Ingredients: (For 6 )

• Fillet of lamb, 1 kg
• Extra-virgin olive oil, 1/2 cup
• 3 onions, grated
• 2 cloves of garlic, crushed
• 6 medium tomatoes
• Saffron, 1/2 teaspoon (optional)
• Salt
• Black pepper
• Sumac (optional)

Prepare marinade: mix olive oil, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. Container should be covered.

Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Kabab Barg can also be made in the oven. Prepare as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

Ingredients: 4 servings

rhubarb, 1 kg
lamb or beef, 500 grams
large onions, two
sugar, 2-3 spoons
cooking oil
salt
black pepper
mint, 200 grams optional
parsley, 200 grams optional

Directions
Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed. Wash rhubarb and cut into 3 cm pieces. Finely chop mint and parsely and fry slightly in oil. Add rhubarb, mint, parsely, sugar, salt and pepper to the meat and continue cooking for about 10 minutes (rhubarb should not become too soft). Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice

Main Ingredients:

Fresh herb leaves: 1 lb, chopped (parsley, dill, coriander, spinach, spring onion ends, ...)
Eggs: 4, beaten
Walnuts: 3-4 tbsp, crushed
Barberry: 1 tbsp (optional)
Turmeric: 1 tsp (optional)
Vegetable Oil: 2 tbsp
Salt
Pepper

Directions:

 Heat anon-stick pan with 2 tbsp oil.

 Mix all ingredients together well and pour into the pan.

 Place the lid and cook on medium-low heat for 20 min or till the bottom surface turns golden brown.

 Cut it into 4 pieces radially and turn over them.

 Cook for another 20 min or till the other surface turns golden-brown as well.

 Serve it cold or hot with some walnuts on top

Main Ingredients:

Flour: 2 cups
Oil: 1 cup
Sugar: 1-1.5 cups
Water: 1 cup
Rosewater: 1/2 cup
Saffron: a pinch
Pistachio: to decorate

Directions:

1. Heat the oil in a saucepan on medium heat. Add flour slowly and mix with the oil.

2. In a separate saucepan, bring the sugar and water to boil. Add saffron and rosewater to make a syrup.

3. Add syrup to the flour and oil mixture and blend together.

4. Spread the mixture onto serving plates and leave it to cool down for at least half an hour.

5. Decorate with pistachio before serving.

Ab gooshte Lappeh

Ingredients: (6 servings)
leg or shoulder of lamb or beef, 600 grams
split peas, 50 grams
dried limes, 4 (or 1/2 cup of fresh lime juice)
medium onions, 3
medium potatoes, 6
cooking oil
salt
black pepper
turmeric, 1 teaspoon
Directions:

Peel and thinly slice onions. Fry in oil until slightly golden.
Wash split peas and fry slightly with onions.
Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes. Add salt, black pepper, and turmeric.
Follow with six glasses of hot water and cook over low heat for about 30 minutes.
The pot should be covered with a tight lid so that little steam escapes during cooking.
Add crushed dried limes or lime juice.
Wash and peel potatoes and add in as well.
Cook over low heat with the pot again tightly covered for another 30 minutes.
If necessary, add more hot water during cooking.
When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.