(Serve for 2-4 people) Ingredients of Grilled Fish Fillet 1) Wash fish with water and dry it with a clean cloth. Mixed Lemon juice, Garlic, Basil, oil, Soya sauce and Pepper in a little bowl and rub this funds with the special brush on the fragments of fish. 3 Tablespoons of Lemon juice Finely chopped 3 Cloves of Garlic 2 Tablespoons of Chopped fresh Basil 1 Tablespoon of Olive oil 1 Tablespoon of Soya sauce ¼ Teaspoon of Pepper Necessary amount of mixed grilled vegetables Desired amount of slices of Lemon 750 gram boneless and peeled fillets of Tuna fish , fingerling or any other kind of big fish that they are chopped in the fragments with 1.5 to 2.5 cm. thickness How to prepare Grilled Fish Fillet 1) Wash fish with water and dry it with a clean cloth. Mixed Lemon juice, Garlic, Basil, oil, Soya sauce and Pepper in a little bowl and rub this funds with the special brush on the fragments of fish. 2) Put the fish in the special grid for barbecue. Put them straight onto a hot coal. If the fillets have about 1.5 centimeters thick, grill them for four to six minutes or when fish will be in Laminate mode. In the midst of work of barbecue again rub the remaining sauce over the fish. If you cut them into the thicker pieces return them once in the midst of barbecue. 3) Serve fish with grilled vegetables and lemon slices.
(Serve for 2-4 people)
Ingredients of Grilled Fish Fillet
1) Wash fish with water and dry it with a clean cloth. Mixed Lemon juice, Garlic, Basil, oil, Soya sauce and Pepper in a little bowl and rub this funds with the special brush on the fragments of fish.
3 Tablespoons of Lemon juice
Finely chopped 3 Cloves of Garlic
2 Tablespoons of Chopped fresh Basil
1 Tablespoon of Olive oil
1 Tablespoon of Soya sauce
¼ Teaspoon of Pepper
Necessary amount of mixed grilled vegetables
Desired amount of slices of Lemon
750 gram boneless and peeled fillets of Tuna fish , fingerling or any other kind of big fish that they are chopped in the fragments with 1.5 to 2.5 cm. thickness
How to prepare Grilled Fish Fillet
1) Wash fish with water and dry it with a clean cloth. Mixed Lemon juice, Garlic, Basil, oil, Soya sauce and Pepper in a little bowl and rub this funds with the special brush on the fragments of fish.
2) Put the fish in the special grid for barbecue. Put them straight onto a hot coal. If the fillets have about 1.5 centimeters thick, grill them for four to six minutes or when fish will be in Laminate mode. In the midst of work of barbecue again rub the remaining sauce over the fish. If you cut them into the thicker pieces return them once in the midst of barbecue.
3) Serve fish with grilled vegetables and lemon slices.
(Serve for 2-4 people) Ingredients: 1/5 glasses of rice 150 gram of Sheep muscle 1/5 tablespoons of Dried fennel Half a glass of Green broad bean 2 and a half berry Garlic 1/5 number of Onion 1 tablespoons of Tail Saffron Turmeric and salt and pepper in the necessary amount How to prepare Baqali Polou ba Mahiche: Wash muscles well . Slice and chop the onions. Sauté them with some oil and two tablespoons of butter until they come to be soft. Add the muscles. Reduce the heat and put the door of the pot. Let that the meat cooks for 10 minutes and after 10 minutes, return the meat. Chop 3 garlic and add them to the food. Sprinkle a little black pepper and a pinch of turmeric on muscles. Put 1 cinnamon sticks into the food. Add some glasses of water to the food.(Pay attention that the water doesn’t cover the meat ). Let them cook over low heat, for three minutes the muscle comes to soften and the water of the food to be drawn.(Add a little hot water if it is necessary.) Wash the rice and put it in the pot with some glasses of water, a little oil and salt on the low heat until it is boiling. Now rinse the rice with warm water. (The rice must be soft and inside it must be little tough.) Clean fava beans and pour the peels of them away. Separate two parts of fava bean from each other. Then soak them for a few hours. Pour some oil into the frying pan , add fava beans with two chopped garlic , salt, and pepper. Saute them. After that fava beans come to soften add rinse rice , dill and remove them from the heat. Pour a little
(Serve for 2-4 people)
Ingredients:
1/5 glasses of rice
150 gram of Sheep muscle
1/5 tablespoons of Dried fennel
Half a glass of Green broad bean
2 and a half berry Garlic
1/5 number of Onion
1 tablespoons of Tail Saffron
Turmeric and salt and pepper in the necessary amount
How to prepare Baqali Polou ba Mahiche:
Wash muscles well . Slice and chop the onions. Sauté them with some oil and two tablespoons of butter until they come to be soft. Add the muscles. Reduce the heat and put the door of the pot. Let that the meat cooks for 10 minutes and after 10 minutes, return the meat. Chop 3 garlic and add them to the food. Sprinkle a little black pepper and a pinch of turmeric on muscles. Put 1 cinnamon sticks into the food. Add some glasses of water to the food.(Pay attention that the water doesn’t cover the meat ). Let them cook over low heat, for three minutes the muscle comes to soften and the water of the food to be drawn.(Add a little hot water if it is necessary.)
Wash the rice and put it in the pot with some glasses of water, a little oil and salt on the low heat until it is boiling. Now rinse the rice with warm water. (The rice must be soft and inside it must be little tough.)
Clean fava beans and pour the peels of them away. Separate two parts of fava bean from each other. Then soak them for a few hours. Pour some oil into the frying pan , add fava beans with two chopped garlic , salt, and pepper. Saute them. After that fava beans come to soften add rinse rice , dill and remove them from the heat.
Pour a little oil on the bottom of the pot. Put your arbitrarily(bread, potato,..) as a part of your food inside it. Put the mix of rice and fava bean on them. Make the heat high till the rice steam. Now low the heat .Pour the mix of water and oil on the rice. Do not forget to put infuser. Wait until the rice brew.
To prepare Saffron rice you must mix some powdered of saffron with 1 tablespoon hot water. Now mix them with the little rice and butter in the other dish. Pour them in your food when it is prepared.
(Serve for 2-4 people) Ingredients of Mirza Qasemi 3 numbers of Medium eggplants 2 numbers of Tomatoes 1 Medium Bush of garlic 1-2 Eggs 1 Tablespoon of Tomato paste Salt, Pepper and Turmeric (Necessary amount) Oil (Base on your desire) How to prepare Mirza Qasemi Peeled the Eggplants and sliced them with a knife . Frying grated or crushed Garlic with one teaspoon Turmeric and a little salt in 2-3 tablespoons of oil. Let them to be gold. Add Eggs to the Garlic and stir. Add the Eggplant and rile them . Peeled the Tomatoes and chop them. Add the Tomatoes to the Eggplants. Let the mix cook with the door of the pot for fifteen minutes with the medium heat. After that rile the mix . You can add the Tomato paste right now. Let the mix cook for 10 minutes again. Sprinkle pepper . The meal is ready. Enjoy it.
(Serve for 2-4 people)
Ingredients of Mirza Qasemi
3 numbers of Medium eggplants
2 numbers of Tomatoes
1 Medium Bush of garlic
1-2 Eggs
1 Tablespoon of Tomato paste
Salt, Pepper and Turmeric (Necessary amount)
Oil (Base on your desire)
How to prepare Mirza Qasemi
Peeled the Eggplants and sliced them with a knife . Frying grated or crushed Garlic with one teaspoon Turmeric and a little salt in 2-3 tablespoons of oil. Let them to be gold. Add Eggs to the Garlic and stir. Add the Eggplant and rile them . Peeled the Tomatoes and chop them. Add the Tomatoes to the Eggplants.
Let the mix cook with the door of the pot for fifteen minutes with the medium heat.
After that rile the mix . You can add the Tomato paste right now. Let the mix cook for 10 minutes again. Sprinkle pepper .
