At Cabaret Tehran, we take immense pride in our commitment to using the freshest and finest ingredients in crafting our exquisite dishes. Our talented chefs specialize in Persian cuisine, ensuring that each dish is prepared to perfection with meticulous attention to detail. Experience culinary expertise and dedication to quality that sets us apart.
1. Chelo Kebab:
Ingredients:
• Lamb or chicken cubes
• Onion, finely chopped
• Saffron
• Olive oil
• Salt and pepper to taste
Recipe:
1. Marinate the meat cubes with chopped onions, saffron, olive oil, salt, and pepper.
2. Preheat the grill or barbecue.
3. Skewer the marinated meat cubes and grill them until cooked to your desired level of doneness.
4. Serve the Chelo Kabab with fragrant saffron-infused rice for a delicious meal.
2. Ghormeh Sabzi:
Ingredients:
• Beef or lamb, cubed
• Fresh herbs (parsley, cilantro, fenugreek), finely chopped
• Red kidney beans (canned or soaked overnight)
• Dried Persian limes (limoo omani)
• Turmeric
• Salt and pepper to taste
• Vegetable oil
Recipe:
1. Heat vegetable oil in a pot and brown the meat cubes.
2. Add the chopped herbs and sauté until fragrant.
3. Add turmeric, salt, and pepper to taste.
4. Pour in enough water to cover the meat and herbs.
5. Add the dried Persian limes and simmer on low heat for about 2-3 hours or until the meat is tender.
5. Drain and add the kidney beans to the stew, cooking for an additional 30 minutes.
6. Serve Ghormeh Sabzi with Persian rice or bread for a delightful meal.
3. Fesenjan:
Ingredients:
• Chicken or duck, cut into pieces
• Ground walnuts
• Pomegranate molasses
• Onion, finely chopped
• Sugar (optional)
• Vegetable oil
• Salt and pepper to taste
Recipe:
1. In a large pot, sauté the chopped onion in vegetable oil until golden.
2. Add the chicken or duck pieces and cook until browned.
3. Add ground walnuts and cook for a few minutes, stirring continuously.
4. Pour in enough water to cover the meat, and then add pomegranate molasses.
5. Season with salt, pepper, and sugar (if desired), adjusting to taste.
6. Simmer the mixture over low heat for 2-3 hours, or until the meat is tender and the sauce thickens.
7. Serve Fesenjan with steamed rice, allowing the rich flavors to tantalize your taste buds
4. Tahchin:
Ingredients:
• Basmati rice
• Yogurt
• Saffron
• Chicken or beef, cooked and shredded
• Vegetable oil
• Salt and pepper to taste
Recipe:
1. Cook basmati rice according to package instructions, then drain and set aside.
In a bowl, mix yogurt, saffron, salt, and pepper.
2. Combine the cooked rice with the yogurt mixture, ensuring an even coating.
3. In a separate pan, heat vegetable oil and add a layer of rice mixture followed by a layer of shredded chicken or beef.
4. Continue layering until all the rice and meat are used, with a final layer of rice on top.
5. Cover the pan and cook on low heat for about 30-40 minutes or until a golden crust forms at the bottom.
6. Carefully invert the pan onto a serving plate, allowing the golden crust to become the top layer.
7. Serve Tahchin as a delightful centerpiece with salad or yogurt on the side.
5. Zereshk Polo:
Ingredients:
• Basmati rice
• Barberries (zereshk)
• Saffron
• Sugar
• Vegetable oil
• Salt and pepper to taste
Recipe:
1. Cook basmati rice according to package instructions, then drain and set aside.
2. In a separate pan, sauté the barberries in vegetable oil until they plump up.
3. Dissolve saffron in hot water and mix with sugar to create saffron syrup.
4. In a large pot, layer the rice, barberries, and saffron syrup, repeating until all ingredients are used.
5. Sprinkle salt and pepper to taste.
6. Cover the pot and cook on low heat for about 30-40 minutes or until the rice is fully cooked and the flavors meld together.
7. Serve Zereshk Polo as a visually striking and flavorful side dish alongside your favorite main course.
6. Mirza Ghassemi:
Mirza Ghassemi is an appetizing Persian eggplant dish that features smoky grilled eggplant, sautéed tomatoes, garlic, and eggs. This flavorful blend is often enjoyed with fresh bread as a dip or side dish.
Ingredients:
• Eggplants
• Tomatoes, diced
• Garlic, minced
• Eggs
• Vegetable oil
• Salt and pepper to taste
Recipe:
1. Grill the eggplants until the skin is charred and the flesh is soft.
2. Peel and mash the grilled eggplants.
3. In a pan, heat vegetable oil and sauté minced garlic until fragrant.
4. Add diced tomatoes to the pan and cook until they soften.
5. Stir in the mashed eggplants and season with salt and pepper.
6. Crack eggs into the pan and cook until they are scrambled and mixed well with the eggplant mixture.
7. Serve Mirza Ghasemi as a flavorful dip or side dish with bread or rice.
7. Ash-e Reshteh:
Ingredients:
• Lentils
• Persian noodles (reshteh)
• Chickpeas
• Fresh herbs (parsley, cilantro)
• Spinach, chopped
• Onions, finely chopped
• Garlic, minced
• Turmeric
• Salt and pepper to taste
Recipe:
