bowl, combine yogurt, minced garlic and salt. Mix well. Stir in the mashed eggplant to the yogurt sauce. Mix well.  Drizzle the butter-pepper sauce on top and a pinch of cayenne pepper and spearmint flakes. Serve this chilled.

I enjoyed this dish as my dinner, had it with garlic bread.  The butter pepper sauce  makes this dish yummy. Do give this a try.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels: Continental Cuisine, Blogging Marathon, Brinjal, Turkey

Bhendi Masala

This recipe is from a cooking show on television. What I, liked about this recipe is that, all ingredients used are readily available in the kitchen pantry. The gravy texture is smooth and thick. It's a mouthwatering , easy to make and taste very good. We had this Bhendi Masala with rotis, you can have it with steamed rice too.

This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients

250 gms Bhindi / Okra
1 Large Tomato - grated
2 Teaspoons Desiccated coconut
2 Green Chillies - slit
1 Teaspoon Ginger-Garlic paste
1 Large Onion -  grind to paste
1 Teaspoon Cumin-Coriander Powder
1/4 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Garam Masala Powder
3 - 4 Tablespoons Oil

1/2 Teaspoon Sugar

A pinch Asafoetida

A sprig Curry leaves
Salt to taste

Method

Choose small size bhendis,  wash and wipe them dry.  Trim the top and the bottom .  

Cut them into 3 pieces and fry them in oil on high flame for 2 -3  minutes only ( do not cook them ). Remove and keep aside.

In the same pan fry the onion paste till light brown add asafoetida and garam masala, chilly powder, turmeric and fry till oil leaves. Add grated tomato and fry again till the tomatoes are cooked, then add desiccated coconut, cumin - coriander powder and fry well  till oil leaves the sides .  Add bhendi, stir fry till the masala coats the bhendi, then add 3/4 to 1 cup water  and let it boil well for 2 minutes.  Add salt,  ginger garlic paste,  cover and cook for 3 minutes till oil floats on the surface.  Add slit green chilly, curry leaves and switch off  the flame immediately.  

Serve with rice or rotis.  Enjoy !!!

Labels : Bhendi, Vegetarian, Okra, Main course 

Cabbage Poriyal

Cabbage is an excellent source of Vitamin C & K. It is also a very good source of fiber, manganese and vitamin B6. It has anti cancer properties. It is low in calories and high in nutritional value. 

Poriyal is a dry vegetable preparation flavored with generous amounts of fresh grated coconut. Cabbage Poriyal is a South Indian main course preparation . Poṟiyal serves as a side dish to a three-course meal of rice with sambhar or rasam and curd.

This is my entry for the BM #50, theme Bookmarked recipes.

Recipe source here
Ingredients

2 Cups  Cabbage - shredded
1 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
1 Green chilly -  slit
2 Whole dry red chillies - broken
A sprig of Curry leaves
A pinch of Turmeric powder
1/4 Cup  Coconut - grated
3 Teaspoons Oil
Salt to taste

Method

Heat the oil, add the mustard seeds and urad dal and let the seeds crackle. Add the green chilli, dry red chillies, curry leaves and turmeric powder and stir for few seconds.

Add the cabbage, salt, sprinkle water and cook over a medium flame till the cabbage is tender. Add the grated coconut, mix well and serve hot.

This vegetable is very tasty,  we enjoyed it, the aroma of curry leaves and crunchiness of the urad dal  gives a unique taste to this poriyal. 

Labels: Cabbage, Vegetarian, Main course, South Indian, Vegan, Gluten free

Barik Methi

Barik methi means tender leaves of fenugreek seeds. This vegetable is grown in the sand. We in Mumbai eat this a lot since this is available throughout the year. It has a little bitter taste, hence this vegetable is not liked by my hubby and daughter ... they simply dislike this vegetable. On the other hand I simply love this vegetable, even make a salad of it and enjoy eating this veggie. This vegetable requires a lot of washing, cleaning and water because its grown in sand, hence time consuming. It has a lot of water content, when cooked reduces to 1/4 the quantity. To balance the bitterness of this vegetable you need an equal amount of onions. I make this vegetable using different masalas. But today I, am going to share a very simple yet tasty recipe.

