Home
Ingredient
Top 5 dishes made from Salt- chili powder
1 . Persian pan fired kebab with aubergine sauce کباب تابه ای با سس بادمجان
Persian pan fired kebab with aubergine sauce کباب تابه ای با سس بادمجان
There is variety of kebab in Iran along with different method of cooking ( grilled or pan-fried). I just would tell, alllllllllllllllllllllllll those beautiful kebabs are just heavenly delish. So, if you love kebab, and yet do not mind grill one or pan fried, this dish is tasty and quick to make.
#kebab
#aubergine
#eggplant
#Persian_kebab
Ingredient
200 g
ground beef
1 Tsp
turmeric
to taste
Salt- chili powder
2 clove
garlic, grated
5 Tbsp
plain yogurt
1 Tbsp
olive oil
to taste
Salt
Cooking instructions
* Step 1
Ingredients
* Step 2
Heat the oil in a frying pan. Sauté the diced onions for 5 minutes. Add bell peppers and all spices. Let to fry for few minutes.
* Step 3
Add ground beef, stir gently. Once the meat is browned.
* Step 4
Add diced tomatoes and allow cooking just for 2-3 minutes. (no need to cook for long time).Taste and season if needed. Set aside.
* Step 5
Peel of aubergine. Cut into half. Grill in the oven or on the stove and grill until rich brown. Cut it into small pieces. In a bowl with lemon juice and grated garlic, add chopped eggplant, olive oil and salt.
* Step 6
Using a blender and make it puree and smooth. This sauce has a Smokey flavour and give wonderful taste to the kebab.
* Step 7
Spread aubergine sauce all over the bread. Flatten a rich portion of kebab top of the sauce and serve it with fresh herbs such as: mint leaves, chives, radish, spring onions.
* Step 8
* Step 9
Note: if there is a photo you can click to enlarge it
2 . Persian Pomegranate Rice with Pistachio and Raisins
Persian Pomegranate Rice with Pistachio and Raisins
#Persian style #rice with #pomegranate, #pistachio and #raisins
This is a recipe for especial night in Iranian calendar. Yalda (21st December) is one of traditional events in Iranian calendar which marks as longest and darkest night of the year.
Ingredient
200 g
ground beef
1 1/2 cup
pomegranate seeds
1/3 cup
silvered pistachio
1/2 cup
raisins
2 tbsp
chopped coriander
1 tsp
coriander powder
1/2 tsp
paprikar
to taste
Salt – chili powder
Cooking instructions
* Step 1
Ingredients
* Step 2
In a bowl, add ground beef and grated onion. Season with salt and pepper. Combine it very well and shape as small meatballs. Fry them in a pan until golden brown, set aside.
* Step 3
Heat the oil in a pan, add raisins and sauté for 2 minutes. Add silvered pistachio, chopped coriander, and pomegranate seed and stirring in for 3 minutes. Remove from the heat and set aside
* Step 4
* Step 5
Add water to a pot and place it on the high heat heat. Bring water to a boil, drain salty water of the rice and add it to boiled water. Let it to cook for 10 minutes. Place a colander in the sink. Drain para cooked rice in the colander and rinse with tap water.
* Step 6
Pour some oil in the pot, place a sheet of flat bread on the bottom of pot, and add a layer of rice top of the bread. Then sprinkle 2 scoop of sautéed pistachio mixture and saffron water on the rice.Again repeat with other layer of rice and top it with pistachio mixture. Cover the pot and allow cooking for 20-25 minutes.
* Step 7
* Step 8
Once rice is ready, serve it in a plate with fried meat balls and crunchy bread from bottom of pot.
* Step 9
Nosh-e jan=Enjoy=Bon appetit
* Step 10
* Step 11
* Step 12
* Step 13
Note: if there is a photo you can click to enlarge it
3 . Persian artichoke and celery stew
Persian artichoke and celery stew
This stew is called’ khoresh kangar=artichoke VA karafs =celery’ in Farsi language. It’s a mouth-watering stew, super easy to make and sooooo delicious.
You can use fresh, frozen or canned artichokes.
