Ariana Bundy » Ariana’s Recipies

BASTANIYEH AKBAR MASHTI MY WILD ORCHID ICE CREAM

Akbar Mashti was an enterprising young man who created this recipe back in the 1920s. It’s a blend of crunchy pistachios, heady rose water and fragrant saffron. The texture is stretchier than regular ice cream, because the powdered root of wild orchid (Orchis mascula) or salep is used in the custard. Salep is sold in packets in Middle Eastern shops.

In Iran, the ice cream is scooped in between two delicate, almost transparent, rice wafers – like a sandwich. As a child, I remember biting into these cold fragrant discs, eagerly searching for pieces of pistachio and chunks of frozen cream. That’s why I’ve made sure you’ll find an extra helping of them in my recipe.

Ingredients
250ml (8fl oz) 1 cup of whole milk
125g (4oz) ½ cup of sugar
6 small organic egg yolks
2 tsp salep powder
Tiny pinch of saffron threads, pounded then dissolved in 1 tbsp. hot water
½ tsp rose water
250g (8oz) 1 cup double cream
3 tbsp. icing sugar
3 tbsp. slivered pistachios

Place the milk and 1 tsp of the sugar in a saucepan and heat, but try not to let it come to the boil. The sugar will stop the milk from boiling over. Remove from the heat and cool slightly.

Prepare a medium bowl and fine-meshed sieve for the finished crème anglaise, along with a large bowl filled with ice.

Whisk the yolks and rest of the sugar until just mixed then pour the hot milk on them in three stages, so that the eggs can get used to the heat and won’t curdle.

Pour the mixture back in the pan. Place over a medium-low heat and stir continuously with a wooden spoon until pale and creamy – about 4-5 minutes. Don’t allow it to come to the boil or the mixture will curdle. Once you see a lot of steam rising, around 82 °C/180°F if you’re using a thermometer, take the pan off the heat. Or take the spoon out of the pan and draw your finger over the back of it: if it leaves an impression that does not run, the custard is ready.

Add the salep powder, saffron liquid and rose water and whisk vigorously for w few seconds so that there are no lumps and the mixture takes on a lovely saffron hue. Remove from the heat. Strain the custard through the sieve and into the bowl you have ready . Stand the bowl of custard over the ice bath and stir occasionally until it has cooled. Mix the double cream with the icing sugar. Pour into a 20cm (8in) tray or container and freeze it.

Pout the custard into an ice-cream maker. While it is running, break the frozen cream into 1 cm (½ in) chunks. Once the custard is frozen, fold in the chunks and the slivered pistachios, then freeze for a couple of hours before serving.

KHORESHT FESENJAN – RICH POMEGRANATE AND WALNUT STEW WITH CHICKEN

You know you are a special guest when your host serves you Fesenjan. It’s a real treat, as it takes longer than most dishes to prepare. This medieval stew comes from the Caspian region of Iran. Traditionally, it was made with wild duck and scattered with small lamb meatballs. Now it’s more commonly made with chicken. This is a perfect example of a hearty ‘hot’ dish (see Garmi-Sardi, page 16), served in autumn and winter. The pomegranate, a winter fruit, adds acidity to balance and bring all the flavours together. I’ve used chicken breasts to cut the cooking time and very little oil as walnuts are so rich in fatty oils. Jazz up the stew’s murky brown colour by scattering it with ruby-red pomegranate seeds just before serving, with either simple steamed basmati rice or smoked rice. I’ve even served it with very un-Iranian mashed potatoes.

250g (8oz) 4 cups ground walnuts
375ml (13fl oz) 11⁄2 cups hot chicken stock or hot water
6 chicken breasts
3 tbsp olive oil
1 medium onion, diced
1⁄4 tsp turmeric
1⁄4 tsp white pepper
200ml (7fl oz) 1 cup freshly squeezed pomegranate juice or shop-bought unsweetened juice
31⁄2 tbsp pomegranate molasses (Persian brand only)
11⁄2 tsp brown sugar
4–5 x 10cm (4in) squares of lavashak (Persian fruit roll)
pinch of saffron threads, pounded then dissolved in 2 tbsp hot water
1 tsp sea salt, plus extra to taste
twist of pepper
fresh pomegranate seeds and gold leaf (optional)

Place the ground walnuts in a heavy saucepan and stir constantly over a medium heat until light and golden, about 5–7 minutes. Don’t let them burn. Slightly lower the heat, add the chicken stock or hot water, cover and cook for about 20 minutes. In a frying pan, sear the chicken breasts with the oil, onion, turmeric and pepper until just golden. Add to the walnut mixture, cover and cook for a further 30 minutes on the lowest setting. An old lady from a village in the Caspian region taught me to leave a wooden spoon in the pot so that it conducts the heat and doesn’t allow the stew to catch at the bottom. Add the pomegranate juice, molasses, sugar, lavashak if using, and cook for another 45–50 minutes with the lid on. Add the saffron liquid 10 minutes before the end. The sauce is ready when it’s a lovely dark colour and the chicken is tender. Season with salt and pepper. The stew should be a perfect balance of sweet and sour. If it’s too sweet, add a bit of lemon juice; if it’s too sour, add a tad more sugar. Sprinkle with pomegranate seeds and gold leaf before serving.

TIP: If you can’t buy lavashak, add 10 Persian golden dried plums or 2 extra tbsp pomegranate molasses sharpened with lemon juice. Substitute firm tofu, roasted aubergines, shiitake mushrooms or potatoes for the chicken, for a vegetarian alternative. Or make the sauce by itself to serve with turkey at Christmas: omit the chicken, sauté the walnuts with the onions and reduce the stock by half.

POLO BA TAADIG

PERFECT FLUFFY RICE WITH A GOLDEN CRUST

Iranians take a lot of pride in cooking rice. The recipe below may make you feel like you’re creating a really complicated dish rather than just plain rice. But, as the name suggests, it takes plain rice and elevates it to something special: an elegant aromatic dish that you would happily eat on its own. Iran grows some of the best rice in the world. Alas, there isn’t enough to export, so you must pay a visit to savour its wonderful varieties. The recipe, of course, works just as well with other rice.

600g (1lb 3oz) 3 cups basmati rice, such as Tilda or Pari
2 tbsp sea salt

For the taadig:
50–75g (2–3oz) 1/4– 1⁄3 cup melted butter, ghee or safflower oil, plus 1 tbsp extra for the topping
1 1/2 tbsp natural yogurt
1/4 tsp saffron threads, pounded

To decorate:
1⁄3 tsp saffron liquid, made from 1/4 tsp saffron threads pounded then dissolved in 1 tbsp hot water

Fill a large bowl with water and add the rice. Wash the rice by stirring it with your hands. Pour the water off and repeat 5 times until the water runs clear. For super-fluffy long-grain rice, soak it in the amount of water you are going to cook it in – that’s 2 litres (3½ pints) 8 cups – with the salt, for at least 2 hours and up to 24.

Fill a large non-stick pan with 2 litres (3½ pints) 8 cups cold water and bring to the boil. Add the rice, let the water come to the boil again and cook for approximately 6–8 minutes. (If you have pre-soaked your rice, add it to the pan with the cold water, bring to the boil and cook for 6–8 minutes.) The rice may take a little less or a little more time depending on the thickness of the pan and the power of the heat, so test the grains halfway through. Quickly pick out a few grains with a fork and crush them between your fingers, without burning them. The grains need to be soft on the outside but still hard on the inside, or al dente, and they should be double their original size.

While the rice is cooking, stir it ever so gently a couple of times so that it doesn’t stick to the bottom of the pan. The next step is optional but worth noting: at this point you can add 250ml (8fl oz) 1 cup cold water to the pan to lengthen the grains. Bring back up to the boil.

Once the rice is cooked, without wasting a minute, drain it through a very fine-meshed sieve. Pour a couple of cups of cold water over the rice to cool it and set it aside. Whatever you do, don’t touch the rice, just let it sit there while you move on to the next stage.

In the same pan, briskly heat the melted butter, ghee or oil over a medium-high heat with 75ml (3fl oz) 1⁄3 cup water, the yogurt, saffron and 2 ladles of rice. Mix well and spread over the bottom of the pan to create the crust. Then start adding the rice a ladleful at a time. Gently shape the rice into a pyramid as you add it. That way the heat can circulate throughout the pan and won’t make the rice mushy.

Poke 4–5 deep holes in the rice, with a chopstick or the handle of a spoon, making sure it hits the bottom of the pot, then cover. Let the rice cook on a high heat for about 5–7 minutes. It will sizzle and make all kinds of sounds. Iranian women check to see if the rice is ready for the next step by wetting their fingers and ever so quickly touching the side of the hot pan. If it makes a ‘Jez’ sound as we say in Persian, remove the lid and add 125ml (4fl oz) ½ cup water and 1 tbsp butter, ghee or oil. Wrap the lid in a clean tea towel or 2–3 paper towels. Cover the pan, making sure the fabric or paper towel is wrapped up around the handle so that it doesn’t catch fire. Reduce the heat to its lowest setting. Allow it to cook for about 50–60 minutes undisturbed.

Fill the kitchen sink with 5cm (2in) of cold water. Remove the pan from the stove, and place it in the sink. This helps loosen the famous golden crust or taadig. Take the lid off, spoon out a ladleful of rice and mix with the saffron liquid. Gently ladle the rice on to a serving dish and decorate with the saffron rice. Using a spatula, lift chunks of the crust off the bottom of the pan and place on top or serve on the side.

TIP: You can make Polo Ba Taadig in a rice cooker, but make sure it is an Iranian one – other models (for example, Japanese) will not give you long separated grains and a golden taadig. Wash 600g (1lb 3oz) 3 cups rice 5 times. Place in the cooker with 900ml (1½ pints) 3½ cups water, the 75g (3oz) ¹/³ cup melted butter, ghee or oil, yogurt, and 1 flat tbsp sea salt. Turn the cooker on and gently stir the rice once, after the water has come to the boil, to mix the ingredients together. Cover with a cloth plus lid (see left) and cook for about 1½ hours. Tip the rice on to the serving dish (don’t plunge the cooker
in cold water). Your rice will come out perfectly, like a golden cake.

TASS KABAB E AREMANEH

AROMATIC LAMB CASSEROLE WITH TOMATOES, PRUNES AND CINNAMON

My mum makes the best Tass Kabab. I don’t know what it is about hers. It is such a simple dish yet hers has all the juices and fragrance that can come out of cinnamon, meat, tomatoes and prunes. She would layer all the raw ingredients – including the meat, so no searing involved – then let it cook slowly while we did all sorts of things around the house. We knew the dish was done when the air was filled with the scent of caramelised onions, cinnamon and meat.

Tass Kabab is similar to a Moroccan tagine with its sweet and sour combination. Serve with crusty bread to soak up the juices left on your plate and some sharp torshi (pickles, page 84).

2 tbsp olive oil
2 large onions, sliced in 1cm (1/2in) whole rings
1kg (2lb) de-boned leg of lamb or stewing beef, cut into 5–7.5cm (2–3in) cubes
3 garlic cloves, finely chopped
3 large carrots, peeled and cut into 5cm (2in) discs
3 medium potatoes, peeled and cut into 7.5cm (3in) pieces
4 tomatoes, sliced
1 tsp cinnamon
1 tsp turmeric
1 1/2 tsp salt
few twists of pepper
10–12 Persian unpitted golden dried plums or pitted prunes
2 tbsp butter
juice of 1 small lemon or 1 rounded tsp powdered Omani lime (or more, to taste)
1/2 tsp saffron threads, pounded and dissolved in 2–3 tbsp hot water

This recipe works best in a heavy cast-iron pot, but a regular casserole will do. Add 1 tbsp olive oil to the pan. Begin layering the ingredients. Start with the sliced onions: spread some out on the bottom of the pan. Then add a layer of meat, onions again, chopped garlic, carrots, potatoes and the tomatoes, sprinkling the layers with a little cinnamon powder, turmeric and salt and pepper and adding a few plums or prunes as you go.

Once all the ingredients are used up, add the rest of the oil, the butter and the lemon juice or powdered lime.

Cover, place on medium-high heat for about 5 minutes, then lower the heat to its lowest setting and let the casserole cook gently for about 45–60 minutes or until the meat is fork-tender. Add the saffron liquid 10 minutes before the end of cooking time.

I like to put the pot on the table and let everyone help themselves. Serve with some bread – and watch out for the plum stones!

TIP: If you don’t have any plums or prunes or want to try a variation, substitute fresh apples or quince (with their skins on). Cut them into large chunks or wedges so they keep their shape while they cook. They will become soft, aromatic and add a sweet tang to the dish.

You can also substitute 1½ tbsp green advieh mixture (page 204) for the individual spices.

MAST O KHIAR

COLD CUCUMBER SOUP WITH PLUMP RAISINS,
WALNUTS, MINT AND SPRING ONIONS

Iranians eat a lot of cucumbers. They’re considered more of a fruit than a vegetable and eaten as such. The cucumbers in Iran are small, juicy and packed with flavour. When you bite into one, the smell fills the whole room. At parties, they’re piled high, with some rock salt on the side for sprinkling.

This yogurt and cucumber soup is an example of a perfectly balanced ‘hot’ and ‘cold’ dish ‘cold’ yogurt is mixed with ‘hot’ walnuts and raisins, with fresh herbs for easy digestion. Here, I’ve used different types of yogurts to mimic the texture and slightly sour taste of yogurt made in the villages of Iran. You can also use just natural full-fat or even fat-free yogurt, mixed with a teaspoon of lemon juice. One of my best foodie friends Maryam Samiy uses champagne grapes instead of raisins, which adds a whole new dimension to this dish.

1 large cucumber, semi peeled, seeded and diced, or 6 small cucumbers, diced
400g (13oz) 1 1/2 cups low fat Greek yogurt, or crême fraiche
200g (7oz) 3/4 cup full-fat natural yogurt
200g (7oz) 3/4 cup soured cream
50g (2oz) 1/2 cup raisins
4 tbsp roasted walnuts, chopped
1 tbsp chopped fresh mint
1/2 tsp dried mint
3 tarragon sprigs, finely chopped
2 spring onions, finely chopped
1 tsp sea salt
fresh pepper, to taste
1 tsp dried rose petals, to decorate (optional)

Mix all the ingredients except the rose petals together in a large bowl. But if preparing in advance, add the cucumbers at the last minute so that they stay crunchy and don’t give out too much juice. You can also slice the cucumber first, sprinkle with salt, leave for an hour in a colander, run under the tap to remove the excess salt, dry the slices and then dice them. They’ll be extra crunchy and will not go limp the next day in case you have any soup left over.
Sprinkle the soup with rose petals and serve in individual bowls. On a hot day, add a few ice cubes.

SHIRIN POLO SWEET RICE STUDDED WITH ORANGE PEEL, JULIENNE CARROTS AND NUTS

This is the mother of all Iranian rice dishes, created around the 16th century under the reign of Shah Abbas. A similar dish – jewelled rice – was served at weddings and on special occasions in ancient times, when real gems such as rubies and emeralds would be used to decorate it.

Serve with Khorakeh Morgh (chicken stew) or Ariana’s Rose water Scented Fish

800g (1lb 10oz) 4 cups rice
Peel of 2 large oranges, or 150g (5oz) 1. cups ready-prepared peel
10 medium-sized carrots, cut into julienne strips
50g (2oz) butter
250g (8oz) 1 cup sugar
50ml (2fl oz) 1/4 cup rose water
1 1/2 tbsp cinnamon

For the taadig:
50–75g (2–3oz) 1⁄3 cup melted butter, ghee or safflower oil, plus 1 tbsp extra for topping
1 1/2 tbsp natural yogurt (optional)
1/4 tsp saffron threads, pounded

To serve:
1 generous tbsp slivered almonds
1 generous tbsp slivered pistachios

Prepare the rice according to the method for Polo Ba Taadig up to draining and cooling. Place the fresh or ready-prepared orange peel in a pan and cover with water. Bring to the boil and boil for about 2–3 minutes, then discard the water. Do this 3 times to remove the bitterness. Put 500ml (17fl oz) 2 cups water in a pan and add the orange peel, carrots, butter and sugar. Bring to the boil and boil for 15 minutes. Remove from the heat and add the rose water, then set aside.

Add the melted butter, ghee or oil to a heavy non-stick pan and heat briskly with 75ml (3fl oz) 1⁄3 cup water, the yogurt, saffron and 2–3 ladles of rice. Stir well and spread the mixture over the base of the pan and start layering the rice and carrot mixture on top. Start with a layer of rice. Then add a layer of the carrot and orange peel mixture, and sprinkle with 1 tsp cinnamon. Repeat the layers, making the rice into a pyramid shape. Cook the pyramid of rice following the Polo Ba Taadig recipe again.

Now, in order for the almonds ‘not to be too tough on the teeth’ as the Iranians say, you can steam them on top of the rice. Add them about 5–7 minutes before you’re about to take the rice off the heat. If you prefer, put them in a little china ramekin and place it directly on the mound of rice. Pistachios don’t need this treatment as they have a more delicate texture and are best when they are a little crunchy. Serve the rice on a platter with Khorakeh Morgh and scattered with the almonds and pistachios.

AB GOUSHT

DUCK SOUP WITH OMANI LIMES, CHICKPEAS AND SAFFRON

This simple dish is a filling treat: when I know I’m going to cook it, I start eating less beforehand so I can really stuff myself! A typical dish in roadside cafes, the lamb shank is slowly cooked in a broth of dried limes, saffron, onions, chickpeas, tomatoes, white beans and potatoes. The broth is then strained and the solids are mashed together, meat and all, into a paste similar to French rillete. In fact that’s what gave me the idea to use duck instead of lamb! The texture is more delicate and the taste more refined.

