Persian Food with an Indian Twist

After I moved out of Chicago, I realized how much I missed all the Zabihah restaurants!  So I tried to make Persian food at home, similar to Rezas and it was great!  Lamb koubideh is usually made in kabob form but I didn’t have a food processor at home SO I made it like a salan to eat with the Dill Rice.  For now I’ll put up the recipe for what I made, and later put up the recipe for the kabobs.

A friend suggested I should up pictures for every step.  I tried it for this recipe so I hope it helps!!

Dill Rice

Ingredients:

1 cup plain rice
2 cups water
1/2 chicken bouillon

1 tbsp. butter
1/2 tsp. garlic paste
2 tbsp. lemon juice
2 tbsp. dill weed
1 1/2 tsp salt

Directions:

Wash the rice.

Boil the water in a medium saucepan then turn the heat to medium

Add chicken bouillon, butter, lemon juice, dill weed, salt and garlic paste and turn heat to high again.

Add rice and bring to a boil til u can see the rice coming up to the top of the water

Turn heat down and cover for 25 mins. Turn off and serve. (on the left)

Lamb Koubideh Salan

Ingredients:

1 lb lamb chunks
1/2 onion
1 tsp. salt
1/2 tsp. haldi (turmeric powder)
1 tsp. chopped parsely leaves
1 tsp. black pepper

Directions:

Chop onion and parsely

Wash your meat

Mix salt, haldi, and black pepper into the meat

Turn heat on high and add oil

Heat oil in the pressure cooker, sautee the chopped onions til they are translucent.

Add the meat and parsely to the cooker and sautee til its brown

When the meat begins to release water, put the pressure cooker lid on.  Let it whistle 5 times and turn heat on low for 25 mins.  Turn off heat and open the lid and serve!