ix with Middle Eastern rice dishes.).
Enjoy!
You don't really need instructions for this one - just serve along with your main dishes as accompaniments. You can place the herbs in small piles next to the sliced vegetables. Arrange to be pleasing to the eye.
Put the mint and the salt in a blender or chop it finely by hand.
It can be stored in a jar in the fridge for a long time.
Mix with yogurt to accompany Iranian dishes.
Great gift too.
and Borani Esfanaj (Iranian Spinach Salad) and Chilau (Iranian Rice) (posted separately
se as shortening in other recipes). Chicharrons may be purchased at
Wash and peel eggplants. Cut the eggplants in lengthwise slices.
Dry eggplants with a paper towel and sprinkle them with salt.
In a pan, heat oil and fry the onions until it starts to brown.
Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant ...
ruit to 8 (glass) dessert dishes.
Whip cream until very
Iranian caviar from the Caspian sea is the best available.
Peel and chop onion very finely.
Wash and chop parsley very finely.
Add caviar to onion and parsley and mix well.
If using unsalted crackers, a bit of salt can be added to the mix.
If desired, place a bit of butter on each cracker, and serve with the mix.
If you are using Iranian rice, start at least 6
Miso is a seasoning in paste form made from soybeans.
It has a salty and unique flavor and is used primarily in miso soup.
It is also used for marinating meats and fish before cooking and as a seasoning in boiled and sauteed dishes.
Cook lima beans until done.
Drain.
Set aside.
Bring a large pot of salted water to boil.
Add rice to water.
Boil 5-10 minutes , until rice is no longer crunchy, but still firm.
Stir occasionally to prevent sticking.
Drain rice in colander.
Mix beans and dill weed with the rice.
Put half of the melted margarine in the bottom of the rice pot.
Put the rice back into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot.
With a chopstick or similar tool, poke holes in the rice in ...
Beat egg whites until foamy.
Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
Beat sugar and egg yolks and very slowly add to hot mixture.
Continue cooking on low heat for 3 minutes longer.
Lastly, fold hot mixture into meringue and add vanilla.
Pour into serving dishes and cool.
Serve with custard sauce or fruit sauce.
he chicken.
Serve with Iranian polo (rice).
You also need a mortar & pestle.
Put equal amounts of saffron & white sugar in your mortar. Grind together using the pestle.
Boil some water. (A Turkish coffee maker pot works well as it holds a small amount).
Add some of the hot water to the saffron mixture (1 tbs to about 1/8- 1/4 tsp Iranian saffron) and pour into a spice bottle. Cover & give it a nice shake.
Open the lid and let it cool down to room temperature.
Store bottle in the fridge and use as needed.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
ight 3/4-cup souffle dishes; sprinkle with sugar, tilting cups
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.