Here you can Find A long recipe of mine.
Foods
Boiled chicken
Lentils Rice
Joujeh (Grilled marinated chicken)
marinate
for 1.5 kg chicken, 2 tbs mayonnaise, 2 tbs sour yogurt, lemon juice, salt pepper garlic powder, saffron, 3 onion, 4 tbs olive oil, 2 tbs mustard sauce
Tomato Eggplant Stew
Abgoosht
Iranian abgoosht is a hearty one-pot stew that originates in ancient Persia. It is traditionally prepared with lamb or mutton, but beef can be used in some variations. The dish also incorporates potatoes, beans, legumes, and various Iranian spices and ingredients, all cooked in a flavorful tomato-infused broth.
Abgoosht is typically served in two parts. The meat, vegetables, and legumes are removed from the stock and served separately. The broth is enjoyed first and is then followed by meat and vegetables that are usually mashed in a roughly-textured paste (goosht kubbeh).
Occasionally, the meat and vegetables can be served whole, but always separated from the broth. The rustic abgoosht, or dizi, is one of the most famous Iranian dishes. It is often served with fresh herbs (sabzi khordan) and flatbread.
Ramen
Side Dishes
Yeralma Yumorta
Melted butter makes it delicious but unhealthy. Also, you can bake them in a salted old pot.
Mirza Ghassemi
Mirza Ghassemi is an eggplant specialty that hails from the Gilan province of Iran. The dish is prepared with eggplants first grilled or charred on an open flame before they are finely chopped and combined with tomatoes, garlic, and turmeric.
Finally, eggs are added to blend all the ingredients. Mirza Ghassemi can be prepared in a pan, or as a casserole dish. It was invented by Mohammad Ghasem Khan, once the head of the Gilan province and an Iranian ambassador to Russia. This simple but flavorful dish can be enjoyed as an appetizer when it is usually accompanied by flatbread or as a side dish with rice.
Kashke bademjan
This flavorful Iranian appetizer combines grilled or oven-roasted eggplants and kashk—a fermented by-product typically made with yogurt whey. The main ingredients are mashed until creamy, with the addition of sautéed onions, garlic, various spices such as turmeric or mint, and occasionally ground nuts.
The dish is garnished with chopped walnuts, mint, and caramelized onions, as well as a small amount of kashk. Kashke bademjan is enjoyed as an appetizer, a dip, or occasionally the main course, and is best served with warm lavash bread on the side.
