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 …
To Persians, making rice is an art form. There is a great deal of care and detail involved in making the perfect fluffy and delicate rice we are famous for. The crown jewel of Persian rice is the Ta-dig. The delicious, crunchy golden crust that forms at the bottom of the pot during the cooking process.Ta-dig is beloved by Iranians …
The most famouse dish in Isfahan is Beryani which is known in all of Iran as Isfahan food.This dish is made of mutton or lamb which is ground/minced and then cooked on one side in a special small pan over open fire. Berian is generally eaten with a certain type of bread, known as “nan-e-taftun”. And Restaurants in Isfahan …
Khoresh-e fesenjan (Persian: خورش فسنجان), or simply fesenjan (Persian: فسنجان), is a dish in Persian cuisine and Mesopotamian cuisine. It is a thick, tart stew made from pomegranate syrup and ground walnuts (see bazha). It is traditionally made with poultry (duck or chicken); but also variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all …
“Beef Yogurt” • 1/4 lb (113g) Beef Neck • 5 Tbsp Plain Yogurt • 1/4 Tsp Saffron • 1 Small Onion • Turmeric • 1 Egg Yolk • 1/2 Cup Sugar PREPARATIONS: 1- Soak the zafran (saffron) in boiling water for 30 minutes. 2- Boil 3-4 Cups of water. DIRECTIONS: 1- Place the beef in a pot. Cut the …
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 …
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 …
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 …