Shirin Polo

Shirin Polo

 

Ingredients:

3 cups Basmati rice

1 lb. chicken breast

2 ounces almonds

2 ounces pistachios

4 ounces orange peel

2 tablespoons sugar

2 large onions

1/2 teaspoon saffron

Salt and pepper as desired

6 tablespoons of vegetable oil

Preparation:

Cook rice according for recipe for chelo, rinse and drain.

Dice onions and fry in oil until slightly golden.  Cut chicken into cubes, add to pan and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes.  Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end.  Add the sugar to a glass of hot water and bring to a boil. Add 3 tablespoons of oil and saffron, and mix well.

Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain. 

 Add 3 tablespoons of oil to a pot and add half of the rice.  Spread the chicken pieces and half of the almonds and orange peels over the rice, and cover with with the remaining rice. Sprinkle the remaining almonds, pistachios, and orange peels over the top. Cover and cook over low heat for about 30 minutes.   Mix well when finished and serve.

This recipe and others can be found at www.cookpersian.com

Vegetable Kuku

Vegetable Kuku

Ingredients:

6 eggs

1 onion

2 tablespoons flour

¼ lb fresh parsley

¼ lb fresh chives

¼ lb fresh green onion tops

¼ lb fresh romaine leaves

¼ lb fresh dill

½ cup vegetable oil

½ teaspoon salt

½ teaspoon pepper

½ teaspoon saffron

Preparation:

In a large bowl add the 6 eggs and beat until light and fluffy.  Grate the onion and add to the bowl.  Add the flour, salt, pepper and saffron.  Chop the parsley, chives, green onions, romaine leaves and dill very fine and add them to the bowl.  Mix well.  Preheat the oven to 350 degrees.  In a 9 inch metal frying pan (oven friendly), add the vegetable oil and bring to a high heat.  Pour in the egg mixture.  Cover and bake in the oven for 30 minutes.  After 30 minutes, check the underside with a knife and verify it is browned.  If it is, flip the kuku and cook for an additional 10 minutes.  If not, cook longer.  When both sides are fully cooked, remove from the oven and place in a serving dish.  Cut into portion size pieces.  This dish is often served with plain yogurt.

Learn how to cook persian food.

This recipe and others can be found at www.cookpersian.com

Mast O' Musir

Mast O Musir

Ingredients:

1 Small Shallot

2 Cups Middle Eastern Lebni or Plain (unsweetened) Greek Yogurt

Salt as desired

Preparation:

This is a very easy and delicious recipe, and is great served as a dip with pita bread.  Peel the shallot and dice very, very, finely .  In a large bowl add the shallots, yogurt, and salt as desired.  Mix well and serve.

This recipe and others can be found at www.cookpersian.com

Mast O' Khiar

Mast O Khiar

Ingredients:

½ Large Cucumber

2 Cups Plain (unsweetened) Yogurt

1 Tablespoon Dry Mint

Salt as desired

Preparation:

This is a very easy and delicious recipe.  Similar to the Greek dish Tzatziki.  Peel the cucumber and dice into small pieces (sugar cube size).  In a large bowl add the cucumbers, yogurt, mint, and salt as desired.  Mix well and serve.

This recipe and others can be found at www.cookpersian.com

Dolmeh Barg

Dolmeh Barg

Ingredients:

1/3 lb ground beef

1 onion

½ teaspoon saffron

½ teaspoon pepper

½ teaspoon turmeric

½ teaspoon salt

5 tablespoons olive oil

1 small bunch parsley

3 tablespoons yellow split peas

1 (8-ounce) jar grape leaves, rinsed and drained

1 cup lemon juice

Preparation:

Boil the rice per the instructions for Chelou with can be found on this site, drain and save the rice water.  In a frying pan add 1 tablespoon olive oil.  Saute the beef, onions, saffron, pepper, turmeric, and salt in the pan over medium heat.  Chop the parsley and add to the pan.  Cook the split peas in boiling water for 5 minutes, drain, and add to the frying pan with the meat.  Add the rice to the pan.  Stir the ingredients of the frying pan well and cook for an additional 5 minutes then leave aside to fill the grape leaves.

Bring a big pot of water to a simmer.  Dip the grape leaves in hot water for 5 minutes or until pliable.  Drain then trim the stems and any hard veins from the leaves.  

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down.  Put 2 tablespoons of the meat and rice filling in the center of the leaf. Fold the stem and tip over the filling and then fold both sides toward the middle, and roll together.  The roll should be snug but not overly tight because the rice will swell once it is fully cooked.  Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

In a large deep pan add 2 cups rice water, the lemon juice, and the olive oil.  Add the rolled dolmeh and bring the pan to a simmer.   Cover tightly and simmer over very low heat for 40 minutes or until the dolmeh are tender to a fork.  Serve warm alongside your favorite dish.

This recipe and others can be found at www.cookpersian.com

Salad Olivieh Recipe

Salad Olivieh

(Serves 4-6)

Ingredients:

1 lb chicken breast

4 large potatoes

4 eggs

20 oz can of Persian pickles

1/2 can of peas

1 small carrot

2-3 teaspoons of lime juice

2 cups mayonnaise

4 tablespoons olive oil

Salt and pepper to taste

Preparation:

Bake the chicken in the oven at 375 degrees until cooked.  Chop the cooked chicken very finely (in fact all ingredients should be chopped no larger than the size of sugar cube).  Boil the potatoes and chop.  Boil the eggs and chop.  Chop the pickles.  Boil the carrot and chop.  Put the chicken, potatoes, eggs, pickles, peas, carrots, lime juice, mayonnaise, olive oil, salt and pepper in a large bowl.  Mix thoroughly, you should expect some of the software ingredients to blend into a paste.  Let cool in the fridge before serving, it should be served cold with pita bread.

This recipe and others can be found at www.cookpersian.com

Adas Polo Recipe

Lentil Polou (Adas Polo)

Ingredients:

1 lb. lentils

1 lb. long-grained rice

2 ½ tablespoons of vegetable oil

2 tablespoons of hot water

1 lb. finely cut cooked lamb, chicken or veal

¼ pound dates

1 cup raisins

½ teaspoon saffron

½ cup melted butter or margarine

Preparation:

Wash lentils and cook until tender. Cook rice according to directions for chelou and mix in with the cooked lentils. Mix 2 ½ tablespoons of vegetable oil and with hot water in a baking dish so the bottom is coated nicely. Place dish over low to medium heat and pour in half the rice and lentils. Place meat over rice and sprinkle the ¼ lb. of dates and the raisins on top. Add remaining rice and cover to bake in a preheated 350-degree oven for 45 minutes. Let stand for 5-10 minutes before adding melted butter or margarine with the saffron on top and toss gently!


This recipe and others can be found at www.cookpersian.com

Gheimeh Recipe

Gheimeh

Typically served with traditional Persian rice.

Ingredients:

4 tablespoons vegetable oil

1 large onion, chopped

1 lb finely chopped lamb, veal or beef

¼ lb dried split yellow peas

1 cup tomato sauce

3 dried limes (or ½ cup lime juice)

½ teaspoon black pepper

½ teaspoon salt

¼ teaspoon saffron

½ teaspoon turmeric

½ cup hot water

(½ lb finely chopped potato French fries) – Optional garnish

Preparation:

Place vegetable oil and onions in a large pot and sauté the onions over a stove on medium to high heat.  Once the onions are browned, remove them and drain them.  Set them aside for later.  In the remaining oil in the pot add the meat, pepper, turmeric, tomato sauce and hot water.  Stir well until the mixture is consistent.  Reduce stove heat to medium, cover the pot, and cook until the meat is well done.  Once the meat is cooked, remove the cover and add the split peas, lime juice and salt.  Partially cover the pot again and simmer on low heat for 45 minutes.  After the 45 minutes or when the meat is fully cooked, add the fried onion which was set aside and the saffron mixed with a little hot water.  Stir again.  Partially cover the pot and simmer for 15 minutes.  Serve alone or over rice, garnish with the French fries if desired.

This recipe and others can be found at www.cookpersian.com

Ghormeh Sabzi Recipe

Ghormeh Sabzi

Typically served with traditional Persian rice.

Ingredients:

1 lb lamb shank or veal, chopped

1 medium onion, chopped

2 tablespoons vegetable oil

1/3 cup olive oil

¼ lb fresh green onion leaves

¼ lb fresh celery leaves

¼ lb fresh spinach

¼ lb fresh parsley

¼ lb fresh dill

1 can kidney beans

1 teaspoon turmeric

1 teaspoon black pepper

Salt as desired

½ cup lemon juice

½ cup hot water

Preparation:

Place vegetable oil, chopped meat and onions in a large pot and sauté over a stove on medium to high heat until both meat and onions are browned.  Add turmeric, pepper, hot water, black pepper and lemon juice.  Cover the pot and simmer over low heat for 10 minutes. 

While the meat is simmering, wash the celery, spinach, parsley and dill leaves and chop finely.  Fry the vegetables in a separate large pan until wilted.  Add the 1/3 cup olive oil and sauté for 5 minutes.  Once complete, add the vegetables back to the pot with the simmering meat.

Add the kidney beans to the pot and stir the mixture.  Cover the pot partially and simmer over low heat for 30 minutes.  Add salt as desired.  Serve alone or over rice.


This recipe and others can be found at www.cookpersian.com

Shish Kabab (Chenjeh Kabab) Recipe

Shish Kabab (Chenjeh Kabab)

Typically served with either traditional Persian rice or bread.

