Estonia seems an interesting country and one of the less densely populated. It is also one of the few countries that can boast that pretty much everyone that should be reading, can. That isn't bad. However, the population is declining, more people die each year than are born. On the other hand Iran has only one river which can be navigated by a boat - and that is only for short distances - considering it is listed in the top 20 of largest countries, that is pretty amazing. It still uses the underground water system to disperse water around the country that was started in ancient times.
The Iranian food was delicious and I was even brave to make the rice - although I hadn't realised that the crusty bit was the favoured bit; none of mine were to happy to try it. The chicken was a surprising hit with all of us, and I was asked if there was any more.
The carrot pie from Estonia, was lovely. Really tasty, and quite a surprise. But I cannot remember where I found the recipe. So, I have tried to remember what I did, as I know my boys will want it again. here goes....
Porgandipirukas (Carrot Pie)
Pastry
8 oz flour
4 oz marg/butter
1 egg yolk
water
Rub the fat into the marg, then add the yolk and slowly add the water to bring the dough together. Leave in the fridge for at least 30mins.
Carrots (lots of them!) I used about 6, diced
Onion, diced
black pepper
1 egg, plus white
a little milk
smoked soft cheese
I cooked the onions and carrots for a little, to soften them. (I did read some recipes had meat, as I had some ham I chopped it and added it. Bacon would work well too).
Roll out the pasty and put half the carrot mixture in. Dot some of the cheese around. Put the remaining mixture on the top and finally finish with the cheese. Mix the milk egg, and remaining egg white together really well. Then pour over the top of the filling. Pop a pasty lid on and put in a pre-heated oven for 20 - 30 mins.
Lovely.... (Not my best photo!)
Khoresht Fesenjaan (Chicken with pomegranate and walnuts)
Ingredients
- 8 oz pomegranate juice*
- 1 tbsp raw honey
- 1 tsp fresh lemon juice
- ½ tsp + 1/8 tsp sea salt, divided
- 3/4 cup unsalted raw walnut pieces (3 oz)
- 2 tbsp extra-virgin olive oil
- 1¼ lb boneless, skinless chicken breast, cut into 2-inch cubes
- 2 tbsp white whole-wheat flour
- Pinch ground black pepper
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp each ground cinnamon and nutmeg
- 2 cups low-sodium chicken broth
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 cup pomegranate seeds
- Prepare pomegranate molasses: In a small saucepan, bring pomegranate juice, honey, lemon juice and pinch salt to a boil. Reduce heat to a simmer, stirring occasionally, until reduced to 1/3 cup, about 40 minutes. Set aside. (Or pomegranate juice)
- Meanwhile, in a small skillet on medium, toast walnuts until starting to brown. Grind in a food processor to small crumbs. Set aside. (you don't need to grind it down)
- In a Dutch oven (frying pan) on medium, heat oil. Toss chicken with flour and pinch each salt and pepper. Cook chicken in batches until lightly browned, 3 to 4 minutes each side. Transfer to a plate.
- To same pan, add onions and sauté until soft and light golden, about 8 to 10 minutes. (NOTE: Add a splash of oil or water to pan if it becomes dry.) Add garlic, turmeric, cinnamon, nutmeg and remaining ½ tsp salt and cook for 30 seconds, until fragrant.
- Add broth, pomegranate molasses and walnuts. Bring to a boil. Reduce heat and simmer, adding chicken and any juices back into stew, for 15 minutes, until chicken is cooked through and flavors are blended.
- Sprinkle portions with parsley and pomegranate seeds. You could also sprinkle coarsely chopped walnuts on the top
Chelo Rice
1 3/4 cups fragrant long-grain white rice such as basmati
Water
Salt
1/3 cup melted unsalted butter
Rinse rice in three changes of lukewarm water. Soak rice in cold water to cover with 1 1/2 tablespoons salt 1 hour.
Put 2 quarts water in pot, add 1 tablespoon salt and bring to boil. Drain soaked rice and add to boiling water. Boil until rice is nearly done but not soft, 5 to 10 minutes, stirring twice to keep grains from sticking together. Drain rice in colander and rinse with lukewarm water.
Put 1/3 of melted butter and 2 tablespoons water in bottom of pot. Using large spoon, sprinkle rice grains into pot, distributing evenly. Allow rice to form cone shape. Pour remaining melted butter over rice. With handle of wooden spoon, punch 2 to 3 holes from top of rice mound to bottom of pot.
Put dish towel or paper towels over pot, then cover with pot lid. Set pot on medium heat 10 to 15 minutes, then reduce heat to low 35 to 40 minutes. Can be kept in warm oven 1 hour.
Salt
1/3 cup melted unsalted butter
Rinse rice in three changes of lukewarm water. Soak rice in cold water to cover with 1 1/2 tablespoons salt 1 hour.
Put 1/3 of melted butter and 2 tablespoons water in bottom of pot. Using large spoon, sprinkle rice grains into pot, distributing evenly. Allow rice to form cone shape. Pour remaining melted butter over rice. With handle of wooden spoon, punch 2 to 3 holes from top of rice mound to bottom of pot.
Put dish towel or paper towels over pot, then cover with pot lid. Set pot on medium heat 10 to 15 minutes, then reduce heat to low 35 to 40 minutes. Can be kept in warm oven 1 hour.
Source for both: Amahid's Gourmet Cookbook