Special News/Recipes Iranian Cuisine

[Rasputin]

Dolmeh-yeh Seeb-Zamini


Ingredients: (4 servings)

500 grams of potatoes
250 grams ground lamb or beef
2 medium onions, finely chopped
cooking oil
2-3 teaspoons of tomato paste
1 tomato (optional)
2 eggs
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. Mix well meat and vegetables.

Cook potatoes in water, then peel and mash them. Add raw eggs, salt and black pepper, and mix well.

Take a handful of potato-mix and shape it into a ball, then create a hole in the middle and fill with the meat-mix. Cover with some more potato-mix and shape into a disc. Repeat until both mixes are used up. Fry both sides of the discs in cooking oil over medium heat until golden. Can be served with slices of tomatos and bits of parsley.

[Rasputin]

Khoresht Loobia-Sabz


Ingredients: (6 servings)

stewing lamb or beef, 500 grams
string beans, 750 grams
potatoes, 500 grams (optional)
3-4 onions
fresh Lime juice, 2-3 spoons
tomato paste, 3-4 spoons
cooking oil
salt
black pepper

Directions:
Peel and thinly slice onions, then fry in oil until slightly golden. Wash and cut meat into small 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 45 minutes, adding more hot during cooking water if needed.

While meat is cooking, wash French beans, cut the ends and chop into 2-3 cm pieces. Add French beans, salt, pepper and tomato paste to the meat and continue until cooked. Add lime juice and adjust seasoning. Cook for another 3-4 minutes. Khoresht Loobia-Sabz should be served with white rice.

If desired, potatoes can also be added to Khoresht Loobia-Sabz. In that case, wash, peel and cut 500 grams of potatoes into small pieces and add in with 500 grams of French beans (note that required cooking time depends somewhat on the size of the cut pieces).

[Rasputin]

Torshi-e Haveej

Ingredients:

small carrots, 1 kg
garlic, 250 grams
mint, 2 spoons dried or 250 grams fresh
white vinegar
salt

Directions:

If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Wash and peel carrots.

Drop a layer of carrots in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar in full. Pour in vinegar to the top of the jar, and place the lid on tightly.

Store in a cool, dry place for 2-3 months. When removing carrots from the jar, use a clean, oil-free spoon or fork.

[Rasputin]

Mirza Ghasemi - Eggplant Dip

Ingredients: (6 servings)

8 small seedless eggplants
4 cloves of garlic, finely chopped
4 eggs
2 medium tomatos
1/3 cup of cooking oil
salt and pepper

Directions:

Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces. Bring water to boil in a small pot. Cook tomatos in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.

Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, salt and pepper and fry until the excess water is gone. Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Can be served with white rice or Iranian bread. This is a delicious dish from a region by the Caspian sea in northern Iran.

[Rasputin]

Sholeh-Zard - Sweet Saffron Pudding

Ingredients: (4 servings)

rice, 500 grams
sugar, 1 kg
cooking oil
saffron, 1/2 teaspoon
rosewater (Gol Ab), 1/2 cup
pistachio, crushed
almond, crushed
cinnamon, one teaspoon

Directions:

Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.


Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.

[Rasputin]

استانبولي پلو

مواد لازم: برنج : سه پيمانه ، گوجه فرنگي : متوسط نيم کيلو ،پياز متوسط : 3 عدد ،گوشت چرخ کرده : 250 گرم ،آب گوشت : يک پيمانه ،يب زميني متوسط : 4 عدد ،رب : يک قاشق غذا خوري سر خالي ،نمک فلفل زعفران : به ميزان دلخواه .

طرز تهيه: پيازها را ريز خرد کرده و سرخ مي کنيم گوشت را نيز در پياز سرخ مي کنيم گوجه ها ريز خرد کرده به گوشت و پياز اضافه مي کنيم اگر از پوست گوجه را در غذا دوست نداريد حتما پوست گوجه را بگيريد در انتها کمي رب سرخ شده براي بهتر شدن رنگ غذا به آن اضافه مي کنيم. سيب زميني ها را به صورت نگيني ريز خرد مي کنيم و سرخ کنيم و به مواد بالا اضافه مي کنيم. سپس برنج را به مواد اضافه مي کنيم و برنج را به صورت کته دم مي کنيم فقط دقت داشته باشيد براي اين که کته شما شفته نشود يک ساعت قبل از تهيه غذا برنج را در آب نمک خيس کنيد.بعد هنگام طبخ آب برنج را عوض کرده و برنج را بشوييد روي برنج به اندازه يک بند انگشت اگر آب باشد کافي است و براي پخت اين غذا چون آب گوشت و آب گوجه فرنگي هست نيازي نيست که آب به غذا اضافه کنيد اما اگر کمتر از حد لازم هست کمي آب نيز مي توانييد اضافه کنيد . برنج و مواد را تا هنگامي که در حال جوشيدن هست و آب آن هنوز جمع نشده است چند بار از زير به رو هم بزنيد تا مواد در ته ظرف باقي نماند و با همه برنج مخلوط شود و به ياد داشته باشيد که غذاهايي مثل آلبالو پلو لوبيا پلو يا همين استانبولي پلو بايد روي حرارت خيلي کم دم بکشد تا زير غذا اصطلاحا ته ديگش نسوزد .

