1 Cup All-Purpose Flour 3 Eggs 1/2 Cup Milk 1/2 Cup Corn Starch Vegetable Oil Cane Sugar Powdered PREPARATIONS: None. DIRECTIONS: 1- Whisk eggs until stiff. 2- Add flour gradually to the mixture and continue whisking. 3- Add milk and cornstarch and continue whisking until well combined. 4- Heat vegetable oil and place the nan panjereh mold in the oil to heat up. 5- Remove the mold, shake to drop the extensive oil and dip half way into the batter, hold for few seconds and dip it into the oil. 6- Shake the mold gently to separate the naan panjereh from the mold. 7- Remove the naan panjereh from the pan and place it on a napkin to dry the extensive oil. 8- Sparkle naan panjereh with cane sugar powdered on top.Read More
Nan Panjereh Calories & Nutritiion Values
Nan Panjereh (nan: bread, panjereh: Window) main ingredients are eggs and flour and cornstarch. It's good to have one or two nan panjerehs with a coffee or tea. 3.5 oz (100g) of nan panjereh has 6.5g protein. It contains 272 calories and 101 calories from fat. Each nan panjereh may be 10 to 20g. It is high in cholesterol, so just like most of sweet cookies, eating too much of it is not a wise idea. Nan panjereh is 3.8 percent sugar, and it's low in sodium.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