Persian Iranian Ghalieh Esfanaaj Recipes

PERSIAN / IRANIAN GHALIEH ESFANAAJ

Persian / Iranian Ghalieh Esfanaaj image

This is a delicious Persian recipe for meatballs with lentils, split peas & black eyed beans. If you don't have Kashk you can use sour cream, also you can use sumac or a little tamarind paste / powder in place of the pomegranate powder or just leave it out. Preparation time doesn't include soaking time!

Provided by Um Safia

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

250 g ground lamb or 250 g beef
50 g dried black-eye beans
50 g dried split peas
50 g dried brown lentils
1 kg fresh spinach
2 onions
100 g of fresh mint
1/4 teaspoon pomegranate powder
1 cup kashk (thick whey)
vegetable oil
salt
black pepper

Steps:

Wash black-eye beans, split-peas, and lentils, and soak in warm water for 4 hours. Rinse & drain then place in a large pan with approximately 1 litre of water. Add salt and cook over medium heat for 20 minutes. About one cup of water should be left. (Add water or ladle out extra if necessary).
Peel and grate onions. Add to ground meat with salt and black pepper, and mix well. Shape the mixture into small balls. Fry meatballs in vegetable oil over medium heat until lightly browned all over.
Wash spinach & drain well, chop finely. Add to black-eye beans, split-peas, lentils, and meat balls, and cook over low heat for 15-20 minutes until there the pulses are soft & there is no water left. Add the pomegranate powder to the pot for the last minute of cooking.
Wash mint and chop finely. Fry in oil for a few minutes.
Serve Ghalieh-Esfanaaj in 4 bowls with 1/4 cup kashk & 25g of mint on the top of each. Serve with a good flat bread / taftoon etc.

Nutrition Facts : Calories 467.9, Fat 18, SaturatedFat 7.1, Cholesterol 45.6, Sodium 324.7, Carbohydrate 53.2, Fiber 32.8, Sugar 4.6, Protein 33.8

IRANIAN YOGURT AND SPINACH DIP - BORANI ESFANAAJ

Iranian Yogurt and Spinach Dip - Borani Esfanaaj image

Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.

Provided by UmmBinat

Categories Spinach

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces Baby Spinach
1 medium clove garlic
1 tablespoon unrefined extra virgin olive oil, plus more to drizzle
2 cups balkan yogurt (thick type only please)
sea salt, to taste
1 teaspoon dried mint (only use dried please!)
1/4 cup chopped walnuts, toasted (see recipe)

Steps:

Steam baby spinach until just wilted.
Drain well and chop fine.
Mince 1/2 medium clove garlic and saute in 1 tbs unrefined extra virgin olive oil, then add the chopped spinach and a pinch or two sea salt. Stir.
Remove from stove and allow to cool, then squeeze out excess liquid.
Toast chopped walnuts in a dry frying pan until fragrant. Be careful not to burn! Set aside to cool.
In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).
Enjoy!

Nutrition Facts : Calories 327.3, Fat 24.6, SaturatedFat 7, Cholesterol 31.9, Sodium 181.6, Carbohydrate 17.1, Fiber 3, Sugar 12.2, Protein 13.3

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