Indian Spiced Chickpeas & Spinach (Chana Masala)

When I was in India so many years ago, I was fascinated by the variety of the spices and the colours and the aroma of each and every one of them. Unfortunately I wasn't there long enough to explore more about their cuisine, but for the few days that I had to be there I was fortunate enough to experience some of their desirable dishes. This recipe is one of my favourite among so many, I just fell in love with the simplicity yet so powerful that the taste stayed with me until today. I hope you enjoy it as well....

1/4 cup (60 mL) vegetable oil
3 tbsp (45 mL) cumin seeds
2 tbsp (30 mL) minced garlic (about 6 large cloves)
1 Tbsp ginger paste
1-1/2 tbsp (22 mL) each: garam masala, ground cumin
1 tsp (5 mL) salt
1 tsp coriander seed powder
1 tsp curry powder
Pinch pure chili powder
2 yellow onions, diced
28-oz (796-mL) can diced tomatoes (don’t drain)
1/4 cup fresh or frozen spinach (optional)
Two 19-oz (540-mL) cans chickpeas, drained, rinsed
Sour cream and parsly for garnish
Cooked Basmati rice (optional), for serving


Directions:
Heat oil in large saucepan over medium high. Add cumin seeds and garlic and ginger. Cook for about 2 minutes, stirring constantly. Add all the spices at once into the saucepan. Cook, stirring for about a minute. Add onions; cover. Cook, stirring every minute, 3 minutes to soften. Add spinach and tomatoes with juices. Reduce heat to medium. Cover. Cook for 5 minutes, stirring occasionally. Add chickpeas and reduce heat to low and cover. Simmer 20 minutes or until the sauce is thick. Garnish with dollop of sour cream and sprinkle with chopped parsley.
Serve over rice or Nann bread, if desired.

Makes 6 servings.

Persian Basmati Rice with Lima Bean & Fresh Spring Dill

As part of my heritage I feel like it is my duty to share one of the most favourite people's dishes from my home land with you. Since it is our new year, it's the best time to introduce this dish that is very popular in Iran, and you know what is so unique about? You can served it with either Fish, Chicken or Lamb. Sorry, I can't tell you which one is better or is my favourite because I love them all and I can swear you feel the same once you try it. TRUST ME!!! ;-)

                                                                                                        
Ingredients:

• • 3 cups long-grain basmati rice
  • 2 pounds fresh or 1 pound frozen Lima beans
  • 2 tablespoons sea salt
  • 1/4 cup rose water
  • 1 teaspoon ground saffron
  • 1 cup canola oil or clarified brown butter
  • 1/2 cup yogurt
  • 6 cups fresh dill, finely chopped
  • 5 garlic thinly sliced

Directions:

