An Eggy Comeback!

It has been so long since my last post on Tameshk in Kitchen, and I did not think I will be back before finishing my dissertation. But as I get more involved with the writing process, I see myself more in need of easy and healthy recipes which would also provide enough nutritions for a 5-hour daily writing marathon. Needless to say I am more inclined towards dishes that are adaptable to my time and budget.
Egg-dishes have not been my favorite growing up. But now, which unfortunately I have to pretend that I am a grownup, I have come to appreciate the easiness of cooking with eggs.

On this post I will only share what I found today on Huffington Post Taste: The only 40 Egg Recipes You Will Ever Need. Apparently today is the World Egg Day. I had no idea such a day existed and I still have no idea what the day entitles! And since  I am not writing my dissertation on egg-day history, I will gladly delay my efforts in researching the history of this day, but if you know about it please share it with Tameshk in Kitchen.  My favorite among the 40 is: Tomato-y,  Yogurt-y Shakshuka.

Noosh-e Jaan! 

(Sweet to your Soul)

Bon Appétit! 

Star Fruit & Berries

This is a new post in over two years, so let's go with something light and refreshing.
Star Fruit & Berries is indeed an uplifting dessert.



Preparation Time: 5 minutes
2 Servings

Ingredients:
1 Star Fruit: a ripe medium size: Star Fruit is bright yellow when ripe with thin brown lines along the five ridges. The flesh is still firm.
¼ cup Blueberries
1/3 cup Raspberries

Directions:
1- Rinse all the fruits.
2- Prepare the Star Fruit:
a) With a sharp fruit knife remove the brown outer edge on each ridge. It cuts easily. Don’t go deep with the knife. [editorial note: I like the sour taste of the brown edge, so I just remove them and eat them separately. But if you have a more conventional taste you can discard the edge.]
b) Cut off the two ends of the star fruit.
c) Slice the star fruit on its horizontal axis.
d) Remove the seeds whenever you see one.
3- Place the star fruit on a serving plate and add the blueberries and the raspberries to the dish. Enjoy this refreshingly starry fruit dish.

Star Fruit & Berries

نوش جان (Nosh-e Jaan!)
Bon Appétit!

Persian Celery Stew; My style!

I did not update Tameshk In Kitchen for some time now; Laziness I guess.

Celery Stew Recipe:

Celery Stew is my favorite Persian stew and by far my mom is the ultimate creator of this most delicious and often underestimated Persian stew. This recipe is based on my mom tips, but this by no means is her Celery Stew, for the Magic of cooking does not pass easily to one’s children:

So here, I will give you my version of the stew, which is limited to my American kitchen. Like most Persian stews, Celery Stew is best to be served with rice. I personally like it with bread, but that is perhaps only me.


Farsi name for celery stew is Khoresh-t-e Karafs (Kho- Resht-e Ka- Ra- Fs)* and there are two kinds of celery stew: I categorize them by their colors: red celery stew and green celery stew. The red one has tomato paste with a little bit of mint and parsley. The green one doesn’t have tomato paste and it has a good amount of mint and parsley. By my own classification this is a Green Celery Stew.


Ingredients:

1½ lbs. Beef: Lean boneless beef cut into average (1inch) stew cubes. My mom uses lamb if you want to go with lamb use 2 pounds of lamb. I rinse the meat before chopping.

1 Celery Bunch: 4-6 cups of chopped celery: chop it into even slices; don’t make it too thin. It is better to buy a celery bunch rather than loose celery stalks, and used the leaves.

2 Onions: average size, finely chopped

2 ½ cups Fresh Parsley: washed and finely chopped; I sometimes use dried parsley (1 ½ cups)

½ cup Fresh Mint: washed and finely chopped (just use the leaves). You can go with ¼ cup dried mint

¼ - 1/3 cup Lemon Juice: Lime Juice is better but reduce it to ¼ cup. Add the lemon juice at the end of cooking about the last 10min. ( if you use Omani Lemons (dried lime) use only 2 tbsp lemon juice)

Canola Oil: about 3 Tbsp
4 cups Water: (about 4 cups)

Spices:
½ tsp Turmeric: (ground turmeric)
Dash of Saffron: Persian Saffron is preferred!
Salt & Black Pepper: I go with about ¾ tsp of black pepper. It might be a little more than needed. I like the taste of black pepper; the distinguished taste of black pepper goes well with both celery stew and Ghormeh Sabzi.

2 Omani lemons: It is actually dried limes. I use them as they are, round and dry; I just partially crack their skin by pressuring the two Omani lemons against one another in one hand.


Rice
You can have this stew with any kind of cooked rice: my Rice recipe is here.



Directions:

1- Heat the chopped celeries in a large pan with close lid. No water is needed. After they get juicy add about 1Tbsp oil to the pan and stir. Remove the lid. Add salt and let it be for about 5 min more. Then turn off the heat. (This process (half-cooking celery) will take about 10-15 min) I sometimes half cook my celeries with oil and slat and freeze it ahead of time and to use it later. Rather than let it cook with its own juice, many people fry the celery. I don’t. I like the vegetables to keep their original taste.

2- Heat the oil in an average pot. Fry or sauté the onions until the color changes to semi-golden. Add turmeric. Let it be for 30sec and then add the beef to the pot. After 3-5 min the beef will change its color. Wait for the beef to get a bit juicy then add 2 cups of water to the pot. When the water is boiling, reduce the heat (leave it on medium).

3- You can start cooking the rice at the same time as you are following number 2.

4- Add half cooked celery. Add the chopped parsley and mint. And add one more cup of water. Let it boil, No need for increasing the heat. Add black pepper here (no salt yet). Let it simmer on low heat for about 30min with closed lid. Please note that people often sauté mint and parsley. I don’t.

5- Add lemon juice and salt and Omani Lemons. Stir. Add water if need. Cover the pot let it come back to boil and serve it after 10mint.

Celery Stew; Khoresht-e Karafs!

Noshe Jan (نوش جان)!
Bon Appetit!

*PS. The T after Khoresh, in Khoresht-e Karafs (Kho- Resh- T – e Ka- Ra- Fs), my mother rightly mentioned that, is a common mistake to make the pronunciation easier: the correct version would be Khoresh-e Karafs (Kho- Resh – e Ka- Ra- Fs).

Chicken & Plum Stew

Actually Chicken and Prune Stew is more accurate for the name, since we use dried plums and not fresh ones. My grandma makes this stew with very ripe plums, apples and carrots, everything fresh, I love it. But for this stew I am eliminating apple and carrot since I think the rich taste of plums/prunes deserves a stew of its own. This stew should be served with rice, like most of Persian stews. For cooking rice please check the direction on one of my previous recipes like here.
















Chicken & Plum Stew:

Preparation & Cooking Time: 45 - 50 minutes
4 Servings
Ingredients:

6 to 8 Chicken Thighs: about 1 Lb. I use skinless and boneless chicken thighs (washed: I almost wash everything). Since I love chicken breast and not thighs I always put 1 or 2 pieces of chicken breast for myself and deduct the same number from the thighs. The chicken breast is drier and less fatty than the thighs and so for this stew I think thighs work better.

½ cup Prunes: about 10 average size dried plums. Cut each prune in half. No need to wash them.
1 Onion: (average size) diced
2 tbsp Canola Oil
1 ½ tsp Sugar
1 tbsp Tomato Paste: (Optional: when I use tomato paste I do not use sugar)
1½ cup Water: Usually chicken produces enough juice while cooking: but I add some more water after all the juice is out.

Spices:
1tsp Turmeric
½ tsp Persian Saffron: If you cannot have Persian Saffron, you have no choice but to use the average quality Spanish saffron.
Salt & Pepper

Directions:

1- Heat the pot and add the canola oil. Add diced onions and fry them until their color changes to semi golden (about 3 minutes). Add turmeric powder to the pot, stir and let the turmeric fries with the onions for about 1 minute.

2- Add your rinsed chicken thighs to the pot. Stir and close the lid. The chicken’s color changes after about 5 minutes. Now add the water and pepper. Bring the water to boil and then let the pot stay on medium heat. If you are using tomato paste you should add it at this stage. Then let the chickens cook for another 10 minutes.

3- Add the prunes, saffron and Sugar and let the chicken cook completely. At the end add some salt. I found Prunes and Sugar complete each other’s taste. They also give a very rich color to the meat.

4- Your stew is ready in 45 to 50 minutes. Serve with rice.

نوش جان

(Noushe Jan)
Bon Appetit!

A Simple Banana Cake

A Miracle Banana Cake:

Baking a cake is the hardest thing that can happen in my kitchen and for me every single time I bake a cake and it tastes good is a miracle. This Banana cake was the first cake I have baked. And it is a miracle that has never stopped from happening. It is easy to make for its ingredients are easy to find in every kitchen. Among my friends Dario loves this cake and I know another friend is waiting to examine this recipe.





Baking Time: 50 - 60 minutes
350° F and 5x9 in loaf pan






Ingredients:
3 Ripe Bananas: Tip: I have made this recipe with two or even one bananas. It still comes out perfect. So go with as much ripe banana you have ready at your kitchen.
1 ½ cups Flour
1cup White Sugar
¼ cup Canola Oil: you can use the same amount of butter instead of canola oil
1 tsp Vanilla Powder or Vanilla Sugar Powder
1tsp Baking Powder
½ tsp Baking Soda
1 Egg


Directions:
1- Preheat oven to 350° F. Use an aluminum foil to cover your loaf pan and spray your pan with canola oil nonstick spray or just grease it with a small amount of canola oil.

2- Mash the ripe bananas: I use a fork to smash the bananas. It is really easy; just put the bananas in a big plate crush them with the back of the fork.

3- Mix the bananas with the flour, baking soda and baking powder and oil. Then add the egg, vanilla and sugar. Mix well and pour into your baking dish.

4- Bake for 50 - 60 minutes. See if it is baked through. Check with a narrow stick or a toothpick.

A Bowl of Mixed Berries!

Mixed Berries for Breakfast:

Please note that this is not really a recipe. It is just what I put together and like its combination/mixture. I usually eat fruits for breakfast; eating a bowl of mixed, peeled & sliced apple, banana and orange with a cup of hot tea is my usual morning. The days that I really want to be a good girl I have the above fruits with my cereal. From time to time I make a change in my choice of fruits and recently I switched to berries. Not only I love berries, as you can read in the title of this blog, but also I find berries a less time-consuming choice: easy to wash and no need for slicing (except for huge strawberries). So once every couple of weeks, I make one bowl of Mixed Berries and I keep it in fridge. If we have it with our morning cereal it will last us for three days. I sometimes serve it as dessert, and even Alpez, my food critic friend, loves it. If you want to make it for dessert you can have it with whipped cream, ice cream or any kind of gelatin desserts, but I personally like it without any of these additions. The fruits for this mixture are all fresh and raw.

Ingredients:

1 ½ Cups Raspberries: rinsed. I use red raspberries.
1 Cup Blueberries: rinsed
2 Cups Strawberries: rinsed and sliced. I try to go with little strawberries, but usually they are huge, so I slice each in four pieces.
1 ½ Cups Blackberries: I switch between strawberries and blackberries. I usually don’t put them together, No reason at all.
No Sugar is needed.


Directions:

Mix the berries. (It is really confusing, I know!)

نوش جان

(Noushe Jan)
Bon Appetit!

Tips:
1- For a fancy presentation of this dish you can use some Vanilla-Sugar. I think you can guess I don't do it.
2- Keep the mixed berries in a lidded container for refrigerating.

Honey Topped Salmon Fillet

Honey Topped Salmon Fillet
The first fish dish I had in the United States was this Salmon with Honey. It made me convert from a devoted fish-hater to a fish-lover enthusiast. The credit for this recipe and my exciting conversion goes to my dearest friend Ada. I usually serve cooked vegetables in the side. Rice also makes a good side dish for the Honey Topped Salmon.

Note: This dish is not as sweet as it sounds. So don’t let the honey part scare you. Honey eliminates the fish smell and gives the salmon a teriyaki like taste.

4-6 servings
Preparation & Cooking Time: 60 minutes on 350°F






Ingredients:

1lb Fresh Salmon Fillet: I usually get the whole amount in one piece. You can also use Salmon steaks (more than one piece) the only difference is that you should cover both sides of the steaks with honey.
3 tbs Honey: You may need more than 3tbs. It depends on the size of the fillet. So use as much as you need to cover the skinless side of the fillet.
1 Onion: Average size, sliced (optional)
No Oil: I do not use oil. Salmon has enough fat in it.

Spices:
Garlic Powder, Salt and Pepper: just enough to season the salmon.
3 Garlic Cloves: crushed or sliced (optional)

Side Dish:
3 Carrots: Average size, cut into julienne stripes
1-1½ lb Mixed Small Red and White Potatoes
2 tbs Canola oil
Some Black Pepper

Directions:

1- Preheat oven to 350°F. Rinse the Salmon fillet. Then genteelly dry the fillet with paper towel.

2- Season the salmon with salt, pepper and garlic powder. A quick reminder: we only season the skinless side of the fillet.

