2 Cups Rice 1 Cup Lentils 1/2 lb (226g) Ground Beef 1/2 Cup Raisins 1 Tsp Zafran (Saffron) Salt, Black Pepper Powder, Ground Cinnamon 1 Small Onion 7 tbsp Vegetable Oil 1 Medium Potato 3 oz (85g) Dried Barberries (Zereshk) PREPARATIONS: 1- Soak the rice with 1 Tsp salt for 1 hour in a pot. 2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water. 3- Dice the onion 4- Slice the potato 5- 6 cups boiling water DIRECTIONS: 1- Put the Lentils in a small pot, add salt and pour in boiling water until it covers the lentils (Approx. 2 cups of boiling water). 2- Cover the pot with the lid (leave the lid cracked open so the steam can scape) and simmer for 30 minutes at low heat. 3- Pour the soaked rice (including the water) into a pot and simmer the rice until it becomes tender. 4- Drain the rice in a colander. 5- In a small pot, dip fry the diced onions in vegetable oil until translucent. 6- Add the ground beef to the pot. 7- Add salt, black pepper powder and ground cinnamon, stir well and fry along until the beef is evenly brown. 8- Add the raisins to the pot and continue frying for 5 minutes. 9- Pour in the lentils in the rice pot and mix well so the lentils and rice are well blended. (Optional: you can keep 1/3 of the lentils back to mix with the beef mixture). 10- In a large pot, pour 2 Tbsp vegetable oil, lay the sliced potatoes across the pot and add the lentils and rice mixture to the pot. Add 2 tbsp oil (Mix 2 Tbsp Oil with 4 Tbsp boiling water) to the pot. 11- Cover the pot with a large napkin and put the lid on top. 12- Cook for 20 to 25 minutes. 13- Add 5 to 6 tbsp of the lentils rice to the beef/raisins mixture, then pour in the soaked saffron (Optional: Add the 1/3 of the lentils to the pot, if kept from the prior step (step 9). 14- Mix thoroughly, cover the pot with the lid and cook for 15 minutes. 15- Fry the dried barberries in 1 tbsp vegetable oil. 16- Add the beef/raisins mixture to the lentil rice pot, stir thoroughly until well mixed. 17- Add the fried barberries right before serving.Read More
Akbar Mashti, Saffron Ice Cream
"Saffron Ice Cream" 1/2 Cup Sugar 2 Tbsp Cream (Whip Cream) 1/4 Tsp Saffron (Zafran) 1/2 Liter Milk 1/4 Cup Rose Water 1 Tsp Salep Pistachios PREPARATIONS: 1- Soak 1/4 tsp saffron for 20 minutes. 2- boiling water. DIRECTIONS: 1- Pour 2 tbsp cream into a plate, spread the cream across the plate evenly and put it in freezer for 2-3 hours. 2- Boil the milk and pour it into a bowl. 3- Add the saffron and rose water to the bowl and stir. 4- MIx the sugar and the salep in a separate bowl then add it to the milk bowl gradually while stirring. 5a - Place the bowl in a large ice-filled bowl and keep stirring for half an hour. fill with more ice if needed. Put the bowl in refrigerator for half an hour and repeat the above step until it becomes creamy or resembles ice cream. OR 5b- Pour the mixture into a ice cream making machine and churn for 20 minutes or until resembles ice cream. 6- put the ice cream in a container and freeze it for at least 3 hours before serving. 7- Smash the frozen cream (Step 1). 8- Sprinkle the ice cream with pistachios and frozen cream when served.Read More
- 1/3 Cup Split yellow peas
- 1/2 lb (226g) Ground Beef
- 1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch Mint
- 1/3 Cup Rice
- Turmeric, Salt, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Eggs
- Walnuts, Dried Apricots, Dried Barberries
- 1 Tbsp Tomato paste
- Vegetable oil
1- Hard boil an egg.
2- Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3- Slice 1 medium size onion.
4- Mince the herbs.
5- Pre-cook 1/3 cup rice.
6- Dice the walnuts, dried apricots and dried barberries (as needed).
7- boil 5-7 cups of water.
1- Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2- Fry the sliced onions in 2 tbsp vegetable oil until golden.
3- Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4- Add the ground beef to the bowl and mix.
5- Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6- Beat one egg and add it to the bowl and mix thoroughly.
7- Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8- Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9- Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10- Add boiling water to the pot and stir.
11- Put the meatballs in the pot, let it simmer for half an hour.
12- Flip the meatballs over and continue simmering over low heat for 30 more minutes.
Read more about Koofteh Tabrizi calories and nutritional facts