Persian Recipes - Love From Leyla

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Persian Recipes, with Love From Leyla

C ontents Introduction .................................................................................................................................... 4 Appetisers & Sides................................................................................................................. 8 Borani Bademjan - Aubergine and Yogurt Dip ................................................................................ 9 Mirza Ghasemi - Aubergine and Tomato Dip ............................................................................... 11 Borani-e Esfenaj - Yogurt and Spinach Dip ................................................................................... 13 Mast-o-Khiar - Yogurt and Cucumber Dip .................................................................................... 14 Soups & Stews .............................................................................................................................. 16 Abdoogh Khiar – Cold Yoghurt Soup............................................................................................. 17 Ash-e Jo - Barley Stew with Beans and Herbs ............................................................................... 19 Soup-e Jo - Chicken Barley Soup ................................................................................................... 21 Dizi - Lamb Chickpea Soup ............................................................................................................ 23 Kebabs .......................................................................................................................................... 25 Chicken Koobideh - Grilled Ground Chicken Kebab...................................................................... 26 Joojeh Kebab - Grilled Saffron Chicken ......................................................................................... 29 Kebab Deegi- Pan Kebab ............................................................................................................... 31 Kebab Koobideh - Grilled Ground Lamb on Skewers.................................................................... 33 Main Meals ................................................................................................................................... 35 Simple Salmon............................................................................................................................... 36 Dolmeh Felfel - Stuffed Bell Peppers ............................................................................................ 39 Saffron Chicken ............................................................................................................................. 42 Fesenjoon - Pomegranate Walnut and Chicken Stew .................................................................. 43 Khoresh Bademjan - Aubergine Stew ........................................................................................... 45 Khoresh-e Loobia Sabz - Green Bean Stew ................................................................................... 47

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Persian Recipes, with Love From Leyla Ghormeh Sabzi - Persian Herb Stew ............................................................................................. 49 Khoresh Karafs - Celery Stew ........................................................................................................ 51 Rice................................................................................................................................................ 53 Adas Polow - Rice with Lentils ...................................................................................................... 54 Javaher Polow - Persian Jewelled Rice.......................................................................................... 56 Loobia Polow - Rice with Green Beans ......................................................................................... 59 Polow - Persian Rice ...................................................................................................................... 61 Sabzi Polow – Rice with Fresh Herbs ............................................................................................ 63 Tah-Chin - Upside Down Layered Saffron Rice and Chicken......................................................... 65 Tah-dig – Crusted Rice .................................................................................................................. 68 Zereshk Polow - Rice with Barberries ........................................................................................... 70 Salads ............................................................................................................................................ 72 Salad Olivieh - Persian Potato Salad ............................................................................................. 73 Salad Shirazi - Simple Salad from Shiraz ....................................................................................... 75 Deserts .......................................................................................................................................... 76 Persian Baklava with Rose Water ................................................................................................. 77 Saffron Ice Cream.......................................................................................................................... 80 Shir Berenj - Persian Milk and Rice Pudding ................................................................................. 81

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Persian Recipes, with Love From Leyla

Introduction Persian food is steeped in a history and culture that stretches back through time for three millennia. If you are familiar with my website, you will know that I am from both Persian and British heritage and so I have always been fascinated by the beautiful balance between meat, fruit, vegetables and herbs that the cuisine combines.

In the first year of writing at Love from Leyla, I shared many Persian recipes that became incredibly popular with the 20,000 friends that visited us, which only served to reinforce my own opinion that the food of my ancestors is a global treasure waiting to be discovered. So began my quest to put all of my family’s favourite recipes into a book that could be accessible to every health conscious cook.

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Persian Recipes, with Love From Leyla

The Persian Empire once spanned three continents and is considered the largest in ancient history. As a result, the unique flavours associated with Persian food take influence from ancient Greece, Rome and the Mediterranean. But it’s not just this impressive blend of the foreign and the familiar that has had me intrigued over the years. Since being blessed with three beautiful children, like most parents, I have developed a keen interest in the health benefits of the food that I make for my family and this interest lead me to delve deeper into the science behind the recipes of my ancestors. For me, the most interesting aspect of Persian cuisine is the adoption of the ancient Greek principle that disease is caused by the fundamental imbalance of the body’s opposing qualities such as wetness/dryness and hot/cold. These principles are still taken into consideration today in many of the Persian recipes that I am bringing to you with this book and careful thought over the benefit to the body in eating the meals detailed here-in has been taken to ensure that each dish is both delicious and nutritious. For example, you will find pickles included in fried dishes to neutralize the effect of too much fat as in my favourite salad of all time - Olivieh - and walnut will warm meals prepared with cold foods such as the pomegranate in my dad’s favourite stew – Fesenjoon.

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Persian Recipes, with Love From Leyla

From the palaces of Persian kings to the humble home, women have had a great influence over the history of cooking in Iran and often the best chefs are regarded as the wives and mothers that prepare exquisite meals for their families. In fact, home-made food is so treasured in Iran that eating in restaurants is considered secondary to the delightful dishes prepared and enjoyed around a family table.

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Persian Recipes, with Love From Leyla In the creation of this book, I have been incredibly lucky to have the assistance of my cousin Mahsa who lives in the capital of Iran, Tehran. Mahsa has many talents, preparing the most delicious meals for her family is just one of them and I am so very grateful that she took the time to share her tips with us so that we can achieve the same level of expertise that she has perfected over the years. The pictures included are from our homes without the use of enhanced photography, in the hope that they show the true end product that following the recipes will allow you to achieve in your own kitchen. My grandmother had eight children (my dad being one of them) and throughout her life until the sad day that she passed, the whole family gathered in her home to enjoy her legendary versions of the traditional Persian staples that influenced many of the recipes that I am bringing to you today. So I would like to dedicate this book to Maman Bozorg whose gentle spirit has always been with me - like branches of a tree, we grew apart but we were always connected by the roots to our hearts. So please join us. Let us take you on a journey eastward to enjoy a new world of flavour with stewed spices, fluffy rice and a myriad of meals that you and your family will love as much as people the world over have for thousands of years. This timeless cuisine is now yours to enjoy.

Love from Leyla.

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Persian Recipes, with Love From Leyla

Appetisers & Sides

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Persian Recipes, with Love From Leyla

Borani Bademjan - Aubergine and Yogurt Dip

It’s fair to say that I am pretty obsessed with aubergines. If I could find a way to combine them with my morning coffee, I probably would! Along with tomatoes, potatoes and bell peppers, aubergines belong to the nightshade plant family. In fact, aubergines grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. The most popular variety of aubergine looks like large, pear-shaped eggs, hence the American name ‘eggplant’. They are packed with health benefits from vitamins such as B1 and B6, from minerals like copper and magnesium and they are an excellent source of dietary fibre. This is my favourite Persian dip and it is so simple to make with the most minimal ingredients that combined create a delicious deep and earthy flavour from the grilled and lightly charred fruit, lightened by a touch of mint and creamy yoghurt. I can’t imagine it ever displeasing anyone’s taste buds! My children sit around a big bowl of Borani Bademjan with spoons and bread and don’t stop until there’s none left for me!

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Persian Recipes, with Love From Leyla Serves: 4-6

Ingredients 

2 large aubergines



2 cups plain yogurt

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2 medium onion, thinly sliced

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3 garlic cloves, minced

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1 tbsp dried mint

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Salt and pepper to taste

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1/3 tsp turmeric

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Rapeseed oil or olive oil

Method 1. Preheat the oven to 200°C/400°F. 2. Make 2-3 cuts in each aubergine to let the steam out and prevent it from bursting in the oven. Place the aubergines in a baking dish and cook in the oven for about 30-40 minutes until soft. Remove from the oven and set aside or run under cold water to cool. 3. Remove the skin by simply cutting off the stalk, then peeling it off with your fingers and chop the aubergine flesh into small pieces, placing them in a colander to drain or blitz with a hand blender/food processor if you prefer a finer consistency (like we do). 4. Heat 2-3 tbsps of oil in a frying pan over medium heat, add the onions, sauté until golden then add the turmeric and sauté for another 1-2 minutes. 5. In a large mixing bowl combine all ingredients, adding the freshly minced garlic and mix well. Taste and adjust the seasoning. Transfer to a serving dish, garnish with fried onions. 6. Serve cold or at room temperature with warm bread.

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Persian Recipes, with Love From Leyla

Mirza Ghasemi - Aubergine and Tomato Dip This recipe was originally from the Mazandaran region and is so beautifully rich in flavour that I could eat it as a main meal with nothing else to accompany it! The fresher and juicier the tomatoes, the more opulent this dish becomes. Lovely garlicky and soft mashed aubergines are always a winner in our family, particularly served with warm bread and fresh herbs. The turmeric makes the dish take on a lovely golden red hue, and the addition of eggs brings the whole experience together. There are variations to this dish where the eggs are cracked over the aubergine and tomato mix and cooked slowly. I have also cooked it as a main meal with rice and salad for my vegetarian friends.

Serves: 4

Ingredients 

2 large aubergines

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3 large tomatoes, remove the skin and chop into small pieces

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7 garlic cloves, finely chopped

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3 eggs, lightly beaten

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1 tsp tomato paste

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1/3 cup rapeseed oil

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1 tsp turmeric

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Salt and pepper to taste

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Persian Recipes, with Love From Leyla

Method: 1. Preheat oven to 400°F/200°C. 2. Pierce the aubergines and bake for 40 minutes in the oven until soft on the inside and the skin is crispy on the outside. Set aside to cool or rinse under cold water. 3. Cut off the stalk then remove the skin by peeling it back with your fingers and mash the aubergine with a fork. 4. In a frying pan, heat some oil then add the mashed aubergine and fry for around 15 minutes over a medium heat then make a hole in the mixture to add the chopped garlic and turmeric and allow it to cook. You will know when it’s ready as the garlic will take on a slightly golden colour and release a delicious aroma, and it’s at this point that it’s time to stir all of the mixture together. 5. Add chopped tomatoes, tomato paste, salt and pepper to the mix, stir well and cook for an additional 10-15 minutes over medium heat. 6. Pour the beaten eggs over the aubergine mixture, stir until well blended. Cook for about 3-4 minutes. Taste and adjust the seasoning if necessary. 7. Serve on a platter with warm bread and fresh herbs.

