Recipes of foods that are better with Torshi! – Maman Torshi, LLC

Recipes of foods that are better with Torshi!

Persian Rice with Green Beans, Tomatoes & Beef (Lubia Polo) January 31, 2016 12:34

 

 Inspired by http://www.amazon.com/Food-Life-Ancient-Persian-Ceremonies/dp/193382347X

This is a fabulous mixed rice dish that is traditionally served with beef that partners really well with Savory Veggie Torshi.  Look for the vegetarian version of the Lubia Polo in another blog.

  • Prep Time: 30 hr
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings
INGREDIENTS

Meat & green bean mixture

  • 3 Tbsp oil 
  • 2 large yellow onions, peeled and thinly sliced
  • 2 cloves of garlic, peeled and crushed
  • 2 lbs beef (preferably shank), cut into 1 inch cubes
  • 1 1/2 lb fresh green beans, cleaned and cut into 1 inch pieces
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp turmeric
  • 1/2 tsp cayenne
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground cumin
  • 1 tsp limu-omani (dried Persian lime powder)*
  • 2 TBSP lemon juice
  • 6 fresh tomatoes, peeled and finely chopped, or one 14.5 can of chopped tomatoes, drained

Rice

  • 3 cups long-grain basmati rice
  • 8 cups of water and 2 TBSP salt for soaking rice
  • 15 cups of water plus 2 TBSP salt (for parboiling the rice)
  • 3/4 cup oil, melted butter, or ghee
  • 1/2 tsp saffron dissolved in 2 TBSP of hot water or hot rosewater
  • 1/2 cup milk for the golden bottom crust of the rice (tah-dig)
  • 1/2 cup water for the golden bottom crust of the rice (tahdig)
  • 1 tsp limu-omani (dried Persian lime powder)*
      PREPARATION
      1. To soak the rice: Clean and wash 3 cups rice 5 times in lukewarm water, each time gently agitating the water with your hand and pouring it out until the water is clear. It is desired but not essential to soak the rice in 8 cups of water and 2 tablespoons of salt for 2-3 hours. The salt firms up the rice for the long cooking time later on.
      2. To cook the meat: Heat 3 tablespoons of oil over medium heat and brown onions, garlic and meat. Add string beans and all the spices listed under the list for the meat mixture. Sauté for a few minutes before adding the tomatoes. (If using canned tomatoes, make sure they are completely drained.) Cover and simmer over low heat for 40 minutes.
      3. Bring 8 cups of water and 2 tablespoons of salt to a boil in a large, non-stick pot over high heat. Drain the soaking rice and pour rice immediately into the boiling water. Boil briskly for 8 min, gently stirring a few times. Bite a few grains. If the rice feels soft and all it has risen to the surface, drain it into a large, fine-mesh colander. Rinse with 3 cups of cold water.
      4. To make a golden crust: In a mixing bowl, whisk together 1/2 cup oil, 1/2 cup milk, 1 TBSP saffron water, and 2 1/2 spatulas rice. Flatten the rice evenly over the bottom of the nonstick pot.
      5. Place 2 spatulas full of rice in the pot, then use a slotted spatula to add a layer of the meat and green bean mixture. (Reserve extra juice from the mixture for next step.) Sprinkle the limu-omani between the layers. Repeat, alternating layers to form a pyramid. Cover and cook for 10 minutes over medium heat. 
      6. Pour the remaining 1/4 cup oil, remaining 1 TBSP saffron water, remaining juice of the meat mixture over the rice. Wrap the lid with a clean dish towel and cover the pot firmly with the lid to prevent steam from escaping. (The towel will be on the underside of the lid, i.e., the lid and the pot. Flip the corners of the towel on top of the lid, so that they do not burn.) Cook 50 minutes longer over low heat. Remove the pot from heat and allow to cool for 5 minutes.
      SERVING SUGGESTION
      1. Take about 2 tablespoons of the saffron-flavored rice from the top and set aside for garnishing.
      2. Gently place rice, one spatula at a time, onto serving platter with out disturbing the crust.
      3. Remove the crust from the bottom of the pot with a wooded spoon and serve on a separate platter and serve on the side. Serve rice with Savory Veggie Torshi!

      *Note: You can buy limu-omani at Persian specialty stores or over the internet. 


      Vegetarian Persian Green Bean Rice with Tomatoes (Lubia Polo w/o Meat) January 31, 2016 12:33

       

       

      Inspired by http://www.amazon.com/Food-Life-Ancient-Persian-Ceremonies/dp/193382347X

      This is a fabulous mixed rice dish that is absolutely delicious as a vegetarian dish and partners really well with Savory Veggie Torshi.  

      • Prep Time: 30 hr
      • Cook Time: 1 hour 40 minutes
      • Total Time: 2 hours 10 minutes
      • Yield: 6 servings
      INGREDIENTS

      Grean bean mixture

      • 3 Tbsp oil 
      • 2 large yellow onions, peeled and thinly sliced
      • 2 cloves of garlic, peeled and crushed
      • 1 1/2 lb fresh green beans, cleaned and cut into 1 inch pieces
      • 1 1/2 tsp salt
      • 1/2 tsp freshly ground black pepper
      • 1 tsp turmeric
      • 1/2 tsp cayenne
      • 1/2 tsp ground cinnamon
      • 1/2 tsp ground cardamon
      • 1/2 tsp ground cumin
      • 1 tsp limu-omani (dried Persian lime powder)*
      • 2 TBSP lemon juice
      • 6 fresh tomatoes, peeled and finely chopped, or one 14.5 can of chopped tomatoes, drained

      Rice

      • 3 cups long-grain basmati rice
      • 8 cups of water and 2 TBSP salt for soaking rice
      • 15 cups of water plus 2 TBSP salt (for parboiling the rice)
      • 3/4 cup oil, melted butter, or ghee
      • 1/2 tsp saffron dissolved in 2 TBSP of hot water or hot rosewater
      • 1/2 cup milk for the golden bottom crust of the rice (tah-dig)
      • 1/2 cup water for the golden bottom crust of the rice (tahdig)
      • 1 tsp limu-omani (dried Persian lime powder)*
          PREPARATION
          1. To soak the rice: Clean and wash 3 cups rice 5 times in lukewarm water, each time gently agitating the water with your hand and pouring it out until the water is clear. It is desired but not essential to soak the rice in 8 cups of water and 2 tablespoons of salt for 2-3 hours. The salt firms up the rice for the long cooking time later on.
          2. To cook the green bean mixture: Heat 3 tablespoons of oil over medium heat and brown onions and garlic. Add string beans and all the spices listed under the list for the green bean mixture. Sauté for a few minutes before adding the tomatoes. (If using canned tomatoes, make sure they are completely drained.) Cover and simmer over low heat for 40 minutes.
          3. Bring 8 cups of water and 2 tablespoons of salt to a boil in a large, non-stick pot over high heat. Drain the soaking rice and pour rice immediately into the boiling water. Boil briskly for 8 min, gently stirring a few times. Bite a few grains. If the rice feels soft and all it has risen to the surface, drain it into a large, fine-mesh colander. Rinse with 3 cups of cold water.
          4. To make a golden crust: In a mixing bowl, whisk together 1/2 cup oil, 1/2 cup milk, 1 TBSP saffron water, and 2 1/2 spatulas rice. Flatten the rice evenly over the bottom of the nonstick pot.
          5. Place 2 spatulas full of rice in the pot, then use a slotted spatula to add a layer of the green bean mixture. (Reserve extra juice from the mixture for next step.) Sprinkle the limu-omani between the layers. Repeat, alternating layers to form a pyramid. Cover and cook for 10 minutes over medium heat. 
          6. Pour the remaining 1/4 cup oil, remaining 1 TBSP saffron water, remaining juice of the green bean mixture over the rice. Wrap the lid with a clean dish towel and cover the pot firmly with the lid to prevent steam from escaping.  Cook 50 minutes longer over low heat. Remove the pot from heat and allow to cool for 5 minutes.
          SERVING SUGGESTION
          1. Take about 2 tablespoons of the saffron-flavored rice from the top and set aside for garnishing.
          2. Gently place rice, one spatula at a time, onto serving platter with out disturbing the crust.
          3. Remove the crust from the bottom of the pot with a wooded spoon and serve on a separate platter and serve on the side. Serve rice with Savory Veggie Torshi!

