Halva Calories and Nutrition Values
Halva (halva: sweet) main ingredient is flour. Halva is served across the world in different flavors, but something that separates Persian halva with the rest is the use of rose water. 3.5 ounces (101 grams) of halva has 512 calories. Halva is low in sodium.Read More
1 Large Red Bell Pepper 1 (15 ounce) can garbanzo beans 2 Garlic Cloves 2 Tbsp Olive Oil 1 Lime 1/3 Cup Tahini (Sesame) 1/8 Tsp Salt (Optional) PREPARATIONS: 1- None. DIRECTIONS: 1- Roast one large red bell pepper. 2- Peel the skin off the bell pepper, remove the stem, clean out the guts and dice. 3- In a blender or food processor, add 1 can of garbanzo beans, 1/8 teaspoon of salt, the chopped red bell pepper, 2 mashed garlic cloves, 2 tablespoon olive oil, juice a fresh lime, 1/3 cup of tahini and blend well until creamy.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