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Persian Recipes, with Love From Leyla

Borani-e Esfenaj - Yogurt and Spinach Dip Legend has it that this dish was created in honour of Queen Porandokht during her very brief reign over the Persian Empire in 629-630 AD. Knowing that the queen did not enjoy meat, the court chef created this dish along with many other vegetarian meals containing yoghurt and from this sprang all of the ‘borani’ dishes that are still enjoyed today. This dish has several variations, but as long as it has spinach and yoghurt – you are on the right track.

Serves: 4

Ingredients: 

2 cups plain yogurt

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2 lbs fresh spinach, washed and chopped or 1 (10 ounce) pack of frozen spinach, thawed

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1 clove of garlic, minced

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Salt and pepper to taste

Method: 1. Wash and cut the spinach into small pieces. 2. Place the spinach into a medium sized pan, add half a cup of water, bring to a gentle boil over medium heat, lower the heat, steam for ten minutes or until spinach is tender. Let cool for 10 minutes. 3. Drain and place the steamed spinach in a large mixing bowl. 4. Add 2 cups of yogurt, minced garlic, salt and pepper, mix well. 5. Refrigerate for at least two hours. 6. Serve cold with warm bread.

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Persian Recipes, with Love From Leyla

Mast-o-Khiar - Yogurt and Cucumber Dip

To my mind, Persian cucumbers are the best in the world – sweet, juicy and packed with flavour. Needless to say, cucumbers are a part of everyday life in Persian families. Hothouse cucumbers are probably the best to use here in the western world as they are smaller and have a bit more flavour than the average ones you find in supermarkets. I love the smell of fresh cucumber – there’s something so delicious and enticing about it when it fills a room. You can also add dried rose petals as another option to really enhance the lovely heady aroma of this dish and make it look extra pretty on your table.

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Persian Recipes, with Love From Leyla

Serves: 4

Ingredients: 

2 cups plain yogurt

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3 cloves garlic

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1/2 large cucumber, finely chopped or grated

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1 tbsp dried mint

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Pinch of rock salt

Method: 1. Using a pestle and mortar, crush the garlic cloves with the salt then add the mixture to a large mixing bowl. 2. Finely chop the cucumber or grate it, being sure to drain the resulting liquid before adding the rest of the ingredients to the mixing bowl and mix well. Taste and adjust the seasoning. 3. Place the yogurt mixture into a serving bowl, garnish with dried or fresh mint and rose petals if you’re using them. 4. Refrigerate until serving time and serve with warm bread or a main meal.

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Persian Recipes, with Love From Leyla

Soups & Stews

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Persian Recipes, with Love From Leyla

Abdoogh Khiar – C old Yoghurt Soup This chilled soup is perfect for warm weather. It is deliciously fragrant with plenty of fresh herbs and a lovely crunchy texture provided by walnuts and sweetened every so often by a surprise bite into a sweet and juicy raisin, which creates such an abundance of flavour that really needs to be tasted to be believed! A refreshing hit of cucumber is present and we also get a little kick of heat from the deep pinkie-red radishes, which are also chopped and put into the soup. It is best prepared with thick set yoghurt as a lovely creamy consistency makes it go down a treat, particularly in our family!

Serves: anywhere from 2-4 depending on how much you enjoy it!

Ingredients:               

2 cups plain thick yogurt 1 large cucumber, peeled and cut into small pieces 3 medium-sized radishes, finely chopped 1 small bunch fresh chives, chopped 1 small bunch fresh mint, chopped 1 small bunch fresh basil, chopped 1 small bunch fresh tarragon, chopped 1 small bunch fresh savory, chopped A few sprigs of fresh dill, chopped 1/2 cup of walnuts, roughly chopped 1/2 cup of yellow raisins, rinsed (use more for sweeter pallets) Salt and pepper to taste 1 tsp dried rose petals (optional) Dried or toasted flat bread Cold water or ice cubes

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Persian Recipes, with Love From Leyla

Method: 1. In a large bowl beat the yogurt with a whisk for a couple of minutes until smooth. 2. Add the chopped cucumbers, radishes, chives, mint, basil, tarragon, savory, dill, raisins and walnuts, mix well. Add salt and pepper to taste. Refrigerate for a couple of hours. 3. Remove from the refrigerator and slowly add a little bit of cold water while mixing until it reaches a consistency that you like, alternatively add a little crushed ice. 4. To serve, ladle Abdoogh Khiar into serving bowls and place a large plate of warm bread in the middle of the table for everyone to help themselves to and garnish with dried rose petals if using them.

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Persian Recipes, with Love From Leyla

Ash-e Jo - Barley Stew with Beans and Herbs If you love a good old classic Barley Soup then this twist on a tried and tested delicious favourite is bound to tantalise your taste-buds! This exotic dish hails all the way from ancient Persia and is ideal as winter comfort food or to excite and impress guests at a dinner party. The soup uses “Jo” which is a fairly thick bean and can easily be served as a filling meat free dish. Traditionally, Ash-e Jo was served during the Persian New Year on the 13th day “SizdahBedar” but it is popular at any time of year. The incredible flavours are enhanced by the combination of herbs especially cilantro and parsley. You’ll never look at Barley Soup the same way again!

Serves: 4-6

Ingredients:           

1 cup barley, soaked overnight 1/2 cup chickpeas, soaked overnight 1/2 cup beans (white beans or red kidney beans) soaked overnight 1/2 cup lentils 1 cup chopped parsley 1 cup chopped leeks 1/2 cup chopped coriander 1/2 cup chopped spinach 1/2 cup chopped dill Water Salt and pepper to taste

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Persian Recipes, with Love From Leyla Toppings:    

1 large onion, peeled, thinly sliced 2 tbsps dried mint 1/4 tsp turmeric 2-3 tbsps olive oil or rapeseed oil

Method: 1. In a large stew pan, place barley, chickpeas, beans, lentils and add 6 cups of water. Bring to a boil on medium-high heat, then reduce the heat to medium-low and cook for about 1 hour and 40 minutes or until beans are tender. 2. Add the chopped vegetables, salt, and pepper. 3. Stir a few times to prevent it from sticking to the bottom. Add more water if necessary. 4. Cook for another 20 minutes on low heat. Taste and adjust the seasoning. 5. In the meantime, in a small pan heat some oil, sauté the sliced onions until golden brown then add turmeric and sauté for 5 more minutes, lastly adding the mint and taking it off the heat immediately before setting aside. 6. To serve, pour soup in a serving bowl, top with fried onions and mint. Serve warm with warm bread.

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Persian Recipes, with Love From Leyla

Soup-e Jo - Chicken Barley Soup This is an exceptionally healthy Persian Barley Soup that oozes flavour and smells divine. It’s also very easy to prepare and ideal to enjoy after a long day! A rustic soup, it is very comforting and the recipe is based on an old Iranian peasant soup handed down and tweaked over many generations, this being my family’s version. Fresh herbs and vegetables in the barley soup make it a good source of vitamins A and C, especially beneficial when you have flu or a cold. Barley itself contains antioxidants, not only proven to maintain the health of your body but to also slow down the aging process and being so rich in fibre, it also has the potential to reduce the risk of heart disease and cancer. Calcium and protein in the milk is the supplementary addition to barley soup and finally the lemon juice gives the soup a zesty, fresh citrus flavour with an acidic quality also beneficial when fighting illness.

Serves: 6-8

Ingredients:            

1 1/2 cups pearl barley, rinsed and soaked in cool water for an hour 4 pieces of chicken (drumsticks or wings) 1 1/2 cups shredded carrots 1 large onion, peeled and quartered 2 celery stalks, cut into chunks 1-2 garlic cloves 1/4 tsp turmeric 2 bay leaves Salt and pepper to taste 2-3 tbsps of freshly squeezed lime/lemon juice Water Chopped flat-leaf parsley for garnish

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Persian Recipes, with Love From Leyla

Method: 1. Arrange the quartered onions at the bottom of a deep pan or casserole dish then add the chicken, celery, garlic, bay leaf, turmeric, salt and pepper. Add enough water to cover all of the ingredients, bring to a boil on a medium-high heat. Reduce the heat, cover and cook on medium-low heat for about 45-50 minutes or until the chicken is fully cooked. 2. Remove the pan from the heat and allow it to cool. Drain the soup and pour into a bowl for later use. Separate the chicken from the bones and shred into small pieces. 3. Place the soaked and drained barley in a large pan then add the strained chicken soup and enough water to cover up to 3 inches. Bring to a boil for a couple of minutes on medium-high heat, reduce the heat, cover leaving the lid a little ajar and cook for 45 minutes. 4. To the pan add the shredded chicken and the shredded carrots and stir. Add more hot water if needed. Cover and cook for another 40- 45 minutes on medium-low heat. 5. In the last 15 minutes of cooking add the lemon juice, taste and adjust the seasoning. 6. Serve the soup in a large bowl, sprinkle chopped parsley on top and serve with warm bread.

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Persian Recipes, with Love From Leyla

Dizi - Lamb Chickpea Soup This hearty soup is a winter staple throughout Iran. It is sometimes referred to as Abgoosht (which literally translates to meat juice) and was originally a dish served to workers to sustain them through their long days. I find it very filling and satisfying, with a consistency almost of a thick broth rather than a soup. It’s prepared slowly to allow all of the flavours to fuse together resulting in a sublime combination of textures and flavours from vegetables, lemon, cinnamon and meaty lamb shanks. Interestingly, the name Dizi comes from the traditional stone crock the soup was traditionally cooked in but you don’t need to use one to make this yourself. While the recipe may sound a little fiddly, do persevere because once you’ve tried it you’ll be sure to put it high on your list of recipe favourites.

Serves: 4-6

Ingredients:            

3 lamb shanks (about 3 lbs) 1 cup chickpeas, rinsed, soaked overnight 1 cup white beans, rinsed, soaked overnight 2 large onions, peeled, quartered 4 medium-sized potatoes, peeled and cut in half 3 medium-sized tomatoes, peeled and cut in half 1/2 tbsp turmeric A pinch of cinnamon 1 1/2 tbsps tomato puree 2 tbsps rapeseed oil Salt and pepper to taste Water

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Persian Recipes, with Love From Leyla

Method:     



In a large, deep pan place the lamb shanks, add eight cups of water and bring to a boil on high heat. Skim the foam when it comes to the surface in the beginning. Add the turmeric, cinnamon, onions, chickpeas, beans, salt and pepper. Cover and cook on medium heat for about an hour. Heat 2 tbsps of oil in a small frying pan and lightly sauté the tomato paste to lose its raw taste. Add the sautéed tomato paste, tomatoes and the potatoes to the pan, cover and continue cooking for another hour. When all the ingredients are fully cooked, taste and adjust the seasoning. Remove the pan from the heat. Drain the soup through a sieve, remove the bones and mash the remaining ingredients using a potato masher. To serve, ladle into a large serving bowl and spoon the meat and potato mixture onto a serving platter. Serve with warm bread, yoghurt and fresh herbs.

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Persian Recipes, with Love From Leyla

Kebabs

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Persian Recipes, with Love From Leyla

Chicken Koobideh - Grilled Ground Chicken Kebab

This interesting kebab recipe uses ground minced chicken and is an old Persian favourite still highly popular today. You can use lamb if you prefer (as in the next Koobideh recipe) but I love how light and rich in protein the chicken in this version makes it, so definitely choose this kebab for a super healthy meal if you’re watching your weight and serve it with salad for a lowcarbohydrate feast.

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Persian Recipes, with Love From Leyla

The other beauty of this meal is it is suitable at any time of year – whether a summer barbecue with crisp, crunchy vegetables or winter dish with filling, wholesome white or brown rice. Just grill and add a wedge of lime and you will easily impress guests! Chicken Koobideh is easy to prepare. The liquid saffron gives the chicken a delightful golden colour while the lime adds a zesty, citrus twist. Minced chicken is quite soft and delicate in texture if cooked to perfection, coupled with turmeric and the peppery condiments, I think this is one of the tastiest kebabs you can eat, ideal for all the family to enjoy together. My kids can never get enough!

Serves: Makes 6 metal flat skewers

Ingredients:     

2 lbs ground chicken (preferably thigh meat) 1 large onion, grated and juice discarded 1/3 tsp turmeric 1-2 tbsps liquid saffron 1 tsp salt

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Persian Recipes, with Love From Leyla    

1/2 tsp ground black pepper 1 tsp sumac (available at Persian supermarkets or online) optional Juice of 1-2 limes Olive oil

Method: 1. In a large mixing bowl combine ground chicken, grated onion, turmeric, saffron, salt and black pepper. Mix well using your hands, I wear disposable plastic gloves to prevent my nails from staining from the turmeric (or ask my husband to do it – even easier!) Cover with a cling film and set aside for 30 minutes or overnight for the flavours to marinate. 2. Place a bowl of cool water next to you on the kitchen worktop. Take a handful of the chicken mixture, place it around the skewer, dip your hand into the water and shape the meat into a long kebab. 3. In a small bowl mix the 2 tbsps of olive oil with the lime juice. 4. Place the skewers under a grill with a medium heat, turning them every few minutes until each kebab is fully cooked. 5. Brush the olive oil and lime juice mixture over the kebabs on both sides half way through cooking. 6. Place the kebabs on a platter, squeeze a bit of lime juice over them, and sprinkle with sumac (if you’re using it). Serve with rice, salad, grilled vegetables and yoghurt.

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Persian Recipes, with Love From Leyla

Joojeh Kebab - Grilled Saffron Chicken

This popular Iranian chicken dish is surprisingly easy to prepare and makes a stunning looking meal. It is often eaten during big celebrations and family dinners because it is favoured among adults and children alike. The chicken becomes moist and tender and the marinade makes it extremely juicy. To ensure the chicken soaks up all of the flavours of the marinade it’s important to immerse it fully and leave for 6 to 8 hours. In Iran this dish is particularly favoured during the summer months but I think it’s perfect at any time of year. The saffron is key to give the chicken its noticeably light, golden colour and the richness of flavour. You can serve it with saffron rice and a rainbow of colourful vegetables for the perfect accompaniments. Try it cold too as it retains its depth of flavour – superb with a fresh mixed salad.

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Persian Recipes, with Love From Leyla Serves: 4

Ingredients:        

2 lbs skinless, boneless chicken breasts, (preferably fresh, never frozen) cut into cubes 1 medium onion, grated 1 cup thick plain yogurt 3-4 tbsps oil 3-4 tbsps lime juice 1 tsp saffron dissolved in 2-3 tbsps of hot water (crushed with a pestle and mortar if possible) 2 tsps salt 1 tsp black pepper

Method: 1. In a bowl combine the yogurt, onion, olive oil, lime juice, liquid saffron, salt and pepper. Stir well into a smooth mixture, adjusting the seasoning to suit your pallet. 2. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully covered and refrigerate for 6-8 hours. 3. Thread the chicken pieces onto metal skewers and place the skewers under a hot grill until thoroughly cooked. 4. Serve warm with rice, yogurt and salad.

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Persian Recipes, with Love From Leyla

Kebab Deegi- Pan Kebab

This is a popular dish during the summer months in Iran as it is traditionally eaten outdoors. The words “Kebab Deegi” are Farsi and literally translated mean a non-grill kebab, which I find incredibly easy to make once you have the hang of it. Kebab is the national dish of Iran and there are actually many different versions, in this the alluring combination of saffron, turmeric, onion and rapeseed oil make it truly succulent and jam-packed full of flavour. Try serving with a

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Persian Recipes, with Love From Leyla fragrant Persian rice and large, mouth-watering chargrilled tomatoes too, perfect for a casual light meal or to impress friends joining you for alfresco dining.

Serves: 4

Ingredients:       

1 1/2 pound ground meat (beef or lamb) 1 medium-sized onion grated (juice discarded) 1 tsp turmeric 1/4 tsp powdered saffron dissolved in 2-3 tbsps of hot water 1 tsp sumac powder (available in Persian supermarkets or online) Salt and pepper to taste 3-4 tbsps rapeseed oil

Method: 1. In a mixing bowl combine all ingredients, kneading well with your hands or use a food processor. 2. Choose a medium-sized frying pan, add rapeseed oil and flatten the mixture into the pan while it’s still cold, starting at the centre and working it to the outer edges. 3. Place the pan on the hob for 20-30 minutes on medium heat. Once the bottom is browned, cut the meat lengthwise into strips and then turn them over one by one, cover and cook for another 20-30 minutes on medium-low heat or until meat is fully cooked. 4. Sprinkle some sumac powder on the kebab if you’re using it. 5. Serve with rice, grilled tomatoes and sliced onions.

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Persian Recipes, with Love From Leyla

Kebab Koobideh - Grilled Ground Lamb on Skewers

Here’s a scrumptiously moist and flavoursome traditional Persian style kebab recipe using finely ground lamb. Koobideh is spectacularly tasty and ideal for a light meal, lunch outdoors or dinner with family and friends. It’s also very easy to prepare but despite its simplicity, it has an abundance of flavour provided by the chargrilled meat. Koobideh is divine served with an array of colourful and juicy tomatoes, pungent green peppers and sharp onions – adding another taste dimension to this popular Iranian dish. While it is simple to put together, you do need plenty of patience to allow the lamb to really soak up the tangy flavours in the marinade’s ingredients and to let the kebab rest properly before grilling. Once the skewers are ready to cook they take just a few minutes, producing a thoroughly delectable dish that’s healthy and suitable for all the family to enjoy.

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Persian Recipes, with Love From Leyla Serves: 8 skewers

Ingredients:    

2 lbs finely ground lamb 1 large onion, grated (squeeze out the juice) 1 tsp salt 1 tsp black pepper

For Grilled Vegetables:   

4 medium firm and ripe tomatoes, cut in half 2 medium onions, quartered (optional) 8 green peppers (optional)

Method: 1. In a large bowl combine all the ingredients and mix well with your hands until the mixture becomes well blended and sticky. Set aside at room temperature for at least an hour. 2. Leave a bowl of water next to you on the kitchen worktop for dipping your hands to prevent stickiness while placing the lamb on the skewers. 3. You may divide the ground lamb into equal portions in advance or take a handful and shape into an oval and press onto a long flat metal skewer, making sure that both ends are sticking well. The thickness and the length of the kebabs depend on your preferences. When all the skewers are done, set aside for at least half an hour. 4. Turn on the grill and make sure it's very hot before placing the skewers one by one underneath. Turn each skewer over quickly and continue to do so until the lamb is browned on all sides. 5. Serve with rice on a platter and bowls of salad and yoghurt on the side.

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Persian Recipes, with Love From Leyla

Main Meals

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Persian Recipes, with Love From Leyla

Simple Salmon

There are so many beautiful wonderful varieties of fish in Iran, from the Persian Gulf to the Caspian Sea and it is traditionally served during Persian New Year (or Nowruz). Interestingly, Iranian people had mastered their own food preservation techniques as long ago as 400 BC by using mud domes called “yachchal” (or ice pit) that would keep fish cold until cooked.

