All posts tagged: winter

#kochenfueriran

Musicians write songs, artists draw paintings against the injustices in Iran and I would like to be the voice of those who urgently need to be heard with my blog event #Kochenfueriran today. Namely, the voice of my fellow countrymen who have been fighting for democracy, human rights, justice and a free Iran on the streets of Iran for months. Today I invite you to cook or bake a Persian recipe to show our solidarity with the brave women and men of Iran. It can be an appetizer, main dish, dessert or drink, it is entirely up to you. The dish should be typical Iranian or a dish developed by you, but with an Iranian touch. For more visibility, against violence and oppression in Iran and for freedom. Zan Zendeghi Azadi. Find more details on my Blog. Zan Zendeghi Azad

Chicken Liver in Pomegranate jus with Quince Rings Sweet Potato Puree and Dark Horse Wine

My today’s recipe chicken liver in pomegranate jus with quince rings sweet potato puree and Dark Horse Wine is a real delicacy and could be an old oriental dish from the house of the Sultan. My pan-fried chicken liver is crispy on the outside and juicy rosy on the inside. It has a creamy texture and tastes simply delicious when combined with sweet quince caramelized in quince juice and honey and a creamy sweet potato purée. The crispy baked sage and the strong sweet and sour pomegranate jus, give the dish a unique flavor explosion! A perfect match is a strong red wine and in this case, a dry Zinfandel from Dark Horse goes perfectly with it.

Baklava Cheesecake

Baklava and cheesecake fans check out, today I have a combination of these two classic desserts in one for you. A lighter version of the sweet and sticky oriental baklava, as well as the refreshing American cheesecake. In short, the best of both! Baklava Cheesecake is a delicious fusion between the East and the West. My family is thrilled with this both creamy and crispy cheesecake. The bottom and outside of the cheesecake are made of a crispy Filo pastry filled with crunchy caramelized nuts, cinnamon, and sugar. On top is a creamy light cheesecake filling made with cream cheese, eggs, Greek yogurt, and vanilla pudding powder. With vanilla and lemon zest, it has a hint of vanilla lemony flavor. The crowning touch is that it is garnished with roughly chopped pistachios and finely chopped rose petals. The recipe is also very simple and in any case, attracts all eyes to it. Watch my preparation video on Instagram

Sibzamini Tokhm-e Morgh – Baked Potato and Egg سیب زمینی و تخم مرغ

Sibzamini Tokhm-e Morgh – Baked potato and Egg Wrap سیب زمینی و تخم مرغ is typical street food from Urmia of northern Iran. It is also popular in Azerbaijan (Iran) and Tabriz, where it is called Yeralma Yumurta (یرالما یومورتا), which means wrapped with potato and egg. This wrap is found on any corner of the streets in Iran, as the ingredients are simple and very common. It is an all-time favorite for its taste and popularity. A feature of this dish is that the potatoes and sometimes the bread (Sangak) are prepared on small river stones. It can also be prepared with Lavash or Barbari Bread. In Iran, we call Street Food Ghazay-e Khiabani غذای خیابانی.

Kabab-e Zardak – Glazed Meatballs in Grape Syrup کباب زردک

Salam and Hi, today I’m going to show you a great dish from Isfahan, one of the most beautiful cities in Persia. Kabab-e Zardak -Glazed Meatballs in Grape Syrup کباب زردک is one of the many delicious dishes from Isfahan. It is also called Shami Esfahan or Kabab-e Mooshti, which means shaped in hand. Zardak the yellow carrots that are delicious vegetables hiding in the minced meat. Zardak tastes less sweet and is perfect as an ingredient in my meatballs, of course you can also use normal carrots for this recipe. I’m addicted to these juicy and sweet and sour meatballs. They soak up the mouthwatering sauce made from my homemade sugar free grape syrup and red wine vinegar, giving them a perfect flavor of sweet, sour, and spicy. They are easy to prepare and fingerlicking delicious.

Labsalliebe

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