EASY PERSIAN CHICKEN BREASTS RECIPE
These Persian Chicken Breasts are quick and easy, making an exotic yet comforting dinner, perfect for serving with some jeweled rice. The chicken sits in a simple marinade that includes olive oil, turmeric, paprika, cinnamon, and allspice. This infuses the meat with sweet and savory flavors, perfect for cooking on the grill or in a skillet. This Persian Chicken and rice recipe is based on a traditional Iranian dish, that is bursting with flavor yet mild enough for the whole family.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 15m
Number Of Ingredients 13
Steps:
- Lay the chicken breast flat on a chopping board with the smooth side facing up. Take a long sharp knife and carefully cut horizontally through the chicken breast, trying to keep your knife parallel to the chopping board at all times.
- The chicken breast will start to open up like a book and if you continue to cut through you will be left with two fillets. Repeat with the second chicken breast.
- Pour the olive oil into a non-metallic dish and then add in the turmeric, salt, paprika, cayenne (if using) cinnamon, allspice, and pepper. Mix together to create a paste.
- Slice up the garlic clove, add to the spice paste and mix well.
- Add the chicken fillets and turn to coat.
- Cover and marinate in the refrigerator for up to 24 hours.
- Remove the chicken from the refrigerator for 15 minutes before cooking.
- Place a heavy-based frying pan, skillet or griddle over medium-high heat and let it get hot.
- Remove the chicken from the marinade, pushing off any bits of garlic.
- Place the chicken breasts flat into the frying pan and cook undisturbed for 3 minutes. Turn the chicken and cook for a further 3 minutes or until cooked through.
- Brush the chicken with honey and served garnished with chopped parsley and lemon slices.
Nutrition Facts : Calories 275 kcal, Carbohydrate 6 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 714 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PERSIAN CHICKEN WITH TURMERIC AND LIME
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.
Provided by Mindy Fox
Categories Dinner Chicken Rice Lime Juice Yogurt Cardamom Cucumber Herb Mint Cilantro Pistachio
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
- Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
- Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
- Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
- Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.
PERSIAN CHICKEN
This is a 16th century recipe. A friend researched it (I'm hoping she'll stop by here and add some information in the comments on how she found/changed it) because we were reading Dorothy Dunnett's Niccolo Rising novels (set in that time period) and we were curious about what the characters were eating. So we ate this along with #124576, and it was fantastic, if a little time consuming
Provided by greenery
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
- Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
- Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
- Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
- Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
- Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
- Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.
Nutrition Facts : Calories 741.4, Fat 57.3, SaturatedFat 12.4, Cholesterol 87.3, Sodium 467.3, Carbohydrate 35.7, Fiber 9.3, Sugar 14.8, Protein 31.5
PERSIAN CHICKEN
A gorgeous dish that's easy to prepare.
Provided by twinklestar
Time 1h15m
Yield Serves 5
Number Of Ingredients 10
Steps:
- Slice the onions roughly and fry lightly in a large frying pan in small amount of oil.
- In a bowl or large measuring cup combine the wine, water, curry powder and chicken stock. Pour this into the onions and allow to simmer for about half an hour.
- Slice the mushrooms thickly and cube the chicken. Fry lightly, and then add to the onions simmering in the wine and water mix. Leave simmering for another 10 minutes.
- Meanwhile whip the cream till it just holds shape, then fold in the mayonnaise, and lastly the parsley, finely chopped.
- Remove the chicken, mushrooms, onions and wine from the heat and fold in the cream, mayonnaise and parsley just before serving. Serve on a bed white rice.
- This can also make a really nice vegetarian meal if you leave out the chicken and double the amount of mushrooms, and replace the chicken stock with vegetable stock.
PERSIAN CHICKEN DISH
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or flatbread and fresh yogurt.
Provided by Stacia_
Categories Southwest Asia (middle East)
Time P1DT30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
- Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.Add to the yogurt and turn so all surfaces are well-coated.
- Cover the bowl tightly and refrigerate. Allow to marinate at least overnight up to a day and a half. Turn when you think of it.
