RICE DISHES
Adas Polo (Rice with Lentils) Seasoned basmati rice with lentils, dates and raisins.
Albalu Polo (Rice with Sour Cherries) Basmati rice with sweetened sour cherries, slivered almonds & pistachio nuts
Baghala Polo (Rice with Fava Beans) Basmati rice with fava beans and dill.
Kalam Polo (Rice with Green Cabbage) Seasoned basmati rice with green cabbage and chopped herbs.
Lobiya Polo (Rice with Green Beans) Basmati rice with seasoned tomato & green bean sauce.
Morasa Polo (Jeweled Rice) Basmati rice with slivered orange peels, raisins, barberries (zereshk), slivered carrots, slivered almonds and slivered pistachio nuts. This is a more exquisite version of Shirin Polo (Sweet Rice) and is the traditional Persian wedding dish.
Sabzi Polo (Rice with Herbs) Basmati rice with traditional chopped herbs. This is the traditional Persian new year dish.
Shirin Polo (Sweet Rice) Basmati rice with slivered orange peels, slivered almonds and pistachio nuts. This is the traditional Persian wedding dish.
Tahdig (Crust) Golden crispy crust which froms as the bottom layer of the rice.
STEWS
Alu Espenaj (Spinach & Prune Stew) Stweet and sour spinach stew with prunes. Traditionally made with either chicken or veal.
Bademjon (Eggplant Stew) Tomato based stew with Japanese eggplant. Traditionally made with either chicken or veal.
Fesenjon (Pomegranate Stew) Sweet and sour pomegranate and walnut stew. Traditionally made with either duck or chicken.
Gheymeh (Split Pea Stew) Tomato based stew with yellow split pea. Traditionally made with veal.
Gheymeh Bademjon (Split Pea with Eggplant Stew) Tomato based stew with yellow split pea and Japanese eggplant. Traditionally made with veal.
Ghormeh Sabzi (Herb Stew) Herb based herb stew with kidney beans. Traditionally made with veal.
Abgousht - Beef Stewآبگوشت
Adas Polo
Appetizer - Haleem
Ash e Reshteh
Baghali Polo
Chelo Kabab
Cherry-Pilaf - Pilaf With Sour Cherries And Lentils
Curry Potatoes
Dessert - Bastani Akbar Mashti
Dessert - Fereni
Dessert - Halvaa
Dessert - Halvaa 2
Dessert - Kaachee
Dessert - Naan Berenji
Dessert - Naan Gerdooii
Dessert - Rangeenak
Dessert - Ranginack
Dessert - Ranginak
Dessert - Sekanjebin
Dessert - Sheer Berenj
Dessert - Shir Berenj
Dessert - Sholeh Zard
Dessert - Yakh Dar Behesht
Dessert - Zoolbia
Desserts for Iftar
Dried Fruit Soup
Faloodeh Shirazi
Ghormeh Sabzi
Grilled - Kabab Koobideh
Grilled - Kabab e Barg
Grilled - Kabab e Koobide
Grilled - Kabab e Ozunborun
Grilled - Sheesh Kabab
Grilled Joojeh Kabab
Grilled Kabaab Koobideh
Homemade Yogurt
Joojeh Kebab
Kabab Kubideh - Grilled Ground Meat
Kateh
Khoresh-E-Gormeh Sabzi
Khoresh Fesenjan - 1
Khoresh Fesenjan - 2
Khoresh Gheymeh
Khoresh Ghormeh Sabzi - Herbs and Meat Stew
Khoresh Loobia Green Bean Stew
Kookoo Sabzi
Kookoo Sabzi - Vegetable Souffle
Laboo
Lamb Meatballs Persian Style
Main - Fried Chicken
Main - Fried Fish
Main Dish - Bamieh
Main Dish - Beryani
Main Dish - Kabab Barreh
Main Dish - Kashk Bademjoon
Main Dish - Koofteh Berenji
Main Dish - Koofteh Nokhodchi
Main Dish - Kookoo Badenjaan
Main Dish - Kookoo Morgh
Main Dish - Kookoo Sabzi
Main Dish - Kookoo Sib Zamini
Main Dish - Tah Chin
Main Dish - Toss Kabab
Masghati
Mirza Ghasemi
Noon Panir Sabzi
Polow
Rice - Adas Polo
Rice - Adas Polow
Rice - Baghali.Polow
Rice - Baghali Polo
Rice - Chelo Sefid
Rice - Havij Polo
Rice - Kalam Polow
Rice - Kateh
Rice - Loobia Polow
Rice - Polo Saadeh
Rice - Polow
Rice - Sabzee Polow
Rice - Sabzi Polo
Rice - Saffron Chicken
Rice - Tah Cheen
Sabzi Polo
Sabzi Polo - Vegetable Rice
Saffron Steamed Basmati Rice
Saffron Steamed Plain Rice: Rice Cooker Method
Samanoo
Sea Food - Maahi Sefid
Shirin Polo
Side - Borani Esfenaj
Side - Dolmeh Barg
Side - Dolmeh Felfel
Side - Dolmeh Gojeh Farangi
Side - Dolmeh Sib Zamini
Side - Kookoo Loobia Sabz
Side - Maast o Khiaar
Side - Mirza Ghasemi
Side - Nargesi Esfenaj
Smothered Rice
Souffle - Kookoo
Soup - Aash e Joe
Soup Aash Aab Limoo
Soup Aash Aloo
Soup Aash Anaar
Soup Aash Gandom
Soup Aash Gojeh Farangi
Soup Aash Reshteh
Soup Aash Sholeh Ghalamkar
Stew - Aabgoosht
Stew - Baamieh
Stew - Fesenjoon
Stew - Gheimeh Stew
Stew - Ghormeh Sabzi Stew
Stew - Ghormeh Sazbi
Stew - Haleem Bademjoon
Stew - Khoresh Badenjaan
Stew - Khoresh Bamieh
Stew - Khoresh Esfenaj
Stew - Khoresh Fesenjaan
Stew - Khoresh Gheimeh
Stew - Khoresh Ghormeh Sabzee
Stew - Khoresh Karafs
Stuffed Grape Leaves
Tah-Cheen-E Morgh - Pot-Bottom Crust With Chicken
Tah Chin
Tiramisu - Lady Fingers
~ Videos
Zeitoon Parvardeh
