Beef/Chicken Meatballs

These yummy ground beef/ minced chicken kebab balls are crispy and easy to prepare. You can serve it with rice/bread or prepare spaghetti with these kebabs OR freeze them and use whenever you need.


Ingredients for beef kebab balls

300 g ground beef
1 onion grated
1 Tbsp cream
1 Tbsp saffron water
2 Tbsp finely chopped parsley
2 slices of bread, soak in the water for 5 minutes, then squeeze out all the excess moisture
Bread crumbs
Salt- chili powder to taste

Ingredients for chicken kebab balls

300 g minced chicken or Turkey
1 onion grated and squeeze out all the juice
1 Tbsp cream
1 Tbsp saffron water
2 Tbsp finely chopped parsley
2 slices of bread, soak in the water for 5 minutes, then squeeze out all the excess moisture
Bread crumbs
Salt- chili powder to taste

Combine bread, ground beef, chopped parsley, one grated onion, cream, spices and saffron water in a large bowl and mix well. Make into small balls. Roll each ball in bread crumbs.
Repeat all process with minced chicken as well.
Thread alternatively one meat ball one chicken ball onto wooden skewers. Place them in the fridge for an hour. Then, heat the oil in a large skillet. Fry meat balls and chicken balls. Cover the skillet while kebabs are cooking, so that they hold their shape. When meat balls are brown remove from the heat and serve it with bread, rice or spaghetti.



کباب تسبیحی

این کوفته قل قلی های قشنگ ترکیبی از کوفته ی گوشت گوساله و گوشت مرغ می باشند. بسیار آسان تهیه شده و مزه ی خیلی خوبی دارند. این کوفته کباب ها را می توان با نان- برنج یا اسپاکتی سرو کرد.


مواد لازم برای کوفته ی گوشت گوساله

سیصد گرم گوشت چرخ کرده گوساله

یک عدد پیاز رنده شده – آب پیاز را بگیرید

یک ق غ خامه

یک ق غ آب زعفران

دو ق غ جفعری خرد شده

دو قطعه نان تست/ نان ها را برای پنج دقیقه در آب خیس کرده و سپس آب نان را بگیرید

پودر  نان خشک

نمک و فلفل به میزان لازم



مواد لازم برای کوفته کباب مرغ

سیصد گرم گوشت چرخ کرده ی مرغ یا بوقلمون

یک عدد پیاز رنده شده – آب پیاز گرفته شود

یک ق غ خامه

یک ق غ آب زعفران

دو ق غ  جعفری خرد شده

دو قطعه نان تست که برای پنج دقیقه در آب خیس کرده و آب آن را بگیرید

پودر نان خشک

نمک و فلفل به میزان لازم



طرز تهیه

گوشت چرخ کرده را با پیاز رنده شده – خمیر نان- آب زعفران- خامه – جعفری خرد شده- نمک و فلفل در یک کاسه ی بزرگ مخلوط کرده و ورز دهید. سپس گوشت را به صورت کوفته های کوچکی شکل دهید و در آرد نان خشک بغلطانید.
همین مراحل را با گوشت چرخ کرده ی مرغ ( بوقلمون) انجام دهید.

سپس کوفته ها را به صورت یک در میان به سیخ چوبی می کشیم. کوفته ها را برای یکساعت در یخچال قرار دهید تا استراحت کنند. روغن را در یک تابه ی بزرگ داغ کرده و سیخ های کباب را در تابه چیده و در آن را بگذارید تا خوب پخته و قهوه ای رنگ شوند.( گذاشتن در تابه باعث می شود تا هم داخل کوفته ها پخته شده و هم شکل خود را حفظ کنند).
کوفته های پخته را به صورت گرم سرو کنید.
نوش جان



Naan Barbari

Bread is called ‘ Naan’ in Fasi language. In Iran we have different types of breads Like Nan Lavash, Nan Sangak, Nan Taftun and last but not least, Naan Barbari ( I love this one ). Naan Barbari is a type of flat and giant bread with about 80 cm long and 20 cm wide. But nowadays bakeries bake giant round shape Barbari bread as well.
All bakeries are baking bread 3 times a day for breakfast, lunch and dinner time, so you can get very fresh and beautiful bread from bakeries.

But when you are living abroad sometimes miss those bread and it makes you think about baking bread at home. So I baked my Barbary bread at home , however it is smaller that original ones but taste was amazing.


500 g strong flour ( bread flour)
325 ml tapped water
7 g yeast
2 Tsp salt
40 g butter
2 Tbsp extra olive oil
Sesame seeds


Mix dried yeast into the water. In a big bowl with flour add salt and mix together. Pour extra olive oil and yeast mixture into the flour. Get your hand into the flour and blend it until turns into the dough. Then left the bowl and put the dough on the working surface and knead the dough: push the dough out, then fold it over and turn it, repeat for 2-3 minutes..
Get the dough back into the bowl. Cover the bowl and let and let to rise for 1 hour in a warm kitchen.
Now dough is double in size. Slid the dough out of the bowl, and cut it into 6 smaller pieces. Take one portion of dough, put it in the baking tray and pull it out to get bigger. Brush melted butter top of the dough. This melted butter soaks into the dough. Then with a fork make small holes all over the dough. Dust over the dough with sesame seeds. Now let it to rest for another hour in order to get puffy.
Bake it in the oven at 220 C for 15 minutes.
This beautiful bread is ready now with good texture and amazing taste.


Persian Artichoke and Celery Stew

This stew is called’ khoresh kangar VA karafs’. It’s a mouth-watering stew, super easy to make and sooooo marvellous 🙂 🙂

Khoresh means stew, celery is karafs and artichoke is kangar farangi in Persian language. Star of this meal is artichoke or kangar farangi. You can use fresh, frozen or canned  artichokes.


200 g diced meat
150 g artichokes
1 large onion
200 g rice
2 Tbsp. lemon juice
40 g fresh parsley
20 g fresh mint
20 g fresh coriander
1 celery stalk
1 Tsp thyme leaves
2 beef stock cubes
1 Tsp turmeric
Salt – chili powder to taste
Saute chopped onion in a pot for 5 minutes. Add diced meat, turmeric and chili powder. Saute the meat for 5 minutes more. Add water and let the meat cook until is tender.
Meanwhile, chop vegetables and sauté celery and other herbs for 5-6 minutes.
Once meat is cooked, ad artichokes, sautéed vegetables, lemon juice and salt to the pot.Dissolve beef stocks in 1/3 cup hot water and pour over the stew. Very gently stir the ingredients. Allow to simmer for 30 minutes or until reduce liquid. Half way through check the stew for seasoning.
Serve this beautiful stew with rice.
Bon appetite

PS: You can watch my video for this dish on youtube under this name: rozina dinaa