Azita Recipes

[azita2005]

Del
Ingredients: (4 servings)

Sheep hearts, 4

Mushrooms, 250 grams

Cheddar cheese, 50 grams

Medium carrot, one

Medium onion, one

Herbs (parsley, tarragon, dill, mint), 100 grams
butter, 100 grams

Cooking oil

Salt

Black pepper

Directions:
Bring some water to boil. Add sheep hearts and allow them to turn whitish in color. Remove any blood with the tip of a knife, then wash and dry the hearts. Fry in oil over medium heat on all sides for a few minutes.

Peel and thinly slice the onion. Wash and peel the carrot, then cut into thin, round slices. Wash and finely chop the herbs.

Add onion, carrot, herbs, salt, and black pepper to hearts. Follow with a cup of hot water and cook over low heat for about 40 minutes. A bit of juice should be left when cooking is over. Allow the hearts to cool.

Cut hearts length-wise taking care not to separate the two parts. Wash mushrooms and slice. Fry mushrooms in butter for about 10 minutes, while adding some salt and black pepper. Add mushrooms to the sauce prepared earlier and mix well.

Pour some of this sauce inside each heart and over them. Close the hearts to return them to original shape. Sprinkle grated cheddar cheese on top and serve with Iranian or middle-western bread.

[azita2005]

Azita Recipes

Ingredients: (4 servings)

4 large green or red peppers

250 grams ground lamb or beef

100 grams of long-grain or basmati rice

2 medium onions, finely chopped

Cooking oil

3-4 teaspoons of tomato paste

Salt

Black pepper

2-3 teaspoons of sugar

3-4 spoonfuls of fresh lime juice

1/3 cup parsley, finely chopped

1/3 cup mint, finely chopped

1/2 cup spring onions, finely chopped

1/3 cup garlic chives, finely chopped

1/3 cup tarragon, finely chopped (optional)

Directions:
Bring some water to boil. Add sheep hearts and allow them to turn whitish in color. Remove any blood with the tip of a knife, then wash and dry the hearts. Fry in oil over medium heat on all sides for a few minutes.

Peel and thinly slice the onion. Wash and peel the carrot, then cut into thin, round slices. Wash and finely chop the herbs.

Add onion, carrot, herbs, salt, and black pepper to hearts. Follow with a cup of hot water and cook over low heat for about 40 minutes. A bit of juice should be left when cooking is over. Allow the hearts to cool.

Cut hearts length-wise taking care not to separate the two parts. Wash mushrooms and slice. Fry mushrooms in butter for about 10 minutes, while adding some salt and black pepper. Add mushrooms to the sauce prepared earlier and mix well.

Pour some of this sauce inside each heart and over them. Close the hearts to return them to original shape. Sprinkle grated cheddar cheese on top and serve with Iranian or middle-western bread.

[azita2005]

Azita Recipes

Ingredients: (4 servings)

8 small eggplants

400 grams ground lamb or beef

100 grams of long-grain or basmati rice

2 medium onions, finely chopped

Cooking oil

2-3 teaspoons of tomato paste

Fresh lime juice, 3-4 teaspoons

Sugar, 2-3 teaspoons

Salt

Black pepper

1/2 cup parsley, finely chopped

1/3 cup mint, finely chopped

1/2 cup spring onions, finely chopped

1/3 cup garlic chives, finely chopped

1/3 cup tarragon, finely chopped (optional)

Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.

Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

Peel eggplants and cut a circle at the tops, then remove insides without creating any holes at the sides or the end. Sprinkle some salt inside the eggplants. Mix prepared meat, vegetables and rice well. Fill the eggplants with the mix and close the tops.

Fry eggplants in cooking oil for 5-10 minutes over medium heat, then place in a pot side by side (avoid stacking them). Dissolve one teaspoon of tomato paste in a glass of hot water and add to eggplants. Add salt, black pepper, lime juice and sugar and simmer for 5-10 minutes until water boils off.

