Homemade Persian Rolls Recipes

HOMEMADE PERSIAN ROLLS

Steps:

• Stir yeast and sugar into warm water, allow to stand for 10 minutes - it should get very bubbly.
• In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
• Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
• Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
• Line a couple of baking sheets with parchment paper, set aside.
• Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 12 x 18" or so.
• Use a pastry brush to spread melted butter all over the dough - you might not use it all, that's ok. Mix together the sugar and cinnamon, sprinkle evenly over the melted butter.
• Starting with one of the longer edges, tightly roll the dough up.
• Use a sharp knife to trim the ends so that they are flat, then slice the roll into 12 even rounds. Slightly flatten each roll between your hands, stretching out to an oblong shape and ensuring end is sealed to rest of dough.
• NOTE: I flatten mine a fair amount more than is traditional, as I am terrible at deep frying anything thick.
• Carefully place each roll onto the baking sheets, spacing them evenly and leaving room for them to rise.
• Cover pans with plastic wrap, allow to rise one more time - about 45 minutes.
• While waiting for the Persians to rise, start heating your frying oil to 350 F (180 C)
• In small batches, deep fry doughnuts for a minute or two - until golden brown on the under side - before carefully flipping and frying for another 1-2 minutes on the second side.
• Use a slotted metal spoon to transfer doughnuts to paper towel lined baking sheets or plates.
• Allow oil to come back up to temperature between batches.
• Allow doughnuts to cool completely.
• Whip butter , jelly, and jam together until smooth.
• Slowly add powdered sugar a bit at a time, until incorporated completely.
• Beat on high for 1 minute - mixture will be very, very thick.
• Lower mixer speed to lowest setting, and slowly add milk. Once incorporated, check for consistency - you want it thick, but soft enough to spread.
• Add more milk or sugar to achieve the consistency you want, if needed.
• Spread cooled doughnuts with frosting.

PERSIAN CABBAGE ROLLS

Steps:

• Cook the peas in boiling water 30 minutes or until tender.
• Drain.
• Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes.
• Drain, cool slightly, and carefully remove 24 leaves.
• Reserve the balance of the cabbage.
• Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
• Put a heaping tablespoon of the mixture on each cabbage leaf.
• Fold in the opposite ends, then roll up into sausage shapes.
• If there is any filling left, use a few more cabbage leaves.
• Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers.
• Add the broth and the remaining salt and pepper, then cover with cabbage leaves.
• Cover the skillet and cook over low heat 30 minutes.
• Mix in the lemon juice and sugar.
• Cook 30 minutes longer; taste for seasoning.
• Serves 6-8.