Papaya Summer Salad with Roootin’s Za’atar

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Papaya Summer Salad with Za’atar

This papaya salad might just be a summer favourite. The sweet fruits combined with the zesty and lemony za’atar and salty feta cheese make up for an explosion of flavour. Colourful, flavourful and nourishing.

  • Author: Roootin
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Ingredients

1 papaya (small cubes)
1 avocado (small cubes)
1 red onion (sliced)
bunch of fresh parsley (chopped)
bunch of fresh basil (chopped)
10 fresh oregano leaves
juice of 1/2  lemon
zest of 1 lemon
20g feta cheese (crumbled)
chili flakes to taste
1tsp Roootin’s homemade Za’atar
drizzle of olive oil

Instructions

Cut the papaya in half along the length. Take one half of the papaya and scoop it out, make sure to stay 1cm away from the peel. This part will be your salad bowl. We used the flesh of this half of the papaya for a smoothie.

Continue with the other half of the papaya, deseed and dice the papaya into small cubes. Then the same for the avocado, dice the avocado in small cubes.

Julienne the red onion and chop both the parsley and basil, keeping the oregano leaves as they are.

Mix alle these ingredients in a separate bowl, add the lemon juice, lemon zest, chilli flakes and za’atar and mix well.

Once all the ingredients are mixed transfer your salad to the papaya bowl. Finish off by crubling feta cheese through the salad and not to forget a good drizzle olive oil.

Bulgur Pilav with mountain herbs and potatoes ‘Savar’

 

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Bulgur Pilav with mountain herbs and potatoes ‘Savar’

A nourishing traditional vegan dish that goes by the name ‘Savar’ in Kurdish and owes its signature taste to the dried mountain herbs. A family recipe that has been around for decades and remains being delicious. This bulgur pilav also goes very well with chicken or lamb in case you prefer to have some sort of meat or poultry. In this recipe we have used white mushrooms, but this is completely up to your preference. A mixture of mushrooms is also a great option for this dish.

  • Author: Roootin
Scale

Ingredients

Cooking time 40 min

200g potatoes (small cubes)
170g bulgur
50g split peas
40g green lentils
30g mountain herbs
1 medium onion (80g, chopped)
500ml stock
60ml olive oil
1/2tbsp tomato paste
1tsp turmeric
1tsp paprika powder
1tsp black pepper
1tsp coriander powder
1/2tsp salt

To Garnish

parsley (chopped)
spring onion (chopped)
1 medium onion (80g, sliced)
250g mushrooms (sliced)
pinch of turmeric
pinch of paprika

Instructions

Prepare by adding warm water to the mountain herbs in a bowl, making sure to cover, and allow to rest for 15 minutes. Add warm water to the lentils as well and allow to soak for 15 minutes. 

Rinse the split peas, and bring them to a boil over a medium heat. When foam starts to form, drain, rinse and set them aside. 

In a large non-stick stockpot, heat 50ml of olive oil over medium-high heat. Add the chopped onion, and sauté until golden. Then gently add the potatoes and stir. Then add all the spices and salt, give it a stir with a wooden ladle then add the sundried tomatoes, and allow to simmer for a couple of minutes. 

Now drain and rinse the mountain herbs and the green lentils, then add them to the stockpot. Followed by adding the splitpeas and tomato paste. With your wooden ladle make sure to mix all the ingredients well together. Allow to simmer for another 3 minutes or so. 

Meanwhile, rinse the bulgur and immediately add the bulgur to your stockpot. Now pour 450ml of your stock to your pot and cover with a lid. Let it simmer on a low heat for about 30 minutes. 

Make sure to check occasionally, you might want to add the remaing 50ml of stock in a couple of stages. 

In the meantime, prepare the garnishes. Set a medium frying pan over medium-high heat. Heat 50ml of sunflower oil. Add the sliced onion and fry, stirring regularly, until golden brown. Then add a pinch of turmeric and paprika powder and the mushrooms. Keep stirring untill the mushrooms are cooked.

