Bandari

Bandari

Ingredient

•     1 lb (453g) Sausage
•     1 Large Onion
•     2 Tbsp Oil
•     1 Tbsp Tomato Paste
•     Salt
•     Ground Chili Pepper

PREPARATIONS:

1- Slice a large onion.
2- Slice the Sausages.

DIRECTIONS:

1- Fry the sliced onion in small pot with vegetable oil until translucent and changed color to golden.
2- Add the sliced sausages to the pot and fry them along.
3- Add tomato paste, salt and ground chili pepper (as needed), mix them thoroughly and add boiling water. Stir for a minute and cover the pot with the lid and simmer for 10 to 15 minutes or until the water steams off partially.

BAGHALI GHATOGH-FAVA BEANS STEW

BAGHALI GHATOGH-FAVA BEANS STEW

Ingredient

•     8 oz (227g) Fava Beans
•     1 oz (28g) Dill
•     1 Egg
•     2 Garlic Cloves
•     2 Tbsp Vegetable Oil
•     Salt, Turmeric

PREPARATIONS:

1- Mince the dill.

DIRECTIONS:

1- Fry fava beans in vegetable oil for 2 minutes.
2- Add minced dill and turmeric.
3- Mash garlic cloves on top.
4- Stir well and fry the ingredients for 2 more minutes.
5- Pour in 2 cups of water and add salt as you preferred, cover the pod with a pod and simmer for 20 minutes.
6- Crack an egg into the pot, cover the pod and continue over low heat for 10 more minutes.

AKBAR MASHTI "Saffron Ice Cream"

AKBAR MASHTI
     "Saffron Ice Cream"

Ingredient

•     1/2 Cup Sugar
•     2 Tbsp Cream (Whip Cream)
•     1/4 Tsp Saffron (Zafran)
•     1/2 Liter Milk
•     1/4 Cup Rose Water
•     1 Tsp Salep
•     Pistachios

PREPARATIONS:

1- Soak 1/4 tsp saffron for 20 minutes.
2- boiling water.

DIRECTIONS:

1- Pour 2 tbsp cream into a plate, spread the cream across the plate evenly and put it in freezer for 2-3 hours.
2- Boil the milk and pour it into a bowl.
3- Add the saffron and rose water to the bowl and stir.
4- MIx the sugar and the salep in a separate bowl then add it to the milk bowl gradually while stirring.
5a - Place the bowl in a large ice-filled bowl and keep stirring for half an hour. fill with more ice if needed. Put the bowl in refrigerator for half an hour and repeat the above step until it becomes creamy or resembles ice cream.
OR
5b- Pour the mixture into a ice cream making machine and churn for 20 minutes or until resembles ice cream.
6- put the ice cream in a container and freeze it for at least 3 hours before serving.
7- Smash the frozen cream (Step 1).
8- Sprinkle the ice cream with pistachios and frozen cream when served.

Adas Polo "Lentils Rice"

Adas Polo "Lentils Rice"

Ingredient

•     2 Cups Rice
•     1 Cup Lentils
•     1/2 lb (226g) Ground Beef
•     1/2 Cup Raisins
•     1 Tsp Zafran (Saffron)
•     Salt, Black Pepper Powder, Ground Cinnamon
•     1 Small Onion
•     7 tbsp Vegetable Oil
•     1 Medium Potato
•     3 oz (85g) Dried Barberries (Zereshk)

PREPARATIONS:

1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Dice the onion
4- Slice the potato
5- 6 cups boiling water

DIRECTIONS:

1- Put the Lentils in a small pot, add salt and pour in boiling water until it covers the lentils (Approx. 2 cups of boiling water).
2- Cover the pot with the lid (leave the lid cracked open so the steam can scape) and simmer for 30 minutes at low heat.
3- Pour the soaked rice (including the water) into a pot and simmer the rice until it becomes tender.
4- Drain the rice in a colander.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent.
6- Add the ground beef to the pot.
7- Add salt, black pepper powder and ground cinnamon, stir well and fry along until the beef is evenly brown.
8- Add the raisins to the pot and continue frying for 5 minutes.
9- Pour in the lentils in the rice pot and mix well so the lentils and rice are well blended. (Optional: you can keep 1/3 of the lentils back to mix with the beef mixture).
10- In a large pot, pour 2 Tbsp vegetable oil, lay the sliced potatoes across the pot and add the lentils and rice mixture to the pot. Add 2 tbsp oil (Mix 2 Tbsp Oil with 4 Tbsp boiling water) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 to 25 minutes.
13- Add 5 to 6 tbsp of the lentils rice to the beef/raisins mixture, then pour in the soaked saffron (Optional: Add the 1/3 of the lentils to the pot, if kept from the prior step (step 9).
14- Mix thoroughly, cover the pot with the lid and cook for 15 minutes.
15- Fry the dried barberries in 1 tbsp vegetable oil.
16- Add the beef/raisins mixture to the lentil rice pot, stir thoroughly until well mixed.
17- Add the fried barberries right before serving.