(Serves 6)

Ingredients:

2 lbs lamb or veal (sirloin, rump or shoulder)

3 large onions

½ teaspoon saffron

1 cup fresh lime juice (or yogurt for marinade)

Salt and pepper as desired

Somag as desired

Preparation:

Cut the meat into 2 square inch cubes.  Grate the onions into a large bowl.  Add the lime juice (or yogurt) and the meat to the bowl and mix well to cover the meat.  Cover the bowl and marinate in the fridge overnight or longer if possible.

When ready to cook, remove the meat from the bowl and brush off the onions.  Brush the meat with the saffron mixed into hot water.  Season the meat with salt and pepper.  Insert skewers through the meat, keeping the pieces close together.  Remember to keep the meat in the center of the skewers, allowing room on either side to rest on the barbeque.  Preferred cooking technique is over a charcoal barbeque but gas can be substituted.  Broil over an open flame and turn frequently until both sides are brown but still juicy.  Once cooked, sprinkle with somag and serve with rice or Persian bread.  It is typical to garnish with a barbequed tomato with can be cooked on a skewer in similar fashion.


This recipe and others can be found at www.cookpersian.com

Jujeh Kabab Recipe

Chicken Kabab (Jujeh Kabab)

Ingredients:

1 teaspoon ground saffron dissolved in 2 tablespoons hot water

1 cup fresh lime juice

2 tablespoons olive oil

2 large onions (Diced)

2 cloves garlic (crushed)

2 Oranges (Sliced with peel into circular pieces)

4 tablespoons yogurt

2 teaspoons salt

2 teaspoons freshly ground black pepper

4 Cornish hens each cut into 2 inch pieces, or 3 pounds boneless chicken cut into 2inch pieces

Preparation:

In a large bowl add the diced onions, crushed garlic, saffron water, lime juice, olive oil, orange slices, yogurt, salt, and pepper.  Mix well to create the marinade.  When fully mixed, add the pieces of chicken and roll around the marinade until all pieces are completely covered.  Leave the chicken in the marinade for at least 12 hours, preferably overnight.

When ready to cook, pull the chicken pieces out of the marinade and insert onto the skewers.  Leave room on both ends of the skewers for positioning on the barbeque.  Preferred cooking technique is over a charcoal barbeque but gas can be substituted.  Broil over an open flame and turn frequently until both sides are golden but still juicy.  Once cooked, sprinkle with somag and serve with rice or Persian bread.  It is typical to garnish with a barbequed tomato with can be cooked on a skewer in similar fashion.

This recipe and others can be found at www.cookpersian.com

Tahchin Recipe

Classical Yogurt Polou (Tahchin)

Ingredients:

3 cups yogurt

Salt and pepper as desired

1 ½ teaspoon of saffron

2 lbs. of long-grained rice

1 lb. lamb or veal shank

2 eggs

6 tablespoons of vegetable oil

Preparation:

Season 1½ cups of yogurt with salt, pepper, and 1½ teaspoons of saffron. Cut the meat into large cubes and bathe it in the yogurt mixture for 5-8 hours. Then cook rice according to directions for chelou, but undercook so it’s very soft. Beat eggs and mix ½ cup of yogurt and 1 cup cooked rice. Coat the bottom of a baking dish with melted butter mixed with 1 tablespoon of water before putting the rice-yogurt mixture in bottom of the pan. Put meat over rice and add 2-3 more tablespoons of yogurt on top. Then add another cup of rice. Repeat steps of meat, yogurt and rice and pour remaining yogurt on top. Finally, bake in a preheated 350-degree oven for 45 minutes. Let cool for 10 minutes before sprinkling remaining saffron on top and more melted butter if desired.


This recipe and others can be found at www.cookpersian.com

Baghali Polo Recipe

Baghali Polo

Ingredients:

1 ½ lbs. long- grained rice

1 ½ pounds fresh dill

1 box frozen lima beans, cooked and drained

1 lb. boneless lamb or veal, shank or round

Salt and pepper as desired

2 large onions

2 tablespoons of vegetable oil

½ cuo of olive oil

½ teaspoon or saffron

2 tablespoons hot water

Preparation:

Cook rice according to directions for cooking chelou and drain. Chop the dill thinly sliced and mix with lima beans and rice. Stew the meat in one piece, with salt and pepper, onions, and a little water for 2 hours, or until very tender. Then, oil the inside of a large saucepan with 2 tablespoons of vegetable oil and put in half the rice. Place meat on top of the rice and cover it with the second half of rice. Cover saucepan and bake in preheated oven 350 degrees for 20 minutes. Then mix half the olive oil with ¼ broth that was leftover from cooking the meat, and pour over the rice, and continue to bake for 35 minutes longer. Let stand for 10 minutes before mixing saffron and hot water from the remaining oil to sprinkle over the rice. Stir rice gently and serve immediately.

This recipe and others can be found at www.cookpersian.com