iranian cuisine

Sosis bandari is an Iranian street food, made with sausage, usually served as a sandwich or as in a plate.

Sosis Bandari

beef

potatoes

onion

tomato paste

green bell pepper (,

red bell pepper (,

garlic (, squeezed)

turmeric

smoked paprika

½ teaspoon ground hot dry pepper

water

Salt

Pepper

Olive oil ((or vegetable oil))

tomato (, sliced)

Vegetable torshis (, pickled vegetables)

parsley

Lavash bread (,

Bring a pot of salted water to a boil.

Add the potatoes, cover and cook over medium to high heat until the potatoes are tender but hold their shape, about 5 minutes. The potatoes should not be soft or fall apart. Drain and set aside.

While the potato cubes are cooking, heat 2 tablespoons of oil in a pan over medium heat and sauté the onion, add the turmeric, garlic, and smoked paprika and stir.

Sauté for 5 minutes over medium to high heat, stirring constantly.

Add the green and red peppers and sauté for 2 minutes, stirring frequently.

Add 2 tablespoons of oil and the sliced ​​sausages and sauté over medium high heat until the sausages turn light brown.

Add the tomato purée, pepper, boiling water, and ground dry chili and mix well.

Add the potatoes and mix well.

Cover and cook for 10 minutes on low heat

Two possible serving options:

Serve the sosis bandari, juicy, on the plate.

Reduce the sauce and let it evaporate completely to serve the sosis bandari in a sandwich, with lavash or a baguette.

In both cases, sliced ​​tomatoes, vegetable torshis, and fresh herbs (flat-leaf parsley and / or cilantro) are the best accompaniments for the sosis bandari.

A favorite in Nowruz dishes, Sabzi Polo is made with rice and chopped herbs, usually served with whole white fish.

Sabzi Polo

fish

bitter oranges ((or lemons))

½ cup neutral vegetable oil

paprika

black pepper

garlic (, pressed)

basmati rice

flat-leaf parsley (, washed and dried)

dill (, washed and dried)

green nira ((tareh or garlic chives, washed and dried))

chives (, washed and dried)

cilantro (, washed and dried)

dry fenugreek

garlic (, peeled and pressed)

ghee ((or vegetable oil))

saffron threads + 3 tablespoons boiling water

salt

Pestle and mortar

Using a pestle and mortar, pound the saffron and transfer it to a bowl,

Pour over 3 tablespoons of boiling water and let it infuse for 1 hour.

Cut a few slits on both sides of each fish.

Mix the spices (turmeric, paprika, pepper and salt), then add the pressed garlic.

Rub the fish with this mixture over their entire surface.

Cover the fish with plastic wrap and set aside in the fridge while the rice cooks.

Fish

Finely chop the herbs and transfer them to a bowl.

Add the dried fenugreek and garlic and mix well.

Pour the rice into a large container generously filled with cold water and let it soak for 30 minutes.

Rub it vigorously between both hands then drain it.

Again, pour the rice into the container filled with cold water, rub it vigorously between both hands and drain it.

Repeat this process 4 times.

Generously fill a large saucepan with water, add 2 tablespoons of salt and bring to a boil then add the rice

Mix well, cover and cook over medium heat for 5 minutes, stirring frequently.

Drain and rinse with cold water to stop the cooking.

Pour the ghee (or oil) into a non-stick coated Dutch oven with a lid and heat over medium heat.

Transfer a quarter of the rice to a bowl and mix it with a quarter of the herb/garlic mixture and the saffron infusion water.

Once the rice has turned uniformly yellow and the herbs and garlic are evenly distributed, transfer everything to the pot and spread it evenly.

Add a layer of white rice on top, then sprinkle a small handful of the herb/garlic mixture on top. Repeat this process creating more layers until all the ingredients are used up.

Using the handle of a wooden spoon, poke a few holes in the rice.

Mix 2 tablespoons of water with 2 tablespoons of oil.

Pour this mixture of water and oil over the rice and immediately cover the pot.

Place a towel over the pot lid and start cooking over medium heat.

As soon as steam begins to come out of the pot, cover it with another cloth and reduce the heat.

Allow the rice to steam for 45 minutes over low heat.

Rice

Meanwhile, start preparing the fish.

Heat the oil in a pan large enough to accommodate the size of the fish, and over high heat, bring it to a temperature of 350 F (170°C).

Carefully drop 2 fish into the pan and fry them on both sides until their skin looks crispy and golden, about 5 minutes on each side.

Remove the lid from the Dutch oven and place a large dish in its place.

Turn the pot over to gently unmold the rice and the tahdig.

Serve the fish with herbed rice, wedges of bitter oranges (or lemons) and torshi sir (pickled garlic) or roasted garlic.

To serve

Persian kotlet are patties of ground meat, eggs, onions, and potatoes or breadcrumbs, that are traditionally pan-fried.

Kotlet

lb beef ((or lamb, ground))

eggs (, beaten)

onion (, grated)

½ teaspoon advieh ((Persian spice blend))

saffron pistils (, optional)

Vegetable oil

Infuse the saffron pistils in a small amount of boiling water.

Drain the grated potatoes and the onions very well and mix them in a large bowl.

Add the ground meat, eggs, parsley, salt, pepper, advieh, saffron infusion and turmeric.

Knead together by hand for at least 5 minutes.

Divide the mixture into 15 equal portions.

Give an oval shape to each serving.

Heat 1 cup (125 ml) of vegetable oil in a large skillet over medium heat.

Pan-fry the kotlets on one side and turn them over before they turn too brown.

While cooking, flatten each kotlet slightly with a spatula. Leave the second side to brown then turn it over again and fry both sides until the kotlets are dark brown.

During cooking, add more oil if necessary.

Serve with raw vegetables and bread such as lavash, barbari, taftoon, shrak (markook), kaak, or taboon.

Top 3 iranian cuisine recipes from across the web

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Sosis Bandari

Sabzi Polo

Kotlet

Top 3 iranian cuisine recipes from across the web

The most viewed iranian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sosis Bandari

Sabzi Polo

Kotlet

The most viewed iranian cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine