Tahchin Morgh is one of the most spectacular Persian cuisine, which has all the unique features of Persian foods. Beautiful color and wonderful aroma of saffron, red barberries and Tahdig!

Ingredients

• 2 cups basmati rice
• 2 eggs
• 1/2 cup dried barberries
• 1/2 cup plain yogurt
• 2 tablespoon butter
• 1/4 cup oil
• 4 tablespoon bloomed saffron
• Salt and pepper
• 1 boneless chicken breast
• 1 onion
• Turmeric
• 2 tablespoon slivered almonds(optional)
• 2 tablespoon slivered pistachios(optional)

Instructions

Step 1

Soak barberries in water for 1 hour.

Step 2

To cook chicken, first slice one small onion. Now cook 1 boneless chicken breast with onion, 1 glass of water, salt, pepper and turmeric with gentle heat until it finishes the water. Cut the chicken into small pieces.

Step 3

Rinse rice until the water went clear. Place rice in a large pan filled with water. Add some salt and let it cook. The rise is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked at the end by trying a grain. Break one grain in half. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside.

Step 4

In a bowl, mix together the yoghurt, egg yolks and saffron liquid.

Step 5

Add the rice to the yogurt mixture and stir it well.

Step 6

Add 3 tablespoons oil to rice cooker or pan.

Step 7

Pour half of the rice into the pan. Flatten the first layer with a spoon, layer chicken pieces and then cover the entire surface with remaining rice.

Step 7

Pour remaining liquid saffron or 2 tablespoons of oil or melted butter over the rice.

Step 8

Place the pot on medium-high heat directly on the stove top. Cover the pot and cook until rice begins to steam. Then lower the heat and cook for one hour until the crust forms.

Shir Berenj is a kind of dessert or a traditional Iranian food made with milk, rice, and rose water. Sharing a traditional and easy Shir Berenj recipe with you.

Ingredients

• 2 cups of rice
• 8 cups of milk
• ½ cup sugar
• ½ cup rose water(golab)
• ½ teaspoon cardamom
• 1 teaspoon cinnamon

Instructions

Step 1

Soak rice for two hours before cooking.

Step 2

Place the soaked rice on a gentle heat flame until the rice is well cooked.

Step 3

Add in milk and sugar and bring to a low boil over medium heat.

Step 4

As the shirberenj has been thickened add rose water and cardamom.

Step 5

Serve shirberenj warm or cold with a sprinkle of cinnamon and pistachios.

Khagineh or sugar omelet is a delicious dessert or breakfast, similar to a pancake, which is popular among the Azeri people in Iran. Khagine (Gheyganakh in Turkish) is cooked with different recipes. If you want speedy sweets and easy, fuss-free dessert or breakfast, I suggest you try Khagineh! It’s fluffy, light and delicious.

Ingredients

• 2 eggs
• 4 tablespoon flour
• ¼ teaspoon baking powder
• ½ cup walnut
• ½ tablespoon cinnamon powder
• ½ cup water
• 1 cup sugar
• 2 teaspoon bloomed saffron
• vanilla extract

Instructions

Step 1
To prepare khagineh, you must first mix in sugar and water in a saucepan and place the pan on the heat so that the sugar is completely dissolved in water and the syrup is thickened.

Step 2

Add the saffron as soon as the khagineh syrup has been thickened.

Step 3

Break the eggs into a bowl and stir them well.

Step 4

After the eggs are thoroughly mixed, add the yoghurt and flour and whisk well until fully incorporated.

Step 5

Pour the oil in the non-stick pan and place on medium heat, and after it has warmed slightly, pour the batter in to a pan and spread.

Step 6

After one side turn gold flip khagineh and cook for another 5 minutes.

Step 7

Turn off the heat after the khagineh is ready. Pour  the syrup on it and top with walnut and cinnamon powder. Serve sugar omelet immediately while hot.

Sabzi polo is an Iranian dish of rice and chopped herbs, usually served with fish. Sabzi polow is one of the most popular Persian foods. This dish usually served for the Persian new year Norooz.

Ingredients

• 2 Cups long grain rice (Basmati rice)
• 3 Pieces Salmon fish fillet or a fish of your choice
• ¼ Cups chopped dill, fresh or dried
• ¼ Cups chopped chives or scallions
• ¼ Cups chopped parsley
• ¼ Cups chopped coriander
• 1 Teaspoon turmeric
• ½ Teaspoon black pepper
• salt
• ½ Teaspoons ground saffron dissolved into 4 tablespoons hot water
• 3 Tablespoons lemon juice
• 2 Tablespoons butter
• vegetable oil

Instructions

Step 1

In a large strainer, rinse the rice until the water runs clear. Put the rinsed rice in a bowl and add 2 cups cold water and a handful of kosher salt. Let sit for at least 1 hour.

