- Aug 27, 2019 - Explore Amitis Mesgara's board 'Ashpazi irani' on Pinterest. See more ideas about Persian food, Persian cuisine, Iranian food.
- Making Cake roll at home is a bit time consuming process, but it sure worths every minute of it. Preparing a homemade cake roll without preservatives as most commercially produced cake are, is the best way to have guilt free cake with your hot coffee.
FESENJAN VEGGIE
Persian rice is made differently from the standard way I learned how to make rice. It is boiled in plenty of water, drained, then steamed and crisped with butter and a little more water. The plentiful water takes the starchy flavor out of the rice, and if you are lucky, you will get some nice crispy rice on the bottom, which is a little sweet. Jan 24, 2017 - Explore Donna Divis's board 'Aashpazi.com.', followed by 1531 people on Pinterest. See more ideas about Persian food, Recipes, Food.
2 Large Eggplants1/2 Cup Walnuts1/2 Cup Black Eyed Peas1/4 Cup Pomegranate Molasses1 Tbsp Tomato Paste1 Onion5 to 7 Tbsp Vegetable OilSalt, TurmericPREPARATIONS:1- Soak black eyed peas in water for at least 5 hours or overnight.2- Dice the onion.3- Slice the eggplants.4- Grind the walnuts.DIRECTIONS:1- Using a strainer spoon, Transfer the soaked black eyed peas to a pot.2- Add enough water to cover the peas.3- Cover the pot. Over medium-low heat, simmer for 40 minutes.4- Fry eggplants (3 to 5 tbsp vegetable oil) both side. Garnish with salt on each side.5- Meanwhile in a separate pot, fry the onions with 2 tbsp vegetable oil until golden.6- Stir in turmeric and ground walnuts.7- Over medium heat, fry the ingredients for 5 minutes.8- Add the cooked black eyed peas and fried eggplants and stir thoroughly.9- Stir in water (approx. 1 cup), pomegranate molasses, and tomato paste.10- Add more salt if you would prefer and stir well.11- Cover the pot with a lid (leave a crack open).12- Simmer for 20 minutes over medium-low heat.
Fesenjan is a traditional Iranian dish. It is very popular across Iran and neighboring countries. This Fesenjan is a veggie fesenjan. Veggie Fesenjan or Fesenjoon is high in dietary fiber and manganese. One serving (3.5 oz / 100g) Veggie Fesenjan has 174 calories (104 calories from fat), 11.6g total fat (1.7g saturated fat), 53mg sodium, 330mg potassium, 17.1g total carbohydrates (4.9g dietary fiber, 7.6g sugars), and 4.4g protein. Veggie fesenjan has no cholesterol. One serving contains 8 percent iron (DV) and about 4 percent calcium and vitamin C.
nutritional facts
Serving Size 100g Amount Per Serving Most of Persian Foods are prepared with herbs, vegetables and rice along with meat, lamb, chicken or fish. The frequent use of fresh green herbs and vegetables in Iranian foods made them a healthy choice for most households around the world.
Iran has a long history of agriculture, and use of fresh fruit in Persian recipes is very common.
Ancient Persia has always had four seasons and that gave the huge variety to Persian cuisine from tropical food to hot pot dishes that are most popular on a chilly winter.
Ground Chicken Kabob or kabab Koobideh Morgh contains very high amounts of vitamin B6 and vitamin B1
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