2 Ripe Mangoes, peeled and coarsely chopped
1 small red bell pepper, seeded and coarsely chopped
1 very small red onion, minced
1/4 cup fresh chopped cilantro
1 clove garlic, minced
1/4 cup pineapple juice
6 tablespoons fresh lime juice
1 jalapeño pepper, finely chopped
Combine and mix gently. Enjoy!
Ranchero Beef Stew
1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 15-to 16-ounce can stewed tomatoes
1 cup canned beef broth
1 4-ounce can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro
Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 15-to 16-ounce can stewed tomatoes
1 cup canned beef broth
1 4-ounce can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro
Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.
BBQ Ribs Spice Rub
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper
Mix all ingredients together thoroughly in a bowl. Use mixture as a rub for ribs and other meats prior to barbequing
Plum Tomatoes and Artichokes with Penne
12 ounces oil-marinated artichoke hearts
1 cup chopped onions
1 tablespoon finely minced garlic
2 28-ounce cans plum tomatoes, crushed
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon red-pepper flakes
Salt and freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Cooked penne pasta (from 12-ounce box)
Drain the artichokes, reserving the oil, and halve them lengthwise. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.
1 cup chopped onions
1 tablespoon finely minced garlic
2 28-ounce cans plum tomatoes, crushed
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon red-pepper flakes
Salt and freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Cooked penne pasta (from 12-ounce box)
Drain the artichokes, reserving the oil, and halve them lengthwise. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.
Ratatouille
1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve. Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper.
DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve. Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper.
DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
Curried Cauliflower and Chickpea Stew
2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.
2 1/2 cups chopped onions
5 teaspoons curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.
Creamy Pumpkin and Cashew Curry
2 tablespoons vegetable oil, divided
4 1/2 cups 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (from about one 1 3/4-pound whole pumpkin)
1/2 teaspoon black mustard seeds*
8 curry leaves**
2 small red onions, cut into 1/3-inch wedges
2 garlic cloves, chopped
1 tablespoon finely grated peeled fresh ginger
3 dried chiles de árbol
3/4 cup unsalted roasted cashews
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 1/2 cups canned unsweetened coconut milk
1 cup coconut cream
1/2 cup coarsely chopped cilantro plus additional for garnish
1 tablespoon fresh lime juice
Steamed basmati rice
* Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, use brown mustard seeds.
** Also known as kari patta; available at Indian markets.
Heat 1 tablespoon oil in large skillet over medium heat. Add pumpkin and cook until golden, stirring occasionally, 8 to 10 minutes. Transfer to bowl.
Add 1 tablespoon oil to same skillet. Add mustard seeds and curry leaves; cook until seeds pop and leaves sizzle, 30 seconds. Add onions, garlic, and ginger. Sauté until onions are golden, 4 minutes. Add chiles, cashews, turmeric, and cumin; stir-fry 1 minute. Add coconut milk and coconut cream. Increase heat to medium-high. Boil until thickened, 2 minutes. Return pumpkin to pan; reduce heat to medium. Simmer until pumpkin is tender, 4 minutes. Stir in 1/2 cup cilantro and lime juice. Spoon over rice; garnish with additional cilantro.
4 1/2 cups 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (from about one 1 3/4-pound whole pumpkin)
1/2 teaspoon black mustard seeds*
8 curry leaves**
2 small red onions, cut into 1/3-inch wedges
2 garlic cloves, chopped
1 tablespoon finely grated peeled fresh ginger
3 dried chiles de árbol
3/4 cup unsalted roasted cashews
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 1/2 cups canned unsweetened coconut milk
1 cup coconut cream
1/2 cup coarsely chopped cilantro plus additional for garnish
1 tablespoon fresh lime juice
Steamed basmati rice
* Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, use brown mustard seeds.
** Also known as kari patta; available at Indian markets.
Heat 1 tablespoon oil in large skillet over medium heat. Add pumpkin and cook until golden, stirring occasionally, 8 to 10 minutes. Transfer to bowl.
Add 1 tablespoon oil to same skillet. Add mustard seeds and curry leaves; cook until seeds pop and leaves sizzle, 30 seconds. Add onions, garlic, and ginger. Sauté until onions are golden, 4 minutes. Add chiles, cashews, turmeric, and cumin; stir-fry 1 minute. Add coconut milk and coconut cream. Increase heat to medium-high. Boil until thickened, 2 minutes. Return pumpkin to pan; reduce heat to medium. Simmer until pumpkin is tender, 4 minutes. Stir in 1/2 cup cilantro and lime juice. Spoon over rice; garnish with additional cilantro.
Jollof Rice
1 lb lean beef or chicken
Salt and ground white pepper, to taste
Vegetable oil for frying
1-3/4 pt stock or water with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
8 oz each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers)
1 lb long-grain rice
Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.
Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.
Salt and ground white pepper, to taste
Vegetable oil for frying
1-3/4 pt stock or water with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
8 oz each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers)
1 lb long-grain rice
Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.
Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.
Crawfish Étouffée
1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
5 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water (or substitute broth or beer)
Melt butter in pot, add flour and stir constantly. Cook roux until a nice deep brown is achieved, but be careful not to burn it. Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook till ready. Serve over rice.
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
5 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water (or substitute broth or beer)
Melt butter in pot, add flour and stir constantly. Cook roux until a nice deep brown is achieved, but be careful not to burn it. Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook till ready. Serve over rice.
Kabob-e-Barg
1 lb. filet sliced then (3"X4"X1/4")
1 large onion, chopped
1 cup yogurt
1/4 cup lemon juice
salt, black pepper
Place the meat in a large glass or china bowl and add the onions, yogurt, lemon juice, and black pepper. Stir well so that meat is well coated. Place in the refrigerator and let marinade overnight.
Approximately a 1/2 hour before serving arrange the kabob on skewers and cook over red hot charcoal. Turn frequently until the meat is brown. Serve with bread or rice.
1 large onion, chopped
1 cup yogurt
1/4 cup lemon juice
salt, black pepper
Place the meat in a large glass or china bowl and add the onions, yogurt, lemon juice, and black pepper. Stir well so that meat is well coated. Place in the refrigerator and let marinade overnight.
Approximately a 1/2 hour before serving arrange the kabob on skewers and cook over red hot charcoal. Turn frequently until the meat is brown. Serve with bread or rice.
Jujeh Kabob
1 1/2 lbs chicken breast filets, cut into 2" pieces
1 large onion, chopped
1 cup yogurt
1/4 cup lemon juice
1/2 teaspoon prepared saffron
salt, black pepper
Mix all the ingredients together and let marinate in the refrigerator overnight. Approximately 20 minutes before serving, put the meat on skewers and cook over red hot charcoal until the chicken begins to brown.
Serve with lemon wedges for added tang, grilled tomato halves, and Iranian bread (or, heated flour tortillas).
1 large onion, chopped
1 cup yogurt
1/4 cup lemon juice
1/2 teaspoon prepared saffron
salt, black pepper
Mix all the ingredients together and let marinate in the refrigerator overnight. Approximately 20 minutes before serving, put the meat on skewers and cook over red hot charcoal until the chicken begins to brown.
Serve with lemon wedges for added tang, grilled tomato halves, and Iranian bread (or, heated flour tortillas).
Khoresht-e Kuku-e-Morg
1 whole chicken
6 eggs
2 1/2 heaping tablespoons flour
1/2 teaspoon turmeric
salt, black pepper
1/8 teaspoon red pepper
1 can tomato paste
1 cup verjuice (sour grape juice)
1/4 cup shortening
Clean and quarter the chicken. Place in large pot with 3 cups of water, salt (to taste), and red pepper and boil until the chicken is so tender it falls off the bones. Remove the chicken from the broth and set aside to cool.
Add the tomato paste, sour grape juice, salt and black pepper to taste to the chicken broth and put back on the fire. When the sauce comes to a boil, cover the pot and lower the fire so that it gently simmers. When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and bones. Shred the meat by hand into a large bowl. Add 1 1/2 tablespoons of flour, turmeric, and salt and black pepper to taste. Mix well. Add the eggs and again mix well.
Heat the shortening in a large frying pan. Add 1 tablespoon flour to the hot shortening and stir. Pour the chicken mixture into the frying pan and cover with a lid. Lower to fire to medium low. When the bottom side has turned a crispy, golden-brown color, quarter the Kuku and turn it, over to brown the other side. When both sides have browned, cut the Kuku into 3" squares and place into the sauce. Cook 1/2 hour longer.
Garnish with small fried potatoes and serve with plain rice.
6 eggs
2 1/2 heaping tablespoons flour
1/2 teaspoon turmeric
salt, black pepper
1/8 teaspoon red pepper
1 can tomato paste
1 cup verjuice (sour grape juice)
1/4 cup shortening
Clean and quarter the chicken. Place in large pot with 3 cups of water, salt (to taste), and red pepper and boil until the chicken is so tender it falls off the bones. Remove the chicken from the broth and set aside to cool.
Add the tomato paste, sour grape juice, salt and black pepper to taste to the chicken broth and put back on the fire. When the sauce comes to a boil, cover the pot and lower the fire so that it gently simmers. When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and bones. Shred the meat by hand into a large bowl. Add 1 1/2 tablespoons of flour, turmeric, and salt and black pepper to taste. Mix well. Add the eggs and again mix well.
Heat the shortening in a large frying pan. Add 1 tablespoon flour to the hot shortening and stir. Pour the chicken mixture into the frying pan and cover with a lid. Lower to fire to medium low. When the bottom side has turned a crispy, golden-brown color, quarter the Kuku and turn it, over to brown the other side. When both sides have browned, cut the Kuku into 3" squares and place into the sauce. Cook 1/2 hour longer.
Garnish with small fried potatoes and serve with plain rice.
Khorock-e-Hassan
1 chicken
1 cup red beans
3 white potatoes, large
5 small onions, chopped
4 large carrots, peeled and sliced crosswise
4 tablespoons tomato paste
1 tablespoon lemon juice
Cut the chicken and put it into a large pot with 1 cup red beans and 4 cups water and boil for 2 hours.
While the chicken is cooking, peel and cut the potatoes the same as French fries. Fry until crispy. Set aside. In the same shortening fry the onions until golden-brown.
When the chicken has cooked for 2 hours, add the fried onions, carrots and tomato paste. Cook for 1 hour. Add lemon juice and fried potatoes. Cook 10 minutes longer. Serve with crusty bread.
1 cup red beans
3 white potatoes, large
5 small onions, chopped
4 large carrots, peeled and sliced crosswise
4 tablespoons tomato paste
1 tablespoon lemon juice
Cut the chicken and put it into a large pot with 1 cup red beans and 4 cups water and boil for 2 hours.
While the chicken is cooking, peel and cut the potatoes the same as French fries. Fry until crispy. Set aside. In the same shortening fry the onions until golden-brown.
When the chicken has cooked for 2 hours, add the fried onions, carrots and tomato paste. Cook for 1 hour. Add lemon juice and fried potatoes. Cook 10 minutes longer. Serve with crusty bread.
Fesenjan (Stewed Chicken and Walnuts)
1 chicken
1 lb. shelled walnuts
3 level tablespoons pomegranate paste
2 teaspoons salt
1/2 teaspoon marjoram
1/2 teaspoon cinnamon
Place the walnuts in the food processor and process on high until they have formed an oily paste that almost has the consistency of peanut butter. If a large pot (a clay pot, if you have it) put the pomegranate paste, 2 teaspoons of salt and 2 cups of water (see NOTE 2). Mix well and bring to a full rolling boil (see NOTE 3).
While the pomegranate paste and water are coming to a boil, heat an iron cooking spoon (or kafgir) over another burner until it is red hot. Immediately plunge it into the boiling mixture. This well help to make the Fesenjan "black" (dark brown in color).
Add the ground walnuts and simmer over a medium low fire stirring frequently so that it does not sick and burn. Add an additional 1/2 cup of water whenever necessary. Let simmer about 2 1/2 hours until the walnuts are cooked and the oil has come out from the walnuts.
Clean and cut the chicken into quarters or smaller pieces according to your own wishes. When the walnuts are well done and a film of walnut oil has covered the top of the boiling mixture add the chicken. Simmer for about 1 1/2 hours until the chicken is tender. Turn off the fire and add marjoram and cinnamon. Stir and serve with plain rice or Ta-Cheen Pollo.
NOTE 1: Because the Fesenjan needs long cooking to properly bring out the walnut oil, it is advisable to start the night before, when you want to eat the Fesenjan at noontime.
