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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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    1 Reviews |  By Stacia_

    (Borani Esfanaj)

    Recipe #318235

    1 Reviews |  By Stacia_

    For best results you will need Omani Lemons which are in fact sun dried limes. In Persian the same name is used for limes and lemons (limoo). Lemon would be called "limoo zard" (yellow lime). So when they translate, they call both limes and lemons "lemon". It is known to Persians that when you say "dried lemons" in English, you really mean "sun dried limes." you can get them at most Middle Eastern/Turkish store.

    Recipe #320555

    When I was young, I had a friend married to an Iranian fellow. She made this and it was great. She used the big can of tomato paste not the little can and it was pretty tomato-y. Make sure it's well greased, cause the rice can stick. Cook on low.

    Recipe #105630

    Quick and easy Ayran preparation, refreshing drink from the Middle East

    Recipe #339985

    A dish from the north of Iran, around the Caspian sea. It was most delicious served in the middle of the nature followed by a water pipe.

    Recipe #375085

    Persian cuisine has a variety of interesting omelettes, and this is one of my favourites. Walnuts add richeness and flavour.

    Recipe #197150

    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

    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

    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

    16 Reviews |  By awalde

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

    Recipe #437223

    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

    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

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

    Recipe #35132

    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

    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

    Cool, refeshing dessert

    Recipe #428611

    This is a 16th century recipe. A friend researched it (I'm hoping she'll stop by here and add some information in the comments on how she found/changed it) because we were reading Dorothy Dunnett's Niccolo Rising novels (set in that time period) and we were curious about what the characters were eating. So we ate this along with #124576, and it was fantastic, if a little time consuming

    Recipe #124579

    An Iranian omelet made with greens. May be halved. If you just slice the lettuce thinly, it can then be pulled apart into strips.

    Recipe #184430

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