Iranian Cultural Study in the Studio

A huge THANK YOU to Afsaneh and the entire Noori family for sharing the richness of their heritage and introducing our school to the Iranian culture.  We had a fabulous afternoon celebrating the music, foods, scents and tastes of Iran. Afsaneh brought in several significant objects from home, as well as some amazing rice, potato stew, cookies and tea!  HELLO!!! Amazing afternoon in the studio!  The recipes are included below if you want to have a delicious meal of your own!

 Potato Khoresh-makes 6 servings

3 tablespoons of canola oil

2 large onions, peeled, thinly sliced, place in a bowl, cover with cold water

2 teaspoons of sea salt

½  teaspoon of freshly ground black pepper

1 teaspoon of turmeric

1 teaspoons of Persian spice mix (2 tablespoons of cinnamon, 2 tablespoons of cardamom, 1 tablespoon of ground cumin)

3 large tomatoes, peeled and chopped

1 teaspoon of saffron

1 cup of split peas

Potatoes (I bake instead of fry):

3 large potatoes peeled and cur into matchsticks and soaked in cold water

1. In a Dutch oven, heat 6 tablespoons of oil over medium heat and brown the onions. Add the salt, pepper, and turmeric. Sauté for 2 minutes longer.

In a saucepan, cook the yellow split peas in 5 cups of water and 2 teaspoons of salt for 40 minutes. Drain, rinse, and add to Dutch oven. Give it a gently stir.

2. Pour in 4 cups of water and bring to a boil. Cover and simmer over low heat for 30 minutes,

3. Add Persian spice mix and tomato and cover and cook over low heat for another 45 minutes

4. Meanwhile, drain and rinse the potatoes and dry thoroughly, Place potatoes slices in a Ziploc bag with 1 tablespoon of oil and ½ teaspoon of salt, seal, and shake the bag to evenly coat the potatoes. Line a baking sheet with parchment paper and spread the potatoes over it. Bake in the over for 40-45 minutes. Dust with salt. Set aside.

5. Just before serving add the potatoes on top of the stew. Serve with rice.

 Ados Polo (Lentils with Rice)

- 3 cups long grain or Basmati rice

- 1.25 cups dried lentils

- 1 teaspoon turmeric

- 1 tablespoon Table salt

- 6 tablespoons cooking oil (we use Canola oil)

- 1 cup raisins

Directions

1.  Mix rice and lentils and rinse well.  

2.  Put the mixture in the rice cooker and add 6.5 cups of water.

3- add the salt, oil, turmeric and raisins and mix all ingredients 

4- turn the rice cooker on and cook until the food is ready and the cooker stops.