Iranian Food recipes

Jaghor baghor
Jaghor baghor Recipe
Serves: 3 Course: Main Difficulty: Easy Cuisine: Iranian Food
Ingredients:
  • Liver of sheep: 300 grams
  • Tomato: 500 grams
  • Onion: 1 piece
  • Salt, turmeric, pepper, and other spices: as much as you like
Directions:

Like many other Iranian recipes, the first step is to make some fried onion seasoned with turmeric. The liver must be sliced in small pieces and roast with the onion. Chop the tomato and add it to the liver with salt and other spices. With some glasses of water, boil the mix on the low heat for almost thirty minutes. If you use lung in your jaghor baghor, then you have to boil it in the water and soften it primarily. After that, you may slice it, just like the liver, and roast in the onion pan. If you have both liver and lung, first, you have to bake the lung, and after some while, you must add the liver. The reason is that the lung needs more time to cook. If you prefer to have tiny slices of meat, there is no worry! You can chop the lung or liver in small pieces too. Have a beautiful day!

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Prep. Time: 15 min
Cook Time: 20 min
Total Time: 35 min
kado torsh
Sour zucchini (kado torsh) Recipe
Serves: 4 Course: Main Difficulty: Easy Cuisine: Iranian Food
Ingredients:
  • Zucchini: 1 kilogram
  • Onion: 2 medium ones
  • Garlic: some cloves
  • Pomegranate sauce: 1 tablespoon
  • Orange juice: half a cup
  • Salt, pepper, mint: as much as you want
Directions:

Peel the zucchinis, dice circularly and roast them in the oil. Prepare some fried oil separately. Add the chopped garlic (or grated garlic) around the end of onion’s roasting; hence the garlic will roast for a few minutes. Add the fried onion, fried garlic, pomegranate sauce, orange juice, salt and pepper with a glass of water, to the zucchinis, and wait for them to steam. For the last step, hammer the zucchinis and pour some hot mint on them. Enjoy it!

Prep. Time: 20 min
Cook Time: 35 min
Total Time: 55 min
khoreshte sak
Stew of sak (khoreshte sak) Recipe
Serves: 3 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Meat: 300 grams
  • Pea: 1 cupful
  • Chopped spinach: 700 grams
  • Onion: 1 medium onion
  • Garlic: 3 cloves
  • Orange juice: half a cupful
  • Flour: 2 tablespoons
  • Salt, turmeric, pepper: as much as you want
Directions:

Peas must soak for several hours. After that, you must peel the peas and half them like split peas. Prepare fried onion and add the turmeric. Roast the meat in the same pan and then add the peas with a glass of water, until they all cook as well as possible. Chop the spinach and add it to the stew at this moment. Solve the flour in the water and add it to the stew, so that the stew becomes thick. Prepare the fried onion and sip the salt and pepper. In the end, pour some orange juice and left the stew to boil for a while. Enjoy the meal!

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Prep. Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Ghalieh meygo
Stew of shrimps (Ghalieh meygo) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:

Fish: a half a kilogram of shrimp

Vegetable (Coriander and fenugreek (: 300 grams (the fenugreek must be less; otherwise the food will become bitter)

Tamarind: 200 grams or half of a packet

Onion: 2 mediums

Garlic: some cloves

Wheat flour: 1 tablespoon

Salt, turmeric, pepper: as much as you need

Directions:

Ghalieh meygo is the same as ghaleih mahi, but uses a half a kilogram of shrimp, instead of one kilogram of fish. The other difference is that in the gahlieh meygo, they put a potato too. At the end of cooking, while there is just an hour for the stew to become ready, you must dice your potato in big sizes and put them in the ghalieh. Some may use tomato in the ghaleih too. In these cases, the tomato must dice in big sizes and add to the stew while you are going to add the potato.

Chop the onion and roast it in the oil, and at the end of roasting, add the grated or smashed garlic. Vegetables must chop and add to the onion and garlic and then they have to roast in oil. Here you have to cook the fish while you are roasting the vegetables. Fish pieces must be big enough. Add the turmeric and pepper in this step. Warm the tamarind with hot water and pull out the kernels. Solve the flour in the fluid and then add the outcome to the ghalieh. Measure the salt (some tamarind are salty, and you should add the salt after the tamarind if it is necessary). After almost 2 hours, the food is ready.

While you are cooking the food, the pot must be open, because if you close it, then the tamarind will ruin. This food will generally serve with rice, but some natives eat the meal with bread; in these cases, the stew must be more watery.

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Prep. Time: 20 min
Cook Time: 35 min
Total Time: 55 min
Ghalieh mahi
Persian spicy fish and herbs, or stew of fish, or stew of shrimp (Ghalieh mahi ) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Fish: 1 whole fish (Javelingrunter fish or Aethaloperca rogaa fish)
  • Vegetable (Coriander and fenugreek (: 300 grams (the fenugreek must be less; otherwise the food will become bitter)
  • Tamarind: 200 grams or half of a packet
  • Onion: 2 mediums
  • Garlic: some cloves
  • Wheat flour: 1 tablespoon
  • Salt, turmeric, pepper: as much as you need
Directions:

Chop the onion and roast it in the oil, and at the end of roasting, add the grated or smashed garlic. Vegetables must chop and add to the onion and garlic and then they have to roast in oil. Here you have to cook the fish while you are roasting the vegetables. Fish pieces must be big enough. Add the turmeric and pepper in this step. Warm the tamarind with hot water and pull out the kernels. Solve the flour in the fluid and then add the outcome to the ghalieh. Measure the salt (some tamarind are salty, and you should add the salt after the tamarind if it is necessary). After almost 2 hours, the food is ready.

While you are cooking the food, the pot must be open, because if you close it, then the tamarind will ruin. This food will generally serve with rice, but some natives eat the meal with bread; in these cases, the stew must be more watery.

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Prep. Time: 20 min
Cook Time: 35 min
Total Time: 55 min
Gheimeh busheyri
Bushehr stew (Gheimeh busheyri) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Meat: 300 grams
  • Split peas: 2 cups
  • Onion: 1 piece
  • Dried lime powder: 1 tablespoon
  • Tomato puree: 1 tablespoon
  • Rosewater: half a cup
  • Salt, pepper, saffron, turmeric: as much as need
Directions:

Chop the onion and roast in the oil. Roast the meat in the same pan and add the split peas with a little amount of water. Wait for some while, until meat cooks. Then smash the meat and split peas. Now add salt, spices, tomato puree and other seasonings (such as rosewater and dried lime powder). Put the mix on the low fire and wait for the stew to get ready. This food will serve beside the rice and you can use various kinds of rice for this purpose, such as simple rice, cumin rice, sugar rice, or a combination of these types. Therefore prepare the desired kind and eat with your stew. Cooking the cumin rice is not so hard! You only need to combine the rice with the cumin while you are going to drain the rice just before you attempt the steaming of rice. Also, in the sugar rice, you need to pour the syrup of sugar before the steaming process. The syrup includes a cup of sugar, half a cup of rosewater and a little amount of saffron. The split peas that use in this meal belong to the local fields and have the same color as the pea, and the size is a little bigger than ordinary split peas. If this type of split peas, was not available, then use the regular ones.

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Prep. Time: 20 min
Cook Time: 35 min
Total Time: 55 min
ashe jafari va goje farangi
Parsley and tomato soup ( ashe jafari va goje farangi) Recipe
Serves: 5 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Tomato: 1 kilogram (peeled and grated)
  • Soaked frumenty: a cup
  • Red pea or cowpea: a cup
  • Vegetable: (Leek and parsley; the parsley must be more than the leek): half a kilogram or a little more
  • Tomato puree: 2 tablespoons
  • Rice: 3 tablespoons
  • Onion: 1 big onion
  • Green pepper: 1 or 2 hot peppers
  • Salt, hot red peppers, turmeric: as much as you need
Directions:

Chop the onion and roast it. Add the turmeric and tomato puree and then add salt, pepper, and water (or meat’s water). Wait for them to boil and then add the frumenty and wait for them to cook. Baked beans and vegetables must add in this step when the frumenty is totally cooked. After a while, add the rice and grated tomato with the green peppers. Wait for the soup to cook and become thick. If you like, you can add a spoon of lemon.

