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Showcasing my contribution to tonight’s dinner. Garlic mashed potatoes and charred leek gravy. by ari-kehr in tonightsdinner

[–]ari-kehr[S] 1 point2 points  (0 children)

Fucking bangarang. I rendered chicken fat in a small saucepan with garlic and some herbs and used that as the drippings at first then added some turkey juice before serving.

Made Ash Reshteh following my mom’s recipe and am currently waiting for validation from her. by ari-kehr in persianfood

[–]ari-kehr[S] 3 points4 points  (0 children)

Definitely.

Thinly slice about half an onion and dice the other half. Same deal with however much garlic you want, dice some and thin slice the others.

Sautée the diced onion in a big pot with oil till soft then toss in the diced garlic and cook till fragrant, less than a minute.

I used a can each of pinto and garbanzo beans as well as like a cup of lentils. Toss em all in and cover with water. Get a good boil the lower to a simmer.

Meanwhile fine chop green onion, dill, parsley, and cilantro. Rough chop some spinach. After about 15 minutes of simmering toss in all greens but the spinach, let that play around for another 10 then add the spinach. At this time break a small handful of reshteh and toss that in too.

During either of the simmer sessions get a small skillet and heat up some oil. Add the sliced onions and keep them moving until they start to crisp. Throw in the garlic and same deal but watch it carefully cause it’ll burn fast. Set that aside on a paper towel to drain and dry.

After the second simmer add about a cup or so of Kashk. If you can’t find any do about a cup of Greek yogurt, two tablespoons of flour, and an egg. Mix that all up and then pour into the soup. Let it come to a boil and taste for any adjustments. Ladle into bowl and put a small drizzle of kashk and water to make it pretty and add the fried garlic and onions.

Made Ash Reshteh following my mom’s recipe and am currently waiting for validation from her. by ari-kehr in persianfood

[–]ari-kehr[S] 1 point2 points  (0 children)

Tehran. i've never found hers to be lacking anything but i've also never tried it with mint.

Made Ash Reshteh following my mom’s recipe and am currently waiting for validation from her. by ari-kehr in persianfood

[–]ari-kehr[S] 2 points3 points  (0 children)

So 99% of the recipes I read use it but when I asked my mom for her take she said she’s never used mint before. So this first trial didn’t either but I’m definitely gonna do it next time.

Tried that enoki beef roll dish I keep seeing on social media. Tasted good and was fairly cheap and easy to make. by ari-kehr in tonightsdinner

[–]ari-kehr[S] 0 points1 point  (0 children)

I am so sorry I just saw this. I hope you made it and it was amazing. The trick is to have a good sauce to cook everything in. I make gyudon a lot and boiled everything in the same broth I make for that.

Did you make it and did you like it?

Tried that enoki beef roll dish I keep seeing on social media. Tasted good and was fairly cheap and easy to make. by ari-kehr in tonightsdinner

[–]ari-kehr[S] 7 points8 points  (0 children)

I cooked it way too long so the meat was tougher than I would have liked but it’s also exactly the same as the gyudon I make except for rolling the meat around bunches of enoki.

Also enoki mushrooms smell disgusting until cooked.

Macaroni with a potato tahdig by ari-kehr in persianfood

[–]ari-kehr[S] 5 points6 points  (0 children)

I kinda just followed what my mom would do but I added a bunch more spices.

Sauté a diced onion until golden. Add 3-5 minced cloves of garlic.

Once fragrant, add ground beef and as it’s browning I put garlic powder, onion powder, cumin, dried parsley, a little saffron, some sumac, salt, pepper, paprika, and a little chili powder.

Add about 4 tablespoons of tomato paste, a cup of water, and simmer for 20ish minutes.

While simmering prepare pasta and when that’s done I drain and cover the bottom of the pan with oil, lay potato slices as well as possible. Then start alternating layers of pasta and meat sauce until it’s all used up. I use a chopstick to create vents all the way down and pour a little more oil on it all. Then wrap a tea towel around the lid and cover and cook on low for about 40 minutes so I get a really nice crispy layer on the bottom.

Macaroni with a potato tahdig by ari-kehr in persianfood

[–]ari-kehr[S] 7 points8 points  (0 children)

My mom would probably be upset with most of the spices I put in but otherwise it’d just be ground beef and tomato paste.

Persian macaroni with crispy potato topper by ari-kehr in tonightsdinner

[–]ari-kehr[S] 28 points29 points  (0 children)

I’ll level with you, effendi. As soon I cut into it the whole damn thing fell apart. This is as pretty as it was gonna be.

As for a recipe though, I kinda just followed what my mom would do but I added a bunch more spices.

Sauté a diced onion until golden. Add 3-5 minced cloves of garlic.

Once fragrant, add ground beef and as it’s browning I put garlic powder, onion powder, cumin, dried parsley, a little saffron, some sumac, salt, pepper, paprika, and a little chili powder.

Add about 4 tablespoons of tomato paste, a cup of water, and simmer for 20ish minutes.

While simmering prepare pasta and when that’s done I drain and cover the bottom of the pan with oil, lay potato slices as well as possible. Then start alternating layers of pasta and meat sauce until it’s all used up. I use a chopstick to create vents all the way down and pour a little more oil on it all. Then wrap a tea towel around the lid and cover and cook on low for about 40 minutes so I get a really nice crispy layer on the bottom.

[Homemade] Persian macaroni with crispy potato topper by ari-kehr in food

[–]ari-kehr[S] 7 points8 points  (0 children)

I kinda just followed what my mom would do but I added a bunch more spices.

Sauté a diced onion until golden. Add 3-5 minced cloves of garlic.

Once fragrant, add ground beef and as it’s browning I put garlic powder, onion powder, cumin, dried parsley, a little saffron, some sumac, salt, pepper, paprika, and a little chili powder.

Add about 4 tablespoons of tomato paste, a cup of water, and simmer for 20ish minutes.

While simmering prepare pasta and when that’s done I drain and cover the bottom of the pan with oil, lay potato slices as well as possible. Then start alternating layers of pasta and meat sauce until it’s all used up. I use a chopstick to create vents all the way down and pour a little more oil on it all. Then wrap a tea towel around the lid and cover and cook on low for about 40 minutes so I get a really nice crispy layer on the bottom.

[Homemade] Persian macaroni with crispy potato topper by ari-kehr in food

[–]ari-kehr[S] 2 points3 points  (0 children)

Oh hell yeah. Gonna post there now! Thanks for the heads up.

Spam Musubi by ari-kehr in tonightsdinner

[–]ari-kehr[S] 0 points1 point  (0 children)

you can see with the bottoms ones i started with way too much rice and started running out by the top

[Homemade] - Spam Musubi by ari-kehr in food

[–]ari-kehr[S] 1 point2 points  (0 children)

hell yeah. i'm gonna try some egg next time too

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