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Mantu is a traditional Afghan dish that has captured hearts and palates across the country. These delicate dumplings are a culinary masterpiece.

Historical records trace Mantu back to the Turkic and Mongol horsemen of Central Asia. They carried frozen Mantu during cold winter journeys, boiling them over campfires for a warm and satisfying meal.

Mantu consists of thin dough wrappers filled with spiced ground meat (usually beef or lamb) mixed with onions. These dumplings are then steamed to perfection, resulting in tender pockets of flavor.

Mantu is often reserved for special occasions and large gatherings. However, you can also find them at markets and street vendors throughout Afghanistan.

Steamed Mantu Recipe

Ingredients:

Wonton wrappers (or homemade dough)

Ground beef or lamb

Onions

Spices (such as coriander, turmeric, and pepper)

Chaka (strained yogurt)

Dried mint (for garnish)

Instructions:

Prepare the meat filling by mixing ground beef or lamb with finely chopped onions and spices.

Stuff the wonton wrappers with the meat mixture and fold them into cute little packets.

Steam the Mantu until they are cooked through and tender.

Serve the steamed Mantu with a generous drizzle of seasoned yogurt sauce .Garnish with dried mint for an extra burst of flavor.

Remember, making Mantu can be a labor of love, so gather friends or family to help with the wrapping process.

Ginger Peach Fizz: A Refreshing Mocktail for All Seasons

When it comes to delightful mocktails, the Ginger Peach Fizz takes center stage. Bursting with juicy fruit flavor and a zesty kick of fresh ginger, this drink is perfect for any occasion. Whether you’re hosting a summer soirée or simply unwinding after a long day, this mocktail won’t disappoint.

Ingredients for Ginger peach Mocktail:

4 Fresh peaches

1 tsp  Lemon juice

4 tbsp Sugar

½ cup Water

Instructions for Ginger peach Mocktail:

Peel the peaches. You can easily peel fresh peaches. Or use the hot water and cold water method: Put a bowl of water on the heat to bring it to a boil. Then peel them simply. This shocks the fruits and peels them better and easier.

Then remove the core of the fruits and chop the peeled peaches into small pieces.

Take a small number of chopped peaches and keep them in the refrigerator.

Put another bowl on the heat, add peaches, sugar, and water. Put on the heat for 15 minutes. Then turn off the flame and allow it to cool.

Pour the ingredients into the mixer and mix them together.

Finally, pour the nectar into the jug. Add the chopped peas that we put in the refrigerator to the nectar.

Refrigerate until cool and ready to serve. Serve and enjoy.

Pelamushi (Georgian: ფელამუში) or tatara (Georgian: თათარა) is a dessert porridge commonly enjoyed during autumn. Its origins trace back to the eastern region of Kakheti, renowned for its vineyards and wine production. This sweet treat combines simplicity with rich flavor, making it a beloved part of Georgian cuisine.

What Is Pelamushi?

Pelamushi is a thick, chilled jelly made from two key ingredients: grape juice and flour. The process involves gradually heating the mixture until it thickens, resulting in a delightful pudding-like consistency. The name “Pelamushi” itself evokes warmth and comfort, reminiscent of family gatherings and festive occasions.

How to Prepare Pelamushi?

Making Pelamushi is surprisingly easy, and you only need a handful of ingredients:

Grape Juice: Start with 500 ml of grape juice, preferably red. Badagi, a condensed grape juice, works perfectly for this recipe. It’s commonly used in Georgian desserts like Pelamushi, churchkhela, kaklucha, and grape tilapia.

70 grams Corn flour

1 tbsp Sugar (Optional)

Chopped nuts such as walnuts or almonds, or raisins for garnish (Optional)

Instructions Pelamushi

Begin by sieving the flour and mixing it with sugar in a bowl.

Now it is time to add gradually half of the grape juice or badagi into our flour and sugar mixture. To mix all ingredients well, it is better to use a blender.

Pour the rest of the grape juice into a pot and put it on low heat. Then, gradually pour your mixture into the pot to dissolve the content.

Keep stirring the mixture on the heat till they become entirely blended.

Once it reaches boiling, you can adjust the heat to a low degree and continue stirring for about 7-10 minutes.

Remove the saucepot from the heat and let the mixture cool for a few minutes.

Pour the mixture into the prepared mold or dishes and let it cool completely at room temperature.

Once cooled, refrigerate this dessert for at least 1-3 hours or until it sets and becomes firm.

Garnish with chopped nuts or raisins, if desired, for added texture and flavor.

Date bar with oatmeal and nuts is one of the most nutritious bars you have ever tried. This date bar has a no bake recipe and prepares very quickly. The mixture of dates, walnuts and cinnamon is an amazing mixture that has a great taste and gives you a lot of energy; specially if you add oats too.

Dates have incredible properties, 8 of the best properties of dates include the following:

Very nutritious

High in fiber

High in disease-fighting antioxidants

May promote brain health

May promote natural labor

Natural sweetener

Help prevent osteoporosis

Help in blood sugar control

Ingredients for date nut bars no bake

10 Dates

5 Walnut

15 pistachios

1 tbsp sunflower seeds

2 Oats

1 tbsp Sesame to decorate

¼ tbsp Cinnamon powder

Cardamom powder

Besquite

Instructions for date nut bars no bake

Prepare a container and put plastic, parchment paper or wax paper in it.

Remove out the kernels of dates and put them in a food processor to chops them. There’s no need for them to be completely crushed.

Chop the walnuts and pistachios by a knife.

Add cinnamon, walnuts, pistachios, sunflower seeds and oats to dates.

Pour the ingredients into the dish. then press them well with the back of a spoon or your hand so that they will stick together. Sprinkle some sesame seeds on top for decorating. Makes sure to press them with your hands to make them stick to the rest of the ingredients.

Leave them in the fridge for about 2 to 4 hours to harden the ingredients.

Fruit leathers are known as Lavashak in Iran, and after cooking puree, they put it on the roof to dry under the sun. In Iran, cherry is known as "Gilas", and its fruit leather is called "Lavashak Gilas".

The making of sour cherry fruit roll-up is very simple. You just have to bake the fruits, then add some salt. Some people prefer sweet and sour fruit leather, so they add sugar to the mixture.

One of the main advantages of Lavashak is that if your child is not interested in eating fruits, you can make Lavashak for him at home; Your children will surely enjoy eating these snacks. Just try it once. How to prepare Lavashak is very easy. Also, you have a lot of freedom in craving such homemade snacks. It is enough to adjust the taste of this Lavashak to what you like by increasing or decreasing the salt.

Ingredients to make cherry fruit leather:

Fresh cherries (about 4 cups, pitted)

Water

Lemon juice

salt

Sugar (optional, adjust to taste)

Instructions to make cherry fruit leather:

Rinse the cherries and remove the pits.

Chop the cherries into smaller pieces.

Place the chopped cherries in a saucepan.

Add 1/2 cup of water for every 4 cups of cherries.

Simmer the cherries on low heat for 10 to 15 minutes until they are soft and cooked through.

Taste the fruit and adjust sweetness:

Add a teaspoon of lemon juice to brighten the flavor.

Spread the cherry purée evenly on the plastic wrap.

Set your oven to the lowest temperature (around 175°F or 80°C).

Dried lime, Limu Omani/Omani lemon is also known as black lime, Loomi, or Noomi Basra. Dried lime has a pleasant sour taste and is very appetizing. It is used in many foods and is rich in vitamins C and D.

When Limes completely lose their water and become dehydrated, they gain a unique and different taste and aroma. This taste of dried lime gives a pleasant sourness to the food. Using it as a spice in Iranian, Omani and Gulf states’ cuisine is very common. In Iran, dried lime is used in cooking chicken, Ghormeh Sabzi, and various stews.

Botanists believe this variety was introduced to the Mediterranean area via Persia and later carried to Brazil by Portuguese traders1. In the United States, Persian limes are the most commonly available type of lime.

Nutritional Benefits of persian limes:

One whole, medium lime (67 grams) provides:

Calories: 20

Carbs: 7 grams

Protein: 0.5 grams

Fiber: 1.9 grams

Vitamin C: 22% of the Daily Value (DV)

Iron: 2% of the DV

Calcium: 2% of the DV

Vitamin B6: 2% of the DV

Thiamin: 2% of the DV

Potassium: 1% of the Recommended Daily Intake (RDI)

Limes also contain small amounts of riboflavin, niacin, folate, phosphorus, and magnesium.

Nescafe sponge cake is one of the most popular and delicious cakes, which is a suitable option for birthday and wedding cakes.

This cake is very suitable for creaming and has a good texture and taste, and no oil is used in its preparation.

Making Nescafe cake at home is very simple and fast. Nescafe cake is one of the most popular types of cake, and it is a great and hearty suggestion for a snack.

Necessary ingredients for making Nescafe cake:

Eggs (yolk): 4 pcs

Sugar: 1 cup

Pastry flour: 2 cups

Butter: 100 grams

Nescafe: 1 teaspoon

Water (boiling): 2 tablespoons

Baking powder: 2 teaspoons

Vanilla: As much as needed

Ingredients needed to prepare the procedure:

Milk: 1/2 cup

Butter: 25 grams

Powdered sugar: 60 grams

Starch: 2 tablespoons

Nescafe: 1 teaspoon

How to prepare Nescafe cake:

Bring the butter to room temperature. Then add sugar and beat with an electric mixer until it becomes creamy and elastic. Separate the egg yolks and whites and add the yolks to the sugar and butter and stir until completely mixed.

At this stage, dissolve Nescafe in boiling water and add to the ingredients.

Sift flour and baking powder together, add little by little to the ingredients and mix.

Grease the inside of the suitable mold with oil and sprinkle some flour, (spread oil paper) and pour the ingredients inside.

Place the mold in the middle window of the oven at 180 degrees Celsius for half an hour (30 to 35 minutes).

How to prepare Nescafe cake topping:

To prepare the topping, put all the ingredients in a small pot and heat it very gently until it reaches the consistency of porridge. Then pour the slightly lukewarm ingredients on the cooled cake and decorate.

Hints :

To make the cake more delicious, you can add the same amount of milk instead of water.

You can also use liquid oil instead of butter, but for this you must first mix sugar and eggs, then add liquid oil to it.

Chocolate brillo, which is a type of chocolate cream, can be used to decorate this cake. Or it can also be decorated and served with whipped cream flavored with a little Nescafe powder or coffee.

This Nescafe cake recipe is suitable for 4 people.

I brought a cake, what kind of cake, zebra cake or zebra cake is so beautiful that it doesn't need to be decorated. Lovely, stylish and delicious!

Necessary ingredients for preparing zebra zebra cake with soft and spongy texture

3 eggs

Sugar 1/5 glass

2 and a half glasses of flour

Oil 1 cup or less

Milk or water 1 glass

Baking powder 2 tablespoons

Vanilla 2 teaspoons

How to prepare zebra cake with soft and spongy texture

Mix the eggs, sugar and vanilla until it becomes creamy and smooth. Then add the oil and mix a little.

Add oil and mix a little. The material becomes slightly loose and foamy, which is compensated by adding flour. Put the mixer aside and add the flour and baking powder, which have been sifted 3 times with a spatula, to the mixture in several stages and little by little, and stir in one direction until there are no flour balls left.

Now we divide the ingredients into two almost equal parts. Add a spoonful of flour to a bowl and cocoa powder to a bowl.

Mix both slowly with a whisk until the ingredients are uniform. Now, in a mold with a diameter of about 22 mm, which we have greased with separating oil or greased with greaseproof paper, pour a ladle of white material in the center of the mold.

Then a ladle of cocoa powder. We continue in the same way until we run out of materials.

When pouring the ingredients, be careful to pour the mixture right in the middle of the mold and on top of each other and slowly.

Italian Pasta or cauliflower pasta is one of the types of pasta that is very tasty and simple and is very suitable for cauliflower taste fans, but this pasta is very dietary and vegetarian because no meat is used in it and its taste It is similar to alfredo pasta, with the difference that instead of mushrooms, cauliflower is used, but pasta with cauliflower is prepared very quickly, and if you are in autumn and winter and cauliflower is abundant, make sure to prepare this pasta. And use the good properties of cauliflower, such as being rich in fiber and antioxidants, as well as helping to lose weight, so you can use it in your diet.

Ingredients for preparing pasta with cauliflower

1/2 small cauliflower

Penne pasta 1 pack

Garlic 4 cloves

Olive oil 2 tbsp

White vinegar 1 tbsp

1/2 cup milk

Chicken extract 1 pc

Parmesan cheese as needed

Salt, black pepper, paprika, thyme, Italian spices as needed

How to prepare pasta with cauliflower and parmesan

First step: preparing cauliflower

First, you need to prepare the cauliflower. For this, pour water into a pot to boil. In the meantime, chop the cauliflower and pour white vinegar on it. Vinegar will remove the smell of the cauliflower, so put the lid on the pot and wait. Cook until the cauliflower is soft, then drain and set aside.

