Loading...

Follow My Little Persian Kitchen on Feedspot

Continue with Google
Continue with Facebook
or

Valid

This has been my third visit to Turkey however my first to the Antalya region. It won’t be our last!

There are two things that strike me about Turkey, one is the interesting perception of this wonderful country from people who we have told that we are visiting, amongst which has been ‘I haven’t ever considered going’ or ‘Turkey isn’t somewhere I would ever go’!

The second is the actual reality of the country, that in the 21 years since my first visit I have come to know and fall in love with. So, as we wait to board our flight I thought I would send into the ether a list of reasons to visit Turkey, if you are so inclined that is! Happy reading and see you all back in Blighty!

1) No surprise here as I am completely and irrevocably enamoured by food but it’s the food! Of all the places I have travelled, and there have been many, Turkey is stand out one of my faves! The sheer abundance of flavours, colours and aromas constantly delight! I may be slightly biased being Persian and Turkey having so many similar influences to Persian cuisine but I challenge anyone to visit Turkey and leave feeling anything but nourished and full!

2) The cleanliness! Turkey is by far and away one of the cleanest countries I have ever visited. Ask anyone who knows me and they will tell you that I am a clean freak!

3) The weather! One word, beautiful!

4) The history! Turkey never fails to disappoint on this front. With beautiful scenery and the deep blue hues of the Aegean coast, natural calcite wonders such as Pamukkale and ancient structures dating to 800BC (Perge) and Roman amphitheatres this country really has it all. Places to soothe your soul and intrigue your mind in equal measure.

5) Probably the most significant factor and the reason I will be re visiting is the people. The hospitality, warmth and friendliness of the Turkish people never ceases to amaze me. You are greeted with smiles on a packed & hot local bus. Offered free cups of Turkish tea and sweets in a bazaar when the weather is stifling. When haggling over the price of watermelon in a bazaar (20p!) and telling the seller to keep the change and having them refuse to, all the while beaming at my 5 year old devouring it and savouring the super sweet and juicy flavour in the heat.

Turkey is a far cry, in my humble opinion, from the perceptions of people who say they would be reluctant to visit. The Turkey that we experienced is a land of warmth, kindness and great food!

Until next time Turkey. Khodarhofas xx

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

A lesser known fact…..I am a cheese hater! So, ordinarily I avoid pesto unless it’s homemade. This recipe is totally dairy free so  it’s great for my vegan and dairy free friends oh and not forgetting my fellow cheese haters!

This recipe combines two of my all time favourite cuisines, Italian and Persian.  The sweet and delicate flavours of pistachio nuts against the aromatic and intense flavour of fresh basil is a marriage made in heaven.

This yummy pesto is delicious on pasta, drizzled on fresh fish or salad or mixed into warm new potatoes. It’s even great on flatbreads before you cook them to pimp them up a bit!

It honestly couldn’t be easier and I promise that once you make your own homemade pesto you will never buy shop bought again.

If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen & Facebook page @mylittlepersiankitchen

My Little Persian Pistachio Pesto Ingredients

50 gm pistachios

1 small handful of fresh basil leaves

3 garlic cloves

A big glug of olive oil

Method

Put all of the ingredients in to a blender and mix until it forms a chunky paste.

Add to cooked pasta, fresh fish, salad or new potatoes and enjoy!

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Albaaloo Polo Recipe – Rice With Sour Cherries & Meatballs

This dish is utterly divine. It is indulgent and sociable. Subtle in deliciousness due to the delicate spices used and none are so overpowering that it allows you to taste each spice individually. The rice becomes patchily stained by the juice of the sour cherries and the tadig (crust at the bottom of the pot) is fragrant and has a syrupy sweetness about it from the saffron and yoghurt. My husband tells me he can’t get enough of this meal and that the meatballs, that are delicately flavoured with turmeric, are like sweets!

I haven’t made this dish for years as traditionally it should be made when the first sour cherries are ready for picking in Iran. However, I was chatting to my dad and he casually dropped into conversation that he had made ‘Albaaloo Polo’ for my stepmother and it made my mouth water so I set about looking for some sour cherries to make this!

The problem, and it’s not really a problem, with Albaaloo Polo is thus, I get red stained fingers from preparing the cherries and a tummy ache from over eating it! Once I taste the first mouthful of this meal something happens and the glutton inside of me takes over and before you know it I am laying on the floor groaning and begging for a mint tea! So worth it though!

