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How To make Lamb, Raisin, & Bean Polov
1 c Dried white beans
1 ts Salt
2 c Basmati rice
1/4 c Olive oil
1 3/4 lb Lamb boneless cubed 1"
1 c Onion chopped coarsely
1/2 ts Saffron threads crushed
2 tb Water warm
1 c Lamb stock or beef stock
1/4 c Cinnamon ground
1/4 ts Turmeric ground
1/4 ts Nutmeg grated fine
15 tb Butter melted
1/2 c Raisins
12 ea Dates pitted diced 1/4"
1/4 c Water
EGG CRUST:
4 ea Eggs large
1 c Basmati saffron rice
EGG CRUST DIRECTIONS: Beat the eggs in a large bowl & mix with the rice. Set aside until needed. POLOV DIRECTIONS: Soak the beans overnight. rinse them well and place in a large heavy pot. Add 3 cups of water and bring to a boil. Reduce heat, cover, & simmer for 1 hour being sure to skim often. Rinse the 3 cups of rice then place in a large bowl. Barely cover with lukewarm water, add 1 teaspoon salt, then let rice soak for 1 hour. Drain beans and set aside. Heat oil in a large skillet, add the meat, onions, & garlic, brown meat and onions/garlic for approx. 10 minutes. Mix the saffron with 2 tablespoons of water add to the meat, season wioth salt & pepper to taste, add the stock, cinnamon, turmeric, nutmeg, etc. bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hrs. Heat 3 tablespoons of butter in a small skillet overmedium-low heat, add the raisins & dates and cook until softened. remove form heat set aside. Bring 3 qts. of water to a boil in a large pot add salt pour in the rinsed rice, allow to boil while stirring for 8 minutes. Remove from heat and drain. The rice will still be hard and not completely cooked. Rinse with cold water. Mix 4 tablespoons of melted butter & 1/4 cup of warm water, pour into a large heatproof, flat-bottomed, casserole with a tight-fitting lid. Place the crust into the casserole being sure that it covers the bottom completely. Spread 1 cup of rice over the crust, then alayer of meat then a layer of beans, then a lyer of dtes & raisins repeat until all ingredients have been used.Top with remianing rice then drizzle 5 tablespoons of butter over this layer of rice. Pour the remaining stock over the this layer of ruce as well. Poke 6 -7 holes into the top layer of rice with the handle of a woodedn spoon. Wrap the casserole lid with a linen or cotton cloth. Be sure not to use a terry cloth towel as it will absorb the steam. Place the lid tightly on the casserole and cook over a med-high heat for 5 minutes, reduce rthe heat to low and steam the casserole for 40 minutes. Stir the remaining butter in a small bowl with the remaining saffron. remove the polov from the heat, let stand for 5 minutes, remove 1 cup of rice form the top layer of the polov and toss with the saffron-butter mixture then replace on the top of the polov. serve at once. * NOTE: In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.
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The SECRET Flavors of Iran: Top 10 Must Try Iranian Street Foods #shorts #viral #fyp # #viral
Iranian cuisine is a delicious blend of Middle Eastern and Central Asian flavors. From savory stews to succulent kebabs, there are plenty of mouth-watering dishes to discover. Here are the top 10 must-try Iranian foods:
Chelo Kebab - grilled meat served with rice and saffron
Ghormeh Sabzi - herb stew with lamb or beef
Fesenjan - chicken or duck in a pomegranate and walnut sauce
Tahchin - rice cake layered with meat, yogurt, and saffron
Khoresh Bademjan - eggplant and tomato stew with beef or lamb
Ash Reshteh - hearty soup with noodles, beans, and herbs
Mirza Ghasemi - smoked eggplant dip with tomatoes and garlic
Zereshk Polo - rice with barberries and saffron
Shirin Polow - sweet rice with carrots, almonds, and raisins
Baghali Polo - rice with dill and fava beans
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#IranianFood #PersianCuisine #MiddleEasternFood #IranianCulture #IranianHerbs #Kebabs #FoodiesOfInstagram #IranianStews #Tahchin #Fesenjan #CheloKebab #AshReshteh #MirzaGhasemi #ZereshkPolo #ShirinPolow #BaghaliPolo #IranianSpices #IranianRecipes #IranianDishes #IranianCooking #IranianRestaurants #FoodToursIran #Foodies #Delicious #FoodGasm #FoodPhotography #Foodstagram #Yummy #InstaFood #FoodBloggers #FoodieLife #FoodPorn #FoodLovers #FoodiesOfTheWorld #FoodiesUnite #FoodieFeatures #IranianIngredients #FoodCulture #CulinaryTraditions #FoodTravel #ExploreIran #IranianCuisine #markwiens #besteverfoodreviewshow #viralvideo #foodie #iranianfoodnearme #persianfoodnearme
#kabulipulao, traditional Afghan pulao; Afghani rice with carrot and raisin super easy recipe.
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Ingredients:
3 cups basmati rice
1 pound beef or chicken
2 large onion (thinly sliced)
2 cups beef broth
1/2 cup olive oil
1 tbsp garlic paste
1/2 cup sugar
1/2 cup raisins
1 tbsp paprika
1tbs garam masala
1coriander powder
Salt and pepper to taste
Instructions:
Rinse the rice several times until the water runs clear, then soak it in water for 30 minutes.
Boil the beef in the water and cook until fully cooked. Remove from the pot and set aside, and save the beef broth
Heat the oil in a large pot over medium-high heat. Add the sliced onions and cook until they are caramelized, stirring occasionally.
Add all the spices into the pot, along with the salt, and pepper. Mix well and cook for 5 minutes.
