Posted in Soup/aash

Carrot soup with brown rice


همه 1.JPG


3 carrots, peeled chopped
1 large onion, finely chopped
1/2 cup brown rice
1 cup home made beef stock ( or prepared stock)
250 ml milk
Salt – pepper for taste
1 tsp sugar
small bunch of fresh basil or mint
Olive oil


Heat olive oil in a pot, add chopped onion and saute it for 5 minutes. Then, add chopped carrot and allow to saute for 5 minutes more. Pour 300 ml water in a pot, bring it to boil and add beef stock, rice, sauteed carrot, onion, salt and pepper. Reduce hear and simmer about 20 minutes until carrots are tender. Put it aside to cool. Then, transfer soup into the blender and puree it until smooth, return it into the pot, add milk. Adjust seasoning with salt and pepper and simmer for 10 minutes
For soup topping, pout fresh mint/ basil leaves, sugar and 1 tbs olive oil into the blender and pure the herb.
Now soup is ready.


سوپ هویج با برنج قهوه ای


مواد لازم

سه عدد هویج پوست گرفته و خرد شده

یک عدد پیاز خرد شده

نصف پیمانه برنج قهوه ای

یک پیمانه عصاره ی گوشت گوساله

دویست و پنجاه میلی لیتر شیر

یک ق چ شکر

نمک – فلفل به میزان  لازم

چند شاخه نعنای یا ریحان تازه

روغن زیتون

طرز تهیه
روغن زیتون را راغ کرده و پیاز خرد شده را به مدت 5 دقیقه تفت دهید. سپس هیج های خرد شده را نیز به پیاز اضافه نموده و 5 دقیقه ی ذیگر تفت دهید. 300 میلی لیتر آب را داخل قابلمه ریخته و بجوش آورید سپس عصاره گوشت – برنج – هویج و پیاز تفت داده شده نمک و فلفل را داخل قابلمه بیفزایید. اجازه دهید به مدت 20 دقیقه مواد پخته شوند. سپس آن را به کناری بگذارید تا خنک گردد و بعد مواد پخته شده را داخل مخلوط کن ریخته و آن را به صورت پوره در آورده و مجددن به داخل قابلمه برگردانیدو شیر را به ان اضافه کنید. سوپ را مزه کرده و اکر نیاز به نمک و فلفل بیشتری دارد این کار را انجام داده و بگذارید برای 10 دقیقه ی دیگر روی حرارت بماند.
برای تزیین روی سوپ- نعنا یا ریجان تازه را با شکر و 1 ق غ روغن زیتون در مخلوط کن پوره کرده و روی سوپ را تزیین کنید.
نوش جان



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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