Category: Recipes

Posted on » by Michael » Theme:

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 Dana & Nancy » Theme:

Cream of Barley Soup (Soup-e jow)

Cream of Barley Soup (Soup-e jow)

from A Taste of Persia, by Najmieh K. Batmanglij
Servings: 6
Prep Time: 20 minutes
Cooking Time: 2 hours
Ingredients:
2 tablespoons vegetable oil, butter, or ghee
2 onions, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 carrot, peeled and grated
3 leeks, finely chopped
4 cups water
1/2 cup barley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups beef or chicken broth
1/2 cup sour cream
juice of 1 lime or lemon
Garnish:
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
In Persian cuisine, soups are lighter than ashes. Soups are best served as appetizers for complex meals; ashes should be served as appetizers for simple dishes such as kababs or chikpea patties or they may be meals themselves.
1. In a large pot heat the oil over medium heat. Add the onions and garlic and fry 15 minutes, stirring occasionally, until golden brown. Add the carrot and the leeks and stir-fry for 1 minute.
2. Add the water, barley, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, or until the barely is tender.
3. Add the broth, cover, and simmer over low heat for 30 to 40 minutes. Using a slotted spoon, transfer the solid ingredients to a blender. Add the sour cream and lime juice to them and blend thoroughly. Return the puree to the pot.
4. Bring the soup to a boil, reduce the heat, and correct seasoning to taste, adding salt, pepper, or lime juice as needed. If the soup is too thick, add more warm water. Continue simmering for another 5 minutes over low heat.
5. Just before serving, pour the soup into a tureen or individual serving bowls. Garnish the soup with black pepper, parsley, or a sprig of oregano. NUSH-E JAN!