This dish is normally served with sangak bread and Sabzi Khordan (fresh herbs, page 132), and must be eaten in a specific way. Spread the bread with the mashed mixture, take a bite and sip a spoonful of the hot golden broth at the same time. Then cleanse the palate with a bunch of herbs and torshi (pickles, page 84) after every bite. Dizi restaurants in Tehran serve only this dish and each diner has their own individual copper pot of soup.

500g (1lb) duck breast
1 medium onion, quartered
2 medium tomatoes, skinned and quartered
1 tbsp tomato puree
125g (4oz) 1/2 cup dried white beans (chitti or borlotti), soaked overnight
75g (3oz) 1⁄3 cup chickpeas, soaked overnight
1 tsp turmeric
3–4 small dried Omani limes, pierced several times with the tip of a knife
1 very large potato, skinned and cut into 10cm (4in) pieces
1⁄3 tsp saffron threads, pounded then dissolved in 2–3 tbsp hot water
1–1 1/2 tsp salt
few twists of pepper

This dish can bubble away unattended, so there’s no need to hang around in the kitchen. Take a big enough pot and add the meat with enough water to cover. Bring to the boil, then skim several times. Add the onion, tomatoes, tomato purée, dried beans, chickpeas, turmeric and 1.2 litres (2 pints) 5 cups of water. Simmer for 30 minutes then add the limes. Bring to the boil, then lower the heat and simmer for 2 hours. Add the potato and saffron liquid, and cook for another 30 minutes. Adjust the seasoning and set aside to cool a little.

Pour the soup through a sieve into a bowl. The duck may have deliciously fallen apart by now. Don’t throw away any of the fat! This will add flavor to your dish. Spoon out all the potato and a few chickpeas, to add to the clear soup before serving.

This next step is optional but it will make your rillete a little more refined. Separate out the rest of the chickpeas and remove their skins; simply roll them between your fingers and the skins will easily peel off. Now mash all the ingredients (except the reserved potato and chickpeas) with a potato masher – or use a pestle and mortar as they do in Dizi restaurants. I don’t use the food processor to do this, as the texture becomes stretchy. Mash until you get a rough paste.

Put the paste in a serving dish. Reheat the broth with the reserved potatoes and chickpeas, then serve in either a large tureen or in individual dishes. Remove the marrow from the bones and give it to whoever wants to eat it – my mother loves it!

If you have one, a pressure cooker is ideal for this recipe – it will cut the cooking time in half.

TAACHIN

YOGURT AND GARLIC MARINATED CHICKEN IN A SAFFRON RICE CAKE

Taachin means ‘to arrange everything at the bottom’. This is a savoury cake that’s perfect for parties for its stunning visual effect. It’s ideal for picnics too, as it’s easy to transport. Rice is layered with chicken marinated with yogurt and garlic and lots of saffron. There’s also a lamb and spinach version, as well as one layered with aubergine, which is a fairly ‘new’ recipe. You could also stud the rice with barberries as in Zereshk Polo. For parties just prepare it in advance and put in the oven at the last minute – the presentation is guaranteed to impress.

There is much debate in our family as to whether onions and egg yolks should be included or not. I decided to do the version that I like best, with both onions and egg yolks.

800g (1lb 10oz) 4 cups basmati rice, soaked in water for at least 5 hours
500–600g (1–11/4lb) skinless, boneless, chicken breasts, cut into 8cm (3in) cubes
2 tbsp unsalted butter
1 tbsp olive oil
1 medium white onion, chopped
1/2–1 tsp salt
few twists of pepper
1/2 tsp turmeric
6–7 small garlic cloves, peeled and diced
1kg (2lb) 4 cups Greek yogurt
1/2 tsp saffron threads, pounded then dissolved in 2–3 tbsp hot water
75g (3oz) 1 cup dried barberries (optional)
4 egg yolks

Cook the rice till al dente; follow the method for Polo Ba Taadig (perfect fluffy rice, page 106) up to draining and cooling.

Place the chicken, butter, oil, onion, some salt and pepper, turmeric and half of the garlic in a large frying pan. Cover and cook for about 30 minutes on a low heat. Tip the mixture into a bowl and cool for 10–15 minutes. Add the yogurt, the rest of the garlic and saffron liquid: mix well. Marinate in the fridge for at least 2 hours, or overnight. If using barberries, wash them.

