• Lubia Polow
  • Kufteh Tabrizi
  • Persian Lamb Stew
  • persian Eslamboli Polou (Rice With Ground Meat)
  • Persian Stuffed Eggplant
  • Persian Ghalieh Esfanaaj
  • Bademjan - Delicious Persian Stew
  • The Health Benefits Of Meat Recipes

Lubia polo

SERVES6-8

Ingredients

  • 3 cups basmati rice, long-grain
  • 1 large onion, peeled and thinly sliced
  • 2 garlic cloves, peeled and crushed
  • 2 lbs stewing beef or boneless chicken, cut into 1/2 inch cubes
  • 6 tablespoons olive oil
  • 1 lb canned stewed tomatoes, sliced, peeled and drained
  • 1 1/2 lbs fresh green beans, cleaned and cut into 1/2-inch pieces
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon dried lime powder (limu-amani, can get at Persian specialty shops)
  • 2 tablespoons plain yogurt
  • 1/2 teaspoon saffron, dissolved in
  • 2 tablespoons hot water

A Persian dish of rice with green beans. From New Food of Life cookbook, one of my favorite cookbooks. I always significantly reduce the amount of oil called for, but I copied the recipe as it appears in the book.

Directions

  1. Clean and wash 3 cups of rice 5 times in warm water.
  2. In a saucepan, brown the onion, garlic, and meat in 3 tbs oil (I might use 1 tbs or less). Add tomatoes, green Beans, cinnamon, 1 tsp salt 1/4 tsp pepper, half of the lime powder. If using canned tomatoes, make sure they are completely drained. They must not have any sauce left (I don't always drain it, in which case I'll reduce the cooking time of the rice until it feels "al dente"). Cover and simmer over low heat for 40 minutes.
  3. Bring 8 cups of water and 2 tbs salt to a boil in a large non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes over high heat, gently stirring twice to loosen any grains that may have stuck to the bottom. Bite a few grains. If the rice feels soft it is ready to be drained. Drain rice in a large, fin-mesh colander and rinse in 2 or 3 cups lukewarm water.
  4. In the same pot, heat 3 tbs oil (I use about 1 tbs or less).
  5. In a bowl, combine yogurt, 2 spatulas of rice, and a drop of saffron water. Spread over the bottom of the pot to create a golden crust (tah-dig).
  6. Place 2 spatulas full of rice in the pot, then add a layer of the green-bean-and-meat mixture. Repeat, alternating layers in the shape of a pyramid. Sprinkle the remaining dried lime powder over the pyramid. Cover and cook for 10 minutes over medium heat.
  7. Pour the remaining oil(I use a teaspoon or so), saffron water and 1/2 cup of the meat juices over the rice. Place a clean dish towel or 2 layers of paper towels oved the pot and cover firmly with the lid to prevent steam from escaping. Cook 50 minutes longer over low heat. remove the pot from heat and allow to cool for 5 minutes on a damp surface without uncovering it, to free the crust from the bottom of the pot.
  8. Open the pot, take out 2 tablespoons of the saffron-flavored rice and set aside for garnishing.
  9. Gently taking 1 spatula full of rice at a time, place it on a serving platter without disturbing the crust. Mound the rice in the shape of a cone. Decorate with saffron-flavored rice.
  10. Detach the crust from the bottom of the pot using a wooden spatula. Unmold onto a small platter and serve on the side.
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kufte tabrizi

Ingredients

  • 3 cups cooked rice
  • 1/2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender
  • 1 lb ground lamb
  • 2 medium onions, chopped
  • 1/2 teaspoon salt
  • fresh ground pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup dried pitted prunes, chopped
  • 1 medium onion, chopped
  • 1/4 cup chopped almonds
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley
  • 1 teaspoon crushed dried mint
  • 1/2 cup beef broth

An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours.