Ingredients

500 gm fresh sour cherries – pitted and washed (I use morello or sometimes I replace the cherries with barberries!)

100 gm sugar

4 cups of strong basmati rice – washed until the water runs clear

1 tsp cinnamon

500 gm minced beef

2 tsp turmeric

1 tsp salt

2 garlic cloves

1 small red onion

2 tbsp natural yoghurt

1/2 tsp saffron ground with sugar

olive oil

Method

Wash the rice until the water runs clear. Add Water until the rice is covered by around half an inch of water on top. Add salt and 2 tbsp of olive oil and cook with the lid on until all of the water is absorbed. Remove from the pan and set aside.

Add the cherries to a bowl and cover with the sugar.

Mix the saffron with the yoghurt and pour into the bottom of the rice pan.

Start layering the rice on top, one layer of rice then one layer of cherries. After each layer of cherries add a sprinkling of cinnamon. Repeat this step until all of the rice and cherries had been used. Place the lid back on the pot and cook for 40 minutes.

Whilst the rice is cooking, make the meatballs. Place the meat, garlic, onion, turmeric, salt and pepper into a food processor and blitz until smooth. bring a heavy bottomed pan on to the heat, add some olive oil and start rolling the meatballs into 1 penny sized balls. Place in the pan and fry off until browned. Place in a heated oven (around 180′ C fan) whilst you brown off all of the meatballs.

When the rice is cooked, transfer to a plate and decorate with the meatballs and pistachio slivers. I eat this with some fresh salad and mast-o-khiar!

https://mylittlepersiankitchen.com/2017/03/09/a-little-bit-of-this-a-smidge-of-that-and-a-heap-of-something-lovely-mast-o-khiar/

Nooshe jaan!

f you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen, my twitter page becksjonesmlpk & facebook page @mylittlepersiankitchen

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

A few years ago my husband made me a beautiful Persian Love Cake for my birthday. It was a delicate cardamom chiffon sponge with a delicious fresh cream filling flavoured with rose water with candied rose petals and pistachios. It was incredible.  I am unashamed to say that I ate pretty much the entire cake, bar one slice that he had, and I loved every mouthful.

As legend would have it, the Persian Love Cake was originally made by  a Persian woman who was madly in love with a prince. To make him fall in love with her, she baked him this cake and filled it with magical love powers….

Now as beautiful as the cake is, there are two endings to the legend.. The first and most popular ending is that the prince returns her love and they live happily ever after. In the second he doesn’t and we don’t find out what happened to the cake!

My favourite ending is the first! I mean, who wouldn’t fall in love with someone who made them a beautiful love cake? Or any cake for that matter!  Just the name evokes a sense of opulence, indulgence and romance. All good things in a cake, don’t you think?

So in honour of this enchanting cake, I have created a pastry version that has the same flavours and key spices running through it. I made this as a test for my next pop up restaurant that I am hosting soon at Alderford lake and it has worked beautifully.

For all of you love birds out there….or indeed anyone that loves cake as much as me… here’s one for you!

If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen & Facebook page @mylittlepersiankitchen

My Little Persian Mille Feuille Recipe Ingredients
Shop bought Puff Pastry (as making your own takes forever and shop bought taste’s just as good)
600 ml of double cream
1 tsp of ground cardamom (I always grind my own as the flavour is stronger)
3rd of a cup of icing sugar
Syrup
150gm caster sugar
100ml water
1 tsp rose water
Pistachios to sprinkle
Method
Preheat the oven to 180′ (fan assisted)
Cover a baking sheet with a layer of parchment and sprinkle sugar over
Lay a sheet of pastry on top and sprinkle with sugar
Cover with another sheet of parchment and a place heavy baking sheet on top. (I also weigh mine down with a large lasagne dish!)
Place in the oven for 25 minutes
Remove and leave on a wire rack to cool
When cooled very carefully remove the parchment and slice into matching size rectangles
Whilst cooling make the rose sugar syrup
Add the water, rose and sugar to a pan and bring to a boil
Reduce the heat and simmer until thickened
When thickened, spoon over the cut pastry slices and leave to set
When completely cooled and set make the cream filling
Add cream, icing sugar & cardamom  to a bowl and whisk until stiff peaks form
Add to a piping bag (if you want it to look pretty, otherwise just spoon it over) and pipe onto the first layer of pastry
Place a sheet of pastry on top and repeat once more
Sprinkle with icing sugar and decorate
Enjoy with a strong cup of Persian Chai. Nooshe Jaan!

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview