100 persian food before you die · 2019-06-15 · persian grilled meat. 9 the meat 2 to 3 times to...

1

100 Persian Food Recipes To Try Before You Die

2

▪ Kabab ��8 ▪ Kabab Koobideh ��11

▫ Cooking in the style of other relatives �� 16

▪ Kabab Rolly Do Rang ��19 ▪ Kabab Bakhtiyari ��23 ▪ Kabab Bolghari ��28 ▪ Kabab Torsh ��32


▪ Kabab Chenjeh ��38 ▪ Kabab Hosseini ��41


▪ Kabab Tabei ��44 ▪ Shishlik (without bone) ��47

▪ Contents

3

▪ Joojeh kabab ��50 ▫ Cooking in the style of other relatives �� 53

▪ Grilled white fish ��57 ▫ Cooking in the style of other relatives �� 61

▪ Polo Chelow ��64 ▪ Tahchin ��68


▪ Tah-chin with Lamb meat ��75 ▫ Cooking in the style of other relatives �� 79

▪ Tah-chin Morgh ��80 ▫ Cooking in the style of other relatives �� 84

▪ Chelow ��87 ▪ Chelo goosht ��90


▪ Istanbuli Polo ��97 ▫ Cooking in the style of other relatives �� 101

4

▪ Dami Mash ��104 ▫ Cooking in the style of other relatives �� 108

▪ Dami baghla ��110 ▫ Cooking in the style of other relatives �� 112

▪ Dami cheshm bolboli ��113 ▫ Cooking in the style of other relatives �� 117

▪ Dami Lakhlakh ��119 ▪ Reshteh Polo Khalali ��122


▪ Dopiazeh ��130 ▪ Shirpala ��134


▪ Aromatic Kateh ��138 ▪ Eggplant and rice ��142 ▪ Adas Polo ��146


▪ Polo Kado zard ��154

5

▪ Zereshk Polo Ba Morgh ��158 ▪ Baghali polo ba Mahicheh ��162


▪ Sabzi polo ��168 ▫ Cooking in the style of other relatives �� 171

▪ Lobia Polo ��174 ▪ Albaloo Polo ��181 ▪ Gheymeh polo ��185 ▪ Gabli Polo ��189 ▪ Mani Polo ��193 ▪ Megesht Polo ��197 ▪ Mooyadab ��201 ▪ Walak and Sirak Polo ��205 ▪ Sateri Polo ��210 ▪ Polo Meigo ��214


6

▪ Polo Mahi Gojeh ��218 ▪ Kham Tah-dig ��222 ▪ Polo Mahi Gojeh ��238


▪ Chicken Prunes stew ��244 ▪ Ghormeh sabzi stew ��251 ▪ Khoreshe Gheymeh Lapeh ��262 ▪ Mosamaye Badenjan ��273 ▪ Khoreshe karafs ��280 ▪ Khoresht Bamyieh ��289 ▪ Persian Pomegranate Chicken ��295 ▪ Khalal Stew ��307 ▪ Khalal Stew ��311 ▪ Apple stew ��314 ▪ Orange Stew ��318 ▪ Pumpkin Stew ��322 ▪ Khoreshe Abaki ��326

7

▪ Khoreshe Toursh Wash ��330 ▪ Khoreshe Mala Ghormeh ��334 ▪ Baghala Ghatogh ��338 ▪ Khoreshe Mast ��341 ▪ Ghalyeh Mahi ��345 ▪ Ghalyeh Motanjen ��352 ▪ Akbar Joojeh ��356

8

Kabab is a meat that is directly contacted by fire and is ready to eat in a short time (usually 7 to 8 minutes)� Note that the meat must not be fresh and it should be kept in the refrigerator for at least 2-3 days after it has been slaughtered and then placed it in the desired sauce for 12 hours�

The method of making Koobideh Kabab (Minced meat Kabab)Kabab koobideh is one of the traditional Persian foods� The meat of Kabab Koobideh is usually made from flank with other greasy cuts or a mixture of beef and sheep flank. Grind

Kabab

P e r s i a n g r i l l e d m e a t

9

the meat 2 to 3 times to make Kabab Koobideh after choos-ing meat� After that, grate the onion, take its water, then mix the meat, onion, and salt, and then stir it until the meat is completely adhesive� Then, put the meat into the skewers� So, pour some cold water in a bowl, moisten your hand by it, take some of the meat in the same size as a medium-sized tangerine, shape it in your fist, then place the flat blade of the skewer in your fist and place on the length of the meat and put the meat into the skewer with your fingers, squeeze a little the meat to stick to the skewer and place your fingers on the meat). Putting the meat into the skewer requires prac-tice and experience�

The method of preparing Kabab barg (Filet mag-non kabab)This kabab can be made from fillets of lamb or calve. In such a way that you should clean the fillet, then divide it from length to a few 10 centimeters, put each part on the board and cut it with a long jump in the form of several sheets with a width of about one centimeter. Put a piece of fillets on the

10

board and squeeze onto the meat with behind a heavy knife with a masher (squeeze slow so that not crush the meat), then grate the onion, take its water� Mix grated onion, olive oil, yogurt (if desired) and saffron� Put meat for 12 hours in this pad and then put it into the skewers� Note that add the salt to the meat before grilling, and then stir until meat is tasted�

The method of preparing the Chenjeh or Shishlik (Grilled beef Kabab)Chenjeh Kabab is made from fillets of sheep or calves. The method of making it and putting it is like Kabab barg, with the difference that you have to cut the meat from the width in order to make Chenjeh� The width of the cuts depends on your choice, but the ideal size is 2 cm� Between every 2 or 3 Chenjeh, place a piece of the fat tail (smaller than the Chenjeh)�

11

99 Medium sized onion �� 2 (280g)99 Sheep flank (cleaned) ��200g99 Calve tight ��400g99 Salt and black pepper (powder) ��to the required amount99 Curry spice �� 1 tablespoon99 Tomato �� 8(800g)

Kabab Koobideh

Ingredients:

12

1

Curry spice includes turmeric, cinnamon, cardamom, cumin and coriander seeds that have been blended with garlic powder in powdered form�

Grate, cleaning cloth and meat grinder and large dish, broad metal skewers for Kobideh • Barbecue

Required dishes:

Recipe:

1 Grate the onion, then pour it in the thin cloth or squeeze it by hand until it completely drains�

13

2

3

2 Grind the mutton and beef two times over the meat grind-er then stir in salt and pepper� Add the curry spice and on-ion and re-stir it until it be-comes sticky (the more meat you stir, the more stickiness it becomes, and when putting into the skewers, not fall down from it)�

3 Moisten the palms with some water and divide the in-gredients into 4 equal sections and make each one in the form of a cone and spread it out on the special Koobideh skewers (broad skewers) and shape it with the simultaneous pressing

of two fingers on the surface of the meat. Do the same with

14

a bit more pressure in the head and bottom of the skewers� The rest of the ingredients is also prepared in the same way, put them with some distance in the tray and put them for 7 hours in the refrigerator�

4 Prepare the barbecue (high heat and uniform in all parts)� Place the kabab skewers in a row and rotate it regularly (Ka-bab is placed on the heat from each side)� When it takes it-self, it will heat a little to make Kabab completely cooked�

5 Place the tomatoes in skewers and place one to two slic-es on their skin at the distance where the grilled Kababs are cooked and sprinkle salt on them, then place them on the bar-becue to grill� After that, serve Koobideh with bread, fresh vegetables, grilled tomatoes, and sumac�

15

kThe process of taking grated onion water prevents the meat from missing its form. kStirring the grinded meat with salt prevents the meat from missing from and increases the stickiness of the meat. kAdding curry spice to grinded meat gives a different taste and flavor to this recipe. kWhen putting the Koobideh into the skewers, be sure to pinch in some parts of the Kabab with the pressure of the fingers. k It is better to place kababs for at least 2 and maximum 7 hours in the refrigerator until the meat is completely cool then grill it, this process makes it impossible to meat lose its form. kAt the beginning of grilling, increase the heat of the bar-becue to finds the meat its form, then make it gentile until Kabab is completely cooked.

Notes

16

Cooking in the style of other relatives

Saffron Koobideh Kabab (Minced meat Kabab with saffron)This recipe is made like Kabab Koobideh, only in step 2, add a spoon of saffron (boiled and dissolved in water)�Chicken Koobideh Kabab (Minced chicken Kabab)This recipe is made like Kabab Koobideh, with the differ-ence that you use 1200 grams of chicken thighs and saffron instead of the flanks and the calf's thighs.Doro KababHalf of the ingredients are made from Koobideh ingredients and half of the chicken Koobideh Kabab� Take the chicken ingredi-ents as much as you like and put it into a broad grilled skewer, then turn it over with minced meat and slowly form it out�

17

kabab Loghmeh (Minced meat Kabab)This recipe is made like Kabab Koobideh, only add 30 grams of tarragon (clean and crumbled) to the ingredients, remove the ingredients as much as you like in the form of a cylinder, and put it into the skewers� Place onion, lemon and a slice of sweet red pepper in layers at the time of putting into the skewers�Sumac Kabab KoobidehThis recipe is made like Kabab Koobideh, only in step 2, add a spoon of sumac (powdered)�Kabab NeginiThis recipe is made like Kabab Koobideh, only when putting the meat into the skewers; add 100 grams of chicken breasts at a given distance to meat� Then place it in the refrigerator for an hour� After that time, grill it�Bonab Kabab This recipe is made like Kabab Koobideh, only the skewer of Bonab kabab is wider than kabab Koobideh and its width should be about 7 to 10 centimeters� If you do not have ac-

18

cess to this type of skewers, you can use kabab Koobideh skewers, but it is better to grill the Kabab on a metal grid until the Kabab does not run out of skewers�

19

99 Calve fillet or lamb Sirloin �� 300g99 Chicken fillet �� 300g99 Rosemary ��4 branches99 Laurel ��399 Cloves ��199 Nutmeg �� 1/4 teaspoon99 Garlic (crushed) ��1 cube99 Salt and the seed f black pepper (crushed) �� To the required amount99 Olive oil �� to the required amount

Ingredients:

Kabab Rolly Do Rang

20

99 Red vinegar ��1 teaspoon99 Saffron (dissolved in the water) �� 4 spoons99 Red and green sweet pepper (Cut in slices) ��1 from each one99 Butter (melted) �� 100g99 Fresh lemon juice ��3 spoons99 Tomato �� 8 (800g)

Required dishes:

chef knife • big dish • metal skewers • barbeque • chef spe-cial brush

Recipe:

1 Slicing the fillet, sirloin and chicken fillets in the forms of tape�

2 Mix sheep sirloins with rosemary, Laurel, clove, Nutmeg , garlic, black pepper, 55 ml of olive oil, vinegar and half saffron and place it in the fridge for about 7 hours to be tast-

21

ing (add no salt to the red mat at the time of marinating , add some salt before putting the meat into the skewers)

3 Pour the pieces of chicken in a bowl including sweet pep-per, the rest of saffron, salt, black pepper and a spoonful of olive oil and place in the refrigerator for 2 hours to be com-pletely tasting� 4 After this time, put a piece of chicken fillet over the calf

fillet and roll them over to put them into the skewer.

5 Prepare the barbeque ( the heat should be increased and uniform in all parts)� Put the Kababs in the form of a row on it and turn it on (on each side) when the meat takes its form, make the heat a little mild enough to cook whole meat� During grilling, remove the meat from the heat twice and mix it with a special brush with a mixture of butter, lemon juice, and some olive oil, then place it again on the heat�During grilling the Kababs, put the tomatoes into the skewers, and cut them with a knife, one to two cuts, and sprinkle salt on them, and grill them on the barbecue� After grilling, serve two colors rolled Kabab with grilled tomatoes and chelo�

22

kResting the meat on grated onion and without water is very common, but it causes that the meat takes the un-pleasant smell and the taste of the onion. To avoid cre-ating this unpleasant odor, make meat tasting with rose-mary, Laurel, cloves, nutmeg, garlic, black pepper, red vinegar, olive oil and saffron.

kFor a different taste, make sure to replace black pepper (powdered) with black pepper seeds.

kFillet meat must be rested for some hours or days, that is, at least 3 days since the meat was slaughtered, because fresh meat has a rigid texture, sometimes it takes about 15 days for the meat to be marinated.

Notes

23

Kabab Bakhtiyari (Mix of chicken and lamb Kabab)

Ingredients:

99 Calve fillet �� 280g99 Chicken breast (without bone) �� 320g99 Rosemary �� 4 branches99 Laurel �� 399 Clove ��199 Nutmeg �� 1/4 teaspoon99 Garlic (crushed) ��1 cube

24

99 Salt and the seed f black pepper (crushed) �� To the required amount99 Olive oil �� 100ml99 Red vinegar �� 1 teaspoon99 Saffron (dissolved in the water) ��28ml99 Cauliflower �� 200g99 Broccoli �� 200g99 Baby corn (cut I half) �� 5 (150g)99 Fresh lemon juice �� 2 spoons (28ml)99 Green sweet pepper (cut in 2*4 centimeters) �� 2 (200g)99 Onion (cut in 2*4 centimeters) ��199 Butter (melted) �� to the required amount

Required tools:

chef knife • big dish • metal skewers • barbeque

25

Recipe:

11 Slicing the fillet, and chicken breast in the dimensions of 284cm then put the meat in the dish and add rosemary, Laurel, clove, Nutmeg , garlic, black pepper, olive oil, vin-egar and saffron to it and place it in the fridge for about 7 hours to be tasting�

2 Mix chicken, Cauliflower, Broc-coli and Baby Corn in another con-tainer including the remaining of ol-ive oil, lemon juice, salt, and pepper thoroughly and place in the refriger-ator for 2 hours until completely to be tasted�

2

26

3 Inside each skewer put a piece of meat, sweet peppers, onion and chicken in order to fill the skewers. Before grilling, add a little salt to meat� Put vegetables into skewers separately�

4 Prepare the barbeque ( the heat should be increased and uniform in all parts)� Put the skewers in the form of a row on it and turn it on (on each side) when the meat, chicken, and vegetables take their form, make the heat a little mild enough to cook whole meat� During grilling, remove the meat from the heat twice and mix it with a special brush with a mixture of butter, then place it again on the heat and serve it with bread or chelo�

3

27



Notes

28

Kabab Bolghari

99 Calve fille ��about 900 g99 Rosemary �� 4 branches99 Laurel �� 399 Clove �� 199 Nutmeg �� 1/4 teaspoon99 Garlic (crushed) �� 1 cube99 Salt and the seed f black pepper (crushed) �� To the required amount

Ingredients:

29

99 Olive oil �� 55ml99 Red vinegar �� 1 teaspoon99 Saffron (dissolved in the water) �� 1 spoon99 Red sweet pepper (cut in dices) �� 199 Butter (melted) �� 40ml

Required tools:

chef knife • big dish • metal skewers • barbeque • chef special brush

Recipe:

1 Slicing the meat in the dimensions of 2*12cm then put the meat in the dish and add rosemary, Laurel, clove, Nutmeg , garlic, black pepper, olive oil, vinegar and saffron to it and place it in the fridge for about 7 hours to be tasting�

1

30

2 After that time, remove the meat from the marinated ingredients and taste it with salt, then place on a piece of meat, a piece of sweet pepper, roll the meat, put it into the skewers and squeeze it with a hand until to be speared (make sure all Kababs have a one form) 3 Prepare the barbeque ( the heat

should be increased and uniform in all parts)� Put the skewers in the form of a row on it and turn it on (on each side), make the heat a little mild enough to cook whole meat� During grilling, remove the meat from the heat twice and mix it with a special brush with a mixture of butter, then place it again on the heat and serve it with bread or chlo�

2

3

31



Notes

32

Kabab Torsh (Special Kabab of Gilan)

99 Calve fillet �� about 900 g99 Walnuts (minced) �� 3 cups (330g)99 Pomegranate paste (thick) ��1/2 cup99 Rosemary �� 4 branches99 Laurel ��399 Clove ��1

Ingredients:

33

99 Nutmeg �� 1/4 teaspoon99 Garlic (crushed) �� 1 cube99 Salt and the seed f black pepper (crushed) ��To the required amount99 Olive oil ��4 spoons99 Tomato �� 8 (800g)

Required tools:


Recipe:

1 Slicing the meat in the dimensions of 2*4cm then put the meat in the dish and add walnut, pomegranate paste ,pome-granate juice ,rosemary, Laurel, clove, Nutmeg , garlic, black pepper, olive oil to it and place it in the fridge for about 7 hours to be tasting�2 After that time, remove the meat from the marinated in-

gredients and taste it with salt, then put it into the skewers�

34

3 Prepare the barbeque ( the heat should be increased and uniform in all parts)� Put the skewers in the form of a row on it and turn it on (on each side), make the heat a little mild enough to cook whole meat when the meat takes its form�

4 During grilling, put the tomatoes into the skewers and cut them on their skins, one or two cuts, and pour some salt on them and grill on the barbeque. Serve Kabab torsh with tomatos and Chelo�To prepare delicious Kabab torsh , red meat should be stale, that is, three days should be passed from its killing, then put on marinated ingredients� While grilling meat, make sure that meat is not fried due to the presence of pomegranate paste and walnuts, and if it is dry during cooking, soak the meat into the butter (melted)�

35

kResting the meat on grated onion and without water is very common, but it causes that the meat takes the un-pleasant smell and the taste of the onion. To avoid cre-ating this unpleasant odor, make meat tasting with wal-nuts, pomegranate paste, pomegranate juice, rosemary, Laurel, cloves, nutmeg, garlic, black pepper, olive oil.

Notes

36

Gamj, Gilani Kabab This recipe is made like Gilani Kabab torsh, with this dif-ferent that add 30 grams of parsley, 10 grams of Chochaq )Eryngium planum) with peppermint (clean and crumbled) and 1/ 3 cup of the melted butter to the marinated ingredi-ents and place all the ingredients in Gamj instead of putting into the skewers and cook on a gentle heat� In some areas of Gilan, add 40 grams of the fatty tail (crushed) to Gemj (Pot-tery dish)�Gemj is a kind of clay dish special for Gilan�Aghoz Anar KababThis Kabab is prepared like Kabab torsh of Gilan, with this


37

different that instead of walnuts, pomegranate paste and pomegranate juice, use a cup of fresh lemon juice, black pep-per, red pepper and powder ginger (each one as a teaspoon) a tablespoon of cumin (powdered), 8 garlic cubes (chopped) and 1/3 cup of olive oil�Kathi KababThis recipe is made like Kabab Torsh of Gilan, with the dif-ference that you use calf with lamb and add some red pep-per when adding salt, you can also use some pomegranate to decorate it�

38

Kabab Chenjeh (grilled saffron beef kabab)

99 Calve or lamb Sirloin (cleaned) �� about 900 g99 Yogurt �� 2 cups (400g)99 Garlic (crushed) �� 2 cubes99 Olive oil �� ½ of cup (50ml)99 Coriander seeds) powered) ��1 teaspoon (3g)99 Curry specie (powdered) �� 1 spoon ( 6g)99 Green cumin (powdered) �� 1/2 teaspoon,(1�5g)99 Fresh ginger (grated) �� 1 spoon (5g)99 Red and black pepper (powdered) �� each one as ½ teaspoon

Ingredients:

39

99 Salt and the seed f black pepper (crushed)...To the required amount99 Red vinegar �� 1 teaspoon99 Saffron (dissolved in the water) �� 4 spoons99 Salt ��to the required amount99 Butter (melted) �� ½ cup (80g)

Curry spice includes turmeric, cinnamon, cardamom, cumin and co-riander seeds that have been blended with garlic powder in powdered form�

Required tools:

chef knife • big dish • metal skewers • barbeque • chef special brush

Recipe:

1 Slicing the meat in the dimensions of 2*2 cm�2 Pour the pieces of meat in a bowl of yogurt, garlic, olive

oil, coriander seeds, curry spices, cumin, black pepper gin-

40

ger, mix thoroughly and place it in the refrigerator for up to 7 hours to be perfectly tasted�3 After that time, putt the meat into the skewers and add

some salt to the meat before grilling�4 Prepare the barbeque ( the heat should be increased and

uniform in all parts)� Put the Kababs in the form of a row on it and turn it on (on each side) when the meat takes its form, make the heat a little mild enough to cook whole meat�5 During grilling, remove the meat from the heat twice

and mix it with a special brush with a mixture of butter, then place it again on the heat� After grilling, serve it with bread or saffron rice�Red meat must be rested for some hours or days, that is, at least 3 days since the meat was slaughtered, then put it in the marinated ingredients�

41

Kabab Hosseini (Panjab)

99 Lamb tight �� 1k

99 Cream �� ½ cup ( 100g)

99 Olive oil �� ½ cup (50ml)99 Garlic (crushed) �� 4 cubes (20g)99 Ginger (powdered)�� 1 spoon (6g)99 Salt and the seed of black pepper (crushed) �� To the required amount

99 Saffron (dissolved in the water) �� 2 spoons

Ingredients:

42

99 Small onion (special for pickles) �� 10 (300g)99 Green sweet pepper (Cut in slices) �� 2 (100g)99 Butter (melted) �� 1/2 cup (53g)99 Fried onions ��3 spoons (15g)

chef knife • dish • thin wood or metal skewers • pot

Required tools:

1 Cut meat in the dimensions of 3x3 cm� 2 Add cream, olive oil, garlic, ginger, saffron, salt, and

pepper in a bowl and mix thoroughly�3 Inside each skewer, put a piece of meat, one onion, and

sweet pepper in order to fill the skewers, then taste the meat with a little salt�4 Put the butter in a pot, put it on a gentle heat to melt, then

put the skewers into the pot, when one side is fried then turn

Recipe:

43

it on another side to fry�5 After frying, pour cream and fried onion on Kababs and

put in a pot to cook for 7 minutes, then serve Kabab Hosseini�

kFillet meat must be stale, that is, at least 3 days should be passed since the meat was slaughtered because fresh meat has a firm texture. Sometimes the time of marinat-ing the meet lasts up to 15 days.

Notes

And the other type of Hossein Kabab is prepared like Kabab Hosseini, Panjab, with the difference that 200 grams of fatty tail are crushed, pickled small onion, green pepper, and beef fillet meat along with the fat-ty tail, respectively, will be put inside the skewer and instead of cream , olive oil, garlic and ginger, put 10 cut tomatoes on the Kababs to grill them.


44

Kabab Tabei ( Persian beef patties)

Ingredients:

99 Onion �� 2 (280g)99 Minced meat ( the mix of beef and mutton) ��about 900g99 Salt and the black pepper (powdered) ��To the required amount99 Turmeric (powdered) ��1 teaspoon (3g)99 Curry specie ��1 teaspoon (3g)99 Tomato (cut into slices and dices) �� 4 (400g)99 Orange and green sweet pepper (cut in dices) �� 2 (200g)99 Fluid oil (for frying) �� to the required amount

45

�9Curry spice includes turmeric, cinnamon, cardamom, cumin and coriander seeds that have been blended with garlic powder in pow-dered form�

Grate • cleaning cloth • proper dish • pan with the lid, colander

Required tools:

1 Grate the onions and then squeeze them with the clean-ing cloth to remove excess water� 2 Mix the minced meat with salt, then add onions, turmer-

ic, curry spice, and black pepper to the meat, and stir it per-fectly with the hand to achieve complete adhesion (the more meat you stir, the more adhesion it achieves)�3 In a suitable pan, pour some of the oil and place it on a

gentle heat� Once the oil is completely hot, rub the palms with some water, take from the prepared ingredients to the appropriate size, and place it in your hand and form it to the desired shape and place it in the pan to fry� When one side of

Recipe:

46

the meat is fried, turn it on the other side to fry� Prepare the whole ingredients in the same way� And if you wish, you can pour the whole meat once in a pan containing hot oil and spread the meat evenly with the back of the spoon� Make the heat mild and put the lid of the pan� When one side is fried, place the appropriate container on the pan and turn the Kabab on the other side with caution, and place it in a pot from other side, and place it again on a gentle heat to fry the other side, then put tomatoes and the sweet peppers on it and place the lid of the pan so that the Kabab is completely cooked�

kThe process of removing the grated onion water prevents the meat from missing its form. kString the minced meat with salt prevents the meat from missing the form and increases the stickiness of the meat. kAdding curry spice to minced meat gives a different taste and flavor to this food.

Notes

47

Shishlik (without bone) (Persian lamb cutlets)

99 Lamb meet or beef Sirloin (without bone) �� 1 k99 Rosemary ��4 branches99 Laurel ��399 Cloves ��199 Nutmeg (powdered) ��1/4 teaspoon99 Garlic (crushed) ��1 cube99 Salt and the seed of black pepper (crushed) ��To the required amount

Ingredients:

48

99 Olive oil �� ½ cup (55ml)99 Red vinegar ��1 teaspoon (7ml)99 Saffron (dissolved in the water) ��1 spoons (14ml)

kitchen board • chef knife • big dish • metal skewers • barbeque

Required tools:

1 Place the meat on the kitchen board and cut it with a special chef knife in thin sheets, unlike the direction of the meat, then add rosemary, Laurel, clove, Nutmeg, garlic, black pepper, olive oil, vinegar, and saffron and place it in the refrigerator for 7 hours to be complete-ly tasting�

Recipe:

1

49

2 After that time, put the meat into the skewers and before cooking, add a little salt to meat� 3 Prepare the barbeque ( the heat

should be increased and uniform in all parts)� Put the Kababs in the form of a row on it and turn it on (on each side) when the meat takes its form, make the heat a little mild enough to cook whole meat then place it in the proper dish and serve it with chelo and butter�

2

3

kResting the meat on grated onion and without water is very common, but it causes that the meat takes the un-pleasant smell and the taste of the onion. To avoid cre-ating this unpleasant odor, make meat tasting with rose-mary, Laurel, cloves, nutmeg, garlic, black pepper seed, red vinegar, olive oil and saffron. kFor a different taste, make sure to replace black pepper (powdered) with black pepper seeds.

Notes

50

Joojeh kabab (chicken grill) without bone

99 Chicken breast (without bone) �� 800g99 Olive oil �� ¼ cup (30ml)99 Cream �� 1 cup (200g)99 Saffron (dissolved in the water) �� 2 spoons99 Salt and the black pepper (powdered) ��To the required amount99 Butter (melted) �� 1/2 cup (80g)If you wish, you can use yogurt instead of cream�

Ingredients:

51


Required tools:

Recipe:

1 Cut chicken breasts in the dimensions of 4 x 3 cm�2 Pour the olive oil, cream, saffron, lemon juice, salt, and

pepper in a bowl and mix thoroughly�Then, place the chicken in marinates for 2 hours to taste� 3 After that time, chicken pieces are put into the skewers�4 Prepare the barbeque ( the heat should be increased and

uniform in all parts)� Put the Kababs in the form of a row on it and turn it on (on each side) when the meat takes its form, make the heat a little mild enough to cook whole meat� During grilling, remove the meat from the heat twice and mix it with a special brush with a mixture of butter, then place it again on the heat and put it in the proper dish and serve it with Kabab vegetables, bread or Chelo�

52

k If you wish, you can use the sauce that you have put the chopped chickens on it during cooking, and rub on the chicken pieces with a special brush. k If you like, you can double the amount of cream. k If you grill the Joojeh kabab on a barbecue, put it into metal skewers, and if you grill on the grill pan, you can use wooden skewers.

Notes

53

Joojeh Kabab (Chicken grill) with boneThis recipe is made like Joojeh kabab (without bone), with the difference that instead of chicken breast without bone, 2 chickens (about 1 kilogram) are used, put chickens on the kitchen board and cut them with the chef special knife, re-move the fins from the joint, and remove the chicken thigh and divide from the joint into 2 parts� Cut the chicken breast from the middle and cut into pieces� Place the chicken parts in marinate ingredients for 2 hours to be tasted�

Joojeh kabab (Grilled chicken) with pomegran-ate sauce This recipe is made like Joojeh kabab without bone, with the difference that the marinate ingredients are 28 ml of ol-ive oil, 70 g of pomegranate sauce, 13 g of sugar, one grat-


54

ed onion, 10 g of freshly grated ginger, a teaspoon of cumin (powdered), a little salt and black pepper�

Joojeh kabab felfeli (grilled chicken with pepper)This recipe is made like Joojeh kabab (without bone), with the difference that you add 4 grilled red pepper to its marinating in-gredients� Grilled Chicken (Joojeh kabab) with Grilled Cheese This recipe is made like Joojeh kabab without bone, with the difference that the marinate ingredients of it are a tablespoon of grated sour lemon, 40 ml of fresh lemon juice, 28 ml of grape juice, 2 tablespoons of sugar, one teaspoon Cinnamon (powdered) and some salt; Also, when chopping pieces of chicken are put into skewers, put one chicken piece and a slice of grilled cheese into the skewers, respectively�

Grilled Chicken (Joojeh kabab) with coriander sauce This recipe is made like Joojeh kabab without bone, with the difference that its marinate ingredients are 35 grams of cori-ander (cleaned and crushed), 54 ml of fresh lemon juice, 13

55

g brown sugar, 4 garlic cubes (chopped) 30 ml of olive oil, a little salt, and black pepper�

Grilled Chicken (Joojeh kabab) with scallion sauce This order is made like Joojeh kabab without bone, with the difference that its marinate ingredients are 40 g chopped scallion, a tablespoon of coconut powder, 135 ml of olive oil, 80 ml of fresh lemon juice, 20 g of parsley ( cleaned and crushed), a chopped sliced onion, 1 seed of black pepper (chopped) and some salt�

Grilled chicken (joojeh kabab) with sour orange sauceThis recipe is made like Joojeh kabab without bone, with the difference that its marinate ingredients are 135 ml of ol-ive oil, 2 tablespoons of saffron, 80 ml of fresh sour orange juice, 32 g of melted butter and some salt and black pepper�

Duck or goose kabab (local) This recipe is made like Joojeh kabab with bone� With the difference that at first, place a goose or duck with some wa-

56

ter, onions, celery, carrots, and laurel (each of them one) on a gentle heat, to the extent that it is semi cooked and vege-table juices are observed by it, then remove the duck's skin. Chop the breast and thighs pieces and place in the marinate ingredients to taste�

Pheasant KababThis recipe is made like Joojeh kabab with bone, with the difference that the Pheasant is chopped after cleansing, and place them in marinated ingredients to taste them�

57

Grilled white fish

99 White fish (cleaned and chopped) �� 1 (1200g)99 White vinegar ��to the required amount99 Olive oil ��to the required amount99 Grated sour lemon �� 1 spoon99 Fresh sour lemon ��1 teaspoon99 Ginger (grated) ��1 teaspoon (3g)99 Garlic (crushed) ��2 cubes (10g)

Ingredients:

58

99 Salt and the black pepper (powdered) ��To the required amount99 Butter (melted) �� 80g99 Grilled vegetables ��some to serve99 Fresh Thyme (cleaned and chopped) ��to the required amount99 Veloute sauce ��as the given recipe

kitchen board • chef knife • big dish • metal skewers • barbeque

Required tools:

1 Place the fish pieces on the board and cut it on the sides diagonally with a chef's knife. 2 Pour vinegar, olive oil, grated sour lemon, fresh sour lem-

on juice, ginger, garlic, salt, and pepper in a bowl and stir thoroughly, then place the fish in marinated ingredients for 30 minutes, and brush the layers of cuts with brush special for cookery to make it tasted�

Recipe:

59

3 Prepare the barbecue (high heat and uniform in all parts)� Place the fish pieces in a metal grid and roast it for 10 to 12 minutes to make them golden� While cooking, sprinkle butter on the fish with a special brush. After baking, serve white-fish kabab with grilled vegetables, fresh thyme, and Veloute sauce�

�9Do not put the fish for more than 30 minutes in the marinat-ed ingredients, because the vinegar and sour lemon peel start the baking process in the fish.

Fry 50 g of sifted flour and 65 g of butter in a pot to make it golden and remove the raw smell� Then add 500 ml of chick-en stock to the pot, stir and let it stay on the heat until the sauce is completely thickened, add some salt to the sauce at the end of baking�

Recipe of Veloute Sauce

60

kAdding white vinegar to fish can make the fish’s texture solid. kAdding olive oil to fish makes it more delicious and tasty. kAdding ginger and garlic to fish gives it a different taste and aroma.

Notes

61


Halvah Grilled Fish (Kabab mahi halva)Pour 2 garlic cubes, 1/3 cup olive oil, 20 grams of mustard sauce, 80 ml of fresh sour lemon juice, a little salt and black pepper in a bowl and mix thoroughly� Then put 2 white hala-va fish for one hour in the marinated ingredients to taste. Af-ter that time, put the fish in a metal net and grill.Arabic countries and people of the south of the country, call white halva as Zobeydeh�Zobeydeh is taken from Zobdeh in the Arabic language and is meant to be chosen. This fish is in the shape of book and its color is silver� It has very smooth scales, which are re-moved by rubbing�

62

Grilled fish (Mahi Kababi)Pour 1 cup of sour cream, 3 tablespoons of olive oil, 30 g of fresh Scallion, a tablespoon of saffron (boiled and dissolved in water), a little salt and pepper into a bowl and mix thor-oughly. Place fish slices (any fish of any kind) in the mari-nated material for 2 hours to be tasted� After that time, place the fish in a metal net and roast it or you can turn the grill on. Place the fish on the oven tray (the distance from the grill to the tray is about 10 cm). After frying one side of the fish, bring it back to the other side to fry�

Wooden fish KababIn this recipe, you can cut the fish with 5 * 5 cm size, and then marinate with white fish kebab recipe and ingredients, then remove from the marinated ingredients and put it into the skewers�

Wooden Shrimp Grilled This recipe is made like a wooden fish kabab, with the differ-ence that instead of fish, use 700 grams of shrimp (cleaned)

63

and put them into skewers after marinating�

Sour Shrimp KababPour 40 ml of olive oil, 42 ml of soy sauce, 42 ml of fresh sour lemon juice, a tablespoon of ginger (grated), a little salt and black pepper in a bowl and mix thoroughly, then put 700 g of shrimp( cleaned) for 15 minutes in marinated ingredients to taste ,after that time, put shrimp into skewers and grill it�

64

Polo Chelow and

Chelow is the same white rice cooked and rinsed that is prepared without adding spices or vegetables and grains, and so on� Chelow is usually served with kebab or stew, and if served with kebab it is made without oil, and add it butter as desired, and if served with stew, they use oil to cook it� The other names one used to refer to chelow are dried rice or white rice, but sometimes it is also called Polo that it is a mistake, and Polo is basically cooked and rinsed rice that,

65

when steaming, it is mixed with other ingredients such as some Vegetables, grains, meat, spices, and raisins and etc� Every name that is used cooking this meal is placed along Polo and its name is called Polo like Loobia Polo (bean and rice), Adas Polo (lentils and rice) and if you leave rice a lit-tle watery and soft, it is called Tarchelow, and if they add vegetable to it, it is called Tare Polo� If the rice is not rinsed and steamed in the same water that it was poured out from the beginning, it is said Kateh, and if other materials such as grains are poured into it, they are called Dami, like the Dam baghala( rice with bean)� Kateh is usually served with stew or barbecue and Dami is served usually on their own� Kateh is more cooked in northern Iran, and Kateh with barbecues ( Kateh-Kababi)of this place is very famous in the country while dami are mostly produced in the central regions of Iran� Iranians are interested in a variety of rice and prepare this food in various forms� One of the initiatives of Iranians when cooking Chelow and a variety of Polo is TAh-dig, which is considered as an inseparable part of Iranian food, Tah-dig is usually made with bread, and potatoes, and in some cases it

66

is cooked like Tah-chin ( They mix rinsed rice with yogurt, eggs, and saffron and pour on the bottom of pot, resulting in a thick dipped saffron TAh-dig) which is served alongside the food� In parties, it is customary to serve Tah-chin, which is a type of Polo� To prepare it, they mix rice with Tah-chin main ingredients, put meat or chicken between its layers and steam it�Iranian rice varietyPersian rice has several varieties including Hasani rice, Cham-pa, Dom Sefid, Gharib, Dom Zard, Shahpasand, Dom siah Binam, Dom Sorkh, Dilmani, Hassan Salari, Musa Tarom, Ramezan Ali Tarom, Dilmani Tarom, Tarom Mahali, Sang Tarom, Zayandehrood, Sazandegi, Qasr al-Dasht, Rahmat Abadi and etc� The best of them is Hashemi rice of Gilan province and Tarom rice of Mazandaran� Hashemi rice has a long grain, brushed white color, excellent baking quality, and excellent taste and aroma� Tarom Rice of Mazandaran is fragrant, white, and has a moderate grain and is more fragile than rice of other parts of the north�

67

Rice selectionAla rice is stored, dry, semi-crystalline, tall, thin, rigid rice, which is not easily crushed under the teeth and its color is yellowish. To distinguish the flavor and taste of rice, rub some of it between the palms of the hands, rubbed well with each other and breath on it, at this moment, the rice flavor must be highlighted� Dried rice has a higher rice volume, so although itis more expensive, it is better, because we get 3 cups of Chelow per one cup rice� Fresh rice does not get big-ger and is quickly crushed when baking.

68

The main Ingredient of tah chin can be prepared in many ways� For example, you can pour it like Tah-Dig on the bot-tom of a saucepan and pour the rice on it or pour it separate-ly on saucepan and steam it� Tah chin has many types by adding one or more different ingredients and spices, for ex-ample, you can use red meat, and For example, you can use red meat, lamb, spinach and eggplant� In past, raw meat was placed on the bottom of the saucepan and then they put it on

Tahchin (main ingredients)

69

a very gentle heat so it will be cooked with the main ingre-dients of Tah-chin� But to save the cooking time, the cooked meat is used which is put on the bottom of a saucepan or be-tween the main ingredient layers of Tah chin�

99 Rice �� 3 cups99 Salt �� as much as needed99 Egg �� 4 to 5 pcs99 Yogurt (sour and abstracted) �� 2 cups or 600 grams99 Saffron (dissolved in water) �� 3 tbsp�99 Butter �� 1pcs (160grams)99 Liquid oil (for frying) �� 1/2 cup99 Water (600 gram) �� 3 tbsp�

Ingredients:

Suitable dishes • pot • drainer • manual mixer • spatula

Required tools:

70

Recipe:

1 soak the rice in water and salt for 8 to 10 hours then emp-ty its water while cooking�2 Pour the rice in boiling water and place it on heat for 10-

14 minutes then rinse it� To ensure that the rice is ready to rinse, remove a few rice seeds with spatula and squeeze be-tween two fingers. If it was soft and the seed was very deli-cate it is ready, and if it was tight, let it boils a few�3 Break the eggs in a container and, if they are healthy,

pour them in a bowl and stir it with a manual mixer then add saffron and a little salt to make the main ingredients of Tah -chin ready�4 Melt the butter with 3 tablespoons of liquid oil on a gen-

tle heat and add it to Tah-chin for 3 to 4 minutes later�5 Add rice to Tah-chin and mix them� Pour a small amount

of oil into a pot and place it on the heat, when it's hot, remove it from the heat, pour Tah-chin on it, then put it on high heat and close the pot (you can prepare Tah-chin on small tem-plates for one too) to make it perfectly cooked and golden then decorate and serve it with abstracted yogurt�

71

kTah-chin, in principle, is the perfect food prepared in many different ways, the mainstay of most types of Tah-chin is yogurt, egg, and saffron, which the proportion of yogurt and eggs should be noticed. This means that you should always pay attention to use exactly 75 grams of abstract sour yogurt for every egg. If this combination breaks down, Tah-chin will lose its original appearance and taste. There are, of course, instructions of Tah-chin that do not have the main ingredients of Tah-chin (yogurt and egg) and instead of it, red meat, fish with potatoes are placed and after baking, a suitable container is placed on the pot and reverse Tah-chin on it and due to its bottom shape it is called Tah-chin . kThe boiling time of rice in the preparation of Tah- chin should not be so low that it makes Tah-chin tight and not so much that rice is soft and crushed when mixing with Tah-chin.

Notes

72

Template Tah-chin (Tah-chin Ghalebi) (Kerman) This recipe is prepared as the main ingredient of Tah-chin, but mix 120 grams of scallion (chopped), 1/2 cup raisins and 2 tablespoons cumin (powdered) with ingredients, pour in small templates and put in the oven to get ready�

Fish Tah-chin (South) (tah-chin Mahi) This recipe is cooked like jewfish croaker Tah-chin (tah-chin mahi shoorieh), with the difference that instead of the fish stuffed in the abdomen, taste a few pieces of fish fillet (cleaned) with salt and pepper then place it on the floor of template then pour Tah-chin and dill on it�Tah-dig Tah-chinTo cook Tah-dig Tah-chin, decrease the main ingredients of


73

Tah-chin up to 1/4 and lay it in a thin layer of pot bottom, then rinse the rice and pour it over it and let be steamed�Stuffed fish with dill Polo (Mahi sekam por ba shevid polo)This recipe is made like a jewfish croaker Tah-chin (tah-chin mahi shoorieh), with the difference that adds a teaspoon of dried limes powdered to the material in the stomach of fish and add 13 grams of dried dill or 200 g freshly cleaned and chopped dill�Jewfish croaker Tah-chin (tah-chin mahi shoo-rieh) (south) This recipe is made like the main ingredient of Tah-chin, with the difference that you soak 100 grams of straw in a cup of water and filter it out drainer to remove the crust and core, then clean about 1 kilogram of Jewfish croaker and Separate its spine and make small gaps on fish then taste gaps and inside the stomach with salt, then stir-fry 50 grams of coriander and fenugreek (clean and chopped) with 4 gar-lic cloves (sliced), in a pan contains oil, slightly� After that,

74

add 8 shrimp (cleaned) with salt, pepper and tamarind sauce till absorbing water, then add 80 g of nuts (chopped), re-move from the heat and fill inside the fish abdomen with this mixture, sew it with a special yarn and sterile needle for cooking, and fry it on both sides in a pan containing hot oil, then remove the yarn, put it in a pan, and pour Tah-chin on it, place it for 50 to 60 minutes in the middle floor of oven, heated to 175 ° C, to be prepared�Stuffed fish Tah-chin (Bushehr)(Tah-chin ma-hi-shekam por)This recipe is prepared as the main ingredient of Tah-chin, with the difference that you taste 500 grams of fish (Hamur, Sang-sar, Rashguo or Red) with a little salt, after 30 minutes, fry it on a side in a pan containing oil Hot� Then, stir-fry 150 g of clean and chopped vegetables (120 g of coriander and 30 g of fenu-greek, plus 2 garlic cloves), one onion (chopped), a teaspoon of turmeric, some salt, and pepper in a pan containing hot oil and fill the stomach with these ingredients. Place the fish on the side that is not fried in the bottom of the pot containing some hot oil and pour the rinsed rice on it instead of Tah –chin�

75

Tah-chin with Lamb meat (for parties)

Ingredients:

99 Lamb meat (with bone) �� 1200 g99 (Root vegetable category)� Mirupa �� as much as needed99 Saffron (dissolved in water) �� 1 tablespoon99 Salt and black pepper (powder) �� as much as needed99 White steak of the calf (diluted) ��6 cup (1500 ml)99 Turmeric (powder) ��1 teaspoon (3 g)

76

99 Qeisi (variety of apricot) (slit) �� 80 g99 Almond slices �� 45 gr99 Pistachio sliced �� 60 g99 Orange Slice (bitter taken) �� 1/2 cup (40 g)99 Curry Spice (powder) �� 1/2 teaspoon (1�5 g)99 Main ingredients of Tahchin ��according to the recipe99 Liquid oil (for frying) �� as much as needed

�9Mirpua is used to get the smell of food and smell it better� Its ingre-dients are for 1200 to 1500 grams of meat, including celery, carrots, leeks, and onions (each one number), and one grapevine leaf�

�9If you wish, you can use the same amount of water with a meat pill instead of a meat steak�

�9And the Curry spice is made up of turmeric, cinnamon, chamomile, cumin and coriander seeds mixed with garlic powder�

Pots and wooden spoon • Pan • oven

Required tools:

77

Recipe:

1 Stir-fry the lamb meat in a pot containing some hot oil then add Mirpua, saffron, pepper, and steak, and place it over high heat� When boiling, gentle the heat and close the pot to cook for 3 hours� At the end of cooking, add a little salt�2 In a pan containing some butter, completely stir-fry the

turmeric, then add Qeisi, almond slices, pistachio slices and orange slices to it� Finally, add the Curry spice and mix it, then remove the pan from the heat�3 Set the oven for 15 minutes before heating to 175 ° C�4 Separate cooked meat bones�5 Pour half of Tah-chin on the pot containing hot oil, then

add some meat and a mix of slices� Save some of the slices for decoration and cover it with the main ingredients of Tah-chin�6 Put the pot in the middle floor of the heated oven. Put the

rest of the butter and oil mixture on a gentle heat to warm it, then pour it onto Tah-chin and let it cook for 50 to 60 min-

78

utes� After cooking, place the considered dish on the pot and reverse Tahchin on it� Then decorate it with the rest of the slices�

• You can make Tah-chin on a gentle heat and a long cook-ing time�

• Kidney meat or the thigh brains of lamb is used to make Tah-chin with lamb meat�

• Do not wet the slice of pistachio, because it can change its color�

kDue to having a variety of pith and spices and harmoniz-ing them with each other, resulting in a different aroma, taste, and appearance to Tah-chin. kBe sure to stir-try the turmeric, because it will release its antioxidant, so it will get better aroma and properties. kNever stir-fry Curry spice in oil, because it loses its aro-ma and properties.

Notes

79


Spinach Tah-chin (Gorgan)This recipe is made like the Lamb Tah-chin for parties� With the difference that it doesn't have an orange slice, pistachio slice, and instead, pour 500 grams of spinach (clean and chopped) into the pot without adding water, and place it on a gentle heat until the spinach water evaporates� Then In a pan containing a little oil, add 1/4 cup fried onions, 1/3 cup sour pomegranate (thick) and, if you wish, add 1/4 cup sugar, remove it from the heat, and add along with other materials to Tah-chin�Lamb Tah-chin with Cumin (Kerman)This recipe is made like the Lamb Tah-chin for parties� With the difference that it doesn't have an orange slice, pistachio slice, almond slice, and Qeisi, and instead, Sprinkle 2 tablespoons of cumin powder when you pour Tah-chin on pot� At the end of cooking, add lamb meat and 1/2 cup pomegranate paste�

80

Tah-chin Morgh (chicken Tah-dig)

Ingredients:

99 Yellow split peas ��1/2 cup (80 gram)99 Salt and black pepper�� as much as needed99 Turmeric (powdered) �� 1 Tsp 99 Chicken breast (chopped) ��800 gram99 Rice raisins (washed and dried) ��1/2 cup (60 grams)99 Cinnamon (powdered) �� 1/2 teaspoon (2 g)

81

99 Main ingredients of Tah-chin ��according to the recipe99 Cumin ��2 tablespoons (10 g)99 Yogurt (abstract and sour) ��a little to decorate99 Barberry (taffeta in butter) ��a bit to decorate99 Liquid oil (for frying) �� as much as needed

The appropriate dishes • drainer • pots • wooden spoon • pan

Required tools:

Recipe:

1 Soak the yellow split peas 24 hours ago in some water (change the water 2 to 3 times during soaking), then pour it in the water when cooking�2 Place the yellow split pea with a little water in a pot and

put it on a gentle heat for 3 hours� In the middle of cooking, add a little salt and pour it�

82

3 Pour the turmeric into a pot of hot oil, then add chicken pieces with salt, pepper and a cup of water to the pot and place it on a gentle heat to cook for 30 minutes�4 stir-fry raisins for 40 seconds, in a pan containing a little

oil, then remove the pan from the heat and add the cinnamon then stir-fry it a little�5 Pour a little oil into the pot, put it on a gentle heat, re-

move it from the heat, pour some of the main ingredient (Tah-chin), chicken, pepper, raisin, cumin, and the rest of Tah- chin (If you wish, you can place the main ingredient as separate layers between Tah-chin)� Then close the pot and increase the heat�6 Heat the rest of butter and the liquid oil on a gentle heat

and pour it on Tah-chin after 3 to 4 minutes� Close the pot and gentle the heat to cook for 50 to 60 minutes� After bak-ing, reverse the Tah-chin on the desired dish and decorate it with yogurt and the barberry�

83

kBe careful when cooking this recipe, do not place the rai-sin around the Tah-chin, because it burns quickly. kStir-fry turmeric in oil, as anti-oxidation is released by stir-frying, so the aroma and properties get better and do not add raisins to hot oil, because the raisin burns quickly. kRaisin stir-frying time should be less than 40 seconds to keep the raisins soft kThe combination of cumin with the material of Tah-chin gives it a different flavor.

Notes

84


Tah-chin with chicken (tah-chin Morgh) (Kerman)This recipe is prepared like Tah-chin with chicken (tah-chin Morgh), with the difference that it does not have yellow split peas and raisins, and smeary 800 grams of chicken breast with salt, coriander seeds, 50 grams of butter, a teaspoon full of saffron and sour lemon juice� Cover it with a plastic protector and place it in the refrigerator for 30 minutes, then stir-fry it in a pan containing hot oil to make it golden and pour it between layers of Tah-chin�Quince Tah-chin ( tah-chin Beh)This recipe is made like chicken and eggplant Tah-chin (tah-chin Morgh va Bademjan), except that there is no eggplant, and instead, pour 500 grams of quince jam when you put

85

the chicken on the Tah-chin, and when pouring the butter on Tah-chin, Add quince syrup too.Tah-chin with meat (Sari)This recipe is made like Tah-chin with chicken (tah-chin Morgh), with the difference that it does not have yellow split peas, and instead of a chicken, 400 grams of sheep thigh brains (crushed) is used� Chicken fillet Tah-chin (Tah-chin fille Morgh)This recipe is prepared as Tah-chin with chicken (tah-chin Morgh), just taste the chicken fillet with ginger and cinna-mon (powdered), a little salt and pepper, and stir-fry in a pan of hot oil and put on the bottom of pan, then pour Tah-chin main ingredients, Drained and pre-soaked Barberry, sugar (stir-fried), pistachio sliced, and finally pour the rest of Tah-chin on top of it�Tah-chin with eggplant (another type)In this recipe, smeary half of the rice to Tah-chin ferment, and cover the pan bottom and body, and place the eggplant

86

(unpeeled and ring slices and taken its bitterness) and chick-en in the middle layer of it and pour white rice on it�Shrimp Tah-chin (Meygoo Tah-chin)This recipe is made like Chicken fillet Tah-chin (Tah-chin fille Morgh), with the difference that you stir-fry 300 grams of shrimp with dried lime, salt, and pepper, and pour between the rice layers�Tah-chin with chicken and eggplant (tah –chin Morgh va Bademjan)This recipe is prepared like Tah-chin with chicken (tah-chin Morgh), with the difference that there is no yellow split peas and raisins, and instead, fry 220 g eggplants (unpeeled and ring slices and taken its bitterness) from one side in a pan containing hot oil and place it on the bottom of pan on the sides that are not fried�

87

Chelow

Ingredients:

99 Rice �� 4 pc (640 g)99 Salt �� as much as needed99 Butter �� 70 g99 Saffron (powdered and dissolved in water) �� 2 tbsp�99 Liquid oil (for frying) �� as much as needed

Suitable dishes • pots • drainer • spatula

Required tools:

88

Recipe:

1 Soak rice in water and salt for 8 to 10 hours, then empty the water when cooking�2 Pour the rice into a pot of boiling water and place it over

heat for 10 to 14 minutes to prepare� Then rinse it�3 Pour rinsed rice into a pot containing some hot oil as a

cone, then make a few holes with a spatula handle, which will make the rice vapor easily rise and steam better� close the pot, higher the heat to steam rice�4 Melt butter with 3 tablespoons of liquid oil, heat on a

gentle heat� When rice steam is raised, pour it on rice, pour saffron in a corner of rice, close the pot, and gentle the heat to steam rice for 25 minutes (to ensure rice steam is raised, You can pour some water into the pot's body, if it sounds, it is time to pour the butter on the rice)� After rice steaming, remove the saffron, serve chelow into the considered dish and decorate it with saffron Polo�

89

kAla rice (برنــج اعــا)is stored, dry, semi-crystalline, tall, thin, rigid rice, which is not easily crushed under the teeth and its color is yellowish. To distinguish the flavor and taste of rice, rub some of it between the palms of the hands, rubbed well with each other and breath on it, at this mo-ment, the rice flavor must be highlighted. Dried rice has a higher rice volume, so although itis more expensive, it is better, because we get 3 cups of Chelow per one cup rice. Fresh rice does not get bigger and is quickly crushed when baking. kAnd the type of rice and its fresh or aging effect cooking time. Usually, fresh rice is cooked on less time and old rice needs more time to boil to get ready. To ensure that the rice should be rinsed, remove a few rice seeds with spatula and squeeze between two fingers. If it was soft and the seed was very delicate it was ready, and if it was stiff, let it boils a few more then pour it in the drainer.

Notes

90

Chelo goosht (meat and rice)(Semnan)

Ingredients:

99 Rice �� 3 cups (480 gram)99 Salt and black pepper�� as much as needed99 Lamb meat (cooked) �� 1600 gram99 Saffron (powdered and dissolved in water) �� 2 tbsp99 Cumin (powdered) �� 1/2 tsp(1/5 g)99 Cinnamon (powdered) ��1 tsp (3 g)

91

A convenient dish and a pot • Drainer • spatula

Required tools:

99 Meat steak �� 1 cup (250 ml)99 Liquid oil (frying) �� as much as needed

�9If you like you can use the same amount of water along a 1/2 meat extract pill�

1 Soak the rice about 8 to 10 hours in some water and salt, then empty the water when cooking�2 Taste the cooked meat with a little black pepper and half

the saffron, and fry in a pot of hot oils�3 Pour the rice into a pot of boiling water and place it on

heat for 8 to 10 minutes to prepare it and then drain it�

Recipe:

92

4 Pour some rice into a pot of hot oil and put the meat in the middle, sprinkle cumin and cinnamon on the meat, pour the rest of the rice, close the pot and heat up to raise the rice steam�5 Put the meat in a filter, then place it in a puddle with warm

butter to warm up and pour it on when the rice steam� Pour the rest of the saffron into a corner of rice� Close the pot and lower the heat to steam rice for 25 minutes� After cooking, serve it in the container and decorate it with saffron rice�

�9In Chelo meat, rinse the rice before it is cooked so when it won't be crushed when you add the juice of the meat.

93

kAdding cinnamon and cumin to the meat in this recipe makes it a great fragrance to rice at the time of serving. k Using steak instead of water and butter, in addition to creating a unique taste in food, will increase its nutrition-al value. kStir-frying of meat does not remove its extract, and its nutritional value is also fully preserved. Also, the long cooking of meat on a gentle heat makes meat smoother.

