The

Chefs of Persia

The Persia Cooking Guide

By
Angel Burns

© 2019 Angel Burns, All Rights Reserved.

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 Table of Contents
Amazing Persian Food Recipes

Chapter I - Persian Breakfast Recipes

Recipe 1: Spinach and Eggs

Recipe 2: Persian Omelet with Tomatoes

Recipe 3: Naan Bread with Cream & Honey

Recipe 4: Walnut & Eggplant Frittata

Recipe 5: Simple Persian Breakfast

Chapter II - Persian Lunch and Dinner Recipes

Recipe 6: Saffron Cabbage Rice

Recipe 7: Persian Herb Stew

Recipe 8: Persian Chickpea Stew

Recipe 9: Persian Lentil Rice

Recipe 10: Swordfish with Melon Salsa

Recipe 11: Persian Maahi Kabab

Recipe 12: Cabbage Salad

Recipe 13: Mint & Cucumber Soup

Recipe 14: Barley Soup

 Recipe 15: Cucumber and Peach Salad

Recipe 16: Shiraz Salad

Recipe 17: Persian Pickled Onions

Recipe 18: Pomegranate Chicken

Recipe 19: Beet Soup

Recipe 20: Prawns & Tamarind

Recipe 21: Persian Veggie Wraps

Recipe 22: Persian Chicken Soup

Recipe 23: Chicken Meat Ball Soup with Turmeric

Recipe 24: Steamed White Rice

Recipe 25: Persian Lamb Stew

Chapter III - Persian Dessert Recipes

Recipe 26: Bamieh Dessert

Recipe 27: Brown Sugar Shortbread

Recipe 28: Pound Cake

Recipe 29: Persian Ice Cream - Bastani Akbar-Mashti

Recipe 30: Sholeh-Zard Dessert

About the Author

Author's Afterthoughts

Amazing Persian Food Recipes

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 Chapter I - Persian Breakfast Recipes
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 Recipe 1: Spinach and Eggs

This is quite an easy dish to make. You only use one pan and the result is
nutritious and delicious. It’s filled with great spices and flavors.

Yield: 2 Servings

Preparation Time: 20 minutes

Ingredient List:

2 large eggs
½ teaspoons of turmeric
3 cups of spinach, chopped
2 sliced onions, small
2 tablespoons of olive oil
Sea salt & black pepper
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Preparation:

1. Heat the olive oil in small pan on med. heat.

2. Sauté the onion until it’s translucent.

3. Add the spinach. Sauté it until it is cooked through.

4. Add salt, pepper and turmeric.

5. Break egg into pan. Cover until it has cooked but yolk is not yet hard. Serve
hot.
 Recipe 2: Persian Omelet with Tomatoes

Persian omelets are simple breakfast dishes, and the tomato omelets taste
different than the rest. They are especially good when you serve them with
Lavash bread.

Yield: 3 Servings

Preparation Time: 55 minutes

Ingredient List:

3 tablespoons of tomatoes, crushed

¼ teaspoons powdered turmeric
3 eggs, large
3 tablespoons of olive oil, extra virgin
1 chopped onion, small
3 chopped cloves of garlic
3 chopped ripe tomatoes, medium
Sea salt & ground pepper, as desired
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Preparation:

1. Heat olive oil in fry pan on med. heat. Add the onions and sauté until they are
golden and tender. Add the garlic. Sauté and stir for two minutes more. Add
powdered turmeric. Combine well.
2. Add tomatoes. Season with the salt & pepper. Cook and stir until they are
tender and most of liquid has been absorbed.

3. Crack eggs over tomato mixture. Lower heat to med-low. Cover pan. Cook ‘til
eggs have set. Uncover and cook for about two minutes more. Serve with the
bread.
 Recipe 3: Naan Bread with Cream & Honey

Visiting tiny restaurants for bread, cream and honey is a favorite routine for
many in the area once called the Persian Empire. The warm bread, fresh honey
and thick cream are simple but so tasty.

Yield: 2 Servings

Preparation Time: 5 minutes

Ingredient List:

4 rounds of bread, naan

2/3 cup of cream, clotted
8 tablespoons of honey, pure

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Preparation:

1. Put cream and honey in small bowls on breakfast plate.

2. Warm bread lightly.

3. Mix the cream and honey and spread on bread. Serve.

 Recipe 4: Walnut & Eggplant Frittata

This is a hearty, egg-based dish that you can serve as a breakfast main or side
dish. It’s filled with eggplant, walnuts and onions, so it has a meaty and nutty
color and consistency.

Yield: 4 Servings
Preparation Time: 1 hour & 10 minutes

Ingredient List:

1 & ½ tablespoons of butter, softened

¼ cup of pomegranate seeds, + extra to garnish
3 beaten eggs, large
¼ teaspoons of salt, kosher
½ teaspoons of black pepper, ground
 1 chopped red onion, medium
½ pound of peeled & chopped eggplant
1 & ¾ cups of walnut pieces + extra to garnish
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Preparation:

1. Set rack in top 1/3 of oven. Preheat to 375F.

2. Add 1 & ¾ cups walnut pieces. Pulse until they form small crumbs. Remove
the nuts and set them aside. Reserve extra walnuts for topping.

