My cookbook

Очень вкусно! Сервировала с тзадзики и персидским салатом (мелко порезанные помидоры, огурцы, красный лук, мята и зелень). На двоих брала 1/2 чашки басмати и /1/4 кг фарша. Фарш может быть любым.

KALAM POLO RECIPE
Persian Cabbage, Meat and Rice

Serves: 10 – 12 people

INGREDIENTS:

Cabbage and meat sauce
-- 2 pounds 85/15 or 80/20 ground beef/lamb or stew meat cut into 1/2-inch pieces
-- 1 Large green or red cabbage (~2 pounds/900 grams)
-- 1 medium White/yellow onion (finely diced)
-- 1 clove Garlic (finely minced)
-- 2 Tbsp Tomato paste
-- 1 1/2 tsp Salt
-- 1 tsp Black pepper
-- 1 tsp Ground turmeric
-- 1/2 tsp Ground cumin
-- 1/2 tsp Cayenne pepper
-- 1 tsp Ground cinnamon
-- 4 tbsp Vegetable oil (such as grapeseed oil)
-- 1/4 tsp Ground saffron dissolved in 1/2 cup of hot water to make a saffron solution (We’ll need about 6 Tbsp of saffron solution)
-- 3 Tbsp Fresh squeezed lime (or lemon) juice

Steamed Persian Rice
-- 2 cups Basmati or Jasmine long grain rice
-- 4 tbsp Table salt
-- 2 + 6 Tbsp Unsalted butter
-- 1 + 3 Tbsp Vegetable oil (such as grapeseed oil)
-- 1/2 tsp Salt
-- 1/2 tsp Black pepper
-- Flatbread or a russet potato, sliced into 1/4" thick rounds to be used for the crunchy tahdig at the bottom of the pot


DIRECTIONS:

Cleaning and Brining the Rice:
-- Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it.
-- Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand.
-- Do not rub the rice grains between your fingers.
-- Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is clear or almost clear.
-- On the 4th time, fill the bowl with water up to an inch above the rice, and add 4 Tbsp of table salt.
-- Stir the saltwater thoroughly.
-- Let the rice sit in the salt brine for at least 1 hour but not more than 4 hours.

Preparing the Cabbage and Meat Sauce
-- In a large skillet, heat 4 tbsp vegetable oil on Medium High.
-- The large skillet will accommodate the volume of shredded cabbage that we will be adding to the onion and meat.
-- Sauté the diced onion while stirring occasionally until translucent (about 1 1/2 to 2 minutes).
-- Add the minced clove of garlic and stir into the onion for another minute.
-- Add the meat and start stirring it into the onion and garlic mixture.
-- If using ground beef, use a fork to break up the meat (a potato masher works best!)
-- Sauté meat, stirring and breaking up occasionally until all the meat changes color (about 10-15 minutes)
-- Add the tomato paste, constantly stirring for another 2 minutes.
-- Stir salt, pepper, turmeric and cumin into the meat mixture.
-- Add 2 Tbsp of water, stir it in and put the lid on the skillet for 2 minutes.
-- The water and steam will help your meat sauce cook thoroughly.
-- Cut your cabbage in half, remove the cores from both halves. Then thinly shred both halves into 1/8-inch strips.
-- Add the shredded cabbage into the large skillet with the meat and start stirring and turning the meat sauce and cabbage shreds together to get a consistent mix.
-- Push the cabbage and meat mixture down to be able to put on the lid.
-- Continue cooking on medium-high heat for 4 to 5 minutes, opening the lid and stirring occasionally.
-- Add 3 Tbsp of saffron solution and stir well.
-- Add the cayenne pepper in and stir well.
-- Add ground cinnamon and stir well.
-- Cook for another 2-3 minutes while occasionally stirring.
-- Right at the end, add 3 Tbsp of fresh lime or lemon juice and stir thoroughly.
-- Your cabbage and meat sauce are ready for the rice.


Boiling the Rice:
-- After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil.
-- Add 1 Tbsp of vegetable oil and the rice (and brine solution) to the boiling pot.
-- Boil the rice, stirring initially to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente). This takes about 4 to 5 minutes on my stove top.
-- To make sure you catch the rice at the right stage, start examining the rice grains about 4 minutes after you have started boiling it.
-- Al Dente means the rice grains are cooked on the outer layer but still hard in the center.
-- Strain the rice using a colander -- WARNING: Be careful not to burn yourself!
-- Run cold tap water through the rice in the colander to wash away some of the starch.
-- Repeat the cold water rinse a second time.
-- NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky.
-- Once the rice has been rinsed twice, leave it in the colander to drain and cool down a bit.

Steaming the Cabbage and Meat Sauce with Rice:
-- Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting).
-- Add a mixture of vegetable oil and butter (3 Tbsp of oil and 2 Tbsp of butter).
-- Butter is used for flavor and vegetable oil is used because it has a high smoke point and helps prevent the bottom of the rice from burning.
-- Add 3 Tbsp of saffron solution to the mixture of oil and butter in the pot.
-- Add salt and fresh black pepper to taste.
-- Swirl the saffron-flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice from sticking to the pot.
-- Lay down pieces of flatbread or potato slices (whichever you are using for the crunchy bottom layer – tahdig) in the puddle of oil and saffron at the bottom of your pot.
-- Bring the colander of cooked rice from the sink to the side of your stove.
-- At this point, we are going to alternate layers of the cooked rice with the cabbage/meat sauce in the pot (starting with a layer of rice at the bottom and ending with cabbage/meat sauce at the top.
-- Your cabbage/meat layers will be thicker than rice layers, because you have more cabbage/meat than rice.
-- Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice and cabbage reaching all the way down to the bottom of the pot.
-- Poking the holes allows the steam to rise so the rice at the bottom of the pot will be crunchy and ensures the middle of the mound cooks thoroughly.
-- Put the lid on the pot and cook on Medium High setting (dial setting 5 out of 10) until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid.
-- A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes.
-- Remove the lid and put 6 Tbsp of butter on the top of the rice and cabbage mound.
-- Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot.
-- Lower the temperature to low setting (dial setting 2/3 out of 10).
-- IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where the low setting is on your cooktop to produce the crunchiest rice layer (tahdig) without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice!
-- Steam the rice and cabbage for 45 minutes.

Источник: https://www.youtube.com/watch?v=1S5pcM-0WPw&ab_channel=CafeBagheri

Вкусно. Вадиму понравилось.

3 medium (1-pounds) eggplants, sliced into 1/2-inch-thick rounds

6 tablespoons extra-virgin olive oil, divided

2 ¾ teaspoons kosher salt, divided

1 pound ground lamb

1 (3-inch) cinnamon stick

4 medium garlic cloves, minced

1 tablespoons tomato paste

2 teaspoons dried oregano

¼ teaspoon crushed red pepper

½ cup (4 ounces) dry red wine

1 (14.5-ounce) can crushed tomatoes

1 ½ cups whole-milk ricotta cheese

2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)

1 large egg

2 ounces Parmesan cheese, grated (about 1/2 cup)


Preheat oven to 475°F. Arrange eggplant rounds evenly on 2 rimmed baking sheets, overlapping rounds slightly. Lightly brush both sides of eggplant rounds evenly with 5 tablespoons oil. Sprinkle evenly with 1 teaspoon salt. Roast in preheated oven until tender, deeply browned, and charred in spots, about 25 minutes, flipping and unstacking eggplant rounds so they are in an even layer halfway through cook time. Remove from oven. Reduce oven temperature to 400°F.

Heat remaining 1 tablespoon oil in a large saucepan over medium-high. Add lamb and cinnamon stick; cook, stirring occasionally and breaking up lamb, until lamb just begins to brown, about 12 minutes. Using a slotted spoon, hold lamb mixture in pan; pour off 1 tablespoon drippings, and discard. Add garlic, tomato paste, oregano, and crushed red pepper to pan; cook, stirring often, until mixture is fragrant and garlic softens, about 2 minutes. Add wine; cook, stirring constantly, until almost completely reduced, about 30 seconds. Stir in crushed tomatoes and 1 1/4 teaspoons salt. Bring to a vigorous simmer over medium-high. Reduce heat to medium; simmer, stirring often, until mixture thickens, about 8 minutes. Remove from heat. Discard cinnamon stick.

