Share Your Persian Recipes

[fadak_166]

Persian recipes in here!!!

No comments please, JUST RECIPES.

[fadak_166]

Jooje Kabab

4 Servings

1 chicken, 1 kg

1/2 cup extra-virgin olive oil

2 large onions, grated

4 medium tomatos

2 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon saffron

Directions:

Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.

Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently.

Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread.

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Shir Berenj

4 Servings

200 grams rice

sugar or jam

1/2 cup rosewater

2 litres milk

150 grams cream

Directions:

Wash rice well, then drain the water. Add two glasses of water to rice and cook until rice slightly softens. Add milk and continue cooking over medium heat until the mix thickens. Add rosewater and cook for another minute or so. Add cream and serve with sugar or jam on top

Edited January 11, 2008 by fadak_166

[fadak_166]

Halva

4 Servings

250 grams wheat flour

200 grams sugar

200 grams cooking oil

1/2 teaspoon saffron

1/2 cup rosewater

1 tablespoon crushed pistachio

1 tablespoon crushed almond

Directions:

Halva is a tasty dessert. To prepare it, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes colour to golden, thickens and becomes fragrant.

Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.

[fadak_166]

duno if this is the same bastani ur talking about

Bastani Akbar-Mashti

Ingredients: (4 servings)

vanilla ice-cream, one litre

extra thick double-cream, 100 grams

rose-water, 2 spoonfuls

Directions:

The double-cream used to prepare Bastani Akbar-Mashti should be extra thick. Leave the double-cream in the freezer until frozen. Cream or ice-cream should not be very hard. Cut frozen double-cream into small pieces and mix with ice-cream. Add rose-water and mix well. Place the mix in the freezer for at least one hour.

>.<

[Armans Wife]

FESENJUN

INGREDIENTS

2 tablespoons olive oil

1 onion, finely chopped

4 skinless, boneless chicken breast halves

1 cup finely ground walnuts

1 (10 fluid ounce) bottle pomegranate paste or syrup

DIRECTIONS

Heat the olive oil in a skillet over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from skillet, and set aside.

Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.

Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.

fesenjun is my fav iranian dish :angel: I didn't like it at first cus it has sour taste, but after few months eating Iranian food I fell in love with it. :angel:

[Brave_Muslim_Soldier]

Looking forward to Maska Pav , and Chelo Kabab

[fadak_166]

Chelo Kabab

2 pounds tender steak, cut about 3 inches long, 1 1/2 inches wide and and1/2 inch thick

2 medium onions, grated or processed in a food processor for a minute

4 tablespoons olive oil

1 1/2 teaspoons salt

1/2 teaspoon pepper

butter

12 small tomatoes, halved, then sprinkled with pepper and salt

Combine meat, onionS, olive oil, salt and pepper, then place in a refrigerator and allow to marinate for 3 to 4 hours.

Place meat on skewers, then grill, brushing occasionally with butter, until done. Place tomatoes on skewers and grill separately, then serve both together, placing meat and tomatoes over a platter of rice.

---

[Jabir ibn Hayyan]

Wow, so many recipes! OK here is a recipe for Persian kebab, I really like:

Ingredients

Kebabs

1 tsp. saffron threads

1 Tbsp. boiling water

2 medium onions

2 tsp. salt

2 tsp. freshly ground black pepper

1 lb. ground lamb or beef (koobideh)

1 lb. lamb or beef kebab chunks (barg)

½ tsp. baking soda

~ Metal skewers

Yogurt sauce (mast-o-khiar)

1 large cucumber or 2 to 3 small Persian cucumbers (see Note)

1½ cups plain yogurt

1 Tbsp. dried mint or 8 leaves fresh mint, minced

½ tsp. salt

½ tsp. freshly ground black pepper

¼ cup diced onion

Herbs (sabzi), bread, and spice

2 bunches fresh radishes

1 small bunch each of fresh parsley, mint, basil, and cilantro

1 doz. pita, lavash, or naan, for wrapping the kebabs (see Note)

~ Sumac or za’atar spice blend for sprinkling over the finished sandwiches (optional; see Note)

Steps

Put the saffron in a heatproof bowl and break up the threads with your fingers (or use a mortar and pestle and mix in a bit of salt or sugar to help crush the saffron). Pour the hot water over it and stir to let the saffron bloom.

