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Forum
-> Yom Tov / Holidays
-> Purim
N'sMom
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 Mon, Mar 06 2017, 3:50 pm
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I was thinking of doing a Persian-oriented Purim seuda. I don't want to make this into a very big deal so am assuming that what I will make a Persian main course, which I will supplement with rice and salad. Does anyone has a good recipe for a Persian main dish?
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amother
Hotpink
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Mon, Mar 06 2017, 4:15 pm
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You can either do a stew (choresh) or kebobs. What is more interesting to you? Kebobs might be a more familiar food for Americans. Make sure to use basmati rice and make an Israeli salad with tomatoes and cucumbers to be authentic. Also tea. Serve fresh fruit got desert.
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N'sMom
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Mon, Mar 06 2017, 4:24 pm
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Thank you, hotpink. I think a stew would be more interesting. Do you have a recipe you like?
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amother
Hotpink
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Mon, Mar 06 2017, 5:02 pm
I like chorosh'te gime ba gorje farangi (mini meatballs and zucchini stew) from Reyna Simnegar's cookbook, Persian Food from the non Persian Bride.
Stew:
1 diced onion
4 cloves garlic, pressed
1/4C. Canola oil
1 28oz. Can stewed tomatoes
2 peeled potatoes cut into 1"pieces
2 zucchinis cut into 1" thick slices
1T. Salt
1/2 teaspoon saffron (substitute w. Turmeric)
2 limes juiced and lime wedges to garnish
Meatballs:
1lb. Ground beef
1 onion ground or finely chopped
1/2 tsp salt
1/4 tsp pepper
1. In 6qt. Saucepan, saute onion and garlic until translucent. Add stewed tomatoes with their liquid, potatoes, and zucchini and stir well. Simmer covered for 15 min.
2. In the meantime, make the meatball mix by combining all ingredients really well.
3. Uncover saucepan and add salt, saffron, and lime juice. Mix well. Bring back to a boil and shape meatballs 1 inch diameter (walnut size). Gently drop onto surface of are, making sure not to stir it at all or they will lose sir.
4. Reduce the heat and simmer, covered, fit 10 min. Uncover and gently stir the stew, detaching the mini meatballs from one another. Continue to cook, covered for 20 minutes or until the meatballs are fully cooked and vegetables are whole, but tender.
Yield: 6-8 servings
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HashemMelekh
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Mon, Mar 06 2017, 5:06 pm
Hi,
As others have noted, I recommend doing either a stew or a kebab as the main dish. I also think it is a good idea to make a vegetarian option as well.
For a meat-stew, I recommend Khoresht Lubia Sabz, which is green bean stew. Absolutely delicious! Here is a recipe for it: http://www.mypersiankitchen.co.....stew/
For a vegetarian stew, I recommend Khoresh Bademjan, which is an eggplant tomato stew. It is hearty, filling, and flavorful, and will leave you satisfied without eating meat. Here is a recipe: http://www.spicechronicles.com......dpbs
Pomegranate chicken ( http://www.mypersiankitchen.co.....cken/) and kabob koobideh ( https://persianmama.com/kabob-.....bobs/) , as well as the the chicken from morgh polo--chicken rice ( http://honestandtasty.com/chic.....polo/) are great alternatives to stews.
Of course, serve with tahdig--crispy rice and shirazi salad, which is similar to Israeli salad, but with many herbs.
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N'sMom
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Mon, Mar 06 2017, 7:10 pm
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Thank you! I love several of these. One last question: is there an EASY appetizer that goes the this?
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ra_mom
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Mon, Mar 06 2017, 7:18 pm
| N'sMom wrote: | | Thank you! I love several of these. One last question: is there an EASY appetizer that goes the this? |
How about the kebabs as the appetizer?
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N'sMom
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Mon, Mar 06 2017, 7:20 pm
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I was hoping for something lighter. Unless there is such a thing as grilled veggie kebabs?
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HashemMelekh
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Mon, Mar 06 2017, 7:52 pm
Hi again,
For appetizers, you can set out pickled vegetables, such as beets and cucumbers, and you can buy canned or jarred dolmas, which are yummy. Making them is worthwhile, but some may say takes too much effort. If you prefer to make them, here is a recipe:
Traditional Dolma
(Serves 10)
Dolmeh are simply stuffed grape leaves. They are quite simple — and fun! — to make. These make a great appetizer or party dish, or they can be eaten as a snack anytime.
