Tag: main course
Chelo Kabab Koobideh
Chelo Kabab Koobideh
Chelo Kabab Koobideh literally translates to white rice with ground beef kabab. The kababs are made out of ground beef or lamb, mixed with grated onion, turmeric, sumac, and saffron. The ground meat mix is the wrapped around skewers, then either grilled or broiled. It happens to be -20 degrees right now in MN, so they were thrown under the broiler. They only take 15 minutes total cooking time, flipping half way through. The kababs are always served with rice and grilled onions and tomatoes. I also made a garlic mint yogurt sauce to serve with them.
Ingredients
- 1 lb ground beef
- 1 medium onion grated
- 1 tbsp turmeric
- 1 tbsp sumac
- 1/2 tsp saffron dissolved into 3 tbsp hot water
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Mix together all of the ingredients.
- Turn on your oven’s broiler. Portion out the beef mix into 6. Turn each portion into cylindrical shape around a skewer. Place each of the kababs on a rack on a baking sheet lined in foil.
- Broil for 7 minutes a side.
- Serve with steamed rice, broiled onions and tomato, and garlic mint yogurt sauce.
Khoresh-e Fesenjan (Persian Chicken Stew)
Khoresh-e Fesenjan (Persian Chicken Stew)
Khoresh-e Fesenjan is a popular Persian chicken stew. The chicken is seared then simmered in chicken stock. Then, ground walnuts and pomegranate molasses is added to the stewed chicken, continuing to simmer for 45 minutes. The stewed chicken is then garnished with pomegranate seeds. The results generate a savory and slightly sour taste. This dish is always served with rice; as is all Persian cuisine. If there are any leftovers, it will taste even better the next day.
Ingredients
- 8-12 chicken drumsticks
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 cups chicken stock
- 4 cups walnuts
- 1 cup pomegranate molasses
- 1 tbsp sugar
- 1 tbsp green cardamom pods
Garnish
- pomegranite seeds
Instructions
- Season the drumsticks with turmeric, salt, and pepper.
- Heat up cooking oil in a large Dutch oven over medium high heat. Sear the drumsticks on all sides. Remove from the pot.
- Add in the onions. Sauté for 5 minutes.
- Add the drumsticks back in along with 2 cups of chicken stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- While the chicken is simmering, preheat the oven to 350 degrees. Add the walnuts to a baking sheet in a single layer. Toast in the oven for 8-10 minutes. Let cool completely.
- Grind the walnuts in a food processor to a powder.
- Once the first 30 minutes is up, stir in the ground walnuts, pomegr molasses, sugar, and cardamom pods.
- Simmer covered for 45 minutes.
- Serve with steamed rice. Garnish with pomegranate seeds.
Lomo Saltado
Lomo Saltado
I first had lomo saltado in a Peruvian restaurant in Denver called Los Cabos; whatever year it was when Colorado first legalized recreational marijuana. Absolutely delicious. It is simply stir fried beef with onions, tomatoes, aji amarillo paste, and French fries of all things. It is always served with steamed rice. While this dish is extremely popular in Peruvian cuisine, it’s roots are derived from Chinese immigrants. When choosing beef, top sirloin is the best choice based upon tenderness for your dollar. Any thing less in tenderness then top sirloin such as cuts from round, sirloin tip, chuck, won’t work. Flank steak, skirt steak, ny strip, and tenderloin are all acceptable choices, but will cost a little more than top sirloin.
Ingredients
- 1 lb top sirloin sliced into 1/4” thick strips
- 3 tbsp soy sauce
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 medium red onion sliced
- 2 medium tomatoes chopped
- 6 garlic cloves minced
- 2 tbsp aji amarillo paste
- 2 cups French fries cooked
- 1/2 cup cilantro chopped
Instructions
- Marinate the beef in soy sauce, red wine vinegar, salt, and pepper for 15 minutes.
- Heat up olive oil in a large sauté pan over high heat. Stir Fry the beef for 3-4 minutes. Make sure to save the remaining marinade.
- Add in the onions, tomatoes, aji amarillo, and garlic. Sauté for another 4 minutes.
- Add in the French fries and the remaining marinade. Cook for 2 minutes.
- Turn off the heat and stir in the cilantro.
