Here’s the recipe I used to make these yummy Persian Cake Yazdi Cupcakes (recipe by Najmieh Batmanglij)
I slightly tweaked the recipe by increasing the amount of butter to 3/4 cup instead of the original 1/2 cup and they are absolute perfection! Also, this is a cupcake that is not overly sweet, so if you favor more sweetness, just add a little more sugar.
4 eggs, separated (room temp)
1 c sugar
* 3/4 cup unsalted butter, melted
1 c plain yogurt
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cardamom
1 Tbs rose water (optional) [I used it]
1/4 c rice flour
2 c sifted all-purpose flour
2 tbs ground pistachios
Preheat over to 350.
Blend egg yolks and sugar in a mixing bowl for 5 minutes until creamy. And then add all the remaining wet ingredients (melted butter, yogurt, rose water) to the mixture and mix. Sift all the dry ingredients together (flour, baking soda, baking powder, ground cardomom, and salt). And slowly add them to the wet ingredients while stirring.
Beat the egg whites until they form soft peaks and fold them slowly into the mixture using a rubber spatula.
Pour the batter into individual cupcake molds, greased or lined with papers.
Sprinkle each cupcake with ground pistachios.
Place the cupcake pan in the center of the oven and bake for 20-35 minutes, or until golden.
Remove the cupcakes from the oven and allow to cool a little. Remove the cupcakes from the pan, and cool them on a wire rack. Store them tightly in an airtight container.
Number of Servings: 24 cupcakes
Here’s a quick and easy recipe for a healthy and vegetarian side dish. The measurements were estimated as I normally don’t measure while cooking. But you get the idea 😉
- 4-5 Squash and Zucchini کدو
- 2 tablespoons Tomato Paste
- 2 tablespoons Apple Cider Vinegar
- A dash of Cinnamon
- Salt and Pepper to taste
- 3 tablespoons Fried Onions (piaz daagh) پیاز داغ
Cut up zucchini and squash and simmer in a pan with a little bit of water and olive oil. Add in all the other ingredients and cook on low for 10 mins or until squash is cooked. Don’t over stir as to avoid mashing the squash and zucchini. The amalgam of flavors and spices is what makes this dish delicious. Enjoy and noosheh jan!
My friend has kindly shared appetizing pictures of her Albaloo Polo. She followed this recipe ALBALOO POLO , except she added more saffron and homemade advieh (spice).MEATBALLS:
For the meatballs she mixed finely grated onions, ground beef, chickpea flour, salt, black pepper, and red chili flakes. and fried them. Then she put the cooked meat balls in the remaining cherry glaze prepared from the aforementioned Albaloo Polo recipe to soak up the sour cherry flavor.
For those who can’t get a hold of sour cherries, you can substitute the sour cherries from Sour Cherry Jam, although that tends to make it a bit sweeter. My suggestion would be to give the sour cherries from the jam a quick rinse in water before using.
I remember as a child that whenever my non-Persian friends wanted to come over my mom would resort to making Kotlet for us because my friends loved it so much. It seems to satisfy all palates, even for the most picky eaters. It makes a great food to pack for school lunches and picnics since they taste equally delicious hot or cold. You can even heat one up in the middle of the day for a filling midday protein snack. So without further ado, here’s my Persian Momma recipe:
2 pounds Ground Beef (you can substitute Ground Turkey for a leaner patty or mix 1 lb of Beef with 1 lb of Turkey)
3 large Potatoes, cooked, peeled and grated
1 large Onion, finely grated (I use a food processor)
1/4 teaspoon Cinnamon
1/2 teaspoon Turmeric
Salt and Pepper to taste (make sure to always start with a little salt and adjust accordingly)
1/2 teaspoon Garlic Powder
1 tablespoon Chickpea Flour (optional but I like to add it in because it prevents the mixture from falling apart)
Plain Bread Crumbs (If your bread crumbs are salted, make sure not to over-salt the beef mixture)
- In a mixing bowl combine all the ingredients except the bread crumbs (those will be used for coating) and mix well.
- Take a scoop of the mixture, flatten into an oval the size of your palm. Make the patties equal sizes for equal cooking times.
- Cover both sides of each patty in dried breadcrumbs.
- Fry the patties in hot oil in a frying pan, until brown on both sides.
- Remove from pan and allow the patties to cool on a paper towel to absorb the excess oil.
Kotlet tastes delicious all in itself but is usually served with tomatoes, pickles, cucumbers, onions, bread, and ketchup. Noosheh jan konid (Bon a petit)!
Now you can enjoy a Persian Story time online with your kids through the talent of a fellow Persian Momma with a beautiful voice.
To listen to the audio file, please click the link below
Flash player needed
بارباپاپا عوض می شود !!!!!
بارباپاپا مجموعه کتاب و سریال کارتونی قدیمی و خاطره انگیز در دهه هفتاد می باشد که به زبان فرانسه نوشته شده که بعدها به بیش از 30 زبان ترجمه شد.
Barbapapa is both the title character, and name of the “species” of said character, of a series of children’s books written in the 1970s.The books were originally written in French (barbe à papa – literally “Daddy’s beard” – is French for cotton candy or candy floss), and were later translated into over 30 languages.
If you like baking your children’s cakes or are looking for inspiration for a pool or beach party, here are some ideas. I made beach cupcakes by cutting the tops off the cupcakes and frosting them with blue frosting. I used a food processor to create the sand from graham crackers and dipped half the cupcake into the “sand”. I then cut up strips of fruit roll up and added a teddy graham that’s obviously having a better time than I 😉 Add a few umbrellas and voila, you will be your kid’s favorite mom! Oh, ok, you already were. Fine.
To add variety I made some seashells using white chocolate that I melted and put into molds. I added some edible gold luster for some shine.
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