kalamala.com | Iranian Food and Grocery

Aash Reshteh

]]>1- Soak peas , black-eye beans and lentils in water 2 or 3 hours before cooking the Aash. 2- Chop onions into thin slices and fry them in oil until slightly golden.(You can use Fried Onion instead.) 3- Add peas, black-eye beans, lentils ,salt, pepper and 2-3 glasses of boiling water to onions , turn the heat down and wait for 30 minutes. 4- Add the herbs to the mix ,turn the heat down and wait for 15 minutes . 5- Add Reshteh and wait another 15 minutes . 6- Fry dried mint in oil for 4-5 minutes. 7- Remove the Aash from heat, add Kashk, fried onions and mint on top of it.

Aash Reshteh

Aash Sholeh-Ghalamkar

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 Sholeh-Ghalamkar

Adas Polow

]]>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.

Adas Polow

Armenian Coffee

]]>1. Pour cold water into a pot and place over heat. 2. Add powdered sugar and bring to boil and add coffee. 3. Boil to froth. Remove from heat and tap pot once or twice to settle brew. 4. Return the mix to fire. 5. Bring to a quick boil again and tap again. Repeat twice again. 6. Dip foam from the top into six cups. 7. Pour into cups.

Armenian Coffee

Baghali polow

]]>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.

Baghali polow

Barberry Aash

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.

Barberry Aash

Barg Kebab

]]>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 Barg skewers and brush them with marinade. 5. Barbecue on each side turning frequently. 6. Barg Kebab is served with white rice (Chelow). You can spread some ground sumac on rice and Kebab.

Barg Kebab

Barley Aash

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.

Barley Aash

Barooti Tea

]]>1. Boil water in a kettle. 2. While waiting for the water to boil pour the loose tea in the teapot. It is better to warm the teapot beforehand so it does not lose the heat while the hot water is poured into it. The best way to do it is placing the teapot on the top of the kettle. If you are using samovar place the teapot on the top of samovar. 3. When water starts boiling, pour it into the teapot. The tea should be put straight into the teapot. Do not use any strainers, bags or other devices to separate the tea from the hot water. 4. After making the tea, stir it a little bit and leave the leaves to settle for a few minutes. Keep the teapot on samovar or the kettle to keep it warm. Barooti tea needs about 4 minutes to settle.

Barooti Tea

Bell Pepper Dolma (Stuffed Green Peppers)

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.

Bell Pepper Dolma (Stuffed Green Peppers)

Borage Water Sharbat

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.

Borage Water Sharbat

Borani Esfenaj

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.

Borani Esfenaj

Cabbage Dolma

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.

Cabbage Dolma

Cardamom Tea

]]>1. Boil water in a kettle. 2. While waiting for the water to boil pour the Cardamom tea in the teapot. It is better to warm the teapot beforehand so it does not lose the heat while the hot water is poured into it. The best way to do it is placing the teapot on the top of the kettle. If you are using samovar place the teapot on the top of samovar. 3. When water starts boiling, pour it into the teapot. The Cardamom tea should be put straight into the teapot. Do not use any strainers, bags or other devices to separate the tea from the hot water. 4. After making the tea, stir it a little bit and leave the leaves to settle for a few minutes. Keep the teapot on samovar or the kettle to keep it warm. Cardamom tea needs about five minutes to settle.

Cardamom Tea

Cauliflower Kookoo

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.

Cauliflower Kookoo

Celery Salad

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.

Celery Salad

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.

Ceylon Earl Gray Tea

Ceylon Orange Pekoe

Ceylon Tea

Chamomile

1. Boil water in a kettle. 2. While waiting for the water to boil pour Chamomile in the teapot. It is better to warm the teapot beforehand so it does not lose the heat while the hot water is poured into it. The best way to do it is placing the teapot on the top of the kettle. If you are using samovar place the teapot on the top of samovar. 3. When water starts boiling, pour it into the teapot. 4. After making theChamomile, stir it a little bit and leave the leaves to settle for a few minutes. Keep the teapot on samovar or the kettle to keep it warm. Chamomile needs about five minutes to settle.

Chamomile

Char Aragh Sharbat

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.

Char Aragh Sharbat

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.

Cheese and Herbs

]]>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.

