Tasty Cooking Recipes
Tasty Cooking Recipes
 
Accommodation in Kwazulu-natal | Accommodation in South Africa | Accommodation in Southern Africa
Google


Iran Cooking Recipes
Known as Persia until 1935, Iran became an Islamic republic in 1979 after the ruling shah was forced into exile. Conservative clerical forces subsequently crushed westernizing liberal elements. Militant Iranian students seized the US Embassy in Tehran on 4 November 1979 and held it until 20 January 1981. During 1980-88, Iran fought a bloody, indecisive war with Iraq over disputed territory. Key current issues affecting the country include the pace of accepting outside modernizing influences and reconciliation between clerical control of the regime and popular government participation and widespread demands for reform.

Iran is slightly larger than Alaska. The climate is mostly arid or semiarid but subtropical along the Caspian coast

Cooking Recipes

Khoresht-e Badenjan - Side Dish
(Aubergine Stew)

 Cooking Recipes Ingredients:
2kg (4 lb) aubergines
500 g (1 lb) boned leg of lamb
2 medium onions
1 teaspoons turmeric
3 tablespoons tomato paste
3-4 medium tomatoes
60g (2oz) small unripe
grapes juice of 1 lemon
salt and paper

Cooking Recipes Directions
Peel the aubergines and cut into 50mm (1/4 in) thick slices. Spread them out, sprinkle with salt and leave for half an hour. Fry in a generous amount of oil until golden brown. Leave to drain.
Trim the meat of all fat, cut into 5cm (2in) cubes, wash and leave to soak in fresh water for a few minutes.
Slice the onions and fry briskly in oil until golden brown. Add the tumeric, salt and pepper, then the drained meat and stir-fry until well browned.
Stir in the tomato paste, the skinned and finely chopped tomatoes, the sour grapes and lemon juice with water to cover. Put on lid and simmer gently for 30 minutes.
Add the drained aubergines and a little more water, cover and simmer for a further 30 minutes or until the meat is tender and the sauce well blended,
Serve in a warmed vegetables dish, arranging the aubergine slices round the dish and heaping the meat and tomato sauce up in the middle. Serve with white rice.

 


Kabab-e-Barg - Main Dish
(Fillet Kebab)

Cooking Recipes Ingredients:
500 g (1 Ib) fillets of lamb tenderloin
2 medium onions
1 cup olive oil
salt and pepper

Cooking Recipes Directions
Trim the lamb of all fat so that only the long eye of the fillet remains. Cut into three or four wedges. With the hand, press each wedge firmly on a wet board to flatten slightly, then holding the meat firmly in the palm of your hand, slice the meat horizontally with a knife but do not sever completely. Marinate the lamb in grated onion, olive oil, salt and pepper, and leave it over night.
Straighten out the meat to a long fillet, beat lightly with the blunt edge of a skewer through the length of each one. When the charcoal is burning white, grill the kebabs on both sides until cooked. When cooked, slide the kebab off the skewer and serve immediately with white rice.