Not only is Iranian cuisine rich with a wide range of main courses, but it is also famous for delicious (but heavy) appetizers, desserts and innovative drinks.
Served with different herbs and meat or sometimes spices and even fruits, rice is a basic part of any Persian meal.
Iranians food uses a variety of ingredients to blend different tastes in each of their recipes that are sure to suit every palate.
Milk with mint:
Ingredients:
- Yoghurt milk
- Water
- Dry mint
- Salt
- Ice
- Blend all the ingredients together and chill before serving. Add sugar to taste if needed.
Aashouli Klamker soup:
Ingredients:
- 500 gm meat
- 500 gm rice
- 100 gm green peas, beans, parsley, spinach and coriander
- 100 gm green onions
- ½ tsp turmeric, black pepper and salt
- 1 tbsp vegetable oil
- Water
- Soak the peas, beans and lentil in water for 5 hours then leave to dry.
- Mince onions and fry until they are golden brown
- Cut the meat in to small pieces then fry them with onions.
- Add peas, beans, lentils, turmeric, salt, pepper and hot water to the meat and cook for about one hour.
- Add the rice and cook for 30 minutes.
- Crush parsley, coriander, spinach and green onions softly, and then add to the mix and cook for 15 more minutes.
- Stir the mixture gradually until it’s fully cooked and ready to be served.
Kasemian eggplant:
Ingredients:
- 8 black eggplants
- 8 cloves of garlic
- 4 eggs
- 2 tomatoes
- 1/3 cup vegetables oil
- Salt and pepper
- Grill eggplant in the oven until it is cooked.
- Leave the eggplant to cool then peel and softly crush it.
- Boil the water and add tomatoes and leave it on the heat for 3 minutes.
- Leave tomatoes to cool then peel and cut into small pieces.
- Crush and fry the garlic and add the eggplant and cook together for 4 minutes.
- Add tomatoes, salt and pepper and heat until the sauce condenses.
- Scramble and fry the eggs until they are half cooked then add to the eggplant mix.
- Combine altogether and serve.