Something you would find in someone's home, not a restaurant. Like meatloaf within US or arroz con pollo in Mexico.
Answer:
http://www.ee.surrey.ac.uk/personal/f.mo...
http://persia.org/recipes/recipes.html...
http://www.iranmania.com/travel/eating/d...
http://www.farsinet.com/farsieats/recipe...
http://www.iranonline.com/iranhall/recip...
I should bow in deference to Desi Chef -- here go -- I bow! Off and on over the last few years I've worked (as a volunteer) for Najmieh Batmanglij (the Silk Route, etc) as a completely easy to fleece lover of Persian food using her books, I feel I can out do our local Persian restaurants. Try to grasp one of her books - "A Taste of Persia" is great. The khoreshes are Persian stew, relatively easy to cause - and always turn out great(see the epicurious site). Her rice dishes, specifically the saffron rice, is a gem. (see the astray site).
Now a word of encouragement: the the recipe are lengthy, but they work -- follow them step by step (don't infer, either Najmieh's crazy or you're crazy), preserve going and ultimately you will have a Persian holiday!
The top dishes are:
Gormeh Sabzi
Chelo kabob
Koreshteh budemjun
Mahi and sabzi polo
Ghaimeh polo
Fesenjun
Zereshk polo and morgh
Abghust ("meat water"= stew) is pretty common and technically simple to make. You'll other find rice, with the crispy bottom at meal with every dinnertime, plus, a plate of fresh herbs.
http://recipes.chef2chef.net/recipe-arch...
Gondi (Iranian Meatballs)
I8 servings
1 1/4 hours 20 min prep
1/2 kg ground turkey
1/4 kg cooked chickpeas
1/8 teaspoon hot pepper
3-4 large onions, grated
1 tablespoon saline
1/2 cup oil
Mix adjectives the ingredients together.
Form balls.
Cook contained by boiling water or chicken soup for 45 minutes.
Rhonda Iranian Rice
when i be young i have a friend married to an iranian fellow she made this it was great she used the big can of tomato blend not the little can it was pretty tomatoey variety sure its well greased explanation the rice can stick cook on low
5 servings
1 1/2 hours 30 min prep
1 lb hamburger
1 (6 ounce) can tomato paste
2 teaspoons turmeric
1 splash red peppers
brackish
2 cups rice, washed and drained
grease
Pam cooking spray
1 (17 ounce) can green beans
1 onion
brown onions and green beans in skillet brwon hamburger and drain.
boil 3 quart container of water for rice tag on rice to cook 10 minutes drain rice rinse with lukewarm marine meanwhile add meat to vegtables beside tomato paste and spices simmer til gluey in soaring pan pour grease in bottem of vessel spray sides heavily with pam start layering beside rice on bottom them hamburger mixture and repeat put wet dish napkin around rim put lid on tight cook on low heat for 25 minutes place within cold water to unmold on plate.
Fesenjan (Iranian Special Occasion Dish)
I have this marvelous dish in a Mediterranean Cafe. The fragrance is wonderful and the aroma sublime.
6-8 servings
1 1/4 hours 15 min prep
1/4 cup olive oil
2 small onions, sliced bare
3 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups walnuts, finely ground
2/3 cup pomegranate syrup
2 1/2 cups stock or water
2 tablespoons sugar
1 tablespoon saline
2 teaspoons pepper
1 1/4 teaspoons saffron (optional)
2 limes, juice of
2 1/2-3 lbs bone-in poultry, of choice
Heat butter or grease over medium warmness in a huge Dutch oven.
Add onions and sauté until wilted and translucent.
Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
Stir in walnuts, pomegranate syrup, stock, sugar, brackish, pepper and saffron.
Adjust sugar and salt to drink.
Bring to a low boil and simmer 1/2 hour.
Add chicken and simmer on low heat another 30-60 minutes.
Halfway through the cooking time, add on the lime juice to chew.
The sauce will thicken and darken during this cooking time, and the oil will set off to render out of the walnuts.
Add water or stock if essential to prevent the sauce from thickening too much and scorching.
Serve next to plain white rice.
NOTES Fesenjan is special occasion food within Iran.
It is traditionally made with duck or pheasant within the north of the country along the Caspian sea.
