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  • Haleem - Lamb and Barley Broth

    We're reaching the end of the year and I've been thinking of making Haleem for quite some time, so what better way to enjoy this wonderfully hearty broth than with family. Haleem is made with barley or cracked wheat and any kind of meat, I've used lamb and barley. It can be eaten any time of the day, I especially enjoy eating it during the cold winter morning’s. My grandmother always knew to make this for me when we came to visit her in Iran, she knew it was one of my favourite dishes. I once even finished a whole pot by myself! Ingredients 250g lamb 300g barley 1 small to medium sized onion 1 tsp salt 1/8th cup oil For the garnish per bowl 1 tsp cinnamon (you may prefer a bit more or less) 1 tsp granulated sugar ( you can sprinkle more, depends how sweet toothed you are!) 1 to 2 tbsp hot oil Note: The bowl I’m referring to is a cereal bowl Method Step 1 Chop the onion and gently fry in a large pot with 1/8th cup of oil, enough to soften them Add the lamb pieces to the onions Gently fry them so they just loose their pinkiness Add the salt and give it a stir Step 2 Add the barley and 2.5 pints of cold water Stir and increase the heat so that the broth starts to boil Reduce the heat to medium low and cover the top Allow to cook gently Step 3 When the water reduces top the broth up with another 1 pint of water. Continue this method until the lamb is cooked and literally becomes stringy and falls apart Note the broth should not be too thick so as not to fall off of the spoon and stick! Once your lamb has cooked remove the pot from the heat If your lamb is not falling apart and you don't have enough time for the extra cooking then you can use a hand blender to blend the broth so that the lamb pieces and the barley are combined. Your Haleem is now ready. Put the pot to one side and prepare the important garnish which makes Haleem what it is. For the garnish per bowl Step 1 In a small bowl heat up some oil, a small ladle should be enough Pour the Haleem into a cereal bowl or a soup bowl Sprinkle cinnamon on top Then sprinkle the sugar Now carefully take a table spoon of the hot oil and pour over the Haleem, you should hear that gorgeous crackling sound of hot oil hitting the Haleem covered sugar and cinnamon. Enjoy on any day, my preference is in the mornings and especially on a crispy cold one, yummy 😁 Noosh-e-jaan 😁

  • Persian Sugar 'N' Spice Roulade

    Hello lovelies, I'm sure being boxing day we're all fully stuffed from all the scrumptious food we've enjoyed for Christmas! I've just had enough time today to bash away the ingredients to share with you for my quick Christmas Persian Sugar 'N' Spice Roulade ;) Needless to say it's finished! but if you're thinking of having a go and making this for New Year then this won't take long, and if like me you love all those lovely mixed spice flavours in cakes and that warm comforting feeling you get when the aroma fills the air, then definitely make this, you won't be disappointed. This is a pretty thin cake but if you wanted to make it thicker then double the amounts below. Ingredients 1/2 cup plain flour 1/4 cup dark brown soft sugar 1tsp mixed spice 1 tsp vanilla essence 2tbsp butter / margarine 2 eggs (medium) For the cream 300ml double cream 1/2 tsp mixed spice 2tsp vanilla essence 1/4 tsp ground cardamom 3tbsp granulated white sugar For the garnish 1/2 tbsp pistachio slivers 1/4 tsp mixed spice 2 ferrero rocher white chocolate and coconut balls Note: Oven 180°C or Gas Mark 4 for 15 to 20 minutes Method Step 1 Separate the egg yolk from the egg white In a bowl place the 2 egg yolks Add the sugar, vanilla essence, mixed spice and butter Whisk until light and smooth Sift the flour and add Mix thoroughly until all the ingredients have combined Step 2 In a separate bowl whisk the egg whites until they form soft peaks Add half of the egg whites to the mixed spice batter mixture Mix well Add the rest of the egg whites but this time fold in the batter slowly to maintain as much air as possible Step 3 Cut out baking parchment and place into your tray Pour the cake batter in a baking tray (28.5 cm by 18.5 cm) covering the baking parchment Place in the oven at 180°C or Gas Mark 4 for 15 to 20 minutes Remove from the oven and allow to cool down slightly Roll the cake with the parchment to form a roulade Place in the fridge and allow to cool Step 4 Pour the cream into a bowl Add the sugar, vanilla essence, mixed spice and cardamom Whisk until very light and forms firm peaks Place in the fridge to cool for 30 mins Step 4 Remove the roulade from the fridge and roll out carefully removing the parchment as you do Spread the cream onto the inside of the roulade Start carefully rolling the roulade back into shape Spread the rest of the cream over the roulade covering it all over For the garnish Step 1 Sprinkle the pistachio slivers over the roulade Dust the mixed spice over the roulade Break the 2 ferrero rocher white chocolate coconut balls and sprinkle on top and around the roulade Relax and put your feet up, you've earned it ;) Enjoy with lovely Persian tea. :) Noosh-e-Jaan :)

