Times flies!....Being busy with things at home, I hadn't time for the blog....let's keep going.....
For Nowruz, I made two other dishes....Jewellred Rice, and Khoresh Bademjan (eggplant stew).....both are delicious!!
Persian Jewellred Rice (Morasa Polo)
2 cups basmati rice
1 onion sliced julianne
2 tablespoons sliced almonds
2 tablespoons pistachio
2 tablespoons dry sour cherries
1 carrot grated
Saffron water (saffron crushed with water)
Parboil the rice, and set aside.,
In a pan, warm olive oil and sautee the onions. Add turmeric and salt. Add the carrot. Once it is cooked, add the almonds, pistachio and sour cherries. Let it cook for 5 minutes at low heat. Set aside.
Place the cooked rice on a flat big plate. Sprinkle the saffron water, then place on top the onion mixture. Mix it well and serve it warm. Enjoy!
4 eggplants peeled, sliced and oven cooked
1 cup yellow split peas. Soak them for 1 hour.
2 medium sized onions in julienne
3 tablespoon tomato sauce
3 tablespoon pomegranate syrup
1/2 cup of water
Clean your eggplants, peel them and soak them in salt and water for 30 minutes. Wash and dry them. Brush it with olive oil, and bake them in the oven at 375F for 10 minutes. Turn it off the oven, and leave them inside until they are cooled.
In a pot, bring water to boil and cook the yellow peas until they are soft and tender. About 20 minutes.
In a pot, add olive oil and sautee the onions. Season it with salt, pepper, turmeric and saffron. Cook it for 5 minutes at low heat. Add the tomato sauce, pomegranate syrup, and the cooked yellow split peas. Add 1/3 cup of hot water, and the cooked eggplants. Cook it for 20 minutes. Enjoy!