NOTE 2: If the pomegranate paste is not sour enough use 1 1/2 cups water and 1/2 cup verjuice.
NOTE 3: If you start the Fesenjan the night before, you can stop at this point and continue the next morning.
1 lb. shelled walnuts
3 level tablespoons pomegranate paste
2 teaspoons salt
1/2 teaspoon marjoram
1/2 teaspoon cinnamon
Place the walnuts in the food processor and process on high until they have formed an oily paste that almost has the consistency of peanut butter. If a large pot (a clay pot, if you have it) put the pomegranate paste, 2 teaspoons of salt and 2 cups of water (see NOTE 2). Mix well and bring to a full rolling boil (see NOTE 3).
While the pomegranate paste and water are coming to a boil, heat an iron cooking spoon (or kafgir) over another burner until it is red hot. Immediately plunge it into the boiling mixture. This well help to make the Fesenjan "black" (dark brown in color).
Add the ground walnuts and simmer over a medium low fire stirring frequently so that it does not sick and burn. Add an additional 1/2 cup of water whenever necessary. Let simmer about 2 1/2 hours until the walnuts are cooked and the oil has come out from the walnuts.
Clean and cut the chicken into quarters or smaller pieces according to your own wishes. When the walnuts are well done and a film of walnut oil has covered the top of the boiling mixture add the chicken. Simmer for about 1 1/2 hours until the chicken is tender. Turn off the fire and add marjoram and cinnamon. Stir and serve with plain rice or Ta-Cheen Pollo.
NOTE 1: Because the Fesenjan needs long cooking to properly bring out the walnut oil, it is advisable to start the night before, when you want to eat the Fesenjan at noontime.
NOTE 2: If the pomegranate paste is not sour enough use 1 1/2 cups water and 1/2 cup verjuice.
NOTE 3: If you start the Fesenjan the night before, you can stop at this point and continue the next morning.
Khoresht-e-Baghali (Lima Bean Stew)
2 pkgs. frozen baby lima beans
6 cloves garlic
4 large eggs
1/4 cup dried dill
1/4 teaspoon turmeric
1/2 stick butter
1 tablespoon shortening
salt, black pepper
Cover the lima beans with room temperature water. Peel the beans. Peel and slice the garlic. Heat the shortening and add the beans, turmeric, and garlic and gently saute for 2 minutes until the beans turn bright green. Add dill, 1/2 cup of water, salt and pepper to taste, and the butter. When the water begins to boil, lower the fire. Make a hole in the beans and pour one of the eggs in it. Continue doing this around the pot until all eggs have been added. Cover and let simmer until the eggs are cooked solid and the beans are tender. Serve with plain rice.
NOTE: Fresh fava beans (broad beans) or dried pinto beans can be substituted for the lima beans. Increase cooking time for the beans if the substitutes are used.
6 cloves garlic
4 large eggs
1/4 cup dried dill
1/4 teaspoon turmeric
1/2 stick butter
1 tablespoon shortening
salt, black pepper
Cover the lima beans with room temperature water. Peel the beans. Peel and slice the garlic. Heat the shortening and add the beans, turmeric, and garlic and gently saute for 2 minutes until the beans turn bright green. Add dill, 1/2 cup of water, salt and pepper to taste, and the butter. When the water begins to boil, lower the fire. Make a hole in the beans and pour one of the eggs in it. Continue doing this around the pot until all eggs have been added. Cover and let simmer until the eggs are cooked solid and the beans are tender. Serve with plain rice.
NOTE: Fresh fava beans (broad beans) or dried pinto beans can be substituted for the lima beans. Increase cooking time for the beans if the substitutes are used.
Khoresht-e Bademjan (Eggplant Stew)
1 1/2 to 2 lbs. stew meat
1 large onion, chopped fine
5 medium tomatoes, sliced
2 large eggplants
4 tablespoons lemon juice
1 can tomato paste (2 heaping tablespoons)
1/2 teaspoon turmeric
1/4 teaspoon cinnamon (optional)
salt, black pepper
1/4 cup shortening
Saute the meat, turmeric, black pepper and onions in 1/8 cup shortening until nicely browned. Add approximately 3 cups of boiling water, the tomato paste, tomatoes, lemon juice, and cinnamon and let simmer on a low fire for about an hour or until the meat is tender.
While the meat is cooking, peel the eggplants and cut into 1/2" thick lengthwise slices. Fry each side until golden-brown. Fifteen minutes before serving, salt to taste and place the eggplants in the pot. Be careful to keep the eggplant whole. Serve with plain rice.
1 large onion, chopped fine
5 medium tomatoes, sliced
2 large eggplants
4 tablespoons lemon juice
1 can tomato paste (2 heaping tablespoons)
1/2 teaspoon turmeric
1/4 teaspoon cinnamon (optional)
salt, black pepper
1/4 cup shortening
Saute the meat, turmeric, black pepper and onions in 1/8 cup shortening until nicely browned. Add approximately 3 cups of boiling water, the tomato paste, tomatoes, lemon juice, and cinnamon and let simmer on a low fire for about an hour or until the meat is tender.
While the meat is cooking, peel the eggplants and cut into 1/2" thick lengthwise slices. Fry each side until golden-brown. Fifteen minutes before serving, salt to taste and place the eggplants in the pot. Be careful to keep the eggplant whole. Serve with plain rice.
Vavishka
1 lb. boneless veal, cut into 1" cubes
2 large onions, sliced fine
5 large tomatoes, skinned and chopped
1/2 cup sour grape juice (verjuice)
salt, black pepper
NOTE: Veal or lamb liver can be substituted for the meat.
Fry the meat and onions together until well browned. Add the tomatoes and salt and pepper to taste. Let this simmer together until the tomatoes are dissolving. Put everything into a large pot. Add a cup of water to the frying pan and clean the pan well. Add this water and the sour grape juice to the pot. Let simmer until very thick and the meat is tender. Stir frequently. Serve as a side dish or with bread.
2 large onions, sliced fine
5 large tomatoes, skinned and chopped
1/2 cup sour grape juice (verjuice)
salt, black pepper
NOTE: Veal or lamb liver can be substituted for the meat.
Fry the meat and onions together until well browned. Add the tomatoes and salt and pepper to taste. Let this simmer together until the tomatoes are dissolving. Put everything into a large pot. Add a cup of water to the frying pan and clean the pan well. Add this water and the sour grape juice to the pot. Let simmer until very thick and the meat is tender. Stir frequently. Serve as a side dish or with bread.
Kuku-e-Sibzamini - 2nd Variation (Potato Pancakes)
2 white potatoes, large
2 eggs
2 tablespoons flour
1/8 teaspoon cinnamon
1 teaspoon turmeric
salt, black pepper
1/3 cup liquid shortening
Boil the potatoes until tender, about 1 hour. Test by sticking a potato with a fork. If the fork enters easily, the potato is cooked. Immediately pour cold water over the potatoes for about 5 minutes until the potatoes are cool enough to handle. Peel the potatoes and cut in small enough chunks to put through a meat grinder or to process in a food processor.
Place the potatoes in a large mixing bowl. Add 1 tablespoon flour, cinnamon and turmeric. Salt and pepper to taste and mix well together by hand. Add 2 eggs and mix well by hand. Heat the shortening in a large frying pan for 3 minutes. Sprinkle 1 tablespoon flour in it. While the flour is beginning to take color, start shaping the patties.
Put a little liquid shortening on both your hands and rub them together. Take 2 tablespoons of the potatoes and shape by hand into 3" by 3/4" bars simply by passing it back and forth, patting and pushing it into shape.
Place into the hot shortening, lower the fire to medium high, and fry until golden brown. Turn and fry the other side. Drain on paper toweling. Repeat the procedure until all the potato mixture has been fried. Serve.
VARIATION: Add finely chopped green onion, finely chopped parsley and 1 teaspoon red pepper to the potato mixture before adding the eggs.
2 eggs
2 tablespoons flour
1/8 teaspoon cinnamon
1 teaspoon turmeric
salt, black pepper
1/3 cup liquid shortening
Boil the potatoes until tender, about 1 hour. Test by sticking a potato with a fork. If the fork enters easily, the potato is cooked. Immediately pour cold water over the potatoes for about 5 minutes until the potatoes are cool enough to handle. Peel the potatoes and cut in small enough chunks to put through a meat grinder or to process in a food processor.
Place the potatoes in a large mixing bowl. Add 1 tablespoon flour, cinnamon and turmeric. Salt and pepper to taste and mix well together by hand. Add 2 eggs and mix well by hand. Heat the shortening in a large frying pan for 3 minutes. Sprinkle 1 tablespoon flour in it. While the flour is beginning to take color, start shaping the patties.
Put a little liquid shortening on both your hands and rub them together. Take 2 tablespoons of the potatoes and shape by hand into 3" by 3/4" bars simply by passing it back and forth, patting and pushing it into shape.
Place into the hot shortening, lower the fire to medium high, and fry until golden brown. Turn and fry the other side. Drain on paper toweling. Repeat the procedure until all the potato mixture has been fried. Serve.
VARIATION: Add finely chopped green onion, finely chopped parsley and 1 teaspoon red pepper to the potato mixture before adding the eggs.
Khoresht-e Karafts (Celery Stew)
3/4 lb. parsley
1/4 lb. mint
2 bunches celery, large
1 lb. boneless beef, 2" cubes
1/2 cup lemon juice
1 large onion, chopped
2 teaspoons tumeric
salt, black pepper
Clean parsley and mint by removing the leaves from the stems. Wash well and drain. Clean celery, wash and drain. Cut the top leafy part of the stem the stalk and put it with the parsley and mint. Slice the celery stalk diagonally into 1" pieces. Chop the parsley, mint and celery tops very fine and them saute lightly.
In a large pot add the meat, onions and turmeric and brown. Add 4 cups of water, 1/2 cup lemon juice and bring to a boil. Cover the pot, lower the fire to medium and simmer for 1 hour. Add the fried vegetables and the celery and continue to simmer covered until the meat is tender. Add salt and pepper to taste and cook a 1/2 hour longer. Serve with chello or kateh. (Serves 8 - 10)
1/4 lb. mint
2 bunches celery, large
1 lb. boneless beef, 2" cubes
1/2 cup lemon juice
1 large onion, chopped
2 teaspoons tumeric
salt, black pepper
Clean parsley and mint by removing the leaves from the stems. Wash well and drain. Clean celery, wash and drain. Cut the top leafy part of the stem the stalk and put it with the parsley and mint. Slice the celery stalk diagonally into 1" pieces. Chop the parsley, mint and celery tops very fine and them saute lightly.
In a large pot add the meat, onions and turmeric and brown. Add 4 cups of water, 1/2 cup lemon juice and bring to a boil. Cover the pot, lower the fire to medium and simmer for 1 hour. Add the fried vegetables and the celery and continue to simmer covered until the meat is tender. Add salt and pepper to taste and cook a 1/2 hour longer. Serve with chello or kateh. (Serves 8 - 10)
Mayonnaise Dressing
1/2 teaspoon salt
1/2 teaspoon red pepper
4 tablespoons lemon juice
1 cup corn oil (12 tablespoons)
1 cup mayonnaise
Combine the dry ingredients with the lemon juice in a large jar with a tight lid. Add the oil and the mayonnaise and shake well. Refrigerate. Shake well before using.
1/2 teaspoon red pepper
4 tablespoons lemon juice
1 cup corn oil (12 tablespoons)
1 cup mayonnaise
Combine the dry ingredients with the lemon juice in a large jar with a tight lid. Add the oil and the mayonnaise and shake well. Refrigerate. Shake well before using.
Traditional Iranian Garden Salad
1 large romaine lettuce, shredded
2 large tomatoes, quartered or sliced
2 medium cucumbers, peeled and sliced thin
1 cup red cabbage, shredded (optional)
2 large carrots, grated (optional)
1 medium beet, sliced (optional)
In a large glass bowl or a salad bowl arrange the vegetables in alternating layers of color, starting with the lettuce. Serve with any of the following salad dressings: Thousand Island Dressing, Feta Cheese Dressing or Mayonnaise Dressing.
2 large tomatoes, quartered or sliced
2 medium cucumbers, peeled and sliced thin
1 cup red cabbage, shredded (optional)
2 large carrots, grated (optional)
1 medium beet, sliced (optional)
In a large glass bowl or a salad bowl arrange the vegetables in alternating layers of color, starting with the lettuce. Serve with any of the following salad dressings: Thousand Island Dressing, Feta Cheese Dressing or Mayonnaise Dressing.
