Pot Roast

5-7 lbs Rump Roast
8 - 10 garlic cloves
5 white potatos, quartered
5-7 carrots
1 yellow onion, quartered
1 pack of McCormick's Brown Gravy Mix
Salt & Red pepper to taste


Clean off all the fat and tendon on a Rump Roast.  Peel about 8 cloves of garlic and cut them in half.  Using a sharp paring knife, make holes in the roast and stuff them with the pieces of garlic.  Put salt and red pepper on all sides of the roast.  Heat some cooking oil in a large pot and place the roast in it to fry.  Fry sides until nicely browned.  Add 2½ cups of water to the pot.  When the water comes to a boil, lower the fire and cover the pot.  Let the roast simmer until done.  Check the roast frequently and turn it over so that all sides cook in the gravy.  Add a little water as needed.  Cooking time will depend on how tender the meat is (the lighter red the meat is, the more tender the meat is).  It should take a couple of hours.  45 minutes before the roast is done, add quartered white potatoes, carrots that have been cut into strips, and a quartered onion.  Remove the meat and vegetables when the meat is done.  Let the roast cool done a little so that it will be easier to cut.  Add a pack of gravy mix to the meat juices (follow the directions on the packet) to make a thick gravy.

Mrs. Q's Spaghetti Sauce

1 Yellow onion, chopped
1-11/2# ground beef, browned and drained
28 oz. diced tomatoes
12 oz. tomato paste
6 oz. water
6 oz. red wine
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano
1 bay leaf
add garlic to taste

Saute onion in olive oil until tender, translucent.  Brown and drain meat (FAT CAN!).  Add onions, tomatoes, tomato paste and stir.  Add liquids and stir.  Add dry ingredients and stir.  Simmer on very low heat for two hours, though tastes best when flavors have had time to wed in fridge or freezer.  Can be doubled or tripled.  Serve with spaghetti noodles, garlic toast, and green salad.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

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)

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.

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.