  • Heavens Roses - Golhaye Behesht

    I made these lovely and extremely moreish cookies before but this time I've made them larger and in a flat cookie form. The recipe varies with the addition of pistachio but you can add any ground nut of your choosing. You can make these in any style you like, I've chosen two, one flat and round and the other little Christmas trees which I found totally adorable. This cookie is better known in Khuzestan, one of the 31 provinces of Iran and boarders Iraq and the Persian Gulf, its capital is Ahvaz. This sweet ticks the vegetarian and vegan box perfectly. Ingredients 100g plain flour 100g confectioners sugar 20g cornflour 1tbsp ground pistachios 80g oil (vegetable) 11/2 tsp ground cardamom 1/2 tsp rosewater For the garnish 2 tbsp ground pistachio 2 tbsp ground rose petals desiccated coconut melted white chocolate (enough for the garnish to stick on the biscuit!) Note: Oven 150°C or Gas Mark 2 for 15 minutes Method Step 1 Add the plain flour, confectioners sugar, cornflour, cardamom and ground pistachio to a large mixing bowl Add the oil and mix until all the dry ingredients and the oil bind to make a dough Place in a plastic bag and set aside for an hour to rest Step 2 Remove from the plastic bag Make into shapes using cookie cutters Place on a baking tray Place in the oven at 150°C or Gas Mark 2 for 15 minutes Step 3 Remove from the oven and allow to totally cool down on a rake For the garnish Add the melted chocolate on top of the biscuit and sprinkle the ground pistachios, coconut and rose petals over them anyway you like. Enjoy with lovely Persian tea. These are pretty moreish so you won't stop nibbling! :) Noosh-e-Jaan :)

  • Beef Brisket in a Saffron, Cinnamon and Onion gravy

    Hands down this has got to be one of the simplest and easiest dishes I've made and how wonderful it turned out after a good 4 hours in the oven. Absolutely moist and tender, the aroma just filled everywhere. I've sprinkled some ground pistachios on top to give it a Christmassy feel. The saffron and cinnamon were not overpowering at all and really complemented the subtle taste I was after. This is a good chunk of meat so ideal for a family get together. Ingredients Beef brisket (medium) 2 onions ( medium size) 2 tbsp olive oil 1 1/2 tsp coarse black pepper (ground) 1 1/2 tsp rock salt flakes pinch of saffron (ground) 1 cinnamon stick 2 cloves of garlic (keep whole) Method Step 1 In a roasting tin place the beef brisket Rub olive oil all over the brisket Rub the salt and pepper all over the brisket Chop the onions and add to the roasting tin Add three cups of cold water Add the saffron, 1/2 tsp salt, 1/2 tsp pepper and stir into the water Add the cinnamon stick Step 2 Cover the roasting tin with foil Place in the oven gas mark 7 (220 °C) for 3 1/2 to 4 hours Check the brisket every hour to ensure the water does not reduce too much and to pour the gravy over the brisket to keep it moist. If the gravy reduces too much just add another cup of water Step 3 Remove from the oven and let it rest for 30 mins Separate the brisket from the gravy For the gravy you can either server as is or blend to a smooth consistency You can serve the beef brisket anyway you like. I enjoyed it with roast potatoes. The next day I had the left overs sandwiched in a Barbari bread and enjoyed it with traditional sweetened Persian tea.

  • Dark Chocolate dipped dates

    As we approach both Yalda (Shab-e-Yalda) and Christmas, I find family time is about making things simple to eat, ensuring that precious moments are spent with friends and loved ones. These dark chocolate dipped dates can be made a good week in advance and piped with the cream filling on the day. They are extremely filling as a dessert, both beautiful to look at, a feast for the eyes and the palate. Really easy to make, I made mine within an hour or so. The garnish is totally up to you, I used three different types of fillings topped with the traditional Persian pistachio, rose petal and cardamom one to simple crushed roses petals and gold leaf. Ingredients 12 large dates (stones removed) 200g dark chocolate bar 300g double cream 1/4 cup granulated sugar 1 tsp cardamom powder 2 tsp crushed rose petals 2 tbsp ground pistachios 1/4 tsp cardamom 1tsp rose water For the garnish Garnish 1 - 1 tbsp ground pistachio, rose petal, gold leaf Garnish 2 - rose petal, gold leaf Garnish 3 - ganache, gold leaf Method Step 1 Melt the dark chocolate in a bowl over boiling water Once the chocolate has melted remove from heat Step 2 Wash the dates and pat them dry with a kitchen towel Make long slits length ways down through the dates, ensure that you do not cut right through Remove the stone Put 100g of the melted chocolate in a bowl and dip the dates in the chocolate Set aside, preferably in the fridge so the chocolate hardens Step 3 Pour the cream in a bowl Add rose water, sugar and whisk until the cream has formed stiff peaks Separate the cream in three bowls In the fist bowl add 75g of the cream, 1 tbsp pistachio and 1/4 tsp cardamom Gently fold In the second bowl add 75g of the cream, 1 tsp crushed rose petals Gently fold In the third bowl add 150g of the cream, 100g of the melted chocolate and 1 tbsp of the ground pistachio. This takes a bit longer to set so you may need to keep it in the fridge for longer Gently fold Step 4 Place the three bowls in the fridge, the cream needs to be extremely cold so you can pipe it easily, I piped mine the next day. Step 5 Remove the chocolate dipped dates from the fridge Fill a piping bag with the first cream filling Fill 4 of the dates with the filling Do the same for the other two fillings Place back in the fridge 30 mins Step 6 Remove the chocolate dipped dates filled with cream from the fridge Sprinkle the garish of your choice on the dates Finally add the gold leaf on each of the dates Enjoy with lovely Persian saffron tea :)

  • Ghalieh Mahi - Tamarind & Herb Fish Stew

    Ghalieh Mahi is a beautiful and aromatic Southern Iranian fish dish. The consistency of this stew is much more thicker which I find very pleasing as it brings out the flavour of the coriander and fenugreek together with the uniqueness of the tamarind. Definitely to be enjoyed with rice as it complements the intense flavours. I can't wait to make this again. Ingredients Fish 650g onion 230g coriander 175g fenugreek 10g garlic 1 bulb tamarind 10g salt 1tsp black pepper 1/2 tsp turmeric 1tsp For the garnish 2 to 3 tbsp barberries (fried) Method Step 1 Fry the onions until golden brown Add 1 tsp turmeric and stir for 30 seconds Add the crushed garlic and fry quickly for another 30 seconds Add the salt and pepper Step 2 Add the fish, any white flesh fish with not too many bones, you can either add a whole fish or cut in large pieces Make sure you choose a fish with not too many bones Allow to fry slightly on both sides Remove the fish and set aside Step 3 Add the chopped coriander and fenugreek to the fried onions Fry for a few minutes Add the tamarind and stir in Add 1 1/2 cups of water and stir Add the fish and cover for 30 minutes on a low to medium heat Step 4 For the garnish fry your barberries with a tablespoon of oil for 2 minutes and sprinkle over the fish and your rice. Enjoy this delightful southern Iranian dish with saffron rice.

  • Chocolate, Chilli & Cardamom Truffles

    I loved making these truffles, they hit the spot for when you have that chocolate urge. Extremely filling and so decadent and beautiful. Really easy to make, I made mine within an hour or so. The garnish is totally up to you, I used a number of toppings, from the traditional Persian pistachio, rose petal and cardamom one to crushed rock salt and gold leaf versions. I had a bit of hazelnut which I also used for some of my truffles so you can top these wonderful nuggets of temptation with anything you fancy. The best part is that these truffles have not added sugar as the carob syrup used is naturally sweet. Ingredients 1 cup cocoa powder 1 cup carob chocolate syrup 1/4 tsp cardamom powder pinch of red chilli powder pinch of sea salt For the garnish Garnish 1 - 2 tbsp ground pistachio, rose petal and cardamom Garnish 2 - 1 tbsp crushed rock salt Garnish 3 - gold leaf Method Step 1 In a medium mixing bowl put 1 cup cocoa powder and 1 cup carob chocolate syrup Add the chilli powder, cardamom and a pinch of salt Step 2 Mix the ingredients together until it all comes together into a ball Place in the fridge for 30 minutes Step 3 Remove the truffle mix from the fridge Make small balls (one table spoon of the mixture should be enough for each ball) Add some of the garnish on top of each truffle and place in mini cupcake cases

