Aab-goosht Badenjan

Ingredients:4 servings
leg or shoulder of lamb or beef, 600 grams
split peas, 50 grams
small eggplants, 6
medium onions, 3
medium potatoes, 6
tomato paste, 2 spoons
cooking oil
salt
black pepper
turmeric, 1 teaspoon
Directions
Peel and thinly slice onions. Fry in oil until slightly golden. Wash split peas and fry slightly with onions. Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes. Add salt, black pepper, and turmeric. Follow with six glasses of hot water and cook over low heat for about 30 minutes. The pot should be covered with a tight lid so that little steam escapes during cooking.Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm. Add a bit of salt and fry in oil over medium heat on both sides until colour changes. Wash and peel potatoes. Add eggplants, potatoes, and tomato paste. Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well. Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread. Rice is not served with aab-goosht. When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food

Ab-goosht lappe

Ab-goosht lappe

Ingredients: 4 Servings
leg or shoulder of lamb or beef, 600 grams
split peas, 50 grams
dried limes, 4 (or 1/2 cup of fresh lime juice)
medium onions, 3
medium potatoes, 6
cooking oil
salt
black pepper
turmeric, 1 teaspoon
Directions
Peel and thinly slice onions. Fry in oil until slightly golden. Wash split peas and fry slightly with onions. Cut meat into small pieces, add to onions and split peas, and fry over medium heat until color changes. Add salt, black pepper, and turmeric. Follow with six glasses of hot water and cook over low heat for about 30 minutes. The pot should be covered with a tight lid so that little steam escapes during cooking.Add crushed dried limes or lime juice. Wash and peel potatoes and add in as well. Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well. Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread. Rice is not served with aab-goosht. When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food

Gholveh - Kidney

Ingredients: 4 Servings
sheep kidneys, 4
butter, 100 grams
taraggon, 100 grams
lime juice, 2-3 spoonfuls
flour, one teaspoon
parsley, 50 grams
salt
black pepper
Directions
Cut kidneys in half and carefully remove the skin and the veins inside. Wash kidney halves and dry. Wash taraggon and parsley, and chop finely. Melt butter in a pan. Fry kidney halves in butter for a few minutes. Add flour and fry for a few more minutes over medium heat.Add a cup of hot water, salt and black pepper and cook over low heat for about 5 minutes. Add lime juice and tarragon and cook for another 2 minutes. Sprinkle parsley over kidney halves and serve with Iranian or middle eastern bread

Maghz - Brain

Ingredients:4 Servings
lamb brains, 4
butter, 100 grams
vinegar, 2-3 spoons
medium onions, 2
large eggs, 2
flour, 100 grams
herbs (parsley, coriander, dill, spring-onion ends), 200 grams
salt
black pepper
Directions
Brain is quite fatty and not for everyone! Note that in some countries a concern does exist regarding transmission of diseases through beef/lamb brains, and that they may not be available everywhere. Peel and thinly slice onions. Wash brains carefully in cold water, removing skin and veins. Add warm water, salt, black pepper, vinegar, and onions, and cook over medium heat for 10-15 minutes. Drain water taking care not to crush brains. Allow to cool. Slice to a 1cm thickness.Wash and finely chop the herbs. Add to eggs with salt and black pepper and mix well. Pour flour on both sides of brain slices, then dip each side in the egg-mix and fry in butter on both sides until golden. Serve with Iranian, middle-eastern or pitta bread

Del - Heart

Ingredients:4 Servings
sheep hearts, 4
mushrooms, 250 grams
cheddar cheese, 50 grams
medium carrot, one
medium onion, one
herbs (parsley, tarragon, dill, mint), 100 grams
butter, 100 grams
cooking oil
salt
black pepper
Directions
Bring some water to boil. Add sheep hearts and allow them to turn whitish in colour. Remove any blood with the tip of a knife, then wash and dry the hearts. Fry in oil over medium heat on all sides for a few minutes.Peel and thinly slice the onion. Wash and peel the carrot, then cut into thin, round slices. Wash and finely chop the herbs.Add onion, carrot, herbs, salt, and black pepper to hearts. Follow with a cup of hot water and cook over low heat for about 40 minutes. A bit of juice should be left when cooking is over. Allow the hearts to cool.Cut hearts length-wise taking care not to separate the two parts. Wash mushrooms and slice. Fry mushrooms in butter for about 10 minutes, while adding some salt and black pepper. Add mushrooms to the sauce prepared earlier and mix well.Pour some of this sauce inside each heart and over them. Close the hearts to return them to original shape. Sprinkle grated cheddar cheese on top and serve with Iranian or middle-western bread

Zaban - Tongue

Ingredients: 4 Servings
one beef or two lamb tongues
garlic, 2-3 cloves
medium onions, 2
tomato paste, 3-4 spoons
mushrooms, 500 grams
butter, 100 grams
herbs (parsley, coriander, dill, spring-onion ends), 200 grams
salt
black pepper
Directions
Tongue is very tasty but takes a long time to cook. Wash the tongue(s) carefully. Add hot water and bring to a boil. Remove the foam that accumulates on top.Peel garlic cloves and onions, then slice them thinly. Wash herbs and chop them finely. Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary. Salt and black pepper should be added near the end of cooking. When tongue is cooked, there should be about one cup of water left. Remove tongue and peel the skin while still warm. Allow to cool, then cut into thin slices using a sharp knife

Meigo-polow - Shrimp & Rice

Ingredients: 4 Servings
large shrimps, 500 grams
basmati or long-grain rice, 500 grams
tomato paste, 2 spoonfuls
butter, 150 grams
flour, one spoonful
curry powder, 1-2 spoonfuls
large eggs, 3-4
parsley, 100 grams
cooking oil
salt
black pepper
Directions
Cook rice as described in the recipe for kateh. Wash shrimps, add salt and hot water and cook over medium heat for about 10 minutes. There should be about one glass of water left when shrimp is cooked. Boil eggs until hard.Fry flour in butter over medium heat for about 5 minutes. Add tomato paste to shrimp juice and mix well. Add slowly to flour and stir while adding.Add salt, black pepper and curry powder and cook for another 2-3 minutes. Add the sauce to shrimps and mix well. Wash parsley and cut. Serve shrimps with kateh, sliced eggs and parsley

Maash-polow

ngredients: 4 Servings
moong, 300 grams
long-grain or basmati rice, 400 grams
beef or lamb, 400 grams
onions, 2 large
tomato paste, 2-3 spoons
turmeric, 1/2 teaspoon
cooking oil
salt
black pepper
Directions
Peel and thinly slice onions. Fry in oil until slightly golden. Cut meat into small pieces and fry in onions until color changes. Add two glasses of hot water, salt, black pepper, and tomato paste, and cook over medium heat for about 40 minutes.Wash moong. Add 1-2 glasses of hot water, turmeric, and a bit of salt and cook over medium heat for 15-20 minutes. Drain water. Add to meat and mix well.Prepare rice as in Kateh or Polow. If cooking Kateh, when excess water is boiled off, add meat-moong, mix well, and continue cooking. If cooking Polow, when rice is rinsed, add meat-moong, mix well, and continue cooking

Sabzi-polow

Ingredients: 4 Servings
basmati or long-grain rice, 500 grams
herbs (parsley, dill, coriander, fenugreek, spring onion ends), 1 kg
cooking oil
salt
black pepper
Directions
Wash herbs and chop finely, then add salt and black pepper. Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with herbs and continue cooking. Sabzi polow is usually served with fish

Bagali Shevid Polo - Lima Bean with Dill Rice

Ingredients

Rice : 700 gram
Baby lima beans : 300 gram
Butter
3 cups of fresh dill
3 medium potatoes, (optional)
1/4 teaspoon saffron
Salt and pepper
Directions

Prepare the rice. Melt 4 tablespoons butter in a non-stick saucepan. Arrange potato slices in single layer in saucepan. Spread one-third of prepared rice over potatoes. Salt and pepper. Cover with half of lima beans, and half of dill. Cover with half of remaining rice and remainder of lima beans and dill. Top with remaining rice. Keep ingredients mounded high in center so steam can circulate. Sprinkle enough water over rice. Slice remaining butter, place over rice. Cover rice with waxed paper. Wrap cover of pot in kitchen towel and place over saucepan to keep steam inside. Cook over medium-high heat 8 minutes, reduce heat to low, and cook 35 minutes or until rice is soft and fluffy. Set 1 cup rice aside. Mound remaining rice on serving dish. Remove potatoes from saucepan with spatula and place around rice or in separate dish. Sprinkle reserved cup of rice with saffron and mix well. Spread saffron rice on top of plain rice. Season with salt and pepper

