Abgousht - Beef Stew

Recipe By
Serving Size
Categories

Amount
-------1
1
1/2
1
1
1/2
1
1
2
4

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Measure
-----------cup
cup
pound
medium
medium
medium

heads
tablespoons

Soups And Stews

Ingredient -- Preparation Method

-------------------------------Garbanzo beans -- (nokhod)
dried white beans -- (loobia sefeed)
meat with bones -- (mAheecheh)
onion -- peeled
potato -- peeled
a cup long grain rice
tomato
table spoon turmeric -- (zard-choobeh)
Salt and pepper to the liking
whole dried lemons -- (leemoo-amAnee) or
lemon juice if you can't find dried
-- lemons

Wash the meat and put it in a medium size pot (deezee for
traditionalists), half filled with water, add the beans, the onion,
turmeric, salt and pepper and let it cook for 1-2 hours on medium-low
heat.
Next, add the potato, rice, and the tomato (they get too soft too soon if
you add them at the beginning), and let it cook on low heat until all the
ingredients are soft.
Take the pot out, separate the juice from the ingredients and pour the
ingredients in a bowl, separate the bones and using a potato masher
(gousht-coob) or something similar, finely mash the whole mixture. Taste
a small portion and add more salt/pepper if needed. When the mixture has
a smooth texture, it can be served.
The soup (juice) is also served in a separate bawl. The idea is to mix
it with small pieces of bread (not American bread loaves, more like pita
bread, tortilla bread, or any kind of Iranian bread you can find in
specialty stores).
Notes: Soak the dried beans and the rice before hand. It speeds up the
cooking process. The best kind of meat for this dish is what is called
muscle meat (mAheecheh) which has plenty of meat, fat, and bones (the
name used to refer to it escapes me unfortunately. Shank maybe?). The
tomato, potato, and the rice are all optional. They give richer flavor,
color and texture to this dish. In more traditional versions they don't
use any of these ingredients. While mashing the ingredients, you can
also add finely chopped raw onions. The onion juice gets mixed in and
gives it a different flavor. At the table, this dish is served with
Iranian bread, raw onions, radishes and fresh herbs such as parsley,
basil leaves, mint leaves, leeks, etc.

Source: Mrs.

Soheila Amiri
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Exported from

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Arabian Stuffed Vegetables - Hashwe

Recipe By
Serving Size
Categories

Amount
-------2
1
1/2
1/2
1
3/4

: Jeff Smith
: 4
Preparation Time :0:00
: Saudi Arabian
Vegetables
*Middle-Eastern

Measure
-----------cups
cup
pound
pound
pinch
teaspoon

tablespoons

medium

medium

medium
1/2
1/4

1
* Note 1:

cup
cup

Main Dish
Lamb

Ingredient -- Preparation Method

-------------------------------water
long-grain rice -- raw
*** the stuffing ***
finely ground lamb
finely ground beef
ground cinnamon
ground allspice
salt -- to taste
freshly-ground black pepper -- to taste
butter
*** vegetables for stuffing ***
choose any of the following or any
***COMBINATION THE MIXTURE WILL FILL***
tomatoes -- * see note 1
< or >
zucchini -- * see note 2
< or >
bell peppers -- * see note 3
*** cooking sauce ***
water
canned tomato sauce
lemon -- juice only

Tops cut off and hollowed out for stuffing.

* Note 2: Cut into 3-inch lengths, hollowed out with a corer, placed on
end for stuffing.
* Note 3:

Tops cut off and cored and seeded for stuffing.

In a 2-quart covered saucepan bring 2 cups of water to a boil. Add the

rice, return to the boil, cover and turn off the heat. Let stand for 5
minutes.
Drain and cool before proceeding with the recipe.
Mix the cooked rice thoroughly with the stuffing ingredients.

Fill the vegetables loosely with the rice mixture. It will expand during
cooking, so do not pack; leave room at the top or the sides. Arrange the
vegetables in a covered deep skillet.
Simmer, covered, along with the water, tomato sauce and lemon juice on
stovetop over low flame (30 minutes for bell peppers and zucchini; 20
minutes for tomatoes).
Check water to see that it is not evaporating.
hot hater. This recipe serves 4.

If it gets low add more

Variation: Use the same hashwe to stuff a chicken or turkey. Or wrap in

partially cooked fresh grape leaves, Swiss chard, cabbage or slices of
eggplant. Cloves of garlic added to the cooking liquid impart authentic
flavor.
Comments: Everyone in the Midle East loves stuffed vegetables.
believe they are a desert invention.

This recipe is not difficult to prepare and the results are redolent of
the Arabian Nights! Recipe Source: THE FRUGAL GOURMET by Jeff Smith

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Exported from

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Cherry-Pilaf - Pilaf With Sour Cherries And Lentils

Recipe By
Serving Size
Categories

Amount
-------2
2
1/2
7
2
4
1/4
1/4

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Measure
-----------cups
cup
ounces
cups
tablespoons
teaspoon
teaspoon
teaspoon

Rice

Ingredient -- Preparation Method

-------------------------------Basmati rice
peeled onions -- thinly sliced
red lentils
sour cherries
chicken or meat broth
unsalted butter
turmeric
cumin
salt

This Pilaf with sour cherries and lentils is a Persian-style dish,

although I cannot vouch for its authenticity. It is rich enough to eat
for dinner by itself; as a side dish, it might be good with a spiced
grilled chicken or a lamb stew. It is a composite of recipes from
cookbooks and from a Iranian Jewish family I know.

Following the recipe are some important notes (*) on ingredients.

PROCEDURE
(1) In a 4-5 quart Dutch oven, melt most of the butter and slowly brown
the onions. Add the cleaned lentils and fry a bit; then the same for the
cleaned rice. Stir constantly, browning the rice without letting it
stick.
(2) Add the cherries and 2 1/4 cups liquid made up of cherry liquid,
stock, and water. Add 1/4-1 tsp turmeric and 1/4 tsp ground cumin if
desired; add necessary salt (depending on the saltiness of your broth).
(3) Bring to a boil, stir with a fork, cover tightly, and let cook over
the very lowest heat for about 20 mins.
(4) Fluff up the rice with a fork (never a spoon) and add the remaining
butter to the bottom of the pot.
(5) Raise the heat slightly for 5-10 mins to form a crust on the bottom
(with the right technique, this should be possible without this step...).
(6) Serve, making sure to include a bit of crust in each serving.
NOTES
An excellent side dish is yoghurt, possibly flavored (like
the Indian raita) with one or more of: fresh chopped herbs (parsley,
coriander, mint), some salt, some spice (paprika, black pepper, black
onion seed, or coriander seed), olive oil, and lemon juice. Even better
than yoghurt as a base is strained yoghurt, also called Lebany Spread or
Lebanee, available commercially in New England from Columbo or Anoosh
(look in Armenian/Arab/Greek stores).
Basmati or Patna rice is a particularly flavorful and long- grained rice
from India or Pakistan. Any Indian store and many "natural foods" stores
carry it. It is well worth the premium price (about $1.10 a pound);
"Texmati" is apparently the same strain grown in Texas, but does not have
anything like the same taste. Inspect and clean it before using- there
are often unhusked grains and occasionally pebbles mixed in. Then rinse
in two changes of water and drain thoroughly. If you cannot get Basmati,
use a good-quality unconverted long-grain rice (Alma, Carolina, but NOT
Uncle Ben's!).
Red lentils are about half the diameter of ordinary brown lentils. Do
not substitute brown lentils, which will prob- ably not cook fast enough.
Red lentils are available in Indian, Middle Eastern, and some "natural
foods" stores. They often contain largish pebbles, so inspect them carefully. Rinse to get rid of dust, and drain. Red lentils are also very
good by themselves, simply boiled with a few spices and served with
butter.

Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek
Vissino, Slavic and Turkish Vishne/a, Arabic Wishna) are available fresh
for about one week a year. Most sour cherries go into cherry syrups,
pies, and preserves. Canned sour cherries are quite good. You will
usually find them in the home pie-making section of your market, near the
canned blueberries and baker's supplies, or with the canned fruits.
There are occasional stones. (That is, pits, not rocks!) Middle Eastern
stores will often have sour cherry preserves, which are too sweet for
this recipe.
Almost any stock or broth will work in this recipe. Chicken or lamb is
most appropriate-in the latter case, used rather dilute. This is one of
the few recipes where you can actu- ally get away with canned chicken
broth-but watch the salt.
Stavros Macrakis
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Exported from

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Curry Potatoes
Recipe By
Serving Size
Categories
Amount
-------2
6
1
1
2
1
1
2
2
1

:
: 1
Preparation Time :0:00
: Iranian

Measure
-----------tablespoons
large
teaspoon
teaspoons
teaspoon
teaspoon
teaspoons
teaspoons
tablespoon

*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------corn oil
baking potatoes
lemon -- Juice of
turmeric
salt
black pepper
cayanne pepper
ground corriander
ground cumin
mustard seed

1. Peel potatoes and slice them thinly (not paper thin, about 1/8"
thick).
2. Heat the oil in a large saute pan (preferably a 6.5 quart one since
you want a lot of surface area), and add the mustard seed.
3. When mustard seeds start popping, add the rest of the spices and fry
for about 1/2 minute, don't overdo this stage since spices can burn
easily in high heat. The spices are fried well when you can smell them.
Keep the heat on medium high.