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Persian Recipes, with Love From Leyla

I love to serve fish to my family and have found salmon to be a firm favourite with the children. The fact that it’s pink goes down really well with the girls and the gentle cooking method in this recipe gives it a mild flavour that we all really enjoy. We serve it simply with while rice and natural yoghurt and I like to add spinach or peas for additional vitamins too.

Serves 4-5

Ingredients:        

4 salmon fillets 1-2 tbsps dried dill weed 1-2 tbsps dried fenugreek leaves Salt and black pepper to taste 2 garlic cloves, finely minced 1 cup spinach leaves, washed 3 tbsps rapeseed oil 2 limes

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Persian Recipes, with Love From Leyla

Method: 1. 2. 3. 4.

Preheat the oven to 190°C/375°F. Season the salmon with the dry ingredients. In a large frying pan, heat rapeseed oil on medium-high heat. Lightly fry salmon fillets on both sides for a few minutes then transfer the fish to an oven proof dish lined with spinach at the bottom, adding the minced garlic and a drizzle of oil. 5. Place the dish into the oven and allow it to bake for about 15-20 minutes or until the salmon is cooked through. 6. Remove the dish from the oven and squeeze fresh lime juice over the it. 7. Serve with rice, salad and yoghurt. I like to add garden peas for the children too.

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Persian Recipes, with Love From Leyla

Dolmeh Felfel - Stuffed Bell Peppers

For a real twist on stuffed bell peppers, this exquisite traditional Persian recipe will transform your table. Dolmeh Felfel peppers were originally inspired by similar Greek and Turkish stuffed pepper recipes of long ago and this is a favourite passed down through many generations. It’s ideal as a starter dish or it will equally suffice as a light meal combining protein with vegetables and there are plenty of varieties of herbs to give the meal a tangy and sweet flavour. I have served this with soya mince for my vegetarian friends and found it to be equally abundant in flavour. Beautifully colourful – these peppers are a feast for the eyes and the stomach! Some Persian Dolmeh recipes can take more time but this is a simplified version that I have put together to make it perfect for those days that you need to throw together a quick meal or if you want to prepare the peppers in advance and keep them covered in the refrigerator, simply removing to cook after a busy day!

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Persian Recipes, with Love From Leyla Serves: 8-10

Ingredients:                  

10 medium-size bell peppers, rinsed 1 lb. ground meat (beef, lamb, turkey or soya mince) 1 large onion, chopped 1 cup rice, rinsed 1/2 cup yellow split peas, rinsed 1 bunch parsley, chopped 1 bunch chives or scallions, chopped 1 bunch of dill, chopped 2 tbsps dried tarragon 2 tbsps dried basil 1/2 tsp turmeric A dash of cinnamon Juice of 2 lemons 2 tbsps tomato puree Olive oil Water Salt and black pepper to taste Sugar (optional)

Method: 1. Preheat the oven to 190°C/375°F. 2. Cut the tops off each bell pepper and set aside, remove the seeds then lightly salt inside of each pepper. 3. In a frying pan sauté onions in 2 tbsps of oil until soft and transparent, add turmeric, ground meat, salt and pepper to taste and brown the meat then set aside. 4. In a medium saucepan, place rice and the split peas, add 3 cups of water, 2 tbsps of oil and a tsp of salt. Cover and cook on medium-low heat until the water is fully absorbed for around 15-20 minutes. 5. In a large mixing bowl, combine the ground meat, rice and peas, chopped fresh vegetables, dried herbs and salt and pepper. Mix thoroughly. 6. Spoon the rice and meat mixture into the bell peppers. 7. Arrange the stuffed peppers in a large baking dish, put tops back on the peppers.

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Persian Recipes, with Love From Leyla 8. In a small bowl, mix around 2 cups of water, 2 tbsps of oil, lemon juice, tomato puree, salt and pepper and 1-2 tbsps of sugar (if using it) then pour the mixture over the peppers, cover with a lid or kitchen foil and cook for about an hour on medium to low heat until the peppers are well cooked. 9. Serve warm with bread.

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Persian Recipes, with Love From Leyla

Saffron Chicken Not all Persian recipes take time to prepare; here’s a deceptively simple but exceptionally impressive dish that is our go-to meal after a hectic day. The exotic saffron spice gives the chicken a golden appearance and adds to the tangy Middle Eastern flavours. Combined with a burst of the sharp citrusy taste of lemons and limes, it’s impossible not to please anyone with this traditional Persian favourite. Serve with saffron rice and a multitude of colourful vegetables or emit the rice altogether for a low-carbohydrate version and serve with a crisp, fresh salad for an altogether healthy, wholesome meal. It’s so easy to make – yet no one would guess it takes moments to put together, the only time consuming part of the recipe is leaving the chicken to slowly marinade and absorb all of the flavours overnight. Serves: 4-6

Ingredients:       

4 boneless skinless chicken breasts, sliced in half lengthwise 1 large onion, grated (using a hand grater or a food processor) 2-3 tbsps oil Juice of 2 lemons/limes 1-2 tbsps of yogurt 1/2 tsp of saffron crushed and dissolved in 2-3 tbsps of hot water Salt and pepper to taste

Method: 1. 2. 3. 4.

Combine all ingredients in a large bowl and mix well. Cover and marinade overnight in the refrigerator to blend flavours. Brush the surface of a frying pan with a thin layer of oil and place on medium heat. Discard marinade and place the chicken in the pan and brown quickly on both sides. Then cover and cook gently for 20 minutes or until chicken is cooked through, remove from the frying pan and serve. 5. Sprinkle juice of a lemon/lime. 6. Serve with salad, yogurt and bread or rice and grilled tomatoes.

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Persian Recipes, with Love From Leyla

Fesenjoon - Pomegranate Walnut and Chicken Stew

This is a very healthy and classic Persian stew with a distinctively nutty taste thanks to the plentiful walnuts. Fesenjoon is an attractive looking dish and you’ll find there is plenty of light spice adding to the taste and texture. Every mouthful is an exciting combination of sweet and zingy flavour suitable for all palates (adults and children alike). There is a refreshing simplicity in the cooking of this dish. The results are delightfully tender and tasty chicken in a rich stew that always puts a smile on my face, especially when it’s accompanied by fluffy white rice.

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Persian Recipes, with Love From Leyla Serves: 4

Ingredients:          

4 boneless, skinless chicken breasts, rinsed, cut in small chunks 1 large onion, peeled, finely chopped 2 cups shelled walnuts, finely chopped 1/2 cup pomegranate syrup 2- 3 tbsps sugar 1/4 tsp turmeric Dash of cinnamon Rapeseed oil Salt and pepper to taste Water

Method: 1. Finely chop the walnuts or pulse them a few times in a food processor. 2. In a small pan add 2 tbsps of oil and sauté the walnuts lightly over medium heat. Stir frequently. 3. Add the pomegranate syrup and 2 cups of water, mix well and simmer for 30- 40 minutes on low heat. Set aside. 4. In a large frying pan, sauté the onions in 2 tbsps of oil over medium heat until golden brown, add turmeric and stir well. 5. Place the chicken pieces into the pan and cook until golden brown on all sides, add salt, pepper and a small dash of cinnamon. 6. Pour the pomegranate walnut mixture into the pan, mix well, add additional water if needed, ensuring the chicken pieces are covered in liquid, bring back to a boil. Then lower the heat, cover and simmer for two hours until the walnuts and pomegranate sauce become rich and creamy. 7. If towards the end you see that it's still watery and not of a thick consistency, leave the cover a little ajar to let the moisture out. 8. Add the sugar at the end. Start by adding 2 tbsps of sugar, mix well but be careful not to shred the chicken. If you like it more sweet then you can and add another tbsp of sugar. Khoresh Fesenjoon is a well-balanced, sweet and sour dish. 9. Serve hot with rice.

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Persian Recipes, with Love From Leyla

Khoresh Bademjan - Aubergine Stew

This is a deliciously hearty and sumptuous stew, which is an old Persian favourite, particularly of mine. If like you me you are a lover of aubergine and tomatoes, it’s bound to be a huge hit! During cooking, the cinnamon and turmeric fuse to give this stew a unique aroma that will fill your home with fragrant spices and the citrusy addition of lime or sour grapes give the dish a deliciously sharp edge. Khoresh Bademjan is ideal for the cooler months as it is such a warming meal that fast became a favourite in our home and has replaced the traditional roast dinners we used to make on a Sunday! I chop up the aubergines before cooking when the children are dining with us as they seem to prefer them that way and as always add a little more green (peas usually) with their dinners.

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Persian Recipes, with Love From Leyla Serves: 6

Ingredients:              

1 pound of meat (beef or lamb), washed and cubed 2 large aubergines, peeled, sliced lengthways and salted with 2 tbsps of salt 2 medium tomatoes, peeled or 1 tin of chopped tomatoes 1 large onion, diced 2 cloves of garlic, minced 3/4 cup yellow split peas, cleaned, washed 3 tbsps oil for sautéing onion, garlic and meat 1/2 cup of oil for frying aubergines 1 (15 ounce) tin tomato puree 3-4 cups water 1/2 tsp cinnamon 1 tsp turmeric Salt and pepper to taste Juice of 1 lime

Method: 1. Allow salted aubergines to rest for around half an hour, and then rinse thoroughly with cold water and pat dry. This will get rid of the bitterness and excess water, enhancing the natural flavour. 2. Fry the aubergines in 1/2 cup of hot oil until brown on both sides. Remove from oil and place onto a thick paper towel to drain the excess oil. 3. Place tomatoes in a pan of boiling water for five minutes before pulling off the skin, then chop or slice them thinly (unless you are using a tin of chopped tomatoes instead). 4. In a large frying pan, heat the oil, add chopped onions, sauté until translucent then add the garlic and stir well, ensuring the garlic doesn’t overcook. Add turmeric, meat, salt, pepper and cinnamon. Mix thoroughly. Cook until meat is brown on all sides. 5. Add dry split peas, fry for five minutes. Add fresh or chopped tomatoes, tomato puree and three cups of water to cover all the ingredients. Bring to a boil, lower the heat, cover and cook for an hour on medium heat. 6. Add the fried aubergine to the mixture, adjust the seasoning and add more water if needed then add the lime juice. 7. Cook for another 30 minutes or until meat is tender. 8. Serve hot with rice, Salad Shirazi and Mast o Khiar.

