Massoud Nasseri's Food Blog

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

Thursday, July 26, 2012

Persian Green Beans Rice (Loobia Polo)

One pound lean ground beef (or tiny cut stew meat)
1 large onion chopped
2 tablespoon corn oil or olive oil
1 pound green beans washed, dried and cut into small pieces
1 teaspoon of turmeric powder
1 can of tiny diced tomatoes in juice
1 tablespoon of tomato paste
1 tablespoon of cinnamon powder
1 tablespoon of salt
1 teaspoon of black pepper
4 cups basmati rice

How to make it:
In a large pan heat the one tablespoon of oil and saute' the chopped onions
Add the turmeric to the onions
Add meat, sprinkle with salt and let the meat get brown
Add the can of tomatoes and the tomato paste
Add the cinommon powder
Cover and let simmer on low heat
In a separate skillet (or a wok) heat one tablespoon of oil and pour in the beans
Stir the beans for about 6-7 minutes until tender but not burnt 
(you may leave a cover on the pan to make the process faster but do not let the steam make the beans soggy)
Pour the saute' beans into the meat and sauce mixture and leave on low heat
Make the rice: Boil the water in a pot with 1 tablespoon of salt. Add the rice and boil for 6-8 minutes.
Drain the water and leave aside
In a large pot (or electric non-stick serving skillet)  put 1 or 2 table spoon of oil and heat. Add a third of the rice. Cover with a third of the meat sauce. Add the rice again and cover with meat sauce. Continue until all is finished.
Leave the lid on and turn the heat up for 30-40 second then leave on low for about 20 minutes until the rice fluffs up.

Serve with yogurt and fresh herbs on the side

Wednesday, July 11, 2012

Open Face Stuffed Eggplant (Shekam Pareh)

(Makes 6 servings)

3 large Eggplant cut in half lengthwise unpeeled
1/2 Pound lean ground beef
1 medium onion chopped
2 tablespoon of olive oil
1 cup of rice
1/4 cup yellow or green split peas
2 table spoon of tomato paste (or 4 Ounce  can of tomato sauce)
1 tablespoon of fresh or dried parsley
1 tablespoon of  fresh or dried cilantro
1/2 tablespoon of dried savory leaves (dill weed, if you prefer)
1 teaspoon of turmeric powder
1 teaspoon of cinnamon powder
A pinch of whole cumin seed  
1 tea spoon of salt
1 tea spoon of black pepper 

How to make it:
Saute the chopped onions in heated olive oil, add the beef and let get browned
Cook the rice and split peas until tender
Add the cooked rice and meat and add all the herbs and spices, tomato paste and mix well
Meanwhile cut the eggplants lengthwise and take some of the inter part with seeds out. It should shape like a little boat. (you may use the discarded parts by baking them or frying them as a part of the stuffing)
Leave the eggplants in a preheated oven (375 F) for about 12 minutes
Take the eggplants out and let cool to room temperature.
Stuff the eggplants with the rice and meat stuffing
Leave in the oven for 15 minutes on 250 F degree 
When ready to serve sprinkle some mozzarella cheese (pizza cheese or your favorite melt-able cheese) on  the half cut stuffed eggplant and heat in microwave for 1 minutes. 
You may leave all the stuffed eggplants that you made (all 6 pieces) in a dish and broil in the oven for 5-6 minutes until the cheese is melted and running but not burnt.

Serve with toasted crusty garlic bread 


Thursday, July 5, 2012

Easy Persian Meat Stew (Cheghook Berizoo)


1.5 Pound lean ground beef 
1 large onion chopped
2 tablespoon of cone oil or olive oil
3 medium potatoes pealed and cubed
1 8 oz. can of tomato sauce or 3 tablespoon of tomato paste
(You may also use one can of petite cut tomatoes)
1 teaspoon of turmeric powder
1 teaspoon of cinnamon powder
1 tablespoon of salt
1 tablespoon of black or white pepper
Juice of 2 lemon or lime 
1 table spoon of dried tarragon (optional)

How to make it:
Heat the oil and add the chopped onions, stir for a minute or two on high heat
Add the beef and stir until the meat gets brown
Add salt, pepper, turmeric and cinnamon powders
Keep mixing
Add your tomato sauce or chopped tomatoes
Keep mixing and stiring
After 3 minutes add a cup of water and let the stew cook for 3-4 minutes
Add lemon or lime joice
Add the cut potatoes
Reduce the heat and let the stew cook for 5-10 minutes
Serve when the potatoes are done but not mashes

This dish can be made in 10-15 minutes total

Serve with toasted bread or on the top of whit rice
Great with Yogurt or Torshi (Picked vegetables) on the side