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-beans stew (khoresh-e ghaymeh) 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 recently learned and tried this bright, tasty and easy Thai recipe and I absolutely loved it. All you have to do is to purchase the ingredients, the preparation takes no time.
Ingredients: Read the rest of this entry »
Have you got lots of pumpkins sitting around? I have got a solution! Add this delicious meal to the list of your Halloween season dishes! It is a unique Persian dish particular to the southern province of Bushehr, called khoresh-e kadoo savaaheli.
Ingredients (serving 3):
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 »
The Persian name of the above dish is “shevid baghali polow” with “goosht” 🙂 It is considered a festive dish, with so many variations in different Iranian cities. My culinary adventure in this case includes preparing the meat component of the dish in “pot roast” style.
I strongly recommend it over the more traditional way of “cooking’ the meat in water.
Part 1: Pot Roast
- Veal (or beef) boneless chunks appropriate for roast (loin, or fillet), 500-600 grams, washed and patted dry.
- Carrot, 1 medium, thickly sliced lengthwise.
- onions, 2 medium, thickly sliced lengthwise.
- Garlic, 3 cloves.
- Olive oil, 2 tbsp.
- Turmeric and Iranian all spice (advieh) for mixed rice, ½ tbsp. each.
- Saffron 1 tea spoon.
- Salt and pepper to taste.
Method: In a medium size thick-bottomed pot, heat oil. Rob salt, pepper, and advieh all over meat’s chunks and brown each side for a few minutes over medium heat. Transfer the roasts into a platter. Add onions and garlic to the pan and cook for two minutes, then add carrots on the top. Sit the roast on top of onions and carrot. Turn the heat to minimum, cover with a tight lid and slow cook for at least two hours. You will not need to add any water at all! The roast will release its liquid and cooks itself at the core in the water produced by onions and carrots. You will see that at the end of cooking process (two hours or so) you will get a thick tasty broth and an extremely tender and savory roast meat.
Part 2: Mixed rice:
- Rice, 4 cups.
- Fresh or defrosted broad beans, shelled, skinned and split in two, 400gr. (never use canned broad beans! They are already too cooked, or too transformed in color and taste for this purpose. The picture shows what I easily find here in Montreal in the Middle Eastern supermarkets)
- Fresh dill, washed and chopped, ½ cup + 2 tbsp. dried dill.
- Turmeric, ¼ tbsp.
- Pinch of saffron.
- Salt, oil, water, as needed.
Method: Prepare rice in usual way as if for plain rice (soaked in salted water, drained, boiled in lots of water, drained, and steamed cooked for at least one hour). This type of mixed polow is a bit different from the others in two ways:
1) At the stage when you add your soaked and drained rice to the boiling water, add a pinch of turmeric.
2) Just before you judge the grains to have been cooked at the core and ready to go to the colander, add the board beans as well. They should not cook in the water more than a couple of minutes though or will go mushy. Drain rice (now mixed with broad beans) in a fine meshed colander. Do so a bit earlier than you normally would. Once in colander, add the dried and fresh dill and shake the colander hard a few times (do not stir). Prepare the pot’s bottom with oil and bread or rice for tahdig, mound the mixture of rice, dill, beans back to the pot. Sprinkle a pinch of saffron and 2 tbsp. of broth (from your pot roast) and cover the pot with the lid. When you notice steams building inside the pot, wrap the lid in a clean kitchen cloth and put it back on. Allow at least one hour for the mixed polow to steam cook.
You could serve the mixed rice and the roast veal, accompanied by its cooked onion and broth separately. I rather place the meat in the middle of the mixed rice and serve separately only its broth for those who prefer their plate a bit juicier. Like many other mixed-polow, this one should be served hot and it goes very well with Iranian torshi, fresh herbs and Shirazi salad
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!