It is a gluey, rich, sweet-sour dish that improves contained by flavor the next hours of daylight.
Pomegranate syrup is available in most Middle Eastern and robustness food stores.
If it is unavailable, you can use an equal amount of frozen, concentrated cranberry liquid.
The flavor is roughly the same.
You can use a complete bone-in chicken if you like.
Cut it into 8 serving pieces and remove most of the skin.
The bones will bequeath the dish a richer flavor.
Bastani Akbar-Mashti, Persian, (Iranian)
Traditional Persian Ice Cream, very tasty!
4 servings 4 min 2 min prep
4 1/4 cups vanilla ice cream
3 5/8 ounces fatty double cream
2 tablespoons rose water
pistachios (optional)
The double-cream used to prepare Bastani Akbar-Mashti should be extra gummy.
Leave the double-cream in the freezer until frozen.
Cream or ice-cream should not be exceptionally hard.
Cut frozen double-cream into small pieces and mix next to ice-cream.
Add rose-water and mix well.
Place the mix within the freezer for at least one hour.
Iranian Chicken With Rice (Morgh Polou)
This is a typical Iranian recipe using fruit beside a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special means of access to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the total chicken, skin on for this recipe
4 servings 1 1/2 hours 20 min prep
3 lbs broiler-fryer chickens, cut up
salt & pepper
1/4 cup butter or ghee
1 hulking onion, chopped
1/2 cup dried apricots, chopped
1/2 cup raisins, sultanas
1/2 teaspoon cinnamon
1/4 cup water
1/2 teaspoon saffron threads
2 tablespoons river
4 cups cooked rice
Season the chicken pieces with saline & pepper.
Using half the Ghee/butter brown the chicken, set aside.
Fry the onion until transparent within the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
Stir contained by the cinnamon then make the addition of the 1/4 cup water to heave the browned sediment.
Place half the cooked rice contained by an oven proof dish placing the chicken on top.
Spread the apricot mixture over the chicken and top with remaining rice.
Cover the dish tightly and boil in 350 oven for 45 minutes or until the chicken is cooked & tender.
While the chicken is cooking mix the saffron next to 2 tbsp boiling water, donate to steep.
Just before serving sprinkle saffron fluid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
Serve heap on a platter.
Iranian Rice with Beans and Dill Weed (Baqala Polo)
This is one of the most amazing dishes I've ever eat. Rich and savory!
6 servings 1 1/2 hours 30 min prep
3 cups long-grain rice, well-rinsed
8 cups water
brackish
1/4 cup melted margarine
1/8 teaspoon saffron, dissolved within 2 tbs warm hose down (optional)
1 lb frozen lima beans
1/4 cup dried dill weed, or 3/4 cup fresh
Iranian Yogurt and Spinach (Borani-Ye Esfenaj)
1 lb spinach, fresh or frozen
2 medium onions, peel and thinly sliced
2 tablespoons margarine or grease
salt and pepper
1 cup soy yogurt
Cook lima beans until done.
Drain.
Set aside.
Bring a huge pot of salted water to boil.
Add rice to hose down.
Boil 5-10 minutes , until rice is no longer crunchy, but still firm.
Stir occasionally to prevent sticking.
Drain rice in colander.
Mix beans and dill weed beside the rice.
Put half of the melt margarine in the bottom of the rice pot.
Put the rice backbone into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot.
With a chopstick or similar tool, poke holes contained by the rice in several places.
Pour the remaining melt margarine over the rice.
Cover the underside of the pot lid with a dish towel, and put lid tightly on pot.
Cook rice around 20 minutes over medium warmth, then turn roast to low, and cook for another 30 minutes.
The rice on the bottom of the pot should become golden and crispy.
Soak bottom of pot in cold dampen for a few minutes, to loosen this.
Put rice onto a serving platter, surrounded by chunks of crispy rice.
Take 2/3 cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a side dishes.
Cook spinach in delicately salted water until tender
Drain in good health.
Chop.
Set aside.
Heat margarine or oil contained by a pan.
Add onions, and fry until golden.
Add spinach and fry together briefly.
Turn sour heat.
Sprinkle next to salt and pepper.
Transfer to serving bowl or dish.
