Massoud Nasseri's Food Blog

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

Thursday, March 29, 2012

Seven Spice Chicken Kabob (Morgh Kababi ba Haft Advieh)

The seven spices that you use:
1- Grind ginger
2- Grind cinnamon
3- Grind cumin
4- Grind saffron
5- Paprika powder
6- Garlic powder
7- Red or black pepper (or red pepper flakes)
This spices will do better if you heat them in a pan for 2 or 3 minutes
rob the chicken (boneless or with bone) with this spice mixture and grill on slow flame or saute' in a wok or pan until the chicken in done. Brush with melted butter before serving

Serve with rice or saute'/grilled vegetables

Enjoy the flavor!

Roasted Noodles Rice (Reshteh Polo)

 This is a Persian New Year's dish, usually served once a year.....

It is a must have dish, like turkey for Thanksgiving...

Sunday, March 18, 2012

Happy Norouz 1391 (Persian New Year 2012)

 The Persian New year's setting....
7 elements of blessing, all start with the alphabet of "S":
Sabzeh or Grown Wheat (Growth)
Somaagh or Sumac (Life, spiced up)
Sekeh or Gold coin (Wealth)
Seer or Garlic (Health)
Serkeh or Vinegar (may be red wine) (Health)
Seeb or Apple ((Health)
Samanoo or wheat germ (Strength)
In company of:
Gold fish (freedom & liberty)
Candles (love)
Colored eggs ( good times)
Sonbol or hiecine flower (smell of fresh spring flowers) 

Thursday, March 1, 2012

Eggplant Lasagana (Lazzania Bademjoon) or Italian Mirza Ghasemi!

All vegetarian

Chicken/Rice cake (Tah-Cheen)


2-3 chicken breast with bone in (no skin)
(you may use some chicken thighs also and make it half breast & half thighs)
4 cups basmati rice
1 cup plain yogurt 
3 egg yolks
1 large onions finely chopped
1 teaspoon Persian saffron
1 teaspoon turmeric powder
2 tablespoon salt
1 teaspoon of black pepper (and/or a bit of hot sauce)
1 tablespoon butter
2 tablespoon of corn oil or olive oil

How to make it:

Boil the rice in water(with a spoon of salt added) for about 7 minutes
Drain the water and leave the rice aside to get cool
In a pot saute' the chopped onions until yellow but not burnt
Add the the turmeric powder
Add the chicken and stir for about 2-3 minutes
Grind the saffron, pour a small bowl and add 3-4 tablespoon of hot water. 
Add the melted saffron to the chicken in the pot   
Add 3 cups of water to the pot and let the chicken cooks well
After the chicken is cooked take the meat out and discard the bones (Save the concentrated broth)
Chop or shred the meat
In a large bowl beat 3 egg yolks and add the yogurt and mix again
Add the saved chicken broth (make sure it is not hot and has at least the room's temperature)
Mix well and add more melted saffron if you like
Add the chicken meat and mix
In a medium size pot add the oil and butter and heat for 1 minutes
Add 2 cups of plain rice
Top it with a layer of chicken and sauce
Add another layer of rice
Add more chicken with the sauce
Repeat until all the rice and chicken are used, preferably the last layer be the rice
As you stack the layer of rice and chicken press down the mixture by hand or a spatula
(Other method is to mix the rice with the rest of the ingredients and put in the pot and press it down. I usually do this one because it is faster and easier)
Turn the heat on high and then leave on low for 20-25 minutes or more (the longer the better)
Take the pot off the stove and leave on a cold surface with a bit of cold water in that surface
Turn the pot upside down in a oval shape serving dish and let the rice cake out
Cut into pie shape portions or square pieces and serve 
* If you feel the rice is a bit dry add some melted butter