3- After using slat, pepper and garlic powder, use a sheet of aluminum foil to cover an oven safe dish or tray. Use a dish large enough so the fillet fits easily. Place the seasoned fillet in the dish. Pour the honey on the fillet so it covers the fillet. You can use the back of a spoon to spread the honey. It is important to use the aluminum foil since burned honey does not clean off easily.

4- On the top of the honey you can put some garlic cloves. I usually bake some onions in the same dish next to the fish. No Oil is needed. Place the salmon in the oven. It is ready after 50 minutes. Check the dish from time to time, so you can control the crispiness of the Salmon.

Side Dish:

I usually prepare the side dish before the salmon. I put it in the oven from the beginning of the preheating process.

1- Wash the potatoes and carrots thoroughly.
2- Skin the carrots and slice them in stripes. Do not slice potatoes.
3- Grease an oven safe dish and place the potatoes and carrots in it. Use some oil to grease the veggies on the top. Pepper them and put it in the oven. They will be ready in about 40 min. I like the carrots to be a little bit dryer; that’s why I put the side dish into the oven before the salmon.

نوش جان

(Noushe Jan)
Bon Appetit!

Meatloaf with Hard-Boiled Eggs

Meatloaf with Hard-Boiled Eggs



4 servings

Preparation & cooking time: 55 minutes on 350ºF
Ingredients:

1 ½ pound Ground Turkey: depending on what I have at home, sometimes I use ground beef, but I prefer turkey.
1½ cup Breadcrumbs
½ cup Milk or Water: I use nonfat milk. Feel free to use water instead. I have used it and I didn’t feel any particular change in the taste. So it has been tested!
¼ cup Fresh Parsley: chopped.
2 average size hard-boiled eggs: For how to boil the eggs take a look at the Tips!

Spices:

1tsp. Dried Thyme
1tsp. Dried Oregano
1tsp. Dried Rosemary
2tsp. Black pepper
1½ tsp. Salt
No Oil is needed!

Directions:
1- Preheat the oven on 350ºF

2- Soak the breadcrumbs in the Milk or Water. Let it stand for about 1 minute: The idea of using breadcrumbs is to add extra moisture to the meat especially if we are using turkey. If we do not mix it with water or milk the crumbs start to absorb the moister already in the meat and the result is an uneven and dry meatloaf.

3- In a mixing-bowl mix the ground turkey, the soaked breadcrumbs, chopped parsley and spices. Mix well!


4- Peel the hard boiled eggs. Split the meat to two almost equal halves. Put the first half in the oven dish. Shape it like the bottom of the dish or in a small rectangle. Place the boiled eggs on it and add the other half of the meat. After shaping the meatloaf you can add some black pepper and thyme to the top.



5- Place the dish in the oven and cook for 40 minutes.

نوش جان

(Noushe Jan)
Bon Appetit!

Tips:
1- It is better to use a baking loaf dish. If you don't have the dish feel free to shape the meatloaf by hand and place it directly on the oven rack.
2- Put the eggs on a saucepan with cold water – water should cover the eggs. Put the stove on high heat. Bring the water to boil and then bring the heat down and let it cook for 12 minutes. The whole process is 15 minutes. Drain, let the eggs cool down, then peal.

Shirazi Salad with Green Pepper and Apple:

This recipe is inspired by my friend, Paiyz, and her creatively appetizing salads. Shirazi Salad with green pepper & apple is a great lunch. Serve it with Pita bread, hummus or feta cheese.

Shirazi means from Shiraz: a city located in southwest Iran, where, among many of its attractions, Shiraz wine is originated. Depending on where one is from, I guess, Shirazi Salad changes its name to Israeli Salad. Also there is a Greek version of this salad. The trick for a good Shirazi salad is in its finely chopped vegetables. But for this recipe I like to chop the greens a little bit larger than usual.




(4-6 Servings)

Ingredients:

1 Green Apple: chopped. To prevent discoloring: put the chopped apples in a plastic bag and add some lemon juice to it. Mix well and let it stay for about 1 min. (I like green apple for this salad because of its sourness. But you can use any kind you like.) Do Not Peel the apple!
3 Cucumbers: average size or 1 and a half if it is large: peeled and chopped. (If I use organic cucumber, I either don’t peal or I peel the cucumber in stripes.)
3 Tomatoes: average size, chopped the juicier the tomato is the better the salad becomes.
1 Green Pepper: chopped
½ Onion: average size, finely chopped (optional)

Spices:

1 tbs. Olive Oil
1 tbs. Lemon Juice
½ tsp. Lime Juice: (optional)
1 to 2 tbs. Dried Mint: (you can replace it with 2 tbs. of finely chopped fresh mint)
A dash of Salt and Black Pepper

Directions:

1- Mix the chopped vegetables: Apple, Tomato, Cucumber and Green pepper. Note: if you don’t want discolored apples use the lemon juice trick. Let the mixture stay for about 15 minutes; the tomato’s juice can get into the other ingredients. After that you can add the onion.