This stew is one of the Gilan local stews that because of its unique taste has a great reputation. There are the enormous variety of foods in different parts of North of Iran. This food is preparing in different ways in one hour and forty minutes. To prepare this dish it is better to use of fat and coarse chicken. Usually, it is appropriate to use Duck meat because of its high fat. Set garlic amount according to your taste. You can use 1 to 2 garlic cloves. (Serve for 2-4 people) Ingredients: Half a Large chicken Half a kg. mixed vegetables (Onion, Parsley, Mint, Coriander) Half a cup of Orange juice Half a cup of Rice flour 1 tablespoon of Cotyledon Half a Bush of Garlic 75 grams of Oil 2 Eggs Salt (To the extent necessary) How to prepare Morq-e Torsh? Clean and wash the chicken. Make hot oil in a pan . Fry the chicken before burn it. After that put 2 glass of water in the other pan and let the chicken burn. Make Cotyledon clean and wash them. Put Cotyledon inside the chicken and let it be undercooked together. After that washed and finely chopped garlic. Clean the vegetables (Onion, Parsley, Mint, Coriander) , wash and finely chopped them. Fry vegetables in a pan with a little depth. Put them together with chopped Garlic in a chicken dish. Let it boil until the chicken gets the taste from the flavor of herbs and garlic. Dissolved rice flour in a little cold water and gradually add it to the stew. Mixed them together . Add Salt, Pepper and sour Orange juice base on your taste to the stew and let them boil. Put Eggs in the bowl and mix them together till Albumen and Yolk
This stew is one of the Gilan local stews that because of its unique taste has a great reputation.
There are the enormous variety of foods in different parts of North of Iran.
This food is preparing in different ways in one hour and forty minutes.
To prepare this dish it is better to use of fat and coarse chicken. Usually, it is appropriate to use Duck meat because of its high fat.
Set garlic amount according to your taste. You can use 1 to 2 garlic cloves.
(Serve for 2-4 people)
Ingredients:
Half a Large chicken
Half a kg. mixed vegetables (Onion, Parsley, Mint, Coriander)
Half a cup of Orange juice
Half a cup of Rice flour
1 tablespoon of Cotyledon
Half a Bush of Garlic
75 grams of Oil
2 Eggs
Salt (To the extent necessary)
How to prepare Morq-e Torsh?
Clean and wash the chicken. Make hot oil in a pan . Fry the chicken before burn it. After that put 2 glass of water in the other pan and let the chicken burn.
Make Cotyledon clean and wash them. Put Cotyledon inside the chicken and let it be undercooked together.
After that washed and finely chopped garlic. Clean the vegetables (Onion, Parsley, Mint, Coriander) , wash and finely chopped them. Fry vegetables in a pan with a little depth. Put them together with chopped Garlic in a chicken dish. Let it boil until the chicken gets the taste from the flavor of herbs and garlic.
Dissolved rice flour in a little cold water and gradually add it to the stew. Mixed them together .
Add Salt, Pepper and sour Orange juice base on your taste to the stew and let them boil.
Put Eggs in the bowl and mix them together till Albumen and Yolk mix together. Add them little by little to the stew and let them mix together. After some boil your stew is ready.
You can put the chicken completely or add it little by little to the stew and after that serve it.
Ingredients of Shishlik Kebab 200 gram of Sirloin 1 number of Bell Pepper 1 number of Grated Onion 4 numbers of Tomatoes Half a glass of Yogurt 1 number of Sour Lemon 1 Teaspoon of Brewed Saffron 2 Tablespoons of Olive Oil Necessary amount of Sheep gear Necessary amount of Salt and Black Pepper Howe to prepare Shishlik Kabab? Cut the Meat in the size of half a centimeter in diameter. Mix the grated Onion, Olive oil, Pepper, Saffron and Yogurt together . Add this liquid to the Meat and at least break it for one night. Drag them to the grill and put a gear between every piece. Slamming on the meat . Salify the meat and roast them. At the end serve it with sour Lemons, Onions, Tomatoes and Bell peppers.
Ingredients of Shishlik Kebab
200 gram of Sirloin
1 number of Bell Pepper
1 number of Grated Onion
4 numbers of Tomatoes
Half a glass of Yogurt
1 number of Sour Lemon
1 Teaspoon of Brewed Saffron
2 Tablespoons of Olive Oil
Necessary amount of Sheep gear
Necessary amount of Salt and Black Pepper
Howe to prepare Shishlik Kabab?
Cut the Meat in the size of half a centimeter in diameter. Mix the grated Onion, Olive oil, Pepper, Saffron and Yogurt together . Add this liquid to the Meat and at least break it for one night. Drag them to the grill and put a gear between every piece. Slamming on the meat . Salify the meat and roast them.
At the end serve it with sour Lemons, Onions, Tomatoes and Bell peppers.