This vegetable is available in bundles unlike other veggies which are sold in kilograms. This vegetable is highly perishable and needs to be prepared the same day.


Ingredients
15 bundles Barik Methi
2 Green chilles - finely chopped
2 Medium Onions - finely sliced
1/4 Teaspoon Turmeric powder
3 Tablespoons heaped Oil

1 Teaspoon Sugar
Salt to taste


Method

Washing the Barik Methi

Take the bundles in a deep bowl filled with water and keep them immersed for 5 minutes. The sand will settle down then gentle lift each bundle and keep aside, again do this process two or three times. The last washing I do under running water. Take each bundle and hold it under the tap and with you fingers just wash the leaves and stem. Keep them to drain in a colander for 5 minutes.

Then lay each bundle on the chopping board and chop a little tail end of it. Then cut the thread ( a piece of grass) and throw it way and chop this in three to four pieces only.

In a kadai, heat the oil. Add onions fry till translucent, add the green chillies and saute for a minute, add the turmeric powder, methi and cook till the methi, stirring after every two minutes. When nearly cooked add the salt and sugar, again cook till the methi is done and the water evaporates. Once the water has evaporated, remove from flame and serve hot . This taste excellent with bhakris.  Happy eating!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Blogging Marathon, Vegetables, Methi

Methi Parathas / Fenugreek Parathas

These parathas are made with finely chopped methi / fenugreek leaves and spices. This paratha is a nice way of sneaking vegetables like methi leaves by stuffing it in rotis or parathas since in my house they do not like leafy vegetables. Methi paratha is a quick breakfast recipe.  Methi parathas are healthy alternative to plain parathas and are packed with more flavors and nutrition. Fenugreek leaves or methi leaves are very good for health as they are rich in antioxidants, iron and are also a good source of dietary fiber. 

Ingredients

2 Cups Whole wheat flour
2 Tablespoons Chick pea flour/ Besan
2 Tablespoons Rice flour
1 Cup Methi leaves -  finely chopped 
1 Large Potato - Boiled and mashed
1 Green Chilly
1 Teaspoon Ginger
1/2 Teaspoon chilly powder
1/2 Teaspoon turmeric powder
1 Tablespoon Coriander leaves - finely chopped
1 Tablespoon Sugar - powdered
2 Tablespoon Curds
1 Tablespoon oil or ghee

Salt to taste
Ghee/Oil for frying 

Paratha Masala
1/2 Teaspoon Ajwain seeds - lightly roasted
1/2 Teaspoon Cumin seeds - lightly roasted
1 Tablespoon Coriander seeds - lightly roasted 
1 Teaspoon Saunf - lightly roasted

Method

Grind the ajwain, cumin, coriander seeds and saunf to a fine powder  the paratha masala is ready.  Then add the green chilly , ginger, curds, sugar, salt, oil, chilly and turmeric powder, make a fine paste.

Mix the all the flours together well. Then combine the ground paste and rest of the ingredients, mix well. Add water as required and knead to a soft dough. Divide the dough into equal portions and roll out each portion into a circle. Heat a girdle and fry each paratha on medium flame using little ghee/oil, till golden brown spots appear on both the sides. I used pure ghee to fry the parathas as they taste yummy and also gives a lovely aroma. 

Serve these healthy and yummy methi parathas topped with white butter or chilled yogurt or a pickle of your choice. These can be packed as tiffin to kids as they remain soft. The potato in this paratha makes it soft and  the paratha simply melts in your mouth. 