Notes

94


Chelow Mahicheh (rice and lamb shank) (Ker-manshah)This order is made like Chelow goosht (rice and meat) from Semnan� With the difference that instead of the neck meat, use lamb shank and cook it with an onion, a bacon, a piece of cinnamon, one ginger, turmeric and coriander seeds (each one teaspoon), 3 seeds Pumice, some salt and pepper, and finally, because the spices have not been spilled, pour it in a drain to separate the spices, then continue as the chelow goosht (rice and meat) of Semnan�Zir Berenji (Lorestan)The other name for this food is "Meat Sauce or Ash Goosht" and is in fact official, local and traditional food in Lorestan, which is cooked on firewood. Some provinces, according

95

to the ancient tradition of this city, cook this food and call it "Chelow goosht"� In Lorestan, this food is usually thrown in a dish for three persons� Place meat in the middle of the dish, cover it with rice and put a local batch of bread on the plate so that the food does not cool until it is served for guests� This recipe is made like a chelow goosht of Semnan, with the difference that the meat is the lamb shank and thighs (with bone and cooked in a frying pan and its spice instead of cinnamon is a spoonful of gingerbread soup (grated))�Chelow goosht (rice and meat) (Garmsar)This order is made like Chelow goosht (rice and meat) of Semnan, with the difference that it does not contain cinna-mon� The meat is 1200 grams of sheep meat (cooked and without bones)� When you put meat in the middle of the rice, add 200 grams of crushed and roasted spinach with 2 garlic cloves and 2 medium sized potatoes (crushed cubes)� Pour them on the meat and then pour the rest of the rice on it�

96

Kall PoloThis order is made like Lorestan ZirBerenji, with the dif-ference that instead of muscle, stir-fry 1200 grams of lamb meat( chopped) first in a pan of oil, then add it with the meat steak for 2 hours and 30 minutes� And pour it between the rice� Note that the meat is fresh and stale (from its killing, it's 3 days past), so it will be cooked quickly and meat cooks at the same time as the rice are steaming� In the end, stir the rice to mix with saffron Polo�

Chelow Shahmirzadi (Semnan)This order is made like the Chelow goosht (rice and meat) of Semnan, with the difference that the amount of rice is 3 pcs� The meat is Lamb shoulder that is rolled raw in the middle of the rice, and pour a little dried-limes powdered, one half a cup of half-cooked lentils, 200 grams of scented vegeta-ble (clean and crumbled), and place potatoes around it and (from Each 2 slice) put (kohlrabi and beets) (2 sliced each), 4 small fried eggplants and 150 g dried plums�

97

Istanbuli Polo (Southern and Fars province)

Istanbuli is one of the most popular Iranian foods and is one of the most popular Dampokhtak� The other name for this food is tomato Kateh, in the southern cities of Iran and Fars province, it is called "Shole Tamateh", and Tamateh means tomato� This meal is prepared without meat, and occasion-ally it is added some cinnamon�

98

99 Tomatoes (peeled and crushed) �� 15 pcs99 Salt and black pepper (powdered) �� as much as needed99 Rice ��3 cups (480 grams)99 Onions (diced) ��140 gram99 Turmeric (powdered) �� 1 tsp (2 gram)99 Tomato paste (2 tbsp�) �� 30 gram99 Potatoes, Istanbuli bean (diced) ��5 pcs (150 grams)99 Butter ��80 grams99 Ginger (grained) �� 1 Tsp99 Liquid Oil (frying) �� as much as needed

Ingredients:

Pots and pans • wooden spoons

Required tools:

99

1 In a suitable pot, pour 80 ml of water and a little salt, to-matoes, and let it stand for one hourSo tomatoes thoroughly crushed and watery, then soak the rice for 3 hours,

2 In a pan containing hot oil, stir-fry onions until get gold-en, then add a little pepper, turmeric, and butter�

3 Add tomato paste in a pan containing oil, then add it along with a mix of potatoes, onions, and butter to a pot of rice, place it over heat to boil and completely evaporate its water� (When cooking, stir one or two times�) Then gentle the heat� Add the ginger and close the pot to steam rice for 40 minutes� After steaming, serve the istanbuli Polo�

Recipe:

100

k If you wish, you can add a teaspoon of cumin powder and plum when stir-frying turmeric. kYou can heat the tomatoes (put the tomato in a boiling water for one minute, Immediately remove from the wa-ter and place in a container containing water and ice for 2 minutes) then peel it, grate it or mix in a mixer) and use potato, and Istanbuli inn this food but if you like, you can add ginger at the end o cooking, because the high stir-fry-ing and long baking will make ginger to lose its flavor.

Notes

101


Kateh Tamateh (rice and tomatoes) This order is made like Istanbul Polo, except that add 100 g of garlic and dill (clean and crumbled) and 30 g of tarragon (clean and crumbled) in step 3 and remove potatoes from the order�Chicken and rice (Morgh Polo) (Arak)This recipe is made like chicken tomatoes, with the differ-ence that it does not contain vegetables�Sholeh Tamateh (very crushed rice with toma-toes)This recipe is made like Kateh Tamateh (rice and tomatoes), with the difference that it does not contain vegetables and add tomatoes after the turmeric, let it boils until its water

102

evaporates and the tomatoes are a bit fried, then add some water to it, When it's boiled, add rice to it.

Chakdarmeh (Bandar Turkmen and Agh Ghala)This recipe is made like Istanbuli Polo� With the difference that it does not have potatoes, and instead, dice 400 grams of sheep meat, stir-fry in pans containing onions, and cook with 4 cups of meat steak� When the water evaporated, add it to rice along with tomatoes and turmeric�

Istabuli Polo with cuminThis recipe is prepared like Istanbuli Polo, add only 6 grams of cumin (powdered) to the material in step 2 and stir-fry it�Kohlrabi and rice (Kalam Ghomri Polo) This order is made like Istanbuli Polo, with the difference that it does not have potatoes, and instead, stir-fry 300 grams of Kohlrabi (crushed) in a pan containing a little oil, then add dried limes powdered with sour grapes powdered, and when water rice was evaporating, add it to rice with 400 grams of meatballs�

103

Tomatoes with chicken and rice (Polo Gojeh va Morgh) (Sari) This order is made like Istanbuli Polo, with the exception to add 150 grams of parsley and basil (clean and crushed) in step 3 and boil one chicken after cleansing and chopping, then in a pan containing oil Hot, fry and put the chicken on the rice after the rice is steamed�Instead of frying the chicken, you can slice it after cooking, add it in step 3 with parsley and basil�

104

Dami Mash (Mung bean and rice) (Arak)

99 Mung bean �� 1 and 1/2 cup (270g)99 Rice �� 3 cups (480 g)99 Salt �� as much as needed99 Chicken steak �� 3 cups (750ml)99 Turmeric (powdered) �� 1and 1/2 tsp (4/5g)99 Butter �� 80 g99 Fried onion �� 15 g

Ingredients:

105

99 Cumin (fried) �� 1/2 tsp (1/5 g)99 Polo raisins (washed and dried) �� 1/2 cup (55g)99 Liquid oil (for frying) �� as much as needed

�9If you like you can use the same amount of water along 1 meat extract pill�

Suitable container • pans • pots • wooden spoons • spatula

Required tools:

1 Soak Mung bean in some water for 24 hours (change the water 2 to 3 times during soaking), then pour it in drainer at the time of cooking�2 Soak the rice in some salt and water for 3 hours� Then

empty the water at the time of cooking�3 Pour the Mung bean with a little water in a pot and place

it over high heat� After a few minutes, after pouring it, pour

Recipe:

106

it in a drainer, place it again on a gentle heat with a chicken steak until it is half-cooked for 30 minutes and remain ap-proximately 1 cup of water�4 In the middle of Mung bean cooking, stir-fry a teaspoon

of turmeric in a pan containing some oil and add it�5 Add butter and 4 tablespoons of water to rice and place

it in high heat and close the pot (stir a couple of times while cooking�) When rice juice evaporates, gentle the heat until rice is steamed for 40 minutes�6 In a pan containing some hot oil, heat the fried onion�

Then add the rest of the turmeric and stir-fry it� In the end, add cumin and raisins, and immediately take it out of the heat and stir until the raisin is softened� After the rice is steamed, serve it into the desired container and decorate it with a mix-ture of raisins and pistachios�

107

kUsing steak instead of water, in addition to creating a unique flavor in food, will increase its nutritional value. kTurmeric and cumin be sure to be stir-fried in oil, but keep in mind to stir-fry cumin not much in oil like turmeric. Tur-meric stir-frying, release its antioxidants and get better aroma and properties.

Notes

108


Dami Mash (Ming bean and rice) type 2 (Arak city)

This meal is cooked like Dami Mash but when the rice water is evaporating, stir-fry one tbsp of turmeric on Oil then add 3 tbsp Cumin and stir-fry it, then add them to the pot and serve it with eggs� Lentils and Rice ( Dampokhtak Adas)

This recipe is cooked like Dami mash (Ming bean and rice) but cook lentils with steak instead of Ming bean, stir –fry 2 diced carrots in oil and then add 1/2 cups of water and let cook for 10-15 minutes� After cooking, rinse it� Stir-fry 700 grams of White cabbage (sliced) and add 150 grams of

109

vegetables (cleaned and crushed) then add this mixture with carrots to rice and let rice to steam� And vegetables include: Dill (120gram), Tarragon and basil (totally 30grams)

Dami Mash (Ming bean and rice) with date palmThis meal is cooked like Dami mash (Ming bean and rice) but stir-fry some date palm in oil at the time of serving and pour them with some Raisins and serve it�MashakPolo with Garlic (Bushehr)This order is made like a Dami mash (Ming bean and rice), with the difference that you do not have raisins and fried-on-ions and mix the green garlic with yogurt and a little salt� Af-ter steaming, serve Polo in the container and put the garlic yogurt along with it�

110

Dami baghla (Broad bean and rice)

Ingredients:

99 Rice �� 3 and 1/2 cup (560 grams)99 Salt �� as much as needed99 Yellow Broad Bean (dry) �� one cup (150 g)99 Turmeric (powdered) �� a teaspoon (3 g)99 Fried onion �� 15 g

111

99 Butter �� 80 g99 Liquid oil �� as much as needed for frying

A convenient dish and a pot • drainer • Spatula • Pans • Wooden Spoons

Required tools:

1 Soak the rice with a little salt, 3 hours before, and soak the yellow broad bean from 8 hours previous in separate dishes in some water, then empty them at cooking time�2 In a pot, put the yellow broad bean with some boiling

water and salt on a gentle heat until it is cooked for 30 min-utes, then empty it in the drainer (when it is boiling, collect its foams and throw it away)�3 Pour the turmeric in a pan containing oil, then add the fried

onion� Mix it and take it out of heat after 50 to 60 seconds�

Recipe:

112

4 add yellow broad bean, butter, half the mixture of fried-on-ion and 5 cups of water to rice and place it on high heat to boil and rice water completely evaporates (when cooking, stir twice, when the rice juice evaporates, close the pot and gently heat for 40 minutes to cook and steam it)� When the Polo is ready, serve it in the desired container and mix the rest of fried onion with a little Polo and pour over it and serve it�� Yellow Broad Bean cooking time is different� Sometimes

it takes more time to cook. So it's best to cook separately.

Dami Baghla (broad bean and rice) with Dill

This recipe is made like a Dami Baghla (broad bean and rice), with the difference that at the time of end-ing rice water add about 150 grams freshly cleaned and crushed dill.


113

Dami cheshm bolboli (shiraz state)

Ingredients:

99 Wax bean ��1 module ( 150 g)99 Rice ��3 module ( 480 )99 Salt ��as you want99 Butter ��½ module ( 80 g )99 Saffron ��2 module 99 Poloie spice ( powdered )* �� 6 g99 Dill ( clean and suck ) �� 250 g

114

99 Ginger ( grated ) ��1 teaspoon( 3 g )99 Onion ( no skin and in two halves) ��1 piece( 140 g )99 Chicken ( 8 pieces ) ��1 piece( 1200 g )99 Turmeric ( powdered ) ��1 teaspoon ( 6 g )99 Frying oil ��as you want

�9 poloie spice contain of these ones : coriander seed , cumin, cinnamon, thyme, black pepper , cardamom ( all the spice should be powdered), 1 teaspoon of each one

Suitable dishes • colander • autoclave • skimmer • pan

What you will need

Preparation method

1 Soak the beans for 24 hours ( change the water during the day ) � then, in the time of cooking , put in colander 2 3 hours before , put the rice in 5 module water and a bit

of salt

115

3 Put wax bean with 2 module water in pan and let it to bake for 3 hours � in the middle of bake , put a bit of salt and float it .4 Put butter and rice with its water on a lot of heat � after

boil , add wax bean , half of saffron and poloie spice �5 When the rice water was over , add dill , mix and let the

water to volatilize � then , lower the heat , add ginger � after all put in the pot and let in to bake for 40 minutes �6 In this period , in another pan , put onion , chicken pieces

, salt , pepper and turmeric with a some water and make the heat high � when boiled , lower the heat and put in the pan so the chicken will be bake � after bake , put chicken in skim-mer � afterward , put chicken with the half saffron in oiled pan in order to fried �7 After rice bake , separate saffron rice , serve DAMI , eat

it with chicken and saffron rice �

116

kAdd ginger to dami in the last period of bake ; by bake for long time , ginger will lost it’s taste and fragrance .

Notes

117


Loobia cheshm bolboli Polo and Koofteh rize( Black-eyed-pea and rice with small meatball)This recipe is made like a black-eyed-pea Dami, with the exception that you use small meatball instead of chicken�Dill Dami (Shevid Dami) (Arak)This recipe is made like a black-eyed-pea Dami, with the exception that has no black- eyed-pea and its dill value is 100 grams and should mix 1200 grams of chicken breast (chopped rectangular) with a spoonful of lemon juice, 2 ta-blespoons saffron (Peeled and dissolved in water), salt and pepper, and then fry in oil� When the mixture juice of rice and dill is absorbed, add chicken, stir vigorously, close the pot and gentle the heat to be steamed�

118

Dami Cumin (Dami Zire) (Kerman)This recipe is made like a black-eyed-pea Dami, with the dif-ference that it has no bean, dill and chicken and instead, mix 2 tablespoons (crushed) with 2 tablespoons of black cum-in and 1/4 cup of fried onions then add to rice and set to be steamed�Dami of Dill with fish (Dami Shevid and mahi) (Khuzestan)This recipe is made like a black-eyed-pea Dami, with the exception of using fish fillet (fried) instead of chicken, and when dill was added to rice, add fish and a spoonful of tur-meric (buffed) and let it steam�Dill and Bean Dami (shevid and loobia dami)(Shiraz)This recipe is made like a black-eyed-pea Dami, with the exception that instead of chicken, stir-fry 400 grams of meat (cut as a cube) in a pan containing oil, then add 1/4 cup fried onions and 1/4 cup tomato paste� Stir-fry and add 5 fresh garlic grain (mashed) along with rice and let it steam�

119

Dami Lakhlakh (Bushehr)

Ingredients:

99 Rice �� 3 cups (480g)99 Salt and black pepper (powdered) �� as much as needed99 Fish fillet (chopped) �� 800g99 Turmeric (powdered) �� 1tsp (6g)99 Saffron (powdered and dissolved in water) �� 1tsp99 Garlic (mashed) �� 8 grain (40g)

120

99 Fried onion �� 30 g99 Butter �� 1/2 cup (80g)99 Dill (cleaned and crushed) �� 250 g99 Coriander seeds (powdered) �� 1tsp (6g)99 Dried limes powder �� 1tsp (6 g)99 Liquid oil (for frying) �� as much as needed

Suitable dishes • pan • wooden spoons • paper towels • Pot and Spatula

Required tools:

Recipe:

1 soak the rice for 3 hours in a pot containing some salt and water, then empty the water when cooking�2 In a bowl, taste fish fillets with half of the turmeric, saf-

fron, salt, and black pepper, then put them in a pan contain-

121

ing hot oil on each side, place the fish fillets on a paper towel until the extra oil is removed�3 In another pan containing hot oil, stir-fry the garlic to

make it golden, then add half of the fried onion to it� Add fish fillets to the pan and mix. Remove the pan from the heat and set it aside�4 Add butter and 5 cups of water to rice and place over

heat� When boiling, add the rest of the turmeric�5 When rice juice is evaporated, add dill, coriander, and

fish mixture (when cooking, stir twice).6 When the rice juice is completely evaporated, close the

pot and gentle the heat to cook the rice and steam� After steaming, serve it into the desired dish, pour the dried limes powder and the rest of fried onions�

122

Reshteh Polo Khalali (Rice and noodles) (Garmsar)

Ingredients:

99 Rice �� 3 cups (480g)99 Salt �� as much as needed99 Almond slices �� 30g99 Rice noodles (chopped) �� 250 g99 Lavash bread (cut) �� 1 pcs99 Rice spices (powdered) �� 2 tbsp (12g)

123

99 Butter �� 120 g99 Saffron (powdered and dissolved in water) �� 2 tbsp99 Turmeric (powdered) �� 1/2 tsp (1/5g)99 Raisins for rice (washed and without water) �� 80g99 Dates palm (unpeeled and without core) �� 10 pcs (120g)99 Pistachios slice �� 40 g99 Fried onion �� 15 g 99 Orange peel slice (bitterness and sweet) �� 40 g99 Liquid oil �� as much as needed

9� Rice spices include coriander seeds, green cumin, Cinnamon, thyme, cardamom and black pepper (all spices should be as powdered) and 1 teaspoon of each spice�

Suitable dishes • drainer • pot • spatula • pan, and a wooden spoon

Required tools:

Recipe:

1 Soak the rice for some 8 to 10 hours in some water and salt, then empty the water when cooking�

124

2 Soak the almond slices for an hour in some water and then empty in drainer for a while�3 Pour the rice into a pot of boiling water and place it over

heat for 10 to 14 minutes to prepare, add the rice noodles at the end of the cooking, and pour it in the pot after a few boils�4 Place pieces of bread on the bottom of the pot containing

hot oil, and pour a mixture of rice and noodles and pour the dill spice into it while pouring�5 Pour almond slices into a corner of rice, put in a sauce-

pan and heat up to raise rice steam�6 Heat butter with 3 tablespoons of liquid oil, heat on a

gentle heat� When the rice steam rises, pour on it, pour saf-fron in a corner of rice� Close the pan and gentle the heat to steam rice for 25 minutes�7 In a pan containing hot oil, thoroughly stir-fry the tur-

meric over the mild heat, then add the raisins to it and im-mediately remove the pan from the heat�

125

8 In another pan, add a little bit of hot oil, stir-fry dates palm and pistachio slices� After cooking, pour the Reshteh Polo in the desired container and serve and decorate with saffron Polo, almonds and pistachios slices, fried onion, or-anges peel slice, raisins and dates palm�

kAnd the amount of spice given is more than 2 tablespoons. Of this amount, remove 2 tablespoons and add to the Polo. kAnd make sure to soak the almonds slices, but it shouldn’t be stir-fried, just put it in a pot of rice to be steamed along rice. kDo not soak pistachio slice, because it can change the color of the pistachio, but make sure to stir-fry it.

Notes

126


Reshteh Polo (rice and noodles) (Azerbaijan)This recipe is made like Reshteh Polo Khalali (rice and noo-dles), with the difference that it does not have a rice spice, and instead double the amount of turmeric, and instead of almond, use 100 grams of Gheysi (soaked and drained), and 100 grams of dried apricot apple (soaked and stir-fried in butter) �Reshteh Polo of Gheysi (rice and noodles) (Tabriz)This order is made like Ghabeli Polo, with the difference that it does not have raisins and dates, and instead of minced meat, you should use 400 grams of sheep thighs and 200 grams of soaked and washed Gheysi�

127

Reshteh Polo (rice and noodles) (Lorestan)This order is similar to Reshteh Polo (rice and noodles) (Azer-baijan), with the difference that you soak 100 grams of lentil from the previous 24 hours, and cook with 2 cups of water for 45 minutes, add a little salt at the end of cooking and pour between the rice and let it steam�Morasa Polo (Shiraz)This recipe is made like Reshteh Polo Khalali (rice and noo-dles), with the difference that it does not have noodles, rice spice, the dates, and turmeric� Add some rosewater� Stir-fry 1/3 cup of barberry with a little sugar in oil and add it� Serve Morasa Polo with Fried Chicken�Reshteh Polo (rice and noodles) with Fillet This recipe is made like Reshteh Polo Khalali (rice and noo-dles), only serve it with 1200 grams of cooked sheep muscle�Havij Polo (carrot and rice)This order is prepared like Morasa Polo of Shiraz, with the exception that there is no almonds slices and raisins, instead

128

mix 280 gram of carrots (chopped) with 75 grams (1/2) cup of sugar and 1 cup of water on a gentle heat until it is cooked then mix it with other ingredients and pour between the rice and let it steam�Shirin Polo (sweet rice)This recipe is made like Reshteh Polo Khalali (rice and noo-dles), with the difference that it doesn’t have rice spice, the dates, and turmeric� Double the amount of orange peel slices (sweetened), add 2 teaspoons of rose water and serve it with (boiled and stir-fried) chicken�Nessar PoloThis order is prepared like Morasa Polo of Shiraz, with the exception that pours some cinnamon between rice and mix-es the orange slice syrup with the melted butter and pours it on the riceGhabeli PoloThis recipe is made like Reshteh Polo Khalali (rice and noo-dles), except that you should soak 150 grams of beans 24

129

hours ago and cook in a pot of water� In a bowl, mix 350 grams of minced meat (mix of sheep and calves) with on-ions, pea flour, salt, and black pepper, and grasp it to get a stickiness, then moisten your palms and make small meat-ball of your hand� Fry the meatball in a pan containing hot oil to be brown, then place on a paper towel to remove ex-cess oil� Pour it with other ingredients between rice pads and let it steam�

130

Dopiazeh (Shiraz)

Ingredients:

99 Rice 3 cups (480g)99 Salt and black pepper (powdered) as much as needed99 Onion (diced) 4pcs (560 g)99 Chicken breast (without bones and diced) 600g99 Tomato paste 2tsp99 Saffron (powdered and dissolved in water) 2tsp

131

99 Potatoes (cut as the cube) 2pcs99 Turmeric (powdered) 1tsp (3g)99 Rose flower (dried) 1 tsp (3g)99 Cumin (powdered) 1tsp (3g)99 Butter 70 g99 Liquid oil (for frying) as much as needed

Suitable dishes • pan • wooden spoon • paper towel • pot • and spatula

Required tools:

Recipe:

1 Soak the rice for some 8 to 10 hours in some salt and wa-ter� Then, when cooking, empty the water on it�2 In a pan containing hot oil, stir-fry the onions to make it

soft and clear� Taste chicken pieces with a little salt and pep-per� Pour the oil into a pre-heated pan to heat it mildly, then stir-fry chicken pieces slightly, add 1/2 cup of water to the

132

chicken� After boiling, gentle the heat and close the pot for 45 minutes to be cooked� 3 Stir-fry the tomato paste in a pan containing hot oil� Then

add it at the end of the chicken cooking, along with saffron and let it cook until its juice is completely evaporated�4 Add salt a little on potatoes and fry with turmeric in a pan

containing hot oil, then put on paper towels to remove their excess oil�5 Pour the rice into a pot containing boiling water and place

it in the heat for 10 to 14 minutes to get ready and then drain it�6 Pour oil in a pot, heat it gently to make it hot� Pour some

rice into it and pour some of the mixtures of chicken, pota-toes, rose flowers and cumin on it and pour the mixture of chicken and potatoes, rose flowers and cumin between rice and cover it with white rice� Close the pot and heat to raise the rice steam�

133

7 Heat the butter on a gentle heat, pour it on the rice when its steam is raised� Close the pot� Gentle the heat to steam rice for 25 minutes� After cooking, stir the rice and serve in the considered dish�

kAdding the rose flower to this order gives it a different flavor and aroma.

Notes

134

Shirpala (milk and rice) (Gilan)

Ingredients:

99 Rice �� 3cups (480g)99 Salt �� as much as needed99 Walnut �� 55g99 Milk �� 800 ml99 Turmeric (powdered) �� 1tsp (3g)99 Butter �� 80g

135

99 Saffron (powdered and dissolved in water) �� 3tsp99 Dates palm (without core) �� 16 pcs99 Raisins of rice (washed and without water) �� 100 g99 Cinnamon (powdered) �� 1tsp (3g)99 Liquid oil (for frying) �� as much as needed

Suitable dishes • pan • pot • spatula • pan and wooden spoon

Required tools:

Recipe:

1 Soak rice for 8 to 10 hours in some salt and water� Then empty the water when cooking�2 Soak the walnut for some hours with some water, then

peel it and crush it�3 Pour the rice with the milk and half of the turmeric in a

pot and place it over high heat� When boiling, make the heat milder, add butter and saffron, and let it soak until the milk

136

is completely evaporated, then close the pot to steam for 45 minutes�4 In a pan containing some hot oil, stir-fry the dates on

gentle heat� Then add raisins and stir-fry little�5 In another pan containing some hot oil, stir-fry walnuts,

then add the rest of the turmeric, and then stir-fry it until the turmeric color is changed, then add the dates and raisins to it, stir, and add cinnamon to it� Serve the Shirpala in the con-sidered dish and pour dates mixture on it�

kWhen boiling rice, put the pot in half open until the milk doesn’t run out and stir one or two times. kAdding half of the turmeric at the start of the baking pro-cess creates better taste and color of the food. Stir-fry the rest of the turmeric in the oil to release its antioxidant and get better aroma and properties, kMake sure you add cinnamon at the end of cooking so it does not miss its aroma due to heat.

Notes

137

Shirchelow (Azerbaijan)

This recipe is cooked like Shirpala, with the difference that you have to add 2 tablespoons of ginger (grat-ed) from the beginning of cooking or add it when the water and milk are evaporated.

Soti Polo (Ardebil)

This order is made like Shirpala, with the difference that you should put 800 grams of kipper fish in a bowl on rice when rice is steaming. After steaming the rice, the fish throws little water in a bowl. Pour out the water, when the rice s steamed, place the fish next to it, or chopped the fish by hand and pour it onto the Polo.


138

Aromatic Kateh Ingredients:

99 White beans �� 1 cup (160g)99 Rice �� 3 cups (480 g)99 Salt and black pepper (powdered) �� as much as needed99 Animal oil or butter �� 80g99 Hear meat of sheep (with bones) �� 1200g99 Onions (divided to 4 sections) �� 1pcs (140g)99 Laurel �� 2 pcs99 Turmeric (powdered) �� 1tsp (3g)

139

99 Potatoes (peeled) �� 1 pcs (170g)99 Dill (cleaned and crushed) �� 200 g99 Cinnamon (powdered) �� as much as needed

Suitable containers • drainer • pot • wooden spoon • spatula • manual masher

Required tools:

Recipe:

1 Soak the beans in some water for 24 hours (change the water 2 to 3 times during soaking), then pour in the water for cooking�2 soak rice for 2 hours in some water and salt� 3 Stir-fry the meat in a pot containing 3 tablespoons of an-

imal oil, then add 6 cups of water, onions, laurels, and tur-meric over high heat� When boiling, close the pot, gentle the heat so that the meat is completely cooked for 4 hours and

140

the water evaporates� In the last 45 minutes, add potatoes, salt and pepper�4 In another pot, cook the beans for 3 hours� At the end of

cooking, add a little salt and empty on drainer after cooking�5 In another pot, pour the rice with the rest of the animal oil

and place it over heat and close the pot, when the rice juice evaporates, gentle the heat, add dill and stir to mix with rice, Then mix the rice for 45 minutes�6 Remove the meat bones and laurels after cooking, then

mash along potatoes and beans thoroughly, then pour it into the container, pour the cinnamon on it and serve it with Kateh�

141

kThe time to cook this meat should be a little bit more than usual until the meat is completely cooked and softened when it is mashed. k The Dill volume is 400 gram which is cleaned or un-cleaned. kStir-frying of meat cause to save its extracts, and also maintains its nutritional value, as well as the long cook-ing of meat on gentle heat, makes meat smoother. kThe use of laurels in this recipe removes the unpleasant smell of meat and give it a pleasant aroma. k If you like, you can use a newly prepared dill instead of a dried dill, which has more pleasant aromatherapy, just notice that the amount of dried dill is less than fresh dills.

