A Persian Prince Teaches Me The Craft Of Persian Cooking

I couldn't boil an egg until I met Prince Hassam. He was my Persian Prince I had a romantic fling with. I was just seventeen. You know what I mean. Swept off my feet. I was permitted to call my Prince Sam, for short. We met at a nightclub. Kensington London town. I believe the area. Not South-Kensington. No, there are a few under ground clubs hiding around that neck of the woods, which are quite odd. I happen to know, as once upon a time, I ended up in one. Everyone was spaced out. Walking on air.

The one where I met my Prince, was in a rather refined setting. High Street Kensington in-fact. I was dragged along by a cute blonde London number. A girl called Jenny. Jenny was somewhat older than me, but very sweet. Age, is just a number after-all. Jenny worked in the London casino world, as a croupier. I worked as a tour guide chaperoning tourists around London. Giving them a full repertoire of London history. Was such fun. I got plenty of tips. The American tourists adored me, as I speak so frightfully British. I wasn't really into nightclub worlds, but my friend insisted I join her. She already had a boyfriend, who was a drop dead gorgeous Italian. Jenny in brief was indeed a gorgeous blonde. She was so hot, you'd drop but you'd never die. That's an understatement for all in the fifth dimension. If you ain't here yet, then hurry up. It is a blooming site better than living in the third world. I tell you that. Which is what all those so called western civilisations are turning into, third world left-overs 2021.I mustn't rattle on I've got to get stuck inside the kitchen.

Hello to all of you down there in third world below the deck crowd. We up here in number five, live in the fast lane. We dine with Persian Prince's. If you want a leg-up, then do come buzz our palace doorbell. You never know, we may consider inviting you inside within our princely hareem. We have plenty of princesses who slide up, down serving Persian aperitifs. Be prepared to change out of your shoes into slippers. Take off all your religious differences, which might mean you have to strip down to your belly-fat. Just a simple reminder. Do come with an empty tummy. Don't worry about being raw to the bone. I have plenty of robes you can thrown on during your visit.

Persian paradise food sampling. I am the head chef, so I need to see it shake, when I finish in the kitchen. Your belly, I am referring to. Full up with explosive sumptuous cuisine. Belly dancing is on 'the in-house' entertainment list. Don't worry, you won't have to dance unless you want to, as you will be continuously pampered. Fed watered, bestowed with atmospheric enchanting musical exotic middle-eastern numbers.

Let's get inside. As I said, I couldn't boil an egg, when I first met my Persian Prince. I had to glue myself to him while he was inside his kitchen. We ended up in a cool den, just round the back of my parents artists sack in Notting-hill gate. Right around the back from their street. Was ever so easy to tell porky pies to go off to romantic meetings. Porky pies, are the short for 'little white lies'. I was just seventeen, know what I mean. He, my Persian prince, grabbed a golden pad, spruced it up to the nines. Before long, it became like our 'Persian Palace' number one. I added a band with our personal brand name. A 'Persian palace cuisine duet' .Not the everyday man one hooks in town. He hooked me by the way. Just putting matters of the heart straight.

The year was around nineteen seventy- nine. One had to wear magnifying glasses to spot a British plain- Jane. No offence, but 'The English -Rose ' was no more in existence then as it is now. The hot Essex blonde was one that held it's fort in card games. Polka ? Black Jack ? Depends on how long you want to be at the table. Or, maybe how hot the croupier was serving cards. You could always dream of Barbados. All our fresh boogie blonde girls lay on British newspaper stands sunny side up. Not over -easy. That 's for the egg toss later, taught to me by my Prince.

The camels had to wait below in our London Bayswater Road Parking spot quite a while. Don't worry camels are good on heat. Once my Persian prince and I hit the kitchen. I entwined inside herbal stews. Sam, my prince's nickname for short which, oddly enough at the time, I also had another hot London fiery lady friend called Samantha. She was in the press for modelling celebrity gossip, but I will drag you into her palace inside that story after I pin you up inside the Persian palace. Topless Blonde Pin ups were a thing in those days. None of that nonsense in the palace of Persia. Was all very Arabian knights moody blues around this neck of the woods.

My Prince of Persia, was not into religious virtues. Only thing on his mind was I acquire skills of understanding of the cuisine. My required call of duty. Subsequently I immersed myself within tastes of aromatic aphrodisiac herbal blends, which were enough to make you naturally high. By the time you sit down to eat. Preparations were rituals in themselves.

I now bring you inside our palace kitchen to understand a little of my process of Persian cooking, of which, I will take you on a Persian food journey. Surround yourself with the scents, for this journey, will be so unique. You will visit our Persian palace for sure. Being tempted to stay many hours for you will explore the never-ending worlds of cuisine fit for you all. I welcome you please open the door.

Persian cooking, I feel is a quite a spiritual act in the world of cuisine. The main reason I feel this way about this unique food. Is the preparation required is one of time time with peace of mind attached. This is because the herbs used within acquiring certain flavours, which are sublime. is a slow process. However, one can store the prepared dishes for many days even to months ahead for many sultry exotic dining moments to be had. Whether you are dining with a Prince, or the local market boy, girl.

The culinary items required are pots of various sizes. Frying-pans, knives, chopping board. Sieves of various sizes. Large holed colanders to drain out water from rice. These are for the preparation of the feast ahead.

One of my favourite dish's from within my exotic repertoire. I will try to describe. Be seated Ladies and Gentleman underneath the palace steps ;-

'Horma- Sabse', this is a very famous Persian dish, which is utterly delicious. So much so, it will filter into your dreams long after. My spelling might be completely wrong, by the way. I am self-translating from my own Persian memory-bank. I will create a proper list in somewhat better recipe order one day.

One requires a large amount of spinach. The more the better, is of my own experience. If one wants to give this a go. You must be brave in both the creative process within the kitchen and outside in the big world. The search for your goods of preparing the feast. You will see why, during the preparation process. Spring onions are required. Once again, the more the merrier. Parsley, of the flat leaf-kind. Normal onions. Chicken pieces. Herbs spices of nutmeg, cinnamon, black pepper and always the salt. Go for sea-salt much healthier. Butter ghee, may not be the lowest of calories, but used sparingly is vitally useful. One of the uses of ghee would be, to use for underlaying the rice. The Persian way of cooking rice is somewhat unusual. Once mastered, you will adore. You will be hooked. Just, as you will be addicted, to this fabulous technique. Using spices, leaves. A multitude of variations of herbs, creating evaporation of your weariness from your daily life. Taking you on exotic middle eastern journeys, where Persian caviar. One Persian gem, sings out the best in the world;- For the rest of your life.

Persian rice, is used in almost all their feasts, as an accompaniment. For almost all spreads of feasts. Many exotic dishes bearing multitudes of variations. A perfect side - are Persian prepared yoghurts and salads.

Gathering all required. Create a space to create your masterpiece. Fine chopping within your palace kitchen. If you possess a more humble home. Create within your tomb, a kitchen you feel comfortable in. Chopping space for preparations. Washing, soaking all vegetables thoroughly. Try to purchase organic vegetables. In London, we are fortunate to have some Persian shops stocking some authentic herbs, spices, vegetables associated for the dishes. The area of ' West Kensington ' London, used to have one lucky number, which, as far as I know, should still be there. Has been for years. I am sure if you use our friendly google search. You might find out more.

Back to chopping. A good clean space is required. I arrange the vegetables into groups ready to chop. Incidentally one doesn't use the white end of the spring onion for this dish, only the green stems. Don't throw away the white onion side. We can use this later for side dishes like yoghurt. Wash all vegetables. Chopping technique. Chop your spinach leaves to a fair size, not too small. About half the size of a human hand, as a rough guide. Wash through a large holed colander well. Wash before chopping. This is so that any grain or grit does not sneak inside the inner part of vegetables. After chopping the onions, of which you need allot. They must be fairly finely chopped. The onions will be well browned. Think of ' French Onion Soup.' A slow cooking in a pan, with a high quality oil. I tend to recommend olive. An expensive way of browning but very healthy. The multitude of variations of oils once again are for your own health-eating choice. Meat, does not have to be used in many Persian dishes, by the way. It is traditional within this particular dish to use chicken. I recently turned vegetarian-semi-vegan so I juggle variations from my favourites. My Persian Prince observed with his beady eyes, well on most of our adjoined kitchen rendezvous back in the late nineteen seventies . We were both in on the action.

Once you have browned the onions of a considerable amount as a rough guide, I would say eight medium sized. You add chopped spinach, chopped spring-onions, to the original browned onions, Plus, don't forget your bunches of parsley, all chopped up ready to be incarnated. You may have to change pots at this moment. You will see extra pot space is required. The same simmering process must take place, with further addition of your best oils. So you have blended, as in combined the onions, with the other vegetables.

Your pot will look hugely full, but this will change very fast, becoming an ensemble of dark green hypnotic synchronised blended green fantasia. On blending all one's vegetables together with the browned onions. Your vegetables transform into a thick soup. Now is the time to add herbs. These consist of cinnamon, nutmeg, salt and pepper. Go easy, as spices ferment within the sauce, as it transforms. A patient mind is required, for one who can spend hours in the kitchen. with one's Persian Prince, or other exotic accompaniment. Maybe play your violin, or talk to your spying cat. I often used to study plays and/or, read other kinds of theatrical associated literature, if my Prince was not around, in-between these kinds cooking rituals described herewith.

Your chicken pieces are of your own choice. Generally a good bird, healthy organically farmed, full of plenty of flesh. Pre-chopped or prepared to your own chopping birds choice. Chopping is required. Depends on how accustomed you are at chopping birds up. One is overflowing with variations these days. The bird needs to be clean. Skin is of your own choice. On or off , I mean. As a rule, skin left on gives good flavour. Once entwined within the other parts you combine. Once again, slowly is the system. Then you have good use of stock, from your bird, for other future alternative dishes. The bird is prepared accordingly.

A browning process occurs as you lie the birds pieces in an alternative pot with the oil of your choice. Persian shops have pots. Or, your market will astound you with varieties in the middle-eastern compartment. I am not saying to use what or what-not. These days we have the organically inclined advocators to please. As a old fashioned rule a great butter ghee is a Persian arm sleeve trick. You will be adding your slowly browning bird chopped into pieces to your vegetables nicely simmering.

Now is the time to get down to business. Let's get stuck inside the rice. Stuck inside rice is of no understatement. Rice dishes in Persian cuisine come fully fledged in so many tantalising varieties, one would need me to write a book to reveal all my experiences in the many Kingdoms of Persian dining. From castles in Germany to Miami beach. I entertained with my Persian Prince. Lo, behold, what swings out, of arms of innocence of young love.

Rice became one of my many fortes infact once caught. You can never be released from the Persian rice-bug. Just for now, between the ensemble of this particular dish. I select the more basic Persian white rice, without beginning to go through my huge itinerary of many variations I could tempt you with. The list is endless. The Persians in my own scandalous experimentations with cooking over the years, for it be one of my creative beans. Are connoisseurs when it comes to rice.

Another ritual is undertaken. Basmati is the chosen rice brand of bean. The rice, after washing so thoroughly, so no cloudy water is visible to your eye. Clear water runs after the final wash. It must be brought to the boil but not permitted to go soft. For I am about to take you down another path.

On the rice-bean being undercooked, to a point. The bean can split into two, but not crumble. You lift a spoon of rice. It's rice testing time. In another pot you melt some butter or butter-ghee. Fetching a colander with holes. Drain all the rice from the water. Place the rice inside the pot without any water but with the butter-butter-ghee. Placing all the rice inside. Lower the heat. The process is as follows. The remaining water within the rice rises, for you cover the pot with a towel, or in my own experience, special kitchen paper towel works miracles in water absorption.

Cover the pot with a tight fitting lid so that the water cannot escape, as it rises. This is the traditional Persian method. Rice pots are available of-course but you need to be certain you can create the correct process. The reason being, you will end up with crispy brown rice at the bottom of the pot. Not burnt rice. Perfect fluffy Persian rice will be in the upper-layer. Cooking times approximately one hour to one hour half, depending on your timing. You can co-ordinate the timing alongside your other additional side-dishes coming soon.

Best side dishes for this particular famous Persian feast is Persian yoghurt with Persian salad.

There is a way to empty the rice from the pot, once it is ready to be certain the crispy brown underlayer arrives in one piece.

Let's do a pancake flip. One way of putting it.

Now do all come into my Palace and sit down for dinner is waiting to be served.

The robe to undress is hanging in the palace hall. Masks are available if you are inclined. Slippers on the left .

Do wash your hands.

Enjoy !