4. When you can smell the spices, add the potatoes and stir around so
all the potatoes are coated with the oil and spices. Reduce heat to
medium and fry the potatoes for ~ 5 minutes stirring occasionally.
5. When the surface of the potatoes look crispy and brown, add the lemon
juice and cover the pan. Reduce heat to medium low and cook for another
15 minutes stirring occasionally. The length of this stage varies a
little depending on the type of potatoes.
6.

Serve as a side dish with any kind of barbecue.

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Exported from

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Egyptian Pickled Lemons

Recipe By
Serving Size
Categories

Amount
-------8

1/2

:
: 1
Preparation Time :0:00
: Pickles And Relishes
*Middle-Eastern

Measure
------------

teaspoon

Eqyptian

Ingredient -- Preparation Method

-------------------------------lemons
kosher salt
black peppercorns
chili pepper -- (optional)

fresh lemon juice to cover fruit

I use pickled lemons to stuff chickens before baking and/or to squeeze
over chicken before roasting. The Spice and Lemon Crusty Roast Chicken
recipe gives you the full story on this treasured dish. Try pickled
lemon over broiled fish or mince and add to rice.
Quarter lemons vertically from top to within 1/2 inch of bottoms (do not
cut all the way through). Sprinkle salt (1/4 to 1/2 teaspoon) on exposed
fruit and close lemon .
Place 1 tablespoon salt on bottom of a large mason jar. Pack in the
lemons, pushing down to release more juice. Add a few teaspoonfuls of
salt at each layer, along with some peppercorns and chili pepper. Cover
with lemon juice and seal. Let stand in a warm area at least 30 days,
turning jar upside down each day to distribute salt and juices.
If a lacy or cloudy growth appears, remove it with a wooden spoon.
use, rinse lemons briefly as needed under running water.

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To

Exported from

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Falafel
Recipe By
Serving Size
Categories

Amount
-------1
1
1/2
3
1
1/2
1/4
1/4
1/4
3/4
2
2
2
1/2
1/4

* Note:

: Jeff Smith
: 6
Preparation Time :0:00
: Dried Beans
Iranian
*Middle-Eastern

Measure
-----------cup
cup
cup
cup
cup
cup
cup
cup
tablespoon
teaspoons
teaspoons
teaspoons
teaspoon
teaspoon

Side Dish
Saudi Arabian

Ingredient -- Preparation Method

-------------------------------dried garbanzo beans -- see * note
dried shelled fava beans -- see * note
finely chopped yellow onions
garlic cloves -- peeled and crushed
water
sesame seeds
garbanzo flour
fine bulgur
parsley -- finely-chopped
salt
ground cumin
ground coriander
baking powder
cayenne pepper
freshly-ground black pepper
oil -- for deep-frying

Soaked in water to cover overnight and drained.

Run the drained garbanzo beans and fava beans through the fine blade on
your meat grinder or in your food processor. Blend in all the remaining
ingredients and let the mixture stand for 1 hour.
Form into little patties 1/3-inch thick and 1 1/2-inches round.
can form them into balls the size of walnuts.

Or you

Deep-fry in 375 degree oil until toasty brown and crunchy on the outside,
about 4 minutes. This recipe makes about 24 patties, enough for 6
sandwiches.
Comments: This dish is a favorite among Arab immigrants. Falafel or
"ta'amia" are patties made from dried beans, splendidly spiced, deepfried, then eaten as a snack. These are traditionally served as a meat
substitute and make a great sandwich.
Fill pita bread with falafel, sliced tomatoes, sliced onion, lettuce and
yogurt. Delicious!

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Exported from

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Fraykee With Pine Nuts

Recipe By
Serving Size
Categories

Amount
-------1
2
1

1/4
2

: Jeff Smith
: 4
Preparation Time :0:00
: Side Dish
Saudi Arabian

Measure
-----------cup
cups
pinch

cup
tablespoons

Iranian
*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------coarse bulgur
cold water
ground cinnamon
salt -- to taste
*** garnish ***
pine nuts
butter

Heat a dry wok or heavy frying pan and stir the bulgur wheat until toasty
and fragrant, just a few minutes.
In a 2-quart covered pot place the bulgur, water, cinnamon and salt.
Bring to a boil with the lid off. Reduce heat and simmer, covered, for a
few minutes. Turn off the heat. Allow to sit in the pot for 5 minutes
before removing the lid.
Pan-toast the pine nuts in 2 tablespoons butter.
Serve the fraykee in a large bowl, topped with the toasted pine nuts.
This recipe serves 4 as a starch dish.
Comments: My Arabian friend Vicki Tamoush was somewhat surprised that I
didn't know what fraykee was. Vicki explained that it is green wheat
that is cut and processed just as in bulgur wheat, but it is toasted
before it is used. The result is a delicious pilaf.
You can find fraykee in many Middle Eastern stores or you can do as I
have done: Substitute bulgur and toast it before using in the recipe.

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Exported from

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Fried Eggplant With Yogurt

Recipe By
Serving Size

: Cole Publishing Group Recipe Collection

: 6
Preparation Time :0:00

Categories

Amount
-------1
1/2
1/2
1
1
1

: Hot And Spicy

Dried Beans

Measure
-----------large
cup
teaspoon
Pinch
cup
tablespoon

medium

medium

1
1
15
6
1

medium
cup
cloves

Vegetarian
*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------eggplant -- * see note
unbleached all-purpose flour
baking powder
salt
beer -- approximately
olive oil
light-flavored vegetable oil -- for frying
red bell pepper
seeded and cut into 1" wide strips
green bell pepper
seeded and cut into 1" wide strips
onion -- cut into 1" pieces
plain yogurt -- 8 ounces
garlic -- minced
pitted black olives -- for garnish
lemon
cut into 8 wedges -- for garnish

Mix together flour, baking powder, and salt. Whisking constantly, pour in
enough beer to form a thin batter, as for pancakes. Add olive oil and
whisk again. In a large, heavy frying pan, heat about 1/2 inch of oil.
When it is hot enough for frying but not smoking, dip a slice of
eggplant into batter and fry on both sides until golden brown. If it
seems to be browning too quickly, reduce heat, wait a moment, then fry
another slice of batter-dipped eggplant. When temperature is correct, fry
dipped slices of eggplant a few at a time, drain of excess oil, and set
aside to keep warm. Add peppers to oil and fry just until skin begins to
blister. Drain. Then add onion and fry, tossing in oil, until pieces are
heated through. Drain and set aside with eggplant to keep warm.
In a blender puree yogurt and garlic until garlic is totally dissolved.
Cut about 1/2 inch from top and bottom of eggplant. With a sharp knife,
peel eggplant lengthwise in strips, making a striped pattern of peeled
and unpeeled areas, each about 1 inch wide. Cut eggplant crosswise into
1/4-inch slices. Cover and set aside.
To serve, arrange slices of eggplant in a circle around the rim of a
serving dish. Scatter onion and bell pepper over eggplant and drizzle
yogurt-garlic sauce over all. Garnish with olives and lemon wedges. Serve
at once.
- - - - - - - - - - - - - - - - - NOTES : Yield: 6 as a side dish or 12 as a appetizer.
Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
*

Exported from

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Gobba Ghanouj
Recipe By
Serving Size
Categories

Amount
-------1
1
2
1
3
1
1
3
8
1/4
1/3
1/2
1/2
2/3

: Cole Publishing Group Recipe Collection

: 6
Preparation Time :0:00
: Dried Beans
*Middle-Eastern
Appetizers

Measure
-----------large
large
stalks
large

cloves
cup
cup
tablespoon
teaspoon
cup

Ingredient -- Preparation Method

-------------------------------eggplant
tomato -- minced
celery -- minced
yellow onion -- minced
green onions and tops -- minced
green bell pepper -- seeded and minced
red bell pepper -- seeded and minced
or
small fresh hot chilies -- seeded and minced
garlic -- minced
minced fresh parsley
fresh lemon juice
sugar -- optional
coarsely ground black pepper
olive oil
salt, sugar, an cayenne -- to taste

Using a barbecue fork, hold the eggplant over hot coals or a gas flame
and turn slowly until the skin is blistered and singed in places. With a
cloth, rub off what is loose. This will leave just a bit of the burned
skin, which is necessary for the unique flavor of this dish. Now put the
eggplant into the oven and bake at 350 degrees until it is soft, 30 to 45
minutes.
Remove it from the oven and cool until it can be handled. Remove the stem
and, with your hands, thoroughly mush the flesh up in a bowl. Continue
kneading with your hand until all the lumps are gone and what skin
remains is broken up. If any large chunks of skin will not incorporate,
remove them. Add all of the remaining ingredients except the oil, salt,
sugar, and extra cayenne. Mix thoroughly.
Begin drizzling the oil into the bowl gradually, and with your hand mix
and knead until all of the oil has been completely incorporated. It will
react rather like mayonnaise; the gradual adding and kneading of the oil
into the other ingredients will make a homogeneous substance that is not
oily at all.
Now add the salt, additional sugar if needed, and extra cayenne if you
want it hotter. You may, of course, leave the sugar out altogether if you
wish. Traditionally, it is almost sweet and sour in addition to the hot.
Make it as mild or mighty as you wish by the addition of the extra
cayenne.
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Serving Ideas : Serve chilled.