1. Cook lentils, chickpeas, and Persian noodles separately according to package instructions. Drain and set aside.
2. In a large pot, sauté chopped onions and minced garlic until golden.
3. Add turmeric, salt, and pepper to the pot and stir well.
4. Add cooked lentils, chickpeas, Persian noodles, chopped herbs, and spinach to the pot.
5. Pour in enough water to cover the ingredients and simmer until the flavors meld together.
6. Adjust the seasoning if needed.
7. Serve Ash-e Reshteh hot with a dollop of yogurt on top and garnish with additional herbs if desired.
8. Baghali Polo:
Ingredients:
• Basmati rice
• Dill, chopped
• Lima beans
• Saffron
• Vegetable oil
• Salt to taste
Recipe:
1. Cook basmati rice according to package instructions, then drain and set aside.
2. In a pot, blanch the lima beans until tender. Drain and set aside.
3. Dissolve saffron in hot water.
4. In a separate pan, heat vegetable oil and sauté chopped dill until fragrant.
5. Mix the saffron water with a portion of the cooked rice.
6. In a large pot, layer the rice, dill, and lima beans, repeating until all ingredients are used.
7. Sprinkle salt to taste.
Cover the pot and cook on low heat for about 30 minutes or until the flavors meld together and the rice is fully cooked.
8. Serve Baghali Polo as a delightful and aromatic side dish alongside your favorite main course.
9. Joojeh Kabab:
Ingredients:
Recipe:
1. In a bowl, combine yogurt, lemon juice, saffron, olive oil, salt, and pepper to create a marinade.
2. Add the chicken chunks to the marinade, coating them well. Let it marinate for at least 2 hours or overnight.
3. Preheat the grill or barbecue.
4. Skewer the marinated chicken chunks and grill them until cooked through, turning occasionally.
5. Serve the Joojeh Kabab with saffron-infused rice or pita bread and enjoy.
10. Abgoosht:
Ingredients:
• Lamb or beef, cubed
• Chickpeas
• White beans
• Onions, chopped
• Potatoes, peeled and cubed
• Tomatoes, diced
• Turmeric
• Salt and pepper to taste
Recipe:
1. In a large pot, combine lamb or beef cubes, chopped onions, turmeric, salt, and pepper.
2. Add enough water to cover the ingredients and bring to a boil. Skim off any foam that forms on the surface.
3. Reduce heat to low and simmer for 2-3 hours until the meat becomes tender.
4. Remove the meat from the pot and shred it into small pieces.
5. Add chickpeas, white beans, potatoes, and diced tomatoes to the pot.
6. Continue simmering until the vegetables are cooked and flavors meld together.
7. Return the shredded meat to the pot and cook for an additional 10-15 minutes.
8. Serve Abgoosht by straining the broth into bowls and enjoying the tender meat and vegetables separately or mashed together.
11. Gheimeh:
Ingredients:
• Yellow split peas
• Lamb or beef, cubed
• Onion, finely chopped
• Tomato paste
• Turmeric
• Salt and pepper to taste
Recipe:
1.Soak the yellow split peas in water for a few hours, then drain.
2. In a pot, sauté the chopped onion until golden.
3. Add the cubed meat and cook until browned.
Stir in turmeric, salt, and pepper.
4. Add the soaked split peas and enough water to cover the ingredients.
5. Cook over low heat until the meat and split peas are tender.
6. Stir in tomato paste and simmer for a few more minutes.
7. Serve Gheymeh with steamed rice for a comforting meal.
12. Khoresh-e Bademjan:
Ingredients:
• Eggplants
• Lamb or beef, cubed
• Tomato, diced
• Onion, finely chopped
• Turmeric
• Salt and pepper to taste
Recipe:
1. Slice the eggplants into rounds and soak them in salted water for 30 minutes. Then, drain and pat them dry.
2. In a pot, sauté the chopped onion until golden.
3. Add the cubed meat and cook until browned.
Stir in turmeric, salt, and pepper.
4. Add the diced tomatoes and cook until they soften.
Add the eggplant slices to the pot and cook until tender.
5. Adjust the seasoning if needed.
6. Serve Khoresh-e Bademjan with Persian rice for a flavorful dish.
13. Mast-o-Khiar:
Ingredients:
• Greek yogurt
• Cucumber, grated
• Garlic, minced
• Dried mint
• Salt and pepper to taste
Recipe:
1. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dried mint, salt, and pepper.
2. Mix well until all ingredients are evenly incorporated.
3. Refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve Mast-o Khiar as a refreshing side dish or dip with bread or as an accompaniment to Persian meals.
14. Sholeh Zard:
Ingredients:
• Rice
• Sugar
• Saffron
• Rosewater
• Cardamom powder
• Slivered almonds, pistachios, and cinnamon for garnish
Recipe:
1. Cook rice until it becomes soft and tender.
2. In a separate pot, dissolve sugar in water and bring it to a boil.
3. Add saffron, rosewater, and cardamom powder to the sugar syrup and stir well.
4. Pour the sugar syrup into the cooked rice and mix thoroughly.
5. Cook the mixture over low heat, stirring continuously, until it thickens.
6. Remove from heat and let it cool.
7.Serve Shole Zard chilled, garnished with slivered almonds, pistachios, and a sprinkle of cinnamon for added flavor.
