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Yogurt Soup Calories nutrition values

Ash Mast or Ash e Mast (Ash: pottage and Mast: yogurt) is a valuable food that can be consumed any time during the day. Ash mast contains high amount of vitamin A and Vitamin C. Main ingredients of Ash e Mast are yogurt, rice and veggies. Yogurt is good source of calcium but it's best know for its benefits to gut. Yogurt may help diarrhea, constipation, colon cancer and more. Rice itself contains all the amino acids needed for building and maintaining muscle tissue. Rice is one of the easiest food to digest yet its carbohydrates value can give you the energy you need. Use of fresh herbs in ash mast gives you all benefits of it too. A bowl of Ash mast or 224g of it has about 258 calories and thats equivalent of drinking two cans of coke or a big chocolate bar but the benefits of ash mast surpasses coke by miles, really.

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Torshi Liteh (Tursu)

Pickled Vegetables 2 Large Eggplants 8 oz (227 g) Celery (3) 2 Carrots 1/4 Cabbage 1/4 Red Bell Pepper 1/4 Green Bell Pepper 3 Chili Peppers 1/4 Cauliflower 1/8 Bunch Mint 1/4 Bunch Parsley 1/4 Bunch Cilantro 1/4 Bunch Savory 1/4 Bunch Tarragon 3 Garlic Cloves Salt, Ground Chili Pepper, Turmeric, Black Caraway White Vinegar PREPARATIONS: 1- Grill the eggplants. 2- Peel the skin and mince the grilled eggplants. 3- Mince mint (leaves), parsley, cilantro, savory (leaves) and tarragon (leaves). 4- grate the carrots. 5- mince celery, cabbage, bell peppers, chili peppers and the cauliflower. DIRECTIONS: 1- Place all of the minced and grated ingredients in a large bowl. 2- Mash 3 or 4 garlic cloves into the bowl. 3- Add salt, ground chili pepper, turmeric and black caraway as preferred. 4- Mix the ingredients thoroughly until well blended. For the sake of the video tutorial we used a small jar but the ingredients are for about 2 liters or 68 fluid oz. 5- Transfer the mixture into a jar. 6- Add white vinegar until tops the mixture (Shake/stir or tap the jar to make sure vinegar soaks deep into the mixture). 7- Seal the jar or container tight with a lid so no air can enter (preferably use just the right size of a jar that barely fits the mixture so that the seal contacts the mixture with no air in between). 8- Keep the jar at room temperature for at least 2 weeks. Do Not Open the Jar for 2 weeks. 9- keep in refrigerator after (2 weeks) opening the container.

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  HALIM BADEMJAN

  • 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
PREPARATIONS:

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

DIRECTIONS:

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