Iranian Foods

[Asalbanoo]

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[Asalbanoo]

Aash-e Aab Leemoo

Aash-e Sholeh Ghalamkar

Aash-e Gandom

Aash-e Aaloo

Aash-e Anaar

Aash-e Shalgham

Aash-e Reshteh

[Asalbanoo]

Ingredients: (4 servings)
basmati or long-grain rice, 200 grams
herbs (parsley, mint, coriander, spring-onion ends), 1 kg
ground lamb or beef, 500 grams
split peas, 3 spoons
fresh lime juice, 3-4 spoons
sugar, 2-3 spoons
marjoram, 2 spoons
mint, one spoon
onions, 4 large
cooking oil
salt
black pepper
Directions:
Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes.
Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in lime juice, sugar, and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.
Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve.

[Asalbanoo]

Ingredients: (4 servings

vegetables: parsley, dill, coriander, spinach, spring-onion ends, 500 grams
long-grain or basmati rice, 100 grams
peas, 100 grams
beans, 100 grams
lentils, 100 grams
beef or lamb, 500 grams
onions, 3 large
turmeric, 1/2 teaspoon
cooking oil
salt
black pepper

Directions:

Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Cut meat into small pieces and fry with onions until it changes color.

Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour. Wash rice and add to the aash. Cook for another 20-30 minutes.

Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently. Add more hot water during cooking if necessary.

[Asalbanoo]

Ingredients: (4 servings)
wheat, 100 grams
spinach, 700 grams
chick peas, 50 grams
black-eye beans, 50 grams
lentils, 50 grams
split peas, 50 grams
onions, 2 large
turmeric, 1/2 teaspoon
flour
cooking oil
salt
black pepper
Directions:

Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently.

Wash and chop spinach and add to the aash. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add to the aash. Stir and cook for a few more minutes.

[Asalbanoo]

Ingredients: (4 servings)

basmati or long-grain rice, 100 grams
herbs (parsley, mint, coriander, spring-onion ends), 500 grams
ground lamb or beef, 250 grams
pitted prunes, 300 grams
onions, 4 large
cooking oil
salt
black pepper

Directions:

Soak prunes in warm water for two hours. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2 cm balls and fry with onions until color changes. Add 3-4 glasses of water, and bring to a boil.

Finely chop herbs. Wash rice once with warm water. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls. Mix well and cook over medium heat for about 20 minutes.

[Asalbanoo]

Ingredients: (4 servings)
basmati or long-grain rice, 200 grams
herbs (parsley, mint, coriander, spring-onion ends), 1 kg
ground lamb or beef, 500 grams
split peas, 3 spoons
pomegranate paste, one glass
marjoram, 2 spoons
mint, one spoon
onions, 4 large
cooking oil
salt
black pepper

Directions:
Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes.
Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in pomegranate paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.
Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve.

[Asalbanoo]

Ingredients: (4 servings)
turnip, 500 grams
long grain or basmati rice, 100 grams
ground lamb or beef, 200 grams
onions, 2 large
split peas, 50 grams
turmeric, 1/2 teaspoon
mint, 100 grams fresh or 2 teaspoons dried
cooking oil
salt
black pepper

Directions:
Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until color changes. Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
Wash turnip and rice. Peel turnip and cut into a few pieces. Add both to aash. Also add turmeric, salt and black pepper. Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
If using fresh mint, wash and chop finely. Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.

[Asalbanoo]

Ingredients: (4 servings)
reshteh, 400 grams (reshteh is similar to spaghetti in shape and should be obtained in Iran or from an Iranian store)
herbs (parsley, spinach, dill, coriander, and spring-onion ends, in equal amounts), 1 kg
chick-peas, 150 grams
black-eye beans, 150 grams
lentils, 150 grams
dried mint, 4 spoons (or 200 grams of fresh mint)
medium onions, 4
kashk, two glasses (kashk is thick whey and should be obtained in Iran or from an Iranian store)
flour, 2 spoons
cooking oil
salt
black pepper


Directions:
Soak chick-peas, black-eye beans, and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of the fried onions for later use. Add chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If necessary, additional hot water should be added while cooking.
Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in, and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top.
Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil.) Also add fried mint on top of Aash-e Reshteh and serve.

[Asalbanoo]

Mirza Ghasemi (Baademjaan Ghasemi)

Ingredients: (6 servings)
8 small seedless eggplants
4 cloves of garlic, finely chopped
4 eggs
2 medium tomatos
1/3 cup of cooking oil
salt
black pepper

Directions:
Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces.
Bring water to boil in a small pot. Cook tomatos in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, salt and pepper and fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Can be served with white rice or Iranian bread. This is a delicious dish from a region by the Caspian sea in northern Iran.

[Asalbanoo]

Ingredients: (4 servings)
small eggplants, 6
kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
tomato paste, one spoon
medium onions, 2
dried mint, 2 spoons (or 200 grams of fresh mint)
cooking oil
salt
black pepper
Directions:
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Add half a cup of hot water to one spoon of tomato paste and mix well. Add to eggplants and cook over medium heat for about 4-5 minutes.
Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then fry in oil. Pour kashk evenly over eggplants, follow with onions and mint, then serve.

[Asalbanoo]

Ingredients: (4 servings)
small eggplants, 6
lamb or beef, 500 grams
kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
medium onions, 4
dried mint, 2 spoons (or 200 grams of fresh mint)
cooking oil
salt
black pepper
Directions:
Peel and finely chop onions, Fry in oil until golden. Save half for later use. Cut meat into small pieces and fry with onions until colour changes. Add 2-3 glasses of hot water and cook over medium heat for about 45 minutes. If necessary, additional hot water should be added while cooking.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Mash the meat and eggplants and mix well. Add the gravy from the meat and one glass of hot water to the mix and cook over low heat, mixing occasionally until no water is left. Remove the mix from heat. Add kashk and mix well, then add fried onions on top.
Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve.

[shamim24]

that was great...specialy halimbademjoon...go on

[Asalbanoo]

Ingredients: (4 servings)
fresh spinach, 1 kg
yogurt, 250 grams
2 onions, thinly sliced
4 cloves of garlic, finely chopped (optional)
cooking oil
salt
black pepper

Directions:
Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden. Add spinach and fry together over medium heat until cooked. Let it cool down completely in the refrigerator.
Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. This delicious side-dish is now ready to serve.

[Asalbanoo]

Ingredients: (3 servings)

fresh spinach, 1 kg
3 eggs
2-3 onions, thinly sliced
cooking oil
salt
black pepper

Directions:
Wash spinach and cut into small pieces. Slightly cook with half a cup of water and a bit of salt over medium heat for a few minutes. Drain water (using the back of a spoon to squeeze extra water from spinach).
Fry onions in oil in a non-stick pan until golden. Add spinach and fry for a few more minutes. Flatten the surface using the back of a spoon and break the eggs on top, taking care not to break the yoke. Add salt and pepper and cover the pan until eggs are cooked but the yoke should remain soft.

[Asalbanoo]

Ingredients: (4 servings
vegetables (parsley, dill, coriander, lettuce, spring onion ends), 1 kg
eggs, 4 large
barberry (optional), one spoon
crushed walnut (optional), one spoon
baking soda, one teaspoon
wheat flour, one spoon
cooking oil
salt
black pepper
Directions:
Wash vegetables and rinse thoroughly. Chop finely and fry in oil for about 5 minutes. Let cool completely.
Beat eggs well, then add baking soda, salt, black pepper, flour, barberry and walnuts. Add vegetables and mix well.
Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes

[Asalbanoo]

Ingredients: (4 servings
potatoes, 1 kg
eggs, 4-5
baking powder, one spoon
cooking oil
salt
black pepper
Directions:
Cook potatoes, then peel and grate them. Let cool completely. Beat eggs well until they become foamy. Add salt, black pepper, baking powder, and potatoes and mix well.
Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes.

[Asalbanoo]

Ingredients: (4 servings
string beans, 400 grams
eggs, 4 large
onions, 2 large
baking soda, one teaspoon
wheat flour, one spoon
cooking oil
salt
black pepper
saffron, 1/2 teaspoon
Directions:
Wash string beans and chop into 1cm pieces. Bring 2-3 cups of water to boil. Add chopped string beans and a bit of salt. Cook over medium heat for about 10-15 minutes under tender. Drain water.
Peel and chop onions. Fry in oil until slightly golden. Dissolve saffron in 1/3 cup of hot water. Beat eggs well, then add baking soda, salt, black pepper, saffron, flour, onions and string beans. Mix well.
Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes

[Asalbanoo]

Ingredients: (4 servings
small eggplants, 4
large eggs, 4
medium onions, 4
saffron, 1/2 teaspoon
cooking oil
salt
black pepper
Directions:
Peel and slice onions, then fry in oil until slightly golden. Peel eggplants, slice thinly, add to onions and fry over medium heat on both sides until color changes. Dissolve saffron in 2-3 spoons of hot water, and add to eggplants along with salt and black pepper. Mix well, then remove from heat and allow to cool completely.
Add salt and black pepper to eggs and mix well. Add eggplants and again mix. Heat oil in a pan until hot. Pour the mix in, flatten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut radially into 8 pieces, turn over, and fry for another 5-10 minutes.

[Asalbanoo]

Ingredients: (4 servings
chicken, 600 grams
eggs, 4 large
medium onions, 4
fresh lime juice, 1-2 spoons
saffron, 1/2 teaspoon
baking soda, one teaspoon
cooking oil
salt
black pepper
Directions:
Peel and slice onions, then fry in oil until slightly golden. Wash and cut chicken into pieces, then fry in onions on both sides until color changes. Add salt, black pepper, and one glass of hot water, and cook over medium heat for about 20 minutes until little water is left. Allow chicken to cool down, then remove the bones and cut the meat into small pieces.
Dissolve saffron in 2-3 spoons of hot water, and baking soda in 2-3 spoons of cold water. Add salt and black pepper to eggs and mix well. Add saffron, baking soda, lime juice, chicken (with juice), and onions to eggs and mix well. Heat oil in a pan until hot. Pour the mix in, flaten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut radially into 8 pieces, turn over and fry for another 5-10 minutes.

[Asalbanoo]

Ingredients: (4 servings
small cauliflower, one
eggs, 4 large
saffron, 1/2 teaspoon
baking soda, one teaspoon
cooking oil
salt
black pepper
Directions:
Cut cauliflower into small pieces and wash. Add hot water and salt. Cook over medium heat for 10-15 minutes, then drain water. Soften cauliflower slightly using a fork.
Add salt and black pepper to eggs, and mix. Dissolve saffron in a bit of hot water and add to eggs. Also dissolve baking soda in a bit of cold water and add to eggs. Mix well.
Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes.

[Asalbanoo]

Ingredients: (4 servings)
small eggplants, 6
medium tomatoes, 4
pomegranate juice, 2 cups (or 2 teaspoons of pomegranate paste)
sour grape juice, 1/2 cup
medium onions, 2
marjoram, one teaspoon
dried mint, 1/2 teaspoon
salt
black pepper
Directions:
Wash eggplants and tomatoes. Cook whole eggplants in the oven at 400 F for about 30 minutes. Remove and let cool, then peel and chop finely. Pour hot water over the tomatoes, then peel and chop finely. Peel onions and grate them.
Add pomegranate juice, sour grape juice, salt and black pepper to eggplants. (If pomegranate juice is not available, use pomegranate paste mixed with 2 cups of hot water). Cook over low heat for about 10 minutes. Add marjoram, dried mint and grated onions, mix well and remove from heat. Add tomatoes, mix, and serve.

[Asalbanoo]

Ingredients: (4 servings)
ground lamb or beef, 250 grams
black-eye beans, 50 grams
split peas, 50 grams
lentils, 50 grams
fresh spinach, 1 kg
small onions, 2
mint, 100 grams
kashk (thick or dried whey), 1-2 cups (purchase at an Iranian store)
cooking oil
salt
black pepper
Directions:
Wash black-eye beans, split-peas, and lentils, and soak in warm water for about 2 hours. Add salt and cook over medium heat for 15-20 minutes. About one cup of water should be left.
Peel and grate onions. Add to ground meat with salt and black pepper, and mix well. Shape the mix into small balls. Fry balls in cooking oil over medium heat until colour changes.
Wash spinach and chop finely. Add to black-eye beans, split-peas, lentils, and meat balls, and cook over low heat for about 15 minutes until there is no water left. Wash mint and chop finely. Fry in oil for a few minutes. Add kashk and mint on top of Ghalieh-Esfanaaj

[Asalbanoo]

Ingredients: (4 servings)
ground lamb or beef, 400 grams
walnuts, 2 spoonfuls
kashk (dried or thick whey), 1-2 cups (obtain from an Iranian store)
medium onions, two
mint, 100 grams
cooking oil
turmeric, 1/2 teaspoon (optional)
salt
black pepper
Directions:
Wash and finely chop mint. Peel and grate onions. Add onions and mint to meat with salt and black pepper and mix well. Shape meat into small balls.
Heat some cooking oil in a pan until hot. Add meat-balls and fry for a few minutes until colour changes. Add a cup of hot water, turmeric, and a bit of salt and cook over medium heat for about 10 minutes. Add kashk and cook for another 2-3 minutes. Remove from heat, mix in crushed walnuts, and serve.

[Asalbanoo]

Ingredients: (4 servings)
fine caviar, 200 grams (or less, depending on your budget)
salted crackers
small onion, one
fresh lime juice, one teaspoon
fresh parsley, 50 grams
butter (optional)
Directions:
Iranian caviar from the Caspian sea is probably the best in the world.
Peel and chop onion very finely. Wash and chop parsley very finely. Add caviar to onion and parsley and mix well. If using unsalted crackers, a bit of salt can be added to the mix. If desired, place a bit of butter on each cracker, and serve with the mix.

[Asalbanoo]

Ingredients: (4 servings)
basmati or long-grain rice, 3 cups
salt
cooking oil
Directions:
Kateh is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients. Kateh is simpler to cook than polow.
Wash three cups of rice with plain water twice and drain the water. Pour rice into a non-stick pan. Add five cups of water, four spoons of oil and two spoons of salt, and mix. Bring the water to a boil over high temperature. Let the water boil until water level sinks to just below rice level. Cover the pan, and cook over low temperature for about half an hour.

----------
Polow (or Chelow)

Ingredients: (4 servings)
basmati rice, 500 grams
cooking oil
salt
Directions:
The preparation of polow (or chelow) is more elaborate than kateh and results in a delicious non-sticky rice. It is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. 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 slightly softens. Pour rice into a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice. Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.

[Asalbanoo]

Ingredients: (4 servings)

ground lamb or beef, 500 g
large onions, two (grated)
garlic, one clove (crushed)
large egg, one (beaten)
medium tomatoes, four
salt
black pepper
turmeric, one teaspoon (optional)
sumac (optional)
Directions:
Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours).
Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.)
Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread

[Asalbanoo]

Ingredients: (6 servings)
fillet of lamb, 1 kg
extra-virgin olive oil, 1/2 cup
3 onions, grated
2 cloves of garlic, crushed
6 medium tomatos
saffron, 1/2 teaspoon (optional)
salt
black pepper
sumac (optional)
Directions:
Prepare marinade: mix olive oil, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Kabab Barg can also be made in the oven. Prepare as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

[Asalbanoo]

Ingredients: (6 servings)

fillet of lamb, 1 kg
extra-virgin olive oil, 1/2 cup
3 onions, grated
2 cloves of garlic, crushed
6 medium tomatos
saffron, 1/2 teaspoon (optional)
salt
black pepper
sumac (optional)

Directions:
Prepare marinade: mix olive oil, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Kabab Barg can also be made in the oven. Prepare as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

[Asalbanoo]

Ingredients: (4 servings)
whole fish (such as salmon or cod)
fresh lime juice, 1/2 cup
extra-virgin olive oil, 1/2 cup
coriander, 50 grams
parsley, 50 grams
mint, 50 grams
saffron, 1/2 teaspoon
salt
black pepper
Directions:
Note that fresh fish should have raised eyes and should be bright red under the ears.
Cut fish length-wise from below. Remove insides, then wash inside and out, and dry thoroughly. Place each side under grill at high temperature for 5-10 minutes so that the skin dries up. Remove fish and separate skin which should come off easily.
Prepare sauce as following: wash and finely chop coriander, parsley and mint. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well.
Cover a suitable pan with aluminum foil and place fish on top. Add the sauce on both sides as well as inside. Cover with a sheet of aluminum foil and cook in oven at medium temperature for 45 minutes to one hour. Note however that exact cooking time depends on the type and size of fish. Take care not to over-cook. Add more sauce 2 or 3 times during cooking. When cooked, decorate fish with slices of lime or lemon and some parsley. Serve with Sabzi-Polow. It is customary to serve Maahi-Kabab with Sabzi-Polow on the Iranian New Year's day which coincides with the Spring Equinox.

[Asalbanoo]

Ingredients: (4 servings)
shoulder lamb, 600 grams
medium onions, 3
Iranian (sangak), middle-eastern, or pitta bread
cooking oil
salt
black pepper
turmeric
Directions:
Peel and thinly slice onions. Wash and cut meat into small pieces. Add onions and 3 glasses of hot water to meat and cook over medium heat for about 45 minutes (adding more hot water during cooking if necessary). Add salt, pepper, and turmeric, mix well and cook for a few more minutes. There should be no water left when cooking is over.
Grind (mince) the cooked meat or chop it finely using a sharp, large knife. Fry in oil over medium heat for about 15 minutes, then serve over bread with more bread covering the meat. Note that no rice is served with this dish. Beryani is a delicious dish from Esfahan.

[Asalbanoo]

Ingredients: (4 servings)
4 large green or red peppers
250 grams ground lamb or beef
100 grams of long-grain or basmati rice
2 medium onions, finely chopped
cooking oil
3-4 teaspoons of tomato paste
salt
black pepper
2-3 teaspoons of sugar
3-4 spoonfuls of fresh lime juice
1/3 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)
Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and most of tomato paste. Mix and cook further until water boils off.
Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
Cut a circle at the top of the peppers and remove seeds. Boil 2 cups of water in a large pot. Add 1 teaspoon of salt and the peppers. They should be placed side by side (make sure not to stack them). Cook until they soften slightly. Take care not to overcook or they might fall apart later on. Drain the water and let cool.
Mix well prepared meat, vegetables, most of lime juice, most of sugar, and rice. Sprinkle some salt inside peppers, fill them with the mix and close the tops. Again place the peppers side by side (avoid stacking them) in a large pot. Prepare sauce by mixing 1/2 cup of hot water with the rest of sugar, lime juice and tomato paste. Pour the sauce in over the peppers and simmer for 5-10 minutes. Serve this wonderful dolmeh hot with the sauce.

[Asalbanoo]

Ingredients: (4 servings)
8 small eggplants
400 grams ground lamb or beef
100 grams of long-grain or basmati rice
2 medium onions, finely chopped
cooking oil
2-3 teaspoons of tomato paste
fresh lime juice, 3-4 teaspoons
sugar, 2-3 teaspoons
salt
black pepper
1/2 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)
Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.
Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
Peel eggplants and cut a circle at the tops, then remove insides without creating any holes at the sides or the end. Sprinkle some salt inside the eggplants. Mix prepared meat, vegetables and rice well. Fill the eggplants with the mix and close the tops.
Fry eggplants in cooking oil for 5-10 minutes over medium heat, then place in a pot side by side (avoid stacking them). Dissolve one teaspoon of tomato paste in a glass of hot water and add to eggplants. Add salt, black pepper, lime juice and sugar and simmer for 5-10 minutes until water boils off.

[Asalbanoo]

Ingredients: (4 servings)

fresh vine leaves, 250 grams
ground lamb or beef, 250 grams
long-grain or basmati rice, 100 grams
herbs: parsley, dill, mint, tarragon, spring onions, 250 grams
large onions, two
cooking oil
tomato paste, two spoons
salt
black pepper
fresh lime juice, 1/2 cup
sugar, two spoons
Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.
Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.
Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up. Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.

