Asian - Iranian Newest Recipes

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Kababe Morgh (Broiled Skewered Chicken)

  • Posted by ADMIN on 09/26/2007
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In a stainless steel, enameled or glass bowl combine the onion, lemon juice and salt, stirring until they are thoroughly blended. Add the chicken and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours or in the refrigerator for 4 hours, turning...


Tah Chin (Yogurt, Lamb and Rice)

  • Posted by ADMIN on 09/26/2007
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Cut lamb into 1-1/4 inch cubes. Combine in a bowl with 2 cups yogurt, 2 teaspoons salt, a good grinding of black pepper and the turmeric or pounded saffron threads. Cover and marinate in refrigerator for 6 hours or overnight. Pick over rice and wash well until water runs clear. Boil water, add...


Kotah Dolmeh

  • Posted by ADMIN on 09/26/2007
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LENTIL FILLING 1 c Brown lentils 3 c Cold water 2 lg Onions; finely chopped Salt 2 tb Brown sugar TO FINISH Oil; for deep frying For Dough: Dissolve yeast in 1/4 cup warm water; add remaining water and rose water. Sift together flour, salt and cardamom in a...


Kukuye Sabzi (Herb Omelet)

  • Posted by ADMIN on 09/26/2007
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Vegetables and herbs must be well washed and dried before chopping and measuring. Chopping can be done very speedily and efficiently in a food processor if desired. Accurate measuring of greens is not essential to success of this dish. Combine greens in a bowl. Mix flour with 1 teaspoon salt...


Khoresh Bademjan (Braised Lamb and Eggplant)

  • Posted by ADMIN on 09/26/2007
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With a large, sharp knife peel the eggplant and cut off its stem end. Slice the eggplant lengthwise into quarters, then cut the quarters lengthwise in half to make 8 long strips. Combine 1 quart of water and 1/4 cup of the salt in a shallow bowl or baking dish, add the eggplant and turn the...


Abgushte Miveh (Dried Fruit Soups)

  • Posted by ADMIN on 09/26/2007
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Cut meat into small cubes and place in a soup pot with bones, water, and dried lime if available. Bring slowly to the boil, skimming when necessary. Add salt and pepper, cover and simmer gently for 1 1/2 hours or until meat is almost tender. Remove bones and dried lime if used. In a frying...


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