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Baghali Polo with Chicken

Baghali Polo with Chicken

2 Cups Rice 3 bunch Dill 1 lb (453g) Fava Beans (Baghali) 1 lb (453g) Chicken 1.5 Tsp Salt 1 Tbsp Oil Turmeric PREPARATIONS: 1- Mince the dill. 2- Wash the rice. 3- Boil 5 cups water. DIRECTIONS: 1- Put the chicken thighs in a pot. 2- Add Turmeric and salt as needed to the pot. 3- Top the pot off with boiling water and simmer for 30 minutes. 4- Pour the Fava beans in a small pot, add boiling water and simmer until the beans are tender. Drain the water and let it cool of for few minutes, peel the skin off of the beans (try not to smash the fava beans). 5- Pour the rice in a large pot. Empty the water of the chicken's pot into this pot. 6- Add the dill and salt to the pot, stir the mixture and let simmer until the water is steamed off. 7- In a large pot, apply oil, lay the chicken thighs across the pot. 8- Pour the rice on top of the chicken thighs than add the Fava beans on top. 9- Cover the pot with a large napkin and put the lid on. 10- Cook for 20 minutes with low heat.

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Baghali Polo with Chicken Calories and Nutrition Values

Baghali Polo with Chicken Calories and Nutrition Values

Baghali Polow (Baghali: fava beans and Polow:Rice) is a Iranian food that as the name suggests, is prepared by fava beans and rice so rich fiber comes even richer. Fiber can lower the risk of diabetes and heart disease and it also prevents or relieve constipation. Rice contains all the amino acids needed for building and maintaining muscle tissue. Dill used in this food gives you the digestive benefits and is known to be a headache remedy and of course with its rich calcium it can bust up your bone health. Baghali polo is rich in fiber, iron, manganese and magnesium and its calorie counts in one plate or 367 g is bout 1033 and can be a good energy source.

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ash reshteh
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ASH RESHTEH

  • 4 Medium Onion
  • 2 Garlic Cloves
  • 15 oz (425g) Chickpeas, Kidney Beans, Lentils
  • 1 bunch Leek Chives, Cilantro, Dill, Parsley, Spinach
  • 1.5 Tsp Salt
  • Turmeric
  • 14 oz (396g) Noodles (Reshteh)
  • Kashk (Whey)
  • Vegetable Oil
PREPARATIONS:

1- Dice a medium size onion.
2- Slice 3 medium size onions.
3- Mince 1 bunch leak chives, cilantro, dill, parsley and spinach.
4- Pre-cook 15 oz chickpeas, kidney beans and lentils or use canned product.
5- Boil 5 cups water.

DIRECTIONS:

1- Heat the vegetable oil in a pot over medium heat.
2- Add the diced onion along with two garlic cloves to the pot and fry until translucent.
3- Add the chickpeas, kidney beans, and lentils to the pot.
4- Add salt and turmeric as needed and mix thoroughly and let the mixture fry for few minutes. stir the mixture occasionally.
5- Stir in the minced leak chives, cilantro, dill, parsley and spinach.
6- Pour in boiling water until the mixture is covered. Bring the mixture to a boil than reduce heat to low and simmer for 10 or 15 min.
7- Add the noodles (reshteh) to the pot and continue simmering.
8- In a small pan, heat the oil and fry the sliced onions until golden.
9- Serve the meal in bowl and top it with fried onions and Kashk.


Read more about  Ash Reshteh calories and nutritional facts