Resep Anda
Iranian foods : Light Dishes
Resep kiriman Anna
Berbagai resep Light Dishes ala Iran
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.
Ingredients: (6 servings)
8 small seedless eggplants
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.
Ingredients: (4 servings)
fresh spinach, 1 kg
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.
Ingredients: (3 servings)
fresh spinach, 1 kg
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.
Ingredients: (4 servings)
vegetables (parsley, dill, coriander, lettuce, spring onion
ends), 1 kg
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.
Ingredients: (4 servings)
potatoes, 1 kg
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.
Ingredients: (4 servings)
string beans, 400 grams
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.
4 cloves of garlic, finely chopped
4 eggs
2 medium tomatos
1/3 cup of cooking oil
salt
black pepper
yogurt, 250 grams
2 onions, thinly sliced
4 cloves of garlic, finely chopped (optional)
cooking oil
salt
black pepper
3 eggs
2-3 onions, thinly sliced
cooking oil
salt
black pepper
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
eggs, 4-5
baking powder, one spoon
cooking oil
salt
black pepper
eggs, 4 large
onions, 2 large
baking soda, one teaspoon
wheat flour, one spoon
cooking oil
salt
black pepper
saffron, 1/2 teaspoon
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