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Cooking Class Recipes
Omid Roustaei | www.thecaspianchef.com | www.instagram.com/thecaspianchef About Persian Cuisine Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan, and Central Asia. The repertoire of dishes is fragrant, diverse, and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek, and mint; spices like saffron, sumac, and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds. If this roster of ingredients sounds familiar, it’s because Persian cooking has influenced Middle Eastern, Moroccan, Northern Indian, and Turkish cuisines yet itself remains somewhat below the radar. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables, and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quinces, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried limes, cinnamon, turmeric, and fresh herbs are mixed and used in various dishes. The agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, and peaches are used instead. -
Fine Persian Cuisine Starters
Fine Persian Cuisine Starters Persian starters are made for sharing and include a selection of cold and warm dips with a platter of fresh mixed herbs, radishes, spring onions and feta cheese: delicious eaten with warm, freshly baked Persian bread straight from the oven. A selection of starters are the best introduction to Persian food. Nush-e jan! Bon appetit! 1. Zeytun Hafez (marinated olives) - chef’s own recipe 4.90 Persian style marinated olives with walnuts, pomegranate and herbs 2. Salad-e Olivieh 4.90 Finely diced chicken blended with eggs, potato, gherkins, olive oil and mayonnaise 3. Kashk-e Bademjan (served warm) 5.50 Baked, crushed, aubergine slow-cooked with seasoned yogurt and sprinkled with crushed walnuts, sautéed chopped mint and kashk (traditional Persian preserved yogurt whey) 4. Baba Ghanoush 4.90 Baked, crushed aubergine with tahini, cumin and fresh coriander 5. Mirza Ghasemi (served warm) 5.50 Baked, crushed aubergine, slow cooked with tomatoes, garlic and eggs 6. Sabzi-Khordan 5.50 A variety of fresh mixed seasonal herbs, spring onion, radishes, walnuts and feta cheese 7. Torshi (Persian mixed pickle) 4.90 Mixed vegetable pickle, preserved in herb vinegar 8. Hafez Salad 5.90 Mixed leaves, beetroot, feta cheese, cucumber, tomato and walnuts 9. Salad-e Shirazi 4.90 Finely chopped cucumber, tomato and red onion served with optional olive oil and lemon 10. Mast-o Khiar 4.90 Yogurt mixed with finely chopped cucumber and mint 11. Mast-o Mousir 4.90 Yogurt and finely chopped wild shallots 12. Hummus 4.90 Crushed chickpeas with tahini, olive oil, lemon juice and garlic 13. -
A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb. -
Khoresh Gheymeh
Khoresh Gheymeh Beef and yellow split pea stew with roasted potatoes Prep Time15 mins Cook Time1 hr 45 mins Total Time2 hrs Course: Main Course Cuisine: Persian Keyword: beef, lamb, Limoo Omani, stew, yellow split pea Servings: 4 Author: Omid Roustaei, The Caspian Chef Ingredients Yellow split peas 1/2 cup yellow split peas, rinsed 1 1/2 cups water, adjust as needed Stew 1 large onion, diced 6 tablespoons olive oil or ghee 1 teaspoon turmeric, ground 1 pound stew beef, 1/2 inch pieces 4 tablespoons tomato paste 1 1/2 cup water, adjust as needed 3 Limoo Omani, Persian dried limes, poked through with a paring knife 1 1/2 teaspoons salt, adjust to your taste 1/2 teaspoon black pepper, ground 1/2 teaspoon Advieh, Persian spice mix, optional (see note) 1/2 teaspoon sugar 1/8 teaspoon ground saffron, dissolved in 1 tablespoon rosewater (or water) Potatoes 2 large yukon gold potatoes, peeled and sliced to resemble french fries 4 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon turmeric, ground Instructions Yellow split peas In a small pot bring the yellow split peas and water to a gentle boil. Keep an eye on the pot as yellow split peas produce lots of foam and can spill over. Once boiling, partially cover and simmer on low heat for about 15 minutes. The yellow split peas are partially cooked at this stage and will continue to cook further once integrated into the stew. Remove from the heat, strain and set aside. Stew Saute the onions with oil in a large pot over medium heat for 15 minutes, Add turmeric and saute for an additional 2 minutes. -
Edwards Family Recipe Book
Shon's and Roya's Recipe Book Table of Contents Dinner Ideas................................................................ 6 DESSERTS ..................................................................... 8 COOKIES!!! ................................................................. 8 Chocolate Chip Cookies ...................................................8 Rice Krispie variation ...................................................9 SALTINE TOFFEE BARS ......................................................9 CHOCOLATE OATMEAL NO-BAKE COOKIES .....................................10 MOCK TOFFEE ............................................................10 BEST OF ALL OATMEAL COOKIES ..............................................7 Hershey Kiss Cookies ..........................................................7 Apple Cream Pennies ...........................................................8 Fruit-Filled Jewels ......................................................9 Snickerdoodles ...........................................................9 Thumbprint Cookies ......................................................10 White Cake Chocolate Chip Cookies .......................................10 The Original Rice Krispy Treats .........................................10 Scotcheroos .............................................................11 Peanut Butter Cookies ...................................................11 Mildred Nelson’s Sugar Cookies ..........................................11 Sister Dereta’s Sugar Cookies ...........................................12 -
Tasting Banquet “Mazzeh”
Mazzeh - Tasting Banquet Two course meal - £16.95 per person Everything listed on this menu is served, eliminating the hassle of choosing! (Available for minimum of two persons ordering; no maximum) “Mazzeh” - First course Homous (V) (GF) (LF) Creamed chick peas, tahini, garlic, fresh lime juice, salt & extra virgin olive oil -and- Mast-o-Bademjan (V) (GF) Roasted aubergines, garlic, cumin, salt & cracked black pepper folded in yoghurt -and- Murgh Kabab (boneless chicken breast) (GF) (LF) Succulent cubes of chicken breast marinated in grated onion, saffron, salt, black pepper, extra virgin olive oil and lemon; cooked in clay oven on a skewer -and- Mixed Marinated Olives (GF) (LF) With onions, tomatoes, garlic, cracked black pepper, lemon juice, cumin, fennel and salt -and- Mahi Biryan (LF) River Cobbler (Asian fresh water fish), onion & carom seeds in tempura batter - deep fried -and- The above selection is served with our famous light, crisp and airy Flat Bread (LF) – one per person (V) Suitable for vegetarians; vegans please ask! (LF) Lactose free, without any dairy products (GF) Suitable for gluten free diet Our food is prepared in environment that contains nuts. If you have any special requirements, please ask.Please note that although most of my dishes still retain their original Persian names, these are all my own recipes and not Iranian anymore! I had to preserve these names, as mum called them by these names! Full a la carte menu is also available, please ask. “Khoraak-e-Asli” - Second course All served in individual pots, allowing -
Starter Gril L
P ERSIAN STARTER GRIL L All appetizers and side orders are served with Pita bread APPETIZER SIDE ORDER A1. HUMMUS 6.99 S1. Felfel 4.99 Chickpeas, Tahini sauce, fresh garlic, salt, pepper and fresh Jalapeño peppers marinated with salt, pepper lemon juice and vinegar A2. PANIR SABZI 10.99 S2. SEER TORSHI 5.99 Our imported bulgur cheese, radishes, and scallions on a bed Garlic aged in salt, pepper, and vinegar of watercress A3. NARGESI 7.99 S3. MAUST-O-KHIAR 5.99 Seasoned spinach with sautéed onions and a touch of egg Seasoned yogurt mixed with cucumber chunks and mint A4. KASHK-O-BADEMJAN 7.99 S4. MAUST-O-MOOSIR 5.99 Special seasoned fried eggplant served on a bed of caramelized Seasoned yogurt with Moosir chunks (Persian shallots) onion and Kashk (Whey) A5. MIRZA GHASEMI 7.99 S5. 