https://virgool.io/feed/@alorecipesco A website for share the great recipes , and a recipe finder. fa 2026-06-16 16:16:47 https://files.virgool.io/upload/users/1715687/avatar/KNaDRB.jpg?height=120&width=120 https://virgool.io/@alorecipesco https://virgool.io/@alorecipesco/%D8%B7%D8%B1%D8%B2-%D8%AA%D9%87%DB%8C%D9%87-%DA%A9%D9%84%D9%85-%D9%BE%D9%84%D9%88-%D8%B4%DB%8C%D8%B1%D8%A7%D8%B2%DB%8C-%D8%A8%D8%A7-%D8%B3%D8%A8%D8%B2%DB%8C-%D8%AE%D8%B4%DA%A9-sshdsgabazhc کلم پلو شیرازی یک غذای اصیل و خوشمزه است که در استان فارس، به‌خصوص در شهر شیراز، محبوبیت دارد. این غذا از کلم قمری، برنج، سبزی‌ها و ادویه‌های مختلف تشکیل می‌شود. برخی مناطق کلم پلو را بدون سبزی درست می کنند اما شیرازی ها، با سبزی درست می کنند و کلم پلو شیرازی با سبزی خشک واقعا غذای خوشمزه ای است که بسیاری از خودکان عاشق آن هستند. حالا بیایید با هم طرز تهیه این غذای خوشمزه را بیاموزیم:سبزی هایی که نیاز داریم: ترخون، ریحان، گشنیز، جعفری، شوید و تره می توان استفاده کرد از هر کدام 1 قاشق؛ جعفری و شوید رو میشه 2 قاشق بریزید. مراحل پخت کلم پلو شیرازی با سبزی خشک و کوفته قلقلی:برنج را یک ساعت قبل خیس کنید.کلم ها را بشویید و برش دهید.پیازها را خلالی خرد کنید. تف دهید تا طلایی شود.کلم را اضافه کنید و با هم تفت دهید.15 دقیقه صبر کنید تا کلم بپزد و نرم شود.زردچوبه، پودر کاری و سبزی های خشک را اضافه کنید. نمک اضافه کنید. چند قاشق آب اضافه کنید و درب آن را ببندید.می توانید آب لیمو هم اضافه کنید. وقتی آب کاملا تبخیر شد، حرارت را خاموش کنید.اگر وقت کافی ندارید، می توانید کلم ها را به تنهایی و بدون پیاز تفت دهید. با این حال پیاز طعم خوبی به کلم ها می دهد.پیاز دوم را رنده کنید. آن را فشار دهید تا آب اضافی آن گرفته شود. گوشت چرخ کرده، نمک، زردچوبه، پودر کاری و در صورت تمایل مقداری آرد را اضافه کنید.مخلوط را کاملا با دست هم بزنید. کوفته ها باید کوچکتر از یک بند انگشت باشند.تابه ای را روی اجاق گاز داغ کنید و داخل آن روغن بریزید. کوفته ها را در تابه سرخ کنید.یک قابلمه آب را بجوشانید. برنج را اضافه کرده و 5 دقیقه بگذارید تا آل دنته شود. زمان دقیق مورد نیاز به نوع برنجی که استفاده می کنید بستگی دارد. مقداری نمک اضافه کنید.سپس برنج را داخل قابلمه بریزید.در پایان کلم و کوفته های آماده شده را به برنج اضافه کنید.این غذاواقعا خشومزه استف مخصوصا اگر فوت فن های لازم برای پخت کلم پلو شیرازی با سبزی خشک راهم بلد باشید. هر غذایی فوت و فن های مخصوص به خود را داره که باعث میشه، مزه غذا را بسیار خوشمزه کند. برای مطالعه فوت و فن های کلم پلو شیرازی با سبزی خشک می توانید این پست را مطالعه کنید. alorecipes alorecipes Tue, 11 Jun 2024 10:54:05 +0330 https://virgool.io/@alorecipesco/%D8%B7%D8%B1%D8%B2-%D8%AA%D9%87%DB%8C%D9%87-%D8%B4%DB%8C%D8%B1%DB%8C%D8%AE-%D8%B7%D8%B1%D8%B2-%D8%AA%D9%87%DB%8C%D9%87-%D8%AF%D8%B3%D8%B1%D8%AE%D9%88%D8%B4%D9%85%D8%B2%D9%87-%D9%88-%D8%A2%D8%B3%D8%A7%D9%86-vmzhntzuhmzn شیر یخ، یک دسر و بستنی سنتی افغانستان است که این روزها در جهان طرفداران زیادی دارد. دسر شیر یخ از شیر، وانیل، زعفران، نشاسته، گلاب، خامه و شکر ساخته شده است. البته شما میتوانید از شیر خشک هم استفاده کنید. این دسر خوشمزه انواع بسیاری دارد مانند، شیریخ ساده، مغزدار، زعفرانی و انبه ای.مواد لازم برای تهیه شیریخ:1 فنجان شیر خامه ای کامل؛نصف فنجان شیر تغلیظ شده؛یک چهارم فنجان شیر خشک؛نشاسته ذرت 1 قاشق غذاخوری؛2 هل؛1 قاشق چایخوری وانیل؛1 قاشق غذاخوری پسته خرد شده برای تزئین.دستور تهیه دسر شیریخ:در مرحله اول: شیر، شیرخشک و هل و پسته را مخلوط کنید.مرحله دوم: موادی که مخلوط کردید را روی حرارت قرار دهید تا شیر به جوش آید.مرحله سوم: نشاسته را با یک قاشق غذاخوری آب مخلوط کنید و بعد از مخلوط کردن به ظرف اضافه نمایید.بعد از گذشت مدت زمانی ، مخلوط سخت می‌‎شود ، آن را از روی حرارت بردارید، زعفران و وانیل را اضافه نمایید. مخلوط را درون قالب بستنی‌تان بریزید و داخل فریزر قرار دهید. دسر شیر یخ بعد از 4 ساعت آماده است. این روش یکی ساده ترین دستورات تهیه شیریخ است ولی اگر شما به دنبال یک دستور تهیه دسر شیریخ اصیل هستید من به شما پیشنهاد می کنم مقاله زیر را مطالعه کنید.https://aloorecipes.com/sheer-yakh/ alorecipes alorecipes Wed, 05 Jun 2024 21:34:15 +0330 https://virgool.io/@alorecipesco/%D8%AA%D8%B1%D8%B4%DB%8C-%D9%81%D9%84%D9%81%D9%84-%DA%A9%D8%A8%D8%A7%D8%A8%DB%8C-%D8%A7%D8%B2-%D9%85%D9%88%D8%A7%D8%AF-%D9%84%D8%A7%D8%B2%D9%85-%D8%AA%D8%A7-%D8%B7%D8%B1%D8%B2-%D8%AA%D9%87%DB%8C%DB%8C%D9%87-m3dtxmlvtnbs ترشی فلفل کبابی چیست؟ترشی فلفل کبابی از جمله ترشی های مشهوری است که به عنوان ترشی فلفل کبابی همدانی و یا ترشی فلفل کبابی ترکیه ای نیز معروف است. اگر شماهم به دنبال یک چاشنی تند در کنار غذاهای خود هستید یکی از اولین پیشنهادهای ما به شما، این ترشی لذیذ و خوشمزه است. ترشی فلفل کبابی درکنار مزه لذیذی که دارد خاصیت های بسیاری هم می تواند داشته باشد؛ مثلا این ترشی میتواند در کاهش وزن به شما کمک کند.مواد لازم برای تهیه ترشی فلفل کبابی:فلفل سبز: 1 کیلوگرمنمک: یک قاشق غذا خوریسرکه: یک لیوان سرپرآب جوشیده: یک لیوانسیر: 3 حبهطرز تهیه ترشی فلفل کبابی:برای تهییه ترشی فلفل کبابی باید ابتدا فلفل ها را به سیخ بکشید؛ در مرحله بعد آنها را روی زغال و یا شعله گاز قرار دهید. اگر به دنبال مزه دودی فلفل هستید، پیشنهاد میکنیم که برای کباب کردن فلفل ها از ذغال استفاده کنید. اگر به توری کبابی و یا سیخ کبابی دسترسی ندارید می توانید از فر استفاده کنید. برای اینکار ابتدا فلفل ها را روی توری بچینید و سپس در فر در درمای 200 درجه به مدت 5 تا 7 دقیقه قرار دهید.بهتراست برای ساخت این ترشی از فلفل های تازه استفاده کنید و اینکه راهم در نظر داشته باشد که تندی فلفل ها بعداز کباب کردن، کم می شود.در مرحلخ آخر، فلفل ها را در ظرف شیشه بریزید و سپس آب، سرکه، نمک و سیر را به آن اضافه کنید. به پیشنهاد من بهتر است از سبزی های معطر نیز استفاده کنید. در نهایت بعد از دو هفته می توانید از این ترشی در کنار غذاهایی مانند کوبیده، چلومرغ و ... استفاده کنید.اگر علاقه مند هستید که یک ترشی فلفل کبابی خانگی و خیلی خوشمزه درست کنید، پیشنهاد میکنم مقاله زیر را مطالعه کنید:https://aloorecipes.com/persian-pickled-peppers/ alorecipes alorecipes Tue, 04 Jun 2024 14:41:11 +0330 https://virgool.io/@alorecipesco/%D8%B7%D8%B1%D8%B2-%D8%AA%D9%87%DB%8C%D9%87-%D9%84%D9%88%D8%A7%D8%B4%DA%A9-%DA%AF%D9%88%D8%AC%D9%87-%D8%B3%D8%A8%D8%B2-rgvqlu16y2zp در این بلاگ من قصد دارم به شما نحوه تهیه لواشک گوجه سبز را آموزش بدم. لواشک گوجه سبز یکی از تنقلات خوشمزه و مفید است که می‌توانید در خانه تهیه کنید.مواد لازم برای لواشک گوجه سبز:1. گوجه سبز تازه: 1 کیلوگرم2. نمک: به میزان لازممراحل تهیه لواشک گوجه سبز:گام 1:آماده کردن گوجه سبز1. گوجه‌ها را بشویید و خشک کنید.2. ساقه‌ها و بذرهای گوجه‌ها را با چاقوی تیز جدا کنید.3. گوجه‌ها را به قطعات کوچک تری برش دهید.