1. Cook the meat: Preheat oven to 325 degrees.
2. Heat 3 tablespoons oil over medium-high heat in a large Dutch oven. In a small bowl, mix together 2 teaspoons salt, 1/2 teaspoon pepper, turmeric, and flour. Lightly dredge lamb shanks in salt mixture, shaking off excess. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
3. Add remaining 3 tablespoons oil to Dutch oven; add onions and garlic; cook, stirring, until soft and translucent. Place saffron and sugar cube in a mortar and add rose water; using a pestle, grind until dissolved. Transfer saffron-rose water mixture to Dutch oven along with honey, orange zest, lime juice, remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, and advieh; cook, stirring, for 30 seconds.
4. Return lamb shanks to Dutch oven; add 1 cup water and cover. Transfer to oven and bake for 2 hours. Turn lamb shanks and re-cover; continue baking until lamb is tender and falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
5. Make the rice: Place rice in a large bowl and add enough warm water to cover; drain and repeat process 4 more times. Set rice aside. If using fresh fava beans, shell and remove outer layer of skin; if using frozen, soak in warm water and remove second skin. Set aside.
6. Bring 8 cups water and 2 tablespoons salt to a boil in a large nonstick saucepan. Add rinsed rice, cardamom pods, and 2 tablespoons rose water; let boil, gently stirring to loosen grains of rice that have adhered to the bottom, until rice is soft and has risen to the surface, about 8 minutes. Drain in a large fine mesh sieve and rinse with 2 cups water; reserve saucepan.
7. Place saffron in a mortar and add rose water; using a pestle, grind until dissolved. In a large bowl, mix together 1/2 cup oil and milk, 1 teaspoon saffron-rose water mixture, and 2 1/2 cups drained rice. Spread mixture over the bottom of saucepan, pressing with a spatula to make even. Add fava beans, dill, and chopped green garlic to remaining rice in colander; toss to combine. Using a spatula, gently transfer to saucepan, forming a mound. Sprinkle with remaining saffron-rosewater mixture; cover and cook over medium heat for 10 minutes.
8. Meanwhile, in a small bowl, mix together remaining 1/2 cup oil and 1/2 cup warm water; pour over rice mixture in saucepan. Top with knotted green garlic and season with salt. Wrap the lid of the saucepan with a clean kitchen towel and cover saucepan firmly to prevent steam from escaping. Decrease heat to low and cook for 70 minutes. Remove from heat and place saucepan on rimmed baking sheet lined with a damp kitchen towel; let cool for 10 minutes. Do not uncover.
9. Uncover and remove knotted garlic; set aside. Using a wooden spatula, loosen the crust from the bottom of the saucepan. Place a large platter over the top of the saucepan; invert saucepan to remove rice. Garnish rice with knotted garlic and serve with lamb, yogurt and bitter orange.

Persian Rice Pudding with Saffron, Cinnamon and Pistachio

                                                                                                                                 
Ok, hands down....this is one of THE most TRADITIONAL dessert you can find in Persia. Two words...Smooth and Silky! Did you need any thing else? Didn't think so....
I'm telling you it will never ends with Persians when it comes to food....food, food and more food. We don't take it lightly, in fact we spend a lot of time to prepare any thing in our culinary world. 
By time the food is ready you're ready to go to bed, if the aroma of the dish allows you. Not a chance!


Ingredients:                                                                              

• 6 cups water
• 1 cup rice
• 2 cups sugar
• 1-2 tsp saffron
• 1/4 cup rosewater
• 1/2 cup slivered almonds
• Slivered pistachio for garnish
• Cinammon for garnish

Directions:

In a pot pour in the water and add the rice over medium high heat cook until very soft and tender; (breakable)
when is soft, add the sugar and stir well.

Add the saffron, stir well until it is well incorperated througout the rice.
After, add the rosewater, stir constantly.
Add almonds, stir well.
Cover with lid and let it sit on low heat for 20 minutes.


Decoration Tips::
using a large spoon or ladle, put some in a bowl. Let it cool completely.
you can decorate it with cinnamon( as in picture), slivered pistacios and almonds


Enjoy :-)
  

Persian Style Smoked Eggplant Dip

                                                             


This is.... really really one of my favourite dishes from my home land. It is simple, full of flavour and absolutely delicious. This dish was created in North of Iran, where all the fresh garlic, lime and lemon trees  are every where all over the streets...you can smell the lemon peel from far far away in any where you are and the fresh seafood from the Caspian Sea! Oh, how much i miss it.

    

Ingredients:
4 eggplants
6 garlic cloves
2 eggs
3 tomatos chopped
2 tablespoons oil
salt
black pepper
Parsley for garnish (optional)

Directions:

Grill the eggplants in the oven or BBQ. ( I prefer BBQ, you will get a nice smokey flavour in your dish)
When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.

When cooled peel.
Chop finely with a knife or pulse in a blender.
Heat the oil and  fry the chopped garlic, be careful you don't burn the garlic or it will give a bitter taste to your dish, add tomatoes and cook for about 15-20 minutes or until the tomatoes are soft and separates from the oil. 
Add eggplant and continue cooking on low heat for another 10 minutes.
Add salt and pepper to taste.
Fry eggs sunny side up but not too dry and place them on the dip.
Garnish with fresh parsley and/or basil 

Serve with Iranian style bread or plain rice.


Nooshe Jan ( Bon a petite)