aab goosht badenjan
aab goosht lappeh
aash aab limoo
aash aaloo
aash anar
aash gandom
aash gojeh farangi
aash reshteh
aash shalgham
aash sholeh ghalamkar
adas polow
akbar mashti
albaloo polow
aloo khoresht
anar aveej khoresht
badenjan khoresht
bagh lava
bamieh
bamieh khoresht
beryani
borani esfanaj
del
dolmeh
dolmeh badenjan
dolmeh barg mow
dolmeh felfel
dolmeh gojeh farangi
dolmeh seeb zamini
donbalan
doogh
eslamboli polow
fereni
fesenjan khoresht
ghaimeh khoresht
ghalieh esfanaj
gharch khoresht
gholveh
ghormeh sabzi
ghors khorshid
ghotab
haleem badenjan
halva
haveej polow
joojeh kabab
kabab barg
kabab hosseini
kabab koobideh
kalam polow
kaleh joosh
karafs khoresht
kashk badenjan
kateh
khaviar
koofteh berenji
koofteh nokhodchi
kookoo badenjan
kookoo gol kalam
kookoo loobia sabz
kookoo morgh
kookoo sabzi
kookoo sib zamini
kotlet
kotlet morgh
loobia polow
loobia sabz khoresht
maash polow
maast
maghz
mahi kabab
mast o khiar
meigo polow
mirza ghasemi
moraba albaloo
moraba beh
moraba havij
moraba sib
morasah polow
nan berenji
nan gerdooee
nan nokhodchi
nan paneer sabzi
nargesi esfanaj
naz khatoon
piaz torshi
polow
pooreh esfanaj
pooreh sib zamini
ranginak
reevaas khoresht
sabzi polow
salad olovieh
salad shirazi
samanoo
sekanjebin
shami
sharbat limoo
sharbat portaghal
shir berenj
shirin polow
sholeh zard
sohan asali
tah cheen
torshi gol kalam
torshi havij
torshi liteh
torshi makhloot
toss kabab
yakh dar behesht
zaban
zereshk polow
zoolbia
Abgousht - Beef Stew - Iran - 2c آبگوشت
a2, beef, mideast, stew
1 cup Garbanzo beans; (nokhod)
1 cup dried white beans; (loobia sefeed)
1/2 pound meat with bones; (mAheecheh)
1 medium onion; peeled
1 medium potato; peeled
1/2 cup long grain rice
1 medium tomato
1 tablespoon turmeric; (zard-choobeh)
Salt; to taste
pepper; to taste
2 heads whole dried lemons; (leemoo-amAnee) OR
4 tablespoons lemon juice if you can't find dried; lemons
Wash the meat and put it in a medium size pot (deezee for traditionalists), half filled with water, add the beans, the onion, turmeric, salt and pepper and let it cook for 1-2 hours on medium-low heat.
Next, add the potato, rice, and the tomato (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft.
Take the pot out, separate the juice from the ingredients and pour the ingredients in a bowl, separate the bones and using a potato masher (gousht-coob) or something similar, finely mash the whole mixture. Taste a small portion and add more salt/pepper if needed. When the mixture has a smooth texture, it can be served.
The soup (juice) is also served in a separate bawl. The idea is to mix it with small pieces of bread (not American bread loaves, more like pita bread, tortilla bread, or any kind of Iranian bread you can find in specialty stores).
Notes: Soak the dried beans and the rice before hand. It speeds up the cooking process. The best kind of meat for this dish is what is called muscle meat (mAheecheh) which has plenty of meat, fat, and bones (the name used to refer to it escapes me unfortunately. Shank maybe?). The tomato, potato, and the rice are all optional. They give richer flavor, color and texture to this dish. In more traditional versions they don't use any of these ingredients. While mashing the ingredients, you can also add finely chopped raw onions. The onion juice gets mixed in and gives it a different flavor. At the table, this dish is served with Iranian bread, raw onions, radishes and fresh herbs such as parsley, basil leaves, mint leaves, leeks, etc.
Adas Polow - Saffron Rice, Lentils, Meat, raisins, Dates,...عدس پلو
(Serves 4)
Ingredients:
lentils, 400 grams
long-grain or basmati rice, 500 grams
ground beef or lamb, 400 grams
dates (pitted), 100 grams
raisins, 120 grams
saffron, 1/2 teaspoon
onions, 2 large
cooking oil
salt
black pepper
Directions:
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
Peel and thinly slice onions. Fry in oil until slightly golden. Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.
Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.
Ash-e Reshteh (Persian Noodle Soup)آش رشته
From: Sarah Henderson
Date: Tue, 21 Sep 1993 23:36:53 -0700 (PDT)
This is a Persian recipe, but is similar to the aush I have had in an
Afghan restaurant. 'Ash-e' means soup in Farsi. Persian noodles
(Reshteh) are available in Middle Eastern food shops. The author notes
that liquid kashke(whey) is available, but the quality isn't always good,
so she uses sour cream. She also suggests making the soup a day ahead of
serving.
