Recipezaar: Iranian/Persian recipes

Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)

Fri, 08 Jun 2007 22:03:05 -0400

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers. -- posted by NcMysteryShopper

Chelo Kebab Iran

Sat, 09 Jun 2007 21:57:20 -0400

The chelo kebab is the national dish of Iran. Served on skewers over a bed of rice this recipe is basic, yet full of flavor. I prefer to grill this over a charcoal grill. Served with pita bread and salad such as tabbouleh. -- posted by Pastryismybiz

Salad-E Shirazi: Tomato Cucumber Salad

Sat, 09 Jun 2007 22:23:24 -0400

Salad-e Shirazi is a summertime favorite in Iran. Finely chopped tomatoes and cucumbers mixed with spices and lime juice make salad-e Shirazi a hit. -- posted by Pastryismybiz

Baked Omelet (Kuku-Ye Sabzi)

Sat, 09 Jun 2007 22:42:25 -0400

Similar to an Italian frittata or an Arab eggah; it's thick and fluffy, and stuffed with herbs, vegetables, or meat. It may be eaten hot or cold it keeps well in the refrigerator for two or three days. Served as an appetizer, side dish, or light main dish with yogurt or salad and bread. Kukus are traditionally made on the stovetop, but this oven version is much simpler. A fresh herb kuku such as this one is a traditional New Year's dish in Iran. The green herbs symbolize rebirth, and the eggs, fertility and happiness for the year to come. Advieh, a spice mix is available online at www.sadaf.com. Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "I like to use the dried fenugreek leaves in the batter, and also some red barberries on top for color," says Batmanglij. "Sauté them with a little oil and a teaspoon of sugar, then sprinkle them on top of the kuku just before serving." -- posted by ~Rita~

Herbed Yogurt Soup

Mon, 11 Jun 2007 16:21:38 -0400

This recipe from "Extending the Table" originated in Iran. I haven't tried it yet but it looks interesting. Submitted for Zaar World Tour 3. -- posted by luvinlif2k

White Beans and Vegetables

Mon, 11 Jun 2007 16:36:22 -0400

This recipe for Iranian Pilaki is from "Extending the Table". I haven't made it yet but am submitting it for the Zaar World Tour 3. Cook time includes soaking time for dried beans. -- posted by luvinlif2k

Ma's Hummus

Thu, 21 Jun 2007 11:59:35 -0400

This is similar to what you find on the streets of Israel. It is easy and quick to make. You can vary the ingredients to taste easily. -- posted by Maeven6

Iranian Rice - a Different Way...

Sun, 08 Jul 2007 18:57:01 -0400

This is my own variation of Bhagala Polo (apologies to Iranian cooks everywhere!). It is not the least bit authentic, but boy is it good! It's good hot or cold (I prefer it cold). -- posted by Oregongirl45420

Royal Persian Lamb

Tue, 10 Jul 2007 22:11:10 -0400

A slight variation on Madhur Jaffrey's Royal Lamb or Beef with a Creamy Almond Sauce also known as Shahi Korma. Having travelled a little in current day Iran this style of curry was not to be found anywhere. Although Lamb is ever popular the closest "curry" style dishes are the Beryani dishes from the Esfahan region. It is likely that these and others were more heavily spiced as the cuisine moved south through Pakistan and India where the delights of Kashmiri, Biryani and Korma style curries were perfected. That's my guess anyway - Enjoy, this is a special one for lovers of silky spiced creme sauces. -- posted by Jorge&Dellie

Persian Rhubarb Syrup

Sat, 14 Jul 2007 07:26:41 -0400

Add some seltzer or ginger ale and ice and this drink is a winner! Also can be used as an ice cream topping! -- posted by breezee1984

Pickled Okra

Thu, 19 Jul 2007 21:26:15 -0400

Based on an Iranian recipe. -- posted by Missy Wombat

Irany Minty Lemonade

Mon, 23 Jul 2007 21:53:00 -0400

This drink can be served two ways. In a more concentrated form, it serves as a dip for crisp lettuce leaves, and with the addition of water can be a very refreshing summer drink!! -- posted by anidifrancofan

Oven-Baked Chicken Thighs

Tue, 21 Aug 2007 21:46:26 -0400

Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills :) This has become my all-time favorite way to spice them. -- posted by I'm cookin', good lookin!

