http://www.kalamala.com Kalamala.com info@kalamala.com en Tue, 16 Oct 2007 00:37:43 -0400 http://www.kalamala.com/images/rss_logo.gif http://www.kalamala.com Kalamala.com 1- Soak lentils, beans and peas the night before cooking the aash. 2- The next day chop peeled onions and fry them in oil until golden. 3- Add small pieces of meat to onions and fry them together until the meat changes its color. 4- Add lentils, beans , peas , turmeric , salt , pepper and hot water and cook over low heat for 60 to 70 minutes. 5- Add rice to the Aash and wait for 30 minutes. 6- Add the herbs to the Aash and stir it frequently for 10-15 minutes. If you believe the Ash is not runny enough, add more hot water during cooking. آش Persian http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=14 Various Persian 4 http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=14 1- Soak lentils, beans and peas the night before cooking the aash. 2- The next day chop peeled onions and fry them in oil until golden. 3- Add small pieces of meat to onions and fry them together until the meat changes its color. 4- Add lentils, beans , peas , turmeric , salt , pepper and hot water and cook over low heat for 60 to 70 minutes. 5- Add rice to the Aash and wait for 30 minutes. 6- Add the herbs to the Aash and stir it frequently for 10-15 minutes. If you believe the Ash is not runny enough, add more hot water during cooking. Aash (Iranian Thick Soups) Persian http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=14 Various Persian 4 http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=14 1. Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot. 2. Mix Fried Onion beef or lamb, salt and black pepper and oil, cook over medium heat for about 10 minutes. 3. Add one cup of hot water and cook until water has been mostly absorbed. 4. Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. 5. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. 6. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving. برنج Persian http://www.kalamala.com/rice-dishes-cri-8.html?srID=56 Various Persian 4 http://www.kalamala.com/rice-dishes-cri-8.html?srID=56 1. Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot. 2. Mix Fried Onion beef or lamb, salt and black pepper and oil, cook over medium heat for about 10 minutes. 3. Add one cup of hot water and cook until water has been mostly absorbed. 4. Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. 5. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. 6. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving. Rice Dishes Persian http://www.kalamala.com/rice-dishes-cri-8.html?srID=56 Various Persian 4 http://www.kalamala.com/rice-dishes-cri-8.html?srID=56 1. After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. 2. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain. 3. Slice the onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour 4. Clean and wash the dill cutting out coarse stems, dry and chop finely. 5. If you use dried green fava beans, then cook them until they are soft. 6. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. 7. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with warm water. Toss gently in the strainer. 8. Bring 1/4 cup water and 2 to 3 tablespoons oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape. 9. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tablespoons oil and pour over the rice. Wrap the pan in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. 11. Add 1/4 tsp saffron to 1 tablespoon hot water. Lightly mix 2 to 3 tablespoons of rice with the liquid saffron in a small bowl. Set it aside for garnish. 12. Rice is ready. برنج Persian http://www.kalamala.com/rice-dishes-cri-8.html?srID=46 Various Persian 4 http://www.kalamala.com/rice-dishes-cri-8.html?srID=46 1. After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. 2. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain. 3. Slice the onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour 4. Clean and wash the dill cutting out coarse stems, dry and chop finely. 5. If you use dried green fava beans, then cook them until they are soft. 6. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. 7. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with warm water. Toss gently in the strainer. 8. Bring 1/4 cup water and 2 to 3 tablespoons oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape. 9. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tablespoons oil and pour over the rice. Wrap the pan in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. 11. Add 1/4 tsp saffron to 1 tablespoon hot water. Lightly mix 2 to 3 tablespoons of rice with the liquid saffron in a small bowl. Set it aside for garnish. 12. Rice is ready. Rice Dishes Persian http://www.kalamala.com/rice-dishes-cri-8.html?srID=46 Various Persian 4 http://www.kalamala.com/rice-dishes-cri-8.html?srID=46 1. Boil rice and herbs in three bowls of water until rice is cooked. 2. Fry one chopped onion in oil with salt, pepper, and turmeric. 3. Add barberry juice, then fried onions and marjoram to Aash and cook over medium heat for a few minutes. آش Persian http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=37 Various Persian 4 http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=37 1. Boil rice and herbs in three bowls of water until rice is cooked. 2. Fry one chopped onion in oil with salt, pepper, and turmeric. 3. Add barberry juice, then fried onions and marjoram to Aash and cook over medium heat for a few minutes. Aash (Iranian Thick Soups) Persian http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=37 Various Persian 4 http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=37 1. Boil barley for one hour. 2. Add rice and herbs and cook over low heat. 3. Fry chopped onions with salt, pepper and turmeric in oil and add them to Aash. 4. When Aash is cooked, turn the heat off and spread dried whey over it. 5. Chop boiled beet into small pieces. 6. Fry dried mint in oil for 3-4 minutes. 7. Add beet and mint over the Aash. آش Persian http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=40 Various Persian 4 http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=40 1. Boil barley for one hour. 2. Add rice and herbs and cook over low heat. 3. Fry chopped onions with salt, pepper and turmeric in oil and add them to Aash. 4. When Aash is cooked, turn the heat off and spread dried whey over it. 5. Chop boiled beet into small pieces. 6. Fry dried mint in oil for 3-4 minutes. 7. Add beet and mint over the Aash. Aash (Iranian Thick Soups) Persian http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=40 Various Persian 4 http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=40 1. Dissolve 0.5 teaspoon of salt in 0.5 cup of water and boil the rice in it until the water evaporates. 2. Cut the head portion and pick out the seeds of the bell peppers. 3. Dissolve saffron in 3 tablespoons of hot water. 4. Fry dice onions, tomatoes, and garlic cloves, ground meat, and rice in oil for a few minutes. 5. Add turmeric, lime juice, half of the tomato paste, saffron, cinnamon, Rose petals, herb mixture, salt, and pepper. 6. When the stuffing gets cool, stuff the bell peppers with it. 7. Place the stuffed bell peppers in Pyrex. 