http://www.persian-recipes.com The first blog for Persian Recipes (Iranian Recipes) Tue, 07 Feb 2012 11:00:32 +0000 http://wordpress.org/?v=2.7 hourly 1 http://www.persian-recipes.com/persianrecipes/2009/09/15/kabab-kabob-koobideh-ground-beef-persian-kabab/comment-page-1/#comment-920 Persian Recipes Mon, 14 Nov 2011 16:35:47 +0000 http://www.persian-recipes.com/?p=116#comment-920 Liquid saffron is just where you take a very small amount of boiling water and add it to your grounded up saffron so it dissolves. I use less than half a teaspoon of grounded saffron with a slight amount of boiling water to dissolve the grounded saffron in. The skewer I use is the thick flat ones. There are ones in the stores that are for chicken kabab (thinner skewer) and then the ones that are thicker. If I can I will take a picture of the skewer alone to add to the page soon. Liquid saffron is just where you take a very small amount of boiling water and add it to your grounded up saffron so it dissolves. I use less than half a teaspoon of grounded saffron with a slight amount of boiling water to dissolve the grounded saffron in. The skewer I use is the thick flat ones. There are ones in the stores that are for chicken kabab (thinner skewer) and then the ones that are thicker. If I can I will take a picture of the skewer alone to add to the page soon.

]]> http://www.persian-recipes.com/persianrecipes/2010/02/10/khoresht-e-bademjan-eggplant-stew/comment-page-1/#comment-919 Persian Recipes Mon, 14 Nov 2011 16:32:38 +0000 http://www.persian-recipes.com/?p=562#comment-919 I am pretty sure you can cook it in a crock pot. I just havent tried that yet. Obviously you may want to add the egg plants a little later than the rest of the ingredients, but in general it should still come out great. I am pretty sure you can cook it in a crock pot. I just havent tried that yet. Obviously you may want to add the egg plants a little later than the rest of the ingredients, but in general it should still come out great.

]]> http://www.persian-recipes.com/persianrecipes/2009/09/24/zereshk-polo-ba-morgh-barberry-rice-with-chicken/comment-page-1/#comment-918 Persian Recipes Mon, 14 Nov 2011 16:31:14 +0000 http://www.persian-recipes.com/?p=153#comment-918 Thanks :) Thanks

]]> http://www.persian-recipes.com/persianrecipes/2010/03/19/polo-rice/comment-page-1/#comment-917 Persian Recipes Mon, 14 Nov 2011 16:30:36 +0000 http://www.persian-recipes.com/?p=633#comment-917 When you bring the water to a boil and add your rice you wont want to go far away and will want to keep an eye on the rice. I allow the rice to come to a boil and before it foams up and spills over the top I will strain it. It shouldnt take more than 3-5 minutes before your rice is ready to strain. I dont mention a time because it all depends on when you add your rice to the water, if you are going to add cold water on top as it comes to a boil prior to straining, and how soft you want the rice to get. A good test is to take a rice out of the water and bite down in the center, if its slightly soft then thats a good time to strain the rice. Hope that helps. When you bring the water to a boil and add your rice you wont want to go far away and will want to keep an eye on the rice. I allow the rice to come to a boil and before it foams up and spills over the top I will strain it. It shouldnt take more than 3-5 minutes before your rice is ready to strain. I dont mention a time because it all depends on when you add your rice to the water, if you are going to add cold water on top as it comes to a boil prior to straining, and how soft you want the rice to get. A good test is to take a rice out of the water and bite down in the center, if its slightly soft then thats a good time to strain the rice. Hope that helps.

]]> http://www.persian-recipes.com/persianrecipes/2009/09/15/kabab-kabob-koobideh-ground-beef-persian-kabab/comment-page-1/#comment-916 Persian Recipes Mon, 14 Nov 2011 16:26:44 +0000 http://www.persian-recipes.com/?p=116#comment-916 I dont use eggs to make kabab. I typically get a 80/20 meat (20 % fat) so that when I mix everything together the meat will stick together real good. Of course it requires a bit of beating to get the meat to really stick. You can try it with an egg if you like...many people do use an egg. I dont use eggs to make kabab. I typically get a 80/20 meat (20 % fat) so that when I mix everything together the meat will stick together real good. Of course it requires a bit of beating to get the meat to really stick. You can try it with an egg if you like…many people do use an egg.

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