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Celebrate the Persian New Year with these Delicious Recipes (The Social)

Have a look at Chef Donna Dooher's Celebrate the Persian New Year with these delicious recipes segment on The Social

BADEMJAN (EGGPLANT STEW) *Servings 6-8

bademjan.jpg

Ingredients:

  • 1 lb (app. 500 g) stew meat, lamb or beef 6 small and narrow eggplants or 2 medium/large eggplants 3-4 tablespoons chopped onions

  • 1 tablespoon tomato paste

  • 2-3 tbsp lemon juice

  • Oil

  • Salt and pepper

  • Turmeric

Directions:

  • Cut the meat up into pieces (if it’s not already) and wash the meat. In a large pot, heat up a small amount of oil to saute the onions in. Once the onions begin turning a golden colour, add the meat to it and stir around for a bit. Add salt, pepper and turmeric to the meat and stir. Add 3-4 cups of water to the pot, tomato paste and lemon juice then allow the contents to cook (place the lid on the pot and set burner to medium heat).

  • While the stew is cooking you can prepare the eggplants. If you are using narrow and small eggplants, peel the skin and then put a slice through the eggplant (lengthwise), rinse the eggplants, and add salt to each. If you are using larger eggplants, peel the skin and chop the eggplant (lengthwise) into a few pieces, rinse, add salt to each piece. Heat up some oil in a frying pan and fry the eggplants until a golden brown colour. Note: eggplants do absorb a lot of oil, so if you prefer to bake them that may be a good option and a bit healthier. When the Khoresht has thickened and most of the water is gone (should only have about 1 cup of water remaining) you will place the eggplants on top of the khoresht. Allow the Khoresht-e Bademjan to cook an additional 15-20 minutes for the eggplants to cook with the stew a bit.

  • Serve with plain rice and any other side dishes.

FALOODEH (RICE NOODLE IN ROSE WATER) *not pictured

Ingredients:

  • 3.5 oz (100 g) rice noodles

  • 1 cup sugar

  • 1/4 cup rose water

  • 1 cup water

  • 1 lime

Preparations:

  • Boil 2-3 cups water

Directions:

  • Mix a cup of sugar and a cup of water in a pot and stir thoroughly until well mixed.

  • Heat the pot and keep stirring until boiled.

  • Turn off the stove and let the mixture cool down.

  • Add the rose water to the pot, stir well, then put the mixture in the freezer until frozen.

  • Put the rice noodles in a pot, add boiling water until it covers the noodles completely and simmer for 5-10 minutes or until tender.

  • Drain the noodles in a colander and rinse with cold water.

  • Take the frozen mixture out of the freezer and add it to the drained noodles and stir.

  • Keep the mixture in the freezer until served.

  • Squeeze a fresh lime (and more rose water, if preferred) into a cup of faloodeh when served.

FESENJAN (POMEGRANATE AND WALNUT STEW) *Serves: 3-4

fesenjan.jpg

Ingredients:

  • 1 large yellow onion, diced

  • 3-4 tbsp olive oil

  • 1/4 cup pomegranate molasses (or 1 8-oz. bottle POM juice) 1.5 cups walnut halves

  • 2 boneless skinless chicken breasts, cut into 1.5-inch cubes*

  • 2 cups low-sodium chicken stock

  • 2 tbsp honey

  • 1/2 teaspoon turmeric

  • 1/4 tsp sea salt

  • Pinch each cinnamon, nutmeg and black pepper

  • Optional: 1 cup uncooked white or brown rice (I used jasmine, pictured below) for serving

  • Optional: 1 cup pomegranate arils and fresh parsley for garnish

Directions:

  • If you don't have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers.

  • Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.

  • Next, if you're serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Don't open lid until it's done. Fluff and set aside, covered.

  • Heat a large pot over medium heat. Once hot add 1 tbsp olive oil and onions. Cook until soft, stirring occasionally.

  • In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.

  • Once all the chicken is in the pot, add chicken stock and bring to a boil.

  • Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.

  • Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.

jasminerice.jpg

Pictured: Jasmine rice for serving

Have a look at Chef Donna Dooher's Celebrate the Persian New Year with these delicious recipes segment on The Social

 
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