Persian Pomegranate Chicken Stew (Khoresh-e Fesenjan)

One of the most well-known of the most well-known of the Persian fesenjans,Khoresh-e Fesenjanprovides the perfect marriage of taste with the slightly mellow taste of walnuts perfectly balancing the sweet and sour taste of the pomegranate syrup,robb-e anar. Khoresh-e fesenjan is usually made with duck but chicken is a perfect substitute.This dish is delicious eaten right after it has been prepared but like most stews, tastes exquisite the next day after the flavors have had time to concentrate.

Yield:4 Servings

Ingredients:

4 Tbsp. olive oil

1 1/2 lb. boneless, skinless chicken breasts , cut into bite-size pieces

1 medium onion, peeled and thinly sliced

8oz. shelled walnuts, finely ground

1 tsp. salt

1/2 c pomegranate syrup diluted in 2c water

1/4 tsp. saffron

1c pomegranate seeds, for garnish

1/2 c shelled walnuts,for garnish

1. Heat the olive oil in a large pan over medium-high heat.Add the chicken pieces and onion and stir often for about 15 minutes.

2.In a food processor, add the walnuts, diluted pomegranate syrup and saffron and mix well till you have a thick paste.Adjust seasonings if necessary.

3.Add the pomegranate sauce to the pan with the chicken and cover and simmer for an additional 45 minutes, stirring often.

4. After the 45 minutes, taste the sauce.If it is too sour , add a pinch of sugar to sweeten it.If it is too sweet, add a little pomegranate syrup to sour it.

5. Remove khoresh from heat and transfer to a serving dish.Garnish with pomegranate seeds and shelled walnut and serve with rice.

Persian Herb Rice (Sabzi Polo)

Yield:4 Servings
Ingredients:
1 1/2 c basmati rice
1/2 c plain yogurt
2 2/3 c water
2 tsp. sea salt
6 Tbsp. butter, cut into pieces
1 1/2 c mixture of fresh herbs ( cilantro, mint, chives, and/or flat-leaf parsley),finely minced


1. Place rice in a bowl and cover with water.Swish around and discard water.Repeat.

2. Place yogurt in a medium bowl and thin with a little water then add the 2 2/3 c water and mix.

3. Place the rice in a saucepan. Add the yogurt/water, salt and pieces of butter.

4.Bring rice to a boil.Then let simmer until the water is half absorbed and steam begins escaping
through holes in the rice.

5. Add the herbs and fluff the rice till evenly distributed throughout. Cover and cook for an additional 45 minutes.

6. Remove rice from saucepan and place in serving dish.Serve.

Persian Eggplant Yogurt Dip(Borani-e Bademjan)

Yield:6 Servings
Ingredients:
1 1/2 lb. eggplant, edges trimmed,sliced, outer purple skin removed
2 Tbsp. extra-virgin olive oil plus extra
1 1/2 c plain whole greek-style yogurt
juice of 1 lemon
3-4 medium garlic cloves, crushed
salt, to taste

1.Cube the eggplant slices.Over medium-high heat, warm a pan with 2 Tbsp. olive oil.Add
the cubed eggplant and saute regularly until they become soft and begin to cook (15 minutes).Add more olive oil if necessary.
2.Remove pan from heat and allow eggplant to cool slightly.
3.In a medium bowl, add the eggplant and the remaining of the ingredients and mix manually
for few minutes till somewhat evenly combined.
4.Add the eggplant/yogurt mixture to a food processor and process till evenly combined and
it becomes a puree-like consistency.Add salt to taste and process for few more seconds.
5.Place borani-e bademjan in a serving dish and serve at room temperature.

Khoresht-e Badenjan (Persian Eggplant Stew)

Picture courtesy of TurmericSaffron

A quintisential Persian dish, Khoresht-e Badenjan is one of the most well-known and loved of the Persian stews.Slight variations of this recipe can be found throughout the Middle East like some calling for the addition of grapes, golden raisins, or loomi (dried limes) for adding a sour note.Just keep in mind that preparing this dish takes some time and requires about 1 hour cooking time, but it is well worth it.

Yield:4 Servings

Ingredients:

3-4 Tbsp. olive oil plus more if necessary

2 1/2 lbs. small eggplants, cut into strips

1 onion, halved and sliced

8 oz. lamb, trimmed of visible fat, cut into small cubes

1 tsp. ground turmeric

2 Tbsp. tomato paste

2 tomatoes, chopped

1/2 c small, unripe grapes or golden raisins (optional)

juice of 1/2 lemon

salt and pepper, to taste

1. Heat the olive oil in a medium saucepan and fry the eggplants until they are soft.Remove from the pan and drain on a paper towel lined plate.

2. Add the onion and fry until translucent.Add the lamb cubes and cook till browned. Add the turmeric, tomato paste,chopped tomatoes, grapes or golden raisins (if using)and lemon juice and enough water to cover and simmer for 30 minutes.

3. Add the eggplants to the simmering stew with a little more water, season with salt and pepper, cover, and continue simmering further for another 20 minutes.

4. Remove from heat and serve hot with rice.

Ranginak (Persian Date Fudge Cake)

A popular Persian dessert that hails from Southern Iran,ranginak is an easy, no-bake stuffed dates set in a fudge-like mixture garnished with ground walnuts and pistachios.

*Pic coming soon

Yield:12-16 pieces
Ingredients:
3/4 c walnuts, halved
2 2/3 c dates, pitted
1 c butter
2 Tbsp. sugar
2 c all-purpose flour
1 Tbsp. almonds, ground
1 Tbsp. pistachios, ground

1. Place half a walnut inside each date.Lightly grease a shallow baking dish and place the dates in it, making sure they are tightly packed.
2.Melt the butter and sugar in a saucepan and stir in the flour.Cook it until it turns a caramel-like color.
3.Pour caramel/fudge mixture over dates and let it set.In a small bowl, combine ground almonds and ground pistachios and mix.Sprinkle ground pistachios and almonds over dates.
4. Cut Ranginak into squares and serve with tea or coffee.

Zereshk Polo (Persian Barberry Rice)

Here's another delightful recipe from the Persian kitchen using barberries(zereshk), the sweet and tart berries that give Persian rice dishes their distinctive taste.

Yield:4 Servings
Ingredients:
2 oz barberries
3 Tbsp. melted butter
1/3 c black currants or raisins
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
1 tsp. ground cumin
1 3/4 c basmati rice, soaked for 2 hours
2-3 saffron threads,soaked in 1 Tbsp. boiling water
salt

1. Rinse the barberries in cold water, then drain.
2.Heat the butter in a pan and add the currants or raisins,if using.Stir-fry for 1-2 minutes.
3.Add the barberries and continue stir-frying for another minute. Add the sugar , cinnamon and cumin.Cook for about 2-3minutes, remove from heat and set aside.
4.Drain the rice and then bring to a boil it in a pan of salted water for 5 minutes.Reduce the heat and simmer until almost cooked.
5. Remove rice from heat and transfer to a large serving dish. Add the barberry-raisin mixture and saffron water to it and mix till well combined. Serve immediately.

Couscous with Mint & Barberries

I've been meaning to try this recipe for awhile and since I still have some barberries left over from the khoresht-e zereshk recipe I figure now is a good a time as any.This is a very interesting recipe as its a combination of two culinary cultures,north African Moroccan couscous and the Persian barberries.Its very easy to put together and is done in under 30 minutes from start to finish.

Yield:4-6 Servings
Ingredients:
3 Tbsp. olive oil

2 garlic cloves, peeled, mashed

1 tsp. salt

1 tsp. turmeric

2 c couscous or 1 box plain Near East Brand Plain Couscous

1/4 c barberries

1/4 c fresh mint, chopped

1/4 c fresh parsley, chopped

salt & pepper

1. Combine olive oil, mashed garlic, salt and turmeric in a pot with 2 1/2 c water.Bring to a boil.

2. When water is boiling add couscous and lower the heat to simmer.Remove couscous from heat once all the water has been absorbed.Cover and let stand for 5 minutes.Fluff with a fork and transfer couscous to a serving bowl.

