Maast o Moosir

Yoghurt and Persian shallot dip

Maast o Moosir (or musir) is a yoghurt dip commonly served as an appetizer or accompaniment in Persian cuisine. You may have eaten this dip at a Persian restaurant as it is usually offered as part of our mezze-style appetiser platters.

Moosir is described in English as a Persian shallot and similar to a Solo or Elephant garlic and, like the Solo and Elephant varieties, has a flavour profile similar to garlic but slightly sweeter and softer in its spiciness. They grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth – a similar process to truffles. It adds an amazingly distinctive flavour to dishes. You can buy moosir from most Middle-Eastern food shops or online. It is available in its dried form and needs to be rehydrated by soaking in water overnight.

You can serve this dip alongside main meals, it goes particularly well with kababs (Persian or other cuisines). Alternatively serve it as a dip with crudités, or crisps, or flatbread. I have served the one in the picture above with pitta chips (cooked by drizzling olive oil and toasting in a hot oven). We Iranians often just sit with a bowl of this dip and crisps, happily dunking away and it is loved by the young and the wise in our families.

If you are going to make this dip, remember that you will need to soak the moosir over night and also to leave the dip, once made, for no less than an hour for the flavours to fully infuse and intensify.


Maast o Moosir

Yoghurt dip with Persian shallot
Prep Time10 mins
Resting time1 hr
Total Time1 hr 10 mins
Course: Accompaniment, Appetiser
Cuisine: Iranian, Persian
Keyword: dip, musir
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 8 heaped tbsp Greek yoghurt (preferably 5% fat)
  • 8 discs dried moosir (rehydrated in water overnight)
  • Salt and pepper (to taste) (pepper is optional)
  • Drizzle of olive oil, dried rose petals and dried mint (to garnish - optional)

Instructions

  • Drain the rehydrated moosir discs and rinse. Mince finely with a sharp knife, discarding any tough parts.
  • Take a bowl, add the yoghurt and the moosir. Stir and add salt and pepper (pepper is optional) to taste. Cover the bowl and leave in the fridge for the flavour of the moosir to permeate through the yoghurt (no less than 1 hour).
  • When you are ready to serve the Maast o Moosir, decorate with dried rose petals, a sprinkle of dried mint and a drizzle of olive oil. Serve with pitta chips as pictured, crisps, vegetables or part of a mezze-style spread.

Ash Reshteh

Persian noodle soup with herbs and beans

Although we have translated this dish to be described as a soup, Persian ash (pronounced ‘aash’) recipes tend to be a hearty bowl of goodness and are more of a main meal unless eaten in small portions, as many Persians do when offered as a precursor to the main event.

Ash Reshteh is no exception to the rule. A wholesome bowl packed full of Persian noodles (‘reshteh’), kidney beans, chickpeas, green lentils, cooked with fresh herbs and greens and flavoured with kashk (a fermented / preserved food made with the whey left over from cheese-making). The texture of this ash is less soup and more like a chilli and it is not a soup that we eat bread with.

My version of this recipe differs to my maman’s recipe – I don’t use flour to thicken my ash and also I use slightly more herbs than her. The resulting ash feels fresher and lighter than the traditional recipe / method. If you cannot get your hands on Persian noodles, the closest alternative are udon noodles. You can also use spaghetti or linguine. If you are vegan, leave the kashk out and add some freshly squeezed lemon or lime juice to taste. You can also use a dairy-free yoghurt  in addition to the fresh citrus. 

This dish is served during the winter time and at special Iranian events like Chaharshanbeh Soori (the eve of the last Wednesday before Norooz – Persian New Year); and Sizdah Bedar (a festival held marking the end of the Norooz holidays in Iran). The noodles in the ash are supposed to symbolize good fortune for the new year. My next post will cover more details about Norooz and the dish Sabzi Polo ba Mahi (rice layered with herbs and served with fish) which we Persians eat on the day. This post focusses on Chaharshanbeh Soori and Sizdah Bedar, when my family come together to celebrate and eat Ash Reshteh.

