Untitled Document

Polo_Chelow

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

long-grain or Basmati rice, 1 pound
1/2 cup cooking oil
1 table spoon salt
1/2 tea spoon Safferan mix in 1/4 hot water
1/2 stick of butter

Wash rice three times and soak in salted warm water for couple of hours, then drain the water. Pour water in a large pot until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling (5 to 10 minutes depend on the rice) until rice slightly softens. Pour rice into a drain and wash it with slightly warm water. Pour cooking oil, and couple of spoonful water into the pot and add rice. Cut the butter and put it over the rice then add the safferan. Cover the pan and cook over low heat for about half an hour. If cooking time goes longer, a delicious crispy layer of rice called tahdig will form at the bottom of the pan.

Enjoy...

Kabob Koobideh

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

2 pounds ground meat (Your choice)
3 minced onion
1 teaspoon salt
6 Tomatos
You will need flat metal skewer
Mix all ingredients, kneed well.

Wet the palm of your hand so meat does not stick to it, take a portion of meat to make a single servings (approximately 2-3 ounces). Shape meat portion like a cylinder. Drive skewer through it lengthwise. Wet your palm and shape the meat evenly around the skewer to take its shape. The individual kabob will be approximately 6-8 inches long. If you have to stack kabobs on each other, use plastic sheets to separate them. Chill well in the refrigerator. 15 minutes before serving time, broil, bake, or barbecue kabobs turning once until done. Also broil several sliced tomatoes and-quartered onions. Serve with Pita bread or Plain rice with barbque tomato on the side and green salad.

Enjoy...

Kofteh

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

2 pounds very lean ground beef (Turkey, Chicken or lamb)
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, chopped
1 bunch Parsley
1 table spoon dry Mint
1 can of tomato sauce
2 cups of water

In a food processor put in the parsley first and grind for a minute then add the meat, salt, black pepper. Grind together until the meat mixture is soft and silky in texture. Add the onion to the meat mixture in the grinder and grind some more. Boil the water with the tomato sauce and mix the dry mint in it also. Start making balls with the mixture and drop them in the boiling water with sauce. Enjoy....

Enjoy...

Rice with Saffron, Almonds and Raisins

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

2 cup long grain rice
4 cups water
1 tablespoon rose water
1tea spoon Saffron
4 tablespoons vegetable oil
1 tablespoon salt
3 tablespoons vegetable oil
1/4 cup slivered, raw, unsalted almonds
1/2 cup raisins

Mix water, saffron, salt and oil. Bring to a boil on high heat. Add rice,(refer to the Polo recipe)let it cook on medium heat. Let cook uncovered until most of the water is absorbed. Mix it up, lower heat to low, cover and let simmer for at least 15 minutes or until meal time. Meanwhile, heat the vegetable oil in a small pan, then fry the almonds until slightly brown. Add the raisins to the almonds, stir for few seconds until fluffy. Remove from heat and set aside. Mix again bottom up then serve in a platter. Garnish with the almonds and raisins.

Enjoy...

Tahcheen

Serving Size : 6 to 8

Amount , Measurement, Ingredient and Preparation Method:

2 pounds chicken breast,
1 1/2 pounds basmati or long grain rice
1 pound yogurt
1 teaspoon saffron
2 onions
3 eggs (Optional)
1/2 cup cooking oil
2 spoon salt black pepper
1/2 tesspoon turmic

Chop onions and fry in oil until slightly goldenthen add turmic to it. Wash and cut chicken breast, remove skin and bones, and fry in onionsand until color changes. Add some water and bring to boil. Turn heat down and let boil slowly until cooked. While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and egg to the yogurt and mix very well. Wash rice and Pour a few glasses of water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens do not overcook the rice( It should still be a little harder compare to cooking plain polo). filter out the water. Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Put the lid on and cook for about 1.5 hours on medium low heat. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.

Enjoy...

