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Persian Dinner for Four
Cooking - Best of Persian Cuisine
with Walnuts - Fesenjan
Yield: 4 Servings
1 Chicken or Duck quartered
2 Onions sliced
10 oz Ground walnuts
2 1/2 c Water
Salt Pepper to taste
4 tb Pomegranate syrup
2 tb Sugar or jaggery
2 tb Lemon juice
Brown the quarters lightly in a large casserole. Lift out the duck and fry the onions
until bowned then add the walnuts and 2 1/2 cups of water. Season with salt and pepper.
Return the duck to the pan adn bring the sauce to the boil. Simmer for about an hour until
the duck is almost tender. Stir the pomegranate syrup and sugar into the lemon juice. Stir
in the juice mixture. Simmer for another 30 minutes until the sauce is quite dark. If the
sauce is too thick add a little more water. Serve with rice.
Skillet - Timen Ajami
2 tb Vegetable oil
1 lg Onion chopped
1 1/2 lb Ground lean beef or lamb cut in cubes
1/4 ts cinnamon ground
1/4 ts curry powder Salt & pepper to taste
2 tb Rose water
1/2 c Currants dried
1/2 c Almonds
Heat oil in a large skillet. Add onion. Saute until onion is tender. Add meat. Cook until
browned and crumbly. Drain off fat if necessary. Add spices, salt and pepper to cooked
meat. Cook 3 minutes to blend flavours. Add remaining ingredients. Reduce heat and cover.
Simmer over low heat 15 minutes stirring to prevent sticking. Serve hot.
1 lb. / 500 grams of potatoes
1/2 lb./ 250 grams ground lamb or beef
2 medium onions, finely chopped
2-3 teaspoons of tomato paste
1 tomato (optional)
1/3 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)
Fry onions in cooking oil over medium heat until golden. Add ground meat
and fry further until meat changes color. Add 1/2 cup water, salt,
pepper and tomato paste. Mix and cook further until water boils off. Fry
prepared vegetables in cooking oil over medium heat until wilted. Mix
well meat and vegetables.
Cook potatoes in water, then peel and mash them. Add raw eggs, salt and
black pepper, and mix well.
Take a handful of potato-mix and shape it into a ball, then create a
hole in the middle and fill with the meat-mix. Cover with some more
potato-mix and shape into a disc. Repeat until both mixes are used up.
Fry both sides of the discs in cooking oil over medium heat until
golden. Can be served with slices of tomatoes and bits of parsley.
Herbal Souffle -
8 large eggs
1 teaspoon spoon white flour
1 tablespoon red currants; (zershk) or cherries
1/3 cup finely chopped walnuts; (gerdoo)
1 teaspoon spoon salt.
1/4 teaspoon black pepper
1/4 cup cooking oil or butter
1/2 cup fresh chives/scallio, finely chopped (tarreh/piAzcheh)
2 cups finely chopped fresh parsely; (jafaree)
1/2 cup fresh cilantro OR; (gheshneez)
2 tablespoon dried parsley
1/4 cup fresh or dried dill weed; (sheveed)
1/2 tablespoon dried fenugreek; (shanbelileh)
Soak the currants in cold water for 15 minutes before cooking. Drain before adding them
In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the
exception of fresh and dried herbs. Beat it with a fork until the ingredients have been
Add the herbs, and stir the mixture until the herbss have blended in (do not beat it any
longer due to the delicate nature of fresh herbs).
Put the oven setting to bake at 250 degrees (F). Pour the remainder of the cooking oil in
an oven safe dish. Pour the herbs mixture in the dish. Bake at this setting for about
40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent
over-drying of the top crust. Remove the foil half way during the baking process.
Cut in square pieces before serving.
1.5 lbs. or 600g Large Prawns, peeled
4 tbsp. wheat berries or pearl barley
4 tbsps extra virgin olive oil
2 squeezes lemon
2 green peppers
6 tbsps fresh coriander leaves
sea salt & black pepper
1 cups greek yoghurt
1 garlic clove, crushed to a paste with salt
1½ tsps cumin seeds, freshly ground
Place the marinade ingredients in a mixing bowl, stir together, then add the peeled
prawns. Leave in the fridge for 30 minutes to 2 hours.
