Ingredients of Eggplant curd Eggplants: 5 numbers Onion: 2 numbers Garlic: 5 cloves Dried mint: 2 tablespoons Whey: 5 tablespoons Chopped walnuts: 3 tablespoons Salt and pepper: necessary amount (Serve for 3-4 people) How to prepare Eggplant curd Peel eggplants. Put eggplants in some parts . Stir the eggplants. Set aside the eggplants for 15 minutes to remove the water.( the eggplants must not use too much oil when frying). Fry the eggplants in hot oil. Mix the eggplants with grated garlic and crush well. Soaked dried mint in water for 10minutes. Cook dried mint over medium heat in a little oil. Chopped onions and frying them in the pan. Put hot mint, crushed walnut and eggplants to the mixture of garlic and onion and cook them together over the medium heat. Mix the cottage cheese with 1/4 cup of cold water. Add the eggplant and cook until excess water of them to be drawn. Put Mashed eggplants in a dish. Decorate it with garlic and onion.
Ingredients of Eggplant curd
Eggplants: 5 numbers
Onion: 2 numbers
Garlic: 5 cloves
Dried mint: 2 tablespoons
Whey: 5 tablespoons
Chopped walnuts: 3 tablespoons
Salt and pepper: necessary amount
(Serve for 3-4 people)
How to prepare Eggplant curd
Peel eggplants.
Put eggplants in some parts .
Stir the eggplants.
Set aside the eggplants for 15 minutes to remove the water.( the eggplants must not use too much oil when frying).
Fry the eggplants in hot oil.
Mix the eggplants with grated garlic and crush well.
Soaked dried mint in water for 10minutes.
Cook dried mint over medium heat in a little oil.
Chopped onions and frying them in the pan.
Put hot mint, crushed walnut and eggplants to the mixture of garlic and onion and cook them together over the medium heat.
Mix the cottage cheese with 1/4 cup of cold water.
Add the eggplant and cook until excess water of them to be drawn.
Ingredients of Chenjeh Kabab Onion: 2 numbers Olive oil: half a cup Saffron: necessary amount Sirloin or Hip of lamb: half a kilogram Chopped parsley: necessary amount Salt and Black pepper: necessary amount (Serve for 3-4 people) How to prepare Chenjeh Kabab? Mix onion, pepper, salt, saffron, olive oil, and parsley. Chop meat in the small pieces Mix meat with the ingredients (onion, pepper, salt, saffron, olive oil and parsley) let them stay and come to be crisp. Grill meat. ( You can both fry and grill the meat). For decorating them you can use tomato, pepper and ... Kebab comes to be more delicious when you eat your food with Orange juice on it and make the taste of it sour.
Ingredients of Chenjeh Kabab
Onion: 2 numbers
Olive oil: half a cup
Saffron: necessary amount
Sirloin or Hip of lamb: half a kilogram
Chopped parsley: necessary amount
Salt and Black pepper: necessary amount
(Serve for 3-4 people)
How to prepare Chenjeh Kabab?
Mix onion, pepper, salt, saffron, olive oil, and parsley.
Chop meat in the small pieces
Mix meat with the ingredients (onion, pepper, salt, saffron, olive oil and parsley) let them stay and come to be crisp.
Grill meat. ( You can both fry and grill the meat).
For decorating them you can use tomato, pepper and …
Kebab comes to be more delicious when you eat your food with Orange juice on it and make the taste of it sour.
Ingredients: Meat plus bone and fat: half a Kilogram Small Potatoes: 3 numbers Tomato paste: base on your taste Salt and Turmeric: necessary amount Pea and Bean: 100 grams Onion: 2 numbers (Serve for 3-4 people) How to prepare traditional simple Abgusht? Wash the Meat plus bones and Fat. Put them (Meat Plus bones and Fat ) in the pot and pour cold water on them. Add Pea, Bean and 2 halved of onions to the pot. Put all the materials on the low heat and let them burn together. It takes about thirty minutes to prepare the food. Peel the potatoes and add them to the meat with Tomato paste, Salt, and Turmeric. Put the door of the pot and let the potatoes to burn with the meat. Put pieces of fat, some potatoes, and onions in the bowl and mix them together. Add them to the food and let the food to be prepared. Your delicious Traditional simple broth is ready. Enjoy it. Point: Seasoning of Traditional simple Abgusht (Broth) is Lemon juice or dried limes and it is usual to use with Basil or aromatic herbs.
