Isfahan Elephant Ears:
Ingredients for making Elephant Ears
In this section, we introduce the ingredients for Elephant Ears, which are suitable for making this pastry for 4 people. To prepare the syrup for making Elephant Ears, you need these ingredients:
Ingredients for syrup Quantity Required
2 cups sugar
Two-thirds cup water
3 tablespoons rose water
Half a teaspoon saffron
1 teaspoon homemade lemon juice
1 teaspoon liquid glucose
5 cardamom
To make the dough for Elephant Ears, prepare the following ingredients:
Ingredients for dough for Elephant Ears Quantity Required
One and a half cups flour
Half a cup full-fat milk or yogurt
2 egg yolks
1 tablespoon bar syrup
1 tablespoon butter
1 tablespoon baking powder
Homemade Elephant Ears Recipe
To make a simple Elephant Ears recipe, you must first prepare the syrup in the following order:Homemade Elephant Ears Recipe
Step 1: Pour sugar, water, and rose water into a small pot, stir a little, and finally add the lemon juice. Now put the pot on high heat and, without stirring the syrup, wait for the contents of the pot to boil.
Step 2: After the syrup boils, reduce the heat and pour the saffron and liquid glucose into the pot. Next, dip a cooking brush in some lemon juice and use it to clean the sugars stuck to the walls of the pot.
Step 3: Finally, add a few cardamom seeds to the syrup and after making sure that all the sugar particles are completely dissolved, turn off the flame. Remove the pot from the flame so that the syrup is completely cool and ready to use in the next steps.
Step 4: Next, proceed to the preparation of the elephant ear paste. To do this, take a tablespoon of the syrup and set the rest aside. Now mix the egg yolks with milk, butter and syrup. Steps for making homemade elephant ear
Note: In the preparation of elephant ear with yogurt, at this stage you should use full-fat yogurt instead of milk.
Step 5: Mix baking powder and 1 cup of flour together and add them to the previous dough ingredients. If the dough texture is loose, add more flour and knead it. Add flour to the elephant ear dough until the dough no longer sticks to your hands.
Important note: Avoid over-kneading the homemade elephant ear pastry dough, as this will cause the dough to fall into the oil and the elephant ear pastry will not have the required quality.
Step 6: In the following recipe for making thin and delicious elephant ears, wrap the dough in a nylon and place it in the refrigerator for 2 hours to rest. Then, sprinkle flour on the work surface and roll out the prepared dough with a rolling pin to a diameter of 2 mm.
Step 7: At this stage of the elephant ear recipe, using a cutter or sharp-edged molds, cut the dough into desired shapes and fry in hot oil.
Note: Be careful that the longer the frying time, the darker the elephant ears will be.
Step 8: Immediately after the elephant ears are fried, remove them from the oil and dip them in the syrup. Then, transfer the sweets to a colander to drain the excess syrup.
How to make elephant ears with yeast
If you want to use yeast to make elephant ears, follow the steps below
Step 1: First, mix 1 tablespoon of yeast with some lukewarm water and set aside for 15 minutes.
Step 2: Add this mixture to the elephant ear dough and, as in the previous method, let the dough rest for 2 hours until it is ready to bake.
Step 3: Finally, similar to the previous steps, mold the sweets and fry them in oil.
Yogurt Stew:
Ingredients for making yogurt stew
To make this delicious Isfahan stew, prepare the following ingredients:
Ingredients Quantity
250 g mutton neck meat (without skin)
1 medium onion
3 cups full-fat yogurt
Half a cup sugar
1 tablespoon rose water
1 tablespoon brewed saffron
1 tablespoon walnuts
1 tablespoon almond paste
Salt, black pepper and turmeric as required
Some pistachio and barberry paste for garnish
Steps to make delicious and festive yogurt stew
The method of making Isfahan yogurt stew includes the following steps:
Step 1: First, wash and peel the onion. Then, cut it in half and pour it into a suitable pot along with the neck meat, turmeric and some water.
Note: Make sure that the water should be enough to cover the meat.
Step 2: Place the pot on high heat. Once the water boils, reduce the heat and let the meat cook completely for about 3 hours and the marrow is cooked.
Step 3: After cooking the meat, remove it from the pot and remove the bones from the meat. Then shred the meat.
