Resep Anda
Iranian foods : Light Dishes
Resep kiriman Anna

Berbagai resep Light Dishes ala Iran

  1. Maast-o-Khiar
  2. Mirza Ghasemi (Baademjaan Ghasemi)
  3. Borani Esfanaaj
  4. Nargesi Esfanaaj
  5. KooKoo-yeh Sabzi
  6. KooKoo-yeh Seeb-Zamini
  7. KooKoo-yeh Loobia-Sabz

  1. Maast-o-Khiar

    Ingredients: (4 servings)

    yogurt, 500 grams
    cucumber, 1/2 small (grated)
    onion, one small (grated)
    mint, 2 teaspoons
    salt
    black pepper

    Directions:

    Beat yogurt well until it flows smoothly. If fresh mint is used, it should be finely chopped. Add mint, grated onion and cucumber, salt and pepper to yogurt and mix well. Leave in the refrigerator for two hours, then serve. Maast-o-Khiar makes a delicious side-dish.

  2. Mirza Ghasemi (Baademjaan Ghasemi)

    Ingredients: (6 servings)

    8 small seedless eggplants
    4 cloves of garlic, finely chopped
    4 eggs
    2 medium tomatos
    1/3 cup of cooking oil
    salt
    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. Peel them and cut the hard tops. Cut into small pieces.

    Bring water to boil in a small pot. Cook tomatos in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.

    Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, salt and pepper and fry until the excess water is gone.

    Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Can be served with white rice or Iranian bread. This is a delicious dish from a region by the Caspian sea in northern Iran.

  3. Borani Esfanaaj

    Ingredients: (4 servings)

    fresh spinach, 1 kg
    yogurt, 250 grams
    2 onions, thinly sliced
    4 cloves of garlic, finely chopped (optional)
    cooking oil
    salt
    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 until cooked. Let it cool down completely in the refrigerator.

    Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. This delicious side-dish is now ready to serve.

  4. Nargesi Esfanaaj

    Ingredients: (3 servings)

    fresh spinach, 1 kg
    3 eggs
    2-3 onions, thinly sliced
    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 extra water from spinach).

    Fry onions in oil in a non-stick pan until golden. Add spinach and fry for a few more minutes. Flatten the surface using the back of a spoon and break the eggs on top, taking care not to break the yoke. Add salt and pepper and cover the pan until eggs are cooked but the yoke should remain soft.

  5. KooKoo-yeh Sabzi

    Ingredients: (4 servings)

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

    Directions:

    Wash vegetables and rinse thoroughly. Chop finely and fry in oil for about 5 minutes. Let cool completely.

    Beat eggs well, then add baking soda, salt, black pepper, flour, barberry and walnuts. Add vegetables and mix well.

    Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes.

  6. KooKoo-yeh Seeb-Zamini

    Ingredients: (4 servings)

    potatoes, 1 kg
    eggs, 4-5
    baking powder, one spoon
    cooking oil
    salt
    black pepper

    Directions:

    Cook potatoes, then peel and grate them. Let cool completely. Beat eggs well until they become foamy. Add salt, black pepper, baking powder, and potatoes and mix well.

    Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes.

  7. KooKoo-yeh Loobia-Sabz

    Ingredients: (4 servings)

    string beans, 400 grams
    eggs, 4 large
    onions, 2 large
    baking soda, one teaspoon
    wheat flour, one spoon
    cooking oil
    salt
    black pepper
    saffron, 1/2 teaspoon

    Directions:

    Wash string beans and chop into 1cm pieces. Bring 2-3 cups of water to boil. Add chopped string beans and a bit of salt. Cook over medium heat for about 10-15 minutes under tender. Drain water.

    Peel and chop onions. Fry in oil until slightly golden. Dissolve saffron in 1/3 cup of hot water. Beat eggs well, then add baking soda, salt, black pepper, saffron, flour, onions and string beans. Mix well.

    Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes.

Kembali ke
halaman muka
Memasak bersama Koki PInter membuat Anda semakin pintar.