Ingredients:
Meat plus bone and fat: half a Kilogram
Small Potatoes: 3 numbers
Tomato paste: base on your taste
Salt and Turmeric: necessary amount
Pea and Bean: 100 grams
Onion: 2 numbers
(Serve for 3-4 people)
How to prepare traditional simple Abgusht?
Wash the Meat plus bones and Fat.
Put them (Meat Plus bones and Fat ) in the pot and pour cold water on them.
Add Pea, Bean and 2 halved of onions to the pot.
Put all the materials on the low heat and let them burn together.
It takes about thirty minutes to prepare the food.
Peel the potatoes and add them to the meat with Tomato paste, Salt, and Turmeric.
Put the door of the pot and let the potatoes to burn with the meat.
Put pieces of fat, some potatoes, and onions in the bowl and mix them together.
Add them to the food and let the food to be prepared.
Your delicious Traditional simple broth is ready. Enjoy it.
Point:
Seasoning of Traditional simple Abgusht (Broth) is Lemon juice or dried limes and it is usual to use with Basil or aromatic herbs.
Ingredients: Rice: Half a Kilogram. Chicken: about 750 gram. Barberry: 50 gram. Cumin: Half a spoon. Abraded Saffron : One teaspoon. Oil: 75 gram. Butter: 50 gram. Sugar: One – two tablespoon . How to prepare Zereshk polow ba Morq Put the rice on the water. Wash hen. Put hen with one to two chopped onions and garlic, two glasses of water, a little salt and make it ready to cook. (It must not cook until come to be mash and after cooking it must have a glass of water). Pour the water of hen to come out from the strainer. Dissolve saffron in the little boiling water. Mix half of the saffron and half of the Oil with the water of hen and let them boil. Wash the Barberry and put it on the Strainer until the water of it goes out. Put one tablespoon of oil in the pan and let it melt. Fry the barberry in the oil and pour the sugar in it. Rile them until be solved. The heat must be low. Drain the rice. Put the remaining oil with the half of the glass water and a little saffron on the bottom of the pot and let them to be hot. Put rice little by little in the pot and pour the cumin in the layers of the rice. Put pieces of hen in the rice. Put door of the pot on it and place it on the low heat. After steaming pour water of the hen on the rice and brew the rice. After rice come to be ready, pick up 2-3 spatulas of it. Add rice with the remain saffron and half of the barberry. Add remain Barberry to rice in the pot and put it in the dish. Add pieces of
Ingredients:
Rice: Half a Kilogram.
Chicken: about 750 gram.
Barberry: 50 gram.
Cumin: Half a spoon.
Abraded Saffron : One teaspoon.
Oil: 75 gram.
Butter: 50 gram.
Sugar: One – two tablespoon .
How to prepare Zereshk polow ba Morq
Put the rice on the water.
Wash hen.
Put hen with one to two chopped onions and garlic, two glasses of water, a little salt and make it ready to cook. (It must not cook until come to be mash and after cooking it must have a glass of water).
Pour the water of hen to come out from the strainer.
Dissolve saffron in the little boiling water.
Mix half of the saffron and half of the Oil with the water of hen and let them boil.
Wash the Barberry and put it on the Strainer until the water of it goes out. Put one tablespoon of oil in the pan and let it melt.
Fry the barberry in the oil and pour the sugar in it.
Rile them until be solved. The heat must be low.
Drain the rice.
Put the remaining oil with the half of the glass water and a little saffron on the bottom of the pot and let them to be hot.
Put rice little by little in the pot and pour the cumin in the layers of the rice. Put pieces of hen in the rice.
Put door of the pot on it and place it on the low heat.
After steaming pour water of the hen on the rice and brew the rice.
After rice come to be ready, pick up 2-3 spatulas of it.
Add rice with the remain saffron and half of the barberry.
Add remain Barberry to rice in the pot and put it in the dish.
Add pieces of hen in the rice. Cover hen with saffron rice and barberry.
Melt the butter and pour it on the rice.
Properties of the Barberry:
Barberry Resolves Gout and rheumatism. Resolve Anorexia. Help to have regular Digestive system acts and eliminates indigestion. It is also effective in the treatment of Hyperbilirubinemia and jaundice. Those who are suffering from swollen spleen can give help from this plant for the treatment.