NOTES : In the Middle East this is served with leaves of romaine lettuce
for scooping; however I often serve it with traditional chips, tortilla
chips, raw vegetables, or French bread, as well as leaves of crisp
romaine. Yield: 3 cups.
Nutr. Assoc. : 0 0 0 0 679 0 0 0 2607 0 0 0 0 20007 0 0
*

Exported from

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Kabab Kubideh - Grilled Ground Meat

Recipe By
Serving Size
Categories
Amount
-------1
1
1/4
1
1
1
1/2
1

:
: 1
Preparation Time :0:00
: Iranian

Measure
-----------pound
medium
cup
teaspoon
teaspoon
teaspoon
tablespoon

*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------ground beef or lamb
onion -- grated
bread crumbs or white flour
egg slightly beaten -- (optional)
tumeric
salt
pepper
lemon juice

Mix all ingredients well - cover and leave in frig overnight or at room
temperature for a few hours.
In order to prevent the mix from falling off the skewers, you should
drain the water (juice) out of the grated onion before adding it to the
meat. Also the colder the mix, the better it will stick to the skewers.
Dividing the meat into 10-12 portions.
metal skewers and shape evenly.

Press each portion around long

Place the skewers a few inches away from the grill coals. Turn constanly
for a couple of mintes and then cook each side for a few minutes.
Serve with hot rice.
Source: Ms.

Mojgan M.

Thompson

Makes 4 to 6 servings
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Exported from

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Kasha Tabouli

Recipe By
Serving Size
Categories
Amount
-------2
1/2
4
2
4
1
2
1/4
2
1/4
1/2

:
: 1
Preparation Time :0:00
: Salad

Measure
-----------cups
cup
tablespoons
tablespoons
tablespoons
large
tablespoons
cup
tablespoons
cup
cup

cloves

*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------cooked kasha -- (buckwheat groats)
chopped onions
chopped cilantro or parsley
chopped fresh mint
chopped fresh basil leaves
tomato -- vine-ripened,
-- chopped or cucumber
soy sauce or braggs liquid amino acids
fresh squeezed lemon or lime juice
olive oil
chopped olives
rice vinegar -- cider vinegar or
-- balsamic vinegar
romaine lettuce leaves for serving
garlic -- minced

Bring 2 cups of water to a boil, adding a pinch of sea salt and 1 cup of
roasted buckwheat groats (kasha). Cover the pot, reduce the heat and
simmer for about 20 minutes or until all the water is absorbed by the
grain.
Allow the kasha to cool, then place all the ingredients except the
lettuce and olives in a bowl and toss. Chill overnight to enhance the
flavors.
To serve, fill the romaine with Tabouli and garnish with olives and
sprigs of parsley. Serves 4.
Converted by MC_Buster.

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Exported from

MasterCook

Khoresh-E-Gormeh Sabzi
Recipe By
Serving Size
Categories
Amount
-------1/4
1

:
: 1
Preparation Time :0:00
: Iranian

Measure
-----------cup
large

*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------red kidney beans dried
-- or 1/2 cup cooked
onion -- chopped

1
4
1

tablespoon
cloves
pound

3
1
2
1
1
2
1

cups
teaspoon
teaspoons

1/2
2

oil
garlic -- minced
veal -- lamb or beef,
-- cut into 1 inch cube
water -- or more as required
turmeric
advieh
or 2 dried limes -- punctured
fresh parsley -- finely chopped
fresh spinach -- chopped
green onion -- finely chopped
fresh cilantro -- finely chopped
-- (more to taste)
dried Gormeh Sabzi mixture
salt and pepper to taste

cup
cups
cup
cup
tablespoons

Method: Wash the beans and soak in water overnight.

Drain and rinse.

In a Dutch oven, saute the onion in oil until golden. Add garlic and
continue to saute for 1-2 minutes. Add the meat and continue to saute
until meat is browned.
Add water, turmeric, advieh, beans and dried limes. Cover and let simmer
over medium heat until the beans are cooked (about 2-3 hours, less if you
use cooked beans).
Add parsley, spinach, green onion, cilantro and Gormeh Sabzi mixture to
the meat and continue to simmer for at least 20 minutes, stirring
occasionally.
Season to taste and serve with Polow Sadeh or plain rice.
This khoresh is best when it is served the following day.
Variation: The cooked beans can be added to the meat after the meat has
become tender.
Makes 4-6 servings.
Sodium - 272 mg.

Nutrients per serving: Calories - 255; Fat - 7 g;

For a winter warm up, try this recipe for stew with fresh herbs.
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Exported from

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Khoreshe Fesenjan - 1
Recipe By
Serving Size
Categories

:
: 6
Preparation Time :0:00
: Iranian
*Middle-Eastern

Poultry

Amount
-------2 1/2
5
1/2
1
1/2
1
3
2
2
3 1/2
1
1/2
2
1
1

Measure
-----------pounds
tablespoons
teaspoon
teaspoon
teaspoon
large
tablespoons
tablespoons
cups
cups
teaspoon
teaspoon
tablespoons
cup
tablespoon

Ingredient -- Preparation Method

-------------------------------chicken fryer -- cut up, up to 3
Shortening
Poultry Seasoning
Salt
Pepper
Onion -- finely chopped
Butter
Tomato Sauce
Walnuts -- finely chopped
Water
Salt
Cinnamon
Lemon Juice
Fresh Pomegranate Juice
Sugar

Here's a recipe from "In a Persian Kitchen" by Maideh Mazda.

Wash and prepare chicken for frying. Saute the chicken in the shortening
along with the poultry seasoning, salt, and pepper. Set aside. Saute
onion in butter until golden brown. Add tomato sauce and simmer for a
few minutes. Add the walnuts. Simmer over med. heat for 5 minutes.
Stir constantly and be careful not to burn walnuts. Add water and
remaining seasonings, lemon juice and pomegranite juice. Cover and cook
the sauce on low heat for about 35 minutes. Arrange chicken in sauce.
Cover and simmer for 20-25 minutes. Serve with steamed rice.
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Exported from

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Khoreshe Fesenjan - 2
Recipe By
Serving Size
Categories

Amount
-------2
1
2
1
2
3
1
1/2
1/2
1
2

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Measure
-----------pounds
cloves
medium
teaspoons
teaspoon
teaspoon
teaspoon
tablespoon
tablespoons

Poultry

Ingredient -- Preparation Method

-------------------------------boneless chicken breast cut into 2 inch -- pieces
onion -- finely chopped
to 3 garlic
zucchini squash -- peeled
to 3 shelled walnuts
salt
black pepper
turmeric
cinnamon
to 2 vegetable oil
to 3 pomegranate paste/molasses *
sugar to taste

1/2

tablespoon

tomato paste -- (optional)

1. Fry the onions in the oil over med/high heat till they are lightly
golden. Add the chicken, raise the heat to high and keep frying till all
the juices are absorbed.
2. Meanwhile put the walnuts, zucchini and garlic into a food processor
fitted with the steel blade and process till smooth (almost paste). Set
aside.
3. When the juices in the meat/onion mixture are absorbed, add the
spices (salt, black pepper, turmeric, and cinnamon) and fry for a minute
or so (don't over fry). Add about 2 cups of water and the walnut
mixture. Bring to a simmer.
4. Add the pomegranate paste and the optional tomato paste. The tomato
paste is used mainly for color. It makes the stew darker. Addition of
sugar depends on the type of pomegranate you use. If it is in the form
of molasses, you probably don't need the sugar (it is already in there).
The dish should not be too sour. Adjust the sugar to your taste.
5. Stir frequently because the walnuts have a tendency to settle down
and burn at the bottom of the pot.
6.

When the meat is done, the sauce should be thick.

7.

Serve with hot basmatti rice.

* You can find pomegranate paste in specialty food stores that carry
middle eastern or indian spices. It is usually found in 5 oz. bottles
referred to as pomegranate molasses.
- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Khoreshe Gheymeh
Recipe By
Serving Size
Categories

Amount
-------2
1
2
1
1
1/2
1

:
: 1
Preparation Time :0:00
: Iranian
Lamb

Measure
-----------pounds
large
cloves
large
tablespoon
cup
pound

Beef
*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------stewing beef or lamb cut into 1/2 inch
-- cubes or smaller
onion -- finely chopped
to 3 garlic chopped finely -- (optional)
can whole or crushed tomatoes
to 2 tomato paste
yellow split peas
potatoes for french fries

3
1
1
1/2
1/4

teaspoons
teaspoon
teaspoon
teaspoon
teaspoon

salt
black pepper
turmeric
cinnamon
cayenne pepper
dried to 5 lemons
vegetable oil for frying

1. Fry the onions in about 2 Tbsp. of oil over med/high heat till they
are lightly golden. Add the meat, raise the heat to high and keep frying
till all the juices are absorbed. If you want to add any garlic, it may
be added at the same time as the meat.
2. When the juices
turmeric, cinnamon,
over fry). Add the
whole tomatoes, cut

are absorbed, add the spices (salt, black pepper,

and cayenne pepper) and fry for a minute or so (don't
canned tomatoes and bring to a simmer. If you use
them into big chunks.