  • Goosht Koobideh - Mashed Lamb

    Goosht Koobideh is literally mashed beef or lamb, depending what meat you choose to make your Aab Goosht with. The contents of the broth (Aab Goosht) are separated and mashed together with one small diced raw onion (optional) and a final dash of salt and pepper to taste. A meal on it's own you can eat this for breakfast, lunch or dinner or even enjoy as a starter. For this recipe you will need to make the Aab Goosht first as the contents of the Goosht Koobideh come from the Aab Goosht and some of it's broth. Ingredients The solid contents of the Aab Goosht (remove the dry lime) 1 onion ( small size) 1/4 tsp black pepper (ground) 1/4 tsp salt 2 tbsp Aab Goosht broth Method Step 1 In large bowl add the solid contents of the Aab Goosht broth except for the dry lime Dice the onion and add Mash with a potato masher until all the ingredients are mashed together and relatively smooth Add 2 tbsp of the Aab Goosht broth Add salt and pepper if need to taste Sprinkle with thinly chopped spring onions (optional) Enjoy with traditional Iranian Naan-e-Sangak or French bread 🙂 and sweetened Persian tea.

  • Barberries & Pistachio Fudge

    I've been wanting to make fudge for ages and found condensed milk that was begging me to use it. I didn't want to make just any fudge, I wanted it to be different both in flavour and in texture. I decided to add barberries and pistachios with a hint of cardamom. I can tell you I was not disappointed, the taste is sweet but has that slight sourness coming through from the barberries as the fudge melts in your mouth. The pistachios add an extra dimension and crunch. I made a smooth fudge but you can leave it longer on the heat to make it crumbly. Ingredients 397g condensed milk (1 tin) 1/3 cup barberries 1/3 cup whole pistachios 1 tbsp margarine 1/4 tsp ground cardamom 1tsp vanilla essence Method Step 1 Place a medium sized pan over medium heat Add the condensed milk Add the rest of the ingredients to it Step 2 Mix the ingredients into the condensed milk Step 3 Continue to mix thoroughly until the fudge pulls away from sides of the pan Empty into a parchment lined container Place the fudge in the fridge until firm and not sticky Cut into squares and serve

  • Saffron & Rosewater Rice Pudding

    This is an absolutely delicious dessert made with lots of saffron, almonds, pistachios and rosewater with a sprinkling of cinnamon on top. Close your eyes and eat this, it’s like walking through a rose garden. Ingredients 3/4 cups rice (I used basmati) 5 cups water 1/2 cup vegetable oil Pinch of salt 3/4 cup white granulated sugar 5 tbsp rosewater 1/4 tsp ground saffron 1/4 cup mixed slivers of pistachio and almond dried rose petals (optional to decorate) cinnamon (optional to decorate) Method Step 1 Wash the rice in a medium sized pan and cover with 5 cups of cold water. Place over medium heat and allow the rice to cook thoroughly. Add the ground saffron. Step 2 Mix the saffron into the rice and continue cooking on a low heat until the rice becomes mushy and pudding like. Add the sugar, pistachio and almond slivers and mix. Step 3 Finally add the rosewater and mix. Remove from the heat and pour into a serving bowl. You can garnish the Sholezard with cinnamon and dry roses. Enjoy eating this either warm or cold.