Mix within yogurt.
More Questions & Answers...
Answer:
http://www.ee.surrey.ac.uk/personal/f.mo...
http://persia.org/recipes/recipes.html...
http://www.iranmania.com/travel/eating/d...
http://www.farsinet.com/farsieats/recipe...
http://www.iranonline.com/iranhall/recip...
I should bow in deference to Desi Chef -- here go -- I bow! Off and on over the last few years I've worked (as a volunteer) for Najmieh Batmanglij (the Silk Route, etc) as a completely easy to fleece lover of Persian food using her books, I feel I can out do our local Persian restaurants. Try to grasp one of her books - "A Taste of Persia" is great. The khoreshes are Persian stew, relatively easy to cause - and always turn out great(see the epicurious site). Her rice dishes, specifically the saffron rice, is a gem. (see the astray site).
Now a word of encouragement: the the recipe are lengthy, but they work -- follow them step by step (don't infer, either Najmieh's crazy or you're crazy), preserve going and ultimately you will have a Persian holiday!
The top dishes are:
Gormeh Sabzi
Chelo kabob
Koreshteh budemjun
Mahi and sabzi polo
Ghaimeh polo
Fesenjun
Zereshk polo and morgh
Abghust ("meat water"= stew) is pretty common and technically simple to make. You'll other find rice, with the crispy bottom at meal with every dinnertime, plus, a plate of fresh herbs.
http://recipes.chef2chef.net/recipe-arch...
Gondi (Iranian Meatballs)
I8 servings
1 1/4 hours 20 min prep
1/2 kg ground turkey
1/4 kg cooked chickpeas
1/8 teaspoon hot pepper
3-4 large onions, grated
1 tablespoon saline
1/2 cup oil
Mix adjectives the ingredients together.
Form balls.
Cook contained by boiling water or chicken soup for 45 minutes.
Rhonda Iranian Rice
when i be young i have a friend married to an iranian fellow she made this it was great she used the big can of tomato blend not the little can it was pretty tomatoey variety sure its well greased explanation the rice can stick cook on low
5 servings
1 1/2 hours 30 min prep
1 lb hamburger
1 (6 ounce) can tomato paste
2 teaspoons turmeric
1 splash red peppers
brackish
2 cups rice, washed and drained
grease
Pam cooking spray
1 (17 ounce) can green beans
1 onion
brown onions and green beans in skillet brwon hamburger and drain.
boil 3 quart container of water for rice tag on rice to cook 10 minutes drain rice rinse with lukewarm marine meanwhile add meat to vegtables beside tomato paste and spices simmer til gluey in soaring pan pour grease in bottem of vessel spray sides heavily with pam start layering beside rice on bottom them hamburger mixture and repeat put wet dish napkin around rim put lid on tight cook on low heat for 25 minutes place within cold water to unmold on plate.
Fesenjan (Iranian Special Occasion Dish)
I have this marvelous dish in a Mediterranean Cafe. The fragrance is wonderful and the aroma sublime.
6-8 servings
1 1/4 hours 15 min prep
1/4 cup olive oil
2 small onions, sliced bare
3 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups walnuts, finely ground
2/3 cup pomegranate syrup
2 1/2 cups stock or water
2 tablespoons sugar
1 tablespoon saline
2 teaspoons pepper
1 1/4 teaspoons saffron (optional)
2 limes, juice of
2 1/2-3 lbs bone-in poultry, of choice
Heat butter or grease over medium warmness in a huge Dutch oven.
Add onions and sauté until wilted and translucent.
Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
Stir in walnuts, pomegranate syrup, stock, sugar, brackish, pepper and saffron.
Adjust sugar and salt to drink.
Bring to a low boil and simmer 1/2 hour.
Add chicken and simmer on low heat another 30-60 minutes.
Halfway through the cooking time, add on the lime juice to chew.
The sauce will thicken and darken during this cooking time, and the oil will set off to render out of the walnuts.
Add water or stock if essential to prevent the sauce from thickening too much and scorching.
Serve next to plain white rice.
NOTES Fesenjan is special occasion food within Iran.
It is traditionally made with duck or pheasant within the north of the country along the Caspian sea.