3. Break the dried lemons into small pieces and discard the seeds as
best as you can. Add the dried lemons and yellow split peas and simmer
gently for about 2 hours, or till the meat is done to your satisfaction
(fork tender). If the sauce looks too thin, add the 1 - 2 Tbsp. tomato
paste to thicken it. If the sauce is too thick, add water as needed.
4. While the meat is simmering, make the french fries. You want to have
the french fries ready when the meat is done so don't start too early. I
like to make the fries thinner and shorter than one usually sees in
restaurants.
5. When the meat is done, the sauce should be thick.
a large bowl with the fries spread over the stew.
6.

Serve the stew in

Serve with hot basmatti rice.

* Of course you can use fresh tomatoes instead.

pounds of skinless, seeded tomatoes.

Substitute about 2

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Khoreshe Ghormeh Sabzi - Herbs & Meat Stew

Recipe By
Serving Size
Categories

Amount
-------1
1

:
: 1
Preparation Time :0:00
: Iranian
Beef
*Middle-Eastern

Measure
-----------pound
large

Soups And Stews

Lamb

Ingredient -- Preparation Method

-------------------------------to 1.5 stewing beef or lamb -- cut into 1 " cubes
onion -- finely chopped

2
1

cups
cup
1/2

cup

3/4
1/2
1/2

cup
teaspoons
teaspoon
teaspoon

1/4

cup

parsley -- finely chopped

tareh -- (garlic chives),
-- finely chopped*
shanbelileh -- (fenugreek),
-- finely chopped
red kidney beans
salt
black pepper
turmeric
dried to 3 lemons OR
lemon juice
Cooking oil
water

cup

* in case you can't find chives, you can substitute spring onions
1. Fry the herbs (parsley, tareh, and shanbelileh) in about 2 Tbsp. of
oil over med/high heat for about 10 - 15 minutes. They should change
color but they should not be very dark. Set aside.
2. Fry the onions in about 2 Tbsp. of oil over med/high heat till they
are lightly golden. Add the meat, raise the heat to high and keep frying
till all the juices are absorbed.
3. 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. Add 1/2 - 1 cup of water and bring to
boil. The amount of water depends on the rest of the ingredients. You
want enough water to almost cover every thing, but it should still be
thick!
4. Crack the dried lemons into small pieces (or powder it in a spice
mill) and add to the stew. Dried lemons can be found in middle eastern
or indian grocery stores. Use all of the dried lemon except may be the
seeds if you have the patience to remove them. Of course lemon juice can
be substituted but it won't taste the same!
5. Cover and reduce heat to low/med and simmer for 1.5 to 2 hours till
the meat and beans are cooked to your satisfaction. If the liquid is too
thin, cook uncovered.
6.

Serve over hot basmatti rice.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Khoreshe Loobia (Green Bean Stew)

Recipe By
Serving Size
Categories

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Soups And Stews

Amount
-------2

Measure
-----------pounds

1
2
1
1
1

large
cloves
large
tablespoon
pound

3
1
1

teaspoons
teaspoon
teaspoon
teaspoon
teaspoon
tablespoons

1/2
1/4
2

Ingredient -- Preparation Method

-------------------------------stewing beef or lamb cut into 1/2 inch
-- cubes or smaller
onion -- finely chopped
to 3 garlic -- chopped finely
can whole or crushed tomatoes*
to 2 tomato paste -- (optional)
fresh green beans cut into 1/2 to 1 inch
-- long pieces
salt
black pepper
turmeric
cinnamon
cayenne pepper
to 3 lemon juice
vegetable oil

1. Fry the onions in about 2 Tbsp. of oil over med/high heat till they
are lightly golden. Add the meat, raise the heat to high and keep frying
till all the juices are absorbed. If you want to add any garlic, it may
be added at the same time as the meat.
2. When the juices
turmeric, cinnamon,
over fry). Add the
whole tomatoes, cut

are absorbed, add the spices (salt, black pepper,

and cayenne pepper) and fry for a minute or so (don't
canned tomatoes and bring to a simmer. If you use
them into big chunks.

3. Add the lemon juice and simmer gently for about 2 hours, or till the
meat is done to your satisfaction (fork tender). If the sauce looks too
thin, add the 1 - 2 Tbsp. tomato paste to thicken it. If the sauce is
too thick, add water as needed.
4. While the meat is simmering, prepare the green beans. Make sure they
are clean and dry first. Fry them in 1 - 2 Tbsp. of vegetable oil over
medium/high heat. Don't over fry the beans. This should take about 10
to 15 minutes. Set aside.
5. When the meat is half way done, add the green beans and bring back to
a simmer. When the meat is done to your satisfaction, the sauce should
be thick.
6.

Serve with hot basmatti rice.

* Of course you can use fresh tomatoes instead.

pounds of skinless, seeded tomatoes.

Substitute about 2

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Kookoo Sabzi - Vegetable Souffle

Recipe By
Serving Size
Categories

Amount
-------8
1
1
1/3
1
1/4
1/4
1/2
2
1/2
1/4
1/2

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Measure
-----------teaspoon
cup
teaspoon
teaspoon
cup
cup
cups
cup
cup

Vegetables

Ingredient -- Preparation Method

-------------------------------eggs
spoon white flour
table spoon red currants -- (zershk)
finely chopped walnuts -- (gerdoo)
spoon salt.
spoon black pepper
cooking oil or butter
finely chopped fresh chives/scallion
-- (tarreh/piAzcheh) st
finely chopped fresh parsely -- (jafaree)
fresh coriander -- (gheshneez) or
-- 2 tablespoon dried c
fresh or dried dill weed -- (sheveed)
table spoon dried fenugreek -- (shanbelileh)

Soak the currants in cold water for 15 minutes before cooking.

before adding them in.

Drain

In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients,
with the exception of fresh and dried vegetables. Beat it with a fork
until the ingredients have been mixed well.
Add the vegetables, and stir the mixture until the vegetables have
blended in (do not beat it any longer due to the delicate nature of fresh
vegetables).
Put the oven setting to bake at 250 degrees
the cooking oil in an oven safe dish. Pour
dish. Bake at this setting for about 40-45
dish with aluminum foil at the beginning to
top crust. Remove the foil half way during

(F). Pour the remainder of

the vegetable mixture in the
minutes. You may cover the
prevent over-drying of the
the baking process.

Cut in square pieces before serving.

Makes 3-6 servings
Source: Mrs.

Soheila Amiri

Notes:
Chives, sometimes called garlic chives are the same as "tarreh". If you
can't find fresh chives, you can use the stems of either scallions
(piAzcheh) which are also called green onions, or Leek which is the same
as "tarreh farangi". In either case you do not have to use the bulbs but
you can.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Lamb Meatballs, Persian Style

Recipe By
Serving Size
Categories

Amount
-------3/4
2
2
1/2
1/2
3
2
1
2
3
2
1
1/2

:
: 7
Preparation Time :0:00
: Iranian
*Middle-Eastern

Measure
-----------cup
cups
pounds
cup
cup
tablespoons
teaspoon
teaspoons
tablespoons
tablespoons
tablespoon
teaspoon

Lamb
Appetizers

Ingredient -- Preparation Method

-------------------------------Bulgar wheat -- fine ground
Boiling water
Lamb stew meat -- ground fine
Finely chopped yellow onion
Pine nuts
Olive oil
Eggs -- beaten
Ground coriander
Ground cumin
Lemon juice
Ground fresh dill
Chopped fresh mint
Salt
Ground pepper to taste

1. In a small bowl allow the bulgar to soak in the boiling water for 1/2
hour. Drain well.
2. In a large bowl combine the meatball ingredients, including the
drained bulgar, and mix very well. Form into 1-1/2 inch balls and place
on a baking sheet. (Keep your hands damp with a little water to
facilitate forming the meatballs).
3. Bake 20 minutes in a pre-heated 375F oven, or until just cooked
through.
Source: Jeff Smith "The Frugal Gourmet"
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Exported from

MasterCook

Lamb Patties Moroccan Style With Harissa Sauce

Recipe By
Serving Size
Categories

:
: 4
Preparation Time :0:00
: Lamb
*Middle-Eastern

Moroccan

Amount
-------1 1/2
2
1
4
1/4
1/4

Measure
-----------pounds
tablespoons
teaspoon
tablespoons
teaspoon

1
1

teaspoon
tablespoon
teaspoon

teaspoons

Ingredient -- Preparation Method

-------------------------------ground lean lamb
grated onion
paprika
chopped parsley
crushed dried hot peppers
salt to taste
ground black pepper
vegetable oil
ground cumin
harissa sauce
chopped garlic

Put the lamb in a mixing bowl and add all of the ingredients except the
vegetable oil and harissa sauce. Blend the mixture thoroughly by hand.
Shape the mixture into 8 equal size patties similar to hamburgers. Heat
the oil in a non stick skillet large enough to hold all of the patties.
Two pans may be necessary.
Add the patties to the skillet. Cook them over medium high heat about 3
to 4 minutes on each side, depending on the degree of doneness desired.
Drain on paper towels and serve with the harissa sauce on the side.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Lentils And Rice - {mujadarra}

Recipe By
Serving Size
Categories

Amount
-------4
3
1
3 1/2
1
2

: Jeff Smith
: 8
Preparation Time :0:00
: Rice
Iranian
*Middle-Eastern

Measure
-----------medium
tablespoons
cup
cups
cup
teaspoons

Side Dish
Saudi Arabian

Ingredient -- Preparation Method

-------------------------------yellow onions -- peeled
olive oil
lentils
cold water
long-grain rice -- raw
salt

Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of
the olive oil and the diced onions. Saut until quite brown and set
aside.

In a 4-quart covered pot place the lentils and water. Bring to a boil,
covered, then turn down to a simmer. Cook for 15 minutes. Add the
cooked onion to the lentils, along with the rice and salt. Cover and
simmer 20 minutes until rice and lentils are soft. If a bit of water
remains unabsorbed remove from heat and let stand 5 minutes and it will
soak in.
Slice the remaining onion into rings. Heat the frying pan again and
saut the rings in the remaining olive oil.
To serve, top the lentils with the sauted onion rings. Accompany with
plain yogurt and a lemony green salad with tomato wedges on the side.
Comments: Here is a modern version of a very old dish. Lentils and rice
have been common among desert communities for generations and the dish
varies with every family.
This recipe is easy to prepare and surprisingly flavorful.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Mast Va Khiar (Iranian Yogurt & Herbs)

Recipe By
Serving Size
Categories

: Cole Publishing Group Recipe Collection

: 8
Preparation Time :0:00
: Hot And Spicy
Vegetarian
Dried Beans
*Middle-Eastern

Amount
-------1
1/4
2
1

Measure
-----------large
cup
tablespoon

1
1
1
1
1

teaspoon
tablespoon
teaspoon
tablespoon
cup

Ingredient -- Preparation Method

-------------------------------cucumber -- shredded
minced red bell pepper or fresh pimento
green onions and tops -- minced
minced fresh dill
or
dried dill
minced fresh cilantro
sugar
fresh lime juice
plain yogurt -- 8 ounces
dill or cilantro -- for garnish

Mix all the ingredients except the garnish together exceedingly well and
put into the freezer.
Stir every 10 minutes for 45 minutes to 1 hour.
You do not want it frozen solid, just so it is beginning to get crystals
in it.

- - - - - - - - - - - - - - - - - Serving Ideas : Serve immediately.

NOTES : To serve, mound into a serving dish and garnish if desired with
sprigs of dill or cilantro. Yield: 6 to 8 servings.
Nutr. Assoc. : 0 4695 679 3360 0 0 0 0 0 0 0
*

Exported from

MasterCook

Moroccan Stew With Couscous

Recipe By
Serving Size
Categories

Amount
--------

:
: 4
Preparation Time :0:00
: Moroccan
*Middle-Eastern

Measure
------------

1
1 1/2
2
3/4
1
1/2
1/2
1/4
1/4
2
3
2
2
2

tablespoon
cups

1 1/2
1/2
1/3
3

cups
cup
cup
tablespoons

1
1 3/4

cup
cups

1/3

teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
cups
cloves
cups
cups
cups

cup

Vegetarian
Lamb

Ingredient -- Preparation Method

------------------------------------stew----vegetable oil
chopped onion
garlic cloves -- minced
salt -- divided
cinnamon -- ground
ginger -- ground
turmeric -- ground
nutmeg -- ground
red pepper -- ground
- water
-- whole
sliced carrots
cubed butternut squash
chickpeas -- cooked or canned
and rinsed)
cubed sweet potato
raisins
chopped dried apricots
brown sugar -- packed
-----couscous----couscous
- water
-----topping----chopped blanched almonds

For the stew: In a 4-quart saucepan, heat the oil over medium-high heat.
Add the onion and garlic, and cook, stirring, until softened.
Add 1/2 tsp of the salt and all of the cinnamon, ginger, tumeric, nutmeg,
and red pepper, stirring until absorbed. Add the water and cloves; bring
to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins,
apricots, and brown sugar, and return to a boil.

Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45

minutes, or until the sweet potato is tender.
For the couscous: During the last 5 minutes of cooking the stew, place
the couscous in a medium-sized bowl. Add the boiling water and remaining
1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork.
Serve the stew over the couscous and top with the chopped almonds.
Source: Wholesome Harvest - by Carol Gelles

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Mushroom-Bread Stuffing
Recipe By
Serving Size
Categories

Amount
-------1/2
4
6
1
1/4
2
3
1
5

: Cole Publishing Group Recipe Collection

: 7
Preparation Time :0:00
: Vegetarian
Dried Beans
*Middle-Eastern

Measure
-----------cup
slices
teaspoon
teaspoon
tablespoons

Ingredient -- Preparation Method

-------------------------------butter
green onions and green tops -- chopped
white bread
soaked in milk or water & squeezed dry
salt
freshly ground pepper
chopped fresh parsley
fresh mushrooms -- chopped
chicken liver -- trimmed and chopped
eggs -- well beaten

In a large skillet over medium heat, melt butter. Add onions and saute
until lightly browned (about 6 minutes).
Add the remaining ingredients except eggs.
Saute about 2 minutes. Add eggs and cook until set but still moist.
Remove from heat and let cool.
- - - - - - - - - - - - - - - - - NOTES : Yield: 3-1/2 cups (serving size: 1/2 cup ).
Nutr. Assoc. : 0 679 2334 0 0 0 0 0 337 0
*

Exported from

MasterCook

Persian Chicken Salad

Recipe By
Serving Size
Categories

Amount
-------1 1/2

:
: 4
Preparation Time :0:00
: Candies
Iranian

Measure
-----------pounds

*Middle-Eastern
Salad

3
1 1/3
1 1/2
1/2
1
1/2
1
1/4
4
2

tablespoons
pounds
teaspoons
teaspoon
cup
cup
tablespoon
cup

ribs

1
1

cup

1/2
pitted
1/3
1/2

cup

Ingredient -- Preparation Method

-------------------------------small new potatoes -- (about 6), cut into
-- quarters
olive oil
boneless skinless chicken breasts -- (about 4)
salt
fresh-ground black pepper
plain yogurt
mayonnaise
dijon mustard
lime juice -- (from about 2 limes)
carrots -- grated
cucumbers -- peeled, halved,
-- seeded, and cut
-- into 1/4-inch dice
celery -- cut into 1/4-inch
-- dice
frozen petite peas -- thawed
red onion -- chopped fine
kalamata or other black olives -- halved and

cup
cup

chopped flat-leaf parsley

chopped fresh basil or parsley

Traditionally, Persian salads are decked with a variety of fresh herbs,

such as mint, basil, and parsley. You may want to add some sprigs to
garnish this version; the leaves can be eaten right along with the salad.
Hot pita is an ideal accompaniment.
1. Put the potatoes in a medium saucepan of salted water. Bring to a
boil, reduce the heat, and simmer until just tender, about 12 minutes.
Drain the potatoes and let cool.
2. In a large nonstick frying pan, heat 1 tablespoon of the
moderate heat. Season the chicken with 1/4 teaspoon each of
pepper. Cook the breasts until browned and just done, about
per side. Remove the chicken from the pan and let it cool.
1/2-inch chunks.

oil over
the salt and
5 minutes
Cut into

3. In a large glass or stainless-steel bowl, whisk together the yogurt,

mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt
and 1/4 teaspoon pepper. Add the potatoes, chicken, carrots, cucumbers,
celery, peas, onion, olives, parsley, and basil and toss.
WINE RECOMMENDATION: Pouilly-Fum from France's Loire Valley, is a can'tmiss partner for fresh herbs and vegetables.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Persian Pilaf With Lime And Green Beans

Recipe By
Serving Size
Categories

Amount
-------2
1/4
2
1/2

:
: 1
Preparation Time :0:00
: Rice
*Middle-Eastern

Measure
-----------cups
cup
large
pound

3
1
1/4
10 1/4
1
2
1/8
1

teaspoon
teaspoon
cups
tablespoon
tablespoons
teaspoon
large

Candies
Iranian

Ingredient -- Preparation Method

-------------------------------basmati rice -- (14 ounces)
vegetable oil
shallots -- finely chopped
green beans -- cut into 1-inch
-- lengths
plum tomatoes--peeled -- seeded and finely
-- chopped
tomato paste
cinnamon
salt
plus 1 tablespoon water
fresh lime juice
unsalted butter
turmeric
boiling potato -- peeled and sliced
-- 1/8 inch thick

1. Soak the rice in a large bowl of lukewarm water for 30 minutes.

Drain well.
2. Meanwhile, heat the oil in a medium saucepan until shimmering. Add
the shallots and cook over moderately high heat, stirring, until lightly
browned, about 4 minutes. Add the beans and cook, stirring, until bright
green but still crisp, about 4 minutes. Add the tomatoes, tomato paste,
1/4 teaspoon of the cinnamon, 1/4 teaspoon of salt and 3 tablespoons of
water and bring to a simmer. Cover and cook over low heat until the
beans are tender, about 12 minutes. Stir in the lime juice and transfer
to a bowl.
3. In a large pot, combine 10 cups of water with 11/2 tablespoons of
salt and bring to a boil. Stir in the rice and return to a boil. Cook
the rice until barely tender, about 5 minutes; drain.
4. Melt the butter in a 3-quart non-stick saucepan over low heat. Stir
in the remaining 2 tablespoons of water and the turmeric. Arrange the
potato slices, slightly overlapping, in the bottom of the saucepan.

