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Pumpkin Pancake Calories & Nutrition Values

Pumpkin Pancake Calories & Nutrition Values

Pumpkin pancake is filled with minerals and vitamins. Serve it next to an omelette and you got yourself a complete breakfast. Pumpkin pancake contains very high amounts of vitamin A. Vitamin A is an important element for a healthy immune system. It has anti cancer components. Vitamin A is know for skin health. Pumpkin pancake is also very high in vitamin B6. Vitamin B6 helps in red blood cells formation. It's also good for the digestive system. It can break down and digest the protein from the food. Pumpkin puree used in this recipe brings ton of minerals to this pancake. Pumpkin Pancake contains high amounts of selenium. 3.5 oz (100g) of pumpkin pancake has 163 calories and 39 calories from fat (butter and syrup is excluded). It contains almost five percent protein.

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Horseradish Sauce

Horseradish Sauce

2 Tbsp Horseradish 2 Tbsp White Wine Vinegar 3 Tbsp Sour Cream 3 Tbsp Mayonnaise 1 Fresh Lime Salt PREPARATIONS: 1- Wash and peel the horseradish. 2- Dice or slice the horseradish in smaller size. DIRECTIONS: 1- Place 1/2 cup of the diced horseradish into electronic grinder. 2- Add white wine vinegar and grind the mixture. NOTE: Due to the potent smell, use onion goggles while grinding the horseradish and avoid breathing in the smell. 3- Transfer 2 tbsp of the ground horseradish into a bowl. 4- add sour cream and mayonnaise, add a pinch of salt and squeeze a fresh lime on top. 5- Stir thoroughly until well combined.

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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