Kebab Murgh ba sabzi kebab سبزیجات سرخ شده "chicken kebab with kebab vegetables"

Today's dinner. Something simple today, really cant be bothered to be too long in the kitchen as I have far too much work to do, however the meal is delicious,simple and cheap.

Chicken Kebab

Chicken Breast One per person

Lemon

Salt & Pepper
Olive oil

Cut the chicken into cubes cover with oil squesh of lemon and leave for around 15 minutes skewer and cook over an open fire or put under the grill.

Vegetables Kebab

You can use any vegetable you want this is what I use:

Mushroom 3 whole mushroom per person

Small Onion 3 per person I've use shallots today

Red Pepper 1 whole one is enough for 3

                                          

vegetables waiting to be kebabed!

And for pudding made apple crumble and home made custard if you want the recipes e-mail me or join the blog will up date later

Apple Crumble and Home made custard

Murgh kebab "Roast chicken"

Today's dinner.I am making roast chicken,roast potatoes and vegetables with gravy.I know it says kebab but that is the Persian to English translation for roast! This to me is a convenient meal that does not tie me to the kitchen,except for the gravy making. I always use a good chicken preferably Free Range they may  seem more expensive but I would say only a couple of pounds more and that to me is money well spent.Always have your chicken at room temperature this helps with making sure the chicken is cooked equally.

Murgh Kebab "Roast Chicken"

• Whole Chicken 1kilo to 2kilo depending on how many you are
• Potatoes 6 Large peeled and cut into quarters 
• Cabbage 1 whole cabbage
• Carrots  4 Large     
• Peas   Frozen
• Chicken stock 100 mls
• Garlic 3 cloves
• Onion 2 large one left with skin,other peeled and sliced
• Lemon  Whole lemon pierce several times
• Bacon  Smoked Couple of slices
• Garlic Powder Sprinkle
• Thyme Sprinkle 
• Vegetable Oil /Goose fat  5 tablespoons
• Plain Flour 2 tablespoons
• Salt & Pepper    

Put the oven on to pre-heat at 200degress.Cut the string off the chicken and pat dry with kitchen paper towel, I never use oil over my chicken it really doesn't need it. Salt and Pepper the chicken all over and under, then add whatever spices you like all over the chicken. I use garlic powder and dried thyme.Place the Onion, garlic cloves and lemon into the cavity of the chicken. I have found that using a whole lemon keeps the chicken really moist. In the baking tin place the slices of onions this acts as a pivot for the chicken, place your chicken on top and place in the oven for the time that is needed for your weight of chicken.After 10 minutes turn the heat down to 180degres. During the cooking time baste your chicken several times,this will insure a crispy skin.


Put a large pan of water onto boil.Peel your potatoes and cut into quarters,when the pan is boiling add 1 teaspoon of salt and add the potatoes boil for 10 minutes, drain in a colander and place back into the pan and shake until all the edges of the potatoes are battered.Let them cool completely.Put the vegetable oil in a roasting pan and place in the oven to heat,when hot add your potatoes and make sure all of them are coated with oil. Your potatoes will take around 45 minutes to 1 hour to roast so time them to come out of the oven after the chicken is cooked.Roast the potatoes in a hot oven around 200-210 degrees.
Prepare your veg.The cabbage is too be cooked with the smoked bacon,fry the bacon without oil in a large pan when crispy add the cabbage, put three tablespoon of water a pinch of salt and black pepper and sweat on a low heat, until cooked around 15 minutes don't let the cabbage burn!
Carrot are cooked in butter and thyme.Peel and slice the carrots place in a smallish pan add tablespoon of butter and thyme-fresh is better,salt and 2 tablespoons of water again on a very low heat you are looking to sweat them, when the water has evaporated they should be cooked in around 7-10 minutes.
Peas well just follow the packet.
When your chicken is cooked,the usual sign its cook is if you move the leg it should wiggle around loosely,or use a proper temperature probe.Let your chicken rest for around 15 minutes or longer, this helps with the carving of the chicken, and lets out some juices which must be used in the gravy.
The juices that are left in the chicken pan are your gravy.Spoon off any excess fat but not all of it. Put the pan on the hob and bring to heat add a couple of tablespoons of flour and mix around add the chicken stock  a little at a time, using a whisk, whisk the gravy stock getting rid of any lumps.If you find the colour is pale you can add a little gravy granules mix with hot water, adjust your seasoning to the gravy. Cook on a low heat for about 10 minutes or until thickened,Strain the gravy into your gravy pot or another pan. 

