Aash-E-Jow

Right now my mind is filled with all things Iranian, since I'm fascinated by the AppleTV series Tehran.  This excellent show has some culinary slants. Watching actors sip soup gets me going. I experiment with the kitchn version of this hearty soup.

Onions and garlic are sauteed with spices. Barley, rice and masoor dal is added and simmered till they are soft and creamy. Frozen spinach and lima beans simmer with grains. This risotto like dish is served with a topping of fried onions and garlic. 

This is meant to be a soup. But I prefer to serve it as a risotto-style side. Which ever way you eat it, enjoyment is guaranteed.

AASH-E-JOW

Adapted from thekitchn.com

Serves 4

1 Onion

2 Garlic cloves

2 tablespoons Olive Oil

1/2 teaspoon Cumin powder

1/2 teaspoon Coriander powder

1/2 teaspoon Turmeric powder

1/2 cup Rice (Basmati, Short Grain)

1/2 cup Pearled Barley

1/2 cup Masoor Dal or French Puy Lentils

4-5 cups Water

1 cup cooked Beans (Lima, Cannellini)

1 cup frozen Spinach

1 teaspoon Kosher Salt

Topping

1 Onion

4 Garlic cloves

3 tablespoons Olive Oil

1/2 teaspoon dried Mint

Chop onion into small dice. 

Mince garlic.

Heat oil in a deep large saucepan. 

Drop onion and garlic in to hot oil and saute till onion is translucent.

Add cumin, coriander and turmeric to onion. Saute for 30 seconds. 

Add rice, barley and masoor to onions. Stir well. 

Season with salt.

Add water and bring to a simmer. 

Cover and cook on low heat for 30 minutes.

Add cooked beans and spinach.

Cook uncovered over low heat for 15 minutes, stirring often. You should have a loose, slightly thick risotto type mix. 

Make topping but chopping onions and garlic fine. 

Heat oil and saute onions and garlic

till golden brown. 

Take them off the flame and add mint and a pinch of salt. Keep aside till needed. 

Heat the rice mixture. 

Ladle it into a bowl. 

Top with fried onions and  garlic.

Serve hot. 

Tzatziki Spiced Chicken

 

Some recipes evolve as you cook them and there are those that are happenstance...or should I say happenchance! Looking for yogurt to marinate the chicken, I spied some leftover tzatziki in the back of the fridge. Using that  was serendipitous! The tart yogurt dip gave the meat a decent tang, turned the meat texture softer than usual and made a terrific sauce, one that napped all pieces of chicken with more to spare. 

TZATZIKI SPICED CHICKEN

Serves 4

1 1/2 pounds boneless skinless Chicken Thighs

3/4 teaspoon Chile powder

1/4 teaspoon Turmeric powder

1/2 teaspoon Coriander powder

1/2 teaspoon roasted Cumin powder

1/2 teaspoon Garam Masala

2 teaspoons Ginger Garlic Paste

2 teaspoons Tomato Ketchup

2 teaspoons Lime or Lemon Juice

3/4 teaspoon Kosher Salt

1/2 cup store bought or homemade Tzatziki or Yogurt

3 tablespoons Canola Oil

6 Curry Leaves

1/2 cup minced Cilantro leaves

Trim fat from chicken and cut into bite size pieces. Place them in a bowl.

Add chile powder, turmeric, coriander, roasted cumin, garam masala, ginger garlic paste, ketchup, lime juice, salt and tzatziki to the chicken. Mix well so chicken is coated with everything. 

Keep aside for 1-2 hours. 

Heat oil in a large nonstick saucepan. 

Carefully ladle chicken and marinade into oil. Saute well. Cook uncovered for 15-20 minutes till chicken is cooked.

Sliver curry leaves. 

Add curry leaves and cilantro to chicken and saute for 3-4 minutes. 

Serve chicken with rice or roti.

Such an easy and delicious chicken curry! An experiment gone oh so right!