The word Gheymeh, literally refers to any meat that is cut into cubes, that is why some people call any stew with cubed meat inside it as Gheymeh. There are various types of this stew in Iran, but this recipe is for the classic Gheymeh, that is garnished with french fries and served with white rice. Also, in some religious occasions such as Ashoora, some people prepare it in big amounts and distribute it for free among people as a vow (Nazri).
The origin of stuffed vegetables is unknown, although the Turks and Greeks claim possession. Originally, they were served in palace kitchens to the wealthy and ruling class. Nowadays, there are various recipes for stuffed zucchini, but this one is an Iranian version of it.
Kabab Tabei or Kabab deegi is a perfect dish for you, if you love kebabs and yet you don´t want to use a grill, or you don´t have one. This dish is quick to make but at the same time tastes just as delicious as the grilled versions of kebab.
The small, round and bright green limes are originally from south west Asia. In Persian cuisine, dried limes are used in plenty of dishes. Here is a recipe for fresh lime pickles with a vibrant taste that make a perfect side dish for most Persian dishes specially the ones with beef.
This colorful pickle is easy to prepare and makes a perfect side dish to variety of foods, specially meat dishes. Unlike other pickles, it does not need couple of days to be ready to serve. You can serve it right after preparing.
Jaghoor Baghoor is Iranian-style sautéed liver dish usually made with sheep liver, but beef liver should work too. The secret to making the liver actually taste good is to use turmeric spices to mask the liver’s strong smell and taste. This delicious dish is quick to make but at the same time good enough to serve to guests. Lamb’s liver needs a very brief cooking to be tender.
Mast khiar or masto khiar is a delicious yet easy dip that goes well with almost anything. It´is served as a side dish for many stews, kebabs and rice dishes. But it also makes a wonderful appetizer or a light snack. With mint, cucumbers and yogurt it makes a perfect summer dish that takes only a few minutes to make.
Reshteh Polow is one of the two main dishes that are traditionally served in the evening of the Persian new year (Norooz). It is believed that by eating Reshte Polow on new year, you can grab hold of your destiny for the coming year. This dish is originally from Azerbaijan province of Iran and is quite easy to cook. You can find reshteh noodles or toasted noodles at most Middle Eastern markets. It is a thin, flat pasta that kind of resembles cappellini or fettuccine.
Rice is the most commonly eaten food in Iran. There are two main kinds of rice that have a vast number of varieties in Iranian cuisine: Polow and Chelow. Polow consists of vegetables or meat cooked and mixed with rice that makes delicious and popular dishes such as Loobia Polow (Rice with Green Beans) and Adas Polow (Lentil Rice), whereas Chelow is a plain rice that is steamed and served beside different kinds of kebabs and stews such as Joojeh Kebab, Gheimeh, Ghorme Sabzi andFesenjan. Adas Plow is a delicious combination of rice layered with lentils and a topping with raisins, ground beef and onions. However, […]
Ghorme sabzi is considered the Iranian national dish. The history of this stew goes back to at least 500 to 1,000 years and the recipe hasn’t changed since then. Many Persian dishes like Kebab or Dizi were cooked in a different way 100 years ago, because back then new foods such as potatoes and tomatoes were not yet introduced to Iranian Cuisine. Considering that, Ghorme sabzi is the most original Persian dish, and at the same time it has been modernized so well that nowadays you can even find Ghorme sabzi Pizza in Iran.