Persian Cookbook

A Persian Cookbook Filled with

Authentic Persian Recipes for Easy
Persian Cooking At Home

By
BookSumo Press
All rights reserved

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Table of Contents
Persian Orange and Bean Stew 7
Persian Potato Rice Stew 10
Persian Nutty Rice 11
Persian Pistachios and Bean Pilaf 12
Persian Noodles Bean Soup 13
Persian Lemon Chicken Kabobs 15
Persian Chicken Wings Soup 16
Potato and Pepper Meatballs 17
Persian Chicken Berries Pilaf 20
Persian Lime Lamb Stew 21
Persian Zucchini Frittata 22
Persian Spinach Frittata 23
Glazed Lamb with Fruit Salad 24
Persian Creamy Dill Chicken Salad 25
Persian Saffron Kabobs 26
Persian Tongues Stew 27
Persian Lentils and Meatballs Soup 30
Persian Eggplant Frittata 31
Persian Nutty Duck 32
Persian Nutty Fruit Salad 33
Persian Nutty Yogurt Soup 34
Persian Rosy Rice Pudding 35
 Fenugreek Lamb Stew 36
Persian Cinnamon Beef Stew 37
Persian Lemon Kabobs 40
Persian Potato Lamb Stew 41
Persian Allspice Fish Fillets 42
Persian Meaty Okra Lime Stew 43
Persian Basmati Chicken Casserole 44
Persian Lemon Linguini 45
Persian Herbed Rice 46
Persian Kashk Lamb Meatballs Stew 47
Persian Sesame Bread 50
Persian Kings' Almond Lamb Stew 51
Chicken Apricots Stir Fry 52
Persian Potato Frittata 53
Persian Cinnamon Basmati Pilaf 54
Persian Walnuts Cake 55
Persian Valentine Almond Cake 56
Persian Basmati Prunes Soup 57
Persian Orangy Nuts Soup 60
Persian Yogurt Beef Soup 61
Persian Garbanzo Soup 62
Persian Lover's Rose Tea 63
Persian Beef Pasta Sauce 64
Persian Herbed Cucumber Cream Dip 65
Creamy Roasted Persian Eggplant Lime Dip 66
Creamy Persian Zesty Garlic Dip 67
Persian Greek Dip 70
Grilled Persian Garlic and Eggplant Dip 71
Refreshing Nutty Cucumber Cream Salad 72
Persian Prep Time: 12 mins

Orange and Bean Total Time: 15 mins

Stew Servings per Recipe: 4

Calories 493.2
Fat 6.5g
Cholesterol 0.0mg
Sodium 2222.4mg
Carbohydrates 85.6g
Protein 26.1g

Ingredients
1 tbsp olive oil 1 lime, juice of
2 onions, chopped 1 can tomato paste
3 cloves garlic, chopped 4 (15 1/2 oz.) cans kidney beans, rinsed and
1 tsp salt drained
1 tsp cumin 1 jalapeno, chopped
1/4 tsp cinnamon pita bread
1 C. orange juice

Directions
1. Place a large skillet over medium heat. Heat the oil in it. Add the onion and cook it for 6
min.
2. Stir in the spices and cook them for another 6 min. Add the orange and lime juice. Cook
them until they start boiling. Cook them for 12 min over low heat.
3. Stir in the peppers with beans. Cook them for 22 min. cook them for 5 min. serve your
stew warm.
4. Enjoy.

Persian Orange and Bean Stew 7

PERSIAN
Potato Rice Stew
Prep Time: 3 hrs
Total Time: 3 hrs 45 mins

Servings per Recipe: 6

Calories 499.7
Fat 9.7g
Cholesterol 0.0mg
Sodium 11.4mg
Carbohydrates 92.5g
Protein 8.7g

Ingredients
3 C. of white long grain rice 4 oz. water
4 tbsp cooking oil salt
3 -4 medium potatoes

Directions
1. Get a large bowl: Place in it the rice and cover it with hot water and a pinch of salt. Place
it aside.
2. Remove the peel of the potato and slice them.
3. Place a medium pot and fill half of it with water. Place in it the rice and cook it until it
starts boiling. Once the rice is half done drain it.
4. Place a large pot over medium heat. Heat the oil in it. Stir in the water. Spread the potato
in the pot and sprinkle on it some sat. Top it with rice.
5. Make a hole in the center of the rice layer and another 4 holes on the side. Drizzle some
water on top. Put on the lid and cook them for 3 min over high heat.
6. Lower the heat and drizzle some oil top. Lower the heat to medium heat and cook it for 16
min.
7. Lower the heat to medium low. Drizzle more of some oil on top then cook it for 12 min.
serve your potato rice warm.
8. Enjoy.

10 Persian Potato Rice Stew

Persian Prep Time: 10 mins

Nutty Rice Total Time: 35 mins

Servings per Recipe: 4

Calories 280.1
Fat 9.7g
Cholesterol 15.2mg
Sodium 373.5mg
Carbohydrates 44.2g
Protein 5.2g

Ingredients
2 tbsp butter 1/2 tsp ground cinnamon
1 C. white basmati rice, rinsed under cold 1/4 tsp curry powder
water in a fine mesh sieve 2 C. water
1/2 tsp salt 3 tbsp roasted pistachios
1/4 tsp cracked black pepper 3 tbsp golden raisins
1 garlic clove, minced
orange peel

Directions
1. Place a large skillet over medium heat. Stir in it the rice for 5 min while stirring it.
2. Add the salt, pepper, garlic, orange peel, cinnamon and curry powder. Cook them for 2
min. Stir in the water and put on the lid. Lower the heat.
3. Cook them for 26 min. Place the cover aside and add to it the pistachios and golden
raisins. Discard the orange peel. Serve your nutty rice warm.
4. Enjoy.

Persian Nutty Rice 11

PERSIAN
Pistachios and
Prep Time: 20 mins
Total Time: 50 mins

Bean Pilaf Servings per Recipe: 4

Calories 411.0
Fat 15.6g
Cholesterol 0.0mg
Sodium 215.8mg
Carbohydrates 56.2g
Protein 15.4g

Ingredients
150 g frozen broad beans 1 tsp ground paprika
1 tbsp olive oil 190 g quinoa, rinsed, drained
1 large kumara, peeled, cut into 2cm 500 ml vegetable stock
cubes ( orange sweet potato) 1 bunch kale, stems trimmed, shredded
1 brown onion, finely chopped 75 g pistachios, toasted, coarsely chopped
2 tsp finely grated ginger 1/2 C. coriander leaves
1 tsp ground cumin lemon wedge, to serve
1 tsp ground coriander
1 tsp ground turmeric

Directions
1. Before you do anything preheat the oven to 400 F. Cover a baking sheet with a piece of
parchment paper.
2. Lay the kumara in the baking sheet and drizzle some of the oil on it. Sprinkle some salt
and pepper on it. Cook it in the oven for 22 min.
3. Bring a large saucepan of water to a boil. Add the broad beans and cook it 3 min. Drain it
and rinse it with cool water. Remove the broad bean peel.
4. Place a large saucepan over medium heat. Heat the rest of the oil in it. Sauté in it the onion
for 6 min.
5. Stir in the ginger, cumin, coriander, turmeric and paprika. Sauté them for 2 min.
6. Combine the stock with quinoa in a large saucepan. Cook them until they start boiling.
Lower the heat and put on the lid. Cook them for 16 min.
7. Add the kale and cook them for 2 min. Stir in the kumara, broad beans and pistachios, salt
and pepper. Serve your Pilaf warm.
8. Enjoy.

