Ingredients: For the Sabzi Polo (Herb Rice):

• 2 cups Basmati rice
• 4 cups water
• 1 bunch parsley
• 1 bunch cilantro
• 1 bunch chives or green onions
• 1 bunch dill
• 1/4 cup dried or fresh savory leaves (optional)
• 1/4 cup dried or fresh fennel leaves (optional)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup oil

For the Mahi (Fish):

• 4 fish fillets (e.g. whitefish, salmon, or trout)
• 2 lemons
• 4 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon turmeric
• 1/4 cup flour
• 1/4 cup oil

Instructions:

1. Prepare the rice: Rinse the Basmati rice thoroughly under running water until the water is clear. Soak it in a large bowl covered with water for 30 minutes.
2. Prepare the herbs: Wash and finely chop the parsley, cilantro, chives or green onions, and dill. Set the chopped herbs aside.
3. Cook the rice: Bring 4 cups of water to a boil in a large pot. Add salt. Drain the soaked rice and add it to the boiling water. Cook the rice for about 10 minutes over medium heat until it is almost cooked. Then, drain the rice in a colander and let it drain briefly.
4. Prepare the herb rice: Heat the oil in the same pot used for cooking the rice. Add the chopped herbs and the drained rice to the pot and mix well. Season with pepper. Cook the rice over low heat for about 40 minutes until it is fully cooked and the herbs have released their flavor.
5. Marinate the fish: Rinse and pat dry the fish fillets. In a shallow dish, mix lemon juice, chopped garlic, salt, pepper, and turmeric. Coat the fish fillets in the marinade, ensuring they are fully covered. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Fry the fish: Heat the oil in a large frying pan. Lightly dust the marinated fish fillets with flour and shake off any excess. Carefully place the fillets in the hot oil and fry for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the pan and place on a paper towel-lined plate to drain any excess oil.
7. Serve: Arrange the herb rice on a large serving platter. Place the fried fish fillets on or beside the rice. Sabzi Polo Mahi can be served with additional lemon wedges, pickled vegetables (e.g. pickled olives, cucumbers, or garlic), and a refreshing yogurt dip (Mast-o-Khiar).

Enjoy this traditional Iranian dish rich in flavors and textures, perfect for a festive occasion or a simple family meal.

The post Golden Fish with Persian Herb Rice – Sabzi Polo Mahi (سبزی پلو ماهی) appeared first on kostfastnix.

Ingredients:

• 5 large eggs
• 4 cups mixed fresh herbs, finely chopped (parsley, cilantro, dill, chives or green onions, and optionally spinach or kale)
• 1/2 cup walnuts, coarsely chopped (optional)
• 1/4 cup dried barberries or chopped cranberries (optional)
• 1 teaspoon turmeric
• 1/2 teaspoon baking powder
• Salt and pepper, to taste
• 2 cloves garlic, minced (optional)
• 2 tablespoons vegetable oil or ghee (clarified butter)

Instructions:

1. In a large mixing bowl, beat the eggs until well blended. Add turmeric, baking powder, salt, and pepper. Mix well.
2. Thoroughly wash and finely chop the fresh herbs. Make sure to remove any thick stems. If using garlic, mince it finely.
3. Add the chopped herbs, garlic (if using), walnuts, and dried barberries or cranberries to the egg mixture. Stir until everything is well combined.
4. Heat the vegetable oil or ghee in a non-stick frying pan (8-10 inches) over medium heat. Once hot, pour the egg and herb mixture into the pan, spreading it evenly with a spatula.
5. Cover the pan with a lid and let the Kuku Sabzi cook on medium-low heat for about 10-15 minutes, or until the edges are set, and the bottom is golden brown.
6. To flip the Kuku Sabzi, place a large plate over the pan and carefully turn it upside down. Slide the Kuku Sabzi back into the pan with the uncooked side down. Alternatively, you can cut the Kuku Sabzi into wedges and flip each piece individually.
7. Cook the other side for another 10-15 minutes, or until it’s also golden brown and fully cooked through.
8. Once the Kuku Sabzi is cooked, slide it onto a serving plate. Allow it to cool for a few minutes before cutting it into wedges.
9. Serve warm or at room temperature, with bread, yogurt, or a side salad. Enjoy your delicious Iranian Kuku Sabzi!

Note: Kuku Sabzi can be customized to your taste preferences. Feel free to add other herbs or spices or adjust the amounts of each ingredient to suit your palate.

The post Traditional Iranian Kuku Sabzi: A Flavorful Herb Frittata appeared first on kostfastnix.

Ingredients for Shirini Nokhodchi:

• Chickpea flour: 500 grams
• Powdered sugar: 150 grams
• Vegetable oil: 200 grams
• Cardamom powder: 1 teaspoon
• Nigella seeds: as needed

Instructions:

First, if you don’t have vegetable oil, melt 200 grams of solid oil over heat and allow it to cool and solidify. Sift the chickpea flour, powdered sugar, and cardamom powder together, then mix well until uniform.

Next, add the vegetable oil to the chickpea flour mixture and combine by hand until the dough comes together and holds its shape. Note that this dough is much drier than other cookie doughs.

Now, use an electric mixer to mix the dough until it becomes smooth and uniform. If you don’t have an electric mixer, you can run the dough through a grinder four times or knead it by hand for about 30 minutes until it takes shape.

After the dough is ready, place a sheet of parchment paper on a baking tray and flatten the dough on a smooth surface. The thickness of the dough is up to personal preference, but the standard thickness for Shirini Nokhodchi is about 2 centimeters.

If you prefer thinner cookies, you can make them about 1 centimeter thick. Once the dough is flattened, cut it with your desired cookie cutter. Carefully transfer the cut cookies to the baking tray using a knife.

Finally, after arranging all the cookies on the parchment paper, sprinkle some nigella seeds, pistachio powder, or camelthorn seeds on top. Bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for 15 to 20 minutes until the cookies are ready.

Once the cookies are done baking, wait for them to cool completely before transferring them to your desired container. You can store these cookies in the refrigerator for up to one to two weeks.

Tips for making Shirini Nokhodchi without an oven:

Place a large pot on low heat and use a flame diffuser underneath. Put a trivet inside the pot and heat it for 15 to 20 minutes with the lid on until it gets very hot.

After the pot is heated, place the cut cookies on a suitable-sized tray and put it on the trivet inside the pot. Use a towel on the pot’s lid to prevent heat from escaping, helping the cookies cook faster.

It takes about 20 to 30 minutes for the cookies to bake. Once the bottom of the cookies turns golden, they are done. After baking, don’t touch the cookies as they will crumble easily. Wait for them to cool, then collect them.

translated from a persian recipe from : https://chishi.ir/1201-shirini-nokhodchi/

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