It is a gluey, rich, sweet-sour dish that improves contained by flavor the next hours of daylight.
Pomegranate syrup is available in most Middle Eastern and robustness food stores.
If it is unavailable, you can use an equal amount of frozen, concentrated cranberry liquid.
The flavor is roughly the same.
You can use a complete bone-in chicken if you like.
Cut it into 8 serving pieces and remove most of the skin.
The bones will bequeath the dish a richer flavor.
Bastani Akbar-Mashti, Persian, (Iranian)
Traditional Persian Ice Cream, very tasty!
4 servings 4 min 2 min prep
4 1/4 cups vanilla ice cream
3 5/8 ounces fatty double cream
2 tablespoons rose water
pistachios (optional)
The double-cream used to prepare Bastani Akbar-Mashti should be extra gummy.
Leave the double-cream in the freezer until frozen.
Cream or ice-cream should not be exceptionally hard.
Cut frozen double-cream into small pieces and mix next to ice-cream.
Add rose-water and mix well.
Place the mix within the freezer for at least one hour.
Iranian Chicken With Rice (Morgh Polou)
This is a typical Iranian recipe using fruit beside a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special means of access to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the total chicken, skin on for this recipe
4 servings 1 1/2 hours 20 min prep
3 lbs broiler-fryer chickens, cut up
salt & pepper
1/4 cup butter or ghee
1 hulking onion, chopped
1/2 cup dried apricots, chopped
1/2 cup raisins, sultanas
1/2 teaspoon cinnamon
1/4 cup water
1/2 teaspoon saffron threads
2 tablespoons river
4 cups cooked rice
Season the chicken pieces with saline & pepper.
Using half the Ghee/butter brown the chicken, set aside.
Fry the onion until transparent within the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
Stir contained by the cinnamon then make the addition of the 1/4 cup water to heave the browned sediment.
Place half the cooked rice contained by an oven proof dish placing the chicken on top.
Spread the apricot mixture over the chicken and top with remaining rice.
Cover the dish tightly and boil in 350 oven for 45 minutes or until the chicken is cooked & tender.
While the chicken is cooking mix the saffron next to 2 tbsp boiling water, donate to steep.
Just before serving sprinkle saffron fluid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
Serve heap on a platter.
Iranian Rice with Beans and Dill Weed (Baqala Polo)
This is one of the most amazing dishes I've ever eat. Rich and savory!
6 servings 1 1/2 hours 30 min prep
3 cups long-grain rice, well-rinsed
8 cups water
brackish
1/4 cup melted margarine
1/8 teaspoon saffron, dissolved within 2 tbs warm hose down (optional)
1 lb frozen lima beans
1/4 cup dried dill weed, or 3/4 cup fresh
Iranian Yogurt and Spinach (Borani-Ye Esfenaj)
1 lb spinach, fresh or frozen
2 medium onions, peel and thinly sliced
2 tablespoons margarine or grease
salt and pepper
1 cup soy yogurt
Cook lima beans until done.
Drain.
Set aside.
Bring a huge pot of salted water to boil.
Add rice to hose down.
Boil 5-10 minutes , until rice is no longer crunchy, but still firm.
Stir occasionally to prevent sticking.
Drain rice in colander.
Mix beans and dill weed beside the rice.
Put half of the melt margarine in the bottom of the rice pot.
Put the rice backbone into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot.
With a chopstick or similar tool, poke holes contained by the rice in several places.
Pour the remaining melt margarine over the rice.
Cover the underside of the pot lid with a dish towel, and put lid tightly on pot.
Cook rice around 20 minutes over medium warmth, then turn roast to low, and cook for another 30 minutes.
The rice on the bottom of the pot should become golden and crispy.
Soak bottom of pot in cold dampen for a few minutes, to loosen this.
Put rice onto a serving platter, surrounded by chunks of crispy rice.
Take 2/3 cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a side dishes.
Cook spinach in delicately salted water until tender
Drain in good health.
Chop.
Set aside.
Heat margarine or oil contained by a pan.
Add onions, and fry until golden.
Add spinach and fry together briefly.
Turn sour heat.
Sprinkle next to salt and pepper.
Transfer to serving bowl or dish.
Mix within yogurt.
More Questions & Answers...