Sir Dagh Persian Fried Garlic Recipes
SIR DAGH | PERSIAN FRIED GARLIC
If you are a fan of Persian food, there are two things that you should learn. Actually they are the basics, fried onion and fried garlic, called "pyaz dagh" and "sir dagh" in Persian. Fried garlic has different usage, in ash and soup, some other dishes like kashk bademjan, etc. If you don't know how to cook this one, this article is yours.
Provided by PersianGood Team
Number Of Ingredients 4
Steps:
- The first step to make fried garlic is putting them in water. Let them stay in water for a while. Then Take them out of the water. Peel them and wash them again. Dry the washed garlic. For drying, you can take a kitchen napkin and put the garlic on it until they get dry completely.
- Second step is mincing them. With Meat Grinder or food processor mince them.
- Now take a deep pan and place it on medium heat. Wait until the pan gets warm. Add oil to the pan until the oil gets over the garlics. In this step you shouldn't add garlics. When the oil is warm add turmeric and salt .Turmeric helps the garlics get golden and salt makes them tasty.
- Set the heat to high and add the minced garlic to pan. Stir the pan repeatedly and lead the garlic from round of pan to center of the pan. At first the garlics stick to each other but then by the time they'll get separated. It is important to stir the pan repeatedly and gently.
- When the garlics fried nicely, turn of the heat and pick up the pan from stove. Then remove the oil from garlics with a strainer. Take a basket and pour the fried garlic into it. In this step the garlics stick, don't put them near each other.
- When they are cold, take kitchen napkin and put the cold garlic on it. It will absorb the extra oil from fried garlic. This action makes the garlic unusual.
MAHI SORKH SHODEH (PERSIAN FRIED FISH)
A Nowruz (Iranian New Year) meal wouldn't be complete without Persian-style fried fish. Serve mahi sorkh shodeh with sabzi polo (green herb rice).
Provided by Naz Deravian
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.
- Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
- Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.
- Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
- Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 9.3 g, Cholesterol 62.4 mg, Fat 14.9 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 1.5 g, Sodium 841.7 mg, Sugar 1.2 g
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- Garlics are better made in spring as the herb has a high quality in this season. If you are making Sir Torshi in other times of the year, better you soak the dry garlics for a day and then peel as instructed below and then dry them.
- Peel some of the outer layers of the garlics’ skin until you see the cloves. Be careful to stop peeling while the cloves are about to fall apart and separate. Remove the root too. If the branches are uneven and they seem inappropriate, peel until the cloves separate and leave them with a layer skin on.
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- When a few days passes, the vinegar will be absorbed by the garlic cloves. You need to add some more vinegar to the jar to cover the surface of the garlics.
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