[azita2005]

Azita Recipes

Ingredients: (4 servings)

One beef or two lamb tongues

Garlic, 2-3 cloves

Medium onions, 2

Tomato paste, 3-4 spoons

Mushrooms, 500 grams

Butter, 100 grams

Herbs (parsley, coriander, dill, spring-onion ends), 200 grams

Salt

Black pepper

Directions:
Tongue is very tasty but takes a long time to cook.
Wash the tongue(s) carefully. Add hot water and bring to a boil. Remove the foam that accumulates on top.

Peel garlic cloves and onions, then slice them thinly. Wash herbs and chop them finely. Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary. Salt and black pepper should be added near the end of cooking.

When tongue is cooked, there should be about one cup of water left. Remove tongue and peel the skin while still warm. Allow to cool, then cut into thin slices using a sharp knife.

Wash and slice mushrooms, then fry in butter for a few minutes. All tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes. Serve tongue with mushrooms and some fresh parsley. If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.

[azita2005]

Azita Recipes

Ingredients: (6 servings)

One whole medium chicken

Ground skinned almonds, one cup (optional)

Milk, one cup

Butter, 50 grams

Medium eggs, 3-4

Medium onions, 2-3

Chopped parsley, 2-3 spoons

Bread crumbs, one cup

Flour, 1/2 cup

Cooking oil

Salt

Black pepper

Directions:
Skin and chop onions. Clean and wash chicken. Add a glass of water, salt, and onions. Cook over medium heat for about 20-30 minutes, adding water by small amounts if necessary. There should be about 1/2 cup of water left when chicken is cooked. Add that water to milk. Add melted butter, salt, pepper, almonds, parsley, and bread crumbs, and mix well.

Remove chicken bones and grind the meat in a meat-grinder. Add the mix and again mix well. Remove balls about 4-5 cm in diameter from the mix. Spread some flour on a clean, flat surface. Shape each ball into an ellipse with a thickness of 2 cm on that surface.

Break the eggs open into a bowl, add salt, and mix well. Heat up cooking oil in a pan. Soak kotlets in the egg mix, and fry on both sides until golden. Can be served with potatoes and parsley.

[azita2005]

Azita Recipes

Ingredients: (4 servings)

Chicken, 600 grams

Eggs, 4 large

Medium onions, 4

Fresh lime juice, 1-2 spoons

Saffron, 1/2 teaspoon

Baking soda, one teaspoon

Cooking oil

Salt

Black pepper

Directions:
Peel and slice onions, then fry in oil until slightly golden. Wash and cut chicken into pieces, then fry in onions on both sides until color changes. Add salt, black pepper, and one glass of hot water, and cook over medium heat for about 20 minutes until little water is left. Allow chicken to cool down, then remove the bones and cut the meat into small pieces.

Dissolve saffron in 2-3 spoons of hot water, and baking soda in 2-3 spoons of cold water. Add salt and black pepper to eggs and mix well. Add saffron, baking soda, lime juice, chicken (with juice), and onions to eggs and mix well. Heat oil in a pan until hot. Pour the mix in, flaten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut radically into 8 pieces, turn over and fry for another 5-10 minutes.

[azita2005]

Azita Recipes

Ingredients: (4 servings)

Ground lamb or beef, 400 grams

Walnuts, 2 spoonfuls

Kashk (dried or thick whey), 1-2 cups (obtain from an Iranian store)

Medium onions, two

Mint, 100 grams

Cooking oil

Turmeric, 1/2 teaspoon (optional)

Salt

Black pepper

Directions:
Wash and finely chop mint. Peel and grate onions. Add onions and mint to meat with salt and black pepper and mix well. Shape meat into small balls.

Heat some cooking oil in a pan until hot. Add meat-balls and fry for a few minutes until color changes. Add a cup of hot water, turmeric, and a bit of salt and cook over medium heat for about 10 minutes. Add kashk and cook for another 2-3 minutes. Remove from heat, mix in crushed walnuts, and serve.

[abadani69]

Ina ke hamash Azita's recipice e, Esme Ghazaha chi eeeeeee??????

[abcd401]

[purrsian_cat]

I agree with Arman joon! ... what do these recipes make ?

[maryam9]

Ina ke hamash Azita's recipice e, Esme Ghazaha chi eeeeeee??????

I agree with Arman joon! ... what do these recipes make ?

The first one is some kind of meat kotlet
the second recipe is some kind of meatball