Torshi-e Makhloot Recipe

pumpkin wedges

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Cooking receipe to make pumpkin wedges under category General Recipes. You may find some video clips related to this receipe below.pumpkin wedges1/2 large or 1 small pumpkin olive oilCut the pumpkin into eight large wedges then remove the seeds and fibres. Place in a roasting tin cut side up and dri

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| Fish And Seafoods

Type: Honey Fish Free Cooking Recipe - Fish And Seafoods It's alright! Ingredients / Directions 1/4 cup(s) honey1/4 cup(s) Dijon mustard2 tablespoons lemon juice1 teaspoon curry powder1/2 teaspoon salt4 (3/4-inch thick) grouper or other fish fillets Combine first 5 ingredients; stir w

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Creamy Bean Dip

| Everyday Recipes

Cooking receipe to make Creamy Bean Dip under category Everyday Recipes. You may find some video clips related to this receipe below.Creamy Bean DipRecipe By :Serving Size : 10 Preparation Time :0:00Categories : Dips/SpreadsAmount Measure Ingredient -- Preparation Method-------- ------------ -------

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Fajita Marinade II Recipe

| Barbecue

Type: Fajita Marinade II Free Cooking Recipe - Barbecue Not bad! Ingredients / Directions 1/4 cup(s) vegetable oil 1/4 cup(s) distilled white vinegar 1/4 cup(s) Worcestershire sauce 1/4 cup(s) water 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/2 teaspoon ground bla

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Type: Torshi-e Makhloot Free Cooking Recipe – Miscellaneous

Not bad!

Ingredients / Directions
small eggplants
1 kg
very small cucumbers
500 grams (available from Iranian or middle-eastern stores)
small carrots
500 grams
small cauliflower
green beans
250 grams
small potatoes
250 grams
shallots (or small onions)
150 grams
small celery
green peppers
250 grams
herbs (parsley
250 grams
white vinegar
black pepper Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool
then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hour(s) until all water has left eggplants. Chop very finely
add some vinegar
and mix well.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers
green beans
and green peppers. Peel shallots (or onions)
and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hour(s).

Add everything to eggplants and herbs. Add some more vinegar
salt and black pepper
and mix well.

Store in a cool
dry place for 2-3 months. When removing eggplants from the jar
use a clean
oil-free spoon or fork

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