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 ins-post ,      Thursday 22 Mar 2018 ,      not comment



dizi sangi (Ābgoosht) is usually made with lambchickpeaswhite beansonionpotatoes, and tomatoesturmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are then mashed as Gusht Kubideh (Persianگوشت کوبیده‎‎, literally “mashed meat”) and served with the broth, but in a separate dish, along with flatbread. It is a form of Piti, which encompasses many similar dishes in the region.



In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in form of large chunks of meat, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.Shashlik is usually cooked on a grill called a mangal.



The main ingredients are a mixture of sauteed herbs, consisting mainly of parsleyleeks or green onionscoriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., although none is part of the original recipe).

This mixture is cooked with kidney beans or yellow split peas, yellow or red onionsblack lime (pierced dried limu-Omani Persian lime), and turmeric-seasoned lamb or beef. The dish is then served with chelow (Persian parboiled and steamed rice) or over tahdig .


Gheimeh :

also known as Khoresh-e Gheimeh (Persianقیمه‎‎) or Qeema (Arabicقیمة‎‎) is an Iranian stew (khoresh) consisting of meattomatoessplit peasonion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.

Iraqi Qeema is made with finely diced meat and crushed split peas, and is traditionally prepared on a large communal scale at the annual Āshūrā commemorations. The name qeema is an ancient Akkadian word meaning ‘finely chopped



Mirza Ghassemi :

(Persian: میرزاقاسمی, Mirzā-Ghāsemi) is a Northern Iranian (originally from Gilan province) appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Caspian Sea region.

The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.

The dish consists of aubergines seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs.It can be prepared as a casserole dish, and is usually served with bread or rice. The variant made with zucchini instead of aubergine is called Kadoo Ghassemi.


Kabab, as tradition has it that the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires Koobideh or koubideh refers to the style that meat was prepared, originally meat was placed on a flat stone (precisely a black flat stone) and smashed with a wooden mallet. It is cooked on a “seekh” (سیخ), Persian for skewer.


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