Murgh Kebab "Roast Chicken"

Soup-e Jo "Barley and vegtable soup"

Today's dinner. I'm making a barley and vegetable soup and battered turkey breast sliced over a green salad.

Barley soup soup-e jo has many combinations, but today I'm making my own variation.

SOUP-E JO with vegetables and noodlesسوپ جو

• Barley: About three handfuls
• Onion : 1 large or use shallots gives more flavour
• Carrots:  2 large
• Leeks:   large
• Celery: A couple of stalks
• Potatoes:  2-3 new potatoes
• Tomatoes: 1 large
• Chicken Stock:  1 Litre Home made or Knor chicken stock must be flavoursome
•  Egg Noodles:   Handful
•  Parsley chopped finely
• Salt & Pepper

Firstly cook the barley bring to the boil then simmer until nearly cooked. In another pan put a tablespoon of olive oil and add the onion cook on a low heat for 5 minutes then add the Leeks,Celery,and Carrots and sweat for about 10 minutes, do not let them colour.Now add your nearly cooked barley,stock and tomatoes.

Bring to the boil and simmer for 15 minutes, add the potatoes and simmer for 10 minutes, now add your egg noodles, taste and adjust your seasoning bring back to the boil and turn the heat off. Just before serving add your fresh parsley. 

Turkey on Green Salad 

• Breast of Turkey: One portion
• Plain Flour: 4 Heap tablespoons
• Spices I use Cumin.Garlic Powder,Chilli Powder teaspoon of each
• Egg:1 beaten with tablespoon of water and pinch of salt
• Oil: Vegetable as much as you need
• Lettace Cos and mix salad works well
• Tomatoes 2 Large
• Cucumber Sliced
• Onions One large

If your turkey breast is thick slice in half,place on a board cover with cling film and bash with a rolling pin until very thin.You need two flat bowls,one bowl with the beaten egg and the other with the flour and spices.Place your turkey slice into the egg making sure it is coated then place into the flour shake of the excess and place into a medium hot frying pan.They will not take long to cook probably about 5-6 minutes, take of and put onto kitchen paper to drain.Let the turkey slice go cold.

Make your salad on a large plate and add your turkey slices on top.

Turkey with Green Salad

Khoresht-e Qeymeh " Lamb Stew with Yellow split peas"

Today's dinner.This is a perfect winters day meal.

Takes a while and needs some preparation.You can use a pressure cooker for the meat this does lesson the cooking time. I always slow cook the lamb, I find it is more tender. I would recommend that you use Iranian Yellow split peas, I find the supermarkets yellow split peas always turn mushy however you cook them.I will be cooking chelo rice today.

• Yellow split peas 80gram-100grm lapeh place in a bowl of water to soak overnight
  
• Tomatoes  3-4 tomatoes or you can use tomato purée
• Oil 2 tablespoons Vegetable oil 
• Butter Several tablespoons 
• Onion 1 large onion finely chopped or use several shallots
• Turmeric teaspoon
• Lamb 500 gram cut into small cubes boned leg is good
• Saffron 1/2 teaspoon ,ground
• Bay Leave                                  1
• Dried Lime 2 the Iranian name is limu omani
• Potatoes 2-3 medium size cut into very thin chips
• Rice  350grams Basmati is the best.
• Pitta Bread/Thin flat bread  Enough to cover the bottom of your rice pan. 
• Salt & Pepper

Begin with your rice. Wash through until the water runs clear then place in a bowl and cover the rice with water add one tablespoon of salt and leave for a minimum  of 30 minutes , you can leave your rice like this over night the rice will be more delicious.
Rinse your yellow split peas. I always cook my peas separately, I find I can control them better, Put the peas on,bring to the boil, then turn the heat down low and let simmer until just cooked.Remember to take a off any scum that floats to the top.
Grate your tomatoes and set aside.
Put a medium size pan on the heat and add the oil ,add the onion and fry on a meduim heat until golden.Sprinkle over the turmeric and stir only once.Add the cubed lamb and fry for about 10 minutes you want the lamb to be light brown all over.Add a pinch of salt and sprinkle black pepper and the saffron, over the meat, add the bay leaf and continue to fry for around 2 minutes, stirring all the time so it doesn't stick to the bottom. If you are using tomatoe purée instead of the tomatoes add it now and add the 300 mls water. Add the grated tomatoes stir and cover, turn the heat to low and simmer for 5 minutes or until the tomatoes have thickened, if your tomatoes are not very rich add a tablespoon of tomatoes purée.Pour over 300 mls of water and bring back to the boil.Prick your dried lemon in several places and add to the pot. Reduce the heat to low cover and simmer for 1 hour, you must check the water levels and stir now and again.The sauce should be quite thick. Try to keep the lid on the pan this helps with the flavour of the dish.After 1 hour add the pre-cooked  yellow split-peas and if needed add boiling water and simmer for another 30 minutes or until the meat and peas are cooked.When cooked season to your taste.


