Persian Dirty Rice! (Gheymeh Polo)

Ingridiants:

(For 4-6 plates)

3 cups Basmati rice

1/2 cup yellow split pease

(Chana dal type that won't mash quickly is better)

1 Pound lean ground beef

1 can of tomatoes; petite cut

1 large onion chopped

2 table spoon of olive oil 

2 cups frozen hash brown (or shredded/cubed fresh) potatoes

1 teaspoon turmeric powder 

1 teaspoon cinnamon powder

1 tablespoon salt (for making the rice)

1 teaspoon salt (for the meat mixture)

1 teaspoon black pepper

1 tea spoon dried lime or lemon powder (optional)

How to make it:

In a large pot bring water to boil and add 2 tablespoon salt

Let the rice boil for about 7 minutes then drain the water and leave the rice aside

Meanwhile cook the spit peas in water until tender but not mashed

in a pan saute' the chopped onions  the add turmeric powder

Add the ground beef

Stir until the meat is browned (make sure the beef won't get lumpy)

Add salt, pepper, cinnamon (and lemon powder if you have any)

Add the tomatoes, stir and cook for 5-6 minutes

Saute' the hash brown potatoes (or tiny cubed potatoes fried)

Add the potatoes to the meat mixture & mix

Add the cooked spit peas to the rice & mix

In a large non-stick pot add a bit of oil and heat up

Add one layer of plain cooked rice & peas

Top with some of the meat mixture

Add more plain rice & peas and top with meat mixture 

Repeat until the last layer is on the top is the meat mixture

Increase the heat and put cover on the top the pot and keep tight

wait 45 seconds for the steam to accumulate then turn the heat to low

Steam the rice mixture for 25-35 minutes

With a long grilling fork gently mix and fluff up the layer of the rice 

Serve with plain yogurt and/or picked vegetables(Torshi)

Enjoy!

 

A cold yogurt drink is good with this dish

Persian Stuffed Grape Leaves (Dolmeh Barg-e-Mo)

Ingridiants:

 One Pound (450 Grams) ground beef

One large onion

2 Cups of non-Basmati (short grain or Jasmin) rice

1 can of crushed or petite cut tomatoes

Half cup of yellow split peas (Chana-dall is preferred)

One fistful of current raisin

1 teaspoon of whole cumin seeds

3 tablespoon of dries savory leaves

A few bunches of fresh parsley leaves finely chopped

6-8 tablespoon of tomato paste

Half cup of lemon juice

2 table spoon pomegranate paste (optional)

Half cup of olive oil

Pinch of Cinnamon powder

Pinch of turmeric powder

2 tablespoon of salt

1 teaspoon of black pepper

1 jar of grape leaves in brine (a brand with young & light green leaves is preferred)

How to make it:

Cut the onion in tiny pieces and saute' in a pan with a bit of olive oil in it

Saute' the ground beef with the golden brown onions

Meanwhile let the split-peas cook in a boiling water

Boil the rice in  water in a pot until done but not mashed

Drain the water from the rice and split-peas and set aside

In a large bowl add the beef, rice and the spit-peas

Add half can of the crushed or tiny chopped tomatoes and half of the tomato paste

Add the herbs: Savory & parsley leaves (do not use and dill-weed)

Add the raisins/cumin seeds/cinnamon & turmeric powder

Add a bit of lemon juice (and a table spoon of pomegranate paste if you like the sour taste)

Mix all the stuffing well and add salt and pepper

Wash the grape leaves by soaking them in warm water for 2 minutes

In a large pot pour the rest of the crushed tomatoes, tomato paste, lemon juice, olive oil 

Add a pinch of salt & pepper

 Stuff the grape leaves and roll like a cigar

Lay the stuffed grape leaves in the pot on the steaming dome and turn the heat on medium high

After 10 minutes turn the temperature to low

Let the stuffed leaves cook for 45-50 minutes on low heat

Turn the heat off and let the pot gets cool

Serve in a Pyrex dish and pure the sauce from the bottom on the pot over the grape leaves

Serve with flat bread & yogurt

Yum!

Express Potato Omelet (Koo-Koo Sibzamini)

Persian Breads

S

 Sangak Bread:

  Half white half whole wheat flour baked in a pizza oven type on gavels

 Lavash Bread: 

Thin crust bread made with white flour

 Taftoon Bread (Pita):

Hand tossed type dough, baked in a clay underground heated hole

Barbary Bread: 

Flat baguette, brushed with egg white

Persian Three Grains Herbed Potage : Ash Addas/Joe/Berenj or Ash Hoboobat