Persian Spiced Butter Recipes

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PERSIAN PASTRIES



Persian Pastries image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 13

2 cups finely chopped walnuts
1 cup sugar
1 1/2 teaspoons ground cardamom
1 package phyllo
Butter, melted
Syrup, recipe follows
1/2 cup sugar
1/2 cup honey
1 cinnamon stick
2 slices lemon
2 slices orange
1/2 cup water
1/2 cup finely chopped walnuts or pistachios, for garnish

Steps:

  • In a bowl combine the walnuts, sugar and cardamom. Butter a 9 by 9 by 1 3/4-inch baking dish. Cover phyllo with a very lightly dampened towel and keep covered at all times when it is not being used. Cut phyllo into 8 by 11-inch sheets. Place 1 sheet at a time on a work surface and lightly brush with butter. Place 2 tablespoons of the spiced sugar-nut mixture lengthwise down the center of each leaf of phyllo. Fold each sheet over several times lengthwise to form a 1-inch wide strip, enclosing the filling. Roll up each strip to make a coil and place flat (coil side up) in the prepared dish against the side to prevent it from uncoiling. Repeat the whole procedure with the rest of the phyllo sheets. Brush with butter and bake in a preheated 350 degrees F oven for 40 minutes.
  • Combine all of the ingredients, except nuts, and bring to a boil. Simmer for 30 minutes, cool for 10 minutes, then strain. Pour over pastries once they have come out of the oven and let soak for 1 hour. Sprinkle with walnuts or pistachios.

GHEYMEH (PERSIAN BEEF STEW)



Gheymeh (Persian Beef Stew) image

Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.

Provided by calepine

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 3

Number Of Ingredients 13

1 ½ tablespoons oil
1 medium onion, chopped
¾ pound beef stew meat, cut into small pieces
1 cup dried split peas
2 dried Persian limes
1 ½ tablespoons tomato paste, or to taste
1 teaspoon salt
1 pinch curry powder, or to taste
1 pinch ground turmeric, or to taste
1 pinch ground black pepper to taste
water as needed
oil for frying
½ pound potatoes, peeled

Steps:

  • Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
  • Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
  • Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
  • Pour stew into bowls and place potatoes on the surface.

Nutrition Facts : Calories 721.6 calories, Carbohydrate 61.2 g, Cholesterol 62.5 mg, Fat 37.9 g, Fiber 21.4 g, Protein 37.2 g, SaturatedFat 9 g, Sodium 905.4 mg, Sugar 8.4 g

SPICED PERSIMMON BUTTER



Spiced Persimmon Butter image

Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread.

Provided by Cathy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 10h40m

Yield 64

Number Of Ingredients 6

20 ripe Fuyu persimmons, peeled and coarsely chopped
1 lemon, juiced
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup agave syrup
4 half-pint canning jars with lids and rings

Steps:

  • Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
  • In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

Nutrition Facts : Calories 14 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 1 g

PERSIAN SPICE MIX



Persian Spice Mix image

Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice pudding or added to dried fruits that are cooking into jam. It straddles the sweet and savory world because it's also great for flavoring rice pilaf with toasted nuts, lentil soup, lamb meatballs, braised chicken, or vegetable stew. It's a blend that is shared by chefs and pastry chefs. Use it to make Persian-Style Carrots and Black-Eyed Peas.

Provided by Ana Sortun

Categories     Spice     Cinnamon     Cardamom     Coriander     Pepper     Nutmeg

Yield Makes about 1/3 cup

Number Of Ingredients 6

1/4 cup dried organic rose petals (available online)
1/4 cup ground cinnamon
1 tablespoon freshly ground black pepper
1/2 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground coriander

Steps:

  • Pass the rose petals through a medium-mesh sieve into a small mixing bowl to remove any bits of stem and to grind them into a fine powder. Add the cinnamon, pepper, cardamom, nutmeg, and coriander and stir to blend. Store in an airtight container out of direct sunlight for up to 3 months.

SHOLEH ZARD (PERSIAN RICE PUDDING)



Sholeh Zard (Persian Rice Pudding) image

This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico's childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.

Provided by Priya Krishna

Categories     custards and puddings, dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup arborio rice, unrinsed
3 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 tablespoon pure vanilla extract or 1 vanilla bean (see Notes)
1 cinnamon stick
1 black cardamom pod (see Notes)
1 tablespoon ground turmeric
2 saffron threads, preferably Persian, ground then stirred into 1 tablespoon water
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
2 large egg yolks
1 teaspoon ground cinnamon
1 cup freeze-dried strawberries, finely ground
1/2 cup coarsely chopped roasted salted pistachios
Flaky sea salt, for sprinkling

Steps:

  • Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
  • To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
  • Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
  • Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
  • Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.

WINTER SQUASH WITH SPICED BUTTER



Winter Squash With Spiced Butter image

Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.