Serve your bulgur pilav on a plates, and individually garnish with fresh parley, spring onion, the caramelised onions and mushrooms. 

Notes

Shop Mountain Herbs 

 

Matcha Pistachio Pie

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Matcha Pistachio Pie

Delicious layered matcha pistachio pie topped with creamy frosting.

  • Author: Roootin
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Ingredients

Baking tin 30x11cm
Oven temp. 180°C
Oven time 50 min

200g self-raising flour
150g light brown caster sugar
170g unsalted butter
100g raw pistachios
60g grated coconut
1tsp baking powder
2tsp matcha powder
4 eggs
30ml fresh lemon juice 
zest of 1 lemon

Frosting
200g cream cheese
1tsp vanilla essence
40g powdered sugar
25g pistachios (chopped)
matcha powder

Instructions

Preheat the oven to 180 degrees. Grease the baking tin and line with baking paper.

Put the pistachios in a food processor and mix well until the pistachios become more or less powdery. 

Melt the butter in a saucepan and set aside to cool down.

Mix the eggs and sugar in a bowl. Add the grated coconut, baking powder, the flour, lemon juice, lemon zest, and the melted butter. Mix well using a hand mixer until well combined.

 
Now pour 1/2 of this mixture in a separate bowl and set aside.

Add the powdered pistachios and the matcha powder to your mixture and mix again using your hand mixer. Now 1/2 of your mixture is green and the other half is yellow.

Pour the green mixture into your baking tin, and try to spread evenly using a spatula. Then on top of the green layer add the yellow mixture that you had set aside. Again flatten and make sure to evenly spread covering the whole baking tin. Place in the oven for about 50 minutes. After 30 minutes cover the pie with aluminum foil to avoid the top from burning. Use a skewer to see if it comes out clean. 

For the frosting

Mix all the ingredients in a blender. Once the cake has cooled down, cover with the frosting and finish off with chopped pistachios and some matcha powder.

Lemon Coconut Cookies

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Lemon Coconut Cookies

Delicious Lemon Coconut Cookies with pecan nuts and chocolate chips.

  • Author: Roootin
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Ingredients

300g self-raising flour
120g light brown caster sugar
120g unsalted butter
100g pecan nuts
60g grated coconut
50g chocolate chips
1 egg
juice of 1 lemon
zest of 1 lemon

Instructions

Oven temp. 180°C
Oven time 20-25 min
Makes 15 pcs.

Preheat the oven to 180 degrees. Line your oven tray with a baking sheet.

Pour the fresh lemon juice to the self raising flour and add the lemon zest as well.

Add in the butter followed by the light brown caster sugar and grated coconut.

Crack in the egg, then add the remaining ingredients. You can either break some of the pecan nuts into smaller pieces or keep them whole.

Mix everything together using your hands until well combined, make sure to knead into a thick dough.

Now make 15 equal sized balls with your dough and lay them out on your baking sheet.

Flatten the balls with the palm of your hand and place them in the pre-heated oven to bake them for about 20-25minutes, the exact time will depend on your oven. Make sure to check up on them after 18 minutes or so, to make sure they do not burn.

Take them out of the oven once they are golden brown, allow them to cool down before you enjoy your delicious cookies.

Iranian Rice Cake ‘Tah Chin’

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Iranian Rice Cake ‘Tah Chin’

Tah Chin is an Iranian classic! It’s a rice dish, that can be prepared with chicken, meat, veggies or plain as a side dish, in this recipe we went for chicken. This cake truly has everything you need, s crispy golden crust on the outside, juicy saffron infused chicken and  sweet and sour barberries.Simply a delicious meal, that’s also a feast for the eyes. We have finished off with fresh pomegranate seeds, but barberries are also a perfect option for a beautiful garnish.

