CAHM167 Persian Recipes

Sabzi Khordan Persian Herb Platter
Ash-e Reshtah
Bademjan Persian Eggplant
Barbari Persian Bread
Kuku-ye Sabzi
Mahi-e Polo
Nane Lavash
Narsirk
Persian Baklava
Persian Mushrooms
Sekanjabin
Pirazkhi
Torshi
Mast-o Khiyar
Yahk dar-behesht Ice in Heaven Persian Pudding
Sabzi Khordan Persian Herb Platter
1 bunch cilantro
1 bunch mint
1 bunch dill
1 bunch arugula
1 bunch watercress
1 bunch fennel
1 bunch flatleaf parsley
1 bunch chives subs. scallions
16 ounces feta cheese
Rinse herbs and arrange whole in heaps on platter. Cube feta
Ash-e Reshtah
1 cup kidney beans
1 cup lentils
1 cup chickpeas
1 head celery chopped
2 medium potato cubed
1 large leek chopped, greens fine
1 bunch parsley
1 bunch mint
1 bunch cilantro
1/2 teaspoon tumeric
3 teaspoons cinnamon
3/8 cup butter sub. raw sesame oil
1 bunch spinach chopped
1/2 cup foenegrek leaves optional
1 bunch fennel chopped
1 gallon water or veg stock
1 bunch dill
1/4 cup lime juice to taste
1/4 pound spaghetti 4" lengths
4 tablespoons butter
1 teaspoon tumeric
2 tablespoons dried mint flakes
1/4 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1/4 pound onion thinly sliced
1 cup kefir or whey
1. Cook kidney beans, lentils, & chickpeas separately until done. Chickpeas&kidneys 45 min.
2. Fry cinnamon and tumeric briefly in butter or sesame oil and add.
3. Add leeks, fennel, celery, spinach, cilantro, mint, parsley, foenegrek leaves, and dill, cooking until leeks are almost tender, 20 min. Add pasta, cook until tender, 10 min.
4. Adjust flavoring with some of the lime juice, black pepper and salt.
5. To make Nano Dok, wok onion in butter until crisp and brown. Or deep-fry.
6. Wok tumeric and mint into mixture, adjust seasoning w/ salt&pepper
7. Serve soup garnished w/ Nano Dok and whey.
Bademjan Persian Eggplant
1 medium onion
3 tablespoons olive oil
1 pound eggplant
1 tablespoon garlic
1 cup water as needed
1 teaspoon salt
1/8 teaspoon black pepper
3 tablespoon tarragon vinegar to taste or white wine vinegar w/ fresh tarragon
2 medium tomato
1. Slice eggplant, preferably skinny ones, about 3/8 inch thick. Dice onions.
2. Wok onions in oil, add eggplant & lightly brown.Add garlic & wok briefly, then water, salt and pepper.
4. Cook until tender. Just before serving, add chopped tomato. Adjust flavor with vinegar.
Barbari Persian Bread
1 1/2 cups flour plus more as needed
1 tablespoon active dry yeast
1 3/4 teaspoons salt
2 cups warm water
1 tablespoon sesame oil
1. In a food processor fitted with a steel blade, process flour, yeast, oil, and salt 2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
3. Cover food processor to retain warmth. Let dough rise until doubled, 30-60 min.
4. Remove dough. Roll 5 inches by 1/2 inch by 12 inches. Make 4 parallel grooves in each loaf. Let rise until doubled. Bake in hot oven about 15 minutes. Store covered to keep from drying out. For Sangyak, bake dough on bed of small pebbles.
Kuku-ye Sabzi
1 large onion finely chopped
1/2 teaspoon tumeric fried
1/3 teaspoon sugar
8 each eggs
1/4 cup ghee
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup fresh herbs
1. Cook onion in a little ghee or butter.
2. Beat eggs. Add herbs, tumeric, onion, salt, sugar, and pepper.
3. Heat ghee, add mixture, bake or fry very slowly until set and somewhat puffed.
Possible fresh herbs: parsley, scallion, tarragon, dill, watercress, fennel, cilantro, mint, chives.