Cheese and Herbs

Chelow

1. Wash rice twice and soak in salted warm water for 2-3 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil. 2. Add rice and 2 tablespoons of oil and 3 spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water. 3. Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called tah-dig) will form at the bottom of the pan.

Chelow

Chicken Kabob

]]>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.

Chicken Kabob

Chicken Kookoo

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.

Chicken Kookoo

Chicory Endive Sharbat

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.

Chicory Endive Sharbat

Cooked Fava Beans

1. Boil fava beans for one hour in water until soft. 2. Remove pods. 3. Spread some ground angelica and salt while serving.

Cooked Fava Beans

1. Boil fava beans for one hour in water until soft. 2. Remove pods. 3. Spread some ground angelica and salt while serving.

Cumin Seeds Sharbat

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Cumin Seeds Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Cumin Seeds Sharbat

Darjeeling Tea

1. Boil water in a kettle. 2. While waiting for the water to boil pour the loose tea in the teapot. It is better to warm the teapot beforehand so it does not lose the heat while the hot water is poured into it. The best way to do it is placing the teapot on the top of the kettle. If you are using samovar place the teapot on the top of samovar. 3. When water starts boiling, pour it into the teapot. The tea should be put straight into the teapot. Do not use any strainers, bags or other devices to separate the tea from the hot water. 4. After making the tea, stir it a little bit and leave the leaves to settle for a few minutes. Keep the teapot on samovar or the kettle to keep it warm. Darjeeling tea needs about 8 minutes to settle.

Darjeeling Tea

Decaffeinated Turkish Coffee

]]>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.

Decaffeinated Turkish Coffee

Dillweed Sharbat

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Dillweed Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Dillweed Sharbat

Doogh

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.

Doogh

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.

Earl Grey Tea

Eggpalnt kookoo

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.

Eggpalnt kookoo

Eggplant Dolma (Stuffed Eggplants)

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.

Eggplant Dolma (Stuffed Eggplants)

Eggplant Torshi

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.

Eggplant Torshi

Fennel Sharbat

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.

Fennel Sharbat

Fenugreek Sharbatّ

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.

Fenugreek Sharbatّ

Fereni

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.

Fereni

Fish Kebob

]]>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.

Fish Kebob

Fumitory Sharbat

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Fumitory Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Fumitory Sharbat

Ghalyeh Mahi

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.

Ghalyeh Mahi

Gondee

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.

Gondee

Grape Leaf Dolma

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

Grape Leaf Dolma

Green Beans Salad

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.

Green Beans Salad

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.

Green Tea (Tea bag)

1. Boil water and pour it into a cup. 2. Put a green tea bag in the cup and wait for a few seconds.

Green Tea (Tea bag)

1. Boil water and pour it into a cup. 2. Put a green tea bag in the cup and wait for a few seconds.

Gulabi Barooti Tea

Halva

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.

Halva

Haveej Polow

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.

Haveej Polow

Hedysarum Sharbat

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.

Hedysarum Sharbat

Herbal Borage Tea (Bugloss)

1. Boil water in a kettle. 2. While waiting for the water to boil pour some Herbal Borage Tea in the teapot. It is better to warm the teapot beforehand so it does not lose the heat while the hot water is poured into it. The best way to do it is placing the teapot on the top of the kettle. If you are using samovar place the teapot on the top of samovar. 3. When water starts boiling, pour it into the teapot. The Borage tea should be put straight into the teapot. Do not use any strainers, bags or other devices to separate the tea from the hot water. 4. After making the Borage tea, stir it a little bit and leave the leaves to settle for a few minutes. Keep the teapot on samovar or the kettle to keep it warm. Borage tea needs about 10 minutes to settle.

Herbal Borage Tea (Bugloss)

Herbal Water Sharbat

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.

Herbal Water Sharbat

Herbs Kookoo

1. Add herbs to beaten eggs, baking soda, salt, pepper and flour, and mix them well. 2. Pour the mix in preheated oil, flatten the surface and cover the pan. 3. Turn the heat down and fry it for 10 minutes. 4. Turn the Kookoo over and fry the other side for 10 minutes.

