Meatballs & oven-baked fall vegetables

Today is Thanksgiving Day in Canada you know, and for a couple of weeks now we have had lots of cranberries and all sort of squash in our vegetable markets, winking fall and a promise of colorful dishes. Here is the result of my inspiration.

Ingredients: (serving 3): Ground beef or veal 400 gr. Onion, 1 medium, grated. Potatoes, 2 medium, sliced (for fries). Tomatoes, 2 medium, chopped. Turmeric, ½ tea spoon. Chickpea flour, ½ tbsp. Olive oil, 3-4 tbsp. Salt and powdered black pepper, to taste. V8 (or any vegetable juice mix), half a cup. Chopped parsley, 1 tbsp. Side vegetables: I used fresh patty pan squash, cranberries, and asparagus. Use what is in season and what you fancy most.

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Kashk-bademjaan, exquisite style!

Back in Shiraz, when I was much younger, whenever we had a visitor who my mom wanted to impress, she would take over in the kitchen and make one of her mouth-watering and visually artistic dishes.

Kashk-bademjoon (made of eggplants and Iranian whey) with ground meat on the side was one of those memorable dishes. Remember Aash-e reshteh (“noodle-soup”)? Well, this dish shares some of major and unique ingredients with the aash, namely kashk, and fried mint, and crispy onion and garlic for garnish. If you don’t know what kashk is, please visit that post anyway to find out!

Ingredients: (serving 4)

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Macaroni mix, Iranian Style

In Iran the most common type of pasta dish is made by steam-cooking macaroni, mixed with a thick meaty sauce. The method is basically the same as cooking mixed rice, or polow.  Back in Shiraz, my mom, my sisters, and later myself used to make “macaroni” at least once a week for dinner, and I used to love it.

For some reason, thought, I quite cooking it once I learned to cook pasta varieties served with sauce on the side.  Just a couple of nights ago, I made a nostalgic “trip” and cooked Iranian style macaroni after what seems like ages!  It turned so good that I thought it is worth sharing. Read the rest of this entry »

Stuffed whole fish

Fried stuffed whole fish is another ‘region-specific’ type of Persian cuisine which I relate to so strongly because my parents were originally from that region – Bushehr.

Even as a child I used to love this dish and I remember so vividly each time we had it for lunch I had to bother somebody sitting next to me to rid my portion of fish bones for me before I could attack my plate. I still prepare and cook stuffed fish my mom used to. Replacing the pretty, slender, round-bodied raashgoo and shurideh (two types of Persian Gulf fishes) with Sea bass does not seem to matter anymore; I still enjoy this dish enormously. Hope you do too.

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Fried breaded breast chicken and vegetables

Ingredients (two servings): Skinless, boneless chicken breast, half, cut in a few large pieces, washed and patted dry. Potatoes, 2 medium (leave skin on). Tomatoes, 2 medium. Spinach, 3-4 leaves. Bread crumbs of your choice, 4 tbsp. Olive oil, 3 tbsp.  For dressing : Onion, 1, cut in small cubes. Lime juice, 1 tbsp. Salt and pepper, a pinch each. Olive oil, 1 tbsp. Read the rest of this entry »

Shrimp Fettuccine ‘n’ smoked paprika

Let’s get right to this divine dish; it is SO easy and delicious!!

Ingredients :Fettuccine pasta, 500 gr. Cooked shrimp – defrosted or fresh – peeled and deveined, 500 gr. Garlic 4 cloves, minced. Fresh parsley, 2 tbsp., chopped. Olive oil, 2 tbsp. Smoked Spanish paprika Powder (key ingredients, found in International section of most super markets), 1 tbsp. Salt and black pepper to taste.

Method: 1. In a large frying pan sauté garlic in 1 tbsp. of olive oil for a couple of minutes. Add shrimp and sauté for 5 minutes over high heat. Turn the heat back to medium and add smoked paprika stir frequently. At the very end, add half the amount of your parsley and set aside.

2. Use a large pot and fill it 3 quarter with water and a pinch of salt. Bring to boil and add pasta. It should cook in 10 minutes approximately, but you are always the judge! Don’t let it go too soft. Drain pasta and serve it in a platter or bowl and top it with 1 tbsp. of olive oil and more parsley. The fried shrimp goes to a separate bowl and sits next to the pasta on the table, looking gorgeous and smelling heavenly!

Shrimp-Onion dish

This is another exciting southern Iran speciality, provoking a lot of “home” memories. It is eaten with bread, which means it is usually prepared for supper, but no written rule about it. It is nutritious, delicious, gorgeous and very easy and fast to prepare.