BAHAR1365

Shirberenj  The Ingredients Needed for Preparing  Shirberenj You need the following ingredients for preparing the Persian dessert of Shirberenj. All you  need is     J asmine Rice or Cal rose rice 4 cups of water 1/4 tbsp. salt to taste 7 cups of milk 2 tbsp. rosewater That's it. The ingredients were simple, and they are found in every home Now for decorating and topping purposes, you can use the following. Remember that these are highly optional and not mandatory Fruits Nuts Fruit syrups Maple syrup and so on     How to prepare ShirBerenj Wash the rice nicely and drain. Put rice in a saucepan with 1 cup of milk, 1 cup of water, salt, and cardamom pods. Bring to a boil gently, reduce heat, cover and cook for about 10-15 minutes (or until the liquid is absorbed and the rice grains are tender) Add the remaining 2 cups of milk to the rice Remove the cover over medium heat and bring to a boil. When it boils, reduce the heat and simmer for about 20 minutes...

 : SHOLEZARD Ingredients 1 tablespoon lightly packed saffron threads 1 1/2 cups water, boiling 1 cup jasmine rice 1 teaspoon kosher salt 1 1/2 cups sugar 3 tablespoons unsalted butter 3 green cardamom pods, slightly cracked 2 tablespoons pure rosewater (preferably Sadaf brand, see Note) Ground cinnamon and slivered almonds, for garnish Directions In a mortar, using a pestle, finely grind the saffron. In a heatproof jar, mix the finely ground saffron with 1 1/2 cups of boiling water. Let stand until cool In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands In a large nonstick saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened...

IRANIAN FOOD   BRING PEOPLE TOGETHER WITH GREAT RECIPE                                            FOOD WITH VEGETABL Khoresh Bademjan                                             INGREDIENTS AND SUBSTITUTIONS 8–9 tbsp. Vegetable oil, divided 6 small Japanese eggplants (about 2 lb.), peeled, halved lengthwise Kosher salt 1 large onion, finely chopped 1 tsp. Turmeric ¼ tsp. ground cinnamon Freshly ground black pepper ¼ cup double-concentrated tomato paste 3 medium tomatoes (about 1 lb.), seeds removed, coarsely chopped 3 Omani lemons (dried black limes) or 2 Tbsp. fresh lime juice Cooked basmati rice, parsley leaves, plain yogurt, and flatbread (for serving) St ep 1Heat 6 Tbsp. oil in a large Dutch oven or other heavy pot ov...