5 YEARS OLD TORSHI 5.99 Special seasoned grilled eggplant with sautéed onions, garlic, Homemade spicy sour relish made of vegetables, fruits and tomatoes, and a touch of egg special spices A6. LENTIL SOUP 6.99 S6. SALAD-SHIRAZI 5.99 Chef special soup with mixed vegetables, rice noodles, and lentil Chopped onion, tomatoes, cucumbers, and scallions with fresh lemon juice and olive oil A7. TAHDIG-KHORESH 14.99 S7. HOUSE SALAD 7.99 Persian stew of your choice (without meat) on a bed of Tahdig; Lettuce, tomato, cucumber, walnut, and red radish, dressed with crunchy browned rice & bread at the bottom of the pot balsamic vinigar and garlic-yogurt sauce SOFT DRINKS TURKISH COFFEE 3.99 DOUGH 2.99 SOFT DRINKS 2.99 Made of unfiltered Turkish Persian Yogurt Drink Sodas, Club Soda, and Lemonade PERSIAN TEA 2.99 COFFEE 2.99 JUICES 2.99 Brewed black Ahmad tea Regular Cranberry and Orange WWW.PERSIANGRILLUSA.COM * Prices subject to change without notice * P ERSIAN GRILLED ENTRÉE GRIL L butter, and Pita bread on the side. -
Festival of Arts Shiraz-Persepolis1 OR You Better Believe in As Many As Six Impossible Things Before Breakfast
Updated and illustrated version of a paper originally commissioned by the Asia Society for The Shiraz Arts Festival: A Global Vision Revisited, a symposium held in New York on October 5, 2013. Festival of Arts Shiraz-Persepolis1 OR You better believe in as many as six impossible things before breakfast By Mahasti Afshar OVERVIEW2 1st Shiraz Arts he Shiraz-Persepolis Festival of Arts was an international Festival poster 1967 Tfestival held in Iran every summer for eleven years, 1967-1977. Jashn-e Honar-e Shiraz as it was popularly known in Persian was an inspired and feverish exploration, experimentation and creative conversation between Iran and the outside world that unfolded primarily through music, drama, dance and film. The programs started at 10 a.m. every day and ended at 1 or 2 a.m. the next, staggered across ancient, medieval and modern venues, some natural, some formal, others makeshift, in Shiraz, or forty miles 11th Festival 1977 Poster design: northeast at the Achaemenid ruins of Persepolis and Naqsh-e Qobad Shiva Rostam. True to its mission, the festival’s ecosystem cut across time and other boundaries, refreshing the traditional, celebrating the classical, nurturing the experimental, and stimulating a dialogue across generations, cultures, and languages, East and West, North and South. 1 The official English title in festival catalogues published annually, 1967-1977. CONTENTS 2 The primary printed sources for content and images for this report include the Shiraz Festival OVERVIEW catalogues, bulletins, program notes, and Tamasha Magazine, 1967-1977. Supplemental data were provided by individuals with firsthand knowledge of the Festival, Reza Ghotbi, Sheherazade PROGRAMS Afshar, Bijan Saffari, and Arby Ovanessian, as well as Parviz Sayyad and Mohammad-Baqer Ghaffari. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Introduction to Persian Traditional Music
1/9/14 Beyond the Veil: Persian Traditional Music http://www.internews.org/visavis/BTVPagesInews/Persian_trad_music.html Go NOV JAN FEB 110 captures 14 3 Feb 99 ‑ 11 Oct 13 2007 2008 2009 IN THIS SECTION | The Iranian Cinema | Literature| Persian Traditional Music Introduction to Persian Traditional Music by SHAHROKH YADEGARI IN THIS ARTICLE The Influence of Islam The Marriage of Melody with Poetry Radif the foundation of skilled improvisation Popularization and return to roots After the 1979 Revolution Links and recommended recordings The music of Iran has changed considerably in the past 25 years, which incidentally is the period of the Islamic Revolution and the establishment of theocracy in Iran. It is an open question whether Iranian music has changed as a direct result of the Revolution, or whether the music would have evolved similarly in any case. Before 1979, one could easily have separated Persian music into two distinct categories: art music and pop music. The strong censorship practiced before the Revolution required the music to be void of any political messages, and most of the time pop music was the form presented on The National Radio and Television of Iran. Broadcasts of traditional music performances usually ran no longer than 15 minutes. This restriction was established by the producers and had the effect of cramping the music and its form. One can compare traditional Persian music to the classical music of the West, which one should listen to from the beginning to the end with full attention. This form of Iranian music is based on improvisation and has a very inward quality. -
