Author Topic: Persian cuisine (Read 5783 times)

spouse of Jesus · « **on:** July 17, 2012, 01:31:24 AM »

One member PMed me and told me to share Persian cuisine recipes. I can't translate the names of all that ingredients to so I have to provide links in English.
One important points about these food is that they take longer to prepare but you have less to do compared to Italian and French foods. The other thing is that we do it all by ourselves, from washing the vegetables and cutting the meat to pieces to dressing. The practice of buying some ready to cook food and putting it 10 minutes in microwave is not yet widely accepted in Iran.

http://www.persia.org/Recipes/recipes.html

Never forget dough!

http://mypersiankitchen.com/doogh/ :ready-to-eat:

theology101 · « **Reply #1 on:** July 17, 2012, 02:29:56 AM »

I would like to make the adass polo and khoresht bamieh. I absolutely love lentils, rice and okra. I tend to eat a lot of veggies so I like the fact that there are many vegetable dishes. Thanks for these!

spouse of Jesus · « **Reply #2 on:** July 17, 2012, 02:45:47 AM »

But when you cook polo don't forget that Persian rice is different from Indian rice. the latter is much larger and needs a shorter time to cook.

theology101 · « **Reply #3 on:** July 17, 2012, 03:27:36 PM »

Quote from: spouse of Jesus

But when you cook polo don't forget that Persian rice is different from Indian rice. the latter is much larger and needs a shorter time to cook.

Oh thanks I didnt know that. Two of my teachers are from Iran so I will share and see if they think I made it correctly.

Tiffany · « **Reply #4 on:** July 18, 2012, 10:31:33 AM »

Sam's Club sells the big bag of Bastmati Rice.

You want to soak it before to get some of the starch out.

Boil it and then drain the water.

Met butter or put oil the bottom of the pot.

Pour the boil/drained rice on there.

Get a knife and make about three holes in the rice.

Find a small towel put it on the under side of the lid, then place it over the pot. This is to absorb some of the water.

Turn up the heat briefly and then let it steam on low.

It takes lots of practice but once you get it, it's like second nature.

Also you can slice thin potatoe slices and soak them, then put them on the bottom of the pot after you melt the butter but before you add the boiled/drain rice.

If you like saffron you can mix some with a part of rice - it looks very pretty on the top but I don't like it.

The crispy part at the bottom is called tah-deek I think.