Iranian Cuisines – Page 3 – Welcome to Iran

Kookoo Sibzamini (Potato Koko)

Potato Koko is delicious food that you can prepare it easy and soon. This kind of Koko has two models of preparing.

If you want to cook the potato Koko sooner the best way is to use raw potatoes.

Ingredients

Potato: 3 big numbers.

Egg: one number (mix albumen and yolk parts together).

White flour: half a modulus.

Chopped coriander or chopped mint: half a teaspoon.

One clove of chopped garlic.

Butter: two tablespoons.

Oil: Two tablespoons.

Salt and Black pepper: necessary amount.

(Serve for 6 people)

How to prepare potato Koko?

Wash potato and peel them.
Grate potatoes in the medium shape.
Put grated potato in the crystal bowl.
Add eggs, flour, garlic, aromatic vegetables, salt and pepper to the bowl.
Rile the materials with the spoon very well until they mix together.
Prepare pan and pour oil and butter inside it.
Put the pan in the medium flame of the oven and let butter and oil melt.
Pour the full spoon of the mixture into the pan and smooth every part of it with the spoon (in fact give the shape of the circle to the Koko).
When one part of the Koko frying in the oil turnover it.

Point

You can add both together if the amount of butter and oil are not enough.

(Butter use to giving taste to Koko.)

Kookoo Sabzi (Vegetable Koko)

Vegetable with the enchanting taste and colour makes everyone attracted to itself. Many persons love to eat this delicious food and this food is the common one in the Iranian tables. Vegetables Koko is one of the beautiful and tasty foods with many vitamins and because of fast preparing, consuming this food in the cold shape and easy kind of cooking with the vegetable blender is very popular for the families. Use the foods that they have less meat in themselves and have many kinds of vegetables are profitable for the health of the body.

Ingredient

Koko vegetables contain Torre, Parsley, Dill, Coriander and a little fenugreek.

Egg: 2 numbers.

Salt, pepper, and turmeric: necessary amount.

Baking powder: half a teaspoon.

Milk: one tablespoon.

Berry and walnut brain (base on your taste) one small cup.

Lettuce: 1 number base on your taste for the better taste.

Garlic: 2 parts of garlic.

Oil: necessary amount.

(Serve for 2-3people)

How to prepare Vegetables Koko

Put vegetables after washing aside and let them come to be dry completely.
Put all of them together with lettuce leave and garlic in the blender. (Finely chop them together. The vegetables of Koko must be smaller than the vegetables that you use for the rice.)
Fry the vegetables in two tablespoons of oil. Pay attention that your vegetables in this level must fry completely, otherwise in the end level of backing inside pan the Koko come to be black in the way that inside of it is raw.
Let vegetables come to be completely cold, break the eggs one by one in the small bowl( get confidence about healthy eggs )add them to the vegetables in the proper bowl.
Let them to having the good puff, then add salt, turmeric, baking powder and pepper to the mixture. (If you want to add half a cup of berry and walnuts to the mixture).
Pour one tablespoon of milk, rile them well and make them unmixed.
Pour oil into the pan and let it be hot. (If the oil is not being hot completely Koko will chop or it will stick to the pan.)
Pour ingredients little by little in the pan and make them smooth with the spoon. At the end close the door of the pan and let it bake completely.
Make the heat high until Koko gives shape for itself after that make it low and let the Koko bake completely and roast(About 15 minutes).When one side of Koko completely roasted you can cut and give the desirable shape to it. This is the time that the other side of the Koko must be roast (pay attention that Koko doesn’t chop), once again make the heat high and roasting the other side of the Koko then make heat low and let them bake.

You can prepare the Koko inside the oven. For this purpose, you must make the oven hot with 350 degrees of the Fahrenheit and put the Koko inside it for forty minutes and let them roast completely.

Kabab Barg (Barg Kebab)

Ingredients:

Sirloin or veal tenderloin: half a Kilogram

Olive oil: 1/3 of cup

Onion: 2 Numbers

Salt and Pepper: necessary amount

(Serve for 4-5people)

How to prepare Barg Kebab

First way:

You can choose Sirloin or veal tenderloin for preparing barg kebab. The veal must clear before the cut. It means that 13-14 centimeters of the head of meat that is the place of junction of the meat to the bone must be cut and veins and roots must be picked up.

Cut the cleared veal from the length to some 10 centimeters parts.
Lay each episode on the board.
Cut with the Length cutting with the shape of Sheet in the size of one centimeter.
Put one of the Sheets of veal on the board and mashed it with the heavy knife or cleaver.
Mix the grated onion water, olive oil, saffron and if you want yogurt together.
Put phylum on the mixture and let them stay there at least for one night.
Grill drag them. (Please pay attention to add salt to red meat especially kebab in middle of the cook. If you pour salt before baking meat, it comes to be dry and firm. )

Second way:

Cut meat with 7 centimeters length and made the sheet with the cutting shape of half a centimeter.
Finely grated onions to be completely smashed. Taken the water out of it and mix it with olive oil and pepper.
Put the meat for 24 hours in this mixture and put them in the refrigerator.
2-3 times cut the veal with the cleaver. Grill the pieces of meat and roast them sometimes turn them until both sides completely cook.

Pay attention that the Kebab don’t come to be too much dry. Add Salt at the end of the cook to the meat.

Your food is ready. Enjoy it!

Halim Bademjun (Eggplant Halim)

Ingredients:

Boneless meat: half a kilogram.

Slender eggplant: one kilogram.

Lentil: 150 gram.

Fried onion: 50 gram.

Thick pulverized curd: 50 gram.

Minced walnut: 50 gram.

Pulverized Saffron: necessary amount.

Fried Garlic: 50 gram.

Fried Mint: 50 gram.

Salt and pepper: necessary amount.

( Serve for 5-6 people )

How to prepare Eggplant Halim?

Make meat in several pieces.
Wash Meat.
Fry meat in the oil.
Cook meat with three glasses of water, and fried onion on the medium flame.
Wait until meat little bake and add soak lentil to it.
Add fry eggplants to the materials and let them bake with the other pieces of the food.
Flail it with the masher and make it crush completely.
Put Halim on the oven heat.
Rile them until the materials of Halim have the elastic mood.
Add curd step by step, rile it regularly, let it boil completely and don’t stick to the bottom of the pan.
Decorate the food with walnuts, curd, fried mint and fried garlic.

Nutrition Points:

Eggplant Halim is the local and delicious food. Eggplant is laxative it means that makes the stomach and intestines soft. Baking eggplant is very good and has many benefits for the spleen.

Walnut properties:

It has many benefits for the children that they have the low amount of Omega3 in their body.

The women that they use 28 gram of nuts in the week has the low possibility of having the gallstone.

If you want to have slow sleep before going to bed eat vegetables salad with walnut.

Torshi Shalqam (Turnip pickle)

Ingredients:

Turnip: 1 kilogram.

Small Beet: 1 number.

Sliced garlic: 3 number of berries.

White vinegar: 1 cup.

Water: 3 cups.

Salt: 2 tablespoons.

Laurel: 1 number.

How to prepare Turnip pickle?

Pour water, Salt, and Laurel in the pot.
Put them (water, Salt, and Laurel ) over the medium heat and wait until it is boiling. Rile the mixture completely and wait the salt come to be solved.
Picking up the pot from the heat and let it be cool.
Add the vinegar.
Peel Beets and Turnips and slice them.
Prepare one clean and big glass container and put garlic, beets, and turnips inside it.
Pour the combination of the water, salt, and laurel on garlic and beets. (it must cover the beets and turnips.)
Close the door of the glass firmly.
Keep it for one week in the room temperature in the cool place until the pickle is complete.
The red colour of beets gives the red beautiful colour to the pickle and turnips.

Points

You can keep this kind of pickle for several weeks in the refrigerator but turnips are coming to be soft little by little and they lose their primary fragility.

It is better to consume this pickle maximum in 6 weeks.

Torshi Leyte (Squashed pickle)

Ingredients of Leyte pickle?

Eggplant: 1 kilogram.

Big red bell pepper: 1 number.

Big green bell pepper: 1 number.

Green pepper: 70 grams.

Big carrot: 3 numbers.

Grated garlic: 3 or 4 lumps

White savoy cabbage: half a number

Vinegar: 1 kilogram.

Satureja: 100 grams.

Mint: 100 grams.

Tarragon: 100 grams.

Cilantro: 100 grams.

Parsley: 100 grams.

Pennyroyal: 100 grams.

Turmeric: 1 tablespoon.

How to prepare Leyte pickle?

Wash the eggplants very well.
Remove their top parts but do not peel them.
Pour one glass of water and one glass of vinegar in the pot and boil the eggplants inside them.
Rinse eggplants and minced them with garlic.
Wash cabbage, carrots and peppers very well.
Blend them (cabbage, carrots and peppers) until they come to be tiny.(They must be tiny very well. )
Add them (cabbage, carrots and peppers) to the garlic and eggplants.
Add vegetables to the pickle and pour salt and turmeric.
Add vinegar and rile them well together.
Put the pickle in the refrigerator for one week until it comes to be completely delicious.

