Carrots diced 250gr
Turnips diced 250gr
Onions diced 2
White of leek sliced 1
Pearl barley 125gr
Neck of mutton 2kg
Salt and pepper
Place meat in a pan and cover with cold water, add salt and the washed barley.
Bring to boiling point and skim, and then add pepper and vegetables.
Simmer for 1 ½ hours.
When meat is cooked, take out, dice, and return to pan.
Add chopped parsley or perhaps some greens just before serving.
Friday, February 16, 2007
Wednesday, February 14, 2007
Small Aubergine 8
Chopped Garlic 8cloves
Medium Tomatoes 4
Salt, black pepper
Bake the aubergines in oven until cooked. This occurs when the aubergines swell and the skin bursts. Take aubergines out of oven and let it cool down slightly. Peel it and cut the hard tops. Cut into small pieces.
Bring water to boil in a small pot. Cook tomatoes in boiling water for 2-3 minutes.
Drain it and let cool. Peel it and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add aubergines and fry further for 3-4 minutes. Add tomatoes, salt and pepper then fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to aubergines, mix and fry further for 1-2 minutes.
This is a delicious dish from a region by neither the Caspian Sea in nor them
RESHTEH 400gr (RESHTEH is similar to spaghetti in shape and should be obtained in
Herbs (parsley, spinach, dill, coriander, green part of leek, end of spring onion 1kg
Chick peas 150gr
Black eye beans 150gr
Dried mint 4spoons or 200gr of fresh mint
Mediums onions 4
KASHK 400gr (KASHK is thick whey and should be obtained in
Slice and fry garlic 4cloves
Salt, black pepper
Soak chick peas, black eye bans and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until golden. Save half of the onions for later use. Add chick peas, black eye beans, lentils, salt and pepper to onions. Add 2-3glasses of hot water and cook over medium heat for about 30min. if necessary, additional hot water should be an added while cooking.
Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15min. dissolve flour in a glass of cold water, add in, and mix well. Add RESHTEH and cook over low heat for 10-15min. Strands of RESHTEH should remain intact and uncut. Remove the mix from heat, and pour KASHK evenly over it. Add fried onions on top.
Fry dried mint in oil for a few min. (if fresh mint is used, wash and finely chop it, and then fry in oil.) Also add fried mint on top of ASHE e RESHTEH and serve.
Saturday, February 10, 2007
Rose water 2cups
Sliced Almond 300grams
Almond, cinnamon and pistachio
Soak the rice in water for 30min then sieve it.
Boil the water, and add the rice and cook it.
When the water is a bit reduced, add all the rest of the ingredients and cook it very slowly, stirring constantly.
When the rice is ready (don’t lose all the water), put it into dishes and chill it. Before serving, arrange and design it with almond, cinnamon and pistachio.
Bay leafs 2
Salt and pepper
Dry Barberries, sugar, butter and slice almonds.
Soak the saffron in warm water for 20mins. Cook the chicken with onion, salt, pepper and bay leaves. After that, chill the chicken and trim it.
Boil water with salt then add the rice and cook till a little soft. Then sieve the rice and dry it.
Wisk the eggs, then mix it with the yoghurt and saffron. Add the rice to the mixture and mix it until the colour of the rice changes to completely yellow.
Put some oil in 2 cake pans, then place layer of rice into the oil in the pan top, then put layer of chicken top of the rice and continue like that and finish it with rice on the top. Put the lid on and cook it until all the rice is cooked and the colour is golden brow Finally, put the hot oil over the top of the rice, placing the rice on a chopping bored and cutting it into to 4 pieces.
Fry the dry barberries with butter for 2mins then add the sugar and fry for 1min.
Place each piece on individual dishes and add the fried barberries and almond.