Sarnapur

Sarnapur Recipe from Switzerland with Walnuts, Rice, and Swiss Chard

Region / culture: Switzerland | Servings: 4

Introduction

Sarnapur is a traditional Persian dish that is both hearty and flavorful. This dish combines tender meats, rice, and a variety of herbs and spices to create a delicious and satisfying meal.

History

Sarnapur has been a staple in Persian cuisine for centuries, with its origins dating back to ancient times. This dish was often prepared for special occasions and celebrations, as it was considered a symbol of abundance and prosperity.

Ingredients

Half a cup of chopped walnut meats
One and a quarter cup of water
A quarter cup of rice
Two cups of chopped swiss chard leaves, packed
One and a half tablespoons of flour
Three cups of yogurt
Three cups of chopped cilantro leaves
One cup of chopped mint leaves
salt to taste

How to prepare

In a large pan, add walnuts to water and bring to a boil. Simmer until slightly tender, about 5 minutes.
Add rice, cover, and simmer until done, about 15 minutes.
In a medium pan, cook chard in 2 cups of water until tender, for 2-3 minutes.
Drain well.
In a small bowl, stir flour into yogurt until smooth.
Stir the yogurt mixture into the rice. Slowly bring to a boil, stirring constantly, and cook until thickened, about 1 minute.
Add yogurt and cooked chard to the rice.
Stir in cilantro and mint.
Season to taste with salt.
Cook for 3 minutes.
Serve hot or cold.

Variations

Add cooked chickpeas or lentils for extra protein.
Use different herbs, such as parsley or dill, for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the rice until it is tender but still slightly firm, as it will continue to cook when combined with the other ingredients.

- Stir the yogurt mixture into the rice slowly to prevent lumps from forming.

- Adjust the seasoning to taste, adding more salt if needed.

Serving Suggestions

Sarnapur can be served with a side of salad or pickled vegetables for a complete meal.

Cooking Techniques

Be sure to simmer the rice until it is fully cooked and fluffy.

- Stir the yogurt mixture into the rice slowly to prevent curdling.

Ingredient Substitutions

You can use spinach or kale instead of swiss chard.

- Almonds or pistachios can be used in place of walnuts.

Make Ahead Tips

Sarnapur can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish Sarnapur with a sprinkle of chopped herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Sarnapur pairs well with a glass of chilled yogurt drink or a cup of Persian tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

A serving of Sarnapur contains approximately 350 calories.

Carbohydrates

Sarnapur is a carbohydrate-rich dish, with the rice and flour providing a good source of energy.

Fats

The walnuts in Sarnapur provide healthy fats, including omega-3 fatty acids, which are important for heart health.

Proteins

The meats in Sarnapur are a good source of protein, which is essential for muscle growth and repair.

Vitamins and minerals

The swiss chard, cilantro, and mint in Sarnapur provide a variety of vitamins and minerals, including vitamin A, vitamin C, and iron.

Alergens

Sarnapur contains dairy (yogurt) and nuts (walnuts), so it may not be suitable for those with allergies to these ingredients.

Summary

Sarnapur is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sarnapur is a delicious and nutritious Persian dish that is perfect for any occasion. With its blend of meats, rice, herbs, and spices, this dish is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend, Mrs. Patel, in her village of Sarnapur. Mrs. Patel was known for her delicious cooking, and I always looked forward to our visits because she would always whip up something amazing in her kitchen.

On this particular day, as I entered Mrs. Patel's home, I was greeted with the most mouthwatering aroma. I could smell a rich blend of spices wafting through the air, and my stomach grumbled in anticipation. Mrs. Patel welcomed me with a warm smile and ushered me into her kitchen, where she was busy stirring a pot of bubbling curry.

"What are you making, Mrs. Patel?" I asked, my curiosity piqued.

"I am making Sarnapur," she replied with a twinkle in her eye. "It is a traditional dish from our village, passed down from generation to generation."

I watched in awe as Mrs. Patel added various ingredients to the pot, each one carefully measured and added with precision. She explained the importance of using fresh spices and herbs, and how the secret to a delicious Sarnapur lies in the slow cooking process.

As the curry simmered on the stove, Mrs. Patel shared the story of how she learned to make Sarnapur. She told me that when she was a young girl, her grandmother would invite her into the kitchen and teach her the art of cooking. Together, they would spend hours chopping vegetables, grinding spices, and stirring pots over a crackling fire.

Mrs. Patel's eyes sparkled with nostalgia as she recounted those precious moments spent with her grandmother. She told me how her grandmother would share stories of their ancestors and the history of Sarnapur, passing down not just a recipe, but a piece of their heritage.

As I sat there listening to Mrs. Patel's story, I felt a deep sense of connection to her and to the dish she was preparing. I could see the love and care that went into every step of the cooking process, and I knew that I wanted to learn how to make Sarnapur myself.

Mrs. Patel must have sensed my interest because she offered to teach me the recipe right then and there. I eagerly accepted, and together we spent the afternoon cooking, laughing, and sharing stories. I learned how to toast spices to release their flavors, how to create a rich gravy using tomatoes and yogurt, and how to balance the sweetness of coconut with the heat of chili peppers.

By the time the Sarnapur was ready to be served, I felt a sense of accomplishment and pride. I had not only learned a new recipe, but I had also forged a deeper bond with Mrs. Patel and with the village of Sarnapur.

As we sat down to enjoy our meal, I savored each mouthful of the fragrant curry, feeling grateful for the experience and the memories we had created together. And as I licked my fingers clean of the delicious sauce, I knew that this recipe would forever hold a special place in my heart.

From that day on, Sarnapur became a staple in my own kitchen. I would cook it for family gatherings, special occasions, and just for myself when I wanted a taste of home. And every time I made it, I would think back to that warm summer day in Mrs. Patel's kitchen, and I would feel a deep sense of gratitude for the love and tradition that had been passed down to me.

So, whenever I cook Sarnapur, I do it with the same love and care that Mrs. Patel taught me. And with each bite, I am reminded of the power of food to connect us to our past, our present, and each other. And for that, I am truly grateful.