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IFTAR Usually; the ones who have fast, after Ishaa prayer (the prayer of nightfall) recite the following dua.a (prayer): In the name of Allah, O. Allah, we fast, and with food, Thou give us break the fast, An obligation we fulfill, and Thou art Hearer, knower.. And then; they break their fast with lawful (Halal) and pure foods. They preferably eat one of these foods at first, which as fallows: Date, Boiled water, Tea, Halva (an Iranian dessert), Naabat (sugar candy), or Milk. Also; there are different recipes in the Iranian Iftar ceremony, including: Halva, Ranginak, Fereni, Sholeh Zard, Shir Berenj, Masgati, Zoolbia, Baamieh, Kachee,Yakh dar Behesht, Ash Sholeh Qalamkar, Ash Resteh, and Ash joe. Now please attend us in this ceremony: Aash-e Sholeh-Ghalamkar Ingredients: ( servings 4) herbs: parsley, dill, coriander, spinach, spring-onion ends (in equal amounts), 500 grams rice, 100 grams (1/2 cup) chick-peas, black-eye beans & lentils ( in equal amounts), 450 grams beef or lamb, 500 grams fried onions, 5 spoons turmeric, 1/2 teaspoon cooking oil salt black pepper Directions Soak peas, beans and lentils in water for 4-5 hours. Cut meat into small pieces. Add peas, beans, lentils, turmeric, salt, pepper, meat and hot water, and cook over low heat. Wash rice and add to the Aash. Cook for another 20-30 minutes. Wash herbs and chop finely. Add to Aash and stirring frequently. Add more hot water during cooking if necessary. For cooking well, medium heat is necessary. Aash-e Reshteh Ingredients: ( servings 4) reshteh, 400 grams herbs (parsley, spinach, dill, coriander, and spring-onion ends, in equal amounts), 1 kg chick-peas, black-eye beans & lentils ( in equal amounts), 450 grams dried mint, 4 spoons fried onions, 4 spoons kashk (whey), two glasses (1/2 liter) flour, 2 spoons cooking oil salt black pepper Directions Soak chick-peas, black-eye beans, and lentils in warm water for about two hours. Then, add chick-peas, black-eye beans, lentils, salt, and pepper to half of fried onions. Add 2-3 glasses of hot water and cook over medium heat. Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in, and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk (whey) evenly over it. Add fried onions on top. Fry dried mint in oil for a few minutes and add it on top of Aash-e Reshteh and serve it . Fereni Ingredients: ( servings 4) milk, 1/2 litre rice flour, 50 grams (2 spoonful) sugar, 100 grams (4 spoonful) rosewater, 2 spoonfuls Directions Dissolve rice flour in milk. Add sugar and rosewater. Stir regularly over medium heat until it comes to slow boil and thickens. Serve cold. Ranginak Ingredients: ( servings 4) wheat flour, 500 grams pitted dates, 500 grams fine sugar, 125 grams walnuts, 125 grams cinnamon, one spoon cardamom, 1/2 spoon cooking oil, 300 grams ground pistachio, one spoon Directions Heat oil in a pan until hot. Pour in wheat flour and turn down the heat. Stir frequently until flour turns golden. Remove from heat and let cool slightly. Add fine sugar, cinnamon and cardamom to flour and mix well. Pour half of the flour-mix in a flat dish and flatten the surface with the back of a spoon. Insert a piece of walnut inside each date and place the dates on the flour-mix. Cover the dates with the rest of the flour-mix and again flatten the surface with the back of a spoon. Sprinkle ground pistachios on top. Cut into diamond-shaped pieces and serve. Sheer Berenj Ingredients: ( servings 4) Rice, 200 grams Sugar orJam ( for serving) Rosewater, 1/2 cup Milk, 2 litres Directions Wash rice well, then drain the water. Add two glasses of water to rice and cook until rice slightly softens. Add milk and continue cooking over medium heat until the mix thickens. Add rosewater and cook for another minute or so. Serve with sugar or jam. Sholeh Zard Ingredients: ( servings 4) Rice, 500 grams Sugar, 1 kg Cooking oil, 1/2 cup Saffron, 1/2 teaspoon Rosewater, 1/2 cup Pistachio, crushed , 50 grams Almond, crushed , 100 grams Cinnamon, 3 teaspoon Directions Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well. Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top. Baamieh Ingredients: (4 servings) flour, 125 grams large eggs, 3 sugar, 200 grams cooking oil, 4-5 spoons rose-water, 2-3 spoons Directions: Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil. Pour in flour and mix well. When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan. Fry on both sides. Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Add a little lemon juice to it. Soak baamieh in the syrup for about 5 minutes, and then serve. Yakh-dar-Behesht (Ice-in-Heaven) Ingredients: (4 servings) rice-flour, 100 grams starch, 150 grams sugar, 500 grams rosewater, 1/2 cup milk, 1 litre water, 1 litre crushed pistachios, 50 grams Directions: Dissolve starch well in cold water and dissolve rice-flour well in cold milk. Mix the two solutions and bring to slow boil over low heat. Regularly stir the mix until it thickens. Now add sugar and rosewater. Continue stirring the mix while it boils very slowly so that it does not settle. When the mix becomes very thick, it is ready. Pour it into a deep rectangular dish and shake so that the surface is level. Let it cool down completely, then cut a grid into it the lines of which are parallel to the diagonals of the dish. Sprinkle the pistachios on top. Ice-in-Heaven is now ready to serve. Kachee (Halva Cream ) Ingredients: (4 servings) Sugar, 500 grams Butter, 500 grams Water, 500 ml Wheat flour, 250 grams Rosewater, 60 ml Liquid Saffron, 1 table spoon Directions: Bring water and sugar to the boil, when the sugar has dissolved, remove it from heat. In a saucepan melt the butter and then stir in the flour to a smooth paste over a low heat. While stirring, slowly add the rosewater, syrup and liquid saffron. Continue stirring until the mixture is a thin smooth cream. If the mixture gets too thick, add a little warm water to it. Zoolbia Ingredients: (4 servings) starch, 500 grams yogurt, 150 grams sugar, 200 grams cooking oil rose-water, 2-3 spoons Directions: Mix starch, 1-2 spoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other. Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve. Halva Ingredients: (4 servings) wheat flour, 250 grams sugar, 200 grams cooking oil, 200 grams saffron, 1/2 teaspoon rosewater, 1/2 cup pistachio, crushed almond, crushed Water, 2 cups Directions: Heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes color to golden, thickens and becomes fragrant. Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top. Masqati (Starch Fudge) Ingredients :( 4 servings) Starch, 100 grams Sugar, 200 grams Oil,50 grams Rosewater , 1tablespoon water , 3 or 4 cups Crushed almond, 50 grams Recipe Mix starch in the water. Stir the mixture over medium heat until thick and sticky. Then add sugar, rosewater, and oil to the mixture. Leave it to cool and set. Cut diagonally into strips. Then serve it. |
