VAHEED'S EGGPLANT & ZUCCHINI
STEW
(CHORESHT KADOO BADENJAN)
INGREDIENTS:
2 lb. stewing beef &/or lamb cut into 1" cubes
1 large onion - finely chopped
3 cloves garlic - chopped finely (optional)
2 large cans of whole tomatoes
6 - 7 eggplants - small - (chinese) - peeled
6 - 7 zucchinis - small-peeled
3 tsp. salt
1 tsp. black pepper
1 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper
2 lemons - juice of
DIRECTIONS:
A. Fry the onions in about 2
tbs. of oil over med/high heat till they are lightly golden.
B. Add the meat, raise the heat to high and
keep frying till all the juices are absorbed.
C. If you want to add any garlic, it may be
added at the same time as the meat.
D. When the juices are absorbed, add the spices
(salt, black pepper, turmeric, cinnamon, and cayenne pepper) and fry for
a minute or two (don't over fry).
E. Add the canned tomatoes and bring to a simmer.
Add the lemon juice and simmer gently for about 2 hours, or till the meat
is done to your satisfaction.
F. While the meat is stewing, fry the eggplant
and zucchini in a small amount of oil (2 or 3 tbs.) till the outside is
almost black.
G. Try to find eggplants and zucchinis which
are very thin but if they are not available, cut them length-wise in half.
H. Set them aside on paper towels. Treat them
gently or they would fall apart.
I. About 15 minutes before serving, put the
eggplants and zucchinis in sauce and simmer gently.
J. They don't need to be simmered more than
15 minutes. This should be done in a very large pot so they are not over
crowded.
If such a pot is not available, use a roasting pan.
K. Serve over hot basmatti rice.
B'TAYAVON!
SAEED'S CHORESHT GHORMEH SABZI
(Meat with Herbs Stew)
INGREDIENTS:
1 to 1 1/2 lb. of stewing beef &/or lamb cut into 1"
cubes
1 large onion - finely chopped
2 cups parsley - finely chopped
1 cup tareh (chives) - finely chopped - in case you can't find chives, you
can substitute spring onions
1/2 cup shanbelileh (fenugreek) - finely chopped (optional)
3/4 cup red kidney beans
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. turmeric
2 - 3 dried lemons (you may substitute 1/4 cup fresh lemon juice)
canola oil
1 cup of water
DIRECTIONS:
A. Fry the herbs (parsley, tareh,
and shanbelileh) in about 2 tbs. of oil over med/high heat for about 10
- 15 minutes.
B. They should change color but they should
not be very dark.
C. Set aside.
D. Fry the onions in about 2 tbs. of oil over
med/high heat till they are lightly golden.
E. Add the meat, raise the heat to high and
keep frying till all the juices are absorbed.
F. When the juices are absorbed, add the spices
(salt, black pepper, and turmeric) and fry for a minute or two (don't over
fry), and then add the fried herbs and red kidney beans.
G. Add 1/2 - 1 cup of water and bring to boil.
H. The amount of water depends on the rest
of the ingredients.
I. You want enough water to almost cover every
thing, but it should still be thick!
J. Crack the dried lemons into small pieces
(or powder it in a spice mill) and add to the stew.
K. Dried lemons can be found in middle eastern
or indian grocery stores.
L. Use all of the dried lemon except may be
the seeds if you have the patience to remove them.
M. Of course lemon juice can be substituted
but it won't taste the same!
N. Cover and reduce heat to low/med and simmer
for 1 1/2 to 2 hours till the meat and beans are cooked to your satisfaction.
O. If the liquid is too thin, cook uncovered.
P. Serve over hot basmatti rice.
Enjoy!
SORAYA'S MIRZA GHASEMI
(Baademjaan Ghasemi)
INGREDIENTS:
8 eggplants - small seedless
4 garlic - cloves of-finely chopped
4 eggs
2 tomatoes - medium
1/3 cup canola oil
salt
black pepper
DIRECTIONS:
A. Bake the eggplants in oven
until cooked.
B. This occurs when the eggplants swell and
the skin bursts.
C. Take eggplants out of oven and let them
cool down slightly.
