Chelo-Kabab: The National Dish of Iran Chelo-Kabab or Chelow Kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned Persian rice and kabab, of which there are several distinct Persian varieties. This dish is served throughout Iran today, but was traditionally associated with the northern part of the country. Chelo-Kabab is served with the basic …
Joojeh kabab is a simple, easy to make and popular dish in Iran and is most delicious when made with fresh and tender young chicken. Joojeh kabab is usually made with skinless and boneless chicken breast. However, it could be made with the whole chicken cut into small pieces, allowing ample marinating time, which is an important step in the …
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 …
Prawn kebab is an authentic Malabar recipe. Non vegetarians love to eat prawns and they want to include this food in several dishes. You can use prawn, the seafood to make yummy starters. In coastal regions, prawn is highly consumed by the non veggie foodies. Making kebab is not difficult and cooking prawns is easy. If you have a fetish …
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 …
Kashk-e Bademjan (Persian Eggplant Dip) This post was made according to Mr. June Huebbe‘s order Recipe type: VegetarianOne of the most popular eggplant dishes in Iran is Kashk-e Bademjan. The main ingredients of this dish are eggplants and Kashk which is a type of yogurt whey. In the process of making cheese, the remaining liquid after milk that has been …
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, …