Salad Shirazi (Tomato-Cucumber Salad)
3 large tomatoes, quartered
2 small cucumbers, peeled and sliced thick
1 small onion, chopped fine
3 tablespoons olive oil
2 tablespoons lemon juice
salt, black pepper
Put the vegetables in a bowl. Sprinkle the olive oil and lemon juice over them. Salt and pepper to taste. Gently toss together.
Feta Cheese Spread
1 cup Feta cheese
8 oz. cream cheese (Philadelphia style)
1/2 teaspoon garlic puree
2 teaspoons fresh dill, finely chopped
2 teaspoons fresh sweet basil, finely chopped
2 teaspoons green onion tops, finely chopped
1/4 cup ground walnuts
1-1/2 teaspoons black pepper
In a large bowl mash the Feta cheese. Add the cream cheese and blend well together. Add the garlic, dill, basil and green onion tops and gently stir until well mixed. Shape into a ball. Combine the walnuts and black pepper. Roll the cheese ball in the walnuts and then refrigerate for 2 hours. Serve with small crackers.
8 oz. cream cheese (Philadelphia style)
1/2 teaspoon garlic puree
2 teaspoons fresh dill, finely chopped
2 teaspoons fresh sweet basil, finely chopped
2 teaspoons green onion tops, finely chopped
1/4 cup ground walnuts
1-1/2 teaspoons black pepper
In a large bowl mash the Feta cheese. Add the cream cheese and blend well together. Add the garlic, dill, basil and green onion tops and gently stir until well mixed. Shape into a ball. Combine the walnuts and black pepper. Roll the cheese ball in the walnuts and then refrigerate for 2 hours. Serve with small crackers.
Paludeh (Blended Frozen Cantaloupe Smoothie)
1 medium cantaloupe
2 tablespoons sugar
1 tray ice cubes, crushed
Cut the meat of the cantaloupe into large chunks and place them in a blender. Sprinkle the sugar over the melon, add the crushed ice, cover and blend at high speed until it has turned into a frozen slush. Immediately pour into tall glasses and serve.
2 tablespoons sugar
1 tray ice cubes, crushed
Cut the meat of the cantaloupe into large chunks and place them in a blender. Sprinkle the sugar over the melon, add the crushed ice, cover and blend at high speed until it has turned into a frozen slush. Immediately pour into tall glasses and serve.
Sharbat-e-Albalu (Sour Cherry Syrup)
4 lbs. sour cherries
2 cups water
sugar
Remove any stems and leaves and damaged cherries. Rinse well and drain. Put the cherries and water in a large pot and bring to a boil. Lower the fire to medium and let the cherries simmer until they are very tender, about 1 hour. Stir occasionally. Remove from the fire and let cool until it can be easily handled.
Strain it through cheesecloth until all the liquid has gone through, then twist the cheesecloth to remove the last of the juice. Measure the juice. For every 1 cup of juice you will need 2 cups of sugar. Put the juice on a medium high fire and boil for 20 minutes. Add the appropriate amount of sugar and continue boiling 15 minutes longer. Stir frequently. Cool. Pour into bottles and close caps tightly.
When you wish to serve the sherbet, fill a glass 1/4 full with the sherbet; add a couple of ice cubes and continue filling with ice water. Put a spoon in the glass and let each person stir his own.
2 cups water
sugar
Remove any stems and leaves and damaged cherries. Rinse well and drain. Put the cherries and water in a large pot and bring to a boil. Lower the fire to medium and let the cherries simmer until they are very tender, about 1 hour. Stir occasionally. Remove from the fire and let cool until it can be easily handled.
Strain it through cheesecloth until all the liquid has gone through, then twist the cheesecloth to remove the last of the juice. Measure the juice. For every 1 cup of juice you will need 2 cups of sugar. Put the juice on a medium high fire and boil for 20 minutes. Add the appropriate amount of sugar and continue boiling 15 minutes longer. Stir frequently. Cool. Pour into bottles and close caps tightly.
When you wish to serve the sherbet, fill a glass 1/4 full with the sherbet; add a couple of ice cubes and continue filling with ice water. Put a spoon in the glass and let each person stir his own.
Morabah-e-Anjeel (Fig Preserve)
2 lbs. ripe figs
2 tablespoons baking soda
2 quarts boiling water
2 cups sugar
1 teaspoon vanilla
Wash the figs. Put them into a large pan and sprinkle the cooking soda over them. Pour the boiling water over them and let stand for about 2 minutes. Pour the hot water off and immediately pour cold water over the figs to complete the blanching process. Drain.
Place the figs in a large pot. If the preserve is to close to the top, it well go over. Add 1 cup of water. Let it cook for a while until the water starts to go down. Add the sugar. Simmer until a small amount of thick syrup is left, about 45 minutes. Remove from fire and stir in the vanilla. Put in sterile jars and keep in the refrigerator.
2 tablespoons baking soda
2 quarts boiling water
2 cups sugar
1 teaspoon vanilla
Wash the figs. Put them into a large pan and sprinkle the cooking soda over them. Pour the boiling water over them and let stand for about 2 minutes. Pour the hot water off and immediately pour cold water over the figs to complete the blanching process. Drain.
Place the figs in a large pot. If the preserve is to close to the top, it well go over. Add 1 cup of water. Let it cook for a while until the water starts to go down. Add the sugar. Simmer until a small amount of thick syrup is left, about 45 minutes. Remove from fire and stir in the vanilla. Put in sterile jars and keep in the refrigerator.
Adas Pollo (Lentil Rice)
1 lb. boneless veal or beef, cubed
1 large onion, chopped
1/2 package lentils
1/3 cup shortening
3 cups rice
1/2 cup butter
Clean and wash the lentils. Put them in a 2 quart pot. Add enough water until it is 1 inch above the lentils. Cook until tender. Drain off the water, cover and set aside.
Fry the onions and meat together until they are browned. Add 2 cup of water and simmer until the meat is so tender that it is beginning to fall apart and the water is almost all absorbed. Set aside.
Clean, wash (cold water) and drain the rice. In a large pot bring the water and salt to a full, rolling boil. Add the drained rice, stir well and let cook about 10 minutes. Stir once in a while to prevent sticking, and frequently test a grain of rice to see if it has reached the semi-cooked stage. There are two ways to tell when the rice is semi-cooked. The first is by looking at a grain of rice - the outer edges seem transparent while the inner core is white. The second is by mashing a grain between two fingers - the outside mashes and the inside remains hard.
Immediately pour the semi-cooked rice into a large strainer, pour 2 glasses of cold water over it and let it stand and drain. Melt the butter in the same pot that was used to cook the rice. Pour out approximately half the melted butter into a small bowl and add two tablespoons of water to it.
Put the pot back on a high fire and when the remaining butter starts to bubble add 1/3 of the rice and smooth it out. Add 1/3 of the meat and 1/3 of the lentils. Continue layering until the rice is finished. End with a lentil-meat layer on top. Pour the butter-water mixture evenly over the top.
Place the pot cover on a clean, absorbent, terry towel and wrap the towel around it. Be cautious that there are no loose ends to catch fire. Wrapping the lid prevents excess moisture and, therefore, keeps an even cooking temperature. Put the wrapped lid on the pot. Cook the chello on a medium fire for l0 - 15 minutes. Then make the fire low and let cook for about 30 - 35 minutes longer.
To loosen the crust, place the pot in cold water for a few minutes. Remove. Spoon the rice onto a serving platter and place pieces of the crust on top, or serve the crust separately and sprinkle colorful saffron rice on top. To make saffron rice - mix 1 teaspoon powdered saffron with 1 tablespoon water and add 1 cooking-spoonful of cooked rice. Stir well and use for decoration.
1 large onion, chopped
1/2 package lentils
1/3 cup shortening
3 cups rice
1/2 cup butter
Clean and wash the lentils. Put them in a 2 quart pot. Add enough water until it is 1 inch above the lentils. Cook until tender. Drain off the water, cover and set aside.
Fry the onions and meat together until they are browned. Add 2 cup of water and simmer until the meat is so tender that it is beginning to fall apart and the water is almost all absorbed. Set aside.
Clean, wash (cold water) and drain the rice. In a large pot bring the water and salt to a full, rolling boil. Add the drained rice, stir well and let cook about 10 minutes. Stir once in a while to prevent sticking, and frequently test a grain of rice to see if it has reached the semi-cooked stage. There are two ways to tell when the rice is semi-cooked. The first is by looking at a grain of rice - the outer edges seem transparent while the inner core is white. The second is by mashing a grain between two fingers - the outside mashes and the inside remains hard.
Immediately pour the semi-cooked rice into a large strainer, pour 2 glasses of cold water over it and let it stand and drain. Melt the butter in the same pot that was used to cook the rice. Pour out approximately half the melted butter into a small bowl and add two tablespoons of water to it.
Put the pot back on a high fire and when the remaining butter starts to bubble add 1/3 of the rice and smooth it out. Add 1/3 of the meat and 1/3 of the lentils. Continue layering until the rice is finished. End with a lentil-meat layer on top. Pour the butter-water mixture evenly over the top.
Place the pot cover on a clean, absorbent, terry towel and wrap the towel around it. Be cautious that there are no loose ends to catch fire. Wrapping the lid prevents excess moisture and, therefore, keeps an even cooking temperature. Put the wrapped lid on the pot. Cook the chello on a medium fire for l0 - 15 minutes. Then make the fire low and let cook for about 30 - 35 minutes longer.
To loosen the crust, place the pot in cold water for a few minutes. Remove. Spoon the rice onto a serving platter and place pieces of the crust on top, or serve the crust separately and sprinkle colorful saffron rice on top. To make saffron rice - mix 1 teaspoon powdered saffron with 1 tablespoon water and add 1 cooking-spoonful of cooked rice. Stir well and use for decoration.
Sear Tchgatameh
1/2 chicken, cut into pieces
1 1/2 lbs. greens onions
2 tablespoons garlic puree
6 eggs
salt, black pepper
Place the chicken in a large pot. Add 2 teaspoons salt, cover with water and bring to a boil. Lower the fire to medium and let simmer until very tender and approximately 4 cups of broth remains.
Clean the tops of the green onions saving the onions themselves for another dish. Wash and drain. Chop very fine. In a large frying pan fry the green onions and garlic without any shortening until all the vegetable juice has fried out and they are beginning to stick to the bottom of the pan. Add 1/3 cup liquid shortening and saute the vegetables about 15 minutes. Add the eggs evenly over the vegetables and slowly stir together until well mixed. Remove from fire.
When the chicken is cooked, add the vegetables and simmer for 1/2 hour. Serve with plain rice.
1 1/2 lbs. greens onions
2 tablespoons garlic puree
6 eggs
salt, black pepper
Place the chicken in a large pot. Add 2 teaspoons salt, cover with water and bring to a boil. Lower the fire to medium and let simmer until very tender and approximately 4 cups of broth remains.
Clean the tops of the green onions saving the onions themselves for another dish. Wash and drain. Chop very fine. In a large frying pan fry the green onions and garlic without any shortening until all the vegetable juice has fried out and they are beginning to stick to the bottom of the pan. Add 1/3 cup liquid shortening and saute the vegetables about 15 minutes. Add the eggs evenly over the vegetables and slowly stir together until well mixed. Remove from fire.
When the chicken is cooked, add the vegetables and simmer for 1/2 hour. Serve with plain rice.
Torshi Kabob
1 chicken, cut into pieces
1 large onion, chopped
3 large tomato, chopped
2 tablespoons tomato paste, heaping
1 teaspoon tumeric
1/4 teaspoon cinnamon
salt, black pepper
1 large eggplant
1/2 cup lemon juice
1/2 cup shortening
salt, black pepper
Fry the chicken, onion and tumeric together until it is beginning to brown. Add 3 cups of water, the tomato paste, tomatoes, lemon juice, cinnamon and salt and pepper to taste. Bring to a boil, cover, lower fire to medium and let simmer about 1 hour until tender. While the chicken is cooking, peel and slice the eggplant lengthwise in 1" slices. Fry the eggplant until well browned. When the chicken is tender, lay the eggplant on top of the pieces of chicken and simmer 20 minutes longer. Serve with rice.
