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Maybe i get a little too overly excited about Sunday Family Dinners, but i'm telling you, it's probably in the top 3 of my highlights of the week. It happens almost every Sunday at my house at uni and its the one time i can properly relax and chill with friends without feeling like i've got tons of design work to do.
My roommates and I pick a sunday to cook and invite our friends over. It's pretty simple, but its the mixture of good food, good company and laughter from having Catfish marathons (The Bow Wow episode is hilarious) to playing games like charades makes it what it is. This eventually resorts to us playing until we all get the itus. So last Sunday i got the heads up that it was my day and trust me two weeks prior, i had absolutely no clue what i was going to make, but knowing me i knew i'd find something quick. Originally, I didn't want something hard, but something i'd tried before and i didn't want to give people simply Nigerian food that i make all the time. That is when I remembered the cultures I was surrounded by in my upbringing.
Even though i was brought up in a Nigerian household i was immersed in different cultures, from having ackee and salt fish every saturday from my Jamaican grandma Mary to having Iranian food from my old best friend every time i went round to her house (which was almost everyday), it got me thinking about more and more food. As soon as I thought of that Iranian food, i knew i wanted to make it. I don't think you understand, I swear my old close friend's mum is one of the best cooks ever, obviously, my mum is top of that list too. But, whenever i went to dinner at their house and the food was being served my jaw would just drop every time, from the yoghurt, to the meat and that rice! And no, i'm not exaggerating. At all. In the slightest.
After typing Iranian food into google, i had the recipe within minutes. I found out the name, which till this day as i write this out i still cannot pronounce. To the point where i don't even want to, because i feel as if saying it wrong just doesn't do it justice at all. I did attempt at trying to get it right, but all hope was lost and I failed. After many Zer-ks, Zer-resshh-kaas and Zer-reshhs i thought let's just stop there as I felt I was embarrassing. Instead, I have decided to wait till i see my Persian friend again and get corrected. Zer-reeesh? Zer.. let me not!
I cook a lot, but this is definitely one to try! As you know i don't stick to recipes well, so i tweaked quite a lot and with the help of some friends the salad, the rice, meat and yoghurt went down a perfect treat. The salad literally was made on the spot with the ingredients i had, but it turned out great so i'll add this for you too. Altogether, i think it must have costed under £11, as i only had to pay for the saffron, lamb, Goji berries, beetroot, sundried tomatoes, mint and yoghurt.
Zereshk Polo Rice
+ Basmati/ Long Grain Rice (how ever much you want e.g. 4 cups)
+ 50g Barberries (I used Goji berries, just as good)
+ 1tbsp Sugar
+ 3 pinches of saffron threads
+ 1/4 pepper
+ 1 tbsp lemon juice
+ l cup of water
+ 1 onion
+ 2 spring onions, they don't usually use this but I had no pistachios or nuts.
+ 1 kilo of lamb ( you can use chicken etc, but i thought lamb would be more convenient for me)
+ 2 tbsp Paprika
+ 2 tbsp Salt
+ 3 tbsp Curry powder
+ 1 tbsp basil
+ 1 tbsp all purpose seasoning
+ 1 clove of Garlic
+ Potatoes
Early start
First, wash the lamb with water and lemon juice (just like 4 little gulks) and rinse off with water. After this, Marinate the the Lamb for over two hours, by laying the meat on the chopping board and beating it a little a spoon/ rolling pin. Add the curry powder, basil, all purpose seasoning with the meat in bowl and massage it all in. Place in the fridge for over 2 hours ( i left it for 8 hours).
Ready to prepare
Set the oven mark to 160° C and put the meat in.
Place the rice in the pot and add water and rinse it at least three times. My mama always told me to do this as it takes away the starch, i usually do it until I feel the rice water is clear. Usually, with this dish you would leave the rice in salty water for 2 hours, but because i didn't have the time, i just rinsed it and put it on the hob. Next, add some salt and set the cooker on by turning it on its highest for the first 10-15 minutes to let it boil. As it bubbles up, lower down the heat and wait for another 5-10 minutes.
