08 Sep Kuhestan Organic farm products, a Persian Story & 2 Delectable Persian Inspired Recipes
Kuhestan is the Farsi (Persian) word meaning “land of mountains”. The name was chosen as the farm is situated at the very top of the mountainous Magoebaskloof pass in the Limpopo Province.
Kuhestan Organic Farm Products started on a normal day in February 2008, as a result of a neighbouring farmer lamenting that he had to throw away large quantities of Bell Peppers because the price at the Johannesburg Fresh Produce Market was less than his transport costs! Never one to waste anything, Shahrzad Hone suggested that he should send some her way for pickling according to an ancient Persian recipe. The rest, as they say, is history.
The kuhestan range of cordials and relishes is inspired and developed by Shahrzad who is Persian and believes in the healing qualities of naturally produced products and food. Her belief is based on the ancient Persian knowledge handed down from generation to generation.
Persian Sponge Cake and Traditional PreserveCake Topping Ingredients
6 cups double cream Bulgarian yoghurt
1 bottle Traditional Persian Preserve
1 tablespoon slivered pistachio nuts
1 bottle Kuhestan Organic Raspberry Jam
½ cup oil 1 tablespoon slivered almond nuts
1 cup milk 10-15 fresh raspberries if in season
2 cups white bread flour
1 ¼ cup organic sugar
3 ½ teaspoon baking powder
1 teaspoon himalayan salt
1/2 cup oil
1 cup organic milk
1 teaspoon organic ground cardamon
1 tablespoon Rosewater
3 organic eggs
1. Preheat the oven to 350ºF or 180ºC. Grease a baking pan either oblong or layers.
2. Measure all ingredients into a large mixer bowl.
3. Blend ½ minute on low speed.
4. Beat 3 minutes on high speed
5. Pour into greased baking pan
6. Bake oblong 40 to 45 minutes and layers 30 to 35 minutes
7. Remove from oven and let it cool. Turn out onto a wire cooling rack
8. When cold cut in half. Spread each half with 3 cups double cream Greek style
9. Top one half with Traditional Persian Preserve and sprinkle slivered pistachios
10. Top the other half with the Persian Raspberry Preserve and sprinkle slivered almond
nuts and fresh raspberries if in season
11. Refrigerate for 30 to 40 minutes before serving.
Noosh-e Jan which means ‘may it be a balm to your soul’
Roast chicken with Persian lime pickleIngredients
1 whole chicken
1 tablespoon himalayan rock salt
2-3 wedges Persian pickle lime
Juice of 1 fresh lime
½ cup hot water
1. Remove all fats from the chicken including those under the skin above the thighs
and around the neck.
2. Cut the pickled lime wedges into small pieces.
3. Thoroughly rub the chicken with salt, lime pickle pieces and the limejuice, in
particular the cavity. Leave the squeezed lime halves in the cavity. Place in a glass
4. Add the hot water to the dish. Sprinkle with paprika and Saffron.
5. Roast open for 3 hours basting every 20 to 30 minutes. Cover with foil and continue for a further 30 to 40 minutes.
Nush-e Jan (may it be a balm to your soul)!