Your Egypt

[Persian princess]

http://www.iranian.com/Food/2004/August/Cook/index.html

[Persian princess]

Persian cuisine

http://www.iranian.com/BenBagheri/2003/February/Food/index.html

[Persian princess]

persian cuisine

[Monica]

sweet girl...that is fabulous!!
It is breakfast time while I am looking at all this but still...wooow!!!!!

NOW you have to explain...what is what, aside from the obvious and give ALLLLL the recipes :twisted:

You cook all this too???

Where are the 3erssaaan?? translation; where are the potential husbands???Or are you married already??

[Persian princess]

Monica jan,
I will post the recipes soon. I can make a few of them though. used to think cooking is just a waste of time:) recently I have started cooking and surprisingly I am enjoying it.
I haven't met my prince yet:) still waiting for the one with the white horse :lol:

[Persian princess]

Persian Recipes

http://www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/#P4

[Eastern girl]

Persian Cuisine Basic Tastes

Persian cuisine is intertwined with Persian culture and deserves to be explored. Persian cuisine is as old as Persian history and has served the important role of bringing friends and enemies closer over the years. In the old days, Iranian families gathered around a sofreh which was a table cloth or spread on the floor over a Persian carpet or kilim. The sofreh was and still is the corner stone of Persian cuisine and a place of gathering, laughter, relaxation, and enjoyment. Like the sofreh, Persian cuisine is very distinct and particular to Iranians. It is a cuisine filled with strong tastes and wonderful aromas. Persians have very tolerant palates as the cuisine ranges in taste from sweet, to very sour, or spicy. Persian recipes vary also in ingredients and ways of preparation. Many Iranian dishes consist of rice and stews with different sorts of meats and vegetables. Iranians spend a lot of time in the kitchen but the cuisine offers very simple to very elaborate dishes.



Rice: The Staple of Persian Cuisine

Unlike conventional Western assumption, Iranian cuisine is not all Kabobs and meat. In fact, the staple of my mom's kitchen was the traditional Polo or rice. Rice is the main ingredient for many delicious rice dishes and also serves as the bacbone of all the Koresht dishes, which are traditional stews served over rice. Persians take the making of rice very seriously, so if you want to consider yourself a cook Persian cook, the first think you need to do is to learn how to make rice.

Persian Breads

A Persian bakery is a humbling place where people gather every morning to get their daily bread. There are a variety of breads made in Tanoors (hot deep ovens) and they are best enjoyed fresh and hot. The word bread in Farsi is Naan. The slang or dialect for Naan is Noon. So you will see these names as Naan-e Sangak or Noon-e Barbari, meaning Sangak Bread or Barbari Bread. (you can see the information in this thread)

[Eastern girl]

Essentials on the Persian Sofreh

Persians like to serve a big colorful and elaborate sofreh to brighten up the day and show the riches of the culture. There are always little snacks and nibbles availabe all around a Persian home including fruit and dried nuts and cookies. At meal time, the Iranian sofreh offers some staple ingredients that refreshes the palate and stays on the table during the course of the meal. Some of these condiments that are essential to your fabulous Persian meal may include:

Naan-o Panir - fresh herbs and feta cheese with any kind of Persian bread

Sliced or peeled cucumbers

Butter with some honey or sugar

Nuts, raisins, or dried fruit

Yoghurt, alone or with other ingredients such as spinach

Persian pickles and relishes

Various dips

Sweetend melon slices

Peeled, steamed beets

Seedless grapes



Persian Kitchen Essentials

It is a good idea to have these important ingredients on hand as you will see them in many Iranian dishes:

INGREDIENT....................PERSIAN NAME.................DESCRIPTION
Salt and Pepper......................Namak-o Felfel.................Used in almost any Iranian dish
Yoghurt..................................Mast................................Used as a side dish and served regularly at meals.
Goats Cheese.........................Panir...............................Used as a side dish and served regularly at meals.
Bread.....................................Sangak, Barbari, Lavash....Serve with meals as desired.
Liquid Whey............................Kashk..............................In every kitchen and used in many dishes.
Black Whey.............................Gharaghorut.....................Also used in many dishes.
Pomegranate Juice or Paste......Ab Anar or Robb-e Anar...Used in cooking, and whole as garnish and juce.
Unripe Grape Juice...................Ab Ghureh........................Very tart tasting juice used in cooking.
Tomato Paste...........................Robb-e Gojeh Farangi........Used in many dishes as Italian cuisine

[Sara18]

Persian princess,

I will add a few recipes when I get a chance. Reshteh Polo, (Rice with meat, raisans, onions and spaghetti) Rice with meatballs and sour cherries, (forgot the Persian name) and Khoresh Bademjan-Behbahan style. ( Eggplant stew) This is a family recipe that is not in any book. Hossein taught it to me.

Sue

[Persian princess]

sounds great :cheers:

[Jaguar]

PP.... Please post simple recipes so as I can try them myself. I think I am going to enjoy Ramadan cooking this year.

[Marky]

and PP, which type of rice is most used in Persian cooking? 8)

[Jaguar]

Markey.... should be the Basmaty... they do grow it there..

[Marky]

Jaguar wrote: Markey.... should be the Basmaty... they do grow it there..


mmmm basmati 8)

[Jaguar]

:lol: :D :lol: :lol: :D YES.. Basmaty Ana