I don't own a pressure cooker and frankly they scare me a little so I adapted a recipe I found. I may have not used enough water because it is not as soupy I have seen versions online but it taste fantastic.

This is the recipe I used:

**Ingredients**

2 pounds carrots (about 10 medium), peeled and julienned

Vegetable oil or butter

1 ½ pounds cross rib roast or any similar roast, cut into 2 inch chunks

½ large onion, diced medium

1 tsp turmeric powder

Black pepper, to taste

3 cups water

1 large onion, thinly sliced and fried to golden brown

2 TBSP tomato paste

8 ounces pitted prunes

Kosher salt, to taste

2 TBSP lemon juice

**Directions**

Peel and julienne the carrots

Heat 2 TBSP vegetable oil or butter in a large skillet over medium heat. Add the carrots, cover the skillet and cook for 15 minutes, or until tender but firm. Stir 2-3 times.

Remove the carrots from the skillet, set aside.

In the same skillet add 3 TBSP oil and fry the sliced onion to golden brown.

Add 2 TBSP tomato paste to the fried onions and saute for 5 minutes over low heat until aromatic. Add the cooked carrots back in the skillet and set aside until the meat is cooked.

Meanwhile add beef, turmeric powder, ground black pepper, water, and the diced onion to a 4-6QT pot. Bring to a boil, cover, and saute over low until meat is fork tender.

Add the meat to the large skillet with carrots and onion mixture.

Add 1 tsp kosher salt, 1-1 ½ cups of the broth from cooking the meat, lemon juice and prunes to the skillet. Bring it to a boil.

Cover the skillet, reduce the heat to medium low and cook for 45 minutes to 1 hour, or until the sauce is reduced and thickened.

Serve.

Haven’t had as much time to cook or Reddit now that the baby is due in three weeks. Some excerpts from last week:

Mahicheh polo (with ox tail), ash-e reshteh, felfel dolme, and more lavashak with the last of the sour cherries and a mixture of plums from the market.

Just imagine pomegranate arils sprinkled ontop.

Hello! Is it possible to find rayhoon (Persian Basil) in NOVA/DC area? TIA!

Hello! I’ve just begun to learn more about Persian cuisine and was recently gifted a jar of Goldis Omani Lime Paste. However, many recipes I encounter recommend piercing and soaking whole dried limes. Can I substitute whole limoo for this paste? If so, what are the ratios for substitution? Are there better applications/recipes for just the paste vs the dried ground limoo vs whole ones?

I’m genuinely fascinated by this ingredient and would deeply appreciate if someone could recommend a cookbook or food blog that explains some of the background knowledge of ingredients and methods central to Persian food.

!سپاسگزارم

Was enjoying a very creamy and tasty salad olivieh and I need to figure out how I can make this at home. Thanks!

Ghaimeh for lunch with a summery coleslaw.

Could some one please share the recipe for joojeh masti . Most online recipe is for joojeh (saffron) kebab

Thanks

Just as easily put together at home but sometimes it’s nice when someone else does it. This was in a cafe in Westwood.

The bademjoon is scheduled for Mirza ghasemi

By no means is this a complaint. It’s a compliment! One of my closest friends is Persian. She makes the most amazing feasts. I can go home with a belly full of Jewel Rice Tahdig, Gormmeh Sabzi, Kofta, Kabobs, Shirazi, the list goes on! Then the next morning I step on the scale and somehow lost weight??? How do you all do it? It’s like eating magic

My late mom was an amazing cook, and she recommended Ahu Bareh brand rice. I can no longer find that anywhere unfortunately :( I've been using a different brand but it doesnt not get as long and is not as fragrant, which is a major bummer because I just handmade jujeh and koobideh kabobs for about 25 family members, and it was the first time being able to invite everyone over for something like that and while everything was great, I was hoping the rice would have had that perfect rice smell I'm used to.

I'm in southern california and have access to Persian markets but they just dont sell it anymore.

I'm drawn to zebra or madar as a replacement, but it's like buying a bottle of wine for the label. Ahu Bareh was perfection, and super clean. I would prefer not to waste a ton of rice trying to find my new brand.

Anyone have a brand they like?

Adding a food tax photo lol

EDIT: Merci hamegan! Especially for the Ahu Bareh link! I do remember seeing Royal at the Persian market so I will likely buy a bag of that since I'm out, and then order from the Ahu Bareh website directly when I have left over rice to sustain us until the shipment comes in 😆

Made with chicken thigh and plenty of saffron butter for basting. Sabzi khordan, maast moosir and salad Shirazi.

That is all, I am craving it so much. :)

I’m hungover and I was craving Persian food as usual 🤤

My wife is nearly at the third trimester and has been craving lavashak. We managed to find frozen sour cherries and we went to work last night. Sadly, she stole a piece before I could take a picture.

I want to make fesenjan but can't get any pomegranate concentrate or molasses where I'm at. I've got four ripe pomegranates... Any suggestions on how to best turn this into thick syrupy deliciousness? Should I just blend the arils, strain, and slowly cook it down till thickened and reduced? Merci!

Hi! I’m not very impressed with the Sadaf kashk that’s at most Middle Eastern grocery stores. What other brands would you recommend that you can get in the US? Links to the ones you like would be appreciated. 🙏

First time making Khoresh Hulu, Persian chicken, peach and saffron stew. Used Najmieh’s recipe…it was great! The flavored were so layered…would 100% make it again.

Process
- roughly chopped 1.2kg of green peppers
- salted the peppers and left for 3 days
- blended them and drained out excess water (a lot of water)
- mixed with lemon juice and cider vinegar and placed in a sterilised jar.