Resep Anda
Iranian foods : Soups
Resep kiriman Anna

Berbagai resep Soups ala Iran

  1. Aash-e Sholeh-Ghalamkar
  2. Aash-e Gandom
  3. Aash-e Aaloo
  4. Aash-e Anaar
  5. Ghormeh Sabzi dish
  6. Rice-Koofteh
  7. Tah-Cheen
  8. Khoresht Bamieh
  9. Khoresht Fesenjan
  10. Zereshk-Polow
  11. Khoresht Ghaimeh
  12. Khoresht Karafs
  13. Khoresht Loobia-Sabz
  14. Koofteh Nokhod-chi
  15. Khoresht Ghaarch
  16. Khoresht Aaloo
  17. Adas Polow

  1. Aash-e Sholeh-Ghalamkar

    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.

  2. Aash-e Gandom

    Ingredients: (4 servings)

    wheat, 100 grams
    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

    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.

  3. Aash-e Aaloo

    Ingredients: (4 servings)

    basmati or long-grain rice, 100 grams
    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

    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.

  4. Aash-e Anaar

    Ingredients: (4 servings)

    basmati or long-grain rice, 200 grams
    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

    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.

  5. 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.

  6. 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.

  7. 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.

  8. 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).

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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).

  14. 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.

  15. 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.

  16. 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.

  17. 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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