Preheat the oven to 190˚C/375˚F/Gas Mark 5. Take the chicken out of the marinade and set aside. Add the egg yolks to the marinade mixture with some extra salt and stir well. Then take the cooked rice and set aside 175g (6oz) 1 cup for later. Ladle the remainder of the rice into the yogurt and egg mixture. Fold it in, but be gentle so that the rice grains don’t get crushed, otherwise you’ll be left with a mushy cake. Stop as soon as the whole thing is amalgamated.

Take a non-stick baking dish and spread the reserved cup of plain rice over the bottom. Then add a third of the rice and egg mixture. Layering the dish in this way stops the rice and egg mixture coming into direct contact with the pan and burning. Add a layer of chicken pieces (and barberries if using) then a layer of rice again. Repeat until the dish is filled. Cover with a lid if it has one or wrap with foil. Place in the oven and cook for 1½ hours until the bottom is golden brown. When the dish is cooked, invert it over a plate immediately, so that the crunchy taadig (crust) at the base doesn’t go soggy.

MY TWIST ON THE TRADITIONAL CASPIAN KABBAB

Filet of beef marinated in pomegranates, walnuts and garlic, seared and served with saffron mashed potatoes.

The original dish comes from Gilan, an area by the coast of the Caspian sea, where there are lush forests, beautiful rice paddies and olive groves. It was also the last place in Iran to be converted to Islam. People in this region have a different diet to the rest of the country. They eat a lot of garlic, and flavours are fresher, with herbs, citrus and the liberal use of olive oil. This kabab recipe is a perfect example. whereas other recipes use lemon juice, saffron or yogurt in marinades, here the Gilanis have created a special blend of crushed walnuts, pomegranate paste, garlic, olive oil and parsley.

My version uses a whole fillet of beef, marinated, then seared medium rare and sliced so that it’s easier than putting meat on the skewer etc. I also sometimes cook it in a very low oven, and let it cook undisturbed for about an hour and fifteen minutes until tender and still medium rare inside. It’s a fab way of cooking if you don’t want to smoke out your kitchen or if you just want to relax with your guests. And it also comes out perfect every time. I also serve this with saffron mashed potatoes instead of the traditional rice.

1.5kg (3lb) fillet of beef

For the marinade:
1 large onion, finely grated
125ml (4fl oz) 1/2 cup fresh or store bought (unsweetened) pomegranate juice
75ml (3fl oz) 1⁄3 cup pomegranate paste
3–4 garlic cloves
75g (3oz) 1 cup walnuts, finely ground
2 tbsp olive oil
1/2 teaspoon turmeric
salt and pepper

Place the marinade ingredients in a bowl and mix together with just a splash of water. Add the beef and gently rub the marinade into the meat. Cover and leave to marinate in the fridge for 3–4 hours or overnight, but no longer. Heat the barbecue until hot or preheat the grill or cast iron pan to high. Take the meat out of the fridge at least 30 minutes before cooking to bring it up to room temperature. Remove some of the marinade with a spoon or clean paper towel and thread the meat on to skewers.

Heat a cast iron pan on high heat until very hot, brush a little bit of olive oil and cook the meat without flipping until well seared. Now flip, lower the heat to medium and continue to cook for about 8-10 minutes for medium rare and 10-12 minutes for medium. Let the meat rest covered in some foil for a good 15-20 minutes before carving.

Oven method: set your oven to 135 and place the filet on a baking tray. Let it roast for about an hour and fifteen minutes to an hour and and half for rare and medium rare. Stick a thermometer in the middle of the meat and if it registers 135 it’s medium rare.

Slice, sprinkle some fresh pomegranate seeds and a little leftover pomegranate molasses, chopped basil, mint and parsley for decoration and enjoy!

JEWELLED RICE or MORASSA POLO

(TO SERVE WITH ROSE SCENTED FISH)

simply follow the recipe for Shirin Polo. Add Zereshk (Barberries)

75g (3oz) 1 cup dried barberries
1 tbsp butter
1⁄3 tsp saffron threads, pounded then dissolved in2–3 tbsp hot water
3 tbsp sugar

Put the barberries, butter, saffron liquid and sugar in a pan. Cook gently on medium heat, stirring constantly, until the saffron water has evaporated and you smell a sugary, tart aroma and the berries are slightly caramelised. This will take about 5-8 minutes. They burn very quickly!

Add to the top of your jellewed rice along with the slivered pistachios and almonds.

Category: Ariana’s Recipies