Mahi-e Polo
1 quarts basmati rice
2/3 cup butter
2 small onion
1 pound fish, can be smoked
2/3 teaspoon saffron
1 teaspoons salt
1/4 teaspoon black pepper
1/4 cup fresh mixed herbs
2/3 quart chicken stock or water
1/3 cup almond slivers
1. Soak rice an hour.
2. Boil until al dente in plenty of heavily salted water.
3. Drain and reserve. Chill
4. Wok onion, drain, reserve, fry filet in butter.
6. Soak and grind saffron in hot water. Mix saffron with some of the rice and herbs&onion with some of the rice.
8. Layer two rices in non-stick pan, top with fish, sprinkle with chicken stock and water. Cover and steam very slowly until tender,1/2 hour, preferably with cloth under lid.
Nane Lavash
1 cup flour
3 cups whole wheat flour
1 tablespoon active dry yeast
1 7/8 teaspoons salt
1 1/4 cups warm water
1 tablespoon sesame oil

1. In a food processor fitted with a steel blade, process flour, yeast, oil, and salt just to blend.
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, not hot.
3. Cover food processor to retain warmth. Let dough rise until doubled, 30 to 60 minutes.
4. Remove dough. Roll very thinly. Prick and bake in very hot oven until puffed but not crisp. Store covered to keep from drying out.
Narsirk
2 pounds lamb tenderloin or leg, cut 1/8X1X2 Or chicken breast...
1/2 cup sesame oil
3 medium onion
4 tablespoons opium poppy seeds
2 cups retsina or sub. 1/4 t. mastic + 2c. dry white wine
1/2 tablespoon tumeric
1 teaspoon cinnamon
1 teaspoon ground coriander
1 tablespoon wine vinegar , pref. white
3 tablespoons honey
1 tablespoon salt
1/2 teaspoon black pepper
1/2 bunch mint
1/2 bunch cilantro
1/2 bunch parsley
Wok onion, then, spices, then lamb in sesame oil. Add vinegar, honey, balance flavors, add herbs.
Persian Baklava
1 1/2 pounds almonds
1 package filo
1/2 cup melted butter
1 cup sugar
2 2/3 tablespoons lemon juice
1 1/3 teaspoons cardamom
2 teaspoons rosewater
1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12-inch baking pan.
2. In a small bowl combine almonds, 1/2 cup sugar and cinnamon. Set aside.
3. Stack filo sheets on counter. With a large pastry brush, dot top sheet with about 1 teaspoon butter, then spread evenly to coat as much of sheet as possible (see Preparing Filo). Lay evenly in baking pan. Repeat with a quarter of the sheets. Sprinkle lightly with a third of the nut mixture. Repeat with remaining sheets & nuts, stacking evenly & ending w/ filo sheets on top.
4. To cut baklava make 4 evenly spaced vertical cuts through the entire stack of filo. Then cut diagonally to form diamond shapes. (Four evenly spaced diagonal cuts will yield 15 to 20 pastries.) Bake for 20 minutes, then lower heat to 300 degrees F & bake for 30 minutes more.
5. In a small saucepan over medium-high heat, simmer remaining sugar, lemon rind, lemon juice, and honey until thickened. Add rosewater. Pour over cooked baklava as soon as it comes out of the oven. Let cool and then serve.
Persian Mushrooms
1 pound mushroom sliced thick also good with chicken, lamb.....
2 tablespoon clarified butter
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1 cup pomegranate juice or 1/4 cup pomegranate molasses
1/2 cup heavy cream
4 tablespoons fresh mint chopped
Wok all ingredients together over high heat until sauce coats spoon heavily. Depending on how large a batch you are making and how hot your stove, it may be advisable to strain out the meat and mushrooms to concentrate down the sauce without overcooking the chicken. Add mint and serve. Excellent with different varieties of mushrooms, prawns, lobster, firm white fish, calamari, scallops...
Sekanjabin
3/4 cup vinegar
3/4 quart water
3/4 quart sugar
1 1/2 teaspoons salt to taste
3/4 quart fresh mint leaves firmly packed
3 heads romaine lettuce inner leaves
1 package pita bread
1.Boil vinegar, sugar, water and salt a couple minutes. Add mint leaves. Strain after a couple minutes. Cool.
2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.