BAHAR1365

  Ingredient 6   medium   eggplants 2   medium   tomatoes 2   medium   eggs 4   cloves   garlic 1   tbsp.   tomato paste ½   tbsp.   turmeric 2   tbsp.   oil   as much salt and black pepper as you desire Instructions First, we have to grill the eggplants. For this, we can use the stove flame or charcoal grill. (In traditional restaurants in Rasht, charcoal is used to grill eggplants.) We should grill the eggplants well so that the skin of the eggplants burns completely Of course, if you don't like the smoky taste of grilled eggplant, you can cook the eggplants boiled. After grilling the eggplants, let them cool a bit, then gently peel  them Pour  the eggplants into a large bowl after peeling, then mash them thoroughly to separate the texture. Next, put the eggplants aside and prepare the tomatoes Put the tomatoes in a pot of boiling water for 5 minutes to peel them easily. After 5 minutes, remove...

  Ingredients 1/2 cup neutral oil, such as grapeseed 1 teaspoon ground turmeric 1 white onion, finely chopped 3/4 cup finely chopped flat-leaf parsley 3/4 cup finely chopped dill 1/2 cup finely chopped basil 1 cup finely chopped spinach leaves 6 leaves romaine lettuce, finely chopped 5 scallions, finely chopped 1/4 cup fresh fenugreek leaves or 1 tablespoon dried (optional) 1/2 cup finely chopped garlic chives (optional) 3 eggs 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour Directions Heat 1/4 cup oil over medium-high heat in an 8-inch nonstick skillet. Add 1/2 teaspoon of the turmeric and the onion, and sauté, stirring occasionally, until the onions are lightly browned, 12 to 15 minutes. Add all the greens, parsley through scallions (and fenugreek and garlic chives if using), and stir to combine (the pan will be very full). Wilt the vegetable mixture for about 4 minutes. Transfer to a bowl and set aside. Wash the pan Whisk together the eg...

     Ingredient  3.5 Oz (100 g) Rice Noodles 1 Cup Sugar 1/4 cup rose water 1 cup of water 1 Lime PREPARATION Boil 2-3 cups of water DIRECTIONS Mix a cup of sugar and a cup of water in a pot and stir thoroughly until well mixed Heat the pot and keep stirring until boiled Turn off the stove and let the mixture cool down Add the rose water to the pot, stir well, then put the mixture in the freezer until frozen Put the rice noodles in a pot, add boiling water until it covers the noodles completely and simmer for 5 to 10 minutes or until tender Drain the noodles in a colander and rinse with cold water Take the frozen mixture out of the freezer and add it to the drained noodles and stir Keep the mixture in the freezer until served Squeeze a fresh lime (and more rose water, if preferred) into a cup of faloodeh when served

  Ingredients 1 ½   tablespoons   oil 1   medium   onion, chopped ¾   pound   beef stew meat, cut into small pieces 1   cup   dried split peas 2   dried Persian limes 1 ½   tablespoons   tomato paste, or to taste 1   teaspoon   salt 1   pinch   curry powder, or to taste 1   pinch   ground turmeric, or to taste 1   pinch   ground black pepper to taste water as needed oil for frying ½   pound   potatoes, peeled Directions 1. Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours. 2. Just before the stew is read...