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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Kabob Koobideh - Iranian Ground Meat Kebabs

Dish History:

Kabob Koobideh is a beloved Persian dish that has been enjoyed for generations. It's a type of kebab made from ground meat, often a mixture of ground mutton or lamb, along with aromatic spices and herbs. The name "Koobideh" is said to refer to the skewering technique used to make these kebabs.

Ingredients:

For the Kebabs:

• 1 lb (450g) ground mutton or lamb (a mix of both is traditional)
• 1 medium onion, finely grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground sumac (optional)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons plain yogurt (optional, for extra moisture)
• 2 tablespoons vegetable oil (for brushing)

For Serving:

• Lavash or flatbread
• Sliced tomatoes
• Sliced onions
• Fresh herbs like parsley and mint
• Sumac for garnish (optional)
• Yogurt or cucumber yogurt sauce (optional)

Instructions:

1. Preparing the Kebab Mixture:

a. In a large mixing bowl, combine the ground meat, finely grated onion, ground turmeric, ground sumac (if using), ground cumin, paprika, salt, and pepper. If you want extra moisture and flavor, add plain yogurt to the mixture.

b. Mix the ingredients thoroughly, using your hands or a spoon. Knead the mixture for a few minutes until it becomes smooth and well-combined.

2. Shaping and Grilling:

a. Preheat your grill to medium-high heat or prepare a barbecue.

b. Take a portion of the meat mixture and form it into a long, sausage-like shape around a flat metal skewer. Wet your hands to prevent sticking and make sure the meat is evenly distributed along the skewer. The width of the kebab can vary, but it's typically about 1 inch thick.

c. Repeat the process with the remaining meat mixture and skewers.

d. Brush the kebabs with vegetable oil to prevent sticking to the grill.

e. Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked through and have a nice char on the outside.

3. Serving:

a. Serve the Kabob Koobideh hot off the grill, either wrapped in lavash or flatbread, or on a plate.

b. Garnish with sliced tomatoes, onions, and fresh herbs like parsley and mint. You can sprinkle sumac for added flavor and color.

c. Serve with yogurt or cucumber yogurt sauce on the side if desired.

Kabob Koobideh is a delicious and iconic Iranian dish that's perfect for a barbecue or family meal. The combination of spices and herbs in the ground meat mixture, along with the smoky flavor from the grill, makes it a flavorful and satisfying dish. Enjoy it with loved ones for an authentic taste of Persian cuisine.

Non Vegiterian

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