Food Recipes


Coconut Cookies Calories & Nutrition Values

Coconut Cookies Calories & Nutrition Values

Coconut cookies are sweet and delicious. Using fresh coconut for this recipe will boost up the vitamin B6 level so much that it can be considered as a great source for vitamin B6. Coconut cookies are relatively easy to make and can enlace the morning chocolate bar. Usually most of chocolate bars have about 250 calories plus fat, but a coconut cookie can weight around 25 grams and has 77 calories and 34 calories from fat. 3.5 oz (100 g) of Coconut Cookies have 307 calories and 134 calories from fat. It is high in saturated fat and cholesterol and of course sugar.

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Red Potato Salad

Red Potato Salad

3 Red Potatoes 1 Red Onion 1/2 Bunch Parsley 4 oz (113 g) Cheddar Cheese (Shredded) 3 Celery Sticks 2 Tbsp Sour Cream 2 Tbsp Mayonnaise 2 Tbsp Olive Oil Salt PREPARATIONS: 1- Slice the potatoes. 2- Mince the celeries. 3- Mince the parsley. 4- Slice the onion. DIRECTIONS: 1- Place the sliced potatoes in a large bowl. 2- Add a pinch of salt. 3- Add olive oil, stir thoroughly. 4- Spray a bakeware or grease with olive oil, transfer potatoes onto the bakeware. 5- Preheat oven to 425 F (218 C), bake the potatoes for 40 minutes or until cooked. 6- Meanwhile, Combine minced celeries, onions, parsley and cheddar cheese in a large bowl. 7- Stir thoroughly. 8- Remove the potatoes from oven, allow few minutes to cool down. 9- Add the potatoes to the bowl. 10- Add sour cream and mayonnaise to the bowl. 11- Stir well until sour cream and mayonnaise are evenly spread and combined with the ingredients.

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  • 3 Large Eggplants
  • 1 lb (453g) Beef Neck
  • 2 Cups Rice
  • 1/2 lb (226g) Kashk (Whey)
  • 3 Onions
  • Turmeric, Salt, Black pepper powder, Crushed Mint
  • Persian spice mix (Advieh)
    Advieh, stew seasoning, advieh khoresht
  • 7 Tbsp Vegetable Oil
  • 2 Garlic Cloves

1- Slice 2 onions.
2- Peel and slice the eggplants.
3- Smash the garlic cloves.
4- Boil 4-5 Cups Water.


1-Cut a large onion in four pieces and put them in a pot, put the beef in the pot.
2- Add Persian spice mix (Advieh) and black pepper powder, pour in boiling water until it covers the beef.
3- Simmer the pot for 90 minutes over medium heat.
4- Fry the eggplants in 2 tbsp vegetable oil and salt (as preferred). Flip eggplants over so both sides become brown.
5- Fry the sliced onions in frying pan with 5 tbsp vegetable oil.
6- Put 2 cups of rice in a pot, add 5 cups of boiling water, simmer until tender and all the water's evaporated.
7- Remove/spare 3/4 of the fried onions from the frying pan, add turmeric and Persian spice mix (Advieh) and fry for 5 more minutes.
8- Remove the onions. Add the smashed garlic and crushed mint to the pan and fry for a minutes.
9- Add the fried eggplants and the beef to the rice, stir and mash thoroughly.
10- Add the fried garlic/mint (step 9) and fried onions (step 8), blend completely.
11- Add boiling water and the kashk to a pot, simmer for 10 minutes over low heat, then add it to the eggplant/rice pot, mix well.
12- Cook for 15 minutes.
13- Decorate with the spared fried onions (step 7) and fried mint.

Read more about  Halim Bademjan calories and nutritional facts