Herbs Kookoo

Hibiscus Tea

Indian Barooti Tea

Indian Ghalami Tea

Kalam Polow

1. Mix Fried onions, meat, tomato paste, salt, pepper, oil and turmeric. 2. Fry over medium heat for about 15 minutes until meat changes color. 3. Wash and finely chop cabbage. Fry in oil over medium heat for 5-10 minutes. 4. Add two glasses of hot water, salt, pepper and tomato paste and cook over medium heat for 10-15 minutes. 5. Add cabbage to meat and mix well. 6. Prepare kateh or polow. If making kateh, when water has mostly boiled off, add cabbage-meat, mix well and continue cooking. 7. If making polow, when rice is half-cooked and rinsed, add cabbage-meat to rice in layers and continue cooking.

Kalam Polow

Kashk-e Baademjan

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.

Kashk-e Baademjan

Kateh

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.

Kateh

Kebob Hosseini

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 Hosseini

Khoreshe Aloo (Prunes Stew)

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 saute the onion for 5 minutes. 2. Add Chicken and Turmeric to the onion and saute 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.

Khoreshe Aloo (Prunes Stew)

Khoreshe Aloo Esfenaj (Prune & Spinach Stew)

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.

Khoreshe Aloo Esfenaj (Prune & Spinach Stew)

Khoreshe Bademjan (Eggplant Stew)

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.

Khoreshe Bademjan (Eggplant Stew)

Khoreshe Fesenjan

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.

Khoreshe Fesenjan

Khoreshe Gheymeh

]]>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

Khoreshe Gheymeh

Khoreshe Ghormeh Sabzi (Herbs Stew)

]]>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.

Khoreshe Ghormeh Sabzi (Herbs Stew)

Khoreshe Karafs (Celery Stew)

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.

Khoreshe Karafs (Celery Stew)

Khoreshe Loobia Sabz (Green Beans Stew) (1)

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

Khoreshe Loobia Sabz (Green Beans Stew) (1)

Khoreshe Loobia Sabz (Green Beans Stew) (2)

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).

Khoreshe Loobia Sabz (Green Beans Stew) (2)

Koobideh Kebab

]]>1. One night before cooking, mix ground meat, eggs, and Koobideh Seasoning and put it in the fridge. 2. The next day press the mix around Koobideh skewer and shape it evenly. 3. Thread also tomatoes on another Koobideh skewer and make sure to barbecue each side for a few minutes while turning it. 4.Koobideh Kebob is served with white rice (Chelow). You can spread some ground sumac on rice and Kebob.

Koobideh Kebab

Koofteh Berenji

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.

Koofteh Berenji

Koofteh Tabrizi

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.

Koofteh Tabrizi

Kotlet

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.

Kotlet

Lime Juice Aash

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

Lime Juice Aash

Liteh Torshi

1.Peel baked eggplants. 2.Place eggplants in a strainer, add some salt and leave it for a couple of hours until all water has left. 3.Chop eggplants into small pieces, add some vinegar and boil for 3 minutes. 4.Add chopped herbs, salt and pepper to eggplants.

Liteh Torshi

Maash Polow

1. Cut meat into small pieces and fry in Fried Onions until color changes. Add two glasses of hot water, salt, black pepper, and Tomato Paste, and cook over medium heat for about 40 minutes. 2. Wash Mung. Add 1-2 glasses of hot water, Turmeric, and a bit of salt and cook over medium heat for 15-20 minutes. Drain water. Add to meat and mix well. 3. Prepare rice as in Kateh or Polow. If cooking Kateh, when excess water is boiled off, add meat-Mung, mix well, and continue cooking. 4. If cooking Polow, when rice is rinsed, add meat-Mung, mix well, and continue cooking

Maash Polow

Mango Torshi

1.Chop skinned mangoes into 1-2 inch pieces. 2.Thickly peel eggplants. 3.Add vinegar to mangoes and eggplants and cook for 5 minutes. 4.Chop the mango and add eggplant peels and mix well. 5.Place mango-eggplant peels mix and all other ingredients in lid jars. 6.Fill jar with hot vinegar. 7.Store Torshee in a cool dry place for a few months.