3. Add onion and eggplant to food processor jar. Process until they are minced
finely.

4. Transfer eggplant mixture to fine strainer. Place over large-sized bowl. Top
with small plate. Press down to extract the liquid from mixture. Allow to rest for
about 10 minutes and press firmly down again.

5. Move this mixture to large-sized bowls. Season using salt & pepper. Stir in
eggs, pomegranate seeds and ground walnuts.

6. Melt butter in large skillet on med. heat. Once it bubbles, add egg mixture and
stir to coat in butter.

7. Spread egg mixture into even layer with spatula. Allow to cook until edges are
bubbling lightly and center steams.
8. Transfer mixture to oven. Bake ‘til eggs are set through and top turns golden.
This should take about ½ hour.
9. Remove mixture from oven. Allow to cool for two to three minutes. Slide
onto large plate. Allow it to cool. Garnish using reserved walnuts and
pomegranate seeds. Slice into wedges. Serve at room temp. or warm.
 Recipe 5: Simple Persian Breakfast

If you master this recipe, you won’t have to leave your house for a tasty morning
meal. It involves you creating your own labneh, or yogurt that is strained, so it’s
creamy and thick, which is common in cooking in the Middle East.

Yield: 1-2 Servings

Preparation Time: 15 minutes

Ingredient List:

1 quart of plain yogurt, full-fat

Kosher salt
For serving: jam, radishes, cucumbers, blood oranges, olive oil and feta
cheese.
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Preparation:

1. Combine a pinch of salt and the yogurt in medium bowl. Pour into strainer
lined with cheese cloth over another bowl. Strain until most liquid has been
drained from yogurt.
2. Serve the yogurt with fresh bread, mint, jam, radishes, cucumber, blood
oranges, olive oil and feta cheese.
 Chapter II - Persian Lunch and Dinner
Recipes
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 Recipe 6: Saffron Cabbage Rice

The cabbage, beef and saffron taste of this dish

Yield: it a pleasure to prepare and serve. Even if you’re not a big fan of cabbage,
this dish might change your mind.

Yield: 4-6 Servings

Preparation Time: 2 hours

Ingredient List:

Canola oil
4 tablespoons of saffron, brewed
3 cups of rice
1 & ½ pound of shredded cabbage, white
1 teaspoon of turmeric, ground
1 minced garlic clove
 2 medium onions
1 pound of beef, ground
Sea salt & black pepper, ground
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Preparation:

1. Grate one onion. Place in mixing bowl. Add salt, pepper, ½ teaspoons of
turmeric and minced garlic.

2. Mix ingredients well. Add the ground beef. Combine all ingredients well.

3. Make small meat balls from mixture.

4. Cut other onion in half-moon shapes. Sauté in oil ‘til barely past becoming
translucent. Add last ½ teaspoons of turmeric. Mix and sauté for a couple more
minutes.

5. Add the shredded cabbage and use salt to season.

6. Cook until cabbage is done. Remove. Set aside.

7. To same pan, now add more of the oil. Sauté meat balls until fully cooked. Set
aside. Reserve juices left over from meat balls and pan for glazing.

8. Bring nine cups of water to boil. Use salt to season.

9. Add the rinsed rice. Cook for about 10 minutes. Rice should be al-dente.

10. Drain the rice. Use cold water to rinse.

11. Place rice in large bowl. Add the cooked cabbage. Mix quickly. Add saffron
and mix well.

12. Add two or three tablespoons of canola oil & 2 tablespoons of filtered water.
Shake pan. Add 1/3 of the rice. Add ½ of meat balls on the top.

13. Add ½ of rice remaining and the rest of the meat balls. Top with last of rice.
14. Create five holes in rice with back of spatula.

15. Cover. Cook over high heat for about 10 minutes.

16. Add ¼ cup of the water to pan originally used to sauté meat balls. Deglaze
pan. Pour broth over rice. Wrap lid in towel. Cook for one hour over low heat.

17. Serve warm.

 Recipe 7: Persian Herb Stew

Known as Ghormeh Sabzi in the Middle East, this is very much a traditional
dish. It’s often served alongside Persian rice. It’s a popular dish and there are
more than a few different recipes.

Yield: 6 Servings

Preparation Time: 3 hours and 10 minutes including 3 hours of simmering time

Ingredient List:

3 cups of herb mixture, your favs

2 & 1/3 cups of kidney beans, red, canned
4 limes, dried (available at Iranian grocery stores)
1 teaspoon of turmeric, ground
2 tablespoons of tomatoes, crushed
 1 & 2/3 lbs. of cubed beef, stewing
1 chopped onion, medium
Water
Canola oil
Sea salt & ground pepper

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Preparation:

1. Drain the canned kidney beans. Set them aside.

2. Heat 1/3 cup of canola oil in non-stick pan on med-low. Add herbs. Fry until
fragrant and dark green in color, but be careful not to burn them. Set herbs aside.

3. Heat 5 tablespoons of canola oil in pot on med. heat. Add chopped onions.
Sauté for five to six minutes. Raise heat up to med-high. Add beef. Sauté until it
is browned on each side.

4. Add pepper and turmeric powder. Combine. Add 4 & ½ cups of filtered water.
Cover pot. Bring to boil. Reduce the heat to med. Cover and simmer until the
beef becomes tender. This will take between an hour and 70 minutes.

5. Add salt, dried limes, tomatoes and herbs. Cover. Simmer until the beef cooks
completely. This takes about an hour. Stir occasionally.

6. Add kidney beans. Taste. Adjust the seasonings as needed. Cover pot. Simmer
for ½ hour longer. Serve beside Persian rice.
 Recipe 8: Persian Chickpea Stew

This split pea stew is very much a Persian version. In Farsi, it is known as
Gheimeh. It’s among the most traditional of Persian dishes. You can also serve it
with rice.

Yield: 4 Servings
Preparation Time: 55 minutes

Ingredient List:

1 sliced potato
1 sliced eggplant
10 sliced button mushrooms
 1 teaspoon of turmeric
½ teaspoons of lime, dried
1 cup of water, filtered
1 can of tomato sauce
1 cup of split and cooked chickpeas
1 chopped onion
2 tablespoons of olive oil
1 teaspoon each of sea salt & ground pepper
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Preparation:

1. Heat the oil in large pot.

2. Sauté the onion until it is translucent.

3. Add spices, water, tomato sauce and chick peas.

4. Allow to simmer for about 15 minutes.

5. Add mushrooms. Cook for 10 more minutes.

6. As stew is cooking, fry potatoes and eggplant separately.

7. Combine stew and eggplant + potatoes.

8. Serve in shallow bowl or on plate.
 Recipe 9: Persian Lentil Rice

You can make this lentil rice dish with beef or without it. This is the vegetable
version, and it’s quicker, since it’s mainly made in just one pot.

Yield: 6 Servings

Preparation Time: 55 minutes

Ingredient List:

6 large eggs
10 to 12 pitted dates
½ cup of raisins
2 tablespoons of oil, vegetable
 4 tablespoons of butter, unsalted
1 teaspoon of turmeric
1 teaspoon of salt, sea
2 cups of rice, basmati
1 cup of lentils, green
6 cups of water, filtered
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Preparation:

1. Bring the water to a boil in large pot.

2. Once water boils, add lentils. Allow to cook for 10 to 15 minutes. They should
be about half-way cooked.

3. Add rice. Stir. Add turmeric and salt.

4. Allow lentils and rice to fully cook, until water has evaporated.

5. Wrap lid in kitchen towel. Place on pot. Lower heat. Allow to steam for 10-15
minutes.

6. Heat 1 tablespoon of olive oil in small pan on med. heat. Sauté raisins until
they are shiny.

7. Remove raisins. Heat the rest of the oil. Sauté dates for two minutes or so and
break in half. Add eggs. Sprinkle with turmeric.
8. Cook for 10 minutes until cooked all the way through. Serve with sautéed
dates and raisins.
 Recipe 10: Swordfish with Melon Salsa

In Iran, and other areas that were once part of the Persian Empire, they have
access to many types of fish, and swordfish is one of the most interesting. This
dish also includes mint, cucumber and melon, which are found abundantly in the
Middle East, as well.

Yield: 2 Servings
Preparation Time: 40 minutes
Ingredient List:

1 tablespoon of olive oil, extra virgin

 1 lb. of fresh swordfish
1 fresh lime
2 tablespoons of lime juice, fresh
½ de-seeded, chopped chili, jalapeno
1 tablespoon of chopped mint, fresh
1 cup of peeled, diced cucumber
1 cup of peeled, diced melon
Salt, coarse
Pepper, fresh ground

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Preparation:

1. Combine lime, jalapeno, mint, cucumbers and melon in bowl. Allow them to
sit in fridge for 30 minutes or more. You can just leave them overnight if you
prefer.

2. Heat grill on med-high. Coat with non-stick spray.

3. Rinse swordfish. Pat it dry. Season using olive oil, salt and pepper. When grill
is hot, place fish on it. Allow to sear for three to four minutes. Sides will turn
opaque. Flip over and cook for another couple minutes until it is done. Set aside.

4. Plate fish. Serve topped with salsa.

 Recipe 11: Persian Maahi Kabab

This is such a tasty fish dish from the Persian area of the Middle East. You can
opt for tamarind or sumac for added flavor instead of pomegranate, if you prefer.

Yield: 4 Servings
Preparation Time: 55 minutes

Ingredient List:

1 lime, fresh
4 lg. skinless fish fillets, maahi or your choice of type
¼ teaspoons of powdered pomegranate
½ teaspoons of saffron
1 & ¾ ounces of mint, fresh
1 & ½ oz. of parsley, fresh, + more for garnishing
 1 & ¾ oz. of cilantro
½ cup of olive oil, extra virgin
½ cup of lime juice, fresh
Sea salt & black pepper

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Preparation:

1. Preheat oven to 350F.

2. Wash cilantro, mint and parsley and drain. Chop finely. Add salt, pepper,
saffron, pomegranate powder, olive oil and lime juice. Combine and set sauce
aside.

3. Place fish in oven-proof, large dish. Pour sauce over fish.

4. Cover with foil. Bake in the preheated oven for 40 to 50 minutes. Baste fish
with sauce one time or more while cooking.

5. When fish are done, garnish with lime and parsley. Serve.
 Recipe 12: Cabbage Salad

Red cabbage salad is made with slightly charred tomatoes. It’s easy and quick to
make. You can serve it with crusty bread, or make it a side for recipes that
include broiled or barbequed meats.

Yield: 4-5 Servings

Preparation Time: 25 minutes

Ingredient List:

3 tablespoons of parsley, tarragon & basil, fresh

¼ of one red cabbage, large
2 tablespoons of olive oil
1 lb. of tomatoes, grape
½ lb. of jicama (Mexican turnip, spread by settlers to Asia long ago)
1/8 teaspoons of black pepper, cracked
¼ teaspoons of salt, kosher
 1 tablespoon of oregano leaves, crushed

For dressing
2 to 3 tablespoons of olive oil
Sea salt, as desired
Black pepper, as desired
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Preparation:
1. Preheat the oven to 400F.

2. Wash, then pat grape tomatoes dry. Add to large baking sheet lined with foil.
3. Drizzle using 2 tablespoons of olive oil. Sprinkle with herbs, salt & pepper.

4. Toss the tomatoes and coat them completely. Bake in oven for 20 minutes.

5. While baking, watch for the tomatoes to burst and caramelize.

6. Reset oven to broil. Continue to cook for two more minutes, so that tomatoes
become barely charred.

7. Wash red cabbage leaves. Cut cabbage into quarters. Slice the first quarter of
cabbage into shreds. Add to bowl for serving.

8. Cut jicama into halves. Save one to use later. Peel other half and slice into thin
disks, then into shapes like French fries. Add to serving bowl.

9. Add warm, charred tomatoes, herbs, olive oil, salt and cracked pepper. Toss
and serve as side salad or with toasted bread.
 Recipe 13: Mint & Cucumber Soup

Cold soups are welcome refreshment in the summer months of the Middle East.
You can garnish this with goat or feta cheese, and it can be lightened up by using
low-fat yogurt, as I have done here.

Yield: 8 Servings
Preparation Time: 35 minutes including 30 minutes setting time

Ingredient List:

½ cup of raisins, golden

½ cup of chopped scallions
2 peeled, seeded, grated cucumbers, medium
 ½ cup of fresh mint, chopped
2 cups of yogurt, low-fat
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Preparation:

1. Combine the yogurt, 2 cups of water, raisins, cucumbers and scallions. Chill
for ½ hour. Use salt & pepper as desired and serve.
 Recipe 14: Barley Soup

This is different from many other Persian soups. The taste is creamier and it does
not include beans. It does use whipped cream, which means it’s not the
healthiest, but why not bend the rules every now and then for a tasty, rich soup?

Yield: 6-8 Servings

Preparation Time: 5-6 hours, including 5 hours soaking & simmering time

Ingredient List:

4 or 5 tablespoons of flour
3 & ¼ ounces of butter, softened
2 cups of milk, whole
7 ounces of whipped cream
 3 tablespoons of carrot, grated
5 to 6 cups of broth, meat
½ cup of barley, pearled
Sea salt and pepper, ground

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Preparation:

1. Soak barley for one or two hours before you start with soup. It will help in
speeding up cooking.
2. In medium pot, pour in meat broth. Place on burner over med. heat. Add
barley. Cover and cook for about 20 to 30 minutes. Add grated carrot.

3. To make the white sauce, pour flour into small pot and stir while adding milk.
Once flour has dissolved in milk, place pot on stove over med. heat. Stir
consistently.

4. Once mixture starts thickening, add butter, salt and pepper. After it boils,
remove pot from burner. Add whipped cream. Stir.

5. Add sauce to soup. Stir well. Allow soup to cook over med-low until it has
thickened. This takes between two and three hours.

6. Remove soup from burner. Add whipped cream. Garnish with parsley and
serve hot.
 Recipe 15: Cucumber and Peach Salad

This salad incorporates lot of great produce from the farmer’s markets in your
local area. It’s fresh and simple with its juicy peaches, red peppers, crunchy
cucumbers and herbs.

Yield: 4-6 Servings

Preparation Time: 15 minutes

Ingredient List:

¼ cup of parsley, chopped

2 cups of peaches, fresh
1 diced pepper, red
2 cups of diced cucumber
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Preparation:

1. Prep ingredients.
2. Combine red pepper and cucumbers in large bowl. Add cilantro and peach
chunks gently. Serve chilled.
 Recipe 16: Shiraz Salad

This is a wonderful side salad to serve with heavier Persian meals. It tastes extra-
good if you dice the vegetables into small cubes and serve with lemon wedges.

Yield: 6 Servings

Preparation Time: 25 minutes

Ingredient List:

2 tablespoons of oil, olive

¼ cup of lemon juice, fresh
Parsley
1 large onion
1 tomato, large
1 large cucumber
Sea salt
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Preparation:

1. Chop cucumber, onion and tomato into chunks, bite sized.

2. To prepare dressing, squeeze a large lemon. Add olive oil and parsley to
lemon juice. Whisk together.

3. Pour dressing over veggies. Add salt to your desired level.

4. Serve salad. It’s especially refreshing in the summertime.

 Recipe 17: Persian Pickled Onions

This is a quick and easy way to make a side for your dinner without a lot of
difficult work. The fresh crunch and snap of cucumber and the tang of lime juice
hits the spot.

Yield: 1 Jar

Preparation Time: 35 minutes including 30 minutes setting time

Ingredient List:

1 teaspoon of sumac
Cilantro, for serving
Several peppercorns, cracked
1 teaspoon of sea salt
3 & ½ fluid ounces of juice, lime
1 sliced red onion, large
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Preparation:

1. Place onions in medium bowl. Pour boiled water and cover. Allow to sit for
about 25 seconds and drain well.

2. In smaller bowl, mix salt and lime juice. Pour these over onions.

3. Add peppercorns. Combine well.

4. Allow to stand for ½ hour if serving now. If you’re not serving it now, transfer
to jar and keep in refrigerator.
 Recipe 18: Pomegranate Chicken

This classic dish with authentic Persian taste nevertheless uses some techniques
that will save you time when you make it. It is gluten-free naturally, and the
filling and tasty dish is great for everyday weeknights or dinner with guests.

Yield: 3-4 Servings

Preparation Time: 2 hours

Ingredient List:

1 pinch each of black pepper, cinnamon and nutmeg

¼ teaspoons of sea salt, coarse
½ teaspoons of turmeric, ground
2 tablespoons of honey, pure
2 cups of chicken stock, low sodium
 2 cubed skinless, boneless chicken breasts
1 & ½ cups of halved walnuts
¼ cup of molasses, pomegranate
3 to 4 tablespoons of olive oil
1 diced large onion, yellow

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Preparation:

1. Bring pomegranate molasses to boil. Lower heat setting. Add pinch of sea salt
and a bit of lime juice. Simmer for about 45 minutes until it has reduced. Set it
aside so it can cool.

2. Toast the walnuts in shallow pan on med. heat for eight to 10 minutes. Allow
to cool. Place in food processor. Blend into fine meal. Set walnut meal aside.

3. Heat large pot on med. heat. After it is hot, add the onions and 1 tablespoon of
olive oil. Stir occasionally and cook until they are soft.

4. In separate pan on med. heat, cook chicken in olive oil in two batches with
salt added. After it has browned, add to onion pot.

5. After chicken is all in pot, add stock. Bring to boil.

6. Reduce the heat. Add walnuts, pepper, nutmeg, cinnamon, turmeric, honey
and molasses. Simmer for about 20 minutes, until it reaches your desired
thickness. Serve with naan bread or over rice.
 Recipe 19: Beet Soup

This tasty soup includes pomegranate, which adds extra flavor. The roots of
beets are also used in this soup, so it is sometimes called beetroot soup.

Yield: 4-6 Servings

Preparation Time: 2 hours

Ingredient List:

2 or 3 cups of water, filtered

Turmeric
kosher salt & ground black pepper
1 grated onion
1 pound of turkey, ground
1 teaspoon of pomegranate paste
2 fresh pomegranates, juice only
1 bunch red beets, including roots and leaves
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Preparation:

1. Chop beets into cubes. Chop up leaves and roots, too.

2. Add water, beets and roots to large pot. Allow to cook for 20 to 30 minutes
over medium heat, with pot covered.

3. Add pomegranate paste and juice. Stir. Add salt & pepper to soup. Cover pot
once more.

4. Prepare meat balls while soup simmers and cooks. Mix ground turkey,
turmeric and onion in medium bowl. Remove lid from soup pot. Form small
meat balls and add carefully to soup.

5. Allow soup and meat balls to cook for ½ hour longer. Serve hot.
 Recipe 20: Prawns & Tamarind

Tamarind is used more often in Southeast Asian cuisine as compared to Middle

Eastern, but when you temper the sour taste of tamarind with sugar, it has a more
pleasant taste.

Yield: 4 Servings

Preparation Time: 35 minutes

Ingredient List:

2 cups of spinach leaves, baby

24 peeled & de-veined prawns, raw
1 tablespoon of sugar, brown
1 tablespoon of tamarind puree
 1 & ½ cups of stock, chicken
3 grated medium tomatoes, ripe
1 pinch chili flakes
1 teaspoon of cinnamon, ground
1 teaspoon of coriander, ground
2 teaspoons of cumin, ground
3 chopped cloves of garlic
½ cup of leaves, coriander
1 tablespoon of olive oil
1 lemon, in wedges, for serving
Bulghur, as desired (mixed wheat flour rice substitute)
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Preparation:

1. Heat the oil in medium sauce pan on med. heat. Add garlic. Stir while cooking
for two minutes, until garlic becomes fragrant.

