Monda

will do monda!!!!

monda, i will definitely make a separate  blog for the details of the adasi AND for the koobideh. after reading the other comments it looks like someone needs help with loobia polo and albaloo polo also. that way it is easier to go back and find a particular recipe.

i do love adding to your blog or others blogs also because i like to hear the different ideas or ways that people cook the same recipe. 

... and i definitely have a passion for cooking :)

take care and enjoy the day!

cut and paste...:-)

this is awesome!  i'm going to cut and paste ALL your comments so i can go back and re-read them.  azizam does most of the persian cooking (so far) but i would really like to learn a few things myself.  so far my albalow pollo and lubia pollo have not won his heart.  the only thing i can really claim success on is my maast o'khiar...lol.  we tend to fix the same things over and over again even with all the wonderful cookbooks we've got.  all the promises of trying something new go the wayside when we're working late or tired when we get home. 

this is inspiring!!!  keep it up!

your Adasi could be blogged separately...

remember? Sarshar45 jan, originally you requested a Food Section on iranian.com, when anonymousfish let us know that was tried but never materialized since JJ didn't think it was needed. So Majid suggested we blog about food separately. So far in only couple days, you have suggested great cooking ideas! I can tell you have a passion for cooking. Blog 'em man! Or leave your comments here, I love reading comments in my blogs, which ever pleases you.

Mehrnaz jan

Cooking is simply good for the soul! You know, if your family doesn't appreciate Persian food, then cook it for your own pleasure, for yourself, or even when you have your friends over.

Monda jan dastet dard nakoneh!

Much appreciated. I used to love cooking but I lost the passion not being around those who can FULLY appreciate Iranian food, not being able to share that, you know what ... . Bande-ye mokhles aaneem keh aanee daarad!

You and Majid ignited the passion again!

no golpar for me monda....

monda, i dont use golpar in my adasi, but you can serve it on the side. i dont care for it. i use adas, onion, the leaves and the tender hearts of celery, butter or oil, garlic, saffron, salt, pepper, and a bit of tomato paste. it is quite easy to prepare and very delicious. if you want to, you can use some beef broth in with the water or just use all water. if you need more details let me know please :)

if you like golpar you can add it, but as i said i prefer to serve it on the side.

by the way, you are so right about cooking... after awhile it just becomes so natural like breathing. no measuring really. i look back to when i first started cooking and i had a lot of disasters of course. no one could cook as well as mom does ;)

however, with a lot of trial and error and LOVE OF COOKING you learn what tastes good, what looks good, what works, and what doesnt. i really consider it an art form. a delicious art form.

Souri jaan

Nooshe jooneshoon :o)

Bah bah...golaab or gol e sorkh is such traditional and wonderful component of adviyeh. I love that idea! Thanks for reminding me.

Dear LalehGillani

Sorry for misspelling of your name in my previous post.

Back to your mom: I'm thinking after awhile, cooking also becomes automatic, like driving a car after many repetitions. We no longer think about the sequence or measurements, it's just done!  

اختیار دارین شازده سر شما درد نکنه

اونجا کجاست؟ اینجا اونجا نداره شازده با هوشی که شما دارید.
یکی از دوستان قراره در شمالوله درس اشپزی بده. خبرتون میکنم.

sarshar45 tell me...

how do you make your adasi? Someone told me to add golpar but I haven't tried yet. Do you do that?

Monda jaan

Thanks for the advice!! Believe it or not, they had that adas polo-keshmish for dinner and they ate it well, no objection!! Actually my kids are not sooo kids. The elder one is very picky but he doesn't live with us (he comes for visit sometimes) and both don't like raisins in the rice :-(

But they love zereshk instead!! Funny.

PS: in advieh for polo, we mix also a little of rose (gol sorkh) powder too

Happy Cooking Friends!

I am so glad you enjoyed this recipe.

BTW I forgot to remind you to use nonstick pot for cooking rice, especially for tahdeeg, but I figured we already knew that.

sarshar jan: thanks for the kabab tips last night. Also your chicken-poaching sounds delicious for adas polo, since it keeps all the taste in the broth (do you use onions?) and then of course I can pour all the broth on the saffroned rice (for myself) :o). 

bahar narenj jan: my sister uses "adviyeh polo" from Iran. Which is a mix of cinnamon, cumin and maybe corriander, I don't know what else. But to me the prominent scent comes from cinnamon. I use my "adviyeh polo" only for loobia polo and kalam polo. Try it and see if you like it. These choices are really personal.

