Persian Halva

Ingredients

1 cup water

1 cup granulated sugar

½ teaspoon ground saffron

½ cup rose water

½ teaspoon ground cardamom

1 cup whole wheat flour

1/2 cup butter

½ cup oil

Garnish

 

pistachios

almonds

Boil the water and sugar together.

Take off heat and add saffron, rose water, and cardamom. Set aside.

On medium heat, heat the butter and oil in a non-stick pot.

Add the flour and stir consistently for about 30 minutes or until brown. This step takes away the raw taste in the flour and is essential in the overall flavor of your Halva.

Remove from heat.

Gradually add the sugar water mixture into the hot flour and stir very quickly for about 3-4 minutes. It will bubble vehemently at first but will slowly turn into a paste.

Pour contents into a dish and decorate as you wish.

Traditionally it is simply decorated with simple shapes using a spoon and sprinkled with shards of pistachio or almonds.

For the truffle like nut-coated Halva, I allowed it to cool at room temperature, and then refrigerated it for an hour. Next I took spoonfuls of Halva and rolled them between my hands and ran them through powdered pistachios and almonds.

Cake Yazdi: Aromatic Cardamom and Rose Water Muffins

Ingredients 

 

Makes about 20 muffins

4 eggs, separated (room temp)
1/2 cup sugar
1/2 cup canola oil or melted butter
1 cup plain yogurt
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cardamom
1 Tbls rose water
1/4 c rice flour
2 cups sifted whole wheat flour*
orange zest from one orange**
pistachios for garnish (optional)
muffin wrappers

*traditionally all purpose flour is used, but I find that whole wheat flour works just as well and is a tad bit healthier.

**orange zest is not normally found, but the mixture worked beautifully, especially since I did not have any pistachios on had for that extra kick.

Preparation

 

Preheat oven to 350.

Mix egg yolks and the sugar well.

Add oil or butter, yoghurt, baking powder, baking soda, salt, cardamom powder, orange zest, and rose water. Mix well.

Add rice and wheat flour slowly. Mix.

In separate bowl, beat the egg whites till they form soft peaks (it is very important that your eggs are room temperature. If you are in a hurry, you can place them in a bowl of warm water for 5 minutes)

Add egg whites to flour mixture and fold in carefully, making sure you do not break too many of the bubbles.

Line muffin pan with the wrappers and scoop batter into them using an ice cream scoop.

Bake for 20-25 minutes till golden, depending on your oven. Use toothpicks by inserting them in the center, before taking the muffins out, to make sure they are fully done.

Allow time for them to cool on a wire rack-about 10 minutes.

Enjoy with a cup of your favorite tea or coffee!

Sholeh Zard: saffron infused rice pudding

Serves 12

Ingredients:

 

1 cup rice –I use basmati but any rice will do

7 cups water

1 ½ cup sugar

5 tblsp butter

½ cup slivered almonds

½ tsp saffron dissolved in some boiling water

1 tsp cardamom powder

½ cup rose water

Garnish:

 

Cinnamon

Almonds

Candied Orange peel

Pistachios

Edible rose pedals

Preparation:

 

Wash the rice with cold water several times. Until the water is clear.

In a heavy bottom pot, add the rice and 5 cups water. Bring to a boil.

It is recommended that you skim the foam off the top as it rises.

Cover and let it simmer on medium heat for about a half hour.

Once the rice has softened, add 2 more cups of water and the sugar.

Cover and cook for 30 more minutes, stirring occasionally to make sure the sugary rice is not sticking to the bottom of the pot.

Add the almonds, saffron water, butter, cardamom powder, and rose water.

Mix and cover on low heat for another half hour.

Check to see if it has become thick.

Remove lid and on low heat cook until the mixture becomes pudding-like.

At this point, you can ladle some either into individual heat resistance dishes or into a larger serving dish.

Decorate.

Cool in fridge and serve cold.

Loobya polow (lamb and saffron rice)

Discover the flavours of Iran with this tasty lamb and saffron rice dish. 

Preparation Time

25 minutes

Cooking Time

105 minutes

 

Ingredients (serves 8)

• 1.4kg leg of lamb
• 125ml (1/2 cup) olive oil
• 1 1/2 tsp ground turmeric
• 1.25L (5 cups) cold water
• 1/2 brown onion
• 1 tsp whole black peppercorns
• Freshly ground black pepper
• 400g (2 cups) basmati rice
• 750ml (3 cups) cold water, extra
• 2 tbs salt
• 2 medium brown onions, extra, halved, finely chopped
• 325g green beans, cut into 2cm lengths
• 2 carrots, finely chopped
• 1 large potato, finely chopped
• 2 medium ripe tomatoes, coarsely chopped
• 1 tbs hot water
• 1/2 tsp saffron threads
• 2 tbs tomato paste
• 1/2 tsp ground cinnamon
• 1 x 30cm piece of Lebanese bread
• 80g butter, melted
• Natural yoghurt, to serve

 

Method

1. Use a sharp knife to cut lamb from the bone, leaving the meat in large pieces.
2. Heat 1 tbs of the oil in a large saucepan over high heat. Add lamb and 1 tsp of turmeric and cook for 8 minutes or until lamb is brown. Reduce heat to low and add the water, onion and whole peppercorns. Season with pepper. Cook, covered, for 1 hour or until lamb is tender.
3. Meanwhile, rinse rice under cold running water until the water runs clear. Place the rice in a bowl with the extra cold water and salt. Soak for 30 minutes then drain and rinse thoroughly under cold running water. Cook the rice in a saucepan of boiling water for 8 minutes or until just tender. Drain.
4. Heat 1 tbs of oil in a frying pan over medium-low heat. Add the extra onion and cook, stirring, for 10 minutes or until brown. Remove from heat and set aside.
5. Cook the beans and carrots in separate saucepans of salted boiling water for 2 minutes or until beans are bright green and tender crisp and carrots are tender. Drain.
6. Heat 1 tbs of the oil in a medium non-stick frying pan over medium heat. Add the potato and cook, stirring, for 5 minutes or until golden brown. Remove from heat and set aside.
7. Place tomatoes in the jug of a blender and blend until smooth. Remove lamb from liquid and set aside for 15 minutes to cool slightly. Reserve lamb stock. Cut the lamb into small cubes. Combine the hot water and saffron in a small bowl. Set aside for 5 minutes to soak.
8. Heat 1 1/2 tbs of the oil in a frying pan over medium heat. Add the lamb and onions and cook, stirring, for 3 minutes or until lamb browns. Add the pureed tomatoes, tomato paste, cinnamon and remaining turmeric. Cook, stirring, for 3 minutes or until aromatic. Add beans, carrots and potato and cook, stirring, for 2 minutes or until coated in spice mix.
9. Heat remaining oil in a large saucepan over high heat. Place the bread in the saucepan and top with rice. Add the lamb mixture, 160ml (2/3 cup) of the reserved lamb stock and saffron, and gently stir to combine. Cook, covered, for 5 minutes. Reduce heat to low and cook, covered, for 30 minutes. Remove from heat and drizzle with butter.
10. To serve, spoon rice mixture on serving plate. Break bread into large pieces and arrange over the rice. Serve with a dollop of yoghurt.