Samin nosrat recipes

Samin Nosrat Recipes Great that You Should Know

If one day you feel the need to spice up your life, check out an inspirational culinary book. To see good cooking not only requires skillfulness, understanding of ingredients, experience, creativity, but also emotions. Samin Nosrat recipes will bring you unique, easy and delicious recipes. You will find that cooking is not difficult, it is easy with many simple recipes. Celebrity chef Samin Nosrat will show you this. In this article, we will share with you some Samin Nosrat recipes. They will certainly make you satisfied.

Who is Samin Nosrat?

Chef and author Samin Nosrat has helped and taught many people, from professional chefs to high school students, to author and journalist Michael Pollan with her unique yet simple culinary philosophy.

Chef and author Samin Nosrat has helped and taught many people to cook
Chef and author Samin Nosrat has helped and taught many people to cook

Samin has provided lots of new, unique and impressive recipes for people who love to cook. Not only that, but the cookbooks that she wrote also provide many basic recipes and dozens of variations of each. They make it easy for readers to practice so that you can make fresh and delicious salad dressings, perfect roasted veggies, fragrant casseroles, and delicious, fluffy pastries.
You only need to master the art of applying four simple elements, including:

  • Salt: for flavor enhancement
  • Fat: for flavor transmission and texture formation
  • Sour substance: to balance the flavor
  • Temperature: to determine the final texture of the food

Just having 4 factors above, any dish you cook will become a masterpiece.

Samin Nosrat Recipes You Should Know

Samin Nosrat has come up with many great recipes, here are some Samin Nosrat recipes that you should know.

Orecchiette Samin Nosrat Recipe

Orecchiette is one of the easiest pastas to make at home. Admittedly they are very time consuming, they are shaped like little ears. Samin thinks that cooking them is connecting cultures, bringing emotions and time to food.

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredient:

 4 cups delicious semolina powder
 1 1/4 to 1 1/2 cup warm water (105 ° to 115 °)
 1 tbsp plus 1 teaspoon olive oil

Directions:

Step 1:
1

Pour the dough into the mixer bowl of the vertical mixer fitted with the paddle accessory (not the dough hook) and turn it on at the lowest speed. Soak in 1/2 cup of warm water and let it blend until evenly dispersed and the dough looks like sand, about 2 minutes.

2

"You want the dough to absorb water for as long as possible before adding the oil, because fats inhibit gluten growth," says Nosrat. Gluten is what gives pasta the taste so we need it to grow.

3

Soak in 1/2 cup of other warm water (reheat if necessary) and mix for 5 to 6 minutes, then add 1/4 cup and mix for another 5 minutes. Let the water absorb completely each time - at least 15 minutes for a batch of this size.

Orecchiette is one of the easiest pastas to make at home

Step 2:
4

Soak in oil and mix for 3 to 5 minutes, until the dough starts to stick together into small balls, climb both sides of the bowl and become moist and firm like Play-Doh. If not, mix more water, about 1 tbsp.

Step 3:
5

Press the dough into a 1-inch thick plate, wrap with plastic wrap and let stand at room temperature for 30 minutes.

Step 4:
6

Place the dough on the wooden cutting board and cut it into strips as firm as your fingers. Keep the rest of the dough covered with a damp kitchen towel, roll each strip into a cylinder and cut it into about 3/4 pieces.

Step 5:
7

Place a piece of dough in front of you, rotating so it looks like a diamond. Press the tip of the knife at the angle farthest from you, holding it at 45 °. Press firmly down, pull the knife towards you, roll the dough; Keep going until the dough flips over. Stir the dough on your fingertips to make a hat. The more you emphasize, the thinner the noodles will be.

Step 6:
8

When you shape the orecchiette, place them on a light baking sheet, lined with parchment in a single layer. You can cook it right away; allow it to dry overnight, without cover; or freeze.

So you have a lot of delicious orecchiette to make your favorite dishes. The formula is quite simple but needs sophistication and dexterity.

Polo ba tahdig Samin Nosrat Recipe (Persian Rice with Bread Crust)

Any complete dinner in Iran must have polo or rice. Of course, going with polo and rice is tahdig. It is a crunchy crust with a distinct flavor and is the hallmark of Persian cuisine. Tahdig can be made from rice, potatoes, lettuce or bread.