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Prep. Time: 20 min
Cook Time: 35 min
Total Time: 55 min
ashe dough Oromia
Oromia dough soup (ashe dough Oromia) Recipe
Serves: 4 Course: Main Difficulty: Easy Cuisine: Iranian Food
Ingredients:
  • Saltless dough: 1 kilogram
  • Baked peas: half a cup
  • Soaked frumenty: half a cup
  • Chopped vegetables (Parsley, cilantro, dill, spinach, chard): 200 grams
  • Chopped cabbage leaves: 2 cups
  • Hot green pepper: 4 pieces
  • Flour: 3 tablespoons
  • Salt, and red pepper: as much as you need
Directions:

Bake the frumenty and the cabbage leaves and add the peas and chopped vegetables with green peppers. Wait until the vegetables steam thoroughly. In another pot, pour the dough and solve the flour in it, then place it on a low fire, and Stir it regularly. Wait until it boils and then combine the other ingredients in the same pot and boil them again. Now, wait until they absorb each other. Season it with the salt and pepper, and here you are! The food is ready but doesn’t forget that after adding the dough, the pot must stay open, and you must not cover it.

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Prep. Time: 20 min
Cook Time: 35 min
Total Time: 55 min
dolme kalam
Cabbage wrapping (dolme kalam) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Cabbage: 1 big streakless cabbage
  • Rice: 2 soaked cups
  • Split peas: half a cup
  • Vegetable (parsley, dried or fresh mint): a few amounts
  • Tomato puree: 2 tablespoons
  • Ground meat: 2 or 3 tablespoons
  • Sumac: a cup of boiled sumac that passed the filter
  • Salt, and red pepper: as much as you need
Directions:

Tear the leaves of cabbage and boil them in a pot for almost thirty minutes. This act will soften the leaves. Now drain the leaves and cut them in small squares. If the cabbage is in a small size, then you don’t need to scissor them in a smaller quantity. If the leaves are very stiff and they do not separate from each other, then you can boil them for a few minutes, and they will separate more naturally.

Prepare some fried onion and add the meat to the pan.  Cook the split peas and chop the vegetables. Here, mix them with soaked (uncooked) rice, tomato puree, salt, and pepper and stir them as well as you can. Wrap the mix among the cabbage leaves. Cover the pot’s bottom with some extra leaves and then arrange the wrapped leaves on them. Place a dish on the wrapped leaves; this will apply a load and help them not to unroll from the current status. Pour a glass of water on the dolme and left it to be cook on low heat. After the evaporation of the water, you must add the sumac water, and for the last step, you can pour some oil in order to make them shinier. If you don’t prefer the acerbity of your sumac, you can add a few sugars in the sumac water. For garnishing the food, you can use fried onion, barberry, and dried dill. This totally worth it to learn.

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Prep. Time: 15 min
Cook Time: 40 min
Total Time: 55 min
Kale josh
Kale josh Recipe
Serves: 3 Course: Main Difficulty: Easy Cuisine: Iranian Food
Ingredients:
  • Onion: 3 big ones
  • Grounded walnuts: 4 tablespoons
  • Whey: half cup or a cupful, depend on your desired thick
  • Dried mint: 1 tablespoon
  • Salt, and pepper: as much as you need
Directions:

Slice the onions in big slivers, and toast them in the oil. Add the walnut powders and roast in the oil again. Now add the whey, pepper, and salt with a little amount of water. You can add more salt if you desire after you solve the whey, and you think that the salinity is not enough. Boil the mix on low fire. When the meal becomes a little thicker, and the onion is softer, then it’s time to serve the food. This boiling food is a bit different than other boiling meals. Therefore we will not dunk a loaf of bread in the bowl, and for instead, we serve the bread beside the dish. Have a good meal!

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Prep. Time: 10 min
Cook Time: 25 min
Total Time: 35 min
dolme felfel va bademjan
Eggplant and pepper dolme (dolme felfel va bademjan) Recipe
Serves: 4, 5 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Bell Eggplant: 2 medium ones
  • Bell Pepper: 2 medium ones
  • Tomato: 2 firm and large ones
  • Ground meat or minced meat: 300 grams
  • Rice: 1 cup
  • split peas: half a cup
  • foliated  tomato: 2 medium ones
  • onion: 2 pieces
  • tomato puree: 2 tablespoons
  • sliced butter: 100 grams
  • salt, pepper turmeric, and saffron: as much as you desire
Directions:

Prepare the onion and add the turmeric. Roast the meat in the same pan. Cook the split peas in another pot and add the rice. Now left the pot to boil for several minutes, until rice becomes half-cooked. In this step, stir the meat, rice, split peas, pepper, turmeric, melted saffron, tomato puree, and butter.