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Persian Recipes, with Love From Leyla

Khoresh-e Loobia Sabz - Green Bean Stew Here’s another traditional Persian recipe which has been handed down through the generations. The real beauty of this delicious stew is in the layered cooking, each ingredient is gently cooked before another is added and the result is a fusion of eclectic, exotic flavours and chicken that melts in the mouth. An excellent source of protein and vitamins, Khoresh-e Loobia Sabz combines chicken, beans and tomato and is an an easy dish to prepare that doesn’t take too long to cook. It’s also a filling and healthy meal without being too spicy or calorific (although you can adjust the spice quantities to suit your taste). Serve with fluffy rice to guests and await a multitude of compliments – just make sure there’s plenty to go around, it doesn’t last long!

Serves: 6

Ingredients:             

2 lbs boneless, skinless chicken breast, cut into cubes 2 lbs green beans, ends removed, cut into 2-inch pieces 1 large yellow onion, finely chopped 3 large garlic cloves 1 tin (15-ounce) tomato puree 1 large ripe red tomato, peeled, seeded, finely chopped 1/2 tsp turmeric powder 1/4 tsp cumin powder (optional) 1/4 tsp cinnamon 2 tbsps lime juice Salt and pepper to taste Olive oil (extra virgin) or rapeseed oil Water

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Persian Recipes, with Love From Leyla

Method: 1. Heat 2 tbsps of oil in a large saucepan over medium heat; add the chopped onion, sauté until soft and golden. 2. Add the minced garlic and sauté for another 2-3 minutes. Add turmeric, stir well. 3. Add the chicken pieces, salt, pepper, cumin, cinnamon and cook until the chicken is no longer pink. 4. Add the chopped tomatoes and the tomato puree, mix well. Add enough water to cover. Bring to the boil for a few minutes. Reduce heat, cover and cook on low heat for 45-50 minutes. 5. In the meantime, in a large frying pan sauté the green beans lightly in 2 tbsps of oil on medium heat. 6. Add the beans to the pan, pour in the lime juice, add additional hot water if necessary, taste and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most of the water has evaporated and the tomato puree has thickened. 7. Serve hot with rice and Mast o Khiar.

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Persian Recipes, with Love From Leyla

Ghormeh Sabzi - Persian Herb Stew

This popular Persian dish is one of the most delicious but time consuming meals to prepare. I wasn’t too sure if I would include it in this book due to the preparation involved, but with a few adjustments, I have created a slow cooker (or crockpot) method that can be made and served at your own convenience. I really wouldn’t want you to miss out on this national delicacy! Literally translated, Ghormeh Sabzi means “stewed herbs” as the main ingredients are a wonderful mixture of parsley, leeks, coriander and dried fenugreek leaves (I’ve been known to use kale at times too). There’s no mistaking the taste-bud tantalising aroma that will fill your house while this meal cooks in your kitchen and the health benefits of so many fresh herbs and vegetables with have you hooked!

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Persian Recipes, with Love From Leyla Serves 4-6

Ingredients:             

2 lbs meat (lamb or beef) washed and cubed 1 cup red kidney beans or pinto beans, soaked overnight 1 large onion, finely chopped 4 bunches flat-leafed parsley 4 cloves garlic 1 bunch cilantro 2 large leeks (green stems only) 1 small bunch fresh fenugreek or 1 tbsp dried fenugreek 3-4 dried Persian limes or 3 tbsps freshly squeezed lime juice 1 tsp turmeric Salt and pepper to taste Rapeseed oil 2 cups water

Method: 1. Rinse the herbs under running water, pat dry with kitchen roll and chop finely. 2. Heat 1/3 cup of oil in a large frying pan over medium heat and add the onion and garlic then sauté until translucent. Add turmeric and stir well. 3. Add the meat, salt and pepper and fry until all sides are brown then transfer to the slow cooker pot, then add the soaked dried beans and make a couple of holes in the dried limes with a fork and add to the pot also. 4. Add more oil to the frying pan and sauté the leeks for a couple of minutes before adding the rest of the chopped herbs and seasoning while it sizzles for another two minutes, then transfer to the slow cooker pot. 5. Add water to the pan and scrape the bottom to release any herbs that have stuck, then pour it into the pot to cover the meat. 6. Cook on high for around 8 hours and serve hot with rice, Salad Shirazi and yoghurt, or emit the rice if you are following a low-carbohydrate diet. This tastes great the next day too - if there’s any left!

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Persian Recipes, with Love From Leyla

Khoresh Karafs - Celery Stew Who said celery was boring? It certainly isn’t in this special celery stew, from a traditional Persian recipe that will ensure you’ll never look at celery in quite the same way again! If you’re looking for something healthy, delicious and filling - this stew ticks all the boxes. It’s a heady mixture of beef or lamb (as you prefer) with vegetables and plenty of herbs. The mint and lemon/lime juices give it a sharp and tangy flavour and rather than being spicy, it’s relatively mild yet with a wealth of sumptuous flavours. The slow cooking really softens the meat and encourages all of the different ingredients to infuse for an altogether fabulous stew. I think you’ll find this is ideal for cooler months and perfect for all the family with fragrant rice or a crisp, colourful salad with no worries about the waistline to go with it!

Serves: 4-6

Ingredients:          

1 pound meat (beef or lamb), washed and cut into cubes 1 large onion, peeled and chopped 1 head of celery, washed, cut into 1-inch pieces 2 bunches fresh flat-leaf parsley, finely chopped 1 bunch fresh mint, finely chopped or 2-3 tbsps dried mint 2-3 tbsps lime/lemon juice (can be adjusted to your taste) 1/2 tsp turmeric Salt and pepper to taste Rapeseed oil 2 cups water

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Persian Recipes, with Love From Leyla

Method: 1. In a large saucepan, sauté chopped onions in 3 tbsps of rapeseed oil over medium-high heat until they become light golden brown. Add the garlic and sauté for an additional 2 minutes, being careful not to overcook. 2. Add the turmeric and the meat, stir and brown the meat on all sides. Add salt and pepper to taste then add 2-3 cups of water, bring to a boil and reduce the heat to medium-low. 3. In a frying pan, heat 2-3 tbsps of oil over medium-high heat, sauté celery until soft, add parsley and mint, stir well and sauté for another 3-4 minutes. 4. Add the sautéed vegetables to the saucepan, adjust the seasoning, add more water if needed, cover and continue cooking for another hour and a half or when the meat is fully cooked. 5. Add the lime juice toward the end of cooking. 6. Serve with rice and salad.

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Persian Recipes, with Love From Leyla

Rice

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Persian Recipes, with Love From Leyla

Adas Polow - Rice with Lentils Many traditional Persian recipes are prepared with meat but here’s a filling, flavoursome vegetarian dish that’s ideal as an accompaniment or as a meal in itself. Adas Polow is very easy to make with the exception of the rice preparation, which takes a little time but is well worth the effort. If you are a meat eater, serve this with chicken or lamb and salad - enjoy the combination of textures and tastes. It’s another recipe that is prepared by layering ingredients ensuring all the spices and vegetables cook evenly and absorb the different flavours to perfection. The onions caramelise and taste deliciously sweet with the cinnamon, raisins and dates, while the saffron rice forms a crunchy layer at the base. For sweet and savoury lovers, this dish is sublime.

Serves: 4-6

Ingredients:         

2 cups rice 1 1/2 cup dried lentils 1/4 tsp ground saffron, crushed and dissolved in 3 tbsps of hot water 1 small onion, finely chopped 3 tsps cinnamon 1/3 tsp turmeric Salt and pepper to taste Oil Water

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Persian Recipes, with Love From Leyla Toppings:  

1/2 cup raisins 1/2 cup chopped dates

Method: 1. Rinse rice with cool water; soak in 3-4 cups of water with 2 tbsps of salt for a couple of hours. 2. In a deep non-stick pan, bring 4 cups of water to a rapid boil. 3. Drain rice and pour into the boiling water. Bring water back to a boil for 10 minutes on medium-high heat. Test to see if the rice is ready. Rice should be firm in the centre and soft on the outside. Drain and rinse with cool water. Set aside, then rinse the pan. 4. Meanwhile, sauté chopped onions in 2 tbsps of oil on medium heat until the onions begin to soften, add turmeric powder, raisins, dates and a dash of cinnamon then stir and sauté lightly for only a couple of minutes. Set aside. 5. Place the lentils in a sieve and rinse a couple of times. Place in a pan, add about 2 1/2 cups of water, and bring to a boil on medium-high heat. Reduce heat to medium-low, add 1/4 tsp salt, cover and cook for about 20 minutes or until the lentils are soft and there is little liquid left in the pan. Set aside. 6. Add 2 tbsps of oil to the pan used for the rice. With a large spatula, place a layer of rice into the pan, place a layer of cooked lentils and a sprinkle of cinnamon, then another layer of rice etc. and continue building it into a pyramid shape. Spread the liquid saffron over the rice. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 7. Cover and cook for 10 minutes on medium-high heat until rice is steaming, lower heat to medium-low and steam the rice for another 40-50 minutes. 8. Serve rice on a large platter topped with raisins and dates. This dish is best served with Mast o Khiar and Salad Shirazi.

