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.
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.
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