Special News/Recipes Iranian Cuisine

[Rasputin]

Naan-o Paneer-o Sabzi - Cheese & Herbs

Ingredients:

Persian Bread - Sangak, Lavash or Barbari

Persian Goats Cheese or Feta Cheese


Fresh herbs including radished, scallions, cilantro, mint, corainder, tarragon, and basil

Directions:

With the simplest ingredients, Noon-o Paneer (Noon va Paneer) is most always present on a Persian dinner table. One can say no Persian sofreh is complete without it (not even the Sofrehye Aghd or Simply present all the ingredients of cheese and bread, in an elegant dish, at the start and leave it to be enjoyed throughout the meal. It is best to serve the freshest ingredients possible, which incidently refresh the palate during and after the meal. Add fresh Persian walnuts for more flavor - which is called Nan-o Panir-o Gerdu. If you don't have fresh walnuts, you can always soak dried ones in water for a period of up to 24 hours before the meal.

Naan-o Paneer (also pronounce Noon-o Paneer, and sometimes written Panir) is also eaten for breakfast without the herbs. Delicious variations and themes, as say a pic nic snack, include eating Noon-o Paneer with any kind of juicy melons in the summer time. These include Kharbozeh, watermelons, and honeydew melons.

[Rasputin]

سفره قلمكار كباب چوبي با كته طلايي


مواد لازم براي كباب

750 گرم گوشت چرخ شده ـ 1 عدد پياز كوچك ريز رنده شده ـ 2 قاشق سوپخوري گشنيز ريز خرده شده ـ 1 قاشق سوپخوري پودر زيره ـ 1 قاشق چايخوري رنده پوست ليموترش ـ نمك و فلفل به اندازه كافي ـ روغن براي سرخ كردن
مواد لازم براي كته:
3 قاشق سوپخوري روغن ـ 1 قاشق چايخوري زردچوبه ـ 1 عدد پياز متوسط خلال شده ـ 2 پيمانه برنج ـ 4 پيمانه آب سبزيجات پخته (يا 4 پيمانه آب كه دو عدد قرص سوپ سبزيجات در آن حل شده است)
طرز تهيه:
گوشت چرخ شده، پياز، گشنيز، زيره، رنده پوست ليموترش، نمك و فلفل را در ظرف گودي بريزيد و آنها را مخلوط كنيد. و سپس كمي ورز دهيد. اين مخلوط را به 8 قسمت مساوي تقسيم كنيد. هر قسمت را به صورت يك كباب لقمه اي در دست فرم دهيد و يك سيخ چوبي كوچك و يا سيخ هاي آلومينيومي كوچك را از آن عبور دهيد. كباب ها را در ديس بچينيد. روي آن را با نايلون محافظ غذا بپوشانيد و در يخچال قرار دهيد.
3 قاشق روغن را در قابلمه مناسبي بريزيد و داغ كنيد. پياز را در آن بريزيد و تفت دهيد. پس از 2 دقيقه يا زماني كه پياز نرم شد زردچوبه را در آن بريزيد و پس از چند ثانيه تفت دادن برنج را كه قبلاً شسته ايد بدون آب در قابلمه بريزيد و يك دقيقه تفت دهيد تا همه دانه هاي برنج به روغن آغشته شوند. آب سبزيجات و يا مخلوط آب با قرص سبزيجات را با نمك كافي (در صورت نياز) به برنج اضافه كنيد. بگذاريد برنج به جوش بيايد و آنقدر بجوشد تا آب آن كاملاً تبخير شود. سپس حرارت اجاق را كم كنيد و يك دم كني بر روي آن قرار دهيد تا كته دم بكشد. در صورت تمايل مي توانيد براي خوش عطر شدن كته هنگام جوشيدن برنج مقدار كمي زعفران به آن اضافه كنيد.
در تابه نچسبي مقدار كمي روغن بريزيد و آن را داغ كنيد كباب چوبي ها را از يخچال خارج كرده و در روغن سرخ كنيد تا همه طرف كباب ها برشته شود. كته را در ديس بكشيد و كباب ها را روي آن بچينيد و سرو كنيد.

[Rasputin]

Haleem Baadenjaan
Ingredients: (4 servings)

Small eggplants, 6

Lamb or beef, 500 grams

Kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)

Medium onions, 4

Dried mint, 2 spoons (or 200 grams of fresh mint)

Cooking oil

Salt

Black pepper

Directions:
Peel and finely chop onions, Fry in oil until golden. Save half for later use. Cut meat into small pieces and fry with onions until color changes. Add 2-3 glasses of hot water and cook over medium heat for about 45 minutes. If necessary, additional hot water should be added while cooking.

Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Mash the meat and eggplants and mix well. Add the gravy from the meat and one glass of hot water to the mix and cook over low heat, mixing occasionally until no water is left. Remove the mix from heat. Add kashk and mix well, then add fried onions on top.

Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve.

[Rasputin]

Donbalaan
Ingredients: (4 servings)

Sheep testicles, 4

Medium eggs, 2

Bread crumbs, one cup

Cooking oil

Parsley, 100 grams

Salt

Black pepper

Directions:
Are you a culinary adventurer? If so, you should try donbalaan or sheep testicles!
Wash testicles and cut length-wise along the middle. Remove the skin and cut each part length-wise into two slices. Sprinkle some salt and black pepper on both sides of each slice.

Add salt and black pepper to eggs and mix well. Dip each slice on both sides in bread crumbs, then in eggs, and again in bread crumbs. Fry each slice in pre-heated oil on one side for a few minutes until cooler changes, Turn over and fry on the other side again until color changes. Serve with washed and cut parsley.

[Rasputin]

Aash-e Sholeh Ghalamkar
Ingredients: (4 servings)

Vegetables: parsley, dill, coriander, spinach, spring-onion ends, 500 grams

Long-grain or basmati rice, 100 grams

Peas, 100 grams

Beans, 100 grams

Lentils, 100 grams

Beef or lamb, 500 grams

Onions, 3 large

Turmeric, 1/2 teaspoon

Cooking oil

Salt

Black pepper

Directions:
Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Cut meat into small pieces and fry with onions until it changes colour.

Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour. Wash rice and add to the aash. Cook for another 20-30 minutes.

Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently. Add more hot water during cooking if necessary.

[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 tomatoes and bits of parsley.

[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]

Sohaan-e Asali


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Ingredients: (4 servings)
fine sugar, 150 grams
thick honey, 3-4 spoonfuls
cooking oil, 100 grams
saffron, one teaspoon
almonds, 150 grams
pistachios, 100 grams
Directions:
Wash and thinly slice almonds, then allow to dry. Thinly slice pistachios. Mix sugar, honey and oil and cook over high heat stirring occasionally until sugar melts and turns golden.

Add almonds and continue cooking while stirring occasionally until almonds also turn golden. Avoid too much stirring of the mix. Dissolve saffron in a bit of hot water and add to the mix.

Pour some oil on a flat tray and rub over the entire surface. Pour a small amount of the mix on the tray. If it solidifies quickly, the mix is ready, Turn the heat very low.

Pour small portions of the mix using a teaspoon on the tray at equal distances so that the portions do not touch. As soon as each portion is poured on the tray, place a few slices of pistachio on top. Allow to cool.

Separate the sohaan from the tray using a knife and keep in a covered container.

[Rasputin]

Aash-e Gandom
Ingredients: (4 servings)

Wheat, 100 grams

Spinach, 700 grams

Chick peas, 50 grams

Black-eye beans, 50 grams

Lentils, 50 grams

Split peas, 50 grams

Onions, 2 large

Turmeric, 1/2 teaspoon

Flour

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 pomegranate 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]

Salad-e Olivieh - Persian-style Chicken Salad
Ingredients: (4 Servings)
Chicken, 400 grams
Potatoes, 500 grams
Medium onions, 2
Medium eggs, 3
Peas, 1/2 cup
Medium carrot, one
Dill pickles, 100 grams (should not be sweet)
Fresh lime juice, 2 teaspoons
Mayonnaise
Cooking oil
Salt and pepper
Directions:
Pronounced as 'Salad-e Olivieh' among Persians, this salad is an all time favorite. To make it, peel and thinly slice onions. Fry in oil until slightly golden. Add chicken and fry until colour changes. Wash and peel carrot. Chop into small pieces. Add to chicken with a bit of salt and one cup of hot water. Cook over medium heat for about 20 minutes. Remove bones and cut into small pieces.

Wash potatoes well. Add hot water and cook over medium heat for about 20 minutes, then mash them well using the back of a fork. Cook peas over medium heat for about 5 minutes. Finely chop dill pickles. Boil eggs until hard. Remove shells and crush well using the back of a fork.


Add potatoes, peas, pickles, salt, black pepper, mayonnaise, eggs and lime juice to chicken (with a bit of juice) and mix well. Salad-e Olivieh should be served cold.

Optional: pour the mix in a dish and flatten the surface with the back of a spoon. Place some mayonaise on top and spread over the surface with a knife. Slice one or two dill pickles length-wise and use the slices to decorate Salad-e Olivieh. Salad-e Olivieh is believed to have foreign origin but has been modified in Iran. It is typically served at birthday parties, pic-nics and is an easy food to prepare before hand for large events and gatherings.

[Rasputin]

Khoresht Ghaarch
Ingredients: (4 servings)

Chicken, 500 grams

Mushrooms, 500 grams

Onions, 2 large

Wheat flour, one spoonful

Fresh lime juice, 3-4 spoonfuls

Saffron, 1/2 teaspoon

Cooking oil

Salt

Black pepper

Directions:
Peel and thinly slice onions. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes.

Wash mushrooms and cut into small pieces. Fry in oil for about 5 minutes. Pour flour on and mix well. Fry a bit longer, then add to chicken. Add in saffron and lime juice, and cook over low heat for another 5-10 minutes. Serve with Kateh or Polow.

[Rasputin]

Khoresht-e Sib - Apple Chicken Stew


Ingredients: (4 servings)

4 tablespoons vegetable oil, butter, or ghee
2 small onions, peeled and thinly sliced
1 pound skinless,boneless chicken leg,or duck breast, or meat (lamb, veal, beef), cut into thin strlps
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon
1 tablespoon fresh lime juice
3 tablespoons brown sugar
1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
5 tart cooking apples
1 cup pitted, dried tart cherries


Directions:

In a medium pot, heat 2 tablespoons oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes longer, stirring occasionally, until golden brown. Add the salt, pepper, and cinnamon. Add 2.5 cups of water, the lime juice, brown sugar, and saffron water and bring to a boil. Cover and simmer for 20 minutes over low heat, stirring nccasionally.
Meanwhile, peel and core the apples and cut them into wedges. In a large skillet, heat 2 tablespoons oil over medium heat and fry the apples for 10 to 15 minutes, stirring occasionally, until all sides are golden brown. Preheat the oven to 350°E Transfer the khoresht to a deep ovenproof casserole. Arrange the apples and cherries on top. Cover and bake for 30 minutes, until the apples and meat are tender.
Taste the khoresht: It should taste sweet and sour. Adjust seasonings, adding sugar or lime juice if necessary. Cover and keep warm until ready to serve. Serve hot with saffron steamed rice.





Variation: Instead of dried cherries, you may use 1/2 cup yellow split peas. If you do, cook the split-peas in 2 cups of water for 20 minutes, drain, and add just before placing in the over.

[Rasputin]

Zereshk Polo - Barberry Rice
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 and 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.

[Rasputin]

روست بيف

مواد لازم: گوشت راسته گوساله (سفيد ران) : 1 کيلو,ساقه کرفس: 2 تا 3 عدد,پياز: 1 عدد,هويج: 1 عدد ,سير: 5 حبه ,جعفري: مقداري,قارچ و گوجه فرنگي: براي تزئين,سيب زميني کوچک آپز شده : به مقدار لازم,آب ليمو ترش: مقداري

طرز تهيه: ابتدا فر را با درجه حرارت 350 درجه گرم مي کنيم. ظرفي را که مي توان در فر گذاشت به کمي روغن آغشته مي کنيم و راسته درسته را در آن قرار داده و روي آنرا با چاقو سوراخهاي کرده و سيرها را در آن سوراخها قرار مي دهيم و سپس در فر که گرم شده به مدت چهل دقيقه مي گذاريم تا گوشت نيم پخت شود بعد از فر در مي آوريم ودور آن کرفسها را که دو سه تکه کرده ايم مي گذاريم و همچنين هويج خورد شده و پياز خورد شده را روي گوشت مي ريزيم و دوباره در فر قرار مي دهيم به مدت 40 دقيقه تا خوب بپزد . سيب زميني کوچک آپز شده را با جعفري خورد شده تفت مي دهيم و قارچ را هم درسته تفت مي دهيم براي تزئين. براي سس اين غذا مي توان سس گوجه ويا يک سس با پياز وسير و قارچ تفت داده که بعد آب گوشت هم اضافه کرده و غليظ شده و يا در ترشحات گوشت ، آب جوش ريخته و جدا کرده و در يک ظرف روي حرارت به همراه سبزيجات پخته شده و آب گوشت را مي گذاريم که چند جوش زده و غليظ شود را به عنوان سس استفاده کرده و روي روست بيف که از فر در آورده و در ظرف گذاشته ايم مي ريزيم و قارچ ، گوجه فرنگي و سيب زميني که با جعفري تفت داده ايم و آب ليمو ترش تزئين مي کنيم .

[Sepideh_UK]

Nice!!
Thanx.