Foodcraftz
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A food blog that contains delicious and diverse recipes from Italian, Iranian, Vegetarian to Ketogenic and low carb diet and soon much more! Bahareh was born and raised in Iran and lives in Italy for almost 15 years.
Foodcraftz
1y ago
This can be a main course or a starter dish. A simple and easy to cook recipe which is perfect for the cold seasons when the squash comes to farmers market.
If you have both main ingredients (lentils and squash) cooked this dish will take not more than 20-30 minutes. The more it cooks the creamier it comes.
Ingredients | 5 servings
400g/14.1oz squash
300g/10.5oz lentils
1 medium onion
1 tsp turmeric
1 tsp cumin
1/2 tsp nutmeg
3 tbs clarified butter
Lemon juice (to taste)
salt and pepper (to taste)
Preparation
– Cooking lentils: add them in a pot with 4cm/1.5in water above their surface. (fol ..read more
Foodcraftz
1y ago
This can be a main course or a starter dish. A simple and easy to cook recipe which is perfect for the cold seasons when the squash comes to farmers market.
If you have both main ingredients (lentils and squash) cooked this dish will take not more than 20-30 minutes. The more it cooks the creamier it comes.
Ingredients | 5 servings
300g lentils
400g squash
1 medium onion
1 tsp turmeric
1 tsp cumin
1/2 tsp nutmeg
3 tbs clarified butter
Lemon juice (to taste)
salt and pepper
Preparation
– Cooking lentils: add them in a pot with 4cm/1.5in water above their surface. (follow the package instructi ..read more
Foodcraftz
2y ago
Lesson learned: fresh parsley isn’t a good idea in peas pesto. It has a strong flavor and undermine the other ingredients taste.
This is fusilli (pasta) with pea pesto. Served with stir-fry mushrooms with onions, garlic and turmeric on top. It was so delicious, quick & easy to prepare which was a shame not to put the recipe here.
This recipe can be vegetarian if you skip the anchovy and replace it with a handful of salty olives. ( for a better umami )
Ingredients | 2 servings
Pesto:
100g Blanched peas
1 Fillet of anchovy
Hand full of walnuts
20g of strong cheese like aged Peco ..read more
Foodcraftz
2y ago
Haleem or Halim is a popular breakfast in Iran, specially during the feast month of Ramadan. People usually buy it from the specialized stores in the early mornings.
It’s rich and helps you resist the hunger for long hours. The traditional Halim is without any peel but in this recipe we didn’t remove them so it’s quicker and healthier!
The most important characteristic of Halim is its elasticity. It should shine and stretch! The cut of meat used in Halim helps to have such consistency. The best choices are sheep neck or ribs. Sometimes also turkey is used.
Ingredients | 4-5 servings
1 cups Sh ..read more
Foodcraftz
2y ago
Tahchin (تهچین) is one of the famous dishes made of rice in Persian cuisine. The word itself means: “decorate underneath” and it refers to the mix of saffron cream and rice that goes at the bottom of the -non stick- pot. Tahcin seems is like a crunchy rice cake!
Some people cook their Tahcin in pyrex and in the oven. The advantage is you can see the color of Tahchin and it’s easier to decide when it’s done. Tahchin has so many varieties it can have chicken or potatoes or even e stew inside. This recipe is the basic Tahcin that has only saffron, yogurt and egg.
Ingredients | 3-4 servings
2 Eg ..read more
Foodcraftz
2y ago
Koofteh (kufteh/kuftah) baghali was my grandmother’s signature dish. I remember green meatballs served to each family member with the right amount of meat juice and onions in every dish. It was the food that brought the family together in weekends.
The season for the fava beans is in the mid spring – early summer. People buy kilos of it and store them, peeled, in freezer to enjoy various baghali dishes for the whole year.
Ingredients | 4 servings
530g/12oz minced Meat (with 30% fat)
350g/12oz Rice (basmati, Thai or similar)
120g/4oz Dill (finely chopped)
4 Onions
350g/12oz Fava Beans (cut in ..read more
Foodcraftz
3y ago
Every cultur, has a definite set of food for breakfast. The tendency of breakfasts in Iran is a combination of salty and sweet savors. The bread plays a crucial part in the feast. So if it’s not mentioned, you know that on the table/sofreh of Iranians it’s ubiquitous! Now, let’s dive into the famous Iranian treats for breakfast:
1- Nun, Paneer, Chaii shirin نون پنیر چایی شیرین
Probably the most popular breakfast in Iran. Nothing is cooked. Just bring every element to the table:
Nun (bread), Any type of bread is good! (sangak, barbari, ore french baguette!)
Paneer (cheese), Lighvan type, if y ..read more
Foodcraftz
3y ago
Haleem or Halim is a popular breakfast in Iran, specially during the feast month of Ramadan. People usually buy it from the specialized stores in the early mornings.
It’s rich and helps you resist the hunger for long hours. The traditional Halim is without any peel but in this recipe we didn’t remove them so it’s quicker and more healthy!
The most important characteristic of Halim is its elasticity. It should shine and stretch! The cut of meat used in Halim helps to have such consistency. The best choices are sheep neck or ribs but also turkey is used.
Ingredients | 4-5 servings
1 cups Shelle ..read more
Foodcraftz
3y ago
Adas in Persian means lentils. Adasi is a lentils soup that people have for breakfast specially during winter. Although it’s an easy to cook recipe, it’s very common to buy Adasi from the restaurants like a take away.
Some restaurants might add the meat broth for a richer taste. If you want to eat a vegetarian soup better check before ordering. This recipe is a vegetarian version of Adasi.
Ingredients | 4 servings
250g / 2 cups lentils
1 L Water
1 tsp Turmeric
1 tsp Cumin
3 tbsp Clarified Butter
1 Onion (diced)
Salt (to taste)
Black Pepper (to taste)
1 tsp corn/potato starch (optional)
Prepa ..read more
Foodcraftz
3y ago
[updated recipe] Spelt and Kamut (Khorasan) are species of wheat that considered to have more fiber and proteins than the common wheat and are considered to be healthier.
This bread is full of fiber and considering the dough rests for more than 24 hours, it’s packed with nutritions and flavors and is easy to digest.
Ingredients | 2 bread loafs
500g/17.7oz whole Spelt flour
200g/7oz Kamut (Khorasan) flour
a pinch of Yeast (the smallest piece of dry or fresh yeast you take)
70g/2.4oz whole Wheat flour
540g/19oz Water
12g/0.4oz Salt
Nice to have:
Durum flour to avoid the dough sticks ..read more