Nowruz Mubarak: Happy Nowruz


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Nowruz 3

Happy Nowruz to everyone!
Have been quite busy with my studies, but wanted a post a mini Nowruz Spread I did…with lots of delicious chocolates, marzipan treats, and exquisite Algerian cookies.
A reflection of the beautiful country I spent Nowruz in…can you guess?

Also check out my Haft-Mewa and Cream Roll Recipes from previous years!

Wishing you all a beautiful year filled with lots of magical moments.

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Degcha: Sweet Sticky Cardamom Rice


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My mom typically makes Degcha over winter break, later in the evening when all the family has gathered for the long holiday break. She usually makes this towards the end of the break after we have consumed all the fancier cookies and desserts, and everyone is in the mood for something a little more simple. Degcha is a rich sweet sticky rice dish cooked with butter, milk, and sugar. The nice thing about Degcha is it requires very little fuss, all the ingredients are thrown into a big pot. With lots of family over its nice having extra hands to stand over the stove top and chat while stirring the rice until it is al-dente. Once al-dente, the rice is baked for about half an hour, until nice and sticky. It is then topped with melted butter and cardamom before being served warm.

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-1 ½ Cup short grained rice such as Arborio rice (soaked for 1 hour)
-4 Cups Heated Milk
-1 stick of butter
-1/2 Cup Sugar (or more if you prefer)

1) Preheat oven to 350 degrees Fahrenheit.
2) Place Rice in a pot and pour just enough water to cover the rice, let this come to a simmer on medium heat.
3) Once water has just been absorbed, add 4 cups of warm milk and ½ stick of butter. Stir continuously until rice is al-dente. Stir in the sugar.
4) Once rice is al-dente, cover pot with aluminum foil and bake in oven for about ½ hour to forty-five minutes. You can check after half an hour, the rice should be sticky.
5) Top the Degcha with remaining half stick of butter melted and powdered cardamom, and serve it warm.

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Afghan Apple Walnut Roat (Tea Cake)


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Roat is the most common traditional sweet that is served for Afghan breakfast and afternoon tea. A dense crumbly cardamom flavored cake that is only lightly sweetened, it is a cross between sweet cake and savory bread. Roat is traditionally made in a large oval shape, sprinkled with nigella seeds and sliced into diamond shapes.

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For everything that Roat is, it is traditionally not made with walnuts and apples. This is because when it comes to sweets, Afghans keep things quite simple, and would not dare to meddle with the traditional beloved Roat. So this seasonal take on Roat would raise some eyebrows. I can’t take full credit for this combination, as I actually first had this unique Roat when my auntie brought some back from Afghan Market on a trip to Alexandria, Virginia. I loved the chunks of apples and walnuts in the soft dense Roat. This Roat is also much thicker than traditional Roat, as I think this better compliments the chunks of apples and walnuts. You could easily make three 8 inch pans of Roat from this recipe for a more traditional Roat.

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This is the perfect treat to go with your afternoon tea during these lovely falls days :-)

-4 Cups White Flour
-1 ½ teaspoon Baking Soda
-1 Tablespoon powdered cardamom
-1 ¾ Cup Sugar
-3 Eggs (Set aside 1 egg yolk)
-1 Cup Oil (Heated)
-1 Cup Milk (Heated)
-1 Teaspoon yogurt
-3 Medium Apples Diced (Preferably a crunchy apple such as Fuji, Granny Smith,
-1/2 cup chopped walnuts
-1 teaspoon of nigella seeds

