Persian lamb patties
Kotlet (Persian Lamb Patties)
April 2021
Soupe Jo (Persian Cream of Barley & Chicken Soup)
The Persian version of the medicinal chicken soup. Our version is made with vegetables cooked with shredded chicken and pearl barley to create a creamy and comforting soup.
Soup for the Soul
Many Iranians are more familiar with our turnip soup for illnesses (Ash-e Shalgham) but for me it will always be our version of the classic concept of chicken soup that I turn to when in need.
Creamy, hearty and comforting – essential components for a medicinal chicken soup.
Ingredients
In Persian (Farsi) ‘Jo’ (pronounced ‘joh’) means barley – so we have simply named this soup ‘barley soup,’ despite the additional ingredients required to make this divine soup. This soup is easy to cook and as you can see below, the ingredients can be easily sourced from most local supermarkets.
- Olive oil: Use extra virgin olive oil to cook the vegetables.
- Onion or medium leek; garlic; celery sticks: The base vegetables which provide the aromatic flavours for this soup.
- Carrot: Coarsely grated carrot is added to the soup giving flecks of orange in each spoonful and a lovely slightly sweet flavour profile to the soup.
- Pearl barley: The easier and quicker type of barley to cook. If using hulled barley you will need to soak it overnight and cook the soup for longer to ensure it is tender.
- Bay leaves: A soup essential, imparting a nuanced peppery and tea like aroma and flavour.
- Chicken stock: Use good quality chicken stock (low salt preferably), either shop bought or home-made, for the liquid base of the soup.
- Chicken: Chicken breast is cooked by poaching in the soup, then removed, shredded and added back in.
- Single cream: A little is added to enhance the creaminess of the soup. Not necessary if you prefer a dairy free version or are making a vegetarian version of the soup. Alternatively use a plant based cream like soy cream.
- Fresh coriander: Finely chopped fresh coriander is added to the soup to add a fresh taste to the soup.
- Fresh lemon juice, salt & pepper: Used to season and flavour the soup.
Traditionally this soup is thickened with a roux, which I feel is unnecessary and makes the soup too thick and gloopy. With the availability of the handy stick-blender you don’t need to use a bechamel and can thicken the soup by blending a little bit of it. Also cream makes for a luxurious addition to the soup so my variations to the traditional recipe actually results in a velvety and lighter soup.
Variations
If you are not a fan of coriander, then replace with parsley, which is the herb more commonly used in this recipe.
You can convert this into a vegetarian recipe by using vegetable stock and using mushrooms as an alternative to the chicken. I recommend frying the mushrooms in a little butter and garlic and then adding them to the soup for the last 10 mins of simmering and before serving.
Serving Soupe Jo
It is such a hearty soup you don’t need to have bread with it but do feel free to have a buttered crusty roll or whatever you fancy to dip into the soup.
Other Soup Recipes
- Eshkeneh (Persian Onion & Egg Drop Soup)
- Mercimek Çorbası (Turkish Lentil Soup) Recipe (simplyrecipes.com)
Soupe Jo
Persian cream of barley soup with shredded chicken
Servings: 6 (to 8 people)
Ingredients
- 2 tbsp olive oil
- 1 onion or medium leek (finely diced)
- 3 cloves garlic (crushed or minced)
- 2 celery sticks (finely diced)
- 1 large carrot (or 2 medium carrots grated)
- 200 g pearl barley (washed and then soaked in cold water for a minimum of 1 hr)
- 2 Bay leaves
- 1.8 litres chicken stock
- 2 chicken breasts
- Juice of 1 lemon
- 3 tbsp single cream
- Small bunch of fresh coriander (finely chopped)
- Salt and pepper (to taste)
Instructions
- Take a large stock pot or saucepan and place on medium / high heat. Add olive oil and follow with onion and cook until it turns golden.
- Add garlic, celery and 1/2 grated carrot to the pan and stir. Cook for 5 mins, stirring occasionally to ensure it doesn't stick to the pan.
- Drain pearl barley and add to pan with bay leaves and stock. Bring to the boil and then lower heat to allow the soup to simmer.
- Add chicken breast to the soup and place a lid on the pan. Poach for approximately 15 mins, or until the juices run clear in the thickest part of the breast. Remove chicken breasts from the soup and set aside to cool. Once cooled, shred the chicken and put to one side.
