Demi boelghor jo
Demi boelghor jo:
Ingredients Required Quantity
Rice 1/3 cup
Lentils 1/3 cup
Red beans 1/3 cup
Pineapples 1 cup
Peas 1/3 cup
Onion 1 piece
Tomato 1 piece
Tomato paste 1 tablespoon
Dried mint half a teaspoon
Pepper, salt and turmeric as needed
250 g of whole vegetables
(leek, parsley, spinach and coriander)
How to make Tehrani bulgur steamed
The method of preparing this simple traditional Tehrani dish is not difficult. After preparing the ingredients, we will move on to the cooking steps of this dish.
Step 1: In the first step of preparing this local Tehran dish, you must first soak all the beans except lentils the day before. This will help the beans to swell. Of course, it is better to change their water at least 2 to 3 times during this period.
Step 2: Now that the beans have soaked well after a day and a night, drain them to remove the excess water from the beans. After draining the beans, hold the colander containing these ingredients under water for a while and then set it aside and let the water drain.
Step 3: In the next step of this authentic Tehran dish, you must also soak the rice 1 hour before the final cooking.
Step 4: Now choose a suitable pot and pour all your beans except lentils into this pot. Add water to the beans until it is filled to the size of a knuckle.
Step 5: Now place the pot containing the beans on high heat until it slowly simmers and boils. After the water and beans boil, reduce the heat to very low and close the lid of the pot. Your beans should be completely cooked and the kernels should be cooked.
Step 6: Next, we will move on to the rest of the ingredients. First of all, clean the vegetables. Then wash them well. After that, the vegetables should be placed in a colander to drain their water.
Step 7: Next, after the vegetables are dry, chop them finely and finely. After 1 hour of cooking your beans, remove the lid of the pot and add the chopped vegetables along with the lentils to the pot. Close the lid of the pot again and let the beans, lentils, and vegetables absorb each other's flavors and become smooth.
Step 8: At this stage of the recipe for making bulgur stew, if you wish, you can also add a spoonful of tomato paste to your ingredients.
Step 9: After this, peel the onion and wash it well. Then chop it into small pieces or slices. Now choose a suitable pan and pour some oil into it. Then let the pan and oil heat up well. Then, after the pan is hot, pour the onions into the pan and fry them. The color of the onions should be golden or honey.
Step 10: After that, add salt, black pepper, and turmeric. This will help to remove the raw smell of your onion and make your dal taste better.
Step 11: Now let the aroma of turmeric and hot onion fill your home. After that, it is time to add the dried mint. After adding the mint, stir all the ingredients again until the color of the ingredients becomes dark.
Step 12: After that, now remove the lid of the pot of beans and vegetables and add the magical combination of hot onion, dried mint and spices to the pot. After that, stir and mix all the ingredients together again. Close the pot again and move on to the rice until the beans and other ingredients are fully cooked.
Step 13: Now drain the rice water and then add the soaked rice to your pot of beans and vegetables. Stir the ingredients and let them mix well. The point is that in the rest of the recipe, you will not need to use the pot lid anymore.
Step 14: Your steaming water should evaporate and your food should be completely dry. So do not close the lid of the pot. After the water in your pot has completely dried, close the lid of the pot again and let your Tehrani bulgur pilaf simmer in peace.
Step 15: After 30 to 40 minutes, your attractive bulgur pilaf is ready. To make the food tasty and fragrant, while it still has a little water, you can add a little melted saffron, butter, or animal oil if you wish. This pilaf tastes amazing with Shirazi salad or Greek yogurt.
Golden tip on how to make Tehrani bulgur pilaf
In this part, you should know that using tomatoes and tomato paste in Tehrani bulgur pilaf is completely optional. If you want to use it, just add the dried mint, then finely chop the tomatoes and add the hot onion and mint, tomato paste, and spices to the mixture.
