Persian Recipe : Dolmeh-yeh Barg-e Mow Recipe

Enjoy Persian Recipe : Dolmeh-yeh Barg-e Mow Recipe....

Ingredients :

•     fresh vine leaves, 250 grams (0.55 lbs)
•     ground lamb or beef, 250 grams (0.55 lbs)
•     long-grain or basmati rice, 100 grams
•     herbs: parsley, dill, mint, tarragon, spring onions, 250 grams (0.55 lbs)
•     large onions, two
•     cooking oil
•     tomato paste, two spoons
•     salt
•     black pepper
•     fresh lime juice, 1/2 cup
•     sugar, two spoons

Method :

• Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.

• Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

• Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.

• Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up. Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.

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Irania Recipe : KooKoo-yeh Morgh Recipe

KooKoo-yeh Morgh Iranian Chicken Omelet - Chef Mehboob Khan KooKoo-yeh Morgh is a famous Iranian dish made out of Chicken and Eggs. KooKoo-yeh Morgh Recipe: with chicken, eggs, onions, saffron, and lime juice.

Ingredients :

•     chicken, 600 grams
•     eggs, 4 large
•     medium onions, 4
•     fresh lime juice, 1-2 spoons
•     saffron, 1/2 teaspoon
•     baking soda, one teaspoon
•     cooking oil
•     salt
•     black pepper

Method :

• Peel and slice onions, then fry in oil until slightly golden. Wash and cut chicken into pieces, then fry in onions on both sides until color changes. Add salt, black pepper, and one glass of hot water, and cook over medium heat for about 20 minutes until little water is left. Allow chicken to cool down, then remove the bones and cut the meat into small pieces.

• Dissolve saffron in 2-3 spoons of hot water, and baking soda in 2-3 spoons of cold water. Add salt and black pepper to eggs and mix well. Add saffron, baking soda, lime juice, chicken (with juice), and onions to eggs and mix well. Heat oil in a pan until hot. Pour the mix in, flaten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut radially into 8 pieces, turn over and fry for another 5-10 minutes.

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Persian-Style Basmati Rice Pilaf Recipe

Enjoy here Persian-Style Basmati Rice Pilaf Recipe....

Ingredients:

•     4 tablespoons butter
•     1 small onion, chopped
•     2 tablespoons fresh minced garlic (optional)
•     1/2 cup slivered almonds
•     1 1/2 cups uncooked basmati rice
•     1/2-3/4 cup raisins
•     2 teaspoons turmeric (can use more to taste)
•     1/4 teaspoon cinnamon
•     1 teaspoon salt (or to taste)
•     3 cups low sodium chicken broth
•     salt and pepper

Directions:

    1. Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the 

        onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.

    2. Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.

    3. Simmer for about 20-25 minutes or until rice is tender.

    4. Season with black pepper.

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