1) Grease two 9 inch pans and line with parchment paper (This will make two very thick Roats, you can alternatively bake this in 3-8 inch pans or a 13 by 9 inch pan).
2) Preheat oven for 350 degrees F (175 degrees C) and position oven rack in middle.
3) In two separate small sauce pans heat the oil and milk until warm. Turn off heat and set aside.
3) In a medium size bowl whisk together the eggs and sugar. Whisk in milk to this mixture.
4) In a separate large bowl whisk together the flour, baking soda, and cardamom.
5) Mix in the oil to the flour mixture.
6) Mix in the egg mixture to flour mixture.
7) Gently fold in the apple and walnuts to the mixture.
8) Gently scoop batter into prepared pan/pans.
9) In a small bowl mix the one egg yolk and 1 teaspoon of yogurt. Using a rubber spatula or your fingers, gently use the glaze to even out the dough as it may be sticky. Brush the top of the Roat with remaining glaze. Sprinkle with nigella seeds.
10) Bake for about 30 to 45 minutes. (To test for doneness pierce with a toothpick, it should come out clean just like for a cake.)
11) Enjoy Roat once completely cooled with a cup of Chai/Tea

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Eid Mubarak! Reflections on the Holiday that Honors Trusting and Believing


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Chevre Stuffed Peppers

Afghan Sheer Berenj (Rice Pudding) and Palestinian Haloumi/Watermelon/Mint Salad

Eid Mubarak! It seems every Eid I have the intention of posting recipes for Eid sweets and dishes, yet the holiday overwhelms me and I do not find time to post. Eid Al-Adha celebrations continue well past the day of Eid, as pilgrims returning from Hajj (pilgrimage to Mecca and Medina) return home.

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afghan eid 14

Chevre Stuffed Peppers

I love the celebration of Eid-Al-Adha which commemorates Prophet Ibrahim’s willingness to sacrifice his only son (Ismail) based on God’s commandment. Right as Prophet Ibrahim was about to make this heart-wrenching sacrifice, God intervened and commanded him to sacrifice a lamb instead. It is a beautiful story that reminds us to just simply believe and trust in God. I myself struggle to do this on an every-day basis, it is easy to get frustrated and try to desperately resist reality….but Prophet Ibrahim’s story is a powerful reminder that to trust in God is key. Though things don’t make sense at the time, there is always a reason for everything and having that sense of belief is the only peace you will have in your life. This Eid comes at a time of, I would say, incredible challenges in my family, so remembering the story of Prophet Ibrahim, that intense belief he had in God and God’s mercy is calming.

I decided this year to do an Eid brunch at my parents’ house. Traditionally Afghan Eid brunch is a combination of sweet and salty spread, which is what I replicated but did a combination of all types of dishes, middle-eastern and western. It was actually just relaxing cooking all night, and of course impressing my mom that I could do it on my own :-)

Afghan Gosh-E-Feel: Thin fried dough topped with powdered sugar and pistachio

Afghan Gosh-E-Feel: Thin fried dough topped with powdered sugar and pistachio

Algerian Makrout El Louz: Almond Cookies

Algerian Makrout El Louz: Almond Cookies

Wishing everyone a blessed Eid, and congratulations to all the returning Hajjis (pilgrims).

Afghan Chapli Kabob and Uzbek Samosas

Afghan Chapli Kabob and Uzbek Samosas

My true passion: Baking! Raspberry-Lemon Cupcakes and Strawberry Chocolate Cups

My true passion: Baking! Raspberry-Lemon Cupcakes and Strawberry Chocolate Cups

Tahdigi: A Guilty Pleasure-Potato and Yogurt Crusted Rice


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There is an old Afghan saying that if a girl likes Tahdigi then it will rain on her wedding day…and this is a folktale I have actually witnessed come true repeatedly. Tahdigi is the bottom crunchy oily crust of rice. Afghans eat Tahdigi from the rice pot and may put it into a small bowl on the side for those whom like it, but it is never served as a dish and is seen as more of a silly guilty pleasure. My mom and grandma would always scrape out some Tahdigi for me into a small bowl after serving the rice, which I would be hesitant to share.

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However our neighbors in Iran (who have a very similar style of rice) eat Tahdigi as a main dish and treat it as a special delicacy. In Iran a woman is considered a very accomplished cook if she can make a delicious rice crust that comes out perfectly from the pot. Iranian Tahdigi usually has fried potatoes or pita as a base for the rice crust that is formed at the bottom. Since I love Tahdigi I have adapted the Iranian outlook on Tahdigi and like to make a fuss out of it and serve it for parties. I found it easier and a nicer presentation when I cook a deep Tahdigi in a separate skillet and can flip it on a platter to serve.

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-3 cups of basmati rice washed and soaked for 1 hour

-5 strands of Saffron in half cup of warm water

– ½ cup Yogurt/Chakkah/Greek Yogurt

-1 tablespoon turmeric

– 5 large Potatoes sliced (enough to cover the base of the skillet)

-1 cup of Zereshk

1) Soak the Zereshk in warm water for about 10 minutes, and drain. Then fry the Zereshk in oil for about 5 minutes, sprinkle sugar and a few tablespoons of water on top. Let this fry for about five minutes.

2) Boil rice in salted boiling water until al dente. To check the rice, squeeze a grain of rice between your thumb and index finger and it should break but the rice should not be cooked all the way. Pour the rice in a drainer.

3) Carefully mix saffron water and half cup of yogurt with rice.

4) Heat up oil in a deep skillet, and stir 1 tablespoon of turmeric in the oil. Fry potatoes on both sides, until cooked.

5) Place rice on top of cooked potatoes carefully.

6) Cook uncovered on medium for about 10 minutes, you may hear the crust forming with some cackling noise at this time.

7) Cover skillet with 2 paper towel and place sauce lid on top. Turn temperature to medium-low and cook for another 20 minutes.

8) Once rice has finished cooking, let it cool for about 5 minutes. Take a platter, place face down on the skillet, and flip the Tahdigi out onto the platter.

9) Garnish with the Zereshk.

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Salata (Afghan Salad)


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Afghan Salata

Salata is the basic Afghan salad that is served with lunch and dinner. The thing I love about Afghan food is the balance, and that is evident with the fact that Afghans compliment nearly every dish with a salad. Whether it is Kabuli Palow, Shoola, Kabobs, or Buranee nearly every dish is served with salad.

Afghan Salad 1

Salata is finely minced tomatoes, parsley, and cucumbers as a base. You can add diced red onions, bell peppers, or substitute lettuce for parsley but this is the traditional salad. The more finely minced and diced the vegetables, the better. In our family my Amma and my sweet cousin Meena are known for making a beautifully finely minced salad that my grandfather would boast about at family dinners. Forget the Kabobs and Palows, for my grandfather a carefully prepared salad is the best part of the meal.

Salata is served with the usual sprinkling of dried mint, salt and freshly squeezed lemon juice. This makes a delicious and refreshing compliment to all Afghan dishes.

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4 Baby Persian Cucumbers

2 large Tomatoes

1/2 bunches of Parsley

Juice of 1 Lemon

1 tablespoon dried mint


Afghan Salad 3

1) Wash your vegetables, especially the parsley individually to make sure there it is clean.

2) Finely dice the tomatoes and cucumber.

3) Finely chop the parsley, until you get to the stems which you can discard.

4) Whenever you are ready to serve the salad squeeze the lemons juice, and add the salt and dried mint.

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Zereshk Challow: “Jewelled Rice” (Basic Afghan Basmati Rice with Dried Barberries)

Zereshk Challow

Afghan rice is known for its perfect fluffy individual grains of rice, the cooking process is multi-stepped in order to get the perfect texture. All Afghan rice is prepared using Basmati rice, which is where half of the flavor and amazing texture comes from. Challow is basic white rice, it can be garnished with fried Zereshk (dried Barberries), almonds, pistachios, or even fried eggs. I personally love Zereshk Challow, as the sweet ruby colored gem-like berries perfectly compliment the fluffy cumin scented rice. Challow is often paired with popular side dishes such as Kufta-Challow (Meatballs), Kurma-Challow (Meat Stew), and Sabzi-Challow (Spinach).

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To make Afghan rice you first make Aw-Roghan which is the sauce for the rice. For Challow it is a basic sauce of water, oil, and salt. For more fancy rice dishes it can be a sauce mixed with saffron, turmeric, tomato sauce, or spinach sauce. It depends on what type of rice you are making. For Pallow the sauce is made from fried onions, meat broth and tomato sauce.

Challow 5

First the rice is washed and soaked for a few hours. Then the rice is cooked in boiling salted water until al dente. To check if it is al dente you squeeze a grain of rice between your thumb and index finger. The rice should break with a gentle squeeze, but should still be firm and not too soft. Once al dente the rice is drained in a strainer. Check the rice to see if it is too salty, if it is you can lightly rinse it with water or reduce the salt in your Aw-Roghan.

Then the rice is carefully placed back onto the pot it was boiled in. It is gently mixed with the Aw Roghan and seasonings, for Challow you only use crushed cumin. But you must be very careful mixing so the rice does not break. At this point you can taste the rice to check and make sure the salt is right. After the rice is placed in the pot, you smooth the top of the rice and with the back of your spatula you make a few deep holes in the rice to the bottom of the pot. Then you check if there is liquid at the bottom of these “holes” if there is no liquid then you can add a little water in a few of the holes just so there is a tiny bit of water at the bottom. The pot of rice is then covered with a kitchen towel or foil to absorb the moisture. This is so the rice steams properly in the last stage of cooking.

The last stage of cooking is important as this is when you “Damm” the rice, which is basically steaming the rice and finishing up the cooking. This stage is what results in perfectly fluffy individual grained rice that fills every Afghan home with a heavenly aroma as the rice cooks. The trick here is the rice should be cooked at high temperature for about 1/3 of the cooking time, and for the rest it should be cooked at medium low. The cooking time depends on the type of rice, Pallow takes longest to cook and Challow takes the shortest time to cook. For Challow you cook on the stovetop on high for about 10 minutes, then reduce the temperature to medium-low for twenty minutes.

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4 cups white basmati rice (should be soaked in water for at least an hour)

Aw Roghan:

1 cup of oil

1 cup of water

1 ½ teaspoon of salt

1/2 teaspoon of ground cumin

½ teaspoon of cumin seeds

1) It is important to soak the rice ahead of time for at least an hour.

2) First to prepare the Aw-Roghan boil 1 cup of oil, 1 cup of water, 1 1/2  teaspoons of salt. Make sure to taste Aw-Roghan as it should be slightly salty. Let this come to a soft boil and then let it cool to room temperature.

3) In a large pot boil salted water. Once it comes to a boil add your four cups of rice. Let this cook for about 5 minutes, or until rice is slightly soft but not cooked all the way. To check is the rice is ready take a grain of rice and squeeze it between your index finger and thumb. It should break into 2 pieces when squeezed gently.

4) Once rice is ready strain it in a rice colander in the sink. Taste your rice to see how salty it is, and keep in mind how salty your Aw-Roghan is. If the rice is too salty gently rinse the rice with lukewarm water.

5) Now take your empty pot that you boiled the rice in and pour the rice back in. Add the Aw-Roghan and Cumin. Make sure to carefully and thoroughly mix Aw-Roghan with the rice.

6) Smooth out the top of the rice and take the back of the ladle and make holes in the rice to the bottom of the pot. In each hole there should be just a little tiny bit of liquid, if there is no liquid then add a little water to a few of the holes.

7) Cover the pot with a clean kitchen towel and put aluminum foil on top. Place on high temperature, for 10 minutes. You should see steam coming out from the pot. Then lower the temperature to medium-low for about twenty to twenty-five minutes. This step is called “Damm” and is basically steaming the rice.

8) Once rice is ready serve on a platter and you can garnish with fried dried Barberries (Zereshk),  fried almonds, or a simple tomato sauce that is poured around the top.


1) Leave the Zereshk to soak in warm water for about 10 minutes.

