Posts Tagged With: Iranian

Bastani Sonnati (Saffron Ice Cream)

Posted on October 1, 2024 by pauldelancey

Persian Dessert

­

BASTANI SONNATI

(Saffron Ice Cream)

­

INGREDIENTS
­
¼ teaspoon saffron threads
1 egg yolk
1¾ cups heavy cream
⅔ cup sugar
1⅓ cups whole milk
2½ tablespoons rosewater
½ teaspoon vanilla extract
¼ cup chopped pistachios – raw, unsalted
­
SPECIAL UTENSILS
­
Dutch oven
1 4-cup Mason jar
­
Makes 3½ cups. Takes 30 minutes plus 8 hours in the freezer.
­
PREPARATION
­­
Add saffron threads to medium mixing bowl. Crush saffron threads with fingers. Add egg yolk to small mixing bowl. Beat yolk with fork or whisk until well blended. Add heavy cream, sugar, whole milk, and crushed saffron to Dutch oven. Cook for 4 minutes or until sugar dissolves. Stir constantly.
­
Slowly add hot saffron/heavy cream mixture to mixing bowl with blended egg yolk, whisking constantly. Add saffron/heavy cream/egg yolk mixture to Dutch oven. Cook for 7 minutes or until mixture thickens and coats a spatula.
­
Remove from heat. Add rosewater and vanilla extract. Blend with fork or whisk until you get a well blended ice cream. Hold both handles of Dutch oven and carefully pour ice cream to Mason jar. Mix with whisk until well blended and saffron are evenly distributed. Tightly close Mason jar. Vigorously shake Mason jar. (You really want the saffron bits to be evenly spaced. Shake again if saffron bits have settled to bottom of jar.)
­
Chill in freezer or until ice cream sets completely. Top ice cream with pistachio bits before serving.
­
TIDBITS
­
1) Beethoven wrote sonatas. I’ve created a sonnati. The score is tied: Beethoven – 1, Me – 1.
­
2) Beethoven composed symphonies. As of press time, I have not. Beethoven wins 2 to 1.
­­
­

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , | Leave a comment

Iran is Niger, Only Upside Down!

Posted on December 31, 2021 by pauldelancey

Look at the following map of the world. Notice anything spooky?

 

Iran is Niger upside down. Look, look! Someone copied Niger (ctrl-c), flipped it vertically, and plopped it down (ctrl-v)  between Turkey and Pakistan.

Niger and Iran even have the same color.

Wow.

Proof you cannot deny.

It’s so clear! It’s so clear.

Okay, maybe you’re not convinced.

 

Let’s compare the map of an upside down Niger with that of a right-side up Iran.

Identical. The maps don’t lie

 

So, the boundaries of Iran and flipped Niger are the same. But for my hypothesis to hold, Iranians must be flipped Nigeriens. Is this true? Yes. How do we know. People that are upside down will have a flag that’s turned upside down as well. Is this true? Let’s see.

Upside down Nigerien Flag                            Rightside up Iranian flag

But for the fact that the orange print cartridge on the upside down Nigerien flag deteriorated into red on the Iranian flag and the ink started to run out in spots on the right, the flags are identical. Proof you cannot deny.

There you have it. The land and people of Iran are identical to those of Niger, only upside down. So you only need to visit one of the countries. Remember to stand on your head and walk upside down if you travel to Iran. It is for this reason people usually choose to vacation in Niger.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

 

 

 

Categories: international, observations, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Khoresh Ghormeh Sabzi

Posted on February 2, 2021 by pauldelancey

Iranian Entree

KHORESH GHORMEH SABZI
(Herb Meat Stew)

INGREDIENTS

1 cup basmati rice or rice
1½ pounds stewing beef or lamb
1 large onion
2 tablespoons olive oil (2 more tablespoons later)
¼ cup fresh cilantro*
¼ cup fresh fenugreek leaves*
¼ cup fresh garlic chives or green onions or fresh chives*
4 green onions
½ cup fresh parsley*
½ tablespoon turmeric
1 15-ounce can kidney beans, drained
3 tablespoons lemon juice
¼ teaspoon pepper
½ teaspoon salt
2½ cups water

* = As a rule, you may substitute an amount of fresh herbs with ⅓ the amount of dried herbs.