Ingredient
200 g
diced meat
150 g
artichokes
120 g
rice
2 Tbsp.
lemon juice
40 g
fresh parsley
20 g
fresh mint
20 g
fresh coriander
1 Tsp
thyme leaves
1 Tsp
turmeric
to taste
Salt – chili powder
Cooking instructions
* Step 1
Saute chopped onion in a pot for 5 minutes
* Step 2
* Step 3
Add diced meat, turmeric and chilli powder.Saute the meat for 5 minutes more.
* Step 4
Add water and let the meat cook until is tender.
* Step 5
Meanwhile, chop vegetables and sauté celery and other herbs for 5-6 minutes.
* Step 6
Once meat is cooked, add artichokes, sautéed vegetables, lemon juice and salt to the pot.Dissolve beef stocks in 1/3 cup hot water and pour over the stew.
* Step 7
* Step 8
* Step 9
* Step 10
Very gently stir the ingredients. Allow to simmer for 30 minutes or until reduce liquid. Half way through check the stew for seasoning.
* Step 11
* Step 12
* Step 13
* Step 14
* Step 15
* Step 16
* Step 17
* Step 18
Ingredients
* Step 19
Ingredients
Note: if there is a photo you can click to enlarge it
4 . Eggplatns onions with tomato sauce
Eggplatns onions with tomato sauce
I am an eggplant lover and most of Iranians love this vegetable. This recipe is a fantastic dish that’s eaten as a warm side dish.
Ingredient
2
eggplant
3 Tbsp
tomato paste
1 Tbsp
ginger paste
1 Tbsps
garlic paste
1 Tbsp
turmeric powder
1 Tsp
cumin
1 Tsp
coriander powder
to taste
Salt – chili powder
Cooking instructions
* Step 1
Cut off the ends of eggplant and thinly slice. salt the slices and set them in a colander to drain for 20 minutes. Dry with paper towels before using. Sprinkle some of turmeric over the top of eggplants and keep remaining of turmeric for next step.
* Step 2
In a sauce pan heat the oil over medium heat and cook eggplants until soft and golden brown. Set aside.
* Step 3
Now heat the oil and add all spices, ginger and garlic paste. Fry for 1 minute.
* Step 4
* Step 5
Add diced onion and cook over medium heat until soft (for 5 minutes).
* Step 6
Add tomato paste and stir in for 1-2 minutes.
* Step 7
Then, return the fried eggplants to the pot and gently mix with the sauce.
* Step 8
Continue cooking on low flame for 10 minutes. Serve this beautiful dish with flat bread.
* Step 9
* Step 10
* Step 11
* Step 12
* Step 13
* Step 14
* Step 15
* Step 16
Ingredients
Note: if there is a photo you can click to enlarge it
5 . Persian Chicken/meat balls
Persian Chicken/meat balls
These yummy ground chicken/ minced beef kebab balls are crispy and easy to prepare. You can serve it with rice/bread or prepare spaghetti with these kebabs OR freeze them and use whenever you need.
Ingredient
300 g
ground beef
1 Tbsp
cream
1 Tbsp
saffron water
2 Tbsp
finely chopped parsley
to taste
Salt- chili powder
300 g
minced chicken or Turkey
Cooking instructions
* Step 1
Combine bread, ground beef, chopped parsley,
* Step 2
One grated onion, cream, spices and saffron water in a large bowl and mix well.
* Step 3
* Step 4
* Step 5
* Step 6
Make into small balls. Roll each ball in bread crumbs. Repeat all process with minced chicken as well.
* Step 7
* Step 8
Thread alternatively one meat ball one chicken ball onto wooden skewers. Place them in the fridge for an hour.
* Step 9
Then, heat the oil in a large skillet. Fry meat balls and chicken balls. Cover the skillet while kebabs are cooking, so that they hold their shape. When meat balls are brown remove from the heat and serve it with bread, rice or spaghetti.
* Step 10
* Step 11
* Step 12
* Step 13
* Step 14
* Step 15
* Step 16
* Step 17
* Step 18
* Step 19
Ingredeints
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic