PERSIAN DAINTIES
Pure natural ingredients and sOOoooo good. No baking. I usually include them in my Christmas goodie boxes. Don't make them too big they are very rich.
Provided by Bergy
Categories Dessert
Time 20m
Yield 3 dozen approximately depending what size you make t
Number Of Ingredients 6
Steps:
- Put all the ingredients through a food chopper (or food processor, but don't puree the ingredients) If the ingredients are a bit stiff moisten them with a bit of honey.
- Mix well and form into little balls.
- Store in fridge and bring to room temp to serve.
Nutrition Facts : Calories 598.6, Fat 24, SaturatedFat 3.2, Sodium 312.5, Carbohydrate 98.4, Fiber 12.3, Sugar 68.3, Protein 11.1
CREAM CHEESE DAINTIES
Cream cheese makes these tender treats just melt in your mouth.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour to the creamed mixture and mix well. Divide dough into four portions; cover and refrigerate until easy to handle. , On a lightly floured surface, roll one portion of dough at a time into a 10x7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares., Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly. , Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 161 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)
Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.
Provided by Samin Nosrat
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
- In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.
More about "persian dainties recipes"
15 CLASSIC PERSIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published Apr 7, 2021Category Desserts, Recipe Roundup
- Persian Almond Cookies. Traditionally known as Ghorabieh Tabriz, these Persian almond cookies come from a Persian region famous for their pastries and baked goods.
- Persian Ice Cream with Saffron and Rosewater (Bastani) This is the first of many recipes that’ll include either saffron or rosewater, and it’s as beautiful and as colorful as it is yummy.
- Halva. This soft, crumbly dessert will remind you of fudge in appearance, but its flavor is sweeter and has a hint of nuts. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Persian Chickpea Cookies with Pistachio and Rosewater. These super thick cookies are vegan-friendly, gluten- and dairy-free, filling, and have less than 100 calories per serving!
- Saffron Zulbia. The only way I can describe this dish is to say it’s like a sweeter, crunchier, more ribbon-like funnel cake. If made correctly, it’s also beautiful and seems almost to glow when the light hits it.
- Persian Raisin Cookies. I have to wonder if Little Debbie got the idea for their Raisin Creme Pies from Persian raisin cookies because that’s almost exactly what these are, without the cream filling.
- Ranginak (Persian Date Cake) With only butter, flour, sugar, dates, walnuts, and various spices, you can make this yummy, slightly messy, and hard-to-describe Persian cake in only 30 minutes.
- Persian Love Cake with Pistachios and Rosewater. If there’s one thing I love about Persian desserts – aside from how tasty they are – it’s how beautiful they look.
- Persian Saffron Pudding. This is another gorgeous dessert in which you use saffron. The saffron turns the pudding a striking golden color. It’s gluten- and dairy-free, and it’s vegan-friendly.
- Yazdi Cake (Persian Cardamom Muffins with Rosewater) These small muffins are soft, fluffy, and not too sweet. They feature cardamom, rosewater, almonds, and pistachios, which give them the traditional Persian flavor.
SAMIN NOSRAT’S 10 ESSENTIAL PERSIAN RECIPES - NEW YORK TIMES
From nytimes.com
Estimated Reading Time 7 mins
- Polo Ba Tahdig (Persian Rice With Bread Crust) No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means “bottom of the pot.”
- Kuku Sabzi (Persian Herb Frittata) Kuku, which is like a Persian frittata, comes in many forms, but this one, packed to the brim with herbs, is my favorite.
- Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish.
- Khoresh-e Bademjoon (Persian Eggplant and Tomato Stew) Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine.
- Khoresh-e Fesenjoon (Persian Chicken Stew With Pomegranate and Walnuts) Fesenjoon, or fesenjan, hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees both grow.
- Ash Reshteh (Persian Greens, Bean and Noodle Soup) To me, ash reshteh signifies the arrival of spring. The soup is served during the festivities leading up to Nowruz, the Persian New Year, which usually falls on March 20.
- Abgoosht (Persian Lamb and Chickpea Stew) Iran’s most beloved and ubiquitous peasant dish, abgoosht (which means “meat water”) is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all.
- Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal.
- Mast-o Khiar (Persian Cucumber and Herb Yogurt) Yogurt, both plain and with cucumbers, is a staple of Iranian tables — the thicker and sourer, the better.
- Faloodeh (Persian Lime and Rose Water Granita With Rice Noodles) Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime.
TAHDIG RECIPE (CRISPY PERSIAN RICE) - THE MEDITERRANEAN …
From themediterraneandish.com
4.9/5 (89)Category Side DishCuisine PersianCalories 315 per serving
- Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
- In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
- In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
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