Four traditional Persian Pottages

Pottages were among the first dishes ever cooked by men. Persian pottages often have impressive nutritious value as they contain fats, proteins and carbohydrates all in one pot. Each province of Iran boasts of its special pottage that has been cooked for centuries and clearly resembles the climate of the region to which it belongs because the pottages often contain special herbs only found in that special area. Here we shall learn to make three delicious Persian pottages.

Tabriz White Pottage

Ingredients:
2 liters Dough (diluted unsweetened Greek yoghurt, you can find this in Persian grocery stores)
1/2 cup rice flour
1 cup smashed Arborio rice
1 cup cooked and drained chickpeas
500 grams Tabriz Pottage herb mix (mix together in equal parts: garlic leaves, coriander, spring onions, chives and dill. Chop using a food-processor, do not puree)
150 ground beef
1 large egg
1 small onion
Salt, pepper and turmeric powder to taste
Olive oil for frying

How to:
1. Peel and grate the onions using a cheese grater, then squeeze to get rid of the excess liquid. In a small bowl mix onions and the ground meat and add salt, pepper and turmeric. Make marble sized balls of the mixture and fry a in a bit of olive oil until brown.
2. In one cup of dough, mix the rice flour well and make sure there are no clumps. Then put all the dough along with the cup and the rice in a big saucepan and bring to a boil. Let simmer until rice is cooked and the mixture starts to slightly thicken.
3. Beat the egg slightly with a fork. Slowly add one tablespoon of the hot dough mixture to the egg while continuously beating (avoid scrambling! You want to temper the egg before adding it to the saucepan). Add to the saucepan and stir continuously for a few minutes.
4. Add the chickpeas, the chopped herbs and the tiny fried meat balls and stir occasionally for 30 minutes or until the pottage looks thick and not too watery. You can sprinkle each bowl of pottage with a bit of dried mint (found in Persian grocery stores) and top with some caramelized onions.

Gilan Pomegranate Pottage
Ingredients:
250 grams basmati rice
150 grams yellow or red dal (or ask for "lappe" in a Persian grocery store)
3 onions
500 grams yellow beet roots
250 grams mint leaves
1 tablespoon dried mint
100 grams pomegranate paste
100 grams vegetable oil
2 teaspoons turmeric powder
8 cups water

Salt and pepper to taste
How to:
1. Wash the dal well with cold water. Pour into a big saucepan with 8 cups of water and let simmer until cooked thoroughly.
2. Wash and peel the beets. Dice and then boil in a small saucepan until tender.
3. Cut the onions in large slices and fry with oil in a big pan until crispy. Divide in two parts, save half for garnish. To the other half add the rice, mint and spices and sauté until rice is half cooked. Add to the saucepan along with the drained beets. Simmer for up to two hours until the pottage is well cooked and thickens.

Tips:
To make pomegranate past you can put 1 kilogram of seeded pomegranates in a food-processor, then run through to a sieve to get a smooth liquid. Boil this pomegranate juice until it is reduced to half its volume. Measure this liquid and add the required amount of water to make the pottage. (You need eight cups of liquid)

 

Turnip Pottage
Ingredients:
1 large onion
4 large turnips
1/2 cup lentils
1/2 cup mung beans
1 cup rice (soaked in water for at least two hours prior to cooking)
500 grams mixed herbs (you can use the same mix as the Tabriz pottage) chopped very finely
2 tablespoons of lemon juice

Salt, pepper and turmeric powder to taste
How to:
> 1. Sauté the onions in a little oil until they soften slightly. Add mung beans and stir occasionally. Add 3 cups water and simmer gently until the beans are almost done. Add diced turnips.
2. One the turnips are almost done add the drained rice. Simmer for 15 minutes, and then add lentils.
3. Once the lentils are cooked add the chopped herbs and cover the pan with the lid, stirring every 15 minutes, to let the pottage cook completely and thicken slightly.

Rice and Coriander Pottage
Ingredients:
1 cup rice
200 grams finely chopped coriander
1/4 cup lentils
2 cups meat broth

Salt and pepper to taste
1. Soak rice in cold water for two hours. Bring broth to a boil and add rice.
2. Once rice is almost cooked add lentils, chopped coriander and salt and pepper. Boil until completely cooked and thickened. Enjoy!