The Easy Persian Cookbook E-Book

Emma Paree

• Herausgeber: Emma Paree
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

You could make a delicious dish at home, satisfying versions of Persian favorites cooking you can make the easy step to follow.

Leseprobe

The Easy Persian Cookbook

Quick and Simple Persian Recipes

Copyright © 2020 Emma Paree

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.

Persian Rice Tahdig

Cooking Time: 40 m

Servings: 3

Ingredients

1/8 teaspoon saffron threads

1/4 teaspoon white sugar (optional)

2 tablespoons boiling water

3/4 cup and 2 tablespoons and 2 teaspoons basmati rice

1-1/2 teaspoons olive oil

1/2 teaspoon salt

1 tablespoon butter, or more to taste

Directions

Step 1: In a mortar and pestle, grind saffron threads and sugar. Place into a bowl and dissolve in boiling water. Leave aside to soak.

Step 2: Rinsing rice with lukewarm water to remove the starch in a nonstick 4-quart pot. Repeat 3 - 4 times until the water runs clear. Fill the pot 3/4 full with cold water, covering the rice. Boil and include olive oil, cook about 10 - 15 minutes until rice is mushy on the outside and still crunchy at the core.

Step 3: Drain, rinse with cool water. Put aside. Rinse any excess rice starch out of the pot.

Step 4: In the dry, clean pot, melt butter. Mound rice in the pot over the butter, pour enough water to reach 1/3 of the height of the rice. Sprinkle over the rice with salt. Use a kitchen towel to wrap the lid and tightly seal cover the pot. Simmer for 10 minutes over medium heat until all water is absorbed and a crispy crust begins to form on the bottom.

Step 5: Once turning the rice out on a plate, fluff with a fork. Mix saffron water with 1 cup rice. Spread saffron rice over plain rice. Remove the crust layer, or tahdig, from the bottom of the pot and serve in another dish as a special.

Persian Marzipan (Tut)

Cooking Time: 20 m

Servings: 10

Ingredients

1 cup blanched almond flour

1/2 cup powdered sugar, or more to taste

1/2 teaspoon ground cardamom

2 tablespoons rose water, or more as needed

1/4 cup white sugar

2 tablespoons raw pistachios

Directions

Step 1: In a medium bowl, mix cardamom, almond flour, and powder sugar and drizzle in rose water, 1 tablespoon at a time. Lightly knead with your hands until a soft dough forms and doesn't stick. Taste and adjust powder sugar to reach sweetness desired. Add more water if need.

Step 2: Form 1/2 teaspoon of dough into a cone shape like a mulberry, or any shape you like. Roll in white sugar.

Step 3: Cut pistachios into slivers, resembling stalk. Insert a pistachio sliver over each piece of "tut."

Persian Herb and Fita Cheese

Cooking Time: 5 m

Servings: 8

Ingredients

6 green onions, quartered

2 sprigs basil

2 sprigs tarragon

2 sprigs mint (optional)

2 sprigs cilantro (optional)

8 pita breads, quartered

6 ounces crumbled feta cheese

1/2 cup unsalted butter, softened

Directions