Author: Michael

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Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar)

TIME/SERVINGS
Makes: 4 servings
From: New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies , by Najmieh Batmanglij

INGREDIENTS
1 large or 2 pounds firm-fleshed white fish, about 1/2 inch thick: sea bass, halibut, cod, rockfish, or orange roughy
1 teaspoon salt
1/3 cup olive oil or butter
1 onion, peeled and thinly sliced
3 cloves garlic, peeled and crushed
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice or 3 tablespoons pomegranate paste
1 tablespoon slivered candied orange peel
2 tablespoons fresh lime juice
1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 tablespoon angelica petals or powder (gol-par), for garnish
2 tablespoons chopped walnuts, for garnish
2 tablespoons pomegranate seeds, for garnish

INSTRUCTIONS
Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1 teaspoon salt.
Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add all the ingredients except the saffron water and lime juice and cook for 3 minutes. Mix well and remove from heat.
Preheat oven to 400°F. Place the fish in a baking dish. Stuff it with the mixture from step 2 and pin or sew the cavity shut. Pour the saffron water, the rest of the oil, and lime juice over the fish.
Place the fish in the oven and bake for 10 to 15 minutes (until the fish flakes easily with a fork), basting from time to time.
Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish. Garnish with angelica petals, walnuts, and pomegranate seeds.
Serve with saffron-steamed plain rice. Nush-e Jan!

Variation: You may substitute pomegranate juice or paste with 1 cup liquid tamarind.

Posted on » by Michael » Theme:

Chicken Kabab (Jujeh kabab)

TIME/SERVINGS
Makes: 4 servings

From: New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies , by Najmieh Batmanglij

INGREDIENTS
For the chicken:
1 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 cup fresh lime juice
2 tablespoons olive oil
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled, and crushed
2 tablespoons zest of orange
2 tablespoons yogurt
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces (chicken drumettes are cheaper)
5 medium tomatoes, halved
6 flat, swordlike skewers
For the baste:
Juice of 1 lime
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
To serve:
2 12-ounce packages of lavash bread
2 limes, cut in half
Parsley sprigs

INSTRUCTIONS
For the chicken:
In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of Cornish hen or chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
Skewer the tomatoes.
Spear wings, breasts, and legs onto different skewers (they require different cooking times).
For the baste:
Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
To serve:
Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread.
Serve immediately with fresh herbs, torshi (Persian pickles), and french fries. Nush-e Jan!

Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.
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Posted on » by Michael » Theme:

Double-Mushroom Bread Pudding
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3 cups fat-free milk, divided
8 cups (2-inch) cubed country or peasant bread (about 12 ounces)
2 (4-ounce) portobello mushrooms
2 teaspoons vegetable oil
6 cups quartered cremini mushrooms (about 12 ounces)
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
3 large eggs
1 large egg white
Cooking spray
1 cup (4 ounces) shredded Gruyère cheese, divided

Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute.

Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top. Bake at 375° for 45 minutes or until set.