Tahdig can be made from rice, potatoes, lettuce or bread
Tahdig can be made from rice, potatoes, lettuce or bread

Samin Nosrat recipe will show you how to make this dish taste the easiest!

Ingredient:

  • 3 cups of basmati rice.
  • good sea salt.
  • ½ teaspoon only shredded saffron.
  • 1 large lavash bread or 20cm flour tortilla.
  • 3 tablespoons of neutral oil, such as canola or grape seed.
  • 2 tablespoons of unsalted butter.

Directions:

  • Step 1:

First, put the rice in a large bowl and fill it with water. Rub the rice and rotate the rice around to release some starch, then drain and refill the bowl. Repeat several times, until the water is clear, then rinse with water several more times and add a teaspoon of sea salt. Let it soak for 30 minutes.

In the meantime, pour 5. 7 liters of water into a large pot of soup or pot. Cover and boil. Add five tablespoons of salt (the water should be very salty) and stir until dissolved.

  • Step 2:

Use a mortar and pestle to crush the saffron into a fine powder with a little salt. Set aside.

  • Step 3:

Use a sieve or saucepan with a large mesh to drain. Place the rice in the pot and stir gently, then return the sieve to the sink. Cook rice, check the ripeness of the seeds regularly. When the rice breaks easily between fingers when pressed, but not soft enough to fall out, the rice is finished.

Most Persian or Indian basmati rice will take about seven to eight minutes to reach this maturity. However, different types of rice cook differently, so keep an eye on the rice more closely than looking at the clock.

  • Step 4:

Place the rice in a sieve and rinse with cold water until it cools to remove any excess starch and keep the rice from overcooking. Season rice and adjust seasoning with salt as needed. Let the rice continue to drain.

  • Step 5:

Use the 20 cm non-stick lid or the Dutch iron oven as a guide to cut the lavash bread into a large circle. You can use more than one piece of bread and patch the essentials. Alternatively, use a tortilla without pruning.

  • Step 6:

Place the pot over medium heat and add oil. Carefully coat the bread on top of the oil and cook until it starts to heat and turns a light yellow color, about 30 seconds. Use tongs to flip the bread and let it sit for another 30 seconds before adding the rice. Use a spoon to gently spread the rice over the pan. Use the handle of the spoon to poke six to eight holes in the rice into the bread - this will encourage steam to escape from the bottom of the pot and create a crunchy crust.

Rice will be finished when the seeds are elongated, dried
Rice will be finished when the seeds are elongated, dried
  • Step 7:

Heat the prepared butter and saffron in a saucepan on low heat until the butter is melted. Use a clean towel to wrap the lid of the rice cooker, using the corners of the towel and knots on the handle.

Cover the pot - the cloth should not touch the rice, but absorb the steam when cooking so that standing water does not fall into the rice cooker.

  • Step 8:

Lower the flame to medium-low (or low, if using a cast iron pot) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure evenly golden tahdig. Rice will be finished when the seeds are elongated, dried, and the rim of the crust turns light brown.

  • Step 9:

Put a large plate or plate on top of the pot, be very skillful, you can pray and turn the rice. It will fall to the disc forming a 1-piece floating bottom. You should serve immediately. If not served immediately, take the tahdig on a separate plate to avoid sagging as the rice continues to evaporate.

Khoresh-e fesenjoon Samin Nosrat Recipe (Persian Chicken Stew with Pomegranate and Walnuts)

Khoresh-e fesenjoon is a delicious and nutritious soup. It is very healthy, although it may be difficult to eat for the first time. It is composed of many different ingredients so it feels difficult to cook. But the reality is very simple with the Samin Nosrat recipe.

Khoresh-e fesenjoon is a delicious and nutritious soup
Khoresh-e fesenjoon is a delicious and nutritious soup

Ingredient:

  • 4 cups walnut halves
  • 6 to 8 bone-in chicken thighs (about 1kg)
  • 1 tsp ground turmeric
  • fine sea salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 1 onion, thinly sliced
  • 4 cups pomegranate juice
  • ¼ cup good-quality pomegranate molasses, plus more as needed
  • ¼ tsp crumbled saffron threads
  • 1 to 2 tsp sugar (optional)
  • pomegranate seeds, for garnish

Directions:

  • Step 1:

Preheat the oven to 180C. Spread the walnuts on a baking tray and bake toast until the inside is golden brown, about 12 minutes. Cool to room temperature.

