Cucusebzaminee Iranian Potatoes Food
CUCUSEBZAMINEE ( IRANIAN POTATOES)
Doesn't sound like much but these are very tasty. Kids like it because they can eat it with their fingers. My maid, in Iran, taught me to make this.
Provided by DoQu Russell
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil but do not burn.
- Mix all ingredients well.
- Drop by large spoonfuls into hot oil.
- Fry until golden.
- Drain well.
Nutrition Facts : Calories 352.8, Fat 3.9, SaturatedFat 1.3, Cholesterol 139.5, Sodium 76.9, Carbohydrate 68.2, Fiber 8.8, Sugar 4.6, Protein 12.6
PERSIAN SIBZAMINI(POTATO) KUKU
Make and share this Persian Sibzamini(Potato) Kuku recipe from Food.com.
Provided by magy-sh
Categories Southwest Asia (middle East)
Time 30m
Yield 8 pieces, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- firs of all boil the potatoes in water , or in microwave as you want.
- grate potatoes.
- add bell pepper , and eggs and stir them.
- then add salt , pepper , saffron and baking powder and stir them.
- pour oil in a pan , then pour the potato mixture in the pan , flatten it and let the one side to be fried then cut the pieces and let the other side to be fried ,with medium heat for about 20 minutes , don't forget to cover the pan.
- you can eat your food with bread or eat it alone.
Nutrition Facts : Calories 188.6, Fat 3.4, SaturatedFat 1.1, Cholesterol 124, Sodium 88.9, Carbohydrate 32.3, Fiber 4.2, Sugar 2, Protein 8
SOFRITO BEANS(DOMINICAN REPUBLIC)
Make and share this Sofrito Beans(Dominican Republic) recipe from Food.com.
Provided by Sharon123
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up some oil in a medium pot.
- Add sofrito and cook past the point where it releases all its juices.
- To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible.
- Next, add the beans.
- And splash in water or stock(stock preferred).
- Simmer gently until the beans are tender and flavorful. This takes about an hour.
- Season generously!
Nutrition Facts : Calories 270.1, Fat 1.1, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 48.5, Fiber 15.7, Sugar 0.7, Protein 18.4
CHELO SEEBZAMINI -- IRANIAN RICE WITH SAFFRON POTATOES
This comes from a Middle Eastern cookbook and was posted for a request on the talk boards. I have not tried it yet.
Provided by Sackville
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 3-4 quart casserole dish, with a tight fitting lid, bring 6 cups of water to a boil over high heat.
- Pour the rice in slowly so the water doesn't stop boiling.
- Stir a couple times, boil for 5 minutes and then drain in a sieve.
- Meanwhile, crush the saffron and sugar together and dissolve in the teaspoon of warm water.
- Pour it into the casserole along with the melted butter.
- Add the potatoes and turn them with a spoon until they are coated.
- Spread the potatoes out flat so they cover the bottom of the dish.
- Spoon the rice over them, mounding it slightly in the centre.
- Dot the top of the rice with the remaining butter.
- Cover tightly and cook over a high heat for 5 minutes.
- Now place a sheet of aluminium foil over the dish to seal it completely.
- Put the lid back in place, reduce the heat as low as possible and steam the rice and potatoes for 45 minutes, or until tender.
- To serve, spoon the rice in a mound on a heated platter.
- Lift out the potatoes and serve them browned side up on the rice.
Nutrition Facts : Calories 569.3, Fat 20.8, SaturatedFat 12.9, Cholesterol 53.4, Sodium 150.4, Carbohydrate 86.3, Fiber 2.3, Sugar 0.7, Protein 8
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