Tradycyjne perskie przysmaki

Na początek mamy kilka wspaniałych przepisów z kuchni irańskiej. To wszystko za sprawą naszej wspaniałej couchsurferki Sep pochodzącej z Iranu, która spędziła u nas 4 bardzo intensywne dni. Przeciągnęliśmy ją po wielu imprezach i spotkaniach. Zabraliśmy również na pocztę i do urzędu dzielnicy, gdzie z fascynacją podziwiała najprostsze codzienne życie w Warszawie. Zabytki i przybytki turystyczne zupełnie jej nie interesowały, skupiała się na ludziach. W tym całym szaleństwie, starczyło jej czasu na ugotowanie nam dwóch irańskich potraw: Mirzaghasemi i Lubia polo. Obie były pyszne i bardzo je polecamy. Reszty przepisów jeszcze nie wypróbowaliśmy. Może Wy to zrobicie pierwsi. Zdjęcia potraw nie są nasze, starałam się jednak dobrać możliwie najbliższe temu co my widzieliśmy, lub co jest w przepisie 

Historię Sep troszkę pełniej opiszemy wkrótce w innym adekwatnym dziale. A tymczasem: Smacznego!

Iranian food recipes:

Kuku Sibzamini (potato pancake):

14-Kuku Sib Zamini

• Potatoes 4 large ones

• Onion 1 large one

• Carrot 1 medium

• Garlic 2 or 3 cloves

• Eggs 4 large

• Salt, pepper & curcuma

Peel and shred the vegetables in a mixing bowl. Crack the eggs on top. Add salt, pepper and curcuma. Use your hands and mix everything together. Add a lot of oil to a large non stick pan, pour the content in and put the lid over it. The stove should be on medium to high. When the bottom of the mixture is crispy, turn it over and let the other side get crispy too.

Guten apetit! 🙂

Tip: cut the pancake in 4 sections and turn each one separately because it’s really hard to turn the whole thing over at once.

Mirzaghasemi recipe (eggplant dish):

2011-02-06-mirza-ghasemi

• 3 large eggplants

• 1 can of tomatoes

• Garlic (amount depends on how much you like garli, I usually use 6-7 cloves)

• 3 eggs

• Salt, pepper & curcuma

Cut the eggplants so that you have long and not too thick prices. Chop half of your garlic and put them both in a large pan with some oil and salt. Put the lid on and keep stove on medium (maybe low for you since your stove is very strong). After the eggplants are cooked a little, you can add water to speed up the process and prevent the eggplants from being. The objective is to cook the eggplants completely, so they are very soft and squishy. While the eggplants are cooking, peel the tomatoes and cut them in 1/8th pieces. Chop the rest of your garlic and put them both in a bowl with some salt and pepper and wait for the eggplants to be ready. When the eggplants are almost completely cooked, add some pepper and curcuma. At this point, if there is still a lot of water in your pan, turn the heat up to evaporate the water. Then you can add your tomatoes and garlic. Put the lid back on and let it cook until the tomatoes are all soft. Once you feel like the food is ready, crack the eggs on top and after a few minutes, mix them with the rest of the food.

You can eat this food with either lavash bread or rice.

Bon Apetit! 🙂

Lubia polo (green bean rice):

lubia polo

• Princess beans 1 frozen bag

• Onions 4 to 5 large

• Garlic 4 cloves

• Beef 400 grams

• Tomato paste 2 tiny cans or one tube

• Rice

• Salt, pepper & curcuma

Chop the onions and garlic and fry them in oil. Once they are golden brown add the meat with salt, pepper and curcuma. Cook for a bit and then add the chopped princess beans. Cook for a bit. Then add 2 cups of water. Add the tomato paste until the mixture looks really red. Add a bit more water if needed. Put the lid on and let cook on medium heat for about an hour, or until it thickens. When the mixture is almost thick, in a separate pot put some rice with salt and water and half cook the rice. Then rinse the rice in a strainer, put some oil and water at the bottom of the pot, then pour half of the rice back in the pot. Then pour half of the stew over the rice. Then another layer of rice and then the rest of the stew. Cover the pot with a kitchen towel and then put the lid on. Put the pot on high heat till you see steam escaping. Then turn the heat down and let it cook for an hour or until the excess water/moisture has evaporated.

Tips: you can put some sliced potatoes at the bottom of the rice and make crispy potatoes. 🙂

Guten apetit!

Nargesi (spinach dish):

spinachomelet

• Spinach, 1 frozen bag without cream

• Onions 3 or 4 large ones

• Eggs 3 or 4

• Salt, pepper & curcuma

Put the frozen spinach in a pot with some chopped garlic, salt, pepper and curcuma. Cook on low heat until most of the water from the frozen spinach has evaporated. Meanwhile, chop the onions and fry with oil and salt. When the onions are golden brown and the spinach is ready, mix them together and cook on medium/high heat for a few minutes. In a bowl beat the eggs and add it to the pan. Mix everything until the eggs are cooked.

Bon apetit! 🙂

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