  • Step 2:

Remove the skin of the chicken, you can save it for other uses as well. Season the chicken with turmeric, two teaspoons of salt and half a teaspoon of pepper in a large bowl. Set aside.

  • Step 3:

Place a large Dutch oven or similar heavy cooker on medium to high heat. When the pot is hot, add the oil and carefully place the thighs in the pot. It is important to allow space between the pieces to allow the steam to escape, and grill the chicken in batches if necessary.

Cook until golden brown on both sides, flip midway, 3-4 minutes on each side. Remove the chicken from the pot and set aside. Put the onions in a saucepan with a little salt and cook, stirring frequently until the onions are soft and golden brown for 16-18 minutes.

  • Step 4:

Grind cooled walnuts as smooth as possible without turning them into a paste. If you don't have a blender, you can also mince the walnuts with a knife. Add two cups of pomegranate juice and 1/4 cup molasses to the walnuts and keep mixing until you have a very smooth mixture.

  • Step 5:

Pour the rest of the walnut and pomegranate juice in the pot. Season with salt and partially cover with lid. Cook over low heat, stirring frequently for about two hours. If the sauce starts to stick, add 1/4 cup of water and stir well. The sauce will thicken and turn dark brown when cooked.

  • Step 6:

Add saffron and taste the sauce. Adjust seasoning with salt, pepper and diced molasses if needed. The sauce should have a harmonious sweet and sour taste, so add up to two teaspoons of sugar, if needed, if too sour.

  • Step 7:

Put the chicken in the sauce and simmer, uncovered for 45 minutes or until the chicken has removed all the bones. Keep stirring frequently - the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a little more water as needed to avoid burning.

Use a large spoon to scoop out any walnut oil left on the stew. Season and adjust seasoning. You can already serve the dish and decorate it by sprinkling fresh pomegranate seeds on top.

Final Words

Delicious food will bring people a lot of emotions, it is like a gift that we give to each other. To cook delicious food is not easy. But the Samin Nosrat recipe makes the dishes easier to make. They have unique and perfect flavors. Hopefully, our tips will help you to have more delicious dishes!

Ingredients

 4 cups delicious semolina powder
 1 1/4 to 1 1/2 cup warm water (105 ° to 115 °)
 1 tbsp plus 1 teaspoon olive oil

Directions

Step 1:
1

Pour the dough into the mixer bowl of the vertical mixer fitted with the paddle accessory (not the dough hook) and turn it on at the lowest speed. Soak in 1/2 cup of warm water and let it blend until evenly dispersed and the dough looks like sand, about 2 minutes.

2

"You want the dough to absorb water for as long as possible before adding the oil, because fats inhibit gluten growth," says Nosrat. Gluten is what gives pasta the taste so we need it to grow.

3

Soak in 1/2 cup of other warm water (reheat if necessary) and mix for 5 to 6 minutes, then add 1/4 cup and mix for another 5 minutes. Let the water absorb completely each time - at least 15 minutes for a batch of this size.

Orecchiette is one of the easiest pastas to make at home

Step 2:
4

Soak in oil and mix for 3 to 5 minutes, until the dough starts to stick together into small balls, climb both sides of the bowl and become moist and firm like Play-Doh. If not, mix more water, about 1 tbsp.

Step 3:
5

Press the dough into a 1-inch thick plate, wrap with plastic wrap and let stand at room temperature for 30 minutes.

Step 4:
6

Place the dough on the wooden cutting board and cut it into strips as firm as your fingers. Keep the rest of the dough covered with a damp kitchen towel, roll each strip into a cylinder and cut it into about 3/4 pieces.

Step 5:
7

Place a piece of dough in front of you, rotating so it looks like a diamond. Press the tip of the knife at the angle farthest from you, holding it at 45 °. Press firmly down, pull the knife towards you, roll the dough; Keep going until the dough flips over. Stir the dough on your fingertips to make a hat. The more you emphasize, the thinner the noodles will be.

Step 6:
8

When you shape the orecchiette, place them on a light baking sheet, lined with parchment in a single layer. You can cook it right away; allow it to dry overnight, without cover; or freeze.

Samin Nosrat Recipes Great that You Should Know

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