Iranian Food recipes

Shin pottage
Shin pottage Recipe
Serves: 3 Course: Appetiser Difficulty: Easy Cuisine: Iranian Food
Ingredients:
  • The shine of cow: 1 piece
  • Chickpea: half a cup
  • Lentil: half a cup
  • White beans: half a cup
  • Local beans of Kerman city (or tiny cowpea): half a cup
  • Wheat frumenty: half a cup
  • Cumin: 1 tablespoon
  • Onion: 2 medium ones
  • Nigella seed: 1 tablespoon
  • Salt, turmeric, black pepper, thyme: as much as you need
  • Meat (optional): 200 grams
Directions:

Half-cook the chickpea and bean. Now add the cowpea, and lentil and wait until they all cook. Bake the shine separately and detach the bones. Add the wheat to the shine and wait for it to be cooked. Prepare some fried onion and add enough turmeric. Grains plus the fried onion, nigella seed, salt, and pepper should add at this moment. If you desire, you can bake the meat and add it to the pottage. The pottage must boil in low heat until it steams.

Prep. Time: 10 min
Cook Time: 50 min
Total Time: 60 min
Boz ghormeh stew
Boz ghormeh stew Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Shoulder meat and Muscle of goat: 500 grams
  • Ground whey: 2 cups
  • Chickpea: 1 cup
  • Smashed garlic: some cloves
  • Onion: a medium one
  • Salt, turmeric, pepper, dried tarragon, fried onion: as much as you need
Directions:

Meat, onion, smashed garlic, and Chickpea, with some water, must cook in low heat. After baking the meat, you must add dried tarragon, turmeric, salt, and pepper to it. In a half-open pot, you must boil them for several minutes so that the water absorbed by other ingredients and the stew becomes thick. Hammer the mixture before serving in the dish. For garnishing, you may use whey, fried mint, fried garlic, and fried onion. Some may also serve extra melted whey besides the meal to satisfy the guests who like it more. Of course, in some regions, they serve it watery and in some others, they love it thick. If you serve it watery, you can dunk some bread in the bowl. For instance, in a city like Rafsanjan, the “Boz ghormeh”  only includes meat, onion, garlic and whey, so they cook it watery and dunk a loaf of bread in it.

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Prep. Time: 15 min
Cook Time: 45 min
Total Time: 60 min
ashe dough
Pottage of dough (ashe dough) Recipe
Serves: 5 Course: Main Difficulty: Easy Cuisine: Iranian Food
Ingredients:
  • Minced meat: 300 grams
  • Rice: 2 cups
  • Cotyledon: half of a cup
  • Chopped vegetable (Dill, tarragon, chard, and leeks): 1 cup
  • Dough, onion, salt, and turmeric: as much as you need
Directions:

Bake the Cotyledon and add the rice and wait for it to be smashed and cooked thoroughly. In another pot, prepare some fried onion and roast the meat on it. Now combine the two Compound and add the vegetables. After baking the greens and after that the pottage becomes thick, then add the dough, salt, and pepper and enjoy from a delightful meal.

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Prep. Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Kalam polo
Rice with Cabbage (Kalam polo) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Rice: 4 cups
  • Savoy cabbage: 250 grams
  • Chopped Vegetables Special for this food: (Tarragon, basil, dill, some Leek): 200 grams
  • Minced meat: 250 grams
  • Chickpea flour: 2 tablespoons
  • Onion: 2 medium onions
  • Salt, paper, turmeric: as much as you need
Directions:

First, chop the Savoy cabbage and roast it in the oil. You have to add a glass of water to cook it as well as you can. Minced meat with Grated onion, Chickpea flour, salt, turmeric, and other spices most Kneaded in this step, then circle them in small pieces like the meatballs and then fried them in the oil. Drain the rice and put it in a colander and now spread some black pepper on the outcome. You have to rub some oil in the bottom of the saucepan. Here pour some of the rice and then pour a layer of vegetables. Then pour the meat and Savoy cabbage on them and again pour a layer of rice. Do this instrument for all the ingredients, and when you layered them all, then spread A small amount of water and oil on the top and left it to steep slowly. Enjoy the food!

