Noosheh Jaan

Noosheh Jaan Persian Dishes - Finger Foods and sides, Traditional and low carb options. Noosheh Jaan!

07/11/2024

Ingredients:
*Dill w**d , 1 cup chopped
*Green Favs Beans, peeled 2 cups (you can purchase frozen Fava beans, peeled, usually in Middle, eastern or Asian stores)
*Quinoa 1 cup
*1 Onion chopped
*Garlic
*Greek yogurt
Spices: salt, pepper, garlic to taste, teaspoon of turmeric

Sauté the onions and garlic in olive oil, after a few minutes, add thawed fava beans, dill w**d and spices, continue to sauté for five minutes, turn off and set aside.

Bring a pot of water to boil, add quinoa, and let simmer for 16 minutes drain and let cool.

Heat 3 tablespoons of olive oil in a pot, in a small bowl mix 1/4 cup of fava beans & quinoa and add 2 tablespoons of Greek yogurt and 2 tablespoons of water and mix. Add that to the heated olive oil and cover the bottom of the pot. Mix the remaining quinoa and fava beans together and add to pot put lid on pot. Turn stove to medium low and let it for one hour flip the pot into a plate and eat with a side of chicken or if vegetarian, it tastes great with a fried egg on top.

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Ingredients:
• Lentils (brown): 2 cups
• Quinoa: 2 cups
• Onion: 1 onion

Spices:
• Salt
• Pepper
• Garlic
• Turmeric
• Saffron

Rinse the Quinoa and let it soak in cool water for 1 hour prior to cooking (this will soften the texture making it a little more like white rice)
Bring 6 cups of water to a rapid boil, drain quinoa, and add to water, let is simmer for 16 minutes, drain, and set aside.
Put a few strands of saffron in a cup and add 4 tablespoon of hot water and let it soak.
Rinse the lentils and bring 4 cups of water to a light boil, add lentils to water and let it simmer for 15 minutes, drain, and set aside.
Allow both the quinoa and lentil to cool.
In a separate pot, sauté chopped onions in a heart healthy oil until golden brown.
Add lentils, salt, pepper, garlic, and turmeric (1 teaspoon) to taste and sauté for a few more minutes and set aside.
In a new pot add enough hearth healthy oil to cover the bottom of the pan and add the saffron water along with another ¼ cup of warm water
Optional: at this time, I add a tablespoon of flour to the mix, this will help the lentils and quinoa bind and create a crunchy crust at the bottom of the pan which we call Tahdig (crispy Persian rice, in this case quinoa)
Allow the oil to get hot and add equal parts of the quinoa and lentil mixture to cover the bottom of the pot, pat down to get a nice flat surface.
Alternate adding the remaining quinoa and lentil mixture until done.
Cover the pot and let the quinoa and lentils steam on medium low for 1 hour.

Pair it with your favorite protein ( I like it with Chicken) and a side salad.

Enjoy 😊

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