Provided by Victoria Granof

Categories     Side     Thanksgiving     Vegetarian     High Fiber     Low Sodium     Spice     Squash     Boil     Butter     Cardamom     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Spiced butter:
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon crushed dried rose petals (optional)
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Kosher salt
Squash:
4 pounds assorted small winter squash (such as acorn, kabocha, or delicata)
Kosher salt
3/4 cup pomegranate seeds
Ingredient info: Dried rose petals are available at Middle Eastern markets and kalustyans.com.

Steps:

  • For spiced butter:
  • Mix all ingredients except salt in a small bowl until lime juice is incorporated. Season with salt. Cover; keep in a cool place. DO AHEAD: Spiced butter can be made 1 week ahead. Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.
  • For squash:
  • Trim ends of acorn and kabocha squash and cut in half through the stem end. Scrape out seeds and place squash cut side down on a cutting board (do not peel). Cut halves crosswise into 1/2" slices. If using delicata squash, cut crosswise into 1/2" rings; scrape out seeds.
  • Fill a large wide pot with water to a depth of 1/2" and add a pinch of salt; bring to a boil. Add squash slices; reduce heat to mediumlow. Cover and steam, adding more water as needed to maintain 1/2" of water at bottom of pot, until squash is tender but not falling apart, 20-25 minutes.
  • Carefully transfer squash slices to a large platter (some squash at bottom of pot may be too soft; save for another purpose4) and season with salt.
  • Reduce water in pot over high heat (or add hot water) to measure 3/4 cup. Remove from heat and whisk in spiced butter, 1 tablespoonful at a time, to form a rich, glossy sauce. Season to taste with salt. Drizzle spiced butter over squash. Top with pomegranate seeds.

PERSIAN-SPICED LAMB SHANKS



Persian-Spiced Lamb Shanks image

Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.

Provided by David Tanis

Categories     dinner, roasts, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

4 meaty lamb shanks (ask for the hind shanks), about 4 1/2 to 5 pounds
Salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
1 teaspoon ground dried rosebuds, optional
1 teaspoon ground black pepper
1 teaspoon turmeric
Vegetable oil
1/4 teaspoon crumbled saffron
Juice of 2 limes, about 4 tablespoons
3 teaspoons rosewater, available from Middle Eastern grocery shops
1 large onion, roughly chopped
1/2 teaspoon ground dried lime, or the zest of 1 fresh lime
Zest of 1 orange, plus 1 tablespoon more for garnish
A few thyme sprigs
2 fresh bay leaves
6 cups hot chicken broth or water
2 tablespoons roughly chopped parsley, for garnish
2 tablespoons roughly chopped mint or dill, for garnish

Steps:

  • Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
  • Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
  • Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
  • Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
  • Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
  • Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 52 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 21 grams, Sodium 1403 milligrams, Sugar 5 grams, TransFat 0 grams

PERSIAN PUDDING WITH WHIPPED ROSE & HONEY BUTTER



Persian pudding with whipped rose & honey butter image

Orange and rose flavours are incorporated into this alternative steamed pudding. Sweet spiced butter makes the perfect accompaniment

Provided by Barney Desmazery

Categories     Dessert

Time 5h10m

Number Of Ingredients 20

250g pitted date , roughly chopped
300g raisin
100g mixed peel
50g whole almond
50g shelled pistachio
175g light muscovado sugar
175g white breadcrumb
1 tsp mixed spice
½ tsp ground ginger
125g self-raising flour
zest 2 oranges
1 tbsp orange water
1 tbsp rosewater
2 large eggs , beaten
175g melted butter , plus extra for greasing
125g soft butter
2 tbsp icing sugar , plus extra to serve
50g clear honey
pinch of cinnamon
1 tsp rosewater

Steps:

  • Tip the dates into a bowl with the raisins, cover with 200ml hot water from the kettle and set aside. Meanwhile, grease a 1.5 litre pudding basin and line the base with a disk of parchment paper. Put the dry ingredients and orange zest in a large bowl. Stir in the dates and raisins (and soaking liquid), the rose and orange water, with the eggs and butter. Mix until everything is combined. Tip into the basin and cover with a circle of parchment paper, then foil, then tie the rim with string.
  • Place the pudding on an upturned jar lid in a large pan and pour in hot water from the kettle until it comes halfway up the bowl. Cover the pan and gently steam for 4 hrs, topping up with more water if needed. The pudding can be eaten straight away, chilled and kept for up to a week, or frozen for 1 month. To reheat, defrost completely or remove from the fridge and steam pud again for 30 mins until piping hot.
  • To make the butter, whisk the ingredients together. Serve the pudding in wedges with a spoonful of the butter melting over it.