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Persian Recipes, with Love From Leyla

Javaher Polow - Persian Jewelled Rice

This flavoursome Persian recipe literally translates to Jewelled Rice – with good reason! It is a traditional dish very popular at grand occasions such as engagement parties, weddings and birth celebrations. The dish takes its name from jewels because of the fabulous treasure trove of colours, flavours and textures that make up this incredible feast for the eyes as well as the stomach. Javaher Polow is layered with many different varieties of nuts, brightly coloured carrots and sweet oranges as well as juicy raisins and a number of exotic spices. The recipe needs some patience because it takes time to prepare but it is worth the taste-bud tantalising result. Serve on its own as a healthy, meat free summer dish or as part of any Persian banquet.

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Persian Recipes, with Love From Leyla Serves: 4-6

Ingredients:                  

2 1/2 cups basmati rice soaked in cool water for at least 2 hours 1 medium onion, peeled, thinly sliced 1/2 cup sliced pistachios, soaked in cool water to soften 1/2 cup slivered almonds, soaked in cool water to soften 1/2 cup coarsely chopped hazelnuts (optional) 1 cup barberries soaked in cool water for at least half an hour (may be found in Persian supermarkets or online) 1/2 cup raisins 1/2 cup julienne-cut carrots 2 large oranges, washed 1/2 cup sugar 1/2 tsp powdered saffron dissolved in 3-4 tbsps of hot water 1/3 tsp ground cardamom 1/3 tsp ground cumin 1/2 tsp crushed rose petals (optional) 1/3 tsp turmeric Salt Water Butter/Oil

Method: 1. In a large bowl, wash the rice with cool water a few times until the water runs clear. Soak the rice in 6-8 cups of water, add 2-3 tbsps of salt and set aside for a couple of hours. 2. In a large pan, bring 8 cups of water to a rapid boil on medium-high heat. Drain the soaked rice and gently pour into the pan. Bring the water back to the boil for about 8-10 minutes or until the rice grains expand in length, the ends are soft to the touch and the centre of the grain still has a little turgidity. Drain in a colander, rinse with cool water. Set aside. 3. Peel the orange skin, remove the white part and cut the orange peel into thin strips. Soak in cold water for 10 minutes. Drain and repeat 2-3 more times.

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Persian Recipes, with Love From Leyla 4. Combine 1/2 cup of sugar and a cup of water in a pan over medium heat, gently boil for 7-10 minutes or until the sugar dissolves completely and thickens slightly. Add the orange zest and carrots and cook for 15-20 minutes on low heat. 5. Melt 2 tbsps of butter and in a large frying pan, add a tbsp of oil, and when hot, sauté the onions until golden brown, add turmeric and stir well. Add barberries and stir for just a minute on medium to low heat before adding raisins, a sprinkle of sugar and mixing well. 6. Add the carrots and orange zest; sprinkle the spices, pistachios and almonds on top. 7. In a large, non-stick rice pan, heat 3-4 tbsps of oil and place on a medium-high heat. Gently layer the rice with the nuts and carrot mixture into a pyramid shape. Sprinkle a 1/2 cup of water over the top. For an overall even golden saffron colour you can sprinkle the saffron over the rice before putting the lid on or add it to the platter later on just before serving. Use a lid, to prevent the moisture from escaping but first cover it in a clean dish cloth or thick paper towels. 8. Cook on medium-high heat for 10-15 minutes, lower the heat when you see the rice starting to steam. Cook for another 50 minutes but don't open the lid before the rice is done cooking. 9. To serve, place the rice on a serving platter and garnish with rose petals (if using) and serve warm. Jewelled rice may be served with chicken, salad and yogurt.

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Persian Recipes, with Love From Leyla

Loobia Polow - Rice with Green Beans

When I was growing up, my mum would make the best Loobia Polow for my sister and I and even through our fussiest of food phases (aka the teenage years) we were always certain to finish our plate and ask for more! I love making the same recipe now for my own children and not just because it is so cheap and easy to prepare, but because watching their enjoyment with every mouthful fills me with a deep pride that I’m sure every parent understands. Loobia Polow is an interesting mix of rice, ground beef, lamb or soya mince, green beans, tomatoes a touch of cinnamon and some other herbs and spices that you are probably getting used to hearing me mention by now. It’s simple enough to put together and serve after a busy day but be prepared for the complaints during the cooking time if your children are anything like mine and shout “is it ready yet?” every five minutes when they smell it cooking! I love to serve it with a simple spoon of yoghurt on the side and a few fresh herbs quickly transform it from an everyday dish to a dinner party winner!

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Persian Recipes, with Love From Leyla Serves: 4-6

Ingredients:            

2 cups long grain basmati rice 1 1/2 lbs beef, lamb or soya mince cut into small pieces 1 lb fresh green beans, washed, cut into 1-inch lengths or straight from a tin 1 large onion, finely chopped 1 large fully ripe tomato, diced 1 (16-ounce) tin tomato puree 1/2 tsp turmeric 1/2 tsp cinnamon Juice of a lime/lemon Salt and pepper to taste Rapeseed oil Water

Method: 1. In a large bowl wash the rice thoroughly, rinse with cold water and drain. Soak the rice in 6 cups of water, add 2 tbsps of salt and set aside for a couple of hours. 2. In a pan, sauté chopped onions in 3 tbsps of oil over a medium heat for 5-7 minutes or until transparent. Add turmeric powder and stir well. 3. Add the meat and cook until it's browned. Add tomatoes and green beans to the pan and cook for another 5-7 minutes. Add tomato puree, juice of a lime/lemon, cinnamon, salt and pepper to taste. Cook for another 15-20 minutes on low heat. 4. In a large saucepan that has a tight fitting lid, bring 6 cups of water to a rapid boil. Drain the rice and pour into the boiling water. Bring the water back to a boil, cook for about 710 minutes on medium-high heat or until the grains are long, soft on the outside and firm in the centre. Drain the rice in a colander and rinse it well with cool water. 5. Add 3 tbsps of oil to the bottom of a deep non-stick pan. Add a layer of rice and the mixture of meat and bean sauce, building it up to a pyramid shape away from the sides of the pan. Make 4-5 holes in the rice with the bottom of the spatula. Cook for about 710 minutes on the medium-high heat until rice is steaming. It is a good idea to cover the lid with a tea towel to prevent moisture from building up in the pan. Reduce heat to low and cook for 50 minutes to an hour. Don’t overcook this rice else it will become too soft. 6. Place rice on a serving platter, gently remove the crusty bottom (tah-dig) and serve on a separate plate. Serve with salad and yoghurt.

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Persian Recipes, with Love From Leyla

Polow - Persian Rice For anyone who has tried Persian food, you will know that when it comes to rice, Iranian people have perfected the cooking method and turned it into an art form. In my mind, there is no smell homelier and no taste lovelier than rice that has been cooked to perfection and even after years of making it myself, I still have to ensure that I follow certain steps to get it right. It’s imperative to use good quality basmati rice but that doesn’t necessarily mean the most expensive in the supermarket, there are many variations and I have never cooked a brand of basmati that I don’t like when it’s made the correct way. The rice must always be washed several times until the water runs clear to remove the starch. Some people like to do this directly under running water through a sieve, although I prefer to use my hand to gently wash it in a large bowl, pouring away the water through my fingers and repeating 3-5 times. Adding a little salt to the rice before allowing it to soak for a few hours ensures that all the grains have separated. Saffron (the most expensive spice in the world) is the most popular seasoning for rice, with its lovely golden colour predominant in many Persian dishes. Interestingly, pomegranate seeds are often used to resemble jewels in some rice dishes. Opulent Persian families once used real jewels for this purpose, many thousands of years ago – hopefully none were ever swallowed!

Serves: 4-6

Ingredients:     

2 1/2 cups long grain white basmati rice 1/2 tsp powdered/crushed saffron dissolved in 3 tbsps of hot water Butter or rapeseed oil Salt Water

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Persian Recipes, with Love From Leyla

Method: 1. In a large bowl wash the rice with cool water a few times to get rid of the extra starch and pour the water out. Soak the rice in 8 cups of cool water, add 2-3 tbsps of salt and set aside for at least a couple of hours. 2. In a deep non-stick saucepan that has a tight fitting lid, bring 8 cups of water to a rapid boil on medium-high heat. 3. Drain the washed and soaked rice and pour into the boiling water. Bring the water back to a boil on medium-high heat for about 10 minutes or until the grains are long, soft on the outside and hard in the centre. Drain the rice in a sieve and rinse it well under cool running water. 4. Wash the rice pan and return to the heat. Add 3 tbsps of oil or butter to the bottom of the pan and 1 tbsp of saffron-water mixture. With a large spatula return the parboiled rice to the pan, building it into a pyramid shape away from the sides of the pan. In order to release the steam make 4-5 holes in the rice with the bottom of the spatula. 5. Cook the rice for 7-10 minutes or until it is steaming. When the steam starts to come out, gently pour a cup of water over the rice, cover with a tea towel and a lid on top, lower the heat and steam the rice on low heat for another 50 minutes. 6. When the rice is fully cooked, use a large scoop and take some rice from the top and mix it with the remaining saffron in a bowl. Set aside. 7. Serve rice on a platter; sprinkle the saffron rice on top. Gently remove the tah-dig (bottom crust) and serve on a separate plate.

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Persian Recipes, with Love From Leyla

Sabzi Polow – Rice with Fresh Herbs Sabzi Polow is usually served with fish and features garlic and herbs, both dried and fresh. “Sabz” means ‘green’ in Persian, and you will find various greens in this dish such as chopped leeks (green parts only) and spring onions. This is a typical dish eaten at ‘Nowruz’, or Persian New Year and is incredibly healthy and perfect for vegetarians and meat eaters alike.

Serves: 4-6

Ingredients:          

1 cup of chopped parsley 1 cup of chopped dill 1 cup of chopped scallions or leek (green parts only) 1 cup of chopped coriander 3-4 tbsps dried herbs (optional) 3-4 cloves of garlic, peeled (optional) 2 1/2 cups of long grain rice 2-3 tbsps of salt Oil for the bottom of the pan (2-3) tbsps 1/2 tsp powdered saffron dissolved in 2-3 tbsps of hot water

Method: 1. Wash rice and soak in 4 cups of salted water for two hours. 2. Clean vegetables, wash and finely chop them, preferably by hand to ensure they are not too small (if done by a food processor). Mix well and set aside. 3. In a non-stick heavy saucepan that has a tight fitting lid, bring 6 cups of water to a boil. 4. Drain rice and add to the boiling water, let it boil for 10 minutes on medium to high heat. Check to see if the rice grain is firm at the centre and soft on both ends. 5. Using a colander, drain rice and rinse with cool water. 6. Wash and dry the pan and put back on the hob on medium to high heat.

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Persian Recipes, with Love From Leyla 7. Add 2-3 tbsps of oil, add rice and layer with the chopped vegetable and sprinkle the dried vegetables over each layer to cover the rice evenly. 8. Put the cloves in the rice and make a few holes with the bottom of a spatula. 9. Sprinkle the liquid saffron over the rice. 10. When the rice starts steaming, add about 1 cup of water. 11. Reduce heat to medium-low, cover with a tea towel and tight fitting lid, then cook for about 45 minutes. 12. For a thick bottom crust (tah-dig), leave it 15-20 minutes longer. 13. Serve on a large plate with fish.

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Persian Recipes, with Love From Leyla

Tah-Chin - Upside Down Layered Saffron Rice and Chicken

This is very much a layered dish and roughly translated means ‘putting things in order’ or in this case - layering. It may not look like much from the outside, but the combination of the crunchy outer crust, melt in the mouth meat and soft inner rice is irresistible. The fact that it arrives at the table looking like cake, helps it go down a treat too! Chicken or lamb can be used. If you do choose to use lamb, go for neck fillet as it is an inexpensive cut that still has lots of flavour – perfect for the slow cooking recommended in this recipe.

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Persian Recipes, with Love From Leyla Serves: 4-6

Ingredients:            

2 1/2 cups long grain basmati rice, rinsed and soaked in water with 1-2 tbsps of salt for 2 hours. Drain before cooking. 3 eggs, yolks only 1 1/2 cups plain yogurt 1/2 tsp ground saffron, dissolved in 3-4 tbsps of hot water 2 boneless skinless chicken breasts 1 large onion, peeled, and thinly sliced A pinch of turmeric Salt and pepper to taste 2-3 tbsps butter or rapeseed oil 2-3 tbsps chicken stock (optional) Water Garnish: barberries, slivered almonds or pistachios (optional)

Method: 1. Place the raw chicken breasts in a pan along with the onion, turmeric, salt and pepper then add a cup of water whilst bringing it to boil on a medium-high heat. 2. Lower the heat, cover and cook for an hour. 3. Set aside to cool then cut the chicken into small pieces. 4. Bring 6 cups of water to a boil in a large pan on medium-high heat, add the rice and boil for about 10 minutes or until rice grains are soft on the ends and firm in the centre. Drain and pour some cool water over it to wash away the starch and to separate the rice grains. Set aside. 5. In a medium size mixing bowl combine yogurt, yolks, salt and pepper. Mix well. 6. Add 2 cups of rice to the yogurt mixture, blend well. 7. In a non-stick pan, place butter and 1 tbsp of liquid saffron. Move the pan in a circular motion to completely cover the bottom. Ladle 2/3 of the rice and yogurt mix into the pan, flatten with a wooden spoon, layer chicken pieces evenly and cover the entire surface. Pour the rest of the yogurt mix over the chicken pieces. Add the remaining rice then flatten the top with the back of a large spoon while pressing down. Pour chicken stock and the remaining liquid saffron over the rice.

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Persian Recipes, with Love From Leyla 8. Place the pan on a medium-high heat. When you notice steam coming up, lower the heat, cover and cook for one hour until the crust forms and the flavours come together. Since there's yogurt and egg yolk at the bottom of the pan it can easily burn, so adjust the heat setting of your hob accordingly. 9. To serve this dish, let it cool for a few minutes, this way the crust comes off easier. While wearing oven gloves, hold a round serving platter that is larger than the diameter of the pan firmly above it then gently turn the pan over so it slides out easily. 10. Tah-chin goes well with Mast-o-Khiar and Salad Shirazi.

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Persian Recipes, with Love From Leyla

Tah-dig – Crusted Rice It is a little difficult to explain exactly what tah-dig is. If you translate it, you could say it means ‘bottom of the pan’, as it is the rice that has stuck there and crisped up which many people around your table will fight for! My children call it “biscuit rice”, which gives you an idea of the texture. There are many variations such as the addition of thin slices of potato or ‘lavash’ bread but this is the traditional recipe that creates a golden crust that absolutely everyone will admire when it arrives at the table and is guaranteed to be devoured within minutes.

Serves: 4-6

Ingredients:      

2 1/2 cups long grain white basmati rice 2 tbsps butter 2 tbsps rapeseed oil 1/2 tsp powdered saffron dissolved in 3 tbsps of hot water Salt Water

Method: 1. In a large bowl, wash the rice with cool water a few times to get rid of the extra starch and pour the water out. Soak the rice in 8 cups of cool water, add 3 tbsps of salt and set aside for at least a couple of hours. 2. In a large non-stick saucepan that has a tight fitting lid, bring 8 cups of water to a rapid boil on medium-high heat. 3. Drain the soaked rice and pour into the boiling water. Bring the water back to a boil on medium-high heat for about 10 minutes or until the grains are long soft on the outside and hard in the centre. Drain the rice in a fine mesh strainer and rinse with cool water a few times.

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Persian Recipes, with Love From Leyla 4. Wash the rice pan and return to the heat. Add 2 tbsps of oil, 2 tbsps butter and 1 tbsp of liquid saffron to the bottom of the pan, move the pan in a circular motion or use a wooden spoon to evenly cover the bottom with oil. 5. Remove from the heat and return the parboiled rice back to the pan with a large spatula, building it into a pyramid shape being sure to keep it away from the sides of the pan. 6. In order to release the steam, make 4-5 holes in the rice with the handle of the wooden spatula. Place the pan back on the hob on medium-high heat, uncovered. 7. Wait about 7-10 minutes or until steam starts coming out of the pan. 8. Gently sprinkle a cup of water over the rice, cover, lower the heat and steam the rice for an hour. 9. It is customary to cover the lid with a tea towel or 2-3 layers of thick paper towels to prevent the moisture from going back into the pan and to ensure perfect tah-dig. 10. To serve this dish let it cool for a few minutes, this way the crust comes off easier then place a round serving platter (that is larger than the diameter of the pan) over the top. Holding it firmly while wearing oven gloves, gently turn the pan over so the rice slides onto the serving platter and remove the crust with a knife.

The only problem is that there may not be enough to go around. I know it’s my children that get to enjoy it around our dinner table these days while us parents look on, longingly!

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Persian Recipes, with Love From Leyla

Zereshk Polow - Rice with Barberries

‘Zereshk’ are barberries – for those who have never heard of them, they are a deep ruby red berry that has a slightly tart and acidic taste. English cooks call them pipperages and they are often used in jams. Fresh berries are very hard to come by, but many Persian markets and supermarkets have the dried version in abundance. They are also available online, with just a little bit of rehydration needed by soaking them in cool water for around half an hour to plump up before cooking to add a tangy zest to any meal. It’s important to note, however, that barberries can burn very easily and I have made that mistake myself once or twice! They really only need a little heat to cook through so we tend to add them to the pan at the very end. Another favourite dish from my childhood, Zereshk Polow is now a staple in my home and just writing this recipe has made me incredibly hungry all of a sudden! I know you will love it too.

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Persian Recipes, with Love From Leyla Serves: 4-6

Ingredients:       

2 cups basmati rice 1/2 cup barberries (Zereshk) 1 tsp crushed saffron, dissolved in 3-4 tbsps of hot water 1- 2 tbsps sugar Butter or rapeseed oil Salt Water

Method: 1. Rinse the rice with cool water a few times. Soak the rice in 4 cups of cool water; add 2 tbsps of salt, set aside for at least a couple of hours. 2. Wash and rinse barberries a few times, being careful to remove any stones and soak in cool water for half an hour. Drain. 3. Place 2 tbsps of butter in a small saucepan, add barberries to the pan, heat it up on a medium-low heat for 2 minutes. Add 2 tbsps of liquid saffron and 1-2 tbsps of sugar to balance the sour taste of the barberries (if you prefer a more sweet taste, add more sugar to the mixture). Mix thoroughly. 4. In a large non-stick pan that has a tight fitting lid, bring 5 cups of water to a rapid boil on medium-high heat. Drain the washed and soaked rice and pour into boiling water. Bring water back to a boil for about 10 minutes. Test to see if the rice is ready. Rice grains should be hard in the centre and soft on the outside. Drain the rice in a colander and rinse with cool water a few times. 5. Wash the pan and return to heat, add 2-3 tbsps oil or butter and 1 tbsp of liquid saffron. With a large spatula place the rice into the non-stick pan, building it into a pyramid shape. 6. To release the steam, make 2-3 holes in the rice with the bottom of the spatula. Cook for 10 minutes on medium-high heat until rice is steaming, when the steam starts to come out, pour 1 cup of water over the rice, cover, lower heat and steam the rice for another 50 minutes. 7. With a large spoon, scoop some rice out and mix it in with the remaining saffron and set aside. 8. Serve rice on a platter, layer with barberries and the mixture of rice and saffron on top. 9. Gently remove the crusty bottom (tah-dig) and serve in a separate plate.

