Announcement

Collapse
No announcement yet.

Yet more Iranian food..

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Yet more Iranian food..

    For those un-aware, 'yet more' implies I have posted Iranian food before, 'Herb Omlette' being the recipe. This one is another egg based recipe, called (clear your throat) 'Mirza Ghassemi'. After spitting out the phlegm, read on for ingredients:

    Serves 2
    2 Aubergine
    4 Eggs
    50g butter
    6 Cloves garlic
    Onion
    Turmeric+Pepper to taste,
    Blanched tomato

    -Bake the aubergine until the skin hardens up and it goes squishy on the inside.
    -Wait till it cools, (or burn your hands) then scrape the flesh and put it in a suitable bowl to mash it.
    -Mash it.
    -Melt butter and fry onions and garlic till it goes translucent
    -Add aubergine, tomato and spices and fry over low heat for about 5 minutes
    -Add the eggs and stir gently until they just start to solidify.

    Serve with salad, or vegetables.

    BTW, not that I think you obliged to respond in the comments, but would more people appreciate Middle eastern inspired recipes here? A lot of all proper middle eastern cuisine is paleo/primal, and should always be made with fresh ingredients.

  • #2
    Heck yeah, post as many Middle Eastern recipes as you like. Middle Eastern food rocks.

    Comment


    • #3
      Originally posted by canio6 View Post
      Heck yeah, post as many Middle Eastern recipes as you like. Middle Eastern food rocks.
      ^^^ This!!!

      *edit- I have a feeling I have aubergines coming in this weeks CSA.
      Bingo!
      Last edited by cori93437; 06-09-2013, 12:39 PM.
      “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
      ~Friedrich Nietzsche
      And that's why I'm here eating HFLC Primal/Paleo.

      Comment


      • #4
        Sure, post them. I like learning new stuff.
        "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

        B*tch-lite

        Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

        Comment


        • #5
          Please do post. I love Middle Eastern spices particularly turmeric.

          Any good lamb or goat recipes would be wonderful.

          Comment


          • #6
            This sounds wonderful. Will be cooking it and would love to see more.

            Comment


            • #7
              Please post more recipes!

              http://maggiesfeast.wordpress.com/
              Check out my blog. Hope to share lots of great recipes and ideas!

              Comment


              • #8
                So is this like soft scrambled eggs with eggplant and tomato? It seems like a great quick weeknight meal, so long as the eggplant can be roasted in advance and stored in the frig for a day or two. I would love more Iranian meals as my family is much more likely to warm up to something new that is genuinely ethnic. I think it seems like less of a "trick" to them.
                50yo, 5'3"
                SW-195
                CW-125, part calorie counting, part transition to primal
                GW- Goals are no longer weight-related

                Comment


                • #9
                  Definitely post!!! We just made Persian Rhubarb Pork tonight--we have tons of rhubarb growing and i wanted to primalize it, not make it into sweets. It was wonderful--stew pork, mint leaves, parsley, lemon, turmeric, saffron, rhubarb.
                  I would LOVE more middle eastern recipes!

                  Comment


                  • #10
                    Originally posted by drjoyous View Post
                    Definitely post!!! We just made Persian Rhubarb Pork tonight--we have tons of rhubarb growing and i wanted to primalize it, not make it into sweets. It was wonderful--stew pork, mint leaves, parsley, lemon, turmeric, saffron, rhubarb.
                    I would LOVE more middle eastern recipes!
                    Recipe please!! We keep looking at rhubarb and wishing there was more than dessert to make with it.
                    50yo, 5'3"
                    SW-195
                    CW-125, part calorie counting, part transition to primal
                    GW- Goals are no longer weight-related

                    Comment


                    • #11
                      Yes, Yes, Yes! I love the flavors in Iranian dishes; pomegranate, rose, sumac.

                      Thanks in advance.
                      Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

                      Comment


                      • #12
                        This is SO easy! Persian Rhubarb Pork. We made it in the slow cooker...

                        1.5 pds stew meat
                        1 pd rhubarb, cut into 1" pieces
                        1 c. chopped parsley
                        2 T. dried mint
                        1-2 T. tomato paste
                        1 chopped onion
                        1/4-1/2 t. turmeric
                        pinch saffron dissolved in hot water
                        3 T. lemon juice
                        salt and pepper to taste
                        Procedure:

                        Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour. Saute parsley and mint. Add to stew with saffron. Cook another hour. Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart. Serve over hot rice. The same recipe can be made with celery. Cooking times are approximate. Meat should be almost falling apart. There should be about 1 to 1-1/2 cups liquid in stew at end of cooking time.


                        You're supposed to eat it over rice, but we just made small bowls of it and ate it as a stew. We also added a few pistachios to it...

                        Comment


                        • #13
                          Ah so good to know! I won't yet claim the grandiose role of MDA's ambassador to the middle east just yet, although a small part of me would love to stay tuned

                          Comment


                          • #14
                            Originally posted by Jenry Hennings View Post
                            Ah so good to know! I won't yet claim the grandiose role of MDA's ambassador to the middle east just yet, although a small part of me would love to stay tuned
                            Jenry, so fun seeing this thread! I'm dating an Iranian and I love when he cooks. Persian food is so tasty, and much of it is Primal and/or can be Primalized easily.

                            Comment


                            • #15
                              Originally posted by drjoyous View Post
                              This is SO easy! Persian Rhubarb Pork. We made it in the slow cooker...

                              1.5 pds stew meat
                              1 pd rhubarb, cut into 1" pieces
                              1 c. chopped parsley
                              2 T. dried mint
                              1-2 T. tomato paste
                              1 chopped onion
                              1/4-1/2 t. turmeric
                              pinch saffron dissolved in hot water
                              3 T. lemon juice
                              salt and pepper to taste
                              Procedure:

                              Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour. Saute parsley and mint. Add to stew with saffron. Cook another hour. Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart. Serve over hot rice. The same recipe can be made with celery. Cooking times are approximate. Meat should be almost falling apart. There should be about 1 to 1-1/2 cups liquid in stew at end of cooking time.


                              You're supposed to eat it over rice, but we just made small bowls of it and ate it as a stew. We also added a few pistachios to it...
                              This recipe sounds so good! I will try it, but I know many Persians (including mine) won't eat pork. Just culturally hard to stomach, since it's not a meat they raise. I bet this would be good with lamb or beef, too.
                              Last edited by vintageeats; 06-10-2013, 10:48 AM.

                              Comment

                              Working...
                              X