Nutrition Facts : Calories 776 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 80 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

PERSIAN SPICED BUTTER



Persian Spiced Butter image

Butter with a beautiful Persian accent. Wonderful on baked winter squash and other veggies, roast chicken or in a tagine. *Dried rose petals are available at Middle Eastern markets and kalustyans.com

Provided by Annacia

Categories     African

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, room temperature
1 tablespoon crushed dried rose petals (optional)
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
kosher salt, to taste

Steps:

  • Mix all ingredients except salt in a small bowl until lime juice is incorporated.
  • Season with salt.
  • Cover and keep in a cool place.
  • DO AHEAD:
  • Spiced butter can be made 1 week ahead.
  • Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.

Nutrition Facts : Calories 103.9, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 1.8, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.2

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From thetablediaries.com


EASY PERSIAN RICE RECIPE - DINNER, THEN DESSERT
2021-01-05 Steep the ground saffron threads in ½ cup boiling broth (or water) for 20 minutes. Add the saffron-infused broth and the remaining ingredients to the rice cooker. Stir to combine and secure lid. Set rice cooker to white rice function (if it has one) and cook. Fluff with fork and sprinkle with sumac to serve.
From dinnerthendessert.com


BEST PERSIAN EGGS WITH SPICED BEEF AND TOMATOES RECIPE - HOW TO …
This is an adaptation of a recipe for vaavishkaa from “The Saffron Tales” by Yasmin Khan. The dish is similar to Middle Eastern shakshuka, which also poaches eggs in a spiced tomato sauce, but the addition of ground beef makes for a more substantial meal. We prefer the subtle smokiness that canned fire-roasted tomatoes lend the sauce, but ...
From 177milkstreet.com


CRISPY PERSIAN RICE (TAHDIG) WITH SPICED GOLDEN CHICKPEAS
2020-03-18 2. Rinse the rise under water. Once the water is boiling, add the rice, and stir. Cook, stirring occasionally until al dente, about 6 to 8 minutes. Drain into a sieve and rinse with cold water to stop the cooking. 3. In a bowl, combine 1 1/2 cups of the rice with the yogurt. 4.
From halfbakedharvest.com


PERSIAN BEEF STEW - THE SPICED LIFE
2008-01-05 Persian Shredded Beef Stew with Yellow Split Peas and Potatoes. Adapted from: Lamb Shank Soup with Yellow Split Peas and Meat Paste, Food Of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Preheat the oven to 250 degrees. Start by browning a bone-in piece of chuck roast in a large dutch oven.
From thespicedlife.com


THIS PERSIAN STEW MAY BE THE BEST THING YOU'VE NEVER EATEN
2022-05-08 Instructions. Soak beans overnight. Drain beans, place in a pot, and cover with plenty of cold water. Cook on medium-low heat for about 30 minutes, then add salt. Cook for another 20–30 minutes ...
From greatist.com


SABRINA GHAYOUR’S PERSIANA & SPICED CARROT, PISTACHIO AND ALMOND …
2014-05-07 Her debut book is a gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond. Yet despite the occasionally rarified sounding ingredients (Za’atar, Sumac, pomegranate molasses, Persian kashk – which actually aren’t so exotic as most are readily available at Waitrose et al) this book is immensely easy to cook from and packed with …
From a-littlebird.com


KOOBIDEH KABOB + VIDEO | SILK ROAD RECIPES
2020-07-30 Set kabobs aside. Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side. Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread.
From silkroadrecipes.com


PERSIAN SPICED BEEF WITH DATES AND CINNAMON - HEALTHY FOOD GUIDE
Transfer steak to a plate. Return dish to a medium heat. Spray with oil again. Add onions and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, ginger, sweet paprika and cinnamon stick. Cook, stirring, for 1 more minute or until fragrant. Return beef to dish with tomatoes and 1 cup water. Stir to combine and bring to the boil.
From healthyfood.com


EASY PERSIAN CHICKEN BREASTS - SPRINKLES AND SPROUTS
2019-10-14 Remove the chicken from the marinade, pushing off any bits of garlic. Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through. Brush the chicken with honey and served garnished with chopped parsley and lemon slices.
From sprinklesandsprouts.com


ETHIOPIAN SPICED BUTTER (NITER KIBBEH) - END OF THE FORK
2021-03-19 Instructions. In a heavy based medium saucepan on medium-low heat, melt the butter then add rest of the ingredients. Simmer on a low heat for 15 minutes, stirring occasionally, then remove from the heat and set aside. Sieve the liquified butter twice to remove all solids*, then transfer to sealed container and keep in a cool dry area.
From endofthefork.com


PERSIAN-SPICED WHOLEMEAL SIMNEL CAKE RECIPE - LIZ EARLE WELLBEING
Method. Preheat the oven to 150°C/300°F/gas mark 2. In a medium bowl, mix the flour, almonds, baking powder, cardamom, ginger and salt together.
From lizearlewellbeing.com


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