Soak the eggplants in salted water for almost half an hour. This will help you to ignore the bitterness of your eggplants. Stuff the eggplants, bell peppers, and tomatoes with the paste of dolme. It’s better to consider a little free space at the top of each stuffed material; hence they will not tear when you are raising them. If some of the ingredients exited from their container, then you have to place them at the bottom of the pot with extra sheeted onion. Put the prepared dolme in the pot and cook them with low heat.

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Prep. Time: 25 min
Cook Time: 40 min
Total Time: 65 min
Tabrizi Kebab
Tabrizi Kebab Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Ground meat: 1 kilogram of lamb (rib meat), or combine of lamb and veal with the same ratio
  • Onion: 2 medium onions
  • Salt. Pepper, turmeric: as much as you need
Directions:

Combine the ingredients all together and stir them for a while. Use wide skewers for this kind of kebab. Moist your hand with cold water, then picking up some pate and shape them like a spindle. On the other hand, take a skewer and put a spindle shape meat on the skewer. Now try to cover the skewer with the kebab’s paste. Push the paste, especially in the beginning, and at the end of the skewer and left it apart. Do the same steps for the rest of the paste and attach them to skewers.
Now put the skewers on the fire. It’s better to use charcoal for turning the fire on. It should be noted that you must turn the skewers several times while you are grilling them.

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Prep. Time: 20 min
Cook Time: 35 min
Total Time: 55 min
Rice and Squash
Rice and Squash Recipe
Serves: 3 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Squash: 1 kilogram
  • Cowpea: a cup
  • Rice: 4 cups
  • Dried apricot: 12 fresh ones
  • Sugar: 2 tablespoons
  • Salt, butter, turmeric: as much as you need
Directions:

Bake the Cowpea and left it aside.  Rinse the rice together with the cowpeas. Chop the Squash in big pieces and peel it in this step. Pour some oil in the bottom of the pot and arrange them in the bottom regularly. Above them, spray some sugar and turmeric and strew the rice at this moment. Place the dried apricot among the rice and wait for the rice to steam. To aromatize the meal, you may rub some melted butter on the rice. This food worth it to try!

Prep. Time: 10 min
Cook Time: 45 min
Total Time: 55 min
gheimehkardi
Pichaghgheimeh (gheimehkardi) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Lamb meat:300  grams
  • Onion: 3 medium ones
  • Eggs: 4 fresh eggs
  • Almond slivers: half a cup
  • Salt, pepper, saffron and other spices: as much as you need
Directions:

Put the onion in a pan and fry it together with the turmeric. Add the stewing meat and roast it in the oil. Add a proper amount of salt, pepper, and other spice to make it tasty. After cooking for a few minutes, then add a little water to bake the meat as well as you can. To have softer almond slivers, fill another pot with water and pour the almond silvers in it, then place it on a low fire. You can add some saffron to the almonds for coloring them. Spread the baked meats in another frying pan, add the almond slivers, and left it to boil for a while. When the water level is appropriate, then break the eggs in the frying pan; in this step, Water must be a little more than your stew’s level. Some may use just yolk and they ignore the white egg. When the eggs become thicker, the stew is ready to serve.

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Prep. Time: 10 min
Cook Time: 50 min
Total Time: 60 min
havij polo
Carrots stewand rice (havij polo) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Chicken: 4 pieces
  • carrot: 5 fresh ones
  • Rice: 4 cups
  • Onion: a medium one
  • Salt, turmeric, butter, pepper: as much as you need
Directions:

Prepare your fried onion seasoned with turmeric. Roast the chicken pieces in the same palace and add some water to bake the chicken as well as you can.  Slice the carrots very thin, the same as slivers of almond, and then roast the carrots in butter with low heat. Now add the roasted carrots, salt, and saffron to the chicken and boil them. Wait until carrots cook thoroughly, and stew gets ready. This stew will serve with the steamed rice. Have a beautiful day!

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Prep. Time: 15 min
Cook Time: 65 min
Total Time: 80 min

 

Homemade Iranian Recipes

Life is too short to eat boring lunches. We have rounded up our all-time best recipes for your viewing and cooking pleasure.
There are a lot of delicious foods in Iran that it works magic with so many different ingredients. We have provided directions, videos, and pictures of homemade Iranian recipes for you to enjoy it.

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