Albaloo-polow - Cherry & Rice

Albaloo-polow - Cherry & Rice

Ingredients: 4 Servings
long-grain or basmati rice, 500 grams
chicken, one medium-size
black cherry (or cherry), 1kg
sugar, 1 kg
onions, 2 medium
saffron, 1/2 teaspoon
cooking oil
salt
black pepper
Directions
Wash black cherries (or cherries) and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely. Remove the extra syrup.Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones. Filter the chicken juice and save for later use. Follow instructions for preparing Polow until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour.When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. When serving, spread saffron-rice over Albaloo-Polow

Loobia-polow - Beans & Rice

Ingredients:4 Servings
basmati or long-grain rice, 500 grams
lamb or beef, 400 grams
green beans, 400 grams
medium onions, 3
tomato paste, 1-2 spoonfuls
cooking oil, 100 grams
salt
black pepper
Directions
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes

Haveej-polow - Carrot & Rice

Ingredients:4 Servings
basmati or long-grain rice, 500 grams
chicken, 750 grams
carrots, 750 grams
medium onions, 4
sugar, 100 grams
saffron, 1/2 teaspoon
cooking oil
salt
Directions
Wash and peel carrots, then grate them, and fry in oil for a few minutes. Dissolve sugar in a glass of hot water, add to carrots and cook over medium heat for a few minutes until little water is left.Peel and slice onions and fry in oil until slightly golden. Wash and cut chicken into pieces, and fry in onions on both sides until color changes. Add salt and one glass of hot water, and cook over medium heat for about 20 minutes. Allow chicken to cool down, then remove bones and cut meat into small pieces.Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with chicken (and juice) and carrots, and continue cooking. When ready, dissolve saffron in 2-3 spoons of hot water in a bowl, then add rice and mix well. Add saffron-rice on top of Haveej polow and serve

Eslamboli-polow

Ingredients: 4 Servings
basmati or long-grain rice, 500 grams
ground lamb or beef, 400 grams
medium onions, 4
tomato paste, 4 spoons
cooking oil
salt
black pepper
Directions
Peel and slice onions. Fry in oil until slightly golden. Add ground lamb or beef, salt, and black pepper and fry until color changes. Dissolve tomato paste in a glass of hot water and add to meat. Cook for a few minutes until little water is left.Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with the meat, and continue cooking

Adas-polow

Ingredients: 4 Servings
lentils, 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 thinly slice 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

Kalam-polow

Ingredients:4 Servings
long-grain or basmati rice, 500 grams
ground beef or lamb, 400 grams
cabbage, 750 grams
onions, 2 large
tomato paste, 3-4 teaspoons
cooking oil
salt
black pepper
turmeric
Directions
Peel and thinly slice onions. Fry in oil over medium heat until slightly golden. Add meat, tomato paste, salt, pepper, and turmeric and mix well. Fry over medium heat for about 15 minutes until meat changes color.Wash and finely chop cabbage. Fry in oil over medium heat for 5-10 minutes. Add two glasses of hot water, salt, pepper and tomato paste and cook over medium heat for 10-15 minutes. Add cabbage to meat and mix well.Prepare kateh or polow. If making kateh, when water has mostly boiled off, add cabbage-meat, mix well and continue cooking. If making polow, when rice is half-cooked and rinsed, add cabbage-meat to rice in layers and continue cooking

Shirin-polow

Ingredients: 4 Servings
basmati or long-grain rice, 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
almonds, 50 grams
pistachios, 50 grams
orange peel, 100 grams
sugar, two spoons
large onions, two
sugar, 500 grams
saffron, 1/2 teaspoon
salt
black pepper
Directions
Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Romove chicken bones.Save three spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain. Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well

Morasah-polow

Morasah-polow

Ingredients: 4 Servings
basmati or long-grain rice, 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
barberries (dried), 80 grams
almonds, 50 grams
pistachios, 50 grams
raisins, 50 grams
orange peel, 100 grams
sugar, two spoons
large onions, two
saffron, 1/2 teaspoon
salt
black pepper
Directions
Morasah-Polow is an elaborate rice dish which means jeweled rice and is usually made at weddings. Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Romove chicken bones.Wash barberries and raisins with cold water and drain. Fry separately in oil over medium heat for a few minutes. Add some sugar to barberries during frying. Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with a few spoons of sugar, and drain.Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour chicken-juice and a bit of oil over rice. Dissolve saffron in a bit of hot water and also pour over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds and orange peel, raisins, barberries, and pistachios, and mix well. Pour two spoons of melted butter on top, and serve

Zereshk polow

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

Aloo-khoresh

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 thinly 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