**Explore the Alluring Flavors of Persian Cuisine: A Culinary Journey to Persia**
Embark on a tantalizing expedition into the realm of Persian culinary arts with our comprehensive guide to authentic Persian dainties. From the aromatic depths of khoresh dishes to the delicate sweetness of pastries, this article offers a diverse selection of traditional Persian recipes that will transport your taste buds to the bustling bazaars and vibrant streets of Persia. Discover the secrets behind beloved dishes like khoresh ghormeh sabzi, a symphony of flavors featuring lamb, dried limes, and a medley of fresh herbs. Indulge in the rich aroma of khoresh bademjan, where succulent eggplant mingles with tangy tomatoes, velvety onions, and the warmth of spices. For a burst of crispy delight, delve into the art of making tahdig, the golden-brown crusted rice that is a staple of Persian meals.
Savor the exquisite craftsmanship of Persian pastries, where intricate designs and delicate flavors intertwine. Unravel the layers of baklava, a filo pastry filled with nuts and sweetened with fragrant syrup. Delight in the melt-in-your-mouth texture of nan-e nokhodchi, a chickpea flour cookie infused with cardamom and rosewater. Experience the sweet decadence of halva, a delectable confection made from tahini, sugar, and a hint of saffron.
Immerse yourself in the vibrant tapestry of Persian cuisine as you recreate these cherished recipes in your own kitchen. Each dish captures the essence of Persian hospitality, inviting you to share these culinary treasures with loved ones and create lasting memories around the dinner table.
TAHDIG RECIPE (CRISPY PERSIAN RICE)
Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. This tahdig is laced with saffron and scented with orange zest. Be sure to use a nonstick pan for this recipe. Step-by-step photos and more tips in the post.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 10
Steps:
- Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
- In a sieve, rinse the rice under cool running water until the water almost runs clear.
- In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
- In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
- Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
- Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
- Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.
Nutrition Facts : Calories 314.7 kcal, Carbohydrate 48.8 g, Protein 5 g, SaturatedFat 4.2 g, Cholesterol 15.3 mg, Fiber 2.3 g, ServingSize 1 serving
PERSIAN PASTRIES
Steps:
- In a bowl combine the walnuts, sugar and cardamom. Butter a 9 by 9 by 1 3/4-inch baking dish. Cover phyllo with a very lightly dampened towel and keep covered at all times when it is not being used. Cut phyllo into 8 by 11-inch sheets. Place 1 sheet at a time on a work surface and lightly brush with butter. Place 2 tablespoons of the spiced sugar-nut mixture lengthwise down the center of each leaf of phyllo. Fold each sheet over several times lengthwise to form a 1-inch wide strip, enclosing the filling. Roll up each strip to make a coil and place flat (coil side up) in the prepared dish against the side to prevent it from uncoiling. Repeat the whole procedure with the rest of the phyllo sheets. Brush with butter and bake in a preheated 350 degrees F oven for 40 minutes.
- Combine all of the ingredients, except nuts, and bring to a boil. Simmer for 30 minutes, cool for 10 minutes, then strain. Pour over pastries once they have come out of the oven and let soak for 1 hour. Sprinkle with walnuts or pistachios.
FESENJAN
This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates Islam by thousands of years. The chicken is drenched in pomegranate molasses and cooked with a copious amount of ground walnuts, which results in a gravy that is sweet, tart and thick with flavor.
Provided by Sam Sifton
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings.
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Lightly season chicken with salt and pepper, and sauté in olive oil until lightly golden. Remove from heat and set aside.
- Spread walnuts on a baking sheet, and bake until toasted, about 5 minutes. Once cool to the touch, rub walnut pieces between your palms to shed excess skin. Pulse in a food processor until finely chopped but not pasty. Transfer to a Dutch oven, and add onion and 2 cups water. Place over medium-low heat and simmer, partly covered, stirring it occasionally, for 20 minutes. Add 2 cups pomegranate molasses, sautéed chicken, squash, cinnamon, saffron mixture and 1 cup chicken broth or water.