Stir together ricotta, mozzarella, egg, and remaining 1/2 teaspoon salt in a small bowl until combined. Set aside.

Layer half of roasted eggplant in bottom of an 8-inch square baking dish. Spread lamb mixture evenly over eggplant. Top with remaining eggplant. Spread ricotta mixture evenly over eggplant; sprinkle with Parmesan. Bake at 400°F until cheese is browned, about 30 minutes. Let cool 15 minutes.

Make Ahead

Moussaka can be made and refrigerated up to 2 days ahead. Let come to room temperature, and reheat at 300°F for about 15 minutes.

Источник: https://www.foodandwine.com/recipes/roasted-eggplant-moussaka-with-lamb

Очень вкусно! Делала только с говядиной.

1/4 cup extra-virgin olive oil

1/2 pound ground beef chuck

1/2 pound ground sirloin

4 teaspoons minced garlic

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon crushed red pepper

2 tablespoons tomato paste

2 (28-ounce) cans Italian peeled tomatoes, finely chopped, juices reserved

1 (28-ounce) can tomato puree

2 cups chicken stock or low-sodium broth

2 bay leaves

6 thyme sprigs, tied together with kitchen string

Pinch of sugar

Kosher salt

Freshly ground black pepper

1 1/2 pounds sweet Italian sausage, casings removed

2 pounds fresh ricotta

1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped basil

1/2 cup freshly grated Parmesan cheese, divided

1 pound packaged whole-milk mozzarella, shredded (3 cups), divided

1 large egg, beaten

12 dried lasagna noodles

Directions

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the chuck and sirloin and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains. Add the garlic, oregano, and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add the tomatoes and their juices, tomato puree, chicken stock, bay leaves, thyme, and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 8 cups, about 1 1/2 hours. Remove the bay leaves and thyme sprigs.

Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes. Drain the sausage and break it into 1/2-inch pieces.

In a large bowl, combine the ricotta with the parsley, basil, and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water. Dry the noodles between layers of paper towels.

Preheat the oven to 375°F. Spread 1 cup of the sauce in the bottom of a 9- x 13-inch glass baking dish. Line the dish with four overlapping noodles. Spread half of the ricotta mixture over the noodles, then top with half of the sausage, 1 1/2 cups of the sauce, and another 4 noodles. Repeat the layering with the remaining ricotta, sausage, and another 1 1/2 cups of sauce. Top with four noodles and cover with 1 1/2 cups of sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.

Bake the lasagna for about 45 minutes or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

Make Ahead

The lasagna can be prepared through Step 5 and refrigerated overnight, or it can be baked ahead and then reheated in a 325°F oven.

Источник: https://www.foodandwine.com/recipes/grandmas-lasagna?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=15543727-20241127&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=112724&utm_term=recipe-of-the-day&lctg=87feb1daf8cc0eb211f3d513294f9f8812324104&lr_input=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632

Получилось вкусно, хоть я и осттупила от рецепта добавив сердцевины зуккини в фарш. Это была ошибка, поскольку фарш получился водянистый и мясо совсем не чувствовалось. В следующий раз делать строго по рецепту. Соус получился прекрасный, ела без сметаны.

Serves: 2 (makes 8 squash)

1/8 cup/30g/1ozs. raw short grain rice, soaked for 30-45 minutes (or overnight)(японский)
125g/4ozs. beef mince
1/2 onion, peeled and finely diced
2 cloves garlic, peeled and finely diced
1/4 cup parsley, dill and coriander, finely chopped
1.5 teaspoons baharat*
1/2 teaspoon salt
450g/1lb Lebanese zucchini (around 8 or so)(у меня было 3)
2 cherry tomatoes, quartered

For Sauce

1/2 onion, peeled and finely diced
3 cloves garlic, peeled and finely diced
400g/14ozs. tin diced tomatoes
1.5 cups/375mls/12.7flozs. beef stock
3 tablespoons tomato paste
1 teaspoon sugar
3/4-1 teaspoon salt
1/2 teaspoon black pepepr
Juice of 1/2 a lemon

If you don't have baharat please use 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon white pepper and 1/4 teaspoon black pepper.