          *Note: You can buy limu-omani at Persian specialty stores or over the internet. 

           


          Fresh Herb Frittata (Kuku Sabzi) December 09, 2015 17:19

           

           Inspired by http://www.amazon.com/Food-Life-Ancient-Persian-Ceremonies/dp/193382347X

          This is a fabulous vegetarian dish, traditionally served at the Persian New Year.  It is chock full of vitamins from fresh herbs and has protein from eggs and walnuts.  But most importantly, it is so delicious!  

          • Prep Time: 40 minutes
          • Cook Time: 50 minutes
          • Total Time: 90 minutes
          • Yield: 4 servings
          INGREDIENTS

          Batter

          • 8 Tbsp oil or butter
          • 1 cup finely chopped fresh parsley
          • 1 cup finely chopped fresh cilantro
          • 1 cup finely chopped fresh dill
          • 1 Tbsp dried fenugreek or 1 cup chopped fresh
          • 1/2 cup finely chopped fresh spring onions
          • 1/2 cup finely chopped Romaine lettuce
          • 2 medium yellow onions, finely chopped 
          • 3 cloves of garlic, finely chopped
          • 1 cup coarsely chopped walnuts
          • 6 eggs
          • 1 tsp baking powder
          • 1 tsp freshly ground black pepper
          • 1 tsp turmeric
          • 1 tsp sea salt
          • 1 tsp ground cinnamon
          • 1/2 tsp ground cardamon
          • 1/2 tsp ground cumin
          • 1 Tbsp all-purpose flour

          Garnish (Optional)

          • 1 Tbsp oil or butter
          • 1/2 cup dried barberries* picked over and thoroughly rinsed
          • 1 tsp sugar
              PREPARATION
              1. Clean and dry the fresh herbs. Using a food processor, finely chop the herbs, lettuce, onion and garlic.
              2. Coarsely chop the walnuts.
              3. Preheat oven to 350°F (180°C)
              4. Heat 2 Tbsp oil in the skillet over medium heat and sauté onions until lightly golden. Set aside to cool.
              5. Break eggs into a large mixing bowl.  Add all the baking powder, pepper, turmeric, salt, cinnamon, cardamon, and cumin.  Beat lightly with a fork. Add the garlic, lettuce, herbs, walnuts, flour and sautéd onions.  Gently fold with a rubber spatula, making sure not to overmix.
              6. Heat 6 Tbsp oil in an 8-inch ovenproof baking dish in a preheated oven for 5 minutes. Pour the egg mixture and bake uncovered for 40 to 45 minutes until lightly golden on top.
              7. Remove from the oven and cover with  a platter.  Allow to rest for 5 min.  You can either serve it directly in the baking dish or invert it onto a serving platter after loosening the edges with a knife first.  You can add an optional garnish on top (see below).  
              8. Cut the kuku into small pieces and serve hot or cold with lavash bread and Savory Veggie Troshi.
              PREPARATION (OPTIONAL GARNISH)
              1. Heat 1 Tbsp over low heat in a skillet.  
              2. Add the barberries and sugar and stir-fry for 1 minute (barberries burn easily).  
              3. Transfer to a bowl until you are ready to garnish the kuku

              Note: You can buy dried barberries at Persian specialty stores or over the internet. Make sure to soak the barberries for 15 minutes in a colander in a large container full of cold water, then take the colander out and run cold water over the barberries.  Drain and pat dry before stir-frying them.

              Chopped herbs, onions and walnuts.

              Sautéed onions.

              Lightly beaten eggs with spices

              Egg mixture, herbs and sautéd onions gently folded together

               Kuku fresh out of the oven

              Optional garnish of barberries and sugar stir-fired briefly in oil

              Kuku with garnish served with torshi