PERSIAN COOKIES (NANE SHIRINI)
This is a recipe that my Aunt use to make for me when she came to visit. It's a traditional Persian Sugar cookie... it has a unique flavor and is great with a cup of coffee in the morning or right before bed.
Provided by Persian Mami
Categories Dessert
Time 30m
Yield 30-40 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 235.
- In a large bowl, sift or mix with a fork, 2 cups of flour and 1 teaspoon of baking powder.
- In a separate bowl, cream thoroughly 1 cup of shortening and 1 cup of granulated sugar.
- Blend in 2 egg yolks, vanilla extract, almond extract, and lemon extract. Mix well.
- Gradually add the dry ingredients and mix until dough is well blended.
- Roll dough into round balls with hands, using about 1 level teaspoon of dough for each ball.
- Place on an ungreased baking sheet and flatten slightly with a spoon.
- Bake for 20 minutes.
Nutrition Facts : Calories 60.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 12.6, Sodium 12.8, Carbohydrate 13.1, Fiber 0.2, Sugar 6.7, Protein 1
SHIRIN POLO (PERSIAN SWEET RICE)
This recipe comes from Gil Marks's vegetarian Jewish cookbook Olive Trees and Honey. According to him, this type of rice is commonly found at Persian festive occasions. His recipe suggested that you could use either turmeric or saffron. Since saffron is so expensive, I opted for turmeric, but you can substitute a the same amount of saffron instead.
Provided by Ariella
Categories Long Grain Rice
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash rice in lukewarm water until water runs clear.
- Then soak in cold water to cover for at least 2 hours but up to 24 hours. Drain, rinse, and drain again.
- In a large heavy saucepan, bring 8 cups water to boil over medium heat. Add salt.
- Add the rice and cook, stirring occasionally, for 10 minutes. Drain, rinse and then drain again.
- To make the filling, fill a small sauce pan with cold water.
- Add orange zest and bring to a boil. Drain and then repeat.
- In a medium sauce pan, combine the zest, water, sugar and turmeric and stir over low heat until sugar dissolves.
- Increase the heat to medium-high and bring to a boil.
- Reduce heat to low and simmer until syrupy, about 20 minutes.
- Let cool and then stir in nuts.
- In a large heavy saucepan heat 2 tablespoons of the oil over high heat.
- Stir in the turmeric, the 2 tablespoons of water.
- Spread 1/3 of rice in the sauce pan.
- Scatter half of the zest filling over top, cover with half the remaining rice, then remaining filling, then mound remaining rice over top.
- Using wooden spoon handle, poke 7 deep holes in the rice.
- Drizzle with remaining 2 tablespoons of oil.
- Place a kitchen towel or several layers of paper towels over top of pan.
- Cover with lid and cook over medium heat until steam appears, about 10 minutes.
- Reduce heat to low and simmer until rice is tender and bottom is crisp, about 30 minutes.
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