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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.)

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.