Translator: Davood Salehan
Source: www.rasekhoon.net







 

1. Qeysi Verun = apricot and oil (Ghaisioron)

ingredients:
Ripe or dried apricots ............................... 500 g
Oil ............................... 100 g
Sugar ............................... 50 g
Cinnamon ............................... 20 grams
Recipe:
Cut the fresh apricots' kernel and cook them, or soften them with some boiling water if they have been dried, and looks like sauce. Add the oil and heat them and let it to be cooked slowly. When you pick up the food from the heat and put it in the plates, sprinkle some sugar and cinnamon if you like. This food is eaten with bread or rice.
The energy of 100 g of it is 180 kcal and it has all the nutritional values.
Apricot = (fresh = second cold and wet, its sheet = second cold and the first wet); oil = second warm and first dry, sugar = second warm and first dry, cinnamon = second warm and dry.
Nature and temperament of this food with fresh apricots = moderate and with sheet = mild and first dry.

2. Qeyme sifzamini = stuffing and potatoes (Gheemow sefzamini)

ingredients:
Ground beef ............................... 250 grams
Onions ............................... 100 g
Potatoes ............................... 300 g
Oil ............................... 150 g
Salt and pep and turmeric ............................... 10 g
Tomato sauce ............................... 50 g
Recipe:
Ffry Red meat and onions and turmeric and salt and pep and then add the sauce to the fried meat and onions. After that add warm water and let it to be cooked slowly. During this time fry the potatoes a few minutes before the food is cooked and add them to the meat and onions. add also the sauce and simmer until the mixture becomes a uniform dish.
The amount of energy in 100 grams is 132/5 kcal and it has all the nutritional values.
Ground beef (mixture) = second warm and first wet, onion = third warm and dry, oil = second warm and first dry, pep and turmeric = third warm and dry, salt = second warmest and third driest, tomato = First Cold and wet, potato = cold and wet.
Nature and temperament of food: moderate.

3. Qeyme kow verge = Stuffing and cress (Ghimow kawarg)

ingredients:
cress ............................... 500 g
Tomatoes ............................... 250 g
Ground beef ............................... 250 g
Onions ............................... 150 g
Oil ............................... 100 g
Spices and turmeric and salt ............................... 10 g
Recipe:
Fry Meat with onions and after roasting them, add chopped and fried vegetables and the spices and salt and turmeric and also grated or finely chopped tomatoes, mix them until you get a uniform mixture. Instead of Tomato sauce, you can add raw ones.
The energy content of 100 g is 135 kcal and it has all the nutritional values.
cress = Third warm and second dry, meat (mixture) = the first warm and second wet, onion = third warm and dry, oil = second warm and first dry, spice and pep and turmeric third = warm and dry, salt = third warm and dry.
Nature and temperament of food: First warm and third dry.

4. Kay lush = (kale jush)

ingredients:
Diluted curd ............................... 500 grams
Onions ............................... 100 g
Oil ............................... 50 g
Garlic ............................... 20 grams
Peppermint ............................... 10 g
Chopped walnuts ............................... 50 g
(In some areas, with raisins and peas is cooked)
Recipe:
Fry the onions and add chopped walnuts to it, and then add cheese, raisins and fried garlic and also the cooked peas and then leave to it to be cooked slowly. When putting it in the plate, pour hot mint (fried mint) on it.
The energy of 100 g is 235 kcal and it has all the nutritional values.
Curd diluted = the end of second Cold and first dry, onions = third warm and dry, oil = second warm and first dry, garlic = third warm and dry, mint = second warm and dry, walnut = second warm and dry first. (Split peas = Warm and dry, raisins = first wet and second warm)
Nature and temperament of food ………. with and without split peas and raisins = warm and dry.

5. Kashke ke = curd like

ingredients:
Coarse grain ............................... 250 g
Salt and pep ............................... 5 g
Pot roast meat ............................... 250 g (pre-fried and baked)
Recipe:
Wet wheat and then cook it and after cooking, add meat to it and leave it to be cooked together and mean while, stir them to be uniform. This food is often used as a breakfast like oatmeal.
The energy of 100 g is 175 kcal, and it has all nutritional values except vitamin "A" and "C".
Wheat = First warm and moderate, salt = second warm and third dry; pep = third warm and dry, meat = second warm and moderate, Water = third and fourth cold and wet.
Nature and temperament of food = warm and moderate.

