a brinedcurdcheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in Tabriz, where it has traditionally been made.[14]
it can only be found in Talesh County. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of Khoy and Urumia. It is made by adding white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or fennel flower seeds and poppy seeds and black caraway is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. [1]
Chelow is plain rice served as an accompaniment to a stew or kebab, while polow is rice mixed with something. They are, however, cooked in the same way. Rice is prepared by soaking in salted water and then boiling it. The parboiled rice (called chelow) is drained and returned to the pot to be steamed. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. A golden crust, called tadig, is created at the bottom of the pot using a thin layer of bread or potato slices. Often, tadig is served plain with only a rice crust. Meat, vegetables, nuts, and fruit are sometimes added in layers or mixed with the chelow and then steamed. When chelow is in the pot, the heat is reduced and a thick cloth or towel is placed under the pot lid to absorb excess steam.
Rice that is cooked almost the same as kateh, but at the start, ingredients that can be cooked thoroughly with the rice (such as grains and beans) are added. While making kateh, the heat is reduced to a minimum until the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over-cooking, dami and kateh can also produce tadig. A special form of dami is tachin, which is a mixture of yogurt, chicken (or lamb) and rice, plus saffron and egg yolks.
Polow and dami
Sabzi polow: Rice with chopped herbs, usually served with fish.
Lubia polow: Rice with green beans and minced meat.
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^Shafia, Louisa. (16 April 2013). "Morasa polo". The New Persian Kitchen. ISBN9781607743576.
^"Jeweled Rice (Morasa Polo)". Parisa's Kitchen. October 9, 2014.
^Daniel, Elton L. Mahdī, ʻAlī Akbar. (2006). Culture and Customs of Iran. p. 153. ISBN9780313320538.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Batmanglij, Najmieh. (2007). "Adas polow". A Taste of Persia: An Introduction to Persian Cooking. p. 96. ISBN9781845114374.
^Batmanglij, Najmieh. (2007). "Baqala polow". A Taste of Persia: An Introduction to Persian Cooking. p. 104. ISBN9781845114374.
^Batmanglij, Najmieh. (1990). Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies. p. 103. ISBN9780934211277.
^"Saffron and lemon chicken (Joojeh Kabab)". Irish Times. Retrieved 2016-07-02.
^Burke, Andrew. Elliott, Mark. (15 September 2010). "MAIN COURSES: Kabab". Iran. Ediz. Inglese. p. 84. ISBN9781742203492.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Vatandoust, Soraya. (13 March 2015). "Khoresh-e Karafs". Authentic Iran: Modern Presentation of Ancient Recipes. p. 132. ISBN9781499040616.
^Ramazani, Nesta. (1997). "Khoresht-e aloo". Persian Cooking: A Table of Exotic Delights. p. 138. ISBN9780936347776.
^Dana-Haeri, Jila. Lowe, Jason. Ghorashian, Shahrzad. (28 February 2011). "Glossary". New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. p. 221. ISBN9780857719553.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Goldstein, Joyce (12 April 2016). "Persian Stew with Lamb or Beef, Spinach, and Prunes". The New Mediterranean Jewish Table: Old World Recipes for the Modern Home. Illustrated by Hugh D'Andrade. (1st, ebook ed.). Oakland: University of California Press. p. 319. ISBN978-0-520-96061-9. LCCN 2020757338. OL 27204905M. Wikidata Q114657881.
^Ramazani, Nesta. (1997). Persian Cooking: A Table of Exotic Delights. p. 130. ISBN9780936347776.
^Dana-Haeri, Jila. Ghorashian, Shahrzad. Lowe, Jason. (28 February 2011). "Khoresht-e gharch". New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. p. 72. ISBN9780857719553.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Ramazani, Nesta. (1997). "Chicken Soup (Soup-e Morgh)". Persian Cooking: A Table of Exotic Delights. p. 38. ISBN9780936347776.
^Vatandoust, Soraya. (13 March 2015). "Soup-e Jow". Authentic Iran: Modern Presentation of Ancient Recipes. p. 22. ISBN9781499040616.
^Meftahi, Ida. (14 July 2017). Gender and Dance in Modern Iran: Biopolitics on Stage. p. 72. ISBN9781317620624. sirabi-va-shirdun
^Vatandoust, Soraya. (13 March 2015). "Zeytoon Parvardeh". Authentic Iran: Modern Presentation of Ancient Recipes. p. 44. ISBN9781499040616.
^Vatandoust, Soraya. (13 March 2015). "Chapter 8". Authentic Iran: Modern Presentation of Ancient Recipes. p. 186. ISBN9781499040616.
^Ramazani, Nesta. (1997). "Rice Flour Cookies (Nan-e Berenji)". Persian Cooking: A Table of Exotic Delights. p. 227. ISBN9780936347776.
^Marks, Gil. (17 November 2010). "Shirini". Encyclopedia of Jewish Food. ISBN9780544186316.
^Butcher, Sally. (18 November 2012). "Peckham Delight". Veggiestan: A Vegetable Lover's Tour of the Middle East. ISBN9781909108226.
^Edelstein, Sari. (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. p. 595. ISBN9780763759650. aab-e havij, a carrot juice
^Duguid, Naomi. (6 September 2016). Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. p. 353. ISBN9781579657277. ...havij bastani, a kind of ice cream float, made with Persian ice cream and carrot juice
^J. & A. Churchill. (1878). The Pharmaceutical Journal and Transactions, Volume 37. p. 385. Khakshir is imported from Persia...
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