12 Persian Pistachios and Bean Pilaf

Persian Prep Time: 2 hrs

Noodles Bean Soup Total Time: 3 hrs 47 mins

Servings per Recipe: 8

Calories 414.9
Fat 23.5g
Cholesterol 2.7mg
Sodium 563.9mg
Carbohydrates 43.8g
Protein 11.7g

Ingredients
100 g chickpeas 3 tbsp plain flour
100 g lentils 1 C. buttermilk
100 g navy beans or 100 g kidney beans 2 tbsp sour cream
250 g flat wheat noodles 1/2 tsp turmeric
1/2 C. closely packed fresh coriander, 1/2 tsp ground black pepper, to taste
finely chopped 100 g walnuts ( kernels)
1/2 C. closely packed fresh spinach, finely 1/4 C. crushed dried mint
chopped 1/2 tbsp salt, to taste
1/2 C. closely packed fresh chives, finely 4 medium onions
chopped 6 C. water
1/2 C. closely packed fresh dill, finely 9 C. water
chopped ( tips) 1/2 C. water
1/2 C. closely packed fresh parsley, finely
chopped
1/2 C. oil
Directions
1. Soak the chickpeas in some water for 2 h 30 min. Place a large pot over medium heat.
Pour 6 C. of water in the pot. Add the chickpeas and cook it for 45 min.
2. Clean the lentils with some water. Stir them into the pot and cook them for 25 min while
stirring often. Clean it.
3. Clean the herbs with some water and dry them.
4. Place a large pan over medium heat. Heat 1/4 C. oil in it. Chop the onion and cook in it
for 6 min. Place half of it aside. Stir in the turmeric and cook them for 2 min.
5. Stir the cooked turmeric onion with 9 C. of water and noodles. Cook them for 6 min.
6. Whisk half C. of water with flour until they become smooth. Stir it with the chopped
herbs into the pot. Lower the heat and cook them for 42 min.
Persian Noodles Bean Soup 13
7. Add the buttermilk with sour cream. Cook them for 3 min.
8. Heat 1/4 C. of oil in it in a large pan. Cook in it the dry mint for 2 min. Serve your soup
hot with the dried mint warm.
9. Enjoy.

14
Persian Prep Time: 10 mins

Lemon Chicken Total Time: 40 mins

Kabobs Servings per Recipe: 4

Calories 432.4
Fat 33.7g
Cholesterol 92.8mg
Sodium 673.4mg
Carbohydrates 1.1g
Protein 30.3g

Ingredients
4 boneless chicken breasts, cut in cubes 1/4 tsp turmeric
6 tbsp olive oil 1/4 tsp garlic powder
1/16 tsp saffron, crushed
3 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1/4 tsp basil

Directions
1. Get a large mixing bowl: Stir into it all the ingredients. Place it in the fridge for 2 h 30
min.
2. Preheat the grill and grease its grates.
3. Thread the chicken pieces into skewers and cook them on the grill for 35 min while
turning them often. Serve your kabobs warm.
4. Enjoy.

Persian Lemon Chicken Kabobs 15

PERSIAN
Chicken Wings
Prep Time: 20 mins
Total Time: 1 hr 30 mins

Soup Servings per Recipe: 6

Calories 656.2
Fat 36.0g
Cholesterol 165.3mg
Sodium 934.2mg
Carbohydrates 34.0g
Protein 47.9g

Ingredients
1/4 C. canola oil 1 bay leaf
1 lb chicken wings 1 1/2 lbs ground chicken
kosher salt & freshly ground black 1 1/2 C. chickpea flour
pepper, to taste 2 1/2 tsp ground turmeric
3 medium onions ( 2 roughly chopped, 2 tsp ground coriander
1 minced) 1 1/2 tsp baking soda
3 medium carrots, roughly chopped 1/2 tsp ground cardamom
2 garlic cloves, crushed
8 C. chicken stock

Directions
1. Place a soup pot over medium heat. Heat 3 tbsp of oil in it.
2. Sprinkle some salt and pepper over the chicken wings. Brown it in the pot for 14 min. Stir
in the onions, carrots, and garlic. Sauté them for 10 min.
3. Stir in the stock, bay leaf, and salt. Cook them until they start boiling. Lower the heat and
cook the soup for 37 min.
4. Pour the broth in a colander and drain it. Discard the chicken wings with veggies. Pour the
broth into the pot.
5. Heat the oil in a large pan. Add the onion and cook them for 5 min. Allow it to cool down
slightly.
6. Get a large mixing bowl: Combine in it the rest of the ingredients and mix them well.
Shape the mix into meatballs.
7. Stir the meatballs into the hot broth. Cook them until they start simmering. Put on half a
cover over the pot. Cook the soup for 18 min. Serve your soup warm.
8. Enjoy.

16 Persian Chicken Wings Soup

Potato Prep Time: 15 mins

and Pepper Total Time: 1 hr

Meatballs Servings per Recipe: 6

Calories 188.5
Fat 3.3g
Cholesterol 124.0mg
Sodium 88.8mg
Carbohydrates 32.2g
Protein 7.9g

Ingredients
5 medium potatoes or 600 g potatoes pepper
4 eggs 1/2 tsp baking powder
1 medium green bell pepper, chopped frying oil
1/4 tsp saffron
salt
Directions
1. Bring a salted pot of water to a boil. Cook in it the potato until it becomes soft. Drain it
and place it aside.
2. Place the potato in a grater and grate it.
3. Get a large mixing bowl: Mix in it the potato with eggs, bell pepper, a pinch of salt and
pepper. Mix them well. Add the saffron with baking powder. Mix them again.
4. Place a large skillet over medium heat. Heat the oil in it. Shape the mix into patties and
cook them in the pan for 10 min on each side with the lid on.
5. Serve your potato patties warm.
6. Enjoy.

Potato and Pepper Meatballs 17

PERSIAN
Chicken Berries
Prep Time: 15 mins
Total Time: 1 hr

Pilaf Servings per Recipe: 4

Calories 1371.1
Fat 77.8g
Cholesterol 279.9mg
Sodium 567.0mg
Carbohydrates 129.0g
Protein 43.7g

Ingredients
7 oz. raisins pepper, to taste
6 oz. barberries 8 chicken thighs
6 onions, large 2 C. basmati rice
1/2 lb butter
salt, to taste
Directions
1. Before you do anything preheat the oven to 400 F.
2. Place a large pan over medium heat. Heat 2 oz. of butter until it melts. Sprinkle some salt
and pepper over the chicken thighs. Coat it with some of the melted butter.
3. Lay the chicken thighs on a lined up baking sheet. Cook it in the oven for 48 min.
4. Cut the onion into slices. Cook it in the pan with a pinch of salt for 4 min. Add the raisins
with barberries. Cook them for 1 min. Turn off the heat and let the mix cool down slightly.
5. Put the chicken thighs on a serving plate and top them with rice and onion berries mix.
Serve it warm.
6. Enjoy.

20 Persian Chicken Berries Pilaf

Persian Prep Time: 45 mins

Lime Lamb Stew Total Time: 3 hrs 15 mins

Servings per Recipe: 6

Calories 244.3
Fat 15.8g
Cholesterol 48.3mg
Sodium 493.9mg
Carbohydrates 9.0g
Protein 18.2g

Ingredients
2 large onions, peeled and thinly sliced 5 stalks celery, washed and cut into 1 inch
1 lb stew meat, cut in 1-inch cubes ( lamb, lengths
veal or beef) 3 C. chopped fresh parsley
1/3 C. oil 1/2 chopped of fresh mint
1 tsp salt 1/3 C. fresh squeezed lime juice
1/2 tsp ground black pepper
1/2 tsp turmeric

Directions
1. Place a pot over medium heat. Add 3 tbsp of oil and heat it. Cook in it the lamb meat with
onion, turmeric, a pinch of salt and pepper. Cook them for 4 min.
2. Stir in 2 C. of water. Put on the lid and cook them for 35 min.
3. Place a large pan over medium heat. Heat 3 tbsp of oil in it. Add the celery and sauté it
for 12 min. Stir in the herbs and cook them for 12 min.
4. Transfer the mix to the pot with lime juice. Put on the lid and cook them for 1 h 35 min.
Adjust the seasoning of the soup then serve it warm.
5. Enjoy

Persian Lime Lamb Stew 21

PERSIAN
Zucchini Frittata
Prep Time: 10 mins
Total Time: 55 mins

Servings per Recipe: 6

Calories 80.1
Fat 3.5g
Cholesterol 141.0mg
Sodium 160.6mg
Carbohydrates 7.2g
Protein 5.5g

Ingredients
2 medium onions, chopped 1/2 tsp baking soda
4 garlic cloves, minced salt and pepper
1 lb zucchini, grated olive oil
4 eggs cooking spray
1/2 tsp turmeric
Directions
1. Place a large pan over medium heat. Heat the oil in it. Sauté in it the turmeric with onion
for 3 min.
2. Add the zucchini with a pinch of salt and pepper. Cook them for 4 min.
3. Get a large mixing bowl: Beat the eggs in it. Add the baking soda with a pinch of salt and
pepper. Whisk them again. Fold in the onion and zucchini mix.
4. Before you do anything preheat the oven to 375 F.
5. Pour the mix into a greased baking dish. Cook it in the oven for 35 min. Serve it warm.
6. Enjoy.