My Notes:

This paratha  masala I make and store, and use it to make parathas of any type,  this masala give a nice aroma and taste to the parathas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels: Parathas, Blogging Marathon, Rotis, Methi

Palak Methi Chicken

My daughter and hubby does not eat leafy vegetables unless it is made into a paste and then added to any gravy.  To make them eat leafy vegetables I, usually adopt this method.  My hubby is a vegetarian, where as daughter and me eat non-veg. I try my best to incorporate leafy vegetables in our diet, so this one way I can make her eat this.  Whenever, I make this chicken dish she enjoys it.  In this methi gives an extraordinary flavor to the chicken.   Try this I assure you, all your family members will enjoy it too.

I am send this to BM#50 Week 3 day 1 under the theme Methi dishes, so let's go to the recipe. 

Ingredients

 1 Kg Chicken - 16 pieces
2 Cups Spinach  -  finely chopped
4 Cups Fenugreek leaves -  finely chopped
1 Cup Onion - finely chopped
2 Tomatoes -  chopped
1/2 Cup Curd -  beaten
1 Tablespoon Ginger garlic paste
1 Teaspoon Garam Masala powder
2 Teaspoons Red Chilly powder
1.1/2 Teaspoon Salt
3 Green chillies - ground to paste

1/4 Cup Milk
1/2 Cup Water
1/2 Cup Oil 

Method

Heat oil in  pan add the onions and fry till light golden brown, then add the ginger-garlic and chilly paste fry well brown. Add the tomatoes and fry well till soft.  Add salt, red chilly powder and chicken, fry well.  When well fried add the curds and stir well till blended, add water , cover, cook till chicken is 3/4th done. Add the palak and methi on top and cover, do not stir.  Cover  and cook till chicken is fully cooked, open and stir the palak, methi fry well,  add the milk, garam masala powder and stir again continuously till well blended and oil leave the sides.  Take down from flame.  Serve hot with rotis or parathas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Chicken, Methi, Blogging Marathon, Palak

Garam Masala Powder - Homemade

This garam masala is very flavorful and be used in veg as well as non-veg dishes.
Ingredients

¾ Cup  Cumin Seeds
½ Cup  Black Peppercorns
¼ Cup Cloves
15 Badi Elachie/Brown Cardamom
30 Green Elachie/Green Cardamom
1 Nutmeg
1 Teaspoon Javitri/Mace
12 -15 An Inch Each Cinnamon Stick
Method
Dry roast all the above ingredients just lightly and powder it. This can be stored for 6 months in an air tight container. 

Labels: Masala, Homemade

Gozleme - A Turkish Flatbread

Gözleme is simply a savoury flatbread very famous traditional Turkish speciality, and is made of hand-rolled dough, filled with various toppings such as cheese, spinach, meat and patoteos, than sealed, and cooked over a grill plate for couple of minutes.

Gozleme name comes from the Turkish word göz meaning “compartment”, in reference to the pocket of dough in which the various toppings are sealed and cooked.
Traditionally, this is done over a saç in Turkich and plate grill in English. Gozleme  is often sold as street food, at fairs and markets and a special part of the delicious Turkish breakfast.

Ingredients
Dough:

1.1/2 Cup All purpose flour
1/2 Teaspoon Salt

Water as required to knead 

Glaze:
1 tbsp butter, melted

For Frying:

Oil as needed

Filling:
2 Cups packed Spinach - chopped 
1 Small Onion - finely chopped
1 Tablespoon Olive oil
200 Grams Feta cheese - crumbled
1/2 Teaspoons Black Pepper powder
Salt to taste

Method

Filling:

Blanch the spinach and squeeze off all the water. Add all the ingredients and mix well.  Keep  aside .

Dough:
Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp cloth and  let it rest for 15 minutes.  

Cut the dough in 4 equal pieces with a knife.

Roll out each piece about 25 cm in diameter with a roller.

Spread the filling ingredients equally in the middle of the dough.

First fold the opposite sides to cover the filling.

Then fold the 3rd side and lastly the 4th side to cover up the filling.

Heat up the Teflon pan just under medium heat.

Place two gozleme at a time. Cook one side of Gozleme until there are some brown spots  on it.

