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.
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 »
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!
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.
- Ingredients (for 2-3): Read the rest of this entry »