6. Kofte xolire = kufte rize

ingredients:
Ground beef ............................... 250 g
Onions ............................... 100 g
Cinnamon, pep, salt and turmeric .............. 15 g
Oil ...................................................... 100 g
Grated tomatoes ............................... 2 or 1/5 tablespoon or tomato sauce ………………………. 5/1 tablespoon
dried pea flour ............................... (Optional)
Recipe:
Mix Meat and grated onion, salt and turmeric and pep and thoroughly and stir them. If you want to add flour to the mixture, add it at this stage. Then fry them in the shape of small pellets in the oil. at the same time pour some warm water and fried onion or tomato sauce in the pot and add salt and spices to it and let it to be boiled and thickened. Then add fried dumplings to this liquid and let them be cooked 10 to 15 minutes.
The amount of energy per 100 g is 290 kcal and it has all nutritional values.
Meat (mixture) = second warm and first wet, onions = third warm and dry, oil = second warm and first dry, salt = second warm and third dry, spices and turmeric = third warm and dry, fresh tomatoes = second cold and wet, pea flour (slightly) = warm and dry, water = third cold and fourth wet.
Nature and temperament of this food = moderate.

7. Kuku Kanegar = Artichoke cutlet

ingredients:
Artichoke ............................... 500 g
Eggs ............................... 5
Onions ............................... 50 g
Oil or butter ............................... 100 g
Recipe:
Clean the artichokes, wash them and chop them into small pieces and fry them with onions to get them soft. Add the beaten eggs and salt and pep to artichokes and onions and lower the heat to fry one side of the cutlet. Then fry the other side and eat it with vegetables and tomato.
The energy per 100 grams of it is 90 kcal and it has all the nutritional values.
Artichoke = second warm and first dry; egg = moderate; onion = third warm and third dry, salt = second warm and third dry, pep = third warm and dry, oil = second warm and first dry.
Nature and temperament of this food = warm and dry.

8. Niskino and Kuleke = lentil pumpkin

ingredients:
pumpkin ............................... 500 g
Lentils ............................... 200g
Oil ............................... 100 g
Onions ............................... 100 g
Salt and pep ............................... 5 g
Recipe:
Wash and peel the pumpkin and chop it into pieces. Soak lentils and cook them with a little water. Then add onion and salt and pep and let it to be cooked slowly and put the lid. If pumpkin is not sweet, according to your taste, add some grape juice or sauce.
The energy per 100 g of this food is 175 kcal and it has all the nutritional values.
Pumpkin = Second cold and wet, lentils = first cold and second dry, oil = second warm and first dry, salt = second warm and third dry, salt = second warm and third dry, pep = third warm and dry.
Nature and temperament of this food = moderate and dry.

9. Ka lane = bread and vegetable

ingredients:
Wheat flour ............................... 500 g
Salt ............................... 5 g
Water …………………. as necessary
Sourdough ............................... 50 g (1 teaspoon yeast)
Chopped leek or green onion stem .................. 250 g
Butter or ghee ............................... 200 g
Recipe:
Paste flour and water and add a little salt and yeast to them (bread dough of bakeries could be used instead). then prepare vegetables scallion stalk, and make them like bread dough. After that spread them and put some of the chopped vegetables on it and close it to have a bag like bread or semi-circle shape and put on the furnace or oven. After its cooking, pour butter or ghee on it and eat it with honey or with sugar. This food is prepared in the spring and is also eaten with buttermilk.
The energy per 100 g of it is 398 kcal and it has all the nutritional values.
Wheat flour = first warm and dry, sourdough = second warm and dry, cress or scallion stalk = third warm and dry, oil = second warm and first dry (butter = first warm and second wet).
Nature and temperament warm and dry feed = second.

10. Kawaw tave = kabab tabe, kawaw pire zhan (pan kebab)

ingredients:
ground beef ............................... 300 grams
Salt and pep and turmeric ............................... 10 g
Onions ............................... 50 g
Oil ............................... 50 g
tomato ............................... 500 g
sumac ............................... 1 tbsp
Recipe:
Mix Meat with grated onion, and add salt and pep and turmeric and water to it. Then stir it thoroughly to make it sticky. Pour oil in the pan, then spread the meat in the pan, cut them longitudinally, and cook them over the fire. After cooking one side of it, then return it to the other side. Add Rings of roasted tomatoes and pour sumac over it. This dish is eaten with bread and vegetables or is eaten with rice.
The energy per 100 g of it is 150 kcal and it has all the nutritional values.
Ground meat = second warm and first wet, pep and turmeric = third warm and dry, salt = second warm and third dry, onion = third warm and dry, oil = second warm and first dry, tomatoes = second cold and wet; sumac = second cold and dry.
Nature and temperament of this food = moderate.

