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    You are in: Home / Cookbooks / IRAN/PERSIA 6/2012
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    IRAN/PERSIA 6/2012

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    2 Reviews |  By Molly53

    Barbari bread is a Middle Eastern flat-bread, about 1-1 1/2" thick and either round or oval. From an online site.

    Recipe #286638

    This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup.

    Recipe #317223

    Iranian frittata recipe from the New York Times

    Recipe #415674

    Recipe by Ana Sortun. From Jan 2011 Bon Appetit.

    Recipe #466989

    Bademjan means “eggplant” in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish.

    Recipe #263437

    Persian/Iranian dessert

    Recipe #213128

    Persian/Iranian Desert

    Recipe #213126

    One of my favorite Iranian soups! This is a hearty and filling vegetarian soup that is enjoyed by many Iranians. You can use dried beans and cook them yourself; however, I use canned beans to save time. Personally, I don't think this dish is complete without the traditional ingredients of reshteh and kashk. Reshteh is an Iranian noodle that is similar to fettuccine, and can be found at most middle eastern markets. Kashk is whey, which can be purchased at middle eastern markets too. This can be substituted with sour cream; however, you are totally missing the full flavor of this dish if you do so. From My Persian Kitchen.

    Recipe #427542

    Recipe #474759

    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

    A rice that is served over meat, such as kebob.

    Recipe #428732

    This dish exists because I couldn't find out what the greens in Gormeh Sabzi (a Persian Stew) are. Thanks to the internet I do know now, but meanwhile I turned it into a dish that I actually prefer to the real thing. And this is it. :-)

    Recipe #413107

    Eggplant Stew the way my mom used to make it.

    Recipe #309868

    Easy one pot version of Iranian Loobia Polo

    Recipe #284005

    Adapted from the Best of Baghdad Cooking by Daisy Imy. Modified from a fried patty recipe to baked meatballs. If you don't like lamb, substitute beef, turkey, chicken or buffalo or use the lamb in combination. The basturma was served along with basic chelo, Recipe #453533, Recipe #444419 and lightly steamed vegetables.

    Recipe #473901

    This is a snack served in middle eastern markets. It is known as the dukkah, the poor man's dinner, and perfect travel food. You can serve this as described or instead of the pitas you can serve with balls of soft cheese, sliced tomatoes, or cucumbers. Keeps well also unrefridgerated.

    Recipe #84436

    This is an Iranian version of Stuffed cabbage leaves

    Recipe #61925

    From today's "Thursday" magazine; this is the winning recipe of the week. It is a spicy hot yet almost sweet and sour curry, which comprises wither mutton or chicken combined with lentils. It is originally a Persian dish. My dad loves this dish alot:)

    Recipe #50461

    A cool salad with a difference on a hot summers night.

    Recipe #23245

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