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my Persian tags 6/12

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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

Use only basmati rice, please. From our local newspaper.

Recipe #253159

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

Comfort food with an unusual twist for lovers of Turkish Delight. Looks beautiful garnished with fresh rose petals. Note regarding pudding rice: pudding rice is a type of rice sold in the United Kingdom. If you can't find it, use a short grain rice. It doesn't have to be soaked beforehand. Do not use Basmati rice, that's a form of long grain rice!

Recipe #210007

This is for the bean lovers!

Recipe #363332

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

Recipe #475303

Cool, refeshing dessert

Recipe #428611

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

6 Reviews |  By Sue Lau

A great vegetarian entree, this is a little bit spicy but can be adjusted to taste. Adapted from a recipe by Molly Katzen.

Recipe #71477

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

Recipe #8938

You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum. SOURCE Shadows

Recipe #204906

7 Reviews |  By Sue Lau

This is thought to be an aphrodisiac.

Recipe #82274

If you've had this before you understand why people will drive for hours to get it.

Recipe #394249

A quick Iranian dish and very popular. Leave out the meat and make it a vegetarian dish. Make sure to soak the rice 3-4 hours prior to cooking.

Recipe #394245

A fresh and delicious Iranian rice dish. This recipe is vegetarian; however, it is soooo good served with chicken! From My Persian Kitchen.

Recipe #427705

Wheat and Vegetable Stew, Iranian (Persian)

Recipe #212988

Recipe #14001

Middle Eastern salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread or with a fork. Popular side dish for lamb dishes.

Recipe #233402

Recipe #198653

Simple and versatile. I use it in dips, tzatziki, potato salads and marinades. It comes from Northern Iran, where it's mixed with yogurt or it's used to make doogh- a yogurt drink. Don' t know the exact quantities.

Recipe #335718

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