Video : Gordon Ramsay's Crispy Salmon Recipe

Enjoy the Video : Gordon Ramsay's Crispy Salmon Recipe ....

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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Joojeh kebabs are a Persian type of kebab that has a unique marinade. It is perfect grilled with chicken breasts or whole pieces of chicken, grilled or baked. It can also be prepared in the oven.Joojeh kebab is usually eaten with rice, which is a main staple in the Persian diet.

Ingredients :

•     chicken, 1 kg (2.2 lbs)
•     extra-virgin olive oil, 1/2 cup
•     2 large onions, grated
•     4 medium tomatos
•     salt
•     black pepper
•     saffron, 1/2 teaspoon (optional)

Method :

• Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.

• Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread.

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Persian Recipe : Borani Esfanaaj Recipe

A borani is a cold yoghurt-based dish from Iran. It makes a great dip when yogurt cheese is substituted for regular yogurt.Enjoy the recipe..

Ingredients :

•     fresh spinach, 1 kg (2.2 lbs)
•     yogurt, 250 grams (0.55 lbs)
•     2 onions, thinly sliced
•     4 cloves of garlic, finely chopped (optional)
•     cooking oil
•     salt
•     black pepper

Method :

• Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden. Add spinach and fry together over medium heat until cooked. Let it cool down completely in the refrigerator.

• Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. This delicious side-dish is now ready to serve.

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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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Chinese Chicken Lollipops Recipe

Chinese Chicken Lollipops - An easy make-at-home recipe served as a starter! - Its a very easy recipe for Chinese food lovers and is much affordable to make at home...

Ingredients :

•     1 kg of chicken wings crafted into lollipops (the butcher does this himself if you order beforehand)
•     1 cup of Maida
•     2-3 tea spoons of Corn Flour
•     2 eggs or water
•     3 tea spoons of Ginger Paste
•     3 tea spoons of Garlic Paste
•     1/2 tea spoon of Red Chilli Powder
•     Red Food Colour
•     Salt to taste
•     Oil for frying

Directions :

    1. Mix the 1 kg of chicken lollipops in a bowl with maida, corn flour, eggs, ginger-garlic paste, red-chilli powder, red food colour and marinate for about 2-3 hours before frying.

   2. If you don't have eggs, you can add water instead of it.

   3. After marination is done, have a deep-frying vessel and pour oil. Heat the vessel.

    4. Now start adding the lollipops into the hot oil for frying.

    5. Allow the lollipops to fry on a low flame for about 5- 7 minutes. You can check if they are cooked or not my simply immersing a knife or fork. If it goes in and comes out smoothly, the lollipops are cooked.

    6. To make them crispy, high your gas flame and fry for 2-3 more minutes till they turn a little dark in
        colour.

    7. Remove them on an oil absorbant paper napkin to take away the excess oil and they are ready to serve more than 6 people.

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