The Land of Magic Carpets! (week 31 - Persia / Iran)

I was delighted when this country was pulled out, as it was my birthday ‘week’ (you have to make the most of it!) and I love Middle Eastern food. Both the stews were lovely, and although the family pulled faces when they saw prunes going in with carrots, then loved it when it was put on their plate. The prunes just melt into the dish and make the sauce thicker and you forget you are eating prunes. I think the carrot stew would work without the meat and instead some sweet potato for those that would prefer or just without the meat as a side dish; might have to try that.... The celery stew was popular too, but the date cakes were not! I enjoyed them, which is the only reason it made the heady heights of the 30’s; my son hated them and my husband ate them under duress. I have a recipe for date slices, which is very similar but it uses oats and flour combination and my husband likes them. To be honest I prefer them too, but I did like these too. I am glad that I only made half quantities though, otherwise it might have taken me a long time to eat them all! We were away for some of the time, so lost the chance to do the bread – but as ever I will try it out some day and report back. Next time we are off to Spain!

Cooked with score (out of 100):

Khoresht-e Havij (Carrot Stew)……………………………………………86

Ranginak (Date cake)………………………………………………………….36

Khoresht Karafs (Celery Stew)……………………………………………83

Wanted to cook:

Nan-e barbari

 

Khoresht-e Havij (Carrot Stew)

Source: persianrecipes.com

Ingredients

Chicken / beef (I used chicken)

Onion, chopped

10 – 15 prunes

1 tsp saffron (infuse the saffron in boiling water)

Turmeric

5-6 carrots (grate half, slice in circles the other half)

Sugar, 1- 3 tbsp (I only used 1 level tnsp)

Lemon juice

2 tbsp oil 

 

1. Heat the oil and fry the onions and meat, until brown, add the turmeric and cook until fragrant. Add 2 cups of water and bring to the boil, then cover and simmer.
2. In a separate pan, fry the carrots (both the grated and sliced), then add to the meat pan, with the prunes sugar, saffron and lemon juice.
3. Cook until thick (I think mine took 30 – 40 mins)
4. Serve with rice.
    

Ranginak (Date cake)

http://www.sbs.com.au/food/cuisine/iranian-persian

Ingredients

500g (3⅓ cups) plain flour

300g unsalted butter, chopped

1 tsp ground cinnamon

1/2 tsp ground cardamom

100g pure icing sugar

500 g fresh dates, seeded

100g walnuts, toasted, chopped

(traditionally, pashmak (Persian fairy floss) is served on the top) 

 

1. You will need a 23 cm pie dish for this recipe.
2. Place flour and butter in a saucepan over medium heat. Cook, stirring, for 20 minutes or until light golden and fluffy. Add cinnamon, cardamom and icing sugar, and stir to combine.
3. Spread one-third of the dough over the base of a greased 23 cm pie dish. Arrange the dates on top in a single layer. Scatter over walnuts, then spread over remaining dough. Press down to compress layers. (Some recipes scatter pistachios on the top)
4. Cover and set aside for 2 hours or until firm. Cut into 25 pieces and serve topped with pashmak.
    

Khoresht Karafs (Celery Stew)

Source: persianrecipes.com

Ingredients (serves 4-6)

5 lbs stewing beef

2-3 celery

1 onion

1 -2 tbsp tomato paste

1 tbsp liquid saffron (saffron infused in boiling water)

1-2 cups of water

2 tbsp oil

 

1. Heat the oil and fry the chopped onion, then add the beef and cook until brown; keep stirring so it does not catch.
2. Add the tomato paste (I also added some tomatoes), and salt and pepper.
3. Add the celery and sauté, then add the water and saffron and bring to the boil. Once boiled simmer and cover for 45 mins. Serve with rice
    
    
   I had Persia listed, as I had got the countries from a very old atlas; now it is known as Iran. I hadn’t realised that it was a mountainous country with active volcanoes and earthquakes. It can also be very windy, with summer breezes of up to 100 kmph. Iran has a largely unexplored huge salt waste, which is about 300km long and still maintains its reputation for its famous carpets, having made them here since the 5^th century BC.
    
   CUISINE
   Situated in the Middle East and West Asia, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighbouring and conquered regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Turkish, Caucasion, Mesopotamian, Levantine, Greek, central Asian and Russian cuisine.
    
   Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combinations of rice with meat, such as lamb, chicken, or fish, and vegetables such as onions, various herbs, and nuts. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried lime, cinnamon, and parsley are mixed delicately and used in some special dishes.