Resep Anda
Iranian foods : Main Dishes
Resep kiriman Anna

Berbagai resep Main dishes ala Iran

  1. Kateh
  2. Polow (or Chelow)
  3. Kabab-e Koobideh
  4. Kabab-e Barg
  5. Dolmeh-yeh Felfel
  6. Ghormeh Sabzi dish
  7. Rice-Koofteh
  8. Tah-Cheen
  9. Khoresht Bamieh
  10. Khoresht Fesenjan
  11. Zereshk-Polow
  12. Khoresht Ghaimeh
  13. Khoresht Karafs
  14. Khoresht Loobia-Sabz
  15. Koofteh Nokhod-chi
  16. Khoresht Ghaarch
  17. Khoresht Aaloo
  18. Adas Polow

  1. Kateh

    Ingredients: (4 servings)

    basmati or long-grain rice, 3 cups
    salt
    cooking oil

    Directions:

    Kateh can be served with kababs or a variety of koresht. It is simpler to cook than polow.

    Wash three cups of rice with plain water twice and drain the water. Pour rice into a non-stick pan. Add five cups of water, four spoons of oil and two spoons of salt, and mix. Bring the water to a boil over high temperature. Let the water boil until water level sinks to just below rice level. Cover the pan, and cook over low temperature for about half an hour.

  2. Polow (or Chelow)

    Ingredients: (4 servings)

    basmati rice, 500 grams
    cooking oil
    salt

    Directions:

    The preparation of polow (or chelow) is more elaborate than kateh and results in a delicious non-sticky rice. It can be served with kababs or a variety of khoresht.

    Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.

    Pour a few spoonfuls of cooking oil into the pan and add rice. Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.

  3. Kabab-e Koobideh

    Ingredients: (4 servings)

    ground lamb or beef, 500 g
    large onions, two (grated)
    garlic, one clove (crushed)
    large egg, one (beaten)
    medium tomatoes, four
    salt
    black pepper
    turmeric, one teaspoon (optional)
    sumac (optional)

    Directions:

    Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours).

    Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.)

    Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

  4. Kabab-e Barg

    Ingredients: (6 servings)

    lamb, 1 kg extra-virgin olive oil, 1/2 cup fresh lime juice, 1/4 cup 3 onions, grated 2 cloves of garlic, crushed 6 medium tomatos saffron, 1/2 teaspoon salt black pepper sumac (optional)

    Directions:

    Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered.

    Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with basmati rice or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

  5. Dolmeh-yeh Felfel

    Ingredients: (8 servings) 8 large green or red peppers 500 grams (1 lb) ground beef or lamb 200 grams (0.5 lb) of long-grain or basmati rice 2 medium onions, finely chopped 1/2 cup of cooking oil 3-4 teaspoons of tomato paste salt black pepper 1/2 cup parsley, finely chopped 1/3 cup mint, finely chopped 1/2 cup spring onions, finely chopped 1/3 cup garlic chives, finely chopped 1/3 cup tarragon, finely chopped (optional)

    Directions:

    Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.

    Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

    Cut a circle at the top of the peppers and remove seeds. Boil 2 cups of water in a large pot. Add 1 teaspoon of salt and the peppers. They should be placed side by side (make sure not to stack them). Cook until they soften slightly. Take care not to overcook or they might fall apart later on. Drain the water and let cool.

    Mix prepared meat, vegetables and rice well. Fill the peppers with the mix and close the tops. Again place the peppers side by side (avoid stacking them) in a large pot. Add 1/2 cup of boiling water and simmer for 5-10 minutes. Serve this wonderful dolmeh hot with ketchup.

  6. Ghormeh Sabzi dish

    Ingredients: (6 servings) 750 grams (1.5 lb) boneless stewing lamb or beef 1 large onion, finely chopped 1/3 cup of cooking oil 1 teaspoon turmeric 1.5 cups water 1/4 cup fresh lemon juice 3/4 cup black-eye beans or kidney beans 1 large potato, diced salt black pepper 1 cup spring onions, finely chopped 1.5 cups spinach, finely chopped 1/2 cup parsley, finely chopped 1/4 cup coriander, finely chopped (optional) 1/4 cup tareh (garlic chives), finely chopped 1/4 cup shanbelileh (fenugreek), finely chopped (optional)

    Directions:

    Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.

    Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.

