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Zucchini Burger

1 lb (453 g) Zucchini 1/2 Bunch Green Onions 1 Cup Bread Crumbs 1/4 Cup Grated Parmesan Cheese 1 Medium Egg 2 Garlic Cloves salt, Black Pepper Powder PREPARATIONS: 1- Grate the zucchinis. 2- Mince the green onions. DIRECTIONS: 1- Place the grated zucchini in a large bowl, add few pinches of salt and stir. 2- Allow the zucchini to rest for 30 minutes. 3- Place the minced green onions in a bowl. 4- Mash garlic cloves into the bowl. 5- Using a large napkin drain the zucchini, squeeze to make sure it's completely drained. 6- Add the drained zucchini to the green onions. 7- Add black pepper powder, bread crumbs and grated parmesan cheese to the bowl and stir thoroughly. 8- Beat the egg until stiff and add to the bowl. 9- Continue stirring until the mixture is well combined. 10- Spray a pan with cooking spray. 11- Take a big spoon of the mixture, make a burger shape patty and grill/fry until well done.

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Zucchini Burger Calories & Nutrition Values

Zucchini burger is a healthy replacement for beef burger. It contains high amounts of riboflavin, selenium thiamin and vitamin C. 3.5 ounces (100 grams) of zucchini burger has 100 calories and 23 calories from fat. it contains 26mg of cholesterol and 2.6 grams of fat. There are 5.2 grams of protein in every 100 grams of zucchini burger.

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Kalam Polo, cabbage with rice recipe
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  KALAM POLO

Cabbage With Rice Recipe

  • 1 Small Cabbage
  • 1/2 lb (226g) Ground Beef
  • 2 Cups Rice
  • 2 Small Onion
  • Black pepper Powder, salt, Persian Spice Mix (Advieh)
  • 4 Tbsp Vegetable Oil
  • 1 Tsp Zafran (saffron)
  • 2 Tsp Cumin
PREPARATIONS:

1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Dice 1 onion.
4- Grate 1 small onion.
5- Dice an Small Cabbage.
DIRECTIONS:

1- Put the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as preferred), and mix the mixture thoroughly.
2- Shape the ground beef mixture into small meatballs.
3- Fry the diced cabbage in vegetable oil in a pot, stir well and let it fry for few minutes or until tender.
4- In a small pot, dip fry the diced onions in vegetable oil until translucent.
5- Add the meatballs to the fried onion's pot and fry along.
6- Simmer the soaked rice until the rice becomes tender.
7- Drain the rice in a colander.
8- Add the cabbage to the meatball's pot, then add the zafran (saffron) to the pot and stir gently. Let the mixture fry for 5 to 10 more minutes over low heat.
9- In a large pot, pour 2 Tbsp vegetable oil, spread half of the rice across the pot. Now add the meatball mixture to the pot as second layer, then cover the mixture with the remaining of the rice and spread the rice across until it covers the mixture completely.
10- Add 2 Tsp cumin (or as preferred) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 minutes.


Read more about  Kalam Polo calories and nutritional facts