Saffron and Rose by sezzatpour

saffron rose and

A Persian Cookbook

Shirin Ezzatpour Saffron and Rose

Saffron and Rose

saffron rose and

Saffron and Rose

saffron rose and

A Persian Cookbook

Shirin Ezzatpour Mazda Publication

Saffron and Rose

Contents Appetizers Yougurt with Cucumber.................................................................................................................... 10 Stuffed Grape leaves......................................................................................................................... 12 Kotlet............................................................................................................................................. 14

Meals Barberry Rice................................................................................................................................... 16 Fesenjoon......................................................................................................................................... 18 Sour Cherry Rice.............................................................................................................................. 20

Desserts Rice Puding. ..................................................................................................................................... 22 Bakhlava.......................................................................................................................................... 24 Halva............................................................................................................................................... 26

Saffron and Rose

Appetizers

Saffron and Rose

Yogurt and Cucumber Mast o Khiar, or Persian yogurt and cucumber dip, is so super simple. Yogurt, cucumbers and mint come together for what’s probably the most refreshing and cooling dish EVER. I mean, by themselves each ingredient is pretty refreshing, but together they create some sort of magical reaction that takes it off the charts. If you’ve ever had tzatziki sauce, it’s fairly similar (and delicious).

Ingredients: 2 cups of yogurt

¼ teaspoon fresh-ground pepper

3 Persian cucumbers,

A couples dashes of garlic powder

1 tablespoon dried mint ½ teaspoon salt

Directions: 1. Mix all your ingredients together in a large bowl. 2. Garnish with fresh mint, rose petals or golden raisins if desired. 3. Chill if desired or enjoy straight away - serve with bread, rice, crackers or veggies

Saffron and Rose

Yogurt Soup Abdoogh khiar is a chilled yogurt soup with lots of aromatic fresh herbs, diced cucumbers, chopped radishes, crushed walnuts and sweet golden raisins topped with dried rose petals and served with pieces of dried/toasted flat bread. With the temperature pushing 90 degrees Fahrenheit for the past several days this traditional summer recipe replenishes you and keeps you cool during this hot, sauna-like weather. Then all you need is to take a 15-minute nap right after!

Ingredients: 2 cups of yogurt

Âź teaspoon fresh-ground pepper

3 Persian cucumbers,

A couples dashes of garlic powder

1 tablespoon dried mint Â˝ teaspoon salt

Saffron and Rose

Meals

Saffron and Rose

Barberry Rice Barberry is a common ingredient in Persian cuisine and it can be found at Middle Eastern markets. Since barberry has a sour taste, sugar is usually added to balance its taste, but it will not make the food sweet at all. However if you are interested in sweet foods, you can simply add more sugar, or if you prefer sour you can

Ingredients: 2 cups Rice

2 tbsp Butter

1 cup Barburry

5 pieces chicken thighs

1 tbsp Sugar

1 onion sliced

2 tsp liquid saffron

Canola oil

Directions: 1. Put the chicken thighs in the pan. 2. Pour liquid saffron all around the pan skin side down. 3. Sear the chicken until the skin is golden brown and crispy, about 7 minutes. 4. Flip the chicken thighs so the other side also gets golden brown. About 5 minutes. 5. Take the chicken thighs out of the pan, add onion, bell pepper and carrots to the pan. 6. Saute the veggies for 2 minutes and place the chicken on them, skin side up. 7. Add the liquid saffron and let it cook on low heat for 40-45 minutes 8- Meanwhile make the rice. 8. minutes before serving, prepare the barberries. 9. Put the barberries, water, oil, sugar and liquid saffron. Let it sit for 10 minutes. 10. Put the pan on low heat and cook the barberries until bright red and shiny. 11. Take 4-5 tbsp of Persian style rice and mix it with 2 tbsp liquid saffron, set it aside. 12. Serve some Persian style rice on a plate and add the saffron barberry rice on top of it.

Saffron and Rose

Jewelled Rice The name, flavour and colour comes from barberries, raisins, carrots, orange peel, almonds and pistachios. Despite the sour barberries (see handy hints below), the overall taste of Morasa Polow is sweet, because of the sugar used for most of the ingredients.

Ingredients: 2 Cups Rice

1. 2 Tbsp olive oil

2 Tbsp salt

2. 1 medium onion, sliced

2 Tbsp liquid saffron 3 Tbsp ghee or butter

3. 1 medium carrot julienned 4. 2 tsp sugar 5. peel of 1 orange

Saffron and Rose

Desserts

Saffron and Rose

Rice Pudding The history of this beautiful traditional dessert goes back to several hundred years ago, when it was served only on special occasions like the Persian new year. Nowadays it´s a more common food in Iran, but still people tend to make it on special events and share it with friends or family. Persian Saffron Rice Pudding, or Sholeh Zard, is rice pudding like you’ve never had before. Elegant and exquisite, it’s infused with saffron, cardamom and rose water. Then, on top of that most delicious of flavour combination, comes the garnish, in the form of cinnamon, pistachios, almonds and roses. This is romance in a

Ingredients:

1 Cup white rice

¼ Cups slivered almonds

2 Cups white sugar

½ Cups rosewater

¼ Cups butter

1 Teaspoon ground cardamom

2 Teaspoons ground saffron

2 Teaspoons ground cinnamon

3 Cups water Directions:

1. Soak the rice it overnight. 2. Drain the soaked rice, place in a large pot, add 3 cups of water 3. bring to a boil over medium heat and cook 4. Add sugar to the pot and stir until it is completely dissolved 5. Add butter, ground cardamom, rosewater and saffron to the rice. 6. Continue cooking the pudding on the stove top on low heat until it is dense. 7. Five minutes before serving it add silvered almonds.

Saffron and Rose

Saffron Pudding The history of this beautiful traditional dessert goes back to several hundred years ago, when it was served only on special occasions like the Persian new year. Nowadays it´s a more common food in Iran, but still people tend to make it on special events and share it with friends or family. Persian Saffron Rice Pudding, or Sholeh Zard, is rice pudding like you’ve never had before. Elegant and exquisite, it’s infused with saffron, cardamom and rose water. Then, on top of that most delicious of flavour combination, comes the garnish, in the form of cinnamon,

Ingredients: 1 Cup white rice

¼ Cups slivered almonds

2 Cups white sugar

½ Cups rosewater

¼ Cups butter

1 Teaspoon ground cardamom

2 Teaspoons ground saffron

2 Teaspoons ground cinnamon

3 Cups water

Directions:

Saffron and Rose