FOOD ART

Halim

http://goo.gl/n56BSn

Halim 

Ingredients:

2 cups water

1/2 cup whole meal flour

3/4 cup cooked meat

1 teaspoon salt

1 teaspoon cinnamon

2 tablespoons sugar

2 teaspoons butter or clarified butter (how to make clarified butter )

  

Directions:

 In a pot, add water and whole meal flour and stir to get a smooth mixture.

 Place pot on the stove and bring to boil. stir constantly on medium heat till it thickens.

 Add meat and stir.

 Add salt and stir for 3 more minutes on a lower temperature until ready.

 Now serve in a serving bowl or individual serving dish. Top with sugar, cinnamon and clarified butter (how to make clarified butter). 

 Enjoy (nooshe jan). 

Shervin Hosseini

FOOD ART

http://goo.gl/fyndr7

ZAHRA KASHAEI

Khoresht Fesenjaan

Fesenjan with chicken stew recipe, see the link below and enjoy

Mrsa Abedini's recipes

http://goo.gl/NIZwNM

Ingredients: (6 servings)

Chicken pieces, 1-1.5 kgs

Ground walnuts, 500 grams

3-4 onions

Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)

Sugar, 2-3 spoons

1/2 cup of cooking oil

Salt

Directions:

Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.

Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht.

Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.