Spread one-third of the rice over the potatoes and top with half of the
green bean mixture and 1/4 teaspoon of the cinnamon. Repeat the
layering, ending with a final layer of rice.
5. Pat the rice into a compact cake, cover and cook over moderately high
heat for 4 minutes. Reduce the heat to moderately low and cook for 4
minutes. Remove the lid and stretch a kitchen towel over the saucepan,
being sure not to let the towel touch the rice. Cover with the lid and
fold the corners of the towel up and away from the heat. Cook the rice
over very low heat for 30 minutes.
6. Remove the lid and towel and run a thin bladed spatula around the
edge of the saucepan. Set a large plate over the saucepan and carefully
invert the pilaf onto the plate. Cut the pilaf into wedges and serve
immediately.
This is one of the best vegetarian pilafs I have ever eaten. It looks
like a slightly collapsed cake with a crust of reddish-gold sliced
potatoes. Underneath are layers of rice and green beans and tomatoes.
Source: Madhur Jaffrey

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Pickled Lemons
Recipe By
Serving Size
Categories

Amount
-------4
1/4
8

:
: 1
Preparation Time :0:00
: Pickles And Relishes
*Middle-Eastern

Measure
------------

cup

Moroccan

Ingredient -- Preparation Method

-------------------------------thin-skinned lemons -- scrubbed and
-- quartered
kosher salt
lemons -- juice of, to 9

In a 1-quart wide-mouth jar, combine the lemons and the salt.

lemon juice to cover the lemons by 1/2 inch.

Add the

Cover and store at room temperature, shaking the jar twice a week, for
two to three weeks. The lemons are ready when the rind is soft. Discard
any skin that might develop on the surface of the jar.
If you wish to speed up the pickling process, gently heat the quartered
lemons before packing them in lemon juice and salt. To heat, arrange the
lemon wedges in a single layer in a microwave-safe dish.

Cover with plastic wrap and microwave on high for 30 seconds or until the
lemons are warm to the touch. Proceed as directed above. The lemons
will be ready in four to five days.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Pickled Lemons Tetuan (Morocco)

Recipe By
Serving Size
Categories

Amount
-------8
3
1/2
1/2

:
: 1
Preparation Time :0:00
: Pickles And Relishes
*Middle-Eastern

Measure
------------

tablespoons
cup
cup

Moroccan

Ingredient -- Preparation Method

-------------------------------lemons -- washed and cut in 8
-- wedges
salt
vinegar
salad oil

In a 1-quart jar, add the lemons.

Cover lemons with water and add other ingredients.
Cover jar and shake to mix ingredients.
Keep at room temperature for 1 week and then refrigerate until ready to
use.
Serve with meat and fish or poultry as a relish.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Roasted Moroccan Spiced Chicken

Recipe By
Serving Size
Categories

:
: 2
Preparation Time :0:00
: Moroccan
Poultry

*Middle-Eastern

Amount
-------3 1/2
1/2
4
1/4
1
1/4
1/2
1/2
1/2
3
1/2

Measure
-----------pounds
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
tablespoons
teaspoon

Ingredient -- Preparation Method

-------------------------------chicken
pepper -- fresh grind
garlic cloves
cinnamon
lemon -- halved
cayenne pepper
cumin -- ground
salt
coriander -- ground
olive oil
paprika

Preheat oven to 400F.

Pat chicken dry. Rub with flattened garlic cloves; place garlic in
cavity. Squeeze lemon into small bowl; place lemon in cavity. Brush
chicken with half of juice.
Mix spices and salt and rub over and inside chicken.
Heat oil in large ovenproof skillet.

Tie legs together.

Add chicken, breast side up. Add remaining lemon juice to skillet.
Baste chicken with an juices. Transfer to oven, and bake until juices
run clear. Baste occasionally. Roast about 1 hour.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Sabzi Polo - Vegetable Rice

Recipe By
Serving Size
Categories

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Amount Measure
-------- -----------4
cups
4
1/2 cup
(tarreh/piAzcheh)
1 1/2 cups
1
cup
1 1/2 cups
4
4
ounces

Rice

Ingredient -- Preparation Method

-------------------------------white long grain rice
table spoons of cooking oil
chopped Chives/Scallion stems -Parsely -- (jafaree)
coriander -- (gheshneez)
fresh Dill Weed -- (sheveed)
outer leaves of lettuce
water

For best results, soak the rice for a few hours in hot water and salt
before cooking.
Wash and drain the vegetables. Using a cutting board and while
repeatedly bunching up the vegetables, finely chop them.
In a medium size pot, half-way filled with water, bring the water to a
boil. Add the rice (and the water it was soaking in), and let it cook
for a few minutes until it starts boiling. Stir the rice a few times
during the boiling process. Occasionally chew on a few of rice grains to
see if they have softened.
Near the end of boiling, add the fresh chopped vegetables (if you are
using dried vegetables do not add them in yet because they will get
washed out). Stir the rice one last time and then take it out and drain
it in a kitchen stringer. Run the tab water on it to wash out some of
the excess salt.
Pour the oil in the pot, add 4 Oz of water, lay the lettuce leaves in the
bottom of the pot and add a bit of extra oil if necessary. If you are
using dried vegetables in place of fresh ones, you will have to mix them
in as you are adding thin layers of rice in the pot, in the shape of a
heap.
With the back of a spoon, make five holes, one in the center and four
around it so that the rice can breath in the cooking process.
Spread a little water on top and close the lid. Let it cook for a few
minutes on high heat. When steam starts to rise, change the setting to
medium heat and let it cook for another 15-20 minutes. Then turn the
heat to medium-low, sprinkle some cooking oil to prevent drying, and let
it cook for about another 10-15 minutes before serving.
HINTS:
If you have a choice, use any of the Basmati brands of rice (AftAb, Pari,
Gilda, Feel-Neshan, etc.) you can buy from middle eastern or Indian
stores. But be careful not to overboil these types. They get pretty
sticky if you over cook them. If all else fails, use Mahatma brand
(American from supermarket). They take longer to soften, and there is
less chance of coming out sticky. When putting lettuce leaves in the
bottom of the pot for purpose of forming bottom crust (tah deeg), it is
best to use a teflon coated or any other non stick pot for this purpose.
In most cases, after cooking the rice in such pots, you can put a large
round plate over the pot, flip it over and get the rice and the crust to
come out in one piece.
Source: Mrs.

Soheila Amiri

Makes 3-6 servings

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Saffron Steamed Basmati Rice

Recipe By
Serving Size
Categories

Amount
-------3
6
2
3
4
1
4

:
: 6
Preparation Time :1:15
: Iranian
*Middle-Eastern

Measure
-----------cups
cups
teaspoons
tablespoons
tablespoons
teaspoon
tablespoons

Rice

Ingredient -- Preparation Method

-------------------------------basmati rice -- long grain
water
salt
olive oil
plain low-fat yogurt
saffron -- dissolved in
hot water

This is a master recipe that details certain steps applicable to all

other rice recipes.
1. Clean by picking over the rice. Basmatic rice like any other
contains many small solid particles. This grit must be removed by
picking over the rice carefully by hand.
2. Wash the rice by placing it in a large container and covering it with
lukewarm water. Agitate briskly with your hand, then pour off the water.
Repeat five times until the rice is completely clean. When washed rice
is cooked it gives off a delightful perfume that unwashed rice does not
have. *If using long-grain AMERICAN or Texmati rice, it is not necessary
to soak or wash five times. (Once is enough.) Cooking rice with salt
firms it up to support the long cooking time and prevents the rice from
breaking up. The grains swell individually without sticking together The
result is light and fluffy rice called Pearls of Persian Cuisine.
3. Bring 6 cups of water with 2 teaspoons salt to a boil in a large nonstick pot. Pour the washed and drained rice into the pot. Boil briskly
for 6 to 10 minutes; stir gently twice with a wooden spoon to loosen any
grains that may have stuck to the bottom. Bite a few grains. If the
rice feels soft, it is ready. Drain rice in a large free-standing
strainer or sieve.
4. In the same pot, heat 2 tablespoons oil, two full spatulas of rice, 4
tablespoons yogurt, and I tablespoon saffron water; spread this mixture
over the bottom of the pot and even out with back of a spatula. This
will help to make a golden crust (_tah dig_).
5. Take one spatula full of rice at a time and gently place it on top of
the bottom layer, gradually shaping the rice into a pyramid. This shape
leaves room for the rice to expand. Poke 1 or 2 holes in the rice
pyramid with the handle of a wooden spoon.