1 large onion, chopped
3 large tomato, chopped
2 tablespoons tomato paste, heaping
1 teaspoon tumeric
1/4 teaspoon cinnamon
salt, black pepper
1 large eggplant
1/2 cup lemon juice
1/2 cup shortening
salt, black pepper
Fry the chicken, onion and tumeric together until it is beginning to brown. Add 3 cups of water, the tomato paste, tomatoes, lemon juice, cinnamon and salt and pepper to taste. Bring to a boil, cover, lower fire to medium and let simmer about 1 hour until tender. While the chicken is cooking, peel and slice the eggplant lengthwise in 1" slices. Fry the eggplant until well browned. When the chicken is tender, lay the eggplant on top of the pieces of chicken and simmer 20 minutes longer. Serve with rice.
Quemeh
1 1/2 lbs. stew meat
3 large red onions, chopped
1/3 cup yellow split peas
1 can tomato paste
1/4 teaspoon cinnamon
1 teaspoon tumeric
Salt & black pepper to taste
4 dried lemons, crushed
1 large white potato, peeled
Vegetable oil
Cover the yellow split peas with water and set aside to soak.
Cut the meat into 1/2" cubes and place it in a large frying pan with the onions and some vegetable oil. Fry until the meat and onions turn golden brown. Stir frequently so that the meat does not stick and burn.
Drain the yellow split peas, add them to the meat mixture. While stirring frequently, continue frying for 5 more minutes.
Put the meat mixture in a 2-quart pot. Pour 1/2 cup of water into the frying pan, put it back on the fire and stir well until it comes to a boil. Then add this to the meat, along with the tomato paste, tumeric, dried lemons, cinnamon and black pepper and an additional 1-1/2 cups of water. Let simmer about 1-1/2 hours until the meat and peas are tender and the onions are beginning to dissolve. Stir frequently and add additional water, ½ cup at a time, as needed.
While the meat is simmering, slice the potato into thin 1" long French fries. Fry until crisp and set aside for garnish.
When the meat is tender, salt to taste.
When ready to serve, garnish with the potatoes and serve with plain rice.
VARIATION: To make Quemeh Bademjan, omit the potatoes. Peel and saute 1/2" thick lengthwise slices of eggplant until golden-brown. 1/2 hour before serving, add the eggplant to the Quemeh. After this stir gently so as not to break up the eggplants.
3 large red onions, chopped
1/3 cup yellow split peas
1 can tomato paste
1/4 teaspoon cinnamon
1 teaspoon tumeric
Salt & black pepper to taste
4 dried lemons, crushed
1 large white potato, peeled
Vegetable oil
Cover the yellow split peas with water and set aside to soak.
Cut the meat into 1/2" cubes and place it in a large frying pan with the onions and some vegetable oil. Fry until the meat and onions turn golden brown. Stir frequently so that the meat does not stick and burn.
Drain the yellow split peas, add them to the meat mixture. While stirring frequently, continue frying for 5 more minutes.
Put the meat mixture in a 2-quart pot. Pour 1/2 cup of water into the frying pan, put it back on the fire and stir well until it comes to a boil. Then add this to the meat, along with the tomato paste, tumeric, dried lemons, cinnamon and black pepper and an additional 1-1/2 cups of water. Let simmer about 1-1/2 hours until the meat and peas are tender and the onions are beginning to dissolve. Stir frequently and add additional water, ½ cup at a time, as needed.
While the meat is simmering, slice the potato into thin 1" long French fries. Fry until crisp and set aside for garnish.
When the meat is tender, salt to taste.
When ready to serve, garnish with the potatoes and serve with plain rice.
VARIATION: To make Quemeh Bademjan, omit the potatoes. Peel and saute 1/2" thick lengthwise slices of eggplant until golden-brown. 1/2 hour before serving, add the eggplant to the Quemeh. After this stir gently so as not to break up the eggplants.
Khoresht Sabzi - 2nd Variation (Green Vegetable Stew)
1 lb. stew meat
1 large onion, chopped
1/2 cup red beans or pinto beans
2 bunches green onions
2 bunches parsley
1 bunch cilantro
1 package dill
2 large leeks
1 tablespoon dried fenugreek (optional)
1/2 cup lemon juice
1 teaspoon tumeric
salt, black pepper
1/4 cup shortening
Cook the beans until tender and set aside. Chop and fry the vegetables in the shortening. When they turn dark green and all the water is fried out, set aside.
Fry the meat, chopped onions, tumeric, and pepper in 2 tablespoons of liquid oil until the meat is well browned. Add 2 cups of water and let simmer for 1 hour. Add the cooked beans, vegetables and lemon juice and continue cooking for 1 more hour or until the meat is tender and the khoresht is as thick as you want it. Serve with plain rice.
NOTE: Substitutions
- 1 whole chicken for 1 lb. stew meat
- verjuice (sour grape juice) for lemon juice
- black-eyed peas for red beans
1 large onion, chopped
1/2 cup red beans or pinto beans
2 bunches green onions
2 bunches parsley
1 bunch cilantro
1 package dill
2 large leeks
1 tablespoon dried fenugreek (optional)
1/2 cup lemon juice
1 teaspoon tumeric
salt, black pepper
1/4 cup shortening
Cook the beans until tender and set aside. Chop and fry the vegetables in the shortening. When they turn dark green and all the water is fried out, set aside.
Fry the meat, chopped onions, tumeric, and pepper in 2 tablespoons of liquid oil until the meat is well browned. Add 2 cups of water and let simmer for 1 hour. Add the cooked beans, vegetables and lemon juice and continue cooking for 1 more hour or until the meat is tender and the khoresht is as thick as you want it. Serve with plain rice.
NOTE: Substitutions
- 1 whole chicken for 1 lb. stew meat
- verjuice (sour grape juice) for lemon juice
- black-eyed peas for red beans
Khoresht Sabzi (Green Vegetable Stew)
1 lb. ground meat
1 medium onion, grated
1 can red beans, cooked or 1/2 cup red beans
2 bunches green onions
2 bunches parsley
1 bunch cilantro
1 package dill
2 large leeks
1 tablespoon dried fenugreek (optional)
1/2 cup lemon juice
1 teaspoon tumeric
1/4 cup shortening
salt, black pepper
Cook the red beans if not using canned beans and set aside.
Clean and wash the green vegetables. When drained, chop finely or instead of chopping, put the vegetables through a meat grinder using the coarse blade. Put the shortening in a large frying pan and add the chopped vegetables. Fry until the water cooks out and the vegetables become dark green in color. Stir frequently so that the vegetables do not burn.
Mix the grated onion, ground meat and some salt and pepper together. In a 2-quart pot add 3 cups water, salt, pepper and the tumeric and bring to a boil. Make small meatballs (about the size of a walnut) and drop them into the boiling water. After all the meatballs are made, add the fried vegetables, lemon juice, and red beans. Cook for 45 minutes. Serve with plain rice.
1 medium onion, grated
1 can red beans, cooked or 1/2 cup red beans
2 bunches green onions
2 bunches parsley
1 bunch cilantro
1 package dill
2 large leeks
1 tablespoon dried fenugreek (optional)
1/2 cup lemon juice
1 teaspoon tumeric
1/4 cup shortening
salt, black pepper
Cook the red beans if not using canned beans and set aside.
Clean and wash the green vegetables. When drained, chop finely or instead of chopping, put the vegetables through a meat grinder using the coarse blade. Put the shortening in a large frying pan and add the chopped vegetables. Fry until the water cooks out and the vegetables become dark green in color. Stir frequently so that the vegetables do not burn.
Mix the grated onion, ground meat and some salt and pepper together. In a 2-quart pot add 3 cups water, salt, pepper and the tumeric and bring to a boil. Make small meatballs (about the size of a walnut) and drop them into the boiling water. After all the meatballs are made, add the fried vegetables, lemon juice, and red beans. Cook for 45 minutes. Serve with plain rice.
Kabob-e Moeen
1 lb. filet or rump roast
2 white potatoes, medium
1/4 - 1/2 pomegranate juice or verjuice
1 1/2 tablespoons tomato paste
cinnamon
tumeric
salt, black pepper
Cut the meat in small thin pieces and arrange on small wooden skewers. Cut the potatoes the same as for French Fries. Fry the potatoes until crisp. Remove and then fry the meat until well browned. Into a medium-sized pot put the tomato paste, pomegranate juice, cinnamon, tumeric, salt and pepper to taste, and the meat and shortening. Add 1 cup water to the frying pan, scrape the bottom and add this to the pot. Bring to a boil, cover the pot, then lower the fire to medium and let simmer until the meat is tender. Add the potatoes and simmer 15 minutes longer. Serve with plain rice.
2 white potatoes, medium
1/4 - 1/2 pomegranate juice or verjuice
1 1/2 tablespoons tomato paste
cinnamon
tumeric
salt, black pepper
Cut the meat in small thin pieces and arrange on small wooden skewers. Cut the potatoes the same as for French Fries. Fry the potatoes until crisp. Remove and then fry the meat until well browned. Into a medium-sized pot put the tomato paste, pomegranate juice, cinnamon, tumeric, salt and pepper to taste, and the meat and shortening. Add 1 cup water to the frying pan, scrape the bottom and add this to the pot. Bring to a boil, cover the pot, then lower the fire to medium and let simmer until the meat is tender. Add the potatoes and simmer 15 minutes longer. Serve with plain rice.
Khoresht Bagli
2 pkgs. frozen baby lima beans
6 cloves garlic
4 large eggs
1/4 cup dried dill
1/4 teaspoon tumeric
1/2 stick butter
1 tablespoon shortening
salt, black pepper
Cover the lima beans with room temperature water. Peel the beans. Peel and slice the garlic. Heat the shortening and add the beans, tumeric, and garlic and gently saute for 2 minutes until the beans turn bright green. Add dill, 1/2 cup of water, salt and pepper to taste, and the butter. When the water begins to boil, lower the fire. Make a hole in the beans and pour one of the eggs in it. Continue doing this around the pot until all eggs have been added. Cover and let simmer until the eggs are cooked solid and the beans are tender. Serve with plain rice.
NOTE: Fresh fava beans (broad beans) or dried pinto beans can be substituted for the lima beans. Increase cooking time for the beans if the substitutes are used.
6 cloves garlic
4 large eggs
1/4 cup dried dill
1/4 teaspoon tumeric
1/2 stick butter
1 tablespoon shortening
salt, black pepper
Cover the lima beans with room temperature water. Peel the beans. Peel and slice the garlic. Heat the shortening and add the beans, tumeric, and garlic and gently saute for 2 minutes until the beans turn bright green. Add dill, 1/2 cup of water, salt and pepper to taste, and the butter. When the water begins to boil, lower the fire. Make a hole in the beans and pour one of the eggs in it. Continue doing this around the pot until all eggs have been added. Cover and let simmer until the eggs are cooked solid and the beans are tender. Serve with plain rice.
NOTE: Fresh fava beans (broad beans) or dried pinto beans can be substituted for the lima beans. Increase cooking time for the beans if the substitutes are used.
Khoresht Kutlet
2 lbs. ground meat
1 large onion, peeled
2 cups yellow split peas
1 tablespoon flour
1 teaspoon tumeric
1/4 teaspoon cinnamon
6 large eggs
salt, black pepper
1/4 cup shortening
1 can tomato paste
4 tablespoons lemon juice
Cook the yellow split peas until tender. Drain the peas and grind them together with the onion. Add this mixture to the ground meat along with the flour and spices. Mix well. Add the eggs and mix together again. Form the meat into patties and fry until well browned on both sides.
While the patties are frying make a sauce of the tomato paste, lemon juice and 3 cups of water. Salt and pepper to taste. When all of the patties are fried, add them to the sauce and simmer for 1/2 hour. Serve with plain rice.
1 large onion, peeled
2 cups yellow split peas
1 tablespoon flour
1 teaspoon tumeric
1/4 teaspoon cinnamon
6 large eggs
salt, black pepper
1/4 cup shortening
1 can tomato paste
4 tablespoons lemon juice
Cook the yellow split peas until tender. Drain the peas and grind them together with the onion. Add this mixture to the ground meat along with the flour and spices. Mix well. Add the eggs and mix together again. Form the meat into patties and fry until well browned on both sides.
While the patties are frying make a sauce of the tomato paste, lemon juice and 3 cups of water. Salt and pepper to taste. When all of the patties are fried, add them to the sauce and simmer for 1/2 hour. Serve with plain rice.
Thousand Island Dressing
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Dash of red pepper
4 tablespoons lemon juice
1 cup corn oil (12 tablespoons)
4 tablespoons ketchup
1/2 cup mayonnaise
Combine the dry ingredients in 1 large jar with a tight cover. Add the lemon juice and shake well. Add the oil, ketchup and mayonnaise, cover and shake very well. Refrigerate. Shake well before using.
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Dash of red pepper
4 tablespoons lemon juice
1 cup corn oil (12 tablespoons)
4 tablespoons ketchup
1/2 cup mayonnaise
Combine the dry ingredients in 1 large jar with a tight cover. Add the lemon juice and shake well. Add the oil, ketchup and mayonnaise, cover and shake very well. Refrigerate. Shake well before using.
Feta Cheese Dressing
1/2 cup yogurt
4 tablespoons milk
1 tablespoons lemon juice
1 heaping cup soft Feta cheese
1 1/2 cups mayonnaise
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon red pepper
1/4 teaspoon black pepper
Mash the cheese, yogurt and milk together with a potato masher. Add the rest of the ingredients and whip together until smooth and creamy. Put in a large jar with a tight lid. Keep refrigerated. If the dressing becomes too thick, thin it with 2 - 3 tablespoons of milk.
4 tablespoons milk
1 tablespoons lemon juice
1 heaping cup soft Feta cheese
1 1/2 cups mayonnaise
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon red pepper
1/4 teaspoon black pepper
Mash the cheese, yogurt and milk together with a potato masher. Add the rest of the ingredients and whip together until smooth and creamy. Put in a large jar with a tight lid. Keep refrigerated. If the dressing becomes too thick, thin it with 2 - 3 tablespoons of milk.
Salad Olivier
3 large potatoes
4 eggs
2 chicken breasts or 1/2 chicken
3/4 cup dill pickles, chopped fine
1/2 can green peas, drained
1 1/2 cups mayonnaise
2 tablespoons vinegar
salt, black pepper
red pepper
Put the chicken in a large pot. Add 3 cups water, 2 teaspoons salt and 1/2 teaspoon red pepper and boil. Cover the pot and lower the fire to medium. Cook until the chicken is tender. Add additional water as necessary. Cool the chicken and remove the meat from the bones. Cut the meat into small pieces.
While the chicken is cooking, boil the potatoes and eggs together until the potatoes are cooked. To test if the potatoes are cooked, stick one with a fork. If the fork enters easily, the potato is done. When the potatoes are cooked, immediately run cold water over them to stop the cooking process. Peel the potatoes and eggs and dice them.
In a large mixing bowl combine the potatoes, eggs, chicken pickles, peas, mayonnaise and vinegar. Add salt and black pepper to taste and mix well.
To decorate the salad, mound it on a large plate. Cover it entirely with a thin coating of mayonnaise and lay slivers of pickle, quarters of tomatoes or strips of beets in a design around it.
4 eggs
2 chicken breasts or 1/2 chicken
3/4 cup dill pickles, chopped fine
1/2 can green peas, drained
1 1/2 cups mayonnaise
2 tablespoons vinegar
salt, black pepper
red pepper
Put the chicken in a large pot. Add 3 cups water, 2 teaspoons salt and 1/2 teaspoon red pepper and boil. Cover the pot and lower the fire to medium. Cook until the chicken is tender. Add additional water as necessary. Cool the chicken and remove the meat from the bones. Cut the meat into small pieces.
While the chicken is cooking, boil the potatoes and eggs together until the potatoes are cooked. To test if the potatoes are cooked, stick one with a fork. If the fork enters easily, the potato is done. When the potatoes are cooked, immediately run cold water over them to stop the cooking process. Peel the potatoes and eggs and dice them.
In a large mixing bowl combine the potatoes, eggs, chicken pickles, peas, mayonnaise and vinegar. Add salt and black pepper to taste and mix well.
To decorate the salad, mound it on a large plate. Cover it entirely with a thin coating of mayonnaise and lay slivers of pickle, quarters of tomatoes or strips of beets in a design around it.
Pollo Paz Spaghetti (Rice Cooker Spaghetti)
1 lb. ground meat
1 onion, large
1 can tomato paste, small
1 package spaghetti
cinnamon
salt, black pepper
1 white potato, small
3 tablespoons shortening
Peel and grate the onion. Put the shortening in a large frying pan and fry the onion and meat in it for about a half hour until browned. Add the tomato paste, 2 cups of water, cinnamon and salt and pepper to taste. Bring to a boil on a high fire, then lower fire to medium and simmer for about a half hour. Until it has thickened.
While the sauce is cooking, put the spaghetti into a pot half-filled with boiling salted water (1/2 a pot of water with 1 tablespoon of salt). Cook until tender, about 10 minutes. Drain.
Peel the potato and thinly slice it in 1/8-inch rounds. Line the bottom of the rice cooker with the potato slices.
As soon as the sauce is ready layer the spaghetti and sauce on top of the potato slices. First, a thin layer of spaghetti then a thin layer of sauce. Continue layering until all of the spaghetti and the meat sauce is used. End with a layer of sauce.
Cover and cook until the spaghetti and sauce are well steamed and the potatoes have formed a crispy crust, about 45 minutes. Remove the pot cover and cover the pot with a large dish and flip over. Serve.
1 onion, large
1 can tomato paste, small
1 package spaghetti
cinnamon
salt, black pepper
1 white potato, small
3 tablespoons shortening
Peel and grate the onion. Put the shortening in a large frying pan and fry the onion and meat in it for about a half hour until browned. Add the tomato paste, 2 cups of water, cinnamon and salt and pepper to taste. Bring to a boil on a high fire, then lower fire to medium and simmer for about a half hour. Until it has thickened.
While the sauce is cooking, put the spaghetti into a pot half-filled with boiling salted water (1/2 a pot of water with 1 tablespoon of salt). Cook until tender, about 10 minutes. Drain.
Peel the potato and thinly slice it in 1/8-inch rounds. Line the bottom of the rice cooker with the potato slices.
As soon as the sauce is ready layer the spaghetti and sauce on top of the potato slices. First, a thin layer of spaghetti then a thin layer of sauce. Continue layering until all of the spaghetti and the meat sauce is used. End with a layer of sauce.
Cover and cook until the spaghetti and sauce are well steamed and the potatoes have formed a crispy crust, about 45 minutes. Remove the pot cover and cover the pot with a large dish and flip over. Serve.
Khorock-e-Macaroni (Macaroni-Meat Pie)
1/2 package macaroni, cooked
1/2 lb. ground beef
1 large onion, grated
3 white potatoes, large
3 medium tomatoes, sliced thin
8 eggs
2/3 cup liquid shortening
1 teaspoon tumeric
1/4 teaspoon cinnamon
salt, black pepper
Peel and slice the potatoes the same as you would for small French fries. Fry a little at a time (enough to cover the frying pan in one layer) in 1/3 cup shortening until very crisp. Sprinkle a little salt over the potatoes while they fry. Set aside. Keep the frying pan and the leftover oil to make the pie in.
While the potatoes are frying, heat 1/3 cup shortening in another frying pan for 3 minutes. Add the cooked macaroni and saute for 5 minutes. Remove the macaroni and set it aside. To the same shortening add the ground beef and onion and fry together stirring frequently. When the meat begins to take color, add cinnamon and tumeric and salt and pepper to taste. As soon as the meat has browned remove from fire. Beat the eggs until light and frothy.
When all the ingredients are prepared, heat the oil that the potatoes were cooked in for 3 minutes. Remove from the fire and arrange the macaroni in an even layer over the bottom. Spread three quarters of the meat over the macaroni. Add the fried potatoes in an even layer, then the sliced tomatoes. Top with the remaining meat. Pour the eggs evenly over all. Cover and place the pan on a low-medium fire.
When one side has browned and the pie is puffy and cooked, cut into quarters, turn and brown the other side. Drain on paper toweling. Serve.
1/2 lb. ground beef
1 large onion, grated
3 white potatoes, large
3 medium tomatoes, sliced thin
8 eggs
2/3 cup liquid shortening
1 teaspoon tumeric
1/4 teaspoon cinnamon
salt, black pepper
Peel and slice the potatoes the same as you would for small French fries. Fry a little at a time (enough to cover the frying pan in one layer) in 1/3 cup shortening until very crisp. Sprinkle a little salt over the potatoes while they fry. Set aside. Keep the frying pan and the leftover oil to make the pie in.
While the potatoes are frying, heat 1/3 cup shortening in another frying pan for 3 minutes. Add the cooked macaroni and saute for 5 minutes. Remove the macaroni and set it aside. To the same shortening add the ground beef and onion and fry together stirring frequently. When the meat begins to take color, add cinnamon and tumeric and salt and pepper to taste. As soon as the meat has browned remove from fire. Beat the eggs until light and frothy.
When all the ingredients are prepared, heat the oil that the potatoes were cooked in for 3 minutes. Remove from the fire and arrange the macaroni in an even layer over the bottom. Spread three quarters of the meat over the macaroni. Add the fried potatoes in an even layer, then the sliced tomatoes. Top with the remaining meat. Pour the eggs evenly over all. Cover and place the pan on a low-medium fire.
When one side has browned and the pie is puffy and cooked, cut into quarters, turn and brown the other side. Drain on paper toweling. Serve.
Kutlet (Meat and Yellow Split Peas Patties)
1 lb. ground beef or lamb
2 cups yellow split peas
1 onion, large
3 eggs
3/4 tablespoon yogurt, plain
2 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon saffron
1/4 teaspoon tumeric
1/8 teaspoon cinnamon
salt, black pepper
1/3 cup liquid shortening
Cook the yellow split peas about 1 hour until tender. Drain.
Grind the peas and onion together. Combine the ground meat and the split pea-onion mixture and mix well by hand. Add saffron, tumeric, cinnamon and salt and pepper to taste. Mix well. Add the eggs and mix well. Combine the yogurt and baking soda, add to the meat mixture and mix well.
Heat the shortening in a large frying pan for 3 minutes. Sprinkle 1 tablespoon flour in it. While the flour is starting to take color, start shaping the cutelet.
Grease your hands to keep them from sticking. Using 2 scant tablespoons of the meat mixture, shape it by hand into whatever shape you like - ovals, hamburgers or doughnuts.
Place the shaped patties into the hot shortening and fry until golden brown. Turn and fry the other side. Drain on paper toweling. Repeat the procedure until all of the meat mixture is cooked. Serve.
2 cups yellow split peas
1 onion, large
3 eggs
3/4 tablespoon yogurt, plain
2 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon saffron
1/4 teaspoon tumeric
1/8 teaspoon cinnamon
salt, black pepper
1/3 cup liquid shortening
Cook the yellow split peas about 1 hour until tender. Drain.
Grind the peas and onion together. Combine the ground meat and the split pea-onion mixture and mix well by hand. Add saffron, tumeric, cinnamon and salt and pepper to taste. Mix well. Add the eggs and mix well. Combine the yogurt and baking soda, add to the meat mixture and mix well.
Heat the shortening in a large frying pan for 3 minutes. Sprinkle 1 tablespoon flour in it. While the flour is starting to take color, start shaping the cutelet.
Grease your hands to keep them from sticking. Using 2 scant tablespoons of the meat mixture, shape it by hand into whatever shape you like - ovals, hamburgers or doughnuts.
Place the shaped patties into the hot shortening and fry until golden brown. Turn and fry the other side. Drain on paper toweling. Repeat the procedure until all of the meat mixture is cooked. Serve.
Shamee (Meat Patties)
1 lb. ground beef
1 onion, large
3 eggs
2 tablespoons flour
1 teaspoon tumeric
1/8 teaspoon cinnamon
salt, black pepper
1/3 cup liquid shortening
Peel and grate the onion. In a large mixing bowl combine the ground meat and the onion. Add 1 tablespoon flour, tumeric, cinnamon and salt and pepper to taste. Mix well together. Add the eggs and mix well.
Heat the shortening in a large frying pan for 3 minutes. Sprinkle 1 tablespoon flour in it. As soon as the flour begins to take color, spoon 2 tablespoons of the meat mixture at a time into the hot shortening, leaving about 1-inch between each patty. When the pan is filled, scoop a little of the hot shortening on top of each mound and smooth flat with the back of the spoon. Lower the fire to medium-high and fry until golden brown. Turn and fry the other side. Remove and drain on paper toweling. Repeat the procedure until all of the meat mixture has been fried. Serve hot or cold.
VARIATION: Grind together 1 lb. chicken livers and hearts, 1 small onion, and 1 medium white potato. Replace the meat and onion with this mixture. DO NOT add the 1 tablespoon of flour to the chicken livers.