Toss Kabob

Serving Size : 6 to 8

Amount , Measurement, Ingredient and Preparation Method:

1 pound Stewing lamb or meat of your choice
1 pound potatoes
1 pound carrots
4 large onions
4 spoon tomato past
4 spoons cooking oil
1/2 teaspoon Salt and Black pepper
1/4 teaspoon Safferan (optional)
1/4 teaspoon turmic

slice the onions. Fry in oil until slightly golden add turmic. Wash and cut meat into small pieces and fry in onions until cooked. Add 3 glasses of hot water and bring to boil. Add tomato paste and safferan, salt and pepper Cook over medium heat for about 50 minutes(you may add more hot water). Wash and peel potatoes and carrots, then cut into small pieces. Add potatoes and carrots to the cooking meat . Cook over medium heat for about 20 minutes, then it is ready t be served

Enjoy....

Estaamboli Polow

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

1 poud ground lamb or turkey,chicken,beef
3 medium onions
4 spoon tomato past
4 spoons cooking oil
salt black pepper
1 pound basmati or long-grain rice
1/2 teaspoon Safferan
1/4 teaspoon turmic

Slice the onions. Fry in oil until golden add turmic. Add ground meat, salt, and black pepper and fry until color changes. Dissolve tomato paste in a glass of hot water and add to meat.Let it cook for a few minutes. Prepare rice as described in the recipe for polow, after rice is rinsed, mix it with meat, while mixing add the safferan (Disolved in hot water) and let it cook for 45 minutes using medium heat.

Enjoy....

Shirin-Polow

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

1 pound basmati or long-grain rice
2 pounds Boneless/skinless chicken breast
2 spoons cooking oil or butter
1 cup almonds
1 cup pistachios
1cup orange peel
3 spoons sugar
2 large onions
1/2 pound sugar (increase or decrese to your taste)
1 spoon saffron
1 teaspoon salt black pepper

Soak rice in warm water for 1 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 25 minutes. Save three spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well. Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain. Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.

Enjoy....

Khoresht Fesenjaan

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

Boneless/Skinless Chicken breast, 2 pounds
Ground walnuts, 1 pound
4 onions
Pomegranate juice, 3 glasses
Sugar, 4 spoons
1/2 cup of cooking oil
1/2 spoon Salt

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes. Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht. Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice (polo).

Enjoy....

Khoresht Baadenjaan

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

Lamb,chicken or beef, 2 pound
small eggplants, 12
3 onions
tomato paste, 4 spoons
fresh lime juice, 3 spoons or use ghoreh(sour grape)
cooking oil
salt
black pepper

Peel Fry in oil until slightly golden. Cut meat into small pieces and fry with onions until colour changes. Bring 2-3 glasses of water to a boil, and add to meat. Add salt and pepper, and cook over medium heat for about 45 minutes. When meat is cooked, there should be about one glass of water left. Add tomato paste and lime juice, and mix well. Peel eggplants( if you salt it and leave it under sun for couple of hours, it takes less oil while frying) and slice it. Fry in oil on both sides over medium heat until golden. Place eggplants over meat do not mix with meat. Place the lid on and cook over low heat for another 30 minutes.

Enjoy....

Khoresht Ghaimeh

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

Stewing lamb,boneless/skinless chicken breast or beef, 2 pounds
Split-peas, 1/4 pound
4 onions
potatoes, 1 pound
1/2 cup of cooking oil
4 spoons of tomato paste
4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead
salt
black pepper
spices (turmeric, paprika), 1 spoon

Peel and thinly slice onions, then fry in oil until golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Let boil slowly for 1 hour until cooked, add more water if needed. Add split-peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking. Peel and wash potatoes and cut into small pieces and fry them to use for top of your khoresh. If using dried limes, they should be added in with the other ingredients. If using lime juice, add in towards the end and continue cooking for another 3-4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice.

Enjoy....

Khoresht Mushroom

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

chicken, 1pound
mushrooms, 1 pound
onions, 2 large
wheat flour, one spoonful
fresh lime juice, 4 spoonfuls
saffron, 1 teaspoon
cooking oil
salt
black pepper

Peel and thinly slice onions. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Wash mushrooms and cut into small pieces. Fry in oil for about 5 minutes. Pour flour on and mix well. Fry a bit longer, then add to chicken. Add in saffron and lime juice, and cook over low heat for another 5-10 minutes. Serve with Polow.

