Baghlava Esfahani Calories & Nutrition Values
Baghlava Esfahni also known as "Gooshvil" is a famous cookie that is usually served next to yogurt drink. As the name suggests, it is believed to be originated in Iran's Esfahan or Isfahan province. Yogurt drinks are often sour and salty and baghlava esfahani is just the opposite, sweet and tasty. One serving of Baghlava Esfahani (3.5 oz / 100g) has 367 calories (170 calories from fat). It contains 10 percent Iron and 7 percent calcium. A serving of Baghlava Esfhani contains 18.9g total fat (4.8g saturated fat), 37mg cholesterol, 237mg sodium, 179mg potassium and 43.5g total carbohydrates (1.5g) dietary fiber. It also contains 7.3g protein. Depending on the size of your baghlava esfahani, each one may weigh right about 100g. As it was intended, Baghlava Esfahani contains high amounts of sugar. One serving as about 17.5g sugars. It is high but still less than a can of a small regular coke.Read More
1 lb (453g) Boneless Chicken Breast 2 Tbsp White Wine Vinegar 3 Garlic Cloves 1 Tbsp Olive Oil 1/2 Tsp Brown Sugar 0.2 oz (6g) Fresh Oregano Salt, Ground Chili Pepper PREPARATIONS: 1- Slice the chicken breast to thin 1 inch cuts. DIRECTIONS: MARINADE 1- Combine olive oil, white wine vinegar, ground chili pepper, salt, brown sugar and stir well. 2- Mash fresh garlic cloves on top. 3- Add the fresh oregano (leaves only) and stir thoroughly. 4- Transfer the chicken breast into a zip bag along with the garlic marinade and zip tight. 5- Marinate the chicken breast in a refrigerate for at least 2 hours. 6- Grill the chicken until well done.Read More
- 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)
- 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