Second step: Preparation of penne pasta

Next, pour water and a little olive oil into a pot and wait until it boils, then pour the pasta into the boiling water until it becomes soft, after about 8 minutes, drain it and pour cold water over it.

Third step: preparation of cauliflower pasta

Pour the cooled cauliflower into a mixer or food processor and add the peeled garlic along with chicken broth, spices and milk and turn on the machine to mix the ingredients well. If you don't have a food processor or machine, you can grind the cauliflower a little Mash and mix with other ingredients. In this model, just a little cauliflower may remain coarser and not mashed.

Fourth step: preparing pasta with cauliflower

Now put the pasta in a deep pan with the right size and pour the prepared cauliflower sauce on it and stir until the sauce thickens well, then at the end, pour a little Parmesan cheese on the pasta and put it on a serving plate. Enjoy your meal

Key points in preparing pasta with cauliflower

If you don't have the Italian seasoning, omit it.

You can put some parsley on the pasta.

You can also use fettuccine pasta.

Noodle salad is a different and tasty salad. This salad is considered an authentic Chinese food due to the presence of noodles in its composition. There are different types of this salad, in the noodle salad recipe, you can prepare this delicious salad in two ways, either with vegetables or chicken meat.

The main ingredients of this salad are noodles, which are prepared from flour and are thin and thin strands of flour dough. The most common form is noodles, and one of the dishes that is often used is salad, which is served as an appetizer and for a light dinner. And it can be used as a main food.

Ingredients (for two people)

Noodles: or a package of noodles (noodles with the flavor of your choice)

Young stalks of celery: one cup

Which: Two medium numbers

Fresh lime: a medium number

Tomatoes: three small ones

Walnuts: two to three

Olives: three to four

Colored bell pepper: one

How to prepare noodle salad:

First, prepare the noodles according to the instructions on the package.

Grate the carrot or cut it into thin strings.

Wash the young stalks of celery and cut them into thin strands.

Finely chop the tomatoes and bell peppers.

And in the next step, drain the noodles that you have already prepared so that the excess water comes out and put it in a suitable container and add the rest of the chopped ingredients. In the final step of how to prepare noodle salad, add chopped olives and walnuts and lime juice and combine all the ingredients and put the salad bowl in the refrigerator to cool down.

Golden tips

Lemon juice, olive oil and salt can be used to prepare noodle salad for dieters.

Mayonnaise, yogurt, ketchup and salt can also be used for non-dietary people.

Chickpeas have a warm and dry character and are one of the best legumes for strengthening the bones, which have a special place in various dishes of the Iranian table, and its consumption is recommended for people of all ages. One of the forms of preparing food from peas is the food known as pea water.

Many Arabs and southerners of our country turn to consuming special foods such as chickpea water in the cold seasons of the year, which of course some Arab speakers call it lab labi.

This healthy, nutritious and delicious food is often cooked and offered in traditional canteens or on the side of the street on a cart, and its consumption, especially in the cold days of the year, strengthens the body's immune system and prevents infectious and viral diseases. It is especially cold and highly recommended for those who have autoimmune diseases such as MS.

With the introduction of Farangi dishes to the table of our Iranians, the consumption of foods containing legumes has decreased, while the same pea water, which is cooked with onions and spices, has so many nutritional properties that if other provinces realize its nutritional and therapeutic value, it will surely prepare

Get to know chickpeas better

Chickpea is not only a food, but also a medicine, and as recommended in traditional medicine, it is not emphasized about any of the other legumes. Peas have a hot and dry nature, and pea water is the best food in the cold days of the year, which helps regulate the body's mood.

Properties of water peas:

Chickpeas have a warm and dry character and are one of the best legumes for strengthening the bones, which have a special place in various dishes in traditional Iranian tables. It is recommended for all ages. It is recommended to consume chickpeas in different forms, for example, these people are recommended to prepare and drink a glass of chickpea juice a day. To do this, soak chickpeas in water at night and strain the water in the morning, sweeten the water with a little honey and drink it. After soaking, you can eat the chickpeas raw or cooked. While chickpeas stabilize calcium in the bones due to the presence of magnesium, they strengthen muscles and relieve spasms, and due to the presence of phosphorus, they strengthen nerve and brain cells. Folic acid and its iron, of course, are not as effective as meat in curing anemia. Due to its high fiber content, this food is a laxative and is directly involved in cleaning and emptying the intestines and prevents constipation. Also, because it is rich in B vitamins, it helps to relieve fatigue and weakness, and its continuous use for several months is very useful for hair loss.