Chop the onions and place them in a food processor. Pulverize until practically liquid. Add the saffron mixture, salt, and pepper, and pulverize until the onion is a even deep yellow.

Place the ground meat and the meat chunks in two separate bowls. Divide the saffron-onion mixture in half; mix one half into the ground meat and pour the other over the chunks. Cover and marinate for a few hours, or overnight if possible.

Peel and seed the cucumber, then chop it into small dice. (If using Persian cucumbers, just peel and dice them.) Mix the cucumber with the yogurt and then stir in the mint, salt, pepper, and onion. Refrigerate until needed.

Wash and slice the radishes into circles or long strips. Wash and dry the herbs, then remove the leaves from the stems. Discard the stems.

Thread the lamb or beef chunks onto the metal skewers, shish-kebab style. Mix the baking soda into the ground meat (the baking soda helps the meat clump together). Gently press small handfuls of the ground meat around the skewers until the meat on each skewer clings together in a sausage-like shape.

Oil the grill grate and grill the kebabs over medium-high heat, turning once. Cook the shish kebabs rare, but cook the ground-meat kebabs until their internal temperature is 130 degrees.

Warm the bread in the oven or over the grill. Serve the hot kebabs with the bread, spices, yogurt sauce, radishes, and herbs; let guests assemble their own kebab sandwiches.

Notes

Za’atar is a traditional Middle Eastern spice blend of ground sumac berries, sesame seeds, salt, and dried thyme. You can buy it premixed or make your own.

Lavash bread and Persian cucumbers are available at Middle Eastern groceries and at Trader Joe’s.

You can also serve the kebabs with basmati rice instead of bread.

Source

[UmmIbrahim2007]

How about some down home stuff.

Eshkeneh

(Egg and onion soup)

**We eat this atleast 1-2 times a week!**

You will need

1 onion-chunk up

turmuric

1 egg for each person and 1 extra

water

salt

Pita or any kind of nan (if using Pita, stick in a 500degree oven for 10min, take out and let it get hard and crunchy-can do while cooking!)

In a small pot, lightly fry the onion in some oil of your choice, when it's getting a bit translucent, add a wee touch of turmeric to make it golden (NOT ORANGE!) and a bit of salt. Add 1 cup of water for each person.

Let boil for 5-10min so a soup forms

break in each egg and dont mix any, adjust salt.

You can then scoop out each egg and lightly break the yolk.

let simmer 5min.

To eat-each person gets 1 egg and a ladelful of broth, crush into it the bread.

If you don't have eggs, you can just use a LOT of butter or ghee in it's place.

Also, I just found this recipie online...it seems kind of different from what we do.

But I guess if you want something a bit fancier...you could use it.

http://www.namakmag.com/issue0103/eshkeneh.html

Edited November 12, 2008 by UPittShiaGrl

[UmmIbrahim2007]

Bademjoon

(plain or w/ meat or w/ lapeh)

Okay here is a VERY basic eggplant recipe that can be prepared straight, w/ lapeh or heavy w/ meat

Get some eggplant (big or little, whatever u like), skin them and chunk them up and soak ino salty water for 20min.

For the sauce it's cooked in...

fry some onion until translucent in some oil, add a touch of advieh and fry for another few seconds.

Add the drained, washed and DRIED eggplant, turn to medium and fry until golden and almost totally cooked.

Add diced up FRESH, dark red tomatoes (w/salt) and simmer until a bit soft, turn to low and add 1-2tblsp of tomato paste and some water to make the sauce.

