: باقلوا Baklava

About this Recipe:  Baklava or baklawa is a sweet dessert which is originated from Turkey but has been adapted by Iran and many other Arab countries. It is usually made from layers of phyllo dough and filled with chopped walnuts or pistachios. Baklava is usually sweetened with a syrup which is made from rosewater and saffron in Iran but can be replaced by honey as well.

Main Ingredients:

Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)
Coconut powder, crushed pistachio: to decorate

Vanilla Cream and Strawberry Jello

Recipe By: Sheida

Garlic

Garlic is one of those spices which everybody uses. Other than its almost universal use in cooking, garlic was used as a ward against evil spirits, and of course, everyone knows that vampires hate garlic. Garlic's pungent flavor is found in everything from soups to pastas to meat dishes, and is one of only a few truly "universal" spices. Garlic powder is a convenient form of the spice, and powdered garlic is also available as "high bulk index" garlic, which is ideal for quick-cook recipes. Garlic is also sold in "fresh minced" form, where it is bottled with some water and vacuum-sealed, in an instant minced form, and as a juice - where the flavor of garlic is desired but the texture is not. Garlic is also potentially the most popular spice in the world next to salt, and in 1999, Americans consumed a record-breaking 3.1 million pounds of the stuff.

http://www.1001recipe.com/herbs-spices/garlic/garlic.html

Iranian cooking: Haveej Polow

Ingredients: 4 Servings

Basmati or long-grain rice, 500 grams

Chicken, 750 grams

Carrots, 750 grams

Medium onions, 4

Sugar, 100 grams

Saffron, 1/2 teaspoon

Cooking oil

Salt

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Direction:

Wash and peel carrots, then grate them, and fry in oil for a few minutes. Dissolve sugar in a glass of hot water, add to carrots and cook over medium heat for a few minutes until little water is left.

Peel and slice onions and fry in oil until slightly golden. Wash and cut chicken into pieces, and fry in onions on both sides until color changes. Add salt and one glass of hot water, and cook over medium heat for about 20 minutes. Allow chicken to cool down, then remove bones and cut meat into small pieces.

Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, mix it with chicken (and juice) and carrots, and continue cooking. When ready, dissolve saffron in 2-3 spoons of hot water in a bowl, then add rice and mix well. Add saffron-rice on top of Haveej polow and serve

.

Source: persianrecipes.net

http://www.tebyan.net/newindex.aspx?pid=102860

GRATINگراتن

• a dish containing vegetables or fish, covered in cheese or cheese sauce and

cooked in an oven

گراتن غذائیه که مرکب ازلایه های سبزیجات گوشت و پنیرو سس هست که داخل فر پخته میشه

SOUFFLEسوفله

a baked food made with eggs, flour, milk and often cheese or fruit all mixed together until it is light and full of air

غذائی است پفکی و خیلی سبک که با تخم مرغ ، پنیر  ، ارد شیر وانواع گوشتها و سبزیجات تهیه میشه که به صورت گرم سرو میشه درغیراین صورت پفش میخوابه

CASSEROLEکاسرول

A) food that is cooked slowly in liquid in a covered dish in the oven:
chicken casserole

کاسرول به غذائی که گفته میشه که داخل یه ظرف دربسته و مایعات داخل فر پخته میشه

B)a deep covered dish used for cooking food in an oven

کاسرول به ظرف عمیق و درداری هم گفته میشه که برای پخت درفر به کارمیره 

http://vszf.persianblog.ir/

Kinds of Persian Kabab

part 1

Kabab or Kebab ( Persian, Arabic): Kabab کباب, Turkish: kebap,  is a wide variety of meat dishes originating in Persia  and later on adopted by the Middle East and Asia Minor, and now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

KABAB (kebab, kabob, cabob), a popular dish which traditionally consists of meat cut in cubes, or ground and shaped into balls; these are threaded onto a skewer and broiled over a brazier of charcoal embers. After the kabab is cooked, it is placed on a platter or tray and pulled off the skewer with a piece of flat bread. Because of the smoke produced from the drops of fat that fall on the charcoal, kabab is usually made in the open air, normally in the courtyard of the house. As a general term, it applies to all kinds of food broiled directly over charcoal, wood, or recently gas, with or without the use of a skewer.

Iranian Side Dishes: Salad Olivieh

Ingredients: (4 servings)

• Chicken, 400 grams

• Potatoes, 500 grams

• Medium onions, 2

• Medium eggs, 3

• Peas, 1/2 cup

• Medium carrot, one

• Dill pickles, 100 grams (should not be sweet)

• Fresh lime juice, 2 teaspoons

• Mayonnaise

• Cooking oil

• Salt

• Black pepper

Iranian Dessert: Zoolbia & Baamieh

Zoolbia

Ingredients: (4 servings)

500 grams starch

150 grams yogurt (non-skim)

200 grams sugar

2 cups cooking oil

3 tablespoons rose-water

Directions:

Mix starch, 2 tablespoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth.

Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve.