Recipe

[horiyeh]

Kateh

Ingredients: (4 servings)

• basmati or long-grain rice, 3 cups
• salt
• cooking oil

Directions:

Kateh is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients. Kateh is simpler to cook than polow.
Wash three cups of rice with plain water twice and drain the water. Pour rice into a non-stick pan. Add five cups of water, four spoons of oil and two spoons of salt, and mix. Bring the water to a boil over high temperature. Let the water boil until water level sinks to just below rice level. Cover the pan, and cook over low temperature for about half an hour.
Polow (or Chelow)

Ingredients: (4 servings)

• basmati or long-grain rice, 500 grams
• cooking oil
• salt

Directions:

The preparation of polow (or chelow) is more elaborate than kateh and results in a delicious non-sticky rice. It is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.



Pour a few spoonfuls of cooking oil into the pan and add rice. Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.
Kabab-e Barg

Ingredients: (6 servings)

• fillet of 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.
Kabab-e Koobideh

Ingredients: (4 servings)

• ground lamb or beef, 500 g
• large onions, two (grated)
• garlic, one clove (crushed)
• large egg, one (beaten)
• medium tomatoes, four
• salt
• black pepper
• turmeric, one teaspoon (optional)
• sumac (optional)

[horiyeh]

Directions:
Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours).
Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.)
Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.
Tah-Cheen
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Ingredients: (4 servings)
• chicken, 1 kg
• basmati or long grain rice, 500 grams
• yogurt (Greek if possible), 300 grams
• saffron, 1/2 teaspoon
• large onions, two
• 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, remove skin, 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.
Khoresht Ghaimeh
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Ingredients: (6 servings)
• Stewing lamb or beef, 750 grams
• Split-peas, 250 grams
• 3-4 onions
• potatoes, 500 grams
• 1/2 cup of cooking oil
• 2-3 spoons of tomato paste
• 3-4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead
• salt
• black pepper
• spices (turmeric, paprika), 1 spoon
Directions:
Prior to cooking, soak split-peas in warm water for 2-3 hours, then drain out the water.

[horiyeh]

Peel and thinly slice onions, then fry in oil until golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Let boil slowly for 1-1.5 hours until mostly cooked, adding more water if needed.
Peel and wash potatoes and cut into small pieces. Add potatoes, split-peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking.
If using dried limes, they should be added in with the other ingredients. If using lime juice, add in towards the end and continue cooking for another 3-4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice.
Khoresht Karafs
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Ingredients: (6 servings)
• lamb or beef, 500 grams
• celery, 2 bunches
• medium onions, 3
• fresh lime juice, one cup
• sugar, 2-3 spoons
• mint and parsley, 500 grams (optional)
• 1/2 cup of cooking oil
• salt
• black pepper
Directions:
Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.
Wash celery and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add celery, mint, parsely, salt and pepper to the meat and continue cooking for about 20 minutes (celery should not become too soft).
Khoresht karafs can be made without mint and parsley. In that case, three bunches of celery should be used.
Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice.
Khoresht Fesenjaan
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Ingredients: (6 servings)
• Chicken pieces, 1-1.5 kgs
• Ground walnuts, 500 grams
• 3-4 onions
• Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
• Sugar, 2-3 spoons
• 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.
Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.
Khoresht Baadenjaan
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Ingredients: (4 servings)
• lamb or beef, 400 grams
• small eggplants, 8
• medium onions, 3
• tomato paste, 2 spoons
• fresh lime juice, 2 spoons
• cooking oil
• salt
• black pepper
Directions:
Peel onions and slice thinly. Fry in oil until slightly golden. Cut meat into small pieces and fry with onions until colour changes. Bring 2-3 glasses of water to a boil, and add to meat. Add salt and

[horiyeh]

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, and mix well.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt on both sides and fry in abundant oil on both sides over medium/low heat until golden. Place eggplants over meat (but do not mix with meat). Place the lid on and cook over low heat for another 10 minutes.
Joojeh Kabab
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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.
Zereshk-Polow
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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.
Loobia Polow
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Ingredients: (4 servings)
• basmati or long-grain rice, 500 grams
• lamb or beef, 400 grams
• green beans, 400 grams
• medium onions, 3
• tomato paste, 1-2 spoonfuls
• cooking oil, 100 grams
• salt
• black pepper
Directions:
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.
Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes.
Meigo-Polow
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Ingredients: (4 servings)
• large shrimps, 500 grams
• basmati or long-grain rice, 500 grams
• tomato paste, 2 spoonfuls
• butter, 150 grams
• flour, one spoonful
• curry powder, 1-2 spoonfuls
• large eggs, 3-4
• parsley, 100 grams
• cooking oil
• salt
• black pepper
Directions:
Cook rice as described in the recipe for kateh. Wash shrimps, add salt and hot water and cook over medium heat for about 10 minutes. There should be about one glass of water left when shrimp is cooked. Boil eggs until hard.
Fry flour in butter over medium heat for about 5 minutes. Add tomato paste to shrimp juice and mix well. Add slowly to flour and stir while adding.
Add salt, black pepper and curry powder and cook for another 2-3 minutes. Add the sauce to shrimps and mix well. Wash parsley and cut. Serve shrimps with kateh, sliced eggs and parsley.
Adas Polow
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Ingredients: (4 servings)
• 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

[horiyeh]

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.
Ghormeh Sabzi
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Ingredients: (6 servings)
• 750 grams boneless stewing lamb or beef
• 1 large onion, finely chopped
• 1/3 cup of cooking oil
• 1 teaspoon turmeric
• 1.5 cups water
• 1/2 cup dried limes (or fresh lime juice)
• 3/4 cup black-eye beans or kidney beans
• 1 large potato, diced (optional)
• salt
• black pepper
• 1 cup spring onions, finely chopped
• 1.5 cups spinach, finely chopped
• 1/2 cup parsley, finely chopped
• 1/4 cup coriander, finely chopped (optional)
• 1/4 cup tareh (garlic chives), finely chopped
• 1/4 cup shanbelileh (fenugreek), finely chopped (optional)
Directions:
Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.
Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used.
Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.
Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.

[jsmith]

horieye recipe fast food ro inja benevis...lol..jk...

[horiyeh]

loooool.....

[jsmith]

lol...baraye khande nagoftam ke...vagheii goftam...

[horiyeh]

eee...rast migi?lol
bashe mizaram

[jjbb]

kheili mamnoon man kateh kheili dost vabedaram.

[DokhtarIrooni]

baba abe dahane maro rah andakhtin ba in ghazaha