Ash is similar to stew. They are in a category of classic cold-weather dishes in all parts of Persia . Ash is ancient , hearty and generally served for lunch. Those who know how to make Aash, be sure, they are great and ingenious artists. The varieties of Aashes are numerous in Iran. (Serve for 2-4 people) Ingredients: 2 cup of soaked (Pinto beans, kidney beans, lentils, chickpeas) Half a Kg of Chopped Aash Herb Mixture (Parsley, Spinach , Leek, Coriander, Mint and sometimes1 or 2 cloves of fresh garlic ) 200-250 gram. Noodle soup 1-2 Tablespoon Flour 2 Teaspoon Turmeric Salt and Pepper necessary amount 1 cup of fried onion Fried Garlic necessary amount Fried mint necessary amount One Tablespoon of Tail saffron 1/5 cup of Curd How to make Ash Reshteh Put Pinto beans, kidney beans, lentils and chickpeas with 2litre water and half of teaspoon salt in a Large pot and cook them for 2 hours. After 1 hour add Turmeric and pour a little salt and pepper. Adding herbs(Parsley, Spinach , Torre, Coriander, Mint). The food must be on fire for half an hour later. Make the flame high. Add half strings to the ash in 3 parts. Stir the Ash after every time that you add strings till strings don’t stick to each other. After 15 minutes when the strings come to be soft we must solve flour in cold water and little by little add it to the Ash . The amount of flour is related to the thickness of Ash. Your food must be on fire for 30-40 minutes till it comes to be ready. At the end sometimes little by little stir Ash till strings and flour not to be like pommel in your Ash. Add Two-thirds of Curd and fried onions
Ash is similar to stew. They are in a category of classic cold-weather dishes in all parts of Persia .
Ash is ancient , hearty and generally served for lunch.
Those who know how to make Aash, be sure, they are great and ingenious artists.
The varieties of Aashes are numerous in Iran.
(Serve for 2-4 people)
Ingredients:
2 cup of soaked (Pinto beans, kidney beans, lentils, chickpeas)
Half a Kg of Chopped Aash Herb Mixture (Parsley, Spinach , Leek, Coriander, Mint and sometimes1 or 2 cloves of fresh garlic )
200-250 gram. Noodle soup
1-2 Tablespoon Flour
2 Teaspoon Turmeric
Salt and Pepper necessary amount
1 cup of fried onion
Fried Garlic necessary amount
Fried mint necessary amount
One Tablespoon of Tail saffron
1/5 cup of Curd
How to make Ash Reshteh
Put Pinto beans, kidney beans, lentils and chickpeas with 2litre water and half of teaspoon salt in a Large pot and cook them for 2 hours. After 1 hour add Turmeric and pour a little salt and pepper. Adding herbs(Parsley, Spinach , Torre, Coriander, Mint). The food must be on fire for half an hour later. Make the flame high. Add half strings to the ash in 3 parts. Stir the Ash after every time that you add strings till strings don’t stick to each other.
After 15 minutes when the strings come to be soft we must solve flour in cold water and little by little add it to the Ash . The amount of flour is related to the thickness of Ash. Your food must be on fire for 30-40 minutes till it comes to be ready. At the end sometimes little by little stir Ash till strings and flour not to be like pommel in your Ash. Add Two-thirds of Curd and fried onions and remain less for the decoration of the food.
For preparing fried mint, make 6 spoons of oil in the little pot hot. Add 3 Tablespoons of dried mint to the oil and after that mix them together and at the end take them out of the fire.
For preparing hot garlic , chopped 4-5 cloves of garlic and cook them in the little oil on the medium-hot fire.
Points:
It is better to soaked Bean soup from one night sooner and change the water of them for several times untill they cook better. It is better that Pea and Pinto beans soak from two night sooner.
In addition to all the herbs of Ash must not too much chopped.
This recipe of Chicken Kebab is for four people. Cut a half of chicken into serving portions. Wash and put the pieces into a deep saucepan with ¼ cup hot water, 1 small onion, a few peppercorns, ½ cup lemon juice and 1 large tomato, sliced. Cover and bake in a moderate oven (350°) or over low heat until tender. Remove chicken and sprinkle with 2 tablespoons melted butter or oil. Season with salt and pepper and broil under the broiler, or insert skewers through the pieces and broil over the charcoal flame, salad, pickles, radishes, green onions, fresh herbs, and drinks. Chicken kabab with fruit Stuff half of a chicken or cook with a small onion, 2 table up the opening and put the chicken in a deep saucepan with ½ cup lemon juice, ½ cup tomato juice, and 1/2teaspoon prepared saffron. Spoons each of dried barberriesandcurrants,1ounce of dried limes (limu omani),salt, pepper and pinch of clove. Sew up the opening and put the chicken in a deep saucepan with ½ cup lemon juice , 1/2cup tomato juice, and ½ teaspoon prepared saffron. Bake, covered, in a moderate oven (350°) until almost tender. Remove and insert two large skewers – one from each and broil over blazing charcoal, turning frequently, or in a rotisserie oven, basting occasionally with melted butter or oil. Serve with herbs, salad, yogurt, or pickle, and drinks.
This recipe of Chicken Kebab is for four people.
Cut a half of chicken into serving portions. Wash and put the pieces into a deep saucepan with ¼ cup hot water, 1 small onion, a few peppercorns, ½ cup lemon juice and 1 large tomato, sliced. Cover and bake in a moderate oven (350°) or over low heat until tender. Remove chicken and sprinkle with 2 tablespoons melted butter or oil. Season with salt and pepper and broil under the broiler, or insert skewers through the pieces and broil over the charcoal flame, salad, pickles, radishes, green onions, fresh herbs, and drinks.
Chicken kabab with fruit
Stuff half of a chicken or cook with a small onion, 2 table up the opening and put the chicken in a deep saucepan with ½ cup lemon juice, ½ cup tomato juice, and 1/2teaspoon prepared saffron. Spoons each of dried barberriesandcurrants,1ounce of dried limes (limu omani),salt, pepper and pinch of clove. Sew up the opening and put the chicken in a deep saucepan with ½ cup lemon juice , 1/2cup tomato juice, and ½ teaspoon prepared saffron. Bake, covered, in a moderate oven (350°) until almost tender. Remove and insert two large skewers – one from each and broil over blazing charcoal, turning frequently, or in a rotisserie oven, basting occasionally with melted butter or oil. Serve with herbs, salad, yogurt, or pickle, and drinks.
Ingredients: 3 cups of rice 3 eggs pcs 1 cup Barberry. 1 cup Yogurt 2 Chicken 5 tbsp Butter ½ cup Oil Infusion Saffron 5 tbsp Salt and pepper the necessary amount How to make Chicken Tah-Chin? Put rice in a glass of water and some salt into a saucepan and heat until they boil, then rinse it with lukewarm water (rinse the rice until the rice seed does not stick between two fingers due to push and the brain of the rice come to be soft and slightly damp). Cook chicken with salt and pepper plus 3 cups of water in medium heat until the water is gone. After cooking the chicken pieces, Soaked Barberry in water for one hour ,then fry the chicken in two tbsp butter and to it. Share the rice into two parts, one part of rice with eggs, yogurt, 2 tablespoons brewed saffron and half the oil, mix them well together and another part mix brewed rice with 3 tablespoons of saffron, a pinch of salt and the other half of oil. Brush the oil to the walls of the pot, put half of the rice, pour the egg and to be pressed with a good skimmer button then you have fine material. Pour a layer of chicken pieces and sprinkle a little red barberry then mix eggs and remain rice and consistence with previous layer press the materials. Complete the pan layered and after finishing have good pressed. After finishing pour the remaining hot butter on the rice put the pot over medium heat. Depending on the type of heat between 1-2 hours time is required to prepare the food. Note that Tah-Chin is the bottom of the pot, then prepare for a return or cut and separate serving dish, decorate Tah-Chin with red
Ingredients:
3 cups of rice
3 eggs pcs
1 cup Barberry.
1 cup Yogurt
2 Chicken
5 tbsp Butter
½ cup Oil
Infusion Saffron 5 tbsp
Salt and pepper the necessary amount
How to make Chicken Tah-Chin?
Put rice in a glass of water and some salt into a saucepan and heat until they boil, then rinse it with lukewarm water (rinse the rice until the rice seed does not stick between two fingers due to push and the brain of the rice come to be soft and slightly damp).
