What are some famous Persian foods

Refreshment love

Join me today in the culinary world of Persian street food. Baghali Pokhte - Healthy Street Food from Persia is a popular spring and summer snack. We love Baghali Pokhte so much that we even dry it to enjoy it in autumn and winter as well. All Persians lick their fingers for this delicious healthy snack, even the kids love it. If you like edamame, you will love Baghali Pokhte.

The best way is the way we eat Baghali Pokhte, but we take the leathery core from the outer shell to get to the delicate inner core. Then we pull out the tender, creamy and nutty core with our tongue. Baghali Pokhte is seasoned with golpar (Persian hogweed), salt and a little lemon juice or vinegar and then eaten. If you want to know what kind of spice Golpar is, here I have already reported about it. You can only get Golpar in Persian grocery stores.


BAGHALI - THICK BEANS IN TEB-E SONATI

Teb-e Sonati is the Persian traditional medicine and fresh broad beans belong to cold and wet foods in Persia. The dried version of broad beans, on the other hand, belongs to cold and dry foods. People who freeze quickly can eat broad beans with a little almond oil, cinnamon, and pepper to help balance out the cold. There are two different methods of cooking broad beans, either with or without the shell.

I cook them with the peel and even eat them, except for the firm fibers on the edge. The bowl cleanses the stomach and is beneficial for people with stomach problems. You can usually get broad beans, also called broad beans in some places, at the market from June to September. When buying, look for green and tender skin, then they taste best. If you like broad beans, you will probably like them tooBaghali Polo ba Mahiche - braised lamb shanks with dill rice and broad beans orBaghali Gatogh - Persian broad beans with dill. and eggs

STREET FOOD IN IRAN

Street food is part of everyday life in Persia and has been around for as long as I can remember. I love our street food, we usually spend a cozy evening with the family or stroll through the city with friends and try the colorful stalls. Street foods, as you might be familiar with from America or Germany, usually offer high-quality fast food such as pulled pork, burgers, hot dogs or donuts from a cool truck. In Iran, on the other hand, incredibly healthy things are offered and there are usually long queues. On almost every corner or on the roadside there is a small stall or cart with street food, but not such a great truck as you know it from the German or American street food markets. Mostly they are old wooden carts or converted bicycles that are loaded with the healthiest fruit, vegetables and food, depending on the season.


USUAL STREET FOOD DINING

Types of fruitthat are offered as street food in Persia are often bright or dark mulberries(Toot or Shahtoot) or Cornelian cherries (Zoghalakhte). Be sure to try the most diverse Vegetablessuch as beetroot (Laboo), these are usually offered right next to Baghali Pokhte or corn on the cob (Balal), green plums (Godje Sabz), green almonds(Chaghale Badoom) or Lavashak - fruit leather - are up for sale, also the most deliciousjuices are offered by the street vendors, such as Sharbat-e Khakshir Nabat, Sharbat-e Tokhme Sharbati,From Talebi, From Hendevaneh, Sharbat-e Ab Limo - lemonade, Ab Anar or From Havij Bastani.

Even nuts that we Ajil call, are often sold on the street. In autumn, the sellers on the side of the road offer freshly pickled walnuts in brine on simple folding tables for very little money. I'm dying for them and haven't eaten them in years. Here I have already reported on the famous “Si-Ye Tir” street in Tehran, which offers street food made from traditional dishes with freshly harvested ingredients. I also really enjoy going to the German street food festivals. There are now street food festivals with cool food trucks and delicious delicacies in almost every major city in Germany.


ALL YOU NEED IS STREET FOOD

It's time again for all you need is…. Blog event from Small curio shop. Today's topic is All you need is Street Food. Do you love street food and want to prepare the most delicious recipes at home? Walk past our virtual booths, you are sure to find something that suits your taste among the incredibly delicious selection.

Jankes * soul food Kibbeling with joppie sauce

Small curio shop Chicken shawarma in a flatbread with red cabbage coleslaw, hummus & saffron yogurt sauce

Möhreneck Bulgur meats with pea hummus

Potato workshop Fried potatoes with cheddar cheese sauce and pimples

Teapot pleasure blog Poutine variations (vegan)

BackIna Poffertjes with berry compote

Applethree Low carb waffles recipe

Volkermampft Arancini di riso - the Sicilian street food highlight

Cinnamon rolls Langós with fuss

Small Kuliverse Sabich - street food from Israel

miss happy No end in sight {filled flatbreads}

Julz is cooking Chocolate donuts with salted caramel

Bread wine Make falafel yourself - the original street food recipe

Kitchen adulation Shrimp cakes with peanut chili sauce


INGREDIENTS for 2 people

1 kg broad beans (approx. 400 g seeds)

FLAVOR TO TASTE

salt

Golpar (Persian hogweed)

Lemon juice or white wine vinegar

PREPARATION

Wash broad beans, dry and season with salt. Pour 1 teaspoon of salt into a saucepan of water, add the salted beans and bring to the boil. Turn the temperature down and simmer for 15-20 minutes, or steam them in a steamer for 15-20 minutes. Under no circumstances should they cook too long, but neither should they be too firm; drain in a colander. Season with golpar and lemon juice or white wine vinegar.

You can eat them both warm and cold.

HEART <3 LIGHT

Susan


Baghali Pokhte - Healthy street food from Persia

Baghali Pokhte - Healthy Street Food from Persia is a popular spring and summer snack.

Preparation time 5 minutes

ingredients

  • 1kg broad beans with shell
  • salt
  • Golpar
  • Lemon juice or white wine vinegar

Instructions

  1. Wash, dry and season broad beans.

  2. Pour 1 teaspoon of salt into a saucepan of water, add the salted beans and bring to the boil.

  3. Turn the temperature down and simmer for 15-20 minutes. Or you can steam them in a steamer basket for 15-20 minutes.

  4. Under no circumstances should they cook too long, but neither should they be too firm.

  5. Drain in a colander.

  6. Season with golpar and lemon juice or white wine vinegar.

Recipe Notes

You can eat them both warm and cold.

 

Keyword: side dish, blog event, detox, SPRING, gluten-free, AUTUMN, legumes, low carb, MAZEH, PERSIAN CUISINE, recipes, SUMMER, SUPERFOOD, vegan, vegetarian, starter