I discovered baby kale at Whole Foods and since then, have been using them in many of my dishes and salads. This was my breakfast this morning – it tasted as good as it looks.
1. Cook lentils in salted water about 10 min and rinse 2. Boil orange zests in water for 5 minutes to remive bitterness and then drain 3. Saute onions, turmeric, salt and pepper until onions are golden 3. Add lentils, currants and orange zest to onion mixture and continue to saute for 2 min 4. Add ground saffron in a cup of boiling chicken broth and 1/3 cup of oil and then add to lentil organe sauce 5. Boil water in a 5-Qrt pot with 2 table spoon of salt (yes, the water needs to be salty but the end product won’t) 6. Rinse the rice and then add to boiling and salted water and let it boil for 5-10 min until aldante and then drain rice in colander 7. Add one table spoon of oil to your pot and arrange your sliced potatoes with a pinch of salt at the end 8. Add a spatula of rice to the pot over potatoes followed by a spatula of the lentil orange sauce and repeat until all ingredients are finished 9. Cover and cook the rice for 5 min over medum high heat 10. Add the remaining chicken stock and oil and reduce the heat to medium low and cook for 50-60 minutes.
My mom used to make this omelet all the time – I started making it when I became a mom and now my kids love it just as much as I did when she prepared it.Servings: 2-4 2 eggs 4 small tomatoes, chopped ½ medium onion or 2 shallots 2 tablespoons of Vegetable/light olive oil ½ tea spoon Turmeric Salt and Pepper Feta cheese and chopped herbs (parsley, basil or dill) for garnish (optional) 1. Brown onion on med heat
2. When onions are golden, add chopped tomatoes, turmeric, salt and pepper and continue to sauté for 2-4 min
3. Add eggs and fried them for 2 additional minutes
I learned this rice from Lila’s mom, Azhar, who fed us once a week when Lila and I worked in San Francisco. Later on, I learned from my mother-in law to add yogurt to make a crispier crust.
- Rinse the rice
- Mix yogurt with water
- Place rice, yogurt water, salt, and oil in a non-stick pot. Bring to a boil uncovered while skimming the foam at the top, then reduce heat to med high and cook until all water has evaporated and the rice starts to sizzle.
- Reduce heat to med low, place a paper towel over pot and cover with lid. Cook for 40 min.
- Turn temperature up to high for 1-2 min for the crust to color and then remove from the heat
- Flip the rice on a dish
My name is Fariba and I have created faribascorner as a place for myself and my friends. It should be a place to learn, grow, explore and have fun. I plan to cover subjects I am passionate about like cooking, books and music.
What is there to tell ….
– I work full time in the high tech industry
– My background is Persian and Rusian (with a little bit of a stretch)
– My husband is a handsome scientist
– We have two cute and demanding kids – Anahita is 15 and Bobak is 12
– Have a Havanese dog, Feezo, who comes from a VERY aristocratic family as she doesn’t like to do much expect for giving all of us a lot of love which we appreciate.
– I have LOVED Books for as long as I can remember and owning a bookstore used to be what I dreamed of having one day.
– I have the longest list of “embarrasing moments” than anyone I know
– My husband tells people that I do loving and cooking with abundance.
– I also like to take pictures and paint – years back, I went to Nepal and took pictures for three weeks while trecking, came back with a ton of great shots and had a photography exhibit with four other photographers in Berkely. I no longer paint.
– When it comes to cooking, I love to explore new ideas or give a twist to old ones.
– I love to laugh.
– I love to make you laugh more.
– I’m inspired by small things.
– I listen to music that lets my mind wander.
– I prefer daydreams over reality.
– I need someone to hold my hand when it’s dark.
I am delighted that you’re here (welcome!) and that this blog has finally taken root – do leave me comments or questions and come back again soon.
- 1. Preheat oven 350ºF.
- 2. In a pot, brown 1 and 1/2 onions, 2 tablespoons of oil, pinch of salt & Pepper and 1/2 teaspoon turmeric.
- 3. When onions are golden, add ground beef, garlic, red pepper, 1/2 teaspoon salt and saute for 10 more minutes on medium heat.
- 4. Add tomatoe paste, 1/2 of chopped tomatoes and cook for 10 more minutes on medium heat.
- 6. Slice off the bottoms of eggplants and hollow them out, using the point of a knife, leaving a shell about 1/2 inch thick, and set aside the flesh. Sprinkle the shells generously with 1 tablespoon salt and set aside.
- 7. Cook rice for 15 minutes in 2 cups of water and 1/2 teaspoon salt. Drain.
- 8. Cook split peas for 20 minutes in 2 cups of water and 1/2 teaspoon salt. Drain
- 9. Add rice, split peas, and the chopped herbs to beef mixture. Season with 1/2 teaspoon salt and pepper. Mix thoroughly and taste.
- Preheat the oven to 375F.
- Put the chopped herbs in a colander with 1 tablespoon salt and leave for 30 minutes. Squeeze the herbs afterwards to remove excess water and salt
- Add all remaining ingredients except the oil and mix thoroughly. Adjust seasoning to your taste
- Oil a baking sheet, cover with a parchment paper and then pour the remaining oil spreading it evenly
- Add the herb mixture and bake for 20 to 30 minutes until golden brown.
- Serve hot or cold with lavash bread and greek yogurt