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Lamb Stew

Ingredients
  • 1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes
  • 1/2 teaspoon salt
  • pepper
  • 3 tablespoons olive oil (divided)
  • 2 large onions, thinly sliced
  • 6 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 (54 ounce) can whole tomatoes, drained
  • 1 large potato, peeled and cut into 1/2 inch cubes
  • 8 ounces fresh green beans
  • 1 small eggplant, peeled and cut into 1/2 inch cubes
  • 1 medium zucchini, cut int 1/2 inch slices
  • 5 bay leaves
  • 3 tablespoons fresh parsley, chopped

 

Persian lamb stew sends wonderful flavors your way - not spicy - just a nice blend of flavors. A meal in one pot. Serve with a salad on the side and crusty rolls to scoop up the last of the sauce. I was very pressed for time today to make this recipe so I just put everything in the crock pot with out browning anything and it turned out heavenly - 1/2 hour on high then 4 hours on low. I used 4 shoulder steaks bone in. I did cut off any fat. Also I threw in a carrot. I love this recipe.

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estamboli polo

SERVES 4

Ingredients

  • 500 g basmati rice or long-grain rice
  • 400 g ground lamb or beef
  • 4 medium onions
  • 4 tablespoons tomato paste
  • cooking oil
  • salt
  • black pepp

A quick Iranian dish and very popular. Leave out the meat and make it a vegetarian dish. Make sure to soak the rice 3-4 hours prior to cooking.

 Directions

  1. Fry the sliced onions in oil until slightly golden.

  2. Add ground lamb or beef, salt, and black pepper and fry until color changes.

  3. Dissolve tomato paste in a glass of hot water and add to meat.

  4. Cook for a few minutes until little water is left.

  5. Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water.

  6. 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.

  7. Mix the ricewith the meat, and continue simmering for another 10-20 minutes.

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Stuffed Eggplant

Ingredients

  • 2 eggplants (large, the longer the better)
  • 2 lbs ground meat (i prefer 1lb beef, 1lb lamb)
  • 2 onions (5 medium finely minced, 1 larger diced)
  • 2-3 garlic cloves (finely minced)
  • 1 egg
  • 2 tomatoes (large, firm)
  • 6 ounces tomato paste (can)
  • 14 ounces beef or chicken stock (can)
  • 1/2 cup lemon juice
  • salt
  • pepper
  • turmeric (or curry powder)
  • spices (any others you desire, I like CUMIN, CORIANDER, etc.)
  • oil (canola, vegetable, or olive)

 

 

Directions

  1. peel the eggplant, trim off the top and bottom.

  2. stand eggplant up, and cut LENGTHWISE into 1/8'' thin strips.

  3. sprinkle with salt, pepper, and cumin.

  4. heat a very thin layer of oil on a skillet and fry the eggplant slices in batches, turning once to brown on both sides - do NOT overcook (they will cook to perfection at a later stage) - remember to add a fresh (thin) layer of oil for every batch of eggplant fried - let the eggplant slices try on paper towel.

  5. in a bowl: mix together the ground meats, the medium onion and garlic (both finely minced), spices to taste (don't overkill), and beaten egg.

  6. form the ground meat mixture into cylinders (sausage like rods) 1'' thick and 2'' long.

  7. place a portion of the meat stuffing at one enf othe eggplant slice, and WRAP the eggplant around it - place the rolls in a baking dish.

  8. Slice up one tomato, and layer on top of eggplant/meat rolls.

  9. In a saucepan, heat 2 tbsp of oil and saute 1 large diced onion. When soft, add in 1 tomatoe (chopped), salt, pepper, tumeric/curry powder, and any other spices. Stir around until fragrant.

  10. Add tomato paste, beef/chicken stock, and lemon juice - this is your sauce - bring to boil, then cover and let simmer/thicken for 15 minutes.

  11. Once the sauce is thickened to your liking, pour it INTO the baking dish (it should cover all the rolls and reach near the top of the dish - this is good (more gravy/sauce for the rice, and ensures a nice even cooking of the meat).

  12. cover with lid (or aluminum foil), and BAKE at 450 degrees for 1 hour (or until done; one hour is certainly enough).

  13. take out and ENJOY an exotic taste that I am sure you will love; be proud of yourself, you made an authentic and wonderful Iraqi dish.

