Persian Vegetarian Gourmet Recipes

Almost all recipes of omelet or kookoo, and salads and yogurt based foods are vegetarian and prepared with no meat items.
The following Persian recipes are very popular Guilac dishes.
They are made of vegetables, herbs and egg and are used as vegetarian gourmet food.




Shesh-and-oz-e-havij
Ingredients: carrots 2 pounds, eggs 6, cooking oil 1/4 cup, lemon juice 2Tsp, sugar1/4 cup, water 1/2 cup, salt and pepper

1. Fry grated carrots over medium heat using the cooking oil in a
    nonstick saucepan and stir often until golden
2. Mix sugar, warm water, lemon juice and add to carrot, cover and cook
   for 15 minutes over low heat
3. Uncover and let the extra water to evaporate over higher heat
4. Remove the pan from the heat
5. In the same pan, divide the carrots into 6 parts and leave a place for
   each egg between them
6. Place the pan over heat again and break each egg into its place
Serve readily with rice or bread

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Baghala ghatogh
Ingredients: Fava Bean 1cup dry or 1 pound fresh, chopped green garlic 2 stalks, eggs 4, turmeric powder 2tsp, fresh chopped dill 1cup and dry dill 1Tsp,cooking oil 4 Tsp, water 2cups, salt to your taste

1. Soak dry Fava Bean overnight or peel fresh fava beans and soak 1 hour 
   before cooking
2. Heat oil in a nonstick saucepan and add garlic, stir 
3. Add turmeric and stir
4. Add Fava Bean to the pan and fry with garlic
5. Add fresh dill and just heat, don't fry dill
6. Remove from heat
7. Pour all the ingredients from the saucepan into a deep pan
8. Add salt 
9. Add water and place over heat and stir, let simmer until much of water
   evaporates and stew becomes oily on the top
10. Add dry dill
11. Taste and add more salt to your taste 
12. break eggs in four corner of the pan 15 minutes before serving, let 
     them thicken, don't stir
Serve with rice ( usually with 'kateh')

Naazkhantoon
Ingredients: chopped fresh herbs 2 pounds : parsely (2 parts),
coriander (2 parts),1 part tareh (Persian leek), green garlic 1 stalk, dill a few leaves only, eggplants medium 3-4, tomatoes 4 medium
unripe grape juice 2Tsp, water 1cup, salt and pepper to your taste

1. Peel eggplants and cut in two and drop salt over parts, let remain
2. Remove extra juice from chopped herbes and keep until later
3. Fry herbs in a nonstick saucepan and remove from heat
4. Place fried herbs into a deep pan and add water and boil
5. Add salt, pepper, unripe-grape juice and keep boiling on low heat
6. Fry tomatoes (unpeeled) in a saucepan
7. Wash away the salt from eggplants now and dry with towel
8. Fry eggplants after removing tomatoes from the pan
9. Add fried eggplants to the pan over the heat and place fried tomatoes
   on top of them 
10. Don't cover the pan
11. Add the juice from the chopped herbs 5 minutes before serving
Serve with rice

Torshe-tareh
Ingredients: garlic 1 ½ cloves, rice 1Tbsp, mixture of parsley, tareh (Persian leek), spinach and peppermint 1 Kg, eggs 4, lemon juice 1 cup, cooking oil 200-250gr, turmeric, salt and pepper as desired and 2-3 quarter of water.

1. Wash the herbs
2. Chop finely the herb mixture
3. Rinse the rice in a pan
4. Add the chopped leaves into the pan
5. Add water and cook then leave on low heat
6. Press the garlic cloves and remove the skin and chop
7. Fry the garlic in a pan of oil with spice and salt until golden
8. Mix half of the garlic in the herb mixture
9. Pour more oil in the garlic pan and add eggs to the rest and fry
10. Add the fried eggs, lemon juice, salt and pepper to the whole
11. Boil the mixture for a few minutes
Serve with  rice or flat bread


Read more about food ingredients and recipes:
http://www.wholespice.com/
http://www.earthy.com/
http://www.sunset.com/
http://fr.wikipedia.org/wiki/Cuisine_iranienne