Also, cooked chickpea juice is diuretic and useful for curing coughs and lung infections, it treats hoarseness and helps to reduce the swelling of the gums, and research has shown that it is a urinary tract disinfectant.

In general, it is useful for diseases caused by phlegm, soda and wind.

It is useful for patients with brain diseases caused by cold and for melancholic patients.

It is useful for kidney and bladder diseases.

There are three types of chickpeas: white, black and wild, the white chickpea is used more than the wild chickpea, and the black chickpea has more healing properties. Black peas have the same shape and image as white peas, but they are a little smaller and stronger than white peas. Black peas break stones and remove toxins from the body through urine and help liver function. Topical use of black pea juice is effective for relieving headache and healing itching and numbness of organs and strengthening hair.

The only weakness of pea water is its flatulence. To reduce this problem, you should introduce this food gradually and not all at once in the diet, while soaking peas and cooking them well is the best way to reduce flatulence. Cumin and angelica are also the best way to get rid of water pea flatulence.

How to make delicious water peas

Ingredients for water peas:

Chickpeas 400 grams

3 medium onions

75 grams of oil

Whole wheat flour 1 tablespoon

Salt, pepper and turmeric as needed

How to prepare chickpea water:

We soak the chickpeas the night before and strain them, chop the onions and fry them with oil until golden.

Halva zanjabil is a traditional Persian halva originating from Tabriz. As you know, Tabriz has various sweets, and this halva is one of them. Ginger halva is known in Azeri-speaking cities as a sweet that is consumed with tea. This halva should be soft and tender so that it melts when you put it in your mouth. With the amount of ingredients included in this baking recipe, you can prepare ginger halva for 4 people. If you want to make more or less ginger halwa, just multiply or divide the amount of ingredients.

ingredients

1 cup of wheat flour is equivalent to 125 grams

1 cup of powdered sugar is equivalent to 100 grams

1/3 cup of chopped walnuts or almonds is equivalent to 50 grams

Butter and solid oil total 70 grams

Cardamom powder 1 teaspoon

1 tablespoon of ginger powder

How to prepare ginger halva without rice flour

First step: roasting the flour

To prepare Tabrizi ginger halwa, we first sift the wheat flour twice, then put it in a suitable pot and put it on a low heat and fry it a little until the raw smell of the flour disappears, but it should not change color, it should be cooked on a low heat for about 30 Fry the flour for a minute and after smelling the rawness, sift the flour and return it to the pot.

Second step: adding butter and solid oil

To achieve the good quality of ginger halva, a mixture of butter and solid oil should be used so that it has a soft texture, so we pour the mixture of butter and solid oil in a pan until it melts, and then we add fried flour to it and fry it. We give it until it becomes a golden color and the oil is absorbed by the flour.

Third step: adding powdered sugar and nuts

Remove the pot from the heat until it cools down, then add the ginger and cardamom powder to it and stir it a little until the ingredients are crushed. Add and stir until the powdered sugar is incorporated into the halva. This halva is in powder form.

Fourth step: Preparation of ginger halva

Choose a rectangular container and spread oil paper on the bottom of it and pour flour into the mold and press the halva with the bottom of a spoon until it is smooth and then pour walnut powder on the halva and let it harden. Leave it in the freezer for 30 minutes, then let it cool completely, and then cut it with a cutter or a knife in any shape you want, for example, a lozi lozi is a beautiful model, and slowly remove the parchment paper from the mold, because this model of halva has a crispy and fragile texture. It has We arrange the halwa in a dish. You can also use silicone molds to prepare this halwa to make it more beautiful. Pour the halwa into the mold and mix well with a spoon, then take it out of the mold for 1 hour in the oven. Put in friers, then slowly remove from the mold. Drink

Tips and tricks for making ginger halva recipe

You can taste the ingredients after adding powdered sugar and increase the amount of powdered sugar according to your taste.

The temperature of the halva must be lukewarm when you add the sugar powder, otherwise the sugar powder will melt and you will feel it under your teeth later.

With this amount, you will have about 24 to 30 pieces of ginger halvah.

This halva can be stored in a closed container in the refrigerator for 1 week.

You can use different brains to prepare this halva.

The amount of ginger to be added depends on your taste, you can add up to 2 tbsp.

Do not use liquid oil.

Khoresh Ghormeh Sabzi is one of the methods of preparing Qorme Sabzi, this is a traditional Iranian stew, but with the difference that meat is not used in its preparation and you can add mushrooms. This stew is very suitable for vegetarians and vegans, or even for people who do not like the taste of meat. But the taste of this always delicious stew with mushrooms is also very good. Vegetarians or vegetarians have changed their lifestyle and avoid eating red meat, poultry, seafood, etc. They want to do the least harm to the earth's ecosystem, but they must be careful with their diet so as not to harm the body. Therefore, they should find the right protein and replace it so that the immune system is not weakened.

Necessary ingredients for preparing vegetarian vegetable soup with mushrooms

500 grams of green vegetables

1 onion

Mushrooms 1 cup

Red beans 1/2 cup

Saffron in the required amount

4 lemons

Salt, black pepper, turmeric, stew spices as needed

How to prepare delicious vegetarian vegetable soup with mushrooms and red beans

First step: preparation

Chop the green vegetables beforehand and fry them with good oil until the vegetables change color. Frying the vegetables is the most important part of preparing a delicious stew. Soak the red lovia for 12 hours and change the water several times to remove the swelling.

Second step: frying the onion

First, peel the onion and cut it into small pieces or small pieces and fry it in a pot with a little oil and turmeric until it becomes light and glassy. Wash and slice the mushrooms, or if they are very small, you can Pour it properly into the pot and fry well with hot onion and a little black pepper until the mushroom is light and juicy.

The third step: cooking vegetable vegetable soup

Next, add the fried gourma vegetables and fry with the ingredients and add the red beans that you previously boiled with some water and discard the red water, stir and pour a few glasses of water and increase the heat first. until it boils, then leave the heat low and the lid of the pot half open so that your delicious vegetable stew fits.

Fourth step: adding Omani lemon

Cut the lemons in half from the middle and remove the core of the lemons and soak them in lukewarm water for 30 minutes until the bitterness is removed, then add salt and a little saffron in the last 20 minutes of the vegetable stew and when it thickens well, Heat and eat with rice. Enjoy your meal

Key points in preparing vegetarian vegetable soup with mushrooms

If you like, instead of adding Omani lemon, you can add fresh lemon juice or water at the end.

Some people like to add paste to their vegetable soup, which you can pour 1 tbsp as you like.

Be sure to half-cook the red lovia so that the color of your vegetable soup remains bright and green.

You can make Beef Bone Broth Stew on its own, but studies show that combining animal and vegetable products has synergistic effects, and making it together is more beneficial than either alone.

To make a high-quality bone broth, experts say it's important to use parts of the animal's body, such as chicken necks and legs, that aren't typically found in the meat section of your grocery store.

Another thing to note is that you need to buy animal products that you know are pasture-fed and free of antibiotics and hormones to really get all the benefits of bone broth.

How to prepare bone broth

Put the bones in the pot and cover them with water.

Add two tablespoons of apple cider vinegar to the water before cooking. This helps draw important nutrients from the bones.

Fill the pot with water.

Raise the heat slightly at first to bring the water to a boil, then lower the heat to simmer for at least six hours.

Remove the foams created on the water.

Chicken bones can be cooked for up to 24 hours and beef bones can be cooked for 48 hours. In order to fully extract the nutrients in and around the bone, a gradual cooking time is necessary.

To get more nutritional value, you can add vegetables such as onion, garlic, carrot and celery.

Tahdig is one of the good ideas to serve besides rice and it’s so crunchy and delicious. It makes your table nice and stylistic and is just lovely. Tahdig is the part of the polo that sticks to the pot bottom and gets finely crispy and toasted. Tahdigs of different kinds including bread tahdig, potato tahdig and tahdig with yoghurt and saffron are popular in Iran.

I suggest that when cooking rice, make your food much more delicious and attractive with this bread tahdig. It only takes a minute or two to put tahdig in the pot you’re going to make steamed rice with and then you can enjoy the persian rice with bread crust.