Enjoy....

Khoresht Loobia-Sabz

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

stewing lamb or beef, 1 pound
string beans, 2 pounds
potatoes, 1 pound (optional)
4 onions
fresh Lime juice, 3 spoons
tomato paste, 5 spoons
cooking oil
salt
black pepper

Peel and thinly slice onions, then fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 1 hour, adding more hot during cooking water if needed. While meat is cooking, wash French beans, cut the ends and chop into 2-3 cm pieces. Add French beans, salt, pepper and tomato paste to the meat and continue until cooked. Add lime juice and adjust seasoning. Cook for another 3-4 minutes. Khoresht Loobia-Sabz should be served with white rice. If desired, potatoes can also be added to Khoresht Loobia-Sabz. In that case, wash, peel and cut the potatoes into small pieces and add in with French beans (note that required cooking time depends somewhat on the size of the cut pieces).

Enjoy....

Ghormeh Sabzi

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

2 pounds boneless stewing lamb, boneless chicken breast or beef
2 large onion, finely chopped
1cup of cooking oil
1 teaspoon turmeric
2 cups water
6 to 8 dried limes (or fresh lime juice)
3/4 cup red beans
salt
1 cup spring onions, finely chopped
1 cup parsley, finely chopped
1/2 cup coriander, finely chopped (optional)
1 cup tareh (garlic chives), finely chopped
1/4 cup shanbelileh (fenugreek), finely chopped (optional)
black pepper

Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes then add Trim meat which has been cut into 3/4 inch cubes.. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat. Add water to kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used. Add prepared vegetables to frying pan and fry over medium heat until wilted then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice(polo). An exquisite Iranian dish.

Enjoy....

Loobia Polow

Serving Size : 6

Amount , Measurement, Ingredient and Preparation Method:

basmati or long-grain rice, 1 pound
lamb or beef, 1 pound
green beans, 1 pound
medium onions, 3
tomato paste, 3 spoonfuls
cooking oil, 1/2 cup
salt · black pepper
Safferan 1 spoonful

Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes. Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat. Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and safferan and mix well. Cover and cook over low heat for about 30 minutes.

Enjoy....

