Special News/Recipes Iranian Cuisine

[Rasputin]

Maast-o-Khiar


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Ingredients: (4 servings)
yogurt, 500 grams
cucumber, 1/2 small (grated)
onion, one small (grated)
mint, 2 teaspoons
salt
black pepper
Directions:
Beat yogurt well until it flows smoothly. If yogurt is thick, add a bit of water while beating. If fresh mint is used, it should be finely chopped. Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well. Leave in the refrigerator for two hours, then serve. Maast-o-Khiar makes a delicious side-dish.

Naan-o-Paneer-o-Sabzi


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Ingredients: (4 servings)
Iranian or middle-eastern thin bread, 500 grams
feta white cheese, 400 grams
herbs (parsley, coriander, spring onions), 500 grams
Directions:
Soak feta cheese (which should not be very soft) in cold water for about 10-15 minutes. Drain the water just before serving.

Iranian or middle-eastern bread that comes in very thin, soft sheets should be used. It should be warmed up in the oven before serving but avoid over-heating it which will dry it out.

Wash the herbs with cold water and let dry. Cut spring onions into 4-5 cm pieces, and parsley and coriander into small pieces. Serve with bread and feta cheese.

To eat, cut a small piece of bread, place a piece of feta cheese and some herbs in the middle, and wrap the bread around them.

Khaviar


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Ingredients: (4 servings)
fine caviar, 200 grams (or less, depending on your budget)
salted crackers
small onion, one
fresh lime juice, one teaspoon
fresh parsley, 50 grams
butter (optional)
Directions:
Iranian caviar from the Caspian sea is probably the best available.
Peel and chop onion very finely. Wash and chop parsley very finely. Add caviar to onion and parsley and mix well. If using unsalted crackers, a bit of salt can be added to the mix. If desired, place a bit of butter on each cracker, and serve with the mix.

[Rasputin]

Paymon's Mediterranean Cafe and Hooka lounge is supposed to offer the best Persian food in all of Nevada, which is why we made the effort to visit it, when in Las Vegas. The restaurant is unfortunately off the strip, and therefore not a quick walk away. But in a cab, it does not take more than 10 minutes to get there.

It is housed in a stripmall, next to other local shops and offers a subdued entrance. On the night of our visit, the hooka bar was only half-full and there were maybe 3 other tables occupied in the restaurant.

We proceeded to order a few items off the menu, which included the Khoroshteh Gheimeh, Dolmeh and the mixed grill, a major Kabob dish which we intended to share among all of us.

The food arrived very quickly with a less than interested waiter, who was maybe a magician on his night off.

The verdict for the good was all around just average. The gheimeh did not have a particularly unique or exceptional taste. The dolmeh was more similar to the Turkish or Greek variation, and the Paymon Kabob was average meat with saffron rice, which could have been longer and more aromatic.

Overall, the LA restaurants in the US far outweight any of their counterparts. If you are on a trip to Vegas and are desperate for a little taste of Iran, then go to Paymon's but otherwise, I would avoid it.

A look at their website, reveals two locations, and a vague logo with a greek column, labelling the restaurant ''Mediterranean''. I wish our cuisine will one day be bold enough and declare its own stake on the world stage of cuisines, so that we know once and for all, what we stand for.

Paymons is located at:

Paymon's Mediterranean Cafe & Hookah Lounge











8380 W. Sahara Ave

Las Vegas, NV 89119

Phone (702) 731-6030

[Rasputin]

Aash-e Gojeh-Farangi

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Ingredients: (4 servings)
basmati or long-grain rice, 200 grams
herbs (parsley, mint, coriander, spring-onion ends), 1 kg
ground lamb or beef, 500 grams
split peas, 3 spoons
tomato paste, 5-6 spoons
marjoram, 2 spoons
mint, one spoon
onions, 4 large
cooking oil
salt
black pepper
Directions:
Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes.

Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in tomato paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.

Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve.

[Rasputin]

KooKoo Baadenjaan

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Ingredients: (4 servings)
small eggplants, 4
large eggs, 4
medium onions, 4
saffron, 1/2 teaspoon
cooking oil
salt
black pepper
Directions:
Peel and slice onions, then fry in oil until slightly golden. Peel eggplants, slice thinly, add to onions and fry over medium heat on both sides until color changes. Dissolve saffron in 2-3 spoons of hot water, and add to eggplants along with salt and black pepper. Mix well, then remove from heat and allow to cool completely.

Add salt and black pepper to eggs and mix well. Add eggplants and again mix. Heat oil in a pan until hot. Pour the mix in, flatten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut radially into 8 pieces, turn over, and fry for another 5-10 minutes.

[Rasputin]

Naaz Khaatoon

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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.

[Rasputin]

Khoresh Baamieh

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Ingredients: (6 servings)
Stewing lamb or beef, 500 grams
Okras, 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 water during cooking if needed.

Wash okras and cut their stems only but do not cut the bases. Add okras, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes. Take care not to overcook the okras so that they do not become slippery.

Add lime juice and adjust seasoning. Cook for another 3-4 minutes. Khoresht Bamieh should be served with white rice.

If desired, potatoes can also be added to Khoresht Bamieh. In that case, 500 grams of potatoes should be washed, peeled and cut into small pieces, and added in with 500 grams of okras (or slightly earlier; required cooking time depends somewhat on the size of the cut pieces).

[Rasputin]

Khoresh Reevaas

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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 parsely and fry slightly in oil. Add rhubarb, mint, parsely, sugar, salt and pepper to the meat and continue cooking for about 10 minutes (rhubarb should not become too soft).

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.

[Rasputin]

Maash-polow

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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.

[Rasputin]

Maast-o-Khiar - Yoghurt Dip


Ingredients: (4 servings)


yoghurt, 500 grams

cucumber, 1/2 small (grated)

onion, one small (grated)

mint, 2 teaspoons

salt and pepper


Directions:
Beat yogurt well until it flows smoothly. If yogurt is thick, add a bit of water while beating. If fresh mint is used, it should be finely chopped. Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well. Leave in the refrigerator for two hours, then serve. Maast-o-Khiar makes a delicious side-dish.

[nanakhafan]

vayyy eena hamashoon khooban cheghadr !

[Rasputin]

Kalleh-Joosh

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Ingredients: (4 servings)
ground lamb or beef, 400 grams
walnuts, 2 spoonfuls
kashk (dried or thick whey), 1-2 cups (obtain from an Iranian store)
medium onions, two
mint, 100 grams
cooking oil
turmeric, 1/2 teaspoon (optional)
salt
black pepper
Directions:
Wash and finely chop mint. Peel and grate onions. Add onions and mint to meat with salt and black pepper and mix well. Shape meat into small balls.

Heat some cooking oil in a pan until hot. Add meat-balls and fry for a few minutes until colour changes. Add a cup of hot water, turmeric, and a bit of salt and cook over medium heat for about 10 minutes. Add kashk and cook for another 2-3 minutes. Remove from heat, mix in crushed walnuts, and serve.

[Rasputin]

Khoresh 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.

[Rasputin]

Haveej-polow (Carrot & Rice)

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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.

[Rasputin]

Zaban (Tongue)

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Ingredients: (4 Servings)
one beef or two lamb tongues
garlic, 2-3 cloves
medium onions, 2
tomato paste, 3-4 spoons
mushrooms, 500 grams
butter, 100 grams
herbs (parsley, coriander, dill, spring-onion ends), 200 grams
salt
black pepper
Directions:
Tongue is very tasty but takes a long time to cook.
Wash the tongue(s) carefully. Add hot water and bring to a boil. Remove the foam that accumulates on top.

Peel garlic cloves and onions, then slice them thinly. Wash herbs and chop them finely. Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary. Salt and black pepper should be added near the end of cooking. When tongue is cooked, there should be about one cup of water left. Remove tongue and peel the skin while still warm. Allow to cool, then cut into thin slices using a sharp knife.

Wash and slice mushrooms, then fry in butter for a few minutes. All tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes. Serve tongue with mushrooms and some fresh parsley. If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.

[Rasputin]

Del (Heart)

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Ingredients: (4 Servings)
sheep hearts, 4
mushrooms, 250 grams
cheddar cheese, 50 grams
medium carrot, one
medium onion, one
herbs (parsley, tarragon, dill, mint), 100 grams
butter, 100 grams
cooking oil
salt
black pepper
Directions:
Bring some water to boil. Add sheep hearts and allow them to turn whitish in colour. Remove any blood with the tip of a knife, then wash and dry the hearts. Fry in oil over medium heat on all sides for a few minutes.

Peel and thinly slice the onion. Wash and peel the carrot, then cut into thin, round slices. Wash and finely chop the herbs.

Add onion, carrot, herbs, salt, and black pepper to hearts. Follow with a cup of hot water and cook over low heat for about 40 minutes. A bit of juice should be left when cooking is over. Allow the hearts to cool.

Cut hearts length-wise taking care not to separate the two parts. Wash mushrooms and slice. Fry mushrooms in butter for about 10 minutes, while adding some salt and black pepper. Add mushrooms to the sauce prepared earlier and mix well.

Pour some of this sauce inside each heart and over them. Close the hearts to return them to original shape. Sprinkle grated cheddar cheese on top and serve with Iranian or middle-western bread.