  • Broad Bean Rice with Lamb Shank - Baghali Polo ba Mahiche

    I love this dish, it's one of my favourites. It's a warm hearty meal great for sharing with friends and family. The garnish really shines and the flavours of the dill in the rice and the mint fried with the onions for the garnish with the turmeric and saffron are a beautiful compliment to the broad beans. This recipe is enough for 4 people. Ingredients For the lamb shank broth 4 lamb shanks 1 onion diced (medium size) 1/2 tsp ground turmeric 1/2 tsp salt 1/4 tsp ground black pepper 3 bulbs of garlic Pinch of ground saffron 4 cups cold water For the broad bean rice 2 cups rice 1/2 tbsp salt Pinch of ground saffron (diluted) 1/4 cup oil (vegetable) 400g broad beans 1/4 cup dry dill For the garnish 5 onions finely sliced 1/2 tsp turmeric generous pinch of ground saffron 1/4 cup ground dry mint 5 cloves of garlic crushed Method Step 1 For the lamb shank broth Finely chop the onion and fry in the vegetable oil until golden brown. Add the turmeric and fry with the onion for 1 minute. Add the ground pepper, salt and saffron and mix well. Add the lamb shank and stir well to brown slightly Add the garlic bulbs Add 3 to 4 cups of water Cover the top and let it cook. If the water reduces too much add 1/2 to 1 cup of water until the lamb shanks have cooked well. Step 2 For the broad bean rice Par boil the rice and drain all the water Pour 1/4 cup of oil in a medium pot Place over low heat Add a thin layer of rice Spread 2 to 3 tbsp of the broad bean on top of the rice Sprinkle 1 tbsp of dry dill over the broad bean layer Pour 2 tbsp of diluted saffron over the broad bean layer Repeat the above steps until all the rice has been layered Cover the top and increase the heat to medium for 5 minutes Reduce the heat to low and allow the rice to steam for 30 minutes Step 3 For the garnish Thinly slice the onions and fry until golden brown Add the turmeric and fry for 30 seconds Add the dry mint and fry for another 1 minute Add the saffron and mix well, remove from the heat Add the crushed garlic and mix well with the fried onion and mint Once the rice is ready take 5 tbsp of the rice and mix gently with the onion and mint Finally when serving add the garnish on top of the rice. The rice is usually eaten with the broth poured over it and the lamb shank at the side. Noosh-e-Jaan :)

  • Chocolate, Chilli & Cardamom Cake

    I made this beautiful Chilli Chocolate & Cardamom cake on the 1st of March, being a wonderfully crisp spring day, what better way to get ready for preparing for the Iranian / Persian New Year, so here you have it, my Chilli Chocolate & Cardamom cake! I’ve been thinking about making this cake for ages and it tastes better than I thought it would. The depth of the dark chocolate comes through with hints of cardamom, but it’s that special tingle you get from the chilli dancing in your mouth that takes it to a totally new level of cake experience. Ingredients For the chocolate cake 1 cup self-raising flour 3 egg whites 1 whole egg 1/2 cup caster sugar 1/4 tsp vanilla essence 1tsp baking powder 1/4 cup oil 1 tsp cardamom pinch of chilli powder For the chocolate mousse filling 1 slab dark chocolate (65%) 3 egg whites beaten stiff 1/2 tsp cardamom pinch of chilli powder For the decoration 1 tbsp coco powder 1 tbsp icing sugar few strands of gold leaf Method For the cake Step 1 In a bowl whisk the egg whites until stiff, set aside In a separate bowl mix the rest of the cake ingredients Step 2 Fold the egg whites 3 spoons a time to the cake mixture Place the cake mixture into a well greased cake tin Bake for 30 minutes at 180 degrees. Step 3 Place the cake mixture into a well greased cake tin and bake for 30 minutes at 180 degrees. Once baked remove from the oven and allow to cool Cut the cake length ways in half (for spreading the mousse) For the chocolate chilli & cardamom mousse Step 1 In a separate bowl whisk the egg whites While whisking add the cardamom and chilli powder Allow the egg whites to form stiff peaks Set aside Step 2 Fill a saucepan a quarter full with water over medium heat Place a bowl over it so that the bowl sits neatly on the saucepan Break the chocolate into small pieces into the bowl Allow the chocolate to melt slowly Once melted remove from the heat and set aside for a few minutes Step 3 Gently fold the chocolate into the egg whites, a batch at a time Place in the fridge and allow to cool for 2 hours (the longer the better) Putting it all together Spread all the mousse over half of the cake Place the other half back on top Dust icing sugar and coco powder over the cake (optional) Add the gold leaf in the centre (optional) This is an absolutely divine cake. My minime had two slices! As for me. . .  well who’s counting 😉 #Chilli #Chocolate #Dessert #Cardamom

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