PERSIAN SPICE MIX
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice pudding or added to dried fruits that are cooking into jam. It straddles the sweet and savory world because it's also great for flavoring rice pilaf with toasted nuts, lentil soup, lamb meatballs, braised chicken, or vegetable stew. It's a blend that is shared by chefs and pastry chefs. Use it to make Persian-Style Carrots and Black-Eyed Peas.
Provided by Ana Sortun
Categories Spice Cinnamon Cardamom Coriander Pepper Nutmeg
Yield Makes about 1/3 cup
Number Of Ingredients 6
Steps:
- Pass the rose petals through a medium-mesh sieve into a small mixing bowl to remove any bits of stem and to grind them into a fine powder. Add the cinnamon, pepper, cardamom, nutmeg, and coriander and stir to blend. Store in an airtight container out of direct sunlight for up to 3 months.
PERSIAN-SPICED LAMB SHANKS
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.
Provided by David Tanis
Categories dinner, roasts, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
- Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
- Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
- Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
- Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
Nutrition Facts : @context http, Calories 791, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 52 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 21 grams, Sodium 1403 milligrams, Sugar 5 grams, TransFat 0 grams
PERSIAN PUDDING WITH WHIPPED ROSE & HONEY BUTTER
Orange and rose flavours are incorporated into this alternative steamed pudding. Sweet spiced butter makes the perfect accompaniment
Provided by Barney Desmazery
Categories Dessert
Time 5h10m
Number Of Ingredients 20
Steps:
- Tip the dates into a bowl with the raisins, cover with 200ml hot water from the kettle and set aside. Meanwhile, grease a 1.5 litre pudding basin and line the base with a disk of parchment paper. Put the dry ingredients and orange zest in a large bowl. Stir in the dates and raisins (and soaking liquid), the rose and orange water, with the eggs and butter. Mix until everything is combined. Tip into the basin and cover with a circle of parchment paper, then foil, then tie the rim with string.
- Place the pudding on an upturned jar lid in a large pan and pour in hot water from the kettle until it comes halfway up the bowl. Cover the pan and gently steam for 4 hrs, topping up with more water if needed. The pudding can be eaten straight away, chilled and kept for up to a week, or frozen for 1 month. To reheat, defrost completely or remove from the fridge and steam pud again for 30 mins until piping hot.
- To make the butter, whisk the ingredients together. Serve the pudding in wedges with a spoonful of the butter melting over it.
Nutrition Facts : Calories 776 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 80 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
SHOLEH ZARD (PERSIAN RICE PUDDING)
This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico's childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.
Provided by Priya Krishna
Categories custards and puddings, dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
- To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
- Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
- Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
- Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.
PERSIAN BUTTER COOKIES
Make and share this Persian Butter Cookies recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 40m
Yield 65 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar. Beat in egg yolks.
- Stir in grated lemon rind.
- Add lemon juice and vanilla.
- Add flour.
- Form into small balls. Place on ungreased cookie sheet and flatten into rounds.
- Bake at 300°F for 20 minutes or until done.
- Transfer to wire rack and cool completely.
Nutrition Facts : Calories 52.7, Fat 3, SaturatedFat 1.8, Cholesterol 12.6, Sodium 25.3, Carbohydrate 6, Fiber 0.1, Sugar 3.1, Protein 0.5
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