Kotlet

Ingredients: (6 servings)
lean ground lamb or beef, 500 grams
small potatoes, 500 grams
medium eggs, 3-4
medium onions, 2-3
chopped parsley, 2 spoons
bread crumbs, one cup
cooking oil
Salt
Black pepper

Directions:
Boil potatoes for 15-20 minutes over high heat until they soften,
then peel and mash them. Peel and grate onions. Add to potatoes
with eggs, salt, black pepper, parsley, and meat. Mix well until
the mix is quite even.

Remove balls from the mix about 4-5 cm in diameter. Spread bread
crumbs on a flat surface. Roll each ball in bread crumbs until
it is fully covered. Shape the ball into an ellipse with a
thickness of 1 cm.

Heat up cooking oil in a frying pan. Fry each kotlet over medium
heat on both sides until golden. Serve with parsley, sliced
tomatoes, and flat bread.

source: anvari

Khoresht Fesenjaan

Ingredients: (6 servings)

Chicken pieces, 1-1.5 kgs
Ground walnuts, 500 grams
3-4 onions
Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
Sugar, 2-3 spoons
1/2 cup of cooking oil
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.


source: .anvari

Ab-Goosht

Ingredients

2 lamb shanks
4 lamb necks
2 medium onions
1/2 cup chickpeas, soaked over night
1/2 cup white beans, soaked over night
1 tsp turmeric
2 Persian limes
2 tbsp tomato paste
4 tomatoes
3 potatoes
2 tsp cinnamon
salt & pepper

Wash and pat dry meat. Season with salt and pepper.

 Rough chop onions and place in a heavy pot.Add meat on top.

 

Make a hole in the Persian Limes and add to the pot along with the beans. Add turmeric, cinnamon, and 9 cups of water. Cover and cook on medium for 2 hours. If you forgot to soak your beans overnight see this tutorial on How to Quick Soak Beans.
During this time period make sure to check the pot and remove any foam that might surface. I was fortunate there was no foam on mine.

Add tomato paste and mix well. Then add fresh tomatoes.
Add potatoes and adjust seasoning.  You will need a good amount of salt due to the beans and potatoes.  Cover and cook everything for another hour.

Once done, place a colander over a bowl. Remove meat and place in colander.  Separate meat from the bones and discard bones. Some like to remove the morrow from the bones and add it to the soup or meat. Up to you if you want to do that or not!
 Empty the content of the pot in the colander.

 Return the broth to the pot and adjust seasoning if needed.  With the meat masher mash meat, beans, potatoes, and tomatoes.

 This is how your end product should look like once the solids have been mashed. Taste for seasoning and add more if needed.
The mashed meat and soup are served separately.
The soup is eaten first. To kick up the soup a notch many put a few pieces of Persian bread in it. It’s simply divine!
The mashed meat is enjoyed with Sabzi, Persian herbs, fresh lime, and bread.
I have to confess that the Sous Chef didn’t particularly care for this dish. I secretly rejoiced because this meant that I was going to have the leftovers all to myself! I enjoyed every bite of it!!!

  source: mypersiankitchen

ghormeh sabzi recipe

Khoresht Ghormeh Sabzii (Herbs Stew - Herbs & Vegetable Stew)
(Serves 4)
Ingredients:
Fresh spinach (esfenAg) 1 bunch or 1 medium size package.
Fresh dill (sheveed) 1/2 bunch.
Fresh parsely (ja`faree) 1 bunch.
Fresh cilantro or 1 bunch.
coriantro (geshneez)
Fresh Leak (tareh farangee) 1 bunch (use only the green stems).
Fresh chives (tareh) 1 bunch, or substitute stems of one
bunch of scallions (piAzcheh).
Fresh fenugreek
(shanbelileh) 1 bunch, or substitute 1 table spoon
of dried shanbelileh.
1 pound stew meat (beef, lamb, veal, etc.), cubed.
4 dried lemons (limoo amAnee) or,
1 table spoon dried lemon powder (gard-e leemo amAnee).
1 medium onion, finely diced.
1/2 teaspoon turmeric (zard choobeh).
3 tablespoons cooking oil.
1 tablespoon lemon juice (optional).
1 cup of pre-soaked dried beans, or substitute 1 can.
A touch each of salt, pepper and crushed red peppers (if you like it spicy).
Directions:

Wash the meat and let it drain.

Cut off the heads of the leaks and scallions and put the stems along with the rest of vegetables in a kitchen stringer, thoroughly wash and drain them.

Using a cutting board, while repeatedly bunching up all vegetables together, finely chop the vegetables. The smaller the pieces the better. If you have a food processor, you could use it in place of the manual labor :-)

Place the chopped vegetables in a pot, with heat setting on high and frequently stir the vegetables until all their excess water has evaporated.

Add two table spoons of cooking oil and continually stir fry the vegetables until they turn a browinsh color. This process should take about 15 minutes. Take the pot off and put it aside. During the stir fry process, you may add a bit more oil if needed. When finished, the vegetables resemble dried ones with no water remaining in the pot.

In another pot, add about one table spoon of cooking oil and the chopped onions and stir fry until they turn a golden brown color. Add the meat, stir fry for a few minutes, add salt, pepper and turmeric and let the meat fry with the onions for a few minutes. If you are using dried beans, at this point drain them and add them to the mixture. Turn the heat setting to medium.

Next poke a hole in each of the dried lemons and add them to the mixture (or add the powdered kind). Add about two cups (16 oz) of water, place the lid on the pot and let it boil for another 15 minutes.

Add the fried vegetables into the mixture, turn the heat setting to medium-low and let it cook. The cooking time required from this point on is about an hour. Half way through this period, if you are using canned beans, add them into the mixture. Once the meat is separated when poked by a fork, the stew is ready. This stew is served over white rice.

If you like the sour taste, you may add a table spoon of lemon juice towards the end of cooking.

Hints:

When stir frying, its imperative to constantly stir the vegetables. Otherwise, they quickly form a crust and burn. You can easily undercook the vegetables but you can hardly ever over cook them. If they look watery stir fry them a bit longer.
Almost all of the vegetables listed above are easily found at produce section of grocery stores. The only exception to this is shanbelileh (fenugreek). You can purchase dried ones from middle eastern stores.
Tareh (called chives and sometimes garlic chives) is somewhat hard to find. In place of chives, use the stems of scallions (also called green onions).
There are two kinds of parsely in the market. One is labeled as parsely and the other is called Italian parsely which has larger size leaves. You may use either one.
This stew can be made with two kinds of dried/canned beans. Either use kidney beans (loobiA ghermez) or black-eyed beans (loobiA cheshm bolboli). The canned beans soften quickly, so add them almost at the end and do not use the liquid inside the can.
If your stew ends up having a bitter taste, you more than likely burned the vegetables. If it smells like hannA (henna), you added too much spinach. You can't recover from these two mishaps. If the vegetables swim to one side and the meat goes the opposite way, you've undercooked it. Put in back on medium heat and let some of the excess water evaporate.

Source: anvari.org