Notes

142

Ingredients:

Eggplant and rice (Badenjan Polo)(Qazvin)

99 Thin eggplants (ring slices) �� 4 pcs (440g)99 Salt �� as much as needed99 Minced meat | Mixture of sheep and calves �� (200g)99 Curry Spice (powdered) �� 1tsp (3g)99 Tomato paste �� 2tsp99 Fried onion �� 15g99 Fried garlic �� 10g

143

99 Turmeric (powdered) 1tsp (3g)99 Meat steak 1/2 cup (125ml)99 Tomatoes (unpeeled and ring slices) 5 pcs (500g)99 Rice 3cup (480 g)99 Butter 70g99 Liquid oil (for frying) as much as needed

9� And the curry spice includes turmeric, cinnamon, honey, thyme, cumin and coriander seeds mixed with garlic powder�

9� If you wish, you can use the same amount of water with 1/2 meat extract pill instead of meat steak�

Drainer • paper towel • pan, wooden spoon • deep pan • pot • spatula

Required tools:

Recipe:

1 Sprinkle some salt on eggplants and place them in a drain for thirty minutes to remove their water, then dry them with

144

a paper towel and fry them in a pan containing hot oil, fry on both sides until they are golden� Put on a paper towel to remove excess oil�2 In a hollow pan, containing hot oil, stir-fry the meat on

a gentle heat until its juice is completely absorbed� During this work, cut the meat with a wooden spoon, add the spice to it and stir-fry it� Add the tomato paste to a separate pan containing oil, then add it to the pan with meat along with the fried onion and fried garlic and stir-fry it�3 stir-fry turmeric in a separate pan containing oil to change

color, then add it to the pan with meat along with salt and meat steak and let it stay on a gentle heat until the water is completely evaporated�4 add salt on tomatoes and fry in a saucepan containing oil�5 Soak the rice for about 8 to 10 hours in some salt and

water� Then empty its water when cooking and pour it in a pot of boiling water on heat for about 10 to 14 minutes to be prepared then drain it�

145

6 In a pot containing some hot oil, pour the rice and place it on a row of minced meat, a row of eggplants and toma-toes� Similarly, pour the ingredients between rice, close the pot and heat up to raise rice steam�7 Heat butter with 3 tablespoons of liquid oil, on a gentle

heat� When the rice steam rises, pour it on the rice (to ensure that the rice steam is raised, you can pour some of the water into the pot, if it sounds, then it is time to pour the butter on the rice) , close the pot and gentle the heat to steam the rice for 25 minutes, then pour Badenjan Polo( the eggplant and rice) into the desired container and serve it�

kAdding spice to minced meat gives a different taste and aroma to this order. kBe sure to stir-fry turmeric in oil, because it releases an-tioxidants and thus increases its flavor.

Notes

146

Ingredients:

Adas Polo (Lentils and rice)

99 Lentils �� 1 and 1/2 cup (270g)99 Chicken steak �� 3 cups (750ml)99 Rice 3cups �� (480g)99 Salt �� as much as needed99 Fried onion �� 30g99 Cinnamon (Powdered) �� 1tsp (3g)99 Green Cumin (powdered) �� 1/2 tsp (1/5 g)

147

99 Butter �� 80g99 Saffron (powdered and dissolved in Water) �� 2tsp 99 The Date palm (Without Core) �� 8 pcs99 Liquid oil (for frying) as much as needed

9� If you want, you can use the same amount of water with one chicken extract pill instead of chicken steak

Suitable dishes • drainer • pot • spatula • pan, and a wooden spoon

Required tools:

Recipe:

1 Soak lentils for about 24 hours in some water (change the water 2 to 3 times during soaking), then pour it in a drainer while cooking and place it in a pot containing steak and place it over high heat until it boils� After that, gentle the heat to cook for 50 minutes� At the end of cooking, pour some salt in it and drain it�

148

2 Soak the rice for about 8 to 10 hours in some salt and wa-ter� Then cook it in a pot of boiling water for about 10 to 14 minutes to prepared then drain it�3 In a pot containing some hot oil, pour a layer of rice, half a

fried onion, lentil, cinnamon, and cumin� Pour the rest of the ingredients between rice and finally cover it with white rice. Close the pot and increase the heat to raise the rice steam�4 Heat the butter with 3 tablespoons of liquid oil on a gentle

heat� When rice steam is raised, pour it on rice, pour saffron in a corner of rice, close the pan and gentle the heat until the rice steams after 25 minutes (to test that rice steam is raised, you can sprinkle some water into the pot's body, if it sounds, it is time to pour the butter on the rice)�5 When serving, stir-fry the date palm in a pan containing

oil, then pour it along with the rest of the fried onion on Adas Polo ( Lentil and rice) and serve it�

149

kUsing steak instead of water, in addition to creating a unique flavor in food, will increase its nutritional value. kAdding cinnamon and cumin to this order gives it a taste and aroma.

Notes

150


Adas Polo (rice with Lentils) (Khorasan)This recipe is made like Adas Polo, with the difference that 200 grams of minced meat (a mixture of mutton and beef) are fried in a pan containing hot oil, so that the water is thor-oughly drained, then add some salt and pepper, 2 grams of turmeric and 10 g fried onions to it and fry them� After Adas Polo was brewed, pour it in the desired dish and decorate it with saffron rice, raisins and a mix of meat and serve it�

Adas Polo with Mahi Ghaleb Bershon fish (Rice with Lentils with fish) (Bushehr) This recipe is made like Adas polo, with the difference that it does not have cumin, and during the cooking the rice, add 2 medium fish (narrow-barred Spanish mackerel/Shir,Tiger-

151

tooth croaker/ Shorideh, seer fish /Ghobad with pomfret) af-ter clearing and cleaning. And then make the fish tasty with cinnamon, turmeric, polo spice, dried lemon (powdered and one teaspoon of each one) and 2 tablespoons of flour and fry on both sides in a pan of hot oil�And the polo spice includes: Coriander seeds, cumin, cin-namon, thyme, black pepper and cardamom (all spices are powdered (each one as one teaspoon)Bernjoosh with Mahi Ghalebe Bershon (Bushehr) This recipe is made like Adas Polo with Mahi ghalebe Ber-shon, with the difference that you should rinse it without the salt, cook, and filter it. After that, cover the bottom of the pot of hot oil with the bread, then pour some rice and pour 250 grams of date syrup into the layers of the rice (make sure that the juice/syrup burns very quickly, so the heat should be very gentle)�Chanteh or Keshmesh polo (rice with raisins)(Bushehr) This recipe is made like Adas polo, with the difference that

152

it has no lentil, cinnamon, meat, saffron, and fried onion, and instead, fry one onion (chopped in the form of dices) in a pan of hot oil and then add turmeric, salt, and pepper to it and fry them� After that, add 200 grams of raisins and fry for 40 seconds� Remove the pan from the heat and pour them in the layers of rice and let it brew� This polo is so delicious with eggplant pickles�

Mash Polo (Rice with moss-green)This recipe is made like Adas polo, with the difference that you cook moss-green instead of lentil (remove the crust from it after cooking, pour it away and pour it in layers of the rice and let it brew�

Cheshm bolboli Polo This recipe is made like Adas polo, with the difference that instead of lentils, black-eyed cowpea is used, and when pouring the ingredients in the layers of rice, pour some to-mato paste (fried), carrot (chopped in the form of dices and cooked in the water) with polo species in the layers of rice�

153

Black-eyed cowpea (Fars) This recipe is made like Cheshm bolboli Polo, with the dif-ference that it has no carrots, tomato paste, and turmeric, add 150 grams of common dill (clean and chopped) instead of them with black-eyed cowpea to rice and Let's it brew. This Polo is served with fried fish or cooked chicken with onions, raisins and dried lemon powder or alone with yogurt�

154

Ingredients:

Polo Kado zard (rice with yellow pumpkin)

99 Rice ��3 cups (480g)99 Salt and black pepper (powder) ��to the required amount99 Pumpkin ��700g99 Sugar �� 40g99 Turmeric (powdered) �� 1 table spoon (6g)99 Saffron (solved in the water) ��3 spoons99 Fried onions �� 12g

155

99 Cumin (powdered) �� 1 tablespoon (6g)99 Cinnamon �� ½ of teaspoon99 Ginger (grated) �� 1 tablespoon (6g)99 Butter or solid liquid oil �� 80g99 Egg �� 499 Liquid oil ��to the required amount

Suitable dishes • chef knife • pan and wooden spoons • pot • skimmers

Required tools:

Recipe:

1 Soak the rice for some 8 to 10 hours in some water and salt, and then empty the water when cooking�2 Cut the half of the squash/pumpkins into the cubes and

cut the other half in the round form� Fry the cubic part of the pumpkin for a minute in a pan containing hot oil� Add sug-ar, half of the turmeric, salt, pepper, a tablespoon of saffron

156

and fried onion, and fry them (so that the pumpkins do not crumble), then add the cumin, cinnamon, and ginger to it�3 Pour the rice with the rest of the turmeric in the pot con-

taining boiling water and place it on the heat for 10 to 14 minutes to prepare it and then drain it�4 Pour a little oil in the pot, place it on the heat, remove it

from the heat when it's hot, and put the round pumpkins on the bottom of the pot, and then pour some of the rice and a little bit of the prepared ingredients on it� Similarly, pour the ingredients in the layers of the rice and cover it with white rice� Put the lid of the pot and heat to raise the rice steam�5 Heat the butter with 3 tablespoons of liquid oil, and pour

it on the rice when the stream of the rice is raised(to make sure that the rice steam is raised, you can pour some water on the body of the pot, if it makes noise then it's time to pour the butter on the rice), pour the rest of the saffron in a corner of the rice, put the lid of the pot and make the heat gentle so that the rice can be brewed for 25 minutes�

157

6 At the same time, stir the eggs in a pan containing hot oil and tasting with salt and pepper� When the rice is brewed, stir it and pour it on the dish and decorate it with fried eggs and serve it�

kSuitable pumpkin for this food; is a pumpkin with a long neck, heavy, and yellow color; it is also better to use the part of the neck. k You can fry 1/4 cup of sour pomegranate (dried) in a pan containing oil and use it with the rest of the ingredients to decorate rice. k Cumin, cinnamon, and ginger have high flavor and aroma coordination, but keep in mind that should not be fired for a long time, so, after completing the frying the pumpkin in Step 2, add them to the pan and immediately remove the pan from the heat.

Notes

158

Ingredients:

Zereshk Polo Ba Morgh (rice with barberry with chicken)

99 Rice �� 3 cups (480g)99 Salt �� to the required amount99 Almond slices �� ½ of cup (45g)99 Butter �� 70g99 Saffron (solved in the water) ��2 table spoons99 Barberry (cleaned and washed and dried) �� 30g99 Sugar �� 40g

159

99 Pistachio slices �� 30g99 Chicken (4 slices and cooked in boil water)�� 1 (1300g)99 Liquid oil (special for frying) ��to the required amount

Suitable dishes • filter • pot • and wooden spoons • skimmer • pot

Required tools:

Recipe:

1 Soak the rice for some 8 to 10 hours in some water and salt, and then empty the water when cooking�2 Soak the almond slice in some water for an hour, and then

pour it in the filter at the time of using.3 Pour the rice into the pot of boiling water and place it in

heat for 10 to 14 minutes to prepare it, and then drain it�4 pour the rice in a pot of some hot oil and make it in the

shape of a cone, then create a few holes with the handle of the skimmer (this will make the rice vapor easily rise and

160

brew better)� Put the lid of the pot, heat up to raise the rice steam�5 Heat the butter with 3 tablespoons of liquid oil. When the

rice steam rises, pour it on the rice�6 Pour almond slices in a corner of rice and pour saffron

in another corner of rice� Put the lid of the pot and make the heat gentle to brew the rice for 25 minutes�7 In a pan containing some warm oil, fry the barberry with

sugar� In another pan, fry a little pistachio slices�8 In a pan containing hot oil, fry the boiled chicken in oil

to make it golden, when the rice is brewed then remove the almond slices and saffron rice, pour with barberry, pistachio and chicken slices on the rice and serve it�

161

kUsing the slice of almonds and pistachios in this recipe makes the taste more delicious. kMake sure to soak the slices of almonds in the water, but do not need to fry it, just put it in a pot of rice to brew with rice. kDo not soak the pistachio slice because this can change its color, but you should fry it. kWhen shopping, make sure the color of the barberry is light red and fresh. kWhen the barberry is fried, the oil should not be so hot and do not fry barberry a lot, because it changes color and dries. kDo not heat a lot of sugar, because it becomes like a bul-let or in the form of caramel.

Notes

162

Ingredients:

Baghali polo ba Mahicheh ( Fava bean with rice and lamb shanks)

99 Rice ��3 cups (480g)99 Salt �� to the required amount99 Fava bean (cleaned) �� 200g99 Lettuce (washed) ��to the required number99 Dried herbs �� 20g99 Rice specie (powdered) ��1 tablespoon (6g)

163

99 Butter or solid oil �� 120g99 Saffron (solved in the water) ��2 spoons99 Lamb shanks or neck (cut and cooked) �� 1200g99 Liquid oil (special for frying) �� to the required amount99 Dry herbs include ��common dill (13 g), coriander (2 g) and parsley

(5g)

9� Polo spices include: Coriander seeds, cumin, cinnamon, thyme, black pepper, and all spices are powdered, each one as a teaspoon)

9� You can use fresh common dill instead of dried common dill; of course, the amount of fresh herbs is more than dried herbs�

Suitable dishes • pots and skimmers

Required tools:

Recipe:

1 Soak the rice for some 8 to 10 hours in some water and salt, and then empty the water when cooking�2 Pour the rice with the fava bean in a pot of boiling water

164

and let it stay for 10 to 14 minutes (when boiling, remove the floor on the water with a skillet and throw it away). After the fava beans and rice are cooked, pour them in the filter and drain them�3 In a pot, pour some oil and put on a gentle heat� When

it's hot, turn off the heat, cut the solid section of the lettuce and place the lettuce leaves on the same side in two rows on the bottom of the pot, and pour some rice mixture on it� Pour some dried herbs and polo spice on it� Similarly, pour dried herbs and polo spice into the layers of the rice and cover it with a rice mix� Put the lid of the pot and heat to raise the rice steam�4 Heat the butter with 3 tablespoons of liquid oil on a gen-

tle heat� When the rice steam rises, put it on the rice� Pour the saffron in a corner of the rice, put the lid of the pot, and make the heat gentle to brew the rice for 25 minutes� (To en-sure that the rice steam is raised, you can pour some water on the body of the pot, if it makes noise, It's time to pour the butter on the rice)� After cooking, serve Baghali polo with cooked lamb shanks or neck�

165

kNote that if the Fava bean to be yellow or it is cooked in a long time, then first pour the fava beans in boiling wa-ter, add the rice when the water boils. But if it is cooked soon, add it when you add rice to boiling water. k If the fava bean was dry, soak it with water and a little salt for 2 hours. When cooking, place it on the heat for 15 to 20 minutes, and then pour it into the filter. When you pour the rice into the filter, pour the common dill and fava bean in the layers of it. kBaghala Polo is usually made with beef or mutton (shanks) and sometimes served with chicken. kUsually, Baghala polo is served with red meat. Boil the meat with some water, onions, a few celery cuts, and car-rots for 3 hours and 30 minutes, and add a little salt at the end of the cooking. kCommon dill is usually used to make Baghala Polo, but adding coriander and parsley to it has made its taste dif-ferent.

Notes

166

Pesteh Polo (Rice with Pistachio) (Damghan)

This recipe is made like Baghala Polo Ba Mahicheh, with the difference that instead of fava bean, you should use 2 cups of pistachios. You can also use chick-en breast and thighs or sirloin of the lamb; also re-move dried herbs from the recipe.

Baghala Polo (Gilan)

This recipe is made like Baghala Polo with shanks, with the difference that it is made without oil, and instead of the shanks, it is served with butter and smoked fish.

“Baghala Polo with Mahi Ghaleb Bershon (Beryan) (Bushehr)

This recipe is made like Baghala Polo with shanks, with the difference that instead of shanks, you use the


167

pieces of fish (narrow-barred Spanish mackerel, Croak-er, Scombridae, or Pampus) and mix it with salt, cinna-mon, turmeric and add a teaspoon of each one, plus 2 tablespoons of wheat flour, sprinkle on the fish and fry it over the heat on both sides in a pan containing hot oil.

168

Ingredients:

Sabzi polo (rice with herbs)

99 Rice �� 3 cups (480g)99 Salt �� to the required amount99 Herbs (cleaned and chopped) �� 250g99 Lettuce (washed) ��to the required number99 Fresh garlic (crushed) �� 5 cubes (25g)99 Butter ��100g99 Saffron (solved in the water) ��2 spoons

169

99 Liquid oil (special for frying) ��to the required amount99 Herbs include: leek, parsley, Coriander and common dill, each one as the same amount)

Suitable dishes • pots • filter and skimmers

Required tools:

Recipe:

1 Soak the rice for some 8 to 10 hours in some water and salt, and then empty the water when cooking�2 Pour the rice into a pot of boiling water and place it on

the heat for 10 to 14 minutes to prepare it and then drain it�3 Mix the herbs with a little salt in a dish�4 In a pot containing some hot oil, put the large and green

leaves of lettuce after washing and drying, from the solid side and put them in the form of two or three layers on the bottom of the pot, and then pour some rice on it and then

170

add some herbs and pour the herbs in this way in the layers of the rice and cover it with white rice� Pour garlic on it, put the lid of the pot and heat up to raise rice steam�5 Heat the butter with 3 tablespoons of liquid oil on a gen-

tle heat� When rice steam rises, pour on it� Pour saffron in a corner of rice� Put the lid of the pot and gently heat it until it brews (to ensure that the rice steam is raised, you can pour some water on the body of the pot if it makes noise, then it is time to pour the butter on the rice)� After cooking, pour Sabzi Polo in a dish and decorate with saffron rice and serve it�

9� If you wish, you can also use fish, lamb or calf shanks, Koko sabzi (herbs patties) or fish spawn with Sabzi Polo. Also, to taste it, you can also use smoked fish, salted fish, grilled cheese, or a local North cheese (Mazegi)�

kAdding salt to herbs makes the herb seeds do not stick together when cooking.

Notes

171


Sabzi mast polo (herbs and rice with yogurt) (Veliyan) This recipe is made like Sabzi Polo, with this difference that you should add 250 grams of noodles at the end of boiling the rice, and then drain it after cooking� Instead of polo herbs, use a mountain herbs (crushed), including salsify, sickleweed and cardamine, in total,150 grams and fresh garlic, 70 grams, and add it with a teaspoon of cumin (powdered) and some salt, in the layers of the rice, in the end, mix 5 garlic cubes (crushed) with 2 cups of high-fat yogurt, then pour it onto the Polo after pouring it in the dish or serve it next the food�

Sheng Polo (salsify with rice) (mountainous) This recipe is made like Sabzi polo, with the difference that its herb is 250 grams of salsify (clean and chopped) and you

172

should add the salsify in the last 3 minutes of rice boiling, stir so that the rice is cooked� Serve the Sheng Polo with the shanks (cooked)

Sabzi Polo (Damghan) This recipe is made like Sabzi polo, with the difference that in a pan containing hot oil, you should fry 4 eggplants (peeled, no bitterness)� In another pan, add hot oil, and fry tomato paste� Pour the tomatoes (chopped into dices) into a pan, place it on a gentle heat to drain it, add a little oil, and then fry them and mix with tomato paste� Fry 200 grams of minced meat (a mix of mutton and calf) in a little oil� Add 10 grams of fried onion and 3 grams of turmeric (powdered and fried, spiced, and add to the eggplant with tomato sauce and mix, then pour the mixture into the layers of the rice and brew it�Sabzi Polo (Semnan) This recipe is made in the same recipe of Sabzi polo from Damghan, with the difference that it has no minced meat and pour 2 eggplants (cut in rings and fried), 3 potatoes (small

173

chopped in cubes and fried), 100 g of a mixture of scal-lion and coriander (chopped), a cup of black-eyed cowpeas (cooked) into the layers of the rice and brew it, and also the tomato has been chopped in rings�

174

Ingredients:

Lobia Polo (Persian rice with green beans)

99 Rice ��3 cups (480g)99 Salt and black pepper��to the required amount99 Lamb tight �� (white and chopped in small pieces): 400g99 Fried onion �� 5g99 Tomato paste ��2 tablespoons (30g)99 Calf stock (weak) ��4 cups (1l)99 Cinnamon stick ��1 medium one99 Turmeric (powdered) �� 1 tablespoon (3g)

175

99 Green beans (chopped) ��about 250g99 Cumin (powdered) ��1 teaspoon (3g)99 Rosebuds (dried and powdered) �� 1 teaspoon (3g)99 Butter �� 70g99 Saffron (solved in the water) �� 2 spoons99 Liquid oil (special for frying) �� to the required amount

9� If you want, you can the same amount of water with meat extract pill instead of meat stock�

Suitable dishes • pots and skimmers • pan • wooden spoon • filter bag

Required tools:

Recipe:

1 Soak the rice for some 8 to 10 hours in some water and salt, and then empty the water when cooking�2 In a pot containing some hot oil, fry the meat to drain it,

then add the fried onion to it and fry a little�

176

3 Fry the tomato paste in a pan containing oil to make it bright and make its color good, then add it to the pot with stock, cinnamon and a little black pepper, put the lid of the pot and make the heat gently until the meat is cooked for 2 hours�4 Fry the turmeric into a pan containing hot oil�5 At the end of cooking the meat, add green beans with

turmeric and let it cook perfectly� After cooking, remove the cinnamon from the pot�6 Pour the water in the pot, and place it over high heat� Put

the cumin in a lace bag and put it in the pot� When boiling, pour the rice in for 10 to 14 minutes to prepare, then pour into the filter and leave the bag containing the cumin aside. 7 Pour in a pot of some hot oil, some rice and rosebuds and

some of the ingredients on it, and so on, pour the ingredients into the layers of the rice pad and cover it with white rice�8 Pour saffron in a corner of rice and put the cumin bag in

the other corner on the rice� Then put the lid of the pot and heat up to rice steam�

177

9 Heat the butter with 3 tablespoons of liquid oil on a gen-tle heat� When rice steam is raised, pour on it, put the lid of the pot and heat it so that it brews� (To ensure that the rice steam is raised, you can pour some of the water into the body of the pot, if it makes noise, then it is time to pour the butter on the rice) After cooking, pour the rice in the dish and dec-orate with saffron rice and serve it�The pieces of meat should be tiny enough to be cooked with steam inside the pot�

kTo make Lobia Polo, choose a green bean whose tissue is not closed, and when it breaks, water is inside it. Blanche the green beans causes that its more nutritious pieces to be saved and to have better color.

Notes

178


Lobia polo (green beans with rice) with minced meatThis recipe is made like Lobia polo, with the difference that you have to use minced meat (mix of mutton and calf) with a piece of grated onion, instead of a piece of meat, and fry a teaspoon meat spice and some oil on the heat� Then add it to the bean and pour it in the layers of the rice pad and let it brew�Tashtaki or lobia polo(Behbahan) This recipe is made like Lobia polo, with the difference that it does not have tomato paste; instead, add a teaspoon of polo spice and 150 grams of common dill (clean and chopped) to the ingredients and pour into the layers of the rice and let's brew� And the polo spice include: Coriander seeds, cumin,

179

cinnamon, thyme, black pepper and cardamom, all spices are in the form of powdered and each one as one teaspoonKalam polo (Persian rice with cabbage) (Gilan) This recipe is made like Lobia polo, with the difference that you should fry 200 grams of minced meat (mix of mutton and calf) with a teaspoon of curry instead of tights, and you should fry the chopped cabbage leaves instead of green beans in a pan containing a little oil to make it soft and bright then add fried turmeric),1/2 teaspoons of cinnamon (powdered) and saffron (ground and dissolved in water) to it and fry a little and then add white calf stock to the ingredients, after a little frying, and let it cook a little, then pour it with meat, in the layers of the rice and let it brew�

Kalam Polo (rice with Cabbage) (Shiraz) This recipe is made like Kalam polo of Gilan, with the dif-ference that it does not have tomato paste and you have to fry meatballs instead of minced meat (a mixture of mutton and calf), and when you add cabbage to rice, pour meatballs with fried onion and cleaned and chopped herbs (including

180

leeks, parsley, and common dill) at a total of 120 grams, in to the layers of the rice and let it brew�

Kalam Polo (rice with cabbage) (Hormozgan) This recipe is made like Kalam Polo Shiraz, with the dif-ference that you should use 800 grams of fish fillet (mined) in meatballs instead of minced meat and add a teaspoon of cumin (powdered) on it�

181

Ingredients:

Albaloo Polo (black cherry with rice)

99 Black cherry (without seeds and tail) �� 1k99 Sugar ��9cups (1350g)99 Rice �� 3 cups (480g)99 Salt and black pepper (powdered) �� to the required amount99 Almond slices �� 1/2 of cup99 Chicken (chopped in 8 slices) �� 1 (1200g)99 Onion (peeled and cut in 4 slices) �� 1(140g)99 Turmeric (powdered) ��1 teaspoon (3g)

182

99 Butter �� 80g99 Saffron (solved in the water) �� 3 spoons99 Pistachio slices �� ½ of cup99 Liquid oil (special for frying) �� to the required amount

Enamel dish • Enamel pots • skimmer • filter • suitable dishes • pot • wooden spoon • pan

Required tools:

Recipe:

1 Pour the black cherries in an enamel bowl, sprinkle sugar and place it in a refrigerator container for 12 hours�2 After this time, place the black cherry in a pot on a gentle

heat, and during this time, remove the foam of the jam with a spoon and throw away� After 20-30 minutes, put them in a filter, remove the syrup and place it on a gentle heat, remove it when the syrup is diluted�

183

3 Soak the rice for some 8 to 10 hours in some water and salt, and then empty the water when cooking�4 Soak the almond slices for about an hour in some water

then pour it in the filter when in use.5 Pour chicken pieces with onions, turmeric, salt, and pep-

per in a pot and add some water and put it on the heat� When boiling, make the heat gentle and put the lid of the pot to cook the chicken for 45 minutes� After cooking, place the chicken in the filter, and then fry with half of the saffron on both sides in a pan of hot oil to make it golden�6 Pour the rice into a pot of boiling water and place it over

heat for 10 to 14 minutes to prepare�7 Pour a layer of rice in a pot of hot oil, then pour a row of

cherries, and then pour cherries in the layers of the rice pad and cover it with white rice and pour the almond slices in a corner of the rice� Put the lid of the pot and heat to raise the rice steam�8 Heat the butter with 3 tablespoons of liquid oil. When

rice steam is raised, add a bowl of well-simmered syrup with

184

melted butter and pour it on a rice (to ensure that the rice steam is raised, you can pour some water into the body of the pot, if it makes noise then it's time to pour the butter on the rice, then pour the rest of the saffron on the other side of the rice� Put the lid of the pot and make the heat gentle to brew the rice for 25 minutes�9 In a separate oil pan, fry pistachio slices for 40 seconds�10 after brewing, remove some saffron and black cherry rice and mix with pistachio and almond slices, decorate and serve the cherry rice and chicken with colorful rice�

kBrew Albaloo polo with a very gentle heat so that the bot-tom of the pot does not burn due to the sweetness. kCooking black cherry in an enamel pot, for 20-30 minutes, makes the black cherry more colorful.

Notes

185

Ingredients:

Gheymeh polo (split peas with rice)

99 Split peas �� 2/3 of cup (100g)99 Rice �� 3 cups (480g)99 Salt and black pepper (powdered) �� to the required amount99 Dried lemon ��4 to 599 Onion (cut into the dices) �� 1(140g)99 Lamb or calf tights �� 400g99 Cinnamon stick �� 299 Tomato paste �� ¼ of cup

186

99 Turmeric (powdered) ��1 teaspoon (3g)99 Rosebuds (powdered) �� 1 tablespoon (6g)99 Butter �� 70g99 Saffron (solved in the water) ��2 spoons99 Liquid oil (special for frying) �� to the required amount

Fork • skimmer • filter • suitable dishes • pot • wooden spoon • pan

Required tools:

Recipe:

1 Soak the split peas for 24 hours in some water (change the water 2 to 3 times during soaking) and then pour in a fil-ter when cooking� 2 Soak the rice for some 8 to 10 hours in some water and

salt, and then empty the water when cooking�3 Make a hole on the dried lemons by the fork and pour

them in a pot of 2 cups of water, and place it in a gentle heat

187

for 15 minutes to boil� Then remove the pot off the heat and let the dried lemons remain in the same water� Then remove them when taking them�4 In a pot of hot oil, fry the onion to make it soft and clear,

then add the meat to it and fry it until it's thoroughly drained. Add the split peas and fry� After that, add 5 cups of water, cinnamon, and saffron, and let meat and split peas cook for 3 hours�5 Fry the tomato paste in a pan containing oil, add turmeric

to it, and fry it� Then add salt and pepper in the last half-hour to a pot of meat and split peas with dried lemons�6 Pour the rice in a pot of boiling water and place it over

heat for 10 to 14 minutes to get ready then drain it�7 After cooking meat and split peas, remove cinnamon and

dried lemon from it�8 Pour some rice in a pot containing some hot oil, and pour

some of the prepared ingredients on it� Similarly, pour the ingredients and rosebud in the layers of the rice, cover it with rice� Put the lid of the pot and heat to raise the rice steam

188

9 Heat the butter with 3 tablespoons of liquid oil on a gentle heat� When the rice steam is raised, pour it on the rice, put the lid of the pot and make the heat gentle to brew the rice for 25 minutes and pour Gheymeh polo in a dish and serve it�

kTo avoid darkening the food color, it is better to use a cin-namon stick instead of cinnamon powder kAlso, the cinnamon stick makes it smell double. You can remove the dried lemons from the stew and press it out with the back of the spoon in a container when you re-move the lemon extract from it and add the extracts to the stew. k Adding the rosebud to this recipe gives it a different fla-vor and aroma. Keep in mind that you add the rosebud when brewing so it does not heat up much.

Notes

189

Ingredients:

Gabli Polo (Azari)

99 Red beans �� 1 cup (170g)99 Bulgur wheat �� 1 cup (150g)99 Rice �� 2 cups (320g)99 Salt �� to the required amount99 Date (without seed) �� 1599 Cumin (powdered) �� 1 tablespoon (6g)99 Fried Onion �� 10g99 Chicken (cooked and chopped in 4 slices) �� 1 (1400g)

190

99 Butter �� 80g99 Saffron (solved in the water) �� 2 spoons99 Liquid oil (special for frying) �� to the required amount

Skimmer • filter • suitable dishes • pot • wooden spoon • pan

Required tools:

Recipe:

1 Soak the bean for 24 hours and bulgur for 12 hours sep-arately with some water (during the soaking, change their water 2 to 3 times, and then pour it in the filter when cook-ing�2 Soak the rice for some 8 to 10 hours in some water and

salt, and then empty the water when cooking�3 Pour beans with 4 cups of water in a pot to cook for 3

hours� In the middle of cooking, add a little salt and pour it in the filter after cooking

191

4 Fry dates in a pan containing a little oil and mix with beans, half cumin, and fried onions�5 In a pan containing hot oil, fry the cooked chicken on

each side to make it golden�6 In a pot of boiling water, pour bulgur to make a few boils�

Then add the rice to the bulgur to prepare for 10 to 14 min-utes, and then pour in the filter.7 In a pot, add some hot oil, add some rice mixture and bul-

gur, and pour some beans on it, and mix the beans and the rest of the cumin with rice mixture, finally, mix it with rice and bulgur to cover it� Put the lid of the pot and heat to raise the rice steam�8 Heat the butter with 3 tablespoons of liquid oil on a gen-

tle heat� When rice steam is raised, put it on rice and pour saffron in a corner of rice� (To ensure that the rice steam is raised, you can pour some of the water into the pot's body, if it makes noise, it's time to pour the butter on the rice). Put the lid of the pot and gently heat for 25 minutes to brew the rice� Then remove the saffron rice and pour it in a dish and

192

decorate it with fried chicken, saffron rice and the rest of the fried onion and serve it�Boil the chicken with a small amount of water so that the water is completely evaporated after cooking, then fry in a pan of oil to make it golden�

kAdding cumin and fried onion to this recipe gives it a dif-ferent flavor and aroma. k If you want, you can also use raisins (fried in the oil) for this food.

Notes

193

Ingredients:

Mani Polo(Damghan)

99 Yellow split pea �� 1/2 cup or 75 g99 Rice �� 3cups or 480 g99 Salt �� as much as needed99 The thigh brain of Calf or Sheep (cut as a cube) �� 400 g 99 Fried onion �� 20g99 Turmeric (powdered) �� 1tsp or 3 g99 Abstracted yogurt �� 300g

194

99 Egg �� 1 pcs99 Fresh sour lemon juice �� 2tbsp 99 Saffron (powdered and dissolved in water) �� 2 tbsp99 Butter) melted) �� 120g99 Cumin (powdered) ��1 tsp or 3 g99 Rice noodles �� 250 g99 Rice raisins (washed and without water) �� 1cup or 110 g99 Barberry (washed and without water) �� 1/2 cup or 30g99 Liquid oil (for frying) �� as much as needed

Pots • drainer • pan • wooden spoon and spatulas

Required tools:

Recipe:

1 Soak the yellow split pea for 24 hours in some water (change the water 2 to 3 times during soaking), then pour it in when cooking�

195

2 Soak rice for some 8 to 10 hours in some salt and water, then empty the water when baking�3 Pour the yellow split pea with a little water in a pot and

place it on a gentle heat for 3 hours� In the middle of cook-ing, add a little salt, then pour it in the drainer�4 In a pot containing some oil, pour the meat to change

color and drain it�5 Add the fried onion and turmeric to the meat and then

stir-fry it� Then add 6 tablespoons of water and let it cook for 3 hours, add a little salt to it at the end of cooking�6 In a bowl, mix yogurt, eggs, lemon juice, saffron, half of

butter and cumin, then pour the cooked meat into it to cook for 15 minutes�7 Pour the rice into a pot of boiling water and place it over

heat for 10 to 14 minutes to prepare, add the rice noodles and yellow split pea at the end of cooking� After some boils pour in the drainer�8 Pour a little oil into the pot and place it on the heat, re-

move it when it's hot. Take the meat out of the sauce, add

196

some rice mixture to the sauce and pour it on the bottom of the pot, then pour some rice and pour some meat into it� Similarly, pour the meat between rice mixtures and finally cover it with a rice mixture, then place it overheat and put it in the pot to raise the rice steam�9 Heat the rest of the butter with 3 tablespoons of liquid oil

on a gentle heat� When rice steam rises, pour it on rice, close the pot and gently heat until it steams for 25 minutes�10 Stir-fry raisins and barberries in a pan containing some oil� After rice steaming, pour the rice in the desired container, pour the raisins and barberry between the rice and serve it�

kBoil the rice noodles for just 2 minutes. High cooking causes the noodles to be crushed. kAdd raisins and barberry to warm oil. Hot oil causes them to burn; therefore, the time to heat should be very low and on the gentle heat.

Notes

197

Megesht Polo

Ingredients:

99 Rice �� 3 cup (480g)99 Salt and black pepper (powdered) �� as much as needed99 Canned tuna fish ��200g99 Tomato paste �� 1/2 cup (60g)99 Turmeric (powdered) ��1tsp or 3 g99 Dried limes powder ��1tbsp or 6 g99 Cumin (powdered) ��1tsp or 3 g99 Cinnamon (Powdered) ��1tsp or 3 g

198

99 Coriander seed (powdered) ��1/2 tsp or 2 g99 Red pepper (powdered) �� 1/4 tsp 99 Walnut shell (crushed) �� 110g99 Raisins (washed and without water) �� 150g99 Vegetable (clean and chopped) ��150g99 Garlic (mashed) �� 4grains or 20g99 Butter �� 70g99 Liquid oil (for frying) �� as much as needed99 Vegetables include: Coriander 170 grams and Fenugreek 30 grams

Suitable dishes • Pots • pan • wooden spoon, and spatulas

Required tools:

Recipe:

1 Soak the rice in some water and salt for 8 to 10 hours� Then, empty the water when cooking�2 Boil the canned tuna fish before in a pot of boiling wa-

ter for 20 minutes, then separate the oil�

199

3 Pour the rice into a pot of boiling water and place it in the heat for 10 to 14 minutes to prepare it and then rinse it�4 Pour the tomato paste into a pan containing hot oil to better

its color, then add pepper and turmeric to it and thoroughly stir-fry it� Add dried limes powder, cumin, cinnamon, cori-ander seeds, salt, and red pepper to it, after little stir-frying, add tuna fish with walnut and raisins, and stir-fry again and immediately remove the pan from the heat�5 In a pot containing hot oil, pour some rice, then pour

some of the mixture of tuna fish with vegetables and garlic on it, then pour the ingredients between rice similarly and close the pot and heat to raise the rice steam�6 Melt the butter with 3 tablespoons of liquid oil on a gentle

heat� When the rice steam raised, pour it on rice� Close the pot and gently heat until it steams for 25 minutes� After steaming the rice, pour it into the desired container and serve it�

9� You are allowed to not mix raisins with other ingredients of Megesht Polo, but rather stir-fry it in a little oil and pour it between the rice at the time of serving�

200

kBe sure to stir-fry turmeric and pepper in a pan contain-ing oil, as they will release their antioxidants by stir-fry-ing, so they will get better aroma and properties. kAdding dried limes powder, cumin, cinnamon, coriander, and red pepper to this order gives it a different flavor and aroma. kThe amount of greens given is based on the cleaned and uncleaned which is 300 grams. kPour the tuna fish in the drainer and remove its oil and then add to other ingredients.

Notes

201

Mooyadab

Ingredients:

99 Rice �� 3 cups or (480 g)99 Salt �� as much as needed99 Tamarind ��100g99 Olive oil ��1/2 cup99 Black Pepper seed (half-mashed) ��15 pcs99 Red pepper (powdered) ��1tsp or 3g99 White vinegar �� 1tsp or 15 ml99 Red snapper fish fillet (chopped) �� 800g99 Rosemary �� 3 branches

202

99 Onion (diced) �� 2 pcs or 280 g99 Garlic (mashed) �� 5 grains or 25 g99 Turmeric (powdered) �� 1tsp or 3g99 Vegetables (clean and chopped) �� 100g99 Butter �� 70g99 Saffron (powdered and dissolved in water) �� 2tbsp99 Liquid oil (for frying) �� as much as needed99 Vegetables include: �� Coriander and dill (same amount)

Suitable dishes • Pots • drainer • pan • wooden spoon • spoon • paper towels

Required tools:

Recipe:

1 Soak the rice in some water and salt for 8 to 10 hours� Then, empty the water when cooking�2 Soak the tamarind for 30 minutes in a cup of mild water�

Then pour in the filter, with the pressure of the back of the

203

spoon, remove the kernel and shell and remove the extract from the filter.3 In a bowl, pour olive oil, black pepper, red pepper, and

vinegar and mix thoroughly. Immerse the fish pieces thor-oughly in salt, then place the rosemary branches between them and place the fillets in the olive oil container and let them stay in the refrigerator for 2 hours until they are com-pletely tasting. After that time, remove the fish fillets from the fridge�4 Stir-fry Rosemary branches in a pan containing oil� Then

fry the fish fillets from both sides. Remove the fillets from the pan and place on a paper towel to remove excess oil� 5 Pour the rice along tamarind extract into a pot of boiling

water and place it in the heat for 10 to 14 minutes to prepare it and then rinse it�6 In a pan containing hot oil, stir-fry the onion to make it

soft and then add garlic and turmeric� After a little stir-fry-ing, add the fish and mix it. Remove the pan from the heat.7 Pour in a pot containing some hot oil, a layer of rice and

then pour fish and vegetables on it, pour fish and vegetables

204

similarly between rice �close the pot and heat up to raise rice steam�8 Melt the butter with 3 tablespoons of liquid oil on a gentle

heat� When the rice steam raised, pour it on rice, also pour the rest of saffron in a corner of rice� Close the pot and gen-tly heat until it steams for 25 minutes (to ensure that the rice steam is raised, you can pour some of the water into the pot's body, if it sounds, it is time to pour the butter on the rice)� After baking, pour it into the desired container and serve it�

kFish need more salt for tasting than other meats. kAdding white vinegar, olive oil, black pepper and rose-mary seeds to the tasting material of this fish, gives it a different flavor and aroma. kWhen frying fish pieces, first fry the rosemary in the pan so that the oil takes on the rosemary aroma, then add the fish pieces.

Notes

205

Walak and Sirak Polo

Walak is a mountain vegetable that comes in the spring and has many properties� If no fresh walks are present, dried wal-aks can also be used� The Sirak is a kind of vegtables that grows in the northern region of Shemiranat region of Tehran province� This plant is fragrant and its shape is similar to a short leek�

206

Ingredients:

99 Rice �� 3 cups or 480g99 Salt �� as much as needed99 Chicken (8 pieces chopped) �� 1 number or 1200 g99 Mirpoua (root vegetable bunch) �� as much as needed 99 Saffron (powdered and dissolved in water) ��3tbsp99 Garni Bouk (aromatic Package) �� 1 package99 Vegetables (clean and chopped) �� 200g99 Butter �� 70g99 Liquid oil (for frying) ��as much as needed

9� And to remove the food smell and get the better aroma, Mirpoua is used�

9� Its ingredients for 1200 to 1500 grams of meat include same size slices of carrots, leeks, and onions (each number is one) and one lau-rel�

9� This small bunch of vegetables is used in French cuisine and is used to flavor slow-cooked foods. They are tied up with yarn and some-times with a napkin and they are brought out of the dish before serv-

207

ing� This batch includes 7 pepper peppercorns, one laurel, 2 to 3 pars-ley stems and 3 branches of thyme� Put them in a slice of leek and wrap them with yarn�99 Vegetables include: Walak and Sirak, fresh and the same size

Suitable dishes • Pots • drainer • pan • wooden spoon, and spatulas

Required tools:

Recipe:

1 Soak the rice in some water and salt for 8 to 10 hours� Then, empty the water when cooking�

2 Pour chicken with 3 cups of water, Mirpoua, salt and a tablespoon of saffron in a pot and put it on a gentle heat for 45 minutes� In the last 30 minutes of cooking, add the Garni Bouk Pack� After cooking, fry the chicken pieces in a pan of hot oil to make it golden�

208

3 Pour the rice into a pot of boiling water and place it in the heat for 10 to 14 minutes to prepare it and then add vegeta-bles to it before rinsing�4 Pour in a pot containing some hot oil, the mixture of rice

and vegetables, close the pot and heat up to raise rice steam�5 melt the butter with 3 tablespoons of liquid oil on a gen-

tle heat� When the rice steam raised, pour it on rice, also pour the rest of saffron in a corner of rice� Close the pot and gently heat until it steams for 25 minutes (to ensure that the rice steam is raised, you can pour some of the water into the pot's body, if it sounds, it is time to pour the butter on the rice)� After baking, pour it into the desired container and pour chicken between it and serve it�

209

kThe amount of Walak and Sirak Polo based on the cleaned and uncleaned amount is 400 grams. kWalak and Sirak Polo can be cooked as Dami and use to-mato juice or steak instead of water. k In Walak and Sirak Polo, you can use 1500 grams of thigh muscle meat, or 500 grams of cleaned rumen instead of chicken. kThe use of Mirpoua in this order (which includes onions, celery, leeks, and carrots) removes the chicken unpleas-ant smell and gives it a pleasant aroma. kUsing the Garni Bouk in the last 30 minutes of cooking gives it a different flavor and aroma.

Notes

210

Ingredients:

Sateri Polo(Khorasan)

99 Rice �� 3 cups (480 g)99 Salt and black pepper (powdered) ��as much as needed99 Minced meat (a mixture of sheep and calf) �� 250g99 Onion �� (Grated and without water)99 Curry Spice (powdered) ��1tsp (3g)99 Pea flour ��1tbsp or 9g99 Turmeric (powdered) �� 1tsp or 3 g

211

99 Rice raisins (washed and without water) ��1 cup or 110g99 Sugar �� 40g99 Carrot (sliced) �� 3pcs or 210g99 Cardamom (powdered) ��1tsp or 3 g99 Butter �� 70g99 Saffron (powdered and dissolved in water) ��1tbsp99 Liquid oil (for frying) �� as much as needed99 The Curry spice includes turmeric, cinnamon, cardamom, cumin and

coriander seeds mixed with garlic powder�

Suitable dishes • Pots • pan • wooden spoon • paper towels, and spatulas

Required tools:

Recipe:

1 Soak rice 8 to 10 hours in some salt and water, then emp-ty the water when baking�

212

2 In a bowl, mix thoroughly minced meat with salt and then add onions, Curry spices, pea flour, turmeric, and black pep-per and grasp it to gluten� Wash your palms with a little wa-ter and shape them in small balls in the palm of your hand, fry in a pan containing hot oil to get brown, then place on a paper towel to remove excess oil�3 stir-fry raisin in a pan containing some oil for 40 seconds�4 Pour sugar, 1/2 cup water, carrots and cardamom and

place on a gentle heat until the carrot is half-cooked and its water is completely evaporated� 5 Pour the rice into a pot of boiling water and place it in the

heat for 10 to 14 minutes to prepare it and then rinse it�6 In a pot containing hot oil, pour some rice and then add

some meatball, raisins, and carrots respectively� Pour them respectively between rice and cover it with white rice� Close the pot and increase the heat to raise rice steam�7 melt the butter with 3 tablespoons of liquid oil on a gentle

heat� When the rice steam raised, pour it on rice, also pour saffron in a corner of rice� Close the pot and gently heat un-

213

til it steams for 25 minutes� After steaming, separate saffron rice and mix all ingredients with each other and pour them into the desired container and decorate with saffron rice�

kAdding curry spice to minced meat gives a different taste and flavor to this order. kGrasping the minced meat with salt prevents the meat from smoothing so much and increases the stickiness of the meat. kWhen raisins are stir-frying, the oil should not be hot be-cause the raisin burns quickly. Add the raisin to the warmed oil and remove it from the heat after a little stir-frying.

Notes

214

Ingredients:

Polo Meigo(rice and shrimp)(Bushehr)

99 Rice �� 3 cups or 480 g99 Salt and black pepper (powdered) ��as much as needed99 Onion (diced) �� 1 pcs or 140g99 Cleared shrimp �� 20pcs (400g)99 Vegetable (clean and chopped) �� 200g99 Butter �� 70g

215

99 Saffron (powdered and Soluble in Water) 2tbsp99 Liquid oil (for frying) as much as needed99 Vegetables include: coriander and dill (180 grams totally), 20 grams

of fenugreek

Suitable dishes • Pots • drainer • pan • wooden spoon • tweezer, and spatulas

Required tools:

Recipe:

1 Soak the rice in some water and salt for 8 to 10 hours� Then, empty the water when baking�2 Pour the rice into a pot of boiling water and place it in the

heat for 10 to 14 minutes to prepare it and then rinse it�3 In pan containing hot oil, stir-fry the onion to make it soft

and clear�4 taste shrimp with a little salt and pepper, then add it to

216

the pan containing onions and stir-fry it� Afterward, reverse the shrimp with a tweezer to the other side to fry it�5 In a pot containing hot oil, pour some rice and then add

some shrimp along vegetables� Pour shrimp along vegeta-bles respectively between rice and cover it with white rice� Close the pot and increase the heat to raise rice steam�6 melt the butter with 3 tablespoons of liquid oil on a gentle

heat� When the rice steam raised, pour it on rice (to ensure that the rice steam is raised, you can pour some of the water into the pot's body, if it sounds, it is time to pour the butter on the rice)� Also, pour saffron in a corner of rice� Close the pot and gently heat until it steams for 25 minutes� After baking, separate saffron rice� Serve the Polo Meigo (rice and shrimp) into the desired container and decorate with saffron rice�

kThe amount of vegetables given is based on the amount of cleaned and the amount of uncleaned which is 400 grams. kThe high stir-frying of the shrimp makes it tighter, so do not stir-fry shrimp for more than a minute.

Notes

217

Polo Limo Torsh and meigo (rice with sour lemon and Shrimp) (South of Iran)

This recipe is prepared as a Polo meigo (rice and shrimp) of Bushehr , except that it has no onions and its vegetable is only 100 grams of coriander (cleaned and crushed), which is poured plus 2 tablespoons of cumin (stir-fried) and 2 sour lemons (thin rings and stir-fried) on the rice


218

Ingredients:

Polo Mahi Gojeh(rice with tomato and fish)

99 Rice 3cups �� (480 g)99 Salt �� as much as needed99 Canned tuna fish �� 200g99 Sliced mushrooms ��10 pcs or 200g99 Fresh lemon juice ��1tsp99 Butter �� 70g

219

99 Garlic (crushed) �� 2grain or 10 g99 Chopped Scallion ��4pcs99 Olive oil �� 3tbsp99 Tomato paste �� 3tbsp99 Tomatoes (peeled and diced) ��2 numbers (400 g)99 Fresh parsley (chopped and chopped) �� 30 g99 Liquid oil (for frying) �� as much as needed

Suitable dishes • Pots • drainer • pan • wooden spoon • and spatulas

Required tools:

Recipe:

1 Soak the rice in some water and salt for 8 to 10 hours� Then, empty the water when cooking�2 Boil the canned tuna fish before in a pot of boiling water

for 20 minutes, then separate the oil�

220

3 Pour the rice into a pot of boiling water and place it in the heat for 10 to 14 minutes to prepare it and then rinse it�4 When rice is preparing, stir-fry the mushroom with lem-

on juice in a pan containing a spoonful of butter and a little bit of liquid oil to absorb its juice completely.5 Stir-fry garlic and onion in a separate pan, for 1 minute

in olive oil�6 Pour tomato paste into a little pan with little oil� Add tuna

of fish, tomatoes, mushrooms, , and scallion to the pan and stir-fry them�7 Pour a little oil into the pot and place it on the heat, when

it is hot, remove it from heat, pour some rice and pour some of the prepared ingredients with parsley on the rice� Simi-larly, pour the parsley and ingredients between rice and cov-er it with white rice� Close the pot and heat to raise the rice steam�8 melt the rest of the butter with 3 tablespoons of liquid oil

on a gentle heat� When the rice steam raised, pour it on rice (to ensure that the rice steam is raised, you can pour some of

221

the water into the pot's body, if it sounds, it is time to pour the butter on the rice)� Close the pot and gently heat until it steams for 25 minutes� After baking, serve the Polo Mahi Go-jeh(Rice with fish and tomatoes) into the desired container.

kAdding tomato paste, garlic and scallion to tuna fish give order a different taste and aroma. k And adding parsley to this order makes the taste more delicious.

Notes

222

Ingredients:

Kham Tah-dig

99 Rice �� 3 cups (480 g)99 Salt and black pepper (powdered) �� as much as needed99 Pomegranate paste �� 500 g99 Medium onion (diced) ��2 pcs (280g)99 Cumin (powdered) �� 1tsp (1500g)99 Medium Sheep neck Meat �� 1 pcs (1500g)99 Turmeric (powdered) ��1tsp (6g)99 Rice spice (powdered) �� as much as needed

223

99 Butter �� 80g99 Liquid oil (for frying) �� as much as needed

9� The rice spice includes coriander seeds, green cumin, cinnamon, thyme, cardamom, and black pepper, each one should be pow-dered and a teaspoon�

Suitable dishes • hand mixers • pot • drainer • spatula • and flame speared

Required tools:

Recipe:

1 Soak rice 8 to 10 hours in some salt and water, then emp-ty the water when baking�2 In a container, dilute the pomegranate paste with a little

water, then add the onion, salt, pepper, and half the cumin to it and mix it�3 pour turmeric and a mixture of pomegranate paste, to the

neck meat, then rest for an hour in the refrigerator�

224

4 Pour the rice into a pot of boiling water and place for 8 to 10 minutes on high heat to prepare and then rinse the rice�5 In a pot containing hot oil, pour half of the rice and add

salt to the neck meat and place in the middle of the rice� Pour some rice with rice spice and the rest of the cumin on it, close the pot and increase the heat to raise rice steam�6 Melt butter with 3 tablespoons of liquid oil, on a gentle

heat� When the rice steam rises, pour it on the rice� Close the pot, gentle the heat, place the pot on a flame to steam the rice and neck meat for 4 to 5 hours� After baking, serve the Kham Tah-chin in the desired container�

225

kAdding pomegranate paste, cumin and pepper to this or-der gives it a different flavor and aroma. If the pomegran-ate juice was tight, add 2 tablespoons of water and if it was sour, add 2 teaspoons of sugar kSince the rice should be heated on the flame for 4 hours to cook meat, to prevent rice to crush, it is best to rinse the rice sooner than usual or use Indian rice. kThis Polo can also be made with plum paste.

