Tasty Porcupine
Posted: 4 November 2011 Filed under: KITCHEN, for recipes, Tasty Porcupine, Uncategorized | Tags: appetizer, booteh_recipes, food_photography, grapefruit, mazeh, porcupine, snak 3 CommentsThis is my most recent “invention”, see what you think
Ingredients: A large plump grapefruit (or any citrus fruit larger than that). Cubed cheddar cheese (or any hard cheese of your choice). 300 gr. Pitted green and black olives; cherry tomatoes, large, table grapes (red, or green), one cup each. Wooden toothpick (about 40). Read the rest of this entry »
Yogurt soup
Posted: 26 October 2011 Filed under: KITCHEN, for recipes, Uncategorized, Yogurt soup | Tags: aash_maast, booteh_recipes, food_photography, Persian_cuisine, shiraz, sidedish Leave a commentThis is yet another Shiraz speciality, although in other Iranian cities we have “aash maast” (yogurt soup) which follow completely different ingredients and cooking methods.
Ingredients (serving 4) Read the rest of this entry »
Shrimp-Onion dish
Posted: 18 October 2011 Filed under: KITCHEN, for recipes, Shrimp-Onion dish, Uncategorized | Tags: booteh_recipes, food_photography, main_dish, Persian_cuisine, shrimp, Southern_Iran Leave a commentThis is another exciting southern Iran speciality, provoking a lot of “home” memories. It is eaten with bread, which means it is usually prepared for supper, but no written rule about it. It is nutritious, delicious, gorgeous and very easy and fast to prepare.
- Ingredients (for 2-3): Read the rest of this entry »
Kebab koobideh
Posted: 15 October 2011 Filed under: Kebab koobideh, KITCHEN, for recipes, Uncategorized | Tags: booteh_recipes, food_photography, kebab_koobideh, main_dish, Persian_cuisine 6 CommentsKebab Koobideh is probably the most renowned Iranian dish and certainly one of the most popular ones both on tables and in Persian cooking sites. Like kebab barg, koobideh is a restaurant dish; however it is more commonly made at home. Why? I really don’t know because to me barg is less tricky and more difficult to spoil. Ok, let’s get started and I’ll explain what I mean:
- Ingredients: (serving 2-3): Read the rest of this entry »
Stuffed grape leaf (dolmeh2)
Posted: 6 October 2011 Filed under: KITCHEN, for recipes, Stuffed grape leaf (dolmeh2), Uncategorized | Tags: Berg_mo, booteh_recipes, dolmeh; gare_leaf, food_photography, persian_cooking, sidedish, stuffed_vegetables 5 CommentsWhen I was growing up in Shiraz, we had a house on Hedayat Street with several fruit trees in its backyard. Most vividly, I remember our grapevine.
My mother planted it at a cozy corner as soon as we purchased the house and in a couple of years it grew into a tall, wide tent of green grapes, providing Mom the supplies to cook stuffed grape leaves (dolmeh barg-e mo) at least twice a year. She did it once in spring when the grape leaves were so small and tender she had to stack two leaves to cover the cracks and wrap one tiny dolmeh – the way she shaped them in squares, rather than rolling them up like cigar. Before the end of the season in late summer, she also picked another round of leaves for freshly made dolmeh. Read the rest of this entry »
Stuffed vegetables (dolmeh1)
Posted: 4 October 2011 Filed under: KITCHEN, for recipes, Stuffed vegetables (dolmeh1), Uncategorized | Tags: booteh_recipes, dolmeh, Persian_cuisine, stuffed_vegetables 1 CommentBasically, any vegetable that can be filled (eggplants, bell peppers, tomatoes, squash, onions) or can be wrapped (grape leaf, cabbage) with specific filling makes the gorgeous looking and savory dolmeh. This dish is not specific to Iran, but Iranians have their own ways of preparing it.
The filling for all types of dolmeh is the same and the preparation methods are quite similar. The cooking time for different vegetables is different though. The point is that once you prepare the filling, it is a good idea to make plenty of it and make a little bit of extra effort to use a diverse set of vegetables. The result will be quite impressive I assure you 🙂
Ingredients: Read the rest of this entry »
Celery stew
Posted: 28 September 2011 Filed under: Celery stew (Karafs1), KITCHEN, for recipes, Uncategorized | Tags: booteh_recipes, celery, food_photography, karafs, khoresh, main_dish, Persin_cuisine Leave a commentThis is one of the few khoreshes without tomatoes! At least this version of it. Two more things: My experiment with making traditional Iranian stews without meat (in fact, by replacing meat with some sort of beans) has been very successful.
However, celery stew (khoresh karafs) is one of the few, in my opinion, that won’t turn great without meat. And it absolutely must accompany plain rice!
Ingredients(serving 4-5 ) Read the rest of this entry »
Cabbage-mixed polow
Posted: 14 September 2011 Filed under: Cabbage-mixed polow, Uncategorized | Tags: booteh_recipes, cabbage, food_photography, kalam_polow, main_dish, mixed-polow, Persian_cuisine, shiraz 12 CommentsThis is one of the most gorgeous looking and aromatic Persian mixed polows, requiring extra time and effort, but absolutely rewarding when prepared in authentic (Shirazi) way.
Ingredients (serving 4-6):
Eggplant stew or khoresh-e bademjaan
Posted: 7 September 2011 Filed under: Eggplant stew (Baademjaan), KITCHEN, for recipes, Uncategorized | Tags: booteh_recipes, food_photography, khoresh, main_dish, Persian_cuisine 2 CommentsGeneral Note: (this seems an old note, but it is not!) Whether for lunch or dinner, one of the most mainstream Iranian main dishes consists of rice – plain, white chelow, or mixed polow— and a meat stew (khoresh). Now…, chelow must always accompany khoresh, while polow, layered with cooked or fried grains, vegetables, prunes, fruits or meat forms a complete dish.
Like mixed polow, Khoresh comes in tens of various tastes, colours and aromas, although they are all started in the same way and follow the same pattern: That is, lamb, beef, veal or chicken is used as the stew base (1), using four ever present ingredients: cooking oil, fried onion or piaz daagh, turmeric and all spice or advieh ( 2). The differentiating element of khoreshes is the specific set of vegetables, fruits, grains, and prunes that are added to them – often after being friend separately (3). I will tag all khoreshes, as I post them here. Let’s start with one of the most popular one: chicken and eggplants stew (khoresh-e joojeh bademjaan)
Ingredients
Ground beef mixed polow
Posted: 31 August 2011 Filed under: Ground beef mixed-rice, KITCHEN, for recipes, Uncategorized | Tags: booteh_recipes, food_photography, main_dish, mixed_polow, Persian_cuisine Leave a commentGeneral Note: Whether as lunch or dinner, one of the most mainstream Iranian main dishes consists of rice – plain, white chelow, or mixed polow— and a meat stew (khoresh). Now…, chelow must always accompany khoresh, while polow, layered with cooked or fried grains, vegetables, prunes, fruits or meat forms a complete dish as long as it is accompanied by side-dishes such as fresh herbs and salads. Mixed polow comes in tens of varieties, some more standard than the others. I will tag them all, as I post them here. To start, here is one of the less mainstream ones: ground beef mixed polow
Ingredients: Rice, 3 cups. Ground veal or beef, 300 gr. Potato, 1 medium. Onion,1 big. Powder dried lime, 1 full tbs. turmeric half tbs. cooking oil, 2 tbs. A pinch of saffron. Salt and black pepper as needed.
My Caldron 