- Adjust flavor with sugar, salt and pomegranate molasses, so it is tangy but also a bit sweet. Simmer gently, covered, until the sauce is a dark walnut color with a layer of oil on the surface, 35 to 40 minutes. If the pan looks dry, add additional broth or water as needed. Adjust flavors again, and stir so the walnut oil is well mixed.
- Bring the mixture to another gentle boil with the lid ajar, then continue to simmer on low heat until the sauce has thickened and the chicken is cooked through, 10 to 20 minutes. Make a final taste test, and adjust flavors to your liking.
- To serve, stir so that the walnut oil is evenly absorbed. Serve hot with Persian steamed white rice.
Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 48 grams, Carbohydrate 79 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 10 grams, Sodium 1031 milligrams, Sugar 69 grams, TransFat 0 grams
ADASI
A Persian dish of simply cooked lentils, adasi is often eaten as a warming breakfast in Iran, but it can make a comforting lunch or dinner, too. There are many variations, but the core ingredients are the same: lentils, salt and water. This recipe also calls for onion, cumin and turmeric, then simmering until the lentils become soft and creamy. (Don't be deterred by the long cooking time, as the majority of it is hands off. To help reduce the cooking time, soak the lentils before cooking for two hours or up to overnight.) Garnishes are customizable: Add a pinch of dried oregano or fresh cilantro or parsley, then top with a pat of butter and enjoy as-is, or with a side of hard-boiled eggs or roast vegetables. It's a wonderful dish to have in the fridge for a quick, nourishing meal any time of day.
Provided by Yasmin Fahr
Categories dinner, weekday, beans, soups and stews, main course, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large Dutch oven or pot over medium until shimmering. Add the onions, season with salt and cook, stirring occasionally, until they start to soften and become light golden, about 6 minutes.
- Add the cumin and turmeric and stir until fragrant, about 30 seconds. Stir in the lentils, then 5 cups water; season with salt. Increase the heat to bring it to a boil.
- Once it comes to a boil, give it stir, then reduce heat to low to maintain a simmer. Cover and let cook until the lentils are tender and creamy without a firm bite, about 1 hour and 15 minutes. (For ultimate creaminess, cook it on low for up to three hours, stirring every hour or so.)
- Remove the lid, stir and let any remaining water cook off, 5 to 10 minutes more, stirring occasionally to make sure nothing sticks to the bottom. Use a wooden spoon to mash some of the lentils against the side of the pan to thicken the soup, if desired. Season to taste with salt.
- Spoon into bowls, squeeze the juice of 1 lime wedge into each, drizzle with olive oil, then add a pinch of oregano or herbs, if using, and serve.
PERSIAN DAINTIES
Pure natural ingredients and sOOoooo good. No baking. I usually include them in my Christmas goodie boxes. Don't make them too big they are very rich.
Provided by Bergy
Categories Dessert
Time 20m
Yield 3 dozen approximately depending what size you make t
Number Of Ingredients 6
Steps:
- Put all the ingredients through a food chopper (or food processor, but don't puree the ingredients) If the ingredients are a bit stiff moisten them with a bit of honey.
- Mix well and form into little balls.
- Store in fridge and bring to room temp to serve.
Nutrition Facts : Calories 598.6, Fat 24, SaturatedFat 3.2, Sodium 312.5, Carbohydrate 98.4, Fiber 12.3, Sugar 68.3, Protein 11.1
Tips for Cooking Persian Dainties:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dishes.
- Don't be afraid to experiment with different spices and herbs. Persian cuisine is known for its complex flavors, so feel free to add a variety of spices to your dishes.
- Take your time cooking. Persian dishes often require slow cooking, so be patient and let the flavors develop.
- Serve your dishes with fresh herbs and vegetables. This will add color and flavor to your meals.
- Enjoy your Persian dainties with friends and family. Persian cuisine is meant to be shared, so invite your loved ones over for a delicious meal.
Conclusion:
Persian cuisine is a delicious and diverse culinary tradition with a rich history. The recipes in this article provide a taste of the many different dishes that make up Persian cuisine. From savory stews to sweet pastries, there is something for everyone to enjoy. So next time you're looking for a new and exciting cuisine to try, be sure to give Persian food a try.
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