Chaharshanbeh Soori

The first event in our Norooz festivities takes place on the evening of the last Tuesday before Persian New Year. It is a Festival of Fire. People in all parts of Iran and those of us who live outside of Iran celebrate this festival by setting up bonfires in almost all the public places in Iran – in our gardens or at organised events for the diaspora community.

We eat Ash Reshteh and other Persian delights cooked by our host and jump over the bonfires. The tradition of jumping over the bonfire originates from people believing that the fire would take their problems, sickness and winter pallor and be replaced by energy and warmth, contributing towards their success for the upcoming year. Therefore, jumping over fire on Chaharshanbeh Soori night is like a purification rite or a phrase familiar to the West  ‘out with old, in with the new.’

As we jump, we chant the following words: ‘Zardiye man az toh (my pallor to you); Sorkhiye toh az man (your redness to me).’

Another tradition is to bang on pots and pans with spoons that are named as ‘Ghashogh Zani,’ with the objective of beating out the last Wednesday of the year.

It is a celebration of good health and light – the end of winter and the beginning of Spring. It is believed that the ritual guarantees the dissipation of the misfortunes and evils and the materialization of hopes and desires for the next year.

Sizdah Bedar

Sizdah Bedar is considered the final day of the Persian new year celebration. It is celebrated on the thirteenth day of Norooz. The festival’s name translated means ‘getting rid of the thirteenth.’ As with many cultures, the number 13 was considered bad luck by Iranians and so they believed that by being outside with nature the bad luck would dissipate. Therefore, on Sizdah Bedar, Iranians spend the day outdoors. Many will go out for a family picnic in a local park where one family member will be entrusted with bringing a pot of Ash Reshteh and the rest of us the sandwiches and other Persian treats!

Come rain or shine we will gather outdoors and celebrate this day – throwing our sabzeh (sprouted lentils or wheat and one of the symbols of Norooz representing rejuvenation and new life) into a nearby river or stream. Other than eating, another ritual for the day is knotting greens. Usually, the young unmarried people knot the green of the sabzeh to find their soulmate prior to throwing it into the water.


Ash Reshteh

Persian noodle soup
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main Course, Soup
Cuisine: Iranian, Persian
Keyword: ashe reshteh, coriander, dill, legumes, parsley, spinach
Servings: 6 (to 8)
Author: Mersedeh Prewer

Ingredients

For the ash

  • 125 g chickpeas (soaked overnight in a bowl with the other beans and lentils)
  • 125 g red kidney beans (soaked overnight in a bowl with the other chickpeas and lentils)
  • 125 g green lentils (soaked overnight in a bowl with the other chickpeas and beans)
  • 1 large bunch fresh coriander (between 100 and 150 g)
  • 1 large bunch fresh parsley (between 100 and 150 g)
  • 1 large bunch fresh dill (between 100 and 150 g)
  • 1 bunch spring onions (green ends only)
  • 200 g fresh spinach
  • 3 tbsp vegetable oil
  • 1 large onion (finely diced)
  • 3 cloves garlic (crushed or minced)
  • 1/2 tsp turmeric
  • 2 litres vegetable stock (you can use water which is traditionally used but I like the extra depth of flavour stock brings to the dish)
  • 150 g Persian noodles - reshteh (you can use udon noodles, spaghetti or linguine as an alternative)
  • 3 tbsp kashk (mine are heaped tablespoons - add 1 tbsp at a time and mix and taste each time to see what amount suits your tastes)
  • Salt and pepper (to taste)

For the garnish

  • 100 ml vegetable oil
  • 1 to 2 large onions (finely sliced)
  • 2 tsp dried mint
  • 1 tbsp kashk (diluted with some water to make it runny for drizzling on the ash)