Then turn it over and brush this side with butter. Also brush the other side after cooking.

Cut them into two and serve, we had this with sour cream.

You can also make Gozleme with beef, potato or eggplant filling.



This is my entry for the BM #50, theme International Flatbread Week 2 day 3.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Blogging Marathon, Breads, Continental Cuisine, Turkey

Afghani Bolani/ Boulanee e Katchaloo - A Stuffed Flat bread from Afghanistan

Bolani is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetizer, side-dish, or main dish.

Afghanistan being geographically located on the historically important trade route called the Silk Route/ Silk Road meant that Afghani cuisine shows influence of other presences on that trade route including Iran, Pakistan, India, Tajikistan, Uzbekistan, Turkmenistan and China.

The Bolani is unique and is a  street food, but,  also served  as an appetizer or as a side dish at special events and parties.

The Bolani is more or less like our flat bread called paratha, and the Boulanee e Katchaloo in particular is similar to our Stuffed Aloo Paratha.  Our parathas are usually round in shape because the outer covering is of whole wheat with the filling inside, then it is rolled out and  pan-fried.  Whereas the Bolani is shaped like a turnover by folding the dough over the filling into a half-moon shape and is pan fried.

Bolani (Makes 8)

Ingredients

For the Dough :
2 Cups all-purpose flour
1/2 Cup Warm Water
1/2 Teaspoon Salt
2 Teaspoons Olive oil

For the Filling :
6 Medium Potatoes
1/2 Cup Coriander - chopped
1/2 Cup Scallions (white and green parts) - chopped

2 Tablespoons Coriander - finely chopped
2 Tablespoons Olive oil
1 ½ Teaspoon Salt
1 Teaspoon Ground Black pepper

For frying:
Olive oil as required

Method
First we need to make the dough. Mix together salt and flour in a bowl.

Stir as you gradually add in water and oil.

Once the dough forms a ball, remove from bowl and knead for 10 minutes.

Place kneaded dough in a lightly oiled bowl, cover with a towel, and let rest for one hour.

Scrub the potatoes and boil them in pressure cooker on high flame for 3 whistles.  Add water enough to cover the potatoes.

In the meantime, go ahead and mix together your yogurt sauce!

Once they are cool peel and mash the potatoes with 2 tbsp olive oil, salt, and pepper. Try to get this as smooth as possible, but some lumps are ok. Add in finely chopped coriander and scallions, mash thoroughly to combine.

Lightly flour a flat surface to roll out your dough.

Take a ball of dough, roughly the size of a small apple, and roll. 

The dough should form a tortilla shape: very thin and about 10-12 inches in diameter. Place a little more than 1/4 cup of your mashed potato filling on the rolled dough. Spread over one half.

Fold over the dough. Flatten the bolani, removing any excess air that may be trapped. Press down the sides to seal the bolani. It should look like this! Beau... ti ... ful .....

Fry the bolani two at a time in a large pan with 1/4 cup olive oil. The oil should be hot enough that the bolani sizzles when you place it in the pan. It takes just a couple minutes for each side to get golden and crispy.

Place finished bolani on a plate or paper towel, and continue cooking the rest. Add more oil as needed. These are best served warm. Serve with Yogurt sauce

Ingredients
Yogurt Sauce
1 Cup Thick yogurt
1 Garlic clove - minced
1 Teaspoon Dried dill
1/2 Teaspoon Salt

Method:
Strain the yogurt through cheesecloth for a 10 minutes, so that what you’re left is a thick and creamy residue.

Mix the yogurt and the garlic in a bowl. Do not beat. Cover and refrigerate till required.

Just before serving, stir in the salt and half the dill. Garnish with the remaining dill and serve.

Bolani with cooled yogurt sauce so soothing and satisfying, I made this for dinner.

This is my entry for the BM #50, theme International Flatbread Week 2 day 2. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels :  Blogging Marathon, Breads, Chutneys & Dips, Continental Cuisine