D. Peel them and cut the hard tops.
E. Cut into small pieces.
F. Bring water to boil in a small pot.
G. Cook tomatos in boiling water for 2-3 minutes.
H. Drain the pot and let cool slightly.
I. Peel them and cut into small pieces.
J. Fry garlic in oil over medium heat until
golden.
K. Add eggplants and fry further for 3-4 minutes.
L. Add tomatos, salt and pepper and fry until
the excess water is gone.
M. Beat eggs well with a fork and fry separately
until half-cooked.
N. Add to eggplants, mix and fry further for
1-2 minutes.
O. Can be served with white rice or Iranian
bread.
YIELDS: 6 servings.
HAMID'S PALOW
INGREDIENTS:
1 lb. rice - BASMATI - preferred
canola oil
salt
DIRECTIONS:
A. Wash rice twice and soak in
salted warm water for 3-4 hours, then drain the water.
B. Pour water in a large non-stick pan until
it is half-full and bring it to a boil.
C. Add rice and a spoonful of salt and continue
boiling until rice slightly softens.
D. Pour rice into a drain and wash it with
slightly warm water.
E. Pour a few spoonfuls of cooking oil into
the pan and add rice.
F. Pour a few more spoonfuls of oil over rice.
G. Cover the pan and cook over low heat for
about half an hour.
H. If cooking time is increased, a delicious
crispy layer of rice (called ta-dig) will form at the bottom of the pan.
YIELDS: 4 servings.
MICHELE'S CREAMY WHEAT PUDDING
INGREDIENTS:
1 lb. whole-wheat grain - outer shell removed
2 lb. whole-wheat flour (sifted)
1 tbs. rose water
¼ cup pistachios - shelled
¼ cup almonds - shelled
¼ cup hazelnuts - shelled
2-4 cups cold water
DIRECTIONS:
A. Place the grain in a bowl;
cover with cold water. Let it soak for 2 days; changing water every day.
B. Drain and spread the grain over a cloth
napkin.
C. Twisting the free ends of the napkin together.
D. Place the napkin with the soaked wheat grain
in the bowl for 1 more day in a warm place.
E. Sprinkle with water several times a day.
F. Remove the cloth bundle from the bowl and
spread the grains over a flat platter.
G. Cover with the damp cloth.
H. Place the platter in a warm place for another
day.
I. Sprinkle the cloth with cold water twice
a day.
J. Once the wheat grain has long roots and
has sprouted, place the sprouts in a food processor.
K. Add 3 to 4 cups cold water and puree them
until creamy.
L. Pass through a fine mesh sieve &/or
cheesecloth, squeezing out the liquid into a food processor.
M. Gradually add the flour to the food processor.
N. Mix well so no lumps remain. Add more water
if necessary.
O. Transfer into a large pot and cook over
medium heat for 30 minutes, stirring constantly, until the color changes
and the mixture forms a caramel paste the color of peanut butter.
P. Add more warm water until the paste turns
into a sweet cream; mix well so that no lumps remain.
Q. Add pistachios, almonds, hazelnuts, and
rose water. Cover and simmer over a low flame for 20 minutes, or place it
in an unheated oven overnight, with the oven light on.
R. In the morning, transfer to a porcelain
bowl and place in refrigerator.
NOTE: DO NOT ADD SUGAR. The wheat and flour combination
will create its own sugar.
B'TAYAVON!!!
SHIELA'S SAFFRON RICE PUDDING
(Shol-e-Zard)
INGREDIENTS:
2 cups rice(basmatti - uncooked)
6-8 cups water
4 cups sugar
1 tbs. saffron (costly - replace with turmeric)
3 tbs. hot water
1/4 cup margarine "PARVE" ( add butter for "dairy")
1/4 cup rose water
1 tbs. cinnamon
1/4 cup almonds slivered
2 tbs. pistachios - chopped &/or slivered
DIRECTIONS:
A. Rinse the rice well with cold water.
B. Place it in a pot with water and bring it to a boil.
C. Cook gently for 15 to 20 minutes,
or until the rice is very tender,
skim the surface occasionally.
D. Add the sugar, and continue
boiling gently, stirring constantly,
until the mixture thickens, like a custard and you can no longer see whole
grains of rice.
