دستور پخت غذاهای ایرانی به زبان انگليسي

[Diba]

Egg Curry
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Ingredients
Olive oil, 3 teaspoons
Onion, 1 small (minced)
Ginger powder, 1/2 teaspoon
Garlic, 2 cloves (minced)
Turmeric, 1/2 teaspoon
Cumin powder, 1 teaspoon
Tomato sauce, 300 grams
Red chili powder, 1 teaspoon
Water, 1 cup
Eggs, 3
Salt to taste

Direction

For the Eggs
Fill pot with water and place on high heat. When the water begins to boil rapidly, turn the heat to medium-high. You want to obtain a gentle boil. Carefully, using a slotted spoon, lower eggs into the pot
Once all eggs are in the pot, set your timer to 10 minutes. After ten minutes, remove pot from stove and fill with cold water under the faucet in the sink Allow eggs to rest in the water while you make the curry base.

For the Curry Base
Place a large pan on the stove on medium-high heat and add oil. Add onions and saute till a golden brown, this will take 5-7 minutes
Add ginger, garlic, turmeric and cumin powder and continue to saute for 1 minute till fragrant. Reduce heat to medium.
Add tomatoes, salt and chili powder, water and stir continuously, till the tomato sauce reduces and thickens. This will take approximately 10 minutes

Assemblage
Peel eggs and carefully slice each egg into half and place on top of the warm curry base. Garnish with your favorite fresh herbs. Enjoy with rice and crusty bread.​

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[Diba]

Chocolate-lime halva
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Ingredients
Sugar, 400 grams
Water, 4 1/2 cups
Cinnamon sticks, 2
Olive oil, 1 cup
Wheat, 500 grams
Walnuts, 1/4 cup (chopped, keep some of it for topping)
Cocoa powder, 5 tablespoons
Lime juice and zest, 1 large
Saffron liquid, 4 tablespoons

Direction
Dissolve the sugar in water over gentle heat. Add cinnamon sticks, bring to a boil then turn the heat down and simmer gently for 5 minutes.Cool and remove cinnamon sticks. Heat oil in a wide pan and when hot, stir in wheat. Turn the heat down and cook the wheat, stirring occasionally until lightly golden. Add the cocoa powder and walnuts and cook for a minute.
Then very carefully stir in sugar-cinnamon syrup and gently bring to a boil, stirring constantly with a wooden spoon, it will thicken up and be hard to stir, but continue stirring as you don’t want lumpy halva. When thick and smooth, remove from heat and stir in saffron liquid and lime juice until well combined.
Cool slightly and pour the soft halva into a plant. Allow to cool before turning out and sprinkling with fresh lime zest and topping with walnuts. Slice and serve.

Lime benefits
The health benefits of lime include weight loss, skincare, good digestion, relief from constipation, eye care and treatment of scurvy, piles, peptic ulcer, respiratory disorders, gout, gums and urinary disorders. This sour citrus fruit can do what many specialist medicines cannot. Lime, bearing the scientific name citrus aurantifolia, is being used for ages for treatment of various ailments.
Lime is consumed throughout the world in sorbets, beverages, pickles, jams, jellies, snacks, candies and cuisines. The oil extracted from its peel or skin is used extensively in soft drink concentrates, body oils, cosmetics, hair oils, toothpastes, soaps, disinfectants, mouthwash, deodorants and other products.​

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[Diba]

Cucumber & pomegranate salad
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Ingredients
Cucumbers, 2 cups (small diced)
Pomegranate seeds, 1 cup
Lemon juice, 1 1/2 tablespoons
Salt, 1 teaspoon
Ground angelica, 1/4 teaspoon

Direction
The trick here is to make sure that the cucumbers are diced fairly small. Place diced cucumbers in a bowl and add pomegranate seeds.
With a spoon, give it a gentle mix. Add salt, ground angelica and lemon juice; mix well. Serve chilled.

Cucumbers, pomegranate benefits
Cucumber belongs to the gourd family, cucurbitaceous, which includes gourds, melons and squashes.
One of the oldest cultivated vegetables, cucumber contains many vitamins and minerals that make them a healthy choice for cooking and snacking.
Cucumber has 96 percent water content that helps keep the body hydrated and regulates body temperature. It also helps flush out toxins from the body.
The high water content, vitamins A, B and C and the presence of minerals like magnesium, potassium and silica make cucumbers an essential part of skincare.
Facial masks containing cucumber juice can be used for skin tightening. Ascorbic acid and caffeic acid present in cucumbers can bring down the water retention rate, which in turn diminishes the puffiness and swelling under the eyes.​

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[Diba]

Chicken kebab
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Ingredients
Onion, coarsely chopped (1/2 large)
Fresh lemon juice (1/4 cup)
Dried oregano (1 table spoon)
Sweet paprika (1 table spoon)
Garlic cloves, crushed (2)
Olive oil (1/2 cup)
Chicken breasts, cut into pieces (2)
Skewers, soaked in water in advance

Directions
Combine onion, lemon juice, oregano, paprika and garlic and puree in a small food processor blender.
Add olive oil and process until well mixed. Combine chicken and marinade in a container so that chicken is completely covered; tossing the mixture periodically is recommended. Let marinade for at least 30 minutes, but longer ok, too. Remember, because the marinade has oil in it, the oil will rise to the top so you may have to keep stirring it if you want to let it sit longer.
Thread chicken pieces onto skewers and grill on direct medium heat for approximately 8 minutes per side, depending on preference and grill heat.​

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[Diba]

Sour cherry pilaf
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Ingredients
Rice, 500 grams
Chicken, 1 medium
Sour cherry, 1 kg
Sugar, 1 kg
Onions, 2 medium
Saffron, 1/2 teaspoon
Cooking oil
Salt and pepper (as needed)

Directions
Wash and pit the sour cherries and mix them with sugar. Put the mixture in a pot and place it on the stove to boil. Cook over medium heat for 15-20 minutes.
Remove the pot from the heat and allow it to cool down completely. Remove the extra syrup.
Peel and slice onions finely. Wash the chicken, Add onions, salt, black pepper, as well as a glass of hot water. Cook over medium heat for 20-25 minutes. Then, allow it to cool, and remove the bones. Filter the chicken juice and save for later use.
Rinse the rice. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Combine it with half of the rinsed rice and the cherries and mix well. Spread chicken over the rice, and cover with the remaining rice. Mix 2-3 spoonfuls of cooking oil with cherry syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour.
When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. When serving, spread saffron-rice over the pilaf. Serve with yogurt.​

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[Diba]

Prune potage​

Ingredients
Rice, 100 grams
Herbs (parsley, mint, coriander, spring onion), 500 grams
Ground lamb or beef, 250 grams Pitted prunes, 300 grams
Onion, 2 medium
Cooking oil
Salt and black pepper to taste

Directions
Soak prunes in warm water for two hours. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2-cm meatballs and fry with onions until the color changes. Add 3 to 4 glasses of water, and bring to a boil. Lower heat and cook till the meat becomes tender.
Finely chop herbs. Wash rice once with warm water. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meatballs. Mix well and cook over medium heat for about 20 minutes. Serve hot with bread and pickles.​

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[Diba]

Barley soup
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Ingredients
Pearled barley, 1/2 cup
Meat broth or water, 6 cups
Grated carrot, 3 tablespoons
Whip cream, 200 grams
Milk, 2 cups
Butter, about 100 grams
Flour, 5 tablespoons
Salt and pepper to taste

Directions
You had better soak the barley for 1 to 2 hours prior to cooking the soup. This will speed up the cooking process.
Pour the meat broth or water into a pot and place it on the stove. Add the barley to the water and allow it to cook for approximately 20-30 minutes (cover the pot while the barley is cooking). Add the grated carrot then prepare the white sauce (as described below) to add to the soup.
White sauce (makes approximately 2 cups):
pour the flour and milk in a container and stir gently. Once the flour is completely dissolved in the milk, place it on the stove (on medium heat) and stir constantly. As the mixture begins to thicken add some salt, pepper, and the butter. Once it comes to a boil remove the pot from the heat and pour in 100 grams of whip cream and stir.
Now once the white sauce is ready you can add the sauce to the soup and stir together. Let the mixture simmer on low heat until it thickens a bit and is ready. Add some salt and pepper to the soup as needed/desired.​

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[Diba]

Stuffed Cabbage
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Ingredients
Cabbage, 1 large (washed and central core removed)

For Filling
Ground beef, 900 grams
Long-grain rice, 1/2 cup (rinse well)
Yellow split peas, 1/2 cup (rinse well)
Fresh herbs, 1 1/2 cups (a combination of chopped parsley, cilantro, chives, dill, basil, tarragon, mint)
Onion, 1 large (chopped)
Garlic, 2 large cloves (minced)
Turmeric, 1/2 teaspoon
Cumin, a pinch
Liquid saffron, 2 tablespoons

For the Sauce
Tomato paste, 1 tablespoon
Onion, 1 medium (thinly sliced)
Lemon juice, 3 tablespoons
Powdered sugar, 1 tablespoon (optional)
Salt and pepper to taste
Vegetable oil

Direction
Wash fresh herbs and remove hard stems. In a large pot, bring 6-8 cups of water to a boil over high heat, add a tablespoon of salt, gently place the head of cabbage into the boiling water, cook for 10 minutes.
Drain. Peel each cabbage leaf, cut out the hard rib in each leaf and set aside.
In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat, add the chopped onion, saute until light golden brown, add the minced garlic and the turmeric powder. Stir and saute for a few more minutes.
Add the ground beef, salt and pepper to taste and brown until well done. Set aside.
In a medium-sized pot, combine the rice and the yellow split peas. Add enough water to cover the rice by an inch.
Add a teaspoon of salt, a tablespoon of oil, bring to a boil over medium-high heat, reduce the heat, cover with the top a little ajar to let the steam out, cook until the water is fully absorbed. Set aside.
In a large mixing bowl, combine the meat mixture, rice and peas, chopped herbs, cumin and saffron. Mix well.
For making the sauce, in a large pan, saute the sliced onion in three tablespoons of olive oil until translucent, add a tablespoon of tomato paste, saute for a couple of minutes until it’s no longer raw, add salt and pepper to taste.
Add three cups of water and bring to a gentle simmer.
In the meantime, place a scoop of the mixture into the center of each cabbage leaf, fold in the bottom, sides and the top of the leaf to complete the wrap.
Arrange the stuffed cabbage with the seam down, next to one another in the pot.
Cover and cook on medium-low heat for an hour. In the last ten minutes of cooking, sprinkle two tablespoons of lemon juice and just a sprinkle of sugar.​

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[Diba]

Cornelian Cherry Jam​

(Morabba-ye Zoghal Akhteh)
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Ingredients
Cornelian cherries, 4 cups
Sugar, 4 cups (amount of sugar can be adjusted to your liking)
Lemon juice, 1 tablespoon
Rosewater, 2 tablespoons
Cardamom powder, 1/4 teaspoon
Water, 4 cups

Direction
Place the cherries in a non-reactive heavy-bottomed pot. Add about four cups of water and bring to a rapid boil over medium-high heat.
Reduce the heat and simmer on medium-low heat for 15 minutes. Don’t leave the boiling jam unattended. Stir frequently and remove any foam, if necessary.
Place a mesh colander into a large glass bowl. Remove the pot from the heat and pour the content into the colander.
Mash the cornelian cherries with a potato masher or put them through a food mill and remove the pits.
Return strained liquid back into the pot, add lime juice, sugar, cardamom powder and bring to a boil on medium-high heat.
Let the mixture boil for about five minutes, stirring frequently. Reduce the heat and add rosewater.
You can place the leftover pits with any flesh clinging to the pits into a small pot, add a cup of water, cover and bring to a boil on medium heat for 10-15 minutes.
Pour the content in a strainer and add the liquid to the jam to get the most of these cherries.
Simmer on medium-low heat for 20-30 minuets or until it thickens. Remove from heat and allow cooling. Pour the jam into a clean glass jar and refrigerate.

Health Benefits of Cornelian Cherry, Cardamom
Many health benefits can be derived from these small fruits. The reddish brown bark of these bushy trees also has some benefits to offer.
Both the fruits and the bark have astringent and febrifuge properties. Ripe Cornelian cherries are also highly nutritive.
Some of their health benefits are as follows:
1- The fruits of these trees are used for the treatments of fever and various bowel complaints.
2- The astringent properties of the fruits make them useful against cardiovascular diseases.
3- They are also used to cure cholera.
4- The flowers of the Cornelian cherry bushes are used for treating diarrhea.
People suffering from digestive problems are recommended to add cardamom in their diet, as it acts as a digestive tonic and offers many benefits.
Cardamom is an appetite stimulant. It enhances the appetite in the same way as it provides flavor to the dishes.​

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[Diba]

Cabbage Soup
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Ingredients
Onions, 2 medium (chopped into small cubes)
Celery, 4 stalks (chopped finely)
Garlic, 5 cloves
Tomatoes, 2 medium (chopped into bite size pieces)
Red bell pepper, 1 medium (chopped into bite size pieces)
Cabbage, 1 large (chopped)
Boiling water, 6 – 8 cups
Coriander powder, 1 tablespoon
Salt and pepper to taste
Olive oil, 2 tablespoon
Lemon juice to taste, 4 tablespoon

Direction
Heat oil in a large pot and sauté onions, celery and garlic. Five minutes later, add the coriander and stir, followed by the cabbage.
Minutes later add boiling water to the mix. Once the soup mix has come to a boil, add lime, tomatoes, bell pepper, salt and pepper. Cover and allow simmer over low heat for 20 minutes.

Health Benefits of Cabbage and Celery
The health benefits of cabbage include treatment of constipation, stomach ulcers, headache, excess weight, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, aging and Alzheimer’s disease.
Did you know that the cheap, humble looking and widely-used cabbage could work miracles? Cabbage is a leafy vegetable of Brassica family, round or oval in shape, consisting of soft light green or whitish inner leaves covered with harder and dark green outer leaves.
It is widely used throughout the world, eaten cooked or raw as salad and is a very popular vegetable.
Celery has always been associated with lowering of blood pressure. When combined with other juices, it provides different formula that helps other conditions.
Recent studies have shown that celery might also be effective
in combating cancer. Some of the health benefits of celery juice:
Acidity
The important minerals in this magical juice effectively balance the body’s blood pH, neutralizing acidity.
Cancer
Celery is known to contain at least eight families of anti-cancer compounds. Among them are the acetylenics that have been shown to stop the growth of tumor cells.
Phenolic acids, which block the action of prostaglandins, encourage the growth of tumor cells while coumarins help prevent free radicals from damaging cells.​

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