Food Recipes


ALL RECIPES
STEW RECIPES
APPETIZERS
DESSERTS
SALADS
CHICKEN RECIPES
BEEF RECIPES
RICE RECIPES
EGGPLANT RECIPES
SOUPS
HOLIDAY RECIPES
CAKES
SIDE DISH
ADVIEH SEASONING

Mint Syrup, Sharbat Sekanjebin Calories and Nutrition Values

Mint Syrup, Sharbat Sekanjebin Calories and Nutrition Values

Mint syrup can cool your body down. Mint has soothing effect on the digestive system. Mint is very refreshing and is believed to be a remedy for nausea and headache. 4.1 ounces (118 grams) of mint syrup has 394 calories.

Read More

Mirza Ghasemi

Mirza Ghasemi

1 Large Eggplant 1 Medium Tomato 1 Small Onion Salt, Ground Chili Pepper, Ground Bay Leaves Oil 2 Tsp Tomato Paste PREPARATIONS: 1- Roast the whole eggplant. 2- Dice the Tomato. 3- Dice the onion. DIRECTIONS: 1- Peel the skin off of the eggplant and chop the eggplant in small pieces. 2- Fry the diced onions in a pot with 2 tablespoon vegetable oil until golden. 3- Add the diced tomatoes to the pot. 4- Add the chopped eggplants to the pot. 5- Add salt, ground chili pepper and ground bay leaves, stir and continue frying for 5 more minutes. 6- Let it cool down for few minutes then mash the mixture thoroughly. 7- Add 2 tsp of tomato paste, stir and simmer for 10 minutes.

Read More
barley soup, soup e jo, recipe
Watch Videovideo          Did you like this recipe? 

  BARLEY SOUP

"Soup e Jo" Recipe

  • 1 Cup Pearl barley
  • 2.5 cups chicken broth (or 2 pieces chicken)
  • 1 Bunch Parsley, Cilantro
  • 3 small carrots
  • 1 Small Onion
  • 1 Medium potato
  • 4 Tbsp Vegetable Oil
  • 1 liter (33.8 fl oz) Milk
PREPARATIONS:

1- Soak the pearl barley for 2 hours.
2- Grate the Carrots and a potato.
3- Mince the Parsley and cilantro.
4- Dice the onion.
5- Boil 5 cups of water.

DIRECTIONS:

1- Put the chicken thighs in a pot, add some salt and boiling water. Cover the pot with the lid and let it simmer for 35 Minutes. (You will need the chicken broth, if you already have chicken broth skip this step)
2- Drain the soaked pearl barley and put it in a pot.
3- Add boiling water to the pot until it covers the barley.
4- Cover the pot with the lid (Make sure to crack the lid so that a little steam can escape).
5- Cook the barley at low heat for 25 to 30 minutes.
6- In a large pot pour in 2 tbsp vegetable oil and add the diced onions until translucent.
7- Add the grated carrots and potato to the pot.
8- Pour in the cooked barley to the pot.
9- Pour in 2.5 cups of chicken broth to the pot and stir well.
10- Add the herbs (Minced parsley and cilantro) to the pot, stir well and let it simmer for 10 minutes.
11- Meanwhile, boil 1 liter (33.8 oz fl) of milk.
12- Add the boiled milk to the pot and stir thoroughly.
13- Keep stirring occasionally, and let it cook until the soup thickens at low heat.


Read more about  Soup e Jo calories and nutritional facts