E. Dissolve the saffron in hot water and add.
F. Melt the margarine and stir in.
G. Stir in the rose water and the slivered almonds.
H. Continue stirring over a medium or low heat until the mixture becomes quite thick.
I. Pour the mixture in a bowl.
J. Sprinkle the cinnamon, and pistachios on top of the mixture.
K. You may even create designs using the cinnamon and powdered pistachios.
L. Cool before serving.
RACHEL'S SAFFRON RICE PUDDING
(Shol-e Zard)
INGREDIENTS:
2 cups rice
6-8 cups water
4 cups sugar
1 tbs. saffron (tumeric)
3 tbs. hot water
1/4 cup "parve" margarine U.S.)
1/4 cup rose water
1 tbs. cinnamon
1/4 cup almonds slivered
2 tbs. pistachios, chopped or slivered
DIRECTIONS:
A. Rinse the rice well with cold water.
B. Place it in a pot with water and bring it to a boil.
C. Cook gently for 15 to 20 minutes, or until the rice is very tender.
D. Skim the surface occasionally.
E. Add the sugar, and continue boiling gently, stirring constantly,
until the mixture thickens, like a custard and you can no longer see whole
grains of rice.
F. Dissolve the saffron in hot water and add.
G. Melt the margarine and stir in.
H. Stir in the rose water and the slivered almonds.
I. Continue stirring over a medium or low heat until the mixture
becomes quite thick.
J. Pour the mixture in a bowl.
K. Sprinkle the cinnamon, and pistachios on top of the mixture.
L. You may even create designs using the cinnamon and powdered pistachios.
M. Cool before serving.
NOTE: parve version: replace butter with U.S. type
'parve' margarine.
SINAI'S POMEGRANATE SOUP
(Ash-e Anar)
INGREDIENTS:
1 cup yellow split peas
1/2 cup rice
1 bunch fresh parsley chopped or 1 cup dried
crushed parsley (check for bugs)
1 6 oz. packet of frozen chopped spinach or 1/2 lb.
fresh chopped spinach (check VERY CAREFULLY for bugs)
1 tbs. crushed dried mint leaves (check for bugs)
3-4 tbs. salt
2 tbs. vegetable oil
1 tsp. crushed black pepper
2 tbs. sugar
1 tsp. tumeric powder
1/2 lb. ground beef
3-4 cups water
1 bottle (32 oz.) mideast pomegranate juice
or 3/4 cups pomegranate CORTAS molasses
DIRECTIONS:
A. Add spit peas to water and bring to boil under high heat.
NOTE: (If you are using pomegranate juice use 3 cups of water. If
you are using pomegranate molasses add 4 cups of water.)
B. Let the split peas boil for 10 minutes.
C. Add rice to boiling split peas and let them cook together for
about 20 minutes or until the rice begins to split apart.
[[[The reason we boil the split peas first is that once the rice is added
it absorbes most of the heat and will not allow
the split peas to cook properly.]]]
D.Season the ground beef to taste with salt, pepper,
and tumeric.
E. Make small meatballs and add to the soup along with parsely, spinach,
salt, pepper, sugar and the pomegranate juice and let the mixture boil for
30 more minutes or until it reaches a creamy consistency.
F. Heat the oil in a separate suacepan and saute\ the tumeric in
it.
G. Remove the suacepan from the heat and add the crushed dry mint
leaves to it and stir.
H. This way the mint will saute in oil but will not burn.
I. Add the mint mixture to boiling soup and let it simmer for 2 more
minutes and then serve.
YIELDS: 6-8 servings.
FAREEDA'S DILL WEED RICE with FAVE BEANS & LAMB
(Baghali Pollo)
INGREDIENTS:
2 large onions, sliced or chopped
4 tbs. cooking oil
5 lamb shanks (beef shanks)
3 garlic cloves
1 tsp. tumeric
3 tbs. lemon juice
3 cups rice
8 tbs. salt
1 cup fresh dill weed, chopped , or 4-5 tablespoons dried dill weed
1 1/2 cups fresh fava beans, 1 12 oz package frozen lima beans)
1/2 tsp. saffron (tumeric)
cinnamon
dried rose petals (Special kind of rose)
2 tsp. hot water
1 tbs. melted "parve" margarine (U.S.)
DIRECTIONS:
A. Sauté the onions in 4 tablespoons of cooking oil.
B. Add the turmeric and mix it with sautéed onions.
C. Add the lamb shanks and brown all sides.
D. Add one cup water, the garlic cloves, lemon juice and some salt
(to taste).
E. Cover the pot and cook for about 2 hours over medium to low heat.
F. Bring a large pot of water to boil.
G. Add the dried rice and the 8 tablespoons of salt to the boiling
water.
H. Boil for 10 minutes. Drain the rice and rinse with water and drain
again.
I. Defrost the lima beans and peel. (If fresh fava beans are available
cook them in water for 10 minutes, cool and peel.)
J. In a large pot bring 1 tablespoon of water and 1 tablespoon of
oil to boil.
K. Add 1/3 of the rice.
L. Sprinkle 1/3 of the dill and fava beans on top of it.
M. Sprinkle a dash of cinnamon and dried crushed rose petals.
N. Alternate layers until the ingredients are all used up.
O. Cover the pot with a lid wrapped in a cloth and steam over a medium
heat for 30 minutes.
P. You may start the steaming process over high heat.
Q. Once the rice starts steaming lower the heat and steam over a
low to medium heat.
R. Just before serving, dilute the saffron in 2 teaspoons of hot
water.
S. Mix it with 1 cup of the cooked rice.
T. Dish the rice in a platter.
U. Sprinkle the saffron colored rice on top.
V. Arrange the cooked shanks around the rice in the platter.
W. You may pour one tablespoon of melted margarine over the rice.
X. Also you may spoon a tablespoon or two of the lamb broth over
the rice.
Y. Be careful not to make the rice soggy.
Note: NOT ALL ROSE PETALS ARE EDIBLE. Find these special
dried rose petals (Gol Sorkh) at a Persian food store.
YIELDS: 5-6 servings.
....................................
MORDECHAI'S POLO or STEAMED RICE
INGREDIENTS:
3 cups rice
8 tbs. salt
1/2 tsp. saffron
2 tsp. hot water
DIRECTIONS:
A. Bring a large pot of water to boil.
B. Add the dried rice and the 8 tablespoons of salt to the boiling
water.
C. Boil for 10 minutes.
D. Drain the rice and rinse with water and drain again.
E. In a large pot bring 1 table spoon of water and 1 tablespoon of
oil to boil.
F. Add the rice.
G. Cover the pot with a lid wrapped in a cloth and steam over a medium
heat for 30 minutes.
H. You may start the steaming process over high heat.
I. Once the rice starts steaming lower the heat and steam over low
to medium heat.
J. Just before serving, dilute the saffron in 2 teaspoons of hot
water.
K. Mix it with 1 cup of the cooked rice.
L. Dish the rice in a platter.
M. Sprinkle the saffron colored rice on top.
YIELDS: 5-6 servings.
PINCHOS' POMEGRANATE-WALNUT-STEW
(FESENJAN)
INGREDIENTS:
2 large onions, chopped or sliced
2 tbs. cooking oil
2 1/2 cups finely ground walnuts
1/2 cup pomegranate sauce (Robe Anar)
1 whole chicken, cut up
2 cup water
1-2 tsp. salt
1 cup dried yellow prunes (Aloo Bokhara), washed
DIRECTIONS:
A. Sauté the onions in the cooking oil until
golden brown.
B. Add the chicken parts to the onions.
C. Brown all sides.
D. Add the salt.
E. Add the prunes on top of the chicken.
F. Add the ground walnuts.
G. Add the pomegranate sauce.
H. Pour the water on top of the ingredients and let them cook for
20 minutes.
I. The color of the stew will turn brown and some oil from the walnuts
will gather on the top of the mixture.
J. That is when the stew is ready. Taste the stew and if the taste
is too sour you may add some sugar to taste.
NOTE: The stew is usually server with rice.
YIELDS: 5-6 servings.