While the meat is simmering you can make your chelo rice. Put a large non-stick pan of water on to boil, it must be large enough for the rice to have room to boil. Salt the water about 1 large tablespoon.Drain your rice that has been soaking, if you have soaked it overnight rinse through with clean water. 
When the water is boiling add the rice, and leave it on a high heat until the water starts to boil, turn the heat down to a rolling boil, take off any scum that has formed on the top of the pan.With a large saptula pick out some rice and squash it between your fingers.If you feel any hardness in the rice it still needs cooking.Do not cook the rice too long it should take around 5-10 minutes depending on how much rice you have.You need to drain the rice into a large colander.Wash the pot out getting rid of the starch around the pot. Put the pot back onto the heat add around three tablespoon of vegetable oil and a tablespoon of butter.If you have any saffron left you can sprinkle a little onto the oil, but do not let it burn.

                   Place the flat bread onto the bottom of the pan covering it completely. See picture, I've used a flat pitta torn apart you dont want a very thick bread.

                                                   

 

 Then put your rice on top like a mountain shape, then using a tea towel cover your lid and place on top of the pan, from this point on do not lift the lid until you are ready to serve.Place a de- fusser  under the pot turn the gas to the lowest point and leave for a minimum of 45 minutes.When you are ready to serve in a small pot heat up around 80grams of butter when melted add a splash of boiling water take of the lid and with a ladle with holes swill around the rice. Now plate up your rice onto a large serving platter. The pitta bread you have placed on the bottom will be crispy and delicious place this onto a separate plate. This is called Tahdig and disappears very quickly in our house!

Now make your thin crispy chips. I've use new potatoes peel them then cut them thinly into chip put into a bowl of cold water for several minutes then drain and let them dry completely. Heat your oil or use a deep fat fryer and set the heat 160degress when hot add the chips and fry for only 5 minutes take out and let them go cold,putting them in the fridge helps.When your ready to serve up put your deep fat fryer to 180degress and fry until cooked and crspy. Put your khoresht into a serving dish and place the chips over the top.

Khoresht-e Qeymeh

Tahdig

For pudding I made some ginger cup cakes with white chocolate frosting

 I served these with Iranian tea made in my samovar.

"Sineh az Ordak" Pan Fried Breast of Duck with Morrelo Sauce

Today's Dinner. We are having pan fried Duck with Morrello Sauce,boiled new potatoes with sage butter,asparagus,baby broccoli,peas. Another quick meal in preparation and cooking.

• Breast Duck:One per person
• New Potatoes: Best you can get around 3-4 potatoes each
• Asparagus: Four per person or more
• Broccoli Small baby floretts
• Merrello Jam 175 grams
• Chicken Stock 200mls I use home made stock , but you can use bouillon stock.
• Splash of red wine Whatever your drinking with your meal
• Splash of balsamic vinegar
• Salt & Pepper
• Sage 1-2 leafs, or if your don't have sage use whatever herb you like
• Butter Couple of tablespoons

Begin by making the Morrello sauce, you can add the juices of the duck later.

Add together in a small pan  the morrello jam,chicken stock and wine and boil for 10 minutes until reduce by half. Taste the sauce at this point, if it is too sweet add a couple of shakes of balsamic vinegar.Leave to cool.

In a large pan put your potatoes on to boil then lower the heat until cooked.Drain and put potatoes back into the pan add a tablespoon of butter and two sage leaves a pinch of sea salt and pepper.Put the lid on until ready to serve.

Cook your veg in a large pan of salted boiling water only 3-4 minutes required.

Make sure your breast of Duck is at room temperature and score the fat with a sharp knife,try not to cut all the way through,just the fat.