Mix the soaked and drained rice, beef mince, onion, garlic, herbs, baharat and salt together in a bowl. Use a manakra to hollow out the zucchini (see instructions above). Try to hollow them out as much as possible without breaking the sides as they'll be tastier with more filling. Fill the zucchini with the rice and meat filling making sure to push down on it so that it's compact. Fill the zucchini 3/4 of the way and then stuff a quarter cherry tomato in the end to stop the filling from spilling out. Repeat with the remaining zucchini.

Then make the sauce. Fry the onion in the oil until softened. Add the garlic and fry for a minute. Then add the tomatoes, beef stock, tomato paste and sugar, salt and pepper. Taste for seasoning adding more if needed. Place the zucchini in the pan and cover with a plate (to weigh them down, we want them cooking in the sauce). Place the lid on and cook on medium heat (4 out of 10) for 1 hour. Drizzle with lemon juice and serve.

Источник: https://www.notquitenigella.com/2021/11/26/stuffed-zucchini-lebanese/

Очень вкусно получилось! Просто супер! Я посмотрела несколько видео и решила с отдельным запеканием котлет не заморачиваться, а запекла их сразу в тортилье (375Ф 35 минут). Так же не делала томатный соус, а смазала обычной маринарой. Смешала sheep yogurt with garlic, it was an excellent sauce.

For the Beyti kofte rolls:
750g/1lb 10 oz minced/ground beef, lamb or a combination (10% fat)
1 medium onion, grated
1 medium egg, beaten
2 slices of stale bread (crusts removed)
Small bunch of flat leaf parsley, finely chopped (optional)
5ml/1tsp ground cumin
½ tsp (or more!) pul biber or red pepper flakes
Sea salt and freshly ground black pepper to taste
Small bowl of water with a drizzle of oil - to shape the kofte rolls -

For the tomato sauce:
3 garlic cloves, finely chopped
30ml/2tbsp olive oil
30g/2tbsp double concentrated tomato paste
90ml/3fl oz water
5ml/1tsp pul biber
Sea salt and freshly ground black pepper to taste

Garlic yoghurt:
350g/12oz whole milk or strained yoghurt
2 garlic cloves, finely chopped
Sea salt to taste
4 thin, fresh flour tortilla (25cm in diameter), lavash bread or yufka to wrap the Beyti kofte

Optional:
140g/5oz small green peppers (Turkish pointy sivri biber or Padron peppers work well)
15ml/1tbsp olive oil
Sea salt to taste

Instructions

First prepare the Beyti kofte. Soak 2 slices of stale bread (hard crusts removed) in a small bowl with warm water and squeeze out the excess water with your hands. Combine the kofte ingredients in a large mixing bowl, except the meat. Using your hands, combine them well for a minute (this ensures a smooth blend of the ingredients and soften the onions. Parsley is not traditionally included but we like the freshness of the herb here; please save a little for decorating the plate when serving). Stir in the ground/minced meat and again combine well with your hands. If you have time, cover with cling film and let the mixture rest and settle in the fridge for 30 minute – this helps the mixture to firm up and hold together better when cooked-.

Preheat fan oven to 180C/350F. Line a large baking tray with baking paper. Also take the yoghurt out of the fridge to bring to room temperature.

Have a small bowl of water with a drizzle of olive oil and the Beyti kofte mixture near you. Dampen your hand in the oily water (that helps shaping the kofte) and take about a medium orange size kofte mixture in your hands. Roll into a log about 13 cm long. Place on a tray with baking paper and gently pat to flatten a little – kofte roll will be about 5cm wide. Repeat this with the rest of the kofte mixture and place them side by side, with about 2cm space between them. You will have 8 long Beyti kofte rolls. Bake in the preheated oven for 30 minutes.

Place the small green peppers on a small baking dish and drizzle with 1tbsp olive oil. Season with sea salt and combine well with your hands. Put this also in the preheated fan oven at 180C to bake for 18-20 minutes (it works well if you put them in the oven after the first 10 minutes of Beyti kofte baking so that they both finish baking the same time).

