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
Khoresht-e Karafs (Persian Celery Stew) - Cooking with Yousef
Hi friends, today we go over making another traditional Persian dish called Khoresht-e Karafs (خورشت کرفس ) ((also spelled as khoresh karafs)) which is Persian Celery Stew.
I make it with lamb in this video, which is how it's usually prepared in Iran, but often, we cook it using beef at home.
This is a rather easy dish to prepare, but it does take some time to cook. The stew is placed atop Basmati (Long Grain) rice when served.
To learn how to prepare the rice, please check this video, which also shows you how to make Tahdig:
Thank you guys for watching, I really do appreciate the support and all your lovely comments.
See you soon.
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)
Khoresh Bademjan (Persian Eggplant Stew) - Cooking with Yousef
Hi Friends -
Today we are making Khoresh Bademjan (خورشت بادمجان) ((Khoresht-e Bademjan)), which is Persian Eggplant Stew, also called Persian Aubergine Stew in various parts of the world.
It is also informally called Khoresht Bademjoon, as Jan or Joon is swapped for one another.
This is a delicious, traditional Iranian dish, and if you are vegetarian or vegan, it is also wonderful as all you have to do is skip the meat as the eggplant is very hardy.
If you want to know how to make Persian Basmati Rice which is served with this food, here is the link to that video:
Hope you are all well and I'll see you soon, enjoy!
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
How To Make Khoresh Gheymeh Bademjan (Persian Lentil and Aubergine Stew)
Hi All, today we're going through how to make Khoresh Gheymeh Bademjan. I hope you enjoy it!
Music: BenSounds.com
This Persian dish is close to my heart
This is Kotlet….
A Persian dish so close to my heart that reminds me of both of my grandmas. They’re no longer with us, but they both would make these for me as a child and it’s a dish so nostalgic to me ????
Here I’ve made my own vegetarian twist on it that I can’t wait to share ????
This video is for my grandmas and the people of Iran ????????????
RECIPE: