tag:blogger.com,1999:blog-3218820219190111442024-09-08T20:21:38.491-07:00bedienutzahttp://www.blogger.com/profile/14907174668129473669noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-321882021919011144.post-38284261706968089852010-05-28T23:29:00.000-07:002010-05-28T23:34:53.797-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ovJx11Oi_2I/TAC1QRldvnI/AAAAAAAANCk/0ZR8Cw_2UYU/s1600/mirza+ghasemi.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 241px;" src="http://1.bp.blogspot.com/_ovJx11Oi_2I/TAC1QRldvnI/AAAAAAAANCk/0ZR8Cw_2UYU/s320/mirza+ghasemi.jpg" alt="" id="BLOGGER_PHOTO_ID_5476576438085598834" border="0" /></a><br />INGREDIENTS<br />5 eggplants<br />2 tomatoes<br />4 cloves garlic<br />1 egg<br />turmenic<br />salt<br />oil<br />METHOD<br />1. Bake the eggplants on open fire or on some iron pan until they are very soft.<br />2. Peel the burnt skin of the eggplants.<br />3. Squize the juice out of the eggplants and mash them.<br />4. Put some oil into a pan and heat it.<br />5. Grate the garlic and put it in the pan till it becomes golden.<br />6. Add the mashed eggplant and grated tomatoes. Add the turmeric and salt. Let it fry until the mixure becomes brownish.<br />7. Add one egg and fry it slightly separate from the eggplant, then mix it with the eggplant.<br /><i>For someone who loves the eggplant, this is a must try. The flavor is very rich, it has a slight garlic hint and salty taste. </i>bedienutzahttp://www.blogger.com/profile/14907174668129473669noreply@blogger.com0tag:blogger.com,1999:blog-321882021919011144.post-68734691475370767622010-05-28T22:54:00.000-07:002010-05-28T23:14:37.060-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ovJx11Oi_2I/TACu4BdHHxI/AAAAAAAANCc/jkPvEZN6pE4/s1600/Khoresh+Ghaimeh.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ovJx11Oi_2I/TACu4BdHHxI/AAAAAAAANCc/jkPvEZN6pE4/s320/Khoresh+Ghaimeh.jpg" alt="" id="BLOGGER_PHOTO_ID_5476569424368967442" border="0" /></a><br />INGREDIENTS<br />750 grams minced lamb or beef<br />250 grams split-peas<br />3-4 onions<br />500 grams potatoes<br />1/2 cup of cooking oil<br />2-3 spoons of tomato paste<br />3-4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead<br />salt<br />black pepper<br />spices (turmeric, paprika), 1 spoon<br />METHOD<br />1. Soak split-peas in warm water for 2-3 hours, then drain out the water.<br />2. Peel and thinly slice onions, then fry in oil until golden.<br />3. Fry the onions until color changes. Add minced meat and fry till ready.<br />4. Peel and wash potatoes and cut into small pieces. Add potatoes, split-peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking.<br />5. If using dried limes, they should be added in with the other ingredients. If using lime juice, add in towards the end and continue cooking for another 3-4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice.<br /><i>This food is actually one of the first Iranian foods I have ever eaten. The food from the picture was made by my husband. It is very tasty with a sour, salty flavor which you will never forget once you try it. </i>bedienutzahttp://www.blogger.com/profile/14907174668129473669noreply@blogger.com0