2- Add the spices before serving and mix well.

نوش جان
(Noushe Jan)
Bon Appetit!

Fresh Pear Cake

Fresh Pear Cake

Baking time: 1-hour10 minutes
10” Bund Cake pan
Oven temperature: 325º F













Ingredients

4cup pealed, cored & chopped fresh Pears
2cup white sugar
2/3cup Oil (Canola) (use nonstick cooking spray for greasing your pan)

2 eggs ( I use two whole eggs but you can use 4 egg white)

3cup all-purpose flour
1tsp salt
1½ tsp baking soda
1tsp ground nutmeg
1tsp ground cinnamon
½ tsp ground cloves

1cup chopped walnut (Only if you like nuts, I don’t)

Directions:

1- Preheat the oven to325º F and spray the pan


2- Mix chopped pears and sugar and let it stay for about 1 hour. At the end of the hour you will have a juicy mixture.





3- Beat the eggs and add oil and the pear mix to it (you can add walnuts in this stage if you like or wait and add them at the end of the mixing process).



4- Stir flour, salt, baking soda, nutmeg, cinnamon and cloves separately and then add them to the pear mix. (Add the nuts if you want)

5- Put the batter in the oven. Your Fresh Pear Cake is ready after 70 minutes. Use a toothpick to be sure the cake is evenly baked.

نوش جان
(Noushe Jan)Bon Appetit!

Mini Pan-Kebab & Rice

Preparation and Cooking: 40 min
4 Servings

Ingredients:

Mini Pan-Kebab:

1 lb Ground Beef, Chicken or Turkey: (Use about 1lb if you are not mixing it with breadcrumbs. I do mix the meat with breadcrumbs and milk. So I use less than 1 pound of meat. I often use turkey because it has less fat and because of that it is dryer. The dryness is the main reason for using milk-soaked breadcrumbs)
1Cup Breadcrumbs
1/3 Cup Milk: (we will mix the milk with breadcrumbs to add more moisture to our meat feel free to use the same amount of water if you have any dietary restriction or simply if you are out of milk)
2 average size Tomatoes: Slice them.
1tbs Canola Oil
Spices:

½ tsp Salt
1tsp Black Pepper
½ tsp dried Thyme or Rosemary (optional)
½ tsp dried Parsley (optional)
A dash of Garlic powder
A dash of Onion Powder (optional)
Rice:

2 Cup Rice: (I use basmati)
3 cup Water
1 tsp salt
2 tsp Canola Oil

Directions:

1- Rinse Rice and put it in a small nonstick pot or rice-cooker. Add 3 cups of water, add salt and stir. (I just use a dash of salt but you can go as much as any amount less than 1 tbs.)
Add oil; don’t stir the oil, later it will absorb on its own. If you are using rice-cooker turn on the rice cooker and your rice should be done in about 35 min. If not: put your pot on the stove on high heat; when boiled, bring the heat down to medium or low (depending on your stove) and put the lid half on. The rice will be cooked in about 20 minutes after you put the lid.





2- Soak breadcrumbs in milk or water. Let them soak for 1 min. then add this to your ground meat. Mix it. Add the spices and mix well. Form/shape the beef mixture with your hands: first make a small meatball then flatten the meatball.



3- Heat the pan for 1 min then add oil and after some seconds start putting your Mini Kebabs in the pan. The heat level is on high.

The Kebabs should not overlapped, place them neatly in the pan. After the pan is full bring the heat down to medium. Turn the Kebabs over and let it be for about 4 min on medium heat. (You can also close the lead, if your pan has any) After the both sides of the Mini Kebabs are cooked empty half of the pan and add the sliced tomatoes to the pan. Do not add any more oil. Let tomato juice soak the kebabs. You are done depending on how cooked you like your tomatoes!

Noshe Jan (نوش جان)!
Bon Appétit !

