From wwwca@NO_SPAM_earthlink.net Fri Nov 30 15:15:40 2001 Date: 30 Nov 2001 12:34:41 GMT From: Bill Wight Newsgroups: rec.food.recipes Subject: Persian / Iranian Dishes (8) Collection Followup-To: rec.food.cooking, rec.food.recipes Lamb Meatballs, Persian Style Persian Chicken Salad Persian Pilaf With Lime And Green Beans Sabzi Polo - Vegetable Rice Saffron Steamed Basmati Rice Smothered Rice Stuffed Grape Leaves Tah-Cheen-E Morgh - Pot-Bottom Crust With Chicken Request From: kackrman@aol.comblock (K ACKRMAN) I'm looking for recipes for Persian/Iranian entrees, particularly any that could be considered a national dish. (I have about three recipes for Fesenjan already - - are there any other national dishes like this?) For the last five years of my mom's life, she had a Persian lady who came in each day and helped her. She was a really good cook and her husband owned a Middle Eastern restaurant. I had many of her Persian dishes that she prepared for my mom but she never had any of her recipes written down and her husband did not like to share his 'secret' recipes with anyone. So I collected a few from cookbooks and from the Internet. Here is a sampling from my collection. Bill Wight * Exported from MasterCook * Lamb Meatballs, Persian Style Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Iranian Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Bulgur wheat -- fine ground 2 cups Boiling water 2 pounds Lamb stew meat -- ground fine 1/2 cup Finely chopped yellow onion 1/2 cup Pine nuts 3 tablespoons Olive oil 2 Eggs -- beaten 1 teaspoon Ground coriander 2 teaspoons Ground cumin 3 tablespoons Lemon juice 2 tablespoons Ground fresh dill 1 tablespoon Chopped fresh mint 1/2 teaspoon Salt Ground pepper to taste In a small bowl allow the bulgur to soak in the boiling water for 1/2 hour. Drain well. In a large bowl combine the meatball ingredients, including the drained bulgur, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). Bake 20 minutes in a preheated 375 F oven, or until just cooked through. Source: Jeff Smith "The Frugal Gourmet" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Persian Chicken Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Iranian Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds small new potatoes -- (about 6) -- cut into quarters 3 tablespoons olive oil 1 1/3 pounds boneless skinless chicken breasts -- (about 4) 1 1/2 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1 cup plain yogurt 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1/4 cup lime juice -- (from about 2 limes) 4 carrots -- grated 2 cucumbers -- peeled, halved, -- seeded, and cut -- into 1/4-inch dice 2 ribs celery -- cut into 1/4-inch -- dice 1 cup frozen petite peas -- thawed 1 red onion -- chopped fine 1/2 cup Kalamata or other black olives -- halved and pitted 1/3 cup chopped flat-leaf parsley 1/2 cup chopped fresh basil or parsley Traditionally, Persian salads are decked with a variety of fresh herbs, such as mint, basil, and parsley. You may want to add some sprigs to garnish this version; the leaves can be eaten right along with the salad. Hot pita is an ideal accompaniment. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until just tender, about 12 minutes. Drain the potatoes and let cool. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it cool. Cut into 1/2-inch chunks. In a large glass or stainless-steel bowl, whisk together the yogurt, mayonnaise, mustard, lime juice, and the remaining 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Add the potatoes, chicken, carrots, cucumbers, celery, peas, onion, olives, parsley, and basil and toss. WINE RECOMMENDATION: Pouilly-Fume from France's Loire Valley, is a can't-miss partner for fresh herbs and vegetables. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Persian Pilaf With Lime And Green Beans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Iranian Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Basmati rice -- (14 ounces) 1/4 cup vegetable oil 2 large shallots -- finely chopped 1/2 pound green beans -- cut into 1-inch -- lengths 3 plum tomatoes--peeled -- seeded and finely -- chopped 1 teaspoon tomato paste 1/4 teaspoon cinnamon salt 10 1/4 cups plus 1 tablespoon water 1 tablespoon fresh lime juice 2 tablespoons unsalted butter 1/8 teaspoon turmeric 1 large boiling potato -- peeled and sliced -- 1/8 inch thick Soak the rice in a large bowl of lukewarm water for 30 minutes. Drain well. Meanwhile, heat the oil in a medium saucepan until shimmering. Add the shallots and cook over moderately high heat, stirring, until lightly browned, about 4 minutes. Add the beans and