A delicous recipe for Za’atar Chicken. Method: Combine well 4-5 tablespoons of good quality olive oil or the spice library Persian ghee with 2-3 tablespoons of Spice blend. Rub the spice mix over 500g of chicken breast or thigh fillets until well coated. Then roast in the oven at 160-180ºC for 20-30mins. Serve on a bed of rocket and pear salad using the Sumac salad dressing recipe.
A delicous recipe for Za’atar Dip. Method: To make the dip combine well 1/4 cup good quality olive oil, 2-3 tablespoons of spice blend. In the oven roast Turkish bread pieces for 5 mins until golden and crispy. Serve as an Entrée or afternoon snack.
A delicous recipe for Lamb Tagine. Method: Marinade 1kg lamb/chicken with 2 tablespoon of Ras-el-Hanout & 1 tablespoon of Harissa for 2-4Hrs. Fry 2 onions, add meat and ¼ cup chopped coriander.Sauté for 5 mins. Add 400g tinned tomato & 400ml stock. Bring to boil. Then simmer for 1.5Hr. Add 100g Prunes/sultanas, 2 tbsp of finely chopped Preserved lemons. Cook for further 45mins. Season to taste. Other seasonal fruits and vegetables can be added. Okra and eggplant combination is recommended.
A delicous recipe for Baharat Chops. Method: In a large bowl, mix 2-3 tablespoon of Baharat, 1/4 cup olive oil and sea salt. Then rub the mixture into 8 lamb/beef chops. Place in a shallow dish, cover and marinated in fridge for 3-12 hours. Longer marinade allows for more spice infusion. Slow roast in oven or grill for 5 minutes on each side. Delicious served with green garden salad or roasted veges. For Casserole/curries/stews add 2-3 tablespoon during cooking process.
A delicous recipe for slow cooked lamb shanks. Method: Marinade 2-3 Lamb Shanks, 4 potatoes+2 baby eggplants, peeled & cut in half, in 3 tablespoon of Sumac, 2 tablespoon of Advieh or Baharat, 2 tablespoon of Spice Library Ghee, 2 cloves of garlic crushed, 1/4 cup water, salt and pepper. Combine well. Then slow cook 6-8 Hours.
A delicous recipe for homemade Advieh Chicken. Ingredients: 4 tablespoon of natural yoghurt, 2 tablespoon of Advieh, 2 tablespoon of oil, 2 cloves of garlic crushed, salt and pepper. 500g chicken thighs Method: In a large bowl, add 4 tablespoon of natural yoghurt, 2 tablespoon of Advieh, 2 tablespoon of oil, 2 cloves of garlic crushed, salt and pepper. Mix well. Then add 500g chicken thighs and combine. Marinade for at least 3-4hrs or overnight. Slow roast in an oven. Delicious served with rice or with salad.
Cooking Persian rice is an Art. Mastering this art requires patience, care and practice. Long grain Basmati rice is wildly used in Persian cuisines as its flavorful and aromatic rice is a very similar to the ones from Northern Persia. Ingredients: 250g Basmatic Rice 2 tablespoons of thick natural yoghurt 1 teaspoon turmeric 1 teaspoon of saffron dissolved in 1/4 cup of boiling water 2 tablespoon oil/butter/Persian Ghee Method: In a pot rinse & drain rice until the water runs clear, then soak in 4 cups of warm water & 1tbsp of cooking salt & set aside. Mix yoghurt with turmeric and half of dissolved saffron. Set aside. Boil the rice & cook for 10-15 mins, stirring occasionally. Bite a few grains; if the rice feels soft, it is ready to be drained into a colander. Then rinse with cool water. This step is important as it will stop the rice from cooking any further. Heat oil/butter/ghee in the pot on medium heat. Then add yoghurt mixture with 2 spatulas of rice. Mix well and flatten to the bottom of pot. Return the remaining rice to the pot & pile-up in the shape of a pyramid. Poke a few holes in the rice with the back of a spatula; spread the remaining dissolved saffron on top. Place the cartouche over the rice. Cover the pot & cook on high heat for 5min until steaming. Then cook over low heat for 30mins or until rice is cooked. View Spice Library products used in this recipe
This dish is the quintessential Persian appetizer. Combination of eggplants, caramelized onion & garlic brought to together with the salty, sour and creamy texture of Kashk topped with a refreshing fried mint. Ingredients: 2 large eggplants - peeled & diced into small squares 2 large onions, peeled, finely sliced 5 cloves garlic, peeled and finely chopped 2 tablespoons dried mint 2 teaspoon theSpiceLibrary Seasoning Mix 1/3 cup olive oil 4 tablespoon SpiceLibrary Kashk (Persian Whey) OR 5 of dried Kashk Method: Place diced eggplants in a colander and add pinch of salt. Set aside to allow the eggplants to sweat for 30mins. Then rinse the eggplants with cold water & dry with a clean cloth. Heat oil in a saucepan on medium heat. Add eggplants and fry until golden on all sides. Remove from the pan & set aside. Add onions and saute for 5-10mins (Add more oil if required). Then add turmeric and continue frying until golden brown. Add the garlic and mint, saute for an additional 5mins. Turn heat down to avoid burning of mint & garlic. Set aside 1 full tablespoon of this mixture for garnish. Now add the eggplants, pepper and a pinch of salt to the pan. Mix well and cook for 10 minutes. Then mash-up the mixture either using food processor or the back of fork/spoon to produce a smooth paste. Mix Kashk (fresh whey ) with 2 tablespoon of water and then pour into the eggplant mixture and mix well. Season to taste. Cover the pan and keep cooking on low heat for about 15-20mins to bring all flavours together. Serve on a platter, pour 1/2 tsp of fresh Kashk (mixed with a little water) on the dish if you prefer and garnish with the fried garlic, onion, and mint mixture. Great Served with warm Turkish bread or flat bread, fresh herbs & Roma tomatoes. Nushe-e-Jan! (Enjoy!) View Spice Library products used in this recipe