Whilst this is happening, take the saffron threads and crush them with a pinch of sugar. Chop the garlic and add the water hot water to the bowl and stir. Take the meat out the fridge and drizzle the concoction on to the lamb. Then swiftly put into the oven with foil on top.
After the rice has been done, extract all the contents into a bowl and put the pot back on the stove and add 3tbsp of olive oil. Chop the potatoes (to create a crust at the bottom, it's so good) into slices and place into the pot. Add the rice 2 mins after and let it stay on medium heat for 3-5 minutes. After this, add a tea towel just underneath the lid and let it catch the condensation. As this stops it from going back into the rice. Leave to steam for 45- 50 minutes.
After 20-30 minutes, the meat will be tender and succulent and will be ready to take out of the oven.
Heat the butter and add the barberries/ goji berries into a pot. Stir well and then add the saffron water and remove from the heat.
With the left over saffron water, place into a pan and add the spring onion/nuts. Place the rice into the pot as well and stir till it becomes yellow. Layer the rice in a bowl and add the yellow rice on top. The barberries/ goji berries are also placed on top of this. Add the meat and arrange onto the platter.
Sweet Beetroot salad
+ Beetroot
+ Lettuce
+ Sweet Chinese Vinegar (i had leftovers of this and it worked so well)
+Tomato
+Sundried tomato
Easy peasy salad! so worth it!!
First, the lettuce was washed and crushed into pieces. Then, the beetroot was cut into slices and mixed in (even if you don't like beetroot, try it with this and you'll love it). Cut the tomatoes and drizzle the Sweet vinegar into the salad. Add sundried tomato and use the residue to sprinkle on top too. And there, presto! All done. I'm definitely having this next week, alone. Ha! not sharing this time.
Borani Esfanaaj (yoghurt and Spinach dip)
+ 200g Spinach
+ oil (little amount)
+ Fresh Mint
+ Salt
+ Yoghurt (doesn't have to be greek)
+ 3 cloves of garlic, cut and crushed
Open the yoghurt and pour into a bowl. Open the pack of spinach and wash the little babies up!!
Drain well and chop fine. Cut and crush the garlic and add to the pan. Add a pinch of salt and mix it with the spinach and stir for a few minutes.
Turn the stove off and allow it to cool.
Add this to the yoghurt and stir. Finish it off the sprinkles of the fresh mint and it's done.
Ready is your Zereshk Polo Meal with a lil' twist! Enjoy
Even though i was brought up in a Nigerian household i was immersed in different cultures, from having ackee and salt fish every saturday from my Jamaican grandma Mary to having Iranian food from my old best friend every time i went round to her house (which was almost everyday), it got me thinking about more and more food. As soon as I thought of that Iranian food, i knew i wanted to make it. I don't think you understand, I swear my old close friend's mum is one of the best cooks ever, obviously, my mum is top of that list too. But, whenever i went to dinner at their house and the food was being served my jaw would just drop every time, from the yoghurt, to the meat and that rice! And no, i'm not exaggerating. At all. In the slightest.
After typing Iranian food into google, i had the recipe within minutes. I found out the name, which till this day as i write this out i still cannot pronounce. To the point where i don't even want to, because i feel as if saying it wrong just doesn't do it justice at all. I did attempt at trying to get it right, but all hope was lost and I failed. After many Zer-ks, Zer-resshh-kaas and Zer-reshhs i thought let's just stop there as I felt I was embarrassing. Instead, I have decided to wait till i see my Persian friend again and get corrected. Zer-reeesh? Zer.. let me not!
I cook a lot, but this is definitely one to try! As you know i don't stick to recipes well, so i tweaked quite a lot and with the help of some friends the salad, the rice, meat and yoghurt went down a perfect treat. The salad literally was made on the spot with the ingredients i had, but it turned out great so i'll add this for you too. Altogether, i think it must have costed under £11, as i only had to pay for the saffron, lamb, Goji berries, beetroot, sundried tomatoes, mint and yoghurt.
Zereshk Polo Rice
+ Basmati/ Long Grain Rice (how ever much you want e.g. 4 cups)
+ 50g Barberries (I used Goji berries, just as good)
+ 1tbsp Sugar
+ 3 pinches of saffron threads
+ 1/4 pepper
+ 1 tbsp lemon juice
+ l cup of water
+ 1 onion
+ 2 spring onions, they don't usually use this but I had no pistachios or nuts.
+ 1 kilo of lamb ( you can use chicken etc, but i thought lamb would be more convenient for me)
+ 2 tbsp Paprika
+ 2 tbsp Salt
+ 3 tbsp Curry powder
+ 1 tbsp basil
+ 1 tbsp all purpose seasoning
+ 1 clove of Garlic
+ Potatoes
Early start
First, wash the lamb with water and lemon juice (just like 4 little gulks) and rinse off with water. After this, Marinate the the Lamb for over two hours, by laying the meat on the chopping board and beating it a little a spoon/ rolling pin. Add the curry powder, basil, all purpose seasoning with the meat in bowl and massage it all in. Place in the fridge for over 2 hours ( i left it for 8 hours).
Ready to prepare
Set the oven mark to 160° C and put the meat in.
Whilst this is happening, take the saffron threads and crush them with a pinch of sugar. Chop the garlic and add the water hot water to the bowl and stir. Take the meat out the fridge and drizzle the concoction on to the lamb. Then swiftly put into the oven with foil on top.
After the rice has been done, extract all the contents into a bowl and put the pot back on the stove and add 3tbsp of olive oil. Chop the potatoes (to create a crust at the bottom, it's so good) into slices and place into the pot. Add the rice 2 mins after and let it stay on medium heat for 3-5 minutes. After this, add a tea towel just underneath the lid and let it catch the condensation. As this stops it from going back into the rice. Leave to steam for 45- 50 minutes.
After 20-30 minutes, the meat will be tender and succulent and will be ready to take out of the oven.
Heat the butter and add the barberries/ goji berries into a pot. Stir well and then add the saffron water and remove from the heat.
With the left over saffron water, place into a pan and add the spring onion/nuts. Place the rice into the pot as well and stir till it becomes yellow. Layer the rice in a bowl and add the yellow rice on top. The barberries/ goji berries are also placed on top of this. Add the meat and arrange onto the platter.
Sweet Beetroot salad
+ Beetroot
+ Lettuce
+ Sweet Chinese Vinegar (i had leftovers of this and it worked so well)
+Tomato
+Sundried tomato
Easy peasy salad! so worth it!!
First, the lettuce was washed and crushed into pieces. Then, the beetroot was cut into slices and mixed in (even if you don't like beetroot, try it with this and you'll love it). Cut the tomatoes and drizzle the Sweet vinegar into the salad. Add sundried tomato and use the residue to sprinkle on top too. And there, presto! All done. I'm definitely having this next week, alone. Ha! not sharing this time.
Borani Esfanaaj (yoghurt and Spinach dip)
 |  |
+ 200g Spinach
+ oil (little amount)
+ Fresh Mint
+ Salt
+ Yoghurt (doesn't have to be greek)
+ 3 cloves of garlic, cut and crushed
Open the yoghurt and pour into a bowl. Open the pack of spinach and wash the little babies up!!
Drain well and chop fine. Cut and crush the garlic and add to the pan. Add a pinch of salt and mix it with the spinach and stir for a few minutes.
Turn the stove off and allow it to cool.
Add this to the yoghurt and stir. Finish it off the sprinkles of the fresh mint and it's done.
Ready is your Zereshk Polo Meal with a lil' twist! Enjoy
This looks great! I've never thought of cooking food from that part of the world and I'm always looking out for dishes that definitely aren't Italian that I can cook for my boyfriend and his family without being judged :)
ReplyDeleteLucy xxx
La Lingua : Food, Life, Travel in Italy
Thank you! I was amazed at how amazing it looked and tasted. At first i was a little apprehensive because i'd never made it before, but it was much easier than i thought. I know Italians are known for their light and healthy dinners, so i'm sure the family will love to try this x
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