Persian Macaroni

One of the easy and popular meals in our home is macaroni. This is the Iranian version of pasta with meat sauce. Any kind of pasta could be used for this dish. I usually make it with thin spaghetti. However this time I used rigatoni instead. We cook the pasta and the sauce together afterward. It could be baked in the oven or cooked on the stove top over low heat, either way it comes out very delicious.

Persian Macaroni

Ingredients:
Serves 4-6

1 pound lean ground beef
1 large onion, finely chopped
3 garlic cloves, minced
2 bunches of fresh parsley, chopped
3 tablespoons oil
1 (6-ounce) can tomato paste
1 (14-ounce) can tomato sauce
1 cup of water
1/2 teaspoon turmeric
Salt and pepper to taste

1 lb rigatoni or thin spaghetti
Water
Salt

Method:

1. In a skillet, saute onions in 2 tablespoon of oil, over medium heat until translucent, add garlic and saute for another five minutes. Add turmeric and stir well before putting the ground meat in the skillet. 
2. Brown meat on all sides while breaking it apart into very small pieces. Then add tomato sauce, tomato paste, a cup of water, salt and pepper to taste. 
3. Simmer over low heat for about 45 minutes. Near the end add chopped parsley.
4. Cook pasta according to package direction. Set aside. 
5. In a nonstick pot add a one tablespoon of oil before layering the sauce and the pasta, starting with a large spoonful of the sauce at the bottom, and then adding a layer of pasta. Building it into a shape of pyramid. Cover and cook for 45 minutes to an hour on low heat before serving.

Enjoy!

Mast-o-Kadoo - Yogurt and Zucchini Salad

In Persian cuisine yogurt is usually served plain as a side dish or mixed in with cucumber, eggplants, spinach or other vegetables such as beet. However, the first time I had the combination of yogurt and zucchini appetizer was at my good friend’s house Maryam. It only took her a few minutes to put together this great appetizer!

Mast-o-Kadoo - Yogurt and Zucchini

Ingredients:
Serves 4-6

5 medium sized zucchini, washed, peeled and sliced
1 cup plain yogurt
2 cloves of garlic, minced
3 tablespoons olive oil
Salt and pepper to taste
1/3 teaspoon liquid saffron for garnish *optional

Method:

1. In a large frying pan, heat oil, add zucchini slices and lightly fry them on both sides. 
2. Once zucchini slices turn golden brown, remove from heat and place on paper towel to remove the excess oil.
3. Add the minced garlic, salt and pepper to the yogurt, mix thoroughly. 
4. Spread two tablespoons of the yogurt at the bottom of the serving platter. 
5. Place zucchini on top of the yogurt in layers and spread the remaining of the garlic yogurt mixture on top. 
6. Garnish with fresh mint, parsley or saffron. 
7. Serve at room temperature.

Enjoy!

Fesenjoon - Pomegranate Walnut Stew with Tiny Meatballs

  Fesenjoon with Meatballs

This sweet and sour stew is usually made with boneless chicken. This time I made it with small sized meatballs. In my opinion, this is as equally delicious as the chicken fesenjoon. It is the flavorful, slow-simmered sweet and sour pomegranate walnut sauce that makes this stew so amazingly delicious.

Fesenjoon - Pomegranate Walnut Stew with Tiny Meatballs

Ingredients:

Serves 4-6

1 pound ground meat (beef or lamb)

1 1/2 cups walnuts, finely ground

1 large onion, minced

1 cup pomegranate sauce

2-3 cups water

1/3 cup sugar

1 teaspoon turmeric

1/2 teaspoon saffron dissolved in 2-3 tablespoons hot water

Salt and pepper to taste

1 large carrot, grated or 1 apple finely chopped, or 1/2 cup of butternut squash, peeled and cubed *optional

Method:

