Special News/Recipes Iranian Cuisine

[indian_blues]

unfortunate soul.. yet to taste Iranian cuisine...

[Dokhtar Bandari]

Akh gofti khahar...lol

Agha Red Wine how about you recipe for Salad Olivieh????

[Rasputin]

Khoresht-e-Esfenaj-o Aloo

500 g (1 Ib) boned leg of lamb
500 g (1 Ib) fresh spinach or 1 packet frozen chopped spinach
juice of 2 lemons or 4 dried limes
10 pitted prunes
2 medium onions
2 dessertspoons dried lime powder
180 g (6 oz) leeks or spring onions
salt and black pepper





Recipe

Cut pieces of meat into 2-cm (0.75 inch) cubes. Slice and fry the onions in a little oil until soft and golden. Add the meat to the onions and stir-fry until meat is well browned. Add water to cover, and sprinkle in the dried lime powder, cover the pan and let it simmer for an hour.

Wash and drain the spinach and chop finely. Leave it aside.
Wash and chop the leeks or spring onions and fry it lightly until soft. Add spinach and stir-fry for 5-10 minutes until soft and well mixed. Add them to the stew with lemon juice, salt and pepper and let it simmer for 15 minutes. Wash and cut in half the pitted prunes, and add to the stew a few minutes before serving. Serve with white rice.

[niloufar_fefe]

ADAS POLO!

salam!
man france hastam,,
emrooz'am adas polo dorost kardam bara doostam, asheeeeeeeeghesh shodan!
albate khorma nadasht ( yani rastesh nemidoonestam khorma ham bayad midasht! hahha)
berenj o sade pokhtam ta abesh tamoom shod va adas e amade too ghooti ro bad laye laye too ye ghablame dige be berenj ezafe kardam o gozashtam hodoode 25min dam keshid,, bad bara gooshtesh joda too ye mahitabe 2 ta piaz o khurd o sorkh kardam o bad goosht e charkh karde ro ezafe kardam o bad'am vaghti amade bood keshmesh ( ke az iran dashtam! ) behesh ezafe kardam o keshmesh'a ro ham yekam hararat dadam, albate ziad na va ba hararat e kam chon bad baad mikonan o khande dar mishan o zood'am mitoonan besoozan, kholase hamin,, bad keshidam o serve kardam,, goftam'am agar khaily dige shirin doost dashte bashid mitoonin yekam roo boshghabetoon shekar bepashin,,
kholase ke hame doost dashtan, bezanam be takhte khoobam shod
shoma ham emtehan konin, agar vasilash o dashte bashin o goosht o berenjesh o ham zaman dorost konin, faghat 1 sa@ ta 1 sa@ o nim vaght mibare,,

[Rasputin]

salam!
man france hastam,,
emrooz'am adas polo dorost kardam bara doostam, asheeeeeeeeghesh shodan!
albate khorma nadasht ( yani rastesh nemidoonestam khorma ham bayad midasht! hahha)
berenj o sade pokhtam ta abesh tamoom shod va adas e amade too ghooti ro bad laye laye too ye ghablame dige be berenj ezafe kardam o gozashtam hodoode 25min dam keshid,, bad bara gooshtesh joda too ye mahitabe 2 ta piaz o khurd o sorkh kardam o bad goosht e charkh karde ro ezafe kardam o bad'am vaghti amade bood keshmesh ( ke az iran dashtam! ) behesh ezafe kardam o keshmesh'a ro ham yekam hararat dadam, albate ziad na va ba hararat e kam chon bad baad mikonan o khande dar mishan o zood'am mitoonan besoozan, kholase hamin,, bad keshidam o serve kardam,, goftam'am agar khaily dige shirin doost dashte bashid mitoonin yekam roo boshghabetoon shekar bepashin,,
kholase ke hame doost dashtan, bezanam be takhte khoobam shod
shoma ham emtehan konin, agar vasilash o dashte bashin o goosht o berenjesh o ham zaman dorost konin, faghat 1 sa@ ta 1 sa@ o nim vaght mibare,,

Nice to meet you my dear :=) .

[Rasputin]

[Rasputin]

www.cafenatasha.com.) The beverage is tea with cardamom, and dessert is rice noodles in a sweetened rosewater slushy drizzled with fresh lime juice.

As Behshid Bahrami comments on the ingredients and preparation of the food, Keshavaraz injects some insight into the role of food in Persian oral and written tradition.

"Classical Persian poetry makes great use of food," Keshavarz says. "When I wrote about (13th-century poet and spiritual master) Rumi, I was surprised and delighted to see the number of foods mentioned."

"Food is also very important in the popular language, used frequently in idioms." he adds. "For example, when you say, 'This isn't really warm enough soup,' it actually translates to something more like, 'It's not such a big deal.'"

[Rasputin]

What do they eat in Tehran? Fast food! It's true. I'm here in Iran and only have brief access to a computer so I'm typing as fast as I can but they do eat a lot of fast food here. Tehran is a very westernized city except that us ladies all have to wear headscarves. Pizza and burgers are popular here.

In the countryside, the food is probably more ethnic, lots of lamb kebabs and yogurt. But here in Tehran, you would be surprised. KFC is now "Kabooky Fried Chicken" but even despite the sanctions, Coca-Cola is ever-present.

People need to get over their concepts of Tehran as being just short of the caves of Tora Bora. It is an entirely westernized city that, just like America, runs on fast food!

[Rasputin]

Khoresht Reevaas
Ingredients: (4 servings)

Rhubarb, 1 kg

Lamb or beef, 500 grams

Large onions, two

Sugar, 2-3 spoons

Cooking oil

Salt

Black pepper

Mint, 200 grams (optional)

Parsley, 200 grams (optional)

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 rhubarb and cut into 3 cm pieces. Finely chop mint and parsley and fry slightly in oil. Add rhubarb, mint, parsley, sugar, salt and pepper to the meat and continue cooking for about 10 minutes (rhubarb should not become too soft).

[Rasputin]

Toss Kabab
Ingredients: (4 servings)

Stewing lamb or beef, 500 grams

Potatoes, 400 grams

Carrots, 400 grams

Large onions, 4

Tomato paste, 3-4 spoons

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 and peel potatoes and carrots, then cut into small pieces. Add potatoes and carrots to the meat, followed by tomato paste, salt and pepper. Cook over medium heat for about 20 minutes, then serve.

[Rasputin]

Caviar Tart

3/4 cup sour cream
8 hard-boiled large eggs, finely chopped
1/2 cup finely chopped onion (1 medium)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
2 tablespoons finely chopped fresh dill
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh chives
7 oz black lumpfish caviar (see cooks' note below)


Special equipment: a 9-inch nonstick springform pan; a small offset spatula
Accompaniments: lemon wedges; 16 thin slices whole-wheat toast, buttered, then halved or quartered diagonally

PreparationPut 1/2 cup sour cream in a paper-towel-lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled, 3 hours.

Stir together remaining 1/4 cup sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tablespoon chives until combined well.

Invert bottom of springform pan (so that turned-up edge is underneath for easy removal of tart) and close side of pan around bottom. Spread egg mixture evenly in pan with offset spatula, smoothing top. Cover surface with plastic wrap, pressing gently, and chill until firm, at least 3 hours.

Spread drained sour cream evenly over egg mixture with offset spatula.

Gently spread half of caviar on several sheets of paper towels to absorb excess cuttlefish ink. Carefully lift caviar from paper towels and spread on top of egg mixture (be careful not to smash caviar). Repeat method with remaining caviar. Serve cut into wedges and sprinkled with remaining chives, if desired.

[Rasputin]

كيك بستني



مواد لازم :
كيك اسفنجي 1 عدد
بستني دلخواه به ميزان لازم
مواد تزئيني دلخواه شكلات ، خامه ، قهوه ، كاكائو ، انواع ميوه ها و.....




طرزتهيه:
ابتدا يك كيك اسفنجي تهيه نماييد. سپس آن را از وسط به 2 قسمت تقسيم كنيد ( برش افقي ). قسمت رويي كيك را به 6 تا 8 و يا 12 قسمت تقسيم نماييد ( هراندازه كه خودتان تمايل داريد ). روي قسمت اول را از بستني بصورت گنبدي پر كنيد كه اين بستني مي تواند از تركيب چند رنگ بستني باشد و بعد از اينكه بستني ها را روي هم قرار داديد ، برش هايي از كيك را كه قبلا آماده كرده بوديد از كنار كيك به صورت عمودي قرار دهيد. بعد هم آن را خيلي سريع با انواع مواد تزئيني كه مورد دلخواه و سليقه خودتان مي باشد ، تزئين نماييد و بلافاصله در فريزر قرار دهيد.



مواد لازم براي تهيه كيك اسفنجي :
تخم مرغ 6 عدد
شكر 130 گرم
آرد 150 گرم
وانيل يك هشتم قاشق چايخوري
بيكينگ پودر نصف قاشق چايخوري
آب جوش يك سوم پيمانه




طرزتهيه:
ابتدا زرده و سفيده تخم مرغ را از هم جدا كنيد . زرده را به همراه شكر و آب جوش به مدت 10 دقيقه هم بزنيد. سفيده را هم جداگانه در ظرف ديگر بزنيد ( دقت كنيد تا ظرف سفيده تميز و خشك باشد) . سپس زرده و سفيده را با هم مخلوط كرده و خيلي آرام به حالت دوراني با هم مخلوط كنيد . وانيل ، آرد و بيكينگ پودر را با هم مخلوط و الك كرده و كم كم به مواد فوق اضافه كنيد و هم بزنيد ( در يك جهت ). سپس در يك قالب 23 سانتي كه كف آن كاغذ پهن كرده و چرب كرده ايد ريخته و درفر 170 درجه سانتيگراد ( در پنجره وسط فر) به مدت 50 دقيقه بپزيد.

[Rasputin]

SAFFRON CHICKEN

Ingredients

- 3-4 chicken breasts
- 1 medium onion
- 3 teaspoons liquid saffron
- Salt and pepper

Recipe

Slice the onion finely. In a pan, add the onion, salt, pepper and three or four tablespoons of water. Lay the chicken breasts on top, cover and simmer for 30 minutes on low heat until the chicken becomes soft and tender. Add the liquid saffron over the chicken breasts and turn them over a couple of times to coat thoroughly in the saffron sauce. Serve in a shallow dish.

[Rasputin]

STURGEON KEBAB

Kabab-e Ozunborun

Ingredients

- 1 sturgeon or rock salmon, about 1 1/2 kg (3 Ib)
- 250 ml (8 fl oz) lemon juice
- 2 medium onions
- Black pepper
Basting sauce
- 2 dessertspoons melted unsalted butter
- 3 tablespoons lemon juice
- 2 dessertspoons tomato paste


Recipe

After washing the fish, remove the central bone and cut into 2 1/2-cm (1-in) cubes. Put the pieces into a bowl and cover it with grated onions. Add the lemon juice and pepper and leave the fish overnight in a refrigerator.

To make the basting sauce, mix the tomato paste, lemon juice and melted butter in a pan. Bring to the boil and keep aside.

Thread the cubes on to thin skewers and grill over hot charcoal, basting two or three times until cooked.

[Rasputin]

The Iranian food festival, Persian Pleasures at Al Liwan, commenced at the Sharq Village and Spa on December 22 — introducing the best of Persian cuisine.

“The Iranian food festival is a way to bridge cultures between the people in Doha and Iran…. Eating from one banquet brings people together. Qatar hosts various nationalities and we are giving these people an opportunity to learn about Iranian food,” said Iranian Ambassador Mohammed Taha Alrabani, who was in attendance to inaugurate the festival at Al Liwan Restaurant together with Sharq Village and Spa’s General Manager Hossein Vetry.

Tasty Persian dishes like Khobida, a traditional Iranian dish made of lamb mixed with special spices, flame-grilled meat, seafood kebabs, Puolo rice and sumptuous desserts, were served at the buffet dinner.

Sharq Village and Spa invited Iranian chef Ali Reza Sharifian, from the famed Alborz Restaurant in Tehran, for the occasion.

“I am delighted to have been given the opportunity to present the cuisine of my country to Doha. Iranian cuisine can be traced back many centuries and while there are some similarities with Arabic cuisine, we use many spices that are unique to our culture,” said Sharifian, who has been working as a chef for 10 years.

According to Sharifian, Iranian food will meet and exceed the expectations of even the most discerning of palates.

“Iranian dishes take a long time to prepare because it requires attention, the way the vegetables are cut, the amount of ingredients put, the way it’s prepared, otherwise, it will taste differently if one doesn’t pay attention,” said Sharifian.