Khoresht-e Loobia-Sabz Recipe

February 6, 2015

Screen Shot 2015-02-06 at 4.24.34 PM

Ingredients

500 grams stewing lamb or beef
750 grams string beans
3-4 medium sized onions
2-3 spoons lime juice
3-4 tablespoons tomato paste
cooking oil
salt & black pepper

Directions

Peel and thinly slice onions, then fry in oil until slightly golden. Cut meat into small pieces and fry in onions until colour changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 45 minutes, adding more hot water during cooking if needed.

While meat is cooking, wash beans, cut the ends and chop into 2-3 cm pieces. Add beans, salt, pepper and tomato paste to the meat and continue until cooked. Add lime juice. Cook for another 3-4 minutes. Serve with white rice.

Chenjeh Kabab Recipe

February 6, 2015

Screen Shot 2015-02-06 at 4.11.50 PM

Ingredients

2 Pounds of 1-inch cube lamb pieces
1/2 cup olive oil
1/4 cup Lemon juice
1 teaspoon Salt
1/2 teaspoon ground black pepper
4 small tomatoes cut in half

Directions

Mix olive oil, lemon juice, salt, pepper and add to meat cubes. Keep meat cubes for 4 to 5 hours in refrigerator.
Thread meat and tomatoes on skewers. Brush with marinade. Grill for 3 minutes on each side, or barbecue for 5 minutes on each side. Serve hot with plain rice or on middle-eastern bread.

Torshi-e Gol-e Kalam Recipe

February 6, 2015

Screen Shot 2015-02-06 at 4.04.29 PM

Ingredients

1 kg fresh cauliflower
250 grams garlic
2 tablespoons dried mint (or 250 grams fresh mint)
white vinegar
1 1/2 tablespoons table salt

Directions

Wash fresh mint and allow to dry completely then finely chopped. Peel and grate garlic. Mix garlic and mint well. Wash cauliflowers and cut them into 3 cm pieces.

Drop a layer of cauliflower in a jar. Add some of the garlic-mint mix with some salt. Repeat until the jar in full. Pour in vinegar to the top of the jar. Place the lid on tightly.

Store in a cool, dry place for 2-3 months

Khoresht Fesenjan Recipe

February 6, 2015

Screen Shot 2015-02-06 at 3.43.08 PM

Ingredients

1-1 1/2 chicken pieces

500 grams ground walnuts

3-4 onions

3-4 glasses pomegranate juice or 4-5 spoons of pomegranate paste

2-3 spoons white sugar

1/2 cup of cooking oil

Salt

Directions

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.

Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht.

Cook the khoresht long enough so that the oil in walnuts comes out and the mix thickens. Serve with white rice.

Albaloo Polow Recipe

February 6, 2015

Screen Shot 2015-02-06 at 3.19.54 PM

Ingredients

500 grams rice (long-grain or basmati)

1 chicken

1kg of cherry (or black cherry)

1 kg brown or white sugar

2 onions

1/2 teaspoon saffron

oil

salt and black pepper

Directions

Wash the cherries and remove stones. Add sugar. Less sugar can be used f you are using cherries rather than black (sour) cherries. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool. Remove any extra syrup.

Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones.

Follow instructions for preparing polow until rice is rinsed. Pour 2 spoons of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the cherries. Mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with cherry syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour.

When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. When serving, spread saffron-rice over top.

 

Adas Polow Recipe

February 6, 2015

Screen Shot 2015-02-06 at 3.07.46 PM

Ingredients

400 grams of lentils

500 grams rice (long-grain or basmati)

400 grams ground beef or lamb

100 grams pitted dates

120 grams raisins

1/2 teaspoon saffron

2 onions

oil

salt and 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 then drain.

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 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 and serve.

Khoresht Baadenjan Recipe

February 6, 2015

Screen Shot 2015-02-06 at 2.48.10 PM

Ingredients

400 grams of lamb or beef

8 eggplants

3 onions

2 tablespoons tomato paste

2 tablespoons fresh lime juice

cooking oil

salt

black pepper

Directions

Peel onions and cut into thin slices. Fry in oil until slightly golden. Cut meat into small pieces and fry with onions. Bring 2-3 glasses of water to a boil, and add to meat. Add salt and pepper, and cook over medium heat for about one hour. When meat is cooked, there should be about one glass of water left. Add tomato paste and lime juice, mix well.

Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt on both sides and fry in oil on both sides over medium/low heat until golden. Place eggplants over meat but do not mix. Place the lid on and cook over low heat for 10 minutes.

Kookoo-e Sabzi Recipe

February 6, 2015

Screen Shot 2015-02-06 at 2.31.44 PM

Ingredients

1 kg fresh herbs (coriander, lettuce, parsley, dill and spring onion ends)

4 eggs

one spoon crushed walnut

one tablespoon baking soda

one tablespoon flour

4 tablespoon oil

1/2 teaspoon salt

1/4 teaspoon black pepper

 

Directions

Wash and rinse herbs. Chop finely and fry in 2 tablespoons of oil for 5 minutes.

Let cool completely.

Beat eggs then add salt, black pepper, flour, baking soda and walnuts. Add fried herbs and mix.

Heat 2 tablespoon oil in a non-stick pan until hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, flip, and fry for another 10 minutes.

Can be served warm or cold.

 

 

Abdoogh Khiar Recipe

February 6, 2015

Screen Shot 2015-02-06 at 2.14.27 PM

Ingredients:

2 Cups Plain Yogurt
3 Medium Cucumbers
Fresh:
Tarragon
Mint
Basil
Chives
1/2 Cup Shelled Walnuts
1/4 Cup Raisin
Black Pepper, Salt, Dried Mint
Rose Bud
Ice Cubes
Bread

PREPARATIONS:

1- Dice the cucumbers.
2- Mince the herb (leaves only).
3- Shred the walnuts.

DIRECTIONS:

1- Combine diced cucumbers, minced herbs (tarragon, mint, basil, chives), shredded walnuts, and raisins in a large bowl.
2- Add black pepper powder and salt and stir until all the ingredients are well mixed.
3- Add plain yogurt and stir well.
4- Stir in 6 to 8 ice cubes to bowl and stir.
5- Add as much as water you would prefer and mix thoroughly.
When Serve
6- Add bread (crackles) to the served bowl.
7- Garnish with dried mint and rose bud.

Persepolis

December 24, 2008
Persepolis

Persepolis

Persepolis was the ceremonial capital of the Persian Empire during the Achaemenid dynasty. Persepolis is situated 70 km northeast of the modern city of Shiraz in the Fars Province of modern Iran. In contemporary Persian, the site is known as Takht-e Jamshid (Throne of Jamshid) and Parseh. To the ancient Persians, the city was known as Parsa, meaning “The City of Persians”. Persepolis is the Greek interpretation of the name “Persian city”.