Qormeh Sabzi

Fri, 14 Sep 2007 11:37:19 -0400

Iranian stew. The main ingredients are a mixture of sauteed herbs, including fenugreek, leek, spring onions, parsley, spinach and cilantro. This mixture is cooked with kidney beans, dried limes, and lamb, beef or chicken. It is best served with Basmati rice and plain or cucumber yogurt. Fresh or dried can be used for the herbs. The best is to buy the mix pre-made at an Iranian grocer. -- posted by One Little Deer

Advieh

Fri, 14 Sep 2007 11:37:43 -0400

An aromatic Persian spice blend which is good added to stews and pulses. This recipe is from " A Taste of Persia" by Najmieh Batmanglij. The author suggests adding the rose petals to the ground spices. After trying both ways, I prefer to whizz them in the spice grinder for a minute or two. -- posted by Scots Lass/Cairo

Saffron Steamed Basmati Rice (Persian Polow)

Sat, 15 Sep 2007 21:02:05 -0400

Use only basmati rice, please. From our local newspaper. -- posted by Cookgirl

Middle-Eastern Herb Omelette

Tue, 18 Sep 2007 17:23:04 -0400

This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove. -- posted by Engrossed

Middle Eastern Raisin Rice

Mon, 08 Oct 2007 22:43:41 -0400

A twist on a Middle East recipe with a splash of Afghan and Central Asia. -- posted by Sahtein

Bademjan - Delicious Persian Stew

Mon, 05 Nov 2007 01:09:07 -0500

Bademjan means eggplant in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort foodeveryone will enjoy this dish. -- posted by Persian Cook

Roasted Eggplant Dip

Thu, 03 Jan 2008 15:00:53 -0500

This is my version of what many call "baba ganoush." I learned the Persian version some years back (called 'kashke badamjun') and have played with it over time and adapted it to my tastes. Hopefully you'll do the same. -- posted by Chef AndyPandy

Honey and Cream - Iranian Breakfast

Tue, 08 Jan 2008 19:37:23 -0500

In early 2008 we spent a few days in the northwest Iranian city of Tabriz. We wanted to go to Tehran but all the roads were closed by snow so instead we got to know Tabriz. One of our favourite routines became going for breakfast at tiny restaurants that served honey, freshly drained from the honeycomb, along with a thick, spreadable cream and warm bread for breakfast. So simple yet so delicious. The bread should be like a plain naan bread and you can serve this with either sugary tea (no milk for Iranian style) or plain hot milk. A lighter version of this is yogurt with honey mixed in. Iranians also like honey and butter together on bread. Honey and just about anything is good! -- posted by Sackville

Mulligatawnski

Tue, 22 Jan 2008 23:26:26 -0500

Southern Indian soup with curried chicken, apples, and rice. This was a recipe a friend gave me and I decided to post it here so that I wouldn't lose it. It sounds fantastic but I haven't tried it yet. -- posted by zepharum

Easy Green Bean Tomato & Rice

Sun, 03 Feb 2008 20:41:35 -0500

Easy one pot version of Iranian Loobia Polo -- posted by Chef #751431

Adas Polo

Tue, 05 Feb 2008 23:30:40 -0500

or Lentil Pilau, a Persian recipe from "Sephardic Cooking" by Copeland Marks. (I included soaking time in 'passive cooking time'.) -- posted by maryannatwork

Iranian Wash-Day Stew

Sat, 23 Feb 2008 22:52:16 -0500

This recipe came from one of the Fix It and Forget It cookbooks. I don't drain the cans of beans and I omit the water. It works for me. I also don't peel the tomato. -- posted by mliss29

Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Tue, 04 Mar 2008 01:27:35 -0500

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159 -- posted by French Tart

Classic Arabian Kabsa Spice Mix from the Spice Route

Tue, 04 Mar 2008 23:58:54 -0500

This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. -- posted by French Tart

Nan-E Gerdui - Traditional Persian Walnut Cookies

Wed, 05 Mar 2008 00:06:27 -0500

This really is a Persian classic & is easy to make. This recipe comes from the book New Food of Life by famous Iranian cook & bestselling author Najmieh Batmanglij. -- posted by Um Safia

Stunning Javaher Polow - Persian Jewelled Rice

Thu, 06 Mar 2008 00:13:19 -0500

Javaher Polow is one of the most famous Persian dishes in the world. It is absolutely stunning to look at - so much so that you might even feel a bit guilty eating it! There are a few stages to making this rice but honestly it isn't difficult & is well worth the effort. -- posted by Um Safia

Hoda's Cucumber-Yogurt With Dill

Wed, 19 Mar 2008 01:45:15 -0400

I asked my friend Hoda what this dish is called and she told me in Persian. I said, "what does that mean?" "Cucumbers and Yogurt." Well, okay. -- posted by mliss29

Bobbak's Persian Cookoo

Thu, 03 Apr 2008 17:10:06 -0400

My Iranian friend, Bob, shared this kid-friendly recipe with us when he had our family over for supper recently. The boys loved it. -- posted by Jaël P.

Persian Noodle and Bean Soup-- Aash-E Reshteh

Sun, 13 Apr 2008 19:57:59 -0400

This thick soup of herbs, greens, legumes, grains, and noodles is cooked in a fried onion based liquid. It is customarily served as a starter before the actual meal is served. To serve, the soup is topped with creamy whey (kashk), fried onions with turmeric, lightly fried garlic, and fried mint. Without the whey, the soup is actually completely vegan, which is quite nice. -- posted by wklee

Persian / Iranian Ghalieh Esfanaaj

Wed, 16 Apr 2008 18:49:58 -0400

This is a delicious Persian recipe for meatballs with lentils, split peas & black eyed beans. If you don't have Kashk you can use sour cream, also you can use sumac or a little tamarind paste / powder in place of the pomegranate powder or just leave it out. Preparation time doesn't include soaking time! -- posted by Um Safia

Persian / Iranian Maahi Kabab - Fish

Wed, 16 Apr 2008 18:51:03 -0400

This is a lovely Persian fish dish. Serve it with Sabzi Polow for a traditional meal. You can use a little sumac or tamarind in place of the pomegranate powder. -- posted by Um Safia

Naan-Berenji

Thu, 17 Apr 2008 16:31:37 -0400

A delicately flavored cookie from Iran posted in response to a recipe request. -- posted by Molly53

Kabob Barg (Persian-Style Steak Skewers)

Fri, 16 May 2008 02:31:07 -0400

Simple recipe but it brings out the flavor of the meat really well. This recipe works best over charcoal or a wood fire. -- posted by Celticevergreen

Joojeh Kabob (Persian Style Grilled Chicken)

Fri, 16 May 2008 13:15:38 -0400

I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time. -- posted by Celticevergreen

Bahraini Prawns / Shrimp in Tomato Sauce

Sun, 18 May 2008 01:12:34 -0400

Bahrainis love seafood & prawns are no exception - here is a typical way of cooking them in Bahrain. This dish is also nice with the addition of a little minced garlic. -- posted by Um Safia

Traditional Bahraini Cardamom Coffee

Sun, 18 May 2008 01:20:15 -0400

This is an authentic recipe for the traditional style of coffee that is drunk in Bahrain. The key to a great cup of coffee is the ground coffee - if you can get Gulf Coffee then do so. Gulf Coffee is light / medium roasted beans which are then ground with cardamom & saffron. If you can't get Gulf Coffee then use a coffee which is as lightly roasted as possible & add a little extra cardamom & saffron to the coffee as you make it. -- posted by Um Safia

