Chickpeas Cookies (Nokhodchi)
"Nokhodchi" 11 Tbsp Unsalted Butter 14 oz (1 3/4 Cup) Chickpeas Flour 2/3 Cup Sugar Powder 1/4 Tsp Ground Cardamom 1 Tbsp All-Purpose Flour Pistachio PREPARATIONS: 1- Chop or grind the pistachios (as preferred). 2- Leave the unsalted butter at room temperature for10 minutes until soften. DIRECTIONS: 1- Combine the chickpeas flour, unsalted butter with sugar powder in a big bowl, and blend until well mixed. 2- Add the ground cardamom and combine thoroughly. 3- Cover the mixture with a lid or a plastic wrap and keep it in a refrigerator for 24 hours. 4- Remove the batter from refrigerator and leave it at room temperature for an hour to soften. 5- Transfer the batter to working surface. 5- Use a rolling pin to roll out the batter into a 1 inch high circle. 6- Cut out the dough in any shape you'd prefer. 7- Place the cookies in a nonstick/floured baking pan. 8- Sprinkle or place the chopped pistachios on the surface of each cookie. 9-Preheat oven to 300 f (149 c), bake the cookies for 20 minutes. 10- Let it cool down and enjoy.Read More
Chickpeas cookies, nokhodchi calories and nutrition values
Nokhodchi's main ingredient is chickpeas flour. It is also know as chickpeas cookie. 3.5 ounces (100 grams) of chickpeas cookies have 468 calories. It has 44mg of cholesterol and low/150mg of sodium. Each cookie is 5 to 10 grams approximately. Nokhodchi is high in saturated fat and sugar.Read More
Khoresht Gheymeh (Split Yellow Peas)
- 1 Cup Split Yellow Peas
- 2 dried limes
- 1 Lb (453g) Ground Beef
- Vegetable Oil
- 1 Tbsp Rose Water
- 2 Onions
- Salt, Turmeric, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Tbsp Tomato Paste
- 1 Small Potato
- 1/4 Zafran (saffron)
1- Grate the Onion.
2- Soak Zafran (Saffron) In boiling water for 30 minutes.
3- Soak the dried limes in boiling water for 20 minutes.
4- Dice an Onion.
5- Slice the potato.
1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2- Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3- Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4- Shape the ground beef mixture into small meatballs.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6- Add the meatballs to the fried onion's pot to fry along.
7- Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8- Add the Cinnamon to the mixture.
9- Make holes in the dried limes and add it to the pot.
10- Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11- Add the fried potato (Chips) when serve in plate.
Read more about Khoresht Gheymeh calories and nutritional facts