Making Khoresht-e Bademjan at Conflict Kitchen’s Virtual Iranian Cooking Lesson

 

Last weekend, I participated in one of the coolest cooking collaborations I have experienced. I was picked to be one of the participants from around the world in Conflict Kitchen’s virtual cooking lesson with Executive Chef Bahar Sarhangi live from Tehran.

 

Screen Shot 2016-03-05 at 11.34.50 AM

IMG_1758

IMG_1734

Continue reading

Parsley Oil

My friend Peter Paniccia spoils me silly with fresh vegetables from his organic garden. When he brings me parsley, he doesn’t bring it in bunches – he brings it in bushels!!

Here is a wonderful recipe for parsley oil from Yottam Ottolenghi, which can be used as a dip, a sauce, a condiment and pretty much goes with anything. I put it in sandwiches, roast veggies with it, use it in salads, pastas and so on.

It keeps for a few weeks in the fridge but once you start eating it – don’t expect it to last quite that long.

 

IMG_9334

 

Continue reading

BURNT EGGPLANT WITH TAHINI

This is another winning recipe from my new favorite cookbook called Plenty. This book authored by London based Yotam Ottolenghi, an Israeli born chef, who celebrates the vibrancy of vegetables in this Arab dish.

This is a wonderful eggplant dip recipe that is really easy to make. It can be served with anything from raw vegetables to pita chips.

Continue reading

Bulgur and Lentil Salad with Parsley

 

I love the combination of bulgur and lentils! One of my favorite dishes is Mujadara (to be blogged as soon as my friend Rula gives me the recipe!)

In the meanwhile here is a really healthy and delicious salad recipe that I find myself making a lot of lately.

 

Continue reading

Quinoa with Veggies and Za’atar

Za’atar is a gorgeous condiment that is liberally used in Middle Eastern cuisine. It is made with mixed dried herbs and sesame seeds. I just love Za’atar and use it with all kinds of food. My friend Rula spoils me silly by giving me the best Za’atar ever that she gets from Jordan.

Recently, I tried flavoring Quinoa with Za’atar and loved the earthy mix of the two ingredients. Here is the recipe I used.

 

 

Continue reading

Ground Chicken and Spinach Kababs/Cutlets

My freind Shefali makes all kinds of delicious dishes using these wonderful Israeli spices which are so yummy. I just loved these kababs that she made when we went over for dinner recently. I have to give credit for this recipe to Oz  (her husband) who has mysterious culinary qualities that only a true wizard could possess.

These kababs freeze really well and so I double or triple the recipe and make a whole bunch of these at one time and freeze the leftovers.

Ground Chicken and Spinach Kababs/Cutlets

Ground Chicken and Spinach Kababs/Cutlets

1 lb ground chicken

1 large onion chopped finely

5-6 cloves of garlic chopped finely

2 cups of finely chopped spinach

1 cup of finely chopped cilantro

1 heaped tablespoon of mixed spices for grilled chicken

1 teaspoon of mixed spices for shwarama

1 teaspoon of mixed spices for meatballs

Salt & pepper to taste

Ground Chicken and Spinach Kababs/Cutlets

Method:

  • Mix the ground chicken, onions, garlic and spinach together very well.

img_2101Ground Chicken and Spinach Kababs/Cutlets

  • Add in the spices, salt & pepper.
  • Mix well.
  • Shape the ground chicken and spinach mixture into small patties.

Ground Chicken and Spinach Kababs/Cutlets

  • Heat 2-3 tablespoons of olive oil in a large saucepan.
  • Put a few patties in the saucepan and cook for a minute or two.

Ground Chicken and Spinach Kababs/Cutlets

  • Flip the patties over and cover and cook for 2-3 minutes till well done.
  • Serve warmed with Maggi’s Scotch Bonnet sauce ( recipe to follow).

Ground Chicken and Spinach Kababs/Cutlets

Pilaf with Cilantro And Pine Nuts (Cerkez Pilav)

Here is a really great pilaf recipe. In Turkey this dish is called Cerkez Pilav. This dish could be eaten by itself or could be served with a host of dishes such as curries, kababs, cutlets-the possibilities are endless. I used Basmati rice to make this Pilaf and cooked most of it in the rice cooker just to make it easier. You can do it all in a pot on the stovetop too.

Pilaf with Cilantro And Pine Nuts

Pilaf with Cilantro And Pine Nuts

 

Pilaf with Cilantro And Pine Nuts

Serves 6

Ingredients:

1 cup Basmati rice

1 medium onion finely chopped

2 scallions chopped

1/4 cup toasted pine nuts (you can put more or less according to taste)

Salt & pepper to taste

2 1/2 cups of water or vegetable/chicken stock heated to boiling point

1/2 cup chopped fresh cilantro

Method:

  • In large pot, heat 2 teaspoons of olive oil on medium heat.
  • Add chopped onions and cook for about 10 minutes till the onions are golden brown.
Onions being sautéed

Onions being sautéed

  • Add the washed Basmati rice and mix it well with the onion.

  • Add salt and pepper.
  •  At this point you could tranfer the rice mixture to a rice cooker or continue to cook on the stovetop.
  • Add boiling stock to rice and mix it well. 
  • Cover and
cook until rice fluffy – about 20 minutes.
  • Remove
from heat and let the rice stand for about 5 minutes.

 

Cooked rice with onions

Cooked rice with onions

  • In a separate pan add 2 teaspoons of oil and saute the chopped scallions for about a minute till they turn translucent.

 

Sauteed scallions

Sauteed scallions

  • Transfer the rice to a serving dish and fluff it with a fork.
  • Mix in the scallions and cilantro with the rice.
  • Sprinkle toasted pine nuts on top and serve warm.
  • Serve warm.

 

Pilaf with Cilantro And Pine Nuts

Pilaf with Cilantro And Pine Nuts