گام 2: پخت گوجه سبز1. قطعات گوجه سبز را در یک قابلمه بریزید.2. نمک را اضافه کنید.3. قابلمه را روی حرارت ملایم قرار دهید و با حرارت ملایم گوجه‌ سبزها را پخت کنید.4. همچنان که گوجه‌ سبزها پخت می‌شوند، آن‌ها را هم بزنید تا به صورت پوره‌ای آماده شوند.6. بگذارید گوجه‌ سبزها به مدت 10 تا 15 دقیقه بجوشند تا آب آن‌ها تبخیر شود و لواشک غلیظ شود. گام 3: خشک کردن لواشک1. بر روی تابه‌ی یا سینی‌هایی که برای خشک کردن لواشک استفاده می‌کنید، کاغذ روغنی قرار دهید.2. پوره گوجه سبز را به صورت یک لایه نازک روی سطح سینی قرار دهید.3. سینی را در محلی خشک قرار دهید و به آرامی آن را به مدت 3 روز و یا بیشتر در مقابل آفتاب قرار دهید.اگر علاقه مند هستید که درباره این تنقلات خوشمزه اطلاعات بیشتری کسب کنید پیشنهاد میکنم مقاله زیر را حتما مطالعه کنید. در این مقاله روش ساخت انواع لواشک های میوه ای مورد بررسی قرار می گیره:https://aloorecipes.com/lavashak-persian-fruit-leather/ alorecipes alorecipes Sat, 01 Jun 2024 02:05:53 +0330 https://virgool.io/@alorecipesco/%D8%B7%D8%B1%D8%B2-%D8%AA%D9%87%DB%8C%D9%87-%D8%B3%D8%B3-%D8%A7%D9%86%D8%A7%D8%B1-%D8%A8%D8%B1%D8%A7%DB%8C-%D9%84%D9%88%D8%A7%D8%B4%DA%A9-coeeckwhhzyi در این بلاگ به طرز تهیه سس انار برای لواشک خوشمزه و متفاوت می پردازیم. سس انار یکی از انواع سس‌های خوشمزه و سالم است که ترکیبی از طعم انار تازه و ادویه‌های مختلف را در خود دارد. این سس را می‌توانید با لواشک، میوه‌ها، دسرها و انواع دیگری از غذاها سرو کنید. پس بیایید بدون طولانی کردن موضوع، به طرز تهیه این سس خوشمزه بپردازیم.مواد لازم برای سس انار:- 2 عدد انار بزرگ و رسیده؛- 1 عدد لیمو ترش؛- 2 قاشق غذاخوری شکر؛- 1/2 قاشق چایخوری نمک؛ طرز تهیه سس انار:1. ابتدا انارها را بشکافید و دانه‌های آن را در یک ظرف جداگانه قرار دهید. سپس آن‌ها را در یک میکسر بریزید و میکس کنید.2. آب انار را از یک صافی رد کنید و در یک قابلمه بریزید.3. آب لیمو ترش را به آن اضافه کنید.4. شکر و نمک را به قابلمه اضافه کنید.5. قابلمه را روی حرارت ملایم قرار داده و همزمان هم بزنید تا شکر و نمک کاملاً حل شود.6. بعد از رسیدن به حالت جوش، حرارت را کم کنید و محتویات را به مدت 15-20 دقیقه بجوشانید تا سس غلیظ شود.7. پس از گذشت زمان، قابلمه را از حرارت بردارید و سپس صبر کنید تا سس به دمای محیط برسد.8. سس را از قابلمه به یک بطری یا ظرف مناسب منتقل کنید و در یخچال نگهدارید.من بعد 20 سال سابقه آشپزی به نظرم این دستور پخت سس انار برای لواشک بسیار کامل هست‌. اما همیشه در نظر داشته باشید که تنقلاتی مانند ترشک میتونن درکنار سس انار یک تجربه لذت بخش و فراموش نشدنی فراهم کنند. اگر علاقه مند هستید که دستور پخت ترشک مطالعه کنید، پیشنهاد میکنم این مقاله که لینکش رو قرار میدم بررسی کنید.https://aloorecipes.com/torshak/ alorecipes alorecipes Sat, 01 Jun 2024 01:17:15 +0330 https://virgool.io/@alorecipesco/%D8%B7%D8%B1%D8%B2-%D8%AA%D9%87%DB%8C%D9%87-%D9%84%D9%88%D8%A7%D8%B4%DA%A9-%D8%A7%D9%86%D8%A7%D8%B1-%D9%88-%D8%B2%D8%B1%D8%B4%DA%A9-w4euqe9c6gx1 لواشک انار یکی از محبوب ترین و خوشمزه ترین لواشک ها است. لواشک انار طعم ترش شگفت انگیزی داره. اگر این لواشک با اندکی سس زرشک و کمی نمک سرو بشه، یکی بهترین تنقلاتی میشه که خوردید!از مزیت های لواشک انار اینه که، انار سرشار از آنتی اکسیدان، ویتامین K و B6 و پتاسیم است. دانه های انار، پخته شده و به صورت پوره در می آیند. سپس پوره را در لایه های نازک پخش می کنیم و می گذاریم خشک شود. در ادامه این مقاله ساخت این لواشک خوشمزه رو به صورت کامل تر توضیح میدم.آموزش کامل لواشک انار: 1.دانه کردن انار؛2.اضافه کردن نمک؛3.پختن؛4.خشک کردن لواشک انار؛در نتیجه می توانید دانه ها را بردارید، در مخلوط کن بریزید و سپس صاف کنید. سپس مواد را روی اجاق گاز بپزید تا آب آن تبخیر شود و پوره غلیظ شود. درست کردن لواشک انار آسان است. با این حال، حذف دانه ها می تواند کمی زمان بر باشد. اگر علاقه مند هستید که ترفندهای خیلی بیشتری برای ساختن لواشک انار و زرشک مطالعه کنید، میتونید مقاله زیر رو مطالعه کنید.https://aloorecipes.com/how-to-make-pomegranate-fruit-leather/ alorecipes alorecipes Fri, 31 May 2024 22:16:31 +0330 https://virgool.io/@alorecipesco/nescafe-cake-spongy-with-fantastic-topper-qfwfd1ibpkys Nescafe sponge cake is one of the most popular and delicious cakes, which is a suitable option for birthday and wedding cakes.This cake is very suitable for creaming and has a good texture and taste, and no oil is used in its preparation.Making Nescafe cake at home is very simple and fast. Nescafe cake is one of the most popular types of cake, and it is a great and hearty suggestion for a snack.Necessary ingredients for making Nescafe cake:Eggs (yolk): 4 pcsSugar: 1 cupPastry flour: 2 cupsButter: 100 gramsNescafe: 1 teaspoonWater (boiling): 2 tablespoonsBaking powder: 2 teaspoonsVanilla: As much as neededIngredients needed to prepare the procedure:Milk: 1/2 cupButter: 25 gramsPowdered sugar: 60 gramsStarch: 2 tablespoonsNescafe: 1 teaspoonHow to prepare Nescafe cake:Bring the butter to room temperature. Then add sugar and beat with an electric mixer until it becomes creamy and elastic. Separate the egg yolks and whites and add the yolks to the sugar and butter and stir until completely mixed.At this stage, dissolve Nescafe in boiling water and add to the ingredients.Sift flour and baking powder together, add little by little to the ingredients and mix.Grease the inside of the suitable mold with oil and sprinkle some flour, (spread oil paper) and pour the ingredients inside.Place the mold in the middle window of the oven at 180 degrees Celsius for half an hour (30 to 35 minutes).How to prepare Nescafe cake topping:To prepare the topping, put all the ingredients in a small pot and heat it very gently until it reaches the consistency of porridge. Then pour the slightly lukewarm ingredients on the cooled cake and decorate.Hints :To make the cake more delicious, you can add the same amount of milk instead of water.You can also use liquid oil instead of butter, but for this you must first mix sugar and eggs, then add liquid oil to it.Chocolate brillo, which is a type of chocolate cream, can be used to decorate this cake. Or it can also be decorated and served with whipped cream flavored with a little Nescafe powder or coffee.This Nescafe cake recipe is suitable for 4 people.The preparation time for this Nescafe cake is about 20 minutes. alorecipes alorecipes Wed, 22 Feb 2023 11:35:49 +0330 https://virgool.io/@alorecipesco/simple-zebra-cake-recipe-qhste8oyvkoc I brought a cake, what kind of cake, zebra cake or zebra cake is so beautiful that it doesn't need to be decorated. Lovely, stylish and delicious!Necessary ingredients for preparing zebra zebra cake with soft and spongy texture3 eggsSugar 1/5 glass2 and a half glasses of flourOil 1 cup or lessMilk or water 1 glassBaking powder 2 tablespoonsVanilla 2 teaspoonsHow to prepare zebra cake with soft and spongy textureMix the eggs, sugar and vanilla until it becomes creamy and smooth. Then add the oil and mix a little.Add oil and mix a little. The