Taste the best Best Iranian Dish Recipes

 

By Mohsen Ghanbari

 

Most of Persian Foods are prepared with herbs, vegetables and rice along with meat, lamb, chicken or fish. The frequent use of fresh green herbs and vegetables in Iranian foods made them a healthy choice for most households around the world. Iran has a long history of agriculture, and use of fresh fruit in Persian recipes is very common.

 Ancient Persia has always had four seasons and that gave the huge variety to Persian cuisine from tropical food to hot pot dishes that are most popular on a chilly winter. Here we present some most wellkwon dishes which you can find everywhere in Iran, although Iranian cousins don’t limited to these meals and every city and ethnic group in great Iran has many other delicious foods.

Khoresht Fesenjaan

 

Heat oil and also add to the mix together with the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour or simmer on a medium flame for forty five minutes to an hour. Serve with pistachio, almond and cinnamon powder sprinkled on top.

 

Ingredients: (6 servings)

n Chicken pieces, 1-1.5 kgs

n Ground walnuts, 500 grams

n i3-4 onions

n Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)

n Sugar, 2-3 spoons

n i1/2 cup of cooking oil

n Salt

 

Directions:

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.

Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot 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.

Khoresh Ghaimeh

 

Ingredients: (6 servings)

n Stewing lamb or beef, 750 grams

n Split-peas, 250 grams

n i3-4 onions

n potatoes, 500 grams

n i1/2 cup of cooking oil

n i2-3 spoons of tomato paste

n i3-4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead

n salt

n black pepper

n spices (turmeric, paprika), 1 spoon

 

Directions:

Prior to cooking, soak split-peas in warm water for 2-3 hours, then drain out the water.

Peel and thinly slice onions, then 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.

Ghormeh Sabzi

 

Ingredients: (6 servings)

n i750 grams boneless stewing lamb or beef

n i1 large onion, finely chopped

n i1/3 cup of cooking oil

n i1 teaspoon turmeric

n i1.5 cups water

n i1/2 cup dried limes (or fresh lime juice)

n i3/4 cup black-eye beans or kidney beans

n i1 large potato, diced (optional)

n salt

n black pepper

n i1 cup spring onions, finely chopped

n i1.5 cups spinach, finely chopped

n i1/2 cup parsley, finely chopped

n i1/4 cup coriander, finely chopped (optional)

n i1/4 cup tareh (garlic chives), finely chopped

n i1/4 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 dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.

Two Desserts/Pastry

Halva

 

Ingredients: (4 servings)

n wheat flour, 250 grams

n sugar, 200 grams

n cooking oil, 200 grams

n saffron, 1/2 teaspoon

n rosewater, 1/2 cup

n pistachio, crushed

n almond, crushed

 

Directions:

Halva is a tasty dessert. To prepare it, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes colour to golden, thickens and becomes fragrant.

Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.

All these stew (Khoresht) being eaten with Polo (Cooked Rice).

Sholeh-Zard - Sweet Saffron Pudding

Saffron, known for its fragrant quality and flavor is a must buy when you come to Iran. An essential ingredient which adds flavor and color to Persian food you are sure to find it any Persian kitchen. The best quality saffron is available in attractive packages and is not really hard to find in most Persian bazaars.

The Sholeh-Zard blends the goodness of rice and sugar with saffron to create a yummy dessert which is quite easy to prepare.

 

Ingredients: (Serves 4)

n rice, 500 grams

n sugar, 1 kg

n cooking oil (vegetable oil)

n saffron, 1/2 teaspoon

n rosewater (Gol Ab), 1/2 cup

n a fistful of crushed almonds and pistachio

n cinnamon powder, one teaspoon

 

Directions

Wash the rice a few times until the water is clear and drain. Add water (in a ratio of 6:1, water: rice) and bring to a boil. Keep spooning off the foam which surfaces as the rice boils. Once the rice softens completely, add sugar and stir well.

Dissolve saffron in half a cup of hot water and add to the rice and sugar.