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 and black pepper (powder) ��to the required amount 99Curry spice �� 1 tablespoon 99Tomato �� 8(800g)

11 Curry spice includes turmeric, cinnamon, cardamom, cumin and coriander seeds that have been blended with garlic powder in powdered form.

Required dishes:

Grate, cleaning cloth and meat grinder and large dish, broad metal skewers for Kobideh • Barbecue

Recipe:

1 1 Grate the onion, then pour it in the thin cloth or squeeze it by hand until it completely drains.

12 2 Grind the mutton and beef 2 two times over the meat grinder then stir in salt and pepper. Add the curry spice and onion and re-stir it until it becomes sticky (the more meat you stir, the more stickiness it becomes, and when putting into the skewers, not fall down from it). 3 3 Moisten the palms with some water and divide the ingredients into 4 equal sections and make each one in the form of a cone and spread it out on the special Koobideh skewers (broad skewers) and shape it with the simultaneous pressing of two fingers on the surface of the meat. Do the same with

13 a bit more pressure in the head and bottom of the skewers. The rest of the ingredients is also prepared in the same way, put them with some distance in the tray and put them for 7 hours in the refrigerator.

4 Prepare the barbecue (high heat and uniform in all parts). Place the kabab skewers in a row and rotate it regularly (Ka- bab is placed on the heat from each side). When it takes it- self, it will heat a little to make Kabab completely cooked.

5 Place the tomatoes in skewers and place one to two slices on their skin at the distance where the grilled Kababs are cooked and sprinkle salt on them, then place them on the barbecue to grill. After that, serve Koobideh with bread, fresh vegetables, grilled tomatoes, and sumac.

14 Notes

kkThe process of taking grated onion water prevents the meat from missing its form. kkStirring the grinded meat with salt prevents the meat from missing from and increases the stickiness of the meat. kkAdding curry spice to grinded meat gives a different taste and flavor to this recipe. kkWhen putting the Koobideh into the skewers, be sure to pinch in some parts of the Kabab with the pressure of the fingers. kkIt is better to place kababs for at least 2 and maximum 7 hours in the refrigerator until the meat is completely cool then grill it, this process makes it impossible to meat lose its form. kkAt the beginning of grilling, increase the heat of the barbecue to finds the meat its form, then make it gentile until Kabab is completely cooked.

15 Cooking in the style of other relatives

Saffron Koobideh Kabab (Minced meat Kabab with saffron) This recipe is made like Kabab Koobideh, only in step 2, add a spoon of saffron (boiled and dissolved in water). Chicken Koobideh Kabab (Minced chicken Kabab) This recipe is made like Kabab Koobideh, with the difference that you use 1200 grams of chicken thighs and saffron instead of the flanks and the calf's thighs. Doro Kabab Half of the ingredients are made from Koobideh ingredients and half of the chicken Koobideh Kabab. Take the chicken ingredients as much as you like and put it into a broad grilled skewer, then turn it over with minced meat and slowly form it out. 16 kabab Loghmeh (Minced meat Kabab) This recipe is made like Kabab Koobideh, only add 30 grams of tarragon (clean and crumbled) to the ingredients, remove the ingredients as much as you like in the form of a cylinder, and put it into the skewers. Place onion, lemon and a slice of sweet red pepper in layers at the time of putting into the skewers. Sumac Kabab Koobideh This recipe is made like Kabab Koobideh, only in step 2, add a spoon of sumac (powdered). Kabab Negini This recipe is made like Kabab Koobideh, only when putting the meat into the skewers; add 100 grams of chicken breasts at a given distance to meat. Then place it in the refrigerator for an hour. After that time, grill it. Bonab Kabab This recipe is made like Kabab Koobideh, only the skewer of Bonab kabab is wider than kabab Koobideh and its width should be about 7 to 10 centimeters. If you do not have ac-

17 cess to this type of skewers, you can use kabab Koobideh skewers, but it is better to grill the Kabab on a metal grid until the Kabab does not run out of skewers.