Step 2

Combine herbs, in the bowl of a food processor. Process, in batches if necessary, until coarsely chopped.

Step 3

In a large non-stick pot, bring 5 cups of water to a boil over medium-high heat. Drain the rice and pour into boiling water. Add 1 tablespoon salt. Bring water back to a boil. cook until the grains are about halfway cooked (tender but with a firm spine), 3 to 5 minutes, skimming off any foam. Drain rice, give it a quick rinse with cold water.

Step 4

Add the chopped herbs to the rice and mix.

Step 5

Return the pot and heat 3 tablespoon of vegetable oil over medium heat. Place the rice and herb mixture in the pot. Add butter to the top, lower the heat, cover the lid and steam the rice for 45-50 minutes on low heat.

Step 6

Bring the salmon fillet up to room temperature. This will help to ensure an even cook.

Step 7
Warm the oil in a frying pan over medium heat and add the salmon fillet, skin side down. Season to taste and sprinkle in the fresh thyme and the lemon juice, if using.

Cooking time will depend entirely on the thickness of the fillet, however as a rough guide, a salmon fillet 5cm thick will need about 8 to 10 minutes skin side down, a few minutes each side and then finally a minute or so for the top to get a nice golden blush. The salmon is done when it is evenly pink throughout and flakes easily with a fork.

Step 8
Remove the fillet from the pan and allow to rest on a warm plate for a few minutes before serving.

Step 9

When the rice is done, serve the rice onto a platter and place the fish fillets beside it. Mix saffron water with some rice for garnish and decoration.

Fried or grilled eggplants are used in a variety of foods. Fried eggplant is also excellent for cooking khoresht gheimeh but it can also be used to make kashke bademjan. Of course, the traditional method of making kashk e bademjan is to grill eggplants, but fried eggplants are best suited for kashke bademjan recipe.

Ingredients

• 5 eggplants
• 1 large onion
• ½ cup kashk(type of yogurt whey)
• 2 cloves of garlic
• 3 tablespoon dried mint
• Oil
• Salt and pepper
• Walnuts

Instructions

Step 1

Divide the eggplant into two halves after peeling. Rinse the eggplant. To reduce bitterness if eggplants sprinkle them with salt and let them stay for about a quarter of an hour. Then dry them. Now fry them well in some oil. Put fried eggplants on a paper cloth to remove excess oil as much as possible. At this point, you can freeze the fried eggplant and use it whenever you want to make kashke bademjan, gheimeh bademjan or other foods.

Step 2

Saute dried mints with some oil. Set it aside.

Step 3

Dice onion and fry in some oil. When the onions start to fry, add the grated garlic and stir another 1 minute.

Step 4

Add eggplant to a mixture of onions and garlic with gentle heat. Blend the eggplant with a wooden spoon (you can do this before adding eggplant).

Step 5

Also one table spoon of min and chopped walnuts. Mix kashk with 1/4 cup of hot water and add it to eggplants and lightly stir until excessive water is soaked out.
Step 6

Serve kashke bademjan in a plate and top it with caramelized onion, mint, kashk and walnuts. You can prepare some saute minced meat and serve it with kashke bademjan and bread.

Khoresht karafs is one of those persian foods that have a lot of fans but cooking this stew is a little bit difficult and challenging and few people can make a tasty celery stew. Meanwhile, this meal is prepared with different recipes. Mostly, khoresht karafs is cooked with mint and parsley, which is also used here. But some also make khoresh karafs without the use of vegetable and some people also add beans to it.

Ingredients

• 2 onions
• 300gr meat (beef or lamb)
• 600gr celery
• 20gr fresh mint
• 80gr fresh parsley
• salt and pepper
• 3 tablespoon ab-ghooreh

Instructions

Step 1

To clean celery, cut off the base and leaves. Rinse the celery stalks thoroughly under cold, running water and dry the them with a clean kitchen cloth.

Step 2

Then cut the celery stalks as much as you like and size it up. Chop the celery leaves, parsley and mint, then sauté with oil.

Step 3

Cut the onions thoroughly. Then sauté  with oil to make it soft and golden. Chop the meat to small cubes. Add meat, turmeric and pepper to the onion. After changing the color of the meat, add the tomato paste and crushed celery, then pour a few glasses of water and let it cook and soften with low heat.

Step 4

When the meat is soften, you can add fried vegetables. With gentle heat, let it simmer and cook well in order to bring out the flavors for 60 minutes.

Step 5

Add unripe or ‘sour’ grape juice(ab-ghooreh in persian) to stew toward the end of cooking.