Mango Torshi

Meigo Polow

1. Cook rice as described in the recipe for kateh. 2.Wash shrimps, add salt and hot water and cook over medium heat for about 10 minutes. There should be about one glass of water left when shrimp is cooked. 3. Boil eggs until hard. 4. Fry flour in butter over medium heat for about 5 minutes. 5.Add tomato paste to shrimp juice and mix well. Add slowly to flour and stir while adding. 6. Add salt, black pepper and curry powder and cook for another 2-3 minutes. 7. Add the sauce to shrimps and mix well. 8. Wash parsley and cut. Serve shrimps with kateh, sliced eggs and parsley

Meigo Polow

Mirza Ghassemi

1.Cook tomatoes in boiling water for a few minutes peel and cut them unto small pieces. 2.Bake the eggplants in the oven until the skin bursts. 3.Peel the eggplants and cut into small pieces. 4.Fry garlic in oil until golden. 5.Add eggplants, tomatoes, salt, and pepper and fry together until the extra water evaporates. 6.Add beaten eggs to the mix and fry for 4-5 minutes.

Mirza Ghassemi

Morasa Polow

1. Soak rice in warm water for 2 hours. 2. Mix Chicken pieces with Fried Onions and fry until the color changes. 3. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. (Add more hot water during cooking if necessary). 4. About 1/2 glass of water should be left at the end. 5. Remove chicken bones. 6. Wash barberries and raisins with cold water and drain. 7. Fry separately in oil over medium heat for a few minutes. 8. Add some sugar to barberries during frying. 9. Soak Silvered Almonds in cold water for an hour. 10. Boil orange peels for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. 11. Finally boil for a few minutes with a few spoons of sugar, and drain. 12. Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. 13. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. 14. Spread half of almonds and orange peel over rice and cover with remaining rice. 15. Pour chicken-juice and a bit of oil over rice. 16. Dissolve saffron in a bit of hot water and also pour over rice. 17. Cover and cook over low heat for about 30 minutes. Add remainder of almonds and orange peel, raisins, barberries, and pistachios, and mix well. 18. Pour two spoons of melted butter on top, and serve.

Morasa Polow

Mushroom Salad

Mix chopped onions, mushrooms, tomatoes, and add olive oil, vinegar, salt and pepper to them.

Mushroom Salad

Mix chopped onions, mushrooms, tomatoes, and add olive oil, vinegar, salt and pepper to them.

Nargesi Esfenaj

1. Cut spinach into small pieces and cook it slightly with half a cup of water and a little bit of salt for a few minutes. 2. Use the back of a spoon to squeeze extra water from spinach. 3. Fry sliced onions in a pan until slightly golden, and add spinach to it Fry them together for a few minutes. 4. Break the eggs on top of the flattened surface of spinach. 5. Add salt and pepper and cover the pan until eggs are cooked.

Nargesi Esfenaj

Olvieh Salad

1. Mix chicken, carrot, potatoes, pickles, eggs, green peas and onions in a bowl. 2. Mix mayonnaise olive oil and lime juice, and add it to the mix. 3. Add salt and pepper and mix well.

Olvieh Salad

1. Mix chicken, carrot, potatoes, pickles, eggs, green peas and onions in a bowl. 2. Mix mayonnaise olive oil and lime juice, and add it to the mix. 3. Add salt and pepper and mix well.

Onion and Cheese Omlet

1.Melt butter on low heat and fry chopped onions in it until golden. 2.Add pimento, salt, and pepper and cook for a few minutes. 3.Add eggs to the mix and spread grated cheese on it at last.

Onion and Cheese Omlet

1.Melt butter on low heat and fry chopped onions in it until golden. 2.Add pimento, salt, and pepper and cook for a few minutes. 3.Add eggs to the mix and spread grated cheese on it at last.

Onion Pickles

1.Mix dried mint and peeled, grated garlic well. 2.Drop some peeled onions in a jar. 3.Add some garlic-mint mix and salt and repeat until the jar is full. 4.Pour in vinegar to the top of the jar and place the lid on tightly.

Onion Pickles

Orange blossom Aash

1. Boil rice and herbs in three bowls of water until rice is cooked. 2. Add salt, pepper and turmeric to chopped onion and fry it in oil. 3. Add Orange blossom water, then fried onions and marjoram to Aash and cook over medium heat for a few minutes.

Orange blossom Aash

Orange Blossom Sharbat

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Orange Blossom Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Orange Blossom Sharbat

Peppermint Sharbat

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Peppermint Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Peppermint Sharbat

Pomegranate Aash

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 well. 5- Take small balls of meat and add them to the Aash. 6- Add herbs and wait for 15 minutes. 7- Add pomegranate paste and marjoram, mix and cook for a few minutes. 8- Fry dried mint in oil for 3-4 minutes and add it on top of the Aash.