material becomes slightly loose and foamy, which is compensated by adding flour. Put the mixer aside and add the flour and baking powder, which have been sifted 3 times with a spatula, to the mixture in several stages and little by little, and stir in one direction until there are no flour balls left.Now we divide the ingredients into two almost equal parts. Add a spoonful of flour to a bowl and cocoa powder to a bowl.Mix both slowly with a whisk until the ingredients are uniform. Now, in a mold with a diameter of about 22 mm, which we have greased with separating oil or greased with greaseproof paper, pour a ladle of white material in the center of the mold.Then a ladle of cocoa powder. We continue in the same way until we run out of materials.When pouring the ingredients, be careful to pour the mixture right in the middle of the mold and on top of each other and slowly.Put it in a preheated oven at 180 degrees for 40 to 60 minutes. alorecipes alorecipes Wed, 22 Feb 2023 11:07:13 +0330 https://virgool.io/@alorecipesco/italian-pasta-with-korean-cauliflower-hcr6xloxrmfg Italian Pasta or cauliflower pasta is one of the types of pasta that is very tasty and simple and is very suitable for cauliflower taste fans, but this pasta is very dietary and vegetarian because no meat is used in it and its taste It is similar to alfredo pasta, with the difference that instead of mushrooms, cauliflower is used, but pasta with cauliflower is prepared very quickly, and if you are in autumn and winter and cauliflower is abundant, make sure to prepare this pasta. And use the good properties of cauliflower, such as being rich in fiber and antioxidants, as well as helping to lose weight, so you can use it in your diet.Ingredients for preparing pasta with cauliflower1/2 small cauliflowerPenne pasta 1 packGarlic 4 clovesOlive oil 2 tbspWhite vinegar 1 tbsp1/2 cup milkChicken extract 1 pcParmesan cheese as neededSalt, black pepper, paprika, thyme, Italian spices as neededHow to prepare pasta with cauliflower and parmesanFirst step: preparing cauliflowerFirst, you need to prepare the cauliflower. For this, pour water into a pot to boil. In the meantime, chop the cauliflower and pour white vinegar on it. Vinegar will remove the smell of the cauliflower, so put the lid on the pot and wait. Cook until the cauliflower is soft, then drain and set aside.Second step: Preparation of penne pastaNext, pour water and a little olive oil into a pot and wait until it boils, then pour the pasta into the boiling water until it becomes soft, after about 8 minutes, drain it and pour cold water over it.Third step: preparation of cauliflower pastaPour the cooled cauliflower into a mixer or food processor and add the peeled garlic along with chicken broth, spices and milk and turn on the machine to mix the ingredients well. If you don't have a food processor or machine, you can grind the cauliflower a little Mash and mix with other ingredients. In this model, just a little cauliflower may remain coarser and not mashed.Fourth step: preparing pasta with cauliflowerNow put the pasta in a deep pan with the right size and pour the prepared cauliflower sauce on it and stir until the sauce thickens well, then at the end, pour a little Parmesan cheese on the pasta and put it on a serving plate. Enjoy your mealKey points in preparing pasta with cauliflowerIf you don't have the Italian seasoning, omit it.You can put some parsley on the pasta.You can also use fettuccine pasta.To make the sauce thicker, you can add 1 tablespoon of cream. alorecipes alorecipes Tue, 21 Feb 2023 11:57:41 +0330 https://virgool.io/@alorecipesco/curry-noodle-salad-recipe-oh9qfu4xhfvy Noodle salad is a different and tasty salad. This salad is considered an authentic Chinese food due to the presence of noodles in its composition. There are different types of this salad, in the noodle salad recipe, you can prepare this delicious salad in two ways, either with vegetables or chicken meat.The main ingredients of this salad are noodles, which are prepared from flour and are thin and thin strands of flour dough. The most common form is noodles, and one of the dishes that is often used is salad, which is served as an appetizer and for a light dinner. And it can be used as a main food.Ingredients (for two people)Noodles: or a package of noodles (noodles with the flavor of your choice)Young stalks of celery: one cupWhich: Two medium numbersFresh lime: a medium numberTomatoes: three small onesWalnuts: two to threeOlives: three to fourColored bell pepper: oneHow to prepare noodle salad:First, prepare the noodles according to the instructions on the package.Grate the carrot or cut it into thin strings.Wash the young stalks of celery and cut them into thin strands.Finely chop the tomatoes and bell peppers.And in the next step, drain the noodles that you have already prepared so that the excess water comes out and put it in a suitable container and add the rest of the chopped ingredients. In the final step of how to prepare noodle salad, add chopped olives and walnuts and lime juice and combine all the ingredients and put the salad bowl in the refrigerator to cool down.Golden tipsLemon juice, olive oil and salt can be used to prepare noodle salad for dieters.Mayonnaise, yogurt, ketchup and salt can also be used for non-dietary people.Noodle salad preparation time is half an hour. alorecipes alorecipes Tue, 21 Feb 2023 11:37:59 +0330 https://virgool.io/@alorecipesco/how-to-cook-chickpeas-stovetop-xf8gvg7x96qh Chickpeas have a warm and dry character and are one of the best legumes for strengthening the bones, which have a special place in various dishes of the Iranian table, and its consumption is recommended for people of all ages. One of the forms of preparing food from peas is the food known as pea water.Many Arabs and southerners of our country turn to consuming special foods such as chickpea water in the cold seasons of the year, which of course some Arab speakers call it lab labi.This healthy, nutritious and delicious food is often cooked and offered in traditional canteens or on the side of the street on a cart, and its consumption, especially in the cold days of the year, strengthens the body's immune system and prevents infectious and viral diseases. It is especially cold and highly recommended for those who have autoimmune diseases such as MS.With the introduction