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Iran: Nargesi Esfenaaj

1 kg fresh spinach 3 eggs 2-3 thinly sliced onions cooking oil salt & black pepper

Directions:

Wash spinach and cut into small pieces. Slightly cook with half a cup of water and a bit of salt over medium heat for a few minutes. Drain water (using the back of a spoon to squeeze […]

Iran: Naaz Khatoon

6 small eggplants 4 medium tomatoes 2 cups pomegranate juice (or 2 teaspoons of pomegranate paste) 1/2 cup sour grape juice 2 medium onions one teaspoon marjoram 1/2 teaspoon dried mint salt & black pepper

Directions:

Wash eggplants and tomatoes. Cook whole eggplants in the oven at 400 F for about 30 minutes. Remove […]

Iran: Mirza Qasemi

6 small eggplants 4 cloves of garlic (finely chopped) 3 eggs 2 medium tomatos 4 tablespoon cooking oil 1/2 teaspoon salt 1/4 teaspoon black pepper

Directions:

Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. […]

Iran: Kookoo-e Sabzi

1 kg herbs (coriander, lettuce, parsley, dill & spring onion ends) 4 large eggs one spoon crushed walnut (optional) one tablespoon baking soda one tablespoon wheat flour 4 tablespoon cooking oil 1/2 teaspoon salt 1/4 teaspoon black pepper

Directions:

Wash herbs and rinse thoroughly. Chop finely and fry in 2 tablespoon oil for about […]

Iran: Kookoo-e Gol-e Kalam

one small cauliflower 4 large eggs 1/2 teaspoon saffron 1 teaspoon baking soda 4 tablespoon cooking oil 1/2 teaspoon salt 1/4 teaspoon black pepper

Directions:

Cut cauliflower into small pieces and wash. Add hot water and salt. Cook over medium heat for 10-15 minutes, then drain water. Soften cauliflower slightly using a fork.

[…]

Iran: Kookoo-e Baademjan

2 large eggplants (about 2 pounds) 1 cup olive oil or butter 2 large onions, peeled and thinly sliced 4 cloves garlic, peeled and crushed 4 eggs 4 tablespoons chopped parsley (optional) 1/4 teaspoon ground saffron, dissolved in 1 tablespoon hot water Juice of 1 lime 1 teaspoon baking powder 1 tablespoon all-purpose flour 1/4 […]

Iran: Kashk-e Baademjan

Kashk-e Baademjan

4 Servings

6 small eggplants one glass kashk, (kashk is thick whey, and should be purchased in Iran or at an Iranian store) one spoon tomato paste 2 medium onions 2 spoons dried mint (or 200 grams of fresh mint) cooking oil salt & black pepper

Directions:

Peel eggplants and slice length-wise […]

Iran: Borani Esfenaaj

1 kg fresh spinach 250 grams yogurt 2 onions (thinly sliced) 4 cloves of garlic (finely chopped) 2 tablespoon cooking oil 1/2 teaspoon salt 1/4 teaspoon black pepper

Directions:

Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden.

Add spinach and fry together over medium heat […]

Iran: Aash-e Sholeh Qalamkar

500 gr. lamb or beef 500 gr. parsley, spinach, dill, coriander, spring-onion ends 100 gr. long-grain or basmati rice 100 gr. peas 100 gr. beans 100 gr. lentils 3 large onions 1/2 teaspoon turmeric 1/4 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon cooking oil

Directions:

Soak peas, beans and lentils in water for […]

Iran: Aash-e Shalgham

500 grams turnip 100 grams long grain or basmati rice 200 grams ground lamb or beef 2 large onions 50 grams split peas 1/2 teaspoon turmeric 100 grams fresh or 2 teaspoons dried mint cooking oil salt & black pepper

Directions:

Mix ground meat with grated onions, salt and black pepper. Shape into small […]