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TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: TORSHI LITEH ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and othertraditional dishes.
TURMERIC & SAFFRONRECIPESABOUTCONTACT Method: In a skillet, heat the oil over medium heat, add the sliced onion, cook until translucent. Add turmeric, stir. Add tomato paste, cook for 5-7 minutes, stirring frequently. Add chopped tomatoes, dry mint, salt, pepper, and two cups of water, bring to a gentle boil. Simmer over low heat. TURMERIC & SAFFRON: RECIPES Dopiazeh - Ground Beef, Onion & potato Stew. Fried Eggplant and Tomato. Herbed Koofteh - kufta. Koofteh Berenji - Rice Kufta. Koofteh Shevid Baghali - Dill & Lima Beans Kufta. Khorak-e Loobia - Red Kidney Beans Side Dish. Khorak-e Loobia. Khorak-e Morgh - Chicken with TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan TURMERIC & SAFFRON: SEKANJABIN: A SWEET AND SOUR ANCIENT Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. TURMERIC & SAFFRON: ABGOUSHT Method: In a large pot bring 4 cups of water to a gentle boil over medium heat. Add the turmeric powder, gently place the lamb shanks in the pot along with the onions, chickpeas, beans, tomatoes, dried limes, salt and pepper. Add enough water to cover all ingredients by a couple of inches. Cover and cook for an hour over medium heat. MASGHATI - PERSIAN ROSE WATER, CARDAMOM PUDDING WITH Then, add the dissolved sugar and stir well. Add butter, almonds, saffron, cardamom and 1/2 cup of pistachios (keep the rest of the pistachios for garnish). Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes. TURMERIC & SAFFRON: FERENI: PERSIAN RICE FLOUR DESSERT This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are cooked with rice grains such Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour.The cooking time may take about 20-30 minutes or until all the ingredients are all well blended, well cooked and thickened. However, Fereni needs a good stirring while cooking TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: TORSHI LITEH ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and othertraditional dishes.
TURMERIC & SAFFRON: ABGOUSHT Method: In a large pot bring 4 cups of water to a gentle boil over medium heat. Add the turmeric powder, gently place the lamb shanks in the pot along with the onions, chickpeas, beans, tomatoes, dried limes, salt and pepper. Add enough water to cover all ingredients by a couple of inches. Cover and cook for an hour over medium heat. TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: TORSHI ANBEH Add the mangoes to the pot, add salt and cook for 5-7 minutes over medium-low heat, taste and adjust the seasoning if needed, turn off the heat. When cool, place the torshi in a washed and clean glass jar. Make sure all ingredients are covered by vinegar. Add more vinegar if needed. Refrigerate or keep in a cool and dry place. TURMERIC & SAFFRON: SHARBAT-E KHAKSHIR Method: Pour the khakshir seeds into a medium sized pitcher, top with 2 (8 ounce) glasses of water. Dissolve sugar in a little warm water then add to the pitcher. Add a tablespoon rose water, stir well and pour into ice-filled glasses. For a slight variation you can add a teaspoon of tokhm-e sharbati (chia seeds) to the drink. TURMERIC & SAFFRON: MORGH-E TORSH Water. Oil. Method: Clean and wash all fresh vegetables, remove the stems and chop finely. In a skillet add 2-3 tablespoons of vegetable oil, saute the chopped onion, minced garlic and the chopped vegetables on medium-low heat until soft and tender. Cook the yellow split peas in 2 cups of water with a dash of salt for about 30 minutes or until TURMERIC & SAFFRON: VEGETARIAN GHORMEH SABZI Stir well. Add the sauteed herbs, cooked beans, dried limes, salt and pepper to the pot. Add water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat. Cover and cook on a low setting for 45 minutes. In the meantime in a large pot heat 2 tablespoons of the vegetable oil over medium-high heat. TURMERIC & SAFFRON: SALADE KHORFEH 1 teaspoon dried mint. 1/3 cup olive oil or vegetable oil. 1/3 cup fresh-squeezed lemon juice. Salt and pepper to taste. Method: In a large mixing bowl combine purslane, cucumber, tomatoes, onion and dried mint. Add the lemon juice, olive oil, salt and pepper and TURMERIC & SAFFRON: DOLMEH BARG-E KALAM دلمه برگ کلم - Dolmeh barg-e kalam (stuffed cabbage leaves) is a variation of the well-known and popular stuffed vegetables genre known as dolma/dolmeh in Iran as well as among neighboring countries and different regions. This recipe was a staple in our home growing up and one of my mother's personal favorites. TURMERIC & SAFFRON: KHORESH KARAFS خورش کرفس Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. It's a combination of meat, evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), freshly squeezed lime juice, and the right amount ofseasoning.
TURMERIC & SAFFRONRECIPESABOUTCONTACT Method: In a skillet, heat the oil over medium heat, add the sliced onion, cook until translucent. Add turmeric, stir. Add tomato paste, cook for 5-7 minutes, stirring frequently. Add chopped tomatoes, dry mint, salt, pepper, and two cups of water, bring to a gentle boil. Simmer over low heat. TURMERIC & SAFFRON: RECIPES Dopiazeh - Ground Beef, Onion & potato Stew. Fried Eggplant and Tomato. Herbed Koofteh - kufta. Koofteh Berenji - Rice Kufta. Koofteh Shevid Baghali - Dill & Lima Beans Kufta. Khorak-e Loobia - Red Kidney Beans Side Dish. Khorak-e Loobia. Khorak-e Morgh - Chicken with TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan TURMERIC & SAFFRON: SEKANJABIN: A SWEET AND SOUR ANCIENT Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. TURMERIC & SAFFRON: ABGOUSHT Method: In a large pot bring 4 cups of water to a gentle boil over medium heat. Add the turmeric powder, gently place the lamb shanks in the pot along with the onions, chickpeas, beans, tomatoes, dried limes, salt and pepper. Add enough water to cover all ingredients by a couple of inches. Cover and cook for an hour over medium heat. MASGHATI - PERSIAN ROSE WATER, CARDAMOM PUDDING WITH Then, add the dissolved sugar and stir well. Add butter, almonds, saffron, cardamom and 1/2 cup of pistachios (keep the rest of the pistachios for garnish). Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes. TURMERIC & SAFFRON: FERENI: PERSIAN RICE FLOUR DESSERT This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are cooked with rice grains such Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour.The cooking time may take about 20-30 minutes or until all the ingredients are all well blended, well cooked and thickened. However, Fereni needs a good stirring while cooking TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: TORSHI LITEH ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and othertraditional dishes.
TURMERIC & SAFFRONRECIPESABOUTCONTACT Method: In a skillet, heat the oil over medium heat, add the sliced onion, cook until translucent. Add turmeric, stir. Add tomato paste, cook for 5-7 minutes, stirring frequently. Add chopped tomatoes, dry mint, salt, pepper, and two cups of water, bring to a gentle boil. Simmer over low heat. TURMERIC & SAFFRON: RECIPES Dopiazeh - Ground Beef, Onion & potato Stew. Fried Eggplant and Tomato. Herbed Koofteh - kufta. Koofteh Berenji - Rice Kufta. Koofteh Shevid Baghali - Dill & Lima Beans Kufta. Khorak-e Loobia - Red Kidney Beans Side Dish. Khorak-e Loobia. Khorak-e Morgh - Chicken with TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan TURMERIC & SAFFRON: SEKANJABIN: A SWEET AND SOUR ANCIENT Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. TURMERIC & SAFFRON: ABGOUSHT Method: In a large pot bring 4 cups of water to a gentle boil over medium heat. Add the turmeric powder, gently place the lamb shanks in the pot along with the onions, chickpeas, beans, tomatoes, dried limes, salt and pepper. Add enough water to cover all ingredients by a couple of inches. Cover and cook for an hour over medium heat. MASGHATI - PERSIAN ROSE WATER, CARDAMOM PUDDING WITH Then, add the dissolved sugar and stir well. Add butter, almonds, saffron, cardamom and 1/2 cup of pistachios (keep the rest of the pistachios for garnish). Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes. TURMERIC & SAFFRON: FERENI: PERSIAN RICE FLOUR DESSERT This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are cooked with rice grains such Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour.The cooking time may take about 20-30 minutes or until all the ingredients are all well blended, well cooked and thickened. However, Fereni needs a good stirring while cooking TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: TORSHI LITEH ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and othertraditional dishes.
TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: BAGHLAVA Combine sugar and water in a small pot and bring to a boil on medium heat for about 15 minutes until sugar is completely dissolved. Add the saffron to the syrup, lower the heat, simmer for an additional 5-7 minutes. Remove from heat, add the rose water and allow to cool. Lightly butter the inside of the baking pan. TURMERIC & SAFFRON: CHICKEN KOOBIDEH A pinch of red pepper. Juice of 1-2 limes. Olive oil. Method: In a large mixing bowl combine ground chicken, grated onion, turmeric, saffron, salt, black pepper, and red pepper. Mix well using your hands. Cover with a plastic wrap and set aside for 30 minutes for the flavors to come together. Leave a bowl of cool water next to you onthe counter.
TURMERIC & SAFFRON: TORSHI ANBEH Add the mangoes to the pot, add salt and cook for 5-7 minutes over medium-low heat, taste and adjust the seasoning if needed, turn off the heat. When cool, place the torshi in a washed and clean glass jar. Make sure all ingredients are covered by vinegar. Add more vinegar if needed. Refrigerate or keep in a cool and dry place. TURMERIC & SAFFRON: SALADE KHORFEH 1 teaspoon dried mint. 1/3 cup olive oil or vegetable oil. 1/3 cup fresh-squeezed lemon juice. Salt and pepper to taste. Method: In a large mixing bowl combine purslane, cucumber, tomatoes, onion and dried mint. Add the lemon juice, olive oil, salt and pepper and TURMERIC & SAFFRON: MORGH-E TORSH Water. Oil. Method: Clean and wash all fresh vegetables, remove the stems and chop finely. In a skillet add 2-3 tablespoons of vegetable oil, saute the chopped onion, minced garlic and the chopped vegetables on medium-low heat until soft and tender. Cook the yellow split peas in 2 cups of water with a dash of salt for about 30 minutes or until TURMERIC & SAFFRON: VEGETARIAN GHORMEH SABZI Stir well. Add the sauteed herbs, cooked beans, dried limes, salt and pepper to the pot. Add water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat. Cover and cook on a low setting for 45 minutes. In the meantime in a large pot heat 2 tablespoons of the vegetable oil over medium-high heat. TURMERIC & SAFFRON: SHARBAT-E KHAKSHIR Method: Pour the khakshir seeds into a medium sized pitcher, top with 2 (8 ounce) glasses of water. Dissolve sugar in a little warm water then add to the pitcher. Add a tablespoon rose water, stir well and pour into ice-filled glasses. For a slight variation you can add a teaspoon of tokhm-e sharbati (chia seeds) to the drink. TURMERIC & SAFFRON: DOLMEH BARG-E KALAM دلمه برگ کلم - Dolmeh barg-e kalam (stuffed cabbage leaves) is a variation of the well-known and popular stuffed vegetables genre known as dolma/dolmeh in Iran as well as among neighboring countries and different regions. This recipe was a staple in our home growing up and one of my mother's personal favorites. TURMERIC & SAFFRONRECIPESABOUTCONTACT Method: In a skillet, heat the oil over medium heat, add the sliced onion, cook until translucent. Add turmeric, stir. Add tomato paste, cook for 5-7 minutes, stirring frequently. Add chopped tomatoes, dry mint, salt, pepper, and two cups of water, bring to a gentle boil. Simmer over low heat. TURMERIC & SAFFRON: RECIPES Dopiazeh - Ground Beef, Onion & potato Stew. Fried Eggplant and Tomato. Herbed Koofteh - kufta. Koofteh Berenji - Rice Kufta. Koofteh Shevid Baghali - Dill & Lima Beans Kufta. Khorak-e Loobia - Red Kidney Beans Side Dish. Khorak-e Loobia. Khorak-e Morgh - Chicken with TURMERIC & SAFFRON: SEKANJABIN: A SWEET AND SOUR ANCIENT Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan MASGHATI - PERSIAN ROSE WATER, CARDAMOM PUDDING WITH Then, add the dissolved sugar and stir well. Add butter, almonds, saffron, cardamom and 1/2 cup of pistachios (keep the rest of the pistachios for garnish). Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes. TURMERIC & SAFFRON: FERENI: PERSIAN RICE FLOUR DESSERT This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are cooked with rice grains such Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour.The cooking time may take about 20-30 minutes or until all the ingredients are all well blended, well cooked and thickened. However, Fereni needs a good stirring while cooking TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: FATHER'S DAY TRIBUTE Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl combine almond meal, sugar, butter, and a pinch of salt. Mix thoroughly by hand or pulse it a few times in a food processor to mix well. Generously butter the bottom and sides of an 8- inch cake pan. Line the bottom of the pan with parchment paper. TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: TORSHI LITEH ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and othertraditional dishes.
TURMERIC & SAFFRONRECIPESABOUTCONTACT Method: In a skillet, heat the oil over medium heat, add the sliced onion, cook until translucent. Add turmeric, stir. Add tomato paste, cook for 5-7 minutes, stirring frequently. Add chopped tomatoes, dry mint, salt, pepper, and two cups of water, bring to a gentle boil. Simmer over low heat. TURMERIC & SAFFRON: RECIPES Dopiazeh - Ground Beef, Onion & potato Stew. Fried Eggplant and Tomato. Herbed Koofteh - kufta. Koofteh Berenji - Rice Kufta. Koofteh Shevid Baghali - Dill & Lima Beans Kufta. Khorak-e Loobia - Red Kidney Beans Side Dish. Khorak-e Loobia. Khorak-e Morgh - Chicken with TURMERIC & SAFFRON: SEKANJABIN: A SWEET AND SOUR ANCIENT Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan MASGHATI - PERSIAN ROSE WATER, CARDAMOM PUDDING WITH Then, add the dissolved sugar and stir well. Add butter, almonds, saffron, cardamom and 1/2 cup of pistachios (keep the rest of the pistachios for garnish). Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes. TURMERIC & SAFFRON: FERENI: PERSIAN RICE FLOUR DESSERT This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are cooked with rice grains such Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour.The cooking time may take about 20-30 minutes or until all the ingredients are all well blended, well cooked and thickened. However, Fereni needs a good stirring while cooking TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: FATHER'S DAY TRIBUTE Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl combine almond meal, sugar, butter, and a pinch of salt. Mix thoroughly by hand or pulse it a few times in a food processor to mix well. Generously butter the bottom and sides of an 8- inch cake pan. Line the bottom of the pan with parchment paper. TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: TORSHI LITEH ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and othertraditional dishes.
TURMERIC & SAFFRON: LOZE NARGIL Combine water and sugar in a heavy medium pan, bring to a boil over medium heat, stirring until sugar is dissolved. Continue to simmer for another 8-10 minutes or until the syrup thickens a little bit. Remove from heat and let cool a little, beat well with a whisk for couple of minutes. Return the pan back to the stove. TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: ABGOUSHT BOZBASH Method: In a large soup pot place the shanks, add 8 cups of water, bring to a boil over medium-high heat. Skim foam as they come to the surface. Add the turmeric, onions, beans, dried limes, cinnamon, salt and pepper. Cover and cook on medium heat for an hour. Add the herbs and potatoes. Add a little water if needed. TURMERIC & SAFFRON: CHICKEN KOOBIDEH A pinch of red pepper. Juice of 1-2 limes. Olive oil. Method: In a large mixing bowl combine ground chicken, grated onion, turmeric, saffron, salt, black pepper, and red pepper. Mix well using your hands. Cover with a plastic wrap and set aside for 30 minutes for the flavors to come together. Leave a bowl of cool water next to you onthe counter.
TURMERIC & SAFFRON: MORGH-E TORSH Water. Oil. Method: Clean and wash all fresh vegetables, remove the stems and chop finely. In a skillet add 2-3 tablespoons of vegetable oil, saute the chopped onion, minced garlic and the chopped vegetables on medium-low heat until soft and tender. Cook the yellow split peas in 2 cups of water with a dash of salt for about 30 minutes or until TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: SALADE KHORFEH 1 teaspoon dried mint. 1/3 cup olive oil or vegetable oil. 1/3 cup fresh-squeezed lemon juice. Salt and pepper to taste. Method: In a large mixing bowl combine purslane, cucumber, tomatoes, onion and dried mint. Add the lemon juice, olive oil, salt and pepper and TURMERIC & SAFFRON: TORSHI ANBEH Add the mangoes to the pot, add salt and cook for 5-7 minutes over medium-low heat, taste and adjust the seasoning if needed, turn off the heat. When cool, place the torshi in a washed and clean glass jar. Make sure all ingredients are covered by vinegar. Add more vinegar if needed. Refrigerate or keep in a cool and dry place. TURMERIC & SAFFRON: VEGETARIAN GHORMEH SABZI Stir well. Add the sauteed herbs, cooked beans, dried limes, salt and pepper to the pot. Add water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat. Cover and cook on a low setting for 45 minutes. In the meantime in a large pot heat 2 tablespoons of the vegetable oil over medium-high heat. TURMERIC & SAFFRON: SHARBAT-E KHAKSHIR Method: Pour the khakshir seeds into a medium sized pitcher, top with 2 (8 ounce) glasses of water. Dissolve sugar in a little warm water then add to the pitcher. Add a tablespoon rose water, stir well and pour into ice-filled glasses. For a slight variation you can add a teaspoon of tokhm-e sharbati (chia seeds) to the drink. TURMERIC & SAFFRONRECIPESABOUTCONTACT Method: In a skillet, heat the oil over medium heat, add the sliced onion, cook until translucent. Add turmeric, stir. Add tomato paste, cook for 5-7 minutes, stirring frequently. Add chopped tomatoes, dry mint, salt, pepper, and two cups of water, bring to a gentle boil. Simmer over low heat. TURMERIC & SAFFRON: RECIPES Dopiazeh - Ground Beef, Onion & potato Stew. Fried Eggplant and Tomato. Herbed Koofteh - kufta. Koofteh Berenji - Rice Kufta. Koofteh Shevid Baghali - Dill & Lima Beans Kufta. Khorak-e Loobia - Red Kidney Beans Side Dish. Khorak-e Loobia. Khorak-e Morgh - Chicken with TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan TURMERIC & SAFFRON: SEKANJABIN: A SWEET AND SOUR ANCIENT Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. TURMERIC & SAFFRON: ABGOUSHT Method: In a large pot bring 4 cups of water to a gentle boil over medium heat. Add the turmeric powder, gently place the lamb shanks in the pot along with the onions, chickpeas, beans, tomatoes, dried limes, salt and pepper. Add enough water to cover all ingredients by a couple of inches. Cover and cook for an hour over medium heat. TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: CHICKEN KOOBIDEH A pinch of red pepper. Juice of 1-2 limes. Olive oil. Method: In a large mixing bowl combine ground chicken, grated onion, turmeric, saffron, salt, black pepper, and red pepper. Mix well using your hands. Cover with a plastic wrap and set aside for 30 minutes for the flavors to come together. Leave a bowl of cool water next to you onthe counter.
TURMERIC & SAFFRON: KOTLET 1/2 cup dried bread crumbs. Oil for frying. Method: In a large mixing bowl combine the ground beef, onion, potatoes, eggs, turmeric, salt, pepper and a pinch of red pepper, mix well by hand. Take a handful of the mixture, flatten into an oval or a round shape, dip in dried breadcrumbs, making sure to cover both sides, then shake of theexcess.
TURMERIC & SAFFRON: TORSHI LITEH ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and othertraditional dishes.
TURMERIC & SAFFRON: FATHER'S DAY TRIBUTE Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl combine almond meal, sugar, butter, and a pinch of salt. Mix thoroughly by hand or pulse it a few times in a food processor to mix well. Generously butter the bottom and sides of an 8- inch cake pan. Line the bottom of the pan with parchment paper. TURMERIC & SAFFRONRECIPESABOUTCONTACT Method: In a skillet, heat the oil over medium heat, add the sliced onion, cook until translucent. Add turmeric, stir. Add tomato paste, cook for 5-7 minutes, stirring frequently. Add chopped tomatoes, dry mint, salt, pepper, and two cups of water, bring to a gentle boil. Simmer over low heat. TURMERIC & SAFFRON: RECIPES Dopiazeh - Ground Beef, Onion & potato Stew. Fried Eggplant and Tomato. Herbed Koofteh - kufta. Koofteh Berenji - Rice Kufta. Koofteh Shevid Baghali - Dill & Lima Beans Kufta. Khorak-e Loobia - Red Kidney Beans Side Dish. Khorak-e Loobia. Khorak-e Morgh - Chicken with TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan TURMERIC & SAFFRON: SEKANJABIN: A SWEET AND SOUR ANCIENT Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. TURMERIC & SAFFRON: ABGOUSHT Method: In a large pot bring 4 cups of water to a gentle boil over medium heat. Add the turmeric powder, gently place the lamb shanks in the pot along with the onions, chickpeas, beans, tomatoes, dried limes, salt and pepper. Add enough water to cover all ingredients by a couple of inches. Cover and cook for an hour over medium heat. TURMERIC & SAFFRON: THE ART OF MAKING PERSIAN TAH-DIG Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and2
TURMERIC & SAFFRON: CHICKEN KOOBIDEH A pinch of red pepper. Juice of 1-2 limes. Olive oil. Method: In a large mixing bowl combine ground chicken, grated onion, turmeric, saffron, salt, black pepper, and red pepper. Mix well using your hands. Cover with a plastic wrap and set aside for 30 minutes for the flavors to come together. Leave a bowl of cool water next to you onthe counter.
TURMERIC & SAFFRON: KOTLET 1/2 cup dried bread crumbs. Oil for frying. Method: In a large mixing bowl combine the ground beef, onion, potatoes, eggs, turmeric, salt, pepper and a pinch of red pepper, mix well by hand. Take a handful of the mixture, flatten into an oval or a round shape, dip in dried breadcrumbs, making sure to cover both sides, then shake of theexcess.
TURMERIC & SAFFRON: TORSHI LITEH ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and othertraditional dishes.
TURMERIC & SAFFRON: FATHER'S DAY TRIBUTE Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl combine almond meal, sugar, butter, and a pinch of salt. Mix thoroughly by hand or pulse it a few times in a food processor to mix well. Generously butter the bottom and sides of an 8- inch cake pan. Line the bottom of the pan with parchment paper. TURMERIC & SAFFRON: PERSIAN SAFFRON BUTTERNUT SQUASH Method: In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. Arrange the butternut squash slices in a large pan TURMERIC & SAFFRON: ABGOUSHT Method: In a large pot bring 4 cups of water to a gentle boil over medium heat. Add the turmeric powder, gently place the lamb shanks in the pot along with the onions, chickpeas, beans, tomatoes, dried limes, salt and pepper. Add enough water to cover all ingredients by a couple of inches. Cover and cook for an hour over medium heat. TURMERIC & SAFFRON: SEKANJABIN: A SWEET AND SOUR ANCIENT Method: In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes. Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. TURMERIC & SAFFRON: KHORESH-E LOOBIA SABZ Method: Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft. Add the minced garlic and saute for another 2-3 minutes. Add turmeric, stir well. Add the chicken pieces, salt, pepper, cumin, and crushed red TURMERIC & SAFFRON: GROWING SEEDS (SABZEH) FOR NOWRUZ Rinse under cool water and place in a large enough bowl, cover with cool water and soak for 2-3 days. Be sure to change the water a couple of times a day. Drain the seeds and place them in a moist cheesecloth. Place the cheesecloth in a deep dish, this would keep the seeds and the moisture together until the seeds start to germinate. TURMERIC & SAFFRON: MAHI 1/4 cup olive oil. 2 limes or a large narenj (Seville orange) Method: Rinse fish under cold water and pat dry. Season the fillets with salt, pepper, garlic powder, and dried fenugreek leaves. In a large frying pan, melt the butter and add the oil on medium-high heat. In a bowl combine the flour with a small amount of turmeric. TURMERIC & SAFFRON: FERENI: PERSIAN RICE FLOUR DESSERT This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are cooked with rice grains such Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour.The cooking time may take about 20-30 minutes or until all the ingredients are all well blended, well cooked and thickened. However, Fereni needs a good stirring while cooking TURMERIC & SAFFRON: KHORESH-E BAMIEH-O-BADEMJAN Bring to a boil, reduce the heat, cover and cook for an hour on medium-low heat or until the meat is tender. Add the lime juice to the stew, stir and gently place the fried eggplant and okra in the pot. Taste and adjust the seasoning with salt, pepper and lime juice. Add a little more water if necessary. Cover and simmer for another 30-40 TURMERIC & SAFFRON: VEGETARIAN GHORMEH SABZI Stir well. Add the sauteed herbs, cooked beans, dried limes, salt and pepper to the pot. Add water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat. Cover and cook on a low setting for 45 minutes. In the meantime in a large pot heat 2 tablespoons of the vegetable oil over medium-high heat. TURMERIC & SAFFRON: SHARBAT-E KHAKSHIR Method: Pour the khakshir seeds into a medium sized pitcher, top with 2 (8 ounce) glasses of water. Dissolve sugar in a little warm water then add to the pitcher. Add a tablespoon rose water, stir well and pour into ice-filled glasses. For a slight variation you can add a teaspoon of tokhm-e sharbati (chia seeds) to the drink.MARCH 19, 2019
HAPPY NOWRUZ 2019! PERSIAN NEW YEAR TRADITIONS AND HAFT SEEN PHOTOS Nowruz, which translates to "new day" in Persian, is the celebration of the arrival of spring, nature's rebirth, and the new year. This year's sal-e tahvil (vernal equinox) falls on Wednesday, March 20 at 5:58 pm here in New York. This ancient Persian New Year festival dates back to centuries ago and is celebrated by Iranians around the world as well as in countries such as: Azerbaijan, Afghanistan, Kazakhstan, Turkmenistan and Uzbekistan. نوروز Nowruz is a time of togetherness with family and friends, sitting around sofreh-ye haft seen, feeling grateful and looking forward to what the new year will bring. Following the new year celebration the traditional did-o-bazdid (visiting friends and family) starts and the festivities end on the 13th day of Nowruz which is called sizdah- bedar (getting rid of 13). This day is traditionally spent by having an outdoor picnic and the sabzeh is thrown away into running water, symbolizing the removal of any negativity and misfortune from the home. Part of preparing for Nowruz involves doing a thorough khaneh tekani (spring cleaning) and tidying the house for mehmoon (guests). A simple yet meaningful quote that I try to remember especially during this time of year is the ancient Zoroastrian teaching: Good Thoughts, GoodWords, Good Deeds.
Haft Seen is an essential part of the Nowruz celebration. To set a table or a sofreh (tablecloth) you'll need to gather seven (haft) items that begin with the letter seen (s) in Farsi and each one of these items hold a symbolic meaning. سبزه Sabzeh - wheat, lentil or mung sprouts need to be germinated a couple of weeks before the sal-e tahvil in order to have a long and greensabzeh.
* Sabzeh (sprouts): representing rebirth and rejuvenation * Samanoo (wheat pudding): representing patience * Seeb (apple); representing beauty * Seer (garlic): representing health * Sekeh (coin): representing prosperity * Senjed (oleaster): representing love * Serkeh (vinegar): representing age In addition to these seven items there should be a mirror (representing reflection), a candle, goldfish (representing life), sumac (representing the spice of life), colored eggs (representing fertility), Hafez's book of poetry, or a prayer book, sweets, sonbol (hyacinth) and other spring flowers. Nowruz dinner includes sabzi polow(rice
and herbs) with mahi (fish), reshteh polow,
kookoo sabzi
, ash
reshteh
and dolmeh among many other dishes that might differ from region toregion.
