KHORESHT MAST ESFAHANI

     "Beef Yogurt"

• 1/4 lb (113g) Beef Neck
• 5 Tbsp Plain Yogurt
• 1/4 Tsp Saffron
• 1 Small Onion
• Turmeric
• 1 Egg Yolk
• 1/2 Cup Sugar

PREPARATIONS:

1- Soak the zafran (saffron) in boiling water for 30 minutes.
2- Boil 3-4 Cups of water.

DIRECTIONS:

1- Place the beef in a pot. Cut the onion in half and put it in the pot.
2- Add turmeric and pour in boiling water until it covers the beef, cover the pot with a lid.
3- Simmer the pot over low heat for 45 minutes (until beef is fully cooked).
4- Shred and mash the beef with a hand blender.
5- Beat the egg yolk in a pot.
6- Add the sugar (1/2 cup) to the pot and stir.
7- Add 5 tbsp of plain yogurt (Add more yogurt if the mixture is still thick) and blend thoroughly until well mixed.
8- Heat the pot over low heat and keep stirring.
9- Continue stirring until the mixture becomes creamy.
10- Add the mashed beef to the pot and continue stirring until well mixed.
11- Add the saffron to the pot and continue stirring until well blended.
12- Leave the mixture at room temperature until it cools down then place it in the refrigerator.
13- Serve cold. Decorate with pistachios and dried barberries.

Tahchin Morgh (CHICKEN)

• 1.5 Cups Rice
• 1 Small Onion
• 1/2 lb (226g) Boneless Chicken
• 1 Tsp Zafran (saffran)
• Salt, Ground Chili Pepper
• 1/4 Cup Oil
• 4 Egg Yolks
• 10 oz (283g) Plain Yogurt
• 3 Tbsp Dried Barberries (Zereshk)

PREPARATIONS:

1- Soak the rice with 2 tsp salt for an hour in a pot.
2- Slice the onion.
3- Soak the zafran for 20 minutes.
4- beat the egg until fluffy.

DIRECTIONS:

1- Put the onions into a pot.
2- Lay the chicken pieces on top of the onions.
3- Add some salt and fill the pot with boiling water until it covers the chickens.
4- Put the lid on the pot and let it simmer for 20 Minutes.
5- Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it in step 19) and slice them in smaller pieces.
5- Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender.
6- Drain the rice in a colander.
7- Pour 10 oz of plain yogurt in a bowl.
8- Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran(saffron) to the bowl and mix them together.
9- Add the chicken pieces to the bowl and mix up with the egg yolk mixture.
10- Take another pot and add 2 tbsp vegetable oil.
11- Add the rest of the beaten egg yolks to this pot.
12- Add 2 tbsp of the egg yolk mixture (step 8) to the pot.
13- Add 2 tbsp of the drained rice to the pot.
14- Stir until well mixed.
15- Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture.
16- Add 3 tbsp dried barberries (Zereshk).
17- Add the rest of the rice to the pot.
18- Flat and spread the rice across the pot but don't mix with the mixture.
19- Now take the egg yolks mixture bowl (step 8) add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly.
20- Back to the rice pot, again put pressure on the rice and press down using a large spoon (as shown in the video 3:13) and pour the rest of the egg yolk mixture on top of the rice.
21- Cover the pot with the lid and let it simmer for 120 minutes over low heat.

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

kookoo sabzi recipe

Ingredients: (4 servings)

vegetables (parsley, dill, coriander, lettuce, spring onion ends), 1 kg
eggs, 4 large
barberry (optional), one spoon
crushed walnut (optional), one spoon
baking soda, one teaspoon
wheat flour, one spoon
cooking oil
salt
black pepper

Directions:

Wash vegetables and rinse thoroughly. Chop finely and fry in oil for
about 5 minutes. Let cool completely.
Beat eggs well, then add baking soda, salt, black pepper, flour,
barberry and walnuts. Add vegetables and mix well.
Heat oil in a non-stick pan until it is hot. Pour in the mix,
flatten the surface with the back of a spoon, and place the lid on.
Reduce heat and fry for about 10 minutes, until kookoo is cooked
under. Cut radially into 4 equal pieces, turn over, and fry for
another 10 minutes.


source: anvari

Ghotaab Recipe

Ingredients

medium eggs, two yogurt, 100 grams cooking oil, 100 grams flour, 150 grams baking powder, one teaspoon almonds, 250 grams (0.55 lbs) fine sugar, 150 grams cardamom powder, one spoonful

Method

Separate egg-yolks and mix well with baking powder, cooking oil and yogurt. Add flour gradually while stirring the mix. Pour the dough in a plastic bag and leave for 1-2 hours. Peel and ground almonds. Mix well with sugar and cardamom powder. Spread some flour on a table-top. Make orange-sized balls from the dough. Flatten the ball on the table-top to a thickness of 0.5 cm using a roller. Cut circles into the dough with a cup. Place some of the almond-sugar mix at the center of each circle. Bring the edges of the circle together and press to close completely. Fry in pre-heated oil until colour changes. Drain the excess oil, then roll in fine sugar. source: persianrecipes.

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

Khoresht Gheymeh (Split Yellow Peas)

(Stew Recipe)

• 1 Cup Split Yellow Peas
• 2 dried limes
• 1 Lb (453g) Ground Beef
• Vegetable Oil
• Cinnamon
• 1 Tbsp Rose Water
• 2 Onions
• Salt, Turmeric, Ground Chili Pepper
• Persian spice mix (Advieh)
  
• 2 Tbsp Tomato Paste
• 1 Small Potato
• 1/4 Zafran (saffron)

PREPARATIONS:

1- Grate the Onion.
2- Soak Zafran (Saffron) In boiling water for 30 minutes.
3- Soak the dried limes in boiling water for 20 minutes.
4- Dice an Onion.
5- Slice the potato.

DIRECTIONS:

1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2- Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3- Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4- Shape the ground beef mixture into small meatballs.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6- Add the meatballs to the fried onion's pot to fry along.
7- Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8- Add the Cinnamon to the mixture.
9- Make holes in the dried limes and add it to the pot.
10- Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11- Add the fried potato (Chips) when serve in plate.

source: aashpazi