Souri jaan: if your kids don't like lentils then add some butter and add more raisins to your adas polo, they'd like it better. Our son was really picky like that but if I melted butter on his rice dishes, he'd eat & loved them no problem! It's past your dinner time right now - I hope you had a nice one!

Leleh jan: Most fantastic cooks, in any culture, don't keep precise measurements in mind. I think because of 2 reasons: 1) they've right-brained the procedures, it's an emotional/sensual expression 2) measurements can always be modified according to the engredients that we choose to use. It is all about personal taste and experimentation. Your mom has it down to a T, it's hard to explain what we love! :o) 

IRANdokht jan: I can imagine a dynamic person such as yourself would not have time for cooking. We're all on the same boat, that's why I cook my lentils and rice together. I haven't made adas polo with meatballs in ages, because of the time factor. When my daughter was in 5th grade, she asked me if I still loved her, because of all the sar e ham bandi cooking that I did! :o)

ماندا جان دستت درد نکنه

ماندا جان دستت درد نکنه، ولی‌ یه بار باید بیایی‌ اینجا خودت درست کنی‌، تا من یاد بگیرم!

سوری، تو که دائم اینجا پلاسی‌ ‌، بابا برو بچه هات از گشنگی‌ مردند :)

have you ever made adasi?

monda, have you ever made adasi? it is so delicious and easy to make and is especially nice on a cool day. no meat, yet it is very satisfying and filling.

Monda jan

Thanks for the recipe, it sounds delicious. I am tempted to make some and I hardly every cook!

:o)   

IRANdokht

Thank you so much

Monda jaan

You gave me an idea for dinner tonight!! I love adas polo, but my children don't like lentils so we eat adas polo-keshmish so rarely!

I prefer it with the the meat balls, although a well seasoned chicken is delicious as well :-) thanks

PS: Actually I always use brown rice for everything.....it's much better. 

Sounds delicious

 I have never tried cinnamon and brown rice for adas polo. Thank you.

Thank You, Monda

My mother is a very good cook, but every time I ask her for a recipe, she tells me to mix a little bit of this and a little bit of that, cook for a while this way and that way… She never measures the ingredients or the time. Her motto is to “eyeball” it. It works perfectly for her, but mine turns out inedible.

I do appreciate a good recipe!

ماندا جان

بسیار عقیده خوبی ست - من تمام دستورات را نگه می دارم که در اینده استفاده کنم ... مرسی!

thanks again for the tip on brown rice

i do like brown rice, but i am not sure how it will go over with everyone else... we are all so used to white of course. 

yes, i do use saffron on the chicken, a little salt/pepper, a bit of garlic or garlic powder, and a squeeze of lime. i prefer to cut the breasts into smaller pieces and saute them quickly on the stove, but i have also poached them in chicken broth. if you cut the chicken into smaller pieces you can then incorporate it easily into the rice when you are ready to serve.

i think it is also good to serve with a whole roasted chicken. and for those who are a bit more lazy, you can even buy one at the store ;)

sarshar45, I do soak if I have time...

but it doesn't matter as much as it does with white. It does take longer to cook brown rice, about 15-20 mins.

I had typed my introduction of Brown vs White, in the summary part of this but I guess it got cut off. Brown is packed with Vitamin B's and fibre.

Do you use a little zafron on your chicken breasts before cooking them? Do you do it in the oven or in a pan? 

I gree that cinnamon is totally according to personal taste. Not everyone likes it.

i second that monda

monda, i second that suggestion.... we definitely need a food section. jj dinner is on us if you make us a section :)

thanks monda

thanks so much monda. i do like it with small meatballs, but prefer to eat it with chicken breast. i do not put any cinnamon in mine because i dont think it really needs it. i also do not like to put the raisins or dates in with the rice because they plump up and change color. i make the white rice and then layer it right before serving. for me, saffron is a must! anytime anyone is coming from iran these days i dont ask for anything but saffron :)

it is a good idea to use brown rice, i have not tried that before. do you soak your brown rice and do you find you have to cook brown rice longer than white basmati rice?

BTW

Sarshar45, AnonymousFish, Majid and Sepideh inspired me to start blogging about food, in the hope that some day, we'd have a Food Section on iranian.com. Food is a very important aspect of our Iranian culture.