Notes

226

Types of Tah-digTah-dig is said to a part of Polo that is tied to the bottom of the pot, and the most common type is simple and stir-fried rice� What is sometimes added to the Tah-dig is a little saf-fron with water and oil to make the Tah-dig more colorful� The water and oil should be hot enough to make the layer thicker� The oil should be hot enough to sound when rice is poured�Tah-dig with Lavash bread In a pot containing hot oil, place one to two layers of lavash bread� Then pour the rice on it and let the rice steam� If you put two layers of bread, pour some solid oil or butter between them so that the layers were separated and delicious�Potato Tah-dig (First Type)Wash the potatoes and dry and peel and cut into cubes� (If you wish, you can cut it with desired templates)� Place pota-toes on the bottom of the pot containing hot oil and pour the rice on it and steam it�

227

Baguette Bread Tah-digOpen the baguette from the middle and extract its paste� Wet the bread with a little water and roll it from below, then cover it with cellophane and place it in the refrigerator for an hour� After that time, remove the bread from the refrigerator and cut it to half a centimeter in diameter� Pour the bread into the bottom of the pot containing hot oil and pour on rice and steam on a gentle heat�Potato Tah-dig (second Type)Grind the peeled potatoes and take the water� Add a little saf-fron and salt and put it into the bottom of the pot containing hot oil and pour the rice on it and steam it�Lettuce Tah-digPlace the coarse and green leaves of the lettuce after wash-ing and drying from the buckling side and in the form of two or three layers on the bottom of the pot and pour rinsed rice on it�

228

Ice cream bread Tah-digTo prepare this kind of Tah-dig in a pot containing hot oil, place ice cream bread on the bottom� After that, pour the rice mixture over it and place it on a gentle heat until it steams �Eggplant Tah-digWash the eggplants and take their bitterness and cut them into cubes� (If you wish, you can cut it with the desired tem-plates) Place the eggplant sheets in the bottom of the pot containing hot oil and pour the rinsed rice on it�Designed Tah-digPour in a bowl, 2 tablespoons of yogurt and pour a table-spoon of flour and stir until mixed, then pour the mixture into a confectionary funnel� Pour the bottom of the pot with little liquid oil, slightly greasy and paint the design with a funnel on the bottom of the pot� Put the pot for 5 minutes on a gentle heat to take its own design, then pour the rinsed rice and squeeze it with a little hand on the rice, place the pot over the so gentle heat so that the rice is cooked for 30 minutes� Melt 2 tablespoons of butter with 3 tablespoons of

229

liquid oil, on a gentle heat. When the rice steam rises, pour it on the rice� After the rice has steamed, remove the pot from the heat and let it stay for 5 minutes, then reverse the rice to the desired container�Egg Tah-digMix two eggs with a little saffron, yogurt, salt, and pepper, and mix rinsed rice with these ingredients so that the rice is completely saffron and mixed into the material then pour on the bottom of the pot and pour the rest of the rice on it and put on a gentle heat to steam�Sesame Tah-dig (first type)Mix 2 to 3 tablespoons of flour with a little water, oil, saf-fron (crushed and dissolved in water) or turmeric, salt and some sesame, and pour in a pot� Place the pot over the heat for 2 to 3 minutes to tight the material a little and then pour the rinsed rice on it�Sunflower seed Tah-digCover the bottom of the pot containing hot oil with sunflow-er seeds thoroughly, then pour the rice on it and let it steam�

230

Olive Tah-digCut the ungrounded olive and pour it on the bottom of the pot with hot oil, then pour the rice on it and let it steam�Sesame Tah-dig (second type) After pouring oil in a pot, add some raw sesame on the bot-tom of the pot, then place the lavash bread or potato on the bottom of the pot or cut the potato into thin rings, and place on the bottom of the pot, so that each ring covers part of the other ring� This way you will have a crispy Tah-dig�Pretzel Tah-digPour the Pretzel as you wish, on the bottom of the pot con-taining hot oil, then pour the rice or pasta on it and let it steam�The Tah-dig of yogurt and sesameIn a pot of hot oil, add a teaspoon of white sesame and a tea-spoon of dried dill then mix 1 cup of rinsed rice with 3 table-spoons of abstracted or simple yogurt and pour it on sesame

231

and dill and flat its surface with a spoon. Pour rice on it and let it steam� Onion Tah-dig Cut the onions as ring and place on the bottom of the pot containing hot oil, then pour the rinsed rice on it and let it steam�Tomato juice Tah-dig Mix 1/4 cup tomato juice, some salt, 1/8 teaspoon turmeric and a teaspoon of saffron (powdered and dissolved in water) in an appropriate container and then add 6 to 7 tablespoons of rinsed rice to it and mix it thoroughly� Pour 1/2 cup of oil into the pot and place it on the heat until the oil is hot, then pour the material into a pot and spread it all over the pot� Pour the rinsed rice on it and let steam�Broad bean Tah-digRemove the broad beans from the second shell and pour in a pot of hot oil to cover the bottom of the pot, then pour the rinsed rice on the carrots and let the rice steam� This Tah-dig

232

with lettuce Tah-dig, are usually made for broad bean rice (Baghala Polo) and vegetable rice (Sabzi Polo)�Wing Tah-digIn a cavernous container, mix chicken wings with onions, turmeric, paprika, saffron, garlic powder, salt, and pepper� Close the bowl and place it in the fridge for 2 hours to taste, then place them on the bottom of the pot and add some salt and pepper� Pour the rinsed rice on the wings and press it with your hand and let it steam�Pumpkin Tah-digCut Pumpkin into half a centimeter in diameter, pour some oil on the pot and place the pumpkin slices on the bottom of on the pot, then sprinkle some cinnamon on the pumpkin� Pour the rinsed rice on it and press a little with hand on the rice� Place the pot on a very gentle heat to steam the rice for 30 minutes� Melt 2 tablespoons of butter with 3 tablespoons of liquid oil, on a gentle heat. When the rice steam rises, pour it on the rice� After the rice is steamed, remove the pot from

233

the heat and let it stay for 5 minutes� Then reverse rice in the desired container and decorate it with the stir-fried barberry�

Beets Tah-dig

Cut the beads into thin rings and place them on the bottom of the pot containing hot oil, then pour the rinsed rice on it and let it steam�

234

Stew

( K h o r e s h t )

In Iranian cuisine Stew (Khoresht) is one of the foods that are used extensively and are usually consumed with bread or rice� Iranian stew consists of meat, vegetables, and legumes� Depending on the customs and climatic conditions of the climate in each region of the country, they have a special shape, cooked differently from other areas� These differenc-es are evident from meat, vegetables, and other influential ingredients� For example, stew (Khoresht) meat used in the

235

southern and northern regions of the country is usually fish, shrimp, and so on, while mountainous peoples use animals' meat such as sheep, calves and so on in their foods� The in-gredients you use for the stew are better to be fresh and of good quality. It is noticed that you should study and enforce general rules before cooking it�LegumesSoak legumes 24 hours before� Change the water of the le-gumes 2 to 3 times during soaking, then pour it in drainer when in use�MeatIn the past, the meat was diced (Ghormeh) to use for winter� In this way, except the ribs and heart, they tasting lard and fatty lamb with a small amount of salt and stir-fry in a pot or copper bowls to cook meat in their oil and then let it cool� After that, they pour it with its oil in a chip or a kettle and kept in very cool air; peoples of the desert margin poured meat into the rumen of sheep or calves, and when used, they shoved the rumen shell away� Use a knife to remove fats

236

and extra things away from meat� Cut the meat longitudi-nally, cut each diameter cut according to the type of stew� If the stew meat has bone and you intend to serve it in a for-mal party, then it is better to remove the bone after cooking� And the most appropriate kind of red meat for stew is lamb, young calves and goats� Stew meat, in accordance with the type of stew, should be from the brain thigh, shoulder and muscle� For eggplants ( Khoresht badenjan) or Okra stew( khoresht Bamie), it is better to use calf or sheep muscle� In this case, cut calf muscle with bone in uniform size� In this case, you can to not remove the small piece of the middle bone, because it gives the stew a beautiful look� But remove the sheep muscle bone after cooking�And using the meat bone gives a better taste to stew and af-ter baking, they have to be removed from the stew� When adding salt to raw meat, it gets rid of its blood, which forms an important part of the meat, which preserves the protein, taste, and aroma of the meat� Note that meat adding salt to meat before frying makes it rigid, so it’s best to add salt until the meat has been frying so

237

that the pores of the meat stay closed and do not lose their taste�fried onionFor fried onions, white onions are suitable� In all stew, the fried onion is used� In addition to removing the smell of meat, the fried-onion also makes stew more glazer�In a cooking stew, the following notes should be observed:You can prepare the stew from 24 hours before and keep it in the refrigerator� When serving, heat it gently�The cooking time of this stew depends on the meat and its base, but it usually takes 3 to 3 hours and 30 minutes to cook in a moderate climate such as Tehran� To make stew better cooked and its aroma released better, cook it with gentle heat and a long time�

238

Ingredients:

Polo Mahi Gojeh(rice with tomato and fish)

99 Prune �� 300g99 Thigh Brains of Sheep or Calves �� 400 g99 Spinach leaves (cleaned and crumbled) ��700g99 Butter �� as much as needed99 Onion (diced) �� 1 pcs (140g) 99 White Steak of calves (diluted) �� 7 cups (1750 ml) 99 Saffron (powdered and dissolved in Water) �� 1tbsp

239

99 Sugar (Soft and Fragrant) �� 38 g 99 Fresh sour Lemon Juice ��40ml99 Cinnamon wood ��2pcs99 Salt and black pepper seeds (powdered) �� as much as needed99 Wheat flour (filtered) �� 1/2 tsp (2g)99 White steak of calves ��1 cup (250 ml) 99 Liquid Oil (For Frying) �� as much as needed

9� If you wish, you can use instead of a meat steak (diluted), the same amount of water plus 2 pills of meat extract and instead of the thick steak, the same amount of water plus 1/2 pills of meat extract�

Suitable dish • pot and drainer • kitchen board • chef’s knife, and wooden spoon and pan

Required tools:

240

1 Soak Prune um an hour before in a container containing one cup of water�2 Make the meat white (in a pot of boiling water, pour the

meat to whiten for 5 minutes) then pour it on the drainer� Put the meat on the kitchen board and cut it as a cube with a chef's knife.3 Place the spinach in a pan on a gentle heat so that the wa-

ter is thoroughly absorbed, then add some butter and stir-fry it for 2 minutes�4 In a pot of hot oil, stir-fry the onion to change color and

turn it golden, add the meat to the pot, and stir-fry it until its juice is completely absorbed, add 5 cups of diluted steak and increase the heat to boil, when it boils, add spinach and saffron and close the pot to cook for 3 hours and 30 minutes�5 2 hours after cooking, add sugar, sour lemon juice and

the rest of the diluted steak� Increase the heat to boil, then lower the heat so that the stew thoroughly cook�

Recipe:

241

6 In the last 20 minutes, add cinnamon, plums, prune juice, salt, and black pepper to stew. Stir-fry the flour into a pan containing a little oil on gentle heat till make it golden, then add a thick steak to get diluted (make sure the flour is not bullet when adding the steak; if it is bullet, pass it through the filter) Then add it to the stew and let it cooks perfectly. After the complete cooking of the stew, remove the cinna-mon wood and serve the stew into the considered container and serve with the chelow�

242

kThe term “ghormeh” means to stir-fry meat so that its taste and properties do not get out of the meat. kThe term “meat whitening” means, in addition to the pro-cess of ghormeh, the meat should heat up to whiten. This makes it easy to cut down and do not lose its form when baking meat. kWhen buying spinach, choose delicate and fresh leaves, the coarse and dark leaves, give a beautiful color to the stew, and also spinach should be crushed in 4 centime-ters; if the spinach is finely chopped, the stew became crushed and crumbles. kThe purpose of using diluted steak in the materials in place of water is to taste stew more, and the use of cinnamon wood instead of cinnamon powder prevents the stew col-or stem of becoming darker.

Notes

243

Beh Ghormeh (a stew of quince) (Gilan)

This order is cooked like Khoresht Beh Aloo (Persian quince and plum stew), with the difference that plum and ginger should be removed from the order.

Khoresht Beh Aloo (Persian quince and plum stew) (Arak)

This order is cooked like spinach and plum stew (Khoresht Aloo Esfenaj), with the difference that in-stead of spinach, dice two quinces and stir-fry in a saucepan with hot oil and add it in the middle of bak-ing stew. Add 3 tablespoons of tomato paste with a teaspoon of ginger (grated) and stir-fry in a pan of oil then add 1/2 cup boiled yellow split pea at the last 30 minutes of cooking the stew.


244

Ingredients:

Chicken Prunes stew(Persian Aloo Mosama Morgh)

99 Yellow split pea �� 1/2 cup (75g)99 Onion (diced) ��1pcs (140g)99 Turmeric (powdered) ��1 tsp (3g)99 Chicken Steak (Diligent) �� 4 cups (1liter)99 Prune �� 300g99 Chicken (8 pieces cut) ��1pcs (1kilogram)99 Paprika Powder �� 1/2 tsp (1/5g)

245

99 Salt and black pepper seed (powdered) �� as much as needed 99 Tomato paste �� 1/4 cup (60g)99 Grated peel of Sour Lemon �� 1tsp (2/5g)99 Fried onion �� 2 tbsp (10g)99 Fresh sour lemon juice �� 2tbsp (30ml) 99 Saffron (powdered and dissolved in water) �� 2tbsp99 Sugar 3tbsp �� (40g)99 Parsley (clean and crumbled) �� 2tbsp (20g)99 Damask rose (powder) ��1tbsp (6g)99 Sour lemon (fillet) �� 5pcs99 Liquid oil (for frying) �� as much as needed

9� If you want, you can use the same amount of water with a chicken extract pill to replace the chicken steak�

Suitable dishes • pots and wooden spoons • paper towels • pan

Required tools:

246

Recipe:

1 Soak the yellow split pea 24 hours ago in some water (change the water 2 to 3 times during soaking), then pour it in the drainer when cooking�2 stir-fry onions in a pot of hot oil, till they change color,

then add the turmeric to it and stir-fry it� Then add the yel-low split pea and stir-fry it perfectly� Add the chicken steak to the pot, heat to boiling, then lower the heat to cook for 3 hours�3 Soak the plum from one hour ago in a container contain-

ing one cup of water�4 apply paprika on chicken pieces along with a little salt

and black pepper, then place them in a paper towel for 30 minutes in a fridge to make them perfectly tasting�5 In a pan containing hot oil, thoroughly stir-fry the chick-

en pieces from both sides, then place on a paper towel to remove their excess oil, then add the chicken pieces in the

247

last 45 minutes of cooking yellow split pea to the pot to be cooked�6 Stir-fry the tomato paste in a saucepan containing hot

oil and add it to the pot with chicken along with sour lemon peppermint, fried onion, sour lemon juice, saffron, and sug-ar�7 In the last 30 minutes, add the plums to the pot with wa-

ter and put it in the pot until it completely cooked�8 At the end of cooking, add parsley, damask rose and sour

lemon fillet to stew and immediately remove it from the heat. Serve Chicken Prunes stew (Persian Aloo Mosama Morgh) with Chelow and Pickle�The sweet taste of Chicken Prunes stew (Persian Aloo Mo-sama Morgh) will depend on your taste; if you like, you can increase the sugar to make it a bit sweeter�

248

kThe purpose of using diluted steak in ingredients instead of water is to increase the taste of the stew. kStir-frying tomato paste and turmeric in oil, increase the properties of tomatoes and turmeric. It also leads to the release and increase of antioxidants, which is very effec-tive in coloring the stew, as well as its flavor and aroma. kAlso, our other experience, adding a damask rose and, if you prefer, 45 grams of almond slices to Chicken Prunes stew (Persian Aloo Mosama Morgh) make a flavored and memorable fragrance for you.

Notes

249


Mosma Ghoreh (sour grapes stew) This order is made as prune stew ( khoresht Aloo Mosama), with the difference that instead of prune, use the same amount of sour grapes(stir-fried).

Shevid Mosama (Dill stew) (Dill Prune stew, Dill and Pennyroyal stew) (Gilan)This order is made as prune stew ( khoresht Aloo Mo-sama), with the difference that the amount of prune is 250 grams, and when adding chicken pieces to the pot, add 300 grams of dried prunes, plus 160 ml of water, to the stew. When the chicken is cooked, add 9 grams of dried dill, prunes juice, salt, and black pep-per to the stew. At the end of cooking, break 2 eggs

250

in a bowl and stir it with a manual stirrer, then add it to the stew and remove from heat after a few boils, also remove sugar and tomato paste.

Mosama Anar (Pomegranate stew)This order is made as prune stew (khoresht Aloo Mosa-ma), with the difference that instead of prunes, use the same amount of grained pomegranate.

Mosama Aloocheh (Drupelet stew)This order is made as prune stew (khoresht Aloo Mosa-ma), with the difference that instead of prune, use the same amount of drupelet (wet and washed). If you wish, you can add 2 eggplants (long cut and fried) to stew when serving.

251

Ingredients:

Ghormeh sabzi stew(Persian Herb stew)

99 Red beans �� 1/2 cup (90 g)99 Dried limes �� 5 pcs (25g)99 Sheep or Calf thigh brain �� 400g99 Onion (diced) ��2 pcs (280 g)99 Turmeric (powdered) ��1 tsp (3g)99 Saffron (powdered and dissolved in water) �� 1 tbsp�99 White steak of the calf (dissolved) �� 8 cups (2litres)

252

99 Vegetables (clean and crushed) ��450 g99 Dried limes powder �� 1/2 tsp (2 g)99 Fenugreek seeds (powdered) �� 1/4 tbsp(1g)99 Salt and seeds of black pepper (powdered) �� as much as needed99 Dried Fenugreek (powdered) �� 1 tbsp� (10 g)99 Liquid oil �� as much as needed

9� If you wish, you can use the same amount of water as steak meat with 2 pills of meat extract�9� Vegetables include: parsley and coriander (total 150 g), spinach and leek (total 250 g) and fenugreek (total 50 g)

Suitable dishes • drainer • forks and pots • kitchen boards • chef’s knives • wooden spoons • Pan

Required tools:

Recipe:

1 Soak the red beans 24 hours ago in some water (change the water 2 to 3 times during soaking) then pour it in the wa-

253

ter when cooking�2 make some holes on dried limes with a fork and pour

them in a pot containing 2 cups of water, let it boil for 15 minutes then remove the pot from the heat and set it aside for 2 hours then put out them from water when using�3 Make the meat white (in a pot of boiling water, pour the

meat to whiten for 5 minutes) then pour it on the drainer� Put the meat on the kitchen board and cut it as a cube with a chef's knife. 4 In a pot of hot oil, stir-fry the onion to change color and

turn it golden, add the meat to the pot, and stir-fry it until its juice is completely absorbed, then add the turmeric to it and stir-fry it� Add saffron, beans, and steak to the pot and increase the heat to boil�5 stir-fry, leek, spinach, and fenugreek for 3 to 4 minutes in

a pan containing hot oil� After the pot containing meat and beans has been boiled, add the mixture immediately, close the pot and soothe the heat to cook the stew for 3 hours and 30 minutes�

254

6 In a pan containing hot oil, stir-fry parsley, and coriander for 2 to 3 minutes� Then add dried lime, dried limes powder, fenugreek seeds, some salt, and black pepper in the last 30 minutes of boiling the stew� Finally, stir-fry dried fenugreek in a pan containing some oil� Then pour it onto the stew and after a boil, remove the pot from the heat and serve the stew to the desired dish and serve it with Chelow, salad Shirazi and yogurt�

255

kDo not use a lot amount of beans to cook Ghormeh sabzi (Persian Herb stew). kFrying too much of vegetables destroys the vitamins and darkens the color of the stew. kSeparating parsley and coriander from other vegetables and adding them in the last 30 minutes of cooking stew, is due to the fact that parsley and coriander perfumes are completely preserved. kAdd Fenugreek Seeds to Ghormeh sabzi ( Persian Herb stew), doubles the aroma. k If the amount of fenugreek is high, it causes bitterness of stew, to get rid of this problem, it is better to use dried fen-ugreek. Dried Fenugreek, in addition to not bitterness the stew, creates a memorable aroma in the stew.

Notes

256


khoresht Sak (Sak stew) (Soorak, Mazandaran)This recipe is prepared as Ghormeh sabzi khoresht (Persian Herb stew), with the difference that instead of beans and meat, use carrots and potatoes (each are 2 pcs and diced), and in the vegetable of this stew, instead of fenugreek, use tarragon (30 g) and peppermint (20 g)� Azari Ghormeh (Azari stew) (Mahabad)This recipe is prepared as Ghormeh sabzi khoresht (Persian Herb stew), except that instead of vegetables and red beans, use a garlic clove, 2 cups of fatty yogurt and a spoonful of saffron (powdered and dissolved in water)� If you wish, you can add 2 egg yolks�

257

Khoresht Tare (leek stew) (Kurdish)This recipe is prepared as Ghormeh sabzi khoresht (Persian Herb stew), with the difference that its bean is white and in-stead of vegetable, use the same amount of leeks and fry 2 to 3 pieces of potatoes in small slices, in a pan containing hot oil and add it at the end of cooking stew�Ghormeh sabzi (Persian Herb stew) (Abarkuh)This recipe is prepared as Ghormeh sabzi khoresht (Persian Herb stew), except that instead of red beans, use leek and instead of dried limes, use one cup of sour grapes juice and vegetables include beet leaves and leek (totally 400 g) and spinach and fenugreek (totally 50 g)� If you do not have ac-cess to the beet leaves, you can double the amount of spinach�Ghormeh Sabzi (Persian Herb stew) (Fars and Khuzestan)This recipe is prepared as Ghormeh sabzi khoresht (Persian Herb stew), with the exception that vegetables include leek, coriander, and dill (230 g totally) and spinach or beet leaves, fenugreek and green garlic (totally 120 g); also stir-fry these vegetable less than Ghormeh Sabzi (Persian herb stew) veg-etables�

258

Ghormeh Sabzi (Persian Herb stew) (Tabriz)This recipe is prepared as Ghormeh sabzi khoresht (Persian Herb stew), with the exception that instead of fenugreek, use 30 grams of tarragon and instead of red beans, use Pin-to bean and Black-eyed pea, also in the last 30 minutes of cooking stew, add 1/3 cup of sour grapes juice�Ghormeh Sabzi (Persian Herb stew) with orange juiceThis recipe is prepared as Ghormeh sabzi khoresht (Persian Herb stew), with the difference that it doesn’t have dried limes or its powder, and instead of them, use a cup of orange juice; also use the same amount of blacked-eye bean instead of red beans�Vegetable stew or Sabzi Ghormeh (Gilan)This recipe is prepared as Ghormeh sabzi khoresht (Persian Herb stew) of Tabriz, with the exception that vegetables are leek and parsley (totally 400 grams) and fenugreek (50 grams), and its taste, instead of dried limes and its powder, is one glass of sour grapes juice, orange juice or sour pome-granate juice, add also some cinnamon (fried) to this stew�

259

Khoresht Beyneh or Mint stew (Gilan)This order is prepared like Ghormeh sabzi (Persian herb stew) of Tabriz, with the difference that it has no beans and its veg-etable is pure mint (clean and crumbled)� You can also add 250 grams of dried mint when the meat is cooked and pour in a little sugar along sour grapes juice to stew�Ghormeh Sabzi (Persian herb stew) (Damghan)This order is prepared like Ghormeh sabzi (Persian herb stew) of Tabriz, with the exception that instead of beans, use the same amount of yellow split pea and for its tasting use 2 tea-spoons of sour grapes juice�Ghormeh Sabzi (Persian herb stew) with drupe-let (Gilan)This recipe is prepared as Khoresht Beyneh or Mint stew of Gilan, with the exception that vegetables include leek and parsley (total 450 g) and peppermint (50 g), add also 500 g of drupelet� It’s also tasted with a teaspoonful of sour grapes juice or drupelet juice�

260

Khoresht goosht Torsh (Sour meat stew) (Gilan)This recipe is prepared as Ghormeh Sabzi (Persian herb stew) of Damghan, with the exception of using the same amount of the coriander and pennyroyals leaves instead of spinach and fenugreek (clean and crumbled)� At the end of cooking, cut 4 tomatoes in half, fry in a pan of hot oil and add to the stew�Ghormeh Sabzi (Persian Herb stew) (Khorasan)This order is prepared like Ghormeh sabzi (Persian herb stew) of Tabriz, with the exception that you should use blacked-eye bean�Khoresht Sagh (Sagh stew) (Golestan)This recipe is prepared as the Khoresht goosht Torsh (Sour meat stew) of Gilan� With the difference that instead of meat, use small meatballs; also its vegetables include spinach (700 g)� Remove tomatoes from the order�Ghormeh Sabzi (Persian Herb stew) (South)This order is prepared like Ghormeh sabzi (Persian herb stew) of Tabriz, with the difference that its vegetables include 100 grams of Dill�

261

Khorsht Sak (Sak stew) (Gorgan)This order is prepared as Khoresht Sagh (Sagh stew) of Go-lestan, with the difference that instead of a yellow split pea, use two cups of diced pea (soaked and drained) and use or-ange juice instead of sour grapes juice, and, use 300 g of meat (diced ) instead of small meatball�

262

Khoreshe Gheymeh Lapeh(split peas stew)

Gheymeh meat is usually prepared from the thighs and sir-loin� The most important thing to cook Gheymeh stew is its meat size. In the past, the meat was cut finely by a dagger, so that its size was much smaller than the size of the lentil, and they called it Gheymeh Birmouzi� Of course, in the last few decades, the meat of Gheymeh is cut a little bit big, so that its size is 1 * 1 with a maximum 1�5*1 for Gheymeh yazdi and the like�

263

Ingredients:

99 Split peas ��2/3 of cup (100g)99 Dried lemon �� 5 (25g)99 Lamb or calf tight ��500g99 Onion (cut in dices) �� 2 (280g)99 Turmeric (powder) ��1 teaspoon (3g)99 Calf stock �� 7 cups (1750ml)99 Saffron (powder and dissolved in the water)�� 1 tablespoon99 Tomato paste ��½ of cup (60g)99 Cinnamon stick ��2 pieces99 Salt and seeds of black pepper (powdered) ��to the required amount99 Ginger (powdered)��½ of tablespoon (1�5g)99 Potato �� 3 (340g)99 Rosebud (powder) ��1 teaspoon (3g)99 Liquid oil (for frying) ��to the required amount99 And if you want, you can use the same amount of water with 2 meat extracts instead of calf stock�

264

Dish • filter, fork • pot, kitchen board • Chef’s knife • wood-en spoon • frying pan and paper towel

Required tools:

Recipe:

1 Soak the split peas 24 hours ago in some water (change the water 2 to 3 times during soaking)Then pour in a filter when cooking. 2 Make a hole on the dried lemons, and pour them in a pot

of 2 cups of water, and place for 15 minutes on the heat to boil, then remove the pot from the heat and let the dried lem-ons to be in the same water for 2 hours, then remove them when taking them�3 Make the meat so-called white (pour the meat in the pot

containing boiling water to whiten for 5 minutes) then drain it. Place the meat on the kitchen board and cut it with a chef's knife�

265

4 In a pot of hot oil, fry the onion to make it's color change and turn it golden, then add turmeric to it and fry it� Add the meat to the pot and fry it until it is completely drained� Add the split peas to the pot and fry a little, then add the stock to it and heat to boiling� When boiling, add saffron to the pot� Make the heat gentle and put the lid of the pot to cook the stew for 3 hours�5 Pour the tomato paste into a pan of hot oil to make it

bright, then add it to the stew last 30 minutes of cooking, along with dried lemon, cinnamon, salt and black pepper to the stew, add the ginger in the last 10 minutes of boiling the stew� Put the potato on the kitchen board, and cut it with a chef's knife, in thin slices and then fry it in a pan containing hot oil with some water� Put fried potatoes on a paper towel to remove excess oil� Remove the cinnamon stick from the stew and remove it from the heat, and add rosebud to the stew and pour the stew in the desired dish and serve with fried potatoes and chelo�Cooking narrated by Sanaz Saniya, refer for more informa-tion to the Encyclopedia of Notes and Cooking Techniques.

266

kThe use of onions in Gheymeh stew makes it be well sim-mered; do not forget that do not decrease the amount of onion. k Fry the split peas with meat so that not to be crushed during cooking. Adding ginger and rosebud to Gheymeh makes the stew smell very well at the time of simmering. k The time to add ginger to stew is in the last 5 to 10 min-utes of cooking the stew so that the aroma and properties of ginger are completely preserved.

Notes

267


Gheymeh badenjan (Eggplant and split peas stew)This recipe is made like Gheymeh lapeh (split peas stew), with the difference that instead of potatoes, use 4 eggplants (long cut and fried) and add it in the last 25 minutes of boil-ing the stew�Gheymeh Kado sabz (Split peas stew with zuc-chini) This recipe is made like Gheymeh lapeh with the difference that instead of potatoes, 4 zucchini (cut in rings and fried) is used and added to the stew last 20 minutes of boiling the stew�Khoreshe Gheymeh (split peas stew)(Mashhad) This recipe is made like Gheymeh lapeh, with the difference that it does not have potatoes, and instead has ginger and

268

green cardamom (each one as 1/2 teaspoon) and a teaspoon of nutmeg (fried)�In Mashhad, Gheymeh stew will serve in addition to white rice with Mashhadi Ash and Halim sugar-free, along with salt and black pepper� In this case, it is essential to remove the dried lemon from the recipe, and if you wish, add some fresh lemon juice to it�Gheymeh stew (Yazd) This recipe is made like Gheymeh Lapeh, with the differ-ence that use peas instead of split peas, and after soaking the peas, dip it (pour peas on the kitchen board and roll the peas by a roller to remove the skin and become into two splits), and also remove tomato paste from the recipe�Gheymeh Stew (Tabriz)This recipe is made like Gheymeh lapeh, with this differ-ence that remove the tomato paste and use cinnamon, black pepper, and spring pepper (about 1/2 teaspoon of each one) and 1/4 teaspoon of cloves�

269

Gheymeh Zereshk (Split peas stew with barber-ry) (Kurdish) This recipe is made like Gheymeh Lapeh, with the differ-ence that does not have tomato paste, dried lemon, and po-tatoes, and instead of them, use 2 cups of barberry that are washed and drained that have been fried in a pan containing sugar and add it to the late cooking time of stew�Gheymeh Rivas (Split peas stew with rhubarb) This recipe is made like Gheymeh Lapeh, with the difference that it does not have cinnamon, dried lemon, and potatoes, and instead of them, use 300 grams of rhubarb (crushed and fried) and add it at the end of the cooking the stew�Gheymeh Beh (split peas stew with quince) This recipe is made like Gheymeh lapeh, with the difference that instead of potatoes, use 2 quinces. First, peel the quinc-es and remove the seeds- cut it in the form of cube, then fry it in a pan containing hot oil on the gentle heat and add it to the stew in the last 30 minutes of cooking the stew�

270

Gheymeh beh aloo (Split peas stew with plum and quince)This recipe is made like Gheymeh Beh, with the difference that instead of dried lemon, you use 300g of Bukhara plum (soaked and drained) and add it to the stew in the last 30 minutes of cooking the stew�Gheymeh Badenjan (Split peas stew with egg-plant)(Bushehr) This recipe is made like Gheymeh Lapeh, with the difference that the potato is chopped into a cube and added to the stew in last 45 minutes of cooking the stew and 400 g of eggplant (long cut and fried) with 200 g of green sour grapes or the sour green plum are added in the last 45 minutes of cooking the stew�Gheymeh stew (Rasht) This recipe is made like Gheymeh Lapeh, at the end of the cooking, you add 4 to 5 tomatoes (without the skin and the right one, and when the Gheymeh is cooked, remove the to-matoes from the stew, and when the stew is poured in the

271

dish, put tomatoes on it and boil the whey for 20 minutes before using it�Khoreshe Gheymeh khoshk or Gheymeh Zereshk (Split peas stew with barberry) (Ardebil)This recipe is made like Gheymeh Lapeh, with the difference that it does not have dried lemon and potatoes, and instead of the meat of the thigh, you can use 400 grams of minced meat (mix of mutton and beef), and in the last 30 minutes of cooking the stew, add 1/4 teaspoon of cinnamon and 1/2 cup of barberry (washed and drained in that have been fried in pan containing sugar) and add it with a spoon of freshly sour lime juice in the late time of cooking the stew� This stew does not have water, only pour 2 cups of water to cook meat in it, in which case the time for cook the stew is one hour�Cumin stew (Mazandaran)This recipe is made like Gheymeh Lapeh, with the difference that it does not have dried lemon, tomato paste, cinnamon stick, and stock, and instead of them, you can use one liter of whole fat and hot milk, 2 boiled eggs in two halves and

272

one teaspoon of green cumin (powder)� Add eggs and cumin in the last 10 minutes of cooking the stew�Boz Ghormeh (Kerman) This order is made like Gheymeh Lapeh, with the differ-ence that it does not have potatoes, tomato paste and dried lemon, and you can use chickpeas instead of split peas, add 440 g whey in the last 30 minutes of cooking the stew� Boz Ghormeh stew is one of the most popular and traditional Kerman foods that you can decorate it with fried onion, fried garlic, and saffron, and serve with bread or chelo (rice)�Khoreshe Kadoye Savaheli or Kado Ghermez ( red squash stew)(Bushehr) This order is made like Gheymeh lapeh, with the difference that instead of potatoes, you can add 500 g of red squash (pumpkin) (peeled and crushed) with meat to the stew, and instead of dried lemon, you can use a spoon of tamarind ex-tract

273

Mosamaye Badenjan(Persian eggplant stew)

Ingredients:

99 Beef ��600g99 Onion (cut in slices) �� 1 (140g)99 Turmeric (powder) �� 1/2 teaspoon (1/5g)99 Calf brown stock �� 7 cups (1750ml)99 Saffron (powder and dissolved in the water)�� 1 tablespoon99 Eggplant �� 8 (880g)99 Salt ��to the required amount

274

99 Tomato paste �� 2 table spoon99 Sour grape paste ��3 tablespoons99 Sugar �� 1 tablespoon (13g)99 Wheat flour �� 1 tablespoon (9g)99 Butter �� 1 table spoon (16g)99 Strong stock ��1cup (250ml)99 Sour grape ��½ cup 99 Tomato (cut in half) �� 4 (00g)99 Liquid oil (for frying) ��to the required amount

9� And if you want, you can use the same amount of water with 2 meat extracts instead of calf weak stock and you can use the same amount of water with ½ of meat extract tablet instead of meat strong stock�

9� In the case of not having the sour grape, you can use ½ cup of sour grape juice�

9� Sour grape paste: Pour the sour grape on an over glazed pot after cleaning and pour the salt on it and put the lid of it and place it on a gentle heat until it is completely cooked and soft� Then pass it through the filter and place it back on a gentle heat to be strong. Note that the heat should be gentle� At the end of cooking, stir it up, because sour grape burns up immediately�

275

Pot • filter • kitchen board • Chef’s knife • wooden spoon • frying pan and paper towel

Required tools:

Recipe:

1 Make the meat white (pour the meat in a pot of boiling water to whiten for 5 minutes) then drain it� Put the meat on the kitchen board and cut it with a chef's knife.2 In a pot of hot oil, fry the onion to make its color change

and turn it into golden color, then add the meat and fry it un-til it is completely drained� After that, add the turmeric and completely fry� Add the diluted stock to the meat and heat to boil� When boiling, add saffron to the pot� Make the heat gentle and put the lid of the pot to cook the meat for 3 hours and 30 minutes�3 Peel the eggplants then immerse them in a little salt and

allow them to be there for 30 minutes so that their bitterness and sharpness to be thoroughly taken, then take their salt

276

with a paper towel� Fry the eggplants in a pan containing hot oil on both sides and then place on a paper towel to remove excess oil�4 In the last 45 minutes, fry tomato paste in a pan with hot

oil, then add it to the stew with sour grape paste and mix it� Then add the eggplant, a little salt and sugar to the pot�5 In the last 20 minutes of cooking, fry the flour and butter

in a pan on the gentle heat to make smelling well, then add a thick /strong stock to dilute it (make sure the flour is not bul-let when adding the stock; if the bullet was made then pass it through the filter to make it smooth), then add it to the stew and let the stew completely well-simmered�Add the sour grape, tomato in the last 5 minutes of cooking the stew, and let the stew completely well-simmered, pour Mosama Badenjan into the dish and serve it with chlo�

277

kTo make Mosama Badenjan, you should use the first pick up eggplants to avoid bitterness. kFrying whole eggplants gives Mosama Badenjan a more delicious taste, just put the eggplants on a paper towel af-ter the frying, so that their excess oil is taken perfectly. kAvoid adding peppers to eggplants because it creates an unpleasant taste and intensifies the bitterness and sharp-ness of the eggplants. By removing the pepper and add-ing sugar, you can make the eggplants with a sweet taste. kAfter cooking the meat of the stew, you can take some of its water. Cook the eggplants and tomatoes in another pot with meat juice and place it in the serving time in the dish and beside the meat. k Frying flour with butter, on a gentle heat, makes stew more glazed. Adding sour grape paste to Mosama stew makes it taste different and more delicious.

Notes

278


Mosamaye Esfenaj (Persian Spinach Stew) (sari)This recipe is made like Mosama badenjan, with the dif-ference that does not have eggplant, tomato paste, and sour grape, and you can use spinach (500g), coriander (100g) and fenugreek (50g) instead of them� Fry herbs and 3 tablespoons of fried onion in a pan with hot oil, add to meat and let herbs cook with meat, add 1/1 cup of sour orange juice instead of sour grape�Mosamaye badenjan ba morgh (Eggplant stew with chicken) This recipe is made like Mosamaye Badenjan, with the dif-ference that you use 800 grams of chicken instead of beef and mutton muscle meat�

279

Mosamaye Badenjan va kado (Eggplant stew and pumpkin) (Arak)This recipe is made like Mosamaye Badenjan, with the dif-ference that it does not have tomatoes and it has half of the eggplant, and instead of that, you use the same amount of pumpkin� In this food, cut eggplant and pumpkin in a ring form, then fry them and add 1 /2 cup of cooked split peas�Quie Mosama (Gilan)This recipe is made like Mosamaye Badenjan, but with the difference that you remove sour grape and tomatoes, as well as, use the same amount of squash with zucchini instead of eggplant�

280

Khoreshe karafs(celery stew)

Ingredients:99 Beef or mutton ��400g99 Onion (cut in dices) �� 1 (140g)99 Calf weak white stock �� 8cups (1liter)99 Saffron (powder and dissolved in the water)�� 1 tablespoon (3g)99 Turmeric (powder) ��1 teaspoon (3g)99 Celery leaves (cleaned) �� 50g99 Peppermint (cleaned and chopped) �� 60g99 Celery seed (powder) �� ½ teaspoon (1�5g)

281

99 Fresh celery ��7 stems99 Parsley (cleaned and chopped) ��240g99 Sour grape juice �� ½ cup (80ml)99 Salt and seeds of black pepper (powdered) � to the required amount99 Wheat flour (filtered) �� 1 tablespoon (9g)99 Calf strong white stock �� 1 cup (250ml)99 Potato �� 3 (340g)99 Liquid oil (for frying) �� to the required amount

9� And if you want, you can use the same amount of water with 2 meat extracts instead of calf weak stock and you can use the same amount of water with ½ of meat extract tablet instead of meat strong stock�

Pot • filter • fork • kitchen board • Chef’s knife • wooden spoon • frying pan

Required tools:

282

Recipe:

1 Make the meat so-called white (pour the meat in the pot containing boiling water to whiten for 5 minutes) then drain it. Place the meat on the kitchen board and cut it with a chef's knife�2 In a pot of hot oil, fry the onion to make it's color change

and turn it golden, then add meat to it and fry it until it is completely drained� Add 7 tablespoons of diluted stock to the meat and heat to boil� When it boils, add saffron to it�3 Fry turmeric in a pan containing hot oil� Add the celery

leaves in another pan of hot oil and fry them, and immedi-ately add it to the meat-filled pot with turmeric after adding stock, make the heat mild and put the lid of the pot to cook the stew for 3 hours and 30 minutes� 4- Add peppermint in another pan with hot oil and add it in the middle of cooking of the stew with celery seed� 4 Cut the celery stems with a knife, then place it on the

kitchen board and slice it into pieces of 43 centimeters with

283

a chef's knife and fry them in the pan of oil, and then add the rest of the stock to it, and let it cook for 5 minutes on the gentle heat� After cooking, put it aside�5 In the last 30 minutes, fry the parsley in a pan containing

hot oil for 3 to 4 minutes, then add it with sour grape juice, some salt and black pepper to it� Put the lid of the pot to cook the stew� 6 In the last 20 minutes of cooking the stew, add the flour

in a pan of oil to make it golden, and then add the strong stock to it, add it to the stew, and let it well-simmered� In the last 5 minutes of cooking, add the celery stems to the stew, then remove it from the heat, pour it into the dish, and serve it with chelo�

284

k . Most people are reluctant to eat celery stew, but if you prepare this stew in the style of Sanaz Sanya, you will cer-tainly enjoy it. kTo prepare this stew, choose the crisp and fresh celery, and avoid buying a cherry made of dark colors and solid veins.

Notes

285


Celery stew with tomatoesThis order is made like celery stew, cut only 2 tomatoes in a circle, fry a little in a pan of oil and add it in the last 5 min-utes of cooking the stew�Celery Stew (Azerbaijan) This order is made like celery stew, with the difference that you must remove peppermint, parsley, and celery leaves, and use 2 tablespoons of tomato paste instead of them and fry it in a pan containing hot oil, and add it to the stew at the end of cooking�Greengage stewThis order is made like celery stew, with the difference that you remove the celery, celery seeds and leaves from the rec-

286

ipe and add 500 grams of greengage instead of them at the end of cooking the stew�Green Almond StewThis recipe is made like greengage stew, with the difference of using 300 grams of green almonds instead of greengage, soak the green almonds for an hour in cold water, then drain them and place in a pan containing hot oil, fry them and add to the stew in one hour and 30 minutes at the end of cooking� If the green almonds are coarse, then half the almonds and throw the white and tight part of it�Leek stew This recipe is made like greengage stew, with the difference that instead of greengage, you should use leeks (crushed) and instead of peppermint, you should use coriander (clean and chopped)�Rhubarb stew This recipe is made like celery stew, with the difference that you should use 400 grams of rhubarb (clean and chopped) instead of celery, celery seeds, and its leaves� Note that be-

287

cause rhubarb is delicate and fast cooked, it should be add-ed to the stew at the end of cooking, and 15 to 20 minutes is sufficient to cook it, as well as because the rhubarb is sour, the amount of sour grape juice becomes less�Cauliflower stewThis recipe is made like celery stew, with the difference that it does not have herbs, and add 500 g of cauliflower (cleaned) to the stew instead of celery, celery seeds, and its leaves in the last 10 minutes of cooking�Nazakhatun Stew (Gilan) This recipe is made like celery stew, with the difference that instead of celery, celery seeds, and its leaves, you use 6 egg-plants ( long cut and fried) and add them in the last 20 min-utes of boiling the stew�Acanthus StewThis recipe is made like celery stew, with the difference that has no celery seed and you use Acanthus's leaves (chopped) instead of celery leaves and Acanthus stem instead of celery� Fry Acanthus

288

stems in a pan containing oil, add its leaves with mint and parsley in a pan containing oil, and add in the half of cooking the stew with Acanthus stem to the stew, Remove thorns of Acanthus before using, wash them, cut them to pieces, and cut the stems in half in the lateral form�

289

Khoresht Bamyieh(Okra stew) (south of Iran)

Ingredients:

99 sheep thigh brain ��400 g99 Onion (diced) �� 1 pcs (140 g)99 Garlic (mashed) �� 4 grain or 20 g99 White steak of the calf (diluted) �� 4 cup or 1 liter99 White Vinegar �� 80 Ml99 Tomato paste �� 2 tbsp�99 Saffron (powdered and soluble in water) �� 2tbsp99 Fresh lemon juice �� 3 tbsp

290

99 Okra ��300 g99 Liquid oil (for frying) �� as much as needed99 Salt �� as much as needed

9� If you wish, you can use the same amount of water as a steak of meat, along with a number of meat extracts pills�

Pots • drainer • Kitchen boards • Knife for Chefs • Wooden Spoons • Pans and paper towels

Required tools:

Recipe:

1 Make the meat white (in a pot of boiling water, pour the meat to whiten for 5 minutes) then drain it� Put the meat on the kitchen board and cut it as a cube with a chef's knife. 2 In a pot of hot oil, pour onions and garlic to change color

to be golden, then add the meat and stir-fry it until it is com-pletely drained�

291

3 Add the meat steak to a meat-containing pot and heat to boil� When boiling, gentle the heat and put in a pot to cook the meat for 3 hours and 30 minutes�4 In a pot of vinegar and a little boiling water, put the okra

on a gentle heat for 5 minutes, then pour it and let it drain completely�Put the okras in a pan containing hot oil, then place on a paper towel to remove excess oil�5 stir-fry the tomato paste in another pan with hot oil to

change its color better, then add it to the pot for the last 30 minutes of cooking of meat, with okra, saffron, lemon juice, and salt� After cooking, serve the okra stew with Chelow�

292

kWhen you buy okra, break it with your hands and buy it if they are crispy, because it shows the freshness of okra. kWhen cleaning okra, do not cut the stem from the end, and be careful not to damage the okra and not to pierce, be-cause it makes Okra so sticky and will affect the true taste of the food. kDo not stir Okra when baking, but with a saucepan han-dler, shake it so that it does not being sticky. k It is advisable to have low water in Okra stew, if the wa-ter is high, then open the pot before serving the okra, and heat up a few minutes until the excess water evaporates.

Notes

293


Okra stew with yellow split pea (Khoresht Bami-yeh)This order is made like Okra stew (Khoresht Bamiyeh), only add 200 g of cooked yellow split pea and 5 dried limes�Shrimp & Okra Stew (South)This order is made like Okra stew (Khoresht Bamiyeh), with the difference that it does not have meat, the amount of okra is 400 grams and diluted shrimp steak is used, and at the end of cooking finely chop a piece of Bell pepper and two celery stalks , Add to the stew and add 700 g of shrimp (cleaned) to the stew for one minute; add 2 garlic cabbage with a little olive oil, one onion, 2 tomatoes (diced) a tablespoon of co-

294

riander, a little salt and black pepper into the mixer, and add it at the end of cooking to the stew� Okra stew with eggplant (Khoresht Bamyieh Badenjan) This recipe is made like Okra stew (Khoresht Bamiyeh), but just add the eggplant (peeled and bitterness) in a pan con-taining hot oil and add it at the end of cooking to the stew�Turkish okra stew (Khoresht Bamiyeh) This order is made like Okra stew (Khoresht Bamiyeh), just add only 50 grams of plum and a teaspoon of coriander seeds�Okra stew (Khoresht Bamiyeh), (Khuzestan and Fars)This order is made like Okra stew (Khoresht Bamiyeh, with the difference that the amount of tomato paste is halved, and instead of it, pour 2 teaspoons of Tamarin juice, and in the last 10 minutes of cooking, add 2 tomatoes ( 4 slices and stir-fried) to stew along a teaspoon of ginger (powdered)�

295

Persian Pomegranate Chicken

(Fesenjan Khoresht stew)

Ingredients:

99 Duck or Goose (right) �� 1 number (1400 to 1700 g)99 Walnut core (grained) �� (300 g)99 Fried onions �� 1/2 cup or 10g99 Chicken Steak (diluted) �� 10 cup or 2500 ml99 Salt �� as much as needed 99 Pomegranate paste (Concentrated) �� 1/3 cup (80 g)

296

99 Date (without skin and crushed) �� (350 g)99 Wheat Flour (Screened) ��2 tbsp or 180 g99 Ice (pieces) ��as pieces as needed99 Liquid Oil (For Frying) ��as much as needed

9� If you wish, you can use the same amount of water, plus 2 chick-en meat extract pill and instead of stick chicken steak, use the same amount of water plus 1/2 of chicken meat extract pill�

Deep pan • Pots • wooden spoon and Pan

Required tools:

Recipe:

1 Fry the duck or goose on a frying pan containing some hot oil from both sides�2 In a pot, pour the walnuts over gentle heat, until it is com-

pletely gestured (stir constantly to avoid burning and bitter)

297

3 Add fried onions, diluted steak, and salt to a pot of wal-nuts and heat up� When it boils, gentle the heat and close the pot to cook for 4 hours�4 If you use the Goose in the order, add it from the begin-

ning to the walnut, but if you use duck add one hour after the walnut cooking, then add the pomegranate paste, date and sugar, and let the stew to completely Cook�5 In the last 20 minutes, stir-fry the flour in a pan contain-

ing some oil on a gentle heat to become gold, then add a stick steak to dilute it (make sure the flour is not conglobated, if it is conglobated pass it through filter to become unmixed) then add it to stew and let it cook completely�6 At the end of the stew cooking, add 4 pieces of ice inside

the stew every 3 to 5 minutes (repeat it three to four times) to fall oil� After cooking, pour the stew into the container and serve it along with the chelow�

298

kStir-frying the walnut makes walnut fragrance double and its texture more suitable kPersian Pomegranate Chicken (Fesenjan Khoresht) stew with steak and addition of a little flour to it, makes stew more gazed and the warmer the heat and the cooking time is longer, the stew will cook better. k If the pomegranate paste is diluted, increase it to 2 to 3 times. kThe amount of sugar for sour-sweet flavoring depends on the sour level of pomegranate paste, so do not pay atten-tion to the amount and set with the desired taste.

Notes

299


KHORESHT FESENJAN with Anbeh – PERSIAN POMEGRANATE AND WALNUT STEW WITH MangoThis recipe can be prepared as official Fesenjan stew, just add 2 mangos (puree) plus 3 tablespoons of orange paste in the last 10 minutes and 20 minutes of cooking stew, respec-tively�KHORESHT FESENJAN with Mahi – PERSIAN POMEGRANATE AND WALNUT STEW WITH FishThis recipe can be prepared as official Fesenjan stew, with the exception that instead of duck or goose, use 800 grams of stir-fried fish fillet (chopped) in a pan containing oil, and add it to stew at the late cooking time of stew�KHORESHT FESENJAN with AlBaloo – PERSIAN

300

POMEGRANATE AND WALNUT STEW CherryThis recipe can be prepared as official Fesenjan stew, with the exception of using cherry paste instead of pomegranate paste�KHORESHT FESENJAN with Goosht – PERSIAN POMEGRANATE AND WALNUT STEW meatThis recipe can be prepared as official Fesenjan stew, with the difference that instead of a duck or a goose, use 700 grams of meat fillet, add it to the pot for an hour after cooking the walnut�KHORESHT FESENJAN with Pesteh – PERSIAN POMEGRANATE AND WALNUT STEW with Pista-chio (Rafsanjan)This recipe can be prepared as official Fesenjan stew, with the difference that instead of walnuts, use the same amount of pistachios�KHORESHT FESENJAN with Badenjan – PER-SIAN POMEGRANATE AND WALNUT STEW with eggplant

301

This recipe can be prepared as official Fesenjan stew, except that it does not have flour and instead, use 3 eggplants (long cut and fried) and add it at the end of cooking to stew�KHORESHT FESENJAN– PERSIAN POMEGRAN-ATE AND WALNUT STEW with Almond, hazelnut and sesame seedsThis recipe can be prepared as official Fesenjan stew, with the difference that instead of walnuts, use the same amount of almonds, hazelnuts or sesame�KHORESHT FESENJAN with Koofteh rizeh– PER-SIAN POMEGRANATE AND WALNUT STEW with meatball (Qazvin)This recipe can be prepared as official Fesenjan stew, with the difference that instead of a duck or a goose, knead 250 gr of minced meat (a mixture of sheep and calf) with one onion (grated and taken juice), 2 tablespoons of chickpea flour, a little salt and black pepper and then fry in a pan containing hot oil, and add to the stew for the last 30 minutes, along with a teaspoon of tomato paste�

302

KHORESHT FESENJAN (Aghooz Khoresht) – PER-SIAN POMEGRANATE AND WALNUT STEW (Gilan) The people of Gilan cook Fesenjan with a teal called Khoot-ka (Anas crecca), which is a small chicken� So, for each person or two, consider a one of it and pour Gilan pome-granate paste in it (Gilan pomegranate paste is made of sour pomegranate, which makes Feshandan sourer and its color becomes almost dark. This recipe is made like an official Fe-senjan stew, with the exception that 2 tablespoons of tomato paste are also used; if desired, you can remove the tomato paste from the order; thus, the color of the fesnjan becomes darker and sour�khoresht FESENJAN with Khorma – PERSIAN POMEGRANATE AND WALNUT STEW with Date This recipe can be prepared as official Fesenjan stew, just at the end of cooking stew, add 12 to 15 dates (without skin and core and crushed) to it�khoresht FESENJAN– PERSIAN POMEGRANATE AND WALNUT STEW with Neck Meat

303

This recipe is made like an official Fesenjan stew, with the exception that instead of a duck or goose, use 400 grams of sheep neck meat without bone�khoresht FESENJAN with Kashk– PERSIAN POMEGRANATE AND WALNUT STEW with WheyThis recipe is made like the official Fesenjan stew, with the exception that adds 2 cups of whey at the end of the stew, instead of pomegranate paste� Note that the duck or goose of this stew should be cooked thoroughly because after cook-ing, you should slice it, while you can use duck or quack and chicken instead of a goose or duck�Shesh Andaz stewThis order is made up as official Fesenjan stew, just remove the fried onion, and instead, add an onion, (sliced and stir-fried) with 6 garlic cloves and a teaspoon of turmeric (pow-dered) into a pot containing walnut� Add 2 teaspoons of toma-to paste (stir-fried) with a glass of grapes juice, 2 tablespoons of dried mint, and 4 eggplants (bitter removed, sliced and fried) at the end of cooking stew� Also, remove the duck or goose�

304

khoresht FESENJAN with Aloo Zard– PERSIAN POMEGRANATE AND WALNUT STEW with yellow plumThis order is made like the official Fesenjan stew, with the exception that instead of pomegranate paste, cook one kilo-gram of yellow plum separately and pass the filter then add to the meat�khoresht FESENJAN with Azgil– PERSIAN POME-GRANATE AND WALNUT STEW with MedlarThis order is made like the official Fesenjan stew, with the difference that instead of pomegranate paste, use a cup of Medlar paste. Pour one quince (crushed) and 100 grams of Bukhara plum (soaked and drained) into it�Motanjan Qelyeh (Gilan)This recipe is made like an official Fesenjan stew, with the exception that you remove the fried onion and instead use black pepper (powdered), 2 pieces of cinnamon and one cup raisin (washed and drained) and after cooking, Remove cin-namon from it�

305

khoresht FESENJAN with Booghalamoon– PER-SIAN POMEGRANATE AND WALNUT STEW with TurkeyThis recipe is made like official Fesenjan stew, with the ex-ception that you use turkey meat pieces instead of goose or duck�khoresht FESENJAN with Baghala– PERSIAN POMEGRANATE AND WALNUT STEW with Broad bean (Guilan)This recipe is prepared like official Fesenjan stew, with the exception that soaks the dried broad bean for one hour in a container of water, then peel it and add it at the end of the walnut cooking (for every 200 g of walnuts, You need 150 to 200 grams of broad bean)�khoresht FESENJAN -PERSIAN POMEGRAN-ATE AND WALNUT STEW WITH pumpkin, beets, Bukhara plum, quince, and carrotsAll these stews are prepared like official Fesenjan stew, with the exception that reduce 100 grams of the amount of wal-

306

nuts and instead use pumpkins or beets (grained) or pour the plums into it or use the quince (unpeel and chopped) in a pan containing sugar and add it at the end of the stew cooking, or add carrot (sliced) to it in the last 20 minutes of cooking the stew�

307

Khalal Stew (Kermanshah)

Ingredients:

99 Dried limes �� 2 pcs or 10 g99 Almond slices �� 1cup or 110g99 Thigh Brain of sheep �� (200 g)99 Onion (sliced) �� 1 pcs or 140 g99 Turmeric (powdered) �� 1 tsp or 3 g99 Salt and seeds of black pepper (powdered) �� as much as needed 99 Saffron (powdered and Soluble in Water) �� 2tbsp

308

99 Brown Meat Steak (diluted) ��7cup or 1750 ml99 Tomato paste �� 1tbsp99 Cinnamon stick �� 1 pcs or 1 g99 Wheat flour (filtered) �� 1 tbsp� or 9g99 White Meat Steak (stick) �� 1cup or 250 ml99 Black barberry (washed and dried) �� 2 tbsp� or 10 g99 Rose flower �� 1tsp or 3 g99 Liquid Oil (For Frying) �� as much as needed

9� If you want, you can use the same amount of water instead of meat steak along 2 meat extract pill� And instead of stick meat steak use 1/2 meat extract pill�

Pots • drainer • Kitchen boards • Knife for Chefs • Wooden Spoons • Pans

Required tools:

309

Recipe:

1 perforate dried limes with folks and pour them in a pot containing 2 cups of water and heat for 15 minutes to boil then remove the pot from the heat and stay dried limes in that water for 2 hours then remove them from the water at the usage time�2 Make the meat white (in a pot of boiling water, pour the

meat to whiten for 5 minutes) then drain it� Put the meat on the kitchen board and cut it as a cube with a chef's knife.3 Soak the almond slice in a container containing some

water for an hour, then drain it�4 In a pot of hot oil, stir- fry the onions to become golden�

Then add turmeric to it and stir-fry it� Add the meat to the pot and stir-fry it until it is thoroughly drained, then add the meat steak to the pot and heat to boil. When it's boiled, add saffron� Close the pot, gentle the heat until the stew cook for 3 hours minutes�

310

5 stir-fry tomato paste in a pan containing some oil to get better color then add it to stew in the last 45minutes of cook-ing stew, dried limes, Cinnamon stick, and almond slices�6 stir –fry flour a pan containing some oil to become gold

then add dense steak to dilute it (note to not make flour con-globate, if it is conglobated pass it through a filter to be-come unmixed) then add it to stew along Barberry, rose flower, salt, and black pepper and let stew cook perfectly. After cooking, remove the Cinnamon stick and pour stew on the considered dish and serve it with Chelow�

kUsing the steak instead of water, in addition to creating a unique flavor in food, will also increase its nutritional value. k Adding the rose flower to this order makes the stew more aromatic when it cooks well. k The use of cinnamon stick instead of cinnamon powder, in addition to improving its aroma, also prevents darken-ing of the stew color.

