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Archive for the ‘Entrees’ Category

Iranian Rice

Posted in Rice on July 25, 2010| Leave a Comment »



This is a very flavorful rice that is a highlight on any lunch or dinner table.

For four people you will need:

1) 1 cup rice (half boiled and clean or any water)

2) 4 carrots grated

3) 1/4 cup of raisins (i use both yellow and black raisins–the combinations adds more color to the dish)

4) 1 tsp of fresh ginger grated

5) 1 cube of chicken buillion (i used Maggi)

6) 1 medium onion cubed

7) 3 tblsp of oilive oil

8) 1 jalapeno (or green chilly) quartered lengthwise

9) 1 tsp curry powder (or as desired, less if you would like it less spicy)

10) sprinkle of saffron threads

11) 2 tblsp of Orange Blossom Water

In a pan, sautee the onions in the olive oil. When they are golden brown add the grated carrots and the raisins and let the carrot reduced. Once the carrots are reduced, add the chicken buillion cube, jalapeno pepper, ginger, curry powder and 1/2 cup of water. Let it cook under medium heat until the sauce is thinckened-about 7-8 minutes.

Once it is ready. Then take an oven pan (3x3inches) and place the sauce at the bottom and spread the half cooked rice on top. Sprinkle the saffron and the orange blosson water and sprinkle about 3 tblsp of water and cover with foil. Place in preheated oven at 350 degrees for 20-30 minutes.

Serve hot.

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Lamya’s Shish Kebab — شيش كباب على طريقتي

Posted in Red Meat on July 25, 2010| 1 Comment »


This is a great idea for a barbecue– marinate the meat and let the flavors marry overnight. You and your guests will be pleasantly surprised at the taste.

I used T-Bone steak for this that I cut up into cubes. But you can practically use this marinade for any kind of meat–i have tried it on chicken and lamb and the outcome has been pleasing. Alhamdullilah (all thanks and gratitude to Allah (SWT)) Also be generous with the spices (except for the black pepper, cinnamon, turmeric –they usually overpower the rest of the spices–and the chillie powder of course is optional and depends on how spicy you want it to be).

Basically the spices are:

1) ground cumin

2) ground coriander

3) ground turmeric

4) paprika

5) ground black pepper

7) ground cinnamon

8) red chillie powder

9) optional ground dried lemon (gives it a really nice kick)

10) ginger (fresh or dry–whatever you have at hand)

Sprinke all of this mixture liberally on the meat (chicken, lamb, or beef) add add olive oil (enough to make the mixture paste like), salt to taste, some yoghurt (2 tblsps max is usually plenty, less of course depending on the amount of meat), dash of white vinegar, balsamic vinegar and lemon. You can also add a little tomato paste to the mixture for more flavor.

MASSAGE into the meat well, if whole chicken don’t forget the cavity. Let marinate overnight and then place on skewers and barbecue or on an indoor grill. You can even back it in the oven, but make you sure you cover it entirely with foil, and then once cooked through open it and let brown. ENJOY. It works with my guests ALL THE TIME.

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