While the prawns are marinating, cook the wheat berries or pearl barley. Put in a small
saucepan, cover with 1 litre of water and simmer over a medium heat for about 45 minutes
until tender. Drain in a colander, transfer to a bowl and season with a little salt and
pepper, 2 tbsps of the olive oil and a squeeze of lemon juice. Set aside.
Char the peppers under a hot grill until the skin is blackened on all sides. Put in a bowl
and cover with clingfilm. When cool enough to handle take out the salt and central core,
remove the seeds and peel off the charred skin.
Tear the flesh into strips, transfer to a small mixing bowl and add the remaining olive
oil and lemon juice. Season with some salt and pepper and set aside.
When you are ready to assemble the salad mix the coriander with the green peppers and put
on a plate.
Now warm the wheatberries in a saucepan with the prawns and any extra marinade over a
medium heat until just hot.Spon the warm prawns, wheat berries and any extra sauce on top
of the peppers and serve immediately.
made with yogurt, cucumber, onions, mint, salt, and pepper
naan-o-paneer-o-sabzi: Iranian thin bread, feta cheese, and herbs
mirza qasemi: made with fried eggplants, eggs, tomatoes, and garlic
kashk-e baadenjaan: made with eggplants, kashk (thick whey), mint, and onions
haleem baadenjaan: with eggplants, kashk (thick whey), meat, mint, and onions
borani esfanaaj: fried spinach with yogurt, onions, and garlic
nargesi esfanaaj: fried spinach with eggs and onions
kookoo-yeh sabzi: made with various herbs, eggs, and flour
kookoo-yeh seeb-zamini: made with potatoes, and eggs
KooKoo-yeh Loobia-Sabz: made with string beans, eggs, and onions
kookoo-yeh baadenjaan: with eggplants, eggs, onions, and saffron
kookoo-yeh morgh: with chicken, eggs, onions, saffron, and lime juice
kookoo-yeh gol-kalam: with cauliflower, eggs, and saffron
Salad-e Olivieh: made with chicken, eggs, peas, carrots, dill-pickles, potatoes, and lime
pooreh-yeh esfanaaj: with spinach, milk and butter
pooreh-yeh seeb-zamini: with potatoes, milk and butter
naaz khaatoon: with eggplants, tomatoes, pomegranate juice, sour grape juice, and marjoram
qalieh esfanaaj: with ground meat, split-peas, lentils, spinach, mint and kashk (thick
kaleh joosh: made with ground meat, walnuts, mint, turmeric, and kashk (thick whey)
khaviar: caviar with onion, lime juice, butter, and parsley
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Rice, Pasta, Beans
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Pickles, Preserves, Purees
||Torshi Litteh , Torshi Eggplant , Torshi Mix Pepper Chk , Torshi Mixed Hot Creamy , Torshi Little , Torshi Haft - Bijar , Torshi Onion Red Viniger , Torshi Garlic , Quince Preserve , Orange Blossom Jam , Carrot Preserve , Fig Preserve .
Sherbets, Dried Fruits, Berries
||Zereshk Berries (Dried Barberries for Persian Rice) , Khak Shir Iran - Mugwort Seeds , Esphand , Quince Seeds , Sonbol Tib , Rose Bud Gol Mohamadi , Eucalyptus Leaves , Hibiscus/Sour Tea , Orange Peel - used in rice dishes and pan sauteed meats , Senjed , Rose (Gole Sorkh) Jam , Pomergranate Concentrate 100% , Pomergranate Paste , Pomergranate Juice Premium , Sour Grape Juice , Lime Juice (Shiraz) , Natural Lemon Juice , Orange Water Imported , Persian Blend Tea Earl Grey , Persian Blend Tea w Cardamom , Persian Blend Tea Earl Grey 50 T/B , Persian Blend Tea w Cardamom 50 T/B , Persian Blend Tes Earl Grey 20T/B , Persian Blend Tea w Cardamom 20 T/B , Dried White Mulberry Jumbo (tout) , Dried Fig - Shirazi Anjeer , Dried Apricot , Raisin Currant , Raisin Soultany , Chickpea Cookies - Noon Nokhodchi .
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