8. Add the remaining tomato paste and one tablespoon of oil to one cup of water mix well and pour it on the Dolmas. 9. Cover the Pyrex and cook for 30 minutes in a preheated oven. Dolma and Koofteh Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=89 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=89 1. Dissolve 0.5 teaspoon of salt in 0.5 cup of water and boil the rice in it until the water evaporates. 2. Cut the head portion and pick out the seeds of the bell peppers. 3. Dissolve saffron in 3 tablespoons of hot water. 4. Fry dice onions, tomatoes, and garlic cloves, ground meat, and rice in oil for a few minutes. 5. Add turmeric, lime juice, half of the tomato paste, saffron, cinnamon, Rose petals, herb mixture, salt, and pepper. 6. When the stuffing gets cool, stuff the bell peppers with it. 7. Place the stuffed bell peppers in Pyrex. 8. Add the remaining tomato paste and one tablespoon of oil to one cup of water mix well and pour it on the Dolmas. 9. Cover the Pyrex and cook for 30 minutes in a preheated oven. دلمه Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=89 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=89 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Borage Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=98 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=98 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Borage Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=98 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=98 1- Fry onions and garlic in oil until golden. 2- Add small pieces of spinach to them and fry together until cooked. 3- Leave the mix in the fridge until completely cool. 4- Mix salt, pepper and yogurt and stir well to have a free-flowing liquid. 5- Add spinach to yogurt and stir until thick and homogeneous. Other Persian http://www.kalamala.com/other-cri-17.html?srID=11 Various Persian 4 http://www.kalamala.com/other-cri-17.html?srID=11 1- Fry onions and garlic in oil until golden. 2- Add small pieces of spinach to them and fry together until cooked. 3- Leave the mix in the fridge until completely cool. 4- Mix salt, pepper and yogurt and stir well to have a free-flowing liquid. 5- Add spinach to yogurt and stir until thick and homogeneous. دیگر غذاها Persian http://www.kalamala.com/other-cri-17.html?srID=11 Various Persian 4 http://www.kalamala.com/other-cri-17.html?srID=11 1. Dissolve 0.5 teaspoon of salt in 0.5 cup of water and boil the rice in it until the water evaporates. 2. Remove the stem of the cabbage. 3. Add 2 tablespoons salt to a pot of water and boil the cabbage in it for 5 minutes. 4. Remove the leaves one by one, boil them for another 5 minutes and strain. 5. Dissolve saffron in 3 tablespoons of hot water. 6. Fry dice onions, tomatoes, and garlic cloves, ground meat, and rice in oil for a few minutes. 7. Add turmeric, lime juice, half of the tomato paste, saffron, cinnamon, Rose petals, herb mixture, salt, and pepper. 8. When the stuffing gets cool, stuff the cabbage leaves with it. 9. Place the stuffed cabbage leaves in Pyrex. 10. Add the remaining tomato paste and one tablespoon of oil to one cup of water mix well and pour it on the Dolmas. 11. Cover the Pyrex and cook for 30 minutes in a preheated oven. Dolma and Koofteh Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=87 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=87 1. Dissolve 0.5 teaspoon of salt in 0.5 cup of water and boil the rice in it until the water evaporates. 2. Remove the stem of the cabbage. 3. Add 2 tablespoons salt to a pot of water and boil the cabbage in it for 5 minutes. 4. Remove the leaves one by one, boil them for another 5 minutes and strain. 5. Dissolve saffron in 3 tablespoons of hot water. 6. Fry dice onions, tomatoes, and garlic cloves, ground meat, and rice in oil for a few minutes. 7. Add turmeric, lime juice, half of the tomato paste, saffron, cinnamon, Rose petals, herb mixture, salt, and pepper. 8. When the stuffing gets cool, stuff the cabbage leaves with it. 9. Place the stuffed cabbage leaves in Pyrex. 10. Add the remaining tomato paste and one tablespoon of oil to one cup of water mix well and pour it on the Dolmas. 11. Cover the Pyrex and cook for 30 minutes in a preheated oven. دلمه Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=87 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=87 1- Cook small pieces of cauliflower that youve chopped before, with hot water and salt over medium heat for 10-15 minutes and then drain its water. 2- Use the back of a fork to softer the cooked cauliflower. 3- Mix salt, black pepper, dissolved saffron and baking soda in a bit of water, and eggs well. 4- Pour the mix in preheated oil, flatten the surface and cover the pan. 5- Turn the heat down and fry for 10 minutes. 6- Turn the KooKoo over and fry it for another 10 minutes. کوکو Persian http://www.kalamala.com/kookoo-cri-42.html?srID=16 Various Persian 4 http://www.kalamala.com/kookoo-cri-42.html?srID=16 1- Cook small pieces of cauliflower that youve chopped before, with hot water and salt over medium heat for 10-15 minutes and then drain its water. 2- Use the back of a fork to softer the cooked cauliflower. 3- Mix salt, black pepper, dissolved saffron and baking soda in a bit of water, and eggs well. 4- Pour the mix in preheated oil, flatten the surface and cover the pan. 5- Turn the heat down and fry for 10 minutes. 6- Turn the KooKoo over and fry it for another 10 minutes. Kookoo Persian http://www.kalamala.com/kookoo-cri-42.html?srID=16 Various Persian 4 http://www.kalamala.com/kookoo-cri-42.html?srID=16 1.Chop celeries and apples, and add vinegar to them. 2.Add walnuts, cream, salt, and pepper and mix well. 3.Place the salad in refrigerator for one hour. Salads Persian http://www.kalamala.com/salads-cri-10.html?srID=77 Various Persian 4 http://www.kalamala.com/salads-cri-10.html?srID=77 1.Chop celeries and apples, and add vinegar to them. 2.Add walnuts, cream, salt, and pepper and mix well. 3.Place the salad in refrigerator for one hour. سالاد Persian http://www.kalamala.com/salads-cri-10.html?srID=77 Various Persian 4 http://www.kalamala.com/salads-cri-10.html?srID=77 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Char Aragh. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=110 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=110 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Char Aragh. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=110 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=110 1.Add 2 tablespoons of salt to a bowl of water. 2.Soak walnuts in salt-water mix for a couple of hours then drain water. 3.Cut Feta cheese into small quarters. 4.Wash and dry vegetables. 5.Arrange in a flat dish and serve with bread. Side Dishes Persian http://www.kalamala.com/side-dishes-cri-14.html?srID=82 Various Persian 4 http://www.kalamala.com/side-dishes-cri-14.html?srID=82 1.Add 2 tablespoons of salt to a bowl of water. 2.Soak walnuts in salt-water mix for a couple of hours then drain water. 3.Cut Feta cheese into small quarters. 4.Wash and dry vegetables. 