11. Gunine = Tarxine (Gonina)

ingredients:
soaked Duyne (Tarxine) ............................... 500 g
Ghee ............................... 100 g
Grape juice (dushab) ............................... 150 g
Recipe:
Soak Tarxine in boiling water and leave it to be boiled and its water is run out. Put Toughen tarxine in the plate and pour oil and dushab over it and eat it.
The energy per 100 g of it is 290 kcal and it has all the nutritional values.
Duyne = first cold and wet, oil = second warm and first dry, grape juice (dushab) = first warm and fresh, water = third cold and fourth wet.
Nature and temperament of this food = moderate.

12. Hame giya = Hamagia (field vegetables)

ingredients:
field Vegetables (those abundant in spring) ...... 500 g
Oil ................................................................. 150 g
Eggs .............................................................. 4 to 5 pcs
Salt and pep and turmeric ............................... 10 g
Onions ............................................................ 100 g
Recipe:
Wash and cook vegetables in boiling water and drain them. Fry onions and vegetables in hot oil and add salt and pep and turmeric to them and mix them. Then add the beaten eggs to it and stir it until it is completely mixed and their eggs are cooked. After cooking eggs, this food is ready.
The amount of energy of 100 g is 175 kcal and it has all the nutritional values.
Field Vegetable = moderate and wet, eggs = moderate; pep and turmeric = third warm and dry, salt = second warm and third dry, salt = second warm and third dry, water = third and fourth cold, the oil = second warm and first dry.
Nature and temperament of this food = moderate and more.

13. Hilke ow Sepah nax = Nargesi (hilkaw aspanaax)

ingredients:
Spinach ............................... 150 g
Eggs ............................... 2 to 3 pcs
Salt and pep and turmeric ............................... 10 g
Oil ............................... 100 g
Recipe:
Clean spinach, wash it and chop it and then cook it with a little water and drain it. After that cook the eggs, and add salt and pep and turmeric to it and mix it with spinach and hot oil. Then lower the heat and let it to be cooked slowly. Then fry the other side.
The amount of energy of 100 g is 270 kcal and it has all the nutritional values.
Spinach = first cold and wet, eggs = moderate; pep and turmeric = third warm and dry, salt = second warm and third dry, oil = second warm and first dry.
Nature and temperament of this food = moderate and wet.

14. Plavi Nisk = lentil polo (Plawi nisk)

ingredients:
Lentils ............................... 300g
Potatoes ............................... 200 g
Oil and water ............................... 150 g
Recipe:
cook soaked lentils and drain like polo. (Lentils are cooked with salt and sprinkle salt on the potatoes which are put in the bottom of pot). It is cooked just like polo.
The amount of energy per 100 g is 390 kcal and it has all the nutritional values.
Lentils = First cold and second dry, potatoes = cold and wet, oil = second warm and first dry.
Nature and temperament of this food = moderate and dry.

15. Tanka be dun = con soup

ingredients:
Corn ............................... 1000 g
Dough ............................... 200 g
Salt and pep ............................... 5 g
dried mint ............................... 10 g
Fried Onion ……. 150 g (for each kilo of corn, half or a glass of buttermilk)
Recipe:
Clean the Corn, powder it and then cook it, add salt and pepper to it and also add the buttermilk, then boil it, pick it up from the fire, and add fried onions and mint to it and eat it.
The amount of energy of100 g is 300 kcal and it has all the nutritional values.
Corn = cold and dry, buttermilk = second cold and fresh, pep = third warm and dry, dried mint = second warm and third dry, salt = second warm and third dry, onion = the first warm and third dry, Water = third cold and fourth wet.
Nature and temperament of this food = moderate.

16. halimaw = shurba (rice soup)

ingredients:
Rice ............................... 150 grams
Chili ............................... 3 grams
Onions ............................... 100 g
Dried mint ............................... 10 g
Oil ............................... 50 g
Salt ............................... 2 g
Recipe:
Fry the onion and soaked rice in the water. then separate the rice and add it to fried onion until it is completely cooked and thickened. Stir it thoroughly and add salt and red pep to it. And then add the mint. (A nourishing and anti-diarrhea Food)
The amount of energy per100 g is 190 kcal and it has all the nutritional values.
Rice = First cold and second dry, chili = third warm and dry, onion = third warm and dry, dried mint = second warm and dry, oil = second warm and first dry, second = salt warm and dry third.
Nature and temperament of this food = warm and dry third.

17. Chisht chu nere = beet feed (Chesti chonar)

ingredients:
beet ............................... 500 g
sliced Chickpeas ............................... 200 g
Ghee ............................... 50 g
water of sumac or lemon juice ....................... 100 ml
Recipe:
soaked sliced Chickpeas and cook them. Then add the chopped beet to it and let them to be cooked, then add lemon juice and crushed or pickled beets and peas to it. Finally pour warm oil over it and eat it.
The energy content of 100 g of it is 155 kcal and it has all nutritional values.
Beet = first warm and dry, sliced peas = warm and dry, oil = second warm and first dry, water of sumac or lemon = third cold and dry first.
Nature and temperament of this food = moderate close to the first warm and dry second.