- Add juice of a lemon to the soup and leave to simmer for a further 30 mins or until pearl barley has cooked with the lid of the pan partially off. Check and stir the soup on occasion.
- Remove bay leaves and take a stick-blender and blend a little of the soup on one side of the pan to thicken. Add cream, shredded chicken breast, remaining grated carrot, chopped fresh coriander and season to taste. Simmer for a few minutes to ensure the shredded chicken is warmed through.
- Ladle into bowls and drizzle with a little more cream, chopped fresh coriander and olive oil to serve.
Rose Harissa Aubergines & Hummus
A divine dip of silky smooth hummus topped with aubergines cooked in a tomato and harissa sauce. A great addition to a mezze served alongside flatbread to scoop up this delicious and decadent dip.
The Humble Hummus
Most people are familiar with this incredible and versatile dip. For those who are new to velvety dip, hummus is a savoury Middle-Eastern dip made from cooked, chickpeas blended with olive oil, tahini (sesame paste), lemon juice, and garlic. It is difficult to pinpoint the exact origins of hummus as multiple different theories and claims of origins exist in various parts of the Middle-East but apparently the earliest known written recipes for a dish resembling it are recorded in Egyptian cookbooks written in the 13th century.
It can either be made with a chunky or smooth texture and comes in a variety of different flavours and different toppers. From plain hummus with a drizzle of olive oil and sprinkling of za’atar to Beetroot Hummus with Feta and Anything-Green Topper, the variations to the offering of hummus are endless.
Harissa
For those of you who may not know, harissa originates from North Africa, while every region has its own variation and take on the paste, it’s particularly associated with Tunisia. It is a hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil.
Rose harissa contains dried rose petals, and, usually, rosewater too. This softens the heat and adds a subtle floral note to the dishes it is added to. I use Belazu rose harissa. They also do an apricot version which can be used as a substitute in the recipe below as can the standard harissa paste.
A Simple Recipe
The topper to this hummus dish is simply sautéed aubergines and onion with the addition of rose harissa, garlic, tomato purée, balsamic vinegar and fresh coriander to create an aromatic dish with a little heat.
The aubergine mixture, which you can either have cold or warm, is then layered on hummus and served with some bread to dip into it. You can buy your favourite brand of hummus as opposed to making it from scratch but the recipe for hummus below is so easy, resulting in a beautifully creamy and smooth hummus, I can’t recommend it enough.
Serving Ideas
It is a really easy dish to prepare and one that can easily be cooked up after work. It is vegan so a great option for a ‘Meat Free Monday’ meal. Served with other mezze-style offerings such as bread, olives or, as pictured, a fresh herb and feta cheese platter, this dish can generously feed 4 people.
If there are any leftovers, place in an airtight container and store in the fridge up to 3 days. Makes a great sandwich or wrap filler.
Rose-Harissa Aubergines & Hummus
Servings: 4 (as part of a mezze-style meal or appetiser)
Ingredients
For the Rose Harissa Aubergines
- 3 tbsp vegetable oil
- 2 large aubergines (chopped into 2 inch chunks. If you have time salt them and leave them for 30 mins to extract water - this will reduce the amount of oil needed to cook them)
- 1 large onion (finely diced)
- 2 cloves garlic (crushed or minced)
- 2 tbsp rose harissa paste
- 2 tbsp tomato purée
- 250 ml water
- 20 g fresh coriander (finely chopped including stems)
- 1 tbsp balsamic vinegar
- Salt and Pepper (to taste)
- Olive oil (to drizzle on top before serving)
- Finely chopped fresh herbs (to garnish - you can use any herb you like including coriander or parsley)
For the Hummus
- 720 g large chick peas in a jar (drained weight approx. 400g)
- 2 cloves garlic
- Juice of 1 lemon
- 4 tbsp tahini
- 40 ml olive oil
- 40 ml ice cold water
- Salt and Pepper (to taste)
Instructions
For the Rose Harissa Aubergines
- Place a large frying pan on a medium / high heat and add 2 tbsp of oil. Add the aubergines and cook until soft all the way through. After 5 minutes of cooking the aubergine, add the remaining 1 tbsp of oil. Stir occasionally to ensure all sides of the aubergine cook through.
