Source:
| Roza Montazemi's
comprehensive cookbook: Honar-e Aashpazi or Art of Cooking (reprinted over
30 times in Iran) was consulted in preparation of some of the recipes. |
Conversions:
| The metric system
has been used for weights. To convert, note that one pound equals 450 grams and 1 kg
equals 2.2 pounds. |
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- Aash-e Gandom: a rich soup made
with wheat, spinach, peas, beans and lentils
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- Aash-e Aaloo: a rich soup made with
various herbs, rice, meat and prunes
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- Aash-e Anaar: a very rich soup made
with rice, various herbs, meat and pomegranate paste
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- Aash-e Reshteh: with reshteh
(similar in shape to spaghetti), kashk (thick whey), herbs, ...
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Light/Side Dishes
- Maast-o-Khiar: made with yogurt,
cucumber, onions, mint, salt, and pepper
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- Mirza Ghasemi: made with fried
eggplants, eggs, tomatoes, and garlic
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- KooKoo Morgh: with chicken, eggs,
onions, saffron, and lime juice
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- Salad-e Olivieh: made with
chicken, eggs, peas, carrots, dill-pickles, potatoes, and lime juice
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- Naaz Khaatoon: with eggplants,
tomatoes, pomegranate juice, sour grape juice, and marjoram
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- Ghalieh Esfanaaj: with ground
meat, split-peas, lentils, spinach, mint and kashk (thick whey)
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- Kala Joosh: made with ground meat,
walnuts, mint, turmeric, and kashk (thick whey)
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- Khaviar: caviar with onion, lime
juice, butter, and parsley
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Main Dishes
- Kateh: white rice (simpler)
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- Kabab Hosseini: lamb or beef
cooked on skewers with onions, tomatoes and green peppers
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- Joojeh Kabab: barbecued chicken
with olive oil, tomatoes and saffron
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- Maahi Kabab: barbecued fish with
lime juice, olive oil, saffron, and herbs
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- Beryani: a dish from Esfahan made with
specially prepared lamb and bread
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- Dolme Felfel: peppers filled
with ground meat, rice and herbs
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- Dolme Barg Mow: vine leaves
wrapped around a mix of ground meat, rice and herbs
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- Ghorme Sabzi: exquisite dish
made with various herbs, meat, black-eye beans and potatoes
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- Koofte Berenji: large balls of
rice, ground meat, various herbs, onions and walnuts
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- Tah Cheen: delicious dish made with
chicken, rice, eggs, yogurt and saffron
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- Toss Kabab: with meat, potatoes,
carrots, and onions
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- Khoresh Anaar: made
with chicken, walnuts, pomegranate juice, herbs, sugar, and garlic
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- Khoresh Aaloo: with chicken,
pitted prunes, potatoes, and saffron
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- Morasah Polow: rice, chicken,
raisins, barberries, almonds, pistachios, orange peel, and saffron
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- Shirin Polow: rice, chicken,
sugar, almonds, pistachios, orange peel and saffron
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- Kalam Polow: made with rice,
ground lamb or beef, and cabbage
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- Adas Polow: made with rice, meat,
raisins, saffron, dates and lentils
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- Haveej Polow: with rice, chicken,
carrots, sugar and saffron
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- Loobia Polow: with rice, meat,
green beans, and tomato paste
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- Albaloo Polow: made with rice,
black cherries, chicken, sugar, and saffron
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- Meigo Polow: with shrimps, rice,
eggs, and curry powder
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- Del: sheep hearts with mushrooms, herbs
and cheese
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- Maghz: fried brain with herbs
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- Gholveh: fried kidneys with herbs and
lime juice
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Desserts/Pastry
- Baagh Lava: with almonds, sugar,
cardamom, egg yolks, milk, flour, and rose-water
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- Yakh Dar Behesht: made with
rice-flour, starch, sugar, rosewater, milk and pistachios
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- Shir Berenj: made with rice,
sugar, rosewater, milk and cream
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- Halva: made with fried wheat flour,
sugar, saffron, rosewater, pistachios and almonds
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- Ranginak: with fried wheat flour,
sugar, dates, walnuts, pistachios, cinnamon and cardamom
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- Zoolbia: with starch, yogurt, sugar,
and rosewater
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- Baamieh: with flour, eggs, sugar, and
rosewater
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- Fereni: made with milk, rice-flour,
sugar and rosewater
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- Sekanjebin: made with vinegar,
sugar, mint and lettuce
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- Shole-Zard: with rice, sugar,
saffron, rosewater, pistachios, almond and cinnamon
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- Naan-Berenji: made with
rice-flour, sugar, eggs and rosewater
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- Ghotaab: made with eggs, yogurt, flour,
almonds, sugar and cardamom powder
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- Samanoo: made with wheat and wheat
flour
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Miscellaneous
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- Maast: yogurt - make it at home
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