1 onion, large
3 eggs
2 tablespoons flour
1 teaspoon tumeric
1/8 teaspoon cinnamon
salt, black pepper
1/3 cup liquid shortening
Peel and grate the onion. In a large mixing bowl combine the ground meat and the onion. Add 1 tablespoon flour, tumeric, cinnamon and salt and pepper to taste. Mix well together. Add the eggs and mix well.
Heat the shortening in a large frying pan for 3 minutes. Sprinkle 1 tablespoon flour in it. As soon as the flour begins to take color, spoon 2 tablespoons of the meat mixture at a time into the hot shortening, leaving about 1-inch between each patty. When the pan is filled, scoop a little of the hot shortening on top of each mound and smooth flat with the back of the spoon. Lower the fire to medium-high and fry until golden brown. Turn and fry the other side. Remove and drain on paper toweling. Repeat the procedure until all of the meat mixture has been fried. Serve hot or cold.
VARIATION: Grind together 1 lb. chicken livers and hearts, 1 small onion, and 1 medium white potato. Replace the meat and onion with this mixture. DO NOT add the 1 tablespoon of flour to the chicken livers.
Kuku-e-SibZamineh (Potato Patties) - 2nd Variation
2 white potatoes, large
2 eggs
2 tablespoons flour
1/8 teaspoon cinnamon
1 teaspoon tumeric
salt, black pepper
1/3 cup liquid shortening
Boil the potatoes until tender, about 1 hour. Test by sticking a potato with a fork. If the fork enters easily, the potato is cooked. Immediately pour cold water over the potatoes for about 5 minutes until the potatoes are cool enough to handle.
Peel the potatoes and cut in small enough chunks to put through a meat grinder or to process in a food processor.
Place the potatoes in a large mixing bowl. Add 1 tablespoon flour, cinnamon and tumeric. Salt and pepper to taste and mix well together by hand. Add 2 eggs and mix well by hand.
Heat the shortening in a large frying pan for 3 minutes. Sprinkle 1 tablespoon flour in it. While the flour is beginning to take color, start shaping the patties.
Put a little liquid shortening on both your hands and rub them together. Take 2 tablespoons of the potatoes and shape by hand into 3" by 3/4" bars simply by passing it back and forth, patting and pushing it into shape.
Place into the hot shortening, lower the fire to medium high, and fry until golden brown. Turn and fry the other side. Drain on paper toweling. Repeat the procedure until all the potato mixture has been fried. Serve.
VARIATION: Add finely chopped green onion, finely chopped parsley and 1 teaspoon red pepper to the potato mixture before adding the eggs.
2 eggs
2 tablespoons flour
1/8 teaspoon cinnamon
1 teaspoon tumeric
salt, black pepper
1/3 cup liquid shortening
Boil the potatoes until tender, about 1 hour. Test by sticking a potato with a fork. If the fork enters easily, the potato is cooked. Immediately pour cold water over the potatoes for about 5 minutes until the potatoes are cool enough to handle.
Peel the potatoes and cut in small enough chunks to put through a meat grinder or to process in a food processor.
Place the potatoes in a large mixing bowl. Add 1 tablespoon flour, cinnamon and tumeric. Salt and pepper to taste and mix well together by hand. Add 2 eggs and mix well by hand.
Heat the shortening in a large frying pan for 3 minutes. Sprinkle 1 tablespoon flour in it. While the flour is beginning to take color, start shaping the patties.
Put a little liquid shortening on both your hands and rub them together. Take 2 tablespoons of the potatoes and shape by hand into 3" by 3/4" bars simply by passing it back and forth, patting and pushing it into shape.
Place into the hot shortening, lower the fire to medium high, and fry until golden brown. Turn and fry the other side. Drain on paper toweling. Repeat the procedure until all the potato mixture has been fried. Serve.
VARIATION: Add finely chopped green onion, finely chopped parsley and 1 teaspoon red pepper to the potato mixture before adding the eggs.
Kuku-e Sibzamini (Potato Pancakes)
2 white potatoes, large
1 onion, small
3 eggs
2 tablespoons flour
1 teaspoon turmeric
salt, black pepper
1/3 cup liquid shortening
Peel and wash the onion and potatoes. Grate them into a large mixing bowl. Add 1 tablespoon flour, turmeric and salt and pepper (to taste). Mix well. Add the eggs and again mix well.
Heat the shortening for 3 minutes. Sprinkle 1 tablespoon flour over it. As soon as the flour begins to take color and brown, spoon 2 tablespoons of the potato mixture at a time into the hot shortening. Be sure to leave about an inch between each pancake. When the pan is full, scoop a little of the hot oil on top of each mound and flatten them with the back of the spoon. Lower the fire to medium high and fry until golden brown, then turn over and repeat on the other side. Remove and drain on a paper towel. Continue the same process until all the potato mixture has been cooked. Serve immediately. Makes about 10 pancakes.
1 onion, small
3 eggs
2 tablespoons flour
1 teaspoon turmeric
salt, black pepper
1/3 cup liquid shortening
Peel and wash the onion and potatoes. Grate them into a large mixing bowl. Add 1 tablespoon flour, turmeric and salt and pepper (to taste). Mix well. Add the eggs and again mix well.
Heat the shortening for 3 minutes. Sprinkle 1 tablespoon flour over it. As soon as the flour begins to take color and brown, spoon 2 tablespoons of the potato mixture at a time into the hot shortening. Be sure to leave about an inch between each pancake. When the pan is full, scoop a little of the hot oil on top of each mound and flatten them with the back of the spoon. Lower the fire to medium high and fry until golden brown, then turn over and repeat on the other side. Remove and drain on a paper towel. Continue the same process until all the potato mixture has been cooked. Serve immediately. Makes about 10 pancakes.
Kuku-e-Bademjan (Eggplant Omelet)
4 eggplants, medium
1 onion, small
2 cloves garlic, large (or 1 teaspoon garlic puree)
4 eggs
1 tablespoon flour
1 teaspoon tumeric
salt, black pepper
5 tablespoons liquid shortening
Peel the onion and grate. Peel the garlic and pound into a paste.
Saute the onion and garlic in 1 tablespoon shortening until golden.
While the onion is frying peel and dice the eggplants. As soon as the onion turns golden add the eggplant and 5 tablespoons shortening. Continue to saute, stirring constantly and mashing the vegetables together as they begin to soften. When the vegetables have become a golden brown puree put them into a large mixing bowl.
While the eggplant is cooling a little, mix the flour, tumeric and salt and pepper (to taste) together. Beat the eggs until light and fluffy, add the flour-spice mixture and continue beating until there are no lumps. Combine the eggs with the eggplant to form a smooth mixture.
Add 2 tablespoons of shortening to a large frying pan and heat for 3 minutes. Pour the eggplant into the pan spreading it evenly over the bottom. Cover. Fry over a medium fire for about 15 minutes until underside is golden brown and the Kuku is cooked and puffy. Cut into quarters. Turn over and brown the other side. Drain on a paper towel. Serve.
1 onion, small
2 cloves garlic, large (or 1 teaspoon garlic puree)
4 eggs
1 tablespoon flour
1 teaspoon tumeric
salt, black pepper
5 tablespoons liquid shortening
Peel the onion and grate. Peel the garlic and pound into a paste.
Saute the onion and garlic in 1 tablespoon shortening until golden.
While the onion is frying peel and dice the eggplants. As soon as the onion turns golden add the eggplant and 5 tablespoons shortening. Continue to saute, stirring constantly and mashing the vegetables together as they begin to soften. When the vegetables have become a golden brown puree put them into a large mixing bowl.
While the eggplant is cooling a little, mix the flour, tumeric and salt and pepper (to taste) together. Beat the eggs until light and fluffy, add the flour-spice mixture and continue beating until there are no lumps. Combine the eggs with the eggplant to form a smooth mixture.
Add 2 tablespoons of shortening to a large frying pan and heat for 3 minutes. Pour the eggplant into the pan spreading it evenly over the bottom. Cover. Fry over a medium fire for about 15 minutes until underside is golden brown and the Kuku is cooked and puffy. Cut into quarters. Turn over and brown the other side. Drain on a paper towel. Serve.
Kuku-e-Sabzi (Vegetable Omelet)
2 bunches parsley
2 bunches green onions
1 cup dill
2 tablespoons flour, heaping
1 teaspoon tumeric
6 eggs, large
salt, black pepper
3 tablespoons liquid shortening
Remove the parsley leaves and dill from their tough stems. Remove the roots, outer skin and any damaged parts from the green onions. Wash very well in cold water then drain.
Chop the parsley, dill and green onions together until very fine. Put into a deep mixing bowl.
Add flour, tumeric and salt and pepper to taste and mix well together.
Beat the eggs until light and fluffy. Pour over the chopped vegetables and mix well.
Heat the shortening for 3 minutes then pour the mixture into the frying pan, spreading it evenly. Cover and cook over a medium fire until the underside is dark brown and the Kuku is cooked and puffy. Cut into quarters and turn over. Fry until well browned. Drain on a paper towel. Serve.
2 bunches green onions
1 cup dill
2 tablespoons flour, heaping
1 teaspoon tumeric
6 eggs, large
salt, black pepper
3 tablespoons liquid shortening
Remove the parsley leaves and dill from their tough stems. Remove the roots, outer skin and any damaged parts from the green onions. Wash very well in cold water then drain.
Chop the parsley, dill and green onions together until very fine. Put into a deep mixing bowl.
Add flour, tumeric and salt and pepper to taste and mix well together.
Beat the eggs until light and fluffy. Pour over the chopped vegetables and mix well.
Heat the shortening for 3 minutes then pour the mixture into the frying pan, spreading it evenly. Cover and cook over a medium fire until the underside is dark brown and the Kuku is cooked and puffy. Cut into quarters and turn over. Fry until well browned. Drain on a paper towel. Serve.
Varageh (Rashti Eggplant Omelet)
2 eggplants, medium
1/8 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon tumeric
1 tablespoon flour
6 eggs, large
salt, black pepper
3 tablespoons liquid shortening
Peel the eggplants. Slice them crosswise into 1-inch slices. Heat the shortening for a couple of minutes in a large frying pan then completely cover the bottom of the pan with the slices and proceed to fry them brown on both sides.
While the eggplant is frying, mix together the cinnamon, baking soda, tumeric, flour and salt and pepper (to taste).Beat the eggs until light and frothy. Add the flour-spice mixture and beat until there are no lumps left.
As soon as the eggplants have browned, pour the egg-spice mixture over it. Cover. Fry until the underside is browned and the Kuku is cooked and puffy, then turn it over and fry the other side. Drain on a paper towel. Serve.
1/8 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon tumeric
1 tablespoon flour
6 eggs, large
salt, black pepper
3 tablespoons liquid shortening
Peel the eggplants. Slice them crosswise into 1-inch slices. Heat the shortening for a couple of minutes in a large frying pan then completely cover the bottom of the pan with the slices and proceed to fry them brown on both sides.
While the eggplant is frying, mix together the cinnamon, baking soda, tumeric, flour and salt and pepper (to taste).Beat the eggs until light and frothy. Add the flour-spice mixture and beat until there are no lumps left.
As soon as the eggplants have browned, pour the egg-spice mixture over it. Cover. Fry until the underside is browned and the Kuku is cooked and puffy, then turn it over and fry the other side. Drain on a paper towel. Serve.
Kuku-e-Bagli (Broad Bean Omelet)
2 cups dried broad beans
1 onion, medium
4 eggs, large
2 tablespoons flour
1 teaspoon tumeric
1/8 teaspoon cinnamon
salt, black pepper
1/3 cup liquid shortening
Soak the dried beans for 24 hours. Peel them. Finely grind the beans and onion together. Add flour, tumeric, cinnamon, salt and pepper to taste and mix well. Add the eggs and mix very well together.
In a medium frying pan, heat 3 tablespoons of shortening for a couple of minutes. Sprinkle 1/2 tablespoon flour over the shortening. As soon as the flour begins to take color and browns, pour the mixture into the fry pan and cover. Be sure that the fire is medium (If it is too high the Kuku will burn - too low it will not fry). Let fry covered for 15 minutes until the underside is golden brown and the Kuku is solid and puffy. Remove cover. With a sharp knife, cut the Kuku into quarters. Turn the quarters over with a spatula and fry the other side on a medium-high fire for 10 minutes until golden brown. Do not cover when cooking this side. Turn off fire. Drain on a paper towel. Cut into small squares or pie slices. Serve. (See note at beginning of chapter for serving suggestions.)
1 onion, medium
4 eggs, large
2 tablespoons flour
1 teaspoon tumeric
1/8 teaspoon cinnamon
salt, black pepper
1/3 cup liquid shortening
Soak the dried beans for 24 hours. Peel them. Finely grind the beans and onion together. Add flour, tumeric, cinnamon, salt and pepper to taste and mix well. Add the eggs and mix very well together.
In a medium frying pan, heat 3 tablespoons of shortening for a couple of minutes. Sprinkle 1/2 tablespoon flour over the shortening. As soon as the flour begins to take color and browns, pour the mixture into the fry pan and cover. Be sure that the fire is medium (If it is too high the Kuku will burn - too low it will not fry). Let fry covered for 15 minutes until the underside is golden brown and the Kuku is solid and puffy. Remove cover. With a sharp knife, cut the Kuku into quarters. Turn the quarters over with a spatula and fry the other side on a medium-high fire for 10 minutes until golden brown. Do not cover when cooking this side. Turn off fire. Drain on a paper towel. Cut into small squares or pie slices. Serve. (See note at beginning of chapter for serving suggestions.)
Palumbieh
1 gallon vanilla ice cream
1 1/2 cups thick cream
8 oz. slivered pistachio nuts
1 can pineapple chunks, large
Fill 2 ice trays with 3/4 cup of cream each and freeze.
Let the ice cream soften just until you can mix things into it. Add the pineapple chunks and pistachios and mix well. Quickly break up the frozen cream into small pieces and add it to the ice cream. Stir well and refreeze in loaf pans.
TO SERVE: Lower the loaf pans into hot water and quickly remove. Turn out onto a cutting board and slice the ice cream into 1 inch slabs.
1 1/2 cups thick cream
8 oz. slivered pistachio nuts
1 can pineapple chunks, large
Fill 2 ice trays with 3/4 cup of cream each and freeze.
Let the ice cream soften just until you can mix things into it. Add the pineapple chunks and pistachios and mix well. Quickly break up the frozen cream into small pieces and add it to the ice cream. Stir well and refreeze in loaf pans.
TO SERVE: Lower the loaf pans into hot water and quickly remove. Turn out onto a cutting board and slice the ice cream into 1 inch slabs.
Soup-e-Tareh Farangi (Leek Soup)
7 - 8 medium leeks
5 cups chicken broth, concentrated
1 cup shredded chicken
1/4 lb. butter
6 tablespoons flour
3 cups milk
salt, red pepper
Clean the leeks and slice them lengthwise through the green part so that the mud can be completely washed out. Drain and chop into 1-inch pieces. Bring the broth to a boil and add the leeks and shredded chicken. Lower the fire to medium high and let the soup simmer.
Melt the butter in a 2-quart saucepan and stir in the flour until it is smooth. Immediately pour in the milk and stir well. The fire should be medium so that the sauce does not thicken too fast. Stir constantly while it thickens to that it does not get lumpy. As soon as it begins to bubble, remove from the fire and add to the broth, stirring while adding it. Let simmer 1/2 hour, stirring occasionally. Salt and pepper to taste.
5 cups chicken broth, concentrated
1 cup shredded chicken
1/4 lb. butter
6 tablespoons flour
3 cups milk
salt, red pepper
Clean the leeks and slice them lengthwise through the green part so that the mud can be completely washed out. Drain and chop into 1-inch pieces. Bring the broth to a boil and add the leeks and shredded chicken. Lower the fire to medium high and let the soup simmer.
Melt the butter in a 2-quart saucepan and stir in the flour until it is smooth. Immediately pour in the milk and stir well. The fire should be medium so that the sauce does not thicken too fast. Stir constantly while it thickens to that it does not get lumpy. As soon as it begins to bubble, remove from the fire and add to the broth, stirring while adding it. Let simmer 1/2 hour, stirring occasionally. Salt and pepper to taste.
Soup-e-Mast-o-Khiar (Cold Yogurt Soup)
2 medium cucumbers, peeled and diced
1/2 cup raisins
1/2 cup walnuts, chopped
3 cups plain yogurt
1 cup ice water
1 1/2 tablespoons fresh dill, chopped fine
salt, black pepper
Soak the raisins for about a half an hour while preparing the other ingredients. Then drain.
In a large bowl or a large soup tureen combine the cucumbers, raisins, walnuts, yogurt, water, and dill. Stir together until well mixed them salt and pepper to taste. Refrigerate at least 1 hour or until ready to serve.
1/2 cup raisins
1/2 cup walnuts, chopped
3 cups plain yogurt
1 cup ice water
1 1/2 tablespoons fresh dill, chopped fine
salt, black pepper
Soak the raisins for about a half an hour while preparing the other ingredients. Then drain.
In a large bowl or a large soup tureen combine the cucumbers, raisins, walnuts, yogurt, water, and dill. Stir together until well mixed them salt and pepper to taste. Refrigerate at least 1 hour or until ready to serve.
Ash-e-Mast (Hot Yogurt Soup)
1/2 lb. ground meat
3 large onions
1/2 cup yellow split peas, washed and soaked 1 hour
1 1/2 cup rice, washed
3 cups plain yogurt
1/2 cup liquid shortening
1 lb. spinach, parsley, green onion tops, finely chopped
2 teaspoons dried coriander (cilantro)
2 teaspoons garlic puree
1 1/2 teaspoons tumeric
1 tablespoon dried mint
salt, black pepper
In a large pot bring 5 cups of water to a boil. Add the vegetables, 1 finely chopped onion, the ground meat, the yellow split peas, 1 teaspoon tumeric, coriander and salt and pepper to taste. Cover and simmer over a medium low fire for about a half hour.
While the ash is cooking, fry the garlic in 3 tablespoons shortening. As soon as it starts to take color add the mint and fry 5 minutes longer. Set aside.
In another frying pan put 2 chopped onions and sprinkle them with 1/2 teaspoon salt. Fry them over a medium fire stirring frequently. As soon as the onion juices fry out and the onions begin to stick to the bottom of the pan, add the rest of the shortening and 1/2 teaspoon tumeric. Fry until golden-brown and transparent. Set aside.
After the ash has cooked a 1/2 hour, add the rice, fried onions and fried garlic and cook for another half hour. Stir occasionally to prevent sticking. The ash should be thick by now. Add the yogurt and let it heat thoroughly but do not boil. Adjust seasoning and serve with crusty French bread or Iranian bread.
3 large onions
1/2 cup yellow split peas, washed and soaked 1 hour
1 1/2 cup rice, washed
3 cups plain yogurt
1/2 cup liquid shortening
1 lb. spinach, parsley, green onion tops, finely chopped
2 teaspoons dried coriander (cilantro)
2 teaspoons garlic puree
1 1/2 teaspoons tumeric
1 tablespoon dried mint
salt, black pepper
In a large pot bring 5 cups of water to a boil. Add the vegetables, 1 finely chopped onion, the ground meat, the yellow split peas, 1 teaspoon tumeric, coriander and salt and pepper to taste. Cover and simmer over a medium low fire for about a half hour.
While the ash is cooking, fry the garlic in 3 tablespoons shortening. As soon as it starts to take color add the mint and fry 5 minutes longer. Set aside.
In another frying pan put 2 chopped onions and sprinkle them with 1/2 teaspoon salt. Fry them over a medium fire stirring frequently. As soon as the onion juices fry out and the onions begin to stick to the bottom of the pan, add the rest of the shortening and 1/2 teaspoon tumeric. Fry until golden-brown and transparent. Set aside.
After the ash has cooked a 1/2 hour, add the rice, fried onions and fried garlic and cook for another half hour. Stir occasionally to prevent sticking. The ash should be thick by now. Add the yogurt and let it heat thoroughly but do not boil. Adjust seasoning and serve with crusty French bread or Iranian bread.
Ash-e-Sac
1 lb. ground meat
1 medium onion, grated
1/4 cup yellow split peas, washed
1 lb. spinach, coarsely chopped
5 eggs
1 1/2 cups sour grape juice (verjuice)
rice flour
2 large onions, finely chopped
2 teaspoons garlic puree (optional)
1 tablespoon dried mint
shortening
salt, black pepper
1 teaspoon baking soda
In a large pot add the chopped onions and tumeric and fry well. Add 4 cups water and bring to a boil. Add yellow split peas and spinach and cook 15 minutes.
Fry the garlic until it is just becoming pale yellow them add the mint and fry 5 minutes longer.
Combine the ground meat, grated onion, 2 eggs, baking soda and salt and pepper to taste. Form into tiny meatballs (the size of a marble) and drop them into the ash. Also add the garlic to the ashe. Cook until the yellow split peas are tender. Mix the rice four and verjuice together and add to the ash. Stir well. Add water if the ash is too thick. Cook for 15 - 20 minutes. Beat the remaining eggs until frothy. Slowly pour the eggs into the boiling ash while stirring very slowly. Adjust seasonings and serve.
1 medium onion, grated
1/4 cup yellow split peas, washed
1 lb. spinach, coarsely chopped
5 eggs
1 1/2 cups sour grape juice (verjuice)
rice flour
2 large onions, finely chopped
2 teaspoons garlic puree (optional)
1 tablespoon dried mint
shortening
salt, black pepper
1 teaspoon baking soda
In a large pot add the chopped onions and tumeric and fry well. Add 4 cups water and bring to a boil. Add yellow split peas and spinach and cook 15 minutes.
Fry the garlic until it is just becoming pale yellow them add the mint and fry 5 minutes longer.
Combine the ground meat, grated onion, 2 eggs, baking soda and salt and pepper to taste. Form into tiny meatballs (the size of a marble) and drop them into the ash. Also add the garlic to the ashe. Cook until the yellow split peas are tender. Mix the rice four and verjuice together and add to the ash. Stir well. Add water if the ash is too thick. Cook for 15 - 20 minutes. Beat the remaining eggs until frothy. Slowly pour the eggs into the boiling ash while stirring very slowly. Adjust seasonings and serve.
Sharbat-e-Albaloo (Sour Cherry Syrup)
4 lbs. sour cherries
2 cups water
sugar
Remove any stems and leaves and damaged cherries. Rinse well and drain. Put the cherries and water in a large pot and bring to a boil. Lower the fire to medium and let the cherries simmer until they are very tender, about 1 hour. Stir occasionally. Remove from the fire and let cool until it can be easily handled.
Strain it through cheesecloth until all the liquid has gone through, then twist the cheesecloth to remove the last of the juice. Measure the juice. For every 1 cup of juice you will need 2 cups of sugar. Put the juice on a medium high fire and boil for 20 minutes. Add the appropriate amount of sugar and continue boiling 15 minutes longer. Stir frequently. Cool. Pour into bottles and close caps tightly.
When you wish to serve, fill a glass 1/4 full with the sharbat; add a couple of ice cubes and continue filling with ice water. Put a spoon in the glass and let each person stir his/her own.
2 cups water
sugar
Remove any stems and leaves and damaged cherries. Rinse well and drain. Put the cherries and water in a large pot and bring to a boil. Lower the fire to medium and let the cherries simmer until they are very tender, about 1 hour. Stir occasionally. Remove from the fire and let cool until it can be easily handled.
Strain it through cheesecloth until all the liquid has gone through, then twist the cheesecloth to remove the last of the juice. Measure the juice. For every 1 cup of juice you will need 2 cups of sugar. Put the juice on a medium high fire and boil for 20 minutes. Add the appropriate amount of sugar and continue boiling 15 minutes longer. Stir frequently. Cool. Pour into bottles and close caps tightly.
When you wish to serve, fill a glass 1/4 full with the sharbat; add a couple of ice cubes and continue filling with ice water. Put a spoon in the glass and let each person stir his/her own.
Mirza Ghassemi - Fuman Variation
2 eggplants, large
8 eggs
garlic, peeled and pounded into a smooth paste
tumeric
salt, black pepper
liquid shortening
Prick two eggplants with a fork and place on a tin cookie sheet and stick in oven (400F). When soft, peel and mash. Fry lots of pounded garlic in hot oil with lots of tumeric. Add the mashed eggplants. Stir well and fry until it starts sticking to the bottom of the pot. Break the eggs into the eggplant mixture and stir vigorously. Cook until the eggs are no longer watery. Serve with plain rice, thinly sliced cucumbers and plain yogurt.
