Best 3 Khameh Asal Honeycream Recipes
In the vast realm of culinary wonders, a realm where flavors dance and textures intertwine, there lies a treasure that captivates the palate and tantalizes the senses: Khameh Asal, a delectable marriage of honey and cream. Originating from the culinary heritage of Iran, this extraordinary delicacy has garnered acclaim for its unique flavor profile, its versatility as an ingredient, and its ability to transform ordinary dishes into extraordinary culinary experiences.
Our journey into the realm of Khameh Asal begins with the classic recipe, a straightforward yet exquisite combination of honey, cream, and cardamom. This timeless recipe showcases the inherent harmony between honey's natural sweetness and cream's rich texture, enhanced by the subtle warmth of cardamom. As we delve deeper into the world of Khameh Asal, we discover variations that elevate this simple dish to new heights of culinary artistry.
The Pistachio Khameh Asal introduces a symphony of flavors and textures, where the nutty crunch of pistachios mingles with the velvety smoothness of Khameh Asal, creating a delightful contrast. The Orange Blossom Khameh Asal adds a touch of citrusy brightness, its fragrant aroma dancing on the taste buds. For those seeking a decadent indulgence, the Chocolate Khameh Asal beckons with its rich, cocoa-infused creaminess, a perfect symphony of sweet and bitter.
But Khameh Asal's culinary prowess extends beyond its role as a delectable dessert. Its versatility shines in its ability to transform savory dishes into culinary masterpieces. The Khameh Asal Chicken, a succulent chicken dish bathed in a luscious Khameh Asal sauce, exemplifies this versatility. The chicken, tender and flavorful, absorbs the sweet and tangy flavors of the sauce, creating a harmonious blend of sweet and savory.
As we conclude our exploration of Khameh Asal, we find ourselves captivated by its allure, its ability to tantalize the taste buds and transport us to a realm of culinary enchantment. Whether enjoyed as a simple dessert, incorporated into a creative culinary creation, or savored as a savory main course, Khameh Asal stands as a testament to the boundless artistry of the culinary world.
KHAMEH ASAL-HONEY&CREAM
A great Iranian breakfast and a good way to get the kids to eat dairy. My daughter loves honey (that's what she would like to eat every morning) so it's a good way for her to have it other than just with butter and bread.
Provided by littlemafia
Categories Breakfast
Time 1m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- Blend the honey and the cream. Add more or less honey, according to your taste.
- Serve with flat bread or if available with barbari (Iranian brread).
- Variations: instead of honey use dates or cocoa powder.
Nutrition Facts : Calories 538.2, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 46.9, Carbohydrate 37.9, Fiber 0.1, Sugar 34.6, Protein 2.6
HONEY AND CREAM - IRANIAN BREAKFAST
In early 2008 we spent a few days in the northwest Iranian city of Tabriz. We wanted to go to Tehran but all the roads were closed by snow so instead we got to know Tabriz. One of our favourite routines became going for breakfast at tiny restaurants that served honey, freshly drained from the honeycomb, along with a thick, spreadable cream and warm bread for breakfast. So simple yet so delicious. The bread should be like a plain naan bread and you can serve this with either sugary tea (no milk for Iranian style) or plain hot milk. A lighter version of this is yogurt with honey mixed in. Iranians also like honey and butter together on bread. Honey and just about anything is good!
Provided by Sackville
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put the cream in a small bowl to one side and the honey on the other side of the bowl.
- Lightly warm your bread.
- Mix the cream and honey together and spread on your bread.
Nutrition Facts : Calories 255.4, Sodium 3.4, Carbohydrate 69.2, Fiber 0.2, Sugar 69, Protein 0.2
KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)
There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.
Provided by Samin Nosrat
Categories meat, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
- In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
- Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
- In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
- Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
- Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
- When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
- As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
- Serve hot with Persian rice and mast-o khiar.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the final product will be. This is especially important for the honey, which should be pure and unadulterated.
- Pay attention to the consistency: The consistency of the honey cream should be smooth and creamy, not too thick or too thin.
- Chill the honey cream before serving: This will help it to firm up and make it easier to scoop.
- Store the honey cream in the refrigerator: This will help to keep it fresh and prevent it from spoiling.
- Experiment with different flavors: You can add different flavorings to the honey cream, such as vanilla extract, cinnamon, or nutmeg.
Conclusion:
Khameh Asal, or Persian Honey Cream, is a delicious and versatile dessert that can be enjoyed in many different ways. It can be served on its own, or used as a topping for cakes, pies, or ice cream. It is also a great addition to fruit salads or yogurt parfaits. With its simple ingredients and easy preparation, Khameh Asal is a perfect dessert for any occasion.
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