It is Nouruz and usually Iranians go out to visit their families at each other’s house, jump over fires, make a wish and go shopping for new clothes to wear for spring. All of this should bring good fortune and happiness.

This year we have to celebrate differently, but the COVID-19 virus does not stop us from being together with our loved ones, cooking our favourite meals and having a good time at home.

Persian cuisine needs lots of time and carefully selected ingredients. But once you have done your grocery shopping at your local farmers market (it is safer to shop outside) this meal is prepared rather quickly. Served with homemade lemonade this makes a wonderful lunch.

 

 

Chicken with Muscat red grapes, apples, Bell peppers & aubergine

YOU NEED:

  • 1 golden bell pepper
  • 2 Aubergines
  • 1 leek
  • 2 cloves of garlic
  • Olive oil, salt & pepper
  • Saffron
  • Chicken breasts ( 1 per season)
  • Fresh Coriander
  • Dill
  • Parsley
  • Tumeric
  • Tomato concentrate
  • A cup of Muscat raisins

 

TO PREPARE: 

Dilute the saffron with 3 TS of boiling water

Cut the aubergines into squares and soak them in saltwater for min 30 min.

Chop the herbs & chives

Cut the bell peppers & apples into slices

Crush the Tumeric

Grind the garlic

Cut the chicken in cubes

 

HOW YOU DO IT:

Put some Ghee in a large saucepan and add the chives, chicken, bell peppers, aubergines and apple slices all together. Add the crushed turmeric and saffron bouillon, garlic, and pepper swell as the Muscat raisins.

I add everything at once and let it shimmer on a medium heat, so I do not have to worry too much. Just turn the stew around from time to time and after shimmering for about 20- 30 minutes it is ready. If the sauce is too sticky you can add water or chicken bouillon.

 

 

Sabzi Polo 

YOU NEED : 

  • basmati rice
  • Ghee
  • olive oil
  • salt
  • saffron
  • fresh herbs
  • 3 sliced potatoes

 

HOW YOU DO IT:

Boil the Basmati rice in a large pot of water with a TS of salt .

Meanwhile slice the 2-3 potatoes and chop the herbs finely

Crush the saffron and add some hot water to make a cup of saffron bouillon.

 

Once the rice is ready cooked ( usually 5-7 minutes )

take it out of the boiling water and rinse with cold water to stop the rice from cooking.

Leave a side.

Put some ghee and 2TS of olive oil in a large saucepan on medium heat.

Add the sliced potatoes on the ground of the saucepan. Add a layer of cooked basmati rice, add 3-4 TS of saffron bouillon.

The rest of the rice gets mixed with the chopped herbs.

Add this rice mixture also in the saucepan and add the rest of the Saffron bouillon to it. Cover the pot lid with a cotton cloth and close the saucepan so that the steam will keep the rice from sticking together.

 

 

Mast -O- Khiar, Persian cucumber Yogurt

YOU NEED:

  • Greek Yoghurt
  • Fresh dill and chives
  • Organic Cucumber
  • Salt & pepper
  • 1 Lime

 

HOW YOU DO IT:

Put the Greek yogurt into a bowl

Add the chopped herbs, salt and pepper and the cube cut cucumbers

season with a zest of lime.