Final Design Villaggio Menu
DINE-IN TEA & COFFEE ABOUT PERSIAN SAFFRON TEA: GROWN IN NORTHERN IRAN BY THE CASPIAN SEA, PERSIAN TEA IS A NATURAL FULLBODIED TEA WITH NO COLOUR ADDED SAFFRON, A HIGHLY PRIZED SPICE, IS A NATURAL ANTIDEPRESSANT, HIGH IN ANTIOXIDANT, & RICH IN MANY VITAL VITAMINS PERSIAN SMOOTH BLEND C OUR SIGNATURE BLEND THAT CONTAINS HIGH GRADE ARABICA BEANS. O IT IS WELL ROUNDED WITH CHOCOLATE, CARAMEL AND F A LIGHT SPICE FINISH, A BLEND TO REMEMBER F E E VILLAGGIO BLEND S 100% ARABICA BEANS, THE BLEND IS RICH & STRONG YET VERY SMOOTH, FEATURING A HINT OF FRESH CITRUS AND A TOUCH OF LICORICE THAT RETAINS A SMOOTH MOUTH FEEL MEDIUM LARGE SINGLE DOPPIO Persian Smooth Blend: Flat White/Cappuccino/Latte 4.30 4.80 Macchiato / Piccolo Latte 3.80 4.30 Mocha 4.80 5.30 Ristretto / Espresso / Long Black 3.30 4.30 Villaggio Blend: Flat White/Cappuccino/Latte 3.80 4.30 Macchiato / Piccolo Latte 3.30 3.80 Mocha 4.30 4.80 Ristretto / Espresso / Long Black 3.30 3.80 And... Extras: 50 cents Affogato 5.30 5.80 Extra shot, Decaf, Hot Chocolate 4.30 4.80 Soy Milk, Almond Milk, Extra milk, Babyccino 2.50 3.50 Honey Caramel/Vanilla/Hazelnut syrup TURKISH COFFEE Served in Brass Ibrik (Pot) 7.00 TEA - CAFFEINATED & HERBAL Pot for 2 Pot for 3 Pot for 4 A Cup of Persian Saffron Tea 8 .00 12.00 16.00 5.00 P e rsian Spice Tea French Earl Gray 7.00 11.00 14.00 4.50 Moroccan Tea Persian Orange blossom Persian Black tea After Meal Digestion 6.50 10.00 13.00 4.00 Detox & Cleanse English Breakfast Reg. -
Case Studyan Investigation of Tourists' Attitudes Towards Promoting Music
Tourism Management Perspectives 24 (2017) 1–6 Contents lists available at ScienceDirect Tourism Management Perspectives journal homepage: www.elsevier.com/locate/tmp Case study An investigation of tourists' attitudes towards promoting music niche tourism (case study: Isfahan, Iran) Neda Torabi Farsani ⁎,ZahedShafiei, Amin Adilinasab, Sadreddin Taheri Department of Museum and Tourism, Art University of Isfahan, Isfahan, Iran article info abstract Article history: Niche tourism can be a novel strategy for preserving specific heritage. Music tourism, art tourism, literary tour- Received 3 May 2017 ism, architectural tourism etc. constitute good examples. This paper highlights the introduction of Isfahan city Received in revised form 9 June 2017 (Iran) as a new music tourism destination. Moreover, this research has four major purposes: 1) to identify the Accepted 5 July 2017 attractions and heritage for promoting music tourism in Isfahan; 2) to investigate the attitude of tourists towards Available online xxxx music tourism development; 3) to measure tourists' awareness of this niche market; and 4) to measure the atti- Keywords: tude of tourists towards participating in music tours. This study was conducted in Isfahan, Iran. On the basis of the Attitude results of this study it can be concluded that domestic tourists are not familiar with the music tourism concept; Isfahan however, domestic and international tourists are interested in music tourism development in Isfahan city and Music they have a high interest in participating in music tours. Music tourism © 2017 Elsevier Ltd. All rights reserved. Niche tourism 1. Introduction 2. Literature review According to Robinson and Novelli (2005), niche tourism is in oppo- Nowadays, music as tangible (musical instruments) and intangible sition to mass tourism and represents diversity and ways of marking dif- (musical instrument sounds; singing; folk music; traditional music ference.