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Recipes with coriander and dill

4 recipes that use coriander and dill, with photos, step-by-step instructions and cook times. The quickest, Sir ghelyeh, takes 30 minutes. It is most often cooked with onion, basmati rice and butter.

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Zamarod palaw

Herati cooks call this rice zamarod, emerald, for its colour: long-grain rice steamed with a purée of spinach and herbs so that every grain is tinted a soft green, with pieces of lamb tucked inside that have been braised until they fall from the bone. It is served at family gatherings and for guests in spring when spinach is sweet, piled on a platter with yogurt, salad and pickles on the side. The rice tastes gently grassy and savoury, rounded out by the lamb broth and a little cumin. Cooking the spinach too long dulls it to khaki, so wilt it briefly and blend it straight away. Chef's tip: use a generous handful of fresh coriander and dill with the spinach; they make the green brighter and the flavour more lively.

105 minAfghanRice & GrainsGluten free
by KrazyBadal 0 views

Jiz-biz

Jiz-biz gets its name from the sound of the pan: lamb heart, liver, kidneys and sweetbreads cut small and fried with potatoes and onions until crisp at the edges. It is a dish of Baku's working cafés and village feast days, made from the parts of the lamb cooked first while the rest is roasting, and finished with sumac and herbs. A common mistake is putting everything in at once; the liver turns grainy before the heart is tender. Chef's tip: fry the potatoes separately until crisp and fold them in at the end, so they keep their crunch. Offal should be cooked until no pink remains, 71 °C.

60 minAzerbaijaniMeatGluten free
by KrazyBadal 0 views

Afarar

In the mountain villages around Quba and Qusar, where many Lezgin families live, spring brings armfuls of nettles, sorrel, wild garlic and orache, and the first thing made with them is afarar: two very thin sheets of dough enclosing a filling of chopped herbs mixed with cottage cheese, cooked on a hot griddle or saj and brushed with butter. A common mistake is using wet herbs, which steam the dough and make it tear. Chef's tip: wilt the herbs in a dry pan for a minute and squeeze them, then mix with the cheese only just before filling. Check that your cottage cheese uses no animal rennet.

65 minAzerbaijaniBreads & Parathas
by KrazyBadal 0 views

Sir ghelyeh

In early spring, when the rice fields of Gilan are still wet and the markets of Rasht fill with bundles of green garlic, families make sir ghelyeh: young garlic stems and leaves fried slowly with herbs and turmeric, then set with eggs. It is a quick lunch with kateh rice, eaten with a pickle on the side, and it smells of the whole season. The common mistake is frying the green garlic on a high heat, which burns the edges and leaves it bitter instead of sweet. Out of season, use the swap in the ingredients. Chef's tip: a small splash of verjuice or lemon juice just before the eggs go in lifts the whole pan.

30 minPersianVegetarianGluten free
by KrazyBadal 0 views

Goes well with coriander and dill