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Sanaz Motemasek

@mypersianfeast

8.1K

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📍Auckland, New Zealand
🍰Come for recipes. Stay for a feast!
📩Work with me [email protected]

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‼️ Italians look away please!

When you give spaghetti to Persians, they cook it the only way they know 🙃

#pasta #persian #home taken in Auckland, New Zealand by @mypersianfeast

113

14

10 months ago

Halva

1 cup plain flour
1/4 cup butter
1/4 cup canola oil
1 tsp ground cardamom

For the sugar syrup: 1 cup water, 1 cup sugar, 2 tablespoons rose water, 2 tablespoon dissolved saffron. Boil water and sugar in a small saucepan until sugar is dissolved. Add the rest of the ingredients and boil for 2 minutes.

1- Sieve flour in a frypan. Toast flour on medium heat until flour is toasted light brown. Stir constantly to avoid burning. Sieve again in the same frypan.

2- Add oil and butter. Turn heat to low and keep stirring until dark brown for a nutty flavour.

3- Add cardamom and sugar syrup in batches. Stir with a large spoon until smooth.

4- Flatten on a plate and make a pattern with a spoon or a knife.

5- Top with chopped nuts.

#home #recipe taken in Auckland, New Zealand by @mypersianfeast

1k

10

7 months ago

Shakshuka

2-4 tablespoons olive oil
1 medium onion chopped 🍅
1 small capsicum or chilli or a combination of both 🫑 🌶️
6 tomatoes, peeled and seeds removed OR 1 can crushed tomatoes
1 tablespoon tomato paste (optional)

3 or 4 eggs
Chopped parsley
Salt

1- In a deep fry pan, sauté onions and capsicum until golden.

2- Add prepared tomatoes and tomato paste if using. Stir and cook covered for 5 minutes.

3- Remove lid and stir. Allow to cool for a further 5 minutes until sauce is thickened to a jam consistency.

4- Cook eggs in the tomato sauce. The runny-ness is your choice.

5- Sprinkle chopped parsley on top and serve with bread.

🍅 There are endless variations of Shakshuka. This version is the simplest version. Add spices, herbs, garlic, cheese or even sausages.

🍅 Tomato to egg ratio is entirely up to you.

🍅 Lastly, it’s Shakshuka, not Shakhshuka.

#shakshuka #brunch #recipe #home #homemade #yum #delicious #middleeasternfood #tomato #mum #mumlife #auckland by @mypersianfeast

832

5

2 years ago

Smoked Salmon Salad 🐟 🥗

200g Smoked Salmon
1 small red onion, sliced
200g baby spinach leaves
200g fresh green beans
1 small broccoli florets

Dressing: 1 tablespoon mustard, 2 tablespoons mayo, juice of 1 lemon, salt and pepper

1- Blanch green beans and broccoli in boiling water for 2-3 minutes. Drain then transfer to a bowl filled with ice water. Leave in cold water for 10 mins and drain.

2- Make dressing in salad bowl by mixing all dressing ingredients. Add all veggies with smoked salmon and toss it all together.

#fish #salad #recipe taken in Auckland, New Zealand by @mypersianfeast

19

4

a day ago

Marinate chicken and veggies in generous amounts of olive oil, salt and pepper, turmeric, paprika, lemon zest and juice and garlic powder.

Roast at 200C.

#recipes #cooking #home taken in Auckland, New Zealand by @mypersianfeast

25

6

4 days ago

Lemon Curd Crumble Slice 🍋

120g Butter
1/2 C caster sugar
1 egg
1 tsp baking powder
2 cups plain flour
Vanilla essence
3/4 cup @barkersofgeraldine Lemon Curd

1- Whisk together softened butter, sugar, vanilla essence and egg until light and fluffy.

2- Add baking powder and flour. Mix until the dough is crumbly.

3- Press 2/3 of the dough into a lined baking tin (20x20cm).

4- Bake at 180C for 12 minutes. Then, let it cool slightly.

5- Spread lemon curd on the base and sprinkle the rest of the dough on the lemon curd layer.

6- Bake for 15 minutes until golden brown.

7- Cool and slice.

💥 🍋

#baking #recipes #home taken in Auckland, New Zealand by @mypersianfeast

48

2

a month ago

I definitely didn’t catch it but it’s definitely my dinner.

#fish #fishing #newzealand taken in Auckland, New Zealand by @mypersianfeast

27

12

a month ago

Marshmallows (Egg Free) ☁️

350g white sugar
1 packet jelly crystals, any flavour from @greggssauces
4 tsp gelatine powder
250ml water
Cornflour for dusting @pams.nz

1- Place all ingredients in a small saucepan. Heat until sugar and gelatine has dissolved.

2- Pour into a stand mixer bowl and whisk until fluffy and tripled in volume.

3- Pour into a lined tin dusted with cornflour (20x20cm).

4 Flatten the top and dust again with cornflour. Place baking paper on top to help flatten it.

5- Refrigerate for a few hours until set.

6- Then cut into cubes. Use a little more cornflour and rub knife and scissors with a little oil to stop it from sticking to everything ☁️

💥 ☁️

#delicious #recipe #homemade taken in Auckland, New Zealand by @mypersianfeast

52

8

2 months ago

Coconut Macaroons 🥥

This recipe is for all those times you have less than a can of condensed milk in the fridge 🤣

Mix equal quantities of desiccated coconut and condensed milk by weight (e.g. 100g condensed milk to 100g coconut).

Scoop tablespoon sizes of the mixture. Bake at 180C for 12 minutes until golden on the outside.

🥥 💥

#recipes #baking #home taken in Auckland, New Zealand by @mypersianfeast

52

3

2 months ago

Fennel Salad

1 fennel bulb, thinly sliced
Zest and juice of 2 lemons
1/4 C olive oil
Plenty of salt and pepper

Mix and rest for 2 hours before serving.

Goes well as a side with fish or chicken.

💥 🌿

#recipe #home #homemade taken in Auckland, New Zealand by @mypersianfeast

42

6

2 months ago

Glazed Salmon 🐟

For the brine: Dissolve 1 tablespoon of salt in 2 cups water. Soak salmon pieces flesh-side down for 30 minutes to help prevent the white albumin from rising to the top during cooking (will keep juices in).

For the glaze: For every piece of salmon, glaze it with 1 tablespoon pomegranate molasses, 1/2 teaspoon garlic powder, 1 tablespoon olive oil, 1 tablespoon lemon juice, salt and pepper.

To cook: Air-fry ~ 12 minutes.

💥 🐠

#recipe #fish #home taken in Auckland, New Zealand by @mypersianfeast

43

4

2 months ago

Carrot Salad 🥕 🌿

For the dressing: 2 cloves crushed garlic, 2 tablespoons maple syrup, chilli flakes and juice of two lemons. Salt and pepper to season.

For the salad:

6-8 carrots, shredded or grated
2 cups coriander leaves, roughly chopped
1/2 cup mint leaves, roughly chopped
2 tablespoons toasted sesame seeds

Toss all ingredients together and refrigerate for 2 hrs before serving.

🥕 Use the recipe as a guide. Adjust as you go.

💥 taken in Auckland, New Zealand by @mypersianfeast

90

10

2 months ago