Joojeh Kabob | Persian Food | Part 1

Joojeh Kabob | Persian Food | Part 2

Joojeh Kabob | Persian Food | Part 1

Joojeh Kabob | Persian Food | Part 3

Joojeh Kabob | Persian Food | Part 2

Joojeh Kabob | Persian Food | Part 3

The following recepie is for a 6-8 serving, not the one that you saw in this video.
6 to 8 servings
Ingredients

Sugar — 1 cup
Water — 1/2 cup
Rosewater — 1/4 cup
Saffron — 3-4 threads
Unsalted butter — 8 ounces (2 sticks, or 1 cup)
Flour — 1 1/2 cups

Method

Bring the sugar and water to a boil in a saucepan over medium heat. Stir until all sugar is dissolved, and then add the rosewater and saffron. Cover, remove from heat and set aside.
Heat the butter in a large saucepan over low flame. Add the flour and stir to form a smooth paste. Continue to cook, stirring often continuously, until the paste takes on a golden color, about 5 to 10 minutes.
Using a whisk, slowly beat the sugar syrup into the flour paste.
Remove from heat and spread the halva paste evenly onto a plate or platter. Make attractive patterns on top of the paste using the back of a spoon or with a knife. Cover and chill until fully set.
Cut into wedges and serve with tea or coffee.

Kookoo Mushroom (Gharch) Part 1

Kookoo Mushroom (Gharch) Part 2

abouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop. Tabouleh can be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. Yo can also add romaine lettuce for a fuller salad.
Prep Time: 2 hours, 10 minutes
Total Time: 2 hours, 10 minutes
Ingredients:

2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)

Preparation:
Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

Source

Ingredients:

2 pounds ground beef
1/2 cup dried yellow split peas
1 onion, chopped
1 tablespoon garlic, chopped
1 1/2 teaspoons fresh ginger, minced
2 whole large (black) cardamom pods (see Tips, below)
3 whole small (green) cardamom pods
1 (4-inch) cinnamon stick, broken in half
2 whole cloves
6 whole dried red chiles, such as guajillos
3/4 teaspoon salt
1 large egg
1/2 cup fresh cilantro, chopped
2 cups vegetable oil for frying

Ingredients

1 lb ground beef

1 lb potatoes

2 eggs

1 onion

1/2 tsp turmeric

1 1/2 tbsp advieh

bread crums

salt & pepper

vegetable oil

Courtesy of http://KShar.net/persian-food

from Wikipedia:

Ghormeh sabzi is a Iranian herb stew. It is a popular dish and an important element of Persian cuisine, often said to be the Iranian “national dish”. In Azerbaijan, the stew is called Səbzi qovurma.

The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leek, and a smaller amount of fenugreek leaves–where this is usually the dry herb of the mix. The herb mixture has many variations; spinach and coriander are added in some regions, but do not form part of the original recipe. This mixture is cooked with kidney beans or black eyed peas, red onions, chopped chives, pierced dehydrated limes, and turmeric seasoned lamb shank or neck or veal meat. Traditional Qormeh sabzi is almost always cooked with lamb and kidney beans, while in some northwestern regions of Iran, variations with black-eye beans exist. In recent times, some people replace beans with potatoes, which is also not part of the original recipe. Also, some prefer to leave out the fenugreek, while many consider it to be an essential ingredient. The dish is then served with polo (Persian rice) or over “tahdig” (bottom-of-the-pot), the crunchy al-dente section of the twice-cooked rice.

Sabzi means greenery, and also describes various green herbs.

The following three videos teach you how to cook Ghormeh Sabzi like a pro. Ghormeh Sabzi is one of the more traditional Persian food. It is one of the more difficult dishes to make and takes longer to cook. But these videos have full instructions and will make it easy for you. Check out the videos and try it for yourself.

Courtesy of http://KShar.net/persian-food

An El Salvadorian man who owns and operates a Iranian Resturaunt in Germantown Maryland. Best Iranian food I have ever had next to my mothers, hands down!

This is chef may cooking in the famous cooking program Fusion Fare in Vancouver,Canada. The dishes consist of traditional Persian cuisines.

Related Links:

Persian Cuisine 1

Persian Cuisine 2

Moby Dick is one of the successful food businesses in the United States. The point is that Moby Dick transferred the Persian Dishes to the fast food format and it works. the quality is great and the price as well. You can have a Kubideh Sandwich with fresh bread (Noon_e Dagh) for only 6.99. If you get chance to go to DC don’t forget to check the Mody Dick out. Good job

This is chef may cooking in the famous cooking program Fusion Fare in Vancouver,Canada. The dishes consist of traditional Persian cuisines.

Related links: Persian Cuisine 1

This is chef may cooking in the famous cooking program Fusion Fare in Vancouver,Canada. The dishes consist of traditional Persian cuisines.

First fry a chopped onion for 10 minutes in olive oil. Next, add 1 pound cubed boneless/skinless chix breast. Add 1 tspn turmeric, 1/2 tablespoon of cinnamon, touch of nutmeg and light salt, pepper. Add a little more oil and fry on medium heat for 8 minutes stirring frequently to mix the seasoning. Add enough water to submerge chix stew chunks. Cook 5 minutes on med-low, then add one small can of tomato sauce. Now let the stew cook for 20 minutes as you peel and slice eggplant, mix with some olive oil and salt and broil (or bake) in oven for about 10 minutes each side – until the eggplant is soft to the touch and near fully cooked. Stir the stew every 5 minutes or so as eggplant is being prepped in oven. Add one chopped fresh tomato, thoroughly mix in, adding a little more cinnamon and salt. Finally submerge the eggplant into the stew and cook for 10 more minutes or until eggplant cooked but not falling apart.