Sal-e No Mobarak! Happy Nowruz!Posted by Azita
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نوروز
,
هفت سین
JANUARY 02, 2019
ESFAHANI-STYLE PANCAKE RECIPE, LONG-AWAITED TRIP TO IRAN AND MY 10 YEAR BLOGGING ANNIVERSARY After many years I went on a long-awaited vacation to Iran with my two daughters. It was an amazing trip with many incredible moments. Our trip was intended to visit our families, see the historic sites and to spark the love of my home country and the rich Iranian culture in my daughters. We visited Esfahan, Shiraz and Tehran over a span of about three weeks and we had quite a packed itinerary exploring these three major cities. It was an experience beyond all expectations. We were warmly greeted by both sides of the family upon arrival and were graciously shown around the beautiful cities. This blog was born in the early days of December ten years ago when I was trying to find a way to cope with the loss of my mother. It has since brought me much joy and fulfillment and I am glad that it has helped people cook Persian food. I have received many kind and heartfelt letters over the years that I am so grateful for and I thank you all from the bottom of my heart. One of the highlights of our trip was getting to taste new food as well as the old favorites. A new delicious food that we had for the first time was my sister in law's pancakes that she made for breakfast on our very first morning in Esfahan. This ingenious پنکیک pancake is more scrambled eggs than the American pancake and contains more eggs than flour. It's also less time consuming than making pancakes and tastes just as delicious. The entire batter is poured into the pan and cooks slowly on low heat instead of spooning the batter into the hot skillet and making several thin pancakes. Below is Shahnaz khanum's recipe that I tweaked a little. ESFAHANI PANCAKES - پنکیک اصفهانیINGREDIENTS:
_Serves 4_
4 eggs
4 tablespoons flour
1 cup milk
A pinch of salt
1 teaspoon baking powder *optional 1/2 tablespoon sugar *optional 3 tablespoons vegetable oil or butterFor the topping:
Syrup, honey, grape molasses, fresh fruits or extra butterMETHOD:
* Mix together flour, salt and baking powder in a large bowl. * Add the milk gradually, stirring until well blended. * Beat eggs with a fork or whisk and add to the flour mixture.Combine thoroughly.
* Heat a frying pan over medium heat. Add the oil, pour in the batter, and lower the heat. * Cover and cook until the pancake is fluffy and golden brown on thebottom.
* Cut into four equal pieces. * Carefully flip each piece with a spatula, cook for another 2-3 minutes. Serve immediately.Enjoy!
Happy New Year! May 2019 be a happy, healthy and prosperous year foreveryone!
Posted by Azita
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پنکیک
JULY 10, 2018
DOPIAZEH ALOO
A while back I received a comment on my blog from a reader asking about an Iranian potato recipe. She wrote that she had just come back from a trip to Iran and she enjoyed a wonderful potato dish in Shiraz. After cooking and eating Persian food for twenty years she had not come across this dish before and she knew that it wasn't a potato kookoo or cutlet. This potato dish was served at breakfast and lunch and a server told her that it was a local dish. After reading this comment I asked one of my Shirazi friends about the recipe and without any hesitation she said it's dopiazeh aloo! Dopiazeh is a traditional dish from Shiraz and it can be made with cubed or ground lamb/beef, chicken, shrimp, potatoes and a copious amount of sliced onions. Aloo in Farsi/Persian means plum and it's also a term used in Shiraz to mean potatoes. Here's the link for my ground beef Dopiazeh(two
onions).
DOPIAZEH ALOO - SHIRAZI STYLE - دوپیازه آلو شیرازیINGREDIENTS:
Serves 2
1 pound small potatoes, boiled, peeled and cubed 2 large onions, sliced 1/2 teaspoon turmeric powder 1 tablespoon tomato paste (optional) A pinch of dried fenugreek leaves A pinch of red pepper Salt and black pepper to taste Vegetable oil or olive oil 1 tablespoon fresh lime juice (optional)METHOD:
* Place potatoes in a pot, cover with cold water by a couple of inches. Bring to a boil over medium-high heat. Reduce heat and cook uncovered on low for 15-20 minutes or until tender and not falling apart. Set aside to cool. * Peel the potatoes and cut into small cubes. * Heat 3 tablespoons oil in a large frying pan. Add the onions and fry over medium-high heat until soft. Add turmeric powder, stir. * Stir in the tomato paste and cook for 2-3 minutes. * Add the cubed potatoes, salt, pepper, a pinch of fenugreek, red pepper, stir gently until well blended, cover and cook for 7-10 minutes until flavors come together. Add a little fresh lime juice andserve.
Serve with warm bread, pickles, salad shiraziand
mast o khiar
.
Enjoy!
Posted by Azita
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Labels: Breakfast
, Dopiaza
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, lunch
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دوپیازه
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دوپیازه آلوOlder Posts
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