- To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Nutrition Facts : Calories 380.6, Fat 20.1, SaturatedFat 6.9, Cholesterol 128.9, Sodium 857.8, Carbohydrate 7, Fiber 0.7, Sugar 5, Protein 41.6
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PERSIAN CHICKEN - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (680)Category MainCuisine Middle EasternTotal Time 1 hr 40 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut any excess fat and skin off the chicken thighs – using scissors is the easiest way to do this. Arrange the thighs in a large roasting tin, about 25 x 35 x 7cm deep. Season them with crushed sea salt and pepper. Scatter the onion among the chicken; roast for 30 minutes. Meanwhile, remove the cardamom from the pods and crush in a pestle and mortar, add the other spices and the oil and mix together. If you don't have a pestle and mortar, crush the cardamom with the back of a spoon and mix with the spices and oil in a bowl.
- After the 30 minutes, baste the chicken and onion with the juices in the tin and brush the chicken with the spiced oil. Return to the oven for 20 minutes. In a bowl, mix the cooked rice, chickpeas, almonds, apricots and preserved lemon, breaking up larger clumps of rice.
- For the harissa yogurt, mix the yogurt in a bowl with the herbs and a pinch of salt, add the harissa and gently stir to marble it through.
- After the 20 minutes' cooking time, remove the tin from the oven and, using tongs, transfer the chicken to a plate. Tip the rice mix into the tin, season with salt and mix it well with the roasting juices. Return the chicken to sit on top of the rice and tuck the strips of orange peel and the cinnamon sticks into the rice. Roast for a further 30 minutes. Serve with the harissa yogurt, sprinkled with the coriander leaves and pomegranate seeds.
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- Persian Saffron Rice. At the heart of every Persian meal is polo or rice, which is why it goes on the top of our list. Aromatic basmati is seasoned with spices, cooked in yogurt, eggs, and oil, and layered with tart barberries.
- Fesenjan (Pomegranate Walnut Stew) Fesenjan is a warming stew eaten in the winter. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Kuku Sabzi. Kuku is Persian for frittata. It comes in many forms, but this variety is one of the most beloved. Sabzi means herbs, and as you can probably tell, they’re the reason this frittata is wickedly green.
- Persian Chicken Kebabs. Who can say no to perfectly grilled chicken skewers? I certainly can’t! This Persian masterpiece is a favorite in my household.
- Shirazi Salad. Shirazi salad is another staple of every Iranian meal. It’s like a Greek salad, only 10 times more flavorful. Cucumbers, tomatoes, bell peppers, and onions, are tossed with a lime and olive oil dressing.
- Mast o Khiar (Persian Yogurt Cucumber Dip) Mast o Khiar is a light and refreshing dip made of yogurt and cucumber. It’s so versatile, it can be served as an appetizer with chips and pita bread, or as a sauce to main dishes such as ghormeh sabzi (herb stew) and kabab koobideh (lamb or beef kebab).
- Persian Yogurt Drink. Yogurt is a common ingredient in many Persian dishes, but it’s also widely used to make beverages. Ayran is a refreshment made of salted yogurt.
- Persian Baklava with Walnuts and Rosewater. Now, off to my favorite part of the meal: dessert. Baklava is probably the most popular dessert in Middle Eastern cuisine, and I 100% get it.
- Persian Tea. Green tea may be the healthiest option, but it comes to relaxing and aromatic tea leaves, it’s team chai all the way. Chai or black tea is the go-to morning, afternoon, and evening beverage for Persians.
- Persian Rice Cookies. Cookies are a universal dessert. They’re as much loved in Iran as they are in the US. Give these rice cookies a try, and you’ll understand why.
PERSIAN CHICKEN SALAD RECIPE - QUICK FROM SCRATCH ONE-DISH ...
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- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool.
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks.
- In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss.
PERSIAN RAMADAN RICE WITH CHICKEN - MERECIPES.COM
From merecipes.com
Cuisine Persian / IranianTotal Time 35 minsCategory Chicken, Main Course, Main DishCalories 328 per serving
- Mix the ingredients for the chicken marinade in a bowl, add the chicken, mix well and let marinate for an overnight.
- Cover the tray with aluminum foil, and bake in the oven for an hour on medium heat; then brown the chicken.
PERSIAN CHICKEN WITH CHELOW AND YOGURT ... - FEASTING AT HOME
From feastingathome.com
5/5 (1)Total Time 2 hrsCategory MainCalories 495 per serving
- Toast all whole seeds in a dry skillet, then pulse all in a spice grinder until ground. If using ground just stir toegher.
