Recipezaar: Iranian/Persian,Vegetarian recipes

Herbed Rice With Currants in Olive Oil and Balsamic Vinegar

Thu, 26 Apr 2001 18:23:47 -0400

A Persian recipe by Israeli chef Hanoch Bar Shalom. Kosher for Passover only for Sephardim. Bar Shalom suggests making a double amount of the currant mixture to save for garnishing salads, meats and poultry. That part of the recipe is kosher for everybody. -- posted by Gay Gilmore

Iranian Rice with Beans and Dill Weed (Baqala Polo)

Sun, 06 May 2001 11:42:05 -0400

This is one of the most amazing dishes I've ever eaten. Rich and savory! -- posted by Carol Bullock

Stuffed Grape Leaves (persian)

Thu, 08 Nov 2001 17:48:08 -0500

Serves six as a meal or 12 as an appetizer. -- posted by LikeItLoveIt

Chelo (persian Steamed Rice)

Thu, 08 Nov 2001 18:03:01 -0500

-- posted by LikeItLoveIt

Sheer Korma

Tue, 11 Dec 2001 12:55:35 -0500

This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s -- posted by Fatima Ahmed

Rice with Almonds and Dates

Wed, 02 Jan 2002 14:32:59 -0500

This is one of our favorites, just watch everyone fight over the almonds. -- posted by Mirj

Eggplant (Aubergine) Kuku (Persian Eggplant)

Wed, 02 Jan 2002 15:11:08 -0500

This smells heavenly as it cooks. You can add more garlic if you like. -- posted by Mirj

Persian Rice

Wed, 06 Feb 2002 09:29:52 -0500

While this seems unusual, I am told it is common in Iranian (Persian) households. I got the recipe from a young Iranian girl I worked with years ago; the recipe is from her mother. The one time I made it, it fell apart; I hope you have better luck! -- posted by Lennie

Hummus Amongus

Sun, 10 Mar 2002 11:31:38 -0500

There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the menu...it's one of my favorite things in the whole wide world...if you haven't tried it, please do. I think you'll love it! -- posted by Gingerbee

Torshi Lift

Tue, 30 Apr 2002 21:47:29 -0400

Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book The Complete Meze Table. -- posted by Angela Sara

Persian Fruit Salad

Mon, 13 May 2002 18:50:43 -0400

This is a traditional fruit salad that we always serve in the summer. It is traditionally served on the holiday of Tu Be'Shvat, but we love to eat it all summer long. -- posted by Mirj

Seven Sisters Secret Sauce!!

Thu, 30 May 2002 17:49:54 -0400

A superb sauce with that Middle Eastern flavour from the Tahini. My six sisters-in-law tried to decide what was in the sauce! Hence the name...me being the seventh sister! Delicious in chicken sandwiches, over grilled meats and also as a dip. -- posted by Angela Sara

Quick Tahini Salad

Thu, 04 Jul 2002 17:39:12 -0400

A very quick and easy Middle Eastern salad that can be made in minutes. Sometimes I add a little cumin to this or sprinkle some cayenne pepper on the top. -- posted by Angela Sara

Persian Apricot Rice Pudding

Wed, 24 Jul 2002 23:23:42 -0400

I found this recipe online,anf had to post it here.I really really,really love recipes like this. My dad is from England,so he loves his rice pudding,and this is a really,nice twist on the plaid version! Hopefully,you and your family or guests will enjoy it as well! 8) (Prep time includes refrigerating) -- posted by Ocean~Ivy

Boranie Bademjan (Persian Eggplant Yogurt Dip)

Fri, 02 Aug 2002 17:37:27 -0400

From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated. -- posted by najwa

Taftoon - Persian Wholemeal Flat Bread

Tue, 13 Aug 2002 17:51:24 -0400

Also called Nane Lavash. -- posted by Sue L

Cold Armenian Yogurt-Barley Soup by Sy

Wed, 05 Feb 2003 20:15:05 -0500

This delicious yogurt soup just "Hits The Spot" on a hot summers day! You can find variations of this recipe from Eastern Europe to the Middle East. I especially loved the yogurts in Turkey, Iran and Greece. If possible, try making your own home made yogurt. I use a Salton Yogurt Maker and the yogurt comes out rich and creamy. However, a good substitute is the greek yogurts found in some of the bigger supermarkets. -- posted by Skipper/Sy

