Iranian food?

Question

i'm looking for the names of a couple of simple iranian/persian dishes? When i was a kid we had neighbors from iran and they used to make the best food i've ever had, i still dream about it! it was really simple but incredible, like the ultimate comfort food. There was this rice that just looked like normal rice but had incredible spices in it, and these thin meat patties and potato patties. Sorry its not more detailed, it was 20 years ago! Any ideas would be great please

Answer 1

It sounds like subzi polow.  I love Persian cuisine!

Here are some Persian recipes:  I am sure you will find it.

http://persia.org/Recipes/recipes.html

http://www.iranmania.com/travel/eating/

http://www.farhangsara.com/foods.htm

http://farsinet.com/farsieats/recipes/

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

http://www.iranian.ws/iran-online/recipe...

http://hjem.get2net.dk/baaf/book3.htm

Answer 2

wow im really glad other cultures appreciate iranian food...good for you...ghorme sabzi (beef and greens stew), khoresht badem joon (eggplant stew),

Answer 3

GHORMASAPSEE (IRANIAN)  

4 parsley

2 green onions

1 cilantro

1 c. pinto beans

2 lb. stew meat

1/4 c. lemon juice

1/2 c. oil

1 1/2 c. rice

1 potato

1 sm. onion, diced

Salt and pepper to taste

Discard stems of parsley and cilantro; chop remains finely with green onion. In frying pan fry all until dark green. DO NOT BURN. Drain. In large pot cook stew meat, beans and small onion until meat is done. Add cooked vegetables, lemon juice, salt and pepper to taste. Cook 30 minutes medium fire. In pan boil rice until 1/2 done. Drain and rinse. Put oil in bottom of pan and heat. Peel and slice potato in 1/4 inch oval slices. Layer bottom of pan, return rice to pan on top of layered potatoes. Cover pan with a kitchen towel to absorb excess water, put lid on top of towel. Let cook until potatoes are golden brown. Check for readiness. Ghormusapsee is eaten over rice; potatoes are a delicious side dish.

AND

IRANIAN YOGURT SOUP  

1/2 c. raisins

2 c. water

2 c. yogurt

1 c. light cream

1 c. cucumber, peeled, seeded, chopped

1 c. chopped walnuts

1 hard-boiled egg, chopped

1/2 c. chopped scallions

2 tsp. salt, to taste

1/2 tsp. pepper, to taste

Parsley

Dill

Soak raisins in water for 10 minutes in tureen. Add yogurt, cream, cucumber, walnuts, eggs, scallions, salt and pepper. Chill at least 4 hours. (The soup is quite good next day and day after if kept chilled and covered). Garnish with chopped parsley and dill.

(I chop everything to approximately "raisin" size. This is a hearty sweet soup. Try it as half of a summer luncheon.)

For 1 1/2 cup portion size, recipe feeds 8.



AND

IRANIAN STEW  

1 lb. stewing beef

2 med. onions

1/4 tsp. turmeric

1 tsp. salt

1/4 tsp. pepper

1 tbsp. tomato paste

2 tbsp. cooking oil

2 tbsp. lemon juice

2 med. eggplant

Rice

Dice onions and brown in cooking oil. When almost brown add turmeric and complete browning. Add meat, salt and pepper. Brown meat. Add tomato paste, lemon juice, and cook 1 minute. Add enough water to cover meat and boil until meat is tender. (Or can pressure cook for about 1/2 hour to speed cooking time.)

Meanwhile, peel eggplant, slice about 1/2" thick, sprinkle with salt and let stand about 20 minutes. Wash off salt and dry well. Brown in shallow oil in frying pan.

When meat is tender, place eggplant on top of meat in layers. Add water if necessary to partially cover eggplant. Cook, covered at low heat for about 15 to 20 minutes.

Serve over rice. Add mushrooms and green peppers with the tomato sauce, if desired.



AND

IRANIAN EGG PUFF  

5 eggs, beaten

2 lb. cooled, cooked potatoes (chopped, riced or mashed)

1 tbsp. baking powder

Salt & pepper to taste

4 tbsp. cooking oil

OPTIONAL: Fresh chopped parsley, spinach, green onions, leeks or zucchini; lightly sauteed cauliflower, broccoli or Chinese cabbage or bok choy.

Heat the oil in 1 9 x 13 inch pan in a 350 degree oven.

Beat eggs and stir in potatoes, baking powder, salt and pepper and any desired vegetables. Pour into prepared pan and bake 40 to 45 minutes or until knife inserted comes out clean. Serve plain or garnished with fresh tomatoes.



JM

Answer 4

Gormesabzy/ash reshte/kabab/ tahcheen/kale pache/

that food you are talking about is like seb polo/ reshte polo/

I'm not sure but any of these two