- Sprinkle both sides of chicken generously with kosher salt. Rub in a generous amount (¾ teaspoon each) of Baharat Spice on both sides of each piece of chicken. If you have time to do this 30 minutes ahead, before cooking, even better!
- Heat oil in a large oven proof skillet over medium high heat. Sear chicken, in hot oil, skin side down for 3- 4 minutes, until golden and crispy. Turn over and sear other side, turning heat down to medium. Sear another 3-4 minutes. Place the skillet in the middle of the oven, uncovered, and baked until cooked through, about 15- 20 minutes or until internal temp reaches 170 F ( for thighs) and juices run clear. Remove from the oven and let rest 5 minutes before serving.
PERSIAN STYLE CHICKEN - PERSIAN BAKED CHICKEN | EPERSIANFOOD
From epersianfood.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 230 per serving
- Put a frying pan on a low heat. When it is warm, add the corn flour, cold water, sugar, soy sauce, vinegar, garlic, ginger, and black pepper and stir them together until you have a nice and thick sauce which is bubbling.
- Now set the pan aside and warm the oven to 220 centigrade. Grease the oven tray, rub the ginger sauce all over them with a brush.
- Put the tray in the oven and wait for 30 minutes. After this time, bring the tray out, turn the thighs, and put the tray in the oven for another 30 minutes. Remember to brush the chickens with the ginger sauce every 10 minutes.
ALL-TIME BEST 17 PERSIAN VEGETARIAN RECIPES RECIPE ...
From persiangood.com
Reviews 10Published 2021-02-11User Interaction Count 10
- Mash Polo | Persian Rice with Mung Beans. You’re vegetarian and never know what to do with nutrient mung beans? Here is a great way to benefit your body and please your stomach!
- Torshi Tareh | Persian sour Herb Stew. Have you ever heard about Shomali recipes? North of Iran is very popular for its flavorful stews and dips people make.
- Kashke Bademjan | Persian Eggplant Dip. If you want to make a meal with not meat and much vegetables, you had better try Kashke Bademjan! Kashk-e Bademjan is one of the most flavorful dishes among Iranians with numerous fans!
- Mirza Ghasemi | Smoked Eggplants And Tomatoes. Yes… right! Not done with the eggplants. Mirza Ghasemy is another masterpiece from Gilan (a province in the north of Iran).
- Baghali Ghatogh | Lima Beans with Eggs and Dill. Baghali Ghatogh is one of the best stews originally from north of Iran. It is almost impossible that you travel to Shomal (north) and do not try this stew.
- Kuku Sabzi. Children are going to school and you need to make them snacks? What about snacks for work? An easy dish to whip up? You are absolutely lucky to know Kuku Sabzi.
- Felafel. Felafel is a middle eastern dish that is a bit spicy. The recipes differ from region to region. The main ingredient of this food are chickpeas.
- Macaroni | Persian Spaghetti. If you do not take it easy most of the times and do not go for exotic flavors or food, Persian macaroni is a good advice.
- Samosa | Persian Sambooseh. A food? or a finger food? Either way samosa is a mouthwatering dish that can be filled with vegetarian ingredients and be taken away!
- Dolmeh Felfel | Iranian stuffed peppers. The beauty of the dish is an irresistible factor in trying the recipe. What a beautiful stuffed pepper you can make!
SAMIN NOSRAT’S 10 ESSENTIAL PERSIAN ... - THE NEW YORK TIMES
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Published 2019-05-15
- Polo Ba Tahdig (Persian Rice With Bread Crust) No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means “bottom of the pot.”
- Kuku Sabzi (Persian Herb Frittata) Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite.
- Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish.
- Khoresh-e Bademjoon (Persian Eggplant and Tomato Stew) Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine.
- Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts) Fesenjoon, or fesenjan, hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees both grow.
- Ash Reshteh (Persian Greens, Bean and Noodle Soup) To me, ash reshteh signifies the arrival of spring. The soup is served during the festivities leading up to Nowruz, the Persian New Year, which usually falls on March 20.
