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Chelow Kabab
Chelow kabab ( fa, چلوکباب ) is an Iranian dish consisting of steamed rice () and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty. Chelow kebab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes. The traditional beverage accompanied with chelow kebab is doogh, an Iranian yogurt-based drink, sometimes made of carbonated water. In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash). A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out. Varieties * Barg - barbecued and marinated lamb, chicken or beef kabab dish. The most popular form is filet mignon Filet mignon (; ; ) is a cut of meat taken from the smal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golpayegan
Golpayegan ( fa, گلپایگان, Golpāyegān; also known as Shahr-e Golpāyegān meaning "City of Golpayegan") is a city and capital of Golpayegan County, Isfahan Province, Iran. At the 2006 census, its population was 217,849, in 44,263 families. Golpayegan is located northwest of Isfahan and southeast of Arak, Iran, Arak, situated at an altitude of 1,830 m. Its temperature fluctuates between +37° and -10° Celsius. Its average annual rainfall is 300 mm. Land of tulips Historically, the name of the town has been recorded as Vartpadegān, Jorfadeghan, Darbayagan, Kuhpayegan, and Golbādagān. Golpayegan means "fortress of flowers" and "land of tulips" ( fa, سرزمین گلهای سرخ, translit= Sarzamin-e golha-ye sorkh). According to Ḥamd-Allāh Mostawfi, the town of Golpāyegān was built by the daughter of Bahman, named Samra, also known as Homāy Bente Bahman in Persian language, Persian. History After Parsadan Gorgijanidze was dismissed from his post as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumac
Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including East Asia, Africa, and North America. Sumac is used as a spice, as a dye, and in medicine. Description Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of . The leaves are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes long, each flower very small, greenish, creamy white or red, with five petals. The fruits are reddish, thin-fleshed drupes covered in varying levels of hairs at maturity and form dense clusters at branch tips, sometimes called sumac bobs. Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new shoots from rhizomes, forming large clonal colonies. Taxonomy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujeh Kabab
Jujeh kabab ( fa, جوجه کباب, literally "grilled chick") is an Iranian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone. It is one of the most common and popular dishes of Iran. It is common to marinate the chunks in minced onion, lemon juice and saffron. It is sometimes spelled as ''Joojay kebob'' or ''Joojeh kabab''. Often served on '' chelo'' rice or wrapped in lavash bread, both of which are staples in the Iranian cuisine. The former is more often served in restaurants and elaborate parties such as wedding receptions while the latter is often eaten in domestic settings, kebab joints and picnics or packed for road trips. Other optional components include grilled tomatoes, peppers (grilled or raw), fresh lemons or other vegetables. See also * Shish kebab Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab Koobideh
''Kabab koobideh'' ( fa, کباب کوبیده) or ''Kobide' ( fa, کوبیده) is an Iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions. Etymology ''Koobideh'' comes from the Persian word ''koobidan'' (کوبیدن) meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone) and smashed with a wooden mallet. It is cooked on a ''seekh'' (), Persian for 'skewer'. It is similar to the Turkish Adana kebab. Preparation and cooking Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. A mixture of lamb and beef is also popular. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight. Kabab koobideh is grilled on wide, flat skewers, traditionally ov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filet Mignon
Filet mignon (; ; ) is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal it is generally considered one of the most expensive cuts of beef. Usage Europe In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe. E.g. filet de bœuf in French, fillet steak in the UK, oxfilé in Swedish, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab Barg
Kabāb-e Barg ( fa, کباب برگ, ''Kabāb-e Barg''; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. The main ingredients of ''Kabab-e Barg'' are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and olive oil. Kabab Barg and kabab koobideh are often among the most popular dishes served in Persian cuisine restaurants. Preparation The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. Tomatoes are grilled separately and often served on the side with rice or bread, sometimes seasoned with sumac Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Eas .... At Iranian restaurants, the combination of one Kabab Barg and on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the ''tonir''. In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. Lavash is similar to ''yufka'', but in Turkish cuisine lavash (''lavaş'') is prepared with a yeast dough while ''yufka'' is typically unleavened. Origin Accordin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bazaar
A bazaar () or souk (; also transliterated as souq) is a marketplace consisting of multiple small Market stall, stalls or shops, especially in the Middle East, the Balkans, North Africa and India. However, temporary open markets elsewhere, such as in the West, might also designate themselves as bazaars. The ones in the Middle East were traditionally located in vaulted or covered streets that had doors on each end and served as a city's central marketplace. Street markets are the European and North American equivalents. The term ''bazaar'' originates from Persian language, Persian, where it referred to a town's public market district. The term bazaar is sometimes also used to refer to the "network of merchants, bankers and Master craftsman, craftsmen" who work in that area. The term ''souk'' comes from Arabic and refers to marketplaces in the Middle East and North Africa. Evidence for the existence of bazaars or souks dates to around 3,000 Common Era, BCE. Although the lack of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Kebab Barbequed In Skewers Bbq Iran
Persian may refer to: * People and things from Iran, historically called ''Persia'' in the English language ** Persians, the majority ethnic group in Iran, not to be conflated with the Iranic peoples ** Persian language, an Iranian language of the Indo-European family, native language of ethnic Persians *** Persian alphabet, a writing system based on the Perso-Arabic script * People and things from the historical Persian Empire Other uses * Persian (patience), a card game * Persian (roll), a pastry native to Thunder Bay, Ontario * Persian (wine) * Persian, Indonesia, on the island of Java * Persian cat, a long-haired breed of cat characterized by its round face and shortened muzzle * The Persian, a character from Gaston Leroux's ''The Phantom of the Opera'' * Persian, a generation I Pokémon species * Alpha Indi, star also known as "The Persian" See also * Persian Empire (other) * Persian expedition (other) or Persian campaign * Persian Gulf (other) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doogh
Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: 'mare milk', ' (') in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century ''Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root adır- ("to separate"), cf. Turkish ("to separate"). Preparation Doogh is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qajar Dynasty
The Qajar dynasty (; fa, دودمان قاجار ', az, Qacarlar ) was an IranianAbbas Amanat, ''The Pivot of the Universe: Nasir Al-Din Shah Qajar and the Iranian Monarchy, 1831–1896'', I. B. Tauris, pp 2–3 royal dynasty of Turkic peoples, Turkic origin,Cyrus Ghani. ''Iran and the Rise of the Reza Shah: From Qajar Collapse to Pahlavi Power'', I. B. Tauris, 2000, , p. 1William Bayne Fisher. ''Cambridge History of Iran'', Cambridge University Press, 1993, p. 344, Dr Parviz Kambin, ''A History of the Iranian Plateau: Rise and Fall of an Empire'', Universe, 2011, p. 36online edition specifically from the Qajars (tribe), Qajar tribe, ruling over Qajar Iran, Iran from 1789 to 1925.Abbas Amanat, ''The Pivot of the Universe: Nasir Al-Din Shah Qajar and the Iranian Monarchy, 1831–1896'', I. B. Tauris, pp 2–3; "In the 126 years between the fall of the Safavid state in 1722 and the accession of Nasir al-Din Shah, the Qajars evolved from a shepherd-warrior tribe with strongholds in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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