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.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
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.
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.
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-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.
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.
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