08:56 08:56

Ash-e-reshteh (Persian New Year Noodles With Beans)

By | 2017-05-01T09:32:53+00:00 May 1st, 2017|Categories: Diabetes Friendly, Lentils and Legumes, Recipes, Soups and Stew|Comments Off on Ash-e-reshteh (Persian New Year Noodles With Beans)

We thank Soraya Maleki Spence, who used to work at Pulse, for this fantastic recipe.  A traditional soup served at Nowruz-the Persian New Year in the March and represents new life and longevity.  I prepped this for the website several years ago and I’ll be honest… it makes a fabulous breakfast.Ash-e-reshteh (Persian New Year Noodles With Beans) – – chickpeas (washed and soaked overnight), kidney beans (washed and soaked overnight), fava beans (washed and soaked overnight), dry lentils (rinsed and drained), yellow onions, olive oil, garlic, tumeric (ground), mint leaves (minced or torn), thin egg noodles (broken into thirds), leafy greens (spinach or chard) (stemmed and coarsely chopped), dill leaves (minced), cilantro (minced), parsley or flat-leaf parsley (minced), plain, unsweetened yogurt, chicken or vegetable stock, sea salt, Peel and dice one of the onions. In a large pot over medium-high heat 4 T. of olive oil. Add onion and saute until onions are lightly browned, about 5 minutes.

Drain and rinse chickpeas, kidney and fava beans. Add beans to the onion along with 4 minced cloves of garlic, the turmeric and the lentils. Sauté for 1 minute then add the stock and bring to a boil. Boil, covered for 1 hour. Loosen lid on the pot, so the pot is partially covered and continue simmering the stock and beans for 1 1/2 hours more, stirring occasionally. Season with salt.; Peel and slice the remaining onions into thin half moon shapes. In a large skillet, heat 3 T. olive oil over high heat. Add in the onions and sauté, stirring frequently until caramelized. Add in remaining garlic and mint and sauté for […]

13:03 13:03

Sabzi Polo Ba Mahi

By | 2015-08-10T11:12:04+00:00 March 4th, 2015|Categories: Gluten Free, Herbs & Spices, Recipes, Sides and Salads, Vegetarian|Tags: , , |Comments Off on Sabzi Polo Ba Mahi

This delightful herbed rice dish, robust with cilantro, parsley, mint and coriander, makes its appearance at Nowruz (the Persian New Year) and is most often accompanied by fried, light fleshed fish.Sabzi Polo Ba Mahi – – Basamati or other long grain rice (rinsed), chives (rinsed and chopped), dill (rinsed and chopped), parsley (rinsed and chopped), corriander (rinsed and chopped), butter, ground saffron (dissolved in 2 T. of water), leeks (cleaned, but left whole), cloves of garlic (unpeeled), water, Prep the rice: Thoroughly wash and drain rice–classic recipes say upto 5 times. In a large pot bring 8 cups of water and 2 T. butter to boil. Add in rice, fluff once to loosen grains and boil for 6 minutes. Pour rice into a colander and rinse once more with warm water. ; Layer rice and herbs: Return the pot to the stove heat 1/2 of remaining butter and 1/2 the dissolved saffron. Build a pyramid of rice, herbs, leeks and garlic. Add one spatula full of rice, followed by a scoop of herbs, followed by a leek and head of garlic. Repeat process until all rice and herbs are utilized. Pour the remaining butter and dissolved saffron over the pyramid. Cover with tight fitting lid, so that no steam escapes.
Cook 10 minutes over medium heat then reduce heat to low and cook 45-50 minutes more or until rice is al dente.

Remove from heat and allow to cool with lid on for 5 minutes.
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