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The New Persian Kitchen (33 page)
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Authors:
Louisa Shafia
BOOK:
The New Persian Kitchen
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Chickpeas
Bean, Herb, and Noodle Soup
Chicken with Potatoes and Olives (vegetarian option)
Chickpea and Almond Flour Icebox Cookies
Persian “Matzoh Balls” with Chickpeas and Chicken
Potato Cakes with Tamarind Sauce
“Problem Solver” Nut Mix
Chile-Saffron Fish Kebabs
Chocolate Bark, Nutty, with Cardamom and Coffee
Christmas,
5.1
,
9.1
,
bm1.1
Chutney, Tamarind Date
Cleansing Spring Nettle Soup
Coffee
Cardamom Coffee
Cold Pistachio Soup with Mint and Leeks
Cookies
Chickpea and Almond Flour Icebox Cookies
Date-and-Walnut-Filled Cookies
Corn
Persian-Style Grilled Corn
Roasted Peach and Corn Salad in Tamarind Vinaigrette
Saffron Corn Soup
Cucumbers
Cucumber and Watermelon Salad
Tomato and Cucumber Salad
—D—
Damkoni
Dates
Date-and-Walnut-Filled Cookies
Date Shake with Toasted Nuts
Passover Charoset
Tamarind Date Chutney
Desserts.
See
Sweets
Dill
Dips
Turkish Roasted Tomato and Red Pepper Dip
Yogurt with Beets
Yogurt with Shallots
Doogh
—E—
Eggplant
Eggplant and Tomato Stew with Pomegranate Molasses
Garlicky Eggplant and Tomato Spread
Mixed Vegetable Pickle
Eggs
Herb Frittata with Walnuts and Rose Petals
Eid ul-Fitr,
4.1
,
8.1
,
bm1.1
Estamboli polo
—F—
Faloodeh
“Faux” Tahdig
Fava beans
Rice with Favas and Dill
Whole Grilled Fava Beans
Fesenjan
Fig Mustard
Fish
Chile-Saffron Fish Kebabs
Olive Oil–Poached Fish with Fresh Herbs and Lemon
Parvin’s Tamarind Stuffed Fish
Persian Gulf–Style Spicy Tamarind Fish Stew
Whole Roasted Fish with Oranges and Saffron
Flours
Fresh Herb Platter
Frittata, Herb, with Walnuts and Rose Petals
Fritters, Winter Squash, with Rose Petals
—G—
Garlic
Garlic and Sun-Dried Tomato Pickle
Garlicky Eggplant and Tomato Spread
Ghaliyeh mahi
Ghee
Ghormeh sabzi
Gojeh sabz
Gondi
Grains, whole,
fm2.1
,
7.1
.
See also
individual grains
Green Herb and Kidney Bean Stew
Grilled Liver with Cumin, Garlic, and Fresh Basil
,
5.1
Grilled Shrimp with Lime Powder and Parsley–Olive Oil Sauce
—H—
Halal
Halim-e shir
Hannukah,
3.1
,
bm1.1
Hazelnuts
“Problem Solver” Nut Mix
Herbs
Fresh Herb Platter
fresh vs. dried
Green Herb and Kidney Bean Stew
Herb Frittata with Walnuts and Rose Petals
prepping
—I—
Iranian
vs.
Persian
Islam,
fm2.1
,
4.1
,
5.1
,
8.1
—J—
Jeweled Brown Basmati Rice and Quinoa
Jewish food, in Iranian cuisine
Joojeh kebab
—K—
Kebab-e mahi
Kebab-e torsh
Kebabs,
5.1
,
5.2
Chicken Kebabs in Yogurt Marinade
Chile-Saffron Fish Kebabs
Lamb Kebabs in Pomegranate-Walnut Marinade
Tempeh Kebabs with Minty Cilantro-Lime Sauce
Khoresh-e hulu
Koloocheh
,
8.1
,
8.2
Kotlet
Kufteh
Kuku sabzi
—L—
Lamb
Barley Stew with Lamb and Rhubarb
Grilled Liver with Cumin, Garlic, and Fresh Basil
,
5.1
Lamb Kebabs in Pomegranate-Walnut Marinade
Lamb Meatballs with Mint and Garlic
Pomegranate Soup
Lavash
Rice with Lavash Tahdig
Leeks, Cold Pistachio Soup with Mint and
Lentils
Pomegranate Soup (vegetarian option)
Quinoa with French Lentils, Wild Rice, and Golden Raisins
Sweet and Smoky Beet Burgers
Limes
dried
Naturally Sweet Dried Lime Tea
Tomato Rice with Dried Limes
Turmeric Chicken with Sumac and Lime
Liver, Grilled, with Cumin, Garlic, and Fresh Basil
—M—
Majoon
Mast-o musir
“Matzoh Balls,” Persian, with Chickpeas and Chicken
Meatballs, Lamb, with Mint and Garlic
Mehregan
,
5.1
,
bm1.1
Menus
Mint
Cleansing Spring Nettle Soup
Cold Pistachio Soup with Mint and Leeks
Salty Mint Yogurt Soda
Tempeh Kebabs with Minty Cilantro-Lime Sauce
Watermelon, Mint, and Cider Vinegar Tonic
Mirza ghasemi
Mixed Vegetable Pickle
Moraba-ye albalu
Morassa polo
Mulberries
Mulberry Yogurt Cake
Nutty Chocolate Bark with Cardamom and Coffee
“Problem Solver” Nut Mix
Mushrooms
Barley Stew with Lamb and Rhubarb (vegetarian option)
