Cucusebzaminee Iranian Potatoes Recipes
CUCUSEBZAMINEE ( IRANIAN POTATOES)
Doesn't sound like much but these are very tasty. Kids like it because they can eat it with their fingers. My maid, in Iran, taught me to make this.
Provided by DoQu Russell
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil but do not burn.
- Mix all ingredients well.
- Drop by large spoonfuls into hot oil.
- Fry until golden.
- Drain well.
Nutrition Facts : Calories 352.8, Fat 3.9, SaturatedFat 1.3, Cholesterol 139.5, Sodium 76.9, Carbohydrate 68.2, Fiber 8.8, Sugar 4.6, Protein 12.6
PERSIAN RICE WITH POTATO TAHDIG
Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.
Provided by Lady at the Stove
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse and drain rice 2 times.
- Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
- Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
- Invert carefully onto a serving plate so sliced potatoes are on top of rice.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 55.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 389.7 mg, Sugar 0.4 g
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