Blog — persian cooking RSS

Persian and Indian trade saw the introduction of these Kermit the frog colored nutty pistachios into Indian cuisine. Korma is to braise meat in fat. You will usually find that Korma is either red curry color, or white, but in this unique dish, I make korma with pistachios and that gives it a unique green color. Found in recipe books dating 1700 AD, this is an old recipe. Ingredients   Chicken Marinade: 1 lb boneless skinless chicken breasts, chopped in 2-inch cubes 1 Tablespoon garlic, minced 1 Tablespoon ginger, minced 1 Tablespoon jalapeno, minced 1/4 cup plain Greek yogurt 1 teaspoon of sea salt 4 Tablespoons ghee   Pistachio Sauce: 1/2 cup white onion, roughly chopped 1/2 cup heavy whipping...

When Persia traded with India in 1700-1800 AD, this recipe became part of Indian cuisine. The influence of Persia can be seen in this recipe with the addition of almonds and pistachios, whereas spices and white basmati rice from India found a place in this delectable dish! Ingredients 1 Tablespoon ghee 1/2 cup grated carrots 1/4 teaspoon sea salt 1/4 cup slivered almonds 1/4 cup golden/green raisins 1/4 cup chopped pistachios 1 teaspoon granulated sugar 1/8th teaspoon ground star anise OR saffron 1 orange, zested and juiced 2 cups cooked white basmati rice 4 Tablespoons chopped cilantro   Instructions In a non-stick pan over medium heat, melt ghee. Add carrots, sea salt, almonds, raisins, pistachios, sugar, and star anise. Saute...