From _Food of Life_, by Najmieh Batmanglij
Noodle Soup(Ash-e Reshteh)
1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 Tbsp. oil
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach(fresh or frozen), chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 lb. flat egg noodles or Persian noodles(Reshteh)
1 Tbsp. flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar
*Gheimeh Garnish
1/4 lb. beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 Tbsp. oil
1/2 cup water
2 Tbsp. yellow split peas
1 tsp. tomato paste
1/4 tsp. saffron, dissolved in 1 Tbsp. hot water
1/2 tsp. salt
*Mint Garnish
1 onion, finely sliced
3 cloves garlic, crushed
1 Tbsp. oil
1 tsp. dried mint flakes
Soup instructions:
In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper, and
turmeric. Pour in water and add kidney beans. navy beans, and chickpeas.
Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes.
Add scallions, dill, parsley, spinach, and beet. Stir occasionally and
cook 20 minutes or until done. Correct seasoning(add the rest of the
pepper if needed) and add more water if too thick. Add noodles, flour and
cook until noodles are done--about 10 minutes.
If using kashke or sour cream, set aside a heaping Tbsp. for garnish.
Stir 2 Tbsp. of soup into remaining sour cream. Stir this mixture slowly
into soup. Reheat just before serving, adding more water if it's too thick.
Gheimeh:
About 1/2 hour before serving, prepare gheimeh garnish. Brown meat,
onion, and garlic in oil. Stir in water and split peas. Cover and cook
20 minutes over low heat. Add tomato paste, saffron, and salt. Simmer
covered for 10 minutes.
Mint:
While gheimeh is simmering, prepare mint garnish. Brown onion and garlic
in oil. Remove from heat. Crush mint flakes in hand and stir into onion.
Pour soup into tureen, garnish with gheimeh and mint garnish and reserved
sour cream by floating them on top.
Baghali Polow (Lima Bean with Dill Rice - Baghali Shevid Polow)باقالی پلو
(Serves 6 to 8 )
The following recipes are from "Secrets of Cooking" by Linda Chirinian (ISBN 0-9617033-0-X Lionhart Inc. New Canaan, CT).
This exotic Iranian dish can be served with plain yogurt spooned over the rice, or with roast chicken, barbecued larnb chops, or steak. A straight-sided, non-stick, saucepan is the best kind of pot to use for this recipe.
Ingredients:
PREPARATION TIME: 20 MINUTES (plus soaking for rice)
COOKING TIME: 45 MINUTE
1 recipe Steamed Rice
1 package (10 ounce) frozen baby lima beans, thawed
14 tablespoons butter
3 cups freshly chopped dill
3 medium potatoes, cut into 1/inch slices (optional)
1/4 teaspoon saffron threads crushed and steeped in 2
tablespoons hot water
Salt and freshly ground pepper to taste
Prepare Steamed Rice . Melt 4 tablespoons butter in a non-stick 6-quart saucepan. Arrange potato slices in single layer in saucepan.
Spread one-third of prepared rice over potatoes. Salt and pepper. Cover with half of lima beans, and half of dill. Cover with half of remaining rice and remainder of lima beans and dill. Top with remaining rice. Keep ingredients mounded high in center so steam can circulate. Sprinkle 4 cup water over rice. Slice remaining butter, place over rice. Cover rice with waxed paper. Wrap cover of pot in kitchen towel and place over saucepan to keep steam inside.
Cook over medium-high heat 8 minutes, reduce heat to low, and cook 35 minutes or until rice is soft and fluffy.
Set 1 cup rice aside. Mound remaining rice on serving dish. Remove potatoes from saucepan with spatula and place around rice or in separate dish. Sprinkle reserved cup of rice with saffron and mix well. Spread saffron rice on top of plain rice. Season with salt and pepper.
VARIATION: When layering rice, add 1 large onion, chopped and sauted in butter, 6 broiled lamb chops or 2 pounds cooked boneless lamb shoulder cubes, or 6 cooked chicken cutlets. Increase cooking time by 15 minutes.
2 pounds tender steak, cut about 3 inches long, 1 1/2 inches wide and and1/2 inch thick
2 medium onions, grated or processed in a food processor for a minute
4 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
butter
12 small tomatoes, halved, then sprinkled with pepper and salt
Combine meat, onionS, olive oil, salt and pepper, then place in a refrigerator and allow to marinate for 3 to 4 hours.
Place meat on skewers, then grill, brushing occasionally with butter, until done. Place tomatoes on skewers and grill separately, then serve both together, placing meat and tomatoes over a platter of rice
Bastani Akbar-Mashtiبستنی اکبر مشدی
Ingredients: (4 servings)
vanilla ice-cream, one litre
thick (or double) cream, 100 grams
rose-water, 2 spoonfuls
Directions:
The cream used to prepare Bastani Akbar-Mashti should be very thick. Leave the cream in
the freezer until it is frozen. Cream or Ice-cream should not be very hard. Cut frozen
cream into small pieces and mix with ice-cream. Add rose-water and mix well. Place the mix
in the freezer for at least one hour.
Fereniفرنی
Ingredients: (4 servings)
milk, 1/2 litre
rice flour, 50 grams
sugar, 100 grams
rosewater, 2 spoonfuls
Directions:
Dissolve rice flour in milk. Add sugar and rosewater. Stir regularly over medium heat
until it comes to slow boil and thickens. Serve cold
Halva حلوا
Ingredients: (4 servings)
wheat flour, 250 grams
sugar, 200 grams
cooking oil, 200 grams
saffron, 1/2 teaspoon
rosewater, 1/2 cup
pistachio, crushed
almond, crushed
Directions:
Halva is a tasty dessert. To prepare it, heat oil in a frying pan until it is hot. Add
flour, reduce heat and stir frequently until the mix changes colour to golden, thickens
and becomes fragrant.
Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and
stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick,
heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on
top.
HALVAH CREAM کاچی
Kachee
(Recipe Prepared by:
N. Shaida)
Ingredients
500 g (1 Ib) sugar
500 g (1 Ib) unsalted butter
500 ml (1 pint) water
250 g (8 oz) plain flour
60 ml (2 fl oz) rosewater
1 tablespoon liquid saffron
Recipe
Bring water and sugar to the boil, and remove
from heat when the sugar has dissolved. In a saucepan melt the butter and
then stir in the flour to a smooth paste over a low heat. While stirring,
slowly add the rosewater, syrup and liquid saffron. Continue stirring until
the mixture is a thin smooth cream. If the mixture gets too thick, add
a little warm water to it. Serve warm.
Naan-Berenji نان برنجی
Ingredients: (4 servings)
fine rice flour, 500 grams
very fine sugar, 200 grams
cooking oil, 250 grams
rosewater, 1/2 cup
eggs, two small
Directions:
Mix oil, sugar and egg yolks and beat until soft. Beat egg whites separately until they
thicken. Add rosewater, flour, and eggwhites to the mix and stir well. Pour the mix in a
plastic bag and keep in the refrigerator for 24 hours.
Spread the dough on a flat non-stick surface to a thickness of 0.5 cm. Cut with a
cookie-cutter, and cook in the oven at 300F for 15 to 20 minutes. Colour should not change
much.
Naan-Gerdooee نان گردویی
Ingredients: (4 servings)
egg yolks, six
vanilla, one teaspoon
sugar, six spoonfuls
crushed walnuts, 300 grams
Directions:
Mix egg yolks, sugar and vanilla and beat well until the mix is quite thick and white.
Add crushed walnuts and mix well. Take small portions with a teaspoon and make round. Bake
in the oven (on baking paper) at 300F for 20 minutes.
Rangeenak رنگینک
Ingredients:
1 pound of fresh dates (those huge california
dates taste %100 better).
1 cup of white powdered sugar.
1 can of shelled walnuts.
1 cup of cinammon.
1 cup of sesame seeds.
Directions:
Roast the sesame seeds over the oven for a minute or so and set aside.
Open the dates from one side only and stuff them with the walnuts. Make
the cut as small as possible so that the date doesn't break in halves.
Put half of a walnut per date. As you stuff the dates, place them in a
flat oven dish in a round fashion (pick a nice dish, since it'll be served
in the same one).
When one layer of dates is completed, sprinkle them freely with sesame
seeds, powdered sugar and cinammon (in that order). Start another layer,
sprinkle them in the same fashion until you run out of ingredients. Make
the circles smaller as you work your way to the top. It makes it easier
for people to pick and eat them, when the faithful moment arrives.
At last, place the dish in the oven (set at bake setting, say at 250
degrees) for a few minutes. The object is to just get them warmed up so
that the ingredients stick to each other better. Take it out and serve
it warm or cold.
Sekanjebin سکنجبین
Ingredients: (4 servings)
sugar, 500 grams
white vinegar, 100 grams
fresh mint, one small bunch
fresh lettuce, one bunch
Directions:
Dissolve sugar in two glasses of water and bring to a boil. Wash mint and tie it
together with a string and drop it in the mix. Allow the mix to thicken. Add vinegar and
boil for another minute. Remove mint. Serve cold with fresh lettuce. Lettuce should be
dipped in sekanjebin
Sheer Berenj شیر برنج
Ingredients
250 g (8 oz) pudding rice
500 g (1 Ib) sugar
1 litre (2 pints) milk
1/2 teaspoon ground cardamom
2 dessertspoons rosewater
pistachio and almond silvers
Recipe
Wash the rice and soak in water covering
2 1/2 cm (1 in) above rice level for half an hour. Bring to the boil
and cook until soft, then add sugar, milk, cardamom and rosewater. Continue
cooking until the liquid has been absorbed. Stirring is required from time
to time and being careful it doesn't stick, especially towards the end.
When it becomes thick and creamy, pour into a bowl and leave it to cool.
Serve well chilled and garnished with pistachio and almond slivers
Shollehzard شله زرد
Ingredients
- 120g (4oz) pudding rice
- 180g (6oz ) sugar
- 1 teaspoon liquid saffron
- 30g (loz) solid vegetable oil
- 2 tablespoons rose water
- about 13/4 litres
(4 pints) water
- garnish
- ground cinnamon
- almond and pistachio slivers (optional
Recipe
1. Pick over, wash and put the rice to boil
in the water in a large saucepan over medium heat until very soft, adding
more water as required and stirring from time to time. (Be careful it doesn't
boil over.)
2. Stir in the sugar, rose water and saffron
and simmer till sugar is dissolved.
3. Reduce heat, melt the fat and stir in.
Cover and simmer for three minutes.
4. Dish up into a serving bowl. when set,
decorate with powdered cinnamon and, if desired, almond and pistachio slivers
Yakh-dar-Behesht (Ice-in-Heaven) یخ در بهشت
Ingredients: (4 servings)
rice-flour, 100 grams
starch, 150 grams
sugar, 500 grams
rosewater, 1/2 cup
milk, 1 litre
water, 1 litre
crushed pistachios, 50 grams
Directions:
Ice-in-Heaven is a delicious dessert that is easy to make. Dissolve starch well in cold
water and dissolve rice-flour well in cold milk. Mix the two solutions and bring to slow
boil over low heat. Regularly stir the mix until it thickens. Now add sugar and rosewater.
Continue stirring the mix while it boils very slowly so that it does not settle.
When the mix becomes very thick, it is ready. Pour it into a deep rectangular dish and
shake so that the surface is level. Let it cool down completely, then cut a grid into it
the lines of which are parallel to the diagonals of the dish. Sprinkle the pistachios on
top. Ice-in-Heaven is now ready to serve.