Notes

311

Khalal Stew (Khoresht Sib & Aloo) (Damghan)

Ingredients:

99 Thigh Brain of sheep �� (400 g)99 Onion (sliced) ��1 pcs or 140 g99 Turmeric (powdered) �� 1/2 tsp or 2 g99 Salt and seeds of black pepper (powdered) �� as much as needed 99 Saffron (powdered and Soluble in Water) �� 1tbsp99 Meat Stuck (diluted) �� 4cup or 1 liter99 Apple (sour) ��2 pcs

312

99 Plum (without core) ��250 g99 Fresh Lemon Juice �� 1 tbsp99 Sugar �� 40 g99 Liquid Oil (For Frying) �� as much as needed

9� If you want, you can use the same amount of water instead of meat steak along with a meat extract pill�


Required tools:

Recipe:

1 Make the meat white (in a pot of boiling water, pour the meat to whiten for 5 minutes) then drain it� Put the meat on the kitchen board and cut it as a cube with a chef's knife.2 In a pot of hot oil, stir- fry the onions to become golden�

Then add turmeric to it and stir-fry it�

313

3 Add the meat to the pot and stir-fry it until it is thoroughly drained, then add the meat steak to the pot and heat to boil� When it's boiled, add saffron. Close the pot, gentle the heat until the stew cook for 3 hours minutes� 4 Peel the apples� Put them on the kitchen board and cut it

as a cube with a chef's knife. Then stir-fry for one minute in a pan containing some hot oil� 5 In the last 10 minutes of cooking stew, in a pan contain-

ing some hot oil, stir-fry plums for 1 minute then add it along with apples, some salt, and black pepper to stew to cook per-fectly�6 At the last 2 minutes of cooking, add lemon juice and

sugar to it and let stew boils then pour it on the considered dishes and serve it with Chelow� The amount of sugar of stew depends on your plums sour level and your taste� You can reduce or increase the amount of it�

�9Do not stir-fry apple over a minute, because it softens and los-es its form during cooking�

314

Apple stew (Khoresht Sib derakhti) (Kermanshah)

Ingredients:

99 Sheep thigh brain ��400 g99 Onion (cut to 4 slices) ��1 pcs or 140 g99 Laurel ��3 pcs99 White steak of calf (diluted) ��6 cup or 1500 ml99 Red vinegar ��1/2 cup or 80ml99 Grapes juice or dates (powdered) ��1 cup or 320 g99 Salt and black pepper (powdered) �� as much as needed99 Fried onion �� 1/2 cup or 20 g

315

99 Corn starch �� 1 Tsp 99 Apple (sliced) ��3 pcs or 450 g99 Liquid oil for frying as much as needed

Potss • drainers • Kitchen boardss • Knife for Chefss • Wood-en Spoonss • perforated spatulas • suitable dishess • and spoon

Required tools:

Recipe:

� If you want, you can use the same amount of water instead of meat steak along 2 meat extract pill�

1 Make the meat white (in a pot of boiling water, pour the meat to whiten for 5 minutes) then drain it� Put the meat on the kitchen board and cut it as a cube with a chef's knife.2 In a pot of hot oil, stir- fry the meat it is thoroughly drained,

then add onions and laurel along with 5 cups of meat steak

316

to the pot and heat to boil. When it's boiled, close the pot, gentle the heat until the stew cook for 3 hours and 30 min-utes� After cooking remove the onions and laurel with a per-forated spatula�3 In a bowl, pour red vinegar and grape juice or dates and

stir with a spoon to mix thoroughly, then add it in the last 30 minutes of cooking meat, add salt, pepper, and fried onions to the stew and let the stew cook perfectly�4 In a bowl, pour the corn starch and the rest of the steak

and mix until the starch is completely dissolved in the steak, then add it to the stew at the last 20 minutes of cooking�5 Stir-fry the apple in a pan with little oil and add to the

stew for the last 10 minutes of cooking� Then pour it into the container and serve with the chelow�

317

kThe cooking time is for fresh and firm apples; if the apples were slightly soft, the cooking time would be lower. kUsing steak instead of water, in addition to creating a unique flavor in food, will increase its nutritional value. kAdding laurel to meat removes the unpleasant smell of meat. kAdding corn starch to this order makes it more glazed.

Notes

318

Orange Stew (Khoresht Porteghal) (Tabriz)

Ingredients:

99 Chicken (8 pieces, chopped) �� 1 or 1 kg99 Salt and black pepper seeds (powdered) �� as much as needed99 Buk Garni (aromatic package) �� 1 package99 Orange juice �� 1 cup or 250 ml 99 Orange peel (sliced, bitterness removed and sweet) �3 cup or 160 g99 Saffron (powdered and soluble in water) �� 1tbsp99 Sugar �� 1/4 cup or 38 g99 Orange Fillet �� 1 pcs or 210 g

319

99 Fresh Lemon Juice �� 2tbsp99 Fresh Ginger (grated) �� 2tbsp 99 Pistachio slice (stir-fried) �� some to decorate 99 Liquid oil (for frying) �� as much as needed

9� This small bunch of vegetables is used in French cuisine and is used to flavor slow cooking cuisine. They are sealed with yarn and hand-painted, and they are brought out of the dish before serving� This category includes 7 pepper seed, one number of Laurel, two to three branches of parsley, and two to three branches of thyme, they are placed in a slice of leek and close with yarn�

Suitable dishes • pan • wooden spoons • paper towels and pots

Required tools:

Recipe:

1 taste chicken pieces with a little salt and black pepper and place in a refrigerator for 30 minutes to get tasty� After

320

that time, remove it from the refrigerator and fry it in a pan containing hot oil, then put on a paper towel to remove ex-cess oil�2 Put chicken pieces and 2 cups of water, and place over

heat to boil� When it is boiled, gentle the heat, close the pot to cook the chicken for 45 minutes�3 At the last 30 minutes of cooking, add Chicken, BuK

Garni, orange juice, orange peel slices, saffron, and sugar, and let it cook perfectly�4 In the last 5 minutes, add the orange fillet, lemon juice,

fresh ginger, and some salt to stew� And let it boils a little then remove the Buk Garni from it� Pour orange stew (Khoresht Porteghal) into the desired dish, pour a slice of pistachios and serve with cheloew�

321

kThe amount of sugar stew depends on your taste. You can reduce or decrease the amount of it kDo not wet the pistachio slice because it changes color kAdding oranges at the end of the stew cooking will keep the properties of the orange. kThe time to add ginger to stew is in the last 5 to 10 minutes of cooking until the aroma and properties of ginger are com-pletely preserved.

Notes

322

Pumpkin Stew (Khoresht Kadoo Halvaye) (Hamadan)

Ingredients:

99 Thigh Brain of sheep �� (400 g)99 Pumpkin �� 1 Kg 99 Onion (sliced) �� 1 pcs or 140 g99 Turmeric (powdered) ��1 tsp or 3 g99 Salt and seeds of black pepper �� as much as needed 99 Saffron (powdered and Soluble in Water) �� 2tbsp99 Meat Stuck (diluted) ��5cup or 1450ml

323

99 Fresh Lemon Juice �� 2 tbsp99 Cinnamon wood ��2 pieces99 Sugar �� 50 g99 Liquid Oil (For Frying) �� as much as needed


Required tools:

9� If you want, you can use the same amount of water instead of meat steak along with a meat extract pill� 9� If you wish, you can use the same amount of sour pomegranate juice instead of sour fresh lemon juice�

Recipe:

1 Make the meat white (in a pot of boiling water, pour the meat to whiten for 5 minutes) then drain it� Put the meat on the kitchen board and cut it as a cube with a chef's knife.

324

2 Put the Pumpkin on the kitchen board and cut and peel it as a cube with a chef's knife. 3 In a pot of hot oil, stir- fry the onions to become golden�

Add the meat to the pot and stir-fry it until it is thoroughly drained, then add turmeric and black pepper to it and stir-fry it completely� Add saffron along with the steak to the pot and heat to boil. When it's boiled, close the pot, gentle the heat until the stew cook for 3 hours and 30 minutes� 4 In the last 30 minutes of cooking meat, add sour lemon

juice, cinnamon, and some salt to the stew, and let it cook perfectly�5 In a pan containing a little oil, stir-fry pumpkin, and sug-

ar until the sugar is caramelized then add it to stew at the last 5 minutes of cooking�6 After cooking, remove the cinnamon wood from the stew

and pour it into the considered bowl and serve it with Chelow and freshly vegetables

325

kStir-fry turmeric in oil, because it releases antioxidants and thus increases the aroma and taste. kThe use of cinnamon wood instead of cinnamon powder, in addition to improving its aroma, also prevents darkening of the stew color. kThe black pepper seed is more aromatic than black pepper (powdered).

Notes

326

Khoreshe Abaki (Tale Koteh Ghorab) (Gilan)

Ingredients:

99 Small chicken ��3 ones (1500g)99 Salt and black pepper seed (crushed) ��to the required amount99 Onion (cut in dices) �� 1 (140g)99 Garlic (crushed) ��4 cubes (20g)99 Rice flour (filtered) ��2 tablespoons (18g)99 Herbs (cleaned and chopped) ��500g99 Chicken extract �� 199 Coriander seeds (powdered) �� ½ of teaspoon (1/5g)99 Sour orange juice ��160ml

327

99 Egg �� 4 to 6 ones99 Liquid oil (special for frying) �� to the required amount

9� Herbs include: spinach with beet leaves, coriander and pepper-mint, 250 g and Toursh wash (250g)9� If you like, you can use the same amount of sour grape juice in-stead of sour orange juice

Chef knife • kitchen board • suitable dishes • pot • wooden spoon • pan

Required tools:

Recipe:

1 Wash the chickens then place them on the kitchen board and cut them in 4 pieces with the chef knife and taste with a little salt and black pepper then fry them for 2 to 3 minutes in a pan containing hot oil, fry on all sides to become golden�2 In a pot of hot oil, fry the onion to make it soft and clear,

then add garlic to it and fry it to become golden�

328

3 In a pan, fry rice flour with 3 tablespoons of liquid oil on the gentle heat to make the color change and remove its raw smell�4 Fry all herbs except coriander into a separate pan con-

taining hot oil for 3 to 4 minutes� Fry the coriander in a sep-arate pan containing a little oil�5 pour chickens with 3 cups of water, herb, rice flour and

black pepper in a pot containing onions and heat to boiling� Dissolve the chicken extract in some of the stew water, then add it to the stew� Make the heat gentle to cook the chick-en for 45 minutes� In the last 20 minutes, add coriander and coriander seeds to stew� In the last 10 minutes of boiling the stew, add the sour orange juice to it�6 After the chicken is thoroughly cooked, break the egg in

a pot of boiling water in the number of persons and put the lid of the pan in order to allow the eggs to take their form on the gentle heat (if the stew needed salt, add some salt )� Serve Khorshe Abaki in a bowl with chelo (rice)�

329

kAdding coriander and coriander seeds at the end of cook-ing the stew, makes their properties and scents are perfect-ly preserved. Adding sour orange juice at the end of cook-ing makes not eliminate sour orange scents and properties during long baking. kAfter adding eggs to stew, you should not cook eggs for more than 2 minutes because they lose their subtle texture. kAdding Chicken extract to this recipe is a supplement to the seasoning of this stew.

Notes

330

Khoreshe Toursh Wash (Gilan)

Ingredients:

Toursh Wash is an aromatic and delicious plant that is abun-dantly found in humid areas and is used to make Toursh wash and Abaki stew (Tarashghaleh and Boba Ghatogh)� Toursh wash stew is more served with smoked fish and Gypsy fish.

99 Eggplant �� 4 (440g)99 Salt ��to the required amount99 Chicken �� 199 Onion (cut in dices) �� 1 (140g)

331

99 Garlic (crushed) ��3 cubes (15g)99 Herbs (cleaned and chopped) ��450g99 Chicken extract �� 199 Saffron (powdered and dissolved) �� 1 tablespoon99 Coriander seeds (powdered) �� 1 tablespoon (6g)99 Sour orange paste ��2 tablespoons99 Sour grape juice ��80ml99 Tomato cut in to pieces �� 4 (400g)99 Liquid oil (special for frying) ��to the required amount99 Herbs include: leek with parsley (300g), Mint, Tarragon and Toursh washi (150 g)

Chef knife • kitchen board • suitable dishes • pot • wooden spoon • pan and paper towel

Required tools:

Recipe:1 Peel the eggplants then immerse them in a little salt and

allow their bitterness to be thoroughly taken for 30 minutes�

332

After that time, take their salt with a paper towel� Fry the eggplants in a pan containing hot oil on both sides and then place them on a paper towel to remove excess oil�2 Place the chicken on the kitchen board and slice it with a

chef's knife. Taste the pieces of chicken with a little salt and place in the refrigerator for 30 minutes until they are com-pletely tasted� After this time, remove it from the fridge and place it in a pan containing hot oil on both sides and then place on a paper towel to remove excess oil�3 In a pot of hot oil, fry the onion on a gentle heat until it

becomes bright and soft then add the garlic to it and fry it to golden� Add the herbs to the pot and fry for 3 to 4 minutes�4 Dissolve the chicken extract solution in a boiling water

cup, and then add it with chicken pieces and 2 tablespoons of water to the pot and heat to boil� When boiling, add saf-fron to the pot� Make the heat gentle and put the lid of the pot to cook the stew for an hour� At the end of cooking, add coriander seeds to it�

333

5 In the last 30 minutes, add the eggplant, sour orange sauce, and sour grape juice, and let the stew well simmer (if the stew needed salt, add some salt)�6 At this time, in a pan containing hot oil, fry the tomatoes

and add them to the stew 20 minutes after adding the egg-plant� Pour the stew into the container and serve with the chelo

kYou can change the taste of this stew depending on your taste; in this case, double the amount of sour orange paste. k Adding the coriander seeds at the end of the cooking the stew causes to keep its properties and aroma during long cooking time and the harmony of the taste of the eggplants and the juice of the sour grapes, creates a delicious taste in the stew. kAdding the chicken extract to this recipe is a supplement for seasoning of this stew.

Notes

334

Khoreshe Mala Ghormeh (Mazandaran)

Ingredients:

99 Eggplant (peeled) ��6 ones (660g)99 Salt ��to the required amount99 Herbs (cleaned and chopped) ��250g99 Fried Onion �� ½ of cup (92g)99 Garlic (crushed) ��4 cubes (20g)99 Turmeric (powdered) ��1 teaspoon (3g)99 Tomato (cut in dices) �� 4 (400g)99 Calf white stock (weak) �� 5 cups (1250m�l)99 Cinnamon stick ��2 pieces

335

99 Sour grape juice �� ½ of cup (40ml)99 Coriander seeds (powdered) �� ½ of teaspoon (1/5g)99 Egg �� 4 99 Liquid oil (special for frying) ��to the required amount99 Herbs include �� parsley and coriander (each one as 100g), and peppermint (50g)

9� If you like, you can use the same amount of water with one meat stock instead of calf stock�

Chef knife • kitchen board • suitable dishes • pot, wooden spoon • pan and paper towel

Required tools:

Recipe:

1 Place the eggplants on the kitchen board and, cut them in cubes with a chef's knife then immerse them in a little salt and allow their bitterness to be thoroughly taken for 30 minutes� After that time, take their salt with a paper towel�

336

Fry the eggplants in a pan containing hot oil, then place on a paper towel to remove excess oil�2 Fry the peppermint in a saucepan with hot oil, fry garlic

in another pan with hot oil to make it golden, then add tur-meric to it and completely fry it�3 Fry parsley and coriander for 3 to 4 minutes in a pot of

hot oil, then add the garlic mixture to it� 4 Add the fried onion, tomato, stock, and peppermint to the

above mixture and heat to boiling then make the heat gentle then put the lid of the pot to cook the stew for 2 hours and 30 minutes�5 In the last 45 minutes of cooking the stew, add the egg-

plant and in the last 30 minutes, add some salt, cinnamon stick, sour grape juice, and coriander seeds, and let it stay on the gentle heat until it is well simmered�6 Break the eggs in a pan containing hot oil� After cooking

the stew, remove the cinnamon stick and pour the stew into the desired dish, place the fried egg on it and serve with rice or bread�

337

If you wish, you can pour the eggs one by one in it after cooking the stew, put the lid of the pot so that the egg com-pletely cooked, then remove the cinnamon stick and serve the stew in the desired dish�

kUsing the stock instead of water, in addition to create a unique flavor in food, will increase its nutritional value. k Fry turmeric in oil, because it releases antioxidants and thus increases its flavor and scent. kThe addition of coriander seeds at the end of the cooking of the stew causes not to eliminate its properties and aroma during long cooking.

Notes

338

Baghala Ghatogh (Gilan)

Ingredients:

99 Fava bean (cleand and cut in two pieces) �� 500g99 Salt and black pepper seed (crushed) �� to the required amount99 Garlic (crushed) �� 5 cubes (25g)99 Turmeric (powdered) �� 1 teaspoon (3g)99 Calf stock (strong) �� 3 cups (750ml)99 Dried common dill (powdered) ��1/4 of cup99 Egg �� 3 to 4 ones99 Liquid oil (special for frying) �� to the required amount

339

9� If you like, you can use 100g of fresh common dill (cleaned and chopped) instead of dried common dill and one tablespoon of garlic leaves (chopped) instead of garlic�9� If you like, you can use the same amount of water with one meat extract instead of calf stock (strong)�

Pot • wooden spoon • pan

Required tools:

Recipe:

1 In a pot of hot oil, fry the fava bean on a gentle heat for 1 to 3 minutes� Then add garlic, turmeric, and black pepper to it and fry for 2 minutes�2 Add the stock with a little salt to the pot with fava bean

and place over the heat until it boils� When boiling, make the heat gentle and put the lid of the pot to cook the stew for 45 to 60 minutes and to be well simmered� At the end of the cooking, add the common dill to it�

340

3 Fry the eggs in a pan containing hot oil� After cooking the stew, pour it in the desired dish and put the fried egg on the stew and serve it with rice�

kFry turmeric in oil, because it releases antioxidants and thus increases the aroma and taste of it. k Dried common dill aroma is more than fresh common dill, so it is better to use dried common dill. Just keep in mind that the amount of dry common dill should be lower than the fresh one; also note that the common dill should not get too much heat because it loses its aroma and darkens its color. k Eggs should be fresh until when they are added to the hot ingredients, keep their form and do not disintegrate. If you like, you can break eggs in a separate bowl when fava beans are almost cooked, and pour it into the stew one by one or in the whole form.

Notes

341

Khoreshe Mast (Yogurt stew) (Isfahan)

Ingredients:

99 Lamb neck meat �� 1k99 Mirpoa (rooted herbs bunch) �� to the required amount99 Laurel �� 199 Book garni (aromatic) �� 1 bunch99 Yolk �� 4 (80g)99 Yogurt �� 2k99 Sugar ��1/2 of cup (75g)99 Saffron (dissolved in the water) ��1 teaspoon

342

99 Rosewater �� 1/2 of cup (54ml)99 Barberry �� some for decoration

9� Mirpoa is used to remove the bad smell of food and its aroma� Its ingredients are 1200 to 1500 grams of meat, including the same sized cuts of carrots, celery, leeks and onions (each one as one num-ber) and one Laurel�9� This small bunch of herbs is used in French cooking and for fla-voring the slow-cooking foods, they are glued to them with yarn and sometimes with a cloth, and they are brought out before serv-ing� This bunch includes 7 crushed pepper, one Laurel, 2 to 3 branches of parsley and 2 to 3 branches of thyme� Put them in a slice of leek and cut it with yarn

Filter • handy masher • suitable dishes • pot • wooden spoon • stirrer

Required tools:

Recipe:

1 Pour meat, mirpoa, and Laurel in a pot containing 10 cups of water, and place over heat� When boiling, make the

343

heat gentle and put the lid of the pot until the meat is cooked for 3 hours and 30 minutes, and after cooking, leave one cup of water (the meat juice must be so much that it covers the meat until its color not to be black), add the Book garni at the last 30 minutes�2 After the cooking, remove the pot from the heat, bring

the Miropoa, Laurel and Book Garni out of the pot with the skimmer, and let the meat cool slightly, then remove the bones and crush the meat with the handy masher� When crushing the meat, add the remaining water to the meat gradually�3 In a bowl, pour egg yolks and yogurt and stir with a man-

ual stirrer until it is completely homogeneous�4 Add sugar to a mixture of yogurt and stir until complete-

ly mixed, then pour it in a pot and put on a gentle heat and stir constantly to make the yolk flutter and make it very thick and sticky�5 Add saffron to a mixture of yogurt and stir� After boiling

one or two, remove the pot from the heat and add the rose water and stir� Then pour the mix of the yogurt gradually over the meat and squeeze the meat at the same time with

344

the handy masher until the ingredients are completely sticky� Pour the Yogurt stew into the container and decorate it with barberry�

kAdding Mirpoa (Rooted herbs) causes the meat’s unpleas-ant odor to be taken completely and adding the aromatic bunch (Book Garni ) gives a very gentle and delicate smell to meat. kTo cook and squeeze the Yogurt stew, do not use a zinc-ma-terial container. kYogurt stew must be homogeneous and do not have cuts. To prevent cuts, stir it regularly when the ingredients are heated. In Isfahan, this stew is also served as dessert.

Notes

345

Ghalyeh Mahi (Fish stew) (South of Iran)

During the Safavid period, all the stews were called "Ghaly-eh"� This term is also used for some of the stews in the south of Iran; they do not take fat on the meat to fry and cook the meat of the Ghalyeh� In the past, people fried the herbs of Ghalyeh with a lot of oil, that we do not recommend this method to you. The most suitable fish to make Ghalyeh Mahi in the south are walrus, Javelingrunter, Shiridah, Croaker, Aethaloperca rogaa, Polynemidae, Red snapper, Sparidae and White pomfretSilver Pomfret� In the north, the best fish is Salmon, Rutilus kutum and Mullet.

346

Ingredients:

99 Tamarind �� 100g99 Herbs (cleaned and chopped) ��450g99 Fried onion ��1/4 of cup (10g)99 Turmeric (powdered) �� 1 teaspoon (3g)99 Salt and red pepper seed (crushed) ��to the required amount99 Garlic (crushed) ��3 cubes (15g)99 Powder of dried lime �� 1 spoon (6g)99 Fish fillet (cut in one size) �� 800g99 Wheat flour (filtered) �� to the required amount99 Liquid oil (special for frying) ��to the required amount99 Herbs include �� Coriander (400 g) and Fenugreek (50 g)

Filter • spoon • suitable dishes • pot • wooden spoon • pan

Required tools:

347

Recipe:

1 Soak the tamarind for about 1 hour in some warm wa-ter, then pour in the filter and squeeze with the behind of the spoon behind the spoon and remove the core and shell and remove the extract from the filter.2 Fry the herbs in a pot of hot oil for 3 to 4 minutes, and

then add the fried onion and turmeric to it�3 Fry the garlic in a hot oil pan to make it golden, then add

it to the pot with 2 cups of water, and heat to boiling then make the heat gentle to cook for 2 hours�4 In the last 20 minutes, add the syrup of tamarind, powder

of dried lemon, salt, and red pepper to the stew�5 At this point, pour the fish pieces into a flour-containing

container, then fry them on each side in a pan of hot oil, add the fried fish pieces to the stew at the last 10 minutes, and let it well simmer� Serve Ghalyeh mahi with chelo and fresh pickle�

348

kTo make Ghalyeh mahi, it is better to use walrus or Javelin-grunter fillet. k If you wish, you can add 2 tomatoes (fillet and chopped in dices) to the Ghalyeh mahi. kWhen powdering the dried lemon, remove their seeds and then grind until Ghalyeh mahi does not become bitter.

Notes

349


Ghalyeh Meygo (Shrimp with herbs) (Bushehr)This recipe is made like Ghalyeh mahi (Fish with herbs), with the difference that you use 400 grams of fried shrimp instead of fish, and 2 baked potatoes in the last 45 minutes are added to the food�Khoreshe Meygo (Shrimp Stew)(Bushehr) This recipe is made like Bushehr Ghalyeh Meygo, but with this difference that has no tamarind, add 2 tablespoons of tomato paste with 4 tomatoes that are cut in dices) and fry them in a pan containing oil, and add to the stew in the last 30 minutes of cooking the stew�Tah Andaz MeygoThis recipe is made like Bushehr Ghalyeh meygo, with the difference that it is completely waterless

350

Do Piyazeh Meygo (South)This recipe is made like Taandaze meygo, with the difference that it does not have tamarind and herbs� Fry the shrimp and 4 to 5 onions (chopped in slices) over gentle heat, add to the stew� Add 2 to 3 teaspoons of tomato paste, 2 tablespoons of potatoes (cooked and cut in dices, and one green sweet pep-per (cut in dices) to it when the water of the stew is over�Ghalyeh mahi (Fish stew) (Khorramshahr) This recipe is made like Ghalyeh mahi, with the difference that you should fry fish with the fried onion, also in the last 30 minutes of boiling the stew, add 4 dried lime (wet and drained) to the stew�Ghalyeh Tokhme morgh (Egg stew) (Bushehr)The recipe is made like Ghalyeh mahi, with the difference that instead of fish, in the last 30 minutes of cooking, pour the egg as the number of people in the Ghalyeh and let it cook until the eggs are formed (be careful not to stir the stew )

351

Ghalyeh Tokhmemorgh (Khuzestan) This recipe is made like Ghalyeh mahi, with the difference that instead of fenugreek, you should pour common dill� Add 5 eggs at the end of cooking the stew�

352

Ghalyeh Motanjen

Ingredients:

99 Mutton �� 1k99 Butter �� 1/3 of cup (53g)99 Salt and black pepper seed (crushed) ��to the required amount99 Onion (cut in slices) �� 3 (420g)99 Garlic (crushed) ��5 cubes (25g)99 Meat stock (weak) ��4 cups (1l)99 Yogurt �� 1cup (200g)99 Saffron (dissolved in the water) �� 2 tablespoon99 Vinegar ��½ of cup (54ml)99 Bread (optional) �� some cuts

353

9� Liquid oil (special for frying): to the required amount

9� If you like, you can use the same amount of water with meat extract instead of meat stock�

Required tools:

Chef knife • kitchen board • suitable dishes • pot • wooden spoon • pan

Recipe:

1 Make the meat so-called white (in a pot of boiling water, pour the meat to whiten for 5 minutes) then drain it� Put the meat on the kitchen board and cut it with a chef's knife in cubes�2 In a pot containing half of the butter and a little bit of hot

oil, fry one onion until it changes color and becomes golden, add the meat and black pepper to the pot, and fry until the water is completely drained and then add the stock to the pot and heat to boil. When it's boiled, put the lid of the pot and

354

make the heat gentle so that the meat is cooked for 3 hours and 30 minutes, and it well simmered (so that after the cook-ing, the water of Ghalyeh is completely drained)�3 In a pan containing the rest of butter and a little bit of

liquid oil, fry the rest of the onion to make it soft and clear, then add garlic to it and fry to make it golden�4 In a bowl, pour yogurt, saffron and a little salt and mix it

thoroughly, then add it gradually with the grape vinegar to the pan containing onions and mix them� At the end of the cooking the stew, add the yogurt mixture and let the Ghaly-eh stay on the heat� Put a few pieces of bread in the desired dish and pour the food on it and serve it�When you add the yogurt mixture to the pot, the heat must be gentle�

355

kThe term “Ghormeh Kardan” means fry the meat so that its taste and properties do not remove the meat. kThe term “whitening meat” means, in addition to the pro-cess of frying, the meat should be heated to whiten. kThis makes the meat, after cutting and cooking, does not lose its form. kUsing stock instead of water, in addition to creating a unique flavor in food, will also increase its nutritional value.

Notes

356

Akbar Joojeh Ingredients:

99 Prune ��200g 99 Fresh sour lemon juice �� 1 tablespoon99 Saffron (solved in the water) �� 1 spoon99 Turmeric (powdered) ��1 teaspoon (3g)99 Salt and black pepper seed (crushed) ��to the required amount99 Chicken (not cut and washed) �� 2 (1k)99 Onion (cut in slices) �� 1 (140g)99 Pomegranate paste ��2 tablespoons

357

99 Sugar �� 1 tablespoon (13g)99 Pomegranate juice �� 2 cups (500ml)99 Animal oil (special for frying) ��to the required amount

9� If you like, you can use small chicken instead of chick�

9� In the case of availability of the animal oil, you can use liquid oil.

Recipe:

1 Soak the prune from an hour before in a container con-taining one cup of water�2 In a bowl, pour sour lemon juice, saffron, turmeric, salt,

and black pepper and mix thoroughly� Place the chick on the kitchen board and taste the whole surface with a little salt and pepper� Then, with a special brush, soak all the parts into a saffron mix, keep the chicken in a container for 2 hours, Place it in the refrigerator to completely taste� After that time, remove the chicken from the refrigerator�

358

3 In a small pot containing plenty of animal oil, place the chicken on medium heat (the oil is not too hot and the amount so the chick to be immersed in it) to become golden (boiling oil), then place the chicks in the other pot on the heat so that the chicks cook for 45 minutes with their own water�4 At this time, in a pan of hot oil, heat the onion to a gentle

heat, then add the prune and pomegranate paste to it and fry�5 Add pomegranate juice and sugar to the pan and stir�

When the sauce is thick, remove the pan from the heat�

kAfter cooking the chick, place it in the container, pour the mix of paste on it and serve it with chelo. kAnd if you wish, you can add 2 tablespoons of barberry (fried) to the Akbar Joojeh sauce.

Notes

100 persian food before you die · 2019-06-15 · persian grilled meat. 9 the meat 2 to 3 times to...

Documents