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

    IRAN/PERSIA 6/2012

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    A wonderfully flavorful grill recipe for boneless chicken thighs or breast meat if you prefer. Prep time does not include marinating time.

    Recipe #475303

    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 is my favorite rice pudding. It is nice and creamy but not too heavy. The Persian version of rice pudding is very simplistic, yet beautiful in flavor masha Allah. Sheer Berenj on its own is simply made with rice, water, milk and rosewater. I love it because it is not too sweet you add a sweet topping such as a good honey or a sweet preserve (jam). Modified from a recipe found on http://mypersiankitchen.com.

    Recipe #462482

    From the blog “Sprouts in the Hood” and influenced by Najmieh Batmanglij's recipes, this salad is unusual, delicious and works as a main dish for 2 or as a salad course for 4. I roasted my sweet potato and used spring onions in place of the garlic stems. I also skipped the red pepper flakes and saffron, though I'm sure each would be a fine addition.

    Recipe #457718

    Nan-e Barbari is a popular Persian flatbread. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. It is similar to Armenian matnakash bread. I made this once for my Iranian boyfriend's parents and they approved :)

    Recipe #453533

    This tangy soup is low-fat, quick and easy to prepare! It is a copycat-of a-copycat recipe from the soup served at Reza's, a Persian restaurant in Chicago (so called because I have never been to Reza's, but once had someone else's imitation of it!). Sumac powder and dried limes can both be found at Middle Eastern groceries or ethnic stores.

    Recipe #453522

    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

    This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it’s time to serve it." Modified from a recipe found on http://mypersiankitchen.com

    Recipe #448277

    Delicious with recipe#254525. Persian like I believe though this was inspired by a modification of recipe#233347 which I don't believe is actually Iraqi.

    Recipe #446086

    Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.

    Recipe #444419

    This meal-in-itself makes a great party dish with a side of yogurt. From the Simply Natural Café Organic Restaurant in Miami Fla. They have a wonderful menu of organic, vegetarian and vegan dishes. I have not made this but it sounds yummy so put here for safekeeping. Adapted from “In a Persian Kitchen” by Maideh Mazda .

    Recipe #444205

    1 Reviews |  By awalde

    A delicious apple cake topped with chocolate!

    Recipe #439342

    16 Reviews |  By awalde

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

    Recipe #437223

    Cool, refeshing dessert

    Recipe #428611

    Recipe #428610

    A quicker way to salt cure lemons. I use olive oil, because I use these for savory dishes. If you'd like to use yours in a dish where the flavor of olive oil will be out of place, feel free to use vegetable oil instead. Measurements are not critical. Use as many lemons as it takes to fill your jar, and as much salt and oil as it takes to cover your lemons. Feel free to add paprika, peppercorns, or other spices between the layers of lemons.

    Recipe #428392

    From soot food; posted for zaar 6.

    Recipe #428332

    Iranian salad posted for ZWT6.

    Recipe #428050

    I remember what a treat it was when my Iranian grandmother would come visit and make kotlets on her first day here! As she made them, I would always stand next to her, waiting for the first ones to be done so I could steal a few before dinner. Our family eats them with basmati rice, served with sabzi (parsley, cilantro, basil, radishes, and onion), grilled tomatoes, and yogurt but you could easily transform these into a pita. From My Persian Kitchen.

    Recipe #427659

    A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb. If you are not fond of lamb, beef is another option, which my Iranian grandmother favors. From My Persian Kitchen.

    Recipe #427643

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