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Prep. Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Shekar polo
Rice with sugar (Shekar polo) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Rice: 4 cups
  • Sliced pistachio and Sliced almond: 2 tablespoons of each
  • Sliced tangerine: 2 tablespoons
  • Melted saffron: 2 tablespoons
  • Sugar: 2 cups
Directions:

Drained the rice in the first step and put it in the colander, when it is still fresh. Heat the sugar in the water and wait for its consolidation, then add your saffron. Sliced tangerine must boil two times, and after each, the water must replace, and so, the tangerine will become sweet; now, you have to roast it in the oil and spread some of the Sugar syrup plus some saffron on it. Now a little saffron must be added to drained rice until the color change to yellow. Now pour some oil at the bottom of the pot and pour the rice on the oil. You have to steep the rice and wait for almost 30 minutes. By the way, when the rice is half steeped, you must add the rest of sugar syrup and expect the other 15 minutes. There is another tip for you, while you are going to add the sugar syrup, you must put the half steeped rice in the colander and spread the syrup from the top. Here some syrup will not absorb by the rice immediately; Don’t worry! Just return the rice to the pot and spread the remaining syrup from the bowl, which places under the colander, to the top of the rice, and then expects for the second half of steeping. After that and while you serve it in the dishes, you can designs it with soaked sliced pistachio, soaked sliced almond, and candied tangerine. In the city of Shiraz, this meal always serves with the stew of gheymeand counts as a ceremony meal. Of course, the gheyme in this cuisine must not include Cotyledon. Do not miss this meal!

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Prep. Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Shekar Polo
Rice With Sugar(Shekar Polo) Recipe
Serves: 4 Course: Main Difficulty: Medium Cuisine: Iranian Food
Ingredients:
  • Rice: 4 cups
  • Sliced pistachio and Sliced almond: 2 tablespoons of each
  • Sliced tangerine: 2 tablespoons
  • Melted saffron: 2 tablespoons
  • Sugar: 2 cups
Directions:

Drained the rice in the first step and put it in the colander, when it is still fresh.
Heat the sugar in the water and wait for its consolidation, then add your saffron.
Sliced tangerine must boil two times, and after each, the water must replace, and
so, the tangerine will become sweet; now, you have to roast it in the oil and spread
some of the Sugar syrup plus some saffron on it. Now a little saffron must be
added to drained rice until the color change to yellow. Now pour some oil at the
bottom of the pot and pour the rice on the oil. You have to steep the rice and wait
for almost 30 minutes. By the way, when the rice is half steeped, you must add the
rest of sugar syrup and expect the other 15 minutes. There is another tip for you,
while you are going to add the sugar syrup, you must put the half steeped rice in
the colander and spread the syrup from the top. Here some syrup will not absorb by
the rice immediately; Don’t worry! Just return the rice to the pot and spread the
remaining syrup from the bowl, which places under the colander, to the top of the
rice, and then expect for the second half of steeping. After that and while you serve
it in the dishes, you can designs it with soaked sliced pistachio, soaked sliced

almond, and candied tangerine. In the city of Shiraz, this meal always serves with
the stew of Gheyme and counts as a ceremony meal. Of course, the Gheyme in this
cuisine must not include Cotyledon. Do not miss this meal!

Prep. Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Shole Mashhadi
Shole Mashhadi (congee) Recipe
Serves: 5 Course: Main Difficulty: Hard Cuisine: Iranian Food
Ingredients:
  • Calf Shanks: 250 grams
  • Stewed meat: 300 grams
  • Peas: a half of a cupful
  • Pinto beans: a half of a cupful
  • Mung beans: a half of a cupful
  • Wheat groats: one and half of a cupful
  • Half Rice: a half of a cupful
  • Onion: tree chopped pieces
  • Salt
  • Pepper
  • Cinnamon
  • Turmeric
Directions:

Put the meat and one of the chopped onions along with a little turmeric to be cooked through. Wait for them to be cooked thoroughly, then separate bones from Meats. After that, crush the meats and left them besides. Put Peas and beans on the flame to be prepared. Hence they were half cooked, add Mung beans and wait for them to be cooked entirely. Pour the rice & wheat groats in some boiled water and wait until the rice becomes softer. Now incorporate a fried onion, meat, wheat groats and beans and cooked rice altogether. Add the desired amount of pepper and salt and put the boiler on low heat.  Now you must stir it, not to bake the food. This kind of pottage will also garnish by some pieces of stewed meat. The pottage will also serve with meatballs.

For preparing meatballs, you should add Turmeric to the fried onion. Here, the chopped lamb will roast in the onion. Add some tomato sauce and roast the mix in the oil. Now add some water as much as the meat could absorb that. Now you can garnish your pottage with these meatballs. By the way, some may add split peas in the meatballs too.

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Prep. Time: 60 min
Cook Time: 45 min
Total Time: 105 min

 

Homemade Iranian Recipes

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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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