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Reply
| | From:  ANNIE24447 (Original Message) | Sent: 3/28/2006 9:07 AM |
side dishes:
Salad-e Olivieh Ingredients: (4 servings)
chicken, 400 grams
potatoes, 500 grams
medium onions, 2
medium eggs, 3
peas, 1/2 cup
medium carrot, one
dill pickles, 100 grams (should not be sweet)
fresh lime juice, 2 teaspoons
mayonaise
cooking oil
salt
black pepper
Directions:
Peel and thinly slice onions. Fry in oil until slightly golden.
Add chicken and fry until colour changes. Wash and peel carrot.
Chop into small pieces. Add to chicken with a bit of salt and one
cup of hot water. Cook over medium heat for about 20 minutes.
Remove bones and cut into small pieces. Wash potatoes well. Add hot water and cook over medium heat
for about 20 minutes, then mash them well using the back of a
fork. Cook peas over medium heat for about 5 minutes.
Finely chop dill pickles. Boil eggs until hard. Remove shells and
crush well using the back of a fork.
Add potatoes, peas, pickles, salt, black pepper, mayonaise, eggs
and lime juice to chicken (with a bit of juice) and mix well.
Salad-e Olivieh should be served cold.
Optional: pour the mix in a dish and flatten the surface with the
back of a spoon. Place some mayonaise on top and spread over
the surface with a knife. Slice one or two dill pickles length-wise
and use the slices to decorate Salad-e Olivieh.
Salad-e Olivieh is believed to have foreign origin but has been
modified in Iran.
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KooKoo Gol-Kalam
Ingredients: (4 servings)
small cauliflower, one
eggs, 4 large
saffron, 1/2 teaspoon
baking soda, one teaspoon
cooking oil
salt
black pepper
Directions:
Cut cauliflower into small pieces and wash.
Add hot water and salt. Cook over medium heat for 10-15
minutes, then drain water. Soften cauliflower slightly using
a fork. Add salt and black pepper to eggs, and mix.
Dissolve saffron in a bit of hot water and add to eggs.
Also dissolve baking soda in a bit of cold water and add to eggs.
Mix well. Heat oil in a non-stick pan until it is hot.
Pour in the mix, flatten the surface with the back of a spoon,
and place the lid on. Reduce heat and fry for about 10 minutes,
until kookoo is cooked under. Cut radially into 4 equal pieces,
turn over, and fry for another 10 minutes. ----
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KooKoo Morgh
Ingredients: (4 servings)
chicken, 600 grams
eggs, 4 large
medium onions, 4
fresh lime juice, 1-2 spoons
saffron, 1/2 teaspoon
baking soda, one teaspoon
cooking oil
salt
black pepper
Directions:
Peel and slice onions, then fry in oil until slightly golden.
Wash and cut chicken into pieces, then fry in onions on both
sides until color changes. Add salt, black pepper, and one glass
of hot water, and cook over medium heat for about 20 minutes
until little water is left. Allow chicken to cool down, then remove
the bones and cut the meat into small pieces.
Dissolve saffron in 2-3 spoons of hot water, and baking soda in
2-3 spoons of cold water. Add salt and black pepper to eggs and
mix well. Add saffron, baking soda, lime juice, chicken
(with juice), and onions to eggs and mix well. Heat oil in a pan
until hot. Pour the mix in, flatten the surface with the back of a
spoon, and fry over medium heat for 5-10 minutes.
Cut radially into 8 pieces, turn over and fry for another 5-10
minutes. -----
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Poore Esfanaaj
Ingredients: (4 servings)
spinach, 1 kg
milk, 1/2 cup
butter, 2 teaspoons
baking soda, 1/2 teaspoon
salt
Directions:
Wash spinach well. Dissolve baking soda and salt in two
glasses of hot water. Add spinach and cook over medium heat
for 5-10 minutes. Pour spinach in a drain and press using the
back of a spoon to remove excess water, then chop finely.
Place over low heat. Add milk slowly while stirring so that milk
is fully absorbed by spinach. Add butter, mix well, and serve.
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Naaz Khaatoon
Ingredients: (4 servings)
small eggplants, 6
medium tomatoes, 4
pomegranate juice, 2 cups (or 2 teaspoons of
pomegranate paste)
sour grape juice, 1/2 cup
medium onions, 2
marjoram, one teaspoon
dried mint, 1/2 teaspoon
salt
black pepper
Directions:
Wash eggplants and tomatoes. Cook whole eggplants in the
oven at 400 F for about 30 minutes. Remove and let cool,
then peel and chop finely. Pour hot water over the tomatoes,
then peel and chop finely. Peel onions and grate them.
Add pomegranate juice, sour grape juice, salt and black pepper to eggplants. (If pomegranate juice is not available,
use pomegranate paste mixed with 2 cups of hot water).
Cook over low heat for about 10 minutes. Add marjoram,
dried mint and grated onions, mix well and remove from heat. Add tomatoes, mix, and serve.
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Borani Esfanaaj [fried spinach]
Ingredients: (4 servings)
fresh spinach, 1 kg
yogurt, 250 grams
2 onions, thinly sliced
4 cloves of garlic, finely chopped (optional)
cooking oil
salt
black pepper
Directions:
Wash spinach and cut into small pieces. Fry onions and garlic
in oil until slightly golden. Add spinach and fry together over
medium heat until cooked. Let it cool down completely in the
refrigerator.
Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid. Add spinach to yogurt and mix
well. The mix should be thick and homogeneous.
This delicious side-dish is now ready to serve |
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