cook, stirring, until bright green but still crisp, about 4 minutes. Add the tomatoes, tomato paste, 1/4 teaspoon of the cinnamon, 1/4 teaspoon of salt and 3 tablespoons of water and bring to a simmer. Cover and cook over low heat until the beans are tender, about 12 minutes. Stir in the lime juice and transfer to a bowl. In a large pot, combine 10 cups of water with 11/2 tablespoons of salt and bring to a boil. Stir in the rice and return to a boil. Cook the rice until barely tender, about 5 minutes; drain. Melt the butter in a 3-quart non-stick saucepan over low heat. Stir in the remaining 2 tablespoons of water and the turmeric. Arrange the potato slices, slightly overlapping, in the bottom of the saucepan. Spread one-third of the rice over the potatoes and top with half of the green bean mixture and 1/4 teaspoon of the cinnamon. Repeat the layering, ending with a final layer of rice. Pat the rice into a compact cake, cover and cook over moderately high heat for 4 minutes. Reduce the heat to moderately low and cook for 4 minutes. Remove the lid and stretch a kitchen towel over the saucepan, being sure not to let the towel touch the rice. Cover with the lid and fold the corners of the towel up and away from the heat. Cook the rice over very low heat for 30 minutes. Remove the lid and towel and run a thin bladed spatula around the edge of the saucepan. Set a large plate over the saucepan and carefully invert the pilaf onto the plate. Cut the pilaf into wedges and serve immediately. This is one of the best vegetarian pilafs I have ever eaten. It looks like a slightly collapsed cake with a crust of reddish-gold sliced potatoes. Underneath are layers of rice and green beans and tomatoes. Source: Madhur Jaffrey - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sabzi Polo - Vegetable Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Iranian Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups white long grain rice 4 table spoons of cooking oil 1/2 cup chopped Chives/Scallion stems 1 1/2 cups Parsley -- (jafaree) 1 cup coriander -- (gheshneez) 1 1/2 cups fresh Dill Weed -- (sheveed) 4 outer leaves of lettuce 4 ounces water For best results, soak the rice for a few hours in hot water and salt before cooking. Wash and drain the vegetables. Using a cutting board and while repeatedly bunching up the vegetables, finely chop them. In a medium size pot, half-way filled with water, bring the water to a boil. Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling. Stir the rice a few times during the boiling process. Occasionally chew on a few of rice grains to see if they have softened. Near the end of boiling, add the fresh chopped vegetables (if you are using dried vegetables do not add them in yet because they will get washed out). Stir the rice one last time and then take it out and drain it in a kitchen stringer. Run the tab water on it to wash out some of the excess salt. Pour the oil in the pot, add 4 Oz of water, lay the lettuce leaves in the bottom of the pot and add a bit of extra oil if necessary. If you are using dried vegetables in place of fresh ones, you will have to mix them in as you are adding thin layers of rice in the pot, in the shape of a heap. With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process. Spread a little water on top and close the lid. Let it cook for a few minutes on high heat. When steam starts to rise, change the setting to medium heat and let it cook for another 15-20 minutes. Then turn the heat to medium-low, sprinkle some cooking oil to prevent drying, and let it cook for about another 10-15 minutes before serving. HINTS: If you have a choice, use any of the Basmati brands of rice (AftAb, Pari, Gilda, Feel-Neshan, etc.) you can buy from middle eastern or Indian stores. But be careful not to overboil these types. They get pretty sticky if you over cook them. If all else fails, use Mahatma brand (American from supermarket). They take longer to soften, and there is less chance of coming out sticky. When putting lettuce leaves in the bottom of the pot for purpose of forming bottom crust (tah deeg), it is best to use a teflon coated or any other non stick pot for this purpose. In most cases, after cooking the rice in such pots, you can put a large round plate over the pot, flip it over and get the rice and the crust to come out in one piece. Source: Mrs. Soheila Amiri - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saffron Steamed Basmati Rice Recipe By : Serving Size : 6 Preparation Time :1:15 Categories : Iranian Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Basmati rice -- long grain 6 cups water 2 teaspoons salt 3 tablespoons olive oil 4 tablespoons plain low-fat yogurt 1 teaspoon saffron -- dissolved in 4 tablespoons hot water This is a master recipe that details certain steps applicable to all other rice recipes. Clean by picking over the rice. Basmatic rice like any other contains many small solid particles. This grit must be removed by picking over the rice carefully by hand. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate briskly with your hand, then pour off the water. Repeat five times until the rice is completely clean. When washed rice is cooked it gives off a delightful perfume that unwashed rice does not have. *If using long-grain AMERICAN or Texmati rice, it is not necessary to soak or wash five times. (Once is enough.) Cooking rice with salt firms it up to support the long cooking time and prevents the rice from breaking up. The grains swell individually without sticking together The result is light and fluffy rice called Pearls of Persian Cuisine. Bring 6 cups of water with 2 teaspoons salt to a boil in a large non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes; stir gently twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Bite a few grains. If the rice feels soft, it is ready. Drain rice in a large free-standing strainer or sieve. In the same pot, heat 2 tablespoons oil, two full spatulas of rice, 4 tablespoons yogurt, and I tablespoon saffron water; spread this mixture over the bottom of the pot and even out with back of a spatula. This will help to make a golden crust (_tah dig_). Take one spatula full of rice at a time and gently place it on top of the bottom layer, gradually shaping the rice into a pyramid. This shape leaves room for the rice to expand. Poke 1 or 2 holes in the rice pyramid with the handle of a wooden spoon. Cover and cook rice for 10 minutes over medium heat in order to form a gold crust. Dissolve 1 tablespoon oil in 1/2 cup hot water and pour over the rice pyramid. Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 50 minutes longer over low heat. Remove the pot from heat. Allow to cool on a damp surface for 5 minutes without uncovering it. This helps to free the crust from the bottom of the pot. Then put 2 tablespoons of rice in a dish, mix with remaining saffron water, and set aside for garnish. Gently taking one spatula full of rice at a time, place it on a serving platter without disturbing the crust. Mound the rice into a cone. Sprinkle the saffron rice garnish over the top. For a tastier effect, you may melt 2 tablespoons butter and drizzle over the rice. Detach the layer of crust from the bottom using a wooden spatula. Place on a small platter and serve on the side or arrange it around the rice. From: "Persian Cooking for a Healthy Kitchen", by Najmieh Khalili Batmanglij. "The purpose of this book is to modernize -- to adapt Persian recipes to today's low-fat, high-flavor eating styles. The foundation for much of Persian cooking is rice." - - - - - - - - - - - - - - - - - - NOTES : Basic Crusted Persian Rice Prep 15 mins | Cook 1 hr Chelo Chelow * Exported from MasterCook * Smothered Rice Recipe By : Serving Size : 6 Preparation Time :1:05 Categories : Iranian Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Basmati rice -- long grain 2 teaspoons salt 5 1/2 cups water 2 tablespoons olive oil This is the simplest way of cooking Persian rice. Pick over and wash 3 cups of rice 5 times in warm water. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat (do not cover the rice). Gently stir the rice with a wooden spoon a few times while it boils. When the rice has absorbed all the water, pour the oil over it and stir through gently with a wooden spoon. Reduce heat. Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with the lid on to prevent steam from escaping. Cook 40 minutes over low bleat. Remove the pot from heat and allow to cool for 5 minutes on a damp surface without uncovering. Gently taking one skimmer or spatula full of rice at a time, without disturbing the bottom crust, place the rice on a serving platter. Mound rice in shape of a cone. Detach the crust from the bottom of the pot using a wooden spatula. Place on a small platter and serve. From:"Persian Cooking for a Healthy Kitchen" by Najmieh Khalili Batmanglij. - - - - - - - - - - - - - - - - - - NOTES : Kateh | Prep 5 mins | cook 1 hr "Kateh is the traditional dish of the Iranian province of Gilan, by the Caspian Sea. It is a simple Persian rice. Chelow has the same ingredients as kateh; more care it taken in the cooking, presoaking, parboiling, and steaming." * Exported from MasterCook * Stuffed Grape Leaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Iranian Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Corn Oil 4 large lemons, juice of 1 large bottle Grape leaves -- (or 2 small ones) ***FILLING*** 2 1/2 pounds Ground beef or lamb 1 big onion -- chopped 1 cup rice 1 small can peeled tomatoes -- chopped 1 tablespoon dry mint salt and pepper to taste Prepare the filling by mixing all the ingredients well. Take the Grape leaves out of the bottle as gently as possible and rinse them. Put a couple of the leaves at the bottom of a Dutch oven pot and start stuffing the leaves with the filling. It would be a good idea to snip the stems if they are tough. Arrange them in the pot snugly and continue till the pot is almost full (leave about 1 inch). Pour the lemon juice and the oil in the pot and add enough water till it coves the stuffed leaves. Cover the leaves with a heavy plate that just fits inside the pot and weigh it down with some thing heavy and clean (the leaves should not be free to move around, otherwise they become unwrapped). Bring the pot to boil and reduce to a simmer and cook for about 1.5 hours. Pour out the extra liquid and arrange the leaves on a plate. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tah-Cheen-E Morgh - Pot-Bottom Crust With Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Iranian Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR TAHCHEEN*** 1 pound long grain rice 1/2 cup of cooking oil 1 cup of mAst -- (plain yogurt) 2 teaspoons zafarAn -- (saffron) 1 pound various chicken pieces 6 egg yokes (zardeh tokhm-emorgh) ***FOR ZERESHK*** 1 cup red currents -- (zereshk) presoaked -- and washed 1 teaspoon spoon of dried saffron -- (zafarAn) 1 tablespoon lemon juice -- or one fresh lemon, -- squeezed 1 tablespoon granualted sugar A touch of turmeric -- (zard-choobeh) Directions for Tahcheen: Presoak the rice in hot water and salt for about an hour before cooking. Cut up the onion in large pieces. Wash and devein the chicken pieces, put them in a pot with some water, add the onion, turmeric, salt and a touch of saffron and let it cook until the meat softens. Take it out, drain it and set aside. In a medium size pot, half filled with water, boil the rice for a few minutes, until the rice is half crunchy half soft when you chew on it. Take it out, drain it and set aside. You may want to wash off the rice in a stringer, if you used excessive amounts of salt to soak the rice. In a bowl, mix the egg yokes and yogurt and beat it until it has a smooth texture. Mix in about a cup full of cooked rice. In a medium size pot, pour half of the cooking oil in the bottom of the pot, evenly pour in the egg-yoke/yogurt mixture in the bottom, place the chicken pieces on top of it and top it up loosely with the remainder of the boiled rice. Sprinkle the remainder of the oil on top of it, close the lid, put the heat setting at high for a minute or so until the rice starts steaming. Turn the heat setting to low and let it cook for about an hour and a half to two hours. The lower the heat and the longer the cooking time, the crustier and darker the bottom layer becomes. Careful not to burn it :-) Direction for Zereshk: In a cup containing two oz of boiling water, pour the saffron, cover the cup and let it sit for a while (until it forms a rich color). In a pan, pour one table spoon of oil, put the heat setting at medium-low, pour in the red currants, saffron liquid, sugar, turmeric and lemon juice and stir fry it for a few minutes until the sugar dissolves. The zereshk is spread over the rice at serving time. HINTS: When cooking the rice, if you put a small amount of saffron in one side of the pot, the rice gets a richer aroma. When serving the rice, turn off the heat and let it sit for a few minutes. Then place a round, flat dish over the pot and gently flip it over. The rice comes out in the same fashion as a cake and can be cut up and served at the table. Any time you use saffron, specially if it has been sitting in the refrigerator or freezer, if you put it in microwave for a few seconds, excess moisture is taken out and it gives better color. Don't soak the zereshk in water for too long. They get soft. In some recipes, the Zereshk is combined with dried almond slices. You can presoak and drain them, and add them in at frying time. Best kind of chicken pieces for this dish are the white meat (breast) and the thighs. This recipe requires a good amount of oil in the bottom of the pot for it to come out with a nice color and not too dry. Source: Mrs. Soheila Amiri - - - - - - - - - - - - - - - - - - -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.