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persian rose restaurantPersian Lubia Polo, Reshte Polo, sabzi Polo
Polo in Iranian cuisine, Azerbaijani. Turkey Uzbekistan and many Middle Eastern countries are known as brass, which can be cooked with other materials, such as meat, vegetables, beans and dried fruits, and even varieties of spices, which can be cooked and watered in either form. In some foods, you can also mix it with other ingredients after making a perfect Chelow (simple rice). There are also foods like Ash and harris and jade that are not known as rice or rice in the form of rice or Chelow. In the definition of Polo in Dehkhoda it is said: it is a food that is made of rice, in which it is seasoned with meat and raisins, dates, and so on and it is a variety.
In this section, you will be given a variety of Polo and Chelow such as Lubia polo with meat ,Sabzi polo with meat ,Polo with Saffron ,Reshte polo ,Estamboli polo ,and…. .
Polo that can be Dami or Abkesh. Dami has a lot of Property and aroma. The Dami has a beautiful appearance and is suitable for parties.
Lubia polo are very rich and tasty. This plate is cooked with green beans and minced meat or pieces of chopped meat.
Estamboli polo or jam is a mixture of tomatoes, rice and potatoes, and sometimes they use fried meat.
Reshte polo: It is often cooked for New Year’s Eve. It can be used with chicken or meat.
Sabzi polo: Served with fish and it is also a specialty for Norouz.
Shevid polo: In addition to dill, it also has beans and has a special place in parties and parties.
Lubia polo is a delicious Iranian flavor that is very different from each other in different regions, and it’s called Istanbul in some cities like Isfahan. But İstanbuli Tehrani is a tomato soup cooked with potatoes and different from Lubia polo. The main ingredients are beans, rice, green beans and tomato paste. Most often, bean Polo also has meat that can be single or sliced. In order to make bean jam, you will see a piece of scoured meat. But you can use minced meat as well.
Reshte polo are from traditional Iranian cuisine, sometimes served with meat or chicken, and sometimes with a little creativity! Reshte polo can be decorated in different shapes and with various materials. The hot onion mixture, barberry and pistachio slice certainly did not speak. Both the color and the beautiful water were given to the persian food, and the taste was great for Reshte polo and chicken. Although this great Reshte polo alone was enough to bring us all, fresh vegetable, colorful Shiraz salad, traditional dough and dessert of two layers of color were added to it, and in summary all the breaths were kept in the chest until the time Eat!
Among the types of Polo, the name of the sumac polo is less heard. If you have not heard the name, you should know that the sumac is a local Iranian cuisine that looks like a Kebab kobide. In fact, if you crave Kebab kobide with a sumac, you can easily make this delicious dip in the house on the gas and enjoy it.
source: Persian rose restaurant
The history of Iranian kabab
Kebab is one of the most popular foods of the Middle East, especially Iran and the Caucasus. In the preparation and cooking of barbecues, lamb or calf is used for red meat. Also, in the process of preparing most barbecues, onions and spices are used. A kind of what is known as kobab chanjh in Iran is also known in the western countries known as Shishkabb. Also, what is known in Iran as kobab kubaid is known as Kabab in the Caucasus, or in some places called Lolekebab.
https://persianroserestaurant.com/blog/the-history-of-iranian-kebab/
The skewers are rolled up in metal or wood, and placed in direct fire to cook. The size and diameter of the grill varies depending on the type and taste of the person who makes it.
The fat that is not consumed when eating from high-fat tissues or sheep or cattle bones, as well as when grilling meat, is known as the “teardrop of kebabs”.
History
As Mirza Mohammad Reza Motamedalkatab, the author of the Qajar history, wrote, Kabab’s leg was opened by Naser-al-Din Shah. They say that on the order of Naser al-Din Shah, a Caucasian herd, a Caucasian food has arrived in Iran, which later the cooks of the courtyard have slightly changed the method of baking, and the roast has become a completely Iranian dish.
According to a story narrated by Dostali Khan Miyar al-Malik from Nasser-al-Din Shah’s descendants, Nasser-al-Din Shah has had 87 husbands, of whom four were official, and the rest were sentences. When on a Friday, the Shah intended to visit Abdul Azim in Shahrery, his waitresses had to go to that area on Thursday and prepare about 1,000 to 2,000 kebabs according to the order of the king for himself and 1,000 companions and crew and his wives, and kebabs are always accompanied It is served with herbs and onions.
Iranian kebab
The most famous types of Iranian barbecues are kebab grill, chopped kebab, chanchot roast, sour kebab, grilled kebab, kebab leaf, kebab soltani, barbecue shower, chicken kebab, chopped barbecue grill, wood grill, tarragon kebab, hookah honey, chicken turkey, Shishlik kebab, Bakhtiari kebab, and so on.
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