Now, bring to a boil, cover and cook so it thickens up and gets yummy.

NOW...

At this stage you can add...

98% cooked lapeh (split chickpeas)

OR

cooked/friend meat...either ground meat or chunks of meat.

I prefer ground meat as it's quicker.

OR leave it plain

Make sure these items are pretty well cooked so when you add it you can just cover and let it simmer for 20min and it's done, well cooked and yummy.

Eat with nan or rice...I like w/ rice, dh likes plain w/ bread.

It's SUPER fast and easy and my 2yr old likes it because he can help me prepare the eggplants.

Edited November 12, 2008 by UPittShiaGrl

[UmmIbrahim2007]

Dilled rice and black eyed peas & Fish

Sheveed polo ba mahi

Okay, this is the way I and my husband make it...I think there might be variations but it's very tasty and ive gotten rave reviews :-)

For the rice and the peas

You will need rice

dill

frozen black eyed peas or lima beans

oil

salt

I just make the rice as normal...wash it and place it in a pot w/ the required amount of water. turn on the fire.

Add normal amount of salt and oil.

Then I add plenty of dried dill (before it starts to boil). We use dill bought in Iran and so I norm. pre-soak it so all the dirt gets out of it. Enough dill so the rice is quite dill-tasting.

and 1 pack of washed frozen black-eyed peas or lima beans

Then cook as normal for a polo.

boil until water is almost gone and then cover lid w/ a cloth and cover tightly and steam for 15-20min for jasmine rice or 30-40min for basmati.

Now, this goes fantastic w/ either...

stewed lamb in a tomato-y sauce

OR

fish in a lemon/advieh sauce.

The way I make the fish is this way...

dried-off fresh fish

lemon juice

water

advieh (I use the esfahani-made everyday advieh)

salt

I cant stand the heavy frying and tons of oil used in the norm Irani way of making fish so I do this...

Add a bit of oil into a big pan (obv. a mahitabe is best)

add the fish and let fry for 5min, turn after 2-3 min. Basically I do this so the skin comes off easily and the outside becomes a bit cooked.

If the fish has skin, peel off the skin.

Now, I turn to low and then I quickly add a capful of lemon juice all over the fish, a few sponnfuls of water, some salt and a touch of advieh...I let it simmer for a moment to make a sauce.

spoon over the fish.

Then I cover and put it in a 350f oven to complete cooking for 20min while the rice steams

after 15min check...the sauce should reduce so it's more like a thick sauce, spoon over the fish and let finish cooking for 5 more min.

To eat...just place rice on a plate and add pieces of fish.

Eat w/ fresh onion and bread if you want.

Edited November 21, 2008 by UPittShiaGrl

[UmmIbrahim2007]

Super easy Kookoo sabzi

Okay so, most people use the mix of herbs...we usually dont have the fresh herbs available due to our location far far from any Persian grocery stores and...we dont usually buy the dried herb mix.

We use...dried whole sabzi (leeks) bought in Iran.

I prefer to use a mix of wild leek and everyday leek bought dried and whole.

You will need;

Leeks-dried

or the kookoo sabzi herb mix.

eggs

flour

oil

salt

What I do is this...

Take out the dried leek, I can just eye the amount but you want the egg mixture to be quite green and herb-y to be yummy.

I then pound roll it around in my hands to crush it up and then when it's a bit crushed and smaller I then put it through 3 changes of water, soak, drain, soak, drain, soak as all the herbs we get tend to be a bit dirty- Dont ask me why...but they are! heheheh

If using the canned sabzi mix...dont wash!

In a large bowl I crack 1 egg per person plus 1 extra, add 1-2 tblsp of flour (less for fewer people, more for...more people)

and a decent sprinkling of salt. Mix really well.

Gently fold in the sabzi and mix well.

I let it sit for a few minutes to let the flavors develop.

meanwhile...