Cook chicken with salt and pepper plus 3 cups of water in medium heat until the water is gone. After cooking the chicken pieces, Soaked Barberry in water for one hour ,then fry the chicken in two tbsp butter and to it.
Share the rice into two parts, one part of rice with eggs, yogurt, 2 tablespoons brewed saffron and half the oil, mix them well together and another part mix brewed rice with 3 tablespoons of saffron, a pinch of salt and the other half of oil.
Brush the oil to the walls of the pot, put half of the rice, pour the egg and to be pressed with a good skimmer button then you have fine material. Pour a layer of chicken pieces and sprinkle a little red barberry then mix eggs and remain rice and consistence with previous layer press the materials. Complete the pan layered and after finishing have good pressed. After finishing pour the remaining hot butter on the rice put the pot over medium heat. Depending on the type of heat between 1-2 hours time is required to prepare the food.
Note that Tah-Chin is the bottom of the pot, then prepare for a return or cut and separate serving dish, decorate Tah-Chin with red barberry.
Folk gem food may be is the best option to cook at official events . This food has a very nice and pleasant taste and it is popular and famous among the people... Waiting time: 1 hour Total: 1 hour 30 minutes Ingredients: 4 servings Ingredients Amount Rice 4 Cups Chicken (breast) 1 Part Raisins (Polowi) 3 Tablespoons Barberry 2 Tablespoons Almonds 2 Tablespoons Onions 2 Saffron ½ Teaspoon Sugar 2 Tablespoons Oil To extent necessary Pistachio 2 Tablespoons Peel Oranges 3 Tablespoons Directions: First, we roasted chicken with some oil and onion, then boiled with a little salt and water and then we cool down of his beard. Drain the rice in a container suitable and low flame till we die. Some oil or butter in a hot pan and raisins and pistachios and almonds over the barberry and we cook respectively. During skin orange Myjvshanym with some water and repeat twice and each time we empty it of water to be taken bitterness. And then we head into the water and wait about 2 hours we'll fry it with sugar and saffron in hot oil. When the rice was brewed and poured it into the appropriate container decorated with taste and cook our food. Hints: 1) If instead of skin orange peel oranges, the better. 2) If the bottom of the food will be tastier Let China yogurt or eggs. 3) Try a little rice and saffron just for decoration operate. 4) during the night to put the water and sugar until soft and tasty they are tastier if they soak in water. Enjoy your meal…
Folk gem food may be is the best option to cook at official events . This food has a very nice and pleasant taste and it is popular and famous among the people…
Waiting time: 1 hour
Total: 1 hour 30 minutes
Ingredients: 4 servings
Ingredients
Amount
Rice
4 Cups
Chicken (breast)
1 Part
Raisins (Polowi)
3 Tablespoons
Barberry
2 Tablespoons
Almonds
2 Tablespoons
Onions
2
Saffron
½ Teaspoon
Sugar
2 Tablespoons
Oil
To extent necessary
Pistachio
2 Tablespoons
Peel Oranges
3 Tablespoons
Directions:
First, we roasted chicken with some oil and onion, then boiled with a little salt and water and then we cool down of his beard.
Drain the rice in a container suitable and low flame till we die.
Some oil or butter in a hot pan and raisins and pistachios and almonds over the barberry and we cook respectively.
During skin orange Myjvshanym with some water and repeat twice and each time we empty it of water to be taken bitterness.
And then we head into the water and wait about 2 hours we’ll fry it with sugar and saffron in hot oil. When the rice was brewed and poured it into the appropriate container decorated with taste and cook our food.
Hints:
1) If instead of skin orange peel oranges, the better.
2) If the bottom of the food will be tastier Let China yogurt or eggs.
3) Try a little rice and saffron just for decoration operate.
4) during the night to put the water and sugar until soft and tasty they are tastier if they soak in water.
