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While I was in Iran,I saw this dessert but never thought of making it. It's so easy even my kids can make it,hey that gives me an idea to put them to work next time.Except that getting dirty it's not an option for them!
Ingredients:
dates
walnuts quarters
Take the pit out without breaking the date.
In the place where the pit was, put the walnut quarter.
Dust with flaked coconut if you wish.
Ingredients:
dates
walnuts quarters
Take the pit out without breaking the date.
In the place where the pit was, put the walnut quarter.
Dust with flaked coconut if you wish.
I had no idea that Egyptians cook this way,so once I saw the recipe I had to try it out. I fried the rice a bit too much,but it turned out ok .
Ingredients:
1 cup rice
1 cup water
1-2 T oil
salt
Wash and drain the rice.Allow the rice grains to dry as much as possible.
Heat the oil in a saucepan.
Fry the rice for about a minute,until the grains are translucent.
Add the water and salt to taste.
Bring to the boil for 2 minutes,then simmer gently,covered for about 20 minutes.
Wait until the rice is tender and the holes appeared.
Don't stir while cooking.
Allow to rest for 10 minutes before serving.
Ingredients:
1 cup rice
1 cup water
1-2 T oil
salt
Wash and drain the rice.Allow the rice grains to dry as much as possible.
Heat the oil in a saucepan.
Fry the rice for about a minute,until the grains are translucent.
Bring to the boil for 2 minutes,then simmer gently,covered for about 20 minutes.
Wait until the rice is tender and the holes appeared.
Don't stir while cooking.
Allow to rest for 10 minutes before serving.
Thank you,diner524,for explaining this so much better than I would.Made this during the Zwt6 and this was my review:
"This is the way I saw my sister in law making rice. I always taught it's too time consuming,but since I made it myself I understand that it's so worth it to spend more time on making it. I added some green onions in it at step 3,just because DD asked for it.Thanks for sharing."
Sometimes,potato round slices or pita bread are added at the bottom for the crunchy crust.
Ingredients:
3 cups basmati rice
1 tablespoon salt
6 cups water
4 tablespoons unsalted butter, cut into small pieces
Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
Gently fluff the rice with a fork and serve immediately.
"This is the way I saw my sister in law making rice. I always taught it's too time consuming,but since I made it myself I understand that it's so worth it to spend more time on making it. I added some green onions in it at step 3,just because DD asked for it.Thanks for sharing."
Sometimes,potato round slices or pita bread are added at the bottom for the crunchy crust.
Ingredients:
3 cups basmati rice
1 tablespoon salt
6 cups water
4 tablespoons unsalted butter, cut into small pieces
Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
Gently fluff the rice with a fork and serve immediately.
A very popular stew in Iran,which I highly enjoy,due to the heavy use of herbs.Served with steamed basmati rice. Iranian women buy the herbs by the kilo,fry it and freeze it for future use.
Ingredients:
1 lb lean lamb or beef (we like this one more), cut into bite-size pieces
2 whole dried limes,pierced to release flavor
1 large onion,chopped
4 cups water
1 bunch cilantro, stems removed
1 bunch Italian parsley, stems removed
1 cup leek and fenugreek
1 bunch spinach, stems removed
1 teaspoon turmeric
1 pinch saffron
1 (15 ounce) can kidney beans, drained and rinsed
salt and pepper
Brown the meat and set aside.
Brown onion and when browned add the herbs,finely chopped..]
Add spices and brown for 5 minutes.
Add water stir & cook for 45 min not forgetting to add the pierced dried limes.
Add the kidney beans .cover the pot & cook for 20 more min.as soon as the meat is fully cooked, the stew is just right turn the stove off .
Let it sit for 15 min before serving.
I use a pressure cooker so I'm not really sure on the times.
Ingredients:
1 lb lean lamb or beef (we like this one more), cut into bite-size pieces
2 whole dried limes,pierced to release flavor
1 large onion,chopped
4 cups water
1 bunch cilantro, stems removed
1 bunch Italian parsley, stems removed
1 cup leek and fenugreek
1 bunch spinach, stems removed
1 teaspoon turmeric
1 pinch saffron
1 (15 ounce) can kidney beans, drained and rinsed
salt and pepper
Brown the meat and set aside.
Brown onion and when browned add the herbs,finely chopped..]
Add spices and brown for 5 minutes.
Add water stir & cook for 45 min not forgetting to add the pierced dried limes.