3.Stir in the barberries, mint and parsley.Season with salt and pepper.Serve immediately.

Khoresht-e Zereshk ( Persian Barberry & Nut Stew)

Barberries are synonymous with the Iranian cuisine. They grow wild throughout Europe and Asia but the edible variety,Berberis Vulgaris grow exclusively in Iran.Barberries are similar in size and taste to cranberries but are never eaten fresh,instead they are dried in the sun and are used to add a tart flavoring to stews. They are also used to add a sour, tart flavor to rice pilafs,stuffing, and numerous khoresht.
The following recipe is a very popular dish served traditionally at Iranian weddings.Like most wedding dishes, it is made extremely sweet with hints of sourness to symbolize happiness for the newlyweds but to also remind them that there will be sad times also.

Yield:4-6 Servings
Ingredients:
2 Tbsp. olive oil
2 onions, finely chopped
1 lb. lean lamb, cut into cubes (or can substitute with chicken)
1 1/2 c almonds, slivered
1 1/2 c pistachios, chopped
2 pinches saffron threads, soaked in hot water
2 Tbsp. sugar
2 c barberries
salt & black pepper

1. Heat the oil in a large pan.Add the onions and fry until they are a golden brown ( about five minutes). Stir in the lamb and brown it, stirring often.
2. Pour some water in the pan, enough to cover the meat and simmer for about 4o minutes.Stir in the pistachio and almonds and simmer for another 15 minutes.
3. Meanwhile with a mortar and pestle, grind the saffron threads with the 2 tbsp of sugar and add some hot water and mix it till it becomes reddish.
4. Add the saffron liquid and barberries to the pan and stir to combine.Simmer for another 7-8 minutes and remove from heat.Season with salt and pepper.Serve immediately spooned over plain rice.

Khoresht Anjaar-aveej (Persian Chicken Walnut & Pomegranate Stew)

Photo courtesy of Steve Brown at Taste.com/au

Yield:6 Servings
Ingredients:
1 medium 6-8 lbs. chicken, rinsed and cut into 8 pieces
1/2 c vegetable oil
2 medium onions,peeled and thinly chopped
6 1/2 c water
2 1/4 c mix of fresh herbs (parsley, mint, cilantro, and scallions)
2 garlic cloves , peeled and crushed
salt, to taste
1 lb. ground walnuts
2 Tbsp. sugar
2 c fresh pomegranate juice or 1/4 c pomegranate molasses
1 tsp.walnuts, halved, to garnish
basmati rice, to serve

1. Heat the vegetable oil in a large saucepan.Add the onions and cook until translucent.Add the chicken and cook for about 8 minutes.Add the water and bring to a boil.Reduce the heat and simmer slowly for about 10 minutes.
2.Rinse and finely chop the herbs.In a separate pan, saute the herbs with the garlic in 1 tbsp. vegetable oil until tender, about 3-4 minutes.Transfer the herb and garlic mix to the chicken saucepan and add salt, ground walnuts,sugar, pomegranate juice or molasses (if using) and simmer for 1 hour or until sauce starts to thicken.
3.Once the sauce has thickened, remove chicken from pan and put on a serving dish and pour walnut sauce over it.Garnish with the halved walnuts .Serve hot with basmati rice.

Kabees Left (Pickled Turnips)

I have to admit that I am not a big fan of pickled foods but since they are an important staple of the Middle Eastern kitchen, I decided no discussion of Middle Eastern/Arabic cuisine would be complete without them.Pickling foods is one of the oldest methods of food preparation.It was introduced to the Arabs by the early Romans, Greeks, and Persians and considering the time period and location was the perfect solution for preserving foods for consumption at a later date.

All manner of fruits and vegetables can be pickled in the Middle East and to a lesser extent meat and fish.Some of the most popular are turnips,peppers, onions, olives, lemons, cabbage,cauliflower, and eggplants.Today, there is no longer a necessity to pickle foods at home because they are available from street vendors and neighborhood grocers throughout the Middle East but the practice still remains.