AZIZ'S RICE WITH GREEN BEANS
(Loobia Polow)
INGREDIENTS:
1 lb. Basmati long grain rice
1 lb. meat - ground or small pieces
1 lb. string beans
1 medium onion
2 tbs. tomato paste
1/3 cup oil
1/2 tsp. ground saffron (tumeric)
2 tbs. lime juice
salt
pepper
DIRECTIONS:
A. After washing the rice thoroughly, soak the rice
in salted lukewarm water to cover by 2 inches for 3 to 4 hours.
B. String the beans, wash and chop into 1 inch lengths.
C. Slice the onion and fry in a little oil until it turns golden
brown.
D. Add the meat and continue to cook until the meat is half done.
E. Add the beans and continue to cook over low heat until all cooked.
F. Add tomato paste, 2 tbs lime juice and 1/4 tsp saffron, salt and
pepper and remove from heat after a couple more minutes.
G. Make sure you don't overcook the mixture.
H. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
I. Pour off excess water from rice and pour into boiling water.
J. Bring back to boil for 2 to 3 minutes.
L. Test to see if the rice is ready.
M. The grains should be firm in the center and rather soft on the
outside.
N. Strain and rinse with lukewarm water.
O. Toss gently in the colander.
P. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil.
Q. Add layers of rice and the mixture of beans and meat interchangeably
building it up to a conical shape.
R. Poke 5 or 6 holes through the rice to the bottom with the handle
of a spoon.
S. Close the lid.
T. Keep on medium-high heat for 2 to 3 minutes until rice is steaming.
U. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice.
V. Wrap the saucepan lid in a clean tablecloth and cover the pan
firmly.
W. Reduce heat to low for 45 minutes to an hour.
X. After removing from heat, place the saucepan in the sink and run
cold water under it to cool down.
Y. Add 1/4 tsp saffron to 1 tbs hot water.
Z. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small
bowl.
Z1.Set it aside for garnish.
Z2.To dish up, gently toss the rice and sprinkle lightly in a dish
in a symmetrical mound.
Z3. Garnish with the saffron rice.
Z4. Remove the crusty bottom and serve in a separate plate.
YIELDS: Adequate for 4 - 8 people.
DAVID'S RICE with MIXED HERBS
(Sabzi Polow)
INGREDIENTS:
1 lb. Basmati long grain rice
1 lb. meat or chicken
1.5 lb. fresh herbs, equal portions
of parsley, chive, dill, coriander and
4 sprigs fenugreek
1 medium onion
1/3 cup oil
1/4 tsp ground saffron
salt
pepper
DIRECTIONS:
A. After washing the rice thoroughly, soak the rice
in salted lukewarm water to cover by 2 inches for 3 to 4 hours.
B. Trim the meat of all fat, cut into small pieces (2 inch cubes),
wash and drain.
C. Slice the onions and fry in a little oil until it turns golden
brown.
D. Add the meat, salt and pepper and cook over low heat until the
meat is well done, 45 minutes to an hour.
E. Clean the herbs cutting out coarse stems, wash, dry and chop finely.
F. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
G. Pour off excess water from rice and pour into boiling water.
H. Bring back to boil for 2 to 3 minutes.
I. Test to see if the rice is ready.
J. The grains should be firm in the center and rather soft on the
outside.
K. Strain and rinse with lukewarm water.
L. Toss gently in the strainer.
M. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil.
N. Add layers of rice and the mixed herbs interchangeably building
it up to a dome shape.
O. The top layer should be rice. Make sure the herbs are dry before
mixing them with the rice.
P. Poke 5 or 6 holes through the rice to the bottom with the handle
of a spoon.
O. Close the lid.
Q. Keep on medium-high heat for 2 to 3 minutes until rice is steaming.
R. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice.
S. Wrap the saucepan lid in a clean tablecloth and cover the pan
firmly.
T. Reduce heat to low and cook for 45 minutes to an hour.
U. After removing from heat, place the saucepan in the sink and run
cold water under it to cool down.
V. Add 1/4 tsp saffron to 1 tbs hot water.
W. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small
bowl.
X. Set it aside for garnish.
Y. To dish up, gently toss the rice and sprinkle lightly in a dish
in a symmetrical mound.
Z. Garnish with the saffron rice.
Z1.You can either serve the meat (or chicken) in a separate dish
or mix it with the rice in the same dish.
Z2.Remove the crusty bottom and serve in a separate plate.
