Steps

1. Combine grated onions with ground beef in a large bowl.
2. Add salt, black pepper powder, turmeric and ground sumac to the bowl (Knead the mixture thoroughly after adding each ingredient).
3. Add 2 to 3 tsp of the soaked saffron to the bowl.
4. Knead for 7 minutes.
5. Cover the bowl with a lid or plastic wrap.
6. Keep the beef mixture in refrigerator to marinate for 8 to 12 hours.
7. Place a fistful of beef mixture on a skewer and flatten as show in the video.
8. Grill the kabobs on the grill.
9. turn the kabobs often to avoid burning.
10. Grill few tomatoes and peppers to serve on the side.
11. Kabobs can be served with rice.

Steps

1. Peel the eggplants and slice them (each 3-4 slices) to either fry them or bake them. I prefer baking because it's healthier (less oil less mess) but frying is faster.
   To bake them just coat them with oil and then place on a baking sheet in high heat oven (350 F) and turn them every 10 min or so until they're golden brown. Once done, move to a bowl and mash with a potato masher.
2. Meanwhile, you can prepare the Onions, Garlic and Mint. You need to caramelize the onions so you need to fry them separately (because caramelizing is basically slowly frying them with a bit of oil until they turn brown otherwise they will burn). Once done, move to a dish and use the same frying pan with a bit of oil to fry the minced garlic and the dried mint just until the garlic starts turning golden (use low heat and don't over do it because garlic burns fast)
3. Once the garlic/mint mixture is ready, add the caramelized onions and the mashed eggplants and cook on low-medium heat for 10-15 min (add salt n pepper to taste)
4. While cooking the eggplant/onion/mint/garlic mix add the Kashk or Sour Cream a little bit at a time and taste to see how much you'd like to add (I haven't tried it with Sour Cream but even though it won't taste the same, people on the internet say it can be used as a substitute)
5. Finally add the minced walnuts (1 or 2 tbsp or to taste). If you don't like the walnuts just skip this step

Steps

1. Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2. Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3. Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4. Shape the ground beef mixture into small meatballs.
5. In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6. Add the meatballs to the fried onion's pot to fry along.
7. Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8. Add the Cinnamon to the mixture.
9. Make holes in the dried limes and add it to the pot.
10. Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11. Add the fried potato (Chips) when serve in plate.

Steps

PREPARATIONS

1. Hard boil an egg.
2. Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3. Slice 1 medium size onion.
4. Mince the herbs.
5. Pre-cook 1/3 cup rice.
6. Dice the walnuts, dried apricots and dried barberries (as needed).
7. boil 5-7 cups of water.

DIRECTIONS

1. Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2. Fry the sliced onions in 2 tbsp vegetable oil until golden.
3. Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4. Add the ground beef to the bowl and mix.
5. Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6. Beat one egg and add it to the bowl and mix thoroughly.
7. Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8. Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9. Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10. Add boiling water to the pot and stir.
11. Put the meatballs in the pot, let it simmer for half an hour.
12. Flip the meatballs over and continue simmering over low heat for 30 more minutes.     

Steps

1. Dice 1 onion and add to a pot with the chicken, 1 clove of garlic, 1 tsp salt and 1/8 tsp saffron. Let it cook for 1 hour on low heat. Once the chicken is cooked, debone and shred to pieces
2. Grate 1 onion and add to a pot. Wash 1 cup of barley and add it to the onion. Add 5 cups of water. Add 1 tsp salt, 1 tsp turmeric, 1/4 tsp black pepper and let it cook for 2 hrs (covered)
3. Dice the mushrooms and set aside. Melt 1 tbsp of butter in a pan. Saute the mushrooms for 2 min.
4. Add the sauted mushrooms, the shreded chicken and the chicken broth to the pot of barley and let it cook for 1 more hr
5. To make the white sauce, in a separate pan melt 1 tbsp butter, add 1 tbsp vegetable oil, 1 tbsp flour and stir for 1 min. Then add 1 cup of milk and stir until it becomes smooth
6. Add the white sauce to the soup and let it cook for 30 min
7. Finally, add the juice of 1-2 lemons, garnish with parsley and enjoy