Instructions

For the Ash

  • Soak your beans, lentils and chickpeas in a bowl of water overnight.
  • Wash all the herbs, spinach and spring onions. Remove all the tough woody stems from the herbs and spinach. Cut the spring onions to remove the green ends for the Ash.
  • In batches, pulse the herbs, spinach and spring onion ends in a food processor until they are finely chopped. Place the greens in a bowl until you are ready to add to the Ash.
  • Take a large stockpot or equivalent and place on a medium / high heat. Add 3 tbsp of vegetable oil. After a minute or so add the finely diced onion and fry until it is tender and turning golden brown.
  • Add the garlic and turmeric and stir until evenly distributed and you can smell the aroma.
  • Drain the bean and lentil mixture and add to the stockpot. Cook for about a minute, stirring continuously to coat with the onions, oil and spice.
  • Add the stock and bring to a boil. Reduce the heat to allow the beans to simmer. Place the lid on the pot and cook for approximately 1 hr. Skim off any foam which may rise to the top and stir now and again. To check if the bean mixture is cooked test a chickpea, as they take the longest to cook. The chickpea should be tender with no grainy or chalky texture to it.
  • Once the bean mixture is cooked, add the chopped greens and allow the Ash to simmer for about 30 mins for the greens to wilt. If the Ash is too thick after the greens have wilted, add some water. The texture of the Ash should be thicker than soup like a chilli but not so thick it feels like there is no liquid in it.
  • Then add the noodles - you can snap these to the length you desire. I like mine fairly long so I snap mine in half, if at all. Allow the Ash to cook with the noodles for about 20 to 30 mins. Test a noodle to see if cooked to you preferred texture - we tend to have ours very soft.
  • Then add the kashk 1 spoonful at a time and mix it fully into the Ash. Taste as you go along. Some put less kashk into their Ash and add more to their liking by way of a garnish.
  • As kashk is salty, add any extra salt to your taste and a generous amount of pepper. Then give the Ash a gentle stir and simmer on a low heat until it is evenly heated through.

For the Garnish

  • You can prepare the mint oil and fried onions in advance of / or during the cooking of the Ash.
  • For the mint oil - place a frying pan on a low heat and add 2 tbsp of oil and 2 tsp of dried mint and let the mixture heat through for only 1 minute. Then pour it out into a bowl and set aside for when you are ready to garnish the Ash.
  • For the fried onions - wipe the frying pan used to make the mint oil and place it on a medium heat. Add the remaining oil and let it heat through for about 1 minute. Then add the finely sliced onion and a pinch of salt. Cook, stirring regularly until it turns golden brown and caramelized - about 20 mins. Place the onions on a paper towel to absorb the oil and set aside for when you are ready to garnish the Ash.
  • When you are ready to serve, ladle into bowls, drizzle with some of the diluted kashk, the mint oil and a sprinkling of onions.

Zeytoon Parvardeh

Olives marinated in a herb, walnut & pomegranate paste

This delightful appetiser heralds from Gilan Province in the North of Iran, a region I visited in my mid twenties and one my family has become more familiar with over the last 20 years. Gilan Province lies along the Caspian Sea bordering Russia. The Province is lush and green with many delicious dishes, particularly vegetarian, originating from the Province, including Mirza Ghasemi (smoked aubergines and eggs) and Baghali Ghatogh (eggs with broad beans and dill). 

The North of Iran loves walnuts and pomegranates and a number of their dishes use this combination including Zeytoon Parvardeh. The ingredients are olives; pomegranate juice, molasses and arils; walnuts; garlic; and a herb called chuchagh. Chuchagh is a rare herb and is found in certain areas In Iran. In order to emulate its flavour for this dish we replace it with mint in the UK. I have also added a bit of coriander and parsley to my recipe. I use large pitted green olives like gordal olives. By using pitted olives, it allows for the marinade to seep into the olives and also makes it easier to eat them. The flavour profile of this dish is sweet and sour and incredibly moreish.

It is an easy and quick dish to prepare and ideally made the night before so that the flavours blend and intensify. I often make a small bowl of this appetiser and slowly work my way through it with cheese and crackers – I hasten to add that eating it as an accompaniment with cheese is not authentically Iranian but it works!

Zeytoon Parvardeh can be eaten with pre-dinner drinks (wine, cocktails or hard liquor – whatever you fancy), as part of a mezze-style platter or array of dishes, or with cheese and crackers which is my favourite way to eat it.