Ingredients: Chopped eggplant: 8 glasses. Chopped tomato: 4 glasses. Chopped onion: 1 glass. Butter: 5 Tablespoons. Salt: Base on your taste. Saffron: Base on your taste. How to prepare Yatimcheh? Chopped onions and fry them in the butter. After onions colour change to gold add chopped tomato. After past time add chopped eggplants to the materials. Add Salt, Saffron, and water to the materials. The food will bake on the low heat for about thirty minutes. Serve food in the blue clay dish and eat the food with bread and enjoy it. The calorie of Yatimcheh: Totally this food has 775 Kilocalorie of the energy and when you divide it between four people everyone gets about 200 Kilocalorie. Pay attention that eating this food with bread, adds about 80-kilo calorie to energy of it. Don’t use any kind of eggplant and tomato in Yatimcheh for children: Yatimcheh is one of the affordable and delicious foods that make people feel satisfy. Eating this kind of food in summer and for Iftar is recommended. But it is better that it doesn't prepare for the children whom especially have 2-3 years old, because of tomato and eggplant both are the cause of making allergy in the body. For having the better taste for Yatimcheh: As the main part of this food is eggplant so none of them must has bitter taste because it will makes whole food bitter and no one can enjoy the food. (Before buy eggplants pay attention to their appearance and buy black and shiny ones. The eggplants mustn’t have any green stain. When you cut the eggplants they mustn’t contains many seeds because most probably they will have bitter taste.) To make more ensure before putting the eggplants in food chew one part of them. If it hasn’t bitter
Ingredients:
Chopped eggplant: 8 glasses.
Chopped tomato: 4 glasses.
Chopped onion: 1 glass.
Butter: 5 Tablespoons.
Salt: Base on your taste.
Saffron: Base on your taste.
How to prepare Yatimcheh?
Chopped onions and fry them in the butter.
After onions colour change to gold add chopped tomato.
After past time add chopped eggplants to the materials.
Add Salt, Saffron, and water to the materials.
The food will bake on the low heat for about thirty minutes.
Serve food in the blue clay dish and eat the food with bread and enjoy it.
The calorie of Yatimcheh:
Totally this food has 775 Kilocalorie of the energy and when you divide it between four people everyone gets about 200 Kilocalorie. Pay attention that eating this food with bread, adds about 80-kilo calorie to energy of it.
Don’t use any kind of eggplant and tomato in Yatimcheh for children:
Yatimcheh is one of the affordable and delicious foods that make people feel satisfy. Eating this kind of food in summer and for Iftar is recommended. But it is better that it doesn’t prepare for the children whom especially have 2-3 years old, because of tomato and eggplant both are the cause of making allergy in the body.
For having the better taste for Yatimcheh:
As the main part of this food is eggplant so none of them must has bitter taste because it will makes whole food bitter and no one can enjoy the food. (Before buy eggplants pay attention to their appearance and buy black and shiny ones. The eggplants mustn’t have any green stain. When you cut the eggplants they mustn’t contains many seeds because most probably they will have bitter taste.)
To make more ensure before putting the eggplants in food chew one part of them. If it hasn’t bitter you can put them in your food. The best things that you can eat with this food are shallot yogurt and vegetables. So you will increase the nutritional value of your meal and you will receive different food groups in one meal.
It is better first to put vegetables such as scallion and tomato in the pan. After they come to be warm add butter to them.
As this food has especial flavor and perfume it is better to drink water or lemonade with little sugar with it and enjoy.
Where is Yatimcheh from?
Yatimcheh is one of the foods that it has its own recipe in every city. In Shiraz instead of eggplant they use, Zucchini and Azeri people make it with beans and lentils. In some of the recipe of the Yatimche, the people make it with potatoes. This recipe is for Kashan. In Kashan they use “Dordeh” instead of Butter. “Dordeh” is one kind of oil that is formed from the lots of melted butter in the bottom of the container and most of its consumer believed that it is more delicious than the butter. It is recommended to eat this food with Sangak bread. In fact, Yatimcheh is a high Fiber food that has many benefits for the people that they want to receive restricted calorie.
