i need persian/afghani or kashmiri recipes?

Question

HI;
WHO CAN TEL ME PERSIAN CUISINE RECIPES OR KASHMIRI RECIPES?THANK YA!

Answer 1

Syrian Bread

INGREDIENTS:-

-1 1/8 cups water
-2 tablespoons vegetable oil
-1/2 teaspoon white sugar
-1 1/2 teaspoons salt
-3 cups all-purpose flour
-1 1/2 teaspoons active dry yeast

METHOD:-

1) Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2) Preheat oven to 475 degrees F (245 degrees C).
3) Once the dough has risen, turn it out onto a lightly floured surface.
4) Divide the dough into eight equal pieces and form into rounds. 5) Cover the rounds with a damp cloth and let rest.
6) Roll dough into thin flat circles, about 8 inches in diameter.
7) Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes.
8) Repeat for remaining loaves.

ENJOY!!

Answer 2

1

Answer 3

never made it before but I have eaten this and its yummy... good luck....

Afghani Zarda Palau
Ingredients:
1 tbs salt
2 1/2 cups washed long grain rice
2 - 3 Oranges
1 1/4 cup sugar
1/4 cup oil
1/2 cup blanched almond slivers
1 kg (2.2 lb) chicken breasts
salt to taste
pepper
1 medium onion
1/2 cup pistachios.

Direction:
Put 9 cups water and 1 tbs salt on to boil then add 2 cups washed long grain rice boil 10 min then drain and rinse. Meanwhile: Cut rind of 2 oranges into thin strips. Boil in 1 cup water 5 min. drain, discard water. Dissolve 1 cup sugar in 2 cups hot water. Add to rind and boil until slightly thick (~ 5 min). Place rice in large bowl, and pour hot syrup (reserving peel) over rice and toss through.
In 1 tbs oil fry 1/2 cup blanched almond slivers until golden. Remove and save almonds. If needed add a little more oil/ghee, brown chicken breasts (cut into 3 inch chunks) on all sides. Remove chicken, season and save. Add another tbs oil and fry 1 medium sliced onion until soft, then add 1 cup water to lift pan juices. Add 1 tsp allspice and then replace chicken. Simmer 20 min.
In large well-oiled casserole dish, place 1/2 the rice. Then the chicken pieces, then a layer of: 1/2 the almonds and the reserved rind slivers. layer of: 1/2 the almonds and the reserved Spread the remaining rice over the top and pour the liquid and onions from the chicken evenly over the top, cover, bake in medium oven for 30 min.

here is more recipes:
http://www.rumela.com/recipe/continental_recipes.htm

Answer 4

Black Glutinous Rice Porridge

INGREDIENTS:-

-1 2/3 cups water
-1 pandan leaf
-3/4 cup black glutinous rice
-1/2 cup brown sugar
-1/4 cup white sugar
-2 cups coconut milk

METHOD:-

1) In a saucepan bring water and pandan leaf to a boil.
2) Add rice and stir.
3) Reduce heat, cover and simmer for 20 minutes.
4) Remove pandan leaf and stir in brown sugar and white sugar. 5) Continue to cook for 5 minutes.
6) Stir in the coconut milk and remove from heat.

ENJOY!!

Answer 5

Preparation of Minced Meat for 'Goashtaba' and 'Rista'

1. Mutton or Goat's Meat, of Leg without bones, preferably freshly slaughtered animal 1 kg
2. Suet (Fat around kidneys and from loins). Sometimes Clarified Butter ('Ghi') is added partly in place of Suet. 250 gm
3. Ginger Powder 1 tsp
4. Aniseed Powder 1 tsp
5. Black Cardamom Seeds Crushed 1 tsp
6. 'Garam Masala' 2 tsps
7. Salt 1 tsp
8. Arrowroot Powder 1 tbsp
Process of Mincing
For mincing, a Wooden Mallet (K-'Goshpar') and a Flat hard Stone is used.

