A different kind of pud for you to try
Discussion
In an attempt to educate the masses at what is a rather lovely pud...for those of you in a metropolis that has an Iranian shop nearby.
It's called Faloodeh.
It looks like this ..
You buy it in smallish tubs, about £1.50 ish
As in the pickie, you eat it with lime.
But rather than just serving the lime alongside, instead you do this:
Squeeze an entire lime over the faloodeh whilst it is in its tub and let the mixture re-freeze.
You then wait about 10 minutes for it to soften and turn it into a bowl. You then add to it a very generous amount of this
. This is syrup, not juice. You can buy it from the same place - Iranian cooking is big on Pomegranate syrup.
Enjoy.
It may look odd, but if you are in any way a fan of things like sorbet, it's really something rather special.
It's called Faloodeh.
It looks like this ..
You buy it in smallish tubs, about £1.50 ish
As in the pickie, you eat it with lime.
But rather than just serving the lime alongside, instead you do this:
Squeeze an entire lime over the faloodeh whilst it is in its tub and let the mixture re-freeze.
You then wait about 10 minutes for it to soften and turn it into a bowl. You then add to it a very generous amount of this
. This is syrup, not juice. You can buy it from the same place - Iranian cooking is big on Pomegranate syrup.Enjoy.
It may look odd, but if you are in any way a fan of things like sorbet, it's really something rather special.
Edited by drivin_me_nuts on Tuesday 16th February 23:07
KungFuPanda said:
Does this stuff look like translucent stringy worms. I've seen ice cream shops on the curry mile in Rusholme sell it and have always wondered what it was.
that's it. Very fine, vermacheli(sp) fine starch/pasta.You need the LIME to break through the very sweet rosewater taste. As I said, if you like sorbet, it really is very good
Plotloss said:
Oddly enough I shall be doing Persian on Friday and will be utilising Pomegranet syrup in that dish.
I may well check this out for pud.
If you are buying from an Iranian shop, then look for the bottles that have 'pomegranate paste' on the side. We use this extensively in our cooking - most of these shops sell a brand called yek-oh-yek written "1 & 1" on the bottles.I may well check this out for pud.
Plotloss said:
Nice tip, thanks.
Doing Pheasant Fesenjaan with a Tadig.
Very much looking forward to it too.
Tadig.. Absolutely delicious. Pretty much every meal we eat with rice we 'tardigify' the rice.Doing Pheasant Fesenjaan with a Tadig.
Very much looking forward to it too.
Sometimes just the rice itself, but there are alternatives that with the Fesenjaan will be delicious.
Floury potatoes in the bottom. Thickly slice potatoes and place them in hot oil at the bottom of the pan. Then add the cooked rice and steam for 40 minutes on a moderate heat. The potatoes will come out really well. To make it even nicer, sprinkle on top of the rice some steeped saffron dust
saffron dust: You will need a fine unglazed mortar and pestle. Grind up a decent pinch of saffron with about a quarter teaspoon of sugar - which acts as the grinding paste. Add about 3 tablespoons of boiling water and leave for at least half an hour.
After you have placed the cooked rice in the pan spoon the saffron water over the top of the rice and you will get a lovely mix of white and saffron rice.
Another tardig to try is with Iranian flatbread 'Taftoon Lavash'. Again after the rice is cooked, add some oil to the bottom of the pan and lay the bread on the bootom and the sides of the pan - as if you were lining a baking tin. Then add the rice and steam on a verl low heat for just under an hour. Add the saffron as before if you want.
The last one is more complex, and requires mixing a small portion of the rice with raw egg mixed with saffron (made as before). A small layer is placed in the bottom of the pan and then the reminder of the rice is added. It's a bit heavy, but great with robust casseroles.
Oh, and if you want to be really 'authentic for friday' then this is a typical starter
noon-panir-sabzi.
(bread/cheese/herbs}
Flat bread, white cheese like feta (sheep is ideal) and served with sliced radishes, walnuts and plenty of flat leaf parsley and corriander. Pretty much the de facto standard at every Iranian meal.
And doogh. This is very much an acquired taste - I adore the stuff. I have never seen it on sale outside of Iranian shops, but try it. It's surprisingly refreshing when eaten with a heavy meal
(Oh and the last thing is you must be playing Dariush on the stereo..
but that's another thread entirely!)
Is Taftoon Lavash the enormous duvet sized bread one has with chelow kebab/kabab koobideh?
(Big fan of the persian, Great Uncle was Iranian very fond memories of eating persian food when summering with them. To this day I'd love to find one of those enormous National rice cookers. I can practically eat tadig until I burst)
(Big fan of the persian, Great Uncle was Iranian very fond memories of eating persian food when summering with them. To this day I'd love to find one of those enormous National rice cookers. I can practically eat tadig until I burst)
Plotloss said:
Is Taftoon Lavash the enormous duvet sized bread one has with chelow kebab/kabab koobideh?
(Big fan of the persian, Great Uncle was Iranian very fond memories of eating persian food when summering with them. To this day I'd love to find one of those enormous National rice cookers. I can practically eat tadig until I burst)
Indeed it is. It makes the most awesome tadig.(Big fan of the persian, Great Uncle was Iranian very fond memories of eating persian food when summering with them. To this day I'd love to find one of those enormous National rice cookers. I can practically eat tadig until I burst)
What is also lovely is noon 'barbarie'. It's a yeast bread, about an inch thick and quilted on top. Often we slice it in two and toast it for breakfast. It is lovely.
...But nothing beats fresh bread out the tanoor. It lasts about 10 seconds when eaten with salad olivieh or 'mizeh ghasemi' (pureed roasted skinned aubergines cooked with tomatos and oodles of garlic)
Also you can buy from the Iranian shop is sweet garlic yoghurt. 'Mahan' is the brand and it fantastic with hot bread.
We have one of those national rice cookers - it will comfortably cook about 5kg rice no problem.
We also eat quite a lot of the stews.
Ghormeh sabzi - the lamb stew with huge amounts of herbs and red kidney beans. You can buy the herbs pre cooked in most iranian shops and you fry up the lamb or chicken, add then ideally cook in a big clay pot in the oven for several hours and eat the next day.
Ghormeh Badamjan (aubergine stew) is another big fave of ours.
I adore Iranian food, the flavours are so delicate and the meats, when cooked well are mouthwateringly good.
(I used to eat tardig in one of the iranian restaurant in west london. They were open until 4am and if you asked them nicely the kababs would come with just tardig ... about an inch thick and you needed to have a casserole with them just to soften them us. Happy memories!)
Plotloss said:
The place in Olympia with the clay oven in the window?
I forget the name.
My great uncle used to get takeout occasionally on his way out of London.
There was one there - Royal Tehran was one, Yaz was another as well as Hafiz I and 2. There were many more, I think I've tried them all!I forget the name.
My great uncle used to get takeout occasionally on his way out of London.
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