Put a big enough frying pan on and add the breast of duck fat side down. When the Duck starts to sizzles keep your hand on the duck,carefully without burning yourself , and press down,remove the build of fat in the pan, you can keep this fat great for roast potatoes. Keep pressing down you want the fat to be well rendered and crispy,don't have the heat too high around a medium heat.This should take around 10 minutes, turn the breast over and cook the duck to your liking, around 10-15 minutes for medium rare.Make sure there is no fat left in pan this will only burn the duck.When the duck is cooked take the duck off the heat and leave to rest on a chopping board or plate for at least 5-7 minutes, any juices from the duck can be poured into the morrello sauce.

While the duck resting plate up and finish your sauce.

Place the sauce into the frying pan you have used to cook the duck, as I said make sure there is no fat in the pan only juices. Bring to the boil rapidly until it bubbles add the balsamic if required, if the sauce become too thick add a splash of boiling water.

Back to the breast of duck. With a sharp knife cut large medium slices and lay onto the plate spoon the thick morrello sauce over the duck breast.

"Sineh az Ordak"  Pan Fried Breast of Duck with morrello sauce

Kebab-e Kubideh ba Kateh "Skewered Mince Kebab with steamed Rice

Todays dinner. I am preparing one of my favourite Iranian meals, yet again simple and quick to make.

I will be using my rice cooker, greatly needed for Iranian dishes, and any other dishes that need rice quickly. You will need metal Skewers see  picture.

Metal Skewers

I bought these from an Iranian shop.Metal skewers come in all sizes these are quite wide and needed for Kubideh.

I would recommend that you cook the Kubideh on a hot barbecue or if you have a gas cooker you can cook them directly over the fire, if using your cooker it does make a mess, but its worth it, or you can place tin foil under where your cooking.

I always use minced lamb that has been taken from the leg and minced by my butcher twice. I find that bought lamb mince from the supermarkets is way too fatty this tends to split the Kubideh losing all the juices.

The mince should always be at room temperature.

• Mince Lamb Around 125grm  to 130grm per person
• Large Onion Grated finely. If the onion is too watery drain the excess water
• Baking Powder 1/2 tsp  This is the secret helps bind the meat with the onion
• Salt & Pepper                        
• Cumin Sometimes I add a good pinch 
• Rice1 Cup per two people Basmati is the best
• Tomatoes Cut in Half and barbecue until soft
• Sumac Sprinkle over your cooked Kubideh   

Measure how much rice you will be using. 1 Cup (Cup from the Rice cooker) two cups of water.Wash your rice until the water runs clear  Add a tablespoon of butter and salt to your taste When the cooker goes to warm place a tea towel on the lid replace making sure no steam escapes, this helps to keep the rice fluffy.Leave for around 30 minutes, but you can leave it for as long as you like.

 

Place the minced Lamb in a large bowl add the grated onion,baking powder, salt & pepper, now with your clean hands mix, the mixture has to be well mixed this helps the mince stick to the Skewers.

Make small balls of mince around 125grm  per person. Get a large of bowl of hot water, as hot as you can handle, dip your hand in the hot water shake the residue water off and get one ball in your hand and make an oblong shape get the skewer and press the mince into the skewer,keep squeezing the meat gently around,up and along the skewer. once you have done this make sure that the top and bottom of the kubideh is tightly secured. see picture below.

If you find that the mince is dropping of the skewer mix again adding a tiny bit more baking powder

Now for the cooking, make sure your barbecue is spiting hot place the skewered meat down gently, don't leave it too long on one side all you want to do at this point is seal the meat, once sealed keep turning until cooked.

Kubideh waiting to be cooked

I serve this with either raw onion, or a salad called Salad-e Shirazi  every region of Iran has its own variation

Salad-e Shirazi

• Cucumber Half, peeled and cut into small square
• Tomatoes  Two  Cut into small square pieces
• Onion  One large preferable red onion gives a lovely colour. Cut into tiny pieces
• Lemon  Around 1-2 tablespoon depending on your taste.
• Salt & Pepper     

In a large bowl mix all the ingredients together add salt & pepper mix again, then add the lemon. Don't make this too early as it can go mushy if left too long.

Cook! Delight my heart with Kebab

Dish your rice from the cooker add some butter, slid your Kubideh from the skewer and place your Kubideh over the rice add half a tomato to each plate you have Kebab-eKubideh.Sprinkle with Sumac.

