1 1/2 cups barley, soaked in cool water for an hour
4 pieces of chicken (drumsticks or wings)
1 1/2 cups shredded carrots
1 peeled and quartered onion
2 chopped celery stalks
1-2 garlic cloves
1/4 teaspoon turmeric
2 bay leaves
Salt and black pepper
2-3 tablespoons of fresh lime/lemon juice
Chopped flat-leaf parsley for garnish
Arrange the quartered onions at the bottom of the stockpot, add the chicken, celery, garlic, bay leaf, turmeric, salt and pepper. Add enough water to cover all of the ingredients, bring to a boil on medium-high. Reduce the heat, cover and cook on medium-low heat for about 45-50 minutes or until the chicken is fully cooked.
Remove the pot from the heat and let cool. Drain the soup and pour into a bowl for later use. Separate the chicken from the bones and shred into small pieces.
Place the soaked and drained barley in a large pot, add the strained chicken soup and enough water to cover up to 3 inches. Bring to a boil for a couple of minutes on medium-high heat, reduce the heat, cover leaving the lid a little ajar and cook for 45 minutes.
To the pot add the shredded chicken and the shredded carrots, stir. Add more hot water if needed. Cover and cook for another 40- 45 minutes on medium-low heat.
In the last 15 minutes of cooking add the lemon juice.
Serve the soup in a large bowl.
2 cups brown or green lentils
1 peeled and diced carrot
2 diced celery stalks
1 finely chopped onion
3 minced garlic cloves
1/2 teaspoon turmeric
3 tablespoons olive oil
A dash of fresh Lemon Juice
Salt and black pepper
In a pan, sauté chopped onions on medium heat until light golden brown, add garlic and sauté lightly for another 3-5 minutes. Add turmeric and stir well. Add lentils, celery, carrots, 5-6 cups of water and mix thoroughly. Cover and cook for 50 minutes on medium-low heat. Add salt and pepper to taste and lemon juice before serving.
2 cups white sugar
2 cups water
1/2 cup white vinegar
1 small bunch washed fresh mint
In a heavy bottom pot combine sugar and water, place on medium heat and stir till sugar is dissolved. Reduce heat and gently boil for 10-15 minutes.
Add 1/2 cup of vinegar and simmer for 25-30 minutes or until it thickens. Taste and adjust the level of sweetness or sourness of the syrup.
In the last minute or two add a small bunch of fresh mint to the syrup.
Remove from heat and let cool completely. Remove mint leaves.
To serve as a drink, place a couple of tablespoons of the syrup in a glass, add ice, water, shredded cucumber, mix well and garnish with a small stem of mint and lime rind.
- 500 grams Lean Ground Lamb or Beef
- 500 grams Small Potatoes
- 4 Eggs
- 3 Medium Sized Onions
- 2 spoons Fresh Chopped Parsley
- 1 Cup Bread Crumbs
- Cooking Oil
- Salt and Black Pepper
Boil potatoes for 15-20 minutes over high heat until they soften, then peel and mash them. Peel and grate onions. Add to potatoes with eggs, salt, black pepper, parsley, and meat. Mix well. Remove balls from the mix about 4-5 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into an ellipse with a thickness of 1 cm. Heat up cooking oil in a frying pan. Fry each kotlet over medium heat on both sides until golden. Serve with parsley, sliced tomatoes, and flat bread.
- 3 lbs Thoroughly Washed Prunes
1- Transfer prunes to a pot.
2- Add enough water to cover the prunes in half.
3- Cover the pot with a lid. Simmer over medium heat for 30 minutes.
4- Stir the prunes while boiling. At this point, the prunes should fall apart and the seeds should fall out.
5- Continue boiling the prunes for 30 more minutes.
6- Turn off the heat, Mash the prunes down and allow them to cool.
7- Run the prunes through a colander to get the seeds and un dissolved skin.
8- Cover a cookie pan with plastic wrap.
9- Spread the prunes across the pan to make a thin layer.
10- Keep the Lavashak outdoor for few days (depending on the heat) until it dries partially or reaches the density you would prefer before serving.
- 1.7 oz Shelled Pistachios
- 1/2 Cup White Sugar
- 1/4 Cup Rose Water
- 1/4 Cup Glucose
- 1 Egg White
- White Flour
Combine sugar and rose water in a pot.
Over medium heat, Bring the mixture to a boil while stirring.
Stir in the glucose and continue the heat until well combined.
Transfer a tbsp of the mixture to the egg white bowl. Stir few minutes to combine and raise the egg white temperature, then add the egg white to the pot, stir.