8 eggs
garlic, peeled and pounded into a smooth paste
tumeric
salt, black pepper
liquid shortening
Prick two eggplants with a fork and place on a tin cookie sheet and stick in oven (400F). When soft, peel and mash. Fry lots of pounded garlic in hot oil with lots of tumeric. Add the mashed eggplants. Stir well and fry until it starts sticking to the bottom of the pot. Break the eggs into the eggplant mixture and stir vigorously. Cook until the eggs are no longer watery. Serve with plain rice, thinly sliced cucumbers and plain yogurt.
Mirza Ghassemi
8 eggs, large
2 large eggplants
6 large tomatoes, chopped
2 tablespoons garlic puree
2 teaspoons tumeric
salt, black pepper
1/4 cup liquid shortening
Preheat the oven to 400F. Wash the eggplant well and pat dry with a paper towel. Place it on a cookie sheet and prick it all over with a fork (this will prevent the eggplant from exploding in the oven). Bake the eggplant in the oven for about 15 - 20 minutes or until very tender. (To check if the eggplant is cooked, pinch the neck. If the neck is soft, the eggplant is cooked.) Remove from oven and let sit for 5 minutes. Peel the eggplant so that only the pulp remains. Mash and chop the pulp. Put into a large bowl and set aside.
Beat the eggs and salt and pepper to taste until frothy. Heat 1/4 cup liquid in a medium pot for 4 minutes add the garlic puree and the tumeric. Stir constantly until the garlic begins to turns yellow. Immediately add the eggs. Stir well to mix the eggs and garlic, then let it cook as if for scrambled eggs, stirring only once in a while. As soon as the eggs are solid and beginning to fry, remove them from the pot with a slotted spoon and set aside.
Add the eggplants, tomatoes, and a little salt and pepper to the remaining shortening, cover the pot and lower the fire to medium-high. Stir frequently. When the water has cooked out and it is beginning to stick, add the eggs and any oil remaining with them to the eggplant-tomato mixture. Stir well. The eggs should be uniformly mixed with the vegetables. Serve with plain rice and Borani-Mast-e-Bademjan or with thinly sliced cucumbers and plain yogurt.
2 large eggplants
6 large tomatoes, chopped
2 tablespoons garlic puree
2 teaspoons tumeric
salt, black pepper
1/4 cup liquid shortening
Preheat the oven to 400F. Wash the eggplant well and pat dry with a paper towel. Place it on a cookie sheet and prick it all over with a fork (this will prevent the eggplant from exploding in the oven). Bake the eggplant in the oven for about 15 - 20 minutes or until very tender. (To check if the eggplant is cooked, pinch the neck. If the neck is soft, the eggplant is cooked.) Remove from oven and let sit for 5 minutes. Peel the eggplant so that only the pulp remains. Mash and chop the pulp. Put into a large bowl and set aside.
Beat the eggs and salt and pepper to taste until frothy. Heat 1/4 cup liquid in a medium pot for 4 minutes add the garlic puree and the tumeric. Stir constantly until the garlic begins to turns yellow. Immediately add the eggs. Stir well to mix the eggs and garlic, then let it cook as if for scrambled eggs, stirring only once in a while. As soon as the eggs are solid and beginning to fry, remove them from the pot with a slotted spoon and set aside.
Add the eggplants, tomatoes, and a little salt and pepper to the remaining shortening, cover the pot and lower the fire to medium-high. Stir frequently. When the water has cooked out and it is beginning to stick, add the eggs and any oil remaining with them to the eggplant-tomato mixture. Stir well. The eggs should be uniformly mixed with the vegetables. Serve with plain rice and Borani-Mast-e-Bademjan or with thinly sliced cucumbers and plain yogurt.
Soup-e-Jou (Barley Soup)
1 whole chicken breast
1 small onion, peeled and quartered
2 medium carrots, peeled and cut into 2" pieces
1 cup barley
1/4 cup butter
2 heaping tablespoons flour
1 cup milk
Salt & Red pepper
Clean the chicken breast and cut it through the breast bone into 2 pieces. Put the chicken, onion and carrot in a 2 quart pot and cover with water. Add salt and red pepper to taste. Bring to a boil, then lower the fire to medium, cover the pot and let simmer about 45 minutes until the chicken is tender.
While the chicken is boiling, wash and drain the barley. Put it in a separate pot and cover it with about an inch of water. Bring it to a boil then lower the fire just enough for the barley to simmer. Cook until the barley is very tender and most of the water has been absorbed. Cover, turn off the fire and set aside until the chicken is ready.
When the chicken is tender, remove the chicken and vegetables from the broth. There should be about 4 cups of broth. Keep the broth on a medium fire. Add the barley and any remaining water to the broth. Dice the cooked onion and carrots and add to the broth. (Save the chicken breast for Zereshk Pollo or Salad Olivier.)
Melt the butter, add the flour and stir well until all is well mixed and liquid. If the mixture is too dry, add more butter. Immediately add the milk and stir constantly. The mixture should begin to thicken quickly. As soon as it begins to bubble remove from the fire and add to the chicken broth. Cover and let simmer about 1/2 hour. Serve with lemon wedges.
Serves 3 - 4
1 small onion, peeled and quartered
2 medium carrots, peeled and cut into 2" pieces
1 cup barley
1/4 cup butter
2 heaping tablespoons flour
1 cup milk
Salt & Red pepper
Clean the chicken breast and cut it through the breast bone into 2 pieces. Put the chicken, onion and carrot in a 2 quart pot and cover with water. Add salt and red pepper to taste. Bring to a boil, then lower the fire to medium, cover the pot and let simmer about 45 minutes until the chicken is tender.
While the chicken is boiling, wash and drain the barley. Put it in a separate pot and cover it with about an inch of water. Bring it to a boil then lower the fire just enough for the barley to simmer. Cook until the barley is very tender and most of the water has been absorbed. Cover, turn off the fire and set aside until the chicken is ready.
When the chicken is tender, remove the chicken and vegetables from the broth. There should be about 4 cups of broth. Keep the broth on a medium fire. Add the barley and any remaining water to the broth. Dice the cooked onion and carrots and add to the broth. (Save the chicken breast for Zereshk Pollo or Salad Olivier.)
Melt the butter, add the flour and stir well until all is well mixed and liquid. If the mixture is too dry, add more butter. Immediately add the milk and stir constantly. The mixture should begin to thicken quickly. As soon as it begins to bubble remove from the fire and add to the chicken broth. Cover and let simmer about 1/2 hour. Serve with lemon wedges.
Serves 3 - 4
Zetune Parvardeh
1/4 lbs. shelled walnuts
1 cup sour pomegranate juice
2 teaspoons fresh garlic puree
20 seedless green olives, sliced in half
1 teaspoon marjoram
Put the walnuts in a food processor and process on high until the walnuts form a thick oily paste that almost has the consistency of peanut butter. Add the pomegranate juice and garlic puree and mix well. Stir in the olives and marjoram and serve.
1 cup sour pomegranate juice
2 teaspoons fresh garlic puree
20 seedless green olives, sliced in half
1 teaspoon marjoram
Put the walnuts in a food processor and process on high until the walnuts form a thick oily paste that almost has the consistency of peanut butter. Add the pomegranate juice and garlic puree and mix well. Stir in the olives and marjoram and serve.
Feta Cheese Spread
1 cup feta cheese
8 oz. cream cheese (Philadelphia style)
1/2 teaspoon garlic puree
2 teaspoons fresh dill, finely chopped
2 teaspoons fresh sweet basil, finely chopped
2 teaspoons green onion tops, finely chopped
1/4 cup ground walnuts
1-1/2 teaspoons black pepper
In a large bowl mash the Feta cheese. Add the cream cheese and blend well together. Add the garlic, dill, basil and green onion tops and gently stir until well mixed. Shape into a ball. Combine the walnuts and black pepper. Roll the cheese ball in the walnuts and then refrigerate for 2 hours. Serve with small crackers.
8 oz. cream cheese (Philadelphia style)
1/2 teaspoon garlic puree
2 teaspoons fresh dill, finely chopped
2 teaspoons fresh sweet basil, finely chopped
2 teaspoons green onion tops, finely chopped
1/4 cup ground walnuts
1-1/2 teaspoons black pepper
In a large bowl mash the Feta cheese. Add the cream cheese and blend well together. Add the garlic, dill, basil and green onion tops and gently stir until well mixed. Shape into a ball. Combine the walnuts and black pepper. Roll the cheese ball in the walnuts and then refrigerate for 2 hours. Serve with small crackers.
Borani Mast-e-Bademjan
1 eggplant, large
1 bulb garlic, large
2 1/2 cups yogurt
salt, black pepper
Preheat the oven to 400F.
Wash the eggplant well and pat dry with a paper towel. Place it on a cookie sheet and prick it all over with a fork (This will prevent the eggplant from exploding in the oven.).
Bake the eggplant in the oven for about 15 - 20 minutes or until very tender. (To check if the eggplant is cooked, pinch the neck. If the neck is soft, the eggplant is cooked.) Remove from oven and let sit for 5 minutes. Peel the eggplant so that only the pulp remains. Mash and chop the pulp. Put into a large bowl.
Peel the cloves of garlic, sprinkle with a 1/4 teaspoon of salt and pound it until it forms a paste.
Add the garlic and yogurt to the eggplant and mix will. Salt and pepper to taste.
1 bulb garlic, large
2 1/2 cups yogurt
salt, black pepper
Preheat the oven to 400F.
Wash the eggplant well and pat dry with a paper towel. Place it on a cookie sheet and prick it all over with a fork (This will prevent the eggplant from exploding in the oven.).
Bake the eggplant in the oven for about 15 - 20 minutes or until very tender. (To check if the eggplant is cooked, pinch the neck. If the neck is soft, the eggplant is cooked.) Remove from oven and let sit for 5 minutes. Peel the eggplant so that only the pulp remains. Mash and chop the pulp. Put into a large bowl.
Peel the cloves of garlic, sprinkle with a 1/4 teaspoon of salt and pound it until it forms a paste.
Add the garlic and yogurt to the eggplant and mix will. Salt and pepper to taste.
Sear Torshe (Pickled Garlic)
5 bulbs garlic
brown vinegar
Clean the excessive dried skins from the outside of the bulbs being careful to keep the bulbs whole. Carefully remove the roots with a sharp knife. Wash and drain the garlic.
Tightly pack a pint jar with the whole bulbs of garlic. One bulb can be broken up and used to fill in empty spaces. Fill the jar with the vinegar and cover. Label the jar with the date and set it aside to pickle. It will be ready to eat in one year.
NOTE: For a special treat let a jar sit unopened for 2 or 3 years.
Torshe Bademjan (Eggplant Chow-Chow)
1 large eggplant
1/2 cup dried mint (1 6 oz. bottle)
1 large bulb garlic, finely minced
5 hot green peppers, finely chopped
or 2 jalapenos, finely chopped
1-1/2 teaspoons mustard seeds (optional)
3 teaspoons black pepper
1/2 teaspoon red pepper
1 teaspoon dried peppermint (optional)
1-1/2 teaspoons tumeric
salt (to taste)
brown vinegar
Wash the eggplant and prick it 3 or 4 times with a fork. Place it on a cookie sheet and bake it in a hot oven (400F) until it is very soft. To test if done, press the eggplant near the stem. Peel it and chop it very well. Place in a large (32oz.) glass jar. Add the dried mint, garlic, hot green peppers, mustard seeds, black pepper, red pepper, dried peppermint and tumeric. Add enough salt to suit your taste and then fill the container with enough vinegar to stand 1 inch above the eggplant mixture. Mix well with a wooden spoon.
Let the chow-chow stand for 1 month before using. This is especially good with abgusht.
NOTE: Add more vinegar whenever the level goes below the eggplant mixture because the dried herbs will absorb the vinegar and the torshe should always be covered by vinegar.
Shrimp and Tasso Gumbo
2 lb large shrimp in shell (21 to 25 per lb), peeled and shells reserved
14 cups water
1/4 cup vegetable oil
1/2 cup all-purpose flour
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, chopped
1/2 lb fresh or frozen pork tasso, thawed if frozen, trimmed and cut into 1/4-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon cayenne
10 oz fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups)
3/4 cup thinly sliced scallion greens
Simmer shrimp shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 12 cups, 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells.
Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the color of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and bell pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
Scrape roux mixture into cleaned 8-quart pot, then add shrimp stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in shrimp and simmer until just cooked through, 2 to 3 minutes. Stir in scallion greens and salt to taste.
Gourmet - 6/2005
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