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.
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.
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