Traditional Bahraini Muhammar - Sweet Rice Dish

Sun, 18 May 2008 02:48:34 -0400

This is one of the most famous Bahraini dishes. It is a sweet rice dish which is typically served with fish. I just wanted to add: this recipe calls for 6 cloves, HOWEVER, I think it REALLY ONLY NEEDS 2 cloves! -- posted by Um Safia

Maast-O-Khiar - Persian Cucumber Sauce

Tue, 24 Jun 2008 17:02:57 -0400

Maast-o-Khiar makes a delicious side-dish. Chilling time not included in preparation time. -- posted by Molly53

Ghormeh Sabzi - Persian Green Stew

Wed, 09 Jul 2008 19:39:36 -0400

An exquisite Iranian dish. -- posted by Molly53

Baklava

Sun, 03 Aug 2008 19:35:21 -0400

This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup. -- posted by Sephardi Kitchen

Baba-Ganouj ( Baba Ghanoush / Baba Gannoujh )

Mon, 04 Aug 2008 21:48:26 -0400

This is a Middle Eastern dip made of eggplants and tahini. Roasting the eggplants under a broiler or in the oven gives it a nice smokey flavor. -- posted by Sephardi Kitchen

Kurdish Lentil Soup

Tue, 05 Aug 2008 19:34:26 -0400

Very Tasty! -- posted by Stacia_

Kurdish Baked Fish

Tue, 05 Aug 2008 19:37:25 -0400

Delicious! -- posted by Stacia_

Persian Yogurt Salad

Thu, 07 Aug 2008 23:09:22 -0400

Usually served along with a main dish, served with rice! -- posted by Stacia_

Crispy Okra Raita

Thu, 07 Aug 2008 23:10:34 -0400

kurdish/Persian -- posted by Stacia_

Persian Spinach Salad

Thu, 07 Aug 2008 23:55:20 -0400

(Borani Esfanaj) -- posted by Stacia_

Persian Rose Petal Salad

Thu, 07 Aug 2008 23:55:55 -0400

(Mast-O Khiar) Iranian Yogurt & Cucumber Dip with Raisins & Walnuts -- posted by Stacia_

Kurdish Spicy Lentil Soup

Fri, 08 Aug 2008 00:20:34 -0400

Hot and spicy! -- posted by Stacia_

Kurdish Kubbeh Khamoustah

Fri, 08 Aug 2008 00:34:14 -0400

Stuffed Dumplings in Soup -- posted by Stacia_

Sweet Almond 'briks'

Fri, 08 Aug 2008 00:36:08 -0400

A mixture of nuts may be substituted for almonds. One tablespoon of plain yogurt may be substituted for the egg yolk, making the dish dairy. *may substitute 1 Tbsp. confectioners' sugar In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside. -- posted by Stacia_

Kurdish Soup Dowjic

Fri, 08 Aug 2008 01:08:11 -0400

Dowjic -- posted by Stacia_

Kurdish Tea

Wed, 20 Aug 2008 00:55:42 -0400

These are in fact sun dried limes. In Persian the same name is used for limes and lemons (limoo). Lemon would be called "limoo zard" (yellow lime). So when they translate, they call both limes and lemons "lemon". It is known to Persians that when you say "dried lemons" in English, you really mean "sun dried limes." (available outside of Oman in Middle Eastern groceries) -- posted by Stacia_

Persian Chicken Dish

Wed, 20 Aug 2008 00:58:04 -0400

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or flatbread and fresh yogurt. -- posted by Stacia_