Kaleh Ganjeshki:
Ingredients Required Quantity
400 g minced meat
2 onions
3 potatoes
4 tomatoes
1 tablespoon tomato paste
2 tablespoons chickpea flour
As needed salt and black pepper
As needed oil
Easy and instant Sarganjeshki meatball recipe
Perhaps Kaleh Ganjeshki can be considered an instant meal. It is easy to prepare and is prepared in the shortest possible time. Follow us as we cook this dish step by step.
Step 1: In the first step of preparing this traditional Tehran dish, you must first peel and wash an onion. After this, put the onion in a food processor and puree it. You can even easily grate it and prepare it.
Step 2: In the next step, choose a suitable container and place the minced meat in it along with the grated onion. Then add a little black pepper, salt, and turmeric along with chickpea flour to your meat and knead well.
Step 3: Finally, your attractive Qolqoli meatball filling will be completely consistent and uniform. In the next step, now separate and shape a little of this meat filling into a perfectly round shape the size of a walnut.
Step 4: Then, after all the minced meat has become Qolqoli, now place a suitable pan on the heat. Pour a little oil in it and let the oil and pan heat up well.
Step 5: Next, fry the Qolqoli meatballs in the heated pan well. After that, place the meatballs in a container on a paper towel so that their oil is completely removed.
Step 6: In the next step of this recipe, go to the potatoes. Peel and wash the potatoes. Then chop them into large cubes. Now wash the potatoes again to remove the excess starch in them.
Step 7: Now pour some oil in your pan again and fry the diced potatoes in the oil. Now remove them from the pan and let their oil drain. After this step, it is the turn of the rest of the onions.
Step 8: Peel and wash the onions, then chop them into very small pieces. Pour some oil in a pan and after the oil is hot, fry the chopped onions in it. After frying the onions, now add some black pepper and turmeric to them and mix until the spices and onions are completely uniform.
Step 9: After this step of preparing Sargonjeshki, when the raw aroma of the spices is well absorbed, now add the tomato paste to this mixture and let your tomato paste fry well and its raw aroma is completely removed.
Step 10: While the tomato paste is being roasted, you should go for the tomatoes. Peel and chop them. Then add the chopped tomatoes to the pan.
Step 11: In the next step, when the tomatoes are well roasted, now add a little oil to this mixture. After the tomatoes are fried and cooked completely, add the fried meatballs and cubed potatoes fried in oil to this mixture.
Step 12: At this stage, you can add water to this dish according to your taste and completely optional. In other words, the amount of water depends on your opinion. If you want your dish to be watery, add one cup, and if you want your dish to be thicker, add half a cup of water to this mixture.
Step 13: In the next step, close the lid of the pan and let all the ingredients cook well together and absorb each other's flavors. To flavor this dish, you can use cucumber juice, lemon juice or orange juice again according to your personal taste.
Step 14: Finally, after about 30 minutes, your delicious and traditional dish is ready. You can serve it with rice or bread.
Sargonjeshki is one of those dishes that you can have on your list of dishes when you think about what to make for lunch or dinner.
Important point in how to prepare Sargonjeshki
In this section, we will present you with a different point to prepare delicious and popular Kale Ganjeshki.
It is also possible to use chicken meat to prepare this dish. If you decide to replace chicken meat with red meat, first you should wash, cut and grind the chicken. Then, just like the recipe we have provided for you, combine it with other ingredients and form into gulqoli dumplings.
Dam Pakhtak:
Ingredients Required Quantity
2 cups rice
1 cup yellow fava beans
1 onion
50 g butter
Half a cup of brewed saffron
As much salt and turmeric as needed
As much oil as needed
Steps to prepare authentic Qomi Dam Pakhtak
To prepare authentic Qomi Dam Pakhtak, follow the steps below
Step 1: Wash the rice and soak it with some water and salt for 1 hour.
Step 2: Wash the fava beans as well. Then pour them into a suitable pot with some water and heat until they are half cooked. Then, drain them.
Step 3: In a separate pan, pour some oil and heat it until it is hot. Now fry the jeweled onions in the oil until they are light and golden.
Step 4: Pour the half-cooked beans into the pan containing the hot onion and stir them a little. Next, add some turmeric and salt and fry all the ingredients for a little longer.
