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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.

    Printed in the cookbook 'From the Lands of Figs and Olives'.

    Recipe #476283

    This Middle Eastern-flavored rice was a delicious accompaniment to Recipe #475011. From the book The Language of Baklava (page 29) by Diana Abu-Jaber. I made only a few very minor changes as indicated below. For the test recipe, the recipe was cut in half. I'm not positive, but I think this is a Jordanian recipe.

    Recipe #475009

    Adapted from the Southern Heritage Company's Coming Cookbook, one of Mary Lily Flagler's dinner party recipes, served at Whitehall in Palm Beach, Florida.

    Recipe #472866

    This recipe is from week 18 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Azerbaijan is my 18th stop. Azerbaijan has more than 40 recipes for plov, which is considered its national dish. This particular recipe comes from Feride, who blogs at AZCookbook.com.

    Recipe #471887

    Mama Nazimas Jewish Iraqi cuisine.

    Recipe #465392

    A simple flavorful rice pilaf you may top with toasted pine nuts or almonds. a great side to any meal

    Recipe #457049

    pretty much the base food for every meal that we cook. the "hikaka" at the bottom is an absolute must.. its an arab delicacy lol. note, if you try it, that the water amount probably isnt accurate. i dont measure things with a measuring cup-- just cover the rice with about 1/2" of water. also for easier removal, this works best with a nonstick pot

    Recipe #437903

    Saffron a beautiful herb is used in many ethnic cooking best paired with rice. This rice is fluffy and fragrant best of all EASY!

    Recipe #436571

    This is a very simple recipe, but it's made savory by using chicken broth and adding the cashews. It doesn't take long to make, and I've found that fresh parsley really enhances the flavor of the dish rather than dried parsley.

    Recipe #436132

    Posting for ZWT6 for Iranian dishes. This is a recipe from the "The BBQ Bible" No Persian meal would be complete without rice. Here is a simple steamed rice recipe that is great with an of the Persian kebab recipes.

    Recipe #424424

    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

    2 Reviews |  By mpevans

    Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious.

    Recipe #411849

    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

    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

    A colorful dish I had fun making, from a Mexican cookbook that I altered to my liking by using healthier vegan-friendly ingredients. I served it with steamed black beans and ate on tortillas with monterey jack cheese. Yummy!

    Recipe #396076

    I think this way of making rice comes from the North of Iran. I prefer this to the more classic polow as it's less work to do and it's faster.My husband has a very interesting way to check if the rice it's done:he spits a little on his finger and places the saliva on the pan. If the spit sizzles the rice is done!

    Recipe #394264

    I just love the taste of this and once start eating is hard to stop. It's a dish that my daughter will eat and my husband too - he even asks for it! I got it from my mom,she used to make it with chicken legs, while I tend to use mostly breast. The ingredients are aproximate./ The rice is not supposed to be pre-cooked and I stated this amount of water, coz that's the way I like my rice. My mom, on the other hand, adds like three cups -if not more- and it's more like something between a risotto and a porridge.

    Recipe #390748

    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

    A tasty side for simple grilled chicken or meat. Being gluten-free I tend to eat a lot of rice and this makes for a great change. I love the peppery flavour of coriander. Use a gluten-free stock to make this recipe suitable to a gluten-free diet (I like to use Massell brand )

    Recipe #381356

    3 Reviews |  By BecR

    Richly fragrant golden saffron rice pilaf (pilau) that's delicately scented with rose water & studded with pistachios, almonds, and sultanas, combined with moist, tender chunks of chicken infused with lemon, yogurt and musky spices: this is a FABULOUS one-dish meal! Inspired by a Nigella Lawson recipe, from one of her cookbooks. Wonderful served warm, or at room temperature. Enjoy!

    Recipe #380409

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