What's your favourite persian main course recipe?

Question

What's your favourite persian main course recipe?

Answer 1

A nice beef kabab with basmati rice and grilled tomatoes :)

yum!

here's the recipe

2 pounds of lean ground meat (if you use meat with more fat, then reduce the butter in half)

6 ounces of butter

2 large grated onions (drain it)

Salt, pepper  

A bit of tumeric is optional



Use hands to mix it all together until it’s almost “white”. The more you do the better it will be.

You can make the night before, keep it in the fridge and make it the next day on your barbecue or even oven.



Options.



Make long skinny hamburguers and put in the oven on top of parchment paper on a baking tray

Or in a frying pan with a tiny bit of oil

Or on the barbecue or on the grill

Answer 2

I have 3...

Veal Marengo -Veal "stew" served in a (puff Pastry) AKA Volauvent

Canard A La Montmoency- seared boneless duck breast with a cherry sauce

Homard L' Americaine-A lobster dish with a creamy sauce

Try these with...

Pomme Frites

Haricot Vert

Souffle'au Fromage

The Kebab's sound good but they are traditionally from the Middle East...if you want traditional Perisienne try the Entree Items I have....they are some of the best!

Answer 3

Joojeh Kebab, Sabzi Polow, Fesenjaan & of course, Faloodeh.

Answer 4

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

COLD PERSIAN YOGURT SOUP  

1/2 c. raisins (white)

boiling water

1 c. cold water

3 c. yogurt or buttermilk

1/2 c. Half 'n Half

1 c. med. cucumber (chopped and pared)

1/4 c. chopped green onion

2 tsp. salt

1/2 tsp. ground white pepper

1 tsp. dill weed

1 hard boiled egg

1 tsp. chopped parsley

Pour boiling water over the raisins and drain. Add raisins to cold water and chill for about an hour. Meanwhile combine yogurt or buttermilk, Half 'n Half, chopped cucumbers, chopped green onion, salt and pepper. Crush dill and stir into yogurt mixture. Chill for about an hour, then combine with raisins and water. Just before serving, peel and chop hard boiled egg and add to soup. Be sure soup is very cold. Sprinkle with chopped parsley. Makes about 6 servings.

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.

1 small cauliflower, 1 medium eggplant, 2 cups frozen peas or 1 pound string beans may be substituted for the zucchini.



JM