Showing posts with label Iran. Show all posts
Showing posts with label Iran. Show all posts

August 20, 2017

IRANI DRY MUTTON

Ingredients:
Mutton - 1/2 kg
Garlic cloves - 10
Cloves -4
Cinnamon pieces -2
Big cardamoms - 7
Curd - 2-3 tsp
Tomatoes -3
Coriander seeds -  5 tsp
White cumin seeds - 3 tsp
Salt to taste
Chilli powder -1 tsp
Long and thin strip of ginger - 1
Onions - 2
Ghee -1/2 cup

Method:

  • Grind coriander and white cumin seeds into powder.
  • Fry chopped onion, cloves, cinnamon, cardamom until brown, then add ground garlic, coriander cumin powder, chopped tomatoes. Mix well and cook for 2-3 minutes.
  • Then add mutton pieces, salt and chilli powder and fry it until the meat juices are absorbed.
  • Add 4 cups of water and long strips of ginger and cook it on a slow flame until mutton is tender and a little dry.
  • Sprinkle coriander leaves and serve hot.


September 22, 2016

VERMICELLI AND MEAT EXOTICA

Ingredients:
Vermicelli- 400 gms
Cinnamon  - 1 piece
Meat - 100 gms
green peas - 50 gms
Dry dates - 4
Onions -4
Amons - 6
Cashewnuts - 6
Raisins - 6
Boiled eggs - 4
Saffron - few strands
Orange juice of one
Ghee- 3 tbsp
Cumin seeds - 14 tsp
Lime juice- 1
Green cardamoms - 6
Milk - 1 cup
Salt - 1 1/2 tsp
Black pepper - 1/2 tsp

For Garnishing:
Mint or coriander leaves
Chopped nuts

Method:

  • Boil vermicelli in double (800 gms) the water. when it is cooked and tender and water has been absorbed, remove from fir and allow it to cool.
  • Heat the ghee in a pan and fry the onions until brown.
  • Add meat and orange juice, one cup of water and salt; cook.
  • When the meat is well cooked and tender; remove from flame.
  • Place a heavy bottom pan; add ghee, cumin seeds, cinnamon, crushed pepper, cardamom seeds, peas along with chopped dry dates.
  • Add cooked meat, lemon juice and 1/2 cup of hot water.
  • Soak saffron in milk and pour into cooked meat mixture.
  • Stir and add vermicelli slowly stirring all the while with the handle of spoon.
  • Add cashew, almonds, and raisins and cover the pan.
  • Remove from fire, but do not open for half an hour.
  • Then pour into flat dish and serve garnished with egg haves, mint or coriander leaves and chopped nuts.


January 28, 2016

IRANIAN OMELETTE

Ingredients:
Eggs - 6
Cauliflower - 300 gms
Garlic cloves - 2 (finely chopped)
Spring onions - 2 (finely chopped)
Parsley - 1 tbsp (finely chopped)
Baking soda- 1/2 tsp
Salt and pepper to taste
Oil - 3 tbsp

Method:

  • Break the cauliflower into florets and boil in salted water until cooked and crisp. Drain and finely chop.
  • Heat 1 tbsp of oil in a frying pan and add the garlic and onions. Stir the cauliflower and set aside.
  • In a bowl, beat the eggs; add baking soda, salt and pepper.Beat well.
  • Add cauliflower mix and chopped parsley. Mix well.
  • Heat the remaining oil i  a pan and pour the egg mixture and let the omelette cook slowly until the downside is lightly brown and slightly crisp at the edges.
  • Turn it over and cook the other side for about 2-3 minutes.
  • Cut into wedges and serve hot cold. 


May 24, 2015

KORMA SHIRAZI

INGREDIENTS:
Meat-500 grams
Onions-2
Almonds -20
Dried apricots-12-15
Strands saffron-6-8(optional)
Lime-1(optional)
Oil-2 tbsp
Cloves-4
Green cardamoms-4
Bay leaves-2
Ginger-garlic paste-1 tsp
coriander powder-1 1/2 tsp
cumin powder - 1 tsp
red chilli powder-1/2 tsp
Turmeric powder-1/2 tsp
salt-1/2 tsp
sultanas-1 tbsp

METHOD:

  • Wash and drain the meat.
  • Slice thee onions fine.
  • Blanch and pee the almonds and chop coarsely.
  • Soak the dried apricots in water for a couple of hours and remove the stones. soak the saffron, if used , in 2 tsp water. 
  • Wash the lime, if used and squeeze out the juice, about 2 tsp
  • Heat the oil, burning it  if using mustard oil.
  • Lower the heat,put in the whole spices and bay leaves, and fry till they release their fragrance.
  • Add the onions and fry on high heat till beginning to turn golden.
  • Add the meat, ginger-garlic paste and spice powders.
  • Lower the heat and cook till the meat starts releasing its juices.
  • Raise the heat and cook stirring till it dries.
  • Add 1/4 cup water and bhuno a couple of times till the oil separates, adding more water as it dries.
  • Add the salt and 1-1 1/2 cups water, stir well, and cook and add the almonds, apricots and sultanas, together with the saffron and lime juice, if used.
  •  Simmer uncovered stirring occasionally, for another 10-15 minutes, reducing the gravy or adding a few tsp water till it is consistency you like



google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0