MAIN INGREDIENTS
Khoresh kangar is a traditional stew originating from Iran. The stew is usually made with a combination of acanthus (the tender white part of the plant's stalks), onions, tomato paste, saffron, lime juice, turmeric, oil, salt, pepper, and meat such as beef, veal, lamb, or chicken.
The meat is browned in oil with sautéed onions, and it's then seasoned with turmeric. The tomato paste is added to the pot, the mixture is seasoned with salt and pepper, and then simmered over medium heat until the meat is tender. The acanthus is fried and added to the pot with lime juice and saffron.
OTHER VARIATIONS OF Khoresh
Noghl are popular Iranian sugar-coated almonds. Sugar, water, and rosewater are boiled to create a homogenous liquid in which the roasted almonds are quickly submerged. When cooled, the coating solidifies, creating a sweet and crunchy white layer around the almonds.
Since they symbolize happiness and good luck, these bright white treats are an important part of Iranian wedding traditions. They are served at the end of every Iranian wedding, usually accompanied by tea. Besides weddings, noghl can also be consumed as an everyday treat, alongside a hot cup of coffee or tea.
MOST ICONIC Noghl
Shir birinj, meaning milk and rice, is a simple, popular dessert enjoyed throughout Iran and Afghanistan. Traditionally, it was prepared only by cooking milk and rice, while today it commonly includes sugar. For the desired thickness and flavor, it is advised to use short grain rice and whole milk.
Additional flavorings and toppings include rosewater, honey, jam, and fruit, various nuts such as pistachios and almonds, and spices like cardamom and cinnamon.
Sohan asali is a traditional brittle prepared with a base of sugar, honey, saffron, rose water, oil or butter, and slivered almonds. They are usually round, and before they set, the top is decorated with ground pistachios. This sweet, crispy candy is a staple on Persian New Year, and it is often altered with the addition of various flavorings, other nuts, or flavored honey.
It is believed that sohan asali has its origins in Isfahan, a region known for its honey production.
Among numerous varieties of Iranian kuku dishes, the eggplant-based kuku bedemjan is one of the classics. Besides eggplants and eggs, it can consist of various other vegetables, fresh herbs, spices, and occasionally chopped walnuts or tangy Iranian barberries.
Just like other kuku dishes, bademjan is traditionally shaped like a thick, round pancake or an omelet that is pan-fried on both sides. It can be served warm or chilled and enjoyed as a quick snack, light main course, or a vegetable side dish.
OTHER VARIATIONS OF Omelet
One of the most famous Iranian desserts is the soft and colorful masghati. The base of this traditional confectionery is a mixture of liquids such as water or milk, combined with starch and sugar. When cooled, the starch solidifies the liquid and creates a delicate, firm, and almost jelly-like sweet treat.
The base is highly versatile and is usually incorporated with traditional Iranian spices and ingredients to provide different flavor combinations. Typical additions include rose water, cardamom, saffron, pomegranate juice, pomegranate seeds, and crushed or chopped nuts.
Ash-e jo is a hearty Iranian soup which combines barley and various beans and lentils. It appears in numerous varieties and can be complemented with various vegetables, spices, and fresh herbs. Even though meat is easily incorporated into the soup, it is not a traditional ingredient used in the preparation of ash-e jo.
The soup is characterized by its thick texture and a slightly sour taste provided by freshly squeezed lemon juice and barberries.
Nogha is a variety of the widely popular Iranian nougat called gaz. Originally, Iranian nougat was made with an unusual exudate of an insect inhabiting wild tamarisk trees. The solid exudate was melted and sieved to create the rich and sweet base of the nougat.
Today, the original method is usually replaced with a more available mixture of sugar and beaten egg whites, which produces a product similar in texture and flavor to the original gaz. Nogha is one of the numerous varieties found in the country, typically eaten in the Azerbaijan-Iran region.
MAIN INGREDIENTS
Reshtah palaw is a traditional rice dish originating from Persia, popular both in Iran and Afghanistan. Also known as noodle rice, the dish is usually made with a combination of basmati rice, thin dried egg noodles, sunflower oil, and diced onions.
The noodles are broken into small pieces and dry-roasted in a pan over medium heat until golden brown. The soaked rice is cooked in boiling salted water and mixed with the noodles. The rice and noodles are mixed with sautéed onions and the mixture is then steamed until the rice is fully cooked (but not overcooked).
This vibrant halva variety is prepared with a base of shredded carrots, rice flour, butter, sugar, and various flavorings and spices such as saffron, rose water, cinnamon, or cardamom. Carrot halva can be served on a large plate and shared as a communal meal, but since the base is incredibly pliable, it can be molded and shaped into various other forms and served as a single portion.
It can be enjoyed well-chilled or lukewarm, and it is usually garnished with pistachios, walnuts, or ground cinnamon.
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