- Add the onions to the pan. The pan may be dry as aubergine has a tendency to absorb oil. Do not be tempted to add more oil as the rose harissa paste contains oil. Stir and cook the mixture until the onions are translucent. Add the garlic and stir until evenly distributed.
- Add the rose harissa and stir into the mixture. Then add the tomato purée and stir in. Follow with the water, then the fresh coriander and finally the balsamic vinegar. Cook and stir until the liquid reduces and you have a lovely sticky mixture - some of the aubergine chunks will be mashed into the mixture and that is absolutely fine. Reduce the heat to the lowest setting and season to taste. You can turn the heat off and leave in the pan until ready to serve the dish. Alternatively you can leave it on a low flame but make sure the mixture does not dry out / burn - add more water if necessary.
For the Hummus
- Add all the hummus ingredients, except the water, salt and pepper to a food processor / nutribullet. Blend until it is smooth. Then add the water and blend further until you have creamy texture. Season to taste.
- Spoon the hummus onto a serving dish and top with the rose harissa aubergine mixture. Drizzle with olive oil and a sprinkle of fresh herbs. Serve as part of a mezze-platter with bread.
Loobia Polo (Rice with Green Beans & Beef)
A favourite amongst Iranians with its warming cinnamon notes in a deeply savoury and satisfying dish of rice layered with a green beans and chunks of beef cooked in a rich tomato sauce.
What is Loobia Polo?
Loobia polo is an Iranian dish made with rice, green beans, and beef or lamb. Loobia means beans in Persian (Farsi) and ‘polo’ indicates it is a rice-dish layered with meat and / or vegetables.
Think of that dish that represents the ultimate comfort food for you, Loobia Polo is the equivalent to that to most (if not all) Iranians. Even the fussiest of kids will love this dish and that stays with them through to adulthood. Everyone squeals with delight when Loobia Polo is served with its warming cinnamon notes, tomato flavour, chunks of meat and green beans.
Cooking Tips
The rice I use for Loobia Polo is Kamran Basmati Sella Rice as opposed to Tilda Basmati rice. Kamran rice is very forgiving as it is a thicker kernel and holds its integrity against the bean and tomato mixture, which releases liquid into the rice. For this reason, if you are using the more delicate Tilda grain you have to remove it from the parboiling stage a little earlier than you would with the normal Chelow recipe. Alternatively buy yourself a packet of Kamran rice and be less exact and turn out a perfect Loobia Polo each time you cook it.
Variations
You can use lamb, chicken, turkey or mushrooms (if you are veggie) as an alternative to beef in this dish.
The recipe below includes the steps to make flatbread tahdig (using a tortilla wrap) but you can make tahdig with rice or potato,should you prefer. Just prepare a layer of saffron rice at the bottom of the pan at step 3 under the heading ‘For the rice’ below for rice tahdig; or layer your potato slices for potato tahdig.
Loobia Polo
Rice with green beans and beef
Servings: 4
Ingredients
For the loobia mixture
- 3 tbsp vegetable oil
- 500 g stewing steak (diced into 1 inch chunks)
- 1 large onion (diced finely)
- 1 large clove garlic (minced or crushed)
- 1 tsp turmeric
- 1 tsp cinnamon
- 2 tbsp tomato purée (heaped tablespoons)
- 500 g frozen runner beans (defrosted and sliced into 1 inch pieces)
- 1/8 tsp ground saffron (bloomed in 200 ml of water)
- Salt and Pepper (to taste)
For the rice
- 500 g white basmati rice (rinsed until the water runs clear and soaked overnight in water plus 2 tbsp of salt - ensure the water covers the rice by a minimum of 2 inches)
- 1 white tortilla wraps cut into heart shapes using a cookie-cutter or any other shape you prefer
- 1 tbsp salt
- Water (as directed below)
- 2 tbsp vegetable oil (plus extra if you are making flatbread tahdig as pictured)
- 1/4 tsp ground saffron (bloomed in 2 tbsp of water)
- 2 tbsp melted butter or ghee
Instructions
For the loobia mixture
- Place a large frying pan or equivalent on a medium / high heat and add 1 tbsp of vegetable oil. Seal the beef and them remove from the pan and set aside for now.
- Add the remaining 2 tbsp of vegetable oil to the pan and add the onions. Cook until they turn golden. Then add the garlic, turmeric and cinnamon and stir until evenly distributed.
- Add the beef back into the pan and the tomato purée and stir in. Add the green beans and bloomed saffron water and stir until everything is evenly distributed. Lower the heat and cook until most of the liquid has evaporated and the mixture has a stickier texture. Season with salt and pepper to taste and then turn the heat off and leave the mixture for when you are ready to mix with your rice.
For the rice
- Fill a large non-stick saucepan with water and 1 tbsp of salt. Bring the water to a boil.
- Drain the rice and then add to the saucepan. Gently stir the rice to make sure it does not stick to the pan. Every minute give the rice a gentle stir and take a grain of rice and check the texture – either between your fingers or using your teeth. What you want is the rice to be soft on the outer layer but still firm in the centre. It can take any time from 3 to 7 minutes with the quantity of rice in this recipe. Once the parboiled rice reaches the correct texture, turn your heat off and drain the rice in a colander or sieve. Sprinkle a little cold water on the rice to halt the cooking process. Taste the rice – if it is very salty then rinse the rice further with a little water.
- Place the empty saucepan on the stove. Add 2 tbsp of oil and your bloomed saffron to the pan and give it a mix. Then arrange your oiled tortilla wrap shapes on the bottom of the pan making sure they do not overlap. Spoon about a 1-inch layer of rice into the saucepan.
- Then layer your rice and loobia mixture and mix gently. Build up the layers into a pyramid shape away from the sides of the pot. Make 5 holes in the rice with the bottom of a spoon. Pour 2 tbsp of water and the melted butter / ghee over the rice. Cover the pot with a lid and cook on a high heat until the rice starts steaming. Then lower the heat to the minimum flame, wrap the lid of the pan with a tea towel and place on the pan and steam for another 45 minutes.
- Once the rice is cooked, turn the heat off. Gently fluff the rice a bit to combine the loobia mixture and rice and spoon out onto a serving dish. Place the heart-shaped tahdig and and rice tahdig around the rice or on a separate dish. Pairs well with Salad Shirazi, fresh herbs and / or yoghurt or Torshi.
Khoresh Karafs – Ghermez (Chicken, Celery & Tomato Stew)
A Persian stew made with chicken thighs slow-cooked with celery in a tomato sauce. Wonderfully simple to prepare but with maximum flavour from the combination of garlic, turmeric and saffron with the tomato sauce.
A Familiar Stew
This stew is the lesser-known of the Persian celery stews. The famous one being Khoresh Karafs made with lamb, mint, parsley and celery. This version can be made with chicken, lamb or beef with the stew being tomato-based.
In my family, we distinguish between the two by referring to the colour: ‘Sabz,’ which translated means green in Farsi, for the herby version; and ‘Ghermez,’ which means red, for the tomato-based version. In fact, this version is probably the most popular among my mother’s side of the family, who primarily come from Mashhad in the Khorasan Province of Iran.
With tomatoes apparently only being introduced to Iran in the late 19th century, this stew is inevitably fairly young in the longstanding history of Iran and the Persian Empire. Some Iranians have never heard of this stew!
How to Serve Khoresh Karafs – Germez?
Serve with this stew with Kateh (Persian rice cooked the easy way). A simple salad with a citrus dressing, or fresh herbs, or pickle / olives also make complementary side dishes.
I cannot recommend this recipe enough with it being so easy to prepare and cook, using only a handful of ingredients but maximising on flavour. It is a comforting yet light stew so I love eating this in the earlier part of Spring as we make the gentle transition away from eating the heartier dishes and move towards salads, BBQ’s and a Mediterranean feel to our dishes.
Other Chicken Recipes
- Curried Chicken Schnitzel (with Mango Chutney Coleslaw) | Kitchn (thekitchn.com)
- Harissa and Lime Chicken Kebabs
- Khoresh Porteghal (Chicken, Fennel, Orange & Barberry Stew)
Khoresh-Karafs (Ghermez)
Chicken stew with celery and tomatoes
Servings: 4 (to 6)
Ingredients
- 3 tbsp vegetable oil
- 8 skinless chicken thighs on the bone
- 1 medium onion (finely diced)
- 3 cloves garlic (crushed or minced)
- 1 red chilli (minced - optional)
- 1 medium leek (medium sliced)
- 1 tsp turmeric
- 3 tbsp tomato purée
- 650 ml water
- 1 bay leaf
- Juice of 1 lemon or lime
- 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
- 1 head celery (chopped in 2 inch chunks)
- 5 small / medium tomatoes (halved)
- Salt and pepper (to taste)
- Chopped fresh parsley (to garnish)
Instructions
- Place a shallow casserole pan or equivalent on a medium-high heat. Add 1 tbsp oil. Seal the chicken thighs on both sides, remove from the pan and leave to one side until ready to use.
- Add 2 tbsp oil to the pan and add onions. Cook until the onion turns golden. Then add garlic and chilli and stir in until evenly distributed.
- Add leek to the pan and and cook until softened. Add turmeric and stir. Follow with tomato purée and stir in until evenly distributed. Then add water, bay leaf, lemon juice, saffron water and stir.
- Add chopped celery. Then evenly arrange the chicken thighs in the pan so that they are just submerged in the liquid of the stew. Place the tomato halves evenly in the stew.
- Bring stew to a boil and then lower the heat to allow to simmer with a lid on the pan for about an hour or until the chicken is practically falling off the bone. If the stew is too watery, allow to simmer further without the lid on to thicken the sauce.
- Season with salt and pepper to taste and sprinkle with fresh chopped parsley before serving. Serve with saffron Kateh.
Sholeh Zard Overnight Oats
This healthy overnight oats recipe, inspired by a Persian dessert, is made with chia seeds, almonds, pistachios, strawberries and is flavoured with cinnamon, saffron and rose water.
Inspiration for this Recipe
Sholeh Zard is a Persian rice pudding dessert flavoured with saffron, rose water, sugar and decorated with almonds, pistachio and cinnamon. It is a delicious and comforting dessert and loved by Iranians.
After a light bulb moment, I decided to experiment with the flavours of Sholeh Zard with the concept of overnight oats. Overnight oats have become very popular over the last decade. A quick, healthy and delicious way of preparing rolled oats. With no cooking required, it is prepared by mixing rolled oats, liquids and other ingredients and leaving them in the fridge overnight.
How to Make this Breakfast Delight?
The process is simple. Soak oats and chia seeds in milk, Greek yogurt, saffron, rose water and honey. Leave in the fridge overnight. Add flaked almonds and some strawberries the next day and give it a good stir. Serve it in a bowl topped with more strawberries, crushed pistachios and a sprinkle of cinnamon. The resulting breakfast dish is fresh, light and delicious. My family love it and it is one of our regular breakfast options. It’s so low maintenance to knock up and washing up is easier than the mess cooked porridge creates!
I have included chia seeds in the recipe due to the nutritional benefits including adding fibre and protein. Feel free to leave them out if you are not a fan. You can also make this with non-dairy milk and yogurt and replace the honey with maple syrup if you are vegan. If you would prefer to substitute the honey / maple syrup with a wholesome way to sweeten the oats, then grate pear or apple into the oat mixture prior to leaving in the fridge overnight.
Other Breakfast Recipes
- Panir Bereshteh – Persian Scrambled Eggs with Feta & Dill
- Nargessi (Persian Spinach & Eggs)
- Persian Eggs Recipe (Borani Esfenaj with Poached Eggs and Aleppo Butter) | Kitchn (thekitchn.com)
Sholeh Zard Overnight Oats
Overnight oats flavoured with saffron and rose water
Servings: 1
Ingredients
- 50 g rolled oats
- 1 tsp chia seeds
- 200 ml milk or non-dairy alternative
- 1 tbsp Greek yoghurt or non-dairy alternative
- 2 tbsp rose water (use only 1 tbsp if you want it less floral)
- 1/8 tsp ground saffron
- 2 tbsp honey or maple syrup
- 2 tsp flaked almonds
- Strawberries (to mix through and garnish when ready to serve)
- Small pinch of cinnamon (to garnish)
- 1 tsp ground pistachios (to garnish)
Instructions
- Mix oats, chia seeds, milk, yoghurt, rose water, saffron and honey in a bowl. Cover and leave in fridge overnight to soak.
- Prior to serving, add and stir through flaked almonds and some chopped strawberries. Spoon into your bowl and top with more chopped strawberries, a sprinkle of cinnamon and ground pistachios.