Common Persian Cuisine
There are three main dishes that Persians will more than likely include in a meal. These dishes are; rice, grilled meat, and Persian stew or better known as chelow, kabobs, and khoresh.
The kabobs are different types of meat with onions, fruits, nuts, and other grains as well. The rice can be the typical saffron or it can be “jeweled” which means it is extremely colorful and resembles rubies and diamonds.
Persian stew is made with many meats such as poultry, fish, or other red meats. In the stew is vegetables, fruits, grains, and nuts as well. It is slow simmered for ten or more hours, and can also be served vegetarian style. The vegetarian kholesh is served with spinach, peas, zucchini, celery and lentils.
3 Simple Persian Recipes
Ingredients: 10 to 12 romaine lettuce leaves, cleaned and well chilled, Lemon slices (for garnish), 6 tomatoes cut into small pieces, ½ cup good olive oil, ½ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon allspice, ½ cup lemon juice, ½ cup chopped fresh mint, 1 cup chopped scallions, 2 cups chopped parsley, 1 cup fine bulgur, carefully washed
Directions: -Soak bulgur in cold water for 3 hours.
– Drain; mix with remaining ingredients
-Garnish with lemon slices and serve with lettuce leaves, which can be used
Arabic Yogurt Soup
Ingredients: ¼ cup chopped fresh parsley, ¼ cup chopped fresh mint, Dash of pepper, ½ teaspoon salt, 2/3 cup yogurt, 1 slice lemon, 1/3 cup raw rice, 4 cups beef broth, 1 tablespoon butter, 1 onion, sliced
Directions: -Cook the onion and butter in a covered casserole for 4 minutes. Add 1 cup beef broth, the rice, and the lemon slice.
-Cook, covered, in the microwave oven, stirring occasionally, until the rice is tender (12 to 15 minutes).
-Add the remaining broth and heat to a simmer. Stir a little of the hot soup into the yogurt.
-Then stir the yogurt into the soup and mix until it is creamy. Season.
-Ladle into soup bowls and sprinkle with the chopped mint and parsley.
Baked Walnut Omelette
Ingredients: 6 eggs, Butter, Seasoning, 1 tablespoon currants, 4 oz chopped walnuts, 2 oz white crumbs, Large handful of chopped chives
Directions: – Beat the eggs and mix with the other ingredients, except the butter.
-Butter a round dish and let it heat in the oven for a moment.
-Pour in the egg mixture and cook in a moderate oven (400°F) until set.
3 Simple Persian Desserts
Kateh Rice Cake
Ingredients: 2 cups basmati rice, 3½ cups water, 2 teaspoons salt, ¼ cup ghee
Directions: – Pick over the rice, wash it very well, and drain. Place it in a 10-inch frying pan and add the water and salt.
– Bring to the boil over medium heat, stirring occasionally. Cover, reduce heat a little, and cook for 15 minutes until all the water is absorbed.
-Add the ghee and stir with a wooden spoon. Even out the top of rice, pressing lightly
– Cover the pan and return it to medium-low heat for 30 minutes. Move the pan over the burner from time to time so that bottom of the rice becomes evenly browned.
-Remove from the heat and place the bottom of the pan in cold water for 10 seconds. Dry the bottom of the pan off with a towel.
– Run a spatula around the sides to loosen the rice, and then place a plate on top of the pan. Holding the plate and pan firmly, turn them upside down so that rice cake comes out cleanly.
-Serve this cut in wedges with kebabs or stews. This is often served cold in summer.
Ingredients: 2 oz blanched almonds browned in the oven, 2 oz caster sugar, ¼ pound unsalted butter, 3 eggs (separated), 3 oz caster sugar, ¼ pint double cream, Savoy biscuits
Directions: – Make the praline by melting the sugar in a thick pan and when it is brown, stirring in the almonds.
-Pour the mixture on to a slab and when cold and hard, break it up and pound it finely.
– Beat the butter until it is really light and creamy, which may take up to half an hour.
– Beat the egg yolks together and beat into the butter.
-Add the sugar and the praline mixture, beating continuously, and finally fold in the stiffly whipped egg whites and the whipped cream.
– Line a mould with Savoy biscuits and pour in the cream
-Leave in a cold place until set and turn out to serve.
Persian Melon Salad
Ingredients: 1 honeydew melon, fruit removed with a melon baller, 1 cantaloupe, fruit removed with a melon baller, 1/4 watermelon, fruit removed with a melon baller, 1 bunch grapes, 1 pineapple – peeled, cored, and cut into chunks, 2 tablespoons pickled ginger, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 1 tablespoon white sugar, 1/4 cup chopped fresh mint, 1 pint fresh strawberries, 4 sprigs fresh mint for garnish
Directions: -Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
-Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.