Spices, Ingredients, Techniques...NA*ME Cooking!

[Elmotoo]

Khoresht ~ Khoresht (Persian) is the common name of different stews in Persian cuisine which is typically served beside Polow (rice dish). In Persian cuisines there are lots of different Khoreshs based on the different ingredients which are used. In comparison with Kebabs, typically it takes more time to prepare one of these Khoreshs and for most of them, the key components are their vegetables and not their meat, therefore they can be cooked for the vegetarian people also. Persian Khoreshs have some similarities with typical Indian stews, while they are not prepared as hot as the Indian ones. The most popular Khoreshs are Khoresh Gheymeh, Khoresh Ghormeh Sabzi and Khoresh Fesenjaan.

Khoresh Badenjan (Aubergine Stew) including aubergines, boned leg of lamb, onions, turmeric, tomato paste & medium tomatoes
Khoresht Gheymeh (Split-pea Lamb Stew) including Stewing lamb or beef, Split-peas, onions, potatoes, tomato paste & dried limes
Khoresh Ghormeh Sabzi (Fresh Herb & Lamb Stew) including Red kidney or black-eyed beans, Fresh fenugreek, tablespoons dried, parsley, coriander or parsley, spring onions or leeks, boned leg of lamb, onion & dried limes
Khoresh Fesenjaan or Fesenjoon (Pomegranate Stew) including Chicken pieces, Ground walnuts, onions, Pomegranate juice, pomegranate paste, Sugar
Khoresh Karafs (Celery Beef Stew) including lamb or beef, celery, onions, fresh lime juice, mint and parsley
Khoresh Esfenaj-o Aloo (Prune & Spinach Stew)
Khoresh Baamieh (Okra Tomato Stew): Stewing lamb or beef, okras, potatoes, onions, fresh Lime juice and Tomato paste
Khoresh Ghaarch (Mushroom Stew)
Khoresh Reevaas (Rhubarb Stew)
Khoresh Loobia-Sabz (French Bean Stew)

Salt, pepper and oil also are also used in these dishes.

Khoresht Ghaarch

[Elmotoo]

Polow ~ Polow, Pullau or Chelow is the common name of cooked rice in Persian cuisines - there are lots of different Polows based on the different ingredients which are used.

Shirin Polo (Persian Sweet Rice)
Zardalu Polo - Persian Lamb and Apricot Pilaf
Saffron Steamed Basmati Rice (Persian Polow)

There are four primary methods of cooking rice in Iran:

Chelow: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated, and not sticky, and also results in a golden rice crust at the bottom of the pot called tah-digh (literally "bottom of the pot").
Polow: rice that is cooked exactly the same as chelow, with the exception that after draining the rice, other ingredients are added in layers or sections of the rice, and then steamed together.
Kateh: rice that is cooked until the water is absorbed. This is also the traditional dish of Northern Iran (described in detail below).
Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means "simmered."

Chelo Seebzamini -- Iranian Rice With Saffron Potatoes
Baghala Polo -- Iranian Rice With Lamb, Dill and Lima Beans

Different Kinds of Polow:
Different combinations of white rice and meat and/or vegetables and herbs makes different kinds of Polow meals including

Lubia polow (Green Bean Beef Rice): Main ingredients are basmati or long-grain rice, green beans, lamb or beef and tomato paste.
Albalu Polow (Sour Cherry Rice): Main ingredients are basmati rice, chicken, black cherry (or sour cherry), sugar, onions
Zereshk Polow (Barberry Rice): Basmati rice, chicken, barberries (dried) and sugar
Sabzi Polow (Fresh Herb Rice)
Adas Polow (Lentil Rice): Main ingredients are lentils and basmati rice.
Polow Zafarani (Safron Rice)
Morasah Polow: Main ingredients are basmati rice, chicken, barberries (dried), almonds, pistachios, raisins and orange peel.
Shirin Polow (Sweet Rice)
Baqali Polow (Meaty Lima Bean Dill Rice)
Maygu Polow (Prawn Rice)

Persian Rice
Persian-Style Basmati Rice Pilaf
Herbed Rice With Currants in Olive Oil and Balsamic Vinegar

..................... ............. ............

Tah Dig or Ta Dig
Fried bread/rice is made by putting bread or just rice itself at the bottom of the rice pot. Cooking polow has two main steps. At the first step rice is cooked in a large non-stick pan with half-full boiling water until rice slightly softens. Then the rice is poured into a drain and it is washed with slightly warm water. Then in the second step, a few spoonfuls of cooking oil is poured into the pan and then rice or flat bread is added. A few more spoonfuls of oil is added over bread or rice. Then after a few minutes the whole rice is poured in the pan and the pan is covered and it is cooked over low heat for about 45 minutes to an hour. A delicious crispy layer of bread or rice will be formed at the bottom of the pan which is called ta dig or tah dig.

Tahcheen (Tah-Chin)
Persian Chicken - Tah Cheen

[Elmotoo]

And that concludes our tutorial for the day. If you have any questions, stop by the North Africa/Middle East Forum anytime!! This was by no means an exhaustive list; just a bit to hopefully introduce & entice people to try out the amazing food from this region of the world.

(and there's always NA*ME Tag)

Happy cooking!!

xoxo Bethie

[French Tart]

FABULOUS Bethie! I loved reading through all of this................as you know I LOVE to cook NA*ME food...............I have a host of recipes I MUST post when I have time!!!This was a wonderful topic...........going back to read some more!
Love FT

[NcMysteryShopper]

Bethie! What a fabulous thread

Really well written and I have learned so much! I enjoyed reading this!

[Elmotoo]

Thank you! And thanks for stopping by! FT, I bought potatoes just for your tutorial!

[Rita~]

I can just smell all the fragrance of the spices just by looking at this thread! Wonderful and great pictures.

[Caroline Cooks]

Fantastic information, Bethie! Love reading about all about the exotic spices and foods and utensils!
Just bought a package of couscous; gotta make some of your suggestions!
Caroline

[susie cooks]

Wow Bethie! You have done an outstanding job on this thread. I loved reading thru it and I definitely learned a lot. I also saved some recipes. I love all your pictures. Just beautiful!

[Panda Rose]

Wow, That was fantastic. Really enjoyed reading it. Well done for putting all that together.

[Scots Lass/Cairo]

Congratulations Elmotoo on such an informative tutorial! This was so interesting to read, and explained a great deal about relatively unfamiliar foods and flavourings. I'm soon going to be giving some of these new recipes a go, and when I get the time, I'll post some long-overdue recipes that I 've been meaning to add for ages. Thanks so much

[Elmotoo]

hi everybody! thank you - I'm glad so many are enjoying this!

[French Tart]

It is totally awsome Bethie - I have most of this info' in numerous books, but I have added your topic to my favourites, so I don't need to balance a TON of books on my lap whilst posting recipes and researching!!!!!!!!!! I have devoured the whole thread...........LOVE it!!

Great topic - and where is my fellow SASSY one Rezika lurking??? HI Rezika! I miss our Sassy chats!

FT

[French Tart]

Elmotoo wrote:
Thank you! And thanks for stopping by! FT, I bought potatoes just for your tutorial!

Oh my............I feel a bit nervous now!!!!!!!!!!!!

FT I will need to have a pineau or two...................just one more..............

Look forward to seeing you there..........whenever!!!

[Susie D]

Wonderful job Bethie! I am saving this for reference (& my next Penzey's order). Thank you again!