of Farangi dishes to the table of our Iranians, the consumption of foods containing legumes has decreased, while the same pea water, which is cooked with onions and spices, has so many nutritional properties that if other provinces realize its nutritional and therapeutic value, it will surely prepareGet to know chickpeas betterChickpea is not only a food, but also a medicine, and as recommended in traditional medicine, it is not emphasized about any of the other legumes. Peas have a hot and dry nature, and pea water is the best food in the cold days of the year, which helps regulate the body's mood.Properties of water peas:Chickpeas have a warm and dry character and are one of the best legumes for strengthening the bones, which have a special place in various dishes in traditional Iranian tables. It is recommended for all ages. It is recommended to consume chickpeas in different forms, for example, these people are recommended to prepare and drink a glass of chickpea juice a day. To do this, soak chickpeas in water at night and strain the water in the morning, sweeten the water with a little honey and drink it. After soaking, you can eat the chickpeas raw or cooked. While chickpeas stabilize calcium in the bones due to the presence of magnesium, they strengthen muscles and relieve spasms, and due to the presence of phosphorus, they strengthen nerve and brain cells. Folic acid and its iron, of course, are not as effective as meat in curing anemia. Due to its high fiber content, this food is a laxative and is directly involved in cleaning and emptying the intestines and prevents constipation. Also, because it is rich in B vitamins, it helps to relieve fatigue and weakness, and its continuous use for several months is very useful for hair loss.Also, cooked chickpea juice is diuretic and useful for curing coughs and lung infections, it treats hoarseness and helps to reduce the swelling of the gums, and research has shown that it is a urinary tract disinfectant.In general, it is useful for diseases caused by phlegm, soda and wind.It is useful for patients with brain diseases caused by cold and for melancholic patients.It is useful for kidney and bladder diseases.There are three types of chickpeas: white, black and wild, the white chickpea is used more than the wild chickpea, and the black chickpea has more healing properties. Black peas have the same shape and image as white peas, but they are a little smaller and stronger than white peas. Black peas break stones and remove toxins from the body through urine and help liver function. Topical use of black pea juice is effective for relieving headache and healing itching and numbness of organs and strengthening hair.The only weakness of pea water is its flatulence. To reduce this problem, you should introduce this food gradually and not all at once in the diet, while soaking peas and cooking them well is the best way to reduce flatulence. Cumin and angelica are also the best way to get rid of water pea flatulence.How to make delicious water peasIngredients for water peas:Chickpeas 400 grams3 medium onions75 grams of oilWhole wheat flour 1 tablespoonSalt, pepper and turmeric as neededHow to prepare chickpea water:We soak the chickpeas the night before and strain them, chop the onions and fry them with oil until golden.We add chickpeas to the hot onion and fry a little, add salt, pepper, turmeric and 4 glasses of water. Reduce the flame and cook the chickpeas with a gentle heat. Finally, when the chickpeas are well cooked, add the flour mixed in half a glass of cold water to the chickpeas. After a few boils, we turn off the flame. You can eat this dish with water or vinegar. alorecipes alorecipes Tue, 21 Feb 2023 11:22:03 +0330 https://virgool.io/@alorecipesco/halva-zanjabil-persian-ginger-halwa-kmt9xxx7mwlu Halva zanjabil is a traditional Persian halva originating from Tabriz. As you know, Tabriz has various sweets, and this halva is one of them. Ginger halva is known in Azeri-speaking cities as a sweet that is consumed with tea. This halva should be soft and tender so that it melts when you put it in your mouth. With the amount of ingredients included in this baking recipe, you can prepare ginger halva for 4 people. If you want to make more or less ginger halwa, just multiply or divide the amount of ingredients.ingredients1 cup of wheat flour is equivalent to 125 grams1 cup of powdered sugar is equivalent to 100 grams1/3 cup of chopped walnuts or almonds is equivalent to 50 gramsButter and solid oil total 70 gramsCardamom powder 1 teaspoon1 tablespoon of ginger powderHow to prepare ginger halva without rice flourFirst step: roasting the flourTo prepare Tabrizi ginger halwa, we first sift the wheat flour twice, then put it in a suitable pot and put it on a low heat and fry it a little until the raw smell of the flour disappears, but it should not change color, it should be cooked on a low heat for about 30 Fry the flour for a minute and after smelling the rawness, sift the flour and return it to the pot.Second step: adding butter and solid oilTo achieve the good quality of ginger halva, a mixture of butter and solid oil should be used so that it has a soft texture, so we pour the mixture of butter and solid oil in a pan until it melts, and then we add fried flour to it and fry it. We give it until it becomes a golden color and the oil is absorbed by the flour.Third step: adding powdered sugar and nutsRemove the pot from the heat until it cools down, then add the ginger and cardamom powder to it and stir it a little until the ingredients are crushed. Add and stir until the powdered sugar is incorporated into the halva. This halva is in powder form.Fourth step: Preparation of ginger halvaChoose a rectangular container and spread oil paper on the bottom of it and pour flour into the mold and press the halva with the bottom of a spoon until it is smooth and then pour walnut powder on the halva and let it harden. Leave it in the freezer for 30 minutes, then let it cool completely, and then cut it with a cutter or a knife in any shape you want, for example, a lozi lozi is a beautiful model, and slowly remove the parchment paper from the mold, because this model of halva has a crispy and fragile texture. It has We arrange the halwa in a dish. You can also use silicone molds to prepare this halwa to make it more beautiful. Pour the halwa into the