theme: Persian

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!

From A Taste of Persia by Najmieh K. Batmanglij

Servings: 4

Prep Time: 30 minutes

Cooking Time: 45 minutes

Ingredients:

2 large or 6 small eggplants (about 2 pounds), peeled, and cut into thin strips

1 egg white, lightly beaten

1/2 cup vegetable oil, butter, or ghee

2 large onions, peeled and thinly sliced

4 cloves garlic, peeled and crushed

4 eggs

4 tablespoons chopped fresh parsley

1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water

Juice of 1 lime

1 teaspoon baking powder

1 tablespoon all-purpose flour

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1. Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitterness if necessary. Brush each side of the eggplant pieces with egg white to reduce the oil needed for frying.

2. In a skillet, heat 4 tablespoons oil over medium heat. Add the onion and stir-fry for 10 minutes, until translucent.

3. Add the eggplant and garlic and stir-fry for 10 minutes longer, until all sides are lightly golden brown. Remove from heat and allow to cool.

4. Preheat the over to 350 degrees F. Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.

5. Break the eggs into a large bowl. Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper. Beat thoroughly with a fork. Add the eggplant, onion, and garlic and mix throughly.

6. Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.

7. Serve the kuku from the baking dish or unmold it by loosening the edge wtih a knife and inverting the dish onto a serving platter. Remove the parchment paper. NUSH- E JAN!