Massoud Nasseri's Food Blog

Massoud Nasseri's Food Blog
Massoud Nasseri's Food Blog

Wednesday, August 24, 2011

Persian Barley Soup Potage Style (Ash-e-Jo)

(For 6-8 persons)

8 oz. or about 200 grams of barley
( Do not use instant or pressed barley because they will  not give a smooth thickness & consistency to the soup as the regular natural pearl barley does)
1/2 cup green lentils (About 4 oz. or 100 grams)
2 tablespoon of corn oil or olive oil
1 large onion chopped (You may add chopped garlic)
1 can of red beans
1 can of pinto beans
1 can of chick peas (optional)
1 bunch of parsley chopped
1 bunch of cilantro chopped
A few leaves of spinach chopped (optional, for getting your daily iron) 
 (I have all my greens already chopped, individually bagged and frozen, soup ready!)
1 tablespoon of dried mint
Sour cream or "cream of whey"(Kashk) for topping 

How to make it

Soak the barley for 3-4 hours (or over night)
In a large pot boil the barley for 30 to 40 minutes on medium heat. Add the lentils. Stir occasionally so it wont settle and stick to the bottom of the pot. The more you stir the better the soup!
Reduce heat and leave on medium-low or low heat (if you have time) for several hours
(You may use a slow-cooker or crock-pot)
Add chopped parsley, cilantro & spinach
Meanwhile to prepare the garnishment, heat the oil in a small pot or a pan and add the chopped onions. When the onions are caramelized and golden brown add the dried mint and turn the heat off.
Add the beans from cans 

Serve in a bowl & top it with the fried onions/garlic/mint mixture and add sour cream or Kashk

This soup is loaded with vitamins, fiber and super healthy 


Friday, August 19, 2011

How to dry figs from your fig tree

Supreme Omelet (Om-let Shahaneh)

Saute the vegetables that you like in a non-stick pan
Tomatoes, green & red bell peppers, green onions are my choice...sprinkle with salt
Beat the eggs lightly and add. Make sure the eggs cover your veggies
Sprinkle with black pepper and shredded cheese (any cheese you prefer, mozzarella & cheddar cheese is the best)
Serve with toast bread (Sliced French or Pita)

For breakfast, lunch, dinner or simply a big snack in the afternoon


Thursday, August 18, 2011

Chicken & Potato Salad (Olovieh)

(for 4-6 persons)

8-10 medium size white potatoes
2 pieces of chicken breast
1 cup of mayonnaise
1 tablespoon of extra virgin olive oil
8-10 baby cucumber pickles finely chopped
1 small can of chopped black olives
2 tablespoon of lime juice
1 tablespoon of mustard
1/2 cup green peas (optional)
 2 teaspoon of salt
1 teaspoon of black pepper

How to make it:

* Boil the potatoes until done but not mashed (if a sharp kitchen knife goes through the potato smoothly the your potato is done. Use the same size potatoes so they get ready at the same time). * Peal the potatoes & chop them into small cubes.
* While your potatoes are cooking boil the chicken breast in a small pot with 1 cup of water adding a few drops of extra virgin olive oil (this will get the smell of the chicken out and acts as bay leave). You may use the chicken with bones. in that case pick the meat out of the bones and chop or shred them. I always keep the broth in a container and freeze it for winter soups. The broth of chicken with bones is always tastier and stronger than the both of skinless/boneless chicken)
* Chop the pickles  (I use hand chopper)
* Mix the potatoes, chicken meat, chopped pickles/olives in a bowl
* Add lime juice to the mayonnaise and whisk well
* Pour over the sauce (lemony mayonnaise)
* Add the mustard, salt & pepper
* Mix with a big fork
* Add the green peas (Optional) now and mix gently
* Chill for 1 hour before serving 
* Serve with Pita/ Lavash bread or crackers


Friday, August 5, 2011

What is Shish-Kabob?

1- Kabob is the oldest version for grilled meat. It means Barbeque(B.B.Q) in many countries in the Middle-East

2- "Shish" is the word for "Six" in Persian & Turkish. In old times, street kabob vendors offered fresh grilled meat cooked on open fire to the hungry pedestrians. They used to put six pieces of the meat (usually lamb or veal) on a metal skewer and grill it.

3- Today the definition of "Shish Kabob" may be different. A "Shish-Kabob" could be some grilled meat with 5 other vegetables such as: onions, green pepper, zucchini, tomato, eggplant & mushrooms, etc. put on a metal or wooden stick. 

4- Shish-kabob is a second class of kabob after "Filet' kabob" (which is made with tenderloin or  filet-mignon meat). It is usually commercially  made with sirloin, flap or skirt steak meat or sometimes with Fajita steak meat.

5- A good Shish-Kabob meat is the one that is a bit tough but not too chewy. It should not taste like liver. It is to be grilled fast and served medium well (light brown, pinkish color).

6- Kabobs should not be cooked on low flame of fire. It is best when grilled on wood charcoal (about 425 Fahrenheit degree) or regular charcoal (about 325 Fahrenheit degree), otherwise it may get tough and need powdered tenderizer.

Happy Grilling!