Kebab-e Kubideh

Sabzi Polou Ba Mahi "Fish with Herbie Rice"

Todays diner Mahi Ba Sabzi Polou  "Fish with Herbie Rice" and Spinach Borani "Yoghurt and Spinach"

I have a rice cooker and it is a life saver, I do cook rice different ways but for this receipe the rice cooker

is a must. A cup comes with the cooker I use around 1 cup of rice for 2 people, one cup of rice two cups of

water, so if you use 2 cups of rice it will be four cups of water. I always use basmati rice as it has a longer grain.

 ماهی و برنج

Quick simple and cheap so here goes:

• Salmon 1 slice per person
• Oil for frying As much as you need
• Rice1 cup for two people
• Sabzi polou Half a cup to three quarters cup depending on how many rice cup you are using.

Sabzi polou  This is dried herbs containing in equal parts:spinach-dill-chives-coriander
                    and parsley, you can find them in Iranian shops or Asian stores.
Or just use fresh herbs -put them in your blender

 Rinse the rice in the rice cooker and add the equal amounts of water. Add salt I usually add around 1/4 of

a tablespoon per cup of rice, add a tablespoon of butter and the dried herbs, the herbs will float on the top

but dont worry about this. Put the cooker on, when the cooker has gone to warm place a tea-towel around the lid and keep tight untill you want to serve the rice. Leave for about 30 minutes it helps the rice become fluffy, You can leave the rice like this for hours.

When you have fried your salmon to your taste squeeze half a lemon over the salmon.

Dish the rice, using the plastic spoon add another tablespoon of butter and gently mix the rice in the pot.

Sabzi Poulo Ba Mahi

I serve this with: "SPINACH BORANI"


This is so healthy and contains lots of iron, would recommend this if you are pregnant and lacking iron.


The amounts I have used do make a lot but it will keep for about a week in a yoghurt pot. 

• Natural Yoghurt Around 500grams
• Pack of Baby Spinach Around 500grams
• Olive oil/Butter One tbs of each
• Garlic grated Clove or less adjust to your taste, (you dont have to use it)
• Salt
• Pepper 

Wash the spinach in cold water and drain. Chop the spinach to small pieces.

In a frying pan heat the oil and butter and add the spinach cook for around 5 minutes,or until the water has evaporated.

Let the spinach cool completely. 

Mix the spinach and yoghurt  salt & pepper and garlic well.

Put in the fridge to cool. 

ENJOY! 

  

In memory of my persian cat "R.I.P"

ZIBA

ZIBA

Aashe Mast (with Yoghurt)

Winter is here!I will be making lots of hearty warming soups, called "Aashe" in farsi.

The soups are easily made and relatively cheap so here is one "Aashe"soup recipe the first of many!

This Aashe Mast is a thick soup the  recipe has been handed down to me from my mother in law, during my time in Iran in the 80's The recipe is from Iran's Azerbaijan.  What you will need for this delicious Ashe is as follows:

Yoghurt Soup (Aashe Mast)

• Coriander-parsley-baby spinach leaves all in equal amounts washed and cut in small pieces around 500grams or more
• Bulgar Wheat 200grams
• Butter 2 tbs
• Cooked Rice Cup full
• Spring onions 3-4 finely chopped
• Cooked Chick Peas 1  can  400gram
• Chicken Stock  Pint plus more if required
• Salt & Pepper                               
• Natural Yoghurt  2 Tablespoons or as much as you like!

Put the Bulgar Wheat in a medium saucepan and rinse through.

Add enough water to cover the bulgar wheat add the butter.

Bring to the boil and then simmer around 10 minutes.

Add the chicken stock and cooked rice, use left over rice!

Bring to the boil.
Now add all the green vegetables and turn the heat down low and simmer for around 30 minutes.

Add the tin of cooked Chick Peas with the juice and bring to the boil.Check the Aashe for seasoning.

Dont forget to stir the Aashe now and again.

Simmer again for 10-15mintes the Aashe should now be thick.

When its cooked turn off the heat and let it cool for 10 minutes.

When you have dished the soup into your bowl  add two tablespoon of natural yoghurt.

The thicker the natural yoghurt the better! Serve with heated Pitta Bread ....

Whats for dinner?

Thats the question "What is for dinner?"

Every mother or father who is responsible for the organising of the daily meals knows how difficult it is to think of something to make, and if you have a budget, even harder.

I will be blogging daily the  meals I will be preparing for my family. I do cook everyday, and most meals from scratch, no I don't have too much time on my hands, and yes I do work.

Not all the meals will be Iranian/Persian food.  I always have a different mix of meals throughout the week ranging from Indian,Thai,Chinese,British,Italian and anything else I see and want to try.