The cuisine refers to the traditional and modern styles of cooking related to Iran. The Iranian culinary style is unique to Iran, though has historically both influenced and been influenced by Iran’s neighboring regions at various stages throughout the history. Specifically, these have been mutual culinary influences to and from Mesopotamian cuisine, Anatolian cuisine, and especially the Central Asian cuisine. …
Lamb Rib Roast (Lamb Shashlik) in oven with Saffron Rice Ingredients: 1 kg Lamb Rib One Large Onion One bulb Garlic Lemon juice or Fresh lemon or lime Saffron, Salt, Pepper and 3 Cups Long Grain Rice 1-Place the meat into a bowl 2-Blend one onion and the cloves of garlic 3-Add to the meat 4-Pour some lemon juice 5-Add …
Lamb Rib Roast (Lamb Shashlik) in oven with Saffron Rice Ingredients: 1 kg Lamb Rib One Large Onion One bulb Garlic Lemon juice or Fresh lemon or lime Saffron, Salt, Pepper and 3 Cups Long Grain Rice 1-Place the meat into a bowl 2-Blend one onion and the cloves of garlic 3-Add to the meat 4-Pour some lemon juice 5-Add …
Iran is known for many of its exports …… oil, saffron, rugs, and of course Persian cats:) But one commodity that many in the West may not know of is zereshk. Iran is the biggest producer of zereshk in the world. Zereshk are dried barbarries – small delicious tart berries that have been cultivated in Iran for over 200 years. …
General Information: The history of ghormeh sabzi goes back at least 500 to 1000 years(according to wikipedia) .I recall from my childhood , people would name it the king of stews .The traditional recipe forms with stew meat sauteed with onion, red beans(but I prefer kidney or Roman beans),fried herbs (persian leek,parsley,fenugreek and a little bit spinach).,dried lime(limo amani),spices(Turmeric,pepper) .The …
Food Name:Kabab-e Barg (Persian: Kabab-e Barg meaning Lamb Fillet Kebab) (Persian: کباب برگ) ِDiscibtion : he main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil. Origin: Mainly Served: Throughout Iran. Ingredients: 1 3/4 pounds boneless lamb (800 grams) 1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice 2 large onions, grated 1 …
Fortunately, Persian cuisine is an eggplant lovers paradise. If I had to pick my favourite Persian eggplant dish it would be a tight race, but I think Kashk-e Bademjan would have to be the winner. Creamy and garlic-y with caramelized onion and tender, fried eggplant, this dip is ridiculously delicious. It has ruined many Persian restaurant lunches for me as …
For those of you unfamiliar with Khorest, it is a Persian stew and one of the pillars of Iranian cuisine. I have to admit that I always found the idea of cooking Khorest very intimidating. It seemed complicated and time-consuming and best left up to the experts….. namely my mother. But once she began to teach me, I learnt that, …
Kabab bakhtiari is a combination of jujeh kabab and kabab barg in a decussate form.
Mirza Ghassemi is a delicious blend of creamy baked eggplant, tomatoes, lots of garlic and egg. There is something poetic about the combination of eggplant and tomato……Italians have Caponata, the French have Ratatouille, the Lebanese have Menazzaleh and we Iranians have Mirza Ghassemi.Mirza Ghassemi is a Northern Iranian dish from the Gilan province. The first time I remember tasting it …
