bill wight middle east

8/10/2019 Bill Wight Middle East

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Abgousht - Beef Stew

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : I r ani an Soups And St ews

*Mi ddl e- East er n

Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 cup Garbanzo beans - - ( nokhod)1 cup dr i ed whi t e beans - - ( l oobi a sef eed)

1/ 2 pound meat wi t h bones - - ( mAheecheh)1 medi um oni on - - peel ed1 medi um potato - - peel ed

1/ 2 a cup l ong gr ai n r i ce1 medi um t omat o1 t abl e spoon t ur mer i c - - ( zard- choobeh)

Sal t and pepper t o t he l i ki ng2 heads whol e dr i ed l emons - - ( l eemoo- amAnee) or

4 t abl espoons l emon j ui ce i f you can' t f i nd dr i ed- - l emons

Wash t he meat and put i t i n a medi umsi ze pot ( deezee f ort r adi t i onal i st s) , hal f f i l l ed wi t h wat er , add t he beans, t he oni on,t ur mer i c, sal t and pepper and l et i t cook f or 1- 2 hour s on medi um- l owheat .

Next , add t he pot at o, r i ce, and t he t omat o ( t hey get t oo sof t t oo soon i fyou add t hem at t he begi nni ng) , and l et i t cook on l ow heat unt i l al l t hei ngr edi ent s ar e sof t .

Take t he pot out , separ at e t he j ui ce f r om t he i ngr edi ents and pour t he

i ngr edi ent s i n a bowl , separate t he bones and usi ng a potato masher( gousht - coob) or somet hi ng si mi l ar , f i nel y mash t he whol e mi xtur e. Tast ea smal l por t i on and add more sal t / pepper i f needed. When t he mi xt ur e hasa smooth t extur e, i t can be ser ved.

The soup ( j ui ce) i s al so ser ved i n a separ at e bawl . The i dea i s t o mi xi t wi t h smal l pi eces of br ead ( not Amer i can br ead l oaves, mor e l i ke pi t abr ead, t or t i l l a br ead, or any ki nd of I r ani an br ead you can f i nd i nspeci al t y stores) .

Notes: Soak the dr i ed beans and t he r i ce bef ore hand. I t speeds up t hecooki ng pr ocess. The best ki nd of meat f or t hi s di sh i s what i s cal l edmuscl e meat ( mAheecheh) whi ch has pl ent y of meat , f at , and bones ( t he

name used t o r ef er t o i t escapes me unf or t unatel y. Shank maybe?) . Thet omat o, pot at o, and t he r i ce ar e al l opt i onal . They gi ve r i cher f l avor ,col or and t ext ur e t o t hi s di sh. I n mor e t r adi t i onal ver si ons they don' tuse any of t hese i ngr edi ent s. Whi l e mashi ng t he i ngr edi ent s, you canal so add f i nel y chopped r aw oni ons. The oni on j ui ce gets mi xed i n andgi ves i t a di f f er ent f l avor . At t he t abl e, t hi s di sh i s ser ved wi t hI r ani an br ead, r aw oni ons, r adi shes and f r esh herbs such as par sl ey,basi l l eaves, mi nt l eaves, l eeks, et c.



Sour ce: Mr s. Sohei l a Ami r i

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* Export ed f r om Mast erCook *

Ar abi an St uf f ed Veget abl es - Hashwe

Reci pe By : J ef f Smi t hServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categor i es : Saudi Ar abi an Mai n Di sh

Veget abl es Lamb*Mi ddl e- East er n

Amount Measure I ngr edi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

2 cups water1 cup l ong- gr ai n r i ce - - r aw

*** t he st uf f i ng ***1/ 2 pound f i nel y gr ound l amb1/ 2 pound f i nel y gr ound beef

1 pi nch ground ci nnamon3/ 4 t easpoon gr ound al l spi ce

sal t - - to tastef r eshl y- gr ound bl ack pepper - - t o t ast e

3 t abl espoons but t er*** veget abl es f or st uf f i ng ***choose any of t he f ol l owi ng or any***COMBI NATI ON THE MI XTURE WI LL FI LL***

4 medi um t omatoes - - * see note 1< or >

6 medi um zucchi ni - - * see note 2< or >

4 medi um bel l peppers - - * see note 3*** cooki ng sauce ***

1/ 2 cup water1/ 4 cup canned t omat o sauce

1 l emon - - j ui ce onl y

* Not e 1: Tops cut of f and hol l owed out f or st uf f i ng.

* Not e 2: Cut i nt o 3- i nch l engt hs, hol l owed out wi t h a cor er , pl aced onend f or stuf f i ng.

* Note 3: Tops cut of f and cor ed and seeded f or st uf f i ng.

I n a 2- quart covered saucepan br i ng 2 cups of water t o a boi l . Add t her i ce, r et ur n t o t he boi l , cover and t ur n of f t he heat . Let st and f or 5mi nut es.

Dr ai n and cool bef or e pr oceedi ng wi t h t he r eci pe.

Mi x t he cooked r i ce t hor oughl y wi t h t he st uf f i ng i ngr edi ent s.



Fi l l t he veget abl es l oosel y wi t h t he r i ce mi xt ur e. I t wi l l expand dur i ngcooki ng, so do not pack; l eave r oom at t he t op or t he si des. Ar r ange t heveget abl es i n a cover ed deep ski l l et .

Si mmer , cover ed, al ong wi t h the water , t omato sauce and l emon j ui ce on

st ovet op over l ow f l ame ( 30 mi nut es f or bel l peppers and zucchi ni ; 20mi nut es f or t omatoes) .

Check wat er t o see t hat i t i s not evapor at i ng. I f i t get s l ow add mor ehot hat er . Thi s r eci pe ser ves 4.

Var i at i on: Use t he same hashwe t o st uf f a chi cken or t ur key. Or wr ap i npar t i al l y cooked f r esh gr ape l eaves, Swi ss char d, cabbage or sl i ces ofeggpl ant . Cl oves of gar l i c added t o t he cooki ng l i qui d i mpar t aut hent i cf l avor .

Comment s: Ever yone i n t he Mi dl e East l oves st uf f ed veget abl es. Ibel i eve t hey ar e a deser t i nvent i on.

Thi s r eci pe i s not di f f i cul t t o prepar e and t he r esul t s ar e r edol ent oft he Ar abi an Ni ght s! Reci pe Source: THE FRUGAL GOURMET by J ef f Smi t h

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Cher r y- Pi l af - Pi l af Wi t h Sour Cher r i es And Lent i l s

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : I r ani an Ri ce



2 cups Basmat i r i ce2 peel ed oni ons - - t hi nl y sl i ced

1/ 2 cup r ed l ent i l s7 ounces sour cherr i es2 cups chi cken or meat br oth4 t abl espoons unsal t ed but t er

t easpoon t ur mer i c1/ 4 t easpoon cumi n1/ 4 t easpoon sal t

Thi s Pi l af wi t h sour cher r i es and l ent i l s i s a Per si anst yl e di sh,al t hough I cannot vouch f or i t s aut hent i ci t y. I t i s ri ch enough t o eatf or di nner by i t sel f ; as a si de di sh, i t mi ght be good wi t h a spi cedgr i l l ed chi cken or a l amb st ew. I t i s a composi t e of r eci pes f r omcookbooks and f r om a I r ani an J ewi sh f ami l y I know.



Fol l owi ng t he r eci pe ar e some i mpor t ant notes (*) on i ngr edi ent s.

PROCEDURE

( 1) I n a 4- 5 quart Dut ch oven, mel t most of t he but t er and sl owl y br own

t he oni ons. Add t he cl eaned l ent i l s and f r y a bi t ; t hen t he same f or t hecl eaned r i ce. St i r const ant l y, br owni ng t he r i ce wi t hout l et t i ng i tst i ck.

( 2) Add t he cher r i es and 2 1/ 4 cups l i qui d made up of cher r y l i qui d,st ock, and water . Add 1/ 4- 1 t sp t ur mer i c and 1/ 4 t sp gr ound cumi n i fdesi r ed; add necessar y sal t ( dependi ng on t he sal t i ness of your br ot h) .

( 3) Br i ng t o a boi l , st i r wi t h a f or k, cover t i ght l y, and l et cook overt he very l owest heat f or about 20 mi ns.

( 4) Fl uf f up t he r i ce wi t h a f or k ( never a spoon) and add t he remai ni ngbut t er t o t he bot t om of t he pot .

( 5) Rai se t he heat sl i ght l y f or 5- 10 mi ns t o f or m a cr ust on t he bot t om( wi t h t he r i ght t echni que, t hi s shoul d be possi bl e wi t hout t hi s st ep. . . ) .

( 6) Ser ve, maki ng sur e t o i ncl ude a bi t of crust i n each servi ng.

NOTES

An excel l ent si de di sh i s yoghur t , possi bl y f l avor ed ( l i ke

t he I ndi an r ai t a) wi t h one or mor e of : f r esh chopped her bs ( par sl ey,cor i ander , mi nt ) , some sal t , some spi ce ( papr i ka, bl ack pepper , bl ackoni on seed, or cor i ander seed) , ol i ve oi l , and l emon j ui ce. Even bet t er

t han yoghur t as a base i s st r ai ned yoghur t , al so cal l ed Lebany Spr ead orLebanee, avai l abl e commerci al l y i n New Engl and f r om Col umbo or Anoosh( l ook i n Ar meni an/ Ar ab/ Gr eek st or es) .

Basmat i or Pat na r i ce i s a par t i cul ar l y f l avor f ul and l ong- gr ai ned r i cef r om I ndi a or Paki st an. Any I ndi an st or e and many "nat ur al f oods" st or escar r y i t . I t i s wel l wor t h t he pr emi um pr i ce ( about $1. 10 a pound) ;"Texmat i " i s apparent l y t he same st r ai n gr own i n Texas, but does not haveanythi ng l i ke t he same t ast e. I nspect and cl ean i t bef or e usi ng- t her eare of t en unhusked gr ai ns and occasi onal l y pebbl es mi xed i n. Then r i nsei n t wo changes of water and dr ai n t horoughl y. I f you cannot get Basmat i ,use a good- qual i t y unconver t ed l ong- gr ai n r i ce ( Al ma, Carol i na, but NOTUncl e Ben' s! ) .

Red l ent i l s ar e about hal f t he di amet er of or di nar y br own l ent i l s. Donot subst i t ut e br own l ent i l s, whi ch wi l l pr obabl y not cook f ast enough.Red l ent i l s ar e avai l abl e i n I ndi an, Mi ddl e East er n, and some "nat ur alf oods" st or es. They of t en cont ai n l ar gi sh pebbl es, so i nspect t hem car e-f ul l y. Ri nse t o get r i d of dust , and dr ai n. Red l ent i l s ar e al so ver ygood by t hemsel ves, si mpl y boi l ed wi t h a f ew spi ces and ser ved wi t hbut t er .



Sour cher r i es ( i n t he Mi ddl e East , v/ w + i + s/ sh + n + e/ a/ i no: Gr eekVi ssi no, Sl avi c and Tur ki sh Vi shne/ a, Ar abi c Wi shna) ar e avai l abl e f r eshf or about one week a year . Most sour cher r i es go i nt o cherr y syr ups,pi es, and pr eserves. Canned sour cherr i es ar e qui t e good. You wi l lusual l y f i nd t hemi n t he home pi e- maki ng sect i on of your mar ket , near t hecanned bl ueber r i es and baker ' s suppl i es, or wi t h t he canned f r ui t s.

Ther e are occasi onal st ones. ( That i s, pi t s, not r ocks! ) Mi ddl e East er nst or es wi l l of t en have sour cher r y pr eserves, whi ch ar e too sweet f ort hi s reci pe.

Al most any st ock or br ot h wi l l wor k i n t hi s reci pe. Chi cken or l amb i smost appr opr i at e- i n t he l at t er case, used r at her di l ut e. Thi s i s one oft he f ew r eci pes wher e you can act u- al l y get away wi t h canned chi ckenbr ot h- but wat ch t he sal t .

St avros Macr aki s

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Cur r y Pot atoes

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : I r ani an *Mi ddl e- East er n


2 t abl espoons cor n oi l6 l arge baki ng potatoes

1 l emon - - J ui ce of1 t easpoon t ur mer i c2 t easpoons sal t1 t easpoon bl ack pepper1 t easpoon cayanne pepper2 t easpoons gr ound corr i ander2 t easpoons ground cumi n1 t abl espoon must ard seed

1. Peel pot at oes and sl i ce t hem t hi nl y ( not paper t hi n, about 1/ 8"thi ck) .

2. Heat t he oi l i n a l ar ge saut e pan ( pr ef er abl y a 6. 5 quar t one si nce

you want a l ot of sur f ace area) , and add the must ard seed.

3. When must ard seeds st art poppi ng, add t he r est of t he spi ces and f r yf or about 1/ 2 mi nut e, don' t overdo t hi s st age si nce spi ces can bur neasi l y i n hi gh heat . The spi ces ar e f r i ed wel l when you can smel l t hem.Keep t he heat on medi um hi gh.



4. When you can smel l t he spi ces, add t he potatoes and st i r around soal l t he potatoes ar e coat ed wi t h t he oi l and spi ces. Reduce heat t omedi um and f r y t he pot at oes f or ~ 5 mi nut es st i r r i ng occasi onal l y.

5. When t he sur f ace of t he pot atoes l ook cr i spy and brown, add t he l emon j ui ce and cover t he pan. Reduce heat t o medi um l ow and cook f or anot her

15 mi nut es st i r r i ng occasi onal l y. The l engt h of t hi s stage var i es al i t t l e dependi ng on t he t ype of pot at oes.

6. Serve as a si de di sh wi t h any ki nd of bar becue.

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Egypt i an Pi ckl ed Lemons

Reci pe By :

Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : Pi ckl es And Rel i shes Eqypt i an*Mi ddl e- East er n


8 l emonskosher sal tbl ack peppercorns

1/ 2 t easpoon chi l i pepper - - ( opt i onal )

f r esh l emon j ui ce t o cover f r ui t

I use pi ckl ed l emons t o stuf f chi ckens bef or e baki ng and/ or t o squeezeover chi cken bef ore r oast i ng. The Spi ce and Lemon Cr ust y Roast Chi ckenr eci pe gi ves you t he f ul l st or y on t hi s tr easur ed di sh. Tr y pi ckl edl emon over br oi l ed f i sh or mi nce and add t o ri ce.

Quar t er l emons ver t i cal l y f r om t op t o wi t hi n 1/ 2 i nch of bot t oms ( do notcut al l t he way t hr ough) . Spr i nkl e sal t ( 1/ 4 t o 1/ 2 t easpoon) on exposedf r ui t and cl ose l emon .

Pl ace 1 t abl espoon sal t on bot t om of a l ar ge mason j ar . Pack i n t hel emons, pushi ng down t o r el ease more j ui ce. Add a f ew t easpoonf ul s ofsal t at each l ayer , al ong wi t h some pepper cor ns and chi l i pepper. Coverwi t h l emon j ui ce and seal . Let st and i n a war m ar ea at l east 30 days,

t ur ni ng j ar upsi de down each day to di st r i but e sal t and j ui ces.

I f a l acy or cl oudy gr owt h appear s, r emove i t wi t h a wooden spoon. Touse, r i nse l emons br i ef l y as needed under r unni ng wat er.

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Fal af el

Reci pe By : J ef f Smi t hServi ng Si ze : 6 Prepar at i on Ti me : 0: 00Categori es : Dr i ed Beans Si de Di sh

I r ani an Saudi Ar abi an*Mi ddl e- East er n


1 cup dr i ed gar banzo beans - - see * note1 cup dr i ed shel l ed f ava beans - - see * not e

1/ 2 cup f i nel y chopped yel l ow oni ons3 gar l i c cl oves - - peel ed and cr ushed1 cup wat er

1/ 2 cup sesame seeds1/ 4 cup garbanzo f l our1/ 4 cup f i ne bul gur1/ 4 cup par sl ey - - f i nel y- chopped3/ 4 t abl espoon sal t

2 t easpoons ground cumi n2 t easpoons ground cor i ander2 t easpoons baki ng powder

1/ 2 t easpoon cayenne pepper1/ 4 t easpoon f r eshl y- gr ound bl ack pepper

oi l - - f or deep- f r yi ng

* Note: Soaked i n water t o cover overni ght and dr ai ned.

Run t he dr ai ned garbanzo beans and f ava beans t hrough t he f i ne bl ade onyour meat gr i nder or i n your f ood pr ocessor . Bl end i n al l t he r emai ni ngi ngr edi ent s and l et t he mi xtur e st and f or 1 hour .

For m i nt o l i t t l e pat t i es 1/ 3- i nch t hi ck and 1 1/ 2- i nches r ound. Or youcan f or m t hem i nt o bal l s t he si ze of wal nut s.

Deep- f r y i n 375 degr ee oi l unt i l t oast y br own and cr unchy on t he out si de,about 4 mi nut es. Thi s r eci pe makes about 24 pat t i es, enough f or 6sandwi ches.

Comment s: Thi s di sh i s a f avori t e among Ar ab i mmi gr ant s. Fal af el or

" t a' ami a" ar e pat t i es made f r om dr i ed beans, spl endi dl y spi ced, deep-f r i ed, t hen eaten as a snack. These ar e t r adi t i onal l y served as a meatsubst i t ut e and make a gr eat sandwi ch.

Fi l l pi t a br ead wi t h f al af el , sl i ced t omat oes, sl i ced oni on, l et t uce andyogur t . Del i ci ous!



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Fr aykee Wi t h Pi ne Nuts

Reci pe By : J ef f Smi t hServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : Si de Di sh I r ani an

Saudi Ar abi an *Mi ddl e- Easter n


1 cup coar se bul gur2 cups col d water1 pi nch ground ci nnamon

sal t - - t o taste*** gar ni sh ***

1/ 4 cup pi ne nut s2 t abl espoons but t er

Heat a dr y wok or heavy f r yi ng pan and st i r t he bul gur wheat unt i l t oast yand f r agr ant , j ust a f ew mi nut es.

I n a 2- quart cover ed pot pl ace t he bul gur , wat er , ci nnamon and sal t .Br i ng t o a boi l wi t h t he l i d of f . Reduce heat and si mmer , cover ed, f or af ew mi nut es. Tur n of f t he heat . Al l ow t o si t i n t he pot f or 5 mi nut esbef or e removi ng t he l i d.

Pan- t oast t he pi ne nut s i n 2 t abl espoons but t er .

Serve the f r aykee i n a l arge bowl , t opped wi t h t he toasted pi ne nut s. Thi s r eci pe ser ves 4 as a st ar ch di sh.

Comment s: My Ar abi an f r i end Vi cki Tamoush was somewhat sur pr i sed t hat Idi dn' t know what f r aykee was. Vi cki expl ai ned t hat i t i s gr een wheatt hat i s cut and pr ocessed j ust as i n bul gur wheat , but i t i s t oast edbef or e i t i s used. The r esul t i s a del i ci ous pi l af .

You can f i nd f r aykee i n many Mi ddl e East er n st or es or you can do as Ihave done: Subst i t ut e bul gur and t oast i t bef or e usi ng i n t he r eci pe.

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Fr i ed Eggpl ant Wi t h Yogur t

Reci pe By : Col e Publ i shi ng Gr oup Reci pe Col l ect i onServi ng Si ze : 6 Prepar at i on Ti me : 0: 00



Categor i es : Hot And Spi cy Vegetar i anDr i ed Beans *Mi ddl e- East ern


1 l arge eggpl ant - - * see note

1/ 2 cup unbl eached al l - pur pose f l our1/ 2 t easpoon baki ng powder1 Pi nch sal t1 cup beer - - appr oxi matel y1 t abl espoon ol i ve oi l

l i ght - f l avored veget abl e oi l - - f or f ryi ng1 medi um r ed bel l pepper

seeded and cut i nt o 1" wi de st r i ps1 medi um green bel l pepper

seeded and cut i nt o 1" wi de st r i ps1 medi um oni on - - cut i nt o 1" pi eces1 cup pl ai n yogur t - - 8 ounces

15 cl oves gar l i c - - mi nced

6 pi t t ed bl ack ol i ves - - f or gar ni sh1 l emoncut i nt o 8 wedges - - f or gar ni sh

Mi x t oget her f l our , baki ng powder , and sal t . Whi ski ng const ant l y, pour i nenough beer t o f or m a thi n bat t er , as f or pancakes. Add ol i ve oi l andwhi sk agai n. I n a l ar ge, heavy f r yi ng pan, heat about 1/ 2 i nch of oi l .

When i t i s hot enough f or f r yi ng but not smoki ng, di p a sl i ce ofeggpl ant i nt o bat t er and f r y on bot h si des unt i l gol den br own. I f i tseems t o be br owni ng t oo qui ckl y, r educe heat , wai t a moment , t hen f r yanot her sl i ce of bat t er - di pped eggpl ant . When t emper at ur e i s cor r ect , f r ydi pped sl i ces of eggpl ant a f ew at a t i me, dr ai n of excess oi l , and set

asi de t o keep warm. Add peppers t o oi l and f r y j ust unt i l ski n begi ns t obl i st er . Dr ai n. Then add oni on and f r y, t ossi ng i n oi l , unt i l pi eces ar eheat ed t hr ough. Dr ai n and set asi de wi t h eggpl ant t o keep warm.

I n a bl ender pur ee yogur t and gar l i c unt i l gar l i c i s t ot al l y di ssol ved.

Cut about 1/ 2 i nch f r om t op and bot t om of eggpl ant . Wi t h a shar p kni f e,peel eggpl ant l engt hwi se i n st r i ps, maki ng a st r i ped pat t er n of peel edand unpeel ed areas, each about 1 i nch wi de. Cut eggpl ant cr osswi se i nt o1/ 4- i nch sl i ces. Cover and set asi de.

To ser ve, ar r ange sl i ces of eggpl ant i n a ci r cl e ar ound t he r i m of aser vi ng di sh. Scat t er oni on and bel l pepper over eggpl ant and dr i zzl e

yogur t - gar l i c sauce over al l . Gar ni sh wi t h ol i ves and l emon wedges. Ser veat once.

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NOTES : Yi el d: 6 as a si de di sh or 12 as a appet i zer .Nut r . Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0




Gobba Ghanouj

Reci pe By : Col e Publ i shi ng Gr oup Reci pe Col l ect i onServi ng Si ze : 6 Prepar at i on Ti me : 0: 00Categori es : Dr i ed Beans *Mi ddl e- Easter n

Appet i zer s


1 l arge eggpl ant1 l arge t omato - - mi nced2 st al ks cel er y - - mi nced1 l arge yel l ow oni on - - mi nced3 green oni ons and t ops - - mi nced1 green bel l pepper - - seeded and mi nced1 r ed bel l pepper - - seeded and mi nced

or3 smal l f r esh hot chi l i es - - seeded and mi nced

8 cl oves gar l i c - - mi nced1/ 4 cup mi nced f r esh parsl ey1/ 3 cup f r esh l emon j ui ce1/ 2 t abl espoon sugar - - opt i onal1/ 2 t easpoon coarsel y gr ound bl ack pepper2/ 3 cup ol i ve oi l

sal t , sugar , an cayenne - - t o t ast e

Usi ng a barbecue f ork, hol d t he eggpl ant over hot coal s or a gas f l ameand t ur n sl owl y unt i l t he ski n i s bl i st er ed and si nged i n pl aces. Wi t h acl ot h, r ub of f what i s l oose. Thi s wi l l l eave j ust a bi t of t he bur nedski n, whi ch i s necessar y f or t he uni que f l avor of t hi s di sh. Now put t heeggpl ant i nt o t he oven and bake at 350 degr ees unt i l i t i s sof t , 30 t o 45

mi nut es.

Remove i t f r omt he oven and cool unt i l i t can be handl ed. Remove the st emand, wi t h your hands, t horoughl y mush the f l esh up i n a bowl . Cont i nuekneadi ng wi t h your hand unt i l al l t he l umps ar e gone and what ski nr emai ns i s br oken up. I f any l ar ge chunks of ski n wi l l not i ncor por at e,r emove t hem. Add al l of t he remai ni ng i ngr edi ent s except t he oi l , sal t ,sugar, and ext r a cayenne. Mi x t horoughl y.

Begi n dr i zzl i ng t he oi l i nt o the bowl gr adual l y, and wi t h your hand mi xand knead unt i l al l of t he oi l has been compl et el y i ncor por at ed. I t wi l lr eact r at her l i ke mayonnai se; t he gr adual addi ng and kneadi ng of t he oi li nt o the other i ngr edi ent s wi l l make a homogeneous subst ance that i s not

oi l y at al l .

Now add t he sal t , addi t i onal sugar i f needed, and ext r a cayenne i f youwant i t hot t er . You may, of cour se, l eave t he sugar out al t oget her i f youwi sh. Tr adi t i onal l y, i t i s al most sweet and sour i n addi t i on t o t he hot .Make i t as mi l d or mi ght y as you wi sh by t he addi t i on of t he ext r acayenne.

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Ser vi ng I deas : Ser ve chi l l ed.

NOTES : I n t he Mi ddl e East t hi s i s served wi t h l eaves of r omai ne l et t ucef or scoopi ng; however I of t en ser ve i t wi t h t r adi t i onal chi ps, t or t i l l achi ps, r aw veget abl es, or French br ead, as wel l as l eaves of cr i sp

r omai ne. Yi el d: 3 cups.Nut r . Assoc. : 0 0 0 0 679 0 0 0 2607 0 0 0 0 20007 0 0


Kabab Kubi deh - Gr i l l ed Gr ound Meat

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : I r ani an *Mi ddl e- East er n


1 pound ground beef or l amb1 medi um oni on - - gr at ed1/ 4 cup br ead cr umbs or whi t e f l our

1 egg sl i ght l y beat en - - ( opt i onal )1 t easpoon t umer i c1 teaspoon sal t

1/ 2 t easpoon pepper1 t abl espoon l emon j ui ce

Mi x al l i ngr edi ent s wel l - cover and l eave i n f r i g over ni ght or at r oomt emperatur e f or a f ew hour s.

I n or der t o pr event t he mi x f r om f al l i ng of f t he skewer s, you shoul d

dr ai n t he wat er ( j ui ce) out of t he gr at ed oni on bef or e addi ng i t t o t hemeat . Al so t he col der t he mi x, t he bet t er i t wi l l st i ck t o t he skewer s.

Di vi di ng t he meat i nt o 10- 12 port i ons. Press each por t i on ar ound l ongmet al skewers and shape evenl y.

Pl ace t he skewer s a f ew i nches away f r om t he gr i l l coal s. Tur n const anl yf or a coupl e of mi nt es and t hen cook each si de f or a f ew mi nut es.

Ser ve wi t h hot r i ce.

Sour ce: Ms. Moj gan M. Thompson

Makes 4 t o 6 ser vi ngs

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Kasha Taboul i



Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : Sal ad *Mi ddl e- East er n


2 cups cooked kasha - - ( buckwheat groat s)1/ 2 cup chopped oni ons4 t abl espoons chopped ci l ant r o or pars l ey2 t abl espoons chopped f r esh mi nt4 t abl espoons chopped f r esh basi l l eaves1 l ar ge t omat o - - vi ne- r i pened,

- - chopped or cucumber2 t abl espoons soy sauce or br aggs l i qui d ami no aci ds

1/ 4 cup f r esh squeezed l emon or l i me j ui ce2 t abl espoons ol i ve oi l

1/ 4 cup chopped ol i ves1/ 2 cup r i ce vi negar - - ci der vi negar or

- - bal sami c vi negar

r omai ne l et t uce l eaves f or ser vi ng8 cl oves gar l i c - - mi nced

Br i ng 2 cups of wat er t o a boi l , addi ng a pi nch of sea sal t and 1 cup ofr oast ed buckwheat gr oat s ( kasha) . Cover t he pot , r educe t he heat andsi mmer f or about 20 mi nut es or unt i l al l t he wat er i s absorbed by t hegr ai n.

Al l ow t he kasha to cool , t hen pl ace al l t he i ngr edi ent s except t hel et t uce and ol i ves i n a bowl and t oss. Chi l l over ni ght t o enhance t hef l avors .

To serve, f i l l t he r omai ne wi t h Taboul i and garni sh wi t h ol i ves and

spr i gs of par sl ey. Ser ves 4.

Conver t ed by MC_Bust er .

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Khoresh- E- Gormeh Sabzi

Reci pe By :Ser vi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : I r ani an *Mi ddl e- East er n

Amount Measure I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1/ 4 cup r ed ki dney beans dr i ed- - or 1/ 2 cup cooked

1 l arge oni on - - chopped



1 t abl espoon oi l4 cl oves gar l i c - - mi nced1 pound veal - - l amb or beef ,

- - cut i nt o 1 i nch cube3 cups water - - or more as r equi r ed1 t easpoon t ur mer i c

2 t easpoons advi eh1 or 2 dr i ed l i mes - - punct ur ed1 cup f r esh par sl ey - - f i nel y chopped2 cups f r esh spi nach - - chopped1 cup gr een oni on - - f i nel y chopped

1/ 2 cup f r esh ci l ant r o - - f i nel y chopped- - ( mor e t o t ast e)

2 t abl espoons dr i ed Gormeh Sabzi mi xt uresal t and pepper t o t ast e

Method: Wash t he beans and soak i n water over ni ght . Dr ai n and r i nse.

I n a Dut ch oven, saut e t he oni on i n oi l unt i l gol den. Add gar l i c and

cont i nue t o saut e f or 1- 2 mi nut es. Add t he meat and cont i nue t o saut eunt i l meat i s br owned.

Add water , t ur mer i c, advi eh, beans and dr i ed l i mes. Cover and l et si mmerover medi um heat unt i l t he beans are cooked ( about 2- 3 hour s, l ess i f youuse cooked beans) .

Add pars l ey, spi nach, gr een oni on, ci l ant r o and Gormeh Sabzi mi xtur e t ot he meat and cont i nue to si mmer f or at l east 20 mi nut es, st i r r i ngoccasi onal l y.

Season t o t aste and ser ve wi t h Pol ow Sadeh or pl ai n r i ce.

Thi s khoresh i s best when i t i s ser ved t he f ol l owi ng day.

Var i at i on: The cooked beans can be added t o t he meat af t er t he meat hasbecome t ender .

Makes 4- 6 ser vi ngs. Nut r i ent s per servi ng: Cal or i es - 255; Fat - 7 g;Sodi um - 272 mg.

For a wi nt er war m up, t r y thi s r eci pe f or st ew wi t h f r esh her bs.

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Khoreshe Fesenj an - 1

Reci pe By :Servi ng Si ze : 6 Prepar at i on Ti me : 0: 00Cat egor i es : I r ani an Poul t r y





2 1/ 2 pounds chi cken f r yer - - cut up, up t o 35 t abl espoons Short eni ng

1/ 2 t easpoon Poul t r y Seasoni ng1 t easpoon Sal t

1/ 2 t easpoon Pepper1 l arge Oni on - - f i nel y chopped3 t abl espoons But t er2 t abl espoons Tomat o Sauce2 cups Wal nut s - - f i nel y chopped3 1/ 2 cups Wat er1 t easpoon Sal t

1/ 2 t easpoon Ci nnamon2 t abl espoons Lemon J ui ce1 cup Fr esh Pomegr anate J ui ce1 t abl espoon Sugar

Her e' s a reci pe f r om "I n a Per si an Ki t chen" by Mai deh Mazda.

Wash and pr epar e chi cken f or f r yi ng. Saut e t he chi cken i n t he shor t eni ngal ong wi t h t he poul t r y seasoni ng, sal t , and pepper . Set asi de. Saut eoni on i n but t er unt i l gol den br own. Add t omato sauce and si mmer f or af ew mi nutes. Add t he wal nuts. Si mmer over med. heat f or 5 mi nutes.St i r const ant l y and be car ef ul not t o bur n wal nut s. Add water andr emai ni ng seasoni ngs, l emon j ui ce and pomegr ani t e j ui ce. Cover and cookt he sauce on l ow heat f or about 35 mi nut es. Ar r ange chi cken i n sauce.Cover and si mmer f or 20- 25 mi nutes. Serve wi t h st eamed r i ce.

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Khoreshe Fesenj an - 2



Amount Measur e I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

2 pounds bonel ess chi cken br east cut i nt o 2 i nch - - pi eces1 oni on - - f i nel y chopped2 cl oves t o 3 gar l i c

1 medi um zucchi ni squash - - peel ed2 t o 3 shel l ed wal nut s3 t easpoons sal t1 t easpoon bl ack pepper

1/ 2 t easpoon t ur meri c1/ 2 t easpoon ci nnamon

1 t abl espoon t o 2 vegetabl e oi l2 t abl espoons t o 3 pomegr anate past e/ mol asses *

sugar t o t ast e



1/ 2 t abl espoon t omat o past e - - ( opt i onal )

1. Fry t he oni ons i n t he oi l over med/ hi gh heat t i l l t hey ar e l i ght l ygol den. Add t he chi cken, r ai se t he heat t o hi gh and keep f r yi ng t i l l al lt he j ui ces are absor bed.

2. Meanwhi l e put t he wal nut s, zucchi ni and garl i c i nt o a f ood pr ocessorf i t t ed wi t h t he st eel bl ade and pr ocess t i l l smoot h ( al most past e) . Setasi de.

3. When t he j ui ces i n t he meat / oni on mi xt ur e are absorbed, add t hespi ces ( sal t , bl ack pepper, t ur meri c, and ci nnamon) and f r y f or a mi nut eor so ( don' t over f r y) . Add about 2 cups of wat er and t he wal nutmi xtur e. Br i ng t o a si mmer .

4. Add t he pomegr anate past e and t he opt i onal t omato past e. The t omatopast e i s used mai nl y f or col or . I t makes t he st ew dar ker . Addi t i on ofsugar depends on t he t ype of pomegr anat e you use. I f i t i s i n t he f ormof mol asses, you pr obabl y don' t need t he sugar ( i t i s al r eady i n t her e) .

The di sh shoul d not be t oo sour . Adj ust t he sugar t o your t ast e.

5. St i r f r equent l y because t he wal nut s have a t endency t o set t l e downand bur n at t he bot t omof t he pot .

6. When t he meat i s done, t he sauce shoul d be t hi ck.

7. Ser ve wi t h hot basmat t i r i ce.

* You can f i nd pomegr anat e paste i n speci al t y f ood st ores t hat car r ymi ddl e east er n or i ndi an spi ces. I t i s usual l y f ound i n 5 oz. bot t l esr ef err ed t o as pomegr anate mol asses.

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Khor eshe Gheymeh

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : I r ani an Beef

Lamb *Mi ddl e- East ern

Amount Measure I ngr edi ent - - Pr eparat i on Method

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 pounds st ewi ng beef or l amb cut i nt o 1/ 2 i nch

- - cubes or smal l er1 l ar ge oni on - - f i nel y chopped2 cl oves t o 3 gar l i c chopped f i nel y - - ( opt i onal )1 l arge can whol e or cr ushed t omatoes1 t abl espoon t o 2 t omato past e

1/ 2 cup yel l ow spl i t peas1 pound pot at oes f or f r ench f r i es



3 t easpoons sal t1 t easpoon bl ack pepper1 t easpoon t ur mer i c

1/ 2 t easpoon ci nnamon1/ 4 t easpoon cayenne pepper

4 dr i ed t o 5 l emons

veget abl e oi l f or f r yi ng

1. Fry t he oni ons i n about 2 Tbsp. of oi l over med/ hi gh heat t i l l t heyare l i ght l y gol den. Add t he meat , r ai se t he heat t o hi gh and keep f r yi ngt i l l al l t he j ui ces ar e absor bed. I f you want t o add any gar l i c, i t maybe added at t he same t i me as t he meat .