- Abgoosht (Persian Lamb and Chickpea Stew) Iran’s most beloved and ubiquitous peasant dish, abgoosht (which means “meat water”) is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all.
- Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal.
- Mast-o Khiar (Persian Cucumber and Herb Yogurt) Yogurt, both plain and with cucumbers, is a staple of Iranian tables — the thicker and sourer, the better.
- Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles) Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime.
PERSIAN SAFFRON CHICKEN WITH PARSLEY & LEMON - THRIFDEE DUBAI
From thrifdeedubai.com
Reviews 7Total Time 52 minsCategory Main Course
- Heat the olive oil and butter, then brown the chicken quickly over medium heat until golden brown in colour.
TAH-CHEEN BAKED PERSIAN CHICKEN AND RICE CASSEROLE - OVEN HUG
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PERSIAN ROASTED CHICKEN WITH DRIED CHERRY ... - FOOD & WINE
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4/5 Total Time 2 hrsServings 6
- Preheat the oven to 375°. In a large bowl, combine the olive oil, onion, lemon juice, cumin and half of the saffron. Add the chicken, season with salt and pepper and turn to coat. Let the chicken stand at room temperature for 1 hour.
- Drain the chicken, scraping off the onion and saffron and transfer it to a large metal roasting pan. Add 1/2 cup of water, cover with foil and bake for 20 minutes. Uncover and bake for 25 minutes longer, or until the chicken is cooked through.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the rice and cook until almost tender, about 10 minutes. Drain the rice in a colander and shake out any excess water. In a small bowl, dissolve the remaining saffron in 1 tablespoon of water. Return the rice to the saucepan and stir in the saffron water.
- In a small skillet, melt the butter with the dried sour cherries and sugar. Spoon one third of the rice into a buttered 2-quart soufflé dish. Top with half of the sour cherries and slivered almonds. Cover with half of the remaining rice and the remaining sour cherries and almonds. Top with a final layer of rice and pour any remaining butter on top. Cover the soufflé dish with foil and bake for about 20 minutes (while the chicken is baking), or until the rice is tender, light and fluffy.
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Reviews 4Servings 2Cuisine PersianCategory Dinner Recipes
- Warm the oil in a pan wide enough to hold all of the pieces of chicken in a single layer and brown the chicken on all sides. Remove the chicken from the pan and set aside.
PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT: TACHIN JOOJEH
From panningtheglobe.com
4.9/5 (21)Calories 517 per servingCategory Festive Main Course
- In a medium bowl mix yogurt, garlic, lemon juice and salt. Sprinkle mint or basil on top (optional) Keep in fridge until ready to serve.
- Season chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Heat 2 tablespoons oil in large skillet over medium heat until very hot. Add chicken – it should sizzle – and cook 6 minutes per side, or until no longer pink. (It will be golden brown on the outside and tender and juicy on the inside) Remove from heat, cut into bite-sized cubes and set aside. Add 1 tablespoon oil to skillet, add onions, 1/2 teaspoon salt, turmeric and a few grinds of pepper. Cook, stirring occasionally, 6-7 minutes over medium heat until onions soften and turn golden brown. Mix with cubed chicken and set aside.
- Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. Bring to a boil, lower heat and cook, covered, for 7 minutes. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside.
PERSIAN FOOD PRIMER: 10 ESSENTIAL IRANIAN DISHES - FOOD ...
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- Fesenjan (Pomegranate Walnut Stew) This iconic stew, an essential part of every Persian wedding menu, pairs tart pomegranate with chicken or duck. Ground walnuts, pomegranate paste and onions are slowly simmered to make a thick sauce.
- Bademjan (Eggplant And Tomato Stew) This stew has the shimmering red-gold color of tomatoes cooked with turmeric, with a sheen of oil on top, a prized characteristic in Persian cooking that shows a stew has been cooked long enough for the oils to rise up.
- Baghali Polo (Rice With Dill And Fava Beans) In Iranian cooking, rice can be prepared simply with butter and saffron, known as chelo. But just as often, it’s cooked with other ingredients and called polo.
- Zereshk Polo (Barberry Rice) Iranians love sour flavors. Like cranberries, barberries have a vibrant red color, but they’re even more sour. This classic rice dish is studded with the red berries, which are dried and then rehydrated before cooking.