While they are baking, prepare your garlic yogurt sauce. Combine the chopped garlic with the yoghurt, season with sea salt to taste. Leave aside at room temperature.

Once kofte is baked, take out of the oven; also take the peppers out of the oven. Turn the oven temperature down to 160C fan. Place the kofte rolls on a large flat plate. Gently place and pat the tortilla wraps or yufka over the kofte tray, for the wrap/yufka to soak up the delicious juices of kofte.

Place the wrap on a clean, dry surface. Place 2 Beyti kofte rolls end to end to make one long roll, at the edge near you. Roll into tight log. Cut the log into 4 equal pieces, about 5.5cm long. Have a clean baking paper on the baking tray and place these Beyti rolls seam side down. Repeat this for the remaining kofte rolls, using the wraps.
Brush the top of the rolls with a little olive oil (about 1 tbsp. enough for all) and place in the oven to warm up and get a little crispy, for 5 - 6 minutes. Also return the baked peppers back to the oven to warm up, for 2-3 minutes.

While they are baking, make your tomato sauce. Pour in 2tbsp olive oil over a small sauté pan and stir in the chopped garlic. Sauté for just over a minute on medium to high heat. Stir in the tomato paste and pul biber and combine well. Then pour in the water, season with sea salt and ground black pepper and simmer on a medium to low heat for 1-2 minutes. If appears to be on thick side, dilute with one or two tablespoons of water. Turn the heat off.

Now ensemble your Beyti kebab. Arrange the Beyti rolls in a circle on a serving plate and place the garlic yoghurt in the middle. Drizzle tomato sauce over the Beyti rolls and decorate with the roasted peppers around the plate. Decorate with the remaining chopped parsley and serve immediately.

Источник: https://ozlemsturkishtable.com/category/roasts-and-kebaps/

1 lb boneless skinless chicken breast
▢ 2 tablespoon breadcrumbs
▢ 1 onion
▢ 2 cloves garlic
▢ 1 egg
▢ ½ teaspoon turmeric
▢ 1 teaspoon paprika
▢ 1 tsp Aleppo pepper
▢ 1 tsp cumin
▢ ½ tsp coriander
▢ 1 teaspoon kosher salt
▢ ½ cup parsley only remove the thick stems
▢ ¼ cup olive oil

Place the chicken breast, breadcrumbs, onion, garlic, egg, turmeric, paprika, Aleppo pepper, cumin, coriander, salt and parsley in the bowl of a food processor. Blend until all is well combined. You might need to stop midway and scrape the sides.
Transfer the kofta mixture into a bowl, cover with a plastic wrap and refrigerate for 1 hour.
After 1 hour, uncover the bow and start shaping the koftas. Place a bowl of cold water next to the kofta mixture, wet your hands and then form the mixture into small balls or football shaped balls.
Once all the koftas are shaped, heat the olive oil in a pan over medium heat.
Sear the chicken koftas in batches for about 3 minutes on each side until they are fully cooked. Enjoy with your favorite sides.

Источник: https://www.unicornsinthekitchen.com/chicken-kofta-recipe/

Вкусно и получается много. Я не просто обжарила фарш, а сделала соус.

Bolognese Meat Sauce: https://the-cooking-mom.dreamwidth.org/437262.html

1 pound lean ground beef or ground Italian sausage
24 ounces marinara or choice of pasta sauce
25 ounce frozen cheese ravioli square shaped (no need to thaw)
1 ½ cups shredded mozzarella cheese divided
½ teaspoon Italian seasoning ***optional***
¼ teaspoon garlic powder
½ teaspoon Italian seasoning or dried oregano

Instructions

Preheat the oven to 350F degrees. Optional*** coat interior of pan with non-stick cooking spray.

In a medium skillet, crumble and brown the beef over medium heat until completely browned. Drain off the excess fat. Mix in seasoning and garlic powder after draining the meat.

Reserve ¾ cup of the spaghetti sauce; set aside. Add the remaining spaghetti sauce to the skillet with the browned meat. Stir well then cover and simmer over medium-low heat for 10 minutes, stirring occasionally.