Pomegranate Aash

Potato Kookoo

1. Peel and grate cooked potatoes and let them cool completely. 2. Add salt, pepper, and potatoes to beaten eggs and mix them. 3. Pour the mix in preheated oil, flatten its surface and cover the pan. 4. Turn Kookoo over and fry it for another 10 minutes.

Potato Kookoo

Prune Aash

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 prune juice, then fried onions and marjoram to Aash and cook over medium heat for a few minutes.

Prune Aash

Quince-Lime Sherbet

1.Grate quinces and squeeze them in order to have its juice. 2.Dissolve sugar in water and boil for a few minutes. 3.Strain quince juice, add it to water-sugar mix and boil. 4.Add lime juice and boil for a few minutes.

Quince-Lime Sherbet

Ranginak

1.Fry wheat flour in preheated oil by stirring frequently until golden. 2.When it gets cool, add sugar, cinnamon, and cardamom and mix well. 3.Pour half of the flour mix in a dish and use the back of a spoon to flatten the surface. 4.Insert walnuts inside dates and place them on the flour mix. 5.Pour the rest of the flour mix on the dates and use the back of a spoon to flatten the surface. 6.Spread ground pistachio on top, and cut into diamond-shaped pieces.

Ranginak

Rose Water and Mugwort Seed Sherbet

1.Dissolve sugar in one glass of water. 2.Wash mugwort seed, add it to rose water and sugar-water mix and mix well. 3.Drink sherbet with ice.

Rose Water and Mugwort Seed Sherbet

1.Dissolve sugar in one glass of water. 2.Wash mugwort seed, add it to rose water and sugar-water mix and mix well. 3.Drink sherbet with ice.

Rose Water Sharbat

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Rose Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Rose Water Sharbat

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Rose Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Russian Salad

1.Mix potatoes, pickle, and green peas in a bowl. 2.Pour mayonnaise on them and mix well. 3.Garnish the salad with some lettuce and boiled beet.

Russian Salad

1.Mix potatoes, pickle, and green peas in a bowl. 2.Pour mayonnaise on them and mix well. 3.Garnish the salad with some lettuce and boiled beet.

Sabzi Polow

]]>1. Soak herb in water with salt and black pepper for 10 minutes. 2. Remove and drain excess water. 3. Bring six cups of water to a boil, add rice and 1/2 tsp. of salt, cook until half done, (Prepare rice as described in the recipe for polow ) after rice is half-cooked and rinsed, mix it with herbs and continue cooking.

Sabzi Polow

Sekanjebin

1. Bring water to boil and add sugar to it. Stir until dissolved. 2. Add vinegar and fresh mint and let it boil for 15 minutes. 3. Take the syrup off the heat and strain it. 4. Pour a little bit of ُُُSekanjebin in a cup, add ice and water, and stir when ready to drink.

Sekanjebin

Shaami

1. Mix milk, pepper, salt and bread crumbs well and add meat, eggs, baking soda, grated onions and lime juice to them. 2. Remove balls from mix 4 or 5 cm in diameter form them into a round shape and poke a hole in the middle. 3. Fry both sides in preheated cooking oil until golden. 4. Mix pepper and tomato juice, add it to ُُShaami, turn down the heat and wait until tomato juice gets quite thick.

Shaami

Shesh Kebob

1. Chop and mix all marinade ingredients well. 2. Cut beef into cubes approximately 1 inch square. 3. Add meat; cover and refrigerate overnight or make in morning and refrigerate until dinner time. 4. Alternate ingredients on skewers and grill until done on each side. 5. Brush with marinate while cooking. 6. Serve with Chelow.

Shesh Kebob

Shir Berenj

.1- Wash rice well and let it soak in some water for 2 hours. .2- Then drain the water and add 2 glasses of water and cook, till rice slightly softens. .3- Add milk and turmeric continue cooking over medium heat until the mix thickens. Turmeric only turns its color to light yellow. .4- Add rose-water and cook for one more minute. .5- Serve with jam or sugar and enjoy.

Shir Berenj

Shirazi Salad

]]>1.Mix cucumbers, tomatoes, and onions. 2.Add vinegar, olive oil, salt and pepper and mix well.