2. When t he j ui ces ar e absorbed, add t he spi ces ( sal t , bl ack pepper ,t ur meri c, ci nnamon, and cayenne pepper) and f r y f or a mi nut e or so ( don' tover f r y) . Add t he canned t omatoes and br i ng t o a si mmer. I f you usewhol e t omatoes, cut t hemi nt o bi g chunks.

3. Br eak t he dr i ed l emons i nt o smal l pi eces and di scard t he seeds as

best as you can. Add t he dr i ed l emons and yel l ow spl i t peas and si mmergent l y f or about 2 hour s, or t i l l t he meat i s done t o your sat i sf act i on( f or k t ender ) . I f t he sauce l ooks t oo t hi n, add t he 1 - 2 Tbsp. t omat opast e t o t hi cken i t . I f t he sauce i s t oo t hi ck, add wat er as needed.

4. Whi l e t he meat i s si mmer i ng, make t he f r ench f r i es. You want t o havet he f r ench f r i es r eady when t he meat i s done so don' t st ar t t oo ear l y. Il i ke t o make t he f r i es t hi nner and shor t er t han one usual l y sees i nr est aur ant s.

5. When t he meat i s done, t he sauce shoul d be t hi ck. Serve t he st ew i na l arge bowl wi t h t he f r i es spr ead over t he st ew.


* Of cour se you can use f r esh t omatoes i nst ead. Subst i t ut e about 2pounds of ski nl ess, seeded t omatoes.

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Khor eshe Ghormeh Sabzi - Her bs & Meat St ew

Reci pe By :

Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : I r ani an Soups And St ews

Beef Lamb*Mi ddl e- East er n


1 pound t o 1. 5 st ewi ng beef or l amb - - cut i nt o 1 " cubes1 l ar ge oni on - - f i nel y chopped



2 cups par sl ey - - f i nel y chopped1 cup t ar eh - - ( gar l i c chi ves) ,

- - f i nel y chopped*1/ 2 cup shanbel i l eh - - ( f enugr eek) ,

- - f i nel y chopped3/ 4 cup r ed ki dney beans

2 t easpoons sal t1/ 2 t easpoon bl ack pepper1/ 2 t easpoon t ur mer i c

2 dr i ed t o 3 l emons OR1/ 4 cup l emon j ui ce

Cooki ng oi l1 cup wat er

* i n case you can' t f i nd chi ves, you can subst i t ut e spr i ng oni ons

1. Fry t he her bs ( par sl ey, t ar eh, and shanbel i l eh) i n about 2 Tbsp. ofoi l over med/ hi gh heat f or about 10 - 15 mi nut es. They shoul d changecol or but t hey shoul d not be ver y dar k. Set asi de.

2. Fry t he oni ons i n about 2 Tbsp. of oi l over med/ hi gh heat t i l l t heyare l i ght l y gol den. Add t he meat , r ai se t he heat t o hi gh and keep f r yi ngt i l l al l t he j ui ces are absor bed.

3. When t he j ui ces ar e absorbed, add t he spi ces ( sal t , bl ack pepper, andt ur mer i c) and f r y f or a mi nut e or t wo ( don' t over f r y) , and t hen add t hef r i ed herbs and r ed ki dney beans. Add 1/ 2 - 1 cup of water and br i ng t oboi l . The amount of water depends on t he r est of t he i ngr edi ent s. Youwant enough water t o al most cover every t hi ng, but i t shoul d st i l l bet hi ck!

4. Cr ack t he dr i ed l emons i nt o smal l pi eces ( or powder i t i n a spi ce

mi l l ) and add t o t he st ew. Dr i ed l emons can be f ound i n mi ddl e east ernor i ndi an gr ocer y stores. Use al l of t he dr i ed l emon except may be t heseeds i f you have t he pat i ence t o r emove t hem. Of cour se l emon j ui ce canbe subst i t ut ed but i t won' t t ast e t he same!

5. Cover and r educe heat t o l ow/ med and si mmer f or 1. 5 t o 2 hour s t i l lt he meat and beans ar e cooked t o your sati sf act i on. I f t he l i qui d i s t oot hi n, cook uncover ed.

6. Ser ve over hot basmat t i r i ce.

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Khoreshe Loobi a ( Gr een Bean Stew)

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : I r ani an Soups And St ews




Amount Measur e I ngredi ent - - Pr eparat i on Method

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 pounds st ewi ng beef or l amb cut i nt o 1/ 2 i nch

- - cubes or smal l er1 l ar ge oni on - - f i nel y chopped

2 cl oves t o 3 gar l i c - - chopped f i nel y1 l arge can whol e or cr ushed t omatoes*1 t abl espoon t o 2 t omat o past e - - ( opt i onal )1 pound f r esh gr een beans cut i nt o 1/ 2 t o 1 i nch

- - l ong pi eces3 t easpoons sal t1 t easpoon bl ack pepper1 t easpoon t ur mer i c

1/ 2 t easpoon ci nnamon1/ 4 t easpoon cayenne pepper

2 t abl espoons t o 3 l emon j ui ceveget abl e oi l

1. Fry t he oni ons i n about 2 Tbsp. of oi l over med/ hi gh heat t i l l t heyare l i ght l y gol den. Add t he meat , r ai se t he heat t o hi gh and keep f r yi ngt i l l al l t he j ui ces ar e absor bed. I f you want t o add any gar l i c, i t maybe added at t he same t i me as t he meat .

2. When t he j ui ces ar e absorbed, add t he spi ces ( sal t , bl ack pepper,t ur mer i c, ci nnamon, and cayenne pepper) and f r y f or a mi nut e or so ( don' tover f r y) . Add t he canned t omatoes and br i ng t o a si mmer. I f you usewhol e tomatoes, cut t hemi nt o bi g chunks.

3. Add t he l emon j ui ce and si mmer gent l y f or about 2 hour s, or t i l l t hemeat i s done t o your sat i sf act i on ( f or k t ender ) . I f t he sauce l ooks t oot hi n, add t he 1 - 2 Tbsp. t omat o past e t o t hi cken i t . I f t he sauce i s

t oo t hi ck, add water as needed.

4. Whi l e t he meat i s si mmer i ng, pr epare t he green beans. Make sur e t heyar e cl ean and dr y f i r st . Fry t hem i n 1 - 2 Tbsp. of veget abl e oi l overmedi um/ hi gh heat . Don' t over f r y t he beans. Thi s shoul d t ake about 10t o 15 mi nut es. Set asi de.

5. When t he meat i s hal f way done, add t he green beans and br i ng back t oa si mmer. When t he meat i s done t o your sat i sf act i on, t he sauce shoul dbe t hi ck.


* Of cour se you can use f r esh t omatoes i nst ead. Subst i t ut e about 2pounds of ski nl ess, seeded t omatoes.

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Kookoo Sabzi - Vegetabl e Souf f l e



Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : I r ani an Veget abl es


Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -8 eggs1 t easpoon spoon whi t e f l our1 t abl e spoon r ed cur r ant s - - ( zer shk)

1/ 3 cup f i nel y chopped wal nut s - - ( ger doo)1 t easpoon spoon sal t .

1/ 4 t easpoon spoon bl ack pepper1/ 4 cup cooki ng oi l or but t er1/ 2 cup f i nel y chopped f r esh chi ves/ scal l i on

- - ( t ar r eh/ pi Azcheh) st2 cups f i nel y chopped f r esh par sel y - - ( j af ar ee)

1/ 2 cup f r esh cor i ander - - ( gheshneez) or

- - 2 t abl espoon dr i ed c1/ 4 cup f r esh or dr i ed di l l weed - - ( sheveed)1/ 2 t abl e spoon dr i ed f enugr eek - - ( shanbel i l eh)

Soak the cur r ant s i n col d wat er f or 15 mi nut es bef or e cooki ng. Dr ai nbef or e addi ng t hem i n.

I n a bowl add t he eggs, 1/ 2 of t he cooki ng oi l and al l ot her i ngr edi ent s,wi t h t he except i on of f r esh and dr i ed veget abl es. Beat i t wi t h a f or kunt i l t he i ngr edi ent s have been mi xed wel l .

Add t he vegetabl es, and st i r t he mi xtur e unt i l t he veget abl es havebl ended i n ( do not beat i t any l onger due to the del i cat e nat ur e of f r esh

veget abl es) .

Put t he oven set t i ng t o bake at 250 degr ees ( F) . Pour t he r emai nder oft he cooki ng oi l i n an oven saf e di sh. Pour t he vegetabl e mi xtur e i n t hedi sh. Bake at t hi s set t i ng f or about 40- 45 mi nut es. You may cover t hedi sh wi t h al umi num f oi l at t he begi nni ng t o pr event over - dr yi ng of t het op cr ust . Remove t he f oi l hal f way dur i ng t he baki ng pr ocess.

Cut i n squar e pi eces bef or e ser vi ng.

Makes 3- 6 ser vi ngs


Not es:

Chi ves, somet i mes cal l ed gar l i c chi ves ar e t he same as "t ar r eh" . I f youcan' t f i nd f r esh chi ves, you can use the st ems of ei t her scal l i ons( pi Azcheh) whi ch ar e al so cal l ed gr een oni ons, or Leek whi ch i s t he sameas " t arr eh f ar angi " . I n ei t her case you do not have t o use t he bul bs butyou can.



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Lamb Meat bal l s, Per si an St yl e

Reci pe By :Servi ng Si ze : 7 Prepar at i on Ti me : 0: 00Categori es : I r ani an Lamb

*Mi ddl e- East er n Appet i zer s


3/ 4 cup Bul gar wheat - - f i ne gr ound2 cups Boi l i ng wat er2 pounds Lamb st ew meat - - ground f i ne

1/ 2 cup Fi nel y chopped yel l ow oni on1/ 2 cup Pi ne nut s

3 t abl espoons Ol i ve oi l2 Eggs - - beat en1 t easpoon Gr ound cor i ander2 t easpoons Gr ound cumi n3 t abl espoons Lemon j ui ce2 t abl espoons Gr ound f r esh di l l1 t abl espoon Chopped f r esh mi nt

1/ 2 t easpoon Sal tGr ound pepper t o t ast e

1. I n a smal l bowl al l ow t he bul gar t o soak i n t he boi l i ng wat er f or 1/ 2hour . Dr ai n wel l .

2. I n a l ar ge bowl combi ne t he meat bal l i ngr edi ent s, i ncl udi ng t hedr ai ned bul gar , and mi x ver y wel l . For m i nt o 1- 1/ 2 i nch bal l s and pl aceon a baki ng sheet . ( Keep your hands damp wi t h a l i t t l e water t of aci l i t at e f or mi ng t he meat bal l s) .

3. Bake 20 mi nut es i n a pr e- heat ed 375øF oven, or unt i l j ust cookedt hr ough.

Sour ce: J ef f Smi t h "The Fr ugal Gour met"

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Lamb Pat t i es Moroccan Styl e Wi t h Har i ssa Sauce

Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : Lamb Moroccan





1 1/ 2 pounds ground l ean l amb2 t abl espoons gr ated oni on1 t easpoon papri ka4 t abl espoons chopped par sl ey

1/ 4 t easpoon cr ushed dri ed hot pepper ssal t t o t aste1/ 4 t easpoon ground bl ack pepper

1 t abl espoon veget abl e oi l1 t easpoon ground cumi n

har i ssa sauce2 t easpoons chopped gar l i c

Put t he l amb i n a mi xi ng bowl and add al l of t he i ngr edi ent s except t heveget abl e oi l and har i ssa sauce. Bl end t he mi xtur e t hor oughl y by hand.

Shape t he mi xtur e i nt o 8 equal si ze pat t i es si mi l ar t o hambur gers . Heatt he oi l i n a non st i ck ski l l et l ar ge enough t o hol d al l of t he pat t i es.

Two pans may be necessar y.

Add t he pat t i es t o t he ski l l et . Cook t hem over medi um hi gh heat about 3t o 4 mi nut es on each si de, dependi ng on t he degr ee of doneness desi r ed.Dr ai n on paper t owel s and serve wi t h t he har i ssa sauce on t he si de.

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Lent i l s And Ri ce - {muj adarr a}

Reci pe By : J ef f Smi t hServi ng Si ze : 8 Prepar at i on Ti me : 0: 00Cat egor i es : Ri ce Si de Di sh

I r ani an Saudi Ar abi an*Mi ddl e- East er n

Amount Measure I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

4 medi um yel l ow oni ons - - peel ed3 t abl espoons ol i ve oi l1 cup l ent i l s

3 1/ 2 cups col d water1 cup l ong- gr ai n r i ce - - r aw2 t easpoons sal t

Di ce 3 of t he oni ons. Heat a l arge f r yi ng pan and add 2 t abl espoons oft he ol i ve oi l and t he di ced oni ons. Saut é unt i l qui t e br own and setasi de.



I n a 4- quar t cover ed pot pl ace t he l ent i l s and wat er . Br i ng t o a boi l ,cover ed, t hen t urn down t o a si mmer . Cook f or 15 mi nutes. Add t hecooked oni on t o t he l ent i l s, al ong wi t h t he r i ce and sal t . Cover andsi mmer 20 mi nut es unt i l r i ce and l ent i l s ar e sof t . I f a bi t of wat err emai ns unabsorbed r emove f r omheat and l et st and 5 mi nut es and i t wi l lsoak i n.

Sl i ce t he r emai ni ng oni on i nt o r i ngs. Heat t he f r yi ng pan agai n andsaut é t he r i ngs i n t he r emai ni ng ol i ve oi l .

To ser ve, t op t he l ent i l s wi t h t he saut éed oni on r i ngs. Accompany wi t hpl ai n yogurt and a l emony gr een sal ad wi t h tomato wedges on the si de.

Comment s: Here i s a modern ver si on of a ver y ol d di sh. Lent i l s and r i cehave been common among deser t communi t i es f or gener at i ons and the di shvar i es wi t h ever y f ami l y.

Thi s r eci pe i s easy t o prepar e and sur pr i si ngl y f l avor f ul .

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Mast Va Khi ar ( I r ani an Yogur t & Her bs)

Reci pe By : Col e Publ i shi ng Gr oup Reci pe Col l ect i onServi ng Si ze : 8 Prepar at i on Ti me : 0: 00Categor i es : Hot And Spi cy Vegetar i an

Dr i ed Beans *Mi ddl e- East ern


1 l arge cucumber - - shr edded1/ 4 cup mi nced r ed bel l pepper or f r esh pi ment o

2 green oni ons and t ops - - mi nced1 t abl espoon mi nced f r esh di l l

or1 t easpoon dr i ed di l l1 t abl espoon mi nced f r esh ci l ant r o1 teaspoon sugar1 t abl espoon f r esh l i me j ui ce1 cup pl ai n yogur t - - 8 ounces

di l l or c i l ant r o - - f or garni sh

Mi x al l t he i ngr edi ent s except t he garni sh t oget her exceedi ngl y wel l andput i nt o t he f r eezer .

St i r every 10 mi nut es f or 45 mi nut es to 1 hour .

You do not want i t f r ozen sol i d, j ust so i t i s begi nni ng t o get cr yst al si n i t .



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Servi ng I deas : Serve i mmedi atel y.

NOTES : To ser ve, mound i nt o a servi ng di sh and garni sh i f desi r ed wi t h

spri gs of di l l or ci l ant r o. Yi el d: 6 t o 8 servi ngs.Nut r . Assoc. : 0 4695 679 3360 0 0 0 0 0 0 0

* Export ed f r om MasterCook *

Mor occan St ew Wi t h Couscous

Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categor i es : Moroccan Vegetar i an

*Mi ddl e- East ern Lamb


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- - - - - st ew- - - - -1 t abl espoon veget abl e oi l1 1/ 2 cups chopped oni on2 gar l i c cl oves - - mi nced

3/ 4 t easpoon sal t - - di vi ded1 t easpoon ci nnamon - - ground

1/ 2 t easpoon gi nger - - gr ound1/ 2 t easpoon t ur meri c - - gr ound1/ 4 t easpoon nut meg - - ground1/ 4 t easpoon r ed pepper - - ground

2 cups - water3 cl oves - - whol e

2 cups sl i ced car r ot s2 cups cubed but t ernut squash2 cups chi ckpeas - - cooked or canned

and r i nsed)1 1/ 2 cups cubed sweet pot ato

1/ 2 cup r ai si ns1/ 3 cup chopped dr i ed apr i cots

3 t abl espoons brown sugar - - packed- - - - - couscous - - - - -

1 cup couscous1 3/ 4 cups - water

- - - - - t oppi ng- - - - -1/ 3 cup chopped bl anched al monds

For t he st ew: I n a 4- quar t saucepan, heat t he oi l over medi um- hi gh heat .Add t he oni on and gar l i c, and cook, st i r r i ng, unt i l sof t ened.

Add 1/ 2 t sp of t he sal t and al l of t he ci nnamon, gi nger, t umeri c, nut meg,and r ed pepper , st i r r i ng unt i l absorbed. Add t he wat er and cl oves; br i ngt o a boi l . Add t he car r ot , squash, chi ckpeas, sweet pot at o, r ai si ns,apr i cot s, and br own sugar , and r et ur n t o a boi l .



Reduce t he heat and si mmer uncovered, st i r r i ng occasi onal l y, 40 t o 45mi nut es, or unt i l t he sweet pot at o i s t ender .

For t he couscous: Dur i ng t he l ast 5 mi nut es of cooki ng t he st ew, pl acet he couscous i n a medi umsi zed bowl . Add t he boi l i ng water and r emai ni ng1/ 4 t easpoon sal t . Let st and 5 mi nut es, t hen f l uf f wi t h a f or k.

Ser ve the st ew over t he couscous and t op wi t h t he chopped al monds.

Sour ce: Whol esome Harvest - by Carol Gel l es

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Mushroom- Br ead St uf f i ng

Reci pe By : Col e Publ i shi ng Gr oup Reci pe Col l ect i onServi ng Si ze : 7 Prepar at i on Ti me : 0: 00Categori es : Vegetar i an Dr i ed Beans



1/ 2 cup but t er4 green oni ons and gr een t ops - - chopped6 sl i ces whi t e br ead

soaked i n mi l k or water & squeezed dr y1 teaspoon sal t

1/ 4 t easpoon f r eshl y gr ound pepper2 t abl espoons chopped f r esh parsl ey3 f r esh mushr ooms - - chopped1 chi cken l i ver - - t r i mmed and chopped5 eggs - - wel l beat en

I n a l ar ge ski l l et over medi um heat , mel t but t er . Add oni ons and saut eunt i l l i ght l y br owned ( about 6 mi nut es) .

Add t he remai ni ng i ngr edi ent s except eggs.

Saut e about 2 mi nut es. Add eggs and cook unt i l set but st i l l moi st .Remove f r omheat and l et cool .

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NOTES : Yi el d: 3- 1/ 2 cups ( ser vi ng si ze: 1/ 2 cup ) .Nut r . Assoc. : 0 679 2334 0 0 0 0 0 337 0


Per si an Chi cken Sal ad



Reci pe By :Servi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : Candi es *Mi ddl e- Easter n

I r ani an Sal ad

Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 1/ 2 pounds smal l new pot at oes - - ( about 6) , cut i nt o

- - quar t er s3 t abl espoons ol i ve oi l1 1/ 3 pounds bonel ess ski nl ess chi cken br easts - - ( about 4)1 1/ 2 t easpoons sal t

1/ 2 t easpoon f r esh- gr ound bl ack pepper1 cup pl ai n yogur t

1/ 2 cup mayonnai se1 t abl espoon di j on must ard

1/ 4 cup l i me j ui ce - - ( f r om about 2 l i mes)4 car r ot s - - gr at ed

2 cucumbers - - peel ed, hal ved,- - seeded, and cut- - i nt o 1/ 4- i nch di ce

2 r i bs cel er y - - cut i nt o 1/ 4- i nch- - di ce

1 cup f r ozen pet i t e peas - - t hawed1 r ed oni on - - chopped f i ne

1/ 2 cup kal amat a or other bl ack ol i ves - - hal ved andpi t t ed

1/ 3 cup chopped f l at - l eaf par sl ey1/ 2 cup chopped f r esh basi l or par sl ey

Tr adi t i onal l y, Per si an sal ads ar e decked wi t h a var i et y of f r esh herbs,

such as mi nt , basi l , and parsl ey. You may want t o add some spr i gs t ogar ni sh t hi s ver si on; t he l eaves can be eat en r i ght al ong wi t h t he sal ad.Hot pi t a i s an i deal accompani ment .

1. Put t he potatoes i n a medi um saucepan of sal t ed wat er. Br i ng t o aboi l , r educe t he heat , and si mmer unt i l j ust t ender, about 12 mi nut es.Dr ai n t he pot at oes and l et cool .

2. I n a l ar ge nonst i ck f r yi ng pan, heat 1 t abl espoon of t he oi l overmoderate heat . Season t he chi cken wi t h 1/ 4 t easpoon each of t he sal t andpepper . Cook t he br east s unt i l br owned and j ust done, about 5 mi nut esper si de. Remove t he chi cken f r om t he pan and l et i t cool . Cut i nt o1/ 2- i nch chunks.

3. I n a l ar ge gl ass or st ai nl ess- st eel bowl , whi sk t oget her t he yogur t ,mayonnai se, must ard, l i me j ui ce, and t he r emai ni ng 1 1/ 4 t easpoons sal tand 1/ 4 t easpoon pepper . Add t he potatoes, chi cken, car r ot s, cucumbers,cel er y, peas, oni on, ol i ves, par sl ey, and basi l and t oss.

WI NE RECOMMENDATI ON: Poui l l y- Fum f r om Fr ance' s Loi r e Val l ey, i s a can' t -mi ss par t ner f or f r esh herbs and vegetabl es.



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Per si an Pi l af Wi t h Li me And Gr een Beans

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : Ri ce Candi es

*Mi ddl e- East er n I r ani an


2 cups basmat i r i ce - - ( 14 ounces)

1/ 4 cup veget abl e oi l2 l ar ge shal l ot s - - f i nel y chopped1/ 2 pound gr een beans - - cut i nt o 1- i nch

- - l engt hs3 pl um t omatoes- - peel ed - - seeded and f i nel y

- - chopped1 t easpoon t omat o past e

1/ 4 t easpoon ci nnamonsal t

10 1/ 4 cups pl us 1 t abl espoon water1 t abl espoon f r esh l i me j ui ce2 t abl espoons unsal t ed but t er

1/ 8 t easpoon t ur mer i c

1 l ar ge boi l i ng pot at o - - peel ed and sl i ced- - 1/ 8 i nch t hi ck

1. Soak t he r i ce i n a l arge bowl of l ukewar m water f or 30 mi nut es.Dr ai n wel l .

2. Meanwhi l e, heat t he oi l i n a medi um saucepan unt i l shi mmeri ng. Addt he shal l ot s and cook over moder at el y hi gh heat , st i r r i ng, unt i l l i ght l ybr owned, about 4 mi nut es. Add t he beans and cook, st i r r i ng, unt i l br i ghtgr een but st i l l cr i sp, about 4 mi nut es. Add t he t omat oes, t omat o past e,1/ 4 t easpoon of t he ci nnamon, 1/ 4 t easpoon of sal t and 3 t abl espoons ofwater and br i ng t o a si mmer. Cover and cook over l ow heat unt i l t hebeans ar e t ender , about 12 mi nut es. St i r i n t he l i me j ui ce and t r ansf er

t o a bowl .

3. I n a l arge pot , combi ne 10 cups of water wi t h 11/ 2 t abl espoons ofsal t and br i ng t o a boi l . St i r i n t he r i ce and r et ur n t o a boi l . Cookt he r i ce unt i l bar el y t ender , about 5 mi nut es; dr ai n.

4. Mel t t he but t er i n a 3- quar t nonst i ck saucepan over l ow heat . St i ri n t he r emai ni ng 2 t abl espoons of water and t he t ur mer i c. Ar r ange t hepot at o sl i ces, sl i ght l y over l appi ng, i n t he bot t om of t he saucepan.



Spr ead one- t hi r d of t he r i ce over t he pot at oes and t op wi t h hal f of t hegreen bean mi xt ure and 1/ 4 t easpoon of t he ci nnamon. Repeat t hel ayer i ng, endi ng wi t h a f i nal l ayer of r i ce.

5. Pat t he r i ce i nt o a compact cake, cover and cook over moderatel y hi ghheat f or 4 mi nut es. Reduce t he heat t o moderatel y l ow and cook f or 4

mi nut es. Remove t he l i d and st r etch a ki t chen t owel over t he saucepan,bei ng sur e not t o l et t he t owel t ouch t he r i ce. Cover wi t h t he l i d andf ol d t he cor ners of t he t owel up and away f r om t he heat . Cook t he r i ceover very l ow heat f or 30 mi nut es.

6. Remove t he l i d and t owel and r un a t hi n bl aded spatul a around t heedge of t he saucepan. Set a l arge pl ate over t he saucepan and caref ul l yi nver t t he pi l af ont o t he pl at e. Cut t he pi l af i nt o wedges and ser vei mmedi at el y.

Thi s i s one of t he best veget ar i an pi l af s I have ever eaten. I t l ooksl i ke a sl i ght l y col l apsed cake wi t h a crust of r eddi sh- gol d sl i cedpotatoes. Underneat h are l ayers of r i ce and gr een beans and t omatoes.

Sour ce: Madhur J af f r ey

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Pi ckl ed Lemons

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : Pi ckl es And Rel i shes Mor occan



4 t hi n- ski nned l emons - - scr ubbed and- - quar t er ed

1/ 4 cup kosher sal t8 l emons - - j ui ce of , t o 9

I n a 1- quart wi de- mout h j ar , combi ne t he l emons and t he sal t . Add t he

l emon j ui ce to cover t he l emons by 1/ 2 i nch.

Cover and st or e at r oom t emperat ur e, shaki ng t he j ar t wi ce a week, f ort wo t o t hr ee weeks. The l emons ar e r eady when t he r i nd i s sof t . Di scar dany ski n t hat mi ght devel op on t he sur f ace of t he j ar.

I f you wi sh t o speed up t he pi ckl i ng pr ocess, gent l y heat t he quar t er edl emons bef or e packi ng t hemi n l emon j ui ce and sal t . To heat , ar r ange t hel emon wedges i n a si ngl e l ayer i n a mi cr owave- saf e di sh.



Cover wi t h pl ast i c wr ap and mi cr owave on hi gh f or 30 seconds or unt i l t hel emons are warm t o t he t ouch. Proceed as di r ect ed above. The l emonswi l l be r eady i n f our t o f i ve days.

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Pi ckl ed Lemons Tet uan (Morocco)

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : Pi ckl es And Rel i shes Mor occan



8 l emons - - washed and cut i n 8- - wedges

3 t abl espoons sal t1/ 2 cup vi negar1/ 2 cup sal ad oi l

I n a 1- quar t j ar , add t he l emons.

Cover l emons wi t h water and add ot her i ngr edi ent s.

Cover j ar and shake t o mi x i ngr edi ent s.

Keep at r oom t emperat ur e f or 1 week and t hen r ef r i ger ate unt i l r eady t ouse.

Ser ve wi t h meat and f i sh or poul t r y as a r el i sh.

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Roast ed Moroccan Spi ced Chi cken

Reci pe By :Servi ng Si ze : 2 Prepar at i on Ti me : 0: 00Categori es : Moroccan *Mi ddl e- Easter n

Poul t r y




3 1/ 2 pounds chi cken1/ 2 t easpoon pepper - - f r esh gr i nd

4 gar l i c cl oves1/ 4 t easpoon ci nnamon

1 l emon - - hal ved1/ 4 t easpoon cayenne pepper1/ 2 t easpoon cumi n - - gr ound1/ 2 t easpoon sal t1/ 2 t easpoon cor i ander - - gr ound

3 t abl espoons ol i ve oi l1/ 2 t easpoon papr i ka

Pr eheat oven t o 400F.

Pat chi cken dr y. Rub wi t h f l at t ened gar l i c cl oves; pl ace gar l i c i ncavi t y. Squeeze l emon i nt o smal l bowl ; pl ace l emon i n cavi t y. Br ushchi cken wi t h hal f of j ui ce.

Mi x spi ces and sal t and r ub over and i nsi de chi cken. Ti e l egs t oget her .Heat oi l i n l ar ge ovenpr oof ski l l et .

Add chi cken, br east si de up. Add r emai ni ng l emon j ui ce t o ski l l et .Bast e chi cken wi t h an j ui ces. Tr ansf er t o oven, and bake unt i l j ui cesr un cl ear . Bast e occasi onal l y. Roast about 1 hour .

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* Export ed f r om MasterCook *

Sabzi Pol o - Vegetabl e Ri ce




4 cups whi t e l ong gr ai n r i ce4 t abl e spoons of cooki ng oi l

1/ 2 cup chopped Chi ves/ Scal l i on st ems - -( t ar r eh/ pi Azcheh)

1 1/ 2 cups Par sel y - - ( j af ar ee)1 cup cor i ander - - ( gheshneez)1 1/ 2 cups f r esh Di l l Weed - - ( sheveed)4 out er l eaves of l et t uce4 ounces wat er



For best r esul t s, soak the r i ce f or a f ew hour s i n hot wat er and sal tbef or e cooki ng.

Wash and dr ai n t he vegetabl es. Usi ng a cut t i ng boar d and whi l er epeat edl y bunchi ng up t he vegetabl es, f i nel y chop t hem.

I n a medi um si ze pot , hal f - way f i l l ed wi t h wat er , br i ng t he wat er t o aboi l . Add t he r i ce ( and t he wat er i t was soaki ng i n) , and l et i t cookf or a f ew mi nut es unt i l i t st ar t s boi l i ng. St i r t he r i ce a f ew t i mesdur i ng t he boi l i ng pr ocess. Occasi onal l y chew on a f ew of r i ce gr ai ns t osee i f t hey have sof t ened.

Near t he end of boi l i ng, add t he f r esh chopped veget abl es ( i f you areusi ng dr i ed vegetabl es do not add t hemi n yet because they wi l l getwashed out ) . St i r t he r i ce one l ast t i me and t hen t ake i t out and dr ai ni t i n a ki t chen st r i nger. Run t he t ab wat er on i t t o wash out some oft he excess sal t .

Pour t he oi l i n t he pot , add 4 Oz of wat er , l ay the l et t uce l eaves i n t he

bot t om of t he pot and add a bi t of extr a oi l i f necessar y. I f you ar eusi ng dr i ed vegetabl es i n pl ace of f r esh ones, you wi l l have t o mi x t hemi n as you ar e addi ng t hi n l ayer s of r i ce i n t he pot , i n t he shape of aheap.

Wi t h t he back of a spoon, make f i ve hol es, one i n t he cent er and f ourar ound i t so t hat t he r i ce can br eat h i n t he cooki ng pr ocess.

Spr ead a l i t t l e wat er on t op and cl ose t he l i d. Let i t cook f or a f ewmi nut es on hi gh heat . When st eam st art s t o r i se, change t he set t i ng t omedi um heat and l et i t cook f or another 15- 20 mi nut es. Then t ur n t heheat t o medi um- l ow, spr i nkl e some cooki ng oi l t o pr event dr yi ng, and l eti t cook f or about another 10- 15 mi nut es bef ore servi ng.

HI NTS:

I f you have a choi ce, use any of t he Basmat i br ands of r i ce ( Af t Ab, Par i ,Gi l da, Feel - Neshan, et c. ) you can buy f r om mi ddl e east er n or I ndi anst or es. But be car ef ul not t o over boi l t hese t ypes. They get pr et t yst i cky i f you over cook t hem. I f al l el se f ai l s, use Mahat ma br and( Ameri can f r om super mar ket ) . They t ake l onger t o sof t en, and t her e i sl ess chance of comi ng out st i cky. When put t i ng l et t uce l eaves i n t hebot t om of t he pot f or pur pose of f or mi ng bot t om crust ( t ah deeg) , i t i sbest t o use a t ef l on coat ed or any ot her non st i ck pot f or t hi s pur pose.I n most cases, af t er cooki ng t he r i ce i n such pots, you can put a l ar ger ound pl at e over t he pot , f l i p i t over and get t he r i ce and t he crust t o

come out i n one pi ece.



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Saf f r on St eamed Basmat i Ri ce

Reci pe By :Servi ng Si ze : 6 Prepar at i on Ti me : 1: 15

Cat egor i es : I r ani an Ri ce*Mi ddl e- East er n


3 cups basmat i r i ce - - l ong gr ai n6 cups wat er2 t easpoons sal t3 t abl espoons ol i ve oi l4 t abl espoons pl ai n l ow- f at yogur t1 t easpoon saf f r on - - di ssol ved i n4 t abl espoons hot water

Thi s i s a mast er r eci pe t hat detai l s cer t ai n st eps appl i cabl e t o al lot her r i ce r eci pes.

1. Cl ean by pi cki ng over t he r i ce. Basmat i c r i ce l i ke any ot hercont ai ns many smal l sol i d par t i cl es. Thi s gr i t must be r emoved bypi cki ng over t he r i ce car ef ul l y by hand.

2. Wash t he r i ce by pl aci ng i t i n a l ar ge cont ai ner and cover i ng i t wi t hl ukewar m wat er . Agi t at e br i skl y wi t h your hand, t hen pour of f t he wat er .Repeat f i ve t i mes unt i l t he r i ce i s compl etel y cl ean. When washed r i cei s cooked i t gi ves of f a del i ght f ul per f ume t hat unwashed r i ce does nothave. *I f usi ng l ong- gr ai n AMERI CAN or Texmat i r i ce, i t i s not necessaryt o soak or wash f i ve t i mes. ( Once i s enough. ) Cooki ng r i ce wi t h sal t

f i r ms i t up t o suppor t t he l ong cooki ng t i me and pr event s t he ri ce f r ombr eaki ng up. The gr ai ns swel l i ndi vi dual l y wi t hout st i cki ng t oget her Ther esul t i s l i ght and f l uf f y r i ce cal l ed Pear l s of Per si an Cui si ne.

3. Br i ng 6 cups of wat er wi t h 2 t easpoons sal t t o a boi l i n a l arge non-st i ck pot . Pour t he washed and dr ai ned r i ce i nt o t he pot . Boi l br i skl yf or 6 t o 10 mi nut es; st i r gent l y twi ce wi t h a wooden spoon t o l oosen anygr ai ns t hat may have st uck t o t he bot t om. Bi t e a f ew gr ai ns. I f t her i ce f eel s sof t , i t i s r eady. Dr ai n r i ce i n a l ar ge f r ee- standi ngst rai ner or si eve.

4. I n t he same pot , heat 2 t abl espoons oi l , t wo f ul l spat ul as of r i ce, 4t abl espoons yogur t , and I t abl espoon saf f r on wat er ; spr ead t hi s mi xtur e

over t he bot t omof t he pot and even out wi t h back of a spatul a. Thi swi l l hel p t o make a gol den cr ust ( _t ah di g_) .

5. Take one spat ul a f ul l of r i ce at a t i me and gent l y pl ace i t on t op oft he bot t om l ayer , gr adual l y shapi ng t he r i ce i nt o a pyrami d. Thi s shapel eaves room f or t he r i ce t o expand. Poke 1 or 2 hol es i n t he r i cepyrami d wi t h the handl e of a wooden spoon.