Serves 5. Takes 2 hours.

PREPARATION

Cook rice according to instructions on package. While rice cooks, chop beef into 1″ cubes. Mince onion. Dice cilantro, fenugreek leaves, garlic chives, green onions, and parsley. Add onion and 2 tablespoons olive oil to large pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add beef cubes and turmeric. Sauté at medium heat for 5 minutes or until beef cubes brown on all sides.

Add cilantro, fenugreek leaves, garlic chives, green onions, parsley, and 2 tablespoons olive oil to small pan. Sauté at medium heat for 3 minutes or until herbs start to wilt. Stir frequently. Add sautéed veggies and herbs to large pan. Add kidney beans, lemon juice, pepper, salt, and water. (There should be enough water to cover ingredients by 1″.) Simmer on low heat for 1 hour or until meat is tender. Serve over rice.

TIDBITS

1) Eating khoresh ghormeh sabzi makes you smart. Hence, people who eat this entree are known as “ghormehful” or “gormful.” However, folks who don’t eat khoresh ghormeh sabzi have, of course no ghormeh inside themselves. They are known as “gormless.” Those who refuse to eat ghormeh are called “gormless fools,” particularly so in Britain where culinary intelligence is particularly valued.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , | 2 Comments

Beef, Herb, and Yogurt Soup (Aashe Mast)

Posted on April 12, 2017 by pauldelancey

Iranian Soup

BEEF, HERB, AND YOGURT SOUP
(Aashe Mast)

INGREDIENTS

2 garlic cloves
1 large onion
¼ teaspoon pepper
½ teaspoon salt
1 teaspoon turmeric
½ pound ground beef
⅓ cup long grain rice
4½ cups water
3 cups Greek yogurt or plain yogurt
¼ cup fresh chives*
¼ cup fresh cilantro*
¼ cup fresh parsley*
1 15-ounce can chickpeas (aka garbanzos beans)
¼ cup fresh mint*

* = Substitute 4 teaspoons dried herbs for 4 tablespoons fresh herbs.

Serves 8. Takes 1 hour 15 minutes.

PREPARATION

Mince garlic cloves and onion. Add onion, garlic, pepper, salt, turmeric, and ground beef to large mixing bowl. Mix with hands until well blended. Use hands to make ½” -to-1″ meatballs. Add rice, water, yogurt, chives, cilantro, and parsley to large pot. Simmer on low heat for 30 or until rice softens. Stir frequently. Add meatballs and chickpeas. Simmer on low heat for 20 minutes. Stir occasionally and gently. Garnish with mint.

TIDBITS

1) Earth, Wind, and Fire, a superb American band (1969 to present.) has excelled in many genres including : R&B, soul, funk, disco, Latin, and African. It’s in the Rock and Roll Hall of Fame, has earned a star on the Hollywood Walk of Fame, and has played for President Obama.

2) Alas, not all bands succeed . The Iranian group Beef, Herb, and Yogurt (1977-1979) rocked the musical genres of cuisine and bubble-gum love. Their song, “I give you my saffron and my heart” was the number-two Iranian song of 1978 . The shah of Iran even invited them to play for him in early 1979. The Iranian Revolution broke out a scant two weeks later. The Shah was deposed. The police hunted all supporters of the previous regime. Beef, Herb, and Yogurt, tied to the Shah by their command performance, fled to the U.S.. Stigmatized unfairly by Americans who blamed them for the storming of the American embassy, they never played again. The band members eventually opened up an Iranian restaurant in Dubuque, Iowa, where they have been trying to blend in.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Blog at WordPress.com.