Akbar mashti nutrition facts
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Persian gherkins ( khiyarshur) and mixed pickles (Torshi) are also considered essential in most regions.ĭoogh is a popular complement to Chelow Kabab as a drink. These include a plate of fresh herbs, called sabzi khordan (basil, cilantro, coriander, fenugreek, spring onion, mint, radish, savory (marzeh, origami), tarragon and Iranian watercress (shahi) as well as a variety of flat breads called nan or noon (sangak, lavash, barbari), fresh white feta cheese (panir), walnuts, sliced or peeled cucumbers, sliced tomatoes and onions, yogurt, lemon juice. There are certain accompaniments that are essential to every Iranian lunch and dinner regardless of the region. In fact, unless specifically requested, most restaurants will not serve the rice this way due to safety concerns surrounding the consumption of raw eggs. It is an old north-western tradition (probably originating in Tabriz) that a raw egg yolk be placed on top of the rice, though this is optional and no longer common. Somagh (powdered sumac) can be sprinkled on the rice. This dish is served throughout Iran today, but was traditionally associated with the northern part of the country.Ĭhelow kabab is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice. The meal is simple, consisting of steamed, saffron rice and kabab, of which there are several distinct Persian varieties. When chelow is in the pot, the heat is reduced and a piece of thick cloth or towel is place on top of the pot to absorb excess steam.Ĭhelow kabab or Chelo kabab is the national dish of Iran. Meat, vegetables, nuts and fruits are sometimes added in layers or completely mixed with the chelow and then steamed. Tadig is served plain, with thin bread or slices of potato. A golden rice crust, called Tadig, is created at the bottom of the pot. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. The parboiled rice (called chelow) is drained and returned to the pot to be steamed. Rice is prepared by soaking in salted water and then boiling it. They are, however, cooked in the same way.
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Characteristic of Iranian flavourings such as saffron, dried lime, cinnamon and parsley are mixed and used in some special dishes.Ĭhelow is plain rice served as an accompaniment to a stew or kebab, while polow is rice mixed with something. Fresh green herbs are frequently used along with fruits such as plums, pomegranate, quince, prunes, apricots and raisins. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken and beef), vegetables (such as onions and various herbs) and nuts. Includes the foods, cooking methods and food traditions of Iranians.