Editorial Reviews. About the Author. Born in Wisconsin and a longtime resident of the UES, The Upper East Side Cookbook: Setting the Table in a Time of Slender Means - Kindle edition by Linda Olle. Download it once and read it on your.
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Retrieved 30 April Iran - Culture Smart!: Iranian Rappers and Persian Porn: A Hitchhiker's Adventures in the New Iran. Tea is usually sweetened with lumps of sugar. The Pursuit of Pleasure: Drugs and Stimulants in Iranian History, Rebirth of a Persian Empire. Retrieved 19 August Substance Use Among Migrants: The Case of Iranians in Belgium. Since the Islamic Revolution of , alcoholic beverages have been strictly banned The Soul of Iran: A Nation's Struggle for Freedom. Christian Van Gorder Christianity in Persia and the Status of Non-muslims in Iran.
Freedom of Religion and Belief: Turcizmi u srpskohrvatskom-hrvatskosrpskom jeziku. The Pharmaceutical Journal and Transactions, Volume Khakshir is imported from Persia Khabaronline News Agency in Persian. Tabnak News in Persian. Food in Zones of Conflict: Jam-e-Jam Online in Persian. Mehr News in Persian. Retrieved April 23, The food of southern Iran is hot and spicy, just like its climate Lighvan cheese Feta Beyaz Peynir.
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List of cuisines Lists of prepared foods. Retrieved from " https: Iranian cuisine Middle Eastern cuisine. Webarchive template wayback links CS1 maint: Views Read Edit View history. In other projects Wikimedia Commons. This page was last edited on 28 August , at By using this site, you agree to the Terms of Use and Privacy Policy.
Part of a series on the. Chelow is plain rice served as an accompaniment to a stew or kebab, while polow is rice mixed with something. They are, however, cooked in the same way.
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Rice is prepared by soaking in salted water and then boiling it. The parboiled rice called chelow is drained and returned to the pot to be steamed. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. A golden crust, called tadig , is created at the bottom of the pot using a thin layer of bread or potato slices.
Often, tadig is served plain with only a rice crust. Meat, vegetables, nuts, and fruit are sometimes added in layers or mixed with the chelow and then steamed. When chelow is in the pot, the heat is reduced and a thick cloth or towel is placed under the pot lid to absorb excess steam. Rice that is cooked until the water is absorbed completely. It is the traditional dish of Gilan Province.
Rice that is cooked almost the same as kateh, but at the start, ingredients that can be cooked thoroughly with the rice such as grains and beans are added.
The Upper East Side Cookbook: Main Course by Linda Olle (2011, Paperback)
While making kateh, the heat is reduced to a minimum until the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over-cooking, dami and kateh can also produce tadig. A special form of dami is tachin , which is a mixture of yogurt, chicken or lamb and rice, plus saffron and egg yolks. Thin, flaky, and round or oval. It is the most common bread in Iran and the Caucasus. Plain, rectangular, or triangle-shaped leavened flatbread that is stone-baked. Thin, soft and round-shaped leavened flatbread that is thicker than lavash.
Leavened bread baked in an oven called tanur. A sweet bread, sometimes brioche -like and sometimes flat and dry. Thick and oval flatbread; also known as Tabrizi , referring to the city of Tabriz. A long, narrow French loaf, typically filled with sausages and vegetables. A sweet pastry-bread, also widely known as shirmal "milk-rubbed". A sweet date bread with turmeric and cumin, similar to nan e gisu. Barbecued ground lamb or beef , mixed with parsley and onion.
Grilled chunks of chicken; one of the most common dishes in Iran. Barbecued and marinated lamb, chicken or beef. Traditional kebab from Gilan and Mazenderan , marinated in a paste of crushed walnuts, pomegranate juice, and olive oil. Mixture of barbecued fillet of lamb or veal and chicken breast.
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Skewered and grilled cubes of meat. Iranian equivalent of shish kebab. A popular form of shish kebab. In Iranian cuisine, shashlik is usually in form of large chunks. Homemade grilled meat, prepared on the pan. Eggplant stew with tomato and saffron. Stew flavored with pomegranate syrup or ground walnuts. Stew with split peas , French fries , and dried lime. Stew with herbs such as leek , cilantro , and dried fenugreek. Stewed celery and meat. Stewed prunes and meat. Stewed prunes, spinach, and meat. Stewed carrots and meat. Gilak stew with fava bean , dill, and eggs. Mutton stew with chickpeas and potatoes.
Azerbaijani and Kurdish meatball stew. Chicken and noodle soup. Tripe soup; also known as sirab shirdun. Grain and yoghurt soup.
Rice with chopped herbs, usually served with fish. Rice with green beans and minced meat. Rice with sour cherries and slices of chicken or red meat. Rice "jewelled" with barberries, raisins, carrots, orange peel, and almonds. Rice with sweet carrots, raisins, and almonds. Rice with lentils, raisins, and dates. Rice with fava beans and dill weed. Turmeric rice with lima beans. Rice cake including yogurt, egg, and chicken fillets.
Whipped eggs folded in with herbs or potato. Mixture of fried ground beef , mashed potato , and onion. Mixture of potato, eggs, peas, and diced chicken or sausage , dressed with mayonnaise. Stuffed peppers or vine leaves. Meatball or meatloaf dishes. Boiled parts of cow or sheep; also known as khash. Baked or fried buns stuffed with a variety of fillings. Traditional sausage with onion, tomato paste, and chili pepper. A type of spinach omelette. A type of garlic omelette. Iranian Jewish dish of meatball. A typical Iranian pizza. Chopped cucumbers, tomato, and onion with lemon juice.
Yogurt with spinach and other ingredients. Strained yogurt with cucumber, garlic, and mint.
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Fresh herbs and raw vegetables. Olives in a paste made of pomegranate and walnuts. Grilled eggplant with egg and garlic. Mixture of kashk and eggplant. Sweet rice pudding flavored with rose water. Wheat flour and butter, flavored with rose water. Vermicelli mixed in a semi-frozen syrup of sugar and rose water. Creamy dairy product similar to clotted cream. Brined curd cheese, typically eaten for breakfast. Germinated wheat, typically served for Nowruz. Cookies, with major production in Fuman and Lahijan.
Deep fried dough soaked in sugar syrup. Setting the Table in a Time of Slender Means," which covered one eventful year, , in the life and busy kitchenette of Parsley Cresswell.
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