Step 4: Put the shredded, boneless meat into a suitable pot (preferably copper) and beat until it turns white and elastic.
Step 5: Next, pour the full-fat yogurt with sugar into another pot and mix the two ingredients well.
Step 6: Then, put the pot on low heat and stir constantly until the yogurt boils and bubbles.
Step 7: When the yogurt reaches this state, add the beaten meat to the pot and continue stirring until the ingredients are smooth.
Step 8: Now add walnut kernels, almond slices, brewed saffron, and rose water to the yogurt stew and add some salt.
Step 9: Continue stirring the ingredients for a few more minutes until the stew ingredients are smooth. Now remove the pot from the heat and pour the stew into your desired dish.
Step 10: Decorate the stew with a little barberry and pistachio slices and place it in the refrigerator for at least 12 hours. After this time, you can serve the stew with other desired side dishes.
How to make Isfahani yogurt stew with chicken
Usually, sheep neck meat is used in yogurt stew. Because this meat is more tender and provides a good elasticity to this stew. But if you want, you can also use chicken in the yogurt stew recipe instead of neck meat. How to make yogurt stew with chicken is no different from the steps above. Of course, it has a shorter cooking time. Also, in this recipe, you need 400 grams of chicken meat.
Yogurt Stew Trick
Paying attention to these tips when making yogurt stew will improve your results:
1. The more you pound the meat, the more elastic the texture of the stew will be and the more delicious the stew will be.
2. If you wish, you can also add a spoon or two of fried barberry to the yogurt stew.
3. Make sure to use full-fat yogurt, because low-fat yogurt makes yogurt stew watery.
4. To maintain the texture of the yogurt in the stew, be sure to stir it in one direction throughout the cooking process.
5. Be sure to use lean meat, because full-fat yogurt and walnuts provide the fat for this dish.
6. When cooking meat, remove the fat that accumulates on the water.
7. If you want your stew to have a thicker texture, you can add a little cornmeal to the pot when cooking the yogurt and meat.
8. Be sure to stir the yogurt well before heating.
9. You can use powdered sugar instead of sugar.
10. Chopped parsley and bell pepper are also ingredients that you can add to your stew if you wish.
11. If you want your yogurt stew to have a stronger aroma and flavor, you can use some cardamom and cinnamon powder in addition to other spices.
12. It is also possible to make yogurt stew without a spatula.
13. Be careful that zinc-made dishes are not suitable for pounding meat and will darken the color of the food.
14. In some recipes for this stew, some egg yolk is also added when mixing the yogurt and sugar. Egg yolks help make this stew more elastic and give it a better flavor.
15. If using egg yolks, 2 egg yolks are enough for 250 grams of meat.
Biryani:
In the method of preparing authentic Isfahani Biryani, you must first prepare the following ingredients:
Ingredients Required Quantity
600 grams of mutton with tail
Half of a medium-sized white liver
1 onion
1 teaspoon of brewed saffron
1 teaspoon of dried mint
1 cinnamon stick
As needed
As needed black pepper, turmeric, and cinnamon
As needed pistachio kernels, almond and walnut kernels
(for decoration)
2 pieces of Sangak bread
Before you go to the recipe for this delicious dish, if you don't feel like cooking, the easiest way is to find this delicious dish in the best restaurants in Isfahan. We have introduced the best ones to you in this article.
Isfahan Biryani Recipe
Follow the step-by-step method of preparing Isfahan Biryani:
Step 1: First, place the meat, tail, and white liver in a pot or pressure cooker and pour water until it covers the meat. Peel the onion and cut it into several pieces; then add the chopped onion to the pot along with the cinnamon stick, salt, pepper, and turmeric.
Step 2: Place the meat on the heat until it is cooked and completely soft. Note that using a pressure cooker will reduce the cooking time of the meat. When the meat and white liver are cooked, remove them from the pot. Grind the meat along with the tail and set aside. Put the white liver separately in a meat grinder.
Step 3: Strain the broth to separate the onion and cinnamon stick from it, and then put it on the flame. Add the brewed saffron to the broth and let the broth remain on a low heat.
Step 4: Add dried mint, salt, and some black pepper to the minced meat and knead it a little until it has a uniform texture.