6. Cover and cook r i ce f or 10 mi nut es over medi um heat i n or der t o f or ma gol d crust.

7. Di ssol ve 1 t abl espoon oi l i n 1/ 2 cup hot wat er and pour over t he r i cepyrami d. Pl ace a cl ean di sh t owel or 2 l ayer s of paper t owel over t hepot and cover f i r ml y wi t h t he l i d t o pr event s t eam f r om escapi ng. Cook

f or 50 mi nut es l onger over l ow heat .

8. Remove t he pot f r omheat . Al l ow t o cool on a damp surf ace f or 5mi nut es wi t hout uncover i ng i t . Thi s hel ps t o f r ee t he crust f r om t hebot t om of t he pot . Then put 2 t abl espoons of r i ce i n a di sh, mi x wi t hr emai ni ng saf f r on wat er , and set asi de f or gar ni sh.

9. Gent l y t aki ng one spat ul a f ul l of r i ce at a t i me, pl ace i t on aser vi ng pl at t er wi t hout di st ur bi ng t he crust . Mound t he r i ce i nt o acone. Spr i nkl e t he saf f r on r i ce gar ni sh over t he t op. For a t ast i eref f ect , you may mel t 2 t abl espoons but t er and dr i zzl e over t he r i ce.

10. Det ach t he l ayer of cr ust f r om t he bot t om usi ng a wooden spatul a.

Pl ace on a smal l pl at t er and serve on t he si de or ar r ange i t ar ound t her i ce.

Copyri ght ( c) 1994 by Naj mi eh Khal i l i Bat mangl i j . Per si an Cooki ng f or aHeal t hy Ki t chen. Washi ngton, D. C: Mage ( Pub 800 - 962- 0922) [ preparedf or McReci pe by patH 09/ 22/ 1996 ( Sun) ] "The pur pose of t hi s book i s t omoder ni ze - - t o adapt Per si an r eci pes t o t oday' s l ow- f at , hi gh- f l avoreat i ng st yl es. The f oundat i on f or much of Per si an cooki ng i s r i ce. "( NB, Georget own, 1994)

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

NOTES : Basi c Cr ust ed Per si an Ri ce Prep 15 mi ns | Cook 1 hr Chel o =

Chel ow* Export ed f r om Mast erCook *

Saf f r on St eamed Pl ai n Ri ce: Ri ce Cooker Method

Reci pe By :Ser vi ng Si ze : 6 Prepar at i on Ti me : 1: 20Cat egor i es : I r ani an Ri ce


Amount Measure I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

3 cups basmat i r i ce - - l ong gr ai n

3 1/ 2 cups wat er - - see det ai l1 teaspoon sal t2 t abl espoons ol i ve oi l

1/ 4 t easpoon saf f r on - - di ssol ved i n1 t abl espoon hot water

Cooki ng t i mes wi l l var y accor di ng t o br ands of r i ce and manuf act ur ers ofcooker s. The not e gi ves mor e det ai l . Ref er , al so, t o t he r eci pe f orChel ow whi ch det ai l s t echni que.



1. Pi ck over and wash 3 cups of r i ce 5 t i mes i n war m wat er .

2. Combi ne al l t he i ngr edi ent s except t he saf f r on wat er i n t he r i cecooker ; gent l y st i r wi t h a wooden spoon and st ar t t he cooker .

3. Af t er 1 1/ 2 hour s, pour saf f r on wat er on t op of r i ce. Unpl ug r i cecooker .

4. Al l ow t o cool f or 10 mi nut es wi t hout uncover i ng t he pot .

5. Remove l i d and pl ace a r ound servi ng di sh over t he pot . Hol d t hedi sh and t he pot t i ght l y t ogether and t ur n t hemover t o unmol d r i ce. Ther i ce wi l l be l i ke a cake. Cut i nt o wedges and ser ve.

det ai l - - - These cooki ng t i mes ar e f or t he Nat i onal Del uxe r i ce cooker . The cooki ng t i me f or r i ce may var y accor di ng t o di f f erent brands of r i cecooker s. I t i s desi r abl e but not essent i al t o soak t he r i ce i n 8 cupswat er wi t h 2 t abl espoons sal t f or 2 t o 24 hour s. Thi s i s especi al l y good

f or ol der basmat i - t ype r i ce. For AMERI CAN l ong- gr ai n r i ce, use onl y 3cups of water and wash t he r i ce once. Among other l ong- gr ai n t ypes ofr i ce, choose t hose t hat ar e l ong, t hi ck, and sl eek at t he t i p.

Copyri ght ( c) 1994 by Naj mi eh Khal i l i Bat mangl i j . Per si an Cooki ng f or aHeal t hy Ki t chen. Washi ngton, D. C: Mage ( Pub 800 - 962- 0922) [ preparedf or McReci pe by patH 09/ 22/ 1996 ( Sun) ]

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NOTES : Chel ow ba pol ow paz Pr ep 10 mi ns | Cook 1 hr 30 mi n* Export ed f r om Mast erCook *

Sesame Candy

Reci pe By : J ef f Smi t hServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : Candi es I r ani an

Saudi Ar abi an *Mi ddl e- Easter n

Amount Measur e I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

3 cups honey2 cups sesame seeds

peanut oi l

Not e: Do not make t hi s candy on a hot and humi d day.

I n a deep, medi umsi ze saucepan sl owl y heat honey over medi um- l ow heat ,usi ng a heat di f f user , t o t he har d- cr ack st age ( about 305 t o 310 degr eesFahr enhei t on a candy thermometer ) .

St i r down of t en t o pr event boi l i ng over , about 45 mi nut es. St i r i nsesame seeds.



Li ght l y gr ease a 9- by- 13- i nch baki ng sheet wi t h peanut oi l . Do not usewaxed paper . Pour t he honey mi xt ur e ont o i t .

Set baki ng sheet on a cool i ng r ack. When cool ed, but not har d, scorei nto di amond shapes.

When cool ed compl etel y, r emove candy and separ ate i nto pi eces.

Warni ng: Be sur e t o al er t f r i ends and f ami l y t o t he danger of bur ni ngt hemsel ves on t he ext r emel y hot caramel i zed sugar .

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Si sh Kabob

Reci pe By : Bi l l Wi ghtServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Beef Lamb

Gr i l l ed Kabobs*Mi ddl e- East er n Appet i zer s


2 pounds bonel ess l amb or beef - - wel l t r i mmedMar i nade:

2 l emons j ui ce of1/ 3 cup ol i ve oi l

1 medi um oni on - - r ough chopped1/ 2 t easpoon bl ack pepper

2 bay l eaf , f r esh i f possi bl e - - t or n or crumbl ed1/ 2 t easpoon t hyme1/ 4 cup pi neappl e j ui ce

Cut t he meat i nt o about 1- i nch cubes.

Put al l mari nade i ngr edi ent s i nt o bowl of bl ender and pur ee.

Put meat i nt o a gl ass bowl and pour t he mar i nade over . Mi x wel l . Coverbowl wi t h pl ast i c wr ap and pl ace i n r ef r i ger at or f or at l east 6 hour s,over ni ght i s bet t er .

Thread t he meat onto met al skewer s, al t er nat i ng wi t h your f avor i t evegetabl es. You can use chunks of oni on, bel l peppers, mushrooms, etc.

Gr i l l over hot coal s f or about 10 mi nut es, t ur ni ng f r equent l y unt i l meati s done t o your l i ki ng.

Ser ve on a pl at t er of r i ce pi l af .



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Smot hered Ri ce




3 cups basmat i r i ce - - l ong gr ai n2 t easpoons sal t5 1/ 2 cups water2 t abl espoons ol i ve oi l

Thi s i s t he si mpl est way of cooki ng Per si an r i ce.

1. Pi ck over and wash 3 cups of r i ce 5 t i mes i n war m water .

2. Pl ace r i ce, sal t , and wat er i n a deep nonst i ck pot . Br i ng t o a boi lover hi gh heat , t hen reduce heat and si mmer f or 15 to 20 mi nut es overmedi um heat ( do not cover t he r i ce) . Gent l y st i r t he r i ce wi t h a woodenspoon a f ew t i mes whi l e i t boi l s.

3. When t he r i ce has absorbed al l t he wat er , pour t he oi l over i t andst i r t hr ough gent l y wi t h a wooden spoon. Reduce heat .

4. Pl ace a cl ean di sh t owel or 2 l ayer s of paper t owel over t he pot and

cover f i r ml y wi t h t he l i d on t o pr event st eam f r om escapi ng. Cook 40mi nut es over l ow bl eat . Remove t he pot f r om heat and al l ow t o cool f or 5mi nutes on a damp sur f ace wi t hout uncover i ng.

5. Gent l y t aki ng one ski mmer or spat ul a f ul l of r i ce at a t i me, wi t houtdi st ur bi ng t he bot t om cr ust , pl ace t he r i ce on a ser vi ng pl at t er . Moundr i ce i n shape of a cone.

6. Detach t he cr ust f r om t he bot t omof t he pot usi ng a wooden spat ul a.Pl ace on a smal l pl at t er and ser ve.

Copyri ght ( c) 1994 by Naj mi eh Khal i l i Bat mangl i j . Per si an Cooki ng f or aHeal t hy Ki t chen. Washi ngton, D. C: Mage ( Pub 800 - 962- 0922) [ prepared

f or McReci pe by patH 09/ 22/ 1996 ( Sun) ]

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NOTES : Kat eh | Prep 5 mi ns | cook 1 hr "Kat eh i s t he t r adi t i onal di sh oft he I r ani an pr ovi nce of Gi l an, by t he Caspi an Sea. I t i s a si mpl ePer si an r i ce. Chel ow has t he same i ngr edi ent s as kat eh; more car e i tt aken i n t he cooki ng, pr esoaki ng, par boi l i ng, and st eami ng. "




Spi ced Cod St eamed Beneath Spi nach

Reci pe By : Huseyi n OzerServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : Tur ki sh Fi sh And Seaf ood

Spi nach *Mi ddl e- Easter n


cod f i l et s*1 pi nch sal t1 t abl espoon f l our ( heapi ng)1 1/ 4 t easpoons t ur mer i c7 t abl espoons ol i ve oi l

1/ 2 cup oni on - - f i nel y chopped1 cl ove gar l i c - - f i nel y chopped1 ounce gi nger r oot , f r esh - - peel ed, mi nced1 1/ 2 t easpoons cumi n

2 t easpoons cor i ander1 pound t omat oes - - peel ed, chopped1 pi nch bl ack pepper, f r eshl y gr ound5 t abl espoons t omat oes ( passat a) - - si eved

1/ 2 t easpoon cast er sugar7 ounces spi nach, f r esh - - washed, r emove st ems

For t hi s r eci pe, use 1 l b 8 oz t o 1 l b 12 oz 1- i nch t hi ck f i l et s of cod,hal i but or sea bass. Cut t he f i l et i nt o 4 i nch squar es

Coat t he washed and pat t ed dr y spi nach l eaves wi t h some ol i ve oi l ormel t ed but t er .

Season t he f i sh wi t h sal t and l i ght l y coat i t wi t h f l our and 1/ 4 t easpoonof t ur mer i c.

Heat 5 t abl espoons of t he oi l i n a deep saucepan set over l ow heat . Cookt he f i sh, i n bat ches i f necessary, f or 30 seconds on each si de and setasi de.

Add t he remai ni ng oi l t o t he pan. Gent l y saut é the oni on, gar l i c and t wot hi r ds of t he gi nger f or 7 mi nut es or unt i l t he oni ons ar e sof t but notbr own.

St i r i n t he r emai ni ng t ur meri c, t he cumi n, cor i ander , t omatoes andseasoni ngs t o tast e. Cover and si mmer f or 5 mi nut es.

Of f t he heat , r etur n t he f i sh t o the pan, spooni ng over t he tomat omi xt ur e. Mi x t he si eved t omatoes wi t h sal t , pepper and t he sugar , t henspoon i t over t he f i sh. Add t he r emai ni ng gi nger .

Ar r ange t he spi nach on t op l eavi ng no gaps at t he edges. Cover t he panwi t h a l i d.

Bef or e ser vi ng:



When you ar e about r eady t o serve the di sh, r etur n t he pan t o a l ow t omedi um heat . Cook f or about 6 mi nut es or unt i l t he f i sh has cookedt hr ough and the spi nach has f l opped.

Descri pt i on:

Fresh l i ght and col or f ul ; t hi s di sh i s a mar vel ous showcase f or heal t hyeat i ng. I t i s easy t o make i n t he bargai n and, because you can pr eparemost of i t i n advance ( up t o t he Bef ore servi ng st ep) , good f orent er t ai ni ng. The f i sh i s sear ed i n oi l and spi ce t o st ar t , t hen f i ni shedby st eami ng beneat h l ayer s of spi nach. Tomat oes assi st i n creat i ng amoi st at mosphere. There ar e t wo shoppi ng t i ps t o pass on: t he f i r st i s t oavoi d baby spi nach - l ar ger l eaves are pr ef er abl e her e; t he second i s t obuy cod f i l l et t hat i s thi ck cut and ski nl ess.

Sour ce: "Sof r a Cookbook - Modern Tur ki sh and Mi ddl e East Cooki ng" byHuseyi n Ozer

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St uf f ed Gr ape Leaves

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categori es : I r ani an Lamb



1 cup Corn Oi l4 l ar ge l emons, j ui ce of1 l ar ge bot t l e Gr ape l eaves - - ( or 2 smal l ones)

*** FI LLI NG***2 1/ 2 pounds Gr ound beef or l amb1 bi g oni on - - chopped1 cup r i ce1 smal l can peel ed t omat oes - - chopped1 t abl espoon dry mi nt

sal t and pepper t o t ast e

1. Pr epar e t he f i l l i ng by mi xi ng al l t he i ngr edi ent s wel l .

2. Take t he Gr ape l eaves out of t he bot t l e as gent l y as possi bl e andr i nse t hem.

3. Put a coupl e of t he l eaves at t he bot t omof a dut ch oven pot andst ar t st uf f i ng t he l eaves wi t h t he f i l l i ng. I t woul d be a good i dea t o



sni p t he st ems i f t hey ar e t ough. Ar r ange t hemi n t he pot snugl y andcont i nue t i l l t he pot i s al most f ul l ( l eave about 1 i nch) .

4. Pour t he l emon j ui ce and t he oi l i n t he pot and add enough water t i l li t coves t he st uf f ed l eaves.

5. Cover t he l eaves wi t h a heavy pl at e t hat j ust f i t s i nsi de t he pot andwei gh i t down wi t h some t hi ng heavy and cl ean ( t he l eaves shoul d not bef r ee t o move around, ot her wi se t hey become unwr apped) .

6. Br i ng t he pot t o boi l and r educe t o a si mmer and cook f or about 1. 5hour s.

7. Pour out t he ext r a l i qui d and ar r ange t he l eaves on a pl at e.

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Taboul eh - 1

Reci pe By : DEBORAH MADI SON - PRODI GY GUEST CHEFS COOKBOOKServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : Sal ad *Mi ddl e- East er n


1/ 2 cpp f i ne gr ai n cr acked wheat1/ 2 cup oni on, f i nel y chopped1/ 2 t easpoon al l spi ce1/ 2 t easpoon pepper

1 t easpoon sal t or t o t ast e3 cups par sl ey, f i nel y chopped

1/ 2 cup scal l i ons, f i nel y chopped2 cups r i pe t omatoes, f i nel y chopped1 1/ 2 cups f r esh spearmi nt l eaves

1/ 2 cup f r esh l emon j ui ce3/ 4 cup ol i ve oi l

RI NSE THE CRACKED WHEAT sever al t i mes t hen cover wi t h wat er by 1/ 2- i nchand l et soak f or 20 mi nut es, t hen dr ai n wel l , squeezi ng out excess water.

Combi ne mi nced oni on wi t h t he al l spi ce, pepper and sal t . Set asi de. I na l arge bowl , combi ne t he par sl ey, scal l i ons, t omatoes and mi nt . Gent l y

f ol d i n t he dr ai ned wheat and r ef r i ger at e unt i l an hour bef or e ser vi ng.

J ust bef or e ser vi ng, st i r i n t he seasoned oni on and dress wi t h l emon j ui ce and oi l t o t ast e.



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Taboul eh - 2



1/ 2 cup bur ghur wheat2 bunches f l at - l eaf par sl ey - - chopped

( about 1 1/ 2 cup bef ore washi ng)1 bunch f r esh mi nt

( about 10 gr . bef ore washi ng - - or 1/ 2cup chopped)

3 gr een oni ons or 1 smal l oni on1 l arge t omato6 t abl espoons l emon j ui ce4 t abl espoons ol i ve oi l

sal t1 head r omai ne l et t uce - - ( opt i onal )

Leave the burghul i n water f or about 2 hours, t hen wash and squeeze out .Wash and chop t he parsl ey, mi nt and gr een oni ons ver y f i ne. Di ce t het omato.

Combi ne al l i ngr edi ent s i ncl udi ng bur ghur . Add sal t t o t ast e, l emon j ui ce, ol i ve oi l and mi x wel l . Serve i n a bowl l i ned wi t h l et t uce

l eaves.

Thi s sal ad can be eat en wi t h a f or k, but t he t r adi t i onal way i s t o scoopup a bi t e of t he mi xtur e i n a l et t uce l eaf and pop i t i nt o the mout h.

Fr om "Ar amco Wor l d" magazi ne, March - Apr i l 1988

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Taboul i ( Ar abi c Sal ad)





- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -2 bunches par sl ey - - f i nel y chopped

1/ 2 head l et t uce - - f i nel y chopped1/ 2 bunch mi nt - - f i nel y chopped

1 oni on - - f i nel y chopped4 t omat oes - - cut i nt o 1/ 4 i nch

- - pi eces1/ 2 cup bur ghur - - ( f i nel y cr ushed- - wheat )t wo l emons - - j ui ce ofsal t

4 t abl espoons ol i ve oi l

1. Wash bur ghur wi t h col d water and t hen dr ai n i t .

2. Combi ne pars l ey, l et t uce, mi nt , oni ons, t omatoes and bur ghul i n abowl and mi x wel l .

3. Add l emon j ui ce and ol i ve oi l .

4. Toss wel l t o mi x.

5. Serve wi t h Lebanese br ead.

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Taboul i - Moosewood

Reci pe By : Mooswood Rest aur antServi ng Si ze : 25 Prepar at i on Ti me : 0: 00Cat egor i es : Sal ad *Mi ddl e- East er n


10 cups bul ghar wheat15 cups boi l i ng wat er15 t easpoons sal t2 1/ 2 cups l emon j ui ce

10 tsp cr ushed gar l i c

5 cups chopped scal l i ons5 t easpoons dr i ed mi nt2 1/ 2 cups ol i ve oi l

20 di ced t omat oes10 cups chopped par sl e5 cups gr at ed car r ot - - ( opt i onal )

10 chopped cucumbers - - ( opt i onal )



Make t hi s ear l y i f i t s i n a menu- - needs t o mar i nat e i n t he f r i dge f orawhi l e bef ore t he vegetabl es ar e added.

Combi ne bul ghar, boi l i ng water, and sal t i n a bowl . Cover and l etst and15- 20 mi nut es, unt i l bul ghar i s chewabl e. Add l emon j ui ce, gar l i c,oi l , and mi nt . Mi x t hor oughl y and r ef r ei dger at eas l ong as possi bl e. J ust

bef ore ser vi ng, add veget abl es and mi x. Cor r ect seasoni ngs.

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Tah- Cheen- E Mor gh - Pot - Bot t om Cr ust Wi t h Chi cken




***FOR TAHCHEEN***1 pound l ong gr ai n r i ce

1/ 2 cup of cooki ng oi l1 cup of mAst - - ( pl ai n yogur t )2 t easpoons zaf ar An - - ( saf f r on)

1 pound var i ous chi cken pi eces6 egg yokes ( zar deh t okhm- emorgh)

***FOR ZERESHK***1 cup r ed cur r ent s - - ( zereshk) pr esoaked

- - and washed1 t easpoon spoon of dr i ed saf f r on - - ( zaf ar An)1 t abl espoon l emon j ui ce - - or one f r esh l emon,

- - squeezed1 t abl espoon gr anual t ed sugar

A t ouch of t ur mer i c - - ( zar d- choobeh)

Di r ect i ons f or Tahcheen:

Presoak t he r i ce i n hot wat er and sal t f or about an hour bef ore cooki ng.Cut up t he oni on i n l arge pi eces. Wash and devei n t he chi cken pi eces,put t hem i n a pot wi t h some wat er , add t he oni on, t ur mer i c, sal t and at ouch of saf f r on and l et i t cook unt i l t he meat sof t ens. Take i t out ,dr ai n i t and set asi de.

I n a medi um si ze pot , hal f f i l l ed wi t h wat er , boi l t he r i ce f or a f ewmi nut es, unt i l t he r i ce i s hal f cr unchy hal f sof t when you chew on i t .



Take i t out , drai n i t and set asi de. You may want t o wash of f t he r i cei n a st r i nger , i f you used excessi ve amount s of sal t t o soak the r i ce.

I n a bowl , mi x t he egg yokes and yogur t and beat i t unt i l i t has a smoot ht ext ur e. Mi x i n about a cup f ul l of cooked r i ce.

I n a medi um si ze pot , pour hal f of t he cooki ng oi l i n t he bot t om of t hepot , evenl y pour i n t he egg- yoke/ yogur t mi xtur e i n t he bot t om, pl ace thechi cken pi eces on t op of i t and t op i t up l oosel y wi t h t he r emai nder oft he boi l ed r i ce. Spr i nkl e t he r emai nder of t he oi l on t op of i t , cl oset he l i d, put t he heat set t i ng at hi gh f or a mi nut e or so unt i l t he r i cest ar t s st eami ng.

Turn t he heat set t i ng t o l ow and l et i t cook f or about an hour and a hal ft o t wo hour s. The l ower t he heat and t he l onger t he cooki ng t i me, t hecr ust i er and dar ker t he bot t om l ayer becomes. Car ef ul not t o bur n i t : - )

Di r ect i on f or Zer eshk:

I n a cup cont ai ni ng t wo oz of boi l i ng wat er , pour t he saf f r on, cover t hecup and l et i t si t f or a whi l e ( unt i l i t f or ms a r i ch col or ) . I n a pan,pour one tabl e spoon of oi l , put t he heat set t i ng at medi um- l ow, pour i nt he r ed cur r ant s, saf f r on l i qui d, sugar , t ur mer i c and l emon j ui ce andst i r f r y i t f or a f ew mi nut es unt i l t he sugar di ssol ves.

The zer eshk i s spread over t he r i ce at servi ng t i me.

HI NTS:

When cooki ng the r i ce, i f you put a smal l amount of saf f r on i n one si deof t he pot , t he r i ce get s a r i cher ar oma. When ser vi ng t he r i ce, t ur nof f t he heat and l et i t si t f or a f ew mi nut es. Then pl ace a r ound, f l at

di sh over t he pot and gent l y f l i p i t over . The r i ce comes out i n t hesame f ashi on as a cake and can be cut up and ser ved at t he t abl e. Anyt i me you use saf f r on, speci al l y i f i t has been si t t i ng i n t her ef r i ger at or or f r eezer , i f you put i t i n mi crowave f or a f ew seconds,excess moi st ur e i s t aken out and i t gi ves bet t er col or . Don' t soak t hezereshk i n wat er f or t oo l ong. They get sof t . I n some r eci pes, t heZereshk i s combi ned wi t h dr i ed al mond sl i ces. You can pr esoak and dr ai nt hem, and add t hem i n at f r yi ng t i me. Best ki nd of chi cken pi eces f ort hi s di sh ar e t he whi t e meat ( br east ) and t he t hi ghs. Thi s reci per equi r es a good amount of oi l i n t he bot t om of t he pot f or i t t o come outwi t h a ni ce col or and not t oo dr y.



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Ti r ami su - Lady Fi nger s

bill wight middle east

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