I get out my trusty mahitabe (skillet), add a decent amount of oil...I'd say enough to cover the bottom by 1/3-1/2 of an inch. Not so much your deep frying, but not so little that the oil gets quickly absorbed.

I also start the rice...I just do plain white rice...wash, boil we/ salt and oil, when water 95% gone, cover and steam on low for 20-40min dept. on rice.

Anyway...back to the kookoo...

Once the oil is decently hot-turn it down to medium low and pour the kookoo batter into the skillet. Some people do small kookoo patties but I find those bothersome and time consuming to make and a bit oily as you must keep replenishing oil w/ each round. I just pour in all in and it makes a large firm patty.

I let it cook on 1 side like a pancake. Now and then I'll lift up an edge to check what it's like under. It should be ready to flip when the middle is still a wee bit gooey and uncooked yet while the edges are turning golden. I do a quick flip and let that side cook.

This should take about 15minutes. You don't want the mixture to be very thick as it'll take too long to cook and the outside will burn and the inside will stay uncooked...you want the mixture to be wet and thin like pancake batter.

We then just break off pieces, eat w/ rice, yogurt and onions. if you have access to fresh sabzi...munch on those as well!

Nush-e jooooooooooooooon.

Edited November 26, 2008 by UPittShiaGrl

[Iqra]

Some excellent recipes here. Has anyone got a good one for Sose Bandari?

[UmmIbrahim2007]

Some excellent recipes here. Has anyone got a good one for Sose Bandari?

Hmm, do you mean the Bandari sandwhich which has like hotdog-ish like sausage fried with tomatoes and potatoes and pickles and eaten on bread? It's sort a new fangled thing.

[Iqra]

^ Exactly! I eat it with pitta-bread and a little bit of yoghurt with sabzi. It's so addictive.

[Guest]

My gosh, you guys are making me hungry! Jooje kabob has always been my favorite!

[Guest]

^The secret ingredient. :P

[Candela]

(salam)

Dear Persian folks out there, do you have any good links or suggestions of where to get more persian recipies? Or maybe you could instruct me yourselves for a small payment haha :angel:

(salam)

[DoubleAgent4]

Halva

4 Servings

250 grams wheat flour

200 grams sugar

200 grams cooking oil

1/2 teaspoon saffron

1/2 cup rosewater

1 tablespoon crushed pistachio

1 tablespoon crushed almond

Directions:

Halva is a tasty dessert. To prepare it, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes colour to golden, thickens and becomes fragrant.

Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.

Halva is very hard to make as it can go wrong so easily. Anyways, you have to sift the flour a couple of times else the flour would become lumpy whilst you're cooking it.

Edited July 17, 2010 by Hawraa29

[Ahmad.G]

(salam)(bismillah)

This is all you need to know ;)

Edited July 17, 2010 by Ahmad.G

[alroo7]

FERENI RECIPE

made with milk, rice-flour, sugar and rosewater

Makes 4 Servings

INGREDIENTS

milk, 1/2 litre

rice flour, 50 grams

sugar, 100 grams

rosewater, 2 spoonfuls

METHOD

Dissolve rice flour in milk. Add sugar and rosewater. Stir regularly over medium heat until it comes to slow boil and thickens. Serve cold.

[-SeeKeR-]

My first try at a persian dish...although its not 100% persian...mixed a bit of pakistani style in it...

[Eurybia]

My first try at a persian dish...although its not 100% persian...mixed a bit of pakistani style in it...

wat recipe did u try, seeker?

looks good!

[-SeeKeR-]

Thanks sis. Here is the link for the recipe....Fusion Cooking

[Eurybia]

Thanks sis. Here is the link for the recipe....Fusion Cooking

your blog is delicous :D

I will try some these recipes. esp. the pani puri recipe. i love cooking myself, but have never tried making pani puri at home :)

[-SeeKeR-]

^ thanks sis, i tried 'em for the first time myself...

[Senora]

Goosh-E-Feel ( Elephant Ear Pastries )

Ingredients:

* 2 Eggs

* 2 ts Caster sugar

* 1/4 ts Salt

* 1/2 c Milk

* 4 ts Oil

* 2 1/2 c Plain flour

* 1/4 c Plain flour for kneading

* 1/2 ts Ground cardamom

* Oil for deep-frying

* 1 c Icing (confectioners') sugar

* 1/2 ts Ground cardamom (optional)

* 1/2 c Finely chopped pistachios

*Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used instead of pistachios.

Directions:

Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours.

Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough.

Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge.

Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container.

Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.

I recommend you to try this because it is very DELICIOUS!, :D

Good luck!

[-SeeKeR-]

Ghormeh Sabzi

I used the normal Persian recipes that were available but just substituted coriander for parsley and lemon juice for dried lemons due to unavailability.

Ingred:

2 cups cilantro/coriander finely chopped

1 1/4 cup spinach finely chopped

1/4 cup dried fenugreek

4-5 green onions(green part only) finely chopped

1 cup red kidney beans

3-4 medium sized lemons

1 cup boneless chicken chopped in cubes( i used this instead of red meat)

1 onion chopped

1 1/2 tsp turmeric

Water as needed

salt and black pepper to taste

Oil as needed

Method:

1.Wash and drain the red beans and then cook them until tender. I used pressure cooker so it took less then 40 minutes, it might take more if you boil them without it. You can also used canned beans to save time.Once cooked drain them and set aside.

2.Fry all the green herbs/veggies in oil. Don't over fry them as you don't want them to get burnt, it might leave a bitter taste. Cook and set aside.

3.In another pan, heat some oil and fry the onion till golden brown. Take care to not leave it too white as it wouldn't give a nice color to the dish. Also don't burn the onions.

4.Add chicken to it and fry. Then add turmeric and fry the mixture. Don't let the turmeric burn, cook it enough so that the raw flavor of turmeric is removed.

5.Now add all the green veggies.Add lemon juice and mix well. Add salt and pepper to taste.

6.Add 2 cups of water and let it simmer for almost 2 hours.

7.Serve hot with persian rice. From all the recipes and videos i watched everyone advised that this dish tasted better the next day, so if you want, eat it the next day...=). Enjoy!

Edited September 6, 2011 by -SeeKeR-

[Amir Ali]

Mmmm... all this seems delicious, i like good meals :) as i'm spanish i didn't try any of these meals, but they are perfect because i have every ingredient at home or very close, when i feel inspired i'll write my grandma's recipe for traditional valencian paella

[Shia_Debater]

Yakh Dar Behesht (drink)

Ingredients:

Water, chia seeds or citron seeds, lemon juice, sugar or honey.

Mix all the ingredients in a glass and place it in the freezer.

How much of each ingredient would need to be used? and how long does it go into the freezer for? and are there any particular steps before hand or do you just mix it all together and then put it in a glass and then into the freezer?

[ImAli]

I need to try making this ghormeh sabzi

[Shia_Debater]

I need to try making this ghormeh sabzi

I had ghormeh sabzi the other day it was nice alhamdulillah

By the way you should make tadig too - You basically put bread at the bottom of the pan you make the rice in, and also oil at the bottom aswell and then the bottom of the rice ends up looking like this

It's very crunchy and tasty too :)

Edited June 17, 2012 by Shia_Debater

[The Canuck]

(salam)

Does anyone know how to make Naan e Taftoon? ( noon e taftoon) and Barbari? from scratch.

Noon e Taftoon:

http://www.flickr.com/photos/aref-adib/6253419842/

Noon e Barbari

[The Canuck]

(salam)

^Yes at home, but also I wouldn't mind knowing how to make them in mass production like in a bakery lol! Kheili mamnoon! dasteh shoma dard nakoneh!

[Auzer]

Anyone have some good Persian recipe for rice? I love rice!!! haha

It is a nice thread BTW!