Since the Persian New Year just passed, we thought it would be nice with a Persian three-course meal this week.
A refreshing and super tasty salad that comes from southern Iran (Shiraz) and fits almost any cuisine.
You will need:
3 tomatoes (finely diced)
1 cucumber (finely diced)
1 red onion (finely shredded)
1 lemon (juice)
3 tbsp olive oil
2 tbsp dried mint
1 tsp salt
1 tsp black pepper
Mix all vegetables in a bowl. Stir together lemon juice and olive oil. Mix it with the vegetables and sprinkle with mint, salt and pepper. Stir gently to mix everything around thoroughly. It is best to let the salad be in the fridge for half an hour before serving, but it is also possible to eat it immediately.
For the stew, you need:
2 Eggplants, about 800 grams
1 tbsp salt
2 yellow onions, about 400g
1 kg lamb’s back, in slices
3 cups yellow lentils
1 dl tomatoes
3 tablespoons tomato paste
7-8 dl water
2 pinches of turmeric
1 tsp salt
2 pinches of black pepper
and for the Persian rice:
50 g pistachio nuts
7 dl jasmine rice
3 tbsp barberry
1 bag of saffron, 0.5 g
3 l water
4 tbsp butter
1 tbsp salt
Peel and cut the eggplant into 2-3 cm thick slices. Rinse them with cold water in a colander. Sprinkle with salt. Let stand 1 hour.
Chop the onion and fry golden brown in 25 g of butter and fry the meat in 25g butter. Move to casserole. Add 5 dl of boiling water, salt, pepper, and turmeric and cook the meat with the lid on for about 1 hour. Wipe off the liquid from the eggplant with towel or tissue. Fry them slowly in 100 grams of butter and 2 tablespoons oil until they are golden brown and soft.
Take some of the fat that has settled on top of the casserole. Fry in a pan rinsed lentils and tomato paste for one minute. Add this to the pan and add the tomato sauce, the rest of the water and boil the kettle for approximately 15 minutes.
Add the fried eggplant. Season with lime juice and gladly crumbled dried lime, and if it needs more salt or pepper. Cook for another 10 minutes.
Boil 1 dl water and turn over pistachios, leave for a while, so they can be peel and shred easily. Peel and shred them.
Boil 3 liters of water in a large pan, preferably non-stick or heavy-bottomed so that the rice does not stick.
Wash the rice and add 1 tablespoon salt. Stir once so that it does not clump. Let boil for 5-8 minutes, the rice should still have a hard core.
Peel and slice the potatoes during the time in 1/2 cm thick slices.
Pour the rice in a colander. Rinse out the pan with warm water and pour it over the rice in the colander.
Heat 2 tablespoons butter in saucepan and add the potatoes. Let it become golden brown.
Add the rice, then lower the heat. Click over butter. Cover the bottom of a pot lid with a towel. Put the lid on and let it all steam on very low heat for about 40 minutes. Do not lift the lid during this time.
Mix meanwhile saffron with 1 tablespoon of boiling water and let it stand and become soft. Mix one cup of cooked rice with this.
Mix butter sautéed barberries, saffron and almonds. Garnish with rice and potato slices.
You will need:
150g butter, softened
2 ½ dl sugar
2 tsp vanilla
1 tsp baking powder
3 ½ dl flour
1 pinch of ground saffron
100 g Persian dates
1 tbsp icing sugar
Beat fluffy butter, vanilla sugar and sugar. Pour one egg at a time, whisking constantly.
Dissolve saffron in cream and pour in the batter. Stir in flour and baking powder gently with a spoon.
Pour batter into an oblong cake tin and press in the rough chopped dates.
Bake the cake at 170 ° C convection oven, about 40 minutes.
Let cool and sprinkle with icing sugar.