Persian polo is made in two ways: Abkesh (use colander) and Kateh. In this post, I’m going to explain how to cook rice by Abkesh or Ashpali method. The recipe of bread tahdig (Persian rice with bread crust) is very simple and there’s just a few easy tricks to it.

In this post, I’m going to describe all the tricks you need to have a crispy tahdig. Bread tahdig is similar to potato tahdig and there’s no big differences.

Soaking the rice: Clean the rice well, then rinse it several times and soak it in water for a few hours. If you're short of time (say10 minutes), you'd better soak the rice in warm water.

Boiling the water: In a non-stick pot, pour some water and put it on the heat. The amount of water should be enough for two knuckles to be above the rice. Bring the water to a boil.

Pour the rice in the boiling water.

Add some salt. As for 3 cups of rice roughly one tablespoon of salt will be enough. Stir a bit so as not to let the rice grains stick together.

Draining the rice: Having half-cooked the rice, remove it from the heat and pour it into a drain. Rice grains ought not to be too soft, but rather firm. Do not put the lid on the pot. (cook until al dente)As for testing, when you take a grain of rice and place it under your teeth, the inside should still be slightly firm while the outside is cooked. Never allow the rice to cook and soften completely since in the next step they're going to steam and soften nicely.As a general rule, depending on the quality of rice it takes 3 to 5 minutes to get half-cooked. Of course, the cooking time depends on the grade of the rice and the gas heat; some sooner, some later (and some never these days!).

Putting the bread in the pot: To make the bread tahdig, put the non-stick pot on low heat and pour some oil into it. About 4 tablespoons would be enough for a small pot.

Take a thin slice of bread and cut it to the size of the pot. Once the oil is hot, put the bread in the oil to get fried. Fry it slightly on both sides.

Note that it's enough if it's fried slightly, and there's no need to be fried completely. When steaming rice, the bread is going to get brittle and crispy well.

The heat at this stage should be slightly higher than when steaming rice so that the bread could be fried.

Waiting for the polo to cook: Put the lid on the pot and wait for the rice to cook and tahdig form on the bottom of the pot.The time to steam rice depends on its quality, but generally it takes some 40 to 60 minutes for the rice to cook and the tahdig to form. In the first 5 minutes, turn the heat up a little bit (just a little) as to let the tahdig form, then turn the heat down so that the rice gets steamed.

After the required time, remove the lid and test the rice. If it's cooked evenly, it means it's ready. If you feel it's not cooked yet, put the lid on immediately so that the steam doesn't escape.

Zeresk polo ba Koofteh is easy to prepare and has no special tricks. It needs 2 main ingredients: Minced meat and onion. It is very tasty and delicious. If you use raisins, barberry, and saffron in it, you will have a colorful meal that is suitable for parties and everyone will enjoy seeing its colors. Combining the smell of saffron with the aroma of rice and cooked meats is amazing. I used a piece of bread in the pot, to get the Tahdig.

These meatballs are small and that is why they are called small meatballs. Their small size makes them cook faster.

I suggest frying the small meatballs and letting them cook with the rice. Rice with small meatballs is great; Especially if served with fresh herbs and pickled. But if you want, you can serve the meatballs without rice, with a little tomato paste and more time for frying.

The difference between Koofteh Rizeh and Koofteh Ghelgheli and Koofteh Tabrizi is that the Koofteh Rizeh are smaller. These are about half a finger’s size, But Tabrizi meatballs are the size of the palm of your hand. As I said, small meatballs need two main ingredients: Ground meat and onion; But inside Tabrizi meatballs, other ingredients such as cobs are also added.

Take the ground meat out of the freezer to thaw the ice. If you see the red juice that is called"purge", be sure to throw it away. Press the meat in your hand to separate the purge.

Grate the onion. Onions should be grated with a fine grater. After grating, the onion becomes watery. Take the onion juice completely. It is very important that the Koofte Rizehingredients are not liquid and watery. If the meat or onion becomes watery, the meatballs will stick to the dish when frying.

Mix the meat and onion. Add salt, pepper, turmeric, curry powder; Pour a small amount. To the extent that the meatballs taste, but the spices do not burn on heat. Knead the ingredients by hand to mix well.