- Gormeh Sabzi (Green Herb Stew) Made from herbs, kidney beans and lamb, deep greengormeh sabzisatisfies two Persian flavor obsessions: it’s sour and full of herbs.
- Ash e Reshteh (Noodle and Bean Soup) A richly textured soup full of noodles, beans, herbs and leafy greens like spinach and beet leaves. It’s topped with mint oil, crunchy fried onions and sour kashk, a fermented whey product eaten in the Middle East that tastes akin to sour yogurt.
- Tahdig (Crunchy Fried Rice) Tahdig is the soul food of Persian cooking. It’s the crisp, golden layer of fried rice at the bottom of the rice pot, and it tastes like a combination of popcorn and potato chips, but with the delicate flavor of basmati ice.
- Jeweled Rice (Rice with Nuts and Dried Fruit) Dotted with brightly colored dried fruit and nuts, like little jewels, this is a sweet-and-savory dish that shows off some of the native ingredients of Iran, including pistachios, almonds, candied orange peel, barberries, carrots and saffron.
- Kebab (Lamb, Chicken, Lamb Liver, Ground Meat) Kebabs have more variety than you might think. First, there’s koobideh, ground meat seasoned with minced onion, salt and pepper.
- Sabzi Khordan (Herb and Cheese Plate) No Persian meal is complete without a dish of sabzi khordan, or edible herbs. The plate can include mint, tarragon, basil and cilantro, alongside scallions, radishes, walnuts, feta cheese and Iranian nan(flatbread).
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- Persian Steamed Rice. Rice, or polo in Farsi, is the most important dish for almost all meals. It is served with stews, kebabs, barbeques, chicken, fish, etc.
- TahDig. TahDig literally means the bottom of the pot and is a side dish to mains, though for some, it is a separate meal. If you have tried it, you’ll understand why!
- Khoresht-e Ghormeh Sabzi. Stews are one of the most common Persian foods. The most famous stew is Khoresht-e Ghormeh Sabzi, which is popularly served on official occasions and for family meals.
- Chelo Kabab Koobideh. Kebabs or barbeque is one of the most famous and popular foods for Persians, with a large variety of meat and cooking methods. The most popular is koobideh, which is ground meat seasoned with onion, salt, pepper, and then some secret spices.
- Khoresht-e Gheimeh. Another famous stew is Khoresht-e gheimeh, which has the same bases as other stews, such as diced meat, fried onions, and dried lemon, and it is boiled with yellow split peas and spices.
- Baghali Polo ba Mahiche: Broadbean Rice with Lamb Shanks. This is also a famous dish and is often served on official occasions, weddings, gatherings, and during various festivities.
- Zereshk Polo. Zereshk polo is another meal served on special occasions and is usually served with chicken. Zereshk, the Persian word for barberries, have a sweet and sour flavor and are sometimes fried with sugar to mellow down the sweet and sourness.
- Tahchin. If you like rice, chicken, and Saffron, this will become one of your favorite dishes. Imagine a cake made of rice, yogurt, saffron, egg, and chicken fillets.
- Salad Shirazi. As you can probably tell, this is a salad from the city of Shiraz. What makes it unique is that all the ingredients, cucumbers, onions, and tomatoes, are chopped into very small, finely cut pieces.
- Khoresht-e Fesenjan. This iconic stew is an important menu option at every Persian wedding. Khoresht-e Fesenjan is traditionally made with duck and also works well with chicken or lamb.
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From persiangood.com
- Wash and clean the lamb. When the meat is ready, put it into a pot. Peel one of the onions and then wash it carefully. Then pick one of the onions and dice it into small cubed pieces. Add the diced onion to the lamb and put the pot on low heat flame.
- For 5 minutes, stir the onion and lamb and then add turmeric to the meat. pick one of the garlic cloves and wash it. Then split it and add them to the content. put the lid of the pot and let the meat juice comes out. Now add 2-3 glasses of boiling water to the lamb and let it cook for 2-3 hours.
- While the lamb is cooking, peel the eggplants and wash them. Then put them in the colander and let them dry. Dice the eggplants into half and place them on a tray.
- Sprinkle some salt on the eggplants and let the bitter taste vanishes away. This process takes almost 30minutes.
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