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	Polo_Chelow Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: long-grain or Basmati rice, 1 pound 1/2 cup cooking oil 1 table spoon salt 1/2 tea spoon Safferan mix in 1/4 hot water 1/2 stick of butter Wash rice three times and soak in salted warm water for couple of hours, then drain the water. Pour water in a large pot until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling (5 to 10 minutes depend on the rice) until rice slightly softens. Pour rice into a drain and wash it with slightly warm water. Pour cooking oil, and couple of spoonful water into the pot and add rice. Cut the butter and put it over the rice then add the safferan. Cover the pan and cook over low heat for about half an hour. If cooking time goes longer, a delicious crispy layer of rice called tahdig will form at the bottom of the pan. Enjoy... Kabob Koobideh Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: 2 pounds ground meat (Your choice) 3 minced onion 1 teaspoon salt 6 Tomatos You will need flat metal skewer Mix all ingredients, kneed well. Wet the palm of your hand so meat does not stick to it, take a portion of meat to make a single servings (approximately 2-3 ounces). Shape meat portion like a cylinder. Drive skewer through it lengthwise. Wet your palm and shape the meat evenly around the skewer to take its shape. The individual kabob will be approximately 6-8 inches long. If you have to stack kabobs on each other, use plastic sheets to separate them. Chill well in the refrigerator. 15 minutes before serving time, broil, bake, or barbecue kabobs turning once until done. Also broil several sliced tomatoes and-quartered onions. Serve with Pita bread or Plain rice with barbque tomato on the side and green salad. Enjoy... Kofteh Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: 2 pounds very lean ground beef (Turkey, Chicken or lamb) 1 teaspoon salt 1/2 teaspoon black pepper 1 onion, chopped 1 bunch Parsley 1 table spoon dry Mint 1 can of tomato sauce 2 cups of water In a food processor put in the parsley first and grind for a minute then add the meat, salt, black pepper. Grind together until the meat mixture is soft and silky in texture. Add the onion to the meat mixture in the grinder and grind some more. Boil the water with the tomato sauce and mix the dry mint in it also. Start making balls with the mixture and drop them in the boiling water with sauce. Enjoy.... Enjoy... Rice with Saffron, Almonds and Raisins Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: 2 cup long grain rice 4 cups water 1 tablespoon rose water 1tea spoon Saffron 4 tablespoons vegetable oil 1 tablespoon salt 3 tablespoons vegetable oil 1/4 cup slivered, raw, unsalted almonds 1/2 cup raisins Mix water, saffron, salt and oil. Bring to a boil on high heat. Add rice,(refer to the Polo recipe)let it cook on medium heat. Let cook uncovered until most of the water is absorbed. Mix it up, lower heat to low, cover and let simmer for at least 15 minutes or until meal time. Meanwhile, heat the vegetable oil in a small pan, then fry the almonds until slightly brown. Add the raisins to the almonds, stir for few seconds until fluffy. Remove from heat and set aside. Mix again bottom up then serve in a platter. Garnish with the almonds and raisins. Enjoy... Tahcheen Serving Size : 6 to 8 Amount , Measurement, Ingredient and Preparation Method: 2 pounds chicken breast, 1 1/2 pounds basmati or long grain rice 1 pound yogurt 1 teaspoon saffron 2 onions 3 eggs (Optional) 1/2 cup cooking oil 2 spoon salt black pepper 1/2 tesspoon turmic Chop onions and fry in oil until slightly goldenthen add turmic to it. Wash and cut chicken breast, remove skin and bones, and fry in onionsand until color changes. Add some water and bring to boil. Turn heat down and let boil slowly until cooked. While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and egg to the yogurt and mix very well. Wash rice and Pour a few glasses of water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens do not overcook the rice( It should still be a little harder compare to cooking plain polo). filter out the water. Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Put the lid on and cook for about 1.5 hours on medium low heat. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside. Enjoy... Toss Kabob Serving Size : 6 to 8 Amount , Measurement, Ingredient and Preparation Method: 1 pound Stewing lamb or meat of your choice 1 pound potatoes 1 pound carrots 4 large onions 4 spoon tomato past 4 spoons cooking oil 1/2 teaspoon Salt and Black pepper 1/4 teaspoon Safferan (optional) 1/4 teaspoon turmic slice the onions. Fry in oil until slightly golden add turmic. Wash and cut meat into small pieces and fry in onions until cooked. Add 3 glasses of hot water and bring to boil. Add tomato paste and safferan, salt and pepper Cook over medium heat for about 50 minutes(you may add more hot water). Wash and peel potatoes and carrots, then cut into small pieces. Add potatoes and carrots to the cooking meat . Cook over medium heat for about 20 minutes, then it is ready t be served Enjoy.... Estaamboli Polow Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: 1 poud ground lamb or turkey,chicken,beef 3 medium onions 4 spoon tomato past 4 spoons cooking oil salt black pepper 1 pound basmati or long-grain rice 1/2 teaspoon Safferan 1/4 teaspoon turmic Slice the onions. Fry in oil until golden add turmic. Add ground meat, salt, and black pepper and fry until color changes. Dissolve tomato paste in a glass of hot water and add to meat.Let it cook for a few minutes. Prepare rice as described in the recipe for polow, after rice is rinsed, mix it with meat, while mixing add the safferan (Disolved in hot water) and let it cook for 45 minutes using medium heat. Enjoy.... Shirin-Polow Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: 1 pound basmati or long-grain rice 2 pounds Boneless/skinless chicken breast 2 spoons cooking oil or butter 1 cup almonds 1 cup pistachios 1cup orange peel 3 spoons sugar 2 large onions 1/2 pound sugar (increase or decrese to your taste) 1 spoon saffron 1 teaspoon salt black pepper Soak rice in warm water for 1 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 25 minutes. Save three spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well. Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain. Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well. Enjoy.... Khoresht Fesenjaan Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: Boneless/Skinless Chicken breast, 2 pounds Ground walnuts, 1 pound 4 onions Pomegranate juice, 3 glasses Sugar, 4 spoons 1/2 cup of cooking oil 1/2 spoon Salt Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes. Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht. Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice (polo). Enjoy.... Khoresht Baadenjaan Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: Lamb,chicken or beef, 2 pound small eggplants, 12 3 onions tomato paste, 4 spoons fresh lime juice, 3 spoons or use ghoreh(sour grape) cooking oil salt black pepper Peel Fry in oil until slightly golden. Cut meat into small pieces and fry with onions until colour changes. Bring 2-3 glasses of water to a boil, and add to meat. Add salt and pepper, and cook over medium heat for about 45 minutes. When meat is cooked, there should be about one glass of water left. Add tomato paste and lime juice, and mix well. Peel eggplants( if you salt it and leave it under sun for couple of hours, it takes less oil while frying) and slice it. Fry in oil on both sides over medium heat until golden. Place eggplants over meat do not mix with meat. Place the lid on and cook over low heat for another 30 minutes. Enjoy.... Khoresht Ghaimeh Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: Stewing lamb,boneless/skinless chicken breast or beef, 2 pounds Split-peas, 1/4 pound 4 onions potatoes, 1 pound 1/2 cup of cooking oil 4 spoons of tomato paste 4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead salt black pepper spices (turmeric, paprika), 1 spoon Peel and thinly slice onions, then fry in oil until golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Let boil slowly for 1 hour until cooked, add more water if needed. Add split-peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking. Peel and wash potatoes and cut into small pieces and fry them to use for top of your khoresh. If using dried limes, they should be added in with the other ingredients. If using lime juice, add in towards the end and continue cooking for another 3-4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice. Enjoy.... Khoresht Mushroom Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: chicken, 1pound mushrooms, 1 pound onions, 2 large wheat flour, one spoonful fresh lime juice, 4 spoonfuls saffron, 1 teaspoon cooking oil salt black pepper Peel and thinly slice onions. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Wash mushrooms and cut into small pieces. Fry in oil for about 5 minutes. Pour flour on and mix well. Fry a bit longer, then add to chicken. Add in saffron and lime juice, and cook over low heat for another 5-10 minutes. Serve with Polow. Enjoy.... Khoresht Loobia-Sabz Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: stewing lamb or beef, 1 pound string beans, 2 pounds potatoes, 1 pound (optional) 4 onions fresh Lime juice, 3 spoons tomato paste, 5 spoons cooking oil salt black pepper Peel and thinly slice onions, then fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 1 hour, adding more hot during cooking water if needed. While meat is cooking, wash French beans, cut the ends and chop into 2-3 cm pieces. Add French beans, salt, pepper and tomato paste to the meat and continue until cooked. Add lime juice and adjust seasoning. Cook for another 3-4 minutes. Khoresht Loobia-Sabz should be served with white rice. If desired, potatoes can also be added to Khoresht Loobia-Sabz. In that case, wash, peel and cut the potatoes into small pieces and add in with French beans (note that required cooking time depends somewhat on the size of the cut pieces). Enjoy.... Ghormeh Sabzi Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: 2 pounds boneless stewing lamb, boneless chicken breast or beef 2 large onion, finely chopped 1cup of cooking oil 1 teaspoon turmeric 2 cups water 6 to 8 dried limes (or fresh lime juice) 3/4 cup red beans salt 1 cup spring onions, finely chopped 1 cup parsley, finely chopped 1/2 cup coriander, finely chopped (optional) 1 cup tareh (garlic chives), finely chopped 1/4 cup shanbelileh (fenugreek), finely chopped (optional) black pepper Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes then add Trim meat which has been cut into 3/4 inch cubes.. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat. Add water to kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used. Add prepared vegetables to frying pan and fry over medium heat until wilted then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice(polo). An exquisite Iranian dish. Enjoy.... Loobia Polow Serving Size : 6 Amount , Measurement, Ingredient and Preparation Method: basmati or long-grain rice, 1 pound lamb or beef, 1 pound green beans, 1 pound medium onions, 3 tomato paste, 3 spoonfuls cooking oil, 1/2 cup salt · black pepper Safferan 1 spoonful Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes. Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat. Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and safferan and mix well. Cover and cook over low heat for about 30 minutes. Enjoy....	Advertise at ClubIran