Zoolbia زولبیا
Ingredients: (4 servings)
starch, 500 grams
yogurt (non-skim), 150 grams
sugar, 200 grams
cooking oil
rose-water, 2-3 spoons
Directions:
Mix starch, 1-2 spoons of sugar, and water, then add yogurt and mix well until the
mixture is even and smooth. Heat oil in a pan until hot. Pour the mix through a funnel
into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and
fry fully on one side, then on the other.
Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and
the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then
serve.
Faloodeh Shirazi فالوده شیرازی
1. Mix 2 cups water, 1/4 cup rosewater, and sugar (enough based on your taste) well.
2. Put the solution in the freezer for about 2-3 hours.
3. Boil Chinese noodels on medium heat for 10-15 minutes until cooked.
4. Drain the water from the noodels and pour some cold water on it.
5. Take the sugar-water solution out and mix with the cooked noodles and eat
Ghormeh Sabzii قورمه سبزی
Khoresht Ghormeh Sabzii (Herbs Stew - Herbs & Vegetable Stew)
(Serves 4)
Ingredients:
Fresh spinach (esfenAg) 1 bunch or 1 medium size package.
Fresh dill (sheveed) 1/2 bunch.
Fresh parsely (ja`faree) 1 bunch.
Fresh cilantro or 1 bunch.
coriantro (geshneez)
Fresh Leak (tareh farangee) 1 bunch (use only the green stems).
Fresh chives (tareh) 1 bunch, or substitute stems of one
bunch of scallions (piAzcheh).
Fresh fenugreek
(shanbelileh) 1 bunch, or substitute 1 table spoon
of dried shanbelileh.
1 pound stew meat (beef, lamb, veal, etc.), cubed.
4 dried lemons (limoo amAnee) or,
1 table spoon dried lemon powder (gard-e leemo amAnee).
1 medium onion, finely diced.
1/2 teaspoon turmeric (zard choobeh).
3 tablespoons cooking oil.
1 tablespoon lemon juice (optional).
1 cup of pre-soaked dried beans, or substitute 1 can.
A touch each of salt, pepper and crushed red peppers (if you like it spicy).
Directions:
Wash the meat and let it drain.
Cut off the heads of the leaks and scallions and put the stems along with the rest of vegetables in a kitchen stringer, thoroughly wash and drain them.
Using a cutting board, while repeatedly bunching up all vegetables together, finely chop the vegetables. The smaller the pieces the better. If you have a food processor, you could use it in place of the manual labor :-)
Place the chopped vegetables in a pot, with heat setting on high and frequently stir the vegetables until all their excess water has evaporated.
Add two table spoons of cooking oil and continually stir fry the vegetables until they turn a browinsh color. This process should take about 15 minutes. Take the pot off and put it aside. During the stir fry process, you may add a bit more oil if needed. When finished, the vegetables resemble dried ones with no water remaining in the pot.
In another pot, add about one table spoon of cooking oil and the chopped onions and stir fry until they turn a golden brown color. Add the meat, stir fry for a few minutes, add salt, pepper and turmeric and let the meat fry with the onions for a few minutes. If you are using dried beans, at this point drain them and add them to the mixture. Turn the heat setting to medium.
Next poke a hole in each of the dried lemons and add them to the mixture (or add the powdered kind). Add about two cups (16 oz) of water, place the lid on the pot and let it boil for another 15 minutes.
Add the fried vegetables into the mixture, turn the heat setting to medium-low and let it cook. The cooking time required from this point on is about an hour. Half way through this period, if you are using canned beans, add them into the mixture. Once the meat is separated when poked by a fork, the stew is ready. This stew is served over white rice.
If you like the sour taste, you may add a table spoon of lemon juice towards the end of cooking.
Hints:
When stir frying, its imperative to constantly stir the vegetables. Otherwise, they quickly form a crust and burn. You can easily undercook the vegetables but you can hardly ever over cook them. If they look watery stir fry them a bit longer.
Almost all of the vegetables listed above are easily found at produce section of grocery stores. The only exception to this is shanbelileh (fenugreek). You can purchase dried ones from middle eastern stores.
Tareh (called chives and sometimes garlic chives) is somewhat hard to find. In place of chives, use the stems of scallions (also called green onions).
There are two kinds of parsely in the market. One is labeled as parsely and the other is called Italian parsely which has larger size leaves. You may use either one.
This stew can be made with two kinds of dried/canned beans. Either use kidney beans (loobiA ghermez) or black-eyed beans (loobiA cheshm bolboli). The canned beans soften quickly, so add them almost at the end and do not use the liquid inside the can.
If your stew ends up having a bitter taste, you more than likely burned the vegetables. If it smells like hannA (henna), you added too much spinach. You can't recover from these two mishaps. If the vegetables swim to one side and the meat goes the opposite way, you've undercooked it. Put in back on medium heat and let some of the excess water evaporate
Grilled - Kabab Koobideh کباب کوبیده
(4 to 6 servings)
Ingredients:
1 lb. ground beef or lamb
1 med. onion, grated
1/4 cup bread crumbs or white flour
1 egg slightly beaten (optional)
1 tsp. tumeric
1 tsp. salt
1/2 tsp. pepper
1 Tbs. lemon juice
Directions:
Mix all ingredients well - cover and leave in frig overnight
or at room temperature for a few hours.
In order to prevent the mix from falling off the skewers,
you should drain the water (juice) out of the grated onion before adding
it to the meat. Also the colder the mix, the better it will stick to the
skewers.
Dividing the meat into 10-12 portions. Press each portion
around long metal skewers and shape evenly.
Place the skewers a few inches away from the grill coals.