18. xawrde Meni karg = mushroom dish

ingredients:
Mushrooms ............................... 500 g (usually mountain mushrooms)
Oil ............................... 100 g
Salt and pep and turmeric ............................... 10 g
cress or tarragon ............................... 250 g
Recipe:
Put Chopped mushrooms in the sun for a short time. Wash and chop cress and fry them with chopped mushrooms. Add salt and pep and turmeric and mix them well and add a little water to it and then let it be cooked slowly until the water runs out. Then pick it up from the heat and eat it.
The energy of 100 g of it is 110 kcal and it has all the nutritional values.
Mushrooms (mountain) = cold and wet, oil = second warm and first dry, pep and turmeric = third warm and dry, salt = second warm and third dry, cress = third warm and second dry.
Nature and temperament of this food = mild and dry.

19. Do kiluye se robe nun = curd and butter soup (doe Kolivisarbaroon)

ingredients:
Curd ............................... 250 grams
Rice ............................... 150 grams
Cooked peas ............................... 100 g (optional)
Onions ............................... 100 g
Dried mint ............................... 10 g
Ghee ............................... 100 g
Recipe:
Cook washed rice in diluted curd is cooked, add the cooked peas if you like and let it to be cooled slowly. Pour it in the plate and pour over it the ghee. Then decorate it with dried oily mint and onion.
The energy of 100 g of it is 300 kcal and it has all the nutritional values.
Curd = Second cold and dry, rice = first cold and second dry, cooked peas (optional) = warm and temperate; onion = the first warm and third dry, dried mint = second warm and third and dry, oil = first warm and third dry.
Nature and temperament feed = mild and dry.

20. Qululi = dahse xori = qabuli polo

ingredients:
Rice ............................... 200 grams
Onions ............................... 100 g
Oil ............................... 100 g
sliced Chickpeas ............................... 50 g
Raisins ............................... 50 g
Salt ............................... 2 g
Recipe:
Fry onions in the oil and soak rice with a little water, cook them and stir them until a it is cooked. Then add the cooked split peas with salt to them and stir again. Be careful that the bottom of pan does not burn and all the water is not vaporized. Add the fried raisins, and after a few minutes it would be ready.
The energy of 100 g is 245 kcal and it has all the nutritional values.
Rice = First cold and second dry, onions = third warm and dry, oil = second warm and first dry; split peas = warm and dry, raisins = second warm and first wet, salt = second warmest and third driest.
Nature and temperament feed = warm and dry.

21. Dolme sifzamini = Dolme sibzamini

ingredients:
Large potatoes ............................... 500 g
Egg yolks ............................... 100 g
Ground beef ............................... 250 grams
Cinnamon ............................... 5 g
Onions ............................... 100 g
Chopped parsley …………….. 150 g
Ghee ............................... 150 g
Salt and pep ............................... 5 g
Butter ............................... 50 g
Saffron ............................... 1 gram
Recipe:
Wash Potatoes with their skins and boil them for ten minutes, meanwhile fry ground meat and the onions and add spices and saffron and salt to them. Cut Undercooked potatoes in halves and a bit empty inside of them. Then put two parts on each other and close them by string. Then put them in the pan and pour a little water on them and put the lid. After 20 min they will be cooked. Them put them in a plate and add butter and chopped vegetables on them and eat them.
The energy of 100 g of this food is 200 kcal and it has all the nutritional values.
potato = Cold and wet; egg yolks = warm, minced meat (mixture) = second warm and first wet, cinnamon = second warm and dry, onion = third warm and third dry, parsley = second warm and dry, oil = second warm and first dry; pep third warm and dry, salt = second and third warm and dry, butter = first warm and second wet and, saffron = third warm and dry.
Nature and temperament of food = moderate towards warm and second dry.

22 shaqe baqi = pumpkin (garden squash)

ingredients:
pumpkin ............................... 500 g
Ghee ............................... 100 g
Or sugar syrup ............................... 100 g
Recipe:
Wash pumpkins, cut them in the shape of squares and cook them with a little water for 40 minutes (just steam), but do not let them be crushed. Then fry them one by one and then put them in a suitable container and pour on them grape syrup or sugar.
The energy of 100 gram of this food is 185 calories and it has all the nutritional values.
Pumpkin = second Cold and wet; ghee = second warm and first dry, grape syrup = second warm and first wet (sugar = second warm and first dry), water = third cold and fourth wet.
Nature and temperament of the food = moderate.

/J