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IRAN/PERSIA 6/2012

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Persian/Iranian Dinner

Recipe #213132

Persian/Iranian dinner

Recipe #213133

A rich soup made with various herbs, rice, meat and prunes.

Recipe #473414

This is one of my favorite recipes! It is a thick Persian stew (or aash) flavored with fresh herbs, tangy pomegranate syrup and tiny meatballs. You may want to prepare the aash a day in advance, it tastes even better the second day, after the flavors have melded. The meatballs may be omitted or substituted with vegetables such as mushrooms. I STRONGLY discourage substituting pomegranate juice for the paste, I can't imagine the flavor coming out properly. But who knows, it may work- so let me know if it does come out :) Pomegranate paste/molasses can be found at many ethnic groceries, and most Middle Eastern stores. My favorite brand is Cortas.

Recipe #385599

Recipe #14001

Wheat and Vegetable Stew, Iranian (Persian)

Recipe #212988

For Zaar 6 tour. Looks good; with rice, herbs and ground beef.

Recipe #424067

Turnip Soup (Persian/Iranian)

Recipe #212986

This is a very popular dish in Iran. This recipe is from a friend who lived in Iran many years ago.

Recipe #329553

Herb and Bean Stew, Persian/Iranian

Recipe #212994

Recipe #56202

or Lentil Pilau, a Persian recipe from "Sephardic Cooking" by Copeland Marks. (I included soaking time in 'passive cooking time'.)

Recipe #284645

A delicious and hearty Iranian dish made of aromatic basmati rice, lentils, caramelized onion, raisins, and spices. Serve with chicken or lamb, or enjoy as a vegetarian dish.

Recipe #430878

Persian Iranian

Recipe #213141

An aromatic Persian spice blend which is good added to stews and pulses. This recipe is from " A Taste of Persia" by Najmieh Batmanglij. The author suggests adding the rose petals to the ground spices. After trying both ways, I prefer to whizz them in the spice grinder for a minute or two.

Recipe #253004

A common spice mix used in many Iranian dishes. If you don't have rose petals, you may omit them. From My Persian Kitchen.

Recipe #430830

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159

Recipe #290003

A tart and wonderfully delicious Iranian dish. If you cannot find fresh sour cherries at your local grocery store or Middle Eastern market, you can use black cherries. From My Persian Kitchen.

Recipe #427704

Persian/Iranian Rice

Recipe #213136

1 Reviews |  By Cynna

I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij

Recipe #187378

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