Make Koofteh Rizeh. Take some meat, make a meatball about Knuckles (about 1.5 inches) and place them on a tray. You should rotate the meatballs in the palm of your hand so that they are well-rounded. (Ghelgheli)

Fry the meatballs. Put a pan on the heat and add some oil to it. When the oil is well heated, add the meatballs. If the oil does not heat up well and you pour the meatballs, they will stick to the pan.

Do not start stirring quickly. Wait a while for the meatballs to cook a little and harden. You can then stir them with a spoon and reduce the heat (Not too little). In general, we don’t need well-done meatballs, because they will cook well with rice.

Roast them over medium heat for about 5 to 10 minutes. Turn off the heat when they are slightly discolored and you are sure they are formed and do not lose their form. They should not be brown or burnt.

Pour water into a pot. Pour the pre-soaked rice into boiling water. Add salt to it. After a few minutes, bring to a strainer. Also, you may don't using Strainer and cooked Kateh.

Pour the rice into the pot and add some oil over it. Pour the meatballs over the rice. Let the rice steaming with the meatballs.Special suggestion: Before pouring the rice, you can pour a little oil into the pot and let it heat up. The heat should be medium to low. Put a piece of bread or potatoes in the bottom of the pot. When the oil heats up, the bread or potatoes turn golden. Then pour the rice and meatballs on it. That way you will eventually have a great Tahdig (Crispy Persian Rice). You can see my delicious Tahdig in the photo.The time to steam depends on the type of rice, But it usually takes at least 20 minutes to 40 minutes.

After steaming the rice, the meatballs are well cooked. You can separate some rice before mixing it with meatballs and add steamed saffron to it. Then mix the rest of the rice well to combine the meatballs with the rice.

Potato tahdig is one of the most attractive recipes of Iranian food and it’s so delicious. I have explained the bread tahdig in another post and I suggest you try that one too.

Potato is called “Sibzamini” in Iran, and Tahdig Sibzamini is popular in this region. Potatoes are placed at the bottom of the pot and become crispy and delicious. Join me to learn this delicious Iranian recipe together.

Rinse the potatoes and let them dry. Then, as shown in the picture below, cut them into thin layers. They should be thin enough to fry well. Tahdig (whether of bread or of potatoes) had better be of a thin layer.

Soaking the rice: Clean the rice well, then rinse it several times and soak it in water for a few hours. If you're short of time (say 10 minutes), you'd better soak the rice in warm water.

Boiling the water: In a non-stick pot, pour some water and put it on the heat. The amount of water should be enough for two knuckles to be above the rice. Bring the water to a boil.

Pour the rice in the boiling water.

Add some salt. As for 3 cups of rice roughly one tablespoon of salt will be enough. Stir a bit so as not to let the rice grains stick together.

Draining the rice: Having half-cooked the rice, remove it from the heat and pour it into a drain. Rice grains ought not to be too soft, but rather firm. Do not put the lid on the pot. (cook until al dente)As for testing, when you take a grain of rice and place it under your teeth, the inside should still be slightly firm while the outside is cooked. Never allow the rice to cook and soften completely since in the next step they're going to steam and soften nicely.As a general rule, depending on the quality of rice it takes 3 to 5 minutes to get half-cooked. Of course, the cooking time depends on the grade of the rice and the gas heat; some sooner, some later (and some never these days!).

Pour the rice into the strainer.

To make potato tahdig, put a non-stick pot on low heat and pour some oil into it. As for a small pot, about 5 tablespoons would be enough. Once the oil is hot, place the slices in the bottom of the pot. You'd rather cover the entire bottom of the pot with slices, but don't worry if a small portion remains empty since those small parts would be well filled with rice. Fry them on both sides and sprinkle with salt.

Having fried them, pour the cooked rice on it (and let them be steamed together on a low heat). Put the lid on the pot and wait for the rice to cook and tahdig form on the bottom of the pot.

The time to steam rice depends on its quality, but generally it takes some 40 to 60 minutes for the rice to cook and the tahdig to form. In the first 5 minutes, turn the heat up a little bit (just a little) as to let the tahdig form, then turn the heat down so that the rice gets steamed.

After the required time, remove the lid and test the rice. If it's cooked evenly, it means it's ready. If you feel it's not cooked yet, put the lid on immediately so that the steam doesn't escape.

When your Persian rice with potato crust is ready, put it in a dish and then separate tahdig from the pot, cut it and put it in the dish (as a garnish).