[Asalbanoo]

Ingredients: (4 servings)

4 large and firm tomatoes
250 grams of ground lamb or beef
100 grams of long-grain or basmati rice
2 medium onions, finely chopped
cooking oil
3-4 teaspoons of tomato paste
fresh lime juice, 2-3 spoons
sugar, 2-3 teaspoons
salt
black pepper
1/3 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)
Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.
Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
Cut a small circle at the tops of the tomatoes. Remove the contents of each tomato with a small spoon taking care not to make the outer layer thin. Sprinkle some salt inside the tomatoes. Mix prepared meat, vegetables and rice well. Fill the tomatoes with the mix and close the tops.
Pour 2-3 spoons of cooking oil in a pot and place the tomatoes inside without stacking. Do not add any water. Cook in the oven at low temperature for 15-20 minutes.

[Asalbanoo]

Ingredients: (4 servings

500 grams of potatoes
250 grams ground lamb or beef
2 medium onions, finely chopped
cooking oil
2-3 teaspoons of tomato paste
1 tomato (optional)
2 eggs
salt
black pepper
1/3 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)
Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off. Fry prepared vegetables in cooking oil over medium heat until wilted. Mix well meat and vegetables.
Cook potatoes in water, then peel and mash them. Add raw eggs, salt and black pepper, and mix well.
Take a handful of potato-mix and shape it into a ball, then create a hole in the middle and fill with the meat-mix. Cover with some more potato-mix and shape into a disc. Repeat until both mixes are used up. Fry both sides of the discs in cooking oil over medium heat until golden. Can be served with slices of tomatos and bits of parsley.

[Asalbanoo]

Ingredients: (6 servings

750 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup of cooking oil
1 teaspoon turmeric
1.5 cups water
1/2 cup dried limes (or fresh lime juice)
3/4 cup black-eye beans or kidney beans
1 large potato, diced (optional)
salt
black pepper
1 cup spring onions, finely chopped
1.5 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander, finely chopped (optional)
1/4 cup tareh (garlic chives), finely chopped
1/4 cup shanbelileh (fenugreek), finely chopped (optional)
Directions:
Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.
Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used.
Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.
Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.

[Asalbanoo]

Ingredients: (6 servings
Basmati or Long Grain Rice, 100 grams
Ground Beef or Lamb, 500 grams
Chick-pea Flour, 100 grams
Herbs (spring onion ends, parsley, common-dill, sweet-fennel, mint, tarragon), 500 grams
3 Eggs
Split-peas, 100 grams
3-4 onions
0.5 cup of cooking oil
2-3 spoons of turmeric (or tomato paste)
Salt
Black pepper
Barberries, 100 grams
Walnuts, 100 grams
Directions:
Koofteh-Berenji is a delicious ball of meat, rice and herbs with extra goodies inside. Cook rice in some water with a bit of salt until it softens, then filter out the water. Do the same to split-peas.
Mix rice, split-peas, chick-pea flour, meat, eggs, salt and pepper very well. Cut the herbs very finely and mix in with the rest. Chop the onions and fry in oil until golden. Save some of the fried onions. Add 5-6 glasses of water to the rest of the onions with a bit of salt, pepper and turmeric (or tomato paste) and bring to boil.
Make balls about the size of an orange from the mix, leaving a bit of barberries, walnuts and fried onions at the center. Place the balls in the boiling water and cook for a few minutes. Then continue cooking at low temperature until the koofteh is completely cooked. Make sure the container is not covered during cooking.

[Asalbanoo]

Ingredients: (4 servings)
ground lamb (or beef), 500 grams
chickpea flour, 300 grams
onions, two regular
fresh lime juice (or vinegar), one cup
sugar, 3-4 spoons
cooking oil
saffron, 1/2 teaspoon
salt
black pepper
Directions:
Dissolve half of saffron in a cup of hot water and add with salt, pepper and chickpea flour to ground lamb (or beef) and mix well. If necessary, gradually mix in some more water so that the mix does not stick to the hand.
Slice onions and fry in oil until golden. Add five glasses of water and some salt and bring to boil. Make 3-4 cm balls from the mix and fry in oil for about 10 minutes over medium heat. Transfer balls to boiling water and add lime juice (or vinegar), sugar and the rest of saffron, and cook over medium heat for 15 minutes.

