Piroshki & Mast-o Khiar
By now I’m sure you all are familiar with Naz Deravian and her gorgeous cookbook Bottom of the Pot. I first met Naz through social media and fell in love with her words and her stories. And when I met her in person, I couldn’t tell what I like the most, her authentic and kind personality or her writing? If you have met Naz in person you know what I mean.
Since I started reading Naz’s blog, my “me time” has taken a different shape, I grab a glass of wine if I’m in the states, or a cup of tea if I’m in Iran and read her blog. I lose myself in her stories and more than once I wiped reading her blog.
Naz is a powerful story teller and this time in her cookbook, Bottom of the Pot, she tells us a story of immigration, a story of families and friends finding comfort and stability around dinner table, and a story of Iranians who left Iran for the search of a better home. The words are genuine and from her heart and it softly lands in your heart, or as we say in Farsi “Be-del Minshineh”.
Her book is a great gift for the young Iranians who live outside of Iran and want to know and connect with their culinary roots. It’s also a great gift for yourself if you are a cook, you are in for a treat, you will love her amazing recipes. And If you have never cooked Persian food and want to start experimenting, this book is an awesome way to get started.
Today, I chose her oven-baked Piroshki recipe to share with you and of course I had to make Maast-O khiar to accompany them. Naz says: “ Much like its Russian counterpart Pirozhki , Persian Piroshki are savory and sweet stuffed yeasted breads.” She provides us with two type of fillings for Piroshki, a meat filling and a spinach with cheese filling. I adopted the spinach and cheese filling and added soy ground meat and used shredded soy cheese instead of queso fresco.
No matter what filling you prepare the meat or soy meat filling , these piroshki are soft, light, and such a great choice for kids’ lunch, picnic, or potlucks.
Yield: 12 piroshkies Bake time: 28 minutes
2 tsps active yeast
1/4 cup water, luke warm
2 tsps sugar
1/2 cup plain yogurt
2 eggs, lightly beaten
2 tbsps butter, melted & cooled
2 tsps salt
3 cups (360g) flour, plus more for dusting
In a tall glass or a coffee cup add sugar, yeast and water, mix well and let rest until the yeast is activated
In the bowl of your stand mixer, using the paddle attachment, mix together the eggs, yogurt, and butter.
Add the flour mix and water to the egg mix, start mixing on low speed until the dough forms around the blade and away from the sides of the bowl. Add more flour if the dough is sticky.
Remove the dough from the bowl and place in a large bowl and cover with plastic wrap, Let it stay in room temperature to rise, about an hour.
2 tbsp olive oil
1 clove garlic, diced
1 medium onion, diced
12 oz (340g) ground soy meat
Salt & pepper to taste
6 oz organic baby spinach, one bag
2 tablespoons tomato sauce
9 oz shredded soy cheese
In a medium pan, heat the oil over medium heat.
Saute diced garlic and onion until golden brown
Add ground soy meat and the spices & mix together with the onions
Lower the heat and add the bag of spinach, place the lid on for about 5 minutes until the spinach is softened, then add the tomato sauce and mix
Turn off the heat and finally add the cheese
In a small bowl mix together two egg yolks with two tablespoons of milk
Assembly & final bake:
Mise en place:
A baking tray covered in parchment paper
Preheat oven to 350°F or 175C
Dust your work surface with some flour, divide the dough to 12 pieces as big as a tennis ball, about 65g each
Using the palm of your hand or a small rolling pin, roll out each ball into a disk about 4-5 inches
Place a full tablespoon of the filling in the center of the dough, leaving some empty space around, bring the edges of the dough together to shape a half moon, now press and crimp the edge.
Place on the bakery tray, continue following the same process until you finish the dough.
Brush the egg wash over the Piroshki and bake for 30 minutes or until they’re golden brown.
Remove from the oven and place on a baking rack to cool
I will also invite you to visit Naz’s Instagram page .
As you usual, I love to hear your feedback on the recipes. If you like this recipe, it’s very likely that your friends will like it too, so please share!
Until next week,