How To make Lentil& Greens Khoreshe
1 lg Onion
finely chopped
1/3 c Oil
1 t Turmeric
2 1/2 c Water
1/4 c Lemon or lime juice
Salt Freshly ground black pepper 8 Green onions :
chopped
1/2 lb Spinach leaves
coarsely chopped 1/4 lb Fresh parsley :
chopped
2 oz Fresh cilantro chopped
2 oz Tareh :
chopped
-OR chopped garlic chives 1 c Brown lentils -- rinsed
A 'khoreshe' is a sauce-like main dish, to be served with rice. 'Tareh' resembles leeks, but much smaller, and has a garlic flavor. In a heavy pan, brown the onion in oil over medium heat, stirring frequently. Add turmeric and fry for another minute or so. Add remaining ingredients, stir, and cover. Decrease heat to low and let simmer until lentils are tender, about 40 minutes. Adjust seasonings if necessary and serve khoreshe with the best quality of rice you can obtain; basmati is what I recommend. Wholemeal flatbread is nice also, especially for dipping into the khoreshe. Variation: Substitute 1/2 pound of fresh or frozen fava beans for the lentils. Decrease water to 1-1/2 cups. Copyright 1995 Karen Mintzias Redondo Beach, CA USA ---
How To make Lentil& Greens Khoreshe's Videos
Khoreshte Aloo Esfenaj (Spinach and Prune Stew) - Cooking with Yousef
Hi Friends -
Today, we make an old fashion, authentic Persian dish known as Khoreste Aloo Esfenaj (also called Khoresh Aloo Esfenaj)((خورشت آلو اسفناج)), which translates as, Spinach and Prune Stew.
The prunes we use in this dish are called Aloo Bukhara, which are dried golden sour prunes that you can find in Persian markets, or most likely in an ethnic market near you.
This is an easy dish to make, although it takes some time to cook the stew, and the correct type of prunes might be hard to locate, but it's differently worth it.
For a how-to on preparing Persian Basmati Rice with Tahdig to compliment this dish, click here:
Thanks for watching and I'll see you soon.
Easy and Delicious Lentil Soup | Persian Adasi | عدسی
#adasi
Lentil Soup
~ Ingredients ~
- 1 - 1.5 cup lentils
- 4 tbsp olive oil
- 1 large onion
- 1 - 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1 clove garlic minced
- 1-2 limes
- 2 tsp flour
--- Bon Appétit ---
How To Make Persian Adas Polo
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How To Make Persian Adas Polo
2 cups basmati rice, washed and soaked
3 cups water + 2 cups lentils + pinch salt
8 cups water + 2 tbsp salt
2-3 tbsp oil
1 thinly sliced potato (optional)
2-3 tbsp saffron water
2-3 tbsp oil
1 brown onion, finely chopped
250g beef mince
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp black pepper
1/4 cup raisins
1/4 cup pitted dates
1 tsp saffron water
Khoresh-e Karafs (Persian Celery Stew) خورش کَرَفس دستور اصیل ایرانی
This celery and meat stew is another delicious and super popular Persian/Iranian stew. It's quite special for me because my mom made it for me as a home-coming dish for years because she knew it was one of my all time favorites. It follows the standard Persian khoresh (stew) technique of sautéing all the herbs, veggies and meat, then do a low and slow simmer until it melts in your mouth! It does take some time to cook it but it's a straight forward and simple recipe. Enjoy it with Persian rice and a simple salad! You will not be disappointed!
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Full recipe for this celery stew is in first comment under this video.
0:00 Introduction
Khoresht-e Gheyme / Persian yellow split peas stew
Khoresht-e Gheyme or Persian split pea stew is one of our favorites. This can be served with Persian saffron rice, salads and sabzi (Persian herbs).
INGREDIENTS:
.3-4 tbsp vegetable oil
.1 big onion (chopped)
.1/2 kilo lamb (leg part) you can use beef
.1 - 2 tsp salt
.1/2 tsp black pepper
.1/8 tsp cardamom powder
.a pinch of chilli powder
.1 cinnamon stick
.2 tsp turmeric (correction: I mentioned 2 tbsp instead of tsp)
.4 tbsp tomato paste
.2 medium tomatoes (chopped)
.3 cups boiled water (add water as needed)
.4 dried limes
FOR YELLOW SPLIT PEAS:
.1 1/4 cups yellow split peas
.1/2 tsp salt
.2-3 cups water
FOR SAFFRON WATER
.a good pinch of saffron
.3 tbsp hot water
FOR THE POTATOES:
.Oil to fry the potatoes
.5 medium size potatoes
NOTE:
.I DID NOT USE ALL THE SAFFRON WATER. YOU CAN COVER IT AND PUT IN THE FRIDGE TO USE FOR EXAMPLE PERSIAN RICE OR ANOTHER DISH.
THANK YOU FOR WATCHING. PLEASE LIKE, SHARE AND SUBSCRIBE.
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The Beauty of Love by Aakash Gandhi
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Persian Carrot Stew (Khoresht Havij) خورشت هویج
Carrot Stew (khoresht havij)
Serves: 6
6 tbsp. oil or butter
1 medium onion
1 tsp. turmeric powder
800g chicken
salt and pepper to taste
2 cups of water
8 medium carrots
(peeled and julienned)
3 tbsp. tomato paste
14 washed prunes
or dried plums
3 tbsp. lemon juice (optional)