YIELDS: Adequate for 4 - 8 people.
UNCLE RUBEN'S RICE with DILL, MEAT
and LIMA BEANS
(Baghali Polow)
INGREDIENTS:
1 lb. Basmati long grain rice
1 lb. meat or chicken
12 oz. dill
5 oz. dried lima beans (or a 16 oz can)
1 medium onion
1/3 cup oil
1/4 tsp ground saffron (tumeric)
salt
pepper
DIRECTIONS:
A. After washing the rice thoroughly, soak the rice in salted lukewarm
water to cover by 2 inches for 3 to 4 hours.
B. Trim the meat of all fat, cut into small pieces (2 inch cubes),
wash and drain.
C. Slice the onion and fry in a little oil until it turns golden
brown.
D. Add the meat, salt and pepper and cook over low heat until the
meat is well done, 45 minutes to an hour
E. Clean and wash the dill cutting out coarse stems, dry and chop
finely.
F. If you use dried beans, then cook them until they are soft.
G. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
H. Pour off excess water from rice and pour into boiling water.
I. Bring back to boil for 2 to 3 minutes. Test to see if the rice
is ready.
J. The grains should be firm in the center and rather soft on the
outside.
K. Add the beans right before you strain the rice. Strain and rinse
with lukewarm water.
L. Toss gently in the strainer.
M. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil.
N. Add layers of rice and dill interchangeably and pieces of the
meat randomly while building the rice and dill layers up to a dome shape.
O. Poke 5 or 6 holes through the rice to the bottom with the handle
of a spoon.
P. Close the lid. Keep on medium-high heat for 2 to 3 minutes until
rice is steaming.
Q. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice.
R. Wrap the saucepan lid in a clean tablecloth and cover the pan
firmly.
S. Reduce heat to low and cook for 45 minutes to an hour.
T. After removing from heat, place the saucepan in the sink and run
cold water under it to cool down.
U. Add 1/4 tsp saffron to 1 tbs hot water.
V. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small
bowl.
W. Set it aside for garnish.
X. To dish up, gently toss the rice and sprinkle lightly in a dish
in a symmetrical mound.
Y. Garnish with the saffron rice.
Z. Remove the crusty bottom and serve in a separate plate.
YIELDS: Adequate for 4 - 8 people.
JON-JON'S RICE with LENTILS, DATES,
RAISINS and MEAT
(Adas Polow)
INGREDIENTS:
1 lb. Basmati long grain rice
1 lb. meat or chicken
3/4 lb. lentils
1/2 lb. pitted dates
1/4 lb. raisins
2 medium onions
1/3 cup oil
1/4 tsp. ground saffron (tumeric)
salt
pepper
DIRECTIONS:
1. After washing the rice thoroughly, soak the rice
in salted lukewarm water to cover by 2 inches for 3 to 4 hours.
2. Trim the meat of all fat, cut into small pieces (2 inch cubes),
wash and drain.
3. Slice one onion and fry in a little oil until it turns golden
brown. Add the meat, salt and pepper and cook over low heat until the meat
is well done, 45 minutes to an hour.
4. Cut the dates across into halves and remove pits. Soak the raisins
in a little warm water for 25 minutes, strain and dry.
5. Slice the second onion and fry in a little oil until it turns
golden. Add raisins and dates and continue to fry for 2 to 3 minutes. Add
saffron and mix. Keep warm until the rice is ready.
6. Cook the lentils in a cup of water with a touch of salt. Strain
and set aside to mix with the rice later.
7. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
8. Pour off excess water from rice and pour into boiling water. Bring
back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains
should be firm in the center and rather soft on the outside. strain the
rice and rinse with lukewarm water. Toss gently in the strainer.
9. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers
of rice and lentil interchangeably building the rice and lentil layers up
to a dome shape. The last layer should be rice.
10. Poke 5 or 6 holes through the rice to the bottom with the handle
of a spoon. Close the lid. Keep on medium heat for 2 to 3 minutes until
rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the
rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly.
Reduce heat to low and cook for 45 minutes to an hour.
11. After removing from heat, place the saucepan in the sink and
run cold water under it to cool down.
12. To dish up, gently toss the rice and sprinkle lightly in a dish
in a symmetrical mound. Spread the mixture of dates and raisins evenly over
the rice and complete the dish by spreading the meat on top.
13. Remove the crusty bottom and serve in a separate plate.
YIELDS: Adequate for 4 - 8 people.
MANIJE'S CHICKEN KEBAB
(Joojeh Kabab)
INGREDIENTS:
1 whole young hen
juice of 1/2 lemon
1/2 medium onion
1/2 teaspoon liquid saffron
salt
pepper
DIRECTIONS:
A. Cut the wings and legs into two joints.
B. Cut out the backbone, flatten the breast and cut across into two
pieces.
C. Wash the pieces and let them dry, then put them into a bowl.
D. Add the grated onion, lemon juice, salt and pepper over the chicken
pieces and let them marinade for at least 3 hours.
E. While the charcoal is burning through, thread the chicken pieces
include wing and drumstick, two breasts and thighs onto a fine skewer.
F. Grill gently, brushing frequently with the marinade juices mixed
with liquid saffron.
G. When cooked, slip the chicken off the skewers on to a warm plate.
H. Serve with lemon juice, bread and fresh herbs.
SAEED'S SHISHLIK
(Sheesh Kabab)
INGREDIENTS:
1 Ib. lean boned lamb or beef
2 large green peppers
4 medium onions
1 tablespoon grated onion
8 small tomatoes
1/2 cup parve creamer
juice of 2 lemons
1 teaspoon liquid saffron
4 tablespoons oil
salt
pepper
DIRECTIONS:
A. Trim the meat of all fat, cut into 2 1/2 cm (1 in)
cubes.
B. Add liquid saffron, grated onion, salt, pepper, lemon juice to
the parve creamer.
C. Marinade the lamb(meat) in the mixture for at least 3 hours, preferably
overnight.
D. Cut up the green peppers in 2 1/2 cm (1 in) squares.
E. Cut the onions into quarters.
F. Thread the meat, pepper, onions and tomatoes alternately on to
a fine skewer and grill over glowing coals, turning frequently.
G. When cooked, push the kebabs off the skewers on to a warmed dish
and serve immediately.
MALKA'S MINCED MEAT KEBAB
(Kabab Koobideh)
INGREDIENTS:
1 Ib. boned shoulder lamb (beef shoulder - katef merkazi)
1 medium grated onion
salt
pepper
DIRECTIONS:
A. Mince the meat finely, then add onion, salt, and pepper
to it and pummel well together for 15 minutes until the mixture is smooth
and sticky.
B. Keeping your hands wet, take a handful of the mixture and mould the mixture
lightly with the fingers, making indentations all the way down the skewer,
press firmly to the skewer at both ends.
C. The kebabs should be approximately 8 " long.
D. Grill the kebabs on both sides until nicely browned and cooked through.
E. Remove the kebabs from the skewer and cover it with Persian bread or
Pita.
F. Serve immediately with pickles and fresh herbs or with rice.
FRIED CHICKEN A LA STEFANO
INGREDIENTS:
4 drumsticks
3 tablespoon plain flour
1/2 teaspoon turmeric
1 small onion
salt
pepper
DIRECTIONS:
A. After washing the chicken, soak it in cold water for a
few minutes.
B. In a pan, add the chopped onion, chicken, salt and pepper.
C. Cover it with water and let it simmer for 30 minutes on a medium heat.
D. Strain the chicken pieces and discard the onion.
E. Before serving, roll the pieces of chicken in seasoned flour, brown in
hot oil turning the pieces until golden.
F. Serve on a plate.
SORAYA'S SAFFRON CHICKEN
INGREDIENTS:
3-4 chicken breasts
1 medium onion
3 teaspoons liquid saffron
salt
pepper
DIRECTIONS:
A. Slice the onion finely.
B. In a pan, add the onion, salt, pepper and three or four tablespoons
of water.
C. Lay the chicken breasts on top, cover and simmer for 30 minutes
on low heat until the chicken becomes soft and tender.
D. Add the liquid saffron over the chicken breasts and turn them
over a couple of times to coat thoroughly in the saffron sauce.
E. Serve in a shallow dish.
© Copyright 2002 Kosher Technical Konsultants