mold and mix well with a spoon, then take it out of the mold for 1 hour in the oven. Put in friers, then slowly remove from the mold. DrinkTips and tricks for making ginger halva recipeYou can taste the ingredients after adding powdered sugar and increase the amount of powdered sugar according to your taste.The temperature of the halva must be lukewarm when you add the sugar powder, otherwise the sugar powder will melt and you will feel it under your teeth later.With this amount, you will have about 24 to 30 pieces of ginger halvah.This halva can be stored in a closed container in the refrigerator for 1 week.You can use different brains to prepare this halva.The amount of ginger to be added depends on your taste, you can add up to 2 tbsp.Do not use liquid oil.The color of this halwa is light and it should not be too dark, so be aware of the flour while frying and do not leave it alone. alorecipes alorecipes Mon, 20 Feb 2023 13:04:34 +0330 https://virgool.io/@alorecipesco/khoresh-ghormeh-sabzi-recipe-persian-herb-stew-egzuvozmgsf3 Khoresh Ghormeh Sabzi is one of the methods of preparing Qorme Sabzi, this is a traditional Iranian stew, but with the difference that meat is not used in its preparation and you can add mushrooms. This stew is very suitable for vegetarians and vegans, or even for people who do not like the taste of meat. But the taste of this always delicious stew with mushrooms is also very good. Vegetarians or vegetarians have changed their lifestyle and avoid eating red meat, poultry, seafood, etc. They want to do the least harm to the earth's ecosystem, but they must be careful with their diet so as not to harm the body. Therefore, they should find the right protein and replace it so that the immune system is not weakened.Necessary ingredients for preparing vegetarian vegetable soup with mushrooms500 grams of green vegetables1 onionMushrooms 1 cupRed beans 1/2 cupSaffron in the required amount4 lemonsSalt, black pepper, turmeric, stew spices as neededHow to prepare delicious vegetarian vegetable soup with mushrooms and red beansFirst step: preparationChop the green vegetables beforehand and fry them with good oil until the vegetables change color. Frying the vegetables is the most important part of preparing a delicious stew. Soak the red lovia for 12 hours and change the water several times to remove the swelling.Second step: frying the onionFirst, peel the onion and cut it into small pieces or small pieces and fry it in a pot with a little oil and turmeric until it becomes light and glassy. Wash and slice the mushrooms, or if they are very small, you can Pour it properly into the pot and fry well with hot onion and a little black pepper until the mushroom is light and juicy.The third step: cooking vegetable vegetable soupNext, add the fried gourma vegetables and fry with the ingredients and add the red beans that you previously boiled with some water and discard the red water, stir and pour a few glasses of water and increase the heat first. until it boils, then leave the heat low and the lid of the pot half open so that your delicious vegetable stew fits.Fourth step: adding Omani lemonCut the lemons in half from the middle and remove the core of the lemons and soak them in lukewarm water for 30 minutes until the bitterness is removed, then add salt and a little saffron in the last 20 minutes of the vegetable stew and when it thickens well, Heat and eat with rice. Enjoy your mealKey points in preparing vegetarian vegetable soup with mushroomsIf you like, instead of adding Omani lemon, you can add fresh lemon juice or water at the end.Some people like to add paste to their vegetable soup, which you can pour 1 tbsp as you like.Be sure to half-cook the red lovia so that the color of your vegetable soup remains bright and green.You can increase or decrease the amount of mushrooms as desired. alorecipes alorecipes Mon, 20 Feb 2023 12:46:34 +0330 https://virgool.io/@alorecipesco/beef-bone-broth-stew-iranian-stew-abgoosht-ghaleme-nxngtmbjpaau You can make Beef Bone Broth Stew on its own, but studies show that combining animal and vegetable products has synergistic effects, and making it together is more beneficial than either alone.To make a high-quality bone broth, experts say it's important to use parts of the animal's body, such as chicken necks and legs, that aren't typically found in the meat section of your grocery store.Another thing to note is that you need to buy animal products that you know are pasture-fed and free of antibiotics and hormones to really get all the benefits of bone broth.How to prepare bone brothPut the bones in the pot and cover them with water.Add two tablespoons of apple cider vinegar to the water before cooking. This helps draw important nutrients from the bones.Fill the pot with water.Raise the heat slightly at first to bring the water to a boil, then lower the heat to simmer for at least six hours.Remove the foams created on the water.Chicken bones can be cooked for up to 24 hours and beef bones can be cooked for 48 hours. In order to fully extract the nutrients in and around the bone, a gradual cooking time is necessary.To get more nutritional value, you can add vegetables such as onion, garlic, carrot and celery.After cooking, as you let the bone broth cool, a layer of fat forms on top. This layer protects the extract below. Discard this layer only when you want to use the broth. alorecipes alorecipes Mon, 20 Feb 2023 12:20:00 +0330 https://virgool.io/@alorecipesco/bread-tahdig-recipe-crispy-persian-rice-with-bread-lohjgeqriu6a Tahdig is one of the good ideas to serve besides rice and it’s so crunchy and delicious. It makes your table nice and stylistic and is just lovely. Tahdig is the part of the polo that sticks to the pot bottom and gets finely crispy and toasted. Tahdigs of different kinds including bread tahdig, potato tahdig and tahdig with yoghurt and saffron are popular in Iran.I suggest that when cooking rice, make your food much more delicious and attractive with this bread tahdig. It only takes a minute or two to put tahdig in the pot you’re going to make steamed rice with and then you can enjoy the persian rice with bread crust.Persian polo is made in two ways: Abkesh (use colander) and Kateh. In this post, I’m going to explain how to cook rice by Abkesh or Ashpali method. The recipe of bread tahdig (Persian rice with bread