Spread ¼ cup of the reserved spaghetti sauce into the bottom of a 9x13 inch glass baking dish.

Arrange one third of the frozen ravioli in a single layer in the pan.

Top the ravioli in the pan with half of the ground beef mixture, then sprinkle with ½ cup of the shredded cheese.

Place another ⅓ of the frozen ravioli over the meat sauce and cheese. Top with the rest of the meat and another third of the cheese.

Place the final ⅓ of the frozen ravioli on top of the casserole. Top with the remaining sauce. Sprinkle with the remaining cheese.

Cover the casserole with aluminum foil and bake at 350 degrees F for 20 minutes-30 minutes, remove foil and bake another 10 minutes until the cheese is completely melted and beginning to bubble around the edges.

Allow to rest for 15 minutes before slicing out servings.

Notes
Serve with grated Parmesan cheese. Some may like a little extra sauce splashed on top and fresh basil is a delicious garnish too.

Nutrition
Calories: 479kcal | Carbohydrates: 44g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 739mg | Potassium: 492mg | Fiber: 4g | Sugar: 7g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 12mg

Источник: https://momfoodie.com/ravioli-lasagna-recipe/

1 lb fresh green bean cut into ½ inch pieces
▢2 tablespoon vegetable oil
▢1 onion chopped
▢8 ounces ground beef
▢1 teaspoon turmeric
▢½ teaspoon cayenne pepper
▢1 teaspoon curry powder
▢½ teaspoon cinnamon
▢1 teaspoon salt
▢2 tablespoon tomato paste
▢½ cup water
Rice:
▢6 cups water
▢2 ½ cups Basmati rice
▢1 ½ teaspoon salt
▢6 tablespoon vegetable oil
▢2 potatoes sliced (½ inch thickness)
▢¼ cup bloomed saffron
INSTRUCTIONS

Bring 4 cups water to a boil in a saucepan or a pot. Add the green beans to the boiling water and cook for 5 minutes. Drain and rinse with cold water. Set aside.

Heat the oil in a large pan over medium heat. Sauté the onion until golden brown, add the ground beef and cook until no longer pink. Add in the turmeric, cayenne pepper, curry, cinnamon and salt to the ground beef and cook for a 5 minutes.

Add in the tomato paste and water. Mix well until everything is combined. Stir in the green beans and bring it to a low simmer. Cover and cook until the green beans are fully cooked, about 20 minutes. Add in more water if needed, the mixture shouldn't be dry. Taste to make sure the flavors are to your liking. Turn the heat off and put the mixture aside.

To make the rice, bring a pot of water with the salt to a rolling boil. Wash the Basmati rice two to three times to discard excess starch.

When the water starts boiling, add the rice and boil for about 6 minutes until the rice is par cooked or al dente. The rice is ready when you're able to break a rice grain into two pieces using your thumb and index finger, but the rice still has to be hard in the middle. The outer layer is soft but the grain is still hard in the middle. (See more notes about this on How to make Persian rice and tahdig. )

Turn the heat off and place a colander in the sink. Lift the pot and pour the rice into the colander and rinse with cold water to stop the cooking process.

Place the pot back on the burner and turn the heat to medium high. Once the bottom of the pot is dry, pour 3 tablespoon vegetable oil into the pot and arrange the potato slices so they cover the bottom of the pot.

Scoop one third of the rice into the pot over the potatoes. Layer with some bloomed saffron and one third of the green bean mixture. Repeat until you're out of rice and filling, make sure the rice is shaped like a mountain, meaning you have more rice in the middle than around the edges. Poke holes in the rice using the end of a wooden spoon or spatula.

Pour ⅓ cup water around the edges, wrap the lid in a clean kitchen towel and place it on the pot (This is for the towel to absorb the steam, resulting in a fluffy rice). Turn the heat to medium high (but not too high) and cook the rice for about 15 minutes. Lift the lid to see the steam escape and then pour 3 tablespoon vegetable oil on the rice.

Cover again and cook for another 30 minutes until the rice is fully cooked and the flavors are fully combined. Fluff the rice a bit to have the filling and rice mix completely.

Serve with Salad Shirazi and plain yogurt sprinkled with dried mint.


NOTES
You can make the green bean filling a day in advance and lightly heat it before layering it with the rice to make sure it has the right consistency.
The best pot to use for this recipe is a nonstick pot.
Instead of potatoes, you can use lavash or pita bread to make tahdig.
To make vegetarian lubia polo, leave out the beef and use mushrooms instead. I recommend using a combination of white button mushrooms and baby bella mushrooms.
Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan with 2 tablespoons of water over medium heat for 10 to 15 minutes.
To freeze this rice dish, place it in a freezer safe container and freeze for up to 3 months. To serve, thaw it in the fridge overnight and reheat in a pan.

Источник: https://www.unicornsinthekitchen.com/lubia-polo-persian-green-bean-rice/

Очень вкусно и просто, ни чем не хуже других, более навороченных рецептов. Я тушила не 5 минут, а 30, тем не менее быстрое блюдо.

2
Tbsp. cumin seeds

½
cup extra-virgin olive oil

3
large shallots, thinly sliced

Kosher salt

2
Tbsp. double-concentrated tomato paste

1
Tbsp. smoked paprika

1
tsp. crushed red pepper flakes

1
lb. ground lamb

1
lb. pappardelle or other wide noodle

½
cup coarsely chopped mint, plus more for serving
SPECIAL EQUIPMENT

A mortar and pestle or a spice mill
Preparation
Step 1

Coarsely grind 2 Tbsp. cumin seeds in mortar and pestle or spice mill. Set aside.
Step 2

Heat ½ cup extra-virgin olive oil in a large high-sided skillet over medium-high. Add 3 large shallots, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until shallots are softened and beginning to brown around the edges, 6–9 minutes. Add 2 Tbsp. double-concentrated tomato paste and stir to coat shallots. Cook, stirring often, until paste is darkened in color, about 3 minutes. Add 1 Tbsp. smoked paprika, 1 tsp. crushed red pepper flakes, and reserved cumin seeds. Cook, stirring, until spices are fragrant, about 30 seconds. Add 1 lb. ground lamb and break up into small pieces with a wooden spoon; season with salt. Cook, stirring occasionally, until lamb is cooked through, about 5 minutes. Reduce heat to low and keep warm.
Step 3

Cook 1 lb. pappardelle or other wide noodle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Return pasta to pot off heat.
Step 4

Increase heat under lamb to medium and add 1 cup pasta cooking liquid; stir to combine. Add half of lamb and ½ cup coarsely chopped mint to pasta; cook over medium-low heat, tossing and adding more pasta cooking liquid if needed to loosen, until sauce coats pasta, about 2 minutes. Taste and season with more salt if needed.
Step 5

Divide pasta among bowls; top with remaining lamb in skillet, then with more mint.

Источник: https://www.bonappetit.com/recipe/spicy-lamb-noodles-pasta-recipe?utm_term=article-1&utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_100922_AM&utm_campaign=aud-dev&utm_medium=email&bxid=5c92e95d2ddf9c5f6fe8c8a1&cndid=27160599&hasha=774932a5b0c90a85e7e8797f0b2496d0&hashb=d624cf0bee45ddbade344ecb913d73c1c49012fb&hashc=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632&esrc=AUTO_PRINT&utm_content=A

Очень вкусные котлеты!

Поскольку у меня был готовый фарш, то я измельчила лук и обжарила его в сливочном масле до золотистого цвета. Он сам делал фарш из кусков индейки или курицы, поэтому лук порезал крупно, в большом количестве сливочного масла его обжарил, а после измельчил вместе с мясом в кухонном комбайне. Посолил, поперчил, намочив руки теплой водой разделил фарш на котлеты, обвалял их в крупных хлебных крошках и с помощью ножа придал им форму. Затем обжарил.

Источник: https://www.youtube.com/watch?v=Wg66-VNBdAg&list=PLD1Z9Ndo-DlwZJ_gomQ-Lu2v7-vSPMUK-&index=35&t=428s

Я подавала с пюре: картошка и шпинат, half & half, сливочное масло и немного тертой моцареллы. Очень вкусно!