22 Persian Zucchini Frittata

Persian Prep Time: 10 mins

Spinach Frittata Total Time: 30 mins

Servings per Recipe: 3

Calories 328.1
Fat 20.2g
Cholesterol 423.0mg
Sodium 769.3mg
Carbohydrates 19.2g
Protein 21.9g

Ingredients
2 lbs fresh baby spinach leaves 1/8 tsp ground turmeric
1/4 C. water 1/8 tsp pepper
2 tbsp oil 6 eggs
2 medium onions, sliced thin ( 1 C.)
1/2 tsp salt ( to taste)
Directions
1. Pour 1/4 C. of water in a medium sauce. Pour into it 1/4 C. of water in it. Put on the lid
and cook them for 6 min. Turn off the heat and let the spinach sit for 6 min.
2. Drain the spinach and squeeze it from the water.
3. Place a large pan over medium heat. Heat the oil in it. Add the onion with turmeric, a
pinch of salt and pepper. Cook them for 4 min.
4. Stir in the spinach for 4 min. Make 6 holes in them. Crack an egg in each hole. Cook them
for 6 min over low heat until the eggs are done. Serve your skillet warm.
5. Enjoy.

Persian Spinach Frittata 23

GLAZED
Lamb with Fruit
Prep Time: 30 mins
Total Time: 4 hrs

Salad Servings per Recipe: 6

Calories 95.5
Fat 4.8g
Cholesterol 0.0mg
Sodium 10.6mg
Carbohydrates 14.4g
Protein 1.4g

Ingredients
4 tbsp pomegranate molasses 2 pomegranates, seeds only
1 tsp ground cumin handful flat leaf parsley
1 lemon, juice of 100 g watercress
1 tbsp olive oil 1 small red onion, finely diced
2 garlic cloves, minced 1 tbsp olive oil
1 onion, roughly chopped flat bread, to serve
1 lamb shoulder, weighing about 1 . 6kg,
lightly scored

Directions
1. Before you do anything preheat the oven to 320 F.
2. Get a small mixing bowl: Stir in it the molasses with the cumin, lemon juice, olive oil and
garlic to make the sauce.
3. Spread the onion in a greased casserole dish. Place the lamb on it and pour the sauce all
over it. Pour 3/4 over the lamb mix.
4. Place a large piece of foil over the casserole dish. Cook it in the oven for 3 h 30 min.
5. Toss the red onion with pomegranate and olive oil in a large salad bowl. Serve it with the
roasted lamb warm.
6. Enjoy.

24 Glazed Lamb with Fruit Salad

Persian Prep Time: 10 mins

Creamy Dill Chicken Total Time: 1 hr 10 mins

Salad Servings per Recipe: 6

Calories 268.4
Fat 8.4g
Cholesterol 124.7mg
Sodium 842.5mg
Carbohydrates 35.4g
Protein 13.0g

Ingredients
5 white potatoes 4 tbsp white vinegar
3 dill pickles 4 tbsp light mayonnaise
1 onion, halved 1/2 tsp turmeric
1 1/2 C. green peas, frozen salt and pepper
3 carrots, peeled
1 chicken breast
3 eggs

Directions
1. Pour 2 C. of water in a pot and cook it until it starts boiling. Add the chicken breast, onion,
carrots, turmeric, and some salt. Cook them for 50 min. Allow the mix to cool down.
2. Drain the onion and discard it. Drain the chicken and shred it. Place it aside. Dice the
carrots and place them aside.
3. Combine the potato with eggs in another pot and cover them with water. Cook them
for 14 min. Peel the eggs and place them aside. Peel the potatoes and dice them. Dice the
pickles.
4. Get a large mixing bowl: Toss in it the potatoes, chicken, carrots, pickles, peas, and eggs.
5. Get a small mixing bowl: Mix in it the vinegar with mayonnaise, a pinch of salt and
pepper. Add the mix to the veggies and chicken. Serve your salad.
6. Enjoy.

Persian Creamy Dill Chicken Salad 25

PERSIAN
Saffron Kabobs
Prep Time: 20 mins
Total Time: 40 mins

Servings per Recipe: 8

Calories 185.7
Fat 9.4g
Cholesterol 101.5mg
Sodium 387.0mg
Carbohydrates 1.9g
Protein 23.4g

Ingredients
2 lbs lean ground turkey 1/4 tsp cayenne pepper
1 medium onion 1/4 tsp turmeric
1 egg 1/4 tsp saffron thread
1 tbsp dried dill 1 pinch salt
1 tbsp dried coriander
1 tsp cumin
1 tsp sea salt
1/2 tsp pepper

Directions
1. Grate the onion in a grater. Squeeze it from the liquid.
2. Get a large mixing bowl: Toss in it the turkey, grated onion, egg, and remaining spices,
except for the saffron threads.
3. Place a large pan over medium heat. Cook in it the saffron with a pinch of salt. Cook them
for 10 sec. Transfer it to a mortar and grind it. Stir it into the turkey mix.
4. Mix them well. Place the mix in the fridge for an overnight.
5. Shape the mix into 8 or 10 logs and press them into the skewers. Place them in the fridge
for an hour or more.
6. Preheat the oven broiler. Place the skewers on a roasting pan and cook them in the oven
for 10 min on each side. Serve them warm.
7. Enjoy.

26 Persian Saffron Kabobs

Persian Prep Time: 5 mins

Tongues Stew Total Time: 5 hrs 5 mins

Servings per Recipe: 4

Calories 232.5
Fat 20.9g
Cholesterol 53.4mg
Sodium 208.4mg
Carbohydrates 10.0g
Protein 4.9g

Ingredients
1 beef tongue 200 g parsley (ends)
1 sheep tongue salt
2 -3 garlic cloves black pepper
1 medium onion
3 -4 tsp tomato paste
500 g mushrooms
100 g butter

Directions
1. Clean the beef and sheep tongues well with cool water.
2. Place them in a large soup pot. Cover them with hot water. Cook them until foam start
rising on top.
3. Slice the garlic and onion then add them to the pot. Chop the herbs and add them to the
pot with some salt and peppers.
4. Cook them over low heat for 4 h 30 min. Peel the tongues and remove their skin. Slice
them.
5. Place a large pan over medium heat. Melt the butter in it. Slice the mushroom and cook it
in it for 4 min. Add the tomato paste with the rest of the liquid from the tongues pot.
6. Cook them until they start boiling. Keep cooking them for 3 min. Pour the mix all over the
slices tongues and serve them warm.
7. Enjoy.

Persian Tongues Stew 27

PERSIAN
Lentils and
Prep Time: 20 mins
Total Time: 1 hr 20 mins

Meatballs Soup Servings per Recipe: 6

Calories 145.6
Fat 6.1g
Cholesterol 31.0mg
Sodium 811.2mg
Carbohydrates 11.9g
Protein 10.6g

Ingredients
SOUP 1/4 tsp cinnamon
1/4 C. lentils 1/4 tsp fine grind black pepper
1/4 C. dried black-eyed peas 1/2 tsp salt
4 -5 C. water SPICE GARNISH
1 1/2 tsp salt 2 tsp dried mint
1 C. fine egg noodles 1/2 tsp black pepper
1/2 C. chopped parsley 1/4 tsp cinnamon
MEATBALLS
1/2 lb ground beef
1/3 C. finely chopped onions or 1/3 C.
grated onion

Directions
1. Place a large pot of water over medium heat with a pinch of salt. Cook in it the beans
with lentils for 38 min. Stir in the parsley with noodles.
2. Get a large mixing bowl: Combine in it the meatballs ingredients and mix them well. Shape
the mix into meatballs. Add them to the pot and cook them for 35 min.
3. Get a mortar: Crush in it the mint with cinnamon and pepper. Sprinkle it over the soup
then serve it warm.
4. Enjoy.

30 Persian Lentils and Meatballs Soup

Persian Prep Time: 15 mins

Eggplant Frittata Total Time: 1 hr 25 mins

Servings per Recipe: 4

Calories 432.0
Fat 32.8g
Cholesterol 211.5mg
Sodium 766.5mg
Carbohydrates 27.5g
Protein 11.2g

Ingredients
2 large eggplants or 6 small eggplants, 1 tsp baking powder
peeled and cut into thin strips 1 tbsp all-purpose flour
1 egg white, lightly beaten 1 tsp salt
1/2 C. vegetable oil, butter or 1/2 C. ghee 1/4 tsp fresh ground black pepper
2 large onions, peeled and thinly sliced
4 garlic cloves, peeled and crushed
4 eggs
4 tbsp chopped fresh parsley
1/4 tsp powdered saffron, dissolved in 1
tbsp hot water
1 lime, juice of

Directions
1. Remove the peel of the eggplants. Season them with some salt. Slice them into lengthwise.
Brush both sides of the eggplant with the white egg.
2. Place a large pan over medium heat. Heat 4 tbsp of oil in it. Cook in it the onion for 12
min. Cook in it the garlic with eggplant for 12 min.
3. Before you do anything preheat the oven to 350 F.
4. Line up a baking dish with a parchment paper. Spread in the bottom of it 4 tbsp of
vegetable oil.
5. Get a large mixing bowl: Whisk in it the eggs. Combine in it the parsley, saffron water,
lime juice, baking powder, flour, salt, and pepper. Mix them well.
6. Combine the eggplant, onion and garlic. Stir them well. Cook them for 48 min. Serve your
frittata warm.
7. Enjoy.

Persian Eggplant Frittata 31

PERSIAN
Nutty Duck
Prep Time: 30 mins
Total Time: 1 hr 30 mins

Servings per Recipe: 4

Calories 1396.2
Fat 131.3g
Cholesterol 240.9mg
Sodium 204.6mg
Carbohydrates 13.9g
Protein 38.5g

Ingredients
1 duck, cut into quarters 4 tbsp pomegranate syrup
2 onions, sliced 2 tbsp sugar
10 oz. finely chopped walnuts 2 tbsp lemon juice
2 1/2 C. water
salt and pepper, to taste
Directions
1. Sprinkle some salt and pepper over the duck.
2. Place a large stew pot over medium heat. Melt in it the duck fat. Brown in it the duck
pieces for 5 min. Add the onion and cook it for 3 min.
3. Remove the duck pieces from the pot and place them aside. Stir in the walnuts with 2 1/2
C. of water, a pinch of salt and pepper. Cook them for 1 min.
4. Stir in back the duck pieces. Cook them until they start boiling. Lower the heat and cook
them for 1 h 10 min.
5. Get a small mixing bowl: Whisk in it the pomegranate syrup and sugar with the lemon
juice. Spoon the fat from the rose on top and discard it.
6. Lower the heat and cook it for 32 min. Serve it warm.
7. Enjoy.

32 Persian Nutty Duck

Persian Prep Time: 5 mins

Nutty Fruit Salad Total Time: 5 mins

Servings per Recipe: 6

Calories 442.5
Fat 12.7g
Cholesterol 0.0mg
Sodium 82.8mg
Carbohydrates 84.2g
Protein 8.1g

Ingredients
2 seedless oranges, peeled and cored 1 C. orange juice
2 apples, peeled and cored 1 C. almonds, chopped or 1 C. shredded coconut
2 bananas, sliced
2 C. pitted dates, chopped
1 C. dried figs, chopped or 1 C. apricot
Directions
1. Get a large mixing bowl: Stir in it the oranges with apples, bananas, dates and figs.
2. Pour the orange juice all over it and mix it well. Top it with almonds then place it in the
fridge until ready to serve.
3. Enjoy.

Persian Nutty Fruit Salad 33

PERSIAN
Nutty Yogurt Soup
Prep Time: 10 mins
Total Time: 10 mins

Servings per Recipe: 6

Calories 110.9
Fat 5.4g
Cholesterol 21.2mg
Sodium 77.2mg
Carbohydrates 10.3g
Protein 6.2g

Ingredients
32 fluid oz. plain yogurt 1/2 C. walnuts ( crushed) (optional)
1/2 C. kefir cheese 1/2 C. raisins (optional)
1 large cucumber salt
2 tbsp mint ( dried and crushed) 1 tbsp black pepper, to taste
2 tbsp basil ( fresh finely chopped)
1 tsp onion powder (optional)
2 tbsp dried rose petals (optional)

Directions
1. Get a large mixing bowl: Combine in it the yogurt and kefir cheese. Mix them well.
2. Peel the cucumbers and chop them finely. Stir in the basil, mint, salt, pepper, onion powder,
raisins, walnuts, and dried rose petals. Place it in the fridge until ready to serve.
3. Enjoy.

34 Persian Nutty Yogurt Soup

Persian Prep Time: 2 mins

Rosy Rice Pudding Total Time: 42 mins

Servings per Recipe: 4

Calories 1846.8
Fat 1.4g
Cholesterol 0.0mg
Sodium 5.1mg
Carbohydrates 443.9g
Protein 16.1g

Ingredients
500 g rice pistachios, crushed
1 kg sugar almonds, crushed
cooking oil 1 tsp cinnamon
1/2 tsp saffron
1/2 C. rose water
Directions
1. Rinse the rice with some water and drain it.
2. Place a large pot over medium heat. Place in it the rice and cover it with 6 times the
amount of rice in water. Cook the rice until it is done.
3. Stir in the sugar until it completely melts.
4. Pour half C. of water in a small bowl. Stir in it the saffron then add it to the pot.
5. Pour the oil in a small saucepan. Heat it through and add it to the pot. Stir in the
rosewater with almonds.
6. Lower the heat and cook the rice pudding for 30 min. Serve it warm with your favorite
toppings.
7. Enjoy.

Persian Rosy Rice Pudding 35

FENUGREEK
Lamb Stew
Prep Time: 20 mins
Total Time: 2 hrs 50 mins

Servings per Recipe: 6

Calories 356.9
Fat 20.4g
Cholesterol 98.4mg
Sodium 207.4mg
Carbohydrates 9.0g
Protein 33.2g

Ingredients
2 lbs boneless lamb stewing meat (cut salt
into 3/4-inch cubes) or 2 lbs boneless black pepper
beef roast (cut into 3/4-inch cubes) 1 C. green onion, finely chopped
1 large onion, finely chopped 1 1/2 C. spinach, finely chopped
1/3 C. cooking oil 1/2 C. parsley, finely chopped
1 tsp turmeric 1/4 C. cilantro, finely chopped (optional)
1 1/2 C. water 1/4 C. garlic chives, finely chopped
6 dried limes or 1/2 C. fresh lime juice 1/4 C. fenugreek seeds, finely chopped
3/4 C. kidney bean (optional)
1 large potato, diced (optional)
Directions
1. Discard the excess fat for the lamb and cut it into dices.
2. Place a large pan over medium heat. Heat in it half of the oil. Sauté in it the onion for 3
min. Add the lamb dices and cook them for 2 min.
3. Lower the heat then stir in the water, drained kidney beans, salt and pepper. Put on the lid
and cook them for 1 h 10 min.
4. Place a large skillet over medium heat. Heat the rest of the oil in it. Add the potato and
cook it until it becomes golden brown.
5. Drain the potato and stir it into the stew. Put on the lid and cook them for 12 min.
6. Add the remaining veggies into the same skillet and cook them for 4 min. Stir the mix
with dry lime into the stew.
7. Put on the lid and cook the stew for 14 min. Serve it warm.
8. Enjoy.

36 Fenugreek Lamb Stew

Persian Prep Time: 25 mins

Cinnamon Beef Total Time: 1 hr 40 mins

Stew Servings per Recipe: 4

Calories 425.1
Fat 24.3g
Cholesterol 82.9mg
Sodium 388.7mg
Carbohydrates 21.3g
Protein 30.0g

Ingredients
3 tbsp olive oil, divided ( 2 tbsp. and 1 3 tbsp snipped chives
tbsp.) 1 (15 oz.) cans kidney beans, drained and
1/2 large onion, chopped rinsed
1 lb lean stewing beef, cubed 1 lemon, juice of
2 tsp ground cumin 1 tbsp flour
2 tsp ground turmeric salt and black pepper
1/2 tsp ground cinnamon
2 1/2 C. water
5 tbsp fresh flat-leaf parsley, chopped
Directions
1. Place a large pan over medium heat. Heat 2 tbsp of olive oil in it. Brown in it the stew
meat for 12 min.
2. Stir in the cumin, turmeric and cinnamon. Cook them for 2 min. Pour in the water and
cook them until they start boiling.
3. Put on the lid and cook them for 48 min while stirring from to time.
4. Place a small skillet over medium heat. Heat 1 tbsp of oil in it. Add the parsley with
chives. Cook them for 3 min. Stir them into the beef stew with beans and lemon juice.
5. Sprinkle some salt and pepper on the stew then add to it 1 tbsp of flour. Cook the stew
for 35 min until it thickens. Serve it warm.
6. Enjoy.

Persian Cinnamon Beef Stew 37

PERSIAN
Lemon Kabobs
Prep Time: 8 mins
Total Time: 23 mins

Servings per Recipe: 12

Calories 94.9
Fat 5.8g
Cholesterol 25.7mg
Sodium 235.6mg
Carbohydrates 2.7g
Protein 7.4g

Ingredients
1 lb ground beef or 1 lb lamb 1 tsp salt
1 medium onion, grated 1/2 tsp pepper
1/4 C. breadcrumbs or 1/4 C. white 1 tbsp lemon juice
flour
1 egg, slightly beaten (optional)
1 tsp turmeric

Directions
1. Squeeze the onion for the liquid. Transfer it to a large mixing bowl with the rest of the
ingredients. Mix them well and place them in the fridge.
2. Preheat a grill and grease its grates.
3. Shape the mix into 10 or 12 patties. Press them into skewers to make logs. Cook the kabobs
on the grill for 6 to 8 min on each side. Serve them warm.
4. Enjoy.

40 Persian Lemon Kabobs

Persian Prep Time: 30 mins

Potato Lamb Stew Total Time: 1 hr 30 mins

Servings per Recipe: 4

Calories 551.6
Fat 23.8g
Cholesterol 90.5mg
Sodium 1341.5mg
Carbohydrates 64.1g
Protein 25.8g

Ingredients
1 lb lamb, cut in cubes ( or beef) 1/2 tsp cinnamon
1/4 C. butter 1 tsp salt
1 lb green beans, cut in one-inch pieces 1/4 tsp black pepper
1 C. tomato paste 1 tsp turmeric
1 lb carrot, cut in one-inch slices
2 large waxy potatoes, cut in one-inch
cubes

Directions
1. Season the lamb meat with cinnamon.
2. Place a large pan over medium heat. Melt the butter in it. Cook in it the meat in batches
for 5 min per batch. Stir in 2 C. of water.
3. Cook them until they start boiling. Lower the heat and cook them for 38 min with the lid
on. Stir in the green beans, tomato paste, carrots, potatoes and spices.
4. Cook them for 38 min with the lid on. Adjust the seasoning of the stew then serve it
warm.
5. Enjoy.

Persian Potato Lamb Stew 41

PERSIAN
Allspice Fish Fillets
Prep Time: 15 mins
Total Time: 35 mins

Servings per Recipe: 3

Calories 289.7
Fat 2.2g
Cholesterol 132.0mg
Sodium 302.8mg
Carbohydrates 10.0g
Protein 56.0g

Ingredients
1/8 C. pomegranate molasses 1/8 tsp ground cardamom
1/3 C. water couple pinches allspice
1/2 C. tomato juice 1/2 tbsp honey
1 lemon, juice of olive oil
1/2 tsp lemon zest 1/2 bunch scallion, chopped
1/8 C. freshly squeezed lime juice 1 garlic clove, crushed
sea salt, to taste 4 fish fillets
1/8 tsp cumin gluten-free flour, mix
1/8 tsp cinnamon

Directions
1. Get a small mixing bowl: Whisk in it the pomegranate molasses and water, tomato juice,
lemon juice and zest, lime juice, sea salt, spices, and honey.
2. Place a large saucepan over medium heat. Heat 2 tbsp of olive oil in it. Sauté in it the garlic
with scallions. Cook them for 3 min.
3. Stir in the molasses mix. Cook them until it starts boiling. Cook them for 4 min. Place the
mix aside to make the sauce.
4. Before you do anything preheat the oven to 450 F.
5. Season the fish fillets with some salt. Dust the flour with them.
6. Place a large skillet over medium heat. Heat a splash of oil in it. Cook in it the fish fillets
until they becomes golden brown for 3 to 6 min on each side.
7. Lay the fish fillets in a greased baking dish. Drizzle the sauce all over them. Cook them in
the oven for 10 min. Serve your fish warm.
8. Enjoy.

42 Persian Allspice Fish Fillets

Persian Prep Time: 15 mins

Meaty Okra Lime Total Time: 1 hr 30 mins

Stew Servings per Recipe: 4

Calories 400.7
Fat 12.2g
Cholesterol 147.4mg
Sodium 259.5mg
Carbohydrates 22.3g
Protein 50.7g

Ingredients
1 1/2 lbs fresh okra 3 -4 tbsp tomato paste
2 -3 garlic cloves, sliced cooking oil
2 lbs stewing lamb or 2 lbs beef, cut into salt and black pepper
small pieces
1 lb potato (optional)
2 large onions, sliced
2 -3 tbsp fresh lime juice

Directions
1. Cut the onion into thin slices.
2. Place a large pan over medium heat. Heat a splash of oil in it. Add the onion and cook it
until it becomes golden. Add the lamb dices with garlic.
3. Cook them for 3 min. Stir 3 C. of hot water. Cook them until they start boiling. Lower the
heat and put on the lid. Cook them for 48 min.
4. Clean the okra and discard its stems. Add it to the pan with tomato paste, a pinch of salt
and pepper. Put on the lid and cook it for 16 min without stirring.
5. Stir in the lime juice. Adjust the seasoning of the stew then serve it warm.
6. Enjoy.

Persian Meaty Okra Lime Stew 43

PERSIAN
Basmati Chicken
Prep Time: 2 hrs 10 mins
Total Time: 4 hrs 40 mins

Casserole Servings per Recipe: 4

Calories 865.3
Fat 29.9g
Cholesterol 259.5mg
Sodium 183.4mg
Carbohydrates 101.6g
Protein 44.8g

Ingredients
1 (2 1/4 lb) whole chicken 3 egg yolks
1 lb basmati rice cooking oil
10 oz. plain nonfat yogurt salt ( to taste)
1/2 tsp saffron black pepper ( to taste)
2 large onions

Directions
1. Get a large bowl: Place in it the rice and cover it with warm water. Place it aside for 2 h
15 min.
2. Cut the chicken into pieces. Discard its skin. Peel the onion and chop it.
3. Place a large pan over medium heat. Heat a splash of oil in it. Sauté in it the onion for 3
min. Add the chicken and brown it.
4. Stir in some water and cook them until they start boiling. Lower the heat and cook them
until the chicken is done while adding water if needed. Shred it
5. Get a large mixing bowl: Pour in it the yogurt. Beat it until it becomes creamy. Place it
aside.
6. Get half C. of hot water. Stir in it the saffron until it dissolves. Add it to the yogurt with salt,
pepper and egg yolks. Combine them well.
7. Cook the rice according to the directions on the package.
8. Before you do anything preheat the oven to 250 F.
9. Coat the bottom of a dutch oven with 3 tbsp of vegetable oil. Spread in it a thin layer of
the yogurt mix followed by a thin layer of rice, chicken, another layer of rice and yogurt.
10. Repeat the process to make several other layers. Place the pot in the oven and cook it for 1
h 50 min.
11. Serve your chicken rice casserole warm.
12. Enjoy.
44 Persian Basmati Chicken Casserole
Persian Prep Time: 20 mins

Lemon Linguini Total Time: 35 mins

Servings per Recipe: 4

Calories 816.4
Fat 33.4g
Cholesterol 53.6mg
Sodium 812.7mg
Carbohydrates 99.4g
Protein 28.9g

Ingredients
500 g linguine black pepper, freshly ground
2 garlic cloves, peeled 1/4 C. lemon juice
2 tsp lemon rind, finely grated 1/2 C. parmesan cheese, finely grated
1 bunch fresh basil, leaves picked 2 egg tomatoes, finely chopped
1/3 C. olive oil 180 g feta, drained, crumbled
3 anchovy fillets
flaked sea salt

Directions
1. Prepare the pasta by following the instructions on the package.
2. Get a mortar: Combine in it the garlic, lemon rind, half the basil and half the oil. Crush
them with the pestle. Combine in the anchovies with the rest of basil.
3. Crush them again with the pestle. Stir in a pinch of salt and pepper.
4. Get a large mixing bowl: Toss in it the pasta with garlic mix, lemon juice and parmesan.
Stir in the feta with tomato. Serve your pasta warm.
5. Enjoy.

Persian Lemon Linguini 45

PERSIAN
Herbed Rice
Prep Time: 10 mins
Total Time: 1 hr

Servings per Recipe: 8

Calories 342.5
Fat 9.9g
Cholesterol 20.3mg
Sodium 89.8mg
Carbohydrates 57.2g
Protein 6.8g

Ingredients
3 C. long grain white basmati rice 1 C. fresh cilantro, finely chopped
2 bunches green onions, minced 1/3 C. butter
1 C. fresh dill weed, finely chopped
1 C. fresh parsley, finely chopped

Directions
1. Get a large bowl: Place in it the rice and cover it with warm water. Place it aside for 2 h
15 min.
2. Fill half a large pot with water and a pinch of salt. Cook it until it starts boiling. Add the
rice and cook it until it starts boiling.
3. Keep cooking it for 9 min. Strain the rice and place it aside to drain.
4. Get a food processor: Combine the scallions, dill, parsley and cilantro. Process them until
they becomes smooth.
5. Melt the butter in a large pot over medium heat. Lay in it 1/3 of the cooked rice followed
by half of the herbs mix. Repeat the process to make 2 other layers.
6. Make 5 holes with the spatula handle in the rice. Place a piece of foil over the pot and
place the lid on it. Place it over medium heat and cook it for 4 min.
7. Lower the heat and cook it for 38 min. Place it aside for 16 min to rest. Serve it warm.
8. Enjoy.

46 Persian Herbed Rice

Persian Prep Time: 15 mins

Kashk Lamb Total Time: 1 hr 5 mins

Meatballs Stew Servings per Recipe: 4

Calories 467.9
Fat 18.0g
Cholesterol 45.6mg
Sodium 324.7mg
Carbohydrates 53.2g
Protein 33.7g

Ingredients
250 g ground lamb or 250 g beef 1/4 tsp pomegranate powder
50 g dried black-eye beans 1 C. kashk
50 g dried split peas vegetable oil
50 g dried brown lentils salt
1 kg fresh spinach black pepper
2 onions
100 g of fresh mint

Directions
1. Rinse the black-eye beans, split-peas, and lentils. Place them in a large bowl and cover
them with water. Place them aside to soak for 4 h 10 min.
2. Rinse them and drain them. Place them in large saucepan with 4 1/4 C. of water with a
pinch of salt. Cook them for 22 min over medium heat until 1 C. of liquid is left.
3. Get a large mixing bowl: Grate the onion and add to it the lamb with a pinch of salt and
pepper. Mix them well. Shape the mix into meatballs.
4. Place a large pan over medium heat. Heat a splash of oil in it. Brown in it the meatballs
for 4 min.
5. Rinse the spinach with some cool water and chop them. Stir them into the saucepan with
the beans mix and meatballs. Cook them for 18 min. Stir in the pomegranate powder.
6. Place a small skillet over medium heat. Heat a splash of oil in it. Add the mint and fry it.
Crush it and use it to garnish the stew. Serve it warm.
7. Enjoy.

Persian Kashk Lamb Meatballs Stew 47

PERSIAN
Sesame Bread
Prep Time: 1 hr 30 mins
Total Time: 1 hr 45 mins

Servings per Recipe: 1

Calories 2450.9
Fat 61.9g
Cholesterol 0.0mg
Sodium 2372.2mg
Carbohydrates 410.2g
Protein 58.9g

Ingredients
500 g flour 4 tbsp olive oil
40 g fresh yeast 2 tbsp corn flour (optional)
250 -275 ml warm water 1 tsp black sesame
1 tbsp brown sugar
1 tsp salt

Directions
1. Get a large mixing bowl: Mix in it the flour with corn flour and a pinch of salt. Mix them
well.
2. Make a small well in the middle of the flour mix. Place in it the sugar with yeast and 5
tbsp of warm water Mix them well. Place it a side with a kitchen towel to cover it for 28
min.
3. Add the rest of the water and water then mix them again until you get a smooth dough.
Place it aside to rest for 1 h 10 min.
4. Before you do anything preheat the oven to 400 F.
5. Shape the dough into several circles of flat bread and place them on lined up baking sheet.
Brush them with olive oil and top them with sesame seeds.
6. Cook them in the oven for 15 to 18 min. Serve it warm or cold.
7. Enjoy.

50 Persian Sesame Bread

Persian Prep Time: 30 mins

Kings' Almond Lamb Total Time: 2 hrs

Stew Servings per Recipe: 6

Calories 0.0
Fat 0.0g
Cholesterol 0.0mg
Sodium 0.0mg
Carbohydrates 0.0g
Protein 0.0g

Ingredients
8 garlic cloves, peeled 1 cinnamon stick, 3 cm long piece
1 piece gingerroot, 2 . 5 cm cube ( peeled 200 g brown onions, finely chopped
& coarsely chopped) 1 tsp ground coriander
50 g blanched almonds, slivered 2 tsp ground cumin
6 tbsp water 1/2 tsp cayenne pepper
7 tbsp vegetable oil 1 1/4 tsp salt
1 kg boneless lamb shoulder ( In 2.5 cm 300 ml singl1e cream
cubes) 1/2 tsp garam masala
10 cardamom pods, 10 pieces
6 cloves
Directions
1. Get a food processor: Combine in it garlic, ginger and almonds and 6 tbsp of water. Blend
them smooth.
2. Place a large pan over medium heat. Heat the oil in it. Brown in it the lamb in batches.
Drain them and place them aside.
3. Add the cardamom, cloves and cinnamon to the pan. Cook them for 1 min. Add the onion
and cook them for 4 min.
4. Lower the heat and add the garlic mix with coriander, cumin and cayenne. Cook them for
5 min. Toss in the browed lamb with cream, and 1/2 C. of water.
5. Cook them until they start boiling. Put on the lid and cook them over low heat for 1 h 35
min. While stirring often and adding water if needed.
6. Stir in the garam masala. Serve your stew warm.
7. Enjoy.

Persian Kings' Almond Lamb Stew 51

CHICKEN
Apricots Stir Fry
Prep Time: 15 mins
Total Time: 35 mins

Servings per Recipe: 4

Calories 588.6
Fat 27.1g
Cholesterol 72.6mg
Sodium 398.9mg
Carbohydrates 59.9g
Protein 33.6g

Ingredients
1 lb chicken breast, cut into 2 inch 3/4 C. raisins
cubes salt and pepper
oil ( for frying) 1/2 C. chicken broth
4 large portabella mushrooms, cut into 1 tbsp brown sugar
2 inch cubes 2 tsp sweet paprika
4 oz. dried apricots, coarsely chopped 1/2 tsp ground ginger
1 C. cashews
Directions
1. Place a large pan over medium heat. Heat a splash of oil in it. Add the chicken and brown
it for 5 min.
2. Stir in the mushroom and cook them for 3 min. Stir in the apricots, raisins, brown sugar,
paprika, ginger, and salt and pepper. Cook them for 1 min 4 min.
3. Stir in the broth and cook them for 6 min over high heat. Fold in the cashews. Serve your
stir fry with some rice.
4. Enjoy.

52 Chicken Apricots Stir Fry

Persian Prep Time: 25 mins

Potato Frittata Total Time: 1 hr 25 mins

Servings per Recipe: 6

Calories 276.5
Fat 10.9g
Cholesterol 70.5mg
Sodium 36.6mg
Carbohydrates 39.1g
Protein 6.5g

Ingredients
6 -7 potatoes, peeled and shredded pepper
1 onion, shredded turmeric
2 eggs margarine
mint 1/4 C. vegetable oil
salt
Directions
1. Before you do anything preheat the oven to 400 F. Greased a casserole dish with some
butter.
2. Get a large mixing bowl: Mix in it the potatoes, onion, eggs, salt, pepper, turmeric, mint.
3. Pour the vegetable oil over medium heat. Heat until it starts sizzling.
4. Pour the potato mix into the casserole dish. Drizzle the hot oil all over it. Place it in the
oven and cook it for 1 10 min. Serve it warm.
5. Enjoy.