Add the kidney beans .cover the pot & cook for 20 more min.as soon as the meat is fully cooked, the stew is just right turn the stove off .
Let it sit for 15 min before serving.
I use a pressure cooker so I'm not really sure on the times.
Another great find among my reviews.I've made this last winter and I really liked it and it worked out even with green lentils,just the color wasn't as pretty.
Ingredients:
1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)
Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.
Serve.
Ingredients:
1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)
Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.
Serve.
In October,I was the VIP of the Vegetarian Swap. Looking through the thread I came across this great tip,after seeing Loula's picture.
Being married to an Iranian,we always have pistachios in our home.While in Iran,I was hating it the way people were opening them up with their teeth. I was doing it with my nails and it's not an easy task. Now I solved the problem by finding this and it's one of those things that makes me go: Now,why didn't I think of it! Because it's so simple you don't even think of it. Sometimes,the simple things are the best!
Ummbinat posted this recipe,click on the title and it will take you there.
Ingredients:
1 pistachio nut,partially opened
Take the blunt knife and stick it into the end of the partially opened pistachio.
Twist the knife like you would turn a screwdriver.
Being married to an Iranian,we always have pistachios in our home.While in Iran,I was hating it the way people were opening them up with their teeth. I was doing it with my nails and it's not an easy task. Now I solved the problem by finding this and it's one of those things that makes me go: Now,why didn't I think of it! Because it's so simple you don't even think of it. Sometimes,the simple things are the best!
Ummbinat posted this recipe,click on the title and it will take you there.
Ingredients:
1 pistachio nut,partially opened
Take the blunt knife and stick it into the end of the partially opened pistachio.
Twist the knife like you would turn a screwdriver.
This is my sister in law's recipe that she used to make for her kids and passed on the recipe.I enjoy this myself. It can be made into one big pancake or many little one that my daughters seem to enjoy more.
The first picture belongs to diner524.
Ingredients:
5 tablespoons flour
1 egg, beaten
2 tablespoons yogurt
sugar
oil, to fry
Mix all the ingredients.
Add oil to frying pan and fry the pancake(s).
Enjoy with a cup of black tea.
The first picture belongs to diner524.
Ingredients:
5 tablespoons flour
1 egg, beaten
2 tablespoons yogurt
sugar
oil, to fry
Mix all the ingredients.
Add oil to frying pan and fry the pancake(s).
Enjoy with a cup of black tea.
My husband introduced me to this drink. He's sleeping right now,so I can't ask him how it's called,that's why the long title. In summer,it's freezed and it's a lovely refreshment. I used dried sour cherries and plums in the photos.
Ingredients:
1 cup water
10 dried fruits
Soak the fruits overnight in the water.
Serve the next day.
This soup is thick,it's supposed to be that way. I've had it the first time in a sandwich restaurant in Tehran,it was the only thing my daughter could eat. I've been making it ever since.
Ingredients:
1 cup oats ( I usually use instant oatmeal)
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley
Put water, onions,grated carrot and potato in a pot and bring to a boil.
Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
Boil for 10 minutes.
Add the oats and stir often.
Boil for another 15 minutes and just before finishing add lemon juice and parsley.
Ingredients:
1 cup oats ( I usually use instant oatmeal)
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley
Put water, onions,grated carrot and potato in a pot and bring to a boil.
Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
Boil for 10 minutes.
Add the oats and stir often.
Boil for another 15 minutes and just before finishing add lemon juice and parsley.
We just love these! If I don't have the time to fry them I just pop them into the oven. I have a really good baking pan and nothing sticks to it.
by Karen67
Ingredients:
2 large russet potatoes,shredded
1/2 onion,shredded
2 eggs
1/4 cup flour
1 teaspoon salt
canola oil or vegetable oil
Mix all the ingredients,except oil in a food processor.
Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
Drop potato mixture into hot oil in frying pan.
Flip over when bottom is browned, then smash down to flatten into a pancake. Fry on 2nd side until brown.
Drain on paper towels and then transfer to a cookie sheet in a single layer.10Repeat until all of the latkas are done.
At this point, the latkas can be frozen and placed in a freezer bag or can be refrigerated to be served within 24 hours.
by Karen67
Ingredients:
2 large russet potatoes,shredded
1/2 onion,shredded
2 eggs
1/4 cup flour
1 teaspoon salt
canola oil or vegetable oil
Mix all the ingredients,except oil in a food processor.
Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
Drop potato mixture into hot oil in frying pan.
Flip over when bottom is browned, then smash down to flatten into a pancake. Fry on 2nd side until brown.
Drain on paper towels and then transfer to a cookie sheet in a single layer.10Repeat until all of the latkas are done.
At this point, the latkas can be frozen and placed in a freezer bag or can be refrigerated to be served within 24 hours.
There are two ways of preparing the rice in iran: polow(chelow) or kateh.This process is more elaborate than kateh and results in a non sticky rice that can be served with grilled meat and stews. Basmati rice is used to make it,but I've done it with long grain rice with good results too.
Ingredients:
500 grams basmati rice,
6-8 tablespoons cooking oil
salt
Wash the rice twice and soak it in salty water for at least one hour.Sometimes I skip the soaking and I still get great results.
Pour water in a large non-stick pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice is al dente.
Pour rice into a drain and rinse it in a large sieve.
Pour a few spoonfuls of cooking oil into the pan and add rice.I sometimes add round potato slices after adding oil to get a crunchy bottom called tadiq.
Pour a few more spoonfuls of oil over rice.
Cover the pan and cook over low heat for about 30 minutes.
Ingredients:
500 grams basmati rice,
6-8 tablespoons cooking oil
salt
Wash the rice twice and soak it in salty water for at least one hour.Sometimes I skip the soaking and I still get great results.
Pour water in a large non-stick pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice is al dente.
Pour rice into a drain and rinse it in a large sieve.
Pour a few spoonfuls of cooking oil into the pan and add rice.I sometimes add round potato slices after adding oil to get a crunchy bottom called tadiq.
Pour a few more spoonfuls of oil over rice.
Cover the pan and cook over low heat for about 30 minutes.
This was a really nice surprise and I think the fried onions are what make this dish. Pali's favorites introduced me to it and I tried it during the Ramadan.
Ingredients:
1 cup lentils
2 cups rice
2 large onions
3 cups water
1 teaspoon cumin
1/4 cup oil
salt and pepper
1 cube chicken stock
Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
Add rice,chicken cube and cumin. Cook until water is absorbed and rice is tender. Quarter and slive peeled onions. Fry in oil until dark brown.
Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
Garnish with the onions.
Ingredients:
1 cup lentils
2 cups rice
2 large onions
3 cups water
1 teaspoon cumin
1/4 cup oil
salt and pepper
1 cube chicken stock
Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
Add rice,chicken cube and cumin. Cook until water is absorbed and rice is tender. Quarter and slive peeled onions. Fry in oil until dark brown.
Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
Garnish with the onions.
This is the most refreshing dish that I enjoy in the summer.A real tabouleh only has these ingredients.I sometimes skip the rule just to get more veggies into my daughters.See the recipe for how to make couscous.
Ingredients:
1 cup couscous
1 1/2 cup boiling water
2-4 large tomatoes, peeled
1 cups parsley, very finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup fresh lemon juice
3 tablespoons olive oil
Optional:scallions,diced cucumbers,onion
Place the couscous in a deep bowl.
Add the boiling water and let stand for five minutes.Fluff with a fork.
Add the rest of the ingredients and serve.
Ingredients:
1 cup couscous
1 1/2 cup boiling water
2-4 large tomatoes, peeled
1 cups parsley, very finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup fresh lemon juice
3 tablespoons olive oil
Optional:scallions,diced cucumbers,onion
Place the couscous in a deep bowl.
Add the boiling water and let stand for five minutes.Fluff with a fork.
Add the rest of the ingredients and serve.
Rita from the zaar has many great recipes,but if you're here via zaar you already know that. And I think she likes cardamon. This way of making couscous is the same way I've seen at the Cookshop's cook school in Vancouver.
Ingredients:
1 1/2 cups couscous
2 3/4 cups water
1 tablespoon olive oil or 1 tablespoon butter
1/4 teaspoon salt
In a saucepan, bring water to a boil.
Add butter, salt and stir.
Add couscous and remove from heat and allow to sit for about 5 minutes.
Fluff with a fork.
Ingredients:
1 1/2 cups couscous
2 3/4 cups water
1 tablespoon olive oil or 1 tablespoon butter
1/4 teaspoon salt
In a saucepan, bring water to a boil.
Add butter, salt and stir.
Add couscous and remove from heat and allow to sit for about 5 minutes.
Fluff with a fork.