Shirazi Salad

]]>1.Mix cucumbers, tomatoes, and onions. 2.Add vinegar, olive oil, salt and pepper and mix well.

Shirin Polow

1. Soak rice in warm water for two hours. 2. Mix chicken pieces and Fried Onion with oil and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. (Add more hot water during cooking if necessary). 3. About 1/2 glass of water should be left at the end. Remove chicken bones. 4. Save three spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. 5. Add chicken juice, 2-3 spoons of oil and saffron, and mix well. 6. Thinly slice almonds and pistachios. 7. Soak almonds in cold water for an hour. 8. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. 9. Finally boil for a few minutes with three spoons of sugar, drain and add it on the rice. 10. Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. 11. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice 12. . Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. 13. Add remainder of almonds, orange peel, and pistachios, and mix well.

Shirin Polow

Shole Zard

1- Wash rice and let it soak in some water for a few hours. then drain its water and add 3 times water and bring to a boil. 2- Some times remove the foam and stir to avoid sticking to the bottom of the pot. 3- When the rice softens completely, add sugar and stir constantly. 4- Dissolve saffron in half a cup of water and add to the mix. 5- Heat up the butter and add it to the mix. 6- Wash almonds and add in most of it and stir well. 7- If necessary, add some boiled water to make the mix softer. 8- If its color is so bright, dissolve some saffron in a little amount of water and add gradually. 9- Cover it and place in the oven or cook over low heat for half an hour. 10- Serve with Cinnamon, Pistachio and Almond sprinkled on top.

Shole Zard

Smoked Chelow

1. Wash smoked rice twice and soak in salted warm water for 2-3 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil. 2. Add rice and 2 tablespoons of oil and 3 spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water. 3. Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour three more spoonfuls of oil over rice. 4. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called tah-dig) will form at the bottom of the pan.

Smoked Chelow

Squash Aash

1. Add four cups of water to fried onions, lentil, salt, and pepper and cook for a few minutes. 2. Add rice and wait until cooked. 3. Add peeled and chopped squashes to Aash, turn the heat down, and cook for a few minutes. 4. Stir As well, add sugar and lime juice, and cook for a few more minutes.

Squash Aash

String Beans Kookoo

1- Add chopped string beans and salt to 2-3 cups of boiling water and cook it for 10-15 minutes until tender, then drain the extra water. 2- Fry chopped onions in oil until golden. 3- Add beaten eggs, baking soda, black pepper, salt, flour, and dissolved saffron (in 1.3 cups of hot water) to onions and mix them well. 4- Pour the mix in pre-heated oil, flatten the surface, and cover the pan. 5- Turn the heat down and fry for 10 minutes. 6- Turn the Koo Koo over and fry the other side for 10 minutes

String Beans Kookoo

Sweetbrier Sharbat ُ

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in Sweetbrier Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Sweetbrier Sharbat ُ

Tas Kebob

1. Chop onions into thin slices and fry them in oil until slightly golden. 2. Fry small pieces of meat in onion until it changes its color. 3. Add 2 or 3 glasses of boiling water, turn the heat down, and wait for 45 minutes. 4. Cut peeled potatoes and carrots into small pieces and add them to the meat. 5. Add tomato paste, salt and pepper and wait another 20 minutes.

Tas Kebob

Tomato Aash

1- Fry 2 sliced onions in oil until golden. 2- Add 4-5 glasses of hot water, salt, pepper and split peas, and cook for 10 minutes. 3- Add rice and wait for another 15 minutes. 4- Grate the other onions and add them to meat, salt, and pepper and mix well. 5- Take small balls of meat and add them to the Aash. 6- Add herbs and wait for 15 minutes. 7- Add tomato paste and marjoram and cook for a few minutes. 8- Fry dried mint in oil for 3-4 minutes and add it on top of the Aash.

Tomato Aash

Tomato Dolma (Stuffed Tomatoes)

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 tomatoes carefully in order not to pierce the skin of the tomato. 3. Dissolve saffron in 3 tablespoons of hot water. 4. Fry dice onions, 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 tomatoes with it. 7. Place the stuffed tomatoes 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.

Tomato Dolma (Stuffed Tomatoes)

Tomato Omlet

1.Melt butter on low heat and fry onions in it until golden. 2.Add tomatoes, salt, and pepper and cook for 15 minutes until thick. 3.Add eggs to the mix and cook for a few more minutes.

