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 !

Persian Recipes- Joojeh Kabab (Chicken Kabob)

Persian Recipes- Joojeh Kabab (Chicken Kabob)
A great Persian recipe to try !
Persian Recipes Ingredients:

• Chicken breast(s) — Every skewer holds about 1 chicken breast, and usually you will need 1 to 2 skewers per person
• olive oil — Approximately half a cup (for 2-3 chicken breasts)
• salt — desired amount
• pepper — desired amount
• turmeric — half a teaspoon or slightly more than that
• chopped onion(s) - 1 large for 2-3 chicken breasts
• saffron (optional) - just a tad
• red pepper or chili pepper (optional)

Persian Recipes Instructions :
Cut up the chicken breast into pieces. The size of the pieces depends on the size of your skewer.

Add the chicken pieces to a container or bowl that has a lid.

Marinade the chicken with olive oil, salt, pepper, a tad bit turmeric, chopped onions, and saffron (finely ground). Make sure to mix the chicken pieces into the marinade so that all the pieces are coated. Note: If you want to make the chicken spicy add the red pepper as part of the marinade. Place the lid on the container (bowl) and place in the fridge for a few hours or overnight.

When you are ready to make the Joojeh Kabab prepare your grill. If you are using charcoal you will need to fix the grill and wait until the charcoal is heated prior to placing the skewers onto the grill.
Place chicken pieces onto the skewers and cook them on the grill. Rotate the skewers to make sure both sides are cooked evenly. Depending on how juicy you want the Joojeh to be you will need to adjust the grilling time (5 to 10 minutes). It does not take long for the Joojeh Kabab to be cooked and ready, but you want to avoid having too much of a flaming grill because your Joojeh will burn on the outside and not cook on the inside. With practice your timing will become better.

The Persian recipe of Joojeh Kabab is ready to serve with rice, sabzi khoordan (herbs such as mint, tarragon, etc.), or bread.