Chef school in Iran, and some good Iranian dishes to make?

Is there a chef school in Tehran, Iran?? i want to be a chef and want to go to iran, so i was wondering if there was any in Tehran. thanks for the help. then does anyone know any good Iranian dishes i can make for my family so i can enlighten them on the wonderful iranian culture?? regular meals and then a few desserts maybe? thank you!

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  • 1 decade ago
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    I adore Persian food! Here are some favorites:

    Aash-e Gojeh-Farangi (a soup)

    Ingredients: (4 servings)

    basmati or long-grain rice, 200 grams

    herbs (parsley, mint, coriander, spring-onion ends), 1 kg

    ground lamb or beef, 500 grams

    split peas, 3 spoons

    tomato paste, 5-6 spoons

    marjoram, 2 spoons

    mint, one spoon

    onions, 4 large

    cooking oil

    salt

    black pepper

    Directions:

    Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes.

    Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in tomato paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.

    Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve.

    Mirza Ghasemi (Baademjaan Ghasemi) (a side dish)

    Ingredients: (6 servings)

    8 small seedless eggplants

    4 cloves of garlic, finely chopped

    4 eggs

    2 medium tomatos

    1/3 cup of cooking oil

    salt

    black pepper

    Directions:

    Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces.

    Bring water to boil in a small pot. Cook tomatos in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.

    Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, salt and pepper and fry until the excess water is gone.

    Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Can be served with white rice or Iranian bread. This is a delicious dish from a region by the Caspian sea in northern Iran.

    Ghormeh Sabzi (a stew)

    Ingredients: (6 servings)

    750 grams boneless stewing lamb or beef

    1 large onion, finely chopped

    1/3 cup of cooking oil

    1 teaspoon turmeric

    1.5 cups water

    1/2 cup dried limes (or fresh lime juice)

    3/4 cup black-eye beans or kidney beans

    1 large potato, diced (optional)

    salt

    black pepper

    1 cup spring onions, finely chopped

    1.5 cups spinach, finely chopped

    1/2 cup parsley, finely chopped

    1/4 cup coriander, finely chopped (optional)

    1/4 cup tareh (garlic chives), finely chopped

    1/4 cup shanbelileh (fenugreek), finely chopped (optional)

    Directions:

    Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.

    Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.

    Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used.

    Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.

    Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.

    Ghotaab (dessert)

    Ingredients: (4 servings)

    medium eggs, two

    yogurt, 100 grams

    cooking oil, 100 grams

    flour, 150 grams

    baking powder, one teaspoon

    almonds, 250 grams

    fine sugar, 150 grams

    cardamom powder, one spoonful

    Directions:

    Separate egg-yolks and mix well with baking powder, cooking oil and yogurt. Add flour gradually while stirring the mix. Pour the dough in a plastic bag and leave for 1-2 hours.

    Peel and ground almonds. Mix well with sugar and cardamom powder. Spread some flour on a table-top. Make orange-sized balls from the dough. Flatten the ball on the table-top to a thickness of 0.5 cm using a roller.

    Cut circles into the dough with a cup. Place some of the almond-sugar mix at the center of each circle. Bring the edges of the circle together and press to close completely.

    Fry in pre-heated oil until colour changes. Drain the excess oil, then roll in fine sugar.

    Not sure of cooking school in Tehran, but here's a list of schools there:

    http://en.wikipedia.org/wiki/List_of_colleges_and_...

    Source(s): Recipes from: http://personal.ee.surrey.ac.uk/Personal/F.Mokhtar... Here's a gram to other measures converter: http://www.gourmetsleuth.com/gram_calc.htm
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  • Anonymous
    1 decade ago

    hi you are welcome but it isn't necessary travel this long way/ u can provide some Iranian cooking books or refer to some sites in Internet so MC FEISTY told.

    have a good time

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