2. Add chili flakes, cinnamon, coriander and cumin. Stir while cooking for ½
minute. Add stock and tomatoes.
3. Reduce the heat to med-low. Leave pan uncovered and simmer for about 15
minutes. Stir occasionally until the sauce has thickened.

4. Place bulghur in oven-safe bowl. Pour boiling water over it. Cover. Set aside
to soak for 15 minutes.
5. Add prawns, tamarind and sugar to mixture. Stir, combining well. Cook for
several minutes. Prawns should change color. Season using salt & pepper.
6. Stir in coriander leaves and spinach. Serve with lemon wedges and steamed
bulghur.
 Recipe 21: Persian Veggie Wraps

This is a colorful wrap, loaded with vegetables rich in healthy fats and
antioxidants. It’s easy to make, with its tasty carrots, bell peppers, cucumbers
and hummus.

Yield: 4 Servings
Preparation Time: 10 minutes

Ingredient List:

½ sliced bell pepper, red

1 sliced cucumber
1 peeled, grated carrot, medium
4 tortillas, whole wheat
½ cup of hummus

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Preparation:

1. Place first tortilla on cutting board.

2. Spread a tablespoon of hummus on tortilla surface.

3. Sprinkle ¼ of bell peppers, carrots and cucumbers on ½ of this first tortilla,
closer to one edge.
4. Roll tortilla up as you would a burrito.

5. Repeat with other three tortillas. Serve.

 Recipe 22: Persian Chicken Soup

This soup is a bit different from many traditional soups, since it adds turmeric
and dried limes that give it coloring and flavor. Your family will love the unique
flavors, and it will spice up the recipe list in your house.

Yield: 4 Servings
Preparation Time: 2 hours & 5 minutes

Ingredient List:

1 tablespoon of oil, canola

2 limes, Persian, dried
2 chopped zucchinis
1 potato
 1 large onion, yellow
1 tablespoon of turmeric, ground
2 chicken thighs
Sea salt & ground pepper

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Preparation:

1. Heat canola oil in large pot on med. heat.

2. Dice onion. Add along with turmeric to pot. Cook for two minutes or so, until
onion is translucent.

3. Cut zucchini & potato into chunks. Drop into pot. Add limes and chicken.
Add salt & pepper, as desired.

4. Cover pot contents with water. Bring to boil on high heat.

5. Once the ingredients are boiling, lower burner to lowest setting. Allow to
simmer for one and a half to two hours.

6. Soup is done when veggies are cooked all the way through and chicken is so
tender that it falls off the bones. Serve hot.
 Recipe 23: Chicken Meat Ball Soup with

Turmeric

This is such a simple soup to make. You can serve it with Middle Eastern
flatbread, to make it more filling. Success in this dish means you need to get the
basics done right – like home-making your chicken stock.

Yield: 4 Servings
Preparation Time: 2 hours & 35 minutes

Ingredient List:

1 lemon wedge
2 x 16-oz. cans of rinsed, drained chickpeas
1 handful of parsley, flat-leaf, chopped
1 teaspoon salt & 1 teaspoon pepper
 1 teaspoon of bicarbonate of soda
3 teaspoons of turmeric, ground
3 teaspoons of coriander, ground
1 & 1/3 cups of flour, chickpea (besan)
1 & ¼ pound of chicken, minced
2 garlic cloves
1 chopped onion, large

For chicken stock

1 bay leaf, dried

2 chopped celery stalks
1 chopped onion, medium
2 chopped carrots
5 & ½ pounds of chicken wings

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Preparation:
To make chicken stock

1. Combine stock ingredients in sauce pan on medium heat. Add 10 & ½ cups of
water to cover chicken.

2. Bring to simmer. Skim any impurities out that come to surface. Reduce the
heat to low. Gently simmer for about two hours, occasionally skimming surface.
Strain stock. Discard solids. Skim fat and discard, as well.

3. Return stock to sauce pan. Simmer until it reduces to 67 ounces.

4. Combine salt, pepper, parsley, bicarb of soda, spices, besan, chicken, garlic
and onion in large sized bowl.
5. Use your hands to mix and combine. Knead until mixture is a bit springy and
sticky. Divide into 16 evenly-sized balls.
6. Add chicken balls and chickpeas to stock. Bring to simmer. Reduce heat to
low. Then cover pan and cook mixture for about 10 minutes. Skim away foam
that comes up to surface. Divide meat balls, chickpeas and stock among
individual bowls. Serve with lemon wedges to squeeze on each bowl.
 Recipe 24: Steamed White Rice

This rice is cooked in boiling water, along with salt and oil, just as you cook
pasta. You will cook the rice until it is al dente, just like pasta is cooked, so you
know it will be done exactly as it should be.

Yield: 8 Servings

Preparation Time: 2 hours & 5 minutes

Ingredient List:

For rice
12 cups of water, filtered
5 cups of checked, rinsed rice, basmati
3 tablespoons of salt, kosher
½ cup of oil, canola

For steaming rice, making tadig (crispy brown rice layer)

2 tablespoons of water, filtered

 ¼ inch of oil, canola, in bottom of sauce pan
¼ teaspoons of turmeric, for flavor
HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Preparation:

For cooking rice

1. Fil large sauce pan with 12 cups of tap water. Add salt & oil. Cover. Bring to
boil on high heat.

2. Add rice. Stir occasionally and continue to cook on medium high heat.

3. After a few minutes, use slotted spoon to scoop a few grains of rice from
water. Break a grain of rice in half. It should be al dente, just like cooked pasta.
Turn off heat. Pour rice into colander so it can drain. Set it aside.

For steaming and making tadig

4. Place empty sauce pan from step 1 back on oven burner on med. heat. Add 2
tablespoons of water and ¼ inch of canola oil. Add the turmeric. Combine.

5. Add drained rice. Mold into pyramid shape. Cover pot. Cook for five to seven
minutes. Rice should begin to steam.

6. Uncover pot. Place two paper towels over rice, one on top of other. Ends
should extend outside pot. Tightly replace lid.

7. Reduce the heat down to low. Leave pot covered and simmer for about 45
minutes. Turn heat off. Tilt lid until you’re ready to serve.

8. Scoop rice from pot. Do not disturb the crust at the bottom. Serve rice on
platter, mounding into pyramid shape.
9. Turn tadig (browned rice at bottom of pan) onto flat platter by simply
inverting pot. Serve it in pieces around the regular rice.
 Recipe 25: Persian Lamb Stew

Here is another easy recipe that is so flavor-filled. Even if you haven’t had lamb
much, this stew might make you a fan. The meat is very tender and nicely
spiced, and the rice soaks in the sauce to make it the perfect accompaniment to
the lamb.

Yield: 4 Servings

Preparation Time: 3 hours & 30 minutes including 2 hours simmering time

Ingredient List:

2 cups of steamed rice, basmati

1/8 cup of parsley, fresh
1 & ½ tablespoons of tomato paste
1 & ½ lbs. of chopped lamb
1 minced medium onion
1 & ½ tablespoons of olive oil
 ½ teaspoons of pepper flakes, crushed
½ teaspoons of sea salt
1 teaspoon of pepper, ground
½ tablespoons of turmeric

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Preparation:

1. Mix red pepper, salt, pepper and turmeric in small bowl.

2. Heat olive oil and onion on med high in large pot until it is hot but not yet
smoking. Sauté for 10 minutes. Onion should be golden brown and softened.

3. Add lamb meat to pot. Brown for several minutes on both sides. Drain fat that
may collect at bottom of pot.

4. Evenly sprinkle seasonings across top of lamb.

5. Cover lamb with four cups of filtered water. Bring to slow boil. Reduce the
heat to med-low. Simmer for two hours at that heat level.

6. Skim fat from surface every ½ hour.

7. Add tomato paste to pot. Stir until it dissolves in broth.

8. Simmer for 20 more minutes without cover on pot. Stir occasionally. Sauce
should thicken and meat should be tender.

9. Taste. Adjust the seasoning, if needed.

10. Garnish with parsley. Serve lamb & sauce over rice.
 Chapter III - Persian Dessert Recipes
HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

 Recipe 26: Bamieh Dessert

This is another of Persian recipes that has few ingredients but a great taste. In
fact, people in India have a similar dessert, with a different sauce. They’re both
delicious.

Yield: 4 Servings

Preparation Time: 40 minutes

Ingredient List:

2 to 3 tablespoons of rosewater
4 to 5 tablespoons of oil, cooking
½ pound of sugar, granulated
3 eggs, large
¼ pound of flour, all-purpose.
 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Preparation:

1. Mix 1 or 2 teaspoons sugar with 1 cup of water and cooking oil. Bring to boil.

2. Pour flour in. Combine well.

3. When water has boiled off, and mixture has thickened, remove from the
burner.

4. Allow mixture to cool. Add eggs. Combine well.

5. Heat oil in pan until it is hot. Pour mixture through funnel into pan, thus
creating flat balls each of about 1 & ¼ inches diameter. Fry both sides of balls.

6. Mix cup of water with 1-2 teaspoons of sugar and rosewater.

7. Heat until the water has boiled and syrup has thickened. Remove from burner.

8. Soak doughnuts (bamieh) in syrup for five minutes. Serve.

 Recipe 27: Brown Sugar Shortbread

These butter-rich cookies don’t have many ingredients, but they offer great taste!
You can easily make it as a last-minute dessert, when guests arrive without much
notice.

Yield: 16 Servings

Preparation Time: 1 hour & 15 minutes

Ingredient List:

1/3 cup of chocolate morsels, semi-sweet

2 cups of flour, all-purpose
¾ cup of brown sugar, packed
1 cup of butter, softened
HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH
Preparation:

1. Preheat the oven to 325F.

2. Grease 9” round cake pan and set it aside.

3. Beat sugar and butter with electric mixer in a large-sized bowl until the
mixture is fluffy and light.
4. Add flour gradually. Beat on low until well-blended. Spread in prepared pan.
Press into an even layer. Lightly cut surface with a knife into wedges.

5. Bake for 45 minutes. Cake should be golden. Cool for 20 minutes on a wire
rack. Then remove from the pan to finish cooling.

6. Pour melted chocolate morsels in small plastic bag. Snip across one corner to
make a tiny spout. Drizzle it over the shortbread and then cut into wedges.
Serve.
 Recipe 28: Pound Cake

This is a delicious, tender rosewater and cardamom pound cake that your family
will love. The mysterious and exotic taste will take you on a culinary journey
you’ll enjoy.

Yield: 6 Servings
Preparation Time: 1 & ½ hours

Ingredient List:

3 large eggs
¼ teaspoons of vanilla extract, pure
1 & ½ teaspoons of rosewater
1/3 cup of softened butter
½ of one 8-oz. pkg. of softened cream cheese
1 cup of sugar, granulated
 ¼ teaspoons of salt, coarse
½ teaspoons of cardamom, ground
1 teaspoon of baking powder
½ cup of flour, almond
1 cup of flour, all-purpose
Non-stick spray
HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Preparation:

1. Preheat the oven to 325F.

2. Spray Bundt pan with non-stick spray. Line with bakery paper and spray the
paper, as well.

3. Whisk salt, cardamom, baking powder, almond flour and all-purpose flour
together in medium bowl.

4. Combine butter, sugar and cream cheese in bowl. Beat with electric mixer
until the mixture is fluffy and light. Add vanilla extract and rosewater. Add eggs
slowly, and beat well after each one. Beat this mixture on low speed gradually
until the batter becomes smooth and with no lumps. Pour the batter into Bundt
pan.

5. Bake in oven for 50 minutes to an hour. Toothpick inserted into middle of

cake should come back clean. Cool for 15 minutes. Invert onto a wire rack to
finish cooling. Slice and serve.
Recipe 29: Persian Ice Cream - Bastani Akbar-

Mashti

If you’ve not yet tried Persian ice cream, you are in for a tasty treat. It has a
creamy base that is infused with rosewater and vanilla, and it doesn’t taste like
any ice cream you have ever had – it tastes better!

Yield: 4 Servings
Preparation Time: 5 minutes + freezing time
Ingredient List:

2 tablespoons of rosewater
¼ pound of double cream, heavy
32 ounces of ice cream, vanilla
 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Preparation:

1. Leave double cream in your freezer until it has frozen. The ice cream and
cream should not be too hard.

2. Cut the frozen cream into cubes. Mix with the ice cream.

3. Add the rosewater. Mix to combine.

4. Place mixture in freezer for an hour or longer. Serve cold.

 Recipe 30: Sholeh-Zard Dessert

The tastes of rosewater and saffron make this dessert a traditional, aromatic
favorite. You can make it any time of year. It takes just a bit of work, but it is SO
worth it.

Yield: 4 Servings
Preparation Time: 50 minutes

Ingredient List:

1 teaspoon of cinnamon, ground

Crushed almonds
Crushed pistachios
½ cup of rosewater
½ teaspoons of saffron
Cooking oil
 2 & ¼ lbs. of sugar, granulated
lb. of rice
HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Preparation:

1. Wash rice several times until water rinses clear. Drain well.

2. Add 4 cups of water. Bring to boil and remove foam.

3. When the rice has completely softened, add the sugar. Combine well.

4. Dissolve the saffron in ½ cup hot water. Add to mix.

5. Heat oil. Add to mix.

6. Add in rose water and most of almonds.

7. Stir fully. Cover. Cook in the oven at low temp for 30 minutes.

8. Serve with sprinkled cinnamon, pistachios and almonds.

 About the Author
Angel Burns learned to cook when she worked in the local seafood restaurant
near her home in Hyannis Port in Massachusetts as a teenager. The head chef
took Angel under his wing and taught the young woman the tricks of the trade
for cooking seafood. The skills she had learned at a young age helped her get
accepted into Boston University’s Culinary Program where she also minored in
business administration.

Summers off from school meant working at the same restaurant but when
Angel’s mentor and friend retired as head chef, she took over after graduation
and created classic and new dishes that delighted the diners. The restaurant
flourished under Angel’s culinary creativity and one customer developed more
than an appreciation for Angel’s food. Several months after taking over the
position, the young woman met her future husband at work and they have been
inseparable ever since. They still live in Hyannis Port with their two children
and a cocker spaniel named Buddy.

Angel Burns turned her passion for cooking and her business acumen into a
thriving e-book business. She has authored several successful books on cooking
different types of dishes using simple ingredients for novices and experienced
chefs alike. She is still head chef in Hyannis Port and says she will probably
never leave!

 Author's Afterthoughts

With so many books out there to choose from, I want to thank you for choosing
this one and taking precious time out of your life to buy and read my work.
Readers like you are the reason I take such passion in creating these books.

It is with gratitude and humility that I express how honored I am to become a

part of your life and I hope that you take the same pleasure in reading this book
as I did in writing it.

Can I ask one small favour? I ask that you write an honest and open review on
Amazon of what you thought of the book. This will help other readers make an
informed choice on whether to buy this book.

My sincerest thanks,

Angel Burns
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