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    You are in: Home / Cookbooks / To Try, Aysh Recipes
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    119 recipes in

    To Try, Aysh Recipes

    I only use Basmati rice and would like to try these recipes. They are all gluten free and halal.
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    Displaying up to 20 pages of results. To see all results, or register.

    "Sopa seca" literally translates to "dry soup". A friend of ours from Mexico served this delicious rice sidedish to us and I enthusiastically went about finding a recipe for it. This is from the cookbook Mexican: Healthy Ways With a Favourite Cuisine by Jane Milton. A more glutinous rice dish than the ever popular Spanish rice. Is this an authentic Mexican recipe? I don't know, but I do know we like this dish!

    Recipe #125898

    5 Reviews |  By Mirj

    This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking.

    Recipe #60341

    87 Reviews |  By PaulaG

    This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

    Recipe #113983

    I love the flavours of lemon and garlic combined in this healthy dish. This would be a good choice served with chicken or fish.

    Recipe #384908

    This recipe is from last week's Thursday magazine. It was posted by Hoorbanu Iqbal. I feel that if you really want to enjoy biryani, have it hot with your fingers and not with a spoon. Mmmmm! My brother loves biryani. Come Friday and Biryani is what he wants;)

    Recipe #59380

    Seasoned fried potato sticks cooked together with rice? Sounded strange to me at first, but it is really good. Another well-liked dish from my favorite book on Indian cooking, Yamunda Devi's " The Art of Indian Vegetarian Cooking". Serve with a tomato dish and salted yoghurt for a vegetarian meal.

    Recipe #131149

    This recipe is from Uzbekistan.

    Recipe #160589

    My father is from Iran and this is the way he makes it. It makes amazing, fluffy rice with an amazing crispy crust! You have to try this!

    Recipe #423313

    This comes from a Middle Eastern cookbook and was posted for a request on the talk boards. I have not tried it yet.

    Recipe #92896

    This recipe comes from Gil Marks's vegetarian Jewish cookbook Olive Trees and Honey. According to him, this type of rice is commonly found at Persian festive occasions. His recipe suggested that you could use either turmeric or saffron. Since saffron is so expensive, I opted for turmeric, but you can substitute a the same amount of saffron instead.

    Recipe #212378

    6 Reviews |  By Syrinx

    A very tasty and nutritious vegetarian meal, even though it is not very colourful. Use any green or brown lentil that holds its shape when cooked (i.e. not the red split lentils, which cook to a mush). Please note that the "pint" I mention is a British pint of 20 fl oz. This recipe comes from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of joining the North African and Middle Eastern Zaar Tag game.

    Recipe #186093

    2 Reviews |  By Moryan

    This really is a beautiful dish. If you can't get pomegranates, just omit.

    Recipe #208097

    From the New Book of Middle Eastern Food, posted for ZWT III, North Africa and the Middle East.

    Recipe #232781

    This is a trial and error recipe that I perfected in order to get my boyfriend to stop eating minute rice and appreciate basmati, jasmine rice, etc. This one is for Basmati only though. **NOTE** As well, you can use either chicken broth or water. I prefer water, but my boyfriend likes it with the chicken broth. Use your preference! Also if you throw in pieces of broccoli (tiny pieces) or spinach instead it works just as well.

    Recipe #332771

    I got this recipe out of one of my favorite cookbooks, "Seductions of Rice." I have made it many times now, and it has developed into my own version, which I am sharing here.

    Recipe #365013

    I got the recipe from Canadian Living and it is a really nice rice with a subtle flavour. If you want more flavour you could add green salsa or hot peppers. The rice is meant to be served as a side to those dishes you don't want to have overpowered by the side. Quick and simple.

    Recipe #399656

    This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.

    Recipe #409412

    6 Reviews |  By loof

    This recipe was clipped from an October 1996 issue of the Houston Chronicle. It came from a '70s cooking class at Verlyn Campbell's cooking school. This rice dish has great flavor and texture and is great with grilled chicken. I'm posting the recipe in it's original version, although when I make this I cut way back on the onions.

    Recipe #375053

    3 Reviews |  By rainna

    I had this one day, at a Persian restaurant in Kuala Lumpur. It was so good with some okra stew or oxtail stew that I had to try it myself. Serving is for two people, because that's how many people live at home.

    Recipe #100657

    This pilaf perfumes the whole house as it cooks! You will surely get ooohs and aaahs from this dish. I'm not sure of it's orgins since all of the ingredients could either be Morrocan or Persian. The garnish of pistachio nuts say Persian but the nuts could just as easy be pine nuts or almonds. Lamb fixed with mint would be great or a fragrant chicken dish to go along with this side.

    Recipe #101587

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