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Zireh Polo (Cumin and Rice) Calories & Nutrition Values

Zireh Polo (Cumin and Rice) Calories & Nutrition Values

Use of cumin in Persian foods and spices such as Advieh / stew seasoning, soup seasoning is very common and popular. Cumin is native to egypt and used all across middle east and mediterranean countries for thousands of years. Kerman (a province in Iran) is well known for not only the harvest of it but for the use of it in most recipes. Cumin is also used as a home remedy to treat various diseases and it is known to treat digestive problems. Cumin is an excellent source of iron. It's also have anti cancer properties. Cumin and rice with chicken is very high in protein. It contains more than 20 percent protein and it's very high in vitamin B6 and selenium. It is a great source of niacin. 3.5 oz (100g) of Cumin and rice with chicken has 247 calories and 54 calories from fat.

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Koofteh Dal Adasi

Koofteh Dal Adasi

1 Cup Red Lentils 1/2 Cup Bulgur 2.5 oz (70g) Fresh Parsley 1 Tbsp Tomato Paste 1 Onion 1 Garlic Clove 2 Tbsp Vegetable Oil 1/4 Tsp Stew Seasoning (Advieh) Stew Seasoning, ADvieh Khoresht Salt, Ground Chili Pepper PREPARATIONS: 1- Dice the onion. 2- Mince the fresh parsley. 3- Wash and clean the red lentils. DIRECTIONS: 1- Combine red lentils, salt and a cup of water (or until covers the lentils) in a pot. 2- Over medium heat, simmer the lentils for about 10 minutes or until water evaporates. 3- Add bulgur to the pot, stir and cover with a lid and continue simmering for 3 more minutes. 4- In a separate pot, fry diced onions in 2 tbsp vegetable oil until golden. 5- Add tomato paste, stew seasoning (Advieh), Ground Chili Pepper. 6- Mash a garlic clove into the pot, stir until well combined. 7- Mash up the cooked bulgur/red lentils together. 8- Add the mashed lentils/bulgur to fried onions and stir thoroughly. 9- Add minced parsley to the pot and continue stirring until well combined. 10- Take one spoon of the mixture, shape the mixture as you preferred using the palm of your hand. Serve cold with a fresh lime on the side.

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faloodeh, faloodeh shirazi recipe, dessert, persian stew recipe
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  FALOODEH

     "Faloodeh Shirazi"

  • 3.5 oz (100 g) Rice Noodles
  • 1 Cup Sugar
  • 1/4 Cup Rose Water
  • 1 Cup Water
  • 1 Lime
PREPARATIONS:

1- Boil 2-3 Cups Water.

DIRECTIONS:

1- Mix a cup of sugar and a cup of water in a pot and stir thoroughly until well mixed.
2- Heat the pot and keep stirring until boiled.
3- Turn off the stove and let the mixture cool down.
4- Add the rose water to the pot, stir well, then put the mixture in the freezer until frozen.
5- Put the rice noodles in a pot, add boiling water until it covers the noodles completely and simmer for 5 to 10 minutes or until tender.
6- Drain the noodles in a colander and rinse with cold water.
7- Take the frozen mixture out of the freezer and add it to the drained noodles and stir.
8- Keep the mixture in the freezer until served.
9- Squeeze a fresh lime (and more rose water, if preferred)into a cup of faloodeh when served.






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Read more about  Faloodeh calories and nutritional facts