Sri Lankan Chicken Curry

Dish History:

Sri Lankan Chicken Curry is a beloved and iconic dish in Sri Lankan cuisine. Known for its rich and aromatic flavors, this dish reflects the diverse cultural influences that have shaped Sri Lankan cuisine over the centuries. Sri Lanka's history includes Indian, Portuguese, Dutch, and British influences, which have all left their mark on the country's culinary traditions.

The use of aromatic spices, coconut milk, and fiery chili peppers are hallmarks of Sri Lankan cuisine. Chicken curry is a staple in most households, and variations of this dish can be found throughout the island. The balance of heat, creaminess, and a medley of spices makes Sri Lankan Chicken Curry a delightful and mouthwatering culinary experience.

Ingredients:

• 1 kg chicken pieces, skinless and bone-in
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, sliced
• 2-3 sprigs of curry leaves
• 2-3 cinnamon sticks
• 4-5 cardamom pods
• 4-5 cloves
• 1-2 teaspoons black mustard seeds
• 1-2 teaspoons fenugreek seeds
• 2-3 tablespoons vegetable oil
• 2 cups thick coconut milk
• 1 cup thin coconut milk
• 2 tablespoons red chili powder (adjust to your spice preference)
• 1 tablespoon turmeric powder
• Salt to taste

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix the chicken pieces with half of the minced garlic, half of the minced ginger, half of the turmeric powder, and a pinch of salt. Let it marinate for at least 30 minutes.
  
  
  
  
  

2. Prepare the Spice Mix:

• In a small bowl, combine the remaining turmeric powder, red chili powder, and a little water to make a thick spice paste.

3. Cook the Curry:

• In a large, deep pan, heat the vegetable oil over medium heat.
• Add the mustard seeds, fenugreek seeds, and let them sizzle.
• Add the onions and sauté until they become soft and translucent.
• Add the remaining garlic, ginger, green chilies, and curry leaves. Sauté for a few more minutes until fragrant.
• Add the spice mix and continue to cook for a few minutes, stirring constantly.

4. Add Chicken and Coconut Milk:

• Add the marinated chicken pieces to the pan and cook for about 5-7 minutes until they start to brown.
• Pour in the thin coconut milk and bring the mixture to a gentle simmer.
• Cover and cook for about 20-25 minutes, or until the chicken is tender.

5. Finish the Curry:

• Once the chicken is cooked through, add the thick coconut milk and gently simmer for an additional 5-7 minutes.
• Season with salt to taste.

6. Serve:

• Sri Lankan Chicken Curry is traditionally served with steamed rice or hoppers, a type of Sri Lankan pancake. Garnish with fresh curry leaves, if desired.

This rich and flavorful Sri Lankan Chicken Curry is a reflection of the island's vibrant culinary history. Enjoy the harmony of spices and the creaminess of coconut milk in this delightful dish, which showcases the diverse influences that have shaped Sri Lankan cuisine.

Srilanka

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Baghali Polo - Persian Dill and Lima Bean Rice

Dish History:

Baghali Polo is a beloved Iranian dish that celebrates the flavors of fresh dill and tender lima beans. It's often served at festive occasions, particularly during the Persian New Year (Nowruz) and other special gatherings. The name "Baghali Polo" is derived from "Baghali," which means lima beans, and "Polo," which refers to rice.

Ingredients:

For the Rice:

• 2 cups Basmati rice
• 4 cups of water
• 1/4 cup vegetable oil
• Salt to taste

For the Filling:

• 2 cups of fresh or frozen lima beans (baghali)
• 1 large onion, finely chopped
• 3 tablespoons of vegetable oil
• 1 teaspoon ground saffron threads (dissolved in 2-3 tablespoons of hot water)
• 2 tablespoons of fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preparing the Rice:

a. Rinse the Basmati rice in cold water until the water runs clear. Drain thoroughly.