5.Arrange in a flat dish and serve with bread. چاشنی ها Persian http://www.kalamala.com/side-dishes-cri-14.html?srID=82 Various Persian 4 http://www.kalamala.com/side-dishes-cri-14.html?srID=82 1. Cut 1.5 lb. of chicken, with or without skin, into 2 inch cubes. 2. Place the pieces in a plastic bag with 1 oz. of Chicken Kabob Seasoning and grated onions. 3. Shake well until all pieces are well-coated. 4. Place in a plastic bowl, cover and refrigerate for 10-15 minutes. (For best results marinate overnight.) 5. Remove from refrigerator. Thread chicken on long, thin metal skewers. 6. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. 7. Barbecue for about 5-10 minutes on each side, turning frequently. Chicken Kebob is served with white rice (Chelow). You can spread some ground sumac on rice and Chicken Kebob. Kebob Persian http://www.kalamala.com/kebob-cri-9.html?srID=5 Various Persian 4 http://www.kalamala.com/kebob-cri-9.html?srID=5 1. Cut 1.5 lb. of chicken, with or without skin, into 2 inch cubes. 2. Place the pieces in a plastic bag with 1 oz. of Chicken Kabob Seasoning and grated onions. 3. Shake well until all pieces are well-coated. 4. Place in a plastic bowl, cover and refrigerate for 10-15 minutes. (For best results marinate overnight.) 5. Remove from refrigerator. Thread chicken on long, thin metal skewers. 6. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. 7. Barbecue for about 5-10 minutes on each side, turning frequently. Chicken Kebob is served with white rice (Chelow). You can spread some ground sumac on rice and Chicken Kebob. کباب Persian http://www.kalamala.com/kebob-cri-9.html?srID=5 Various Persian 4 http://www.kalamala.com/kebob-cri-9.html?srID=5 1- Fry sliced onions in until golden. 2- Add small pieces of chicken you have cut, to onions and fry them until they change their color. 3- Add salt, pepper and a glass of hot water and cook until little water is left. 4- While the chicken cools down, remove the bones and cut the meat into small pieces. 5- Dissolve saffron and baking soda each in 2-3 spoons of water. 6- Add saffron, baking soda, salt, pepper, lime juice, chicken and onions to eggs and mix well. 7- Pour the mix in preheated oil, flatten its surface and fry for 5-10 minutes. 8- Turn the Koo Koo over and fry another 5-10 minutes. کوکو Persian http://www.kalamala.com/kookoo-cri-42.html?srID=17 Various Persian 4 http://www.kalamala.com/kookoo-cri-42.html?srID=17 1- Fry sliced onions in until golden. 2- Add small pieces of chicken you have cut, to onions and fry them until they change their color. 3- Add salt, pepper and a glass of hot water and cook until little water is left. 4- While the chicken cools down, remove the bones and cut the meat into small pieces. 5- Dissolve saffron and baking soda each in 2-3 spoons of water. 6- Add saffron, baking soda, salt, pepper, lime juice, chicken and onions to eggs and mix well. 7- Pour the mix in preheated oil, flatten its surface and fry for 5-10 minutes. 8- Turn the Koo Koo over and fry another 5-10 minutes. Kookoo Persian http://www.kalamala.com/kookoo-cri-42.html?srID=17 Various Persian 4 http://www.kalamala.com/kookoo-cri-42.html?srID=17 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Chicory Endive Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=99 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=99 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Chicory Endive Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=99 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=99 1. Put coffee and sugar in coffee pot, add cold water and mix. 2. Place the coffeepot over very low heat and watch is until it foams and comes up. 3. Take the coffeepot off the heat before it pours out. 4. Take the foam with a teaspoon and pour it in cups. 5. Stir the coffee and pour it into cups. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=116 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=116 1. Put coffee and sugar in coffee pot, add cold water and mix. 2. Place the coffeepot over very low heat and watch is until it foams and comes up. 3. Take the coffeepot off the heat before it pours out. 4. Take the foam with a teaspoon and pour it in cups. 5. Stir the coffee and pour it into cups. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=116 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=116 1. Mix yogurt Dip Mix Seasoning and yogurt well. 2. Add mineral water and mix as you add. 3. Place Doogh in refrigerator for a couple of hours. 4. Mix again before drinking. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=71 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=71 1. Mix yogurt Dip Mix Seasoning and yogurt well. 2. Add mineral water and mix as you add. 3. Place Doogh in refrigerator for a couple of hours. 4. Mix again before drinking. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=71 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=71 1- Fry sliced onions in oil until golden. 2- Add peeled, thinly sliced eggplants to onions and fry on both sides until it changes color. 3- Add salt, pepper, and dissolved saffron (in 2-3 spoons of hot water) to eggplants and mix well. 4- Remove the mix from heat and let it cool down. 5- Add salt, black pepper, and eggplants to eggs and mix. 6- Pour the mix in pre-heated oil, flatten the surface and fry for 5-10 minutes. 7- Turn the Koo Koo over and fry the other side also for 5-10 minutes. کوکو Persian http://www.kalamala.com/kookoo-cri-42.html?srID=18 Various Persian 4 http://www.kalamala.com/kookoo-cri-42.html?srID=18 1- Fry sliced onions in oil until golden. 2- Add peeled, thinly sliced eggplants to onions and fry on both sides until it changes color. 3- Add salt, pepper, and dissolved saffron (in 2-3 spoons of hot water) to eggplants and mix well. 4- Remove the mix from heat and let it cool down. 5- Add salt, black pepper, and eggplants to eggs and mix. 6- Pour the mix in pre-heated oil, flatten the surface and fry for 5-10 minutes. 7- Turn the Koo Koo over and fry the other side also for 5-10 minutes. Kookoo Persian http://www.kalamala.com/kookoo-cri-42.html?srID=18 Various Persian 4 http://www.kalamala.com/kookoo-cri-42.html?srID=18 1. Dissolve 0.5 teaspoon of salt in 0.5 cup of water and boil the rice in it until the water evaporates. 2. Cut the head portion and pick out the insides of the bell peppers. 3. Dissolve saffron in 3 tablespoons of hot water. 4. Fry dice onions, tomatoes, and garlic cloves, ground meat, and rice in oil for a few minutes. 5. Add turmeric, lime juice, half of the tomato paste, saffron, cinnamon, Rose petals, herb mixture, salt, and pepper. 6. When the stuffing gets cool, stuff the eggplants with it. 7. Place the stuffed eggplants in Pyrex. 8. Add the remaining tomato paste and one tablespoon of oil to one cup of water mix well and pour it on the Dolmas. 9. Cover the Pyrex and cook for 30 minutes in a preheated oven. Dolma and Koofteh Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=88 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=88 1. Dissolve 0.5 teaspoon of salt in 0.5 cup of water and boil the rice in it until the water evaporates. 2. Cut the head portion and pick out the insides of the bell peppers. 3. Dissolve saffron in 3 tablespoons of hot water. 4. Fry dice onions, tomatoes, and garlic cloves, ground meat, and rice in oil for a few minutes. 