NANEH - MINT PASTE ( PERSIAN)
Simple and versatile. I use it in dips, tzatziki, potato salads and marinades. It comes from Northern Iran, where it's mixed with yogurt or it's used to make doogh- a yogurt drink. Don' t know the exact quantities.
Provided by littlemafia
Categories Southwest Asia (middle East)
Time 5m
Yield 1 jar, 1 serving(s)
Number Of Ingredients 2
Steps:
- Put the mint and the salt in a blender or chop it finely by hand.
- It can be stored in a jar in the fridge for a long time.
- Mix with yogurt to accompany Iranian dishes.
- Great gift too.
Nutrition Facts : Calories 40.1, Fat 0.7, SaturatedFat 0.2, Sodium 27.4, Carbohydrate 7.7, Fiber 6.2, Protein 3
FRESH MINT PASTE
Steps:
- Rinse mint leaves and pat dry. In a food processor, puree mint with scallions until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper. Fold in grated lemon zest and juice to taste. Add almonds or not, as you wish (you can also do this at the last minute)
- USES: A mint puree is delicious in chicken salads or chicken and grain salads.
EVERYTHING POTATOES
Make and share this Everything Potatoes recipe from Food.com.
Provided by meredith thorson
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- boil potatoes until fork tender.
- drain and place into an 8 x 8 (2 qt.) shallow baking pan.
- mix garlic, onion, heavy cream, cream cheese, and butter in a large bowl and spread evenly over potatoes.
- top with pepper, paprika, and cheese.
- bake in a preheated 350 degree oven for 25 minutes.
- serve hot and enjoy!
Nutrition Facts : Calories 557.2, Fat 26.9, SaturatedFat 16.4, Cholesterol 86.8, Sodium 220, Carbohydrate 69, Fiber 8.7, Sugar 4.4, Protein 12.9
ASH RESHTEH (PERSIAN GREENS, BEAN AND NOODLE SOUP)
Ash reshteh's flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn't be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles - though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its distinct, satisfying flavor. If you can't find liquid kashk, buy it powdered and hydrate it with warm water to the consistency of sour cream. Look for both items at a Middle Eastern grocery.
Provided by Samin Nosrat
Categories dinner, beans, noodles, soups and stews, main course
Time 2h45m
Yield 8 to 10 servings (about 4 quarts)
Number Of Ingredients 18
Steps:
- The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Refrigerate overnight.
- The night before or just before cooking, prepare the herbs and greens: Wash spinach, cilantro and parsley, then use a salad spinner to dry very well. Run a knife through the spinach to cut leaves into large pieces. Trim the woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Roughly chop cilantro, parsley, dill, chives and mint leaves into pieces no larger than a quarter. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight.
- To cook, set a large (at least 10-quart) Dutch oven or stockpot over medium heat and add 4 tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Drain the beans and add to onion along with the lentils, turmeric and 1 teaspoon pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another 1 to 2 cups water, as needed to thin it.
- Place 1 1/2 cups kashk in a medium bowl. Add a ladle or two of hot soup and whisk to dissolve, then add the mixture to the pot. The kashk will change the color of the soup from bright to milky green. Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes.
- In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Spread cooked onion onto a paper towel-lined plate to absorb excess oil; let cool. Wipe out pan and return to medium heat. Add remaining 1/3 cup oil and warm gently over low heat, then stir in dried mint and remove from heat. Set mint oil aside and allow to steep for at least 5 minutes.
- Place remaining 1/2 cup kashk in a small bowl and thin out with a few tablespoons of water until it's the texture of thin yogurt. Set aside.
- The soup should be as thick as a hearty chili. If it's any thicker, thin it with water, 1/2 cup at a time. Taste and adjust the seasoning with salt as needed, accounting for the fact that both the noodles and the kashk are well salted.
- To serve, ladle soup into individual bowls. Drizzle with reserved kashk and mint oil, then top with a sprinkling of golden onions.
NAN-E GERDUI - TRADITIONAL PERSIAN WALNUT COOKIES
This really is a Persian classic & is easy to make. This recipe comes from the book New Food of Life by famous Iranian cook & bestselling author Najmieh Batmanglij.
Provided by Um Safia
Categories Drop Cookies
Time 30m
Yield 20 cookies, 5 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat egg yolks until creamy. Add the confectioners' sugar, vanilla, and walnuts. Beat thoroughly for a few minutes with a wooden spoon.
- Preheat oven to 300°F Grease a cookie sheet. Drop batter by the teaspoonful on the sheet, leaving about 2 1/2 inches between cookies. Decorate each one with ground pistachios.
- Bake 15 to 20 minutes in the center of the oven. Remove the cookies from the oven and cool. Lift the cookies off the sheet.
- Arrange the cookies on a serving dish. Nush-e Jan!
Nutrition Facts : Calories 443.2, Fat 36, SaturatedFat 4.5, Cholesterol 166, Sodium 8.7, Carbohydrate 25.8, Fiber 3.5, Sugar 19.2, Protein 10.2
More about "naneh mint paste persian recipes"
SAMIN NOSRAT’S 10 ESSENTIAL PERSIAN RECIPES - NEW YORK TIMES
From nytimes.com
Estimated Reading Time 7 mins
- Polo Ba Tahdig (Persian Rice With Bread Crust) No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means “bottom of the pot.”
- Kuku Sabzi (Persian Herb Frittata) Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite.
- Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish.
- Khoresh-e Bademjoon (Persian Eggplant and Tomato Stew) Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine.
- Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts) Fesenjoon, or fesenjan, hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees both grow.
- Ash Reshteh (Persian Greens, Bean and Noodle Soup) To me, ash reshteh signifies the arrival of spring. The soup is served during the festivities leading up to Nowruz, the Persian New Year, which usually falls on March 20.
- Abgoosht (Persian Lamb and Chickpea Stew) Iran’s most beloved and ubiquitous peasant dish, abgoosht (which means “meat water”) is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all.
- Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal.
- Mast-o Khiar (Persian Cucumber and Herb Yogurt) Yogurt, both plain and with cucumbers, is a staple of Iranian tables — the thicker and sourer, the better.
- Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles) Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime.
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