- 1. GHORMASAPSEE (IRANIAN)
- Discard stems of parsley and cilantro; chop remains finely with green onion. In frying pan fry all until dark green. DO NOT BURN. Drain. In large pot ...
Ingredients: 11 (beans .. cilantro .. juice .. meat .. oil .. onions ...)
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- 2. IRANIAN EGG PUFF
- OPTIONAL: Fresh chopped parsley, spinach, green onions, leeks or zucchini; lightly sauteed cauliflower, broccoli or Chinese cabbage or bok choy. Heat ...
Ingredients: 5 (oil ...)
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- 3. IRANIAN STEW
- Dice onions and brown in cooking oil. When almost brown add turmeric and complete browning. Add meat, salt and pepper. Brown meat. Add tomato paste, ...
Ingredients: 10 (beef .. eggplant .. juice .. oil .. onions .. rice ...)
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- 4. IRANIAN YOGURT SOUP
- Soak raisins in water for 10 minutes in tureen. Add yogurt, cream, cucumber, walnuts, eggs, scallions, salt and pepper. Chill at least 4 hours. (The ...
Ingredients: 12 (cream .. parsley .. raisins .. scallions .. walnuts ...)
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- 5. SHOLEH ZARD (IRAN)
- In a heavy 4 to 5 quart saucepan, bring the water to a boil over high heat. Stirring constantly, pour in the rice in a slow thin stream. Reduce the ...
Ingredients: 10 (almonds .. cinnamon .. pieces .. pistachios .. sugar ...)
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