Massoud Nasseri's Food Blog

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

Sunday, November 20, 2011

Persian Dirty Rice! (Gheymeh Polo)

(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)


A cold yogurt drink is good with this dish

Sunday, November 13, 2011

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

 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


Express Potato Omelet (Koo-Koo Sibzamini)

Wednesday, November 9, 2011

Persian Breads

 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