Khoshaf Dried Fruit And Nut Compote Iran Middle East Recipes

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KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST)



Khoshaf -- Dried Fruit and Nut Compote (Iran -- Middle East) image

This recipe of soaked rather than stewed dried fruit was found in the 2002 cookbook, Mediterranean Street Food. Almost all of the long preparation time is the PASSIVE time needed for the fruits & nuts to soak.

Provided by Sydney Mike

Categories     Sauces

Time 4h

Yield 8 serving(s)

Number Of Ingredients 8

1 cup seedless raisin
1 cup dried apricot, pitted, halved
1/3 cup almonds, blanched, halved
1/3 cup pistachio nut
1/3 cup walnuts
1/2 cup pine nuts
1/2 cup granulated sugar
3 tablespoons orange blossom water

Steps:

  • Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours.
  • Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste.
  • Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved.
  • Rinse & drain the nuts & add to the fruit, mixing well.
  • Serve immediately or refrigerate.

KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST) RECIPE



KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST) Recipe image

Provided by BobLongo

Number Of Ingredients 8

1 cup seedless raisin
1 cup dried apricot, pitted, halved
1/3 cup almonds, blanched, halved
1/3 cup pistachio nut
1/3 cup walnuts
½ cup pine nuts
½ cup granulated sugar
3 tablespoons orange blossom water

Steps:

  • Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours. Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste. Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved. Rinse & drain the nuts & add to the fruit, mixing well. Serve immediately or refrigerate.

FASSULIAH K'DRA -- BEANS WITH SAFFRON (MOROCCO - NORTH AFRICA)



Fassuliah K'dra -- Beans With Saffron (Morocco - North Africa) image

This recipe was found in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the time for the beans to soak.

Provided by Sydney Mike

Categories     Onions

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 cups dried cannellini beans (soaked overnight in plenty of water with 1/2 teaspoon baking soda)
1 pinch saffron thread (a generous pinch, crushed)
5 tablespoons unsalted butter
3 medium onions, thinly slices
1/4 cup flat leaf parsley, finely chopped
1 teaspoon white pepper
1/8 teaspoon salt, to taste

Steps:

  • Drain the beans & rinse well, then place them in a large saucepan.
  • Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat.
  • Add butter, then reduce heat to low & simmer, covered, for 30 minutes.
  • Stir in the onions, parsley & pepper & cook for another 30 minutes or until beans are tender. Stir occasionally to make sure beans are not sticking.
  • Just before beans are ready, add salt to taste.
  • If sauce is too thick, add a little water, but if it's too thin, increase the heat to high & boil until thickened, stirring regularly so that the beans don't stick.
  • Taste & adjust the seasoning, if necessary.
  • Serve hot, warm or at room temperature.

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