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Abgoosht (گبگوشت) means meat juice (ab stands for water and gusht for meat). Abgoosht is a hearty soup or a juicy stew which is traditionally prepared with lamb, chickpeas, white beans, onions, potatoes, and tomatoes.

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How to make Abgoosht or Dizi at home in easy steps. Abgoosht recipe for details click http://www.aashpazi.com/abgoosht For more recipes visit Us: http://www.aashpazi.com ‪http://www.facebook.com/aashpazi‬ ‪http://www.youtube.com/playlist?

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INSTRUCTIONS

1. Pick through the walnuts for any shells, and add to a food processor and process until it turns to a tan-colored paste.

2. With the food processor running add ¼ cup cold water through the feed chute. Continue processing until the paste becomes uniformly beige in color.

3. Fry the sliced onions with 3-4 TBSP vegetable oil in a 6-Qt stockpot until golden brown. Remove from the pot.

4. Add chicken to the same stockpot and top it with the fried onions.

5. Spoon the walnut paste evenly over the fried onions. Sprinkle with salt and pepper.

6. Drizzle the pomegranate concentrate over all the ingredients.

7. Bring to a boil over medium heat. The pomegranate concentrate tends to stick and burn fairly quickly so avoid high heat.

8. Reduce the heat to medium low, cover the pot and simmer for 15 minutes.

9. Now reduce the heat to low and simmer covered for an additional 1 hour 15 minutes, or until the sauce is thickened and the chicken is fork tender and falls off the bone. Stir every 15 minutes or so to make sure the sauce does not stick to the pot. If at the end of this time period the sauce has not thickened enough, leave the pot uncovered for about 10 minutes on low heat for a thicker sauce. Transfer the Fesenjan to a serving dish and sprinkle some pomegranate seeds on top as garnish.

10. Serve over white Persian steamed rice.

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Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia and Middle East. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Meat dolmas are generally served warm, often with tahini or egg-lemon sauce.

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Sholezard (Persian: شله‌زرد‎‎ Šolezard) is an Iranian traditional saffron rice pudding dessert.

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Dish of Persia (Iran), type of stew, originating in the city of Qazvin

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Ghormeh Sabzi with Side dishes (Salads and Yogurt)

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Ghormeh Sabzi with Side dishes (Salads and Yogurt)

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In Iran there are many types of kebabs, such as koobideh , barg , soltany , boryani , senjeh and shish kebab . They can be made from lamb, chicken or veal. One of the latest trends is to cook it also with fish or turkey, which excludes the barg type . The most common way to serve these kebabs in Iran is kabab (rice and kebab), which includes either the koobideh or barg variety , accompanied by grilled tomatoes and rice (sometimes with a mild saffron flavor ) .

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Rice, Water, Chicken breasts, eggs, Yogurt, Saffron, Onion,
Salt, Butter