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Ghalieh Esfanaaj  

SERVES 4

Ingredients

  • 250 g ground lamb or beef
  • 50 g dried black-eye beans
  • 50 g dried split peas
  • 50 g dried brown lentils
  • 1 kg fresh spinach
  • 2 onions
  • 100 g fresh mint
  • 1/4 teaspoon pomegranate powder
  • 1 cup kashk (thick whey)
  • vegetable oil
  • salt
  • black pepper

This is a delicious Persian recipe for meatballs with lentils, split peas & black eyed beans. If you don't have Kashk you can use sour cream, also you can use sumac or a little tamarind paste / powder in place of the pomegranate powder or just leave it out. Preparation time doesn't include soaking time!

Directions

  1. Wash black-eye beans, split-peas, and lentils, and soak in warm water for 4 hours. Rinse & drain then place in a large pan with approximately 1 litre of water. Add salt and cook over medium heat for 20 minutes. About one cup of water should be left. (Add water or ladle out extra if necessary).

  2. Peel and grate onions. Add to ground meat with salt and black pepper, and mix well. Shape the mixture into small balls. Fry meatballs in vegetable oil over medium heat until lightly browned all over.

  3. Wash spinach & drain well, chop finely. Add to black-eye beans, split-peas, lentils, and meat balls, and cook over low heat for 15-20 minutes until there the pulses are soft & there is no water left. Add the pomegranate powder to the pot for the last minute of cooking.

  4. Wash mint and chop finely. Fry in oil for a few minutes.

  5. Serve Ghalieh-Esfanaaj in 4 bowls with 1/4 cup kashk & 25g of mint on the top of each. Serve with a good flat bread / taftoon etc.

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Bademjan Stew

Ingredients
  • 1 eggplant
  • 1/2 lb lamb
  • 100 ml tomato paste
  • 1 lemon
  • 1 onion
  • 1 teaspoon turmeric
  • 2 tablespoons sugar

Bademjan means “eggplant” in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish.

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lamb

Benefits Of Eating Meat

There are innumerable health benefits of eating meat, to say, for example, it serves as a fabulous source of high quality proteins, which a single vegetarian food is not able to provide. It contains all the essential amino acids that the body requires.

The red meat contains very high quantities of iron, when compared with plant origin foods. 100 grams of Liver contains 6000 mcgm of iron as against 325 mcgm in 100-gram carrots. Read further to explore information about the advantages of eating meat…

The phosphorus content present in meat gets much more easily absorbed than that present in cereals and legumes. This is owing to the fact that cereals and legumes contain phosphorus, usually in the form of phytic acid that must be hydrolyzed before absorption. Meat also serves as the main source for the intake of vitamin B12.

Though meat is rich in nutrients, but, there are certain things that meat lacks in. It doesn't contain any kind of fiber, which helps to keep your digestive system in order. Also it is very high in saturated fats, thus it is recommended to eat meat, but in moderate quantities.

Preserved meats like ham, bacon, salami etc should be avoided, as they are very high in terms of fats, salts, nitrites and nitrates that are often held responsible for causing cancer. It is recommended to eat not more than 60-75 grams of meat per day and not more than thrice a week.

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The Health Benefits Of Meat Recipes

lamb

Benefits Of Eating Meat

There are innumerable health benefits of eating meat, to say, for example, it serves as a fabulous source of high quality proteins, which a single vegetarian food is not able to provide. It contains all the essential amino acids that the body requires.

The red meat contains very high quantities of iron, when compared with plant origin foods. 100 grams of Liver contains 6000 mcgm of iron as against 325 mcgm in 100-gram carrots. Read further to explore information about the advantages of eating meat…

The phosphorus content present in meat gets much more easily absorbed than that present in cereals and legumes. This is owing to the fact that cereals and legumes contain phosphorus, usually in the form of phytic acid that must be hydrolyzed before absorption. Meat also serves as the main source for the intake of vitamin B12.

Though meat is rich in nutrients, but, there are certain things that meat lacks in. It doesn't contain any kind of fiber, which helps to keep your digestive system in order. Also it is very high in saturated fats, thus it is recommended to eat meat, but in moderate quantities.

Preserved meats like ham, bacon, salami etc should be avoided, as they are very high in terms of fats, salts, nitrites and nitrates that are often held responsible for causing cancer. It is recommended to eat not more than 60-75 grams of meat per day and not more than thrice a week.