You want to make sure that the soda bread you use isn’t the crumbly kind, or else it won’t slice up nicely. As long as it can be cut evenly into slices using a serrated knife, you are good to go. And if you have the sweeter style, raisin studded bread, even better. Enjoy!tags: breakfast brunch rice, grains and breads fry more
This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. The russet-colored marinade uses the same ingredients as Fesenjan (Pomegranate Walnut Stew, page 109), and is one of the tastiest discoveries I made while researching this book. Before grilling the kebabs, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start this recipe the day before you plan to serve it so that the kebabs can marinate overn
Wonderfully fresh and delightful recipes are found in Louisa Shafia's latest cookbook, The New Persian Kitchen. Beautiful colors, intense flavors and nutritious ingredients are found in all the dishes.tags: brunch dinner lunch fruit lamb barbecue or grill food processor or blender more
Inspired by the cardamom-infused tea and coffee that is popular in Iran and Turkey, this cardamom cake is garnished with a rich coffee cream. Mashed potatoes are baked into the cake to give it a dense and creamy texture. The recipe calls for a combination of fava bean and tapioca flours, in order to make it gluten free, but you can replace those with regular white flour, if desired. The cake is done when the center springs back against your fingers; any longer and the edges will be dry.
Wonderfully fresh and delightful recipes are in Louisa Shafia's latest cookbook, The New Persian Kitchen. Beautiful colors, intense flavors and nutritious ingredients are found in all the dishes.