Whisk the mixture for few minutes until well mixed.
Continue the heat until the mixture becomes thick (as shown in the video).
Turn off the heat, stir in the pistachios.
Allow the mixture to sit for 15 minutes to cool down.
Take a tbsp of the mixture and place it on a well floured surface.
Roll the nougat in the flour and shape as you’d like.
Allow the nougats to cool down completely before serving.
- 3.5 oz Rice Noodles
- 1 Cup White Sugar
- 1/4 Cup Rose Water
- 1 Cup Water
- 1 Medium Sized Lime
Mix a cup of sugar and a cup of water in a pot and stir until well mixed.
Heat the pot and keep stirring until boiled.
Turn off the stove and let the mixture cool down.
Add the rose water to the pot, stir well, then put the mixture in the freezer until frozen.
Put the rice noodles in a pot, add boiling water until it covers the noodles completely and simmer for 5 to 10 minutes or until tender.
Drain the noodles in a colander and rinse with cold water.
Take the frozen mixture out of the freezer and add it to the drained noodles and stir.
Keep the mixture in the freezer until served.
Squeeze a fresh lime into a cup of Faloodeh and serve.
1/3 Cup split yellow peas
1/2 lb Ground Beef
1/2 bunch: Savory, Tarragon, Leek Chives & 1/8 bunch fresh Mint
1/3 Cup Basmati or Long Grain Rice
Dash of Turmeric, Salt, Ground Chilli Pepper
Advieh (Persian spice mixture)
2 Medium Sized Eggs
Walnuts, Dried Apricots, Dried Barberries
1 Tbsp Tomato Paste
Hard boil an egg. Grate 1 onion, squeeze out the juice and keep the pulp and slice the other onion. Mince the herbs. Pre-cook 1/3 cup rice. Dice the walnuts, dried apricots and dried barberries. Boil 5-7 cups of water.
Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain. Fry the sliced onions in 2 tbsp vegetable oil until golden. Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice. Add the ground beef to the bowl and mix. Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well. Beat one egg and add it to the bowl and mix thoroughly. Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape. Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes. Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes. Add boiling water to the pot and stir. Put the meatballs in the pot, let it simmer for half an hour. Flip the meatballs over and continue simmering over low heat for 30 more minutes before serving.
1 bunch of fresh celery
1/2 lb stew beef
1 bunch mint (minced)
1 bunch celery leaves (minced)
1 bunch parsley (minced)
Turmeric, salt, ground chili pepper
2 dried limes
4 tablespoons vegetable oil
1 diced onion
Chop stew beef and cut celery into 2 inch pieces. Soak the dried limes in boiling water for 20 minutes. Fry the onions in a small pot with 2 tbsp vegetable oil until translucent . Add the Chopped Stew beef to the pot, stir and continue frying until the beef becomes brown. Add Turmeric, salt and ground chili pepper, stir and continue frying for 2 more minutes.Pour in enough boiling water to the pot to cover the mixture by 2 inches. Cover the pot with the lid and simmer it for 75 minutes while frying the chopped celery with 2 tbsp vegetable oil until they turn brighter green. Add the minced herbs ( Mint, Celery Leaves, Parsley) to the pot, stir and fry along until the herbs become dark green. Add the fried herbs and celery to the beef’s pot, mix well. Cover the pot with the lid and continue cooking for 30 more minutes at low heat. Make a few holes into the soaked limes and add it to the pot. Cook for 15 more minutes before serving.
2 cups Basmati rice
3 medium sized carrots (grated or sliced into small pieced)
5 pieces chicken thighs
1 teaspoon saffron
5 Tablespoons vegetable oil
Soak the rice with 1 teaspoon salt for 1 hour. Add 1 teaspoon of saffron to 1/4 cup boiling water. Put the chicken thighs in a small pot. Add salt, turmeric and bay leaves and cover with boiling water. Simmer for 35 minutes or until chicken is cooked. Fry the sliced carrots in a pot with 2 tbsp vegetable oil until tender. Simmer the soaked rice until tender and drain the rice in a colander. Mix the fried carrots and the drained rice until well mixed. Pour 2 tbsp vegetable oil in a large pot. Lay the cooked chicken thighs across the pot. Add the rice and carrots mixture to the pot and spread across to cover the chicken thighs. Add 1 tbsp vegetable oil on top of rice. Cover the pot with a large napkin and put the lid on top. Cook 20 to 25 minutes. Remove the napkin, add the saffron to the pot and cover it again. Cook for 15 more minutes before serving.