2) Once ready heat some oil and a frying pan, and add the Zereshk. Add about half a cup of water, and sprinkle about a tablespoon of sugar on the Zereshk. Let this simmer for about five minutes, a light pink colored syrup should develop and the Zereshk should be soft once finished.

3) When the rice is cooked garnish with Zereshk, and spoon some of the liquid syrup on top of the rice.

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Garlic Potato Buranee/Kachaloo Buranee


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Potato Buranee 1

In our house there was always a bit of a tug-of-war. My favorite carb is rice I love rice, and enjoy it with all dishes. My two younger sisters love potatoes, which is the one carb I can actually take a pass on and even prefer not to waste calories on. But the one potato dish we all agree on is Potato Buranee. This is the one dish we could all make and agree on, as it is simple and delicious
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Potato Buranee is just like Eggplant Buranee, the only difference being that garlic plays a much bigger role in this dish. The potatoes are first fried in garlic flavored oil, and then minced garlic is sprinkled over the tomato sauce that is layered on the potatoes. And of course like all Buranee, the potatoes are served with nice thick Chakkah and sprinkled with mint.
I like to use Baby Red Potatoes, or any type of less starchy potato as I feel they fry and keep form better. And of course- Happy Birthday to my beautiful sisters who were both born in the month of April, and with whom I have enjoyed this dish on many relaxing evenings giggling and laughing as sisters always do.
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-1 24 ounce Baby Red Potatoes (About 10 small potatoes, I used a bag from Trader Joes)
-4 cloves freshly minced garlic
-1/2 cup Tomato Paste
-1 to 2 cups water
-2 Cups Chakkah/Greek Yogurt/Labneh (Thickly strained, mixed with 1 clove minced garlic and 1 teaspoon salt)
-Dried Mint
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Potato Burani
1. Heat up the oil in a frying pan. I like to use olive oil as this adds a delicious flavor to the potatoes, but you have to be careful with olive oil as it may burn quicker.
2. Slice your potatoes nice and thin, similar to potato gratin about ¼ inch thick.
3. Add a clove of freshly minced garlic to the hot oil and give it a whirl.
4. Add the potato slices and fry on each side until golden brown.
5. In another shallow frying pan, place the potatoes, try to make it all one layer or at the most two layers. Then pour the tomato sauce on top of the potatoes. Finally sprinkle 2 cloves fresh minced garlic over the sauce. Cover the pan with a paper towel and let the potatoes simmer on medium-low for about twenty minutes with lid on. (I like to let the potatoes finish on the stove-top as the potatoes sometimes get dry in the oven)
6. To serve: Place a layer of Chakkah on a serving dish, carefully top with the potatoes, and add another layer of Chakkah and a sprinkle of fresh mint. (I went a little wild with the mint, but that is not necessary)

Tomato Sauce
1. Fry minced onion until golden-brown color and 2 cloves of minced garlic.
2. Add ½ cup of tomato paste and 1 to 2 cups of boiled water.
3. Let this come to a boil, and check the flavor. Add salt to season and a teaspoon of sugar to cut down on the acidity.
4. Let the sauce simmer on medium low for twenty minutes with lid on until the oil comes to the top and the sauce is ready. Alternatively you could just use a can of tomato sauce, but I like this sauce better as it is smoother.
Potato Buranee 6

Afghan Nowruz/New Year Creme Roll


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In wishing you all a happy Afghan New Year (Nowruz) I wanted to share one of my favorite quotes, in hopes that we all grow “flowers” this year.

         Raise your words, not voice. It is rain that grows flowers, not thunder.