crust) is very simple and there’s just a few easy tricks to it.In this post, I’m going to describe all the tricks you need to have a crispy tahdig. Bread tahdig is similar to potato tahdig and there’s no big differences.Soaking the rice: Clean the rice well, then rinse it several times and soak it in water for a few hours. If you're short of time (say10 minutes), you'd better soak the rice in warm water.Boiling the water: In a non-stick pot, pour some water and put it on the heat. The amount of water should be enough for two knuckles to be above the rice. Bring the water to a boil.Pour the rice in the boiling water.Add some salt. As for 3 cups of rice roughly one tablespoon of salt will be enough. Stir a bit so as not to let the rice grains stick together.Draining the rice: Having half-cooked the rice, remove it from the heat and pour it into a drain. Rice grains ought not to be too soft, but rather firm. Do not put the lid on the pot. (cook until al dente)As for testing, when you take a grain of rice and place it under your teeth, the inside should still be slightly firm while the outside is cooked. Never allow the rice to cook and soften completely since in the next step they're going to steam and soften nicely.As a general rule, depending on the quality of rice it takes 3 to 5 minutes to get half-cooked. Of course, the cooking time depends on the grade of the rice and the gas heat; some sooner, some later (and some never these days!).Putting the bread in the pot: To make the bread tahdig, put the non-stick pot on low heat and pour some oil into it. About 4 tablespoons would be enough for a small pot.Take a thin slice of bread and cut it to the size of the pot. Once the oil is hot, put the bread in the oil to get fried. Fry it slightly on both sides.Note that it's enough if it's fried slightly, and there's no need to be fried completely. When steaming rice, the bread is going to get brittle and crispy well.The heat at this stage should be slightly higher than when steaming rice so that the bread could be fried.Waiting for the polo to cook: Put the lid on the pot and wait for the rice to cook and tahdig form on the bottom of the pot.The time to steam rice depends on its quality, but generally it takes some 40 to 60 minutes for the rice to cook and the tahdig to form. In the first 5 minutes, turn the heat up a little bit (just a little) as to let the tahdig form, then turn the heat down so that the rice gets steamed.After the required time, remove the lid and test the rice. If it's cooked evenly, it means it's ready. If you feel it's not cooked yet, put the lid on immediately so that the steam doesn't escape.When your Persian rice with bread tahdig is ready, put it in a dish and then separate tahdig from the pot, cut it, and put it in the dish (as a garnish). alorecipes alorecipes Sun, 19 Feb 2023 14:01:15 +0330 https://virgool.io/@alorecipesco/zereshk-polo-ba-koofteh-barberry-rice-with-iranian-meatballs-x2jyubgar00y Zeresk polo ba Koofteh is easy to prepare and has no special tricks. It needs 2 main ingredients: Minced meat and onion. It is very tasty and delicious. If you use raisins, barberry, and saffron in it, you will have a colorful meal that is suitable for parties and everyone will enjoy seeing its colors. Combining the smell of saffron with the aroma of rice and cooked meats is amazing. I used a piece of bread in the pot, to get the Tahdig.These meatballs are small and that is why they are called small meatballs. Their small size makes them cook faster.I suggest frying the small meatballs and letting them cook with the rice. Rice with small meatballs is great; Especially if served with fresh herbs and pickled. But if you want, you can serve the meatballs without rice, with a little tomato paste and more time for frying.The difference between Koofteh Rizeh and Koofteh Ghelgheli and Koofteh Tabrizi is that the Koofteh Rizeh are smaller. These are about half a finger’s size, But Tabrizi meatballs are the size of the palm of your hand. As I said, small meatballs need two main ingredients: Ground meat and onion; But inside Tabrizi meatballs, other ingredients such as cobs are also added.Take the ground meat out of the freezer to thaw the ice. If you see the red juice that is called"purge", be sure to throw it away. Press the meat in your hand to separate the purge.Grate the onion. Onions should be grated with a fine grater. After grating, the onion becomes watery. Take the onion juice completely. It is very important that the Koofte Rizehingredients are not liquid and watery. If the meat or onion becomes watery, the meatballs will stick to the dish when frying.Mix the meat and onion. Add salt, pepper, turmeric, curry powder; Pour a small amount. To the extent that the meatballs taste, but the spices do not burn on heat. Knead the ingredients by hand to mix well.Make Koofteh Rizeh. Take some meat, make a meatball about Knuckles (about 1.5 inches) and place them on a tray. You should rotate the meatballs in the palm of your hand so that they are well-rounded. (Ghelgheli)Fry the meatballs. Put a pan on the heat and add some oil to it. When the oil is well heated, add the meatballs. If the oil does not heat up well and you pour the meatballs, they will stick to the pan.Do not start stirring quickly. Wait a while for the meatballs to cook a little and harden. You can then stir them with a spoon and reduce the heat (Not too little). In general, we don’t need well-done meatballs, because they will cook well with rice.Roast them over medium heat for about 5 to 10 minutes. Turn off the heat when they are slightly discolored and you are sure they are formed and do not lose their form. They should not be brown or burnt.Pour water into a pot. Pour the pre-soaked rice into boiling water. Add salt to it. After a few minutes, bring to a strainer. Also, you may don't using Strainer and cooked Kateh.Pour the rice into the pot and add some oil over it. Pour the meatballs over the rice. Let the rice steaming with the meatballs.Special suggestion: Before pouring the rice, you can pour a little oil into the pot and let it heat up. The heat should be medium to low. Put a piece of bread or potatoes in the bottom of the pot. When the oil heats up, the bread or potatoes turn golden. Then pour the rice and meatballs on it. That way you will eventually have a great Tahdig (Crispy Persian Rice). You can