YOU WILL NEED Carrot Paring Knife HOW TO GARNISH A CARROT A simple but fun way to garnish a carrot. Cut 4 inch out of thicker part of the carrot. Peel the skin off. Cut half way through one side (square) of the carrot length wise. Cut out back side of that part to make it thinner. Do the same thing with other sides. Re scale an imaginary square and spin the angles and cut sides out of the middle section and repeat the above steps to make them thinner. If the carrot is big enough you can repeat the same steps for another set of petals. Cut around the remaining section to create the pistil of a flower.Read More
1 lb. (453g) Ground Beef 1 oz (28g) Parsley 1 Onion 1/4 Cup Bread Crumbs 1 Potato 2 Carrots 1 Bell Pepper 2 Tbsp Tomato Paste 2 Tbsp Vegetable Oil Zereshk (Dried Barberries) Salt, Black Pepper Powder, Turmeric, Ground Chili Pepper PREPARATIONS: 1- Grate the onion. 2- Mince the parsley. DIRECTIONS: 1- Combine the minced parsley, grated onion and beef in a large bowl. 2- Sprinkle salt, black pepper and turmeric as much as you would prefer. 3- Add bread crumbs and stir until all the ingredients are mixed thoroughly. 4- Cover the bowl with a lid or plastic wrap and keep it in refrigerator for half an hour. 5- Poke few holes in a potato with a fork and place it along with two carrots in a pot. 6- Add enough boiling water until covers it covers them all. 7- Cover the pot with a lid (leave a crack open for the steam to escape) and over medium heat simmer for 20 minutes. 8- Transfer the cooked potato and carrots to a working surface. Peel the skin and slice them length wise (wedge cut). 9- Remove the beef from refrigerator and divide in half and place half on a (cover the surface with plastic wrap) working surface and roll out in a square shape. 10- Place few slices of potatoes and carrots in the middle of the beef. Add dried barberries (Zereshk) as much as you would like. 11- Roll the beef around the filling to make a cylinder shape. 12- Fry the rolls with vegetable oil. 13- In a small bowl, combine tomato paste, a pinch of turmeric, ground chili pepper, and half a cup of boiling water. Mix thoroughly. 14- On a separate pot, Slice a fresh bell pepper and cover the pot's surface. 15- Cover the surface with half of the tomato paste mixture. 16- Place the fried meat rolls on top and pour the remaining of the tomato paste sauce on top. 17- Cover the pot with a lid and over medium heat simmer for 30 to 35 minutes.Read More
Khoresht Gheymeh (Split Yellow Peas)
- 1 Cup Split Yellow Peas
- 2 dried limes
- 1 Lb (453g) Ground Beef
- Vegetable Oil
- 1 Tbsp Rose Water
- 2 Onions
- Salt, Turmeric, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Tbsp Tomato Paste
- 1 Small Potato
- 1/4 Zafran (saffron)
1- Grate the Onion.
2- Soak Zafran (Saffron) In boiling water for 30 minutes.
3- Soak the dried limes in boiling water for 20 minutes.
4- Dice an Onion.
5- Slice the potato.
1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2- Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3- Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4- Shape the ground beef mixture into small meatballs.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6- Add the meatballs to the fried onion's pot to fry along.
7- Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8- Add the Cinnamon to the mixture.
9- Make holes in the dried limes and add it to the pot.
10- Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11- Add the fried potato (Chips) when serve in plate.
Read more about Khoresht Gheymeh calories and nutritional facts