Persian Poached Pears

Yield

4 servings

Ingredients

• 4 large Bosc pears
• 1 cup water
• 1 cup dry white wine
• 2 tablespoons sugar
• 2 tablespoons honey
• 4 dried apricots
• 2 (3 x 1/2-inch) lemon rind strips
• 1 (3-inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• 1 whole clove
• 4 reduced-calorie vanilla wafers, crushed
• 5 tablespoons coarsely chopped pistachios, toasted and divided

Preparation

Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat.

Combine water and next 7 ingredients (water through clove) in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or until tender. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.

Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.

Note: Use a melon baller to core pears.

Nutritional Information

Calories:

251 (22% from fat)

Fat:

6g (sat 0.7g,mono 3.4g,poly 0.9g)

Protein:

3.4g

Carbohydrate:

51.5g

Fiber:

6g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

24mg

Calcium:

41mg

Persian Lamb Kebobs

Title: Persian Kebabs

     Yield: 6 servings

     2 lb Lamb, cut in 1-inch cubes         1/2 ts Pepper, fresh
   1/2 c  Salad oil                           6    Bay leaves
   1/4 c  Lemon juice                         4    Small tomatoes, halved
     2    Cloves garlic, crushed              2    Green Pepper, cubed
     1 ts Salt                                2    Small egplants, cubed

 Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay
 leaves.  Marinate meat cubes for 4 to 5 hours in refrigerator.

 Thread meat, vegetables, and bay leaves on skewers.  Brush with marinade.
 Broil 3 minutes on each side, or barbecue 5 minutes on each side.  Serve
 immediately.

Persian Rice Pilaf

Yield

Makes 6 cups

Ingredients

• 2 tablespoons butter or margarine
• 1 small onion, chopped
• 1/2 cup slivered almonds
• 1 1/2 cups uncooked basmati rice
• 1/2 cup golden raisins
• 1 1/2 teaspoons ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups chicken broth

Preparation

Melt butter in a skillet over medium-high heat; add onion and almonds, and sauté 7 minutes or until onion is tender and almonds are golden. Stir in rice and next 4 ingredients; sauté 2 minutes. Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.

Prep: 10 min., Cook: 35 min.

Kabab Hosseini

4 Servings

1 kg fillet of lamb or beef
250 grams small onions
250 grams large onions
250 grams green peppers
100 grams butter
1 kg medium tomatos
salt & black pepper


Directions:

Thin wooden (or metal) skewers should be used for Kabab Hosseini. Skewers should be 10-15 cm long.

Wash green peppers and cut into 4 cm long and 3 cm wide pieces. Cut meat into 4 cm long, 2 cm wide pieces. Peel small onions. Push each skewer through one cut of meat, one small onion, and one piece of green pepper, and repeat until full. Add salt and black pepper to the meat.

Peel and slice large onions. Also slice the tomatoes. Choose a pot large enough for the skewers. Cover the bottom with a layer of sliced onions and tomatoes. Place a layer of skewers on top. Add a few thin slices of butter. Follow with more slices of onions and tomatoes on the skewers, and repeat this process until no more skewers are left. Cover and cook over low heat until there is no juice left. If meat is not sufficiently cooked, add a bit of hot water and continue cooking.

Persian Yogurt Salad

Nutrition Facts
Serving Size 1 (171g) Recipe makes 8 servings
Calories 110
Calories from Fat 36		(33%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 59mg		2%
Potassium 341mg		9%
Total Carbohydrate 14.9g		4%
	Dietary Fiber 0.6g	2%
	Sugars 11.7g
Protein 5.0g		9%

Ingredients

• 1 (32 ounce) container plain yogurt
• 2 tablespoons dried dill weed
• 2 garlic cloves, minced
• salt and black pepper
• 1 cucumber, peeled, seeded, and chopped
• 1/2 cup green raisins, for a sweet kick

Directions

1. 1

   In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber and raisons. Cover, and refrigerate 8 hours, or overnight.

Kashk-e Baademjan

4 Servings

6 small eggplants
one glass kashk, (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
one spoon tomato paste
2 medium onions
2 spoons dried mint (or 200 grams of fresh mint)
cooking oil
salt & black pepper


Directions:

Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Add half a cup of hot water to one spoon of tomato paste and mix well. Add to eggplants and cook over medium heat for about 4-5 minutes.

Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then fry in oil. Pour kashk evenly over eggplants, follow with onions and mint, then serve.

Khoresht-e Loobia-Sabz

4 Servings

500 grams stewing lamb or beef
750 grams string beans
500 grams potatoes (optional)
3-4 onions
2-3 spoons fresh Lime juice
3-4 spoons tomato paste
cooking oil
salt & black pepper


Directions:

Peel and thinly slice onions, then fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 45 minutes, adding more hot during cooking water if needed.