"Beef Abgoosht" Dizi

"Beef Abgoosht" Dizi

Ingredient

•     3 lbs (1360 g) Beef Shank
•     1 Can 15 oz (425 g) Chickpeas
•     1 Can 15 oz (425 g) White Beans
•     3 Garlic Cloves
•     1 Large Onion
•     5 Dried Limes
•     2 Bunches Cilantro
•     5 Small Potatoes
•     5 Small Tomatoes
•     1-2 tbsp Savory
•     Turmeric, Black Pepper Powder, Salt

PREPARATIONS:

1- Mince the Cilantro.
2- Soak the dried limes for 10 minutes.

DIRECTIONS:

1- Place the beef shank/s in a pot. Add water (boiling water) until covers the beef.
2- Bring the water to a boil.
3- Remove the foam using a spoon, , continue removing the foam until clear and no foam is produced.
4- Add the garlic cloves to the pot, chop the onion in 4 pieces and add to the pot.
5- Cover the pot with a lid, simmer for 2 hours over medium heat until the beef is cooked (Add more water if needed).
6- Add small potatoes to the pot, cover it with a lid and continue simmering for 30 more minutes over low heat.
7- Add a can of chickpeas, white beans, 5 small tomatoes, minced cilantro, savory, turmeric, black pepper powder and salt.
8- Poke the soaked dried limes with a knife and add to the pot. Add boiling water and stir thoroughly.
9- Cover the pot with a lid, leave a crack to allow the steam to scape.
10- Simmer for 45 minutes over medium heat.

Persian Recipe-Adasi (Lentil Soup)

Persian Recipe-Adasi (Lentil Soup)
A nice Persian recipe to try !
Persian Recipe Ingredients :

• 2.5-3 cups lentils
• 1 large onion - finely chopped
• salt/pepper
• turmeric
• lemon juice (optional) — just a small amount
• Golpar (ground angelica) — desired amount sprinkled on top
• oil
• 4-5 cups water –may need to add more water

Persian Recipes Instructions :
Wash and soak the lentils for a few hours prior to cooking.

Fry the onions in oil in a large pot until they become golden in color (set burner to medium heat). Rinse the lentils and then add them to the pot and stir in with the onions. Add some turmeric, salt, and pepper. Add enough water to cover the lentils completely.

Place the lid on the pot and all the lentils to completely cook. If desired add some lemon juice..and the Persian recipe of Adasi is ready...enjoy !

Persian Recipes- Khoresht-e Baghala ba Goosht (Lima Bean Stew with Meat)

Persian Recipes- Khoresht-e Baghala ba Goosht (Lima Bean Stew with Meat)
An amazing Persian recipe..try this one !

Persian Recipes Ingredients:

• 500 grams of stew meat (approximately 1 lb)
• 250 grams frozen or dry Lima Beans
• 3 tablespoons dry Shevid (Dill) or 500 grams fresh Dill
• 4 - 5 tablespoons chopped onion
• water
• 1/2 cup to 1 cup oil
• 2-3 eggs (optional)
• salt/pepper
• turmeric

Persian Recipes Instructions :
Cut the meat up into pieces (if not already done) then wash the meat. In a pot pour a bit oil and fry the onions until golden. Once the onions are ready add the meat and stir. Add turmeric, salt, and pepper to the meat and stir. Add 3 - 4 cups of cold water after a few minutes of cooking the meat and allow the meat to cook for 20- 30 minutes (place the lid on the pot). Make sure the stove top heat is on medium or medium-low.

If using fresh dill, wash the dill and then chop it up finely. Fry the Dill in a bit of oil for a few minutes. Note: you may choose to not fry the dill, especially if using dry dill. Either way try to use a very small amount of oil to fry the dill. Add the Dill and Lima Beans to the stew after the meat has had a chance to cook. Allow the Khoresht-e Baghala to completely cook and for the Lima Beans to fully cook, but not become mashed up. Cook the Khoresht for a 2 - 3 hours for it to fully cook and give out oil.

If you want to add the eggs to the stew once it is prepared in a bowl mix add the eggs and some salt. Do not whip the eggs together, but rather stir the contents just once. Pour the egg mixture in batches into the Khoresht (while it is still on the stove cooking), then stir the stew. After an additional 5 - 10 minutes you can serve the Persian recipe of Khoresht with rice that you have prepared...nice ! Enjoy it !