Pomegranate Kheer / Anar Kheer انار کھیر

Anar Kheer is a very delicious kind of kheer. You can not forget its taste once you licked it.

Pomegranate Kheer

Anar Kheer

Ingredients:

• Milk full cream 1 litre
• Rice crushed  1/2  -  3/4 cup
• Sugar  1/2 - 3/4 cup
• Pistachio chopped  1 tablespoon
• Green cardamom seeds 1/4 teaspoon
• Kewra essence few drops
• Pomegranate seed fresh  1 cup

Procedure:

• Add all ingredients to the milk except pomegranate seeds.
• Cook on medium flame till thick (20-40 minutes)
• Remove in a large bowl to refrigerate.
• Add pomegranate seeds to chilled kheer and mix well just before serving.

Shireen Pulao / Shirin Plov / Shirin Polo / Shirin Polow / Şirin Plov / شیرین پلو / شیریں پلاؤ

Shireen Pulao is a very very popular dish of Iran and Azerbaijan. Shireen Pulao is made with chicken and sweetened with sugar and nuts and dry fruits. It is a very delicious and eye appealing dish. There is a very small difference between the Irani and Azerbaijani version. In Iran orange zest, grated carrot, are used with sugar syrup and nuts and dry fruits,  while in Azerbaijan dates, dry apricots are used with sugar syrup and nuts and other dry fruits. 

Şirin Plov

Ingredients For Chicken Curry:

• Chicken boneless cubes/breast fillets  1 kg
• Oil 1 cup
• Onion chopped 1
• Ginger paste 1 teaspoon (optional)
• Garlic paste 1 teaspoon (optional)
• Yoghurt 1 cup (optional)
• Salt to taste
• Black pepper whole 1 teaspoon
• Cinnamon sticks 3-4 pieces
• Cardamom small  6
• Cloves  10

Procedure for Chicken Curry:

• Fry onion in oil till golden brown.
• Add ginger garlic pastes if using.
• Add spices fry for 1 minute then add chicken pieces fry for 3 minutes (Add yoghurt at this stage if using and fry for 5-6 minutes) then lower the flame and cook till chicken is tender.
• Chicken Curry is ready for Shireen Pulao.

Ingredients For Rice:

• Fine quality Rice 1/2 kg
• Salt 1 and 1/2 teaspoon
• Water  4-5 glass

Procedure For Boiled Rice:

• Boil Rice in water and salt till almost cook.
• Drain and keep aside.

Colouring:

• Saffron 1/4 teaspoon
• Warm milk  1/4 cup
• Add saffron to warm milk, stir and aside.

Nuts and Dry Fruits and Sugar Syrup :

• Pistachio  1 tablespoon
• Almonds 1 tablespoon
• Raisin  1 tablespoon
• Dry dates seedless/pitted  8-10
• Dry Apricot seedless/pitted   8-10
• Dry Plum    6
• Sugar  1 cup
• Carrot grated 1
• Orange zest/peel from orange, fine strips

Procedure:

• Boil orange peels in 1-2 cup water. Darin.
• Now in 1 cup water add sugar, boiled orange zest, grated carrot and all the nuts and dry fruits and cook on medium flame till a thick syrup is obtained.

Now all the materials are ready to cook Shireen Pulao.

 1 tablespoon melted butter will also be needed for garnish.

1. Take a large pan , arrange bottom layer of cooked chicken curry.
2. Spread over it boiled rice.
3. Sprinkle at this rice layer prepared Saffron Colour and melted butter 1 tablespoon.
4. On top layer spread prepared nut and dry fruits sugar syrup.
5. Simmer for  20 minutes.
6. Delicious Shireen Pulao is Ready to Serve.
7. Serve with grilled tomatoes using butter.

Fish Pulao / Mahi Pulao/Muhi Pulao مچھلی کا پلاؤ / ماھی پلاؤ

Fish Pulao is Known as Mahi Pulao (پلوماهی ) in Persian in Iran. It is very very delicious dish. In Karachi Memon community also cooks Mahi Pulao and knwon as Memoni Mahi Pulao. Some people spell it Muhi Pulao as written in Urdu موھی پلاؤ .

Fish Pulao/Mahi Pulao

Ingredients:

• Fish  1 kg
• Rice   1/2 kg
• Oil 1cup
• Onion chopped 3-4
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon juice 1 tablespoon
• Green Chillies whole 5-6 nos.
• Fresh dill leaves chopped 1/2 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Black pepper whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Dill seed whole 1/2 teaspoon
• Cinnamon stick 3-4 nos.
• Cardamom green whole 6
• Cloves whole 10

Procedure:

• Soak rice in water for 30 minutes, wash and drain. Keep  aside.
• Fry onion in oil till golden brown.
• Add ginger garlic paste fry for 2 minutes then add lemon juice,  yoghurt and spices and fry for 5-6 minutes.
• Then add fish pieces and cook on low flame till tender with minimum stirring. (Fish pieces can be fried before adding to avaoid breakage during cooking)
• Take out fish pieces from curry and keep aside.
• Now add soaked rice and enough water. The water layer should be 1 inch above the water rice.
• Cook on medium heat till rice are tender and most of the water is absorbed.
• Now place fish pieces on top sprinkle fresh dill and green chillies and simmer for 15-20 minutes.
• Delicious Fish Pulao/Mahi Pulao is ready.
• Serve with salad and Raita.