Shakshouka

Fri, 18 Apr 2003 20:11:41 -0400

Leshakshek means to shake in Hebrew. This is an egg and tomato dish that would be something different for brunch. Add garlic, basil, the possibilities are endless! Enjoy.. -- posted by Miraklegirl

Persian Tahdeeg (Rice and Potatoes)

Fri, 18 Apr 2003 20:16:06 -0400

This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking. -- posted by Mirj

My Mama's Hummous

Tue, 15 Jul 2003 20:08:18 -0400

Pronounced Choo-moose, and not hum-miss! This is the easiest, yummiest hummous you will try outside the Middle East. -- posted by Miraklegirl

Persian Kidney Beans

Mon, 15 Sep 2003 20:01:35 -0400

A great vegetarian entree, this is a little bit spicy but can be adjusted to taste. Adapted from a recipe by Molly Katzen. -- posted by Sue L

Kurdish Chickpea Salad

Tue, 27 Jan 2004 20:00:38 -0500

A spicy Persian salad that is served warm with a sprinkling of herbs. You can use chickpeas, or a variety of other beans in this dish. -- posted by Sue L

Labna (Yoghurt cheese)

Wed, 18 Feb 2004 19:59:40 -0500

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc. -- posted by Missy Wombat

Iranian Barley Soup

Sat, 26 Jun 2004 20:00:05 -0400

Found online at an Iranian student website and posted per a recipe request. -- posted by winkki

Saffron Rice Pudding -- Sholeh Zard

Wed, 10 Nov 2004 20:00:40 -0500

This is a dessert recipe from Iran. I have not tried it but posted it by request. You need to allow a few hours for the rice to soak. -- posted by Sackville

Bouranee Baunjan - Afghan Eggplant With Yogurt Sauce

Thu, 31 Mar 2005 15:28:41 -0500

This is my take on the Afghan dish Bouranee Baunjan, and although it is not exactly authentic, it is quite delicious. :) It's a bit of work to put it together, but is not difficult and is worth it. -- posted by Julesong

Middle-Eastern Meatless Cabbage Rolls

Wed, 31 Aug 2005 16:11:36 -0400

Very simple ingredients combine for wonderful flavor. Delicious warm or cold. I love these and don't find it labor intensive, rather rolling the cabbage for me is relaxing! I use brown rice and I do use toothpicks to keep rolls closed. I also mash the chickpeas first as it makes the filling easier to stuff. I also did not peel tomatoes and it was fine. I tweaked this recipe after I tried it, adding easy tips. Make sure to choose a very large cabbage head--better leaves. Make sure you are gentle with removing leaves from hot water as they tear easily. This is from Tess Mallos Complete Middle East Cookbook. -- posted by Somogirl

Persian Eggs Poached in Tomato Sauce

Tue, 11 Oct 2005 13:18:48 -0400

I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes. -- posted by justcallmetoni

Herbs and Greens Frittata

Mon, 01 May 2006 19:04:23 -0400

Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree. -- posted by fluffernutter

Persian Cucumber Yogurt (Maast-O Khiyaar)

Mon, 10 Jul 2006 23:34:19 -0400

Traditionally used as a side dish, this recipe goes well along side persian stews and different types of Persian rice. It's similair to the Greek Tzatziki sauce. I learned this Persian recipe from my parents, and mastered it with my own twists. -- posted by @een

Orange Rind Rice

Tue, 18 Jul 2006 09:34:32 -0400

This is my take on a dish from the book, Madhur Jaffrey's World-of-the-East Vegetarian Cooking. Since the rice has already been cooked you don't have to bake it at all but I thought it gave it a nice dessert flavor. Enjoy! -- posted by veggiechick

Kuku-Ye Gerdu (Leek Omelette)