Watermelon, Cucumber and Feta Salad

Mon, 25 Aug 2008 23:35:47 -0400

Persian tasty salad -- posted by Stacia_

Hearty Spinach and Feta Cheese Bread

Mon, 25 Aug 2008 23:38:22 -0400

Persian Bread -- posted by Stacia_

Barbecue Chicken Naan Pizza Recipe

Mon, 25 Aug 2008 23:38:39 -0400

Great for kids! -- posted by Stacia_

Fruit Lamb Marinade Recipe

Mon, 25 Aug 2008 23:38:53 -0400

Marinade -- posted by Stacia_

Simply Glazed Leg of Lamb Recipe

Mon, 25 Aug 2008 23:39:25 -0400

Hearty! -- posted by Stacia_

Ravo

Tue, 16 Sep 2008 22:13:51 -0400

Parsi Breakfast made for Special Occasions. Made from Semolina / Cream of Wheat. -- posted by Mistry

Afghan Pesto

Sat, 27 Sep 2008 16:16:07 -0400

Ready to try a new pesto recipe? Looking for a culinary adventure? This quick to prepare and easy recipe is from the uktv FOOD website. I ran into difficulties in posting it recipe, because of the 2 "handfuls" listed in the ingredients as the required number of peanuts! I have converted this to 1/2 cup, so if you prefer to add "2 handfuls", go for it!. Then - in view of the options provided - I puzzled over what cuisine to list it under. The closest I could get was to classify it as Iranian/Persian, an approximation at best! So if precision is essential to you, this recipe is probably NOT for you, but if you're prepared to try something new, you might like to try it! -- posted by bluemoon downunder

Aash-E Shalgham (Beef and Herb Soup)

Tue, 07 Oct 2008 22:41:50 -0400

This is a very popular dish in Iran. This recipe is from a friend who lived in Iran many years ago. -- posted by Celticevergreen

Naneh - Mint Paste ( Persian)

Fri, 07 Nov 2008 18:21:32 -0500

Simple and versatile. I use it in dips, tzatziki, potato salads and marinades. It comes from Northern Iran, where it's mixed with yogurt or it's used to make doogh- a yogurt drink. Don' t know the exact quantities. -- posted by littlemafia

Falafel Loaf

Tue, 06 Jan 2009 02:19:41 -0500

I got the basics of this recipe from a box of Mid East brand of Falafel Mix and added to it. IT DRY, BUT QUITE SPICY,so make UM LAYLA'S YOGURT SAUCE #246116 TO GO WITH IT. -- posted by larry #2

Vegetarian Kufteh / Köfte (Middle-Eastern Meatballs)

Wed, 07 Jan 2009 00:01:46 -0500

Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian version as an appetizer or a side dish. This recipe is from Martha Rose Shulman and was printed in the New York Times (January 2, 2009). -- posted by blucoat

Fried Eggplant Khoreshe

Mon, 26 Jan 2009 00:52:32 -0500

Iranian vegetarian dish. It must be served hot, otherwise it loses flavor. Not very low fat either but it's yummy. It comes from "The Art of Persian Cooking" -- posted by littlemafia

Maast-O Khiyaar Cucumber Yogurt

Sat, 14 Feb 2009 15:51:07 -0500

tasty Persian cucumber yogurt -- posted by jordanpoling

Persian Chickpea Flour Cookies (Nan-E Nokhochi )

Mon, 16 Mar 2009 15:43:38 -0400

These are lovely little 'short' cookies that melt in your mouth. -- posted by Chef #809940

Persian Kidney Beans

Sat, 28 Mar 2009 17:18:07 -0400

This is for the bean lovers! -- posted by littlemafia

Khoshaf -- Dried Fruit and Nut Compote (Iran -- Middle East)

Tue, 26 May 2009 00:41:21 -0400

This recipe of soaked rather than stewed dried fruit was found in the 2002 cookbook, Mediterranean Street Food. Almost all of the long preparation time is the PASSIVE time needed for the fruits & nuts to soak. -- posted by Sydney Mike

Kashk-E-Bademjan Iranian Egglplant Dip

Wed, 03 Jun 2009 12:53:08 -0400

This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant. If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe. You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe. Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same! -- posted by Mitra <3

