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IRAN/PERSIA 6/2012

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I am fortunate to work at a place where the manager of the cafeteria is a Moroccan native. Our mutual love of food has resulted in endless exchange of recipes, spices and samplings. (Indeed, some of the items now served in the cafeteria are recipes from this site.) One one occasion, I was lucky enough to be able to share in the lunch he prepared for the staff. I love eggs and his were just amazing. This recipe from World Vegetarian seems like a close approximate - though I know his version included a generous bit of cumin and cilantro. I'm posting the original here and will begin to tinker. Once perfected, I'll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.

Recipe #140936

A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits.

Recipe #96978

A traditional Middle Eastern dish. Try this with half beef and half lamb for a more Armenian taste.

Recipe #35132

This is one of my husband's favorites and I believe, it originates in Northern Iran. You might like it but if you don't like dill , than you might hate it!

Recipe #400137

A fragrant, not hot, curry. For a bit of kick add ground or fresh chopped chillies to taste.

Recipe #96621

19 Reviews |  By ellie_

For Zaar World Tour II (Middle East/Persia) Recipe Source: The Book Club Cookbook discussing "Nine Parts of Desire: The Hidden World of Islamic Women" by Geraldine Brooks. I haven't made this salad yet, but it seems like it would be a wonderful summer salad.

Recipe #173870

18 Reviews |  By Lennie

While this seems unusual, I am told it is common in Iranian (Persian) households. I got the recipe from a young Iranian girl I worked with years ago; the recipe is from her mother. The one time I made it, it fell apart; I hope you have better luck!

Recipe #18973

16 Reviews |  By awalde

This is a very tasty, light and easy to prepare salad. It can be combined with grilled meat.

Recipe #437223

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.

Recipe #233487

This is a typical Persian beverage that is enjoyed by many Iranis and has a flavor that is not unlike a cross between grape juice and lemonade with a touch of flowers. It truly has to be experienced to get the full understanding of how good it is, and it goes wonderfully as a complement to any Middle Eastern meal.

Recipe #88546

I had this marvelous dish in a Mediterranean Cafe. The fragrance is wonderful and the taste sublime. There has been quite a bit of discussion on this recipe. I would like to clarify that I have had this dish only twice at one restaurant and that I have never actually made the dish. I enjoyed it so much I searched and found this recipe online, it is not original by me. I do not find the one star review helpful. That it doesn't taste like grandma's does not mean it is a bad recipe. As for the use of Garlic, I know nothing of regional Iranian dishes, but I love garlic in most anything!

Recipe #91809

13 Reviews |  By Mirj

This smells heavenly as it cooks. You can add more garlic if you like.

Recipe #16642

I was introduced to this by a friend of my mom's. She was married to an Iranian man, and he always made the most fragrant, fabulous rice. This is a little bit of work, compared to regular white rice, but it is so worth it. Not hard at all. Great with your favorite stir fry. The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch the family fight for the tadiq! Don't try to avoid fat and calories by using margarine, it isn't the same at all.

Recipe #124898

Cool, refeshing dessert

Recipe #428611

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

9 Reviews |  By Bergy

This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe

Recipe #196203

8 Reviews |  By Mirj

This is a traditional fruit salad that we always serve in the summer. It is traditionally served on the holiday of Tu Be'Shvat, but we love to eat it all summer long.

Recipe #28345

This is for the bean lovers!

Recipe #363332

7 Reviews |  By najwa

From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.

Recipe #35940

This is one of the most amazing dishes I've ever eaten. Rich and savory!

Recipe #8938

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