Tomato Omlet

1.Melt butter on low heat and fry onions in it until golden. 2.Add tomatoes, salt, and pepper and cook for 15 minutes until thick. 3.Add eggs to the mix and cook for a few more minutes.

Turkish Coffee

Turnip Aash

1- Add grated onions, salt and black pepper to ground meat and mix well. 2- Take small balls of meat and fry them in oil until they change color. 3- Pour 4-5 glasses of boiling water into the meat, add split peas and cook for 10 minutes. 4- Cut peeled turnip into pieces. 5- Add turnip, salt, pepper, turmeric, and rice to the Aash, mix and cook for 20 minutes. 6- Fry mint in oil for a few minutes and pour it over Aash while serving.

Turnip Aash

Turnip Cabbage Aash

1. Mix ground beef with one grated onion, salt, and pepper, form it to round balls and fry them in oil. 2. Add split peas and four cups of water, turn the heat down and cook for a few minutes. 3. Add chopped turnip cabbage, rice, salt, pepper and turmeric to Aash, stir, and cook over low heat.

Turnip Cabbage Aash

Two-Colored Halva

1- Heat the flour over medium heat and stir constantly, until its color slightly turns to golden. 2- Add the butter and remove from heat. 3- Add sugar powder and stir well. 4- Divide the mix into 2 parts and add chocolate powder to one, and spread it to a dish. 5- Then immediately spread the rest and flatten it by a spoon. 6- Let it cool slightly and cut into small pieces. 7- Serve with tea or coffee and enjoy.

Two-Colored Halva

Unripe grape juice Aash

1. Boil rice and herbs in three bowls of water until rice is cooked. 2. Add salt, pepper and turmeric to chopped onion and fry it in oil. 3. Add unripe grape juice, then fried onions and marjoram to Aash and cook over medium heat for a few minutes.

Unripe grape juice Aash

Wheat Aash

1- Fry chopped onions in oil until golden. 2- Add hot water, wheat, turmeric, salt, pepper, and also beans, peas and lentils which you have solaced in water for five hours. 3- Cook the mix for one hour, stirring it frequently. 4- Add chopped spinach to the Aash and cook for ten minutes. 5- Add one spoonful of fried flour to the Aash and stir it for a few more minutes.

Wheat Aash

Willow Sharbat

1. Add sugar to water, simmer to dissolve the sugar in water. 2. Stir in ٌWillow Water. 3. Serve the Sharbat very cold. You can add ice cubes to it, or place it in the freezer 20 minutes before serving.

Willow Sharbat

Yogurt Aash

1. Add 4-5 cups of water, salt and pepper to split peas and fried onions and cook it for few minutes. 2. Add rice and wait until rice and split peas are well-cooked. 3. Add granted onion, salt and pepper to ground beef. Take the round balls of meat and add them to Aash. 4. Add herbs and cook for a few minutes. 5. Stir yogurt, add it to Aash and mix well. 6. Remove the Aash from heat and add marjoram to it.

Yogurt Aash

Yogurt-Cucumber (Mast-o-Khiyar) Dip

]]>Add grated onion, cubed or grated cucumbers, and yogurt dip mix seasoning to the beaten yogurt and mix well.

Yogurt-Cucumber (Mast-o-Khiyar) Dip

]]>Add grated onion, cubed or grated cucumbers, and yogurt dip mix seasoning to the beaten yogurt and mix well.

Zereshk Polow

]]>1. Soak rice in salted warm water for 2-3 hours then drain the water. Pour water in a large pan until half-full and bring to boil. 2. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a strainer and rinse it with slightly warm water. 3. Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 more spoonfuls of oil or butter over rice. Cover the pan and cook over low heat for about half an hour. 4. Marinate chicken in grated onions, salt and pepper for 4-5 hours. 5. Remove the chicken from the pot, separately reserving the cooking liquid and onions. 6. Wash barberries well, drain, and fry in a small pan with 2 tablespoons butter and tablespoon sugar for a few minutes, stirring, or until plump then add the chicken cooking liquid on it. 7. Add Saffron and mix well. 8. Mix barberries with rice and add slivered almonds and pistachios on it. 9. Serve chickens with barberry-rice.