Recipes to Try Before You Die

100 Persian Food Recipes To Try Before You Die 1 ▪ Contents ▪ Kabab ��8 ▪ Kabab Koobideh ��11 ▫ Cooking in the style of other relatives �� 16 ▪ Kabab Rolly Do Rang ��19 ▪ Kabab Bakhtiyari ��23 ▪ Kabab Bolghari ��28 ▪ Kabab Torsh ��32 ▫ Cooking in the style of other relatives �� 36 ▪ Kabab Chenjeh ��38 ▪ Kabab Hosseini ��41 ▫ Cooking in the style of other relatives �� 43 ▪ Kabab Tabei ��44 ▪ Shishlik (without bone) ��47 2 ▪ Joojeh kabab ��50 ▫ Cooking in the style of other relatives �� 53 ▪ Grilled white fish ��57 ▫ Cooking in the style of other relatives �� 61 ▪ Polo Chelow ��64 ▪ Tahchin ��68 ▫ Cooking in the style of other relatives �� 72 ▪ Tah-chin with Lamb meat ��75 ▫ Cooking in the style of other relatives �� 79 ▪ Tah-chin Morgh ��80 ▫ Cooking in the style of other relatives �� 84 ▪ Chelow ��87 ▪ Chelo goosht ��90 ▫ Cooking in the style of other relatives �� 94 ▪ Istanbuli Polo ��97 ▫ Cooking in the style of other relatives �� 101 3 ▪ Dami Mash ��104 ▫ Cooking in the style of other relatives �� 108 ▪ Dami baghla ��110 ▫ Cooking in the style of other relatives �� 112 ▪ Dami cheshm bolboli ��113 ▫ Cooking in the style of other relatives �� 117 ▪ Dami Lakhlakh ��119 ▪ Reshteh Polo Khalali ��122 ▫ Cooking in the style of other relatives �� 126 ▪ Dopiazeh ��130 ▪ Shirpala ��134 ▫ Cooking in the style of other relatives �� 137 ▪ Aromatic Kateh ��138 ▪ Eggplant and rice ��142 ▪ Adas Polo ��146 ▫ Cooking in the style of other relatives �� 150 ▪ Polo Kado zard ��4 154 ▪ Zereshk Polo Ba Morgh ��158 ▪ Baghali polo ba Mahicheh ��162 ▫ Cooking in the style of other relatives �� 166 ▪ Sabzi polo ��168 ▫ Cooking in the style of other relatives �� 171 ▪ Lobia Polo ��174 ▪ Albaloo Polo ��181 ▪ Gheymeh polo ��185 ▪ Gabli Polo ��189 ▪ Mani Polo ��193 ▪ Megesht Polo ��197 ▪ Mooyadab ��201 ▪ Walak and Sirak Polo ��205 ▪ Sateri Polo ��210 ▪ Polo Meigo ��214 ▫ Cooking in the style of other relatives �� 217 5 ▪ Polo Mahi Gojeh ��218 ▪ Kham Tah-dig ��222 ▪ Polo Mahi Gojeh ��238 ▫ Cooking in the style of other relatives �� 243 ▪ Chicken Prunes stew ��244 ▪ Ghormeh sabzi stew ��251 ▪ Khoreshe Gheymeh Lapeh ��262 ▪ Mosamaye Badenjan ��273 ▪ Khoreshe karafs ��280 ▪ Khoresht Bamyieh ��289 ▪ Persian Pomegranate Chicken ��295 ▪ Khalal Stew ��307 ▪ Khalal Stew ��311 ▪ Apple stew ��314 ▪ Orange Stew ��318 ▪ Pumpkin Stew ��322 ▪ Khoreshe Abaki ��326 6 ▪ Khoreshe Toursh Wash ��330 ▪ Khoreshe Mala Ghormeh ��334 ▪ Baghala Ghatogh ��338 ▪ Khoreshe Mast ��341 ▪ Ghalyeh Mahi ��345 ▪ Ghalyeh Motanjen ��352 ▪ Akbar Joojeh ��356 7 Persian grilled meat Kabab Kabab is a meat that is directly contacted by fire and is ready to eat in a short time (usually 7 to 8 minutes)� Note that the meat must not be fresh and it should be kept in the refrigerator for at least 2-3 days after it has been slaughtered and then placed it in the desired sauce for 12 hours� The method of making Koobideh Kabab (Minced meat Kabab) Kabab koobideh is one of the traditional Persian foods� The meat of Kabab Koobideh is usually made from flank with other greasy cuts or a mixture of beef and sheep flank. Grind 8 the meat 2 to 3 times to make Kabab Koobideh after choos- ing meat� After that, grate the onion, take its water, then mix the meat, onion, and salt, and then stir it until the meat is completely adhesive� Then, put the meat into the skewers� So, pour some cold water in a bowl, moisten your hand by it, take some of the meat in the same size as a medium-sized tangerine, shape it in your fist, then place the flat blade of the skewer in your fist and place on the length of the meat and put the meat into the skewer with your fingers, squeeze a little the meat to stick to the skewer and place your fingers on the meat). Putting the meat into the skewer requires prac- tice and experience� The method of preparing Kabab barg (Filet mag- non kabab) This kabab can be made from fillets of lamb or calve. In such a way that you should clean the fillet, then divide it from length to a few 10 centimeters, put each part on the board and cut it with a long jump in the form of several sheets with a width of about one centimeter. Put a piece of fillets on the 9 board and squeeze onto the meat with behind a heavy knife with a masher (squeeze slow so that not crush the meat), then grate the onion, take its water� Mix grated onion, olive oil, yogurt (if desired) and saffron� Put meat for 12 hours in this pad and then put it into the skewers� Note that add the salt to the meat before grilling, and then stir until meat is tasted� The method of preparing the Chenjeh or Shishlik (Grilled beef Kabab) Chenjeh Kabab is made from fillets of sheep or calves. The method of making it and putting it is like Kabab barg, with the difference that you have to cut the meat from the width in order to make Chenjeh� The width of the cuts depends on your choice, but the ideal size is 2 cm� Between every 2 or 3 Chenjeh, place a piece of the fat tail (smaller than the Chenjeh)� 10 Kabab Koobideh Ingredients: 99Medium sized onion �� 2 (280g) 99Sheep flank (cleaned) ��200g 99Calve tight ��400g 99Salt

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