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In the past I have posted about Haft-Mewa which is the traditional dried fruit salad made specifically for Nowruz. Usually one woman per family is designated with the special task of making Haft-Mewa. Other traditional sweets and cookies are also made for this holiday. This year I decided to make Afghan Crème Roll. This dessert is perplexing because it really seems obvious that the origins can’t be Afghan, yet every Afghan bakery you visit (especially around Eid and Nowruz) sells fresh Crème Roll. Afghans don’t have much of a sweet tooth which is why I think this buttery, savory, and only lightly sweetened dessert satisfies their palates. And I can’t help but think half of the delight in Crème Roll is the sophisticated name and fancy shape that makes it a special dessert for holiday occasions.
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Crème Roll is typically made with a thin flakey pastry, equivalent to what is used for Sambosa. Here puff pastry does the trick, and I would honestly recommend Trader Joe’s puff pastry or any brand that uses real butter for best flavor. For shaping the Crème Roll my mom would always use wooden rods wrapped in aluminum foil, but I find this to be an exhausting project. I had bought a set of stainless steel cannoli molds and used them for Eid, however I felt these came out too narrow in shape. My friend Fatima Jan actually recommended I use Crème Roll horns, which has worked best for me. You can purchase the horns on Amazon or Ebay, and choose the size you prefer.
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The crème is where things get more interesting. Traditionally fresh whipped cream is used, lightly sweetened with powdered sugar. But at some Afghan bakeries to prevent the cream from melting while sitting out, a filling made of butter, sugar, and cardamom is used.

I decided to do a little twist with the crème as that is really where all the flavor and sweetness is in this dessert. My favorite ice-cream is Persian Bastani, which is flavored with saffron and rose-water. For the crème filling I decided to make a rich aromatic cream filling incorporating saffron, rosewater, and cardamom. I topped the Crème Roll with powdered sugar and pistachio sprinkled on the pastries to achieve a similar flavor as Bastani ice-cream. My guests rave that these are best Crème Roll they have ever had, better than the ones from the bakeries in Kabul….while that may be overdoing it I have to admit these Crème Roll are delicious, with a delicate balance of savory, sweet, and have a special hint of spring with the fragrant touch of saffron and rosewater.

creme roll 1

*Saffron whipped cream inspired by a Persian Love Cake Recipe posted in the Bon Appetit June 2005 issue

-Puff Pastry (Trader Joes or anything made with real butter is preferable)
-Cream Roll Horns (2 Sets of 8 should work fine)
-3 cups Heavy Whipping Cream Chilled
-1/2 cup Whole Milk or Egg Yolk
-1 Cup Powdered Sugar (to taste)
-1 Cup Powdered Pistachio (Pulsed in food grinder)
-A pinch of Saffron Threads
-2 Tablespoons Rosewater
-1/2 teaspoon ground cardamom
-1/2 cup ground Pistachio

1. Preheat your oven for 425 degrees.
2. Place half cup of heavy whipping cream and saffron in a small sauce-pan on medium/low heat. As you do with saffron in normal cooking, you need to seep the saffron in the cream. Let this come to a gentle boil, remove from heat and let the cream cool in the fridge.
3. For the pastries, simply take out the sheet of pastry dough. Lay out the pastry dough so it is lying out in a rectangular shape, using a pizza cutter, cut long strips and wrap around the molds. (You don’t need grease the molds as the dough is buttery to begin with). Brush a milk or an egg yolk on the pastries.
4. Bake in preheated oven for about 15-20 minutes until a light golden color.
5. Let the pastries cool for about 10 minutes, and then pop out of the molds.
6. While the pastries are cooling, making the filling. Beat the 2 cups of heavy whipping cream and slowly sift in the ½ cup powdered sugar. Add as much sugar as you like, this really depends on personal preferences. Beat in the chilled saffron cream, 2 tablespoons of rosewater, and ½ teaspoon of ground cardamom.
7. Fill a small zip lock bag with the cream filling.
8. Carefully fill each pastry and place on a platter.
9. Sprinkle with powdered sugar and pistachio.
10. And of course….take pictures and show off to your family and friends over this dessert that will surely impress.
***Wishing you all a very happy and joyous New Year