Persian Potato Frittata 53

PERSIAN
Cinnamon
Prep Time: 10 mins
Total Time: 45 mins

Basmati Pilaf Servings per Recipe: 6

Calories 319.8
Fat 10.5g
Cholesterol 10.1mg
Sodium 608.0mg
Carbohydrates 49.1g
Protein 8.6g

Ingredients
2 tbsp butter 1/2 tsp salt
1 small onion, chopped 3 C. chicken broth
1/2 C. slivered almonds
1 1/2 C. uncooked basmati rice
1/2 C. golden raisin
1 1/2 tsp ground turmeric
1/4 tsp cinnamon
Directions
1. Place a large pan over medium heat. Melt the butter in it. Sauté in it the onion with
almonds for 8 min over high heat.
2. Add the rice with raisins, turmeric, cinnamon and a pinch of salt. Cook them for 3 min. Stir
in the broth. Cook them until they start boiling.
3. Put on the lid and lower the heat. Cook the pilaf for 26 min. Serve it warm.
4. Enjoy.

54 Persian Cinnamon Basmati Pilaf

Persian Prep Time: 10 mins

Walnuts Cake Total Time: 35 mins

Servings per Recipe: 16

Calories 344.2
Fat 19.9g
Cholesterol 30.5mg
Sodium 2.7mg
Carbohydrates 41.0g
Protein 4.8g

Ingredients
3 C. pitted dates 1/2 tsp ground cardamom
1 C. walnuts, coarsely chopped 1 C. pistachios, ground unsalted or 1 C. coconut,
DOUGH shredded
1 C. unsalted butter
1 1/2 C. sifted all-purpose flour
1/2 C. powdered sugar
1 tsp ground cinnamon
Directions
1. Place a large skillet. Toasted in it the walnuts for 6 min. Place them aside.
2. Place some walnuts in the middle of the dates. Lay them in the bottom of a serving dish.
3. Place a large pan over medium heat. Cook in it the four with butter for 18 min until they
becomes golden brown over high heat.
4. Pour the hot mix all over the dates and spread it.
5. Get a small mixing bowl: Mix in it the cinnamon, sugar, cardamom. Sprinkle the mix all
over the butter and flour layer followed by the pistachios. Place the cake aside to lose
heat.
6. Serve it with your favorite toppings.
7. Enjoy.

Persian Walnuts Cake 55

PERSIAN
Valentine Almond
Prep Time: 15 mins
Total Time: 50 mins

Cake Servings per Recipe: 8

Calories 559.2
Fat 33.1g
Cholesterol 78.7mg
Sodium 318.6mg
Carbohydrates 61.4g
Protein 10.1g

Ingredients
3 C. almond meal 4 tsp freshly grated nutmeg
1 C. raw sugar 1/4 C. pistachio nut, coarsely chopped
1 C. brown sugar
1 tsp salt
120 g unsalted butter, softened
2 eggs, lightly beaten
250 g Greek yogurt, plus extra to serve
Directions
1. Before you do anything preheat the oven to 356 F. Lined up and grease a spring form pan
with butter.
2. Get a large mixing bowl: Mix in it the almond meal, sugars, butter and salt. Knead it with
your hands until it becomes crumbled.
3. Spread half of the mix in the greased baking dish. Press it with your hands.
4. Get a large mixing bowl: Combine the rest of the almond meal mix with the egg, yogurt
and nutmeg. Mix them well. Spoon the mix over the almond meal mix layer. Top it with
pistachios.
5. Cook it in the oven for 34 min. Place the cake aside until it loses heat completely. Serve it
with your favorite toppings.
6. Enjoy.

56 Persian Valentine Almond Cake

Persian Prep Time: 1 hr

Basmati Prunes Soup Total Time: 2 hrs

Servings per Recipe: 4

Calories 328.7
Fat 15.5g
Cholesterol 45.6mg
Sodium 44.6mg
Carbohydrates 33.3g
Protein 13.9g

Ingredients
100 g basmati rice or 100 g long-grain cooking oil
rice salt
500 g herbs (parsley, mint, coriander, black pepper
spring-onion ends)
250 g ground lamb or 250 g beef
300 g pitted prunes
4 large onions
Directions
1. Get a large mixing bowl: Place in it the prunes and cover them with warm water. Place
them aside for 2 h 15 min to soften.
2. Place a large saucepan over medium heat. Heat a splash of oil in it. Slice the onion and
cook it in it until it becomes golden.
3. Add the lamb meat and cook them for 5 min. Stir in 4 C. of water. Cook them until they
start boiling.
4. Chop the herbs finely. Stir the with the prunes and rice into the saucepan with a pinch
of salt and pepper. Cook them for 22 min or until the rice is done while adding water if
needed.
5. Serve your soup warm.
6. Enjoy.

Persian Basmati Prunes Soup 57

PERSIAN
Orangy Nuts Soup
Prep Time: 10 mins
Total Time: 1 hr

Servings per Recipe: 4

Calories 334.7
Fat 21.0g
Cholesterol 0.0mg
Sodium 1732.1mg
Carbohydrates 23.5g
Protein 15.5g

Ingredients
1 C. pistachios, shelled 1 tsp salt
1 -2 tbsp olive oil 1/4 tsp pepper or 1/4 tsp white pepper
1 shallot, diced finely 1/4 C. orange juice
1 leek, chopped finely 2 tbsp lime juice or 2 tbsp lemon juice
1 garlic clove, minced 2 tbsp pistachios, slivered ( garnish)
3 tbsp rice flour
6 C. chicken broth or 6 C. stock
Directions
1. Rinse the pistachios and soak them for several minutes. Transfer them to a food processor
and process them until they becomes smooth.
2. Place a large saucepan over medium heat. Heat the oil in it. Add the shallot, leek and the
garlic. Cook them for 3 min.
3. Stir in the rice flour. Pour in the broth while stirring. Cook them until they start boiling. Stir
in the ground pistachios, salt, and pepper.
4. Lower the heat and put on the lid. Cook the soup for 48 min. Add the orange and lime/
lemon juices. Adjust the seasoning of the soup then serve it warm.
5. Enjoy.

60 Persian Orangy Nuts Soup

Persian Prep Time: 35 mins

Yogurt Beef Soup Total Time: 2 hrs 20 mins

Servings per Recipe: 6

Calories 605.8
Fat 30.0g
Cholesterol 186.0mg
Sodium 281.3mg
Carbohydrates 41.3g
Protein 40.4g

Ingredients
2 lbs ground beef 1 quart plain yogurt
2 eggs 1 C. uncooked rice,
1/2 C. fresh parsley (Large Bunch, 1/2 tsp turmeric, for color
Chopped) 1 dash salt
4 C. fresh spinach 1 dash pepper
1 onion, Medium, Chopped Finely 1 quart water
1 onion, Small, Grated
1/4 C. lentils ( Uncooked)
1/4 C. kidney bean (Canned)
Directions
1. Get a mixing bowl: Whisk in it the turmeric, Salt, Pepper, and Yogurt. Put on it the fridge.
2. Place a large pan over medium heat. Heat a splash of oil in it. Add the onion and cook it
for 4 min.
3. Stir in the parsley, spinach, beans, and water while adding more to cover them if needed.
Cook them for 1 h 10 min.
4. Get a large mixing bowl: Combine in it the Beef, Eggs, dash of Salt & Pepper, and Grated
Onion. Mix them well. Shape the mix into meatballs.
5. Stir the rice with meatballs into the soup. Cook them for 32 min. Place the soup aside to
lose heat for 16 min.
6. Ladle some of the liquid from the soup and add it to the yogurt mix. Whisk it well until it
becomes smooth. Stir the mix into the soup.
7. Adjust the seasoning of the soup then serve it warm.
8. Enjoy.

Persian Yogurt Beef Soup 61

PERSIAN
Garbanzo Soup
Prep Time: 15 mins
Total Time: 3 hrs 15 mins

Servings per Recipe: 8

Calories 184.7
Fat 1.3g
Cholesterol 0.0mg
Sodium 104.1mg
Carbohydrates 37.1g
Protein 8.7g

Ingredients
125 g pearl barley 1/4 C. white rice
750 g fresh herbs equal portions 3 medium onions
parsley, spinach, chive, dill and 2 C. kashk
coriander 1 tbsp dried mint
125 g garbanzo beans 1 tsp turmeric
125 g red kidney beans salt and pepper
125 g lentils
Directions
1. Soak the beans for an overnight. Soak the barley with rice for an overnight.
2. Place the beans in a large pot. Cover them with water and cook them of 1 h 10 with lid on
over low heat. Add the barely and rice. Cook them until they are done.
3. Chop them finely. Stir them into the pot. Cook them over low heat for 35 min while stirring
often. Lower the heat and cook them for 2 h 10 min until everything is soft.
4. Turn off the heat. Stir in the kashk with a pinch of salt and pepper.
5. Place a large pan over medium heat. Heat a splash of oil in it. Sauté in it the onion after
slicing it for 6 min. Serve it over the soup warm.
6. Enjoy.