Zeytoon Parvardeh

Prep Time15 mins
Course: Appetiser
Cuisine: Iranian, Persian
Keyword: vegan, vegetarian
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 7 whole walnuts (or 14 halves)
  • 2 cloves garlic
  • 10 g fresh mint
  • 10 g fresh coriander
  • 10 g fresh parsley
  • 2 tbsp pomegranate molasses
  • 1 tbsp olive oil (extra virgin preferably)
  • 2 tbsp pomegranate juice (squeeze this out of the pomegranate or use 2 tbsp of the arils)
  • 350 g large pitted green olives (drained weight approx 160g)
  • 1 to 2 tbsp pomegranate arils (to stir through and garnish)
  • Ground walnuts (to sprinkle as a garnish)

Instructions

  • Add the walnuts and garlic to a food processor and blitz until the walnuts are finely ground.
  • Remove the mint leaves from the stems. Remove the tougher parts of the stems from the coriander and parsley. Then add the herbs to the walnut and garlic and pulse in the food processor until finely chopped.
  • Add the pomegranate molasses, olive oil and the pomegranate juice. Pulse in the food processor until it is a coarse paste.
  • Mix the paste with the olives in a bowl. Stir through some pomegranate arils, reserving some for a garnish. Cover and leave in the fridge to marinate (preferably overnight).
  • Serve with ground walnuts and pomegranate arils sprinkled on top.

Kashke Bademjan

Aubergine dip with kashk

This dish literally translates as ‘kashk and aubergine.’ Although it is described as a dip, as with many dip-style dishes from the Middle-East, it is substantial and can be eaten as either an appetiser or a main dish. In our family we tend to serve it as a starter with flatbread before the main event at our larger family gatherings. At home, as a family of 3, we eat it as a main course with a hearty salad like tabbouleh, Noon-e Barbari and some fruit for afters as pictured.

We have other delicious aubergine dip-style dishes like Mirza Ghasemi (tomato based with beaten eggs folded through) and Kal Kabob (made with walnuts and pomegranate molasses) both from the North of Iran. But my heart belongs to Kashke Bademjan as it is the one I grew up eating regularly and the depth of flavour that comes from the ingredients coming together is incredible.

There are various iterations of this recipe but the one I have shared with you is the one I have developed and includes aubergines, garlic, turmeric, caramelised onions, dried mint and kashk.

So what is kashk, I hear you ask. Kashk is a range of fermented dairy products used in Iranian, Turkish, Balkan and Arab cuisines. Kashk has been a staple in the Iranian diet for thousands of years.

Persian “kashk” is a fermented / preserved food that comes in liquid or dried form and is traditionally made with the whey left over from cheese-making. It is used in dishes like Ash-e Reshteh (a herb, lentil, bean and noodle soup), Kashke Badamjan (recipe below) and Kaleh Joosh (a soup made with walnuts, onions and mint). In its dried form it needs to be soaked and softened before it can be used in cooking.

The taste of kashk is distinctive and almost indescribable. It is well worth purchasing and not substituting with an alternative, such as yoghurt. Kashk provides a sour, salty, creamy and slightly cheesy flavour to the dishes it is added to. I may not be selling this to you but I promise if you make this dish you will not be disappointed.

When I was growing up, my maman used to have the dried balls of kashk which she would soak in a bowl in preparation for using them in one of dishes above. Apparently before she knew she was pregnant with my sister, a relative surmised she was as she saw her sucking on kashk like they were sweets! Nowadays, you can buy kashk in liquid form in jars from Middle-Eastern food shops or online. I use Kambiz Kashk and buy it online here or by popping into a local Middle-Eastern supermarket.

I fry the aubergines, as do most Iranians when they cook this dish. But if you would prefer not to, instead of following step 2 to 5, you can oven roast the aubergine, after brushing them with a little oil, for about 30 – 40 minutes or until they are cooked through and soft (oven temp – 180°C (fan) / 200°C (conventional) / Gas Mark 6). Also, if you roast your aubergine, you will need to add a little oil to your frying pan at step 6 to cook the garlic.

We garnish the dish with fried onions, a mint-infused oil, diluted kashk mixed with saffron and ground walnuts.


