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Thursday, November 19, 2009

Persian Food



Today I made Pebbled Persian Bread (Hushva Nan) and Pomegranate and Meatball Soup (Ash).
They were both delicious although our first comment on the soup was that the taste was totally unexpected. The broth is made with pomegranate juice. It aso has spinach, rice, parsley and green onions and is soured with lemon juice.
The Nan bread is whole wheat and was a bit tricky to make. I think the dough may have been too soft because it didn't keep the finger marks as it was supposed to but it was still delicious. It is first cooked in a frying pan and then the whole pan is put in the oven under the broiler to finish. I managed not to burn myself but it takes a lot of discipline not to grab the handle of the frying pan when it's on the stove top, forgetting that it just came out of the oven.
I will be making both of these again sometime.

5 comments:

Meggie said...

How very interesting, trying out such diverse food. I am sure Gom would not be party to any of it! Though recently, I did make a prawn & asparagus risotto, which he actually enjoyed & even had seconds!

Myra said...

What an interesting combination in the soup! Looks delicious Joyce! 8-)

jovaliquilts said...

What a fun and interesting meal! I have recently discovered pomegranate molasses, but I have never used the juice in a broth -- yet!!

Libby Fife said...

Not a combination of flavors that I would immediately think of but it sounds very good! Be careful with that pan!

Lazy Gal Tonya said...

ooh, delicious. I've been lucky enough to go to some excellent Persian restaurants - very good food. too bad the restaurants--and you!--are so far away.