KALE PACHE ( Lambs trotters only in this recipe)

KALE PACHE 

PACHE "Lambs Trotters"

Kale pache meaning the Head=Kale and Trotters=Pache is a very old soup in the history of Persian cuisine, apparently dating back to the days of Bos-hac of Shiraz as quoted in The Art of Persian Cooking:

"He who desires to have Gipa,

As early as dawn-breeze, he must awake!"

This is certainly the case this food classed as Offal is powerful and needs a long time to digest hence eating it preferably early in the morning. Iranians cook and eat Kale Pache often and so do I because it is one of my most favorite dishes.

As many trotters as you wish to eat (above 3)
Large onion
Garlic cloves (again depending on the amount of trotters)used 4 cloves
Turmeric, Salt & Pepper


Make sure your trotters are clean picture above shows three trotters I cut them at the joint and it made 6 pieces, I cleaned them well.Place them in a comfortable pan and fill to the top with water bring to the boil and scrap of any scum that becomes evident on the top.
Add the onions garlic and turmeric salt and pepper.

Place the pan on a very low heat as low as you can for around 4 to 5 hours keep and eye on the pan you do not want to burn them.

When the meat is falling of the bone extract the juice into a small dish this is eaten seperatly as a soup with lavash bread or pitta.


 ENJOY!

PERSIAN KADOO (ZUCCHINI) STACK WITH YOGURT-GARLIC

PERSIAN KADOO (ZUCCHINI ) STACK WITH GARLIC YOGURT

 

This is a perfect starter! Can be eaten warm hot or even chilled.

Depending on how many you are:

one Zucchini per person

Olive oil + tbs of butter

Thick yogurt 

 One clove Garlic Raw minced

Basil or mint

Fry the Kadoo (Zucchini) until golden. Mix the thick yogurt and Garlic until well infused add salt & pepper to taste. Using a food mould/rosti square/ ring layer the cooked Kadoo (zucchini) then cover with the yogurt then add another layer and so on until full. I used basil to decorate and sprinkled a little between the layers.

Eat with flat bread pitta.

 

ENJOY!

Khoresht Jegar - Chicken LIver Stew

My love of chicken livers was only increased when I was given this quick and easy recipe by my mother-in-law back in the 80's during the Iran-Iraq war the recipe uses ingredients which we all mostly keep in the store cupboard-apart from the fresh chicken livers.

Chicken Livers

Onions-Garlic-Potatoes (New are best)

Tomatoe Puree-Tumeric

Olive oil-tablespoon of butter

Water or chicken stock about half pint

Chop the chicken livers into bit size pieces-cut your potatoes into smallish cubes- slice your onions.

Heat the olive oil in a large deep frying pan- and fry your potatoes until golden-remove from the pan.

Add the sliced onions and turmeric and fry for a couple of minutes now add the chicken livers and fry

on a high heat until sealed but not completely cooked through.Add a tablespoon of tomatoes puree or more

if needed, and stir around now add your fried potatoes the water or stock- cover the pan and cook for around 15 minutes make sure it does not run dry.

  

Salad Olivieh "Potato and chicken Salad"

My favorite Iranian potato salad.

I make this all the time as it keeps well in the fridge for a week, is good for using left over cooked chicken/turkey and potatoes, usually given to house guests at dinner parties and a lovely summer starte,and perfect for sandwiches.

I have noticed that there are many versions and here's how I make mine.

Salad Olivieh

Salad Olivieh  (Potato and chicken salad)

Cooked chicken  100 grams shredded bite size ( As much or less as you want)

3/4 Potatoes boiled cut into small cubes sizes

3 eggs hard boiled grated or chopped

mayonnaise about 3/4 tablespoons

little olive oil

pickled cucumber cut into tiny pieces

small onion or spring onion chopped fine

salt & pepper

Put the chicken- potatoes- eggs- and pickled cucumber into a large bowl-add a little olive oil and the mayonnaise and mix really well all together add salt and pepper to your taste. You can if you wish add a little squeeze of lemon juice. Transfer into a serving dish and spread mayonnaise on top of the olivieh with the back of spoon you can decorate the top with tomatoes and pickled cucumber. Place in the fridge to get cool. Eat with flat bread pitta or french bread.

 

ENJOY!

Koofta Tabrizi “Large Stuffed Meatballs”

Posted on November 9, 2013 by Sarah

 

Koofta Tabrizi

This original receipe for the Koofta Tabrizi  I learn t while’s t I was staying with my in laws in a town called Khoy in Iran during the 80′s. I have made it many times, and on a few occasions the meatball has split or fallen apart, through trail and error I believe that the leaner the lamb mince the firmer the meatball will be. I never ate this in Teheran or any other part of Iran so I would associated this meatball with the northwest of Iran Azerbijan

Ingrediants

Minced lamb 225gram-soaked overnight yellow split peas 50gram-three large onions sliced -one small onion grated-rice handfull-1 egg-Two large tomatoes chopped-teaspoon of tomato puree-spring onions-parsley-mint chopped finely-turmeric-salt and pepper.

To be eaten with Lavash bread

Start by frying the sliced onions in a little oil slowly this will take around 40 minutes mix frequently as to not burn them.

Cook your split peas also for around 40 minutes.When cooked place in a pestle and mortar and pound until it resembles peas pudding.

Cook the handful of rice in a little water add shake of turmeric and bring to the boil. Turn off and strain, keep the water, you can add this to the kufta to cook.

Place the minced lamb in a bowl with the grated onion and mix very well.Add the pounded yellow split peas the egg salt and pepper and shake of turmeric and mix well.

 Add the rice and chopped herbs.Split the mixture into two and shape into a ball shape or if you are feeling very adventures you can leave it as a large ball.(I have heard that in khoy they place a boneless cooked chicken and onion in the middle of them for ceremonies)

Place a large saucepan that will hold the kufta with a good slug of oil and heat it up.

Place the ball mixture in your hand and make indentation in the middle and place half of the cooled fried 

onion into the middle.

Carefully closed the meatball making sure all the onion are covered and you have no splits in the ball. Now place the ball into the saucepan and do the other ball the same.

Now you will have to add some boiling water to the pan around 150ml this will help lift the kooftas from the bottom of the pan, add the rice water that you saved, and the chopped tomatoes and tomato puree and fill the pan with water to around two thirds of the kooftas.Bring to the boil, then cover and reduce the heat to a 

simmer.

After about 30 minutes carefully turn the kooftas around.

Cook gently until the stock is reduced to around one third of the kuftas.

To serve the kooftas lift the meatballs gently onto a plate and the stock into a bowl.

The stock is eaten as a starter. Tear the lavash into small pieces and place in the stock and eat then cut the koofta in half and marvel at the onions in the middle. Can be served with numerous thing such as salad Shiraz or Iranian pickles.

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