5. Add turmeric, lime juice, half of the tomato paste, saffron, cinnamon, Rose petals, herb mixture, salt, and pepper. 6. When the stuffing gets cool, stuff the eggplants with it. 7. Place the stuffed eggplants in Pyrex. 8. Add the remaining tomato paste and one tablespoon of oil to one cup of water mix well and pour it on the Dolmas. 9. Cover the Pyrex and cook for 30 minutes in a preheated oven. دلمه Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=88 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=88 1.Dice peeled garlic. 2.Mix mint, pepper, garlic, and half of the salt together. 3.Make a longitudinal slit of 1-2 inches in eggplants after cutting the ends of them. 4.Pour vinegar and rest of salt on the eggplants and boil until eggplant is half cooked. 5.Use a spoon to stuff the eggplants with dry vegetable and spice mix. 6.Place the eggplants in lid jars and fill the jars with vinegar. 7.Store Torshee in a cool dry place for a couple of months. Side Dishes Persian http://www.kalamala.com/side-dishes-cri-14.html?srID=76 Various Persian 4 http://www.kalamala.com/side-dishes-cri-14.html?srID=76 1.Dice peeled garlic. 2.Mix mint, pepper, garlic, and half of the salt together. 3.Make a longitudinal slit of 1-2 inches in eggplants after cutting the ends of them. 4.Pour vinegar and rest of salt on the eggplants and boil until eggplant is half cooked. 5.Use a spoon to stuff the eggplants with dry vegetable and spice mix. 6.Place the eggplants in lid jars and fill the jars with vinegar. 7.Store Torshee in a cool dry place for a couple of months. چاشنی ها Persian http://www.kalamala.com/side-dishes-cri-14.html?srID=76 Various Persian 4 http://www.kalamala.com/side-dishes-cri-14.html?srID=76 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Fennel Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=102 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=102 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Fennel Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=102 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=102 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Fenugreek Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=103 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=103 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Fenugreek Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=103 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=103 1. Pour milk in a pan and add rice flour an stir, till it is dissolved . 2. Add rosewater and sugar. 3. Put over medium heat and stir constantly, until it comes to slow boil and thickens enough to coat the back of spoon. 4. Remove from heat and and transfer into individual containers or bowls. 5. You may sprinkle some cinnamon on it. Deserts Persian http://www.kalamala.com/deserts-cri-15.html?srID=34 Various Persian 4 http://www.kalamala.com/deserts-cri-15.html?srID=34 1. Pour milk in a pan and add rice flour an stir, till it is dissolved . 2. Add rosewater and sugar. 3. Put over medium heat and stir constantly, until it comes to slow boil and thickens enough to coat the back of spoon. 4. Remove from heat and and transfer into individual containers or bowls. 5. You may sprinkle some cinnamon on it. دسر Persian http://www.kalamala.com/deserts-cri-15.html?srID=34 Various Persian 4 http://www.kalamala.com/deserts-cri-15.html?srID=34 1. Remove insides of the fish after cutting length-wise from below. 2. Wash inside and out and dry carefully. 3. Place the fish under grill for 5-10 minutes. 4. Separate the skin, and place the fish in a pot you have covered with aluminum foil before. 5. Mix dried coriander, and mint, olive oil, Fish Seasoning and salt well. 6. Add the sauce on both sides and inside the fish and cook. 7. Decorate cooked fish with slices of lime and some parsley. Kebob Persian http://www.kalamala.com/kebob-cri-9.html?srID=95 Various Persian 4 http://www.kalamala.com/kebob-cri-9.html?srID=95 1. Remove insides of the fish after cutting length-wise from below. 2. Wash inside and out and dry carefully. 3. Place the fish under grill for 5-10 minutes. 4. Separate the skin, and place the fish in a pot you have covered with aluminum foil before. 5. Mix dried coriander, and mint, olive oil, Fish Seasoning and salt well. 6. Add the sauce on both sides and inside the fish and cook. 7. Decorate cooked fish with slices of lime and some parsley. کباب Persian http://www.kalamala.com/kebob-cri-9.html?srID=95 Various Persian 4 http://www.kalamala.com/kebob-cri-9.html?srID=95 1. Chop onions and garlic, add a bit of turmeric and fry them in oil until they are slightly soft. 2. Add herbs to the mixture and fry together. 3. Soak tamarind paste in 2 large glasses of water until soft. Then pick out the seeds by means of a strainer, and add its water to the mix in order to boil and thicken. 4. Cut salmon into large (3”-3”) pieces and fry it in oil with salt, pepper, chopped onions and garlic until it changes its color. 5. Add fried salmon to the mix and boil all together. Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=35 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=35 1. Chop onions and garlic, add a bit of turmeric and fry them in oil until they are slightly soft. 2. Add herbs to the mixture and fry together. 3. Soak tamarind paste in 2 large glasses of water until soft. Then pick out the seeds by means of a strainer, and add its water to the mix in order to boil and thicken. 4. Cut salmon into large (3”-3”) pieces and fry it in oil with salt, pepper, chopped onions and garlic until it changes its color. 5. Add fried salmon to the mix and boil all together. خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=35 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=35 1. Mix ground chicken with grated onions, turmeric, chick pea powder, salt, and pepper. 2. Form the mix into meatballs of about 2 inches diameter. 3. Bring chicken broth to boil and add meatballs to the pot. 4. Cook for 45 minutes with the lid on. Dolma and Koofteh Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=70 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=70 1. Mix ground chicken with grated onions, turmeric, chick pea powder, salt, and pepper. 2. Form the mix into meatballs of about 2 inches diameter. 3. Bring chicken broth to boil and add meatballs to the pot. 4. Cook for 45 minutes with the lid on. دلمه Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=70 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=70 1. Dissolve sugar in vinegar. 2. Boil rice in one liter of water until slightly cooked, then drain the water and let it cool. 3. Boil split peas in half a liter of water until cooked, then drain the water. 4. Fry onions in oil until golden. 5. Add meat to onions and fry until changes color. 6. Add turmeric, salt and pepper and cook for 15 minutes, turn off the heat and mix them Dolma and Koofteh Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=59 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=59 1. Dissolve sugar in vinegar. 2. Boil rice in one liter of water until slightly cooked, then drain the water and let it cool. 3. Boil split peas in half a liter of water until cooked, then drain the water. 4. Fry onions in oil until golden. 5. Add meat to onions and fry until changes color. 6. Add turmeric, salt and pepper and cook for 15 minutes, turn off the heat and mix them دلمه Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=59 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=59 Prior to cooking: Remove head and bottom of the Green Beans, then cut them into one inch pieces and wash them. 1. Chop the onion, heat half the oil in a pot and sauté the onion for 5 minutes 2. Add meat, and Turmeric to the onion and sauté together for another 5 minutes 3. Add four glasses of water and salt to the pot, cover the pot, bring it to a boil then lower the heat for 45 minutes 4. Heat the rest of the oil in a pan and sauté the green beans for 10 minutes. 5. Add green beans, Tomato paste, and lime juice to the pot cover the pot; allow it to cook for another 1 hour on low heat. 6. Check the tenderness of meat, also taste for seasoning You may serve the stew with white rice (Chelow). Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=94 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=94 Prior to cooking: Remove head and bottom of the Green Beans, then cut them into one inch pieces and wash them. 1. Chop the onion heat half the oil in a pot and sauté the onion for 5 minutes 2. Add meat and Turmeric to the onion and sauté together for another 5 minutes 3. Add four glasses of water and salt to the pot, cover the pot, bring it to a boil then lower the heat for 45 minutes 4. Heat the rest of the oil in a pan and sauté the green beans for 10 minutes. 5. Add green beans, Tomato paste, and unripe grape juice to the pot cover the pot; allow it to cook for another 1 hour on low heat. 6. Check the tenderness of meat, also taste for seasoning Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=114 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=114 Prior to cooking: Remove head and bottom of the Green Beans, then cut them into one inch pieces and wash them. 1. Chop the onion, heat half the oil in a pot and sauté the onion for 5 minutes 2. Add meat, and Turmeric to the onion and sauté together for another 5 minutes 3. Add four glasses of water and salt to the pot, cover the pot, bring it to a boil then lower the heat for 45 minutes 4. Heat the rest of the oil in a pan and sauté the green beans for 10 minutes. 5. Add green beans, Tomato paste, and lime juice to the pot cover the pot; allow it to cook for another 1 hour on low heat. 6. Check the tenderness of meat, also taste for seasoning You may serve the stew with white rice (Chelow). خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=94 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=94 Prior to cooking: Remove head and bottom of the Green Beans, then cut them into one inch pieces and wash them. 1. Chop the onion heat half the oil in a pot and sauté the onion for 5 minutes 2. Add meat and Turmeric to the onion and sauté together for another 5 minutes 3. Add four glasses of water and salt to the pot, cover the pot, bring it to a boil then lower the heat for 45 minutes 4. Heat the rest of the oil in a pan and sauté the green beans for 10 minutes. 5. Add green beans, Tomato paste, and unripe grape juice to the pot cover the pot; allow it to cook for another 1 hour on low heat. 6. Check the tenderness of meat, also taste for seasoning خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=114 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=114 1.Boil green beans in 3 cups of water for 3 minutes, then drain its water. 2.Slice onions, fennel. 3.Add onions, fennel, thyme, lime juice, olive oil, salt, and pepper to green beans and mix well. Salads Persian http://www.kalamala.com/salads-cri-10.html?srID=78 Various Persian 4 http://www.kalamala.com/salads-cri-10.html?srID=78 1.Boil green beans in 3 cups of water for 3 minutes, then drain its water. 2.Slice onions, fennel. 3.Add onions, fennel, thyme, lime juice, olive oil, salt, and pepper to green beans and mix well. سالاد Persian http://www.kalamala.com/salads-cri-10.html?srID=78 Various Persian 4 http://www.kalamala.com/salads-cri-10.html?srID=78 1- Add half a cup of water to sugar and bring to a boil, till the sugar is completely dissolved. remove from heat but keep warm. 2- Heat oil in a frying pan, until it is hot. 3- Add flour to the hot oil reduce heat and stir constantly, till its color turns to golden. 4- Add rose-water and saffron to sugar and water mixture. 5- Add the syrup to hot flour slowly and stir constantly. you most be very careful because the flour is extra hot. 6- If the mix is thick enough, remove from heat immediately. Otherwise, you may heat it for at most one more minute. 7- Spread onto a plate and press with the back of a spoon and flatten. Then make some patterns with the spoon or a fork. 8- Sprinkle crushed almond and pistachio on it. 9- It may be served both warm and cold. Deserts Persian http://www.kalamala.com/deserts-cri-15.html?srID=30 Various Persian 4 http://www.kalamala.com/deserts-cri-15.html?srID=30 1- Add half a cup of water to sugar and bring to a boil, till the sugar is completely dissolved. remove from heat but keep warm. 2- Heat oil in a frying pan, until it is hot. 3- Add flour to the hot oil reduce heat and stir constantly, till its color turns to golden. 4- Add rose-water and saffron to sugar and water mixture. 5- Add the syrup to hot flour slowly and stir constantly. you most be very careful because the flour is extra hot. 6- If the mix is thick enough, remove from heat immediately. Otherwise, you may heat it for at most one more minute. 7- Spread onto a plate and press with the back of a spoon and flatten. Then make some patterns with the spoon or a fork. 8- Sprinkle crushed almond and pistachio on it. 9- It may be served both warm and cold. دسر Persian http://www.kalamala.com/deserts-cri-15.html?srID=30 Various Persian 4 http://www.kalamala.com/deserts-cri-15.html?srID=30 1. Wash and peel carrots, then grate them, and fry in oil for a few minutes. 2. Dissolve sugar in a glass of hot water, add to carrots and cook over medium heat for a few minutes until little water is left. 3. Wash and cut chicken into pieces, and fry in onions on both sides until color changes. 4. Add salt and one glass of hot water, and cook over medium heat for about 20 minutes. 5. Allow chicken to cool down, then remove bones and cut meat into small pieces. 6. Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with chicken (and juice) and carrots, and continue cooking. 7. When ready, dissolve saffron in 2-3 spoons of hot water in a bowl, then add rice and mix well. 8. Add saffron-rice on top of Haveej polow and serve. برنج Persian http://www.kalamala.com/rice-dishes-cri-8.html?srID=53 Various Persian 4 http://www.kalamala.com/rice-dishes-cri-8.html?srID=53 1. Wash and peel carrots, then grate them, and fry in oil for a few minutes. 2. Dissolve sugar in a glass of hot water, add to carrots and cook over medium heat for a few minutes until little water is left. 3. Wash and cut chicken into pieces, and fry in onions on both sides until color changes. 4. Add salt and one glass of hot water, and cook over medium heat for about 20 minutes. 5. Allow chicken to cool down, then remove bones and cut meat into small pieces. 6. Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with chicken (and juice) and carrots, and continue cooking. 7. When ready, dissolve saffron in 2-3 spoons of hot water in a bowl, then add rice and mix well. 8. Add saffron-rice on top of Haveej polow and serve. Rice Dishes Persian http://www.kalamala.com/rice-dishes-cri-8.html?srID=53 Various Persian 4 http://www.kalamala.com/rice-dishes-cri-8.html?srID=53 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Hedysarum Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=104 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=104 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Hedysarum Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=104 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=104 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Herbal Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. Beverages Persian http://www.kalamala.com/beverages-cri-43.html?srID=109 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=109 1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Herbal Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving. نوشیدنی ها Persian http://www.kalamala.com/beverages-cri-43.html?srID=109 Various Persian 4 http://www.kalamala.com/beverages-cri-43.html?srID=109 1. Peel eggplants and slice length-wise to a thickness of 1 cm. 2. Add salt and pepper and fry on both sides on medium heat until golden. 3. Add to eggplants and cook over medium heat for about 4-5 minutes. 4. Fry dried mint in oil for a few minutes. 5. Mix Kashk powder with a cup of hot water. 6. Pour kashk evenly over eggplants; follow with onions and mint, then serve. Other Persian http://www.kalamala.com/other-cri-17.html?srID=47 Various Persian 4 http://www.kalamala.com/other-cri-17.html?srID=47 1. Peel eggplants and slice length-wise to a thickness of 1 cm. 2. Add salt and pepper and fry on both sides on medium heat until golden. 3. Add to eggplants and cook over medium heat for about 4-5 minutes. 4. Fry dried mint in oil for a few minutes. 5. Mix Kashk powder with a cup of hot water. 6. Pour kashk evenly over eggplants; follow with onions and mint, then serve. دیگر غذاها Persian http://www.kalamala.com/other-cri-17.html?srID=47 Various Persian 4 http://www.kalamala.com/other-cri-17.html?srID=47 1. Pick over and wash 3 cups of rice 5 times in warm water. 2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat .Gently stir the rice with a wooden spoon a few times while it boils. 3. When the rice has absorbed all the water, pour the oil over it and stir through gently with a wooden spoon. Reduce heat. 4. Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with the lid on to prevent steam from escaping. Cook 40 minutes over low heat. Remove the pot from heat and allow cooling for 5 minutes on a damp surface without uncovering. برنج Persian http://www.kalamala.com/rice-dishes-cri-8.html?srID=54 Various Persian 4 http://www.kalamala.com/rice-dishes-cri-8.html?srID=54 1. Pick over and wash 3 cups of rice 5 times in warm water. 2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat .Gently stir the rice with a wooden spoon a few times while it boils. 3. When the rice has absorbed all the water, pour the oil over it and stir through gently with a wooden spoon. Reduce heat. 4. Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with the lid on to prevent steam from escaping. Cook 40 minutes over low heat. Remove the pot from heat and allow cooling for 5 minutes on a damp surface without uncovering. Rice Dishes Persian http://www.kalamala.com/rice-dishes-cri-8.html?srID=54 Various Persian 4 http://www.kalamala.com/rice-dishes-cri-8.html?srID=54 1. Cut meat and green peppers into 4-2 cm pieces. 2. Peel small onions. 3. Push each skewer through one piece of meat. One piece of green pepper, one onion and repeat until full. 4. Add Barg Seasoning to them. 5. Place some sliced onions and tomatoes at the bottom of a large pot. 6. Place a layer of skewers in the pot and some slices of butter on them. 7. Follow with more slices of tomatoes and onions. 8. Continue until full and cover the pot. 9. Cook until no juice is left. 10. Hosseini Kebob is served with white rice (Chelow). You can spread some ground sumac on rice and Kebob. Kebob Persian http://www.kalamala.com/kebob-cri-9.html?srID=96 Various Persian 4 http://www.kalamala.com/kebob-cri-9.html?srID=96 1. Cut meat and green peppers into 4-2 cm pieces. 2. Peel small onions. 3. Push each skewer through one piece of meat. One piece of green pepper, one onion and repeat until full. 4. Add Barg Seasoning to them. 5. Place some sliced onions and tomatoes at the bottom of a large pot. 6. Place a layer of skewers in the pot and some slices of butter on them. 7. Follow with more slices of tomatoes and onions. 8. Continue until full and cover the pot. 9. Cook until no juice is left. 10. Hosseini Kebob is served with white rice (Chelow). You can spread some ground sumac on rice and Kebob. کباب Persian http://www.kalamala.com/kebob-cri-9.html?srID=96 Various Persian 4 http://www.kalamala.com/kebob-cri-9.html?srID=96 1. Cut lamb into 4-5 cm pieces. 2. Mix olive oil, grated onions, crushed garlic, and Barg Seasoning. 3. Marinate meat in the mix for 20 hours in refrigerator. 4. Thread lamb and whole tomatoes separately on metal skewers and brush them with marinade. 5. Barbecue on each side turning frequently. 6. Barg Kebob is served with white rice (Chelow). You can spread some ground sumac on rice and Kebob. Kebob Persian http://www.kalamala.com/kebob-cri-9.html?srID=97 Various Persian 4 http://www.kalamala.com/kebob-cri-9.html?srID=97 1. Cut lamb into 4-5 cm pieces. 2. Mix olive oil, grated onions, crushed garlic, and Barg Seasoning. 3. Marinate meat in the mix for 20 hours in refrigerator. 4. Thread lamb and whole tomatoes separately on metal skewers and brush them with marinade. 5. Barbecue on each side turning frequently. 6. Barg Kebob is served with white rice (Chelow). You can spread some ground sumac on rice and Kebob. کباب Persian http://www.kalamala.com/kebob-cri-9.html?srID=97 Various Persian 4 http://www.kalamala.com/kebob-cri-9.html?srID=97 Prior to cooking: Wash the prunes and soak them in the water. Dissolve Saffron in 2 tablespoons hot water. 1. Chop the onions, heat the oil in a pot and sauté the onion for 5 minutes. 2. Add Chicken and Turmeric to the onion and sauté together for another 5 minutes. 3. Add four glasses of water, split peas, and salt to the pot, cover the pot, bring it to a boil then lower the heat for 30 minutes. 4. Add the Prunes and Saffron to the pot and allow the stew to cook for another 30 to 45 minutes. You may serve the stew with white rice (Chelo). Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=93 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=93 Prior to cooking: Wash the prunes and soak them in the water. Dissolve Saffron in 2 tablespoons hot water. 1. Chop the onions, heat the oil in a pot and sauté the onion for 5 minutes. 2. Add Chicken and Turmeric to the onion and sauté together for another 5 minutes. 3. Add four glasses of water, split peas, and salt to the pot, cover the pot, bring it to a boil then lower the heat for 30 minutes. 4. Add the Prunes and Saffron to the pot and allow the stew to cook for another 30 to 45 minutes. You may serve the stew with white rice (Chelo). خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=93 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=93 Prior to cooking: Wash and chop the spinach. 1. Chop one onion, heat half of the oil in a pot and sauté the onion until golden brown. 2. Add meat and three glasses of water to the pot. Cover the pot, bring it to a boil then lower the heat to medium low for 30 minutes. 3. Chop the other onion, heat the other half of the oil in a large saucepan and sauté the onion until golden brown. 4. Add the washed spinach to the onion and sauté for 10 minutes till all its water is vaporized. 5. Add the spinach and onion, prunes, lemon juice, and the salt to the pot. 6. Cover the pot, bring it to a boil then lower the heat to medium low for 1 hour. 7. Check the tenderness of meat, also taste for seasoning. Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=83 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=83 Prior to cooking: Wash and chop the spinach. 1. Chop one onion, heat half of the oil in a pot and sauté the onion until golden brown. 2. Add meat and three glasses of water to the pot. Cover the pot, bring it to a boil then lower the heat to medium low for 30 minutes. 3. Chop the other onion, heat the other half of the oil in a large saucepan and sauté the onion until golden brown. 4. Add the washed spinach to the onion and sauté for 10 minutes till all its water is vaporized. 5. Add the spinach and onion, prunes, lemon juice, and the salt to the pot. 6. Cover the pot, bring it to a boil then lower the heat to medium low for 1 hour. 7. Check the tenderness of meat, also taste for seasoning. خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=83 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=83 Prior to Cooking: Wash and peel the eggplants. Sprinkle the eggplants with salt and place them in a strainer for half an hour for eggplants to lose their bitter water. 1. Chop onions, heat two tablespoon oil in a large pot over medium heat sauté the onion until golden brown 2. Add meat and three glasses of water to the pot; cover the pot over low heat for 1 hour 3. Meanwhile fry the eggplants in a pan until eggplants are golden and cookd 4. Add the eggplants, tomato paste, salt and lemon juice to the meat 5. Cover the pot over low heat for 1 hour. 6. Check the tenderness of meat also taste for seasoning. Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=84 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=84 Prior to Cooking: Wash and peel the eggplants. Sprinkle the eggplants with salt and place them in a strainer for half an hour for eggplants to lose their bitter water. 1. Chop onions, heat two tablespoon oil in a large pot over medium heat sauté the onion until golden brown 2. Add meat and three glasses of water to the pot; cover the pot over low heat for 1 hour 3. Meanwhile fry the eggplants in a pan until eggplants are golden and cookd 4. Add the eggplants, tomato paste, salt and lemon juice to the meat 5. Cover the pot over low heat for 1 hour. 6. Check the tenderness of meat also taste for seasoning. خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=84 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=84 1. Wash chicken pieces and fry in onions until color changes. 2. Add 3 glasses of hot water and bring to boil. 3. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed. 4. Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). 5. If pomegranate juice or paste is sour, add some sugar to the stew. 6. After 45 minutes when the oil in walnuts comes out and the mix becomes quite thick khoresht is ready to serve. Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=48 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=48 1. Wash chicken pieces and fry in onions until color changes. 2. Add 3 glasses of hot water and bring to boil. 3. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed. 4. Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). 5. If pomegranate juice or paste is sour, add some sugar to the stew. 6. After 45 minutes when the oil in walnuts comes out and the mix becomes quite thick khoresht is ready to serve. خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=48 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=48 Prior to cooking: Cut the meat into ½ inch pieces and also wash and peel the potatoes and cut them into sticks. Until frying the potatoes, better keep them in a bowl of water otherwise they will turn dark. Wash the split peas. 1.Chop the onion, heat 1/3 cup of the oil in a pot and sauté the onion for 5 minutes 2.Add meat, the split peas, and Turmeric to the onion and sauté together for another 5 minutes 3. Add three glasses of water, dried lime) pierced(, tomato paste, and salt to the pot, cover the pot, bring it to a boil then lower the heat for 1 to 1 ½ hours 4.Check the tenderness of meat, also taste for seasoning 5.Meanwhile, heat the rest of the oil in a saucepan and fry the potatoes 6.When serving the stew put the potatoes on top of the stew Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=92 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=92 Prior to cooking: Cut the meat into ½ inch pieces and also wash and peel the potatoes and cut them into sticks. Until frying the potatoes, better keep them in a bowl of water otherwise they will turn dark. Wash the split peas. 1.Chop the onion, heat 1/3 cup of the oil in a pot and sauté the onion for 5 minutes 2.Add meat, the split peas, and Turmeric to the onion and sauté together for another 5 minutes 3. Add three glasses of water, dried lime) pierced(, tomato paste, and salt to the pot, cover the pot, bring it to a boil then lower the heat for 1 to 1 ½ hours 4.Check the tenderness of meat, also taste for seasoning 5.Meanwhile, heat the rest of the oil in a saucepan and fry the potatoes 6.When serving the stew put the potatoes on top of the stew خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=92 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=92 Pour the whole content of the dried herb mixture in a fine sieve and soak it in a large bowl of warm water for half an hour to one hour. 1. Heat half of the oil in a large saucepan over medium heat add the herb mixture (make sure there is no extra water in the herb). Sauté, stirring for about 10 minutes till all its water is vaporized. 2. Chop the onion, heat the other half of the oil in a pot and sauté the onion until golden brown. 3. Add meat, beans, dried limes (pierced), sautéed herbs and four glasses of water to the pot. 4. Cover the pot, bring it to a boil add the salt and lemon juice then lower the hat to medium low for 1 to 1.5 hour. 5. Check the tenderness of meat and beans, also taste for seasoning. Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=32 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=32 Pour the whole content of the dried herb mixture in a fine sieve and soak it in a large bowl of warm water for half an hour to one hour. 1. Heat half of the oil in a large saucepan over medium heat add the herb mixture (make sure there is no extra water in the herb). Sauté, stirring for about 10 minutes till all its water is vaporized. 2. Chop the onion, heat the other half of the oil in a pot and sauté the onion until golden brown. 3. Add meat, beans, dried limes (pierced), sautéed herbs and four glasses of water to the pot. 4. Cover the pot, bring it to a boil add the salt and lemon juice then lower the hat to medium low for 1 to 1.5 hour. 5. Check the tenderness of meat and beans, also taste for seasoning. خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=32 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=32 Prior to Cooking: Pour the whole dried herbs (Parsley and Mint) in a fine sieve and soak it in a large bowl of warm water for half an hour to one hour. Wash the celery and chop it into one inch length pieces. 1. Chop one onion, heat ½ of the oil in a large pot over medium heat sauté the onion for 5 minutes 2. Add the herbs (make sure there is no extra water in the herb) to the onion. Sauté, stirring together for another 5 minutes till all its water is vaporized. 3. Add meat and three glasses of water to the pot; cover the pot over low heat for 30 minutes. 4. Heat the rest of the oil in a saucepan and sauté the celery for 10 minutes. 5. Add sautéed celery salt and lemon juice to the pot. 6. Cover the pot over low heat for 1 hour. 7. Check the tenderness of meat and celery, also taste for seasoning. Khoresh (Stews) Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=85 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=85 Prior to Cooking: Pour the whole dried herbs (Parsley and Mint) in a fine sieve and soak it in a large bowl of warm water for half an hour to one hour. Wash the celery and chop it into one inch length pieces. 1. Chop one onion, heat ½ of the oil in a large pot over medium heat sauté the onion for 5 minutes 2. Add the herbs (make sure there is no extra water in the herb) to the onion. Sauté, stirring together for another 5 minutes till all its water is vaporized. 3. Add meat and three glasses of water to the pot; cover the pot over low heat for 30 minutes. 4. Heat the rest of the oil in a saucepan and sauté the celery for 10 minutes. 5. Add sautéed celery salt and lemon juice to the pot. 6. Cover the pot over low heat for 1 hour. 7. Check the tenderness of meat and celery, also taste for seasoning. خورش Persian http://www.kalamala.com/khoresh-stews-cri-7.html?srID=85 Various Persian 4 http://www.kalamala.com/khoresh-stews-cri-7.html?srID=85 1. Fry onions in preheated oil until golden. 2. Add pepper, turmeric, and some cups of water. 3. Boil rice and split peas for 10 minutes. Then set them aside. 4. Mix ground beef, split peas, herbs, turmeric, salt and pepper well. 5. Form the mix into round balls, add them to boiling broth and cook for one hour. Dolma and Koofteh Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=68 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=68 1. Fry onions in preheated oil until golden. 2. Add pepper, turmeric, and some cups of water. 3. Boil rice and split peas for 10 minutes. Then set them aside. 4. Mix ground beef, split peas, herbs, turmeric, salt and pepper well. 5. Form the mix into round balls, add them to boiling broth and cook for one hour. دلمه Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=68 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=68 1. Boil yellow split peas in 1 liter of water for 40 minutes until soft, then mince them with ground beef. 2. Boil Basmati rice in 2 cups of water for 10 minutes, then drain its water and set inside. 3. Dissolve saffron in a bit of hot water and add it to rice. 4. Fry onions in oil until golden. 5. Add pepper and turmeric to onions and pour enough water on them. 6. Mix ground beef, split peas, herbs, salt, pepper, and turmeric well. 7. Form the mix into round balls. 8. Insert some fried onions, walnuts, prunes, barberries, or whole egg in the middle of the meatballs. 9. Add meatballs to boiling broth and cook over medium heat for one hour. Dolma and Koofteh Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=72 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=72 1. Boil yellow split peas in 1 liter of water for 40 minutes until soft, then mince them with ground beef. 2. Boil Basmati rice in 2 cups of water for 10 minutes, then drain its water and set inside. 3. Dissolve saffron in a bit of hot water and add it to rice. 4. Fry onions in oil until golden. 5. Add pepper and turmeric to onions and pour enough water on them. 6. Mix ground beef, split peas, herbs, salt, pepper, and turmeric well. 7. Form the mix into round balls. 8. Insert some fried onions, walnuts, prunes, barberries, or whole egg in the middle of the meatballs. 9. Add meatballs to boiling broth and cook over medium heat for one hour. دلمه Persian http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=72 Various Persian 4 http://www.kalamala.com/dolma-koofteh-cri-13.html?srID=72 1.Grate onions and boiled potatoes and add them to ground beef, eggs, salt, pepper, half of bread crumbs and parsley and mix well. 2.Spread rest of the bread crumbs on a flat surface. 3.Form the mix into small balls of 4-5 cm in diameter and roll them in bread crumbs. 4.Shape the balls into flat ellipses of one cm thickness. 5.Fry Kotlets in preheated oil until golden. Other Persian http://www.kalamala.com/other-cri-17.html?srID=67 Various Persian 4 http://www.kalamala.com/other-cri-17.html?srID=67 1.Grate onions and boiled potatoes and add them to ground beef, eggs, salt, pepper, half of bread crumbs and parsley and mix well. 2.Spread rest of the bread crumbs on a flat surface. 3.Form the mix into small balls of 4-5 cm in diameter and roll them in bread crumbs. 4.Shape the balls into flat ellipses of one cm thickness. 5.Fry Kotlets in preheated oil until golden. دیگر غذاها Persian http://www.kalamala.com/other-cri-17.html?srID=67 Various Persian 4 http://www.kalamala.com/other-cri-17.html?srID=67 1- Fry 2 sliced onions in oil until golden. 2- Add 4-5 glasses of boiling water, split peas, salt and pepper and cook for 10 minutes. 3- Add rice to the Aash, mix and wait for 15 minutes. 4- Grate the other onions and add them to meat, salt, pepper and mix them well. 5- Take small balls of meat and add them to the Aash. 6- Add herbs and wait for 15 minutes. 7- Add lime juice, sugar and marjoram, mix well and cook for a few minutes. 8- Fry dried mint in oil for 3-4 minutes and add it on top of the Aash آش Persian http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=24 Various Persian 4 http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=24 1- Fry 2 sliced onions in oil until golden. 2- Add 4-5 glasses of boiling water, split peas, salt and pepper and cook for 10 minutes. 3- Add rice to the Aash, mix and wait for 15 minutes. 4- Grate the other onions and add them to meat, salt, pepper and mix them well. 5- Take small balls of meat and add them to the Aash. 6- Add herbs and wait for 15 minutes. 7- Add lime juice, sugar and marjoram, mix well and cook for a few minutes. 8- Fry dried mint in oil for 3-4 minutes and add it on top of the Aash Aash (Iranian Thick Soups) Persian http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=24 Various Persian 4 http://www.kalamala.com/aash-iranian-thick-soups-cri-4.html?srID=24