Sekanjabin inflective of parsi Sykngbyn the honey vinegar syrup: the vinegar and sugar fix. About Word Sekanjabin is a mixture of vinegar + honey. In this way of the word in linguistics said compounding . Many ancient samples are in the Persian language like Skba (Serke + a (word + a)), Suzian (sud + zyan (word + word )), Skahn (Serkeh + Ahan (word + word)), Razmayesh ( Razm + Azmayesh (word + word)) and innovated vocabulary exercises ... History Sekanjabin In fact, is a mixture of a Certain amount of that the people give sweet syrup from them. In some parts were not found that honey or syrup wanted to provide cheap vinegar and sugar were mixed together , and today honey is expensive and the people make it only with sugar. Alsknjbyn treatise on Arabic language and it is about the interests of sekanjabin from Sheikh Ibn Sina. Manuscripts are in the world and they are present in most libraries. The Latin translation of it is by Andrea Lpagv : it is already have been published in Venice (Italy). Sekanjabin recipe Ingredients: natural vinegar 2 units, 5 units Bee few plants, clean water without chlorine 4 points, or as much as is necessary according to the desired concentration. Directions: the first floor of the three component mixture boil them until it reaches the consistency of a quarter and it must simmer until a fifth of it remain . Note: In preparing sekanjabin spearmint can be used to benefit the fragrance and its properties. Note: Wherever sekanjabin consumption has been advised (honey vinegar) it must prepare, with natural vinegar, mint Bee few plants and clean water without chlorine in a copper dish. Benefits Any kind of food in traditional medicine is one or more reformer. The purpose of correcting
Sekanjabin inflective of parsi Sykngbyn the honey vinegar syrup: the vinegar and sugar fix.
About Word
Sekanjabin is a mixture of vinegar + honey. In this way of the word in linguistics said compounding . Many ancient samples are in the Persian language like Skba (Serke + a (word + a)), Suzian (sud + zyan (word + word )), Skahn (Serkeh + Ahan (word + word)), Razmayesh ( Razm + Azmayesh (word + word)) and innovated vocabulary exercises …
History
Sekanjabin In fact, is a mixture of a Certain amount of that the people give sweet syrup from them. In some parts were not found that honey or syrup wanted to provide cheap vinegar and sugar were mixed together , and today honey is expensive and the people make it only with sugar.
Alsknjbyn treatise on Arabic language and it is about the interests of sekanjabin from Sheikh Ibn Sina.
Manuscripts are in the world and they are present in most libraries. The Latin translation of it is by Andrea Lpagv : it is already have been published in Venice (Italy).
Sekanjabin recipe Ingredients: natural vinegar 2 units, 5 units Bee few plants, clean water without chlorine 4 points, or as much as is necessary according to the desired concentration. Directions: the first floor of the three component mixture boil them until it reaches the consistency of a quarter and it must simmer until a fifth of it remain .
Note: In preparing sekanjabin spearmint can be used to benefit the fragrance and its properties. Note: Wherever sekanjabin consumption has been advised (honey vinegar) it must prepare, with natural vinegar, mint Bee few plants and clean water without chlorine in a copper dish.
Benefits
Any kind of food in traditional medicine is one or more reformer. The purpose of correcting a kind of food or herbs that taking it with food to the modified side effects of hunger and food intake and its possible impact food has on the body and will double the relevant organs. Power consumption in traditional Iranian reformers have fully complied with food and fruits ,you cannot find any kind of food without the reformer. Sekanjabin also is among them it is useful: to relieve thirst, open blocked arteries, relieve headaches, warm, to strengthen the stomach and liver.
Vinegar and honey is useful to patients phlegm, open blocked arteries, strengthens the stomach and liver and chronic fever, but if to be used vinegar and brown sugar , the taste will be sour and it is consumed sweet smile to cold and to remove bile, tab, open blocked arteries, thirst, diseases of the spleen, liver, and stomach.
If you eat sekanjabin with lettuce it will be the appetizer.
If you eat licorice with sekanjabin it will be useful for colic.
If you drink boiled water to drink sekanjabin it is the best medicine for long and persistent fever.
Lavender is a harmless plant that anyone can use it. Only it is not good for People with bile bowel. Such persons shall eat it with sekanjabin.
How to prepare modern style of Sekanjebin?
Ingredients:
Sugar = 5.2 kg
Half a liter of white vinegar
A few branches of fresh mint
Directions:
Mixed 7 cups water of water with sugar and heat them together , let the sugar dissolve in water, and as they are heat fasten cleaned mint with cotton and put it in the sugar and water till they bring to be a consistency syrup, then pour vinegar in syrup after little boiling put them out of the heat, after being cooled syrup, smooth it out. After they come to be cool put them in the bottle and keep the bottle in the cool place.