Now Pour the broth and bring it to a boil. Once boiling, drain the rice and add it to the pot, stirring to combine it with spices.
In a separate pan, melt the sugar over medium heat until it turns into a caramel-like texture. Add the carrot raisins and stir to combine.
Now add the beef which is already cooked and layer carrot, and raisins. Reduce the heat to low, cover the pot, and let simmer for 15-20 minutes, or until the rice is cooked.
.Once the rice is cooked, transfer it to a serving dish. Serve hot and enjoy your delicious Kabuli Pulao!
How I made this delicious Afghan ???????? Pulao #afghanfood #pulao #shortsrecipe
Are you ready for a delicious and fragrant dish? Try out this Afghan Pulao with lamb shanks, it's packed with flavors that will make your taste buds dance!
This family recipe for Afghan Pulao with lamb shanks is a one-pot wonder! Using only the best cuts of lamb will take this dish to the next level.
Ingredients:
- 1 kg lamb shank, cut into large pieces
- 1.5 cups of rice, washed
- 2 chopped onions
- 1 diced tomato
- 4 grated garlic cloves
- 1 whole garlic bulb
- 5 tablespoons of sunflower oil
- 1 fresh green chili pepper
- 1 teaspoon of rice masala
- 1 teaspoon of curry powder
- 1 teaspoon of whole cumin seeds
- 2 teaspoons of salt
Instructions:
- Heat the sunflower oil in a large pan and brown the lamb in it.
- Cover the pan with a lid to cook the meat well. Turn the meat regularly so that it gets browned on all sides.
- After the meat is browned, add the onions and cook until they are brown.
- Add the green chili pepper and garlic, and cook for 1 minute.
- Add the spices and salt, and cook for 1 minute.
- Add the tomato and cook for 1 minute.
- Then add 2 cups of water and cover the pan with a lid.
- Let it simmer on low heat for 1.5 hours.
- Check after 1.5 hours if the meat is tender. If it's not, continue to simmer for longer.
- Now add the rice to the meat and add a cup of water.
- Place the whole garlic bulb in the center of the rice.
- Make some holes in the rice with a stick and cover the pan with a lid.
- Cook on low heat for about 15 minutes.
- Then remove the lid and gently stir the dish.
- Make some more holes in the rice, cover the pan with aluminum foil, and then with the lid. Steam for 20 minutes.
Now your dish is ready to serve! Scoop the rice onto a large plate and place the whole garlic bulb in the center of the rice. Add the lamb on top of the rice and serve with Afghan salad.
Don't forget to share your creations with #AfghanPulao and #LambShank for others to enjoy!
#afghanfood #afghanpulao #lambrecipes #riceandmeat #familyrecipe #homemadefood
#deliciousdishes
persian foods | Persian Green Bean Rice
Loobia polo is an Iranian dish of rice, green beans, and beef or lamb. In the Persian language, loobia means bean while polo is a style of cooked rice, known in English as pilaf.
Mashpolo Magic: Cooking the Heart of Iran's Countryside Cuisine in Nature #foodvlog #shortsvideo
Discovering Rural Iran: The Ultimate Guide to Village Life Benefits
???? Immerse yourself in the enchanting allure of Iran's countryside as we embark on a culinary journey like no other! Join us in this special episode as we bring to life the traditional rural recipe of Mashpolo (ماش پلو), a delightful dish that encapsulates the essence of Iranian village cuisine.
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???? Ingredients from the Land: Watch as we gather fresh, locally-sourced ingredients, including wholesome Mung beans, succulent raisins, flavorful meatballs, and fragrant rice. Each element reflects the bountiful offerings of Iran's fertile landscapes, showcasing the beauty of nature's pantry.
???? Cooking in Nature's Embrace: Our rustic kitchen is set amidst the breathtaking backdrop of Iran's countryside, where the air is crisp, and the surroundings echo with the sounds of nature. Experience the authenticity of preparing Mashpolo in the heart of the great outdoors, adding a touch of natural magic to the cooking process.
???? Traditional Techniques Unveiled: Learn the art of crafting Mashpolo the traditional way, as we share time-honored techniques passed down through generations. From the meticulous preparation of ingredients to the rhythmic dance of flavors in the cooking pot, every step embodies the rich culinary heritage of rural Iran.
???? Savoring the Countryside Feast: Join us at the table as we unveil the finished masterpiece—a steaming pot of Mashpolo infused with the essence of the Iranian countryside. The combination of Mung beans, raisins, meatballs, and rice creates a symphony of flavors that will transport you to the heart of village life.
Embark on this gastronomic adventure with us, where tradition, nature, and culinary artistry converge to create a truly magical experience. Don't forget to hit the like button, subscribe for more cultural and culinary explorations, and share the savory delight of Mashpolo with fellow enthusiasts! ????️???? #IranianCuisine #MashpoloMagic #CountrysideCooking #TraditionalRecipe #NatureInCooking
IRAN Rural Style Whole Turkey Buried under Pilaf ♡ Talish & Azrerbaijani food ♡ Cooking in Village
Kend Işleri ♧ Village Affairs
IRAN Rural Style Whole Turkey Buried under Pilaf ♡ Talish & Azrerbaijani food ♡ Cooking in Village Vlog
today we Cooked an TALISH and AZERI food Called BASTIRMA POLOV which usually Made with Chicken Buried under Pilaf or Rice.
but this time we Decided to Cook it with a Fresh Turkey Meat.
Hope you will like it ????
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This Video has been shot in Astara City based in Iran-Azerbaijan border. We going to show you Lifestyle And Delicious Recepies of the Cillage.
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