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Marinated Mushrooms

8 oz (227 g) Mushrooms 1/2 Bunch Fresh Cilantro 1/2 Bunch Fresh Oregano 1 Small Red Onion 1 Garlic Clove Crushed Peppercorn Seeds, Crushed Coriander 2 Tbsp White Wine Vinegar 2 Tbsp Olive Oil 1/2 Lemon Salt PREPARATIONS: 1- Remove the stems from the mushrooms. 2- Mince the cilantro. 3- Mince the oregano (Use the leaves only. 4- Dice the onion. DIRECTIONS: 1-Place the mushroom caps in a pan. 2- Squeeze half of lemon on top the mushrooms, Add boiling water. 3- Simmer the mushrooms over medium heat for 5 minutes or until tender. 4- Meanwhile, Combine the minced cilantro, oregano and onions in a bowl. 5- Mash one garlic clove into the bowl. 6- Add few pinches of crushed coriander, peppercorn seeds and salt to the bowl. 7- Add 2 tbsp of white wine vinegar and olive oil to the bowl and stir until well combined. 8- Drain the mushrooms and add to the bowl, stir well. 9- Cover the bowl with a lid and marinate in a refrigerator for at least 12 hours.

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Marinated Mushrooms Calories and Nutrition Values

Marinated mushrooms is full of vitamins and mineral. It contains high amounts of dietary fiber, iron, manganese, niacin, riboflavin. It has high amounts of vitamin A, B6 and C. Marinated mushrooms has no cholesterol. 3.5 ounces (100 grams) of marinated mushrooms has 92 calories and 62 calories from fat. It has 262 mg of sodium, 2.2 g of sugars and 2.5 grams of protein.

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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