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Persian Recipes, with Love From Leyla

Salads

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Persian Recipes, with Love From Leyla

Salad Olivieh - Persian Potato Salad

This recipe started life as a Russian dish and Persian people took it, shook it up and made it their own. This was achieved mainly by adding chicken and serving it with chopped pickles, and in some cases, chopped hardboiled eggs and spring onions. This is my kind of salad! So delicious and moreish, I can’t get enough and my children absolutely adore it. Like any recipe, you can add your own twist to the ingredients as long as you keep the basics the same. It’s a fantastic party dish to serve to your guests. Serves: 4-6

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Persian Recipes, with Love From Leyla

Ingredients:         

5-6 medium-sized peeled potatoes, cubed and boiled 1 pound of skinless boneless chicken breasts, cooked and cubed 1 cup green peas, cooked or if frozen, thawed 1 cup finely chopped carrots (optional) 1 cup pickled cucumbers 1 cup mayonnaise 2-3 tbsps olive oil Juice of 2 limes or lemons Salt and pepper to taste

Method: 1. In a large mixing bowl combine potatoes, chicken, peas, cucumbers and carrots (if using them). Mix well. 2. In a bowl place mayonnaise, olive oil, lemon juice, salt and pepper. Mix thoroughly and add the sauce to the rest of the ingredients. Taste and adjust the seasoning. If you prefer it creamier, add more mayonnaise to the dish. 3. Serve with pickles, olives and warm bread.

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Persian Recipes, with Love From Leyla

Salad Shirazi - Simple Salad from Shiraz This salad comes from the oldest city in ancient Persia, with reference present on clay tablets that date back to 2000 BC. Shiraz is known as the city of poets, literature, wine and flowers and is also considered by many Iranians to be the city of gardens, due to the beautiful greenery and fruit trees in abundance. This salad could be described as similar to a Greek salad but without feta cheese or olives. Once again, the delicious and sweet seedless cucumbers that we know and love in Persia are used for this dish, accompanied by firm but juicy tomatoes, onion and some lemon or lime to give it a really zesty zing. It is best to dice the tomatoes, cucumber and onions into small pieces, as once they are mixed together in olive oil, the flavours really blend and complement each other. As a twist, try adding some sumac and pomegranate seeds - they elevate the dish and give it a little kick as well. Serves: 4

Ingredients:       

3 medium sized cucumbers, preferably seedless 3 small firm tomatoes 1 small onion 3 tbsps olive oil 2-3 tbsps lemon or lime juice, freshly squeezed 1 tsp dried mint Salt to taste

Method: 1. Cut tomatoes, cucumbers and onion into small pieces and place them into a salad bowl and gently mix. 2. Add salt, dried mint, olive oil and lemon juice, mix well and serve chilled or at room temperature.

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Persian Recipes, with Love From Leyla

Deserts

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Persian Recipes, with Love From Leyla

Persian Baklava with Rose Water

Having Persian roots, of course I believe that the Persian way of cooking this popular dish is the tastiest! Baklava, which is made in many Middle Eastern countries, is a classic example. In Greece, it is made differently using walnuts whereas in Iran, pistachios and almonds are favoured. The amount of syrup used varies as well, as does the combination of spices. Of course, baklava is very sweet whichever way you make it, and not everyone’s ‘cup of tea’. Talking of which, as opposed to dessert, this is often served with a cup of black tea in the afternoon and as I adore rose water, it will be of no surprise that I recommend you to use rose water syrup if you make baklava!

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Persian Recipes, with Love From Leyla

Ingredients:      

1/2 pound skinless almonds, lightly toasted, finely ground 1/2 pound shelled pistachios, finely ground 1 packet of filo pastry (thawed overnight if frozen) 1/2 tsp ground cardamom 2 tbsps sugar 1 cup of unsalted butter, melted

Syrup:     

1 cup of sugar 2 tbsps honey (optional) 1 cup of water 1/2 cup rose water 1/8 tsp powdered saffron

Method: 1. Preheat the oven to 170°C/350°F. 2. In a medium sized bowl combine the chopped almonds, pistachios, 2 tbsps sugar and the ground cardamom. Mix well and set aside. 3. Combine sugar and water in a small pan and bring to a boil on medium heat for about 15 minutes until sugar is completely dissolved. 4. Add the saffron to the syrup, lower the heat, and simmer for an additional 5-7 minutes. 5. Remove from heat, add the rose water and allow to cool. 6. Lightly butter the inside of the baking tray. 7. Place the first filo pastry sheet down and lightly brush the melted butter across covering the entire surface. 8. Add four more pieces of filo pastry, lightly brushing each with melted butter. 9. Add a layer of ground almond/pistachios. 10. Add five more pieces of filo pastry, lightly brushing each sheet with melted butter. 11. Add another layer of the chopped nuts covering all areas. 12. Add 5 more pieces of filo pastry, lightly brushing each with butter. 13. Cover the filo pastry with another layer of the crushed nuts.

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Persian Recipes, with Love From Leyla 14. Place the last 5 layers of the filo pastry and brush the surface with butter. 15. With a sharp knife cut across diagonally to make diamond shapes. 16. Place the baking tray on the centre rack of the oven for 30 minutes or until the top is golden. 17. Take the tray out of the oven and turn the oven off. 18. Pour half of the cool syrup all over the baklava and place it back in the oven for 5-7 minutes. 19. Remove the tray from the oven and pour the remaining syrup over the baklava and let cool for at least a couple of hours before serving. It tastes much better the next day so you may want to make it ahead of time. 20. To sum it all up, this recipe has 4 layers of 5 filo pastry sheets and 3 layers of ground almonds and pistachios. It keeps well for a few if you can last that long without eating it all! 21. Garnish with chopped pistachios, almonds or crushed rose petals and serve with hot tea or coffee.

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Persian Recipes, with Love From Leyla

Saffron Ice Cream Saffron is the herb of choice in all Persian homes. The Persian word is ‘zafaran’ and the vibrant golden threads are normally found in a lot of savoury dishes but this delicious ice cream will convert you to using it more in puddings and ice creams.

Ingredients:    

2 litres of your favourite vanilla ice cream, softened at room temperature 1-2 cups heavy cream 1/3 tsp saffron, dissolved in 2-3 tbsps of hot water 2 tbsps rose water

Garnish: 

Crushed pistachios, toasted almonds, slivered almonds

Method: 1. Pour the heavy cream into a flat plastic container and leave it in the freezer overnight or until frozen. 2. Take the heavy cream out of the freezer and cut into small cubes. 3. In a large mixing bowl, combine the softened vanilla ice cream, cream pieces, liquid saffron and the rose water. Mix thoroughly, transfer mixture into a freezer-safe container and freeze for at least two hours before serving. 4. Serve in a glass bowl, garnish with crushed pistachios and slivered almonds.

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Persian Recipes, with Love From Leyla

Shir Berenj - Persian Milk and Rice Pudding

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Persian Recipes, with Love From Leyla Rice is one of the staple foods of a Persian diet, cooked in many different ways and accompanying almost any dish, or included in it. But this recipe is sheer indulgence - let’s simply call it a ‘comfort dessert’, like wrapping yourself in a comfy duvet! ‘Shir’ means milk in Persian, and ‘berenj’ means rice. We use many flavours to lift this dish to another level – some use grated citrus rind like lemon or oranges, but this recipe includes one of my favourite ingredients – rose water, which gives the pudding a silky and lightly aromatic flavour and texture.

Serves: 4

Ingredients:     

1 cup sushi rice, rinse and soak in 2 cups of water 1 cup water 3 cups whole milk 1/4 cup sugar 1/3 cup rose water

Garnish: 

Cinnamon, honey, grape molasses or jam

Method: 1. Rinse rice with cool water and soak in 2 cups of water, preferably overnight. If not, soak for at least two hours before cooking. Drain. 2. In a non-stick pan place rice and water on medium-low heat, bring to a gentle boil, lower the heat and simmer for 15 minutes or until when water is absorbed. Then gradually add milk, stirring frequently to avoid getting a crusty bottom. 3. Once the milk is absorbed by all the rice grains (which usually takes about 40 minutes), add sugar and rose water. Stir well and cook for another 15-20 minutes. Make sure you are cooking on the lowest heat until it thickens. 4. When the rice is well-cooked, remove the pan from the heat. 5. Transfer into a serving platter, single serving bowls or plates. Let it cool. 6. Garnish with cinnamon. 7. Shir berenj is usually served with drizzled honey or jam on top.

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Are you looking for inspiration to create exciting new meals in the comfort of your own home? Are you ready to open your mind to combinations of herbs and spices that have been created for the kings and queens of an empire that once spanned three continents?

Then JOIN ME in a journey eastward,

Easy to prepare

All of my recipes are planned with having young children to care for in mind. The only problem you may encounter is their impatience when they smell the amazing aromas coming from your kitchen - WARNING - they may want their food fast!

Made with fresh ingredients

Persian cook ing is based on fresh ingredients, enhanced with natural herbs and spices - no artificial flavours or preservatives. Many vegetarian and low-carbohydrate options are included and all dishes can be served with low calorie salads on the side.

Tasty for your children

If my children love these recipes, yours will love them too. The beautiful balance between meat, fruit, vegetables and herbs that the cuisine combines is sure to please everyone's pallet. So let us take you on a journey to enjoy a new world of flavour with stewed spices, fluffy rice and a myriad of meals that you and your family will love as much as people the world over have for thousands of years.