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Proposte Natalizie Chef Hooman • • • #cardamomopersianpalace #persianfood #persiancuisine #Italianfood #instafood #food #yummy #foodporn #foodie #cooking #ciboitaliano #cucinaitaliana #foodlover #foodblogger #foodphotography #cibobuono #instagood #cucina #italy #italia #pasta #pizza #travel #love #igers #igerscomo #comolake #igersmilano #igersbergamo #igerslecco (presso Cardamomo Persian Palace Lecco) https://www.instagram.com/p/Cl5iZOGIt5q/?igshid=NGJjMDIxMWI=
Strenne Natalizie Visita sul nostro sito la nuova sezione PRODOTTI CHEF HOOMAN (in aggiornamento) per trovare nuove idee per i tuoi regali di Natale http://www.cardamomopersianpalace.it/shop • • • • • • #noinonciarrendiamo #cardamomopersianpalace #persianfood #persiancuisine #Italianfood #instafood #food #yummy #foodporn #foodie #cooking #ciboitaliano #cucinaitaliana #foodlover #foodblogger #foodphotography#instagood #cucina #italy #italia #pasta #pizza #travel #love #igers #igerscomo #comolake #igersmilano #igersbergamo #igerslecco (presso Cardamomo Persian Palace Lecco) https://www.instagram.com/p/CHuels9hrs4/?igshid=6s261t24gizr
By using all organic healthy ingredients, Boomi turns Iranian cuisine into a delicious, guilt-free gastronomic experience ”It was my first time embarking on a project like this”Mehrdad MZadeh tells us about the start of Boomi Persian Kitchen, a newly opened native-inspired brasserie in Tehran with an artistic and modern twist. ”The client wanted me to be …
"The owner didn't want people to feel like they necessarily need to organize a big meal in order to experience the restaurant, he wanted everybody to feel welcome even if they just want to have pastry or a cup of tea" - @MehrdadMzadeh By using all organic healthy ingredients, @BoomiPersianKitchen turns Iranian cuisine into a delicious, guilt-free gastronomic experience. Boomi is what we call Haute cuisine, there is a vision, quality and a total brasserie experience. We have sat down with the designer to understand how his design vision has evolved into a breathtaking 21st century modern Iranian brasserie. Visit our website to read "An Evolution of Persian Cuisine: Boomi Persian Kitchen" Go to The Tehran Times' Instagram stories for a mouth-watering experience. www.THETEHRANTIMES.com
This Persian Yogurt Soup is a tasty and comforting dish that can be served at any time. Simple things like onions, garlic, chicken or vegetable broth, and Greek yogurt are used to make it. It's easy to make and full of healthy nutrients. Fresh herbs like dill, mint, and cilantro make the soup taste bright and fresh, and ground turmeric gives it a subtle earthy flavor and a bright color. Add chopped cucumber, radish slices, dried mint, and toasted sesame seeds on top to make it look nice and give it extra crunch. For those on the keto diet, this soup is a must-try!
Ingredients: 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup water. 1 cup Greek yogurt. 1/4 cup chopped fresh dill. 1/4 cup chopped fresh mint. 2 tablespoons chopped fresh cilantro. 1/2 teaspoon ground turmeric. Salt and pepper to taste. Optional toppings: chopped cucumber, radish slices, dried mint, and toasted sesame seeds.
Instructions: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and saut until softened. Add the chicken or vegetable broth and water to the pot. Bring to a simmer. In a separate bowl, whisk together the Greek yogurt, dill, mint, cilantro, turmeric, salt, and pepper until smooth. Slowly pour a ladleful of the hot broth into the yogurt mixture, whisking constantly to temper the yogurt. Gradually add the tempered yogurt mixture back into the pot, stirring constantly. Simmer the soup gently for about 10-15 minutes, stirring occasionally, until heated through. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped cucumber, radish slices, dried mint, and toasted sesame seeds if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Halun
Persian Saffron Chicken Zereshk Polo Ba Morgh is a traditional Persian dish that combines fragrant rice, tart barberries, and aromatic chicken infused with saffron. It's a delicious fusion of savory and sweet flavors that will take your palate to the center of Iran.
Ingredients: 2 cups basmati rice. 4 chicken thighs, bone-in and skin-on. 2 tablespoons olive oil. 1 large onion, finely chopped. 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water. 1 cup dried barberries zereshk. 1/4 cup sugar. 1/4 cup slivered almonds. 1/4 teaspoon ground cinnamon. Salt and pepper to taste.
Instructions: Rinse the basmati rice in cold water until the water runs clear. Drain and set aside. In a large pot, bring 6 cups of water to a boil. Add the drained rice and cook until it's parboiled partially cooked, about 6-7 minutes. Drain and set aside. In a separate large skillet, heat the olive oil over medium-high heat. Add the chopped onion and saut until it becomes translucent, about 5 minutes. Add the chicken thighs to the skillet and sear them on both sides until they turn golden brown, about 5 minutes per side. Pour the dissolved saffron over the chicken and add 1/2 cup of water. Cover and let the chicken simmer for about 20-25 minutes, or until it's cooked through and tender. Remove the chicken from the skillet and set aside. In the same skillet, add the dried barberries and sugar. Cook for 2-3 minutes until the sugar melts and the barberries plump up. Remove from heat. In a separate small skillet, toast the slivered almonds over medium heat until they turn golden brown, about 2-3 minutes. Remove from heat and set aside. Layer the parboiled rice in the large pot, alternating with the saffron-infused chicken pieces and the barberry mixture. Sprinkle ground cinnamon, salt, and pepper between the layers. Cover the pot with a tight-fitting lid and cook over low heat for 30-35 minutes, allowing the flavors to meld and the rice to fully cook and steam. Once the dish is ready, gently fluff the rice with a fork, ensuring it's fully cooked and the flavors are well mixed. Top with the toasted almonds. Serve the Persian Saffron Chicken Zereshk Polo Ba Morgh hot and enjoy!
Prep Time: 30 minutes
Cook Time: 60 minutes
Steve Good Vybe
The flavor combination of this Persian Quince Jam with Cardamom and Rosewater is delightful. Rosewater adds a light floral scent, cardamom lends a hint of warmth, and quinces offer a distinct tartness. For a taste of Persian cuisine, spread this jam on toast or eat it with cheese and crackers.
Ingredients: 6 medium-sized quinces, peeled, cored, and diced. 3 cups granulated sugar. 4 cups water. 6 green cardamom pods, crushed. 2 tablespoons rosewater.
Instructions: Add the water to a large pot with the diced quinces. Bring to a boil over medium-high heat, then lower the heat and simmer until the quinces are soft, about 30 minutes. Stir the crushed cardamom pods and granulated sugar into the pot and stir until the sugar dissolves completely. Simmer the mixture for a further 30 to 40 minutes on low heat, or until it thickens and takes on the consistency of jam. To keep from sticking, stir from time to time. After turning off the heat, stir in the rosewater in the pot. Transfer the jam to sterilized jars after letting it cool for a few minutes. Place the sealed jars in a dark, cool place. As it cools, the jam will get thicker still.
Prep Time: 20 minutes
Cook Time: 70 minutes
audra middleton
A hearty and tasty vegan stew with nutty chickpeas, protein-rich paneer, and tangy tamarind that is based on Persian food.
Ingredients: 1 cup tamarind pulp. 200g paneer, cubed. 1 can chickpeas, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. 1/2 tsp paprika. 1/4 tsp cinnamon powder. 1/4 tsp cayenne pepper. 2 cups vegetable broth. 1 cup chopped tomatoes. 2 tbsp olive oil. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onions and garlic, cook them until they become clear. Add ground cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper. Mix well and cook for one to two minutes, until the spices smell good. Chop up tomatoes, paneer, chickpeas, and tamarind pulp and add them to the pot. Add pepper and salt. Once it starts to simmer, turn down the heat and let it cook for 20 to 25 minutes, stirring every now and then. If you need to, change the seasonings after the stew has thickened and the flavors are well mixed. Add fresh cilantro leaves on top and serve hot. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
All. My Jewels Honey
Best Halal Food Houston for Fresh, Delicious & Quality Meals
Aban Persian Restaurant is known for serving the best halal food Houston diners love, offering authentic Persian cuisine made with fresh, high-quality ingredients. From succulent kebabs to flavorful rice dishes, every meal delivers rich taste and tradition. It’s a perfect spot for anyone seeking delicious, satisfying, and memorable halal food in Houston.
