dela Recipes

[dela]

Maash Polow
Ingredients: (4 servings)

Moong, 300 grams
Long-grain or basmati rice, 400 grams
Beef or lamb, 400 grams
Onions, 2 large
Tomato paste, 2-3 spoons
Turmeric, 1/2 teaspoon
Cooking oil
Salt
Black pepper
Directions:
Peel and thinly slice onions. Fry in oil until slightly golden. Cut meat into small pieces and fry in onions until color changes. Add two glasses of hot water, salt, black pepper, and tomato paste, and cook over medium heat for about 40 minutes.

Wash moong. Add 1-2 glasses of hot water, turmeric, and a bit of salt and cook over medium heat for 15-20 minutes. Drain water. Add to meat and mix well.

Prepare rice as in Kateh or Polow. If cooking Kateh, when excess water is boiled off, add meat-moong, mix well, and continue cooking. If cooking Polow, when rice is rinsed, add meat-moong, mix well, and continue cooking.

[dela]

dela Recips



Ingredients: (6 servings)

Almonds, 500 grams

Fine sugar, 250 grams

Sugar, 500 grams

Cardamom powder, one spoonful

Egg yolks, two

Milk, 1/2 cup

Cooking oil, 2 spoonfuls

Flour, 150-200 grams

Baking powder, 1/2 teaspoon

Rose-water, 1/2 cup

Small metallic boxes

Directions:
Mix milk, baking powder, oil and egg yolks. Add flour gradually while mixing. Mix the dough well for a few minutes. Pour in a plastic bag and leave for 2-3 hours.

Peel and ground the almonds. Add fine sugar and cardamom powder and mix well. Spread some flour on a table-top. Take a small ball from the dough and flatten into a sheet on the table-top as much as possible with a roller.

Use a brush to remove the flour from the sheet. Place a box on the sheet and cut the sheet at 0.5 cm away from the edges of the box. Place the cut sheet at the bottom of the box. Repeat this procedure three times.

Add the almond-sugar mix on top of the sheets to fill the box. Press using the back of a large spoon to obtain a flat surface. Spread a bit of rose-water on the mix. Cover with another three sheets of the dough. Cut along a grid. Heat up 150 grams of cooking oil and spread on top of the boxes.

Add sugar to 1/2 cup of hot water and bring to boil. Add rose-water and continue boiling for 2-3 minutes. Keep this syrup warm.

Pre-heat the oven to 300 F. Place the boxes in the lower part of the oven and leave for 15-20 minutes. Remove and add a bit of the syrup. Return to a higher part of the oven and leave for another 15 minutes until Baagh-lava turns slightly golden. Remove from the oven and allow to cool slightly. Add a bit of syrup over Baagh-lava 2-3 times at 5 minute intervals.

[abadani69]

we already have this thread

http://www.tapesh.com/forum/showthread.php?t=4504

[donsaeid]

ghaaza mazandaranie? bah bah

[dela]

dela Recips

Ghormeh Sabzi
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.

[dela]

oops
my bad

[abadani69]

Dela,plz search before you put a thread http://www.tapesh.com/forum/showthread.php?t=4502

[dela]

dela Recips

Borani Esfanaaj
Ingredients: (4 servings)

Fresh spinach, 1 kg

Yogurt, 250 grams

2 onions, thinly sliced

4 cloves of garlic, finely chopped (optional)

Cooking oil

Salt

Black pepper

Directions:
Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden. Add spinach and fry together over medium heat until cooked. Let it cool down completely in the refrigerator.

Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. This delicious side-dish is now ready to serve.

[dela]

dela Recips

Haveej Polow
Ingredients: (4 servings)

Basmati or long-grain rice, 500 grams
Chicken, 750 grams
Carrots, 750 grams
Medium onions, 4
Sugar, 100 grams
Saffron, 1/2 teaspoon
Cooking oil
Salt
Directions:
Wash and peel carrots, then grate them, and fry in oil for a few minutes. Dissolve sugar in a glass of hot water, add to carrots and cook over medium heat for a few minutes until little water is left.

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

Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with chicken (and juice) and carrots, and continue cooking. When ready, dissolve saffron in 2-3 spoons of hot water in a bowl, then add rice and mix well. Add saffron-rice on top of Haveej polow and serve.

[dela]

dela Recips

Nargesi Esfanaaj
Ingredients: (3 servings)

Fresh spinach, 1 kg

3 eggs

2-3 onions, thinly sliced

Cooking oil

Salt

Black pepper

Directions:
Wash spinach and cut into small pieces. Slightly cook with half a cup of water and a bit of salt over medium heat for a few minutes. Drain water (using the back of a spoon to squeeze extra water from spinach).

Fry onions in oil in a non-stick pan until golden. Add spinach and fry for a few more minutes. Flatten the surface using the back of a spoon and break the eggs on top, taking care not to break the yoke. Add salt and pepper and cover the pan until eggs are cooked but the yoke should remain soft.

[dela]

dela Recips

Kotlet-e Morgh
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.

[dela]

dela Recips

Ingredients: (4 servings)

Basmati or long-grain rice, 500 grams
Chicken, 800 grams
Cooking oil
Butter, 2 spoons
Almonds, 50 grams
Pistachios, 50 grams
Orange peel, 100 grams
Sugar, two spoons
Large onions, two
Sugar, 500 grams
Saffron, 1/2 teaspoon
Salt
Black pepper
Directions:
Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Remove chicken bones.

Save three spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.

Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain.

Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.

[dela]

dela Recips

Naaz Khaatoon

Ingredients: (4 servings)

Small eggplants, 6

Medium tomatoes, 4

Pomegranate juice, 2 cups (or 2 teaspoons of pomegranate paste)

Sour grape juice, 1/2 cup

Medium onions, 2

Marjoram, one teaspoon

Dried mint, 1/2 teaspoon

Salt

Black pepper

Directions:
Wash eggplants and tomatoes. Cook whole eggplants in the oven at 400 F for about 30 minutes. Remove and let cool, then peel and chop finely. Pour hot water over the tomatoes, then peel and chop finely. Peel onions and grate them.

Add pomegranate juice, sour grape juice, salt and black pepper to eggplants. (If pomegranate juice is not available, use pomegranate paste mixed with 2 cups of hot water). Cook over low heat for about 10 minutes. Add marjoram, dried mint and grated onions, mix well and remove from heat. Add tomatoes, mix, and serve

[dela]

dela Recips

Dolmeh-yeh Gojeh Farangi
Ingredients: (4 servings)

4 large and firm tomatoes

250 grams of 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

Fresh lime juice, 2-3 spoons

Sugar, 2-3 teaspoons

Salt

Black pepper

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:
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.

Cut a small circle at the tops of the tomatoes. Remove the contents of each tomato with a small spoon taking care not to make the outer layer thin. Sprinkle some salt inside the tomatoes. Mix prepared meat, vegetables and rice well. Fill the tomatoes with the mix and close the tops.

Pour 2-3 spoons of cooking oil in a pot and place the tomatoes inside without stacking. Do not add any water. Cook in the oven at low temperature for 15-20 minutes.

[dela]

dela Recips

Kookoo-yeh Morgh
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