Iranian Goodies

[Parinaz_M]

Faloodeye Shirazi

2 ounces thin rice noodles or chinese rice sticks, broken into 2-inches
2 1/2 cups of suger
1 cup water
3 taplespoons rose water

1. cover the noodles in cold water and soak for 30 minutes. Drain
2. In a saucepan, boil the rice noodles in water for 5 to 15 minutes (time depends on the type of noodles). drain, run cold water over them, and set aside.
3. put suger and 1 cup watere in a saucepan and bring to a boil. Remove the pan from the heat immediately. Add rose water adn allow to cool.
4. pour the mixture into an ice cream maker, if you don't have ice cream maker just put the mixture in the freezer.
5. when the mixture is cool you can put sour-cherry syrup or limone juice over the top and Nooshe jan.

[ali_shad]

Mer30 Parinaz.

[Parinaz_M]

khahesh mikonam
enjoy

[ali_shad]

[Parinaz_M]

alan redwine joon miyad dobare feshare khonesh mire bala va mige sitaye digaro enja nazarid
baba ali joon age be fekre en site nisti be fekre salamatiye red wine joon bash

[ali_shad]

Parinaz jan, ina ke nanrveshteh az koja avardam.

[Parinaz_M]

biya to chit chat ta behet begam

[Parinaz_M]

Yakh Dar Behesht


100 grams rice-flour
150 grams starch
500 grams sugar
5 tablespoons rosewater
1 liter milk
1 liter water
50 grams crushed pistachios

1. Dissolve starch well in cold water and dissolve rice-flour well in cold milk. 2. Mix the two solutions and bring to slow boil over low heat. Regularly stir the mix until it thickens.
3. Now add sugar and rosewater. Continue stirring the mix while it boils very slowly so that it does not settle.
4. When the mix becomes very thick, it is ready. Pour it into a deep rectangular dish and shake so that the surface is level.
5. Let it cool down completely in the refrigerator, then cut a grid into it the lines of which are parallel to the diagonals of the dish. Sprinkle the pistachios on top and serve. Nooshe jan

[Snow]

dahanam ab oftad vaaay, merci parinaz joonam, nafas man bide

[Parinaz_M]

khahesh mikonam jigaram

[jjbb]

[QUOTE=ali_shad[/QUOTE]
kheili amadeh hasti migan ab fori amadeh mikoni migan falodeh onham hamintor...ashpazi baladi?

[jjbb]

bayad emtehan kard bebinam resepi doroste ya khodet dorost kon mara ham davat kon to bokhorim...

[Parinaz_M]

man alan faloode amade daram, tashif biyarid meyl konid

[Parinaz_M]

Sholeh Zard


250 grams rice
500 grams sugar
4 tablespoons cooking oil
1/2 teaspoon saffron
1/2 cup rosewater
2 tablespoons crushed pistachio
2 tablespoons crushed almond
1/2 teaspoon crushed cinnamon


1. Wash rice a few times until the water is clear, then drain.
2. Add six times water and bring to a boil, removing the foam.
3. When rice softens completely, add sugar and stir well.
4. Dissolve saffron in half a cup of hot water and add to the mix.
5. Heat up oil and also add to the mix.
6. Add in most of the almonds and the rosewater.
7. Stir well and cover.
8. Cook in oven or on the stove at low temperature for half an hour.
9. Serve with pistachio, almond and cinnamon sprinkled on top.
Nooshe jan

[Parinaz_M]

Ranginak

500 grams wheat flour
500 grams pitted dates
125 grams fine sugar
125 grams walnuts
one spoon cinnamon
1/2 spoon cardamom
300 grams cooking oil
ground pistachio, one spoon


1. Heat oil in a pan until hot.
2. Pour in wheat flour and turn down the heat.
3. Stir frequently until flour turns golden.
4. Remove from heat and let cool slightly.
5. Add fine sugar, cinnamon and cardamom to flour and mix well.
6. Pour half of the flour-mix in a flat dish and flatten the surface with the back of a spoon.
7. Insert a piece of walnut inside each date and place the dates on the flour-mix.
8. Cover the dates with the rest of the flour-mix and again flatten the surface with the back of a spoon.
9. Sprinkle ground pistachios on top.
10. Cut into diamond-shaped pieces and serve.
Nooshe jan