Persian Raisin Cookies – almost addictive!

These cookies (Shirini Keshmishi) are truly a classic in Persian cuisine! There are countless recipes for this but I have developed my own that reminds me of my childhood cookies. It’s really a light cookie, but sweet! The basic recipe is simple, you can replace the raisin with, for example, chopped cranberries, or why not combine raisins with chopped nuts? You will be able to experiment. Here comes the basic recipe as it is made in Iran. Continue reading “Persian Raisin Cookies – almost addictive!”

Kale soup. As Swedish as it can get!

I like different kinds of soups, especially during autumn and winter, since autumn is here (in Sweden) I decided to make Kale soup. It really became a hit! Fast and simple and comforting food! If you avoid cream, it will be completely vegan. I remove the stalk but you are free to use the whole kale.
If you avoid using cream it will be all vegan!

Ingredients:
450 grams of Kale
2 yellow onions
3 – 4 garlic cloves
1.5 dl white wine
1 liter of water
2 st concentrated stock “Fund Du Chef”
1 teaspoon salt
2 ml or 2/4 of a teaspoon black pepper
1 ml or ¼ of a teaspoon ground nutmeg
1 ml or ¼ of a teaspoon ground cumin
1 teaspoon turmeric
1 – 2 dl cream (can be excluded)
1 – 2 tablespoons of squeezed lemon
Butter for frying

Method:

  1. Melt the butter in a spacious pan
  2. Add the onion and fry for 5 – 7 minutes
  3. Add the garlic and continue to fry for an additional 2 minutes
  4. Add the wine and half of the water
  5. Put the lid on and let it simmer for 15 minutes
  6. Add the kale, seasoning, the two “Fond du Chef” and the rest of the water.
  7. Bring it to a simmer on medium heat (with the lid on) for an additional 15 minutes or until the Kale has reduced in volume.
  8. When the kale has reduced in volume, mix it well and allow to simmer for 5 more minutes with the lid on.
  9. Process the mixture in a mixer and then pour it back into the pan.
  10. Add the lemon juice and the cream (optional), taste and adjust seasoning.

Ready to serve! Warm sandwiches or garlic bread are nice to have with this soup.

Enjoy!