Chicken Burrito with Turmeric, Lemon Juice & Saffron:

This is not as hard as it looks, we have this food very often. The credit for this delicious dish goes to our lovely friends Pat & Jennifer. I only changed it a bit.

Preparation and Cooking Time: 45 minutes
4 servings

Ingredients:

1 large (or 2 small) size Onion(s) (leave aside ¼ of one for Guacamole)
1 lb (½ Kilo) Chicken Brest or Boneless Thigh
1 ½ cup Rice
About 3 tbs. Canola Oil (one tablespoon for Rice two for Chicken)
1 or 2 average size Garlic cloves (If you use fresh garlic cloves and chop them up, you will get a strong garlic taste, which I love but Alpez doesn’t, unless it is used in Seafood. If your taste is closer to Alpez you can just put the 2 garlic cloves as a whole in the chicken pot and then later bring them out or simply use a dash of Garlic Powder.)

Although it is not common to say the amount of water needed for a recipe, I will assume you are as neophyte as I was in cooking so:

About ½ cup Water (for Chicken)
About 2½ cup Water (for Rice)

1 can of cooked Black Bean
Tortilla bread (At least 4 large size Tortillas; I get pack of 12)
Sour Cream (serve with the meal)
Mild or hot Salsa (serve with the meal)

Guacamole

1 average size ripe Avocado
1 or 2 average size Tomato(s)
¼ of an average size Onion
½ cup chopped Cilantro

Spices:

A dash of Garlic powder (for cooking the chicken)
½ tsp Turmeric
2 tbs Hot Sauce (for Chicken and also when the meal is served)
1 tsp Chili powder (for Chicken)
1tbs Lemon Juice (for Chicken)
¼ tsp Saffron (can be grounded or not) (of course Persian Saffron is the best but you can take it easy and use average quality Spanish Saffron) (for Chicken)
Lime zest, Salt (for rice and ½ tbs. for Chicken) & Black Pepper (for chicken and black Beans)


Direction:

First we cook Rice and Chicken; at the same time we will prepare Guacamole and the last step is warming/cooking the Tortilla.

1- Rinse Rice, put it in a small nonstick pot, add about 2½ cup water, add salt and stir. (I just use a dash of salt but you can go as much as any amount less than 1 tbs.) Add oil; don’t stir the oil, later it will absorb on its own. Then put it on the stove on high heat; when boiled, bring the heat down to medium or low (depending on your stove) and put the lid half on. The rice will be cooked in about 20 minutes after you put the lid.


2- Chop the Chicken Brest in small cubes (almost 1 by 1 inch), chop the Onion (leave ¼ of it aside for Guacamole), fry the chopped Onion in Canola oil until they are soft (about 3 min.) and then add Turmeric. Let it stay for another minute. (Don’t let the onion to become golden, it is not needed for this dish). Then add the Chicken to the pot and mix with the onion-mix. Add fresh garlic. You don’t want to fry them; we just need the taste. Let it be for 3 more minutes before adding other spices. You can close the lid. Then stir and add Chili Powder, Garlic Powder (if not using fresh garlic), hot sauce and black pepper. Add ½ cup water to the pot, close the lid and let it be for 15 minute.
Caution: DO NOT add Salt, Lemon Juice, Lime zest and Saffron now; Salt and lemon’s acidity makes the chicken hard and slows the cooking process)


Occasionally check it to see if it needs stirring or more water. After 15 minutes taste your chicken and then if cooked (no Pink part) add lemon juice, lime zest, salt and saffron. Chicken in done after 2 to 3 min.










3- Guacamole: I like it this way with no salt or pepper:

Chop onion, Cilantro, and tomato thinly, then cut Avocado in half, take out the large stone in the middle with the help of your knife (Once I tried to dry the seed: after couple of days the beautiful brownish skin of the core dried out and felt apart leaving me with a colorless thing!) scoop the green flesh of avocado out with a spoon then smash it with the back of the spoon in a bowl, then add the chopped onion, tomato and cilantro.


4- Rinse black bean so it is clean of the black liquid of the can , add a little black pepper to it put it in a microwave, until it is hot ( 2 minutes with my micro on high)

5- heat a nonstick pan (no oil) put one tortilla at a time warm/cook both sides, wait for each side to puff then it is ready.

6- Put a tortilla your plate help yourself with rice, chicken, beans, sour cream, guacamole Salsa and hot sauce then wrap tortilla and Noshe Jan (نوش جان) ; Bon Appetit!

Chicken Burrito with Turmeric, Lemon Juice & Saffron