Recipes — persian RSS



Chicken in Pistachio Sauce (Pista Murg)

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...

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Masala Scrambled Eggs (Parsi)

Parsis are Zoroastrians who relocated to India from Iran, a few hundred years ago.Serving size: 3Ingredients4 eggs, beaten with about 1/4 cup milk2 inch piece of ginger, grated1 teaspoon cumin seeds2 tablespoons gheeSalt to taste1/4 cup chopped cilantro, for garnish1 medium Roma tomato, chopped1 jalapeno, finely chopped1 medium red onion, finely chopped1/2 teaspoon turmeric powderInstructionsIn a 3 qt pot over medium heat, heat ghee and when ghee is hot, add cumin seeds and onions and cook for 6-7 minutes, or until onions are light brown in color.Add ginger and jalapeno, and cook for another couple of minutes.Add beaten eggs, tomatoes, salt, turmeric, and keep stirring until eggs are just cooked. Garnish with cilantro and serve immediately with toast.

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