Wed, 22 Nov 2006 16:28:39 -0500

Persian cuisine has a variety of interesting omelettes, and this is one of my favourites. Walnuts add richeness and flavour. -- posted by Ms.Norrell

Borani Esfanej

Thu, 28 Dec 2006 15:37:03 -0500

Persian Spinach and Yoghurt Salad. This recipe was given to me by a friend married to an Iranian. It is light and refreshing, and goes particularly well as an accompaniment to grilled chicken. Serve with Pita Bread -- posted by Scots Lass/Cairo

Persian Sugar-Pickled Garlic

Thu, 11 Jan 2007 19:52:17 -0500

You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum. SOURCE Shadows -- posted by Chef Shadows

Pomegranate and Pine Nut Pilaf

Fri, 09 Feb 2007 17:26:33 -0500

This is the food of the gods. You can reduce the amount of butter and pine nuts if you desire. -- posted by Shannon W.

Cherry Almond Pilaf

Tue, 13 Feb 2007 15:44:25 -0500

Beautiful cherry pilaf that is lightly sweetened. The cherries will stain the rice a light pink color - it looks so pretty! Cilantro is known as coriander outside of the USA. -- posted by Shannon W.

Shirin Polo (Persian Sweet Rice)

Mon, 19 Feb 2007 23:36:08 -0500

This recipe comes from Gil Marks's vegetarian Jewish cookbook Olive Trees and Honey. According to him, this type of rice is commonly found at Persian festive occasions. His recipe suggested that you could use either turmeric or saffron. Since saffron is so expensive, I opted for turmeric, but you can substitute a the same amount of saffron instead. -- posted by Ariella

Persian Herb Omelette Kuku

Thu, 12 Apr 2007 15:22:15 -0400

This is mostly greens and very little egg. This recipes makes a lot extra so you can have greens kept in the freezer to pull out and add egg to make in a jiffy. Half a mixing bowl of greens will yield one Kuku omelette for 2 people or slice like pizza and serve for appetizers with pita bread. -- posted by nyamyj

Iranian Haroset

Wed, 23 May 2007 09:26:03 -0400

This is from Cooking Light. "Seder means "order" in Hebrew, and the seder meal has several components symbolic of the story retold each year. The meal always includes haroset, a condiment made of fruit, nuts, and honey. Its thick, chutneylike consistency symbolizes the bricks and mortar the Jews had to prepare when they were slaves, while its sweetness represents the joy of freedom that followed their slavery. The tradition of eating haroset as part of the seder dates back at least 1,500 years. Haroset is a kosher dish that showcases the richness of Jewish culinary traditions. As people settled in different areas, they made creative use of local ingredients. Ashkenazic Jews (those from Germany and Eastern Europe) favored apple-based haroset. Sephardic Jews from Spain and countries farther south and east, such as Tunisia, Greece, and Turkey, made their haroset with dates, figs, and other dried fruit (showcased in our Turkish Haroset). In addition to these traditions, it seems every family has its own heirloom recipe. New versions are created all the time, like New England Haroset, which incorporates dried cranberries and maple syrup." -- posted by dicentra

Sour Cherry Syrup

Fri, 08 Jun 2007 12:47:09 -0400

Pour in about a half inch of syrup into a tall glass, and add lots of ice cubes and seltzer or club soda. You might even prefer water instead. Iranis add a sprig of fresh mint and a sour cherry to the glass as well. -- posted by NcMysteryShopper

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

Pickled Okra

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

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

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

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

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

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

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

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

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

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 Stew

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

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

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

Lahvosh/Lavosh Armenian Cracker Bread

Sat, 28 Nov 2009 14:49:51 -0500

I found this recipe off of the internet to post for NA*ME tag. I'll be trying it out this weekend hopefully. I can imagine it would go wonderfully with cheese, soup, or as an appetizer with hummus or any other kind of dip. -- posted by Leah's Kitchen

Koo Koo Sabzi

Mon, 11 Jan 2010 19:06:52 -0500

This is a delicious, quick, and easy throw-together Iranian dish that I absolutely love. My grandma would always whip this up for me when I wanted a snack from school, and there would always be something to look forward to later in the evening. -- posted by Mitra <3