62 Persian Garbanzo Soup

Persian Prep Time: 5 mins

Lover's Rose Tea Total Time: 25 mins

Servings per Recipe: 4

Calories 24.6
Fat 0.0g
Cholesterol 0.0mg
Sodium 7.3mg
Carbohydrates 6.3g
Protein 0.0g

Ingredients
4 C. water 1/2 C. rose water
2 green cardamom pods, bruised 2 tbsp sugar
1/2 tsp saffron thread, ground

Directions
1. Place a kettle over medium heat. Combine in it the water, rose water, cardamom pods and
sugar then stir them until the sugar melts.
2. Cook the tea until it starts boiling. Lower the heat and put on the lid. Cook the tea for 16
min. Discard the cardamom pods. Serve it warm.
3. Enjoy.

Persian Lover's Rose Tea 63

PERSIAN
Beef Pasta Sauce
Prep Time: 10 mins
Total Time: 40 mins

Servings per Recipe: 4

Calories 357.4
Fat 24.1g 37
Cholesterol 77.1mg
Sodium 678.6mg
Carbohydrates 12.0g
Protein 23.5g

Ingredients
1 lb ground beef salt and pepper
1 large onion, finely chopped 1/2 C. water
1 large tomatoes, peeled, seeded, and 2 tbsp oil
chopped
2 -3 garlic cloves, finely chopped
16 oz. tomato sauce
1/3 tsp turmeric
Directions
1. Place a large pan over medium heat. Heat 2 tbsp of oil in it. Add the onion and cook it for
3 min. Add the garlic and cook it for 2 min.
2. Stir in the turmeric and cook them for 1 min. Stir in the beef and cook them for 6 to 8
min until it browned. Discard the excess fat.
3. Stir n the tomato with tomato sauce, water, a pinch of salt and pepper. Put on the lid and
cook the sauce for 35 min. Serve it warm.
4. Enjoy.

64 Persian Beef Pasta Sauce

Persian Prep Time: 15 mins

Herbed Cucumber Total Time: 1 hr 15 mins

Cream Dip Servings per Recipe: 1

Calories 219.0
Fat 12.3g
Cholesterol 31.0mg
Sodium 323.0mg
Carbohydrates 22.7g
Protein 7.3g

Ingredients
DIP 1/2 tsp salt, to taste
1 English cucumber, peeled and diced 1/4 tsp black pepper
1/2 C. raisins GARNISH
3 C. whole milk yogurt, drained 1/2 tsp of fresh mint
1/2 C. sour cream 2 tbsp fresh rose petals, cut into ribbons
1/4 C. green onion, chopped 1 dried rose bud (optional)
1 tbsp of fresh mint, chopped
2 tbsp fresh dill weed, chopped
2 garlic cloves, peeled and finely minced
3 tbsp walnuts, finely chopped

Directions
1. Get a serving bowl: Mix in it the cucumber, raisins, yogurt, sour cream, scallions, mint, dill,
garlic and walnuts. Season it with some salt and pepper.
2. Put on the lid and place the lid in the fridge for 1 h 10 min. Serve it with some mint and
rose petals on top.
3. Enjoy.

Persian Herbed Cucumber Cream Dip 65

CREAMY
Roasted Persian
Prep Time: 10 mins
Total Time: 50 mins

Eggplant Lime Dip Servings per Recipe: 8

Calories 48.4
Fat 1.4g
Cholesterol 2.7mg
Sodium 303.2mg
Carbohydrates 8.2g
Protein 2.0g

Ingredients
2 (1 lb) large eggplants GARNISH
1 tsp olive oil 1/4 tsp powdered saffron, threads in
4 cloves garlic, peeled and crushed (optional)
1 tsp salt 2 tsp hot water (optional)
1/2 tsp fresh ground black pepper 1 tsp drained yogurt
2/3 C. drained yogurt fresh mint leaves
4 tsp of fresh mint, chopped or 1 tsp
dried mint
2 tsp fresh lime juice

Directions
1. Before you do anything preheat the oven to 350 F. Pierce the eggplants several times with
a fork. Place them in a baking sheet.
2. Cook them in the oven for 42 min until they becomes soft. Place them aside to lose heat.
Peel the eggplants and finely chop them.
3. Get a large mixing bowl: Combine in the chopped eggplant with the rest of the ingredients.
Adjust the seasoning of the dip then serve it.
4. Enjoy

66 Creamy Roasted Persian Eggplant Lime Dip

Creamy Prep Time: 5 mins

Persian Zesty Garlic Total Time: 5 mins

Dip Servings per Recipe: 1

Calories 2006.5
Fat 216.3g
Cholesterol 0.0mg
Sodium 6991.2mg
Carbohydrates 22.4g
Protein 3.9g

Ingredients
20 garlic cloves 2 -3 tbsp fresh lemon juice
1 C. olive oil 1 dash cayenne
1 tbsp salt

Directions
1. Get a food processor: Place in it the garlic and process it until it becomes finely chopped.
Add the lemon juice with cayenne pepper. Mix them well.
2. Add the olive oil in a steady stream while blending all the time until they become smooth.
Serve your dip.
3. Enjoy.

Creamy Persian Zesty Garlic Dip 67

PERSIAN
Greek Dip
Prep Time: 5 mins
Total Time: 5 mins

Servings per Recipe: 4

Calories 37.9
Fat 0.1g
Cholesterol 1.2mg
Sodium 47.7mg
Carbohydrates 5.5g
Protein 3.6g

Ingredients
1 shallot
1 C. plain nonfat yogurt
1 C. Greek yogurt

Directions
1. Cut the shallot into dices.
2. Get a mixing bowl: Combine in it the shallot with the rest of the ingredients. Stir them well.
Place the mix in the fridge for 2 h 30 min with the lid on.
3. Serve it with your favorite toppings.
4. Enjoy.

70 Persian Greek Dip

Grilled Prep Time: 20 mins

Persian Garlic and Total Time: 30 mins

Eggplant Dip Servings per Recipe: 2

Calories 427.1
Fat 20.2g
Cholesterol 186.0mg
Sodium 92.9mg
Carbohydrates 55.9g
Protein 16.2g

Ingredients
4 eggplants 2 tbsp oil
2 garlic cloves salt
2 eggs black pepper
1 tomatoes
Directions
1. Preheat the grill and grease it.
2. Pierce the eggplants several times with a fork. Place them on the grill and cook them until
they become soft.
3. Place the eggplants aside to lose heat. Pee them and chop them finely.
4. Place a large skillet over medium heat. Heat the oil in it. Add the garlic and cook it for 1
min. Stir in the tomato with eggplant, a pinch of salt and pepper. Cook them for 4 min.
5. Get a small bowl: Whisk in it the eggs. Add them to the pan and cook them for 3 min.
Serve your dip warm.
6. Enjoy.

Grilled Persian Garlic and Eggplant Dip 71

REFRESHING
Nutty Cucumber
Prep Time: 45 mins
Total Time: 45 mins

Cream Salad Servings per Recipe: 4

Calories 92.3
Fat 2.5g
Cholesterol 1.2mg
Sodium 50.3mg
Carbohydrates 13.8g
Protein 4.9g

Ingredients
1 English cucumber 1/4 tsp white pepper
salt 1 tbsp chopped of fresh mint
1 C. nonfat plain yogurt 1 pinch dried basil
2 tbsp raisins, soaked in lettuce(to garnish)
2 tbsp water
2 tbsp walnuts, chopped
1 small onion, minced

Directions
1. Peel the cucumber. Cut 4 longs slices from its sides and place them aside. Slice the pulp
middle of the cucumber thinly. place them aside in a shallow bowl.
2. Sprinkle some salt over the cucumber pulp slices. Place it aside for 35 min. Drain it and pat
it dry.
3. Get a mixing bowl: Toss in the yogurt with the cucumber pulp slices. Stir in the rest of the
ingredients. Serve your dip with the cucumber slices.
4. Enjoy.

72 Refreshing Nutty Cucumber Cream Salad

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