Best 2 Persian Iranian Ghalieh Esfanaaj Recipes
**Explore the Culinary Delights of Persian Spinach Stew (Ghālieh Esfanāj) and More: A Culinary Journey Through Iranian Cuisine**
Embark on a culinary adventure with Persian Spinach Stew (Ghālieh Esfanāj), a vibrant and flavorful dish that embodies Iranian cuisine's unique blend of herbs, spices, and fresh ingredients. Discover the secrets of this delectable stew, featuring tender spinach, aromatic herbs like dill and fenugreek, and the perfect balance of tangy and savory flavors. But that's not all – this article also unveils a treasure trove of other authentic Iranian recipes, each offering a distinct taste of Persia's culinary heritage. From fluffy saffron rice to aromatic Tahdig, crispy meatballs, and the sweet indulgence of Persian cookies, you'll find a delightful array of recipes to tantalize your taste buds and transport you to the heart of Iran's culinary traditions. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable flavors of Persian cuisine as you explore this comprehensive guide to Ghālieh Esfanāj and beyond.
ZABAAN (PERSIAN/IRANIAN BEEF & SHEEP TONGUE STEW)
Make and share this Zabaan (Persian/Iranian Beef & Sheep Tongue Stew) recipe from Food.com.
Provided by daan6822
Categories Breakfast
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Tongue is very tasty but takes a long time to cook.
- Wash the tongue(s) carefully.
- Add hot water and bring to a boil.
- Remove the foam that accumulates on top.
- Peel garlic cloves and onions, then slice them thinly.
- Wash herbs and chop them finely.
- Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
- Salt and black pepper should be added near the end of cooking.
- When tongue is cooked, there should be about one cup of water left.
- Remove tongue and peel the skin while still warm.
- Allow to cool, then cut into thin slices using a sharp knife.
- Wash and slice mushrooms, then fry in butter for a few minutes.
- Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
- Serve tongue with mushrooms and some fresh parsley.
- If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.
Nutrition Facts : Calories 232.5, Fat 20.9, SaturatedFat 12.9, Cholesterol 53.4, Sodium 208.4, Carbohydrate 10.1, Fiber 3.1, Sugar 3.6, Protein 4.9
KHORESHT GHAARCH
Make and share this Khoresht Ghaarch recipe from Food.com.
Provided by daan6822
Categories Southwest Asia (middle East)
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and thinly slice onions. Fry in oil until slightly golden.
- Wash chicken pieces and fry in onions until color changes.
- Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes.
- Wash mushrooms and cut into small pieces. Fry in oil for about 5 minutes.
- Pour flour on and mix well. Fry a bit longer, then add to chicken.
- Add in saffron and lime juice, and cook over low heat for another 5-10 minutes.
- Serve with Kateh or Polow.
Nutrition Facts : Calories 328.9, Fat 19.2, SaturatedFat 5.5, Cholesterol 93.8, Sodium 94.6, Carbohydrate 12.8, Fiber 2.2, Sugar 4.8, Protein 27
Tips:
- For the best flavor, use fresh spinach. If you're using frozen spinach, be sure to thaw it and squeeze out all of the excess water before using it.
- If you don't have any fenugreek leaves, you can substitute cilantro or parsley.
- To make the ghaliyeh esfanaj more flavorful, you can add a pinch of turmeric or cumin to the pot.
- If you're using a food processor to chop the spinach, be sure to do it in batches so that the spinach doesn't get too pureed.
- Serve the ghaliyeh esfanaj with rice, bread, or yogurt.
Conclusion:
Ghaliyeh esfanaj is a delicious and healthy Persian dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new dish to try, give ghaliyeh esfanaj a try!
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