ASIAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about food from this amazing country

IRAN

Iranian cuisine comprises the cooking traditions of Iran. The term Persian cuisine is also used due to the fact that Iran is also known as Persia, even though the ethnic Persians are only one of Iran's native ethnic groups that have contributed to the culinary culture.

Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisineThrough the Persianized Central Asian Mughal dynasty, aspects of Iranian cuisine were also adopted into Indian cuisine and Pakistani cuisines.

Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.

PERSIAN LOVE CAKE

Ingredients

Crumb base

300 g (10½ oz/3 cups) almond meal

185 g (6½ oz/1 cup) raw caster (superfine) sugar

220 g (7¾ oz/1 cup firmly packed) soft brown sugar

120 g (4¼ oz) unsalted butter, melted

Cake batter

2 eggs, lightly beaten

250 g (9 oz/scant 1 cup) natural or Greek-style yoghurt

1/8 tsp salt

1 tsp ground cardamom

2 tsp rosewater

25 saffron threads

3 tbsp flaked almonds

3 tbsp pistachio nut kernels, roughly chopped

To serve

500 g (1 lb 2 oz/2 cups) Greek-style yoghurt

Instructions

Preheat the oven to 170°C (325°F) fan-forced. Grease the ring of a 24 cm (9½ inch) springform tin, then line with strips of baking paper. Turn the base upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure.

To make the crumb base, combine the almond meal, caster sugar, brown sugar and butter in a large mixing bowl, and rub together until you have an even, sandy consistency. Divide the mixture in two, and tip half into the prepared tin. Using the back of a spoon or a spatula, press the crumb mixture evenly over the bottom of the tin.

To make the cake batter, add the eggs, yoghurt, salt, cardamon, rosewater and saffron to the remaining crumb mixture and whisk until there are no lumps. Pour over the crumb base and sprinkle the flaked almonds and pistachio nuts over the top. Bake for about 20 minutes until golden and fully risen – you will know because the top will probably crack a little. If the top is colouring too quickly, cover with foil, then bake for a further 20 minutes. The centre of the cake should spring back when pressed gently. Cool completely, before removing from the tin and cutting to serve.

Lovely decoration ideas are edible rose petals, sliced fresh figs and a very light dusting of icing sugar. Serve with a dollop of Greek style yoghurt.

Now im hungry i hope you liked this post and as always have a chilled day from the viking.