1. Cut the Meat into about 1" cubic pieces, by a chopping knife, on a Wooden Block.

2. Put the Suet in a bowl of hot water to warm it and make it soft.

3. Pound on the Flat Stone the Meat pieces, one at a time, alongwith a piece of warm Suet, added at regular intervals, so that it goes with all the Meat and mixes evenly. To begin, place one piece of Meat on the stone, and pound it by striking with the Mallet two or three times. When it is well minced, add another piece of Meat and pound as before. After three or four pieces get minced together, add a piece of warm Suet, and again pound together to mix it evenly. Continue this process till all the Meat and the Suet is pounded.

4. Make a paste of Arrowroot, Spice, 'Garam Masala' and Salt with a little water, and knead it into the Minced Meat.

5. Again, pound the mass on the Stone, to convert it into a homogeneous dough like mass. This prepared Minced Meat, is then pressed by hands and rolled between palms, into compact balls of 2" to 3" diameter, for making 'Goashtaba', or rolled into smaller, a little flattened balls, for making 'Rista' or 'Palak-Rista'.

Tah-Cheen-e Morgh

* For Tahcheen: 1 pound of long grain rice.
* 1/2 cup (4 oz) of cooking oil.
* 1 cup (8 oz) of mAst (plain yogurt).
* 2 teaspoons of zafarAn (saffron).
* 1 pound of various chicken pieces.
* 6 egg yokes (zardeh tokhm-e morgh).


* For Zereshk: 1 cup of red currents (zereshk) presoaked and washed.
* 1 tea spoon of dried saffron (zafarAn).
* 1 tablespoon of lemon juice, or one fresh lemon, squeezed.
* 1 tablespoon of granualted sugar.
* A touch of turmeric (zard-choobeh).

Directions (for Tahcheen):

Presoak the rice in hot water and salt for about an hour before cooking. Cut up the onion in large pieces. Wash and devein the chicken pieces, put them in a pot with some water, add the onion, turmeric, salt and a touch of saffron and let it cook until the meat softens. Take it out, drain it and set aside.

In a medium size pot, half filled with water, boil the rice for a few minutes, until the rice is half crunchy half soft when you chew on it. Take it out, drain it and set aside. You may want to wash off the rice in a stringer, if you used excessive amounts of salt to soak the rice.

In a bowl, mix the egg yokes and yogurt and beat it until it has a smooth texture. Mix in about a cup full of cooked rice.

In a medium size pot, pour half of the cooking oil in the bottom of the pot, evenly pour in the egg-yoke/yogurt mixture in the bottom, place the chicken pieces on top of it and top it up loosely with the remainder of the boiled rice. Sprinkle the remainder of the oil on top of it, close the lid, put the heat setting at high for a minute or so until the rice starts steaming.

Turn the heat setting to low and let it cook for about an hour and a half to two hours. The lower the heat and the longer the cooking time, the crustier and darker the bottom layer becomes. Careful not to burn it :-)

Direction for Zereshk:

In a cup containing two oz of boiling water, pour the saffron, cover the cup and let it sit for a while (until it forms a rich color). In a pan, pour one table spoon of oil, put the heat setting at medium-low, pour in the red currants, saffron liquid, sugar, turmeric and lemon juice and stir fry it for a few minutes until the sugar dissolves.

The zereshk is spread over the rice at serving time.

HINTS:

* When cooking the rice, if you put a small amount of saffron in one side of the pot, the rice gets a richer aroma.
* When serving the rice, turn off the heat and let it sit for a few minutes. Then place a round, flat dish over the pot and gently flip it over. The rice comes out in the same fashion as a cake and can be cut up and served at the table.
* Any time you use saffron, specially if it has been sitting in the refrigerator or freezer, if you put it in microwave for a few seconds, excess moisture is taken out and it gives better color.
* Don't soak the zereshk in water for too long. They get soft.
* In some recipes, the Zereshk is combined with dried almond slices. You can presoak and drain them, and add them in at frying time.
* Best kind of chicken pieces for this dish are the white meat (breast) and the thighs.
* This recipe requires a good amount of oil in the bottom of the pot for it to come out with a nice color and not too dry.

Answer 6

Here are several Links....have fun!