1. In a mixing bowl add the ground meat, 1 tablespoon salt, 1/2 teaspoon pepper, 1 teaspoon turmeric and saffron. Mix thoroughly. Make small size meatballs and set aside.
2. In a large pot, saute onions until they turn golden brown. Add meatballs; stir until all sides of the meatballs are brown. 
3. Add the grated carrots and ground walnuts, stir well. Add pomegranate sauce along with 2 cups of water. Bring to a boil, cover, reduce heat and simmer for 1 1/2 hours on medium to low heat. Stirring occasionally. 
4. Add sugar, adjust seasoning simmer for another 1/2 an hour. Add more water if needed. If you prefer a sweet fesenjoon add more sugar to make it sweeter, if you like it more sour add more of the pomegranate sauce to the stew. However, the taste should be a wonderfully well balanced mix between sweet and sour. 

Serve hot with basmati rice.

Here's the link for my other Fesenjoon recipe.

Enjoy!

Halva

My mother used to make large trays of delicious halva. She believed that halva should be made with real butter and not vegetable oil. Also, whole wheat flour should be used in order to make the best kind of halva. In Iran, halva is usually made during religious holidays and funerals. I, on the other hand, think that making halva doesn’t require any special occasion. It’s an easy to make tasty sweet. Halva is a very rich and fulfilling dessert. You can make it in large quantities and freeze it for later use. It keeps well in the freezer.

Halva

Ingredients:

2 cups sifted whole wheat flour
1 1/2 cups unsalted butter or vegetable oil
1 1/2  cups white sugar
1 1/2 cups of water
1/4  teaspoon powdered saffron dissolved in 2-3tablespoons of hot water *optional
1/4 cup rose water

Garnish:

Slivered almonds
Chopped pistachios
Shredded coconuts

Method:

1. In a pot bring the water to a gentle boil on medium heat, add sugar, stirring well to dissolve the sugar.
2. Add the saffron and mix thoroughly. Add the rose water and set aside.
3. In a dry deep skillet, lightly toast the flour on medium heat for about 5-7 minutes, stirring frequently. Gradually add butter and stir continuously for about 10-15 minutes.
4. Slowly pour the water and sugar mixture into the skillet while stirring until the syrup is fully absorbed. 
5. Cover and cook on low heat for 10-15 minutes. Remove from heat.
6. Transfer halva onto a serving platter. With the back of a spoon flatten halva and give it some shapes.

Garnish with slivered almonds, pistachios or shredded dried coconuts.

Enjoy!

Sholeh Zard - Persian Saffron Rice Pudding

Sholeh zard (saffron rice pudding) is an aromatic and flavorful traditional Iranian dessert. In our home sholeh zard was prepared frequently and not necessarily due to any special occasions or any religious rituals. Sholeh zard is a rich and sweet pudding; good for any time of the year and for any kind of get together, especially for family and friends gathering. This is a delicious dessert that's easy to make.

Sholeh Zard - Saffron Rice Pudding

Ingredients:

Serves 4-6

1 1/2 cups rice

2 cups sugar

3 tablespoons butter
 6 cups water
 1/2 cup rose water

1 teaspoon ground saffron dissolved in 3 tablespoons hot water
1/2 cup slivered almonds

Garnish:

2 tablespoons slivered almonds

2 tablespoons ground pistachios

1-2 tablespoons ground cinnamon

Method:

1. Wash the rice with cool water, place in a bowl and soak in 2 cups of water for  least couple of hours or preferably overnight. 
2. Drain the washed and soaked rice, place in a large pot, add 6 cups of water, and bring to boil, cover and cook over low heat for 40 minutes or until the rice is soft. 
3. Add butter and stir well. Add a cup of warm water to the softened rice if needed. Cook for another 15 minutes. Stir occasionally. 
4. Add sugar to the pot and stir until it is dissolved completely, then add the saffron and mix thoroughly. Cover and simmer for another 10-15 minutes. 
5. Add slivered almonds and the rosewater 10 minutes before removing the pudding from the heat.

Pour the pudding into a large bowl or several small bowls.  Garnish with cinnamon, almonds and pistachios and let cool at least an hour before serving.

Enjoy!