1/2 Bunch Cilantro 1 Russet Potato 2 Eggs 1 Small Onion 2 Tbsp Vegetable Oil 1 Tbsp Flour 1/2 Tsp Marjoram Turmeric, Salt, Black Pepper Powder PREPARATIONS: 1- Dice the onion. 2- Dice the potato. 3- Mince the fresh cilantro. DIRECTIONS: 1- Fry onions in a pot with 2 tbsp vegetable oil until translucent. 2- Add turmeric, flour and marjoram to the pot, stir and allow to fry for 5 more minutes. 3- Add diced potatoes to the pot, stir well. 4- Pour boiling water into the pot until it covers the potatoes completely. 5- Cover the pot with a lid (leave the lid cracked), simmer for 15 minutes or until the potatoes are cooked. 6- Add minced cilantro to the pot. 7- Add salt and black pepper as preferred, stir well. 8- Crack two eggs into the pot. 9- Stir the mixture for one minute (scramble the eggs while stirring). 10- Turn the heat off. (do not over cook)Read More
Eshkeneh Calories & Nutrition Values
Eshkeneh is a traditional iranian soup. Eshkeneh's ingredients are egg, potato, onion and cilantro and can be prepared in slightly different ways but one thing that is considered the main ingredients yet doesn't appear that way is the egg which is added at the end of the recipe. Eshkeneh contains high amounts of vitamin B6 and vitamin C. 3.5 ounces (100 grams) of Eshkeneh has 146 calories and 85 calories from fat which is relatively low but it's little high in cholesterol. Eshkeneh contains 4.3 grams of protein.Read More
- 2 Cups Rice
- 3 Carrots
- 5 pieces Chicken Thighs
- 1 Tsp Zafran (Saffron)
- Salt, Turmeric, Bay Leaves
- 5 Tbsp vegetable Oil
1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Slice Carrots in small pieces (recommended) or grate the carrots.
4- 6 cups boiling water
1- Put the chicken thighs in a small pot, Add salt, turmeric and bay leaves and cover with boiling water and simmer for 35 minutes or until the chicken is cooked.
2- Fry the sliced carrots in a pot with 2 tbsp vegetable oil until tender.
3- Simmer the soaked rice until tender and drain the rice in a colander.
4- Mix the fried carrots and the drained rice until well mixed.
5- Pour 2 tbsp vegetable oil in a large pot.
6- Lay the cooked chicken thighs across the pot.
7- Add the rice and carrots mixture to the pot and spread across to cover the chicken thighs.
8- Add 1 tbsp vegetable oil on top of the rice.
9- Cover the pot with a large napkin and put the lid on top.
10- Cook 20 to 25 minutes.
11- Remove the napkin, add the saffron to the pot and cover it back with the lid and cook for 15 more minutes.
Read more about Havij Polow carrot rice calories and nutritional facts