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Photo from cover of "Silk Road Cooking" by Najmieh Batmanglij Do you have a question about cooking? October 2002 Latest * Naan-e khaameh-ee (cream puff) Recent * Ghalieh Mahi Previous months * October October 23, 2002 * Naan-e khaameh-ee (cream puff) Ray writes: Please give me the recipe for naan-e khaameh-ee (cream puff). Simin Khanum's reply: My grandmother who passed away last year at the age of 98, loved Naan khaameh-ee. When friends and relatives wanted to impress her, they would get her a box of Naan khaameh-ee. Naan khaameh-ee should be served fresh, don't keep it more than a day. 1/2 cup butter Grease baking sheet. In a saucepan melt butter in boiling water. Add flour & salt all at once, stir vigorously. Cook & stir till mixture forms a ball that does not separate. Remove from heat, cool slightly. Add eggs one at a time. Beating after each addition about 1-2 minute till smooth. Drop batter by heaping tea spoon (table spoon if you want them bigger.) 3-4 inches apart into greased pan. Bake at 400 degree about 30 min. or until golden brown. Remove from oven, split almost all the way, remove any soft dough, cool on wire rack. It is easier to fill with ready cool whip or your favorite pudding. You can also use whipping cream, in this case put the cream in a bowl and put the bowl in a bigger bowl of crushed ice and whip the cream only in one direction until it becomes very thick. Of course this filling will make the real Naan khaameh-ee. Noosh e jaan October 23, 2002 * Costco puffs + rose water Ray writes: Please give me the recipe for naan-e khaameh-ee (cream puff). Simin Rasmussen's reply: Noon khaameie's pastry is hard to make, so I do not make it from scratch. There are two ways to cheat and pretend you made it!! Costco the giant supermarket has small frozen cream puffs in a box that you can buy and before serving, spray some rose water on them and they are as good as you can make yourself, and taste like you remember. Also some Italian stores sell the dry pastry puffs in a box. Each box has about 20 puffs. Make your own cream by whipping half a cup of fine sugar, quarter cup of rose water, and 2 small cartons of heavy whipping cream till stiff. With a sharp knife cut the puffs in half, fill with the stiff cream you have made and cover with the other half of the puff. You can also use a pastry bag and squeeze the cream filling into the puffs by making a small hole in the puffs first. Noshe jAn October 23, 2002 * Tasty Tofu Javid jaan salam, Bad-az ahvaal porsi va khasteh nabaashi, now that you have become a vegetarian,
how Get some tofu (organic would be better), cut them in small pieces (size of fish sticks). Chop some garlic on it, also add some soya sauce. Leave it for 5 minutes. Now you can fry them on a heated pan (olive oil please) for 3-4 minutes each side. Fry them more if you like and it's ready. Great snack on it's own and sooo tasty. You can improvise this in countless ways. If it's really hard not to eat meat and sometime youcrave for it,why not eliminate it gradually? Dasteh Ali beh hamraat, October 15, 2002 * Ghalieh Mahi Ingredients: (2) King Fish steaks or any fish that can be cut into small cubes and does not
fall apart easily Chop the fresh vegetables well and sauté them with two table spoon of either Olive oil, grape seed oil (my choice) or any oil you prefer on low heat. Keep mixing the vegetables with a wooden spoon. Add the dry Fenugreek and continue to sauté until your vegetables permeate the smell of Ghorme Sabzi! Add the tamarind, salt and pepper and then turn the knob on low heat. Add the warm water and put the lid on until you are finished with the next step. In another pan heat 1 tablespoon of oil and sauté the chopped garlic and after a few minutes remove the garlic and place it in a small dish aside. Sautee cubed fish for a few minutes. Remove and set aside. Add the sautéed garlic to the cooking ghalieh and if you like you can add the 1 tablespoon fish sauce. set your timer for 45 minute and let the ghlaieh cook on low heat. After 45 minutes add the cubed fish and let it cook for an additional half an hour. I suggest that you taste it throughout the process because depending on your taste you may want to add addition amount of tamarind or garlic if you want to. Well let me know how it turns out. Perhaps I will have a better future as a cook than a writer (not! I do not cook more than twice a year). Bon appetit! October 15, 2002 * Sir Torshi Gaetano writers: It would appeal to me to have the prescription in order to
prepare Sir Torshi. Sir Torshi, Persian carpets and a beautiful woman have something in common: the older they get, the better they become. October 7, 2002 * Kashke Bademjaan Yasmin Lalani wrote: I would like to have a really good recipe for Kashke Bademjaan. My friend had it at a function and loved the combination of sauteed aubergine, walnut and cheese (kashk). Simin Khanum's reply: Despite the
saying that Badmjaan is "bi boo va khasiat" any food with eggplant tastes
good. Kashke Bademjaan is one of the tastiest Persian appetizers. It could be made
in different styles. Wash and Peel eggplants.If using the big ones, or Italians. Cut lengthise slices. If using Chinese, you may have to cut in the middle too. Dry them with paper towel, put some salt on them. Unlike zuccini or squash, eggplan uses a lot of oil. Heat oil in frying pan, lay the eggplants one by one gently on medium heat, fry both sides. Put water and pieces of tomatoe and 1/2 kashk, a little salt, pepper, turmeric,
garlic, or garlic powder, 1/2 fried onion and cover to simmmer on low heat, maybe
10 minutes or so, until the eggplants and tomatoes become soft. Mash them with fork
or anyway you like add the walnut add the rest of the kashk and let simmer for a
few more mnutes. Taste it and add more salt or kashk it needed. Don't be stingy in
using kashk. put in a dish garnish with the rest of onion, mint a little crushed
walnutand kashk and saffron that has been disolved in hot water. Noosh e jaan September 30, 2002 * Noon barbari in China Jila wrote: Simin Khanum's reply: I suggest that either buy noon e barbari or forget about it. Even the stores who make it professionally, never is as good as it was in Iran. I think they might enjoy it more if you take them to a place that they have tanoor and make lavash. -- Simin Khanum Jila wrote back: Simin Khanum's reply: I called a bakery to ask for the recipe, he said all Persian bread need Tanoor, in the oven it will come dry, I am supposed to call later tonight and ask him anyway. I hope it works. by the way, is there any Arabic bread there? Like pita bread, that is the closest to persian bread. September 6, 2002 * Zereshk polo: Easiest Persian mixed rice In reply to "* Zerishkpolo?" You are lucky to ask the recipe for one of the easiest Persian mixed rice. The
direction may look long, since I wanted to make it clear. I assume that you know
how to make rice.This is how I make the Zereshk plo. -- Simin Khanum September 6, 2002 * Zereshk polo: Real easy In reply to "* Zerishkpolo?" Zereshk polo is a real easy polo to make if you spend some time taking care of your zereshk and preparing it. Most of the zereshk that I have bought or received from Iran have a lot of sand, dirt and dust. Here is what I do to get the zereshk ready and to make a pot of rice serving 4 people. Keep your zereshk in the freezer till ready to use. This helps to keep the bright red color, otherwise it will turn dark. 2 days before you plan to cook zereshk polo, take out one cup of zereshk and pick through it for little stones and clean it well. Wash the zereshk in a double colander and change the water 4 or 5 times till here is no dirt, sand and the water runs clean. Shake the colander well and let the zereshk to dry out for 2 days before you use it. We do not want wet soggy zereshk!! Cook chicken pieces anyway you like. Make your rice and while it is is steaming, prepare the zereshk. Here is the recipe for the zereshk that you add to the rice before it is brought to the table. * One cup of cleaned, washed and dried Zereshk. Place the butter in a non stick frying pan over low heat. Add zereshk, toss and add sugar and saffron water to the pot and mix well. Cook for one or 2 minutes till sugar melts and coats the zereshk and there is little water left in the pot. Add slivered almonds, mix and turn off the heat. Place half of your ready rice (damkeshideh) on a nice platter, spread half of the zereshk mixture over it, layer it with the rest of the rice and finish it off by spreading the remaining zereshk mixture on top of the rice. Arrange your chicken pieces around a platter and serve. Noshe jAn P.S. Some people add fried onion and Advieh to the mixture, but I like the taste of zereshk just by itself. September 4, 2002 * Zerishkpolo? I am looking for a recipe for zerishkpolo. Do you know where I can get it? Ashpaz We have two Simins for now :-) -- I like to give advice on Ashpazi. I am the queen of low fat, Fat free, vegetarian cooking. After many years of cooking passionately, these days I would like to spend my time on other things rather than cooking. I can give advice whenever I have the time. My name is Simin Khanum. -- I can give some cooking tips. Email me: Simin Rasmussen.
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