Step 5: Drain the rice water. Then pour the rice, along with the onion and bean mixture and some butter, into a suitable pot and add the appropriate amount of water.
Step 6: Increase the heat until the rice water boils. Then, add the brewed saffron to the pot.
Step 7: After the rice water is completely absorbed, put the lid on the pot and reduce the heat to low. It takes at least 40 minutes for the stew to cook slowly and be ready to serve.
The preparation of this delicious dish is finished and you can include this local Qomi dish with Shirazi salad or a bowl of pickled lettuce or yogurt on your dinner and lunch menu. In addition, if you like local Qom cuisine, we invite you to read the recipe for Mashab Qom.
A few additional tips on how to make authentic Qomi Dampakhtak
When making Qomi Dampakhtak, keep these tips in mind:
The color of the dampakhtak should be completely yellow, so they usually use more turmeric in cooking it. But if you don't want your food to be dark, you can reduce the amount of turmeric and use brewed saffron instead so that your dampakhtak has a better aroma, color, and glaze.
Be careful that broad beans have a delicate texture and will become mushy if cooked too much. Therefore, be sure to drain the broad beans when they are half-cooked and let the rest of the cooking process proceed while the rice is cooking.
The original recipe for Qomi Dampakhatak is without tomato paste, but some people prefer to add 1 tablespoon of tomato paste when frying the onion, which is fine.
Valek Plov:
Ingredients for cooking Valek Plov with meat for 4 people
To make this dish with meat, prepare these ingredients:
Ingredients Required Quantity
4 cups of rice
400-500 g Valek
400 g minced mutton
2 large onions
1 tablespoon tomato paste
Enough butter
Enough oil
Enough spices
(salt, turmeric, black pepper, garlic powder, and cinnamon powder)
How to make Valek Plov with meat
To make Valek Plov with meat, follow the steps below:
Step 1: To cook Tehran Valek Plov with meat, first clean and wash the rice. Then pour the rice into a suitable container and soak it with water and salt.
Step 2: Wash the Valeks, put them in a basket, and when their water dries up a little, cut them into pieces using scissors or a knife.
Step 3: Peel, wash and slice the onions. Add oil to a frying pan and add the onions. When the onions are soft and translucent, add the chopped shallots to them and fry them. Then add the spices to the onions and shallots and mix well until smooth. Add a glass of water to the pan and cover the pan to cook the shallots.
Step 4: Fill a pot halfway with water and place it on a high heat on the stove. When the water in the pot boils, reduce the heat. Drain the water from the soaked rice, wash the rice and add it to the boiling water. Let the rice cook until it is half cooked and then squeeze a grain of rice between your fingers. If the rice is half cooked, drain it.
Step 5: Wash the pot that has been emptied of rice and place it on a low flame on the stove. When the water in the pot dries up, pour the oil into the pot. Add some salt to the oil and then place the bottom of your desired pot on the bottom of the pot.
Step 6: Add a layer of rice and a layer of onion and veal mixture into the pot and pour the brewed saffron on top. Continue doing this until the ingredients and rice are finished and the pot is full. Now put the brewed saffron and some butter on the rice and put the lid on the pot that is covered with the brewer. Place the diffuser on the flame and let the rice brew on low heat for about 45 minutes.
Step 7: Slice the onion and fry it in a pan with oil. When the onions are light, add the spices to them until the onions become fragrant. Then add the minced meat to the contents of the pan. When the meat is well-roasted and has changed color, pour the tomato paste diluted in water, which has become a thick sauce, over the meat. You can also use tomato puree instead of tomato paste. Add half a glass of water to the pan, stir the ingredients until smooth, and cover it to cook the meat.
Step 8: After 45 minutes, when the pilaf has cooked well, mix it and turn off the flame. Put the pilaf in a dish and pour the meat mixture on it. You can serve Shemiran pilaf with meat with salad, vegetables, pickles or yogurt and cucumber.
The method of preparing this traditional Tehran dish is finished and we suggest that you learn how to prepare cilantro pilaf and prepare it as well.