    Add water, black-eye or 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.

    Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.

    Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add lemon juice, cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.

  7. Rice-Koofteh

    Ingredients: (6 servings) Basmati or Long Grain Rice, 100 grams Ground Beef or Lamb, 500 grams Chick-pea Flour, 100 grams Herbs (spring onion ends, parsley, common-dill, sweet-fennel, mint, tarragon), 500 grams 3 Eggs Split-peas, 100 grams 3-4 onions 0.5 cup of cooking oil 2-3 spoons of turmeric (or tomato paste) Salt Black pepper Barberries, 100 grams Walnuts, 100 grams

    Directions:

    Koofteh-Berenji is a delicious ball of meat, rice and herbs with extra goodies inside. Cook rice in some water with a bit of salt until it softens, then filter out the water. Do the same to split-peas.

    Mix rice, split-peas, chick-pea flour, meat, eggs, salt and pepper very well. Cut the herbs very finely and mix in with the rest. Chop the onions and fry in oil until golden. Save some of the fried onions. Add 5-6 glasses of water to the rest of the onions with a bit of salt, pepper and turmeric (or tomato paste) and bring to boil.

    Make balls about the size of an orange from the mix, leaving a bit of barberries, walnuts and fried onions at the center. Place the balls in the boiling water and cook for a few minutes. Then continue cooking at low temperature until the koofteh is completely cooked. Make sure the container is not covered during cooking.

  8. Tah-Cheen

    Ingredients: (4 servings) Chicken, 1 kg Basmati or Long Grain Rice, 500 grams Yogurt, 500 grams Saffron, 1 spoon 2 onions 3 eggs (yolks only) Cooking oil Salt Black pepper

    Directions:

    Start by washing rice and soaking it in warm water (with added salt) for 2 hours. Then filter out the water.

    Chop onions into thin slices and fry in oil until slightly golden. Wash and cut chicken and and fry in onions until color changes. Add some water and bring to boil. Turn heat down and let boil slowly until cooked, adding more water if needed. Remove the bones.

    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-yolks to the yogurt and mix very well.

    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 (Take care not to overcook the rice. It should still be too hard for eating). Again 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 5 minutes over medium heat.

    Place the pot in an oven (preheated to 250 F) and cook for 1.5 to 2 hours. Note that the longer Tah-Chin is cooked, the thicker the Tah-Dig (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.

  9. Khoresht Bamieh

    Ingredients: (6 servings) Stewing lamb or beef, 500 grams Okras, 750 grams Potatoes, 500 grams (optional) 3-4 onions Fresh Lime juice, 2-3 spoons Tomato paste, 3-4 spoons Cooking oil Salt Black pepper

    Directions:

    Chop onions into thin slices and fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Turn heat down and let boil slowly until meat is mostly cooked, adding more water if needed.

    Wash okras and cut their stems only but do not cut the bases. Add okras, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes. Take care not to overcook the okras so that they do not become slippery.

    Add lime juice and adjust seasoning. Cook for another 3-4 minutes. Khoresht Bamieh should be served with white rice.

    If desired, potatoes can also be added to Khoresht Bamieh. In that case, 500 grams of potatoes should be washed, peeled and cut into small pieces, and added in with 500 grams of okras (or slightly earlier; required cooking time depends somewhat on the size of the cut pieces).

  10. Khoresht Fesenjan

    Ingredients: (6 servings) Chicken pieces, 1-1.5 kgs Ground walnuts, 500 grams 3-4 onions Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste) Sugar, 2-3 spoons 1/2 cup of cooking oil Salt

    Directions:

    Chop onions into thin pieces and fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Turn heat down and let boil slowly until chicken is half-cooked, adding more water if needed.

    Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of 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.

  11. Zereshk-Polow

    Ingredients: (4 servings) basmati or long-grain rice, 500 grams chicken, 800 grams cooking oil butter barberries (dried), four spoons sugar, one spoon onions, two large saffron, 1/2 teaspoon salt black pepper

    Directions:

    Remove the skin from chicken pieces. Marinate chicken in grated onions, salt and pepper for 4-5 hours.

    Cook rice using the recipe given for polow or kateh.

    Wash barberries twice with cold water and drain the water. Add sugar and fry in butter over medium heat for about five minutes.

    Pour saffron in a small bowl. Pour in 2-3 spoons of hot water and mix. Fill the bowl with rice and mix well. Add saffron-rice and barberries to the rest of the rice and mix well.

    Cook chicken under grill for 15-20 minutes turning each piece a few times during cooking. Serve with barberry-rice.

  12. Khoresht Ghaimeh

    Ingredients: (6 servings) Stewing lamb or beef, 750 grams Split-peas, 250 grams 3-4 onions potatoes, 500 grams 1/2 cup of cooking oil 2-3 spoons of tomato paste 3-4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead salt black pepper spices (turmeric, paprika), 1 spoon

    Directions:

    Prior to cooking, soak split-peas in warm water for 2-3 hours, then drain out the water.

    Chop onions and 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 1-1.5 hours until mostly cooked, adding more water if needed.

    Peel and wash potatoes and cut into small pieces. Add potatoes, split-peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking.

    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.

  13. Khoresht Karafs

    Ingredients: (6 servings) Stewing lamb or beef, 500 grams Celery, 2 bunches 3-4 onions Fresh Lime juice, one cup Sugar, 2-3 spoons Mint and parsley, 500 grams (optional) 1/2 cup of cooking oil Salt Black pepper

    Directions:

    Chop onions into thin pieces and fry in oil until slightly 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 about 1 hour until meat is half-cooked, adding more water if needed.

    Wash celery and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add celery, mint, parsely, salt and pepper to the meat and continue boiling slowly until cooked (celery should not become too soft).

    Khoresht karafs can be made without mint and parsley. In that case, three bunches of celery should be used.

    Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice.

  14. Khoresht Loobia-Sabz

    Ingredients: (6 servings) stewing lamb or beef, 500 grams string beans, 750 grams potatoes, 500 grams (optional) 3-4 onions fresh Lime juice, 2-3 spoons tomato paste, 3-4 spoons cooking oil salt black pepper

    Directions:

    Chop onions into thin slices and fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Turn heat down and let boil slowly until meat is half-cooked, adding more 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 500 grams of potatoes into small pieces and add in with 500 grams of French beans (note that required cooking time depends somewhat on the size of the cut pieces).

  15. Koofteh Nokhod-chi

    Ingredients: (4 servings) ground lamb (or beef), 500 grams chickpea flour, 300 grams onions, two regular fresh lime juice (or vinegar), one cup sugar, 3-4 spoons cooking oil saffron, 1/2 teaspoon salt black pepper

    Directions:

    Dissolve half of saffron in a cup of hot water and add with salt, pepper and chickpea flour to ground lamb (or beef) and mix well. If necessary, gradually mix in some more water so that the mix does not stick to the hand.

    Slice onions and fry in oil until golden. Add five glasses of water and some salt and bring to boil. Make 3-4 cm balls from the mix and fry in oil for about 10 minutes over medium heat. Transfer balls to boiling water and add lime juice (or vinegar), sugar and the rest of saffron, and cook over medium heat for 15 minutes.

  16. Khoresht Ghaarch

    Ingredients: (4 servings) chicken, 500 grams mushrooms, 500 grams onions, 2 large wheat flour, one spoonful fresh lime juice, 3-4 spoonfuls saffron, 1/2 teaspoon cooking oil salt black pepper

    Directions:

    Peel and 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 Kateh or Polow.

  17. Khoresht Aaloo

    Ingredients: (4 servings) chicken, 1 kg pitted prunes, 400 grams onions, 2 large saffron, 1/2 teaspoon potatoes, 2 large cooking oil salt

    Directions:

    Wash prunes and soak in two glasses of cold water for 30 minutes.

    Peel and slice onions. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add salt and prunes (with the water they were soaked in) to chicken and cook over medium heat for about 20-30 minutes.

    Wash and Peel potatoes and cut into 1-2 cm pieces. Add potatoes and saffron to chicken and prunes and cook over medium heat for another 10 minutes. Serve with Kateh or Polow.

  18. Adas Polow

    Ingredients: (4 servings) lentil, 400 grams long-grain or basmati rice, 500 grams ground beef or lamb, 400 grams dates (pitted), 100 grams raisins, 120 grams saffron, 1/2 teaspoon onions, 2 large cooking oil salt black pepper

    Directions:

    Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.

    Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.

    Peel and chop onions. Fry in oil until slightly golden. Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.

    Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.

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