Resep Anda
Iranian foods : Soups
Resep kiriman Anna
Berbagai resep Soups ala Iran
Ingredients: (4 servings)
vegetables: parsley, dill, coriander, spinach, spring-onion ends, 500 grams
long-grain or basmati rice, 100 grams
peas, 100 grams
beans, 100 grams
lentils, 100 grams
beef or lamb, 500 grams
onions, 3 large
turmeric, 1/2 teaspoon
cooking oil
salt
black pepper
Directions:
Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Cut meat into small pieces and fry with onions until it changes colour.
Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour. Wash rice and add to the aash. Cook for another 20-30 minutes.
Wash vegetables and chop finely. Add to aash and cook for another
10-15 minutes, stirring frequently. Add more hot water during
cooking if necessary.
Ingredients: (4 servings)
wheat, 100 grams
Directions:
Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and
chop onions and fry in oil until slightly golden. Add hot water, peas,
beans, lentils, wheat, turmeric, salt and pepper, and cook over low
heat for about one hour, stirring frequently.
Wash and chop spinach and add to the aash. Cook for another
10-15 minutes. Fry one spoonful of flour in oil for a few minutes and
add to the aash. Stir and cook for a few more minutes.
Ingredients: (4 servings)
basmati or long-grain rice, 100 grams
Directions:
Soak prunes in warm water for two hours. Peel and slice two onions
and fry in oil until slightly golden. Make ground meat into 2 cm balls
and fry with onions until colour changes. Add 3-4 glasses of water,
and bring to a boil.
Finely chop vegetables. Wash rice once with warm water. Add
vegetables, rice, prunes (including the water it was soaked in), salt
and black pepper to meat balls. Mix well and cook over medium
heat for about 20 minutes.
Ingredients: (4 servings)
basmati or long-grain rice, 200 grams
Directions:
Peel and slice two onions and fry in oil until slightly golden. Add 4-5
glasses of hot water, split-peas, salt and pepper and cook over low
heat for about 10 minutes. Wash rice and add to the aash. Cook for
another 15-20 minutes.
Peel and grate two onions. Add to meat with salt and pepper and
mix well. Shape into small balls and add to the aash. Wash
vegetables, chop finely, add to the aash, and cook for another 15-20
minutes. Add in pomegranate paste and marjoram (if fresh marjoram
is used, it should be finely chopped). Mix well and cook for a few
more minutes.
Fry mint in oil for a few minutes (if fresh mint is used, it should be
finely chopped before frying). Add mint on top of the aash and
serve.
Ingredients: (6 servings)
750 grams (1.5 lb) boneless stewing lamb or beef
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.
Ingredients: (6 servings)
Basmati or Long Grain Rice, 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.
Ingredients: (4 servings)
Chicken, 1 kg
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.
Ingredients: (6 servings)
Stewing lamb or beef, 500 grams
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).
Ingredients: (6 servings)
Chicken pieces, 1-1.5 kgs
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.
Ingredients: (4 servings)
basmati or long-grain rice, 500 grams
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.
Ingredients: (6 servings)
Stewing lamb or beef, 750 grams
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.
Ingredients: (6 servings)
Stewing lamb or beef, 500 grams
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.
Ingredients: (6 servings)
stewing lamb or beef, 500 grams
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).
Ingredients: (4 servings)
ground lamb (or beef), 500 grams
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.
Ingredients: (4 servings)
chicken, 500 grams
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.
Ingredients: (4 servings)
chicken, 1 kg
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.
Ingredients: (4 servings)
lentil, 400 grams
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.
spinach, 700 grams
peas, 50 grams
beans, 50 grams
lentils, 50 grams
split peas, 50 grams
onions, 2 large
turmeric, 1/2 teaspoon
flour
cooking oil
salt
black pepper
vegetables (parsley, mint, coriander, spring-onion ends), 500 grams
ground lamb or beef, 250 grams
pitted prunes, 300 grams
onions, 4 large
cooking oil
salt
black pepper
vegetables (parsley, mint, coriander, spring-onion ends), 1 kg
ground lamb or beef, 500 grams
split peas, 3 spoons
pomegranate paste, one glass
marjoram, 2 spoons
mint, one spoon
onions, 4 large
cooking oil
salt
black pepper
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)
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
Basmati or Long Grain Rice, 500 grams
Yogurt, 500 grams
Saffron, 1 spoon
2 onions
3 eggs (yolks only)
Cooking oil
Salt
Black pepper
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
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
chicken, 800 grams
cooking oil
butter
barberries (dried), four spoons
sugar, one spoon
onions, two large
saffron, 1/2 teaspoon
salt
black pepper
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
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
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
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
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
pitted prunes, 400 grams
onions, 2 large
saffron, 1/2 teaspoon
potatoes, 2 large
cooking oil
salt
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
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