Kashke Bademjan

Aubergine dip with kashk
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetiser, Main Course
Cuisine: Iranian, Persian
Keyword: kashk-e bademjoon, kashke bademjan
Servings: 2 (generous portions as a main or 4 as an appetiser)
Author: Mersedeh Prewer

Ingredients

  • 1 cup Vegetable oil (plus more if required)
  • 3 large aubergines
  • 2 large onions (sliced very finely)
  • 5 cloves garlic (crushed or minced)
  • 1 tsp turmeric
  • 250 ml water
  • 2 tbsp kashk (plus a little more diluted in a little water for the garnish / topping design)
  • 1 tsp dried mint
  • 1 tbsp ground walnuts
  • 1/8 tsp ground saffron (bloomed in 2 tsp of water - for decorating the dish - optional)
  • Salt and pepper (to taste)

Instructions

  • Peel the aubergines and cut them lengthwise (approximately 1 inch thick slices). Salt them and leave them in a colander for 30 minutes to remove some of the water content. This will help to reduce the amount of oil that is absorbed and to reduce the cooking time required. When you are ready to cook them, dab them with a paper towel to remove the moisture.
  • In the meantime, take 2 tsp of vegetable oil and heat in a small pan on a low heat with 1/2 tsp of dried mint. Let it infuse on the low heat for 10 seconds and then remove and leave until you are ready to garnish the dish. Be careful not to burn the mint.
  • Place a large frying pan on a medium / low heat. Add 2 to 3 tbsp of oil and add the onions with a pinch of salt. Fry them gently until they caramelise and start to turn a little crispy (they will get crispier once removed from the oil). Be careful not to burn them otherwise they will be bitter. Once cooked, remove them and place them on an absorbent paper towel on a plate / bowl for use later.
  • Add half of the remaining oil to the frying pan and fry your aubergines in batches until they are golden brown. Top up the oil in the pan, if required, after frying each batch. You want to make sure the aubergines do not have a green tinge to them and are fully cooked through. Using the back of a fork press down on the aubergine while it is frying to aid the process.
  • When cooked, remove the aubergines from the pan and place them on an absorbent paper towel on a plate / bowl for use later.
  • You can re-use the pan you fried the aubergines in for cooking the next stages but if you do, make sure you give it a wash. Place the pan on a medium / low heat. Some oil will have formed on the top of your aubergine, drip this into the pan - just enough to sauté the garlic.
  • Add the garlic and let it sauté for only 10 seconds. Then add your aubergines and stir until it has mixed with all the garlic.
  • Add the turmeric and 125 ml of water and stir. Then mash the aubergines using a fork or potato masher. Add the rest of the water (125ml) and mash and stir further until it has a stringy texture.
  • Add 1/2 tsp of dried mint, half of your onions (reserve some of the fried onions for the topping / garnish) and 2 tbsp of kashk. Mix until everything is fully incorporated. Taste the mixture and then season further with salt (if required - as kashk is quite salty you may not require any) and pepper. Let the mixture gently heat through and stir occasionally. The dish only needs to be warm for serving.
  • Turn the heat off and spoon the aubergine mixture into a serving dish of your choice. Spoon off any extra oil which may have formed on top before garnishing.
  • Garnish with the fried onions, diluted kashk, saffron water (you can mix some of the kashk with the saffron water to make a yellow kashk as I have in the picture above), mint oil and ground walnuts in any design you like. Serve with flatbreads and salad.

 

 

 

Noon-e Barbari

Persian flatbread with nigella and sesame seeds

Barbari is a yeast-leavened Iranian flatbread. It is one of the thickest flatbreads we have and is commonly topped with sesame and nigella seeds. The top layer of the bread is similar to a pretzel due to a glaze made of baking powder, flour and water, brushed on before baking. It is widely known as Persian flatbread.

Barbari is an obsolete Persian term (meaning Easterners) for the Hazara people living in the Khorasan province, Iran. They are the third-largest ethnic group in Afghanistan and are also a significant minority group in neighbouring Pakistan. The Hazara people speak Dari, a form of Farsi (the main language of Iran). Farsi and Dari are mutually intelligible, with differences found primarily in the vocabulary and phonology.

Barbari bread was first baked by Hazaras and taken to Tehran over 200 years ago. Hazaras are no longer called barbari, but the bread is still referred to as noon-e barbari in Iran while Hazaras refer to it as nan-e tanoori (tandoor oven bread). The Turkish have a similar bread, with theirs being slightly thicker. The bread is usually 70 to 80 cm long, and 25 to 30 cm wide. It is the most common style bread baked in Iran. It is usually eaten at breakfast with Lighvan cheese (a ewe’s milk cheese similar to feta cheese) and preserves such as sour cherry jam and carrot jam as pictured above.

My version of Barbari has been a 6 month process of experimenting with various baking styles in order to replicate this wonderful bread in my oven. Ultimately it has similar measurements to most bread recipes but it is a wetter dough, which I have found is the key to achieving a version close to the traditional Barbari. Also the glaze takes the standard bread recipe and transforms it into an extraordinary tasting bake. My version is smaller than the traditional Barbari, as most of us cannot fit an 80 cm long flatbread in our oven but it loses none of its deliciousness. I knead my dough by hand, as I find the process therapeutic, but please feel free to use any electrical mixer with a dough hook that you may have to help you with this stage. 

There are no rules as to how you should eat your Barbari. Although it is commonly eaten at breakfast, we also eat ours with various Persian dips and appetisers, as a sandwich bread or with soup. 


Noon-e Barbari

Persian flatbread with nigella and sesame seeds
Prep Time30 mins
Cook Time20 mins
Proving2 hrs 30 mins
Total Time3 hrs 20 mins
Course: Accompaniment
Cuisine: Iranian, Persian
Keyword: barbari, nan, nigella seeds, noon, sesame seeds
Servings: 2 medium-sized flatbreads
Author: Mersedeh Prewer

Ingredients

Barbari Dough

  • 7 g sachet of instant yeast
  • 1 tsp sugar
  • 350 ml luke warm water
  • 500 g strong white bread flour (plus extra for kneading)
  • 1 tsp salt (heaped teaspoon)
  • 1 tbsp olive oil

Glaze and Topping

  • 1 tsp strong bread flour
  • 1/2 tsp baking powder
  • 100 ml water
  • Nigella and sesame seeds (to sprinkle on top of the bread)

Instructions

  • For the Barbari dough - Use 150 ml of the water and pour into a bowl. Add the sugar and yeast, stir and leave to work for approximately 15 mins (bubbles will form on the surface).
  • Place the flour in a large bowl, add the oil and then add the salt to one side of the bowl.
  • Add the yeast mixture to the bowl and begin mixing the ingredients together. Gradually add the remaining water (200 ml) until all the flour leaves the side of the bowl and you have a soft, rough sticky dough.
  • Sprinkle a bit of flour onto a clean surface and sit the dough on the flour and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky - it will be a little stickier than your standard loaf dough. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place for 2 hrs or until it has tripled in size.
  • To make the glaze - place a small saucepan on a medium / high heat and add 100 ml of water, 1 tsp of flour, 1/2 tsp of baking powder and stir until it forms a shiny white paste. Remove from the heat and set aside until you are ready to glaze prior to baking.
  • Once risen, place the dough onto a floured surface. Knock back the dough a few times to remove the air but no need to knead again.
  • Halve the dough and take one half and begin to shape it. I use a floured rolling pin to roll the dough into an oblong shape and then hand-stretch it until it gets to approximately 40 cm in length, 20 cm in width and 1 cm in depth. Place it on a grease-proof paper lined baking tray. Then take a knife and lightly score along the length of the dough about a finger-width apart.
  • Repeat the step above with the remaining half of the dough.
  • Cover the baking trays with tea-towels and leave in a warm place for 30 mins.
  • Pre-heat the oven to 200°C (fan) / 220°C (conventional) / Gas Mark 7.
  • Take a baking tray containing one of the Barbari breads and brush with the glaze. Use your fingers to push the dough between the scored lines down so you end up with small ridges. Then top with sesame and nigella seeds. Repeat with the other Barbari bread.
  • Place the bread in the oven. Bake for 20 minutes until golden and cooked. I slice mine into squares so they can be easily toasted for breakfast.

Kateh-e Estamboli

This recipe is an adaptation of the dish ‘Estamboli Polo.’ In my family this dish is vegetarian and is cooked by steaming rice layered with a tomato, onion and potato mixture with saffron and turmeric as the aromatics.

Every Iranian household is likely to have their own variation, with some layering their versions with lamb, beef or chicken. In fact other Iranians may call my family’s version ‘Dami-e-Gojeh Farangi’ but that is the beauty of food – there are no hard and fast rules and it is the recipes we grew up with that are often the dearest.

I wanted a quick version of this dish for my family, one that I could cook up during the week with the last pathetic looking onions, potatoes and tomatoes in my vegetable drawer before my weekly trip to the supermarket. So instead of using the traditional method of cooking Estamboli Polo by draining the rice after par-boiling, I used the kateh method by boiling and steaming the rice without draining the water. The resulting rice is not as elegant as our traditional polo recipes but it is delicious, quick and involves less washing up. Also it still creates tahdig – the crispy rice at the bottom of the pot, which I guess is what most people want to hear!

I have, as always, added a few tweaks to my version including some garlic to the vegetable mix and some chopped parsley and coriander (because they were also the last pathetic looking items at the bottom of my vegetable drawer). The resulting dish from my hodgepodge experiment is delicious. You can, of course, leave out the garlic and fresh herbs which is the traditional version of this recipe.

Perfect when accompanied with a salad like Salad Shirazi, or Maast-o-khiar (Persian yoghurt, mint and cucumber dip), or Torshi and/or fried eggs.


Kateh-e Estamboli

An easy-cook vegetarian rice with potatoes, tomatoes, onions
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Accompaniment, Rice Dish, Side Dish
Cuisine: Iranian, Persian
Keyword: vegan option, vegetarian
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 2 tbsp vegetable oil
  • 200 g potatoes (peeled and diced into small cubes)
  • 1 medium onion (finely diced)
  • 2 cloves garlic (crushed) (optional)
  • 1 tsp turmeric
  • 1 tbsp tomato purée
  • 350 g fresh tomatoes (chopped)
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • 15 g each of fresh chopped parsley and coriander (optional)
  • Salt and pepper (to season potato and tomato mixture)
  • 2 cups white long grain basmati rice (approximately 400g of rice)
  • 650 ml vegetable stock
  • 1 tsp salt (for the rice)
  • 1 tbsp butter / ghee / vegetable oil

Instructions

  • Gently wash the rice in cold water until the water runs clear. Place in a bowl and fill with cold water to 2 inches above the rice. Let the rice soak for a minimum of 30 mins (preferably overnight).
  • Take a saucepan and add 2 tbsp of vegetable oil and place on a medium / high heat,
  • Add the diced potatoes and fry until they turn golden and a little crispy. Then add the onions and fry until they soften and turn translucent.
  • Then add the garlic, turmeric and tomato purée and stir until evenly distributed in the mixture.
  • Add the chopped fresh tomatoes, the bloomed saffron, fresh herbs and seasoning. Stir and cook for a few minutes. Turn the heat off and leave the mixture until you are ready to add to the rice.
  • Drain and put the rice in a saucepan and add the vegetable stock and 1 tsp of salt (I use a standard UK 20 cm saucepan with a glass lid, 2.5 litre capacity).
  • Put the saucepan on a high heat until the water starts to boil. Once the water comes up to the boil, turn the heat to medium and add the butter /ghee / oil and stir gently to mix. 
  • Once you start to see holes forming in the rice (as the water is evaporating), take the temperature down to the lowest setting. Take the potato and tomato mixture and pour into the rice. Gently stir into the rice mix whilst trying to avoid breaking the rice grains.
  • Then take a clean tea towel and wrap the lid of the saucepan, making sure it is not a fire hazard. Place the lid on the saucepan. The tea towel will help the steaming process and soak up the water, preventing it from falling back into the rice and making it mushy. Leave the rice cooking for 45 mins or more. The longer you leave it, the better the crispy layer that forms at the bottom of the pot (tahdig).
  • Once you have come to the end of the cooking time (45 mins or more with the lid on), turn off the heat and dish up the rice on to your plates or serving dish. Plate up your tahdig as well.
  • Serve with salad or yoghurt, and / or eggs.