Ingredients of Torsheh shami Mince meat: 300 gram. Big potato: 1 number. Big onion: 1 number. Egg: 3 numbers. Verjuice: Half-cup rice cooker. Water: 1 Liter. Butter: 300-400 gram. Salt, Cinnamon, Pepper, and Turmeric: Necessary amount. Tomato paste:2-3 spoons. Rice: 5 cups of the rice cooker. How to prepare Torsheh shami? Grate onion and potato. Add grated onion and potato to the mince meat. Add eggs, salt, cinnamon, pepper and turmeric to the mixture. Knead them all together very well. Give Cutlet shape to the materials and fry them in the intended container. Pour the little oil in the other container and roast the tomato paste in it. Add water and verjuice and let them boil together. Add cutlets to them and let them give taste from the tomato paste. At the end add the fried potato to decorate it and eat Torsheh shami with rice. Pay attention that this food has Torsheh shami or Kal shami name because of potato use in it is not bake and it is in the raw shape and its get to have the sour taste with verjuice or orange juice. The amount of material considers only for four people.
Ingredients of Torsheh shami
Mince meat: 300 gram.
Big potato: 1 number.
Big onion: 1 number.
Egg: 3 numbers.
Verjuice: Half-cup rice cooker.
Water: 1 Liter.
Butter: 300-400 gram.
Salt, Cinnamon, Pepper, and Turmeric: Necessary amount.
Tomato paste:2-3 spoons.
Rice: 5 cups of the rice cooker.
How to prepare Torsheh shami?
Grate onion and potato.
Add grated onion and potato to the mince meat.
Add eggs, salt, cinnamon, pepper and turmeric to the mixture.
Knead them all together very well.
Give Cutlet shape to the materials and fry them in the intended container.
Pour the little oil in the other container and roast the tomato paste in it.
Add water and verjuice and let them boil together.
Add cutlets to them and let them give taste from the tomato paste.
At the end add the fried potato to decorate it and eat Torsheh shami with rice.
Pay attention that this food has Torsheh shami or Kal shami name because of potato use in it is not bake and it is in the raw shape and its get to have the sour taste with verjuice or orange juice.
The amount of material considers only for four people.
Ingredients: Ash vegetables: 3-5 bowls. Stew meat: 1 full cup. White or red beans: 2 Tablespoons. Lentil: 4 Tablespoons. Mung: 2 Tablespoons. Wheat bulgur: 2 Tablespoons. Rice flour: 2 Tablespoons. Oil: 1cup. Hot Mint: 1 Tablespoon. Curd: 100 gram. Rice: 2 Tablespoons. Oatmeal: 3 Tablespoons. Medium onion: 2 Numbers. With this amount of ingredients, we can have about ten bowls of Sholeh qalamkar Ash. How to prepare Shole qalamkar Ash? Put cereal and meat in one pot and wash them. Add salt, pepper, turmeric, and water. The materials must cook and boil for 10-12 hours. Take out the baked meat. Use Masher, knock it and flail the meat. After preparing meat(dissolve 2 Tablespoons of rice flour in one glass of cold water and add it) Now add 3-5 bowls of crushed vegetables to the Ash. It will take two hours till it is preparing. If it was necessary add water to Ash in time of cooking. Rile it once in every Ten minutes. Add two crushed onion in one cup of hot oil until they fry and roast with the high heat. (Add little Turmeric in the onion) After frying, the onions put it in the drain. Until the oil of it remove. Return hot onion in the pan. Broad it in the pan until it comes to be dry and roast. Now put the powdered of mint in the oil of onion and make the fried mint. Pour Shole qalamkar Ash in the Bowl. You can decorate it with a little fry onion, curd, and saffron and make it ready for public catering establishments. The whole Calorie in one bowl of Sholeh qalamkar Ash is about 175.
Ingredients:
Ash vegetables: 3-5 bowls.
Stew meat: 1 full cup.
White or red beans: 2 Tablespoons.
Lentil: 4 Tablespoons.
Mung: 2 Tablespoons.
Wheat bulgur: 2 Tablespoons.
Rice flour: 2 Tablespoons.
Oil: 1cup.
Hot Mint: 1 Tablespoon.
Curd: 100 gram.
Rice: 2 Tablespoons.
Oatmeal: 3 Tablespoons.
Medium onion: 2 Numbers.
With this amount of ingredients, we can have about ten bowls of Sholeh qalamkar Ash.
How to prepare Shole qalamkar Ash?
Put cereal and meat in one pot and wash them.
Add salt, pepper, turmeric, and water.
The materials must cook and boil for 10-12 hours.
Take out the baked meat. Use Masher, knock it and flail the meat.
After preparing meat(dissolve 2 Tablespoons of rice flour in one glass of cold water and add it)
Now add 3-5 bowls of crushed vegetables to the Ash.
It will take two hours till it is preparing.
If it was necessary add water to Ash in time of cooking. Rile it once in every Ten minutes. Add two crushed onion in one cup of hot oil until they fry and roast with the high heat. (Add little Turmeric in the onion)
After frying, the onions put it in the drain. Until the oil of it remove. Return hot onion in the pan. Broad it in the pan until it comes to be dry and roast. Now put the powdered of mint in the oil of onion and make the fried mint.
Pour Shole qalamkar Ash in the Bowl. You can decorate it with a little fry onion, curd, and saffron and make it ready for public catering establishments.
The whole Calorie in one bowl of Sholeh qalamkar Ash is about 175.
Sumac Ash is the Isfahan traditional food. Ingredients: Rice flour : 100 gram. Dry Sumac: 250 gram. Mince meat: 125 gram. Vegetables: Torre, Parsley, Tarragon, Coriander, a little mint: 1 kilogram. Oil: 200 gram. How to prepare Sumac Ash If you prepare Sumac Ash with rice flour, it will bake quickly. After rice prepared you must add washed and crushed vegetables to it. (Whatever the vegetables crushed more your Ash come to be more delicious). Put salt and pepper to the meat and mix them together. Make the ingredients in the shape of walnut . Fry them in the oil and pour them in the Ash. Wait until Meatballs bake. Make the Sumac clean, wash them and after that put them in the water. Sumac must be in the water for about one hour. Then it must be filtered through the fabric cloth, push and give the beautiful red water of the Sumac. Pour the water of Sumac in Ash and then crushed the onions and fry them. Pour a part of Sumac inside ash and put remain part for the decorate it. Pour Ash in the bowl and decorate it with mint and fried onion. Pay attention that if you pour Ash in the Aluminum or enameled bowl it will have really very pretty colour. Sumac properties: Sumac has the good effects of the treatment the B hepatitis. The researchers show that the blue extract of Sumac has the good effect on inhibition of proliferation of B hepatitis virus. Sumac has the properties of disinfection, disinfected and it is used as antimicrobial, infection in foods and spices.
Sumac Ash is the Isfahan traditional food.
Ingredients:
Rice flour : 100 gram.
Dry Sumac: 250 gram.
Mince meat: 125 gram.
Vegetables: Torre, Parsley, Tarragon, Coriander, a little mint: 1 kilogram.
Oil: 200 gram.
How to prepare Sumac Ash
If you prepare Sumac Ash with rice flour, it will bake quickly.
After rice prepared you must add washed and crushed vegetables to it. (Whatever the vegetables crushed more your Ash come to be more delicious).
Put salt and pepper to the meat and mix them together.
Make the ingredients in the shape of walnut .
Fry them in the oil and pour them in the Ash.
Wait until Meatballs bake.
Make the Sumac clean, wash them and after that put them in the water. Sumac must be in the water for about one hour. Then it must be filtered through the fabric cloth, push and give the beautiful red water of the Sumac.
Pour the water of Sumac in Ash and then crushed the onions and fry them.
Pour a part of Sumac inside ash and put remain part for the decorate it.
Pour Ash in the bowl and decorate it with mint and fried onion.
Pay attention that if you pour Ash in the Aluminum or enameled bowl it will have really very pretty colour.
Sumac properties:
Sumac has the good effects of the treatment the B hepatitis. The researchers show that the blue extract of Sumac has the good effect on inhibition of proliferation of B hepatitis virus. Sumac has the properties of disinfection, disinfected and it is used as antimicrobial, infection in foods and spices.