While meat is cooking, wash French beans, cut the ends and chop into 2-3 cm pieces. Add French beans, salt, pepper and tomato paste to the meat and continue until cooked. Add lime juice and adjust seasoning. Cook for another 3-4 minutes. Khoresht Loobia-Sabz should be served with white rice.

If desired, potatoes can also be added to Khoresht Loobia-Sabz. In that case, wash, peel and cut 500 grams of potatoes into small pieces and add in with 500 grams of French beans (note that required cooking time depends somewhat on the size of the cut pieces).

Kotlet

4 Servings 500 grams lean ground lamb or beef 500 grams small potatoes 3-4 medium eggs 2-3 medium onions 2 spoons chopped parsley one cup bread crumbs Cooking oil Salt & Black pepper Directions: Boil potatoes for 15-20 minutes over high heat until they soften, then peel and mash them. Peel and grate onions. Add to potatoes with eggs, salt, black pepper, parsley, and meat. Mix well until the mix is quite even. Remove balls from the mix about 4-5 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into an ellipse with a thickness of 1 cm. Heat up cooking oil in a frying pan. Fry each Kotlet over medium heat on both sides until golden. Serve with parsley, sliced tomatoes, and flat bread.

Kabab Barg

4 Servings

800 grams boneless lamb
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 large grated onions
1 clove of garlic (crushed)
4 medium tomatos
1/2 teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)


Directions:

Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered.

Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

Khoresht-e Qormeh Sabzi

4 Servings

600 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup cooking oil
1 teaspoon turmeric
2 cups water
1/4 cup fresh lemon juice
1 cup kidney beans (or canned & pre-cooked)
1 taespoon salt
1/4 teaspoon black pepper
1 cup finely chopped spring onions
2 cups finely chopped spinach
1/2 cup finely chopped parsley
1/4 cup finely chopped coriander, (optional)
1/4 cup finely chopped tareh (garlic chives)
1/4 cup finely chopped shanbelileh (fenugreek), (optional)


Directions:

Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.

Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.

Add water, kidney beans (if uncooked, but if pre-cooked add it 10 minutes before serving), salt and pepper to taste. Cover and simmer gently for 1 to 1.5 hours until meat is tender. Time depends on type of meat used.

Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add lemon juice, cover and simmer for further 10-15 minutes. Adjust seasoning and serve with plain rice (Polow or Chelow).

Kabab Chenjeh

4 Servings

2 Pounds Lamb, cut in 1-inch cubes
1/2 cup olive oil
1/4 cup Lemon juice
1 teaspoon Salt
1/2 teaspoon fresh grinded black pepper
4 small tomatoes, halved


Directions:

Mix olive oil, lemon juice, salt, pepper and add to meat cubes.

Keep meat cubes for 4 to 5 hours in refrigerator.

Thread meat and tomatoes on skewers. Brush with marinade.

Grill 3 minutes on each side, or barbecue 5 minutes on each side.

Halva

4 Servings

250 grams wheat flour
200 grams sugar
200 grams cooking oil
1/2 teaspoon saffron
1/2 cup rosewater
1 tablespoon crushed pistachio
1 tablespoon crushed almond


Directions:

Halva is a tasty dessert. To prepare it, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes colour to golden, thickens and becomes fragrant.

Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.

Khoresht-e Aaloo

4 Servings

1 kg chicken
400 grams pitted prunes
2 large onions
1/2 teaspoon saffron
2 large potatoes
cooking oil
salt


Directions:

Wash prunes and soak in two glasses of cold water for 30 minutes.

Peel and thinly slice onions. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add salt and prunes (with the water they were soaked in) to chicken and cook over medium heat for about 20-30 minutes.

Wash and Peel potatoes and cut into 1-2 cm pieces. Add potatoes and saffron to chicken and prunes and cook over medium heat for another 10 minutes. Serve with Kateh or Polow.

Khoresht-e Qaarch

4 Servings

500 grams chicken
500 grams mushrooms
2 large onions
one spoonful wheat flour
3-4 spoonfuls fresh lime juice
1/2 teaspoon saffron
cooking oil
salt & black pepper


Directions:

Peel and thinly slice onions. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes.

Wash mushrooms and cut into small pieces. Fry in oil for about 5 minutes. Pour flour on and mix well. Fry a bit longer, then add to chicken. Add in saffron and lime juice, and cook over low heat for another 5-10 minutes. Serve with Kateh or Polow.

Kabab Koobideh

4 Servings

500 grams ground lamb or beef
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)


Directions:

Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).

Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.

Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

Mirza ghasemi

4 Servings

6 small eggplants
4 cloves of garlic (finely chopped)
3 eggs
2 medium tomatos
4 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon black pepper


Directions:

Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops off. Cut into small pieces.

Bring water to boil in a small pot. Cook tomatos in boiling water for 2 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.

Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, salt and pepper and fry until the excess water is gone.

Beat eggs well with a fork and add to eggplants, mix and fry further for 5 minutes. Can be served with white rice or Iranian bread. This is a delicious dish from a region called Ghilan by the Caspian sea in northern Iran.