To cook this dish, you need to pour the lalak into a pan and sauté it on the heat till it changes color. When the color turned to light brown, pick the pan up. Chop the onion and sauté in a bit of oil, until it turns gold. Add chicken stock to the onions and wait until it boils. After it is boiled add the sautéed lalak and stir it…
Yatimak is a Bushehri dish that is somehow similar to Yatimcheh which is cooked in other cities of Iran. This dish has no meat and is not fried so it could be considered as a healthy diet meal. Furthermore, because of having black-eyed peas, Yatimak has a proper amount of protein, and using eggplant has made it flavorful and tasty. To prepare this dish, soak black-eyed peas and cook them.…
Chop the fish fillet and pour a bit of salt, pepper, turmeric, saffron, and lime juice on it let it rest for about half an hour so it takes the flavors. After 30 minutes put the seasoned fish in a pan and sauté it with fried onion and squashed garlic. Be careful not to smash the fillet. Wash the rice and soak it for a while and then add water,…
Meygoo Polo is originated in the southern provinces of Iran, more specifically in Khuzestan and Bushehr provinces. It is not surprising that this amazing seafood dish comes from regions that are located near the shores of the Persian Gulf. Meygoo is the Farsi word for “shrimp”, which is a common ingredient for the residents of the Persian Gulf region. This dish brings together hot spices and mixes them with cups…
Dal Adas is a simple and very spicy dish that originated in the southern part of Iran. The main ingredient of this dish is the red lentils and it is quite hot and spicy because of the ground cayenne pepper used in the recipe. Dal Adas is vegetarian food that is usually served with rice or a piece of bread. This meal is prepared quickly and has a satisfying taste…
Gheymeh Boushehri is different from the other Persian Gheymeh stews in both looks and flavor. In this stew, the beef is pounded in a way that becomes mashed and sticks to utensils. Another difference is that there are no French fries in the stew and the potato is mashed through it. This stew is usually eaten along with Shekar Polo (a sort of cooked rice). If you are a fan…
The dish combines pungent spices with shrimp, fenugreek, crisp cilantro, and tamarind paste. The stew is slowly simmered for about one hour, causing a huge kick to your taste buds from completely balanced bold flavors. Ghalieh Meygoo will become a weeknight meal in your household, served with saffron rice and fresh bread. I highly recommend dipping the bread in this amazing spicy stew! It will make about 6 to 8…
