This colorful fish dish is improvised by my sister and besides tasting deliciously sour, helps lift your spirit, especially when accompanied by spinach-avocado-grapefruit salad (see picture below).
Ingredients (serving 2) Read the rest of this entry »
Rapini, as you know, has a “bitter-ish” taste to it, which could be reduced but rarely completely eliminated. If you like that offensive yet pleasant and interesting taste, here is one recipe (among so many) to go with chicken.
Ingredients (serving two):
- One boneless chicken breast, cut into thin slices and seasoned with pinch of salt and herb de province , or the seasoning of your choice.
- Red onion, I medium, chopped.
- Rapini, 1 bunch, trimmed and washed.
- Garlic, 3 cloves, chopped.
- Red pepper flakes, as desired.
- Salt, about 1 tbsp.
- Fresh lime juice, 1 tbsp.
- Olive oil, 2 tbsp.
- Optional: Freshly grated Parmigiano chesses, 1-2 tbsp.
Method: All shown in the pictures, yet here it is: Fill in three quarter of a big pot with water, add ½ tbsp. of salt and bring to a boil. Add rapini and drain after two minutes (this stage is to take the bitterness away).
In a frying pan, warm 1 tbsp. olive oil and sauté garlic and red pepper flakes as soon as you smell the garlic, add rapini, continue frying for another couple of minutes, add lime juice, mix and put aside.
Next, in a frying pan, warm 1 tbsp. olive oil and this time sauté onions for another couple of minutes. Add chicken fillets and fry on each side until cooked through and caramelized.
To serve, simply transfer the rapini to the platter or serving dish, and add chicken pieces on top. You could sprinkle with some cheese.
In Persian, we have a proverb that compares the “sacrificial lamb” to the benevolent scapegoat- both victims in happy and sad times.
Well, split-peas stew (khoresh-e gheymeh) brings to mind that proverb, as it is traditionally made and served at both weddings and funerals. No upcoming wedding or funerals planned, yet I have got to share this as one of my favorite stews.
Ingredients (serves 5-6) Read the rest of this entry »
I have come up with a combination of finger foods, which could be prepared in about 2-3 hours, max., tasting real good and looking way more laborious. So, Let’s get right in to it:
1. Stuffed Meat Rolls (rollet-e goosht): Read the rest of this entry »
Maast-O-khiyar: Grated cucumber and yogurt, mixed with salt, black pepper and dried mint powder, and topped with dried rose powder: a perfect combination of tastes, aroma and color and a savory companion of many Persian foods.
Among heartwarming foods, this beef/beet based borscht, is adapted from a Persian cook book and is known as “Russian Style”. I only cook it during very cold winter nights; that would be anywhere colder than -10C.
Ingredients (serving 4):
Fruit salad, with anything you fancy. Contained in this bowl are: Apple, Japanese peach, orange, red grapes, straw berries, pomegranate, kiwi, banana, plus canned peach and pine apple and whipping cream on the side.
Shish-tauk, an originally Turkish term and a Lebanese way of marinating and broiling chicken, enjoys much popularity and countless recipes on the internet.
We in Montreal, though, would claim an exclusive right over this dish, as it is prepared in a specific ways by Lebanese chain fast food restaurants, most notably Amir Restaurant. I have been to Amir and taken out its sandwich and plate shish-tauk dishes often enough to come up with my own recipes for this easy and delicious sandwich!