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Iranian Food Archive
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Persian Lamb Kebab
Posted on March 12, 2010 | No CommentsTweetThis is one of the tastiest things I’ve made in a long time. The flavours are bold and fragrant and are absolutely delicious. Lamb is one of my favourite meats anyway, but combined with the complex baharat spice mix it just elevates it into another stratosphere. I added dried barberries to the mix as I’d visited an Iranian deli earlier in the day and threw them into the basket. They’re sharp, sweet and sour and really tasty. If you can’t find them, then try adding dried cranberries, chopped finely instead.
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Beetroot Pilaff
Posted on January 17, 2010 | 2 CommentsTweetRice can often be an afterthought to a meal – there only to soak up a sauce or make up the numbers. But rice is way more versatile than that. The Persians mastered many rice dishes which featured as elaborate centerpieces to decadent feasts. Both colourful and packed with taste these rices could take hours and hours to create. Here’s a dish which delivers on both colour and flavour that won’t take more than 30 minutes to prepare. Beetroot is like tasty paint and it’s the perfect way to really bring anything to life. In this dish we get the earthy, sweetness of the beetroot, along with it’s vibrant ruby red colour. Delicious!
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Baharat Duck with Green Bean & Walnut Puree
Posted on May 30, 2009 | No CommentsTweetI just love duck – it’s one of my favourite things to eat. Period. I made dish tonight as a little treat for “officially”, and finally becoming an Australian permanent resident. Not that there’s ANYTHING remotely Australian about this dish mind you – more Middle Eastern. The earthy bean puree together with the gamey, sweet duck was meltingly delicious. Baharat (meaning “spice” in Arabic) is a blend of spices used throughout the Middle East. You can find it, pre mixed in some delis but I have included a simple recipe to make you own if you can’t track it down.
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Tomato Pilaf
Posted on May 28, 2009 | No CommentsTweetThis was a simple, tasty little pilaf. I made it just to add a little different accompaniment to my delicious fish with walnut, sumac and paprika cumbs. The rice had a lovely nutty taste from the butter with a slight sweetness from the tomato. Overall a subtle, tasty addition to a lovely meal.
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Pine Nut & Sultana Pilav
Posted on May 4, 2009 | No CommentsTweet The ancient Persians gave us pilav. Nobody created rice dishes like them, with their mix of nuts, spices and fruits. They created a wonderful dish of their own, but great served with stews and meats to bring out even more taste. Not to mention how good they look. They’re not difficult to make either! This Turkish pilav uses my favourite nut – pine nuts, an ingredient I don’t often cook with – I tend to use it more as a garnish, but it was really great incorporated into the rice before cooking.
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Lamb & Eggplant Khoresh
Posted on December 14, 2007 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! Call it what you will, a khoresh, tagine or stew this is essentially a delicious slow cooked lamb casserole from the Middle East. Persian cooks have been making this for centuries and it’s easy to see why it’s so popular in the region. There’s something a bit exotic about the combination of lamb and eggplant and together with the fragrant spices it’s a real treat. Best served when it’s cold outside which won’t be much of a stretch for those in the UK.
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Herb Omelette
Posted on November 15, 2007 | No CommentsTweet Share on Facebook If you’re looking for a quick burst of taste without much hassle, then try this Iranian recipe for herb omelette. It’s a great light meal and is truely delicious. It’s just as good hot as it is cold so great for a picnic or just something on hand for a late night food panic.
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