50 grape leaves
¼ cup olive oil
3 ½ cups finely chopped onions
1 ½ cups cooked brown rice
1 cup chopped fresh dill
¼ cup finely chopped parsley
½ cup pine nuts
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon cinnamon
4 Tablespoons lemon juice
2-½ cups water
Place grape leaves in a colander, wash with cold water, and drain. Put the oil into a skillet and heat. Add onions and cook for 10 minutes. Add the rice, dill, parsley, pine nuts, salt, pepper, and cinnamon, and then cook for 5 more minutes. Allow to cool.
Place the grape leaves vein side up on a cutting board and nip off the stems. Place a Tablespoon of the rice mixture onto a leaf. Fold the stem end up over the rice, fold the two sides of the leaf toward the center over the mixture, and then roll the leaf up. Repeat until you have used all of the grape leaves. Filling amounts will vary based on the size of each leaf.
Preheat oven to 250 degrees. In a large baking dish, arrange the rolled dolmeh in layers. Pour lemon juice and water over them, cover, and bake for 1 hour or until tender. Serve cold or warm.
You can also make kuku, which is like an herb frittata: http://www.thesimplefare.com/r.....sabzi
You can also make Persian potato patties, and substitute the butter with margarine: https://www.cooked.com/uk/Greg.....ecipe
Also, you can make Persian Eggplant and Caramelized Eggplant dip: http://minimalistbaker.com/cre.....-dip/
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N'sMom
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Mon, Mar 06 2017, 8:04 pm
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The pickled veggies sound good. I make some of those for shabbat anyway so o can just make extra. Thank you one and all! Getting excited about this!
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amother
Pewter
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Mon, Mar 06 2017, 8:12 pm
Am I the only persian on here that thinks its wise to caution the OP that persian main dishes, like choresh, and side dishes especially like tadig, are not so simple to master on the first try, even for persians...I love that youre doing this OP but realize there is a reason persians take such pride in their food. Because it takes skill and practice until many dishes come out the way they are supposed to.
So good luck, and definitely have a back up.
PS- if you dont like the way it tastes, that means you didnt do it well  . Persian food is out of this world!!!
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N'sMom
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Mon, Mar 06 2017, 8:16 pm
Thank you. That is why I am only intending to make one new dish. I am a pretty good cook and have used similar techniques in other cuisines, so I should be fine. If not we will have rice, said and pickled vegetables. 
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amother
Hotpink
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Mon, Mar 06 2017, 8:33 pm
| amother wrote: | Am I the only persian on here that thinks its wise to caution the OP that persian main dishes, like choresh, and side dishes especially like tadig, are not so simple to master on the first try, even for persians...I love that youre doing this OP but realize there is a reason persians take such pride in their food. Because it takes skill and practice until many dishes come out the way they are supposed to.
So good luck, and definitely have a back up.
PS- if you dont like the way it tastes, that means you didnt do it well . Persian food is out of this world!!! |
I'm going to respectfully disagree with you. As a non Persian Bride like Reyna Simnegar's, I thought the same. Until I discovered Reyna. She breaks everything down very simply and I hadn't had one flop. Even tahdig. She has a video on it and my tahdig has never been less than perfect. (And that's coming from dh, who thinks his mother is a goddess on the kitchen-like all good Persian boys do  ). I would caution not to do recipes like choresh sabzi which has a very unique taste that is very foreign to Western palettes. And maybe tahdig isn't necessary, just use basmati rice and make sure to steam it, and it will be a hit.
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DVOM
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Mon, Mar 06 2017, 8:36 pm
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I love this idea!! We go to my parents for the seudah, but when I make my own some day, I am totally going Persian!
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amother
Blush
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Mon, Mar 06 2017, 8:41 pm
Cool! Didn't know there were so many of us Persian imamothers. Thought I was the only one!
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amother
Hotpink
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Tue, Mar 07 2017, 11:16 am
[quote="EmpireState"]
I've only tasted beef, and it's delicious. I haven't had a chance to try and make it myself.
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N'sMom
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Tue, Mar 07 2017, 10:27 pm
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One last question: is there something that makes sense for hamotzi and can be bought?
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