Persian Recipes?

Question

What are some PErsian Recipes that have tomatoes in them and are easy to make?

but recipes besides Salad Shirazi and aash-e-goje-farangi!!!

Answer 1

There are some Persian recipes that use tomatoes but not many that use tomato as the main ingredient.  This is the time to be creative & inventive in the kitchen:

Take your favorite Persian subzi or rice dish and stuff it into a tomato, bake at 350 deg F for 10-12 minutes.

You could also make some spicy Indian tomato chutney and eat it with Joojeh kebabs or any other dish.

http://becksposhnosh.blogspot.com/2006/1...

Answer 2

Iranian and Persia

http://www.ee.surrey.ac.uk/Personal/F.Mo...

http://www.recipesource.com/ethnic/afric...

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

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

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

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

http://www.recipeatlas.com/persianrecipe...

http://www.astray.com/recipes?search=per...

Answer 3

BAGALA POLO (PERSIAN)  

1-2 lbs. chicken, beef or lamb, meat only

2 onions, chopped

1/4 tsp. turmeric

Saffron (optional)

Salt

Oil

2 c. raw rice

1 pkg. frozen baby lima beans

1/4 c. dill or to taste

Cook rice and lima beans together until just tender. Set aside. Meanwhile, brown meat of choice in little oil. Add onions and cook until onions are done. Add turmeric, saffron and salt. Cook just a few minutes.

In another pan, add oil to coat bottom, then layer rice mixture, meat and layer of dill. End with rice. Steam for approximately 1 hour on very low heat (may be heated in oven instead of stove top if desired).



AND

KHORESH-E BADEMJAN (PERSIAN)  

2-3 eggplants

Salt

1 lb. beef or lamb, cubed 1 inch

Oil

2 lg. onions, diced

1 tsp. salt

1/2 tsp. pepper

1 tsp. turmeric

4 tbsp. tomato paste

2 tbsp. lemon juice

Water

Peel eggplant, if desired; cut into large cubes or finger and sprinkle with salt; let stand (to extract bitter juices) for 1 hour or more. Brown meat in oil, add onions and cook until transparent Remove from pan, add more oil. Squeeze eggplant gently and brown on all sides, one layer at a time. Return meat to pan. Add water, about 1/2 cup, seasoning, tomato paste and lemon juice. Simmer on medium heat for 1 hour until thickened. Add water as necessary to prevent sticking. Serve with plain boiled rice.

AND

KOO KOO - KADOO (Persian Zucchini

Souffle)  

4 zucchini

1 lg. onion, grated

1 tbsp. soy sauce

1 tsp. salt

1/4 tsp. black pepper

1 tbsp. chopped parsley

4 tbsp. butter

3-4 tbsp. flour

1/2 c. milk or pareve milk

5-6 eggs

Cook sliced zucchini until very tender. Drain. Place in bowl and mash well. Add onion, soy sauce, salt, pepper and parsley.

Melt 2 tablespoons butter in saucepan over low heat and whisk in flour to prevent lumps. Gradually stir in milk or pareve milk to make a white sauce. Stir this into zucchini mixture.

Beat eggs and add to vegetable mixture. Melt remaining 2 tablespoons of butter in 9x13 Pyrex baking dish. Pour in zucchini mixture and bake uncovered for 45 minutes at 350 degrees or until top is golden brown. Serves 6.



JM

Answer 4

Avocado Tomato Mango Salad

5 tomatoes, diced

2 avocados, peeled, pitted and diced

1 mango, peeled, seeded and diced

1 red onion, chopped

MARINADE:

2 tablespoons lemon olive oil

½ teaspoon sea salt

1 chili pepper, seeded and finely chopped

1 clove garlic, minced

fresh coriander leaves, chopped

In a bowl, combine the mango, avocado, tomatoes and onion.

Mix olive oil, the salt, chili pepper, garlic and coriander.

Pour over the fruit and vegetables

To blend the flavors, refrigerate for about 30 minutes before serving.