Turn constanly for a couple of mintes and then cook each side for a few
minutes.
Serve with hot rice and enjoy
Grilled - Kabab e Barg
FILLET KEBAB
Kabab-e-Barg
Ingredients
500 g (1 Ib) fillets of lamb tenderloin
2 medium onions
1 cup olive oil
salt and pepper
Recipe
Trim the lamb of all fat so that only the
long eye of the fillet remains. Cut into three or four wedges.
With the hand, press each wedge firmly on a wet board to flatten slightly,
then holding the meat firmly in the palm of your hand, slice the meat horizontally
with a knife but do not sever completely. Marinate the lamb in grated
onion, olive oil, salt and pepper, and leave it over night.
Straighten out the meat to a long fillet,
beat lightly with the blunt edge of a skewer through the length of each
one. When the charcoal is burning white, grill the kebabs on both sides
until cooked. When cooked, slide the kebab off the skewer and serve immediately
with white rice
Grilled - Kabab e Ozunborunکباب ازون برون - استروژن
Recipe
After washing the fish, remove the central
bone and cut into 2 1/2-cm (1-in) cubes. Put the pieces into a bowl and
cover it with grated onions. Add the lemon juice and pepper and leave the
fish overnight in a refrigerator.
To make the basting sauce, mix the tomato
paste, lemon juice and melted butter in a pan. Bring to the boil and keep
aside.
Thread the cubes on to thin skewers and
grill over hot charcoal, basting two or three times until cooked
Recipe
After washing the fish, remove the central
bone and cut into 2 1/2-cm (1-in) cubes. Put the pieces into a bowl and
cover it with grated onions. Add the lemon juice and pepper and leave the
fish overnight in a refrigerator.
To make the basting sauce, mix the tomato
paste, lemon juice and melted butter in a pan. Bring to the boil and keep
aside.
Thread the cubes on to thin skewers and
grill over hot charcoal, basting two or three times until cooked
Grilled - Sheesh Kabab شش کباب
SHISHLIK
Sheesh Kabab
Ingredients
- 500 g (1 Ib) lean boned lamb
- 2 large green peppers
- 4 medium onions
- 1 tablespoon grated onion
- 8 small tomatoes
- 1/2 cup yogurt
- juice of 2 lemons
- 1 teaspoon liquid saffron
- 4 tablespoons oil
- salt and pepper
Recipe
Trim the meat of all fat, cut into 2 1/2
cm (1 in) cubes. Add liquid saffron, grated onion, salt, pepper, lemon
juice to the yogurt. Marinade the lamb in the mixture for at least 3 hours,
preferably overnight. Cut up the green peppers in 2 1/2 cm
(1 in) squares. Cut the onions into quarters. Thread the meat, pepper,
onions and tomatoes alternately on to a fine skewer and grill over glowing
coals, turning frequently.
When cooked, push the kebabs off the skewers
on to a warmed dish and serve immediately.
Grilled Joojeh Kabab
Joojeh Kabab جوجه کباب
Ingredients: (4 servings)
chicken, 1 kg
extra-virgin olive oil, 1/2 cup
2 large onions, grated
4 medium tomatos
salt
black pepper
saffron, 1/2 teaspoon (optional)
Directions:
Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash
and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least
for several hours) in refrigerator. The container should be covered.
Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and
breast pieces separately, as breast requires slightly less cooking. Also thread whole
tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10
minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven.
Prepare chicken as before, pre-heat the grill to a high temperature, and place just under
the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern
bread.
Khoresh Fesenjan خورش فسنجان
Khoreshe Fesenjan - 1 - Iran - 2c
a2, mideast, poultry
2 1/2 pounds chicken fryer; cut up, up to 3
5 tablespoons Shortening
1/2 teaspoon Poultry Seasoning
1 teaspoon Salt
1/2 teaspoon Pepper
1 large Onion; finely chopped
3 tablespoons Butter
2 tablespoons Tomato Sauce
2 cups Walnuts; finely chopped
3 1/2 cups Water
1 teaspoon Salt
1/2 teaspoon Cinnamon
2 tablespoons Lemon Juice
1 cup Fresh Pomegranate Juice
1 tablespoon Sugar
Here's a recipe from "In a Persian Kitchen" by Maideh Mazda.
Wash and prepare chicken for frying. Saute the chicken in the shortening along with the poultry seasoning, salt, and pepper. Set aside. Saute onion in butter until golden brown. Add tomato sauce and simmer for a few minutes. Add the walnuts. Simmer over medium. heat for 5 minutes. Stir constantly and be careful not to burn walnuts. Add water and remaining seasonings, lemon juice and pomegranate juice. Cover and cook the sauce on low heat for about 35 minutes. Arrange chicken in sauce. Cover and simmer for 20-25 minutes. Serve with steamed rice.
Khoresh Gheymeh خورش قیمه
Khoreshe Gheymeh - Iran - 2c
a2, beef, lamb, mideast
2 pounds stewing beef OR; cut into 1 inch cubes or
2 Pounds lamb; cut into 1 inch cubes or
1 large onion; finely chopped
3 cloves garlic chopped finely; (optional)
1 can whole or crushed tomatoes ¹
2 tablespoon tomato paste
1/2 cup yellow split peas
1 pound potatoes; for french fries
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
5 each dried lemons
vegetable oil; for frying
1. Fry the onions in about 2 Tbsp. of oil over medium/high heat till they are lightly golden. Add the meat, raise the heat to high and keep frying till all the juices are absorbed. If you want to add any garlic, it may be added at the same time as the meat.
2. When the juices are absorbed, add the spices (salt, black pepper, turmeric, cinnamon, and cayenne pepper) and fry for a minute or so (don't over fry). Add the canned tomatoes and bring to a simmer. If you use whole tomatoes, cut them into big chunks.
3. Break the dried lemons into small pieces and discard the seeds as best as you can. Add the dried lemons and yellow split peas and simmer gently for about 2 hours, or till the meat is done to your satisfaction (fork tender). If the sauce looks too thin, add the 1 - 2 Tbsp. tomato paste to thicken it. If the sauce is too thick, add water as needed.
4. While the meat is simmering, make the french fries. You want to have the french fries ready when the meat is done so don't start too early. I like to make the fries thinner and shorter than one usually sees in restaurants.
5. When the meat is done, the sauce should be thick. Serve the stew in a large bowl with the fries sprea
6. Serve with hot basmatti rice.
¹ Of course you can use fresh tomatoes instead. Substitute about 2 pounds of skinless, seeded tomatoes.
Kookoo Sabzi - Vegetable Souffle کوکو سبزی
Kookoo Sabzi - Vegetable Souffle - Iran - 2c
a2, mideast, vegetable
8 large eggs
1 teaspoon spoon white flour
1 tablespoon red currants; (zershk)
1/3 cup finely chopped walnuts; (gerdoo)
1 teaspoon spoon salt.
1/4 teaspoon black pepper
1/4 cup cooking oil or butter
1/2 cup fresh chives/scallio, finely choppe; (tarreh/piAzcheh)
2 cups finely chopped fresh parsely; (jafaree)
1/2 cup fresh coriander OR; (gheshneez)
2 tablespoon dried coriander
1/4 cup fresh or dried dill weed; (sheveed)
1/2 tablespoon dried fenugreek; (shanbelileh)
Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.
In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
Put the oven setting to bake at 250 degrees (F). Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
Notes:
Chives, sometimes called garlic chives are the same as "tarreh". If you can't find fresh chives, you can use the stems of either scallions (piAzcheh) which are also called green onions, or Leek which is the same as "tarreh farangi". In either case you do not have to use the bulbs but you can.
Main Dish - Beryani Esfahan. بریانی اصفهان
Beryani
Ingredients: (4 servings)
shoulder lamb, 600 grams
medium onions, 3
Iranian (sangak), middle-eastern, or pitta bread
cooking oil
salt
black pepper
turmeric
Directions:
Peel and thinly slice onions. Wash and cut meat into small pieces. Add onions and 3
glasses of hot water to meat and cook over medium heat for about 45 minutes (adding more
hot water during cooking if necessary). Add salt, pepper, and turmeric, mix well and cook
for a few more minutes. There should be no water left when cooking is over.
Grind (mince) the cooked meat or chop it finely using a sharp, large knife. Fry in oil
over medium heat for about 15 minutes, then serve over bread with more bread covering the
meat. Note that no rice is served with this dish. Beryani is a delicious dish from
Esfahan.
Main Dish - Kabab Barreh کباب بره
Ingredients: (6 servings)
lamb, 1 kg
extra-virgin olive oil, 1/2 cup
3 onions, grated
2 cloves of garlic, crushed
6 medium tomatos
saffron, 1/2 teaspoon (optional)
salt
black pepper
sumac (optional)
Directions:
Prepare marinade: mix olive oil, onions, garlic, saffron, salt and black pepper. Cut
lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it
to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be
covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another
skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning
frequently. Kabab Barg can also be made in the oven. Prepare as before, pre-heat the grill
to a high temperature, and place just under the grill, again turning frequently. Serve hot
with basmati rice or on middle-eastern bread. If served with rice, some sumac may be
sprinkled on.
Main Dish - Kashk Bademjoonکشک بادنجان
Kashk-e Baadenjaan
Ingredients: (4 servings)
small eggplants, 6
kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an
Iranian store)
tomato paste, one spoon
medium onions, 2
dried mint, 2 spoons (or 200 grams of fresh mint)
cooking oil
salt
black pepper
Directions:
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and
fry on both sides on medium heat until golden. Add half a cup of hot water to one spoon of
tomato paste and mix well. Add to eggplants and cook over medium heat for about 4-5
minutes.
Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a
few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then
fry in oil. Pour kashk evenly over eggplants, follow with onions and mint, then serve.
Koofteh Berenji
Koofteh Berenji
Ingredients: (6 servings)
Basmati or Long Grain Rice, 100 grams
Ground Beef or Lamb, 500 grams
Chick-pea Flour, 100 grams
Herbs (spring onion ends, parsley, common-dill, sweet-fennel, mint, tarragon), 500 grams
3 Eggs
Split-peas, 100 grams
3-4 onions
0.5 cup of cooking oil
2-3 spoons of turmeric (or tomato paste)
Salt
Black pepper
Barberries, 100 grams
Walnuts, 100 grams
Directions:
Koofteh-Berenji is a delicious ball of meat, rice and herbs with extra goodies inside.
Cook rice in some water with a bit of salt until it softens, then filter out the water. Do
the same to split-peas.
Mix rice, split-peas, chick-pea flour, meat, eggs, salt and pepper very well. Cut the
herbs very finely and mix in with the rest. Chop the onions and fry in oil until golden.
Save some of the fried onions. Add 5-6 glasses of water to the rest of the onions with a
bit of salt, pepper and turmeric (or tomato paste) and bring to boil.
Make balls about the size of an orange from the mix, leaving a bit of barberries,
walnuts and fried onions at the center. Place the balls in the boiling water and cook for
a few minutes. Then continue cooking at low temperature until the koofteh is completely
cooked. Make sure the container is not covered during cooking.
Samanooسمنو آی سمنو
Samanu
1 pound whole-wheat grain with skin removed
2-4 cups cold water
2 pounds sifted whole-wheat flour
1 T rose water
� cup shelled pistachios
� cup shelled almonds
� cup shelled hazelnuts
Place the grain in a bowl; cover with cold water. Let it soak for 2 days; change water every day.
Drain and spread the grain over a cotton napkin. Bundle the free ends of the napkin together.
Place the napkin with the soaked wheat grain in the bowl for 1 more day in a warm place. Sprinkle with water several times a day.
Remove the cloth bundle from the bowl and spread the grains over a flat platter. Cover with the damp cloth. Place the platter in a warm place for another day. Sprinkle the cloth with cold water twice a day.
Once the wheat grain has long roots and has sprouted, place the sprouts in a food processor. Add 3 to 4 cups cold water and puree them until creamy. Pass through a fine mesh sieve or cheesecloth, squeezing out the liquid in to a food processor.
Gradually add the flour to the food processor. Mix well so no lumps remain. Add more water if necessary.
Transfer into a large pot and cook over medium heat for 30 minutes, stirring constantly, until the color changes and the mixture forms a caramel paste the color of peanut butter.
Add more warm water until the paste turns into a sweet cream; mix well so that no lumps remain.
Add pistachios, almonds, hazelnuts, and rose water. Cover and simmer over low heat for 20 minutes, or place it in an unheated oven overnight, with the oven light on. In the morning, transfer to a laminated bowl and place in refrigerator.
Note: Do not add sugar. The wheat and flour combination will create its own sugar.
Mirza Ghasemi میرزا قاسمی
Ingredients: (6 servings)
8 small seedless eggplants
4 cloves of garlic, finely chopped
4 eggs
2 medium tomatos
1/3 cup of cooking oil
salt
black pepper
Directions:
Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces.
Bring water to boil in a small pot. Cook tomatos in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, salt and pepper and fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Can be served with white rice or Iranian bread. This is a delicious dish from a region by the Caspian sea in northern Iran.
Tah Chin ته چین
Tah-Cheen
Ingredients: (4 servings)
Chicken, 1 kg
Basmati or Long Grain Rice, 500 grams
Yogurt, 500 grams
Saffron, 1 spoon
2 onions
3 eggs (yolks only)
Cooking oil
Salt
Black pepper
Directions:
Start by washing rice and soaking it in warm water (with added salt) for 2 hours. Then
filter out the water.
Chop onions into thin slices and fry in oil until slightly golden. Wash and cut chicken
and and fry in onions until color changes. Add some water and bring to boil. Turn heat
down and let boil slowly until cooked, adding more water if needed. Remove the bones.
While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half
a cup of hot water. Add saffron, salt, pepper and egg-yolks to the yogurt and mix very
well.
Pour a few glasses of water in a large pot and bring to boil. Pour in rice and cook
while stirring occasionally until rice grows longer and slightly softens (Take care not to
overcook the rice. It should still be too hard for eating). Again filter out the water.
Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.
Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on
top followed by another layer of rice. Again flatten the rice. Spread several more spoons
of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt
mix have been used up. Add some more oil on top. Put the lid on and cook for about 5
minutes over medium heat.
Place the pot in an oven (preheated to 250 F) and cook for 1.5 to 2 hours. Note that
the longer Tah-Chin is cooked, the thicker the Tah-Dig (delicious crispy layer of rice at
the bottom) will be. When cooked, remove the lid and let cool for a few minutes.
Place an inverted large dish over the pot and turn it over. Tap the pot in order to
loosen the contents inside. The contents should fall on the dish in one piece with the
Tah-Dig on the outside.
zereshk polow زرشک پلو
Zereshk-Polow
Ingredients: (4 servings)
basmati or long-grain rice, 500 grams
chicken, 800 grams
cooking oil
butter
barberries (dried), four spoons
sugar, one spoon
onions, two large
saffron, 1/2 teaspoon
salt
black pepper
Directions:
Remove the skin from chicken pieces. Marinate chicken in
grated onions, salt and pepper for 4-5 hours.
Cook rice using the recipe given for
polow or
kateh.
Wash barberries twice with cold water and drain the water.
Add sugar and fry in butter over medium heat for about five
minutes.
Pour saffron in a small bowl. Pour in 2-3 spoons of
hot water and mix. Fill the bowl with rice and mix well.
Add saffron-rice and barberries to the rest of the rice and
mix well.
Cook chicken under grill for 15-20 minutes turning each piece
a few times during cooking. Serve with barberry-rice.
torshi litehترشی لیته
Torshi-e Liteh
Ingredients:
small eggplants, 2 kg
herbs (parsley, coriander, mint, tarragon, basil), 500 grams
white vinegar
salt
black pepper
Directions:
Wash eggplants and bake in the oven at medium temperature for about
15-20 minutes. Allow to cool, then peel skins away. Place in a
strainer and add some salt. Leave overnight or for several hours
until all water has left eggplants. Chop very finely, add some
vinegar, and boil for 2-3 minutes.
Wash herbs and allow to dry completely. Chop very finely and add some
vinegar. Add herbs to eggplants, then add some salt and black pepper.
Follow with some more vinegar in the jar, and mix well.
Store in a cool, dry place for 2-3 months. When removing
eggplants from the jar, use a clean, oil-free spoon or fork.
salad shiraziسالاد شیرازی
Salad-e Shirazi
Ingredients: (4 servings)
medium tomatoes, 4
small cucumbers, 2
medium onion, one
fresh lime juice, 3-4 spoonfuls
virgin olive oil, 2-3 spoonfuls
fresh mint, 200 grams (optional)
salt
black pepper
Directions:
Wash and peel cucumbers. Wash tomatoes and mint. Peel onion.
Chop cucumbers, tomatoes, and onion very finely, and mix.
Chop mint very finely and add. Add fresh lime juice, olive
oil, salt, and black pepper. Mix well and serve.
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