Do you have a really good Iranian/Persian recipe to share?

Question

My son's class is doing a unit on Iran, and I'm on the "food committee". I'm a decent cook, but I'm not that familiar with Persian cuisine. I did a couple of online searches but didn't come up with very much.

Whether it's a rice dish, a kabab, a sorbet or whatever, I'd really like to do something that's both tasty and more or less authentic. I'm looking forward to learning about Iranian cooking, I just need a nudge in the right direction. Thanks in advance for any suggestions!

Answer 1

http://www.iranonline.com/iranhall/recip...

http://www.farsinet.com/farsieats/recipe...

http://lloyd2.home.mindspring.com/iran.h...

Answer 2

Hi !

I love persian cuisine!

I was first introduced to it thru a co-worker and I have been craving it now!

Heres a great pic and recipe:

===Beef Stew===

       "Abgousht"

http://www.thingsasian.com/stories-photo...

Here is a tasty recipe:

I hope that helps!

GOOD LUCK!

Answer 3

Kookoo Sabzi

(3-6 servings)

Ingredients:

8 eggs.

1 tea spoon white flour.

1 table spoon red currants (zershk).

1/3 cup (2-3 Oz.) finely chopped walnuts (gerdoo).

1 tea spoon salt.

1/4 tea spoon black pepper.

1/4 cup (2 Oz.) cooking oil or butter.

1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems (tarreh/piAzcheh).

2 cups (16 Oz.) finely chopped fresh parsely (jafaree).

1/2 cup (4 Oz.) fresh coriander (gheshneez) or 2 table spoon dried ones.

1/4 cup (2 Oz.) fresh or dried dill weed (sheveed).

1/2 table spoon dried fenugreek (shanbelileh).

Directions:

Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.

In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.

Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).

Put the oven setting to bake at 250 degrees (F). Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.

Cut in square pieces before serving.

HINTS:

Chives, sometimes called garlic chives are the same as "tarreh". If you can't find fresh chives, you can use the stems of either scallions (piAzcheh) which are also called green onions, or Leek which is the same as "tarreh farangi". In either case you do not have to use the bulbs but you can.

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Joojeh Kabab

Ingredients: (4 servings)

Chicken, 1 kg

Extra-virgin olive oil, 1/2 cup

2 large onions, grated

4 medium tomatoes

Salt

Black pepper

Saffron, 1/2 teaspoon (optional)

Directions:

Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.

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Kookoo-yeh Baadenjaan

Ingredients: (4 servings)

Small eggplants, 4

Large eggs, 4

Medium onions, 4

Saffron, 1/2 teaspoon

Cooking oil

Salt

Black pepper

Directions:

Peel and slice onions, then fry in oil until slightly golden. Peel eggplants, slice thinly, add to onions and fry over medium heat on both sides until color changes. Dissolve saffron in 2-3 spoons of hot water, and add to eggplants along with salt and black pepper. Mix well, then remove from heat and allow to cool completely.

Add salt and black pepper to eggs and mix well. Add eggplants and again mix. Heat oil in a pan until hot. Pour the mix in, flatten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut radially into 8 pieces, turn over, and fry for another 5-10 minutes.

Answer 4

You should try Coconut Curried chicken with mint couscous.

couscous being an

Israeli pasta.