Torshi Labou (Beets pickle)

Ingredients:

Beets: 1 kilogram.

White vinegar: necessary amount.

Salt: necessary amount.

Water: 2 glasses.

How to prepare Beets pickle?

Wash Beets very well and put them in the pot.
Pour the water on the Beets in the mood that the water covered them.
Put the pot over the medium heat and bake them for 30-45 minutes. (Prepare them in the way that the fork go inside the Beets very easy.)

The time of baking Beets is vary based on the kind and shape of the Beets cuts.

Drain the Beets and keeping the water off them. (Let the Beets to come to be little cool.)
Peel your Beets and cut them in different sizes with different shapes.
Put the cut Beets in the desirable glass container of the pickle.
Pour two glasses of Beets water, vinegar and a little salt in the small pot.
Put the pot over the heat and wait until it is starting to boil.
When the liquid is starting to boil pour it in the special glass container of the pickle on the Beets. Put the door of the glass container of the pickle firmly and keep it in the cold place.

Point

don’t pour the additional water of Beets away and keep it in the special container. You can use this water to colouring different foods and deserts.

Torshi Razianeh (Fennel pickle)

Ingredients of Fennel pickle?

Fresh Fennel: 1 Kilogram.
Vinegar
Salt: 1 tablespoon.

Fennel plant is useful from the tropical regions. This plant has Anticonvulsant and anti-inflammatory properties and this is very useful during the breastfeeding of the women.

How to prepare Fennel pickle?

Cut the Fennel categories by the scissors and put them in the pickle glass container.
Pour the vinegar and a little salt on them.

This kind of pickle prepare and ready to eat after only one week.

Point

To keep the green colour of the pickle you can use Copper sulfate or Livid vitriol. In this shape that you pour Livid vitriol in the boiling water and boil the Fennel for some minutes inside it. At the end add salt and vinegar .

Torshi Shour (Salted mixed pickle)

Ingredients:

Cauliflower
Celery
Cucumber
Carrot
Green pepper
Garlic
Aromatic vegetables
Salt
White vinegar
Water

How to prepare Salted mixed pickle?

Chop whole the vegetables in your desired size.

Wash and extend them on the clean cloth. (Wait until the extent water of them go out and they come to be dry.)

Pour the salt and water into the pot.

Put the pot on the heat and wait until it is boiling.

After 10 minutes boil removes the pot from the heat.

Add the vinegar and let it be cool (You must add for every four glasses of water six tablespoons of salt and half a glass of white vinegar).

Clean and dry the glass or the container of the pickle very well (Note that there mustn’t be any grease stains inside the container).

Put some aromatic vegetables in the bottom of the container of the pickle.

Pour the pickle products in the container and put some aromatic vegetables and some hot pepper rings amidst of them until you have the more delicious pickle.

After filling the container of the pickle you should add salt and vinegar-water mixture (this mixture of water, salt, and vinegar must be cool), put nylon on the door of the container, until no air goes inside it then close the door of the container firmly and put the container in the cold place in shadow. The container must be in this place for about 30-40 days until it’s come to be ready for consuming.

After passing these days and the pickle come to be ready, you must straighten all the products of it.( You must remove all aromatic vegetables to avoid from putrefying of vegetable and re-pour the brine and pickles into the container. )

Points

The aromatic vegetable is as follow:

Dill
Satureja
Tarragon
Parsley
Celery leaves

The brine must cover all the products of the pickle. At the time of picking the products of pickle don’t fill it until the edge of the container and put them a little lower than the usual time because after adding the brine the products absorb a little brine and brine in the container come to be lower and vegetables that they stayed out of the brine will have mildew.

Sir Torshi (Garlic pickle)

How to prepare pickled garlic?

Soaked garlic’s for some hours in the water until you can peel them easily.
After peeling the skins wash them and let them be dry.
Pour the clean garlic’s in the suitable glass.
Pour seeds of pepper, aromatic vegetables, and the pinch of salt over the garlic.
Add vinegar until it cover the garlic.
Put the ready glass of garlic pickle in the suitable place.

It will take about one year to consume it.
If the garlic pickle staying for seven years it will have many medicinal properties.
You can use a variety of vinegar such as grape vinegar or apple cider vinegar to make this pickle.
If you want that pickled garlic prepares sooner put it under the sun.
You can make the pickled garlic with the garlic’s that they have skin. For this purpose don’t peel the thick skin of the garlic. In this way, you don’t need to use pepper.

Category: Iranian Cuisines