[Asalbanoo]

Ingredients: (4 servings)
chicken, 1 kg
basmati or long grain rice, 500 grams
yogurt, 300 grams
saffron, 1/2 teaspoon
large onions, two
3 eggs (yolks only)
cooking oil
salt
black pepper
Directions:
Start by washing rice and soaking it in warm water (with added salt) for 2 hours. Then filter out the water.
Chop onions into thin slices and fry in oil until slightly golden. Wash and cut chicken, remove skin, and fry in onions until color changes. Add some water and bring to boil. Turn heat down and let boil slowly until cooked, adding more water if needed. Remove the bones.
While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and egg-yolks to the yogurt and mix very well.
Pour a few glasses of water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice. It should still be too hard for eating). Again filter out the water.
Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Put the lid on and cook for about 5 minutes over medium heat.
Place the pot in an oven (preheated to 250 F) and cook for 1.5 to 2 hours. Note that the longer Tah-Chin is cooked, the thicker the Tah-Dig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes.
Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.

[Asalbanoo]

Ingredients: (4 servings)
stewing lamb or beef, 500 grams
potatoes, 400 grams
carrots, 400 grams
large onions, 4
tomato paste, 3-4 spoons
cooking oil
salt
black pepper

Directions:
Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.
Wash and peel potatoes and carrots, then cut into small pieces. Add potatoes and carrots to the meat, followed by tomato paste, salt and pepper. Cook over medium heat for about 20 minutes, then serve.

[Asalbanoo]

Ingredients: (6 servings)
Stewing lamb or beef, 500 grams
Okras, 750 grams
Potatoes, 500 grams (optional)
3-4 onions
Fresh Lime juice, 2-3 spoons
Tomato paste, 3-4 spoons
Cooking oil
Salt
Black pepper
Directions:
Peel and thinly slice onions, then fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 45 minutes, adding more hot water during cooking if needed.
Wash okras and cut their stems only but do not cut the bases. Add okras, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes. Take care not to overcook the okras so that they do not become slippery.
Add lime juice and adjust seasoning. Cook for another 3-4 minutes. Khoresht Bamieh should be served with white rice.
If desired, potatoes can also be added to Khoresht Bamieh. In that case, 500 grams of potatoes should be washed, peeled and cut into small pieces, and added in with 500 grams of okras (or slightly earlier; required cooking time depends somewhat on the size of the cut pieces).

[Asalbanoo]

Ingredients: (6 servings)

Chicken pieces, 1-1.5 kgs
Ground walnuts, 500 grams
3-4 onions
Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
Sugar, 2-3 spoons
1/2 cup of cooking oil
Salt
Directions:

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.

Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht.

Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.

[Asalbanoo]

Ingredients: (6 servings)

chicken pieces, 1-1.5 kgs
ground walnuts, 500 grams
rice-flour, 2 spoonfuls
herbs (parsley, mint, coriander, spring-onion ends), 500 grams
3-4 onions
garlic, 2-3 cloves
pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
sugar, 2-3 spoons
1/2 cup of cooking oil
salt
Directions:

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.

Wash and rinse the herbs, then finely chop them. Peel garlic cloves and thinly slice them. Fry herbs and garlic in oil for a few minutes.

Add herbs, salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht. Dissolve rice-flour in a cup of cold water and add to khoresht near the end of cooking.

Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht anaar-aveej should be served with white rice.

[Asalbanoo]

Ingredients: (6 servings)

lamb or beef, 500 grams
celery, 2 bunches
medium onions, 3
fresh lime juice, one cup
sugar, 2-3 spoons
mint and parsley, 500 grams (optional)
1/2 cup of cooking oil
salt
black pepper
Directions:

Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.

Wash celery and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add celery, mint, parsely, salt and pepper to the meat and continue cooking for about 20 minutes (celery should not become too soft).

Khoresht karafs can be made without mint and parsley. In that case, three bunches of celery should be used.

Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice.

[Asalbanoo]

Ingredients: (4 servings)
rhubarb, 1 kg
lamb or beef, 500 grams
large onions, two
sugar, 2-3 spoons
cooking oil
salt
black pepper
mint, 200 grams (optional)
parsley, 200 grams (optional)
Directions:

Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.

Wash rhubarb and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add rhubarb, mint, parsely, sugar, salt and pepper to the meat and continue cooking for about 10 minutes (rhubarb should not become too soft).

Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice.