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فهرست ممتازترین دستورهای کافه شمشیری

اینجا چکیده ای از بهترین دستورهای سایت به زعم نگارنده رو داریم. آرشیو فخمیه سایت، چون صدفی پر در، حاوی دستورهای بی شماری هست و لذا انتخاب این لیست برای بنده بسیار سخت بود. معیار گزینش، یادآوری لذت چشایی بنده پس از صرف غذای مورد نظر و استقبال عمومی خوانندگان از دستور مورد نظر بود. اگر دستور دیگه ای طی این سالیان دراز نظر شما رو جلب کرده، وارد منوی ثابت شما شده، و یا خاطره خوشی برای شما خلق کرده همین جا کامنت بدید و سایرین رو از این مهم مطلع سازید.  1)انواع  خوراک با گوشت بره: i.ماهیچه، ران،  یا شانه بره:  باقالی پلو با ماهیچه گوسفند آبگوشت کشمیری رون بره پروونسال به روش سو-وید شونه گوسفند با نخود و آب انار ران گوسفند تنوری بریونی (غذای اصفهانی) مدرن~تلیت کشک نوین ماهیچه گوسفند بِرِیز شده در شیر ii.گوشت بره چرخ کرده: کوفته بره با ادویه جات معطر و سس ارده و لیمو

Sabzi-polow Mahi~Persian Herbs rice, served with fish(Traditional Persian New year's eve dish)

Nourooz (also written as: Norooz, Nowruz, or such), the beginning of the Persian New Year, is the Spring Equinox. One of the most symbolic and beautiful Nourooz traditions is the preparation of this herbal rice in New Year's eve. Such rice must be served with fried fish and therefore the consolidated name of the dish is: "Sabzi-polow mahi" in Persian words. The rice dish is vivid green, a color which symbolizes the upcoming spring. Here I present a rather non-traditional version of this rice dish. Not do all Persian folks make their Sabzi-polo as shown here. However, guidelines for the preparation of the traditional dish is also provided. Furthermore the rice has red cabbage Tah-dig; if you don't know much about Tah-dig, you can read these previous posts(1,2,3). In a short description, Tah-dig is the crispy rice, or other veggies, from the bottom of the rice pan and is a huge delicacy in the Persian cooking and its food culture.
Finally, as I found a beautiful yellow tail pomfret, I baked it to serve with my rice and celebrate the spring!
Happy spring folks!

5.29 Oz (~150 gr) Chinese chives
5.29 Oz (~150 gr) parsley(With stem on)
5.29 Oz (~150 gr) dill(With stem on)
1.76 Oz (~50 gr) fresh fenugreek leaves
4 cups of Basmati or Jasmine rice
4 TBSP butter
1/2 cup water preserved from boiled rice
Pinch of saffron*
Red cabbage leaves (or lettuce, potatoes, bread,...) for Tah dig
*A cheaper alternativ will be using turmeric instead of saffron 

As I said earlier, this is not the most traditional way to do it! I blanched my herbs in salted boiling water for a minute. If you want it traditional, finely chop the herbs.

In the mean time, I baked the fish on a bed of  left over herb stems.

Following on Sabzi-polow, I then drained the herbs. 

Ice water bath is to preserve the green color! it is spring! remember?

Then squeezed as much water as I could. 

Then processed the herbs to reach a course puree consistency. 

I added the puree to the water from boiling rice (heavily slated),  and then added the butter and saffron.

Then mixed the boiled-drained rice (use the instructions to parboil) and gently folded in the rice.  for instruction on Persian style rice you can visit this post. If you prefer the traditional version, simply mix the chopped herb with rice.

To make Tah-dig, I used red cabbage leaves; a non-traditional Tah-dig option. Line the bottom with the leaves and covered the cabbage layer with the rice mixture. I steamed the rice on low heat for 30 minutes.
Here is the rice after 30 minutes of steaming.

Traditionally, this dish is supposed to be served with  "7 year old garlic pickle." After the long fermentation time, sharpness of garlic is transformed into a mild and sweet flavor. The vinegar also turns sweet and changes color to dark black. I clearly did not have that much time to make the pickle, so I made a quick version pickle with garlic, balsamic vinegar, black fig vinegar and soy sauce to simulate the flavors. After 40 days, my pickle was ready and was great in looks and flavour.