Aash-e Anaar

Ingredients:

* 200 grams basmati or long-grain rice
* 1 kg mixed herbs (parsley, mint, coriander, spring-onion ends)
* 500 grams ground lamb or beef
* 3 spoons split peas
* one glass pomegranate paste
* 2 spoons marjoram
* one spoon mint
* 4 large onions
* cooking oil
* salt
* black pepper

Instructions:

Slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for around 10 minutes. Rinse rice and add to the aash. Cook for 15-20 minutes.

Grate two onions. Add to meat with salt and pepper and mix. Form into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for 15-20 minutes. Add in pomegranate paste and marjoram. Mix well and cook for a few more minutes.

Fry mint in oil for a few minutes. Add mint on top of the aash and serve.

Naan-o-paneer-o-sabzi

Ingredients:

500 grams Iranian thin bread
400 grams feta cheese in cubes
500 grams mixed herbs (parsley, coriander, spring onions)

Instructions:

Iranian bread should be warmed up before serving but avoid over-heating it which will make it too dry.

Wash the herbs with cold water and let dry. Cut onions into 4-5 cm pieces, and parsley and coriander into small pieces. You can add other herbs or vegetables of choice such as mint leaves or radishes. Serve with the bread and feta cheese.

To eat, cut a small piece of bread, place a piece of feta cheese and some herbs in the middle, and wrap the bread around them.

Polow or Chelow

Ingredients:

* 500 grams basmati or long-grain rice
* cooking oil
* salt

Instructions:

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

Add a few spoonfuls of oil into the pan and add rice. Add a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a crispy layer of rice (called ta-dig) will form at the bottom of the pan.

Tah-Chin Recipe

Ingredients:

• 3 to 4 lb shoulder of lamb (trimmed; small chunks)
• 2 Cups plain yogurt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon saffron
• 2 1/2 C rice
• 1 1/2 teaspoon salt
• 1 egg, beaten
• 2 quarts water
• 2 Tablespoons salt
• 1/2 Cup butter

Instructions:

Refrigerate lamb in yogurt, cinnamon, salt, 1t saffron overnite.

Combine rice and salt with enough cold water to cover and allow to soak overnight.

Next day: Remove lamb from yogurt mixture (save the yogurt),  and bake at 375 for 30 minutes.

To the saved yogurt, add 1 egg and 1 tsp saffron; beat to mix.

Drain rice that has been soaking.

Bring to boil 2 qts water. Add 2 T salt and drained rice and boil for 10-15 minutes. Pour rice into colander and rinse with lukewarm water.

Remove lamb from baking dish and set aside.

Mix yogurt/egg mixture with rice.

In bottom of baking dish, melt 1/2 Cups butter with 2 Tablespoons of water. Over melted butter arrange half of rice. Scatter lamb cubes over rice. Top with remaining rice. Cover tightly. Bake at 400 for 14 minutes. Then reduce heat to 325 and bake for an additional 40 minutes. Serves 6.

Kateh Recipe

Ingredients:

* 3 cups basmati or long-grain rice
* salt
* cooking oil

Instructions:

Rinse 3 cups of rice with tap water twice and drain the water. Pour rice into a non-stick pan. Add five cups of water, four spoons of oil and two spoons of salt, and mix. Bring the water to a boil. Let the water boil until water level is just below the rice level. Cover the pan, and cook over low temperature for about half an hour.

Random photos of some famous Iranians in today’s world, across many different fields and occupations and and multiple countries.

Famous Persians

Aash-e-aloo recipe

Ingredients:

* 100 grams of basmati or long-grain rice
* 500 grams of herbs (parsley, mint, coriander, spring-onion ends)
* 250 grams ground lamb or beef
* 300 grams pitted prunes
* 4 large onions
* cooking oil
* salt
* black pepper

Instructions:
Soak prunes in warm water for two hours. Slice two onions and fry in oil until slightly golden. Form ground meat into 2 cm balls and fry with onions until colour changes. Add 3-4 glasses of water, and boil.

Finely chop herbs. Wash rice once with warm water. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls. Mix well and cook over medium heat for about 20 minutes.

Bamieh Recipe

You will need:

125 grams of flour
3 large eggs
200 grams sugar
4-5 spoons oil
2-3 spoons rose water

Directions:

Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil.
Pour in flour and mix well. When water boils off and the mix thickens, remove from heat.
Allow the mix to cool down, then add eggs and mix well until smooth. Heat oil in a pan
until hot. Pour the mix through a funnel into the pan, creating flattened balls about 3 cm
in diameter. Fry on both sides.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and
the syrup thickens. Remove from heat. Soak baamieh in the syrup for about 5 minutes, then
serve.

Chelo Kabab

You will need:

•    2 pounds tender steak, cut into cubes large enough to be put on the skewers.
•    2 medium onions, grated
•    4 tablespoons olive oil
•    1 1/2 teaspoons salt
•    1/2 teaspoon pepper
•    butter
•    12 small tomatoes, halved, with pepper and salt

Combine meat, onions, olive oil, salt and pepper,  allow to marinate for 3 to 4 hours.

Place meat on skewers, then grill, brushing occasionally with butter, until done. Place tomatoes on skewers and grill separately, then serve both together, placing meat and tomatoes over a platter of rice.

Sabzi polow

Ingredients: (4 servings)

* 500 grams of long grain rice
* 1 Kg of herbs (parsley, dill, coriander, fenugreek, spring onion ends)
* Oil
* Salt
* Black pepper

Directions:
Wash herbs and chop finely, then add salt and black pepper. Wash the rice twice and soak it in salted warm water for 3-4 hours, then drain the water. 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. After the rice is half-cooked and rinsed, mix it with herbs and continue cooking.

Pour a few spoonfuls of cooking oil into the pan and add rice. Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour.