Tag: Yoghurt Recipe

Legendary Dishes | Mani Plov مانی پلو (lentils, rice, fruit and meat with rice-yoghurt-saffron base)

IRAN

A cornucopia of flavours, this plov is one of the traditional dishes of Damghan in the province of Semnan in the north-east of Iran. The ingredients vary. It can be made with an assortment of meats or without meat, and with various fruits and nuts. The constant is the marriage of long grain rice with yellow spilt peas, the fragrance of rosewood and saffron and the rice-yoghurt-saffron base. Serve with yoghurt or with a salad. We recommend in summer this orange and onion salad. Variations can be found on Iran Cook.

Plov

  • 600 g long grain rice
  • 500 ml water + water for boiling peas and rice
  • 400 g chicken / beef / lamb (optional)
  • 300 g onions, sliced
  • 250 g yellow split peas, soaked for two hours
  • 200 g raisins
  • 60 ml hot water with one teaspoon of rosewood and one teaspoon of saffron
  • 60 ml water
  • 50 g almonds, dry roasted, chopped
  • 15 g dried barberries / 75 g fresh barberries
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp salt
  • Oil for frying onions and meat + frying fruit

Base

  • 250 g long grain rice, cooked or baked, left to cool
  • 1 egg
  • 4 tbsp yoghurt
  • 1 tbsp saffron
  • 15 g butter to grease the bottom of the pot
  • 15 ml oil to grease the bottom of the pot
  • 1 tsp black pepper
  • 1 tsp salt

Cook the peas until al dente, keep warm in cooking water.

Fry the onions in oil in a large frying pan over a high heat for 5 minutes, cover, reduce heat to low, cook for 15 minutes. Add choice of meat, fry until browned, add turmeric, seasonings and water, cover and cook over a low heat for 30 minutes.

Fry the raisins in oil over a medium heat for 3 minutes, cover, reduce heat to low, cook for 20 minutes.

In a large pot boil 2 litres of water, pour the rice, bring back to the boil, remove from heat, leave for 5 minutes. Strain the rice.

Strain the peas.

Combine the peas and rice in a clean pot, add 400 millilitres of water, bring to the boil, reduce heat to low, cook for 15 minutes.

Prepare the base.

Combine cooked or baked rice with the egg, yoghurt, saffron and seasonings.

Melt the butter with the oil over a low heat in a large heavy-bottomed pot, diameter no less than 25 centimeters. Fold the rice-yoghurt-saffron mixture into the pot, gently smooth out to cover the base.

Arrange the meat mixture in an even layer over the rice-yoghurt-saffron base. Sprinkle the barberries on top of the meat mixture. Carefully fold the pea-rice mixture on top of the barberries. Pour the rosewood-saffron water into the pea-rice mixture, finish with a layer of the cooked raisins.

Increase the heat to medium-low, cover and cook for 20 minutes.

Legendary Dishes | Kerkyraïkí Giaourtópita Κερκυραϊκή Γιαουρτόπιτα (lemon yoghurt pie)

GREECE
  • 5 eggs, separated
  • 300 g white wheat flour, t500 / white spelt flour
  • 250 g sugar
  • 250 g yoghurt
  • 220 g butter, softened
  • 5 lemons, zest
  • 1 lemon, juice
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 vanilla pod

Whisk butter and sugar until it is integrated, add egg yolks and yogurt, beat mixture until smooth.

In a separare bowl beat egg whites until they are stiff.

Combine flour, baking powder, soda, lemon zest and vanilla.

Fold one spoonful of the flour mixture followed by one spoonful of egg whites into the butter-sugar mixture. Repeat until the flour mixture and egg whites are used up.

Add the lemon juice and pour the batter into a prepared cake tin or tray.

Bake at 180ºC for 70 minutes.

Legendary Dishes | Şuşa Çolpalı (Shusha chicken rice with cranberries and pomegranate seeds)

Chicken rice with bread base

AZERBAIJAN

This chicken and cranberry rice pilaf is adapted from Qarabağ Mətbəxi, the fabulous quixotic cookbook by Tahir Əmiraslanov and Aynurə Əmiraslanova. This is the cuisine of Qarabağ, a modern and historical region of Azerbaijan. Qarabağ or Karabakh can mean black garden and big land, derived from the words ‘gara’ and ‘bagh’ in Azerbaijani. Traditionally the chicken is from the mature male bird.

Qazmag (base)

  • 160 g white wheat flour
  • 1 egg
  • 45 g yoghurt
  • 30 ml oil
  • 5 g salt

Whip the egg into the yoghurt, add the flour and salt, knead into a smooth dough, coat with oil.

Plov

  • 3 litres water for soaking rice
  • 2 litres water for cooking chicken
  • 1.5 kg chicken
  • 1 litre chicken stock
  • 500 g basmati rice
  • 1 pomegranate, seeds
  • 200 g cranberries
  • 200 g onions, sliced
  • 60 ml oil
  • 30 g butter
  • 10 g + 5 g salt
  • 1 g + 1 g saffron

Soak the rice in three litres of water with the salt for three hours.

Meanwhile place the chicken in a pot just tight enough to fit, fill with water to cover the chicken, poach until the chicken starts to fall off the bone, about 90 minutes. Drain, retaining the cooking liquid for stock.

Break the chicken into pieces, coat with four tablespoons of oil, sprinkle with a large pinch of saffron and a teaspoon of salt.

Sauté the onions in butter over a low heat for 15 minutes, add the cranberries and pomegranate seeds, cook for 5 minutes until the cranberries start to soften.

Bring the stock to the boil over a high heat. Stir in a large pinch of saffron. Transfer the soaked rice to the pot, reduce heat to low, cover and cook for 10 minutes.

Arrange the qazmag in the bottom of an ovenproof dish. Place the onion mixture on top, place the chicken on top of the onion mixture, then the rice. Bake in a 180ºC oven for an hour.