Recipe: 1 cup of chopped parsley, dill and dried or fresh mints 2 cloves of garlic 1 cup of jasmine rice 2 large cans of tuna Turmeric, chili pepper, black pepper Neutral oil, I use avocado oil Cook for 40 minutes on low to medium heat for a hard crust Enjoy
This one pot chicken melts in your mouth and flavors are unreal. For chicken marinade: 1 tablespoons of paprika, cayenne, black pepper, salt, onion powder, garlic powder, ground saffron Let it sit for 3 hours or overnight 1 large onion 1 chicken stock Salt, pepper 1 cup of rice 3 tablespoons of dried dill Cover with foil and put in the oven at 350 for 1 hour Garnish with barberry and basil Enjoy!
Eggplant beef stew: 3 Eggplants 1 large onion 2 pounds of stew meat Tomatoes Creamy potatoes Tomato paste Half a stick of cinnamon 1 teaspoons of Black pepper, Salt, turmeric, cayenne Boiling water( 2 cups) Submerge eggplants for 1 hour in salted water for better taste. Sauté onion and add meat, cook until nice and brown. Add spices and tomato paste along with cinnamon stick. Add hot boiling water and let it cook on low heat for 1.5 hours. In the meantime brush your eggplants with neutral oil and salt and let them cook in the oven for 1 hour at 400 F. Add eggplants, tomatoes and creamy potatoes to the meat and let them cook for another 45 minutes. Serve with saffron rice or bread. Enjoy!
2 cups pitted olives( I used grilled olives) 1 cup high quality olive oil 1 cup chopped walnuts 4 tablespoons pomegranate paste or 1 cup pomegranate juice Lemon and black pepper Add brown sugar if you like it more on the sweet side You can store I. Fridge for up to 2 months