Aush: Afghan Noodle Soup


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Aush is a perfect dish for a busy winter day as it is a full meal in a bowl, you don’t need any side dishes or whatnot to accompany this wholesome soup. Aush is basically noodles cooked in meatball broth with vegetables such as carrots, potatoes, kidney beans, and chickpeas. The magic in this soup is in the dill, mint and fresh parsley that are used for seasoning. These herbs give the soup a really rich and delicious flavor. After the soup is all cooked, it is served with a thick dollop of Chakkah (strained yogurt). The contrast of the hot soup with the thick yogurt is heavenly as it makes the soup creamy and also lightens the dish.
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aush edit
I always loved the small mini-meatballs in Aush, my mom usually made ground beef but in today’s health-conscious world I have started using ground chicken and it is just as good. The first time I made Aush I deliberately left out the fresh parsley. Though I love parsley, I have a unique disdain and lack of patience for chopping up parsley and sorting through the leafs. For some reason I fret over this simple task, as I am a bit paranoid about making sure the leaves are properly washed, and don’t like “stringy parsley” so take time to eliminate pieces that have too much stem. So I figured I would just skip out on the parsley all together, much to my regret the Aush just lacked the depth of flavor I was used to. My friends who were over for lunch that rainy day were not so impressed and teased my mom that her Aush was so much better. So lesson learned is DO NOT leave out the parsley!! I personally am waiting for the day they start selling chopped packaged parsley…but until then be patient, sort through the leaves, take the extra few minutes in washing the parsley, and get a sharp knife to chop it all up nice and small for the Aush…you won’t regret it I assure you .
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-2 packets Ramon Noodles
-1 lb. Ground Beef or Ground Chicken
-1 Can Tomato Paste (About ½ a cup)
-2 cups Chickpeas (soaked overnight)
-2 cups Kidney Beans (soaked overnight)
-2 Potatoes (peeled and diced into cubes)
-3 carrots (peeled, diced)
-Salt, Black Pepper, Cumin
-Dried Dill Seasoning
-Dried Mint Seasoning
-1 Bunch Fresh Parsley
-2 Cups Chakkah/Greek Yogurt/Labneh (Mixed with 1 clove of minced garlic and juice of 1 lemon)

1. For the meatballs: Mix the ground beef with 3 cloves minced garlic, 1 teaspoon salt, 2 teaspoon black pepper, 1 teaspoon coriander, ½ teaspoon ginger. If using ground chicken you may need to add 1/3 cup of flour or breadcrumbs to bind the meat. Wet your hands slightly and form small bite size meatballs.
2. In a big pot fry 1 large chopped onion (preferably chopped in a food processor) until golden brown. Add 2 cloves of minced garlic and fry for about a minute with the onion.
3. Add the meatballs to the pot, and gently fry the meatballs with onion and garlic.
4. Once meatballs are evenly browned on the outside, add about 8 cups of water or vegetable broth and let the meatballs simmer on medium heat for about 15 minutes. Add the drained chickpeas and kidney beans and boil for another 30 minutes (if using canned, make sure to rinse and add all of the vegetables at the same time). Add boiled water if necessary.
4. Add the potatoes, carrots and tomato paste.
5. Also add 2 tablespoons of salt, and about ½ cup of Dill. (I am very heavy-handed with the dill as I love the flavor it adds to Aush). Let the vegetables simmer on medium/low with the pot covered until the vegetables are cooked.
6. Don’t add the Ramon noodles until you are ready to serve. Once ready, add the two packets of Ramon noodles and ½ cup of dried mint let this boil on medium.
7. Once the noodles are cooked, add the chopped fresh parsley. You can mix in the Chakkah with the soup, or add a dollop of Chakkah to each bowl. I prefer having the Chakkah placed separately in each bowl as I love the contrast of the hot soup and the cold creamy yogurt.
8. And as always with Aush: Serve Immediately!! Once you have cooked the Ramon noodles and added the fresh parsley you should serve immediately for best flavor.
aush w12


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