Kaljush is one of the very old and traditional Iranian dishes. This food is naturally hot and it is rich in calcium , phosphorus and it is mostly eat in cold months of the year. (Serve for 2-4 people) Ingredients: Necessary amount of oil 1number of onion 1/5 tablespoons of dried mint Necessary amount of Turmeric Half a Kilogram of Curd 100 gram Walnut Necessary amount of Salt Necessary amount of Black pepper How to prepare Kaljush 1)Pour a little oil in a saucepan that is over medium heat. Put Onions on it until they are frying and come to be soft and golden. Add dried Mint and Turmeric to the Onion. 2) Add Curd to 3 glasses of Water. Increase the heat and let it simmer and materials come to thicken. 3) Reduce heat and add Walnuts. Taste a little of food and if it is necessary to add Salt and black Pepper. Let it to boil for 15 minutes. 4) Pour Kaljush within the dish and serve it with bread. You can decorate it with Fried Onions, Fried mint, and pieces of walnuts. Some point about making Kaljush 1) Chopped onions. 2) You can use Sesame Oil to make the food healthier. 3) Very finely chopped or minced the walnuts.
Kaljush is one of the very old and traditional Iranian dishes. This food is naturally hot and it is rich in calcium , phosphorus and it is mostly eat in cold months of the year.
(Serve for 2-4 people)
Ingredients:
Necessary amount of oil
1number of onion
1/5 tablespoons of dried mint
Necessary amount of Turmeric
Half a Kilogram of Curd
100 gram Walnut
Necessary amount of Salt
Necessary amount of Black pepper
How to prepare Kaljush
1)Pour a little oil in a saucepan that is over medium heat. Put Onions on it until they are frying and come to be soft and golden. Add dried Mint and Turmeric to the Onion.
2) Add Curd to 3 glasses of Water. Increase the heat and let it simmer and materials come to thicken.
3) Reduce heat and add Walnuts. Taste a little of food and if it is necessary to add Salt and black Pepper. Let it to boil for 15 minutes.
4) Pour Kaljush within the dish and serve it with bread. You can decorate it with Fried Onions, Fried mint, and pieces of walnuts.
Some point about making Kaljush
1) Chopped onions.
2) You can use Sesame Oil to make the food healthier.
(Serve for 2-4 people) Ingredients: 2 Cups of Minced Beans 1 Tablespoon of Tomato paste 1 Cup of Rice Half a Cup of Oil 1number of Onion 1 number of Coarse potato Loubia polou is one of the famous Iranian foods. This food is particularly popular in Tehran. Ingredients for Loubia polou with Stewed meat: 1 Tablespoon of Tomato paste Half a Bowl of Meat 2 cups of Minced Coarse Beans 1 number of Coarse potato Salt, Pepper, Turmeric , Saffron (necessary amount) Half a Cup of oil 1 Average Onion 1 Cup of Rice How to make Loubia Polou with Stewed meat? Coarsely chopped four cups of Beans and let it cook with a little salt and water for about half an hour. Let the water evaporates. Finely cook meat stewed with Water, Salt, and Pepper. Fry an Onion in a cup of oil, then added Turmeric and two tablespoons of Tomato paste to it and roast. Finally, add the Beans and cooked meat. Peeled two large Potatoes, and make them ready for the bottom of the pot. Cook the Rice in the drain form. Put the Potatoes in the bottom of the pot and after that put Rice and ferment of the food layer by layer in the pot. Finally, you can have a bit of Saffron water poured over white rice. Put the pot in the oven and let the rice cook. Your food is ready until half to one hour. Put it on the dish and put the Potatoes around it.
(Serve for 2-4 people)
Ingredients:
2 Cups of Minced Beans
1 Tablespoon of Tomato paste
1 Cup of Rice
Half a Cup of Oil
1number of Onion
1 number of Coarse potato
Loubia polou is one of the famous Iranian foods. This food is particularly popular in Tehran.
Coarsely chopped four cups of Beans and let it cook with a little salt and water for about half an hour. Let the water evaporates. Finely cook meat stewed with Water, Salt, and Pepper.
Fry an Onion in a cup of oil, then added Turmeric and two tablespoons of Tomato paste to it and roast. Finally, add the Beans and cooked meat.
Peeled two large Potatoes, and make them ready for the bottom of the pot.
Cook the Rice in the drain form. Put the Potatoes in the bottom of the pot and after that put Rice and ferment of the food layer by layer in the pot.
Finally, you can have a bit of Saffron water poured over white rice. Put the pot in the oven and let the rice cook. Your food is ready until half to one hour. Put it on the dish and put the Potatoes around it.