Chelo Kabab (National Dish of Iran) چلوکباب

Chelo Kabab (National Dish of Iran)

Chelo Kabab is a National Dish of Islamic Repulic of Iran. It is very tasty and delicious. I myself liked it very much.








Ingredients:

• Minced lamb   1/2 kg
• Besan, roasted,  1 tablespoon
• Poppy seed, washed and grinded 1 tablespoon
• Salt 1 teaspoon
• Red Chilli powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala 1 teaspoon

Procedure:

• Mix  all ingredient with minced lamb and grind.
• Mould into oblong Kabab with wet hands.
• Leave to marinate for 15 minutes then grill over charcoal fire or shallow fry in a frying pan.
• Delicious Chelo Kabab are ready.
• Serve with grilled tomatoes and Irani Butter Rice. 

Recipe for Irani Butter Rice and Grilled Tomatoes.

• Super Silky Polish Rice  1/2 Kg
• Butter unsalted 50 g
• Water 1/2 cup
• Salt 1-2 teaspoon
• Tomatoes small 10 or medium chopped in 3-4 pieces 6

Procedure:

• Half Boil Rice in 6 glass of water .
• Drain and keep aside.
• Mix 1/2 cup water with butter and make a mixture.
• Coat the same pan with half of butter water mixture  and put half of half boiled rice at bottom and flatten with back of spoon.
• Make heap with remaining rice and make hole at top of the heap and pour remaining butter water mixture in the hole.
• Cook on medium flame for 10 minutes, then simmer for 10 minutes.
• At bottom golden coloured crust will appear.  Irani Butter Rice are Ready.
• For grilled tomatoes apply butter on tomatoes and grill.

Fesenjoon ( Irani Dish) فسنجون با مرغ

Fesenjoon ( Irani Dish)

Fesenjon is an Irani dish, Sweet and Sour, also creamy cooked with Pomegranate juice and walnut.

This recipe was requested by http://www.foodista.com/profile/X7884XT7/yezen







Ingredients:

• Boneless Chicken cubes       1kg
• Walnut(Akhrot)  grinded   1-2 cup
• Pomegranate juice (fresh) 2-4 glass
• Or
• Pomegranate concentrate 2 cup (if fresh not available)
• Or
• Pomegranate seed dried  (Anardana)100 g (if fresh or concentrate not available)
•  (Anardana should be cooked in 2-3 glass of water and squeezed through muslin cloth)
• Sugar 2-3 teaspoon
• Onion medium size chopped  3-4
• Oil 1/2 cup
• Salt to taste
• Chilli powder to taste
• Turmeric powder 1/2 teaspoon
• Saffron 8-10 threads

Procedure:

• Fry onion in oil till golden brown.
• Lower the heat to simmering flame, then add walnut and continue to cook on simmering heat till walnut releases its oil and flavour. stirr occasionally to avoid sticking to bottom of pan.
• Now add chicken, cook for 5 minutes on medium flame then add pomegranate juice/concentrate/anardana filtrate, sugar and spices.
• Cook on medium flame till chicken is tender and a thick gravy is obtained.
• Fesenjon is ready.
• Serve with white rice/fried rice

• Note: When using anardana filtrate add a pinch of Red food colour.

Sheer Khurma شیرخورمہ

Eid Dessert (Sheer Khurma ) Persian Style (Iran Origin)

Sheer mean Milk and Khurma means dry dates in persian. This is very delicious dessert for Eid days.



Ingredients

• Milk (full cream)             1 litre
• Vermicelli (Crushed)       50 g
• Dry dates (Chopped without seed)      7-8 nos.
• Almonds  (Skin removed and chopped) 10-15 nos.
• Coconut dry (sliced)            2 inch by 2 inch piece
• Pistachio                              10-15 nos.
• Raisin                                  15-20 nos.
• Sugar                                    125-150 g
• Coconut Essences               a few drops
• Green Cardamom                 2-3 nos.

Procedure

• Take milk in a pan add all the ingredients to it and cook on medium flame for 20-40 minutes till vermicelli is done.  Do not extra thicken this recipe.
• Serve hot or cool and refrigerate then serve
• Serving   5-6

• Happy Eid Mubarak to All Muslims