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    You are in: Home / Cookbooks / my Persian tags 6/12
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    27 recipes in

    my Persian tags 6/12

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    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

    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

    This is a typical Persian beverage that is enjoyed by many Iranis and has a flavor that is not unlike a cross between grape juice and lemonade with a touch of flowers. It truly has to be experienced to get the full understanding of how good it is, and it goes wonderfully as a complement to any Middle Eastern meal.

    Recipe #88546

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

    Recipe #23245

    2 Reviews |  By Stacia_

    These 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." (available outside of Oman in Middle Eastern groceries)

    Recipe #320558

    Cool, refeshing dessert

    Recipe #428611

    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

    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

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

    Recipe #475303

    This is for the bean lovers!

    Recipe #363332

    7 Reviews |  By Sue Lau

    This is thought to be an aphrodisiac.

    Recipe #82274

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

    Recipe #253159

    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

    Recipe #198653

    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

    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

    Recipe #14001

    "Rice with mung beans (maash polow) is a delightful summer dish, light, simple and delicious. Mung beans are good in soups, salads and are super delicious when cooked with rice, sauteed onions and a heavy pinch of turmeric, slowly over low heat. I like to use equal portions of rice and beans for this dish. If you like you can add another 1/2 cup of rice to the recipe." Along with the serving options I also think dibs (date syrup) and Balkan yogurt separately would work well together with this dish but have yet to try. That way it would make it more of an Iraqi version since the best date syrup comes from Iraq. Recipe modified from http://turmericsaffron.blogspot.com

    Recipe #436525

    Wheat and Vegetable Stew, Iranian (Persian)

    Recipe #212988

    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

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