Grilled Liver with Cumin, Garlic, and Fresh Basil
(vegetarian option),
5.1
Oat and Mushroom Soup
Olive Oil–Poached Fish with Fresh Herbs and Lemon (vegetarian option)
Persian Shepherd’s Pie (vegetarian option)
Turmeric Chicken with Sumac and Lime (vegetarian option)
Mustard, Fig
—N—
Nan-e nokhodchi
Naturally Sweet Dried Lime Tea
Nettle Soup, Cleansing Spring
New Potatoes with Dill and Lemon
No-Bake Persimmon and Goat Cheese Cheesecake
Noodles
Bean, Herb, and Noodle Soup
Rhubarb and Rose Water Sorbet with Rice Noodles
Norooz
celebrating
foods eaten at,
fm1.1
,
1.1
,
2.1
,
2.2
,
4.1
,
4.2
,
5.1
,
5.2
menu for
Purim and
sofreh
and,
5.1
,
8.1
Nuts
Date Shake with Toasted Nuts
Nutty Chocolate Bark with Cardamom and Coffee
Passover Charoset
“Problem Solver” Nut Mix
Sweet Rice with Carrots and Nuts
toasting
See also
individual nuts
—O—
Oat and Mushroom Soup
Oils
Olive Oil–Poached Fish with Fresh Herbs and Lemon
Olives, Chicken with Potatoes and
Onions, caramelizing
Oranges
Pomegranate Semifreddo with Blood Orange Compote
Whole Roasted Fish with Oranges and Saffron
Winter Orchard Tea
—P—
Parvin’s Tamarind Stuffed Fish
Passover
in Iran
menus
Passover Charoset
Peaches
Roasted Peach and Corn Salad in Tamarind Vinaigrette
Seared Chicken with Peaches
Peas
Cleansing Spring Nettle Soup
Eggplant and Tomato Stew with Pomegranate Molasses
Pomegranate Soup
Persian cuisine
characteristics of,
itr.1
,
itr.2
health benefits of,
fm1.1
,
4.1
history of
ingredients in
Jewish food in
poetry and
regional differences in
Persian Gulf–Style Spicy Tamarind Fish Stew
Persian “Matzoh Balls” with Chickpeas and Chicken
Persian Shepherd’s Pie
Persian-Style Grilled Corn
Persian
vs.
Iranian
Persimmon and Goat Cheese Cheesecake, No-Bake
Pickles and preserves
Fig Mustard
Garlic and Sun-Dried Tomato Pickle
Mixed Vegetable Pickle
Sour Cherry and Rose Preserves
Sour Plum Pickle
Tamarind Date Chutney
Turnip and Beet Pickle
Pistachios
Chickpea and Almond Flour Icebox Cookies
Cold Pistachio Soup with Mint and Leeks
Jeweled Brown Basmati Rice and Quinoa
No-Bake Persimmon and Goat Cheese Cheesecake
Nutty Chocolate Bark with Cardamom and Coffee
Passover Charoset
Pomegranate Semifreddo with Blood Orange Compote
“Problem Solver” Nut Mix
Stuffed Tomatoes with Pistachio Pesto
Sweet Rice with Carrots and Nuts
Plum Pickle, Sour
Pomegranates
Eggplant and Tomato Stew with Pomegranate Molasses
Lamb Kebabs in Pomegranate-Walnut Marinade
opening
Pomegranate Semifreddo with Blood Orange Compote
Pomegranate Soup
Pomegranate Walnut Stew
Shaved Celery Root and Pomegranate Salad
Porridge, Savory Amaranth and Turkey
Potatoes
Chicken with Potatoes and Olives
New Potatoes with Dill and Lemon
Persian Shepherd’s Pie
Potato Cakes with Tamarind Sauce
Rice with Potato Tahdig
Preserves.
See
Pickles and preserves
“Problem Solver” Nut Mix
Pudding, Amaranth Rice, with Rose Water
Purim,
2.1
,
8.1
—Q—
Quinces
Winter Orchard Tea
Quinoa
Jeweled Brown Basmati Rice and Quinoa
Quinoa with French Lentils, Wild Rice, and Golden Raisins
—R—
Radish, Rhubarb, and Strawberry Salad
Raisins
“Problem Solver” Nut Mix
Quinoa with French Lentils, Wild Rice, and Golden Raisins
Sweet and Smoky Beet Burgers
Ramadan,
fm2.1
,
2.1
,
4.1
,
8.1
Rhubarb
Barley Stew with Lamb and Rhubarb
Radish, Rhubarb, and Strawberry Salad
Rhubarb and Rose Water Sorbet with Rice Noodles
Rice,
fm2.1
,
7.1
Amaranth Rice Pudding with Rose Water
Basic Rice with Tahdig
“Faux” Tahdig
Jeweled Brown Basmati Rice and Quinoa
Lamb Meatballs with Mint and Garlic
Persian Shepherd’s Pie
Rice with Favas and Dill
Rice with Lavash Tahdig
Rice with Potato Tahdig
Rice with Rose Petals and Barberries
Rice with Sour Cherries and Almonds
Rice with Yogurt Tahdig
Saffron Rice
Sweet and Smoky Beet Burgers
Sweet Rice with Carrots and Nuts
Tomato Rice with Dried Limes
Roasted Peach and Corn Salad in Tamarind Vinaigrette
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