persiancook

We came in first! Go UMR! Good to the last drop: UMR team wins coffee mug competition

Thanks to everyone for the advice. I baked the cake in a bundt pan, plus some cupcake tins. I used the recipe exactly as given, with the only modification being adding the cocoa to the coffee as skyflyer suggested. It is indeed the best recipe I have ever tried. I cannot imagine a better chocolate cake. ETA: The cupcake tins were the fancy Nordicware flower-shaped ones, on loan from a friend. They did not crumble at all. I dusted the cupcakes with powdered sugar to bring out the details. They were very pretty, even if I say so myself

Has anyone tried the double chocolate cake in a bundt pan? I do not have round cake pans Any ideas on the size of the pan and how long to bake it?

What a beautiful kitchen! I have never attempted DIY home improvement, but am a reasonably skilled crafter. Should I try putting in a tile backsplash on my own, or am I likely to mess it up?

Could anyone offer recommendations on a suitable home mill? I have a KitchenAid Artisan mixer, but reviews indicate that regular use of the grinding attachment will tax the motor. I bake a couple of loaves of bread per week, usually whole wheat. I am concerned about the freshness of the flour I can find here, so I thought grinding my own may be a good option. I would like to know whether you recommend a manual or electric mill. I need a maximum of 10 cups per week. Any advice is much appreciated.

My Pakistani husband and Bangladeshi friend have given the cookbook rave reviews. I own and love all of the authors' books, so I am biased, but anything I have made from the recipes so far has been delicious.

I got myself into a virtually identical situation with my LC pan. I made a strong water + baking soda solution, brought it to a boil, then simmered it for a couple of hours. The charred crust gradually came to the surface in layers. Two rounds of this simmering got all the charring off, and I cleaned anything left over with Bon Ami. The pan did not end up damaged or discolored. You will hear strange noises as the baking soda boils. Adding a little vinegar to the solution will speed up the process, but you will have to bear with the unpleasant smell in your kitchen.

Depending on the recipe, rose water or orange blossom water can be used instead of the vanilla extract. Orange blossom water works particularly well in desserts with citrus zest. For this substitution, I usually use twice the suggested amount of vanilla extract.

On a related note, I have some whole wheat flour left over from my last phase of intensive baking. It has been stored in an airtight jar in my reasonably cool basement. How can I tell if it is still fine to use? It does not smell funny.

Apple, prune, and lamb stew. It's traditionally made with quince, but works well with apples.

I also substitute tamarind paste for pomegranate syrup, or use a combination of them in Iranian recipes. My grandfather had a pomegranate orchard, so my standards for the syrup are very high. I have found the tamarind paste available in the US to be a closer approximation to a good pomegranate syrup than commercially available brands of the syrup itself. I find many of the syrups to have a bubble-gum aftertaste.

Preferably seafood. Or great dessert. Thanks a lot. Any suggestions for finding affordable cashmere would also be appreciated.

I will be in Edinburgh this coming week. It will be my first visit. I would appreciate any suggestions for dining on a university budget.

You are making me hungry ... According to the Sadaf page, the ingredients are allspice, mustard seeds, clove, ginger, cinnamon, coriander seeds, black pepper, dill seeds, bay leaves, and cardamom. I have used this product before and am happy with it. So is my mother, and that is a real endorsement!

i know they're fruit; you don't have to be insulting about it! hahaha i bet no one's ever made that joke before. anyway, fool, yes.... i've never had that either, but fruit puree and whipped cream--what could be wrong with that? i think i'll try it! ← You can top basmati rice with currants sauteed in butter and saffron. It is wonderful with chicken. As for your sour cherries, my all-time favorite food is sour cherry rice. You parboil basmati rice, and separately cook your sour cherries briefly with a bit of sugar and water. Drain the rice, layer it in a pot with the sour cherry mixture, and steam. Garnish it with saffron and you will have the prettiest pink rice you have ever seen. Also good with chicken. On a completely unrelated note, currant scones are pretty good.

I am looking for a new toaster oven. My new kitchen has stainless steel appliances, so the scorched white one I currently have looks sorely out of place. The DeLonghi retro is too retro for my kitchen. The Cuisinart recommended here is VERY tempting, but I would rather spend less. Does anyone have any recommendations for a good toaster oven that comes in a stainless steel finish? I use it mainly for heating flatbread, but would be more than happy to use it in place of my oven for small tasks. I would also like to know if the stainless steel finish scorches.

Here's one. It is based on the "Torshi Liteh" recipe from "Persian Cuisine," but includes my mother's (considerable) modifications. This is a very traditional torshi, and a staple in most Iranian homes. The first time you make it, keep some applesauce on hand. If it turns out too sour for your taste, the applesauce will be a good remedy. You can play around with the vegetables and fruit, as well as the herbs. You can even add cayenne to make it spicy. The ingredient list is long, but the preparation is almost trivial. Torshi Liteh (yields about 5 cups) --------------------------------------------------------- 2 medium eggplants, peeled, halved lengthwise 2 carrots, peeled and diced 1 medium quince, diced (can substitute a granny smith apple) 1 celery heart, diced 1 shallot, minced 1/2 c. fresh parsley, minced (optional) 1/4 c. fresh mint, minced 2 Tbsp. fresh tarragon, minced 1 Tbsp. fresh savory, minced 1 packet Sadaf torshi spice (available at ethnic grocers) or: 1/4 tsp. turmeric 1.5 tsp. salt 1/2 tsp. pepper 2 c. vinegar (unfiltered apple cider vinegar is best) 1 Tbsp. nigella seeds (optional) 1. Roast the eggplant in a 350 degree oven for 30 minutes. Allow to cool slightly, then chop into small dice. 2. Place eggplant and all remaining ingredients in a pot, and cook over medium heat for 20 minutes. 3. At this point you can pulse the mixture in a food processor until your desired consistency is reached, mash it with a potato masher, or just let it be. I prefer the texture and appearance of the minced version, without mashing or pureeing. 4. Allow to cool. Keep refrigerated.