Step 5: At this stage, if you have a special spatula for biryani, put it on the flame; If you don't have this spatula, use a pan. Pour some cinnamon and oil into the pan and then shape the meat into cutlets and fry in the pan. Of course, the spatula for biryani is the size of the biryani itself and is enough to fill it with meat.
Step 6: After one side of the biryani is fried, turn it over so that the other side is also fried and cooked; then remove the biryani from the pan.
Step 7: Take half of a Sangak bread and dip it in the broth or pour some of the broth on the bread. Place the fried biryani on the bread and place the minced liver next to it.
Step 8: Sprinkle pistachio slices, almond slices, and walnuts on the biryani and serve; enjoy!
How to make biryani with minced beef
The method of making biryani with beef is not much different from the recipe introduced in the previous section and includes the following steps:
Step 1: Put the beef and white liver in a pot and cook with salt, garlic, black pepper and bay leaf.
Step 2: Grind the meat and white liver separately.
Step 3: Add mint, pepper and salt to the meat and knead it well.
Step 4: Pour oil and cinnamon in a pan and then fry the biryani in the shape of hamburgers.
Step 5: Pour some broth on the Sangak bread and place the biryani and some minced white liver on it.
Important tips for having soft and delicious Isfahani biryani
Soft and Delicious Isfahan Biryani
Biryani can be a different experience for a picky eater who doesn't like the smell of the tail or doesn't like any food; but do you know what the secret is to making authentic and delicious Isfahan Biryani? Choosing high-quality ingredients and paying attention to the details of cooking is the secret to the distinctive taste of biryani in famous restaurants. If you want your biryani to have the same tenderness and special aroma, follow the following tips in the Isfahan Biryani recipe:
1. The best meat is top-notch mutton with a little fat. If you don't like the taste of fat, you can remove the tail.
2. After cooking, let the meat cool completely and then grind it. This will make the texture of the biryani uniform.
3. A copper spatula transfers heat quickly and the biryani may burn quickly, so remember that a top spatula is a better option.
4. For serving biryani, Sangak bread or homemade bread is the best choice, as it absorbs the flavor of the meat juice well.
5. If you don't have a problem with fat, adding a little tangbeh to the meat will make it taste great.
The main spices that distinguish the taste of Isfahani biryani
The taste of Isfahani biryani
What distinguishes Isfahan biryani is the combination of seasonings and spices. Each of the spices that we will mention below gives a special aroma and flavor to the food. If you want to have a fragrant biryani that will tempt everyone, don't forget to use these spices in the preparation of Isfahan biryani:
1. The two fragrant spices of cinnamon and mint not only give a pleasant aroma to the biryani; they also help in better digestion of the food, which is almost considered a heavy meal.
2. To decorate the biryani, use barberry and almond slices. These two not only give the biryani a beautiful appearance; but the combination of sour and sweet flavors makes the food taste more different.
3. Adding a little brewed saffron when serving makes the aroma and taste of the biryani exemplary.
4. In Isfahan, when serving biryani, its broth is also served in a separate bowl with curd and dry bread, which creates a delicious and traditional combination.
5. Aromatic vegetables such as onion, basil, and lime are constant companions of biryani that balance its taste.
6. By following these tips and using authentic seasonings, you too can experience the true taste of Isfahan biryani at home and have a delicious journey to the heart of the history of this city. But if for any reason you don’t want to bother making this delicious dish yourself, we recommend ordering Isfahan food online.
Tips and tricks in making Isfahan biryani
How to make Isfahan biryani
To have a delicious and authentic Isfahan biryani, consider the following tips in making biryani:
1. Serve the biryani with buttermilk and basil and enjoy eating it.
2. To eliminate the smell of the meat, you can also put a bay leaf in the pot to boil with the meat and liver.
3. If you use a pot, you need at least 3 hours to cook the meat, but this time is reduced to 1 hour in a pressure cooker.
4. If you wish, you can also add other spices such as ginger and garlic powder to the biryani ingredients.
5. In the method of making biryani without lungs, you can remove the white liver and cook the mutton alone. Then grind the meat and follow the next steps.
How to store biryani and prevent it from spoiling
Fresh biryani has a different flavor and aroma, so it is best to make as much as you need for each serving, but if you have leftovers, store the biryani and white liver separately in two sealed containers. Be aware that biryani, especially white liver, does not last long and it is best to consume it within 48 hours.