18 Kabab Rolly Do Rang

Ingredients:

99Calve fillet or lamb Sirloin �� 300g 99Chicken fillet �� 300g 99Rosemary ��4 branches 99Laurel ��3 99Cloves ��1 99Nutmeg �� 1/4 teaspoon 99Garlic (crushed) ��1 cube 99Salt and the seed f black pepper (crushed) �� To the required amount 99Olive oil ��to the required amount

19 99Red vinegar ��1 teaspoon 99Saffron (dissolved in the water) �� 4 spoons 99Red and green sweet pepper (Cut in slices) ��1 from each one 99Butter (melted) �� 100g 99Fresh lemon juice ��3 spoons 99Tomato �� 8 (800g)

Required dishes: chef knife • big dish • metal skewers • barbeque • chef special brush Recipe:

1 Slicing the fillet, sirloin and chicken fillets in the forms of tape.

2 Mix sheep sirloins with rosemary, Laurel, clove, Nutmeg , garlic, black pepper, 55 ml of olive oil, vinegar and half saffron and place it in the fridge for about 7 hours to be tast-

20 ing (add no salt to the red mat at the time of marinating , add some salt before putting the meat into the skewers)

3 Pour the pieces of chicken in a bowl including sweet pepper, the rest of saffron, salt, black pepper and a spoonful of olive oil and place in the refrigerator for 2 hours to be completely tasting. 4 After this time, put a piece of chicken fillet over the calf fillet and roll them over to put them into the skewer.

5 Prepare the barbeque ( the heat should be increased and uniform in all parts). Put the Kababs in the form of a row on it and turn it on (on each side) when the meat takes its form, make the heat a little mild enough to cook whole meat. During grilling, remove the meat from the heat twice and mix it with a special brush with a mixture of butter, lemon juice, and some olive oil, then place it again on the heat. During grilling the Kababs, put the tomatoes into the skewers, and cut them with a knife, one to two cuts, and sprinkle salt on them, and grill them on the barbecue. After grilling, serve two colors rolled Kabab with grilled tomatoes and chelo.

21 Notes

kkResting the meat on grated onion and without water is very common, but it causes that the meat takes the unpleasant smell and the taste of the onion. To avoid cre- ating this unpleasant odor, make meat tasting with rosemary, Laurel, cloves, nutmeg, garlic, black pepper, red vinegar, olive oil and saffron.

kkFor a different taste, make sure to replace black pepper (powdered) with black pepper seeds.

kkFillet meat must be rested for some hours or days, that is, at least 3 days since the meat was slaughtered, because fresh meat has a rigid texture, sometimes it takes about 15 days for the meat to be marinated.

22 Kabab Bakhtiyari (Mix of chicken and lamb Kabab)

Ingredients:

99Calve fillet �� 280g 99Chicken breast (without bone) �� 320g 99Rosemary �� 4 branches 99Laurel �� 3 99Clove ��1 99Nutmeg �� 1/4 teaspoon 99Garlic (crushed) ��1 cube

23 99Salt and the seed f black pepper (crushed) �� To the required amount 99Olive oil �� 100ml 99Red vinegar �� 1 teaspoon 99Saffron (dissolved in the water) ��28ml 99Cauliflower �� 200g 99Broccoli �� 200g 99Baby corn (cut I half) �� 5 (150g) 99Fresh lemon juice �� 2 spoons (28ml) 99Green sweet pepper (cut in 2*4 centimeters) �� 2 (200g) 99Onion (cut in 2*4 centimeters) ��1 99Butter (melted) ��to the required amount

Required tools:

chef knife • big dish • metal skewers • barbeque

24 Recipe:

1 Slicing the fillet, and chicken 1 breast in the dimensions of 284cm then put the meat in the dish and add rosemary, Laurel, clove, Nutmeg , garlic, black pepper, olive oil, vinegar and saffron to it and place it in the fridge for about 7 hours to be tasting.

2 Mi