As a Persian home cook, I enjoy looking at her books, but I do not cook from them. The photographs are beautiful, and the recipes are authentic, but they are far too elaborate to be practical. I have found equally good, but far simpler recipes in other books. As an example, her recipe for rice cookies is far longer, but results in a cookie inferior to the simple recipe from Home Baking.

I posted a recipe for split-pea stew a while ago: Khoreshteh Ghimeh Also a simple and elegant Persian cookie: Nan Berenji I can be more helpful if you tell me what you are looking for (sides, entrees, light, vegetarian, etc.) I recommend the book "Persian Cuisine: Traditional Foods" by M.R. Ghanoonparvar. The recipes are simple but good, and incorporate ingredients that are readily available in the US. Persian Cuisine Best of luck.

My favorite recipe is adapted from Home Baking: The Artful Mix of Flour and Tradition Around the World, by Jeffrey Alford and Naomi Duguid. I have found it to be easier and more successful than any of the Persian recipes I have. I hope it is fine to post an adapted recipe. I would hate to violate any copyright rules, particularly for this book, as it is one of my all-time favorites. You can find a picture at: Nan berenji Nan Berenji --------------- 1/2 pound unsalted butter, softened 1 cup confectioners' sugar 1 large egg yolk 1 tablespoon rose water 1 teaspoon freshly ground cardamom 2 cups rice flour plus a little extra for kneading Pinch of salt About 1 tablespoon poppy seeds (for garnish, chopped pistachios can also be used) In the bowl of a stand mixer fitted with paddle, beat together the butter and sugar until pale. Add the egg yolk, rose water, and cardamom and mix in. Mix together the flour and salt, then add 1 1/2 cups flour, 1/2 cup at a time, and mix in. Add the remaining 1/2 cup flour. Switch to the dough hook and knead for two minutes, until well blended, smooth, and soft. Wrap the dough in plastic and refrigerate for at least 2 hours, or as long as 12 hours. Place two racks just above and below the center of the oven and preheat the over to 350 degrees F. Line two baking sheets with parchment paper or wax paper. Knead the chilled dough briefly, then divide it into 4 equal pieces. Cover and refrigerate 3 pieces while you work wit the remaining piece. Cut off a scant teaspoon of dough and roll it under your palm to make a ball, then place on one of the prepared sheets. Repeat with the remaining dough, leaving about 1 inch between cookies. Use the smaller end of a melon baller, or a thimble, to press a pattern on each cookie. Take care to avoid flattening the ball of dough. Sprinkle the top with poppy seeds. Bake for 12 to 15 minutes, or until the cookies are barely golden on the bottom; switch the positions of the baking sheets and rotate them after 10 minutes. Like all shortbread-style cookies, these are fragile right after baking; use a wide spatula to transfer them carefully to a wire rack to cool. Once cooled, store in an airtight tin. Makes about 3 dozen

You could make a simple drink with one part rose water to four parts water, sweetened to taste. Or a cold canteloupe (or honeydew melon) soup: blend the fruit with ice, rose water, and sugar to taste. Mint makes a nice addition but departs from the authetic Persian version. Most Persian desserts (even ice cream) use rose water, much like the use of vanilla in Western pastries. My favorite is a small cookie made with only rice flour. I would be happy to share the recipe.

I have found a kind volunteer. I will post again if the scheduling details do not work out. Thanks to all.

Any type of chef would be great. They are looking for someone who can describe this career path to the students. A short (or long) demo would probably be fascinating for them. I am sure that listening and watching anyone in the hierarchy (of which this humble engineer is rather ignorant) would be enlightening. Most people, myself included, do not realize the skill and art involved in preparing many of the meals that we eat. My mother thought that hearing from someone in the culinary arts would raise the childrens' awareness of this matter, teach them to appreciate the art, and plant the seed of such a career in their minds.

I apologize. I only paid attention to the DC part in the forum title. The school is in Potomac, MD. Anytime between 8:30 and 11:30 on June 3rd would be fine, and the duration of the visit is up to the kind volunteer. It is a small private school, so the kitchen is not big enough to allow the students to watch a demo there, but they have a big hall that can be used. Audio/video presentation equipment can be provided. They could also provide the kind volunteer with a list of questions the students have typically had about career choices. Thanks again. My mother is the very devoted principal of this school, and I am sure that the children will be thrilled to see a chef in action. The younger students are adorable.

Would anyone be willing to visit a K-12 school on June 3rd for their Career Day? They would love to have a chef visit. I would be happy to return the favor if you ever need a Career Day demo from an engineering professor in MO :-) Any help or advice is much appreciated.