Persian Love Cake

Sun, 28 Jun 2009 13:22:24 -0400

THere seem to be several different versions of this cake. This one is used by Chef Gerard Yaxley at Qoms restaurant in Coolum, Queensland.. This recipe will be gluten-free suitable if a gf yogurt is used -- posted by **Jubes**

Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant)

Sun, 28 Jun 2009 17:25:39 -0400

Amazing recipe if you love Middle Eastern cooking like me. This dish is Iraqi (in my case, Iraqi-Israeli). It wouldn't surprise me if there was a Persian variant on this dish, because it combines stuffing vegetables with spiced ground meat, and simmering it deliciously in a tasty sauce. It can be served over any type of rice, and has a lot of juice/gravy that is just delicious. It is quite easy (though there are a few steps, none are difficult). This dish is kosher, but cannot be mixed with dairy products of course. It is a powerful and tasty dish, and I suggest that everyone try it. Warning - due to the appearance, I'm not sure how much little children (who are not Middle Eastern) would like it; though if they managed to try it, they would fall in LOVE. For the perfect compliment to this already amazingly rich dish, having hummus, tahina, and hot sauce (schug), and/or amba (an Iraqi pickled mango) - any middle eastern spread/dip. My mouth is watering just thinking about it all. -- posted by Kahane Tsadek

Persian Pickles

Thu, 02 Jul 2009 11:54:24 -0400

From a recipe at World Hearth, author unknown. -- posted by Sue L

Cheat's Quick Persian Rice (Polow)

Fri, 24 Jul 2009 12:16:53 -0400

This is a quick, short-cut version of the usual Persian Rice (Polow) recipe. Like most short-cuts, the outcome will not be as impressive as following the traditional, longer method but, if you're in a rush and want a decent quality steamed persian rice, then I recommend following this one-pot recipe. For other times when you cook for guests or have time, I recommend following the traditional longer method as stated in other recipes on this website. -- posted by Chef #1325826

Sholeh Zard- Saffron Rice Pudding

Fri, 07 Aug 2009 02:55:53 -0400

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". -- posted by Sephardi Kitchen

Aash- E Anar (Pomegranate Soup)

Mon, 17 Aug 2009 03:00:23 -0400

This thick Persian stew (or aash) is flavored with fresh herbs, tangy pomegranate syrup and tiny meatballs. You may want to prepare the aash a day in advance, it tastes even better the second day, after the flavors have melded. The meatballs may be omitted or substituted with vegetables such as mushrooms. If you cannot find pomegranate syrup, you may substitute unsweetened pomegranate juice and reduce the water. -- posted by Sephardi Kitchen

Persian Chicken Breasts

Mon, 14 Sep 2009 18:41:02 -0400

Years ago, when I cooked for a caterer, we catered an affair for Frank Purdue (of chicken fame!) at the Boston Aquarium. This was what he chose as one of the dishes featuring his chicken. I fell in love with it! -- posted by davianng

Iranian Saffron Rice Pudding (Sholeh Zard) (Dairy Free & Glu

Mon, 21 Sep 2009 01:17:13 -0400

This beautiful traditional Persian dessert is now a favorite of ours. This version is not overly sweet. Saffron, one of the most precious and most expensive spices in the world gives this pudding it's beautiful golden colour and rewarding flavour. Recipe by Nahal Lovessert, modified from http://www.lovescool.com. I never would have imagined a rice pudding without milk could be so good! -- posted by UmmBinat

Persian Lamb and Okra Stew (Khoresh Bamieh)

Mon, 28 Sep 2009 01:08:16 -0400

Serve with cooked basmati rice. -- posted by Sue L

Salad-E Olivieh

Mon, 28 Sep 2009 01:43:08 -0400

An Iranian potato and chicken salad. -- posted by littlemafia

Persian Halva

Mon, 28 Sep 2009 12:36:56 -0400

A dessert from Iran, which can be decorated nicely with pistachio and almond. -- posted by littlemafia

Khoreshte Karafs - Celery Stew

Mon, 28 Sep 2009 12:37:36 -0400

I was surprised how much I liked this Iranian stew. Khoreshte Karafs can be made without mint and parsley or you can use 2 teaspoon of dry mint. -- posted by littlemafia

Torshi Lite - Pickled Eggplants

Mon, 12 Oct 2009 17:28:50 -0400

Different kind of pickles coming from Iran. -- posted by littlemafia

Iranian Eslamboli Polou (Rice With Ground Meat)

Mon, 12 Oct 2009 17:31:04 -0400

A quick Iranian dish and very popular. Leave out the meat and make it a vegetarian dish. Make sure to soak the rice 3-4 hours prior to cooking. -- posted by littlemafia

Littlemafia's Bamieh - Persian Dessert

Mon, 12 Oct 2009 17:31:12 -0400

Well, I failed at making bamieh. But I'm gonna try it again. Mine didn't have the shape supposed to have,otherwise it tasted great! Indians have a very similar dessert, just the syrup is slightly different. -- posted by littlemafia

Bastani Akbar Mashti - Iranian Ice Cream

Mon, 12 Oct 2009 17:34:08 -0400

If you've had this before you understand why people will drive for hours to get it. -- posted by littlemafia

Kateh - Iranian Simple Rice

Mon, 12 Oct 2009 17:45:23 -0400

I think this way of making rice comes from the North of Iran. I prefer this to the more classic polow as it's less work to do and it's faster.My husband has a very interesting way to check if the rice it's done:he spits a little on his finger and places the saliva on the pan. If the spit sizzles the rice is done! -- posted by littlemafia

Littlemafia's Persian Apple Jam

Mon, 12 Oct 2009 17:45:56 -0400

I love it how they put rose water in everything that is sweet! -- posted by littlemafia

Littlemafia's Persian Grated Apples

Mon, 12 Oct 2009 17:46:07 -0400

A simple dessert that everyone will enjoy. And , of course, has rose water in it! -- posted by littlemafia

Littlemafia's Supe Joh - Iranian Barley Soup

Tue, 13 Oct 2009 15:52:19 -0400

This is my favorite barley soup. I prefer to make it with oats, but it can be done with barley as well, just it takes longer to cook it. According to your taste, add more or less of anything. This is the way we like it. It's suppose to be thick. -- posted by littlemafia

Turkey Kubideh (Persian Ground Meat Kabob)

Fri, 16 Oct 2009 17:41:27 -0400

When we go to our favorite Iranian restaurant, my wife usually orders Chicken Kubideh. Here's my go at it, but using turkey instead. I add butter, because ground turkey is so fat-free that the kabobs could come out dry. I use my gas grill, but feel free to use a charcoal BBQ or broil indoors. -- posted by Ohmikeghod

Monica & Jamie's Hummas

Tue, 17 Nov 2009 00:54:22 -0500

Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson

Fried Eggs With Dill

Wed, 18 Nov 2009 14:46:34 -0500

This is one of my husband's favorites and I believe, it originates in Northern Iran. You might like it but if you don't like dill , than you might hate it! -- posted by littlemafia

Persian Raisin Cookies

Tue, 24 Nov 2009 12:51:49 -0500

I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.They'll flatten out during baking so leave enough space between them. -- posted by littlemafia

Persian Garlic Dip

Tue, 24 Nov 2009 14:55:15 -0500

Found this on answers at yahoo.It says it goes with pita. -- posted by littlemafia

Persian Style Onion Soup

Tue, 24 Nov 2009 15:09:16 -0500

I think it comes from Gordon Ramsay's Healthy Appetite -- posted by littlemafia

Persian Almond Macaroons

Tue, 24 Nov 2009 15:29:44 -0500

Great cookie. -- posted by littlemafia