Aab-goosht
Posted: 23 August 2011 Filed under: Aab-goosht, Uncategorized | Tags: aab-goosht, booteh_recipes, food_photography, main_dish, Persian_cuisine 11 CommentsAb-ghoosht, the most traditional Iranian “soup”, for the lack of a better word, is a rich spicy stew of meat and beans and pretty easy to cook.
Ingredients (serving five):
Kebab barg
Posted: 19 August 2011 Filed under: Kebab-barg, KITCHEN, for recipes, Uncategorized | Tags: booteh_recipes, charoal_barbecue, food_photography, kebab_barg, main_dish, Persian_cuisine 16 CommentsAs a rule, kebab barg is served in restaurants (inside and outside Iran), yet I have figured out how to prepare and barbeque it at home and promise it tastes just as tender and delicious.
Buy a whole tenderloin (filet mignon), and after cleaning it up briefly slice it in cross-sections. The width of each slice should be almost equal to the width of barg kebab, or twice the width of skewer. Read the rest of this entry »
Glittering golden piaz daagh
Posted: 9 August 2011 Filed under: Glittering golden piaz-daagh, KITCHEN, for recipes, Uncategorized | Tags: booteh_recipes, food_photography, Persian_cuisine 3 CommentsSliced fried onions are the base of most Iranian dishes. They are also used to garnish certain types of dishes, notably aash-e reshteh.
When used as garnish, onions must be prepared and stir-fried in a special way, resulting in a delicate, crunchy and golden piaz daagh so hard to resist munching as a delicious delicacy! Here is how you do it: Read the rest of this entry »
Ranginak, dates and walnuts dessert
Posted: 3 August 2011 Filed under: KITCHEN, for recipes, Ranginak, Uncategorized | Tags: Booshehr, booteh_recipes, dessert, food_photography, Persian_cuisine, Southern_Iran Leave a commentThis dessert which always goes with tea, is specific to southern cities of Iran. It is very nice after ghalyeh
Ingredients: 1 kg. Pitted (peeled if skin is too thick); 250 gr. Walnuts; 1 ½ cups all-purpose flour; ½ cup powdered sugar; ½ cup ground cinnamon, about 1 cup of vegetable oil
Kookoo Sabzi, herbed omelette
Posted: 27 July 2011 Filed under: KITCHEN, for recipes, KooKoo/herbed omelette, Uncategorized | Tags: booteh_recipes, food_photography, kookoo, Persian_cuisine, sidedish Leave a commentThis is the first method I make this dish (second and third will followw in the following months)
Ingredients: Parsley and scallions, chopped (1 big bunch each); cilantro and dill, chopped (1/2 bunch, each); fenugreek, dry or chopped (1 tablespoon); lettuce, chopped (two leave), eggs (5-6); red onion, thinly sliced (1 medium); cooking oil, turmeric, salt and black pepper. Read the rest of this entry »
Joojeh kebab on charcoal barbecue
Posted: 21 July 2011 Filed under: Chiken kebab on charcoal, KITCHEN, for recipes, Uncategorized | Tags: booteh_recipes, charcoal_barbecue, chicken, food_photography, joojeh_kebab, main_dish, persian_cooking 4 Comments
Last year we turned our old gas burning barbecue into a charcoal one, in an attempt to recover some of our nostalgic memories of delicious Iranian style kabaabs made on charcoal burning braziers. It was an extremely successful operation with rewarding results!
Blessed by a covered carport, which we use as a kind of porch, we now indulge in grilled everything throughout the year. It might not smell “seasonal” to send wafts of grilled chicken or mouth watering skewer meat kebab in minus 30 degrees out in the snow-covered neighbourhood, but
Rice, unbeatable Iranian style
Posted: 14 July 2011 Filed under: KITCHEN, for recipes, Rice, plain and tahdig, Uncategorized | Tags: booteh_recipes, food_photography, main_dish, Persian_cuisine, rice, tahdig 17 CommentsThe high quality rice cooked Iranian style is simply unbeatable. Whether it is mixed polo or plain, white chelo, soaked and drained or not drained (as in kateh or dami), the unique steam-cooking method employed to prepare Iranian-style rice results in a perfection of slender, fluffy grains with a heavenly taste and fragrance.
In addition, tah-dig, the crunchy part of rice, literally meaning “bottom of the pot,” is a by-product , and much loved, of Iranian style rice cooking, which could take several tastes and forms… I have explained all these simple yet delicate points and procedures in a “culinary memoir” linked on the sidebar of this blog. Meanwhile, Read the rest of this entry »
Kookoo with potato
Posted: 11 July 2011 Filed under: KITCHEN, for recipes, KooKoo with potatoes, Uncategorized | Tags: booteh_recipes, food_photography, kookoo, main_dish, Persian_cuisine, sidedish Leave a commentThis is a fast and easy Iranian dish great for supper – at the table, or “for the road”. All my non-Iranian friends love this “Persian pancake”, as they call it. Normally it is made mainly with potatoes, and eggs, but I do add one or two other ingredients.
For six relatively hungry people, you would need the following:
- 1 kg regular potatoes;
- 4 eggs;
- 1 small onion;
- 1/2 cup milk;
- 1/2 cup chopped parsley and chives;
- pinch of turmeric; salt, powdered black pepper (desired amount),
- and a lot of cooking oil.
NOTE: Some use baking powder to make koo koo tender. I think it adds an unpleasant taste and elastic feel to it though! Milk and onion (or even onion alone) does a wonderful job making it tender and crunchy. Herbs, however, could easily be skipped without damaging the result. It is just a matter of taste and innovation! Read the rest of this entry »
Three appetizers: with beets, mushroom, and lentil/avocados
Posted: 5 July 2011 Filed under: KITCHEN, for recipes, Three Appetizers, with Beet, Mushroom, and Lentil/avocado, Uncategorized | Tags: appetizer, booteh_recipes, food-photography, mazeh, Persian_cuisine, vegan 3 CommentsOkay, these three appetizers do not have to be served together of course, but if you decided that they do make a pretty ensemble, rest assured it won’t take you a lot of “active” time to prepare them. And keep in mind that beets, lentils and avocado all have outstanding notorious benefits.
- 1. Oven roasted beets: Buy a bunch of fresh (with leaves) beet. Cut off the stems and the leaves, but do not throw them away; you can steam cooked or use them in a variety of soups. Trim off the ends, wash and brush the whole beets. Wrap all three or four turnips in a large aluminum foil and crunch up the sides together to seal. Turn oven to 325C and bake in the middle row for at least two hours or until they are soft enough to peel easily. This method results in juicy and deep sweet beets with a taste incomparable to any other method. Cut and arrange in a cute plate! Read the rest of this entry »
My Caldron 