  • Author: Roootin
Scale

Ingredients

  • 275g basmati rice
  • 500g chicken thigh
  • 75g ghee
  • 1 large onion (100g, sliced)
  • 2 eggs
  • 150g Greek yogurt
  • 1tsp ground turmeric
  • 1tsp ground paprika
  • 1/2tsp ground black pepper
  • 2tsp salt
  • 1/2tsp ground saffron infused in 150ml boiled water
  • 15g barberries (soaked)
  • 1.5l boiled water

To garnish

  • pistachios (chopped)
  • pomegranate seeds

Instructions

In the morning prepare the rice in advance by washing it with cold water until the water runs clear. Then soak the rice in cold water, using enough water so that the rice is fully covered. Add 1tsp of salt and allow it to sit until late afternoon, when it is time to cook. 

Soak the barberries for 20 minutes in cold water. Then melt the ghee in a saucepan and set aside.

Cut the chicken thigh fillet into long strips. Add 40ml ghee in a non-stick skillet and add the onions. Sauté until translucent, then add the chicken with a teaspoon of salt and all the spices. Allow to cook for 10 minutes on medium heat.

Drain the barberries and add them to the chicken. Now pour 50ml of saffron-infused water onto the chicken. Give it a good stir, place the lid on top of the pan and allow to simmer for 30 minutes on a low heat. Stir occasionally.

Meanwhile, break two eggs into a large bowl. Add the Greek yogurt, and 60ml of saffron-infused water. Mix until well combined, using a whisk. Then set this mixture aside.

Continue with the rice: fill a big pot with 1.5l water and bring it to boil, add 1tsp salt and the drained rice. Stir a couple of times and let it cook for about 5-6 minutes. The rice should be ‘al dente’.

Drain the rice and then add 2/3 of the rice to your yogurt mixture. Make sure to mix well. Now, with a brush cover the bottom and the sides of your pot with melted ghee (1tbsp). Now pour the rice/yogurt mixture into your pot, make a small well in the center and save a small bowl of the rice/yogurt mixture separately for later.

In the meantime, your chicken is cooked. Add your saffron-infused chicken and the barberries on top of your rice, in the well. Make sure you stay 1cm away from the sides.

Now put the remaining 1/3 of the rice without yogurt on top of the chicken, but again stay away from the sides. You want to fill the sides of the pan with the small bowl of the yogurt/rice mixture that you saved, like a ring around the cake. This way you will be able to create a crusty cake. Now flatten the surface with the back of a spoon. Finish by pouring the remaining saffron-infused water, along with the melted ghee, on top of the rice. Cover the pot with a lid wrapped in a clean kitchen cloth. Allow to steam for 75 minutes on a low heat. If the sides have turned into a crusty golden layer the rice cake is ready.

To serve the rice cake, invert the pot over a serving plate. Garnish with pomegranate seeds
and pistachios.

Notes

Shop Barberries 

Roootin’s Cookbook

A Culinary Journey Rooted in Tradition

After a couple of amazing years, in which we enjoyed running our family cafe, we have finally released our first cookbook. A cookbook containing all kinds of recipes that vary from traditional Iranian dishes to more western dishes that we have created over the years, of course with our Middle Eastern influences.

The creation of our cookbook has been another family affair. From presentation and photography, to actually designing and writing the book, we did it all ourselves, which makes it a very personal book that we are delighted to share with the world.

As we mention in our book, to us, food represents family and community. Food has the power to bring people together, and is essential for a good time. It is necessary to feel good, to look good, and to perform at your best. Wholesome and healthy food is medicine, and once you incorporate this in your life you won’t want to go back to anything else.

Over the last decade we have created a signature Roootin taste, inspired by our family’s Iranian roots, and also our experience of Western food culture. We have collected some of our favourite recipes in our cookbook and we will be sharing other recipes here.

“The love and energy you put into preparing a meal, will be absorbed in the food and the one eating it will simply feel that love and energy.”