i need help,my daughter will have some iranian visitors on sunday.i want to cook at least one persian menu,?

Question

can anyone tell me the easiest persian meal to cook for them.thank you

Answer 1

you might want to reconsider this :) you'll never get the "right" flavour unless u've tried that food before and they'll just be polite and say "oh it's just like at home". the best thing would be to make them the food you like to make for your family, that will probably help them feel more at home.

Answer 2

Barbecued swordfish



Ingredients :

For the marinade:

2 tablespoon lemon juice

4 tablespoons orange juice

1 table spoon soy sauce

2 tablespoons tomato purée

1 teaspoon crushed garlic

1 teaspoon oregano

2 teaspoon fresh parsley black pepper

900g swordfish

1 tablespoon soft butter



Recipe :

Make the marinade:

Mix the orange and lemon juice, soy sauce, tomato purée, garlic, oregano, parsley, salt and black pepper together in a bowl. Stir well and marinade fish for at least 2 hours, turning after an hour. Build a barbecue, when coals are glowing, butter the grill and place the fish on top. Coat with marinade and cook on one side for 5 minutes, then turn and coat the other side. Once cooked, the fish should be a light brown colour and firm to the touch.

Put the fish on a plate and sprinkle with the rest of the marinade. Serve with polenta.



or

Apricot, ricotta and amaretti coulis



Preparation: 10 min (+ 1 hour's refrigeration)

You need a blender for this recipe



Ingredients:

8 ripe apricots

400g ricotta cheese

2 soft amaretti biscuits (alternative: soft nougat)

1/2 vanilla pod

5 tbsp barley water



To garnish:

30g crushed pistachio nuts



or

Pea and mint soup



Preparation: 25 min + 2 hours' refrigeration

Cooking time: 5 min

You need a good blender



Ingredients

1kg fresh or frozen peas

10 mint leaves (+ a few to garnish)

200ml chicken stock

200ml cream

2 tsp rock salt

Salt and freshly-ground pepper

Answer 3

KooKoo-yeh Seeb-Zamini



Yields: 4 servings



Ingredients:

- 1kg of potatoes

- 4-5 eggs

- spoon of baking powder

- cooking oil

- salt

- black powder



1. Cook potatoes, then peel and grate

2. While potatoes are cooling, beat eggs until they're foamy

3. Add salt, black pepper, baking powder, and potatoes, then mix well

4. Heat oil in a non-stick pan until it is hot

5. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on top

6. Reduce heat and fry for about 10 minutes, until kookoo is cooked under

7. Cut radially (like a pizza) into 4 equal pieces, turn over, and fry for another 10 minutes



I suggest trying it out before cooking the day your daughter's guests arrive.



Good luck!

Answer 4

Kabab-e Koobideh

Ingredients: (4 servings)



* ground lamb or beef, 500 g

* large onions, two (grated)

* garlic, one clove (crushed)

* large egg, one (beaten)

* medium tomatoes, four

* salt

* black pepper

* turmeric, one teaspoon (optional)

* sumac (optional)



Directions:



Mix meat, onions, garlic, egg, salt, pepper and turmeric well and leave in the refrigerator overnight (or for several hours).



Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. (If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat. Again, turn a few times.)



Serve with hot Basmati rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

Answer 5

Persian Rice Salad Serves 4 to 6



Serve with Grilled Leg of Lamb or Grilled Chicken



Ingredients



1 1/2 teaspoons Table salt

1 cup Long grain white rice

1 1/2 tablespoons Lemon juice

1/2 teaspoon Ground cinnamon

1 teaspoon Grated orange zest

2 tablespoons Orange juice

4 tablespoons Extra virgin olive oil

Table salt and ground black pepper

4 Scallions , chopped

3/4 cup Chopped dates , chopped raisins or currants

3/4 cup Shelled pistachios , toasted and chopped

1/4 cup Chopped fresh parsley leaves



Preparation



Bring 3 quarts water to boil in large pot. Add salt and rice. Return to boil and cook uncovered until rice is tender but not soft, 8 to 11 minutes. Drain rice, then spread on rimmed baking sheet to cool down quickly. When cooled, transfer to large serving bowl. Whisk together lemon juice, cinnamon, orange zest and juice, and olive oil. Season with salt and pepper to taste. Add scallions, dates, pistachios, parsley, and dressing to bowl with rice and toss to combine. Let stand until flavors blend, about 20 minutes.

Answer 6

Best of luck!!



BAGALA POLO



1-2 lbs. chicken, beef or lamb, meat only

2 onions, chopped

1/4 tsp. turmeric

Saffron (optional)

Salt

Oil

2 c. raw rice

1 pkg. frozen baby lima beans

1/4 c. dill or to taste



Cook rice and lima beans together until just tender. Set aside. Meanwhile, brown meat of choice in little oil. Add onions and cook until onions are done. Add turmeric, saffron and salt. Cook just a few minutes.

In another pan, add oil to coat bottom, then layer rice mixture, meat and layer of dill. End with rice. Steam for approximately 1 hour on very low heat (may be heated in oven instead of stove top if desired).

Answer 7

grilled lamb chops (marinate in pomegranate molasses with garlic and mint), rice pilaf with some dried currants and candied orange peel added.



Go to your local library, I guarantee they'll have a persian cookbook in their cook book section.

Answer 8

Check foodnetwork.com i'm sure they have something. A very good resource of info on all types of food and how to cook it. Everything!! Good luck

Answer 9

fesenjaan

i love this food



Khoresht Fesenjaan





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Ingredients: (6 servings)

Chicken pieces, 1-1.5 kgs

Ground walnuts, 500 grams

3-4 onions

Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)

Sugar, 2-3 spoons

1/2 cup of cooking oil

Salt

Directions:

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.



Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht.



Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.

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Khoresht Ghaimeh





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Ingredients: (6 servings)

Stewing lamb or beef, 750 grams

Split-peas, 250 grams

3-4 onions

potatoes, 500 grams

1/2 cup of cooking oil

2-3 spoons of tomato paste

3-4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead

salt

black pepper

spices (turmeric, paprika), 1 spoon

Directions:

Prior to cooking, soak split-peas in warm water for 2-3 hours, then drain out the water.



Peel and thinly slice onions, then fry in oil until golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Let boil slowly for 1-1.5 hours until mostly cooked, adding more water if needed.



Peel and wash potatoes and cut into small pieces. Add potatoes, split-peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking.



If using dried limes, they should be added in with the other ingredients. If using lime juice, add in towards the end and continue cooking for another 3-4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice.





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rice

Polow (or Chelow)





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Ingredients: (4 servings)

basmati or long-grain rice, 500 grams

cooking oil

salt

Directions:

The preparation of polow (or chelow) is more elaborate than kateh and results in a delicious non-sticky rice. It is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.



Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.



Pour a few spoonfuls of cooking oil into the pan and add rice. Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.

Answer 10

Tomahawk pie.

Answer 11

hope this helps?

http://www.daryasouthcoastplaza.com/dinner-menu.htm