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IRAN/PERSIA 6/2012

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A very fresh cooling accompaniment to any dish. Refrigerate for at least an hour before serving

Recipe #210706

Recipe #318142

This is quite delicious and very aromatic. Suitable for a side dish or even breakfast. Great served with sour cream and sweet chilli sauce....

Recipe #448297

Iranian Caviar is the finest and most expensive in the world. Khaviar has been a part of Persian cuisine for thousands of years. This is an excellent party or special occasion platter.

Recipe #198654

This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant. If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe. You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe. Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same!

Recipe #375696

Recipe #213139

Simple recipe but it brings out the flavor of the meat really well. This recipe works best over charcoal or a wood fire.

Recipe #303814

This drink can be served two ways. In a more concentrated form, it serves as a dip for crisp lettuce leaves, and with the addition of water can be a very refreshing summer drink!!

Recipe #241938

From yahoo group. This would also be good mixed into meatloaf mix etc.

Recipe #406200

This is my own variation of Bhagala Polo (apologies to Iranian cooks everywhere!). It is not the least bit authentic, but boy is it good! It's good hot or cold (I prefer it cold).

Recipe #239221

Fully cooked basmati rice the Persian way with a light tadigh on the bottom. From My Persian Kitchen.

Recipe #427648

This is a recipe I found in The Age Newspaper last year -'05. It was the author's own mucking about from a few sources so may not be 100 % authentic - but then not much is... It's a wonderful sour dimension from the fruit combined with the fattiness of the lamb and punch of mint. Worth a try, really unusual. Even better the next day...

Recipe #192004

I tend to think of apples as being matched with pork but here they complement the lamb very well. Some may want to add more salt.

Recipe #184810

Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree.

Recipe #166398

This recipe from "Extending the Table" originated in Iran. I haven't tried it yet but it looks interesting. Submitted for Zaar World Tour 3.

Recipe #234004

This recipe I first found on Foodnetwork.com and misplaced it and today came across it in the The Province Newspaper. I love trying new recipes and this was a good recipe for lamb. Sumac is a reddish spice from Middle East that is slightly sour , lemony taste. Look for bags of it ( usually ground ) at Middle Eastern grocery stores and I have found in Real Canadian Superstore. If you can't find it substitute finely grated zest of one lemon.

Recipe #300224

This recipe originates from Iran. I found it in Classic International Recipes. I found I really liked the taste, but I think I would leave out the lime juice next time...just my personal preference.

Recipe #423468

This is a delicious, quick, and easy throw-together Iranian dish that I absolutely love. My grandma would always whip this up for me when I wanted a snack from school, and there would always be something to look forward to later in the evening.

Recipe #407851

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