[Rasputin]

نوشيدني كيوي و سيب









مواد لازم (براي 2 نفر) :
كيوي 3 عدد
سيب 1 عدد
نعناي تازه دو شاخه
تكه هاي يخ مقداري





روش تهيه:
- كيوي و سيب را قطعه قطعه كنيد و در مخلوط كن به صورت پوره در آوريد.

- سپس تكه هاي يخ را روي آب ميوه هاي پوره شده بريزيد.

- با برگ هاي نعناع و تكه هاي سيب و كيوي، روي نوشيدني تزيين نماييد



نوشيدني زردآلو و گردو




مواد لازم:


3 عدد( هسته آن گرفته شود)
زردآلوي رسيده

30 گرم يا يك چهارم ليوان
مغزگردو

دو سوم ليوان
ماست ساده

نصف ليوان
آب يخ




طرز تهيه :

هسته زردآلوها را جدا كنيد. سپس زردآلوي رسيده، مغزگردو، آب يخ و ماست را در مخلوط كن مي ريزيم و كاملاً با هم مخلوط مي كنيم. مي توان كمي عسل براي شيرين كردن نوشيدني به آن افزود.

اگر از ماست كمي ترش و ميوه كمي رسيده استفاده شود، بهتر است. گنجايش هر ليوان نوشيدني 250 ميلي ليتر است.




نكات تغذيه اي :

اين نوشيدني داراي ويتامينC، فيبر و بتاكاروتن است. بتاكاروتن موجود در زردآلو علاوه بر اين كه يك آنتي اكسيدان است، پيش ساز ويتامينA نيز مي باشد.

مغز گردو منبع خوبي از پروتئين، فيبر، اسيدهاي چرب امگا-3 و آنتي اكسيدان ها مي باشد. همچنين تأمين كننده ويتامينB است كه قسمتي از كار آن، آزاد كردن انرژي از غذاست و نيز در سلامت سيستم عصبي نقش دارد. بنابراين بعد از گذراندن يك روز شلوغ و خسته كننده، خوردن اين نوشيدني بسيار مفيد است.

نوشيدني توت فرنگي و شير

مواد لازم براي 2 نفر:
1/5 ليوان
توت فرنگي

1/5 ليوان
شير

يك قاشق غذا خوري
عسل



طرز تهيه:

توت فرنگي را كاملاً بشوييد و در ظرف لعابي يا بلوري به كمك گوشتكوب بكوبيد. عسل و شير را به آن اضافه كنيد. با مخلوط كن برقي روي درجه كم يا همزن دستي خوب بزنيد. سپس سرو كنيد. در صورت تمايل مي توانيد اين آشاميدني را با قدري خامه ميل كنيد.

نكات تغذيه اي :

توت فرنگي داراي مواد معدني مثل آهن و آهك، منيزيم، يد ، برم، فسفر و مقدار زيادي پتاسيم است وبراي مبتلايان به نقرس و بيماري قند مفيد است. از مهمانان خود با اين نوشيدني گوارا در فصل تابستان پذيرايي كنيد. توت فرنگي ضد يبوست و ضد رماتيسم است.

[azita2005]

Kabab-e Barg

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.

[azita2005]

Khoresht Fesenjaan

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.

[azita2005]

Sholeh-Zard

Ingredients: (4 servings)
rice, 500 grams
sugar, 1 kg
cooking oil
saffron, 1/2 teaspoon
rosewater, 1/2 cup
pistachio, crushed
almond, crushed
cinnamon, one teaspoon

Directions:
Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.

Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.

[azita2005]

Bastani Akbar-Mashti

Bastani Akbar-Mashti

Ingredients: (4 servings)
vanilla ice-cream, one litre
extra thick double-cream, 100 grams
rose-water, 2 spoonfuls

Directions:
The double-cream used to prepare Bastani Akbar-Mashti should be extra thick. Leave the double-cream in the freezer until frozen. Cream or ice-cream should not be very hard. Cut frozen double-cream into small pieces and mix with ice-cream. Add rose-water and mix well. Place the mix in the freezer for at least one hour.

[Rasputin]

Morabaa-yeh Aalbaloo


--------------------------------------------------------------------------------


Ingredients:
black cherries (or cherries), 2 kg
sugar, 1.5 kg
vanilla essence, 1/2 teaspoon
Directions:
Wash black cherries (or cherries) and remove the tails if any. Carefully remove the stones with a sharp object to avoid crushing the black cherries. Add sugar and mix. If cherries are used instead of black cherries, less sugar can be used.

Pour in a non-stick pot and leave for 2-3 hours. Some juice will collect in the pot. Excess juice should be removed prior to cooking. It can be used as cherry-drink. Bring to boil over high heat, removing the foam occasionally. Add vanilla essence, and cook over high heat for about 30 minutes until the mix becomes very thick.

Leave the mix in the pot overnight. If the mix becomes watery, cook again over high heat until it thickens.

[Rasputin]

طرز تهيه شش انداز (يك غذاي قديمي ايراني)

مواد لازم

1 كيلو
پياز

200 گرم
روغن

نيم كيلو
گوشت بدون استخوان

150 گرم آبليمو

به مقدار خيلي كم
شكر
6 عدد تخم مرغ



طرز تهيه:



پياز را خرد كنيد و در روغن تف دهيد، گوشت را هم بعد از تميز كردن خرد كرده وبا پياز سرخ كنيد. دو ليوان آب روي پياز و گوشت سرخ شده بريزيد و منتظر شويد تا گوشت كاملا بپزد، بعد آبليمو وشكر را اضافه كنيد و مدتي صبر كنيد تا روغن روي گوشت و پياز قرار بگيرد. حالا بايد تخم مرغ ها را روي گوشت وپياز بشكنيد تا خود را بگيرد. وقتي كه تخم مرغ ها كاملا خودشان را گرفتند غذا آماده است. فقط مواظب باشيد موقع سرو غذا تخم مرغ ها نشكند.

[Rasputin]

Persian cuisine is intertwined with Persian culture and deserves to be explored. Persian cuisine is as old as Persian history and has served the important role of bringing friends and rivals closer over the years. In the old days, Iranian families gathered around a sofreh which was a table cloth or spread on the floor over a Persian carpet or kilim (geleem).

The sofreh was and still is the corner stone of Persian cuisine and a place of gathering, laughter, relaxation, and enjoyment. Like the sofreh, Persian cuisine is very distinct and particular to Iranians. It is a cuisine filled with strong tastes and wonderful aromas. Persians have very tolerant palates as the cuisine ranges in taste from sweet, to very sour, or spicy. Persian recipes vary also in ingredients and ways of preparation. Many Iranian dishes consist of rice and stews with different sorts of meats and vegetables. Iranians spend a lot of time in the kitchen but the cuisine offers very simple to very elaborate dishes.

We hope you enjoy our collection of Iranian recipes and contribute your own on the site by signing up and submitting your comments, suggestions, and ideas.



Persian Kitchen Essentials

It is a good idea to have these important ingredients on hand as you will see them over and over again in many Iranian dishes:





Ingredient - Persian Name - Description






Salt and Pepper - Namak-o Felfel - Used in almost any Iranian dish.

Yoghurt - Mast - Used as a side dish and served regularly at meals.

Goats - Cheese Panir - Used as a side dish and served regularly at meals.

Bread - Sangak, Barbari, Lavash - Serve with meals as desired.

Liquid Whey – Kashk - In every kitchen and used in many dishes.

Black Whey – Gharaghorut - Also used in many dishes.

Pomegranate Juice/Paste - Ab Anar/Robb-e Anar - Used in cooking, and whole as garnish and juce.

Unripe Grape Juice - Ab Ghureh - Very tart tasting juice used in cooking.

Tomato Paste - Robb-e Gojeh Farangi - Used in many dishes as Italian cuisine.



In addition to these items, when having guests over, Iranians provide huge, fragrant fruit plates for before and after the meal. These are served on smaller plates with fruit cutlery such as knife and fork. The towering fruit plates consist of oranges, apples, small Iranian cucumbers known as khee-yar (khiyar), pomegranates, pears, bananas, cherries (gilas), sour cherris (albalu), grapes, peachers, tangarines and anything other fruit that is in season. Bowls of cut honeydew melon, watermelon, or Iranian melon (kharbozeh), ajil, tokhmeh and other snacks may also be served. At the end of a dinner party (mehmooni), some other type of baked or prepared dessert may also be served, such as eclairs, cake, cream puffs, creme caramel, or other sweets with tea.

[Dokhtar Bandari]

You forgot a very important one...SABZI KHORDANI...lol...you can never have too much.