Iranian Zereshk Polo Morgh

Iranian Zereshk Polo Morgh - The Perfect Festive Dish for Eid al-Adha

Craving an authentic Persian feast? This Iranian Zereshk Polo Morgh recipe delivers succulent saffron chicken paired with fragrant, fluffy basmati rice and tart, ruby-red barberries. Perfect for festive celebrations like Eid al-Adha or Hari Raya Haji, this iconic sweet-and-sour Persian chicken and rice dish is a masterpiece of textures, featuring the ultimate crispy golden tahdig. Learn the traditional ice-blooming saffron technique to unlock maximum aroma and vibrant colour. Wow your guests with this showstopping, restaurant-quality Persian barberry rice with chicken that brings the true essence of authentic Middle Eastern hospitality straight to your dinner table. 

SHEER KHURMA

    Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai.  Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand.  It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.  

    It was a delectable delicacy and I loved the consistency, texture & flavour.  Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests. 

    In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

    The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting.  Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact.  It's an Eid-ul-fitr delight in all Muslim households.  

SHEER KHURMA

    This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

    Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste.  Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar.  Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

    Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

    

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Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE SHEER KHURMA

SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

SHEER KHURMA

METHOD:

For Sheer Khurma:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
• Chop the Dates and keep it aside.
• Soak Saffron strands in warm milk and keep it aside.
  
• Boil the Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
• Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
  
• Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
• Stir it continuously and fry the Vermicelli until it turns to light golden colour.
• Pour in the reduced Milk to the above and mix well
• Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced, and the Vermicelli should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, and give a quick stir.
• Pour in the Saffron milk and mix well.
  
• Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
• Switch off the flame and garnish with the remaining roasted nuts & dates.
  
• Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
• Serve it Hot or Chilled.
  

SHEER KHURMA

NOTES:

• Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of Sheer Khurma to your preference.
• The dessert tends to get thicker even after switching off.
• Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
• Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

Zafrani Phirni/Kesar Badam Phirni – Indulge in the richness of saffron and almonds

Celebrate Ramadan with the Rich and Decadent Zafrani Phirni

 Celebrate the holy month of Ramadan with a Mughal delicacy – the rich, fragrant, and utterly delicious Zafrani Phirni.

   Ramadan is a time for reflection, togetherness, and, of course, indulging in time-honoured festive treats! And what better way to celebrate than with a bowl of rich, aromatic, and utterly decadent Zafrani Phirni? This saffron-infused rice pudding is a Mughal-inspired delicacy, blending the creamy goodness of milk with the luxurious touch of almonds and saffron. A dessert fit for royalty!

Authentic Ayam Masak Merah (Malaysian Red Chicken Curry)

Ayam Masak Merah Recipe

    Ayam Masak Merah (Malaysian Red Chicken Curry) is a luscious, bright crimson dish featuring succulent fried chicken bathed in a spicy, tangy, and slightly sweet tomato-chilli sambal.  This authentic Malay style chicken curry is a prominent feature at festive occasions like Eid (Hari Raya) and traditional weddings across Malaysia, Singapore, and Indonesia. Though its fiery red hue looks intimidating, the heat can easily be adjusted from mild to robust. 

    The secret to an extraordinary Ayam Masak Merah lies in the art of patience—slow-cooking the freshly ground spice paste until the oil separates, creating a silky, flavourful gravy that infuses beautifully into the meat.

Roti Jala Served with Chicken Rendang

“Authentic Malaysian Roti Jala Recipe – Easy, Lacy Net Pancakes Perfect for Every Celebration”

Roti Jala – The Lacy Net of Tradition and Taste

    There are dishes that you simply eat, and then there are dishes that you experience. Roti Jala - It was Love at first Bite!   A golden lace pancake, a doodle of deliciousness, and an absolute staple at any proper Malaysian celebration. And for me? A symbol of fond memories, community, and the unrelenting charm of local food scenes.  A dish from a new world (when we started living in Malaysia), which reminded me of our humble Gothambu/Maida Dosa – the kind we whip up on rushed mornings or when the dosa batter runs out. But Roti Jala? It had an intricacy of its own – in design, taste, and unmistakable flair.

RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

For more PORRIDGE/KANJI RECIPES, Click here...

Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE RAMADAN NOMBU KANJI

RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…

RAMADAN NOMBU KANJI

PREPARATION:

• Wash the Jeeraga Samba/Basmati rice & Moong Dhal until the water runs clear.
• Soak the rice & dhal for about 20 minutes.
• Boil the water and keep it aside.
• Wash and drain the Minced Meat & keep it aside.
  

METHOD:

• Heat Ghee in a pressure cooker, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
• Add the Ginger Garlic Paste and sauté until the raw flavour goes, and it turns fragrant.
• Then add finely chopped Tomatoes and sauté until tomatoes turn soft & oil separates from the mix.
  
• Now add in the minced meat and give a quick stir.
• Drain the soaked Rice & Dhal and add it to the above.
• Fry this for about 2–3 minutes on a very low flame.
• Add shredded coconut and give a quick stir.
  
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pressure and place the vent cap.
• Cook on a high flame for a whistle, then reduce the flame and cook for another 3–4 whistles.
• Switch off the flame and allow the pressure to release. 
• Once the pressure is released, open the lid and mix Nombu Kanji with a ladle until well combined.
• Can add a handful of Coriander Leaves and Mint as garnish.
• Can garnish Nombu Kanji with Dried Onions/Birista.
  
• Serve Nombu Kanji hot with your choice of side dish.
• Paruppu Vadai, Masal Vadai, Uzhundhu Vadai, Kari Vadai, Meat Balls, Cutlets goes hand in hand with warm Nombu Kanji.

RAMADAN NOMBU KANJI

NOTES:

• I have used Jeeraka Samba Rice in this recipe.  Can use Basmati Rice / Chinigura Rice/Raw Rice for this dish.
• Some recipes call for using Rice grits alias Kurunai Arisi, which makes the cooking process quick, and also these rice grits are suitable for making Porridges (Kanji).
• If you do not have Rice grits, simply give a quick pulse in a dry jar before cooking.
  
• Can substitute half the amount of Ghee with Oil.
• Adding Cardamom and Bay Leaves are purely optional.
• Adjust the number of Green Chillies to suit your spice preference.
• I have added Minced Meat (Beef) in this recipe.  Can add your choice of meat as minced or small pieces.
  
• Adjust the consistency of Nombu Kanji to suit your preference.

 

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

 

"Authentic Chicken Mandi Recipe - Arabian Delight from Hadhramaut, Yemen"

    Chicken Mandi, a traditional Yemeni dish hailing from Hadhramaut, Yemen, is a cherished rice-based delicacy prevalent in the Arabian Peninsula, Egypt, Jordan, and among the Hadhrami community in the Malabar region of Kerala, India. The term "Mandi" derives from the Arabic word "nada," meaning "dew," epitomizing the succulent texture of the meat. This recipe replicates the essence of Mandi, infusing the signature smoky flavour of Tandoor-cooked meat into oven-baked chicken, creating a delectable fusion of flavours.

    Chicken Mandi recipe typically consists of a blend of rice, tender meat (often lamb or chicken), and an array of aromatic spices. Traditionally, Mandi's distinctive flavour profile is achieved by cooking the meat in a Tandoor oven. However, I've innovated by adapting the recipe to bake the chicken in an electric oven, offering a convenient alternative to the traditional method. To capture the essence of the smoky Tandoor flavour, I've incorporated a clever trick that infuses the chicken with the desired smokiness, ensuring an authentic taste experience.  While some recipes suggest garnishing Chicken Mandi with raisins, pine nuts, or peanuts, the version I experienced and recreated omits any garnish. This highlights the dish's pure flavours, emphasizing its status as a centrepiece for special occasions like Eid, weddings, and feasts. 

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

 

2–3 teaspoons Hawaij Spice Mix
1/8 teaspoon Turmeric
2 tablespoons Melted Butter

For Mandi Rice:

4 Cups Rice
6 Cups Water (2 Cups chicken Stock + 4 Cups Water)
1 large Onion
4-5 Green Chillies
4 Pods Cardamom
6 Cloves
2 pieces Cinnamon Stick(1"size stick)
1 Bay Leaf
1 teaspoon Peppercorns
4 tablespoons of Butter or Oil
Salt to Taste
A Pinch Saffron / Food colouring

For the Smoky Flavour:

1 Big piece of Charcoal briquette
1 heatproof Ramekin
2 tablespoons of Vegetable oil

Traditional Chicken Mandi Recipe - a Hadhramaut delicacy from Yemeni Cuisine

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

METHOD:

1. Begin by marinating the chicken with Hawaij Spice Mix, turmeric, and melted butter, allowing the flavours to meld in the refrigerator for 2–4 hours or overnight.
2. Infuse saffron threads in warm water, enhancing both colour and aroma for the rice.
3. Sauté onions and green chillies until translucent, then transfer to an ovenproof dish.
4. Combine rice, water, spices, and Chicken Stock in the dish, seasoning with salt to taste.
5. Place a wire rack in the dish and arrange the marinated chicken atop for even cooking.
6. Make sure that the pot is larger in diameter than the chicken. 
7. Place the dish in a preheated oven at 425°F or 210 °C and bake for 15–20 minutes.
8. When the outside of the chicken starts to brown, lower heat to 325°F or 160°C and cook for another 15 -20 Minutes.
9. Adjust the temperature for optimal browning and tenderness.
10. Drizzle saffron-infused water/food colouring over the rice, imparting a vibrant hue and fragrant essence.
11. Allow the chicken and rice to cook slowly until tender and thoroughly infused with flavours.
12. Optionally, enhance the dish with a smoky flavour by adding a heated charcoal briquette to the dish.
13. Remove the rice and chicken from the oven and leave it aside for a few minutes before cutting the chicken.  Cut the chicken and place it back in the rice pot.
14. Serve hot, accompanied by traditional sides like Daquos or Curd Raitha, for a complete culinary experience.

For Smoky Flavour (Optional):

• Position the coal briquette above the flame and allow it to heat thoroughly until it glows red-hot.
• Place a small ramekin in the middle of the cooked dish with some vegetable oil inside.
• Add the red-hot coal inside the oil and cover the pot with a lid.

• Leave the smoky charcoal inside the pot for a while.
• It will give the Chicken Mandi a smoky flavour.

For a detailed instruction on How to make Chicken Stock, Click here...

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

 

NOTES:

• Utilize any variety of long-grained rice or Basmati rice for versatility in your Chicken Mandi recipe.
• Optimal results are achieved by cooking the chicken at a low temperature, ensuring a tender texture that easily falls off the bone.
• Adjust the cooking duration based on whether you're using a whole chicken or chicken pieces, with a full chicken requiring approximately 1 hour and 45 minutes, while chicken pieces typically cook within 45–60 minutes.
• For those preferring lamb, it can be substituted for chicken, though cooking times will vary accordingly.
• Although possible to cook the rice and chicken separately, combining them enhances the dish's flavour profile as the meat juices infuse the rice.
• Alternatively, this recipe can be prepared using a microwave oven with grill settings for added convenience.
• Employ a thermometer to accurately gauge the chicken's doneness, ensuring perfectly cooked meat every time.
• Following the addition of saffron, refrain from fluffing the rice until it reaches full cooked status.
• Maintain a ratio of 1 1/2 cups of water to 1 cup of rice, adjusting the quantity based on the rice variety utilized.
• While optional, imparting a smoky flavour to Chicken Mandi enhances its authenticity, elevating the overall dining experience.

    In conclusion, Chicken Mandi is a flavourful Yemeni dish that captivates the senses with its aromatic spices and succulent meat. Whether prepared with long-grained rice or fragrant Basmati rice, this dish offers versatility and exquisite taste. Cooking the chicken at a low temperature ensures a tender texture, while variations with lamb provide a delightful alternative. Combining the rice and chicken enhances the dish's flavour profile, complemented by the optional addition of a smoky aroma for authenticity. With precise cooking techniques and attention to detail, Chicken Mandi promises to be a culinary masterpiece that delights both chefs and diners alike.

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

Authentic Malaysian Kuih Sago Rose Recipe

Kuih Sago Rose - Traditional Malaysian Rose-Flavoured Sago Cake Recipe

    Kuih, a classic traditional Malaysian dessert, is a bite-sized sweet snack, usually enjoyed as a tea-time treat or breakfast dessert. Locally called "Kuih Muih," these delicacies are popular in Malaysia, Singapore, Indonesia, and Brunei. In Singapore, it's known as 'Kueh,' and in Indonesia, 'Kue.' Given my acquaintance of the dessert with Malaysian roots, I prefer to spell it 'Kuih.' Similar versions can also be found in Thailand, Myanmar, and Vietnam. Traditional Malaysian Kuihs perfectly showcase the region's culture and tradition, with Nyonya Kuihs holding a special place in Malaysian cuisine.

The Allure of Kuih Sago Rose:

    Among the myriad of delightful Kuihs, Kuih Sago Rose stands out as my all-time favourite. This soft and chewy, mildly sweet dessert made with tapioca pearls (sago) and flavoured with rose essence, captured my heart at first bite. The fragrance of rose is what makes this Kuih truly irresistible. During the festive season of Raya (Eid), numerous stalls at the evening markets, known as Pasar Malam, sell a variety of Malaysian Kuihs, snacks, and foods. It's a tradition to explore these stalls for Kuihs, although this year was different due to the pandemic.

Making Kuih at Home:

    While remembering the names of various Kuihs can be challenging, the process of making them at home is both rewarding and enjoyable. My first attempt at making Kuih Sago Rose was a success, and my daughter has since become an expert in making Onde-Onde and even tried her hand at Apam Balik. These Malaysian Kuihs are simple yet require precision and care to perfect. Their mild sweetness and unique textures are what make them so special.

    Kuih Sago Rose, a beloved dessert in Malaysia and Singapore, is made from tiny tapioca pearls (sago), flavoured with rose, and coated with shredded coconut. This soft and chewy Kuih has a jelly-like consistency and is perfect for breakfast, tea-time, or parties. Its bright pink colour, wonderful rose fragrance, and mild sweetness make Kuih Sago Rose a delightful indulgence.

Explore Authentic Recipes from Malaysian Cuisine here...

How to Make Kuih Sago Rose - Rose-Flavoured Sago Cake Recipe

Authentic Malaysian Kuih Sago Rose Recipe

Ingredients:

For the Coconut Coating:

For Kuih Sago Rose:

Method:

For the Coconut Coating:

• Mix grated coconut with a pinch of salt in a bowl.
• Fill a steamer with water and bring to a boil.
• Place the bowl of coconut in the steamer, add cut pandan leaves on top.
• Steam cook for 10–15 minutes, then remove from steamer and set aside.

For Kuih Sago Rose:

• Clean tapioca pearls/sago thoroughly and soak in water for 30 minutes.
• Drain and place in a steamer-safe bowl.
• Add rose essence, pink food colouring, and sugar to the tapioca pearls, mix well.
• Steam in a steamer filled with boiling water, along with tied pandan leaves, for 25–30 minutes.
• Remove from steamer, allow it to cool slightly, then cut into small rectangular or diamond-shaped pieces.
• Coat the Kuih Sago Rose with steamed coconut.
• Serve as a tea-time snack or dessert, also suitable for breakfast.

Authentic Malaysian Kuih Sago Rose Recipe

Notes:

• Substitute rose essence with rose water or rose syrup.
• For natural flavour, use fresh rose petal extract and beetroot extract for colouring.
• Use pandan extract or essence instead of fresh pandan leaves.
• Fresh, frozen, or desiccated coconut can be used.
• Steaming coconut is optional but recommended for longer storage.
• Adding a pinch of salt to coconut enhances the flavour of Kuih Sago Rose.

Tips and Variations for Kuih Sago Rose:

• Butterfly Pea Flower Colouring: Create a purplish hue by using butterfly pea flower extract instead of rose food colouring. Flavour the kuih with Pandan or Rose Essence.
• Pandan Extract and Green Food Colouring: Infuse tapioca pearls with pandan extract for a vibrant green variant with a Pandanus flavour. Optionally add green food colouring for a vibrant green colour.
• Pandan-Flavoured Kuih Sago Rose: Skip rose essence and flavour with pandan extract alone for a fragrant alternative.
• Coconut Milk Infusion: Substitute water with coconut milk during cooking for a creamy texture and subtle coconut flavour.