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!