April 17, 2016

قورمه سبزی به روش تژین

دفعه‌ی بعدی که قورمه‌سبزی درست می‌کردین این روش رو امتحان کنین. آخرین باری که تژین درست می‌کردم به خودم قول دادم قورمه‌سبزی رو هم به همون روش درست کنم و از اون وقت این کار رو می‌کنم. به زمان و انرژی‌ای که روش صرف می‌کنین می‌ارزه!

گوشت رو شب قبل تو پیاز خرد شده و سبزی‌قورمه‌ی سرخ شده و لیمو‌عمانی درسته بخوابونین.


روز بعد گمج/قابلمه‌ی فلزی رو بی‌که بهش آب اضافه‌ کنین بگذارین طبقه‌ی وسط فرکه از پیش روی صد و پنجاه درجه سانتی‌گراد گرمش کردین. روی در گمج/قابلمه‌ی فلزی (به دلایل معلوم دسته‌ش نباس پلاستیکی باشه.) یک پارچه‌ی نخی که حسابی خیسش کردین و آب‌چکونه بپیچین و بگذارینش طبقه‌ی وسط فر. هر نیم ساعت یک‌بار دستمال رو دوباره خیس کنین و بگذارین روی در ظرف. پخت به این روش برای من چهار ساعت طول کشید.


گوشت که پخت، نمک بزنین به خورش. لوبیای کنسرو رو آب‌کش کنین و زیر آب سرد بشورین و بریزین توی خورش. فر رو خاموش کنین و بگذارین طعم لوبیا و خورش قاطی بشه. تو این میونه وقت دارین برنج رو آماده‌کنین.

کاش می‌شد به جای عکسش طعمش رو اینجا گذاشت....


April 15, 2016

Beetroot salade

All you need is:

  • beetroots
  • Coriander
  • sesame seeds
  • Olive oil and white balsamic vinegar

Tip (learned from my mom): to get the maximum taste and color out of beetroots, wrap them in a closed plastic bag, and let them boil while inside the plastic bag in a pan of boiling water. They are ready in max. 30 minutes.

April 10, 2016

Flapjacks Ala Soline

All you need is: 75 g butter, 50 g basterd sugar and 1 tbs syrup and oat.  

Soline made flapjacks with her British caregiver, learned the recipe and made it herself.

Mix everything except oat in a pan until butter is melted.

Turn off the heat and add oat gradually till you get a sticky mixture.

spread the mixture on a a non-stick oven try and preheat the oven to 150 C.

You know your flapjack is ready when you see the edges turn to brown.
Leave the tray to cool, use a pizza cutter to cut your flapjacks into whatever size you like!

February 10, 2016

Tah Chin without fidelity!




Some 10 years ago, I wrote here about Tah Chin (the story is in Persian). Couple of days ago I made a not so-loyal to tradition recipe and liked it a lot. You might also like to give it a try:
The differences between mine with the traditional "Tah Chin" are:
- being lazy, chicken fillet is not cut into pieces
- Since I miss some green ingredient in the dish, I added chopped chives and coriander leaves
- I dislike the tick layer of rice and its fluffy texture in the original recipe. Hence, instead of backing in a pan, I backed it in an oven tray and in the oven. 220 C for 20-30 mins (don't forget to check it out half-way cooking and replace to lower/higher level to make sure you'll get the best color.

February 2, 2016

Cucumber and green curry soup


Getting sick was inevitable but I wish I could decide for the time lines!
Upon arriving home, I felt like an over-cooked potato and decided to make a creative soup for myself. It turned out to be the most delicious soup I had ever had.

What I used was:
- one big sweet onion
-1/3 of a napa cabbage
-1/2 cucumber
-2 carrots
-4 pieces of dried lemon leaves
-1 chili pepper
-1/2 liter mik
-1tbs green curry sauce
-1 bouillon tablet
-1 tbs butter
-some chopped coriander leaves

What I did was:
Cut all vegetables in big pieces, stir them in a big pan with the butter; add chili, lemon leaves, curry sauce milk and crushed bouillon pieces and let it on a medium heat for 15 min without the lid.
Then served it with chopped coriander leaves.

January 31, 2016

I hate raisins in dishes.



There are days on which I think I am ready to swap half of my life to see her eyes shining again. To hear her jolly sound of laughter. The chuckling sound which triggers a flow of joy streaming upon ups and downs of my soul.
She was sick for a week: fever, ear pain, wearied and of course lost her appetite.
I wanted to cook something that tastes like nothing she'd have had so far. Something healthy that smelled good, looked good and tasted good!

Fry onions, add grated carrots
With only a couple of carrots a red onion and a jar of pre-cooked butter beans I created a dish, which I decided to name it: "HALU Polo"!
add butter beans and sprinkle saffron, crushed cardamom seeds and cinnamon over




layer by layer add the mix on top of half-cooked rice and add a hand-full of raisins on top.
Despite all the effort I couldn't make her eyes shine on the table. The sickness won again and I lost for the 5th night in a raw.  Although she couldn't eat more than a spoon or two, she made it clear that topping up with raisins were my biggest mistake. No matter how she likes them and how she likes sweet dishes.

January 3, 2016

Lamb and pumpkin tajine



This is a recipe I found on cooking column of "metro" on one of the last days of December. Since it can be considered a "slow food" I decided to try it during holidays. A decision that came into action only on the very last day of the two weeks of holidays. While making it I thought: I'm going to try cooking Ghormeh Sabzi in exactly the same way and write about it here. The tajine itself is an absolute definition of joy and delicate deliciousness and I highly recommend it to you!


1. First you have to marinate the meat and leave it in the fridge for at least 6 hours. I left it in my balcony overnight.
For 6-8 persons you need to have:

  • 700 g lean lamb, cubed
  • 20 g coriander leaves 
  • 3tbsp olive oil
  • 1/2 tsp ground cumin
  • 5*5 cm ginger
  • 6 garlic cloves
  • 1 red onion (Sanli believes we could have used 2)
  • Salt and freshly ground pepper 

Blend everything in a mixer. This is the marinate sauce that you'll mix with the meat, put it in a pan, cover it with  cellophane an leave over night in a cold place.



2. Now it's time to cook the tagine. This will take you ~2 hours and the below ingredients:




  • Saffron
  • 500 ml bouillon 
  • 400 g chickpeas
  • 700 g pumpkin: flesh only, cubed
  • 1 preserved lemon: chopped in small pieces
  • 2 tbsp chopped coriander leaves 





pre-heat the oven to 165. Meanwhile, put a big pan on the fire. Fry on a medium heat the meat and all of its sauce in the pan for about 15 minutes until it turns to brown. sprinkle the saffron on top, stir and add the bouillon. Let it boil then turn off the heat.
If you have a tajine, this is the time to use it, if like me you don't have any, use a heavy and big pan.

cut a piece of baking paper bigger than the pan's lid, tuck it into a ball and moist it. Then unfold it, put it on the pan and put the lid on top. This way, the moist will stay in the pan while it's in the oven.

Then leave the pan in 165 C heated oven for 1.5 hours.


Add the chickpeas and pumpkins to the pan, stir and put the pan back to the oven and wait for 30 minutes.

Once ready, add the chopped coriander and pieces of preserved lemon and serve with couscous.