b. In a large pot, bring 4 cups of water to a boil. Add salt and the rinsed rice. Cook until the rice is partially cooked, about 6-8 minutes. The rice grains should still be firm.

c. Drain the rice and set it aside.

d. In the same pot, heat the vegetable oil over medium heat. Add a layer of parboiled rice and sprinkle it with saffron water. This forms the bottom crispy layer of the rice (tahdig).

e. Add the remaining parboiled rice on top, creating a pyramid shape. Make a few holes in the rice to allow steam to escape.

f. Cover the pot with a clean kitchen towel and put the lid on. Let it steam on low heat for about 30-40 minutes, or until the rice is fully cooked and has developed a golden crust at the bottom (tahdig).

2. Preparing the Filling:

a. In a separate pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.

b. Add the lima beans and sauté for a few minutes until they are slightly browned.

c. Stir in the saffron water, fresh dill, salt, and pepper. Mix well.

3. Assembly:

a. To serve, place a layer of the saffron-infused rice on a platter or serving dish.

b. Spoon the lima bean and dill filling over the rice.

c. Add another layer of saffron rice on top.

Baghali Polo is traditionally served as a side dish alongside a protein like lamb or chicken, or as a main course. It's a fragrant and flavorful dish that showcases the vibrant taste of dill and the tenderness of lima beans, combined with perfectly steamed rice. Enjoy this dish as a symbol of Persian hospitality and culinary tradition.

Vegetarian

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Mirza Ghasemi - Iranian Eggplant and Tomato Dip

Dish History:

Mirza Ghasemi is a popular Iranian appetizer and side dish hailing from the northern region of Iran, particularly Gilan and Mazandaran. This dish is known for its smoky and savory flavors, combining roasted eggplant, tomatoes, and garlic with aromatic spices. It's a simple yet flavorful dish that reflects the culinary traditions of the Caspian Sea area.

Ingredients:

For the Dip:

• 2 large eggplants
• 4 ripe tomatoes
• 4 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 2 eggs
• 1 teaspoon ground turmeric
• Salt and pepper to taste

For Garnish:

• Chopped fresh herbs, such as parsley or cilantro
• Extra minced garlic (optional)
• Sliced red chili peppers (optional)
• Olive oil (for drizzling)

For Serving:

• Warm flatbread or pita

Instructions:

1. Roasting the Vegetables:

a. Place the eggplants and tomatoes on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until the skins are charred, and the flesh is soft.

b. Remove the roasted vegetables from the oven and let them cool. Once they are cool enough to handle, peel off the skin from the eggplants and tomatoes. Discard the skin.

c. Chop the roasted eggplant and tomatoes into small pieces.

2. Preparing the Dip:

a. In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté until it's fragrant but not browned.

b. Add the chopped roasted eggplant and tomatoes to the skillet. Stir and cook for a few minutes until the mixture is well combined.

c. Season with ground turmeric, salt, and pepper. Continue to cook, stirring occasionally, for about 10-15 minutes, allowing the flavors to meld.

3. Adding Eggs:

a. In a separate bowl, whisk the eggs.

b. Make a well in the center of the eggplant and tomato mixture. Pour the whisked eggs into the well.

c. Stir the mixture, incorporating the eggs, and cook for another 5-7 minutes until the eggs are fully cooked and the dip is well combined.

4. Serving:

a. Transfer the Mirza Ghasemi to a serving platter.

b. Garnish with chopped fresh herbs, extra minced garlic, and sliced red chili peppers if desired.

c. Drizzle with a bit of olive oil for extra richness.

d. Serve Mirza Ghasemi warm with warm flatbread or pita for a delicious appetizer or side dish.

Mirza Ghasemi is a delightful dip that showcases the flavors of roasted eggplant and tomatoes, complemented by the earthy richness of garlic and spices. It's a perfect addition to a Persian meal or as an appetizer for any occasion. Enjoy this dish as a tasty part of Iranian cuisine.

Vegiterian

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