Tag: Iranian
Fish in Parchment Paper
Fish in Parchment Paper
This is a really simple, but flavorful, as well as healthy recipe to prepare fish. The fish fillet is seasoned and layed across lemon slices; top side covered in garlic and dill. It is then wrapped up in parchment paper, creating a little package for the fish to steam in. This only takes 15 minutes to bake in the oven. If you want to make this fish a little less healthy, add a 1/2 tbsp of butter to the fish before baking. Serve with Persian dill rice.
Equipment
- parchment paper
Ingredients
- 8 oz skinless fish fillet tilapia, swai, cod, rock fish, snapper
- 3 slices lemon
- 2 garlic cloves minced
- 1 sprig dill
- salt and pepper
Instructions
- Preheat the oven to 425 degrees. Tear a piece of parchment paper big enough to fold over your fish fillet. Season the gish fillet with salt and pepper on both sides. Lay it across the lemon slices. Cover the top of the fillet with garlic and dill.
- Fold over the edges of the parchment paper to seal in the fish. Place on a baking sheet.
- Bake the fish for 15 minutes. The fish will steam inside of the parchment paper.
Joojeh Kabobs
Joojeh Kabob
Joojeh kabobs are one of the most popular kabobs in Persian cuisine. Cubed chicken breast is marinated in lemon juice, onion, olive oil, and saffron. The chicken is then skewered up and either grilled or broiled. It is as simple as that. The kabobs are served with basmati rice or lavash bread, which is similar to pita. Grilled tomatoes, onions, and peppers are great accompaniments.What I like about the Persian’s take on kabobs is that the meat and vegetables are always grilled separate. Meat and vegetables grill at different rates, which has always drove me insane when I see them on the same skewer in other cuisine. No more undercooked vegetables with overcooked meat.
Ingredients
- 2 lbs boneless skinless chicken breast 1 1/2” cubes
- 1 onion finely chopped
- 1 lemon juiced
- 1/2 tsp saffron powder dissolved in 1 tbsp of water
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
Instructions
- Purée all of the marinade ingredients.
- Marinate the chicken for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
Kookoo Sib Zamini (Potato Patties)
Kookoo Sib Zamini
In Persian cursine, kookoo refers any type of fried vegetable with egg. Kooko sib zamini are fried potato patties. These can be served as an appetizer or a side dish with any meal. When making the potato dough, incorporate up to, but not more, than 1/2 cup of flour if the dough is too wet.
Ingredients
- 5 medium potatoes cubed and boiled
- 3 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 cup flour
- vegetable oil for frying
Instructions
- Mash the potatoes in a large bowl.
- Mix in the salt, pepper, turmeric, and eggs.
- Mix in the flour.
- Heat up cooking oil in a large sauté pan over medium high heat. Drop heaping tablespoops of the potato dough into the oil.
- Fry for 5 minutes a side until the patties are golden brown. Drain on paper towel.