see my delicious Tahdig in the photo.The time to steam depends on the type of rice, But it usually takes at least 20 minutes to 40 minutes.After steaming the rice, the meatballs are well cooked. You can separate some rice before mixing it with meatballs and add steamed saffron to it. Then mix the rest of the rice well to combine the meatballs with the rice.Put the polo with the Koofteh Rizeh on a plate. Garnish with saffron, decorate with barberry and raisins and serve. Enjoy your meal alorecipes alorecipes Sun, 19 Feb 2023 13:38:05 +0330 https://virgool.io/@alorecipesco/potato-tahdig-recipe-persian-rice-with-potato-crust-mjh9bkjcnyw6 Potato tahdig is one of the most attractive recipes of Iranian food and it’s so delicious. I have explained the bread tahdig in another post and I suggest you try that one too.Potato is called “Sibzamini” in Iran, and Tahdig Sibzamini is popular in this region. Potatoes are placed at the bottom of the pot and become crispy and delicious. Join me to learn this delicious Iranian recipe together.Rinse the potatoes and let them dry. Then, as shown in the picture below, cut them into thin layers. They should be thin enough to fry well. Tahdig (whether of bread or of potatoes) had better be of a thin layer.Soaking the rice: Clean the rice well, then rinse it several times and soak it in water for a few hours. If you're short of time (say 10 minutes), you'd better soak the rice in warm water.Boiling the water: In a non-stick pot, pour some water and put it on the heat. The amount of water should be enough for two knuckles to be above the rice. Bring the water to a boil.Pour the rice in the boiling water.Add some salt. As for 3 cups of rice roughly one tablespoon of salt will be enough. Stir a bit so as not to let the rice grains stick together.Draining the rice: Having half-cooked the rice, remove it from the heat and pour it into a drain. Rice grains ought not to be too soft, but rather firm. Do not put the lid on the pot. (cook until al dente)As for testing, when you take a grain of rice and place it under your teeth, the inside should still be slightly firm while the outside is cooked. Never allow the rice to cook and soften completely since in the next step they're going to steam and soften nicely.As a general rule, depending on the quality of rice it takes 3 to 5 minutes to get half-cooked. Of course, the cooking time depends on the grade of the rice and the gas heat; some sooner, some later (and some never these days!).Pour the rice into the strainer.To make potato tahdig, put a non-stick pot on low heat and pour some oil into it. As for a small pot, about 5 tablespoons would be enough. Once the oil is hot, place the slices in the bottom of the pot. You'd rather cover the entire bottom of the pot with slices, but don't worry if a small portion remains empty since those small parts would be well filled with rice. Fry them on both sides and sprinkle with salt.Having fried them, pour the cooked rice on it (and let them be steamed together on a low heat). Put the lid on the pot and wait for the rice to cook and tahdig form on the bottom of the pot.The time to steam rice depends on its quality, but generally it takes some 40 to 60 minutes for the rice to cook and the tahdig to form. In the first 5 minutes, turn the heat up a little bit (just a little) as to let the tahdig form, then turn the heat down so that the rice gets steamed.After the required time, remove the lid and test the rice. If it's cooked evenly, it means it's ready. If you feel it's not cooked yet, put the lid on immediately so that the steam doesn't escape.When your Persian rice with potato crust is ready, put it in a dish and then separate tahdig from the pot, cut it and put it in the dish (as a garnish).This recipe needs only two ingredients: potatoes and rice. We have added this easy and authentic recipe to Recipe Finder recipes. alorecipes alorecipes Sun, 19 Feb 2023 13:23:04 +0330 https://virgool.io/@alorecipesco/dal-adas-how-to-make-persian-lentil-stew-u1p0ptashgle Dal Adas one of the most delicious dishes prepared with lentil lentil seeds. The origin of this dish goes back to the southern country. This is a delicious dish for cold winter days that you can prepare with rice and bread for lunch or dinner. Dal lentil seeds are similar to lentils, but they are smaller and taste like tomatoes, and the cooking method of dal lentil food is similar to lentils, and the nutritional benefits of lentil dal should not be neglected. Is. It is very suitable for the treatment of joints and arthritic pain, and Dal Adel is also useful for curing mouth and throat ulcers.Necessary ingredients for preparing dal lentil foodLentils 1 cupTomato paste 1 tbsp1 onionGarlic 3 clovesLemon juice or lemon powder as neededSalt, black and red pepper and turmeric as neededHow to prepare dal lentil foodFirst step: preparation of lentil slabSoak the lentil dal a few hours before to remove its puffiness (if you don't have enough time, you can skip this step), then put the dal lentil seeds with two glasses of water on the heat until it boils. Dal lentil cooks very quickly, it takes 20 to 25 minutes at most.Second step: frying the onionWash and finely chop the onion and fry it in a pot with some oil, then add turmeric until the onion becomes light and golden, then peel and grate the garlic and add it to the onion until the garlic aroma comes out.The third step: cooking dal lentilAdd the tomato paste along with the spices (add a little more red pepper, this dish should be hot and spicy) to the onion and garlic and fry until the colorful paste and its raw taste disappear, then add the cooked lentil slab. Add to the ingredients, add a little boiling water and give it time to thicken and settle. At the end of cooking, add some lemon juice or lemon juice and put it in a serving dish and decorate it with hot onions. Enjoy your mealKey points in preparing Dal AdesYou can use tomato puree instead of paste.Add more than one potato for the glaze, so you can put it in the food or cook it, mash it and put it in the food.You can also use ginger or coriander to make this dish taste better.If you want to give your food a southern taste, mix a pack of tamarind with beer, strain it a little when it is opened and pour the tamarind juice into the food.If your food is not thick enough, you can add 1 tablespoon of flour. alorecipes alorecipes Thu, 16 Feb 2023 11:14:33 +0330 https://virgool.io/@alorecipesco/yoghurt-tahdig-recipe-with-saffron-crispy-perisan-rice-c0wgbanaawni Yoghurt tahdig is another of a range of traditional Iranian tahdigs. It has an attractive golden color and gives a wonderful glaze to your food.It’s very tasty and has an appetizing appearance. It’s easy to make. If you add saffron too, its aroma will be perfect. You can go for yoghurt tahdig in different types of polo such as ordinary polo, zereshk-polo, and baaqaali-polo.As I mentioned before, the Persian word tahdig is a combination of tah+dig, meaning bottom+pot. To see the recipes for bread tahdig and potato tahdig, have a look on the relevant articles I have uploaded previously.It’s worth noting that yoghurt tahdig is similar to a popular, mainly northern Iranian food named Tahchin (tah+chin) which has many different recipes.Ingredients3 cups Rice3 tbsp Yogurt1 Egg yolka little Saffron1 tbsp Oil1 tbsp Rose watera little Cardamom powdera little SaltInstructionsSoaking the rice: Clean the rice well, then rinse it several times and soak it in water for a few hours. If you're short of time (say 10 minutes), you'd better soak the rice in warm water.Prepare the materials. Combine yoghurt, egg yolk, saffron, oil, rosewater,cardamom and salt. Rinse the rice a few times so that it gets impurities removed.Boiling the water: In a non-stick pot, pour some water and put it on the heat. The amount of water should be enough for two knuckles to be above the rice. Bring the water to a boil.Pour the rice in the boiling water.Add some salt. As for 3 cups of rice roughly one tablespoon of salt will be enough. Stir a bit so as not to let the rice grains stick together.Draining the rice: Having half-cooked the rice, remove it from the heat and pour it into a drain. Rice grains ought not to be too soft, but rather firm. Do not put the lid on the pot. (cook until al dente)As for testing, when you take a grain of rice and place it under your teeth, the inside should still be slightly firm while the outside is cooked. Never allow the rice to cook and soften completely since in the next step they're going to steam and soften nicely.As a general rule, depending on the quality of rice it takes 3 to 5 minutes to get half-cooked. Of course, the cooking time depends on the grade of the rice and the gas heat; some sooner, some later (and some never these days!).Pour the rice into the strainer.Pour about 3 scoops of the rice into the ingredients ( yoghurt, egg yolk, saffron, oil). How much rice to pour depends on the size of your pot and whether you want a thick or thin tahdig.But the important thing is that you should add as enough rice as not toget an overly loose and watery mixture.Put the pot on the heat and add two tablespoons of oil into it. Once itheats up a bit, pour the tahdig material into it and press with the back of a spoonor scoop so that it sticks well together and the surface gets flat.Pour the remaining rice on it. Using a long toothpick or the scoop handle, make a few holes in the rice surface. The holes should get close to the bottom of the pot. This allows the steam to reach the bottom of polo well so that it can steam-cook uniformly. Wrap the lid in a clean towel and put it on the pot.Cook the rice over a gentle heat for about 40-60 minutes until it stews and the tahdig gets golden and crispy. If the heat is high, the tahdig will burn quickly because of saffron and its color will turn black. alorecipes alorecipes Thu, 16 Feb 2023 10:46:29 +0330 https://virgool.io/@alorecipesco/limu-omani-how-to-make-dried-limes-udgcmj0n4mdb Limu Omani’s skin is usually light brown to black, which also depends on the drying method.Making limoo Amani at home is very easy and enjoyable, it just needs a bit of patience. The drying method we will mention in this post is totally healthy and does not need any chemical substances, you only need some lime, salt, vinegar, and water.Dried lime can be used in many foods and is added to them either as a whole or ground. It can be used in any food as spice or seasoning but using it in the following foods will give your dish a wonderful taste:Seasoning in stews like Khoresh Gheymeh, Khoresh Ghormeh Sabzi, and eggplant stewAbgoosht seasoning (Beef Stew From Beef Bone Broth Recipe)Red Lentil DalMarinating and boiling chickenSeasoning for grilled meatSoupLime teaHerbal teaThere are plenty of methods for drying limes and dehydrating them, examples follow as:Sun (Sun-dried lime)OvenHeater or RadiatorFruit drying machineLimu Omani that is dried under the sun is brown. The ones dried in the oven are darker or even black.It’s better to choose high-quality limes for this. It’d be good if your chosen limes possess these qualities:Unharmed skinNot mushy and with good qualityLimes with thin and yellow skin are the best choices for making Limu Omani. The ones with thick skin are the second priority.You can chop the Limu Omanis after they’re prepared and grind them. Just remember to extract the seeds because they’ll make the lime powder bitter.Since Limu Omani is dried, its shelf life is pretty long, and it can be used for up to 2 years. Limu Omani powder can be used up until a year since it’s dry and has no moisture.After this period of time, it might lose its initial taste and aroma.Store them in a place with these traits:A dry and cool placeAway from moisture and humidityAway from direct sunlightOmani lime and lime powder should be kept in a sealed container. However, you can also keep Limu Omani in a closed piece of fabric.Like the previous method, wash the limes and add salt to them. Put them in boiling water and vinegar. Poke them with a toothpick. Then, put the limes in an oven tray. Turn on the oven and set it at the lowest possible temperature, like 110°C. Leave the oven’s door half-open and put the tray inside.Pay attention so that the temperature isn’t too high; it should be like the sun shining on a metal object. You should be able to touch the tray and pull it out without needing a glove. If the temperature is too high, the limes become bitter and burn.Flip them over a few times a day. Leave the limes like this for 10-15 days until their insides are all dried up.During this time, if you want to use the oven, take the limes out of the oven for a few hours a day and then put them back in. alorecipes alorecipes Thu, 16 Feb 2023 10:33:37 +0330