6. Cover and cook rice for 10 minutes over medium heat in order to form
a gold crust.
7. Dissolve 1 tablespoon oil in 1/2 cup hot water and pour over the rice
pyramid. Place a clean dish towel or 2 layers of paper towel over the
pot and cover firmly with the lid to prevent steam from escaping. Cook
for 50 minutes longer over low heat.
8. Remove the pot from heat. Allow to cool on a damp surface for 5
minutes without uncovering it. This helps to free the crust from the
bottom of the pot. Then put 2 tablespoons of rice in a dish, mix with
remaining saffron water, and set aside for garnish.
9. Gently taking one spatula full of rice at a time, place it on a
serving platter without disturbing the crust. Mound the rice into a
cone. Sprinkle the saffron rice garnish over the top. For a tastier
effect, you may melt 2 tablespoons butter and drizzle over the rice.
10. Detach the layer of crust from the bottom using a wooden spatula.
Place on a small platter and serve on the side or arrange it around the
rice.
Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922) [prepared
for McRecipe by patH 09/22/1996 (Sun)] "The purpose of this book is to
modernize -- to adapt Persian recipes to today's low-fat, high-flavor
eating styles. The foundation for much of Persian cooking is rice."
(NB, Georgetown, 1994)
- - - - - - - - - - - - - - - - - NOTES : Basic Crusted Persian Rice Prep 15 mins | Cook 1 hr Chelo =
Chelow
* Exported from MasterCook *
Saffron Steamed Plain Rice: Rice Cooker Method
Recipe By
Serving Size
Categories

Amount
-------3
3 1/2
1
2
1/4
1

:
: 6
Preparation Time :1:20
: Iranian
*Middle-Eastern

Measure
-----------cups
cups
teaspoon
tablespoons
teaspoon
tablespoon

Rice

Ingredient -- Preparation Method

-------------------------------basmati rice -- long grain
water -- see detail
salt
olive oil
saffron -- dissolved in
hot water

Cooking times will vary according to brands of rice and manufacturers of

cookers. The note gives more detail. Refer, also, to the recipe for
Chelow which details technique.

1.

Pick over and wash 3 cups of rice 5 times in warm water.

2. Combine all the ingredients except the saffron water in the rice
cooker; gently stir with a wooden spoon and start the cooker.
3. After 1 1/2 hours, pour saffron water on top of rice.
cooker.
4.

Unplug rice

Allow to cool for 10 minutes without uncovering the pot.

5. Remove lid and place a round serving dish over the pot. Hold the
dish and the pot tightly together and turn them over to unmold rice. The
rice will be like a cake. Cut into wedges and serve.
detail --- These cooking times are for the National Deluxe rice cooker.
The cooking time for rice may vary according to different brands of rice
cookers. It is desirable but not essential to soak the rice in 8 cups
water with 2 tablespoons salt for 2 to 24 hours. This is especially good
for older basmati-type rice. For AMERICAN long-grain rice, use only 3
cups of water and wash the rice once. Among other long-grain types of
rice, choose those that are long, thick, and sleek at the tip.
Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922) [prepared
for McRecipe by patH 09/22/1996 (Sun)]
- - - - - - - - - - - - - - - - - NOTES : Chelow ba polow paz Prep 10 mins | Cook 1 hr 30 min
* Exported from MasterCook *
Sesame Candy
Recipe By
Serving Size
Categories

Amount
-------3
2

Note:

: Jeff Smith
: 1
Preparation Time :0:00
: Candies
Saudi Arabian

Measure
-----------cups
cups

Iranian
*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------honey
sesame seeds
peanut oil

Do not make this candy on a hot and humid day.

In a deep, medium-size saucepan slowly heat honey over medium-low heat,

using a heat diffuser, to the hard-crack stage (about 305 to 310 degrees
Fahrenheit on a candy thermometer).
Stir down often to prevent boiling over, about 45 minutes.
sesame seeds.

Stir in

Lightly grease a 9-by-13-inch baking sheet with peanut oil.

waxed paper. Pour the honey mixture onto it.
Set baking sheet on a cooling rack.
into diamond shapes.

Do not use

When cooled, but not hard, score

When cooled completely, remove candy and separate into pieces.

Warning: Be sure to alert friends and family to the danger of burning
themselves on the extremely hot caramelized sugar.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Sish Kabob
Recipe By
Serving Size
Categories

Amount
-------2
2

: Bill Wight
: 1
Preparation Time :0:00
: Beef
Grilled
*Middle-Eastern

Measure
-----------pounds

1/2

lemons
cup
medium
teaspoon

1/2
1/4

teaspoon
cup

1/3
1
2

Lamb
Kabobs
Appetizers

Ingredient -- Preparation Method

-------------------------------boneless lamb or beef -- well trimmed
Marinade:
juice of
olive oil
onion -- rough chopped
black pepper
bay leaf, fresh if possible -- torn or crumbled
thyme
pineapple juice

Cut the meat into about 1-inch cubes.

Put all marinade ingredients into bowl of blender and puree.
Put meat into a glass bowl and pour the marinade over. Mix well. Cover
bowl with plastic wrap and place in refrigerator for at least 6 hours,
overnight is better.
Thread the meat onto metal skewers, alternating with your favorite
vegetables. You can use chunks of onion, bell peppers, mushrooms, etc.
Grill over hot coals for about 10 minutes, turning frequently until meat
is done to your liking.
Serve on a platter of rice pilaf.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Smothered Rice
Recipe By
Serving Size
Categories

Amount
-------3
2
5 1/2
2

:
: 6
Preparation Time :1:05
: Iranian
*Middle-Eastern

Measure
-----------cups
teaspoons
cups
tablespoons

Rice

Ingredient -- Preparation Method

-------------------------------basmati rice -- long grain
salt
water
olive oil

This is the simplest way of cooking Persian rice.

1.

Pick over and wash 3 cups of rice 5 times in warm water.

2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil
over high heat, then reduce heat and simmer for 15 to 20 minutes over
medium heat (do not cover the rice). Gently stir the rice with a wooden
spoon a few times while it boils.
3. When the rice has absorbed all the water, pour the oil over it and
stir through gently with a wooden spoon. Reduce heat.
4. Place a clean dish towel or 2 layers of paper towel over the pot and
cover firmly with the lid on to prevent steam from escaping. Cook 40
minutes over low bleat. Remove the pot from heat and allow to cool for 5
minutes on a damp surface without uncovering.
5. Gently taking one skimmer or spatula full of rice at a time, without
disturbing the bottom crust, place the rice on a serving platter. Mound
rice in shape of a cone.
6. Detach the crust from the bottom of the pot using a wooden spatula.
Place on a small platter and serve.
Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922) [prepared
for McRecipe by patH 09/22/1996 (Sun)]
- - - - - - - - - - - - - - - - - NOTES : Kateh | Prep 5 mins | cook 1 hr "Kateh is the traditional dish of
the Iranian province of Gilan, by the Caspian Sea. It is a simple
Persian rice. Chelow has the same ingredients as kateh; more care it
taken in the cooking, presoaking, parboiling, and steaming."
* Exported from MasterCook *

Spiced Cod Steamed Beneath Spinach

Recipe By
Serving Size
Categories

Amount
-------1
1
1 1/4
7
1/2
1
1
1 1/2
2
1
1
5
1/2
7

: Huseyin Ozer
: 4
Preparation Time :0:00
: Turkish
Spinach

Measure
-----------pinch
tablespoon
teaspoons
tablespoons
cup
clove
ounce
teaspoons
teaspoons
pound
pinch
tablespoons
teaspoon
ounces

Fish And Seafood

*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------cod filets*
salt
flour (heaping)
turmeric
olive oil
onion -- finely chopped
garlic -- finely chopped
gingerroot, fresh -- peeled, minced
cumin
coriander
tomatoes -- peeled, chopped
black pepper, freshly ground
tomatoes (passata) -- sieved
caster sugar
spinach, fresh -- washed, remove stems

For this recipe, use 1 lb 8 oz to 1 lb 12 oz 1-inch thick filets of cod,

halibut or sea bass. Cut the filet into 4 inch squares
Coat the washed and patted dry spinach leaves with some olive oil or
melted butter.
Season the fish with salt and lightly coat it with flour and 1/4 teaspoon
of turmeric.
Heat 5 tablespoons of the oil in a deep saucepan set over low heat. Cook
the fish, in batches if necessary, for 30 seconds on each side and set
aside.
Add the remaining oil to the pan. Gently saut the onion, garlic and two
thirds of the ginger for 7 minutes or until the onions are soft but not
brown.
Stir in the remaining turmeric, the cumin, coriander, tomatoes and
seasonings to taste. Cover and simmer for 5 minutes.
Off the heat, return the fish to the pan, spooning over the tomato
mixture. Mix the sieved tomatoes with salt, pepper and the sugar, then
spoon it over the fish. Add the remaining ginger.
Arrange the spinach on top leaving no gaps at the edges. Cover the pan
with a lid.
Before serving:

When you are about ready to serve the dish, return the pan to a low to
medium heat. Cook for about 6 minutes or until the fish has cooked
through and the spinach has flopped.
Description:
Fresh light and colorful; this dish is a marvelous showcase for healthy
eating. It is easy to make in the bargain and, because you can prepare
most of it in advance (up to the Before serving step), good for
entertaining. The fish is seared in oil and spice to start, then finished
by steaming beneath layers of spinach. Tomatoes assist in creating a
moist atmosphere. There are two shopping tips to pass on: the first is to
avoid baby spinach - larger leaves are preferable here; the second is to
buy cod fillet that is thick cut and skinless.

Source: "Sofra Cookbook - Modern Turkish and Middle East Cooking" by

Huseyin Ozer

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Stuffed Grape Leaves

Recipe By
Serving Size
Categories

Amount
-------1
4
1
2 1/2
1
1
1
1

1.

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Measure
-----------cup
large
large
pounds
cup
small
tablespoon

Lamb

Ingredient -- Preparation Method

-------------------------------Corn Oil
lemons, juice of
bottle Grape leaves -- (or 2 small ones)
***FILLING***
Ground beef or lamb
big onion -- chopped
rice
can peeled tomatoes -- chopped
dry mint
salt and pepper to taste

Prepare the filling by mixing all the ingredients well.

2. Take the Grape leaves out of the bottle as gently as possible and
rinse them.
3. Put a couple of the leaves at the bottom of a dutch oven pot and
start stuffing the leaves with the filling. It would be a good idea to

snip the stems if they are tough. Arrange them in the pot snugly and
continue till the pot is almost full (leave about 1 inch).
4. Pour the lemon juice and the oil in the pot and add enough water till
it coves the stuffed leaves.
5. Cover the leaves with a heavy plate that just fits inside the pot and
weigh it down with some thing heavy and clean (the leaves should not be
free to move around, otherwise they become unwrapped).
6. Bring the pot to boil and reduce to a simmer and cook for about 1.5
hours.
7.

Pour out the extra liquid and arrange the leaves on a plate.
- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Tabouleh - 1
Recipe By
Serving Size
Categories
Amount
-------1/2
1/2
1/2
1/2
1
3
1/2
2
1 1/2
1/2
3/4

: DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

: 1
Preparation Time :0:00
: Salad
*Middle-Eastern

Measure
-----------cup
teaspoon
teaspoon
teaspoon
cups
cup
cups
cups
cup
cup

Ingredient -- Preparation Method

-------------------------------cpp
fine grain cracked wheat
onion, finely chopped
allspice
pepper
salt or to taste
parsley, finely chopped
scallions, finely chopped
ripe tomatoes, finely chopped
fresh spearmint leaves
fresh lemon juice
olive oil

RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch
and let soak for 20 minutes, then drain well, squeezing out excess water.
Combine minced onion with the allspice, pepper and salt. Set aside. In
a large bowl, combine the parsley, scallions, tomatoes and mint. Gently
fold in the drained wheat and refrigerate until an hour before serving.
Just before serving, stir in the seasoned onion and dress with lemon
juice and oil to taste.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Tabouleh - 2
Recipe By
Serving Size
Categories
Amount
-------1/2
2

:
: 1
Preparation Time :0:00
: Salad

Measure
-----------cup
bunches

bunch

3
1
6
4

large
tablespoons
tablespoons

head

*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------burghur wheat
flat-leaf parsley -- chopped
(about 1 1/2 cup before washing)
fresh mint
(about 10 gr. before washing -- or 1/2
cup chopped)
green onions or 1 small onion
tomato
lemon juice
olive oil
salt
romaine lettuce -- (optional)

Leave the burghul in water for about 2 hours, then wash and squeeze out.
Wash and chop the parsley, mint and green onions very fine. Dice the
tomato.
Combine all ingredients including burghur. Add salt to taste, lemon
juice, olive oil and mix well. Serve in a bowl lined with lettuce
leaves.
This salad can be eaten with a fork, but the traditional way is to scoop
up a bite of the mixture in a lettuce leaf and pop it into the mouth.
From "Aramco World" magazine, March - April 1988

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Tabouli (Arabic Salad)

Recipe By
Serving Size
Categories
Amount

:
: 1
Preparation Time :0:00
: Salad

Measure

*Middle-Eastern

Ingredient -- Preparation Method

-------2
1/2
1/2
1
4
1/2

4
1.

-----------bunches
head
bunch

cup

tablespoons

-------------------------------parsley -- finely chopped

lettuce -- finely chopped
mint -- finely chopped
onion -- finely chopped
tomatoes -- cut into 1/4 inch
-- pieces
burghur -- (finely crushed
-- wheat)
two lemons -- juice of
salt
olive oil

Wash burghur with cold water and then drain it.

2. Combine parsley, lettuce, mint, onions, tomatoes and burghul in a

bowl and mix well.
3.

Add lemon juice and olive oil.

4.

Toss well to mix.

5.

Serve with Lebanese bread.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Tabouli - Moosewood
Recipe By
Serving Size
Categories
Amount
-------10
15
15
2 1/2
10
5
5
2 1/2
20
10
5
10

: Mooswood Restaurant
: 25
Preparation Time :0:00
: Salad

Measure
-----------cups
cups
teaspoons
cups
tsp
cups
teaspoons
cups
cups
cups

*Middle-Eastern

Ingredient -- Preparation Method

-------------------------------bulghar wheat
boiling water
salt
lemon juice
crushed garlic
chopped scallions
dried mint
olive oil
diced tomatoes
chopped parsle
grated carrot -- (optional)
chopped cucumbers -- (optional)

Make this early if its in a menu--needs to marinate in the fridge for

awhile before the vegetables are added.
Combine bulghar, boiling water, and salt in a bowl. Cover and let
stand15-20 minutes, until bulghar is chewable.Add lemon juice, garlic,
oil, and mint. Mix thoroughly and refreidgerateas long as possible.Just
before serving, add vegetables and mix. Correct seasonings.

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Tah-Cheen-E Morgh - Pot-Bottom Crust With Chicken

Recipe By
Serving Size
Categories

Amount
-------1
1/2
1
2
1
6

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Measure
-----------pound
cup
cup
teaspoons
pound

cup

1
1

teaspoon
tablespoon

tablespoon

Poultry

Ingredient -- Preparation Method

-------------------------------***FOR TAHCHEEN***
long grain rice
of cooking oil
of mAst -- (plain yogurt)
zafarAn -- (saffron)
various chicken pieces
egg yokes (zardeh tokhm-emorgh)
***FOR ZERESHK***
red currents -- (zereshk) presoaked
-- and washed
spoon of dried saffron -- (zafarAn)
lemon juice -- or one fresh lemon,
-- squeezed
granualted sugar
A touch of turmeric -- (zard-choobeh)

Directions for Tahcheen:

Presoak the rice in hot water and salt for about an hour before cooking.
Cut up the onion in large pieces. Wash and devein the chicken pieces,
put them in a pot with some water, add the onion, turmeric, salt and a
touch of saffron and let it cook until the meat softens. Take it out,
drain it and set aside.
In a medium size pot, half filled with water, boil the rice for a few
minutes, until the rice is half crunchy half soft when you chew on it.

Take it out, drain it and set aside. You may want to wash off the rice
in a stringer, if you used excessive amounts of salt to soak the rice.
In a bowl, mix the egg yokes and yogurt and beat it until it has a smooth
texture. Mix in about a cup full of cooked rice.
In a medium size pot, pour half of the cooking oil in the bottom of the
pot, evenly pour in the egg-yoke/yogurt mixture in the bottom, place the
chicken pieces on top of it and top it up loosely with the remainder of
the boiled rice. Sprinkle the remainder of the oil on top of it, close
the lid, put the heat setting at high for a minute or so until the rice
starts steaming.
Turn the heat setting to low and let it cook for about an hour and a half
to two hours. The lower the heat and the longer the cooking time, the
crustier and darker the bottom layer becomes. Careful not to burn it :-)
Direction for Zereshk:
In a cup containing two oz of boiling water, pour the saffron, cover the
cup and let it sit for a while (until it forms a rich color). In a pan,
pour one table spoon of oil, put the heat setting at medium-low, pour in
the red currants, saffron liquid, sugar, turmeric and lemon juice and
stir fry it for a few minutes until the sugar dissolves.
The zereshk is spread over the rice at serving time.
HINTS:
When cooking the rice, if you put a small amount of saffron in one side
of the pot, the rice gets a richer aroma. When serving the rice, turn
off the heat and let it sit for a few minutes. Then place a round, flat
dish over the pot and gently flip it over. The rice comes out in the
same fashion as a cake and can be cut up and served at the table. Any
time you use saffron, specially if it has been sitting in the
refrigerator or freezer, if you put it in microwave for a few seconds,
excess moisture is taken out and it gives better color. Don't soak the
zereshk in water for too long. They get soft. In some recipes, the
Zereshk is combined with dried almond slices. You can presoak and drain
them, and add them in at frying time. Best kind of chicken pieces for
this dish are the white meat (breast) and the thighs. This recipe
requires a good amount of oil in the bottom of the pot for it to come out
with a nice color and not too dry.
Source: Mrs.

Soheila Amiri

Makes 4-6 servings

- - - - - - - - - - - - - - - - - -

Exported from

MasterCook

Tiramisu - Lady Fingers

Recipe By
Serving Size
Categories

Amount
-------1/2
2
3
3
300
1

:
: 1
Preparation Time :0:00
: Iranian
*Middle-Eastern

Measure
-----------cup
tablespoons
tablespoons
grams
dash

Desserts

Ingredient -- Preparation Method

-------------------------------cold coffee -- up to 1
to 3 Amaretto
sugar
egg yolks
Mascapone cheese
vanilla extract
cocoa for sprinkling on the top

1.

Separate the egg yolks and beat lightly

2.

Add the sugar and vanilla extract and beat till slightly frothy

3.

Fold the mascapone into the egg mixture and mix till very smooth

4.

Add the amaretto to the coffee

5. Line the pan (an 8" x 8" or smaller pyrex pan with a cover) with a
layer of lady fingers and spoon enough coffee on top of it till soaked.
The amount of coffee depends on the type of lady fingers (cookies) you
use but soak them as well as you can. Having some extra coffee is better
than not enough.
6. Pour half of the egg/mascapone mixture on the lady fingers and spread
evenly
7.

Repeat steps 5 and 6 one more time

8.

Put some cocoa and sprinkle evenly

9.

Cover and store in the fridge over night.

- - - - - - - - - - - - - - - - - -