Naan-e khaameh-ee (cream puff)

Naan khaameh-ee should be served fresh, don't keep it more than a day.

1/2 cup butter

1 cup boiling water

1 cup all purpose flour

1/4 t.s. salt

4 eggs

Grease baking sheet. In a saucepan melt butter in boiling water. Add flour & salt all at once, stir vigorously. Cook & stir till mixture forms a ball that does not separate. Remove from heat, cool slightly. Add eggs one at a time. Beating after each addition about 1-2 minute till smooth.

Drop batter by heaping tea spoon (table spoon if you want them bigger.) 3-4 inches apart into greased pan. Bake at 400 degree about 30 min. or until golden brown. Remove from oven, split almost all the way, remove any soft dough, cool on wire rack.

It is easier to fill with ready cool whip or your favorite pudding. You can also use whipping cream, in this case put the cream in a bowl and put the bowl in a bigger bowl of crushed ice and whip the cream only in one direction until it becomes very thick. Of course this filling will make the real Naan khaameh-ee.

KABAB

Zereshk Polo aka Persian Chicken

Iranian food

Cooking Fesenjan (or Fesenjoon) - Persian Chicken Stew

Salad-e Shirazi

4 Servings

Ingredients
4 medium tomatoes
2 small cucumbers
1 medium onion
3-4 tablespoons fresh lime juice
2-3 tablespoons virgin olive oil
200 grams fresh mint (or 1 teaspoon dry mint)
1/4 teaspoon salt
1/6 teaspoon black pepper


Method
Wash and peel cucumbers. Wash tomatoes and mint. Peel onion. Chop cucumbers, tomatoes, and onion very finely, and mix. Chop mint very finely and add. Add fresh lime juice, olive oil, salt, and black pepper.

Mix well and serve cool.

Khoresh Sabzi (Vegetable Stew)

Nationality: Iranian

Ingredients
4 Servings
600 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup cooking oil
1 teaspoon turmeric
2 cups water
1/4 cup fresh lemon juice
1 cup kidney beans (or canned & pre-cooked)
1 taespoon salt
1/4 teaspoon black pepper
1 cup finely chopped spring onions
2 cups finely chopped spinach
1/2 cup finely chopped parsley
1/4 cup finely chopped coriander, (optional)
1/4 cup finely chopped tareh (garlic chives)
1/4 cup finely chopped shanbelileh (fenugreek), (optional)

method
Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.

Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.

Add water, kidney beans (if uncooked, but if pre-cooked add it 10 minutes before serving), salt and pepper to taste. Cover and simmer gently for 1 to 1.5 hours until meat is tender. Time depends on type of meat used.

Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add lemon juice, cover and simmer for further 10-15 minutes. Adjust seasoning and serve with plain rice