Pickled vegetables are usually served as part of a mezze or to accompany main dishes.They are fairly easy to prepare but require some time to be ready(a minimum of two weeks).The following recipe ,Kabees Left is one of the most popular Arab pickled vegetables. This recipe is from Claudia Roden's,The new book of Middle Eastern Food and takes just 6 days to be ready.

Yield:2 quarts
Ingredients:
2 lbs. small white turnips
1 raw or 2 cooked beets, peeled and cut into slices
3 3/4 c water
3 Tbsp. salt
3-4 Tbsp. red or white wine vinegar

1. Peel the turnips and cut them in half or quarters.Pack the pieces in a clean 2-quart jar interspersed with slices of beets.
2.Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
3.Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.

Nan-e Barbari (Persian Bread)

Barbari or nan-e barbari is the second most common type of flatbread consumed in Iran followed by sangak, lavash, and taftun.It is believed to have been introduced by the Barbars,a group of people living in Afghanistan on the eastern border of Iran.Nan-e barbari is made with either white or whole wheat flour and can be topped with or without black sesame seeds.Barbari is characterized by a long, oblong shape with long grooves running down the center. and is traditionally baked in a domed oven.Nan-e barbari is most often eaten at breakfast by itself or with tabriz cheese.



Servings:3 Barbari flatbreads

Ingredients:

1/4 oz. dry yeast

1 tsp. sugar

1 3/4 c warm water

2 Tbsp. vegetable oil

4 1/2 c all-purpose flour

2 Tbsp. butter, melted

2 Tbsp. black sesame seeds



1. In a small bowl, dissolve the yeast and sugar in 4 Tbsp. of the water and set aside until it begins to froth (about 5-7 minutes).Stir in the oil.

2.Sift the flour into a large mixing bowl and pour yeast mixture in the middle and add water and mix together till you form a ball.

3. Lightly flour a work surface and place dough on it and knead dough for about 10-15 minutes till smooth and elastic.Then set aside , cover with a cloth and leave in a warm place for about 2 hours.

4.Preheat oven to 450F.After 2 hours, divide dough into 3 equal-sized portions.Lightly, flour a work surface and shape each one into a long , oval shape flatbread , about 1/4"thick.With your forrefinger press 4 ridges on the surface of the dough.Brush the surface of each dough with the melted butter and sprinkle with sesame seeds.

5. Put doughs on greased baking sheets and bake them for 25 minutes or until golden brown. Remove from oven and serve warm.

Sabzi Khordan (Persian Herb Platter)

Photo courtesy of LA Times

Sabzi Khordan is a kind of Persian mezze that is offered to guests before or during a meal. It consists of a platter of the freshest herbs,vegetables , and regional cheeses served with pita bread.The platter would include any of the following in no set amount.

Servings:Varied

Ingredients:

radishes, thinly sliced

mint sprigs

watercress

flat-leaf parsley

onions, thinly chopped

cilantro

fresh dill sprigs

scallions or spring onions,thinly cut

garlic chives

romaine lettuce leaves

purslane

feta cheese, goat cheese, or any type of regional cheese

pita bread or lavash, to serve

1. Wash and dry the herbs and vegetables.Remove any the have slight browning or are wilted.

2. Arrange the herbs, vegetables, and cheeses decoratively on the platter.Serve with the pita bread or lavash on the side.

Chai (Tea)

As with coffee, tea is also another drink of social importance in the Middle East but unlike it , there isn't as much ritual surrounding it.Tea is popular in Syria, Jordan, Lebanon, but especially in Iran.This is believed to be traced to the Circassians who introduced it there. Tea seemed to gain a foothold in Iran somewhere between the 17th and 20th centuries as a result of governmental authorities believing that the coffeehouses were centers of religious and political dissention.Finally, the 1920's saw the baning of coffee in Iran.This in turn led to tea being the official drink of Iran.

Like coffee, tea is always offered to a guest as a sign of welcome and also like coffee is served while conducting business in the office or in the souks.Traditionally, tea was prepared using a samovar, a russian-type tea serving dispenser but nowadays a regular kettle is used.It is served in small glasses served atop saucers with a cube sugar on the side. Any type of tea may be used but preferably Darjeling.Milk or cream is never used or served.There are teas made with special infusions of lime flowers or rose petals but these are usually drunk for medicinal purposes or to cure ailments.

Sheveed Polow (Persian Rice with Dill)

An annual plant that is native to the Eastern Meditteranean as well as Southern Russia and Western Asia, dill is known for its clean anise, lemon aroma.Dill is a very popular herb in Persian cooking where it is used in rice dishes as Baghali Polow or more simply in Sheveed Polow.Below is the recipe for Sheveed Polow.In Iran, it is often served dried, preserved salted fish from the Caspian sea but it goes well with any meat or khoresh.

Yeild:4-6

Ingredients:

2 1/2c long-grain rice

4c water

1-2 tsp. salt

a bunch of fresh dill, chopped

1. Bring the water to a boil .Add salt. Add the dill then the rice.

2.Reduce heat and let simmer until all the water is absorbed by the rice.

3.Remove from heat and fluff with a fork.Serve immediately.

Murabba al-ward (Rose Petal Preserves)

This exquisitely scented preserve is popular allover the Middle East where it is enjoyed spooned over bread or with ataif (Arab pancakes).

Yeild:3 cups

Ingredients:

1 lb. fresh or dried organic rose petals

1 1/4 c water

2 c sugar

juice of 1 lemon

1. Rinse rose petals gently then drain.


2. Fill a saucepan with water and add the rose petals and bring to a boil.Remove rose petals from pan and set aside.


3. Add the sugar to the saucepan and bring to a boil all the while stirring it.


4. After boiling , reduce heat and simmer for about 10 minutes.


5. Stir in the lemon juice and the rose petals and simmer for an additional 10-15 minutes until it thickens.


6. Remove from heat and let the preserve cool then spoon it into a glass jar.

Morgh Shekumpour Advieh (Advieh Stuffed Chicken)

Here's a simple chicken recipe using the persian spice mix, advieh. A recipe for advieh is available in the preceding post.You can serve this recipe with some steamed vegetables like carrots.

4 Servings

Ingredients:

1 large 7-8lb. chicken

2 tsp. salt

1/2 onion, finely chopped

2 cloves garlic, mashed

1 Tbsp. olive oil

1/2 c rice, rinsed

1 Tbsp. advieh

salt and pepper

1 c chicken broth or water

3 Tbsp. pistachio pieces

3 Tbsp. raisins

1/2 c chicken stock or water

1. Preheat oven to 350F.



2. Clean and wash chicken and rub allover with salt.



3. In a skillet, add the olive oil , then add the onions and garlic and stir till transluscent.Add rice, advieh,salt and pepper. Cook for 5 minutes, stirring occasionally.



4. Add chicken broth or water and simmer for 20 minutes.Add pistachios and raisins and remove from heat.



5. Stuff chicken with advieh stuffing.Place in an oven-proof dish.Add chicken stock or water and cover with aluminum foil.



6. Bake for 1 1/2 hours , basting occasionally.



7. Serve hot with steamed vegetables of your choice.

Advieh (Persian Spice Mix)

Advieh is a persian spice mixture that is used in Persian cuisine. It is used in rice dishes as well as in stews such as advieh-e khoresh. It is hard to get an exact amount of spices that go into each mixture as they vary from region to region.But a general consensus is equal amounts of ground cinnamon, ground cardamon,ground coriander,ground cumin, and ground rose petals.Of course there are those that prefer a more "fragrant" or "spicier" advieh.

For more "fragrant" add saffron and ground pistachios. And for the "spicier", add black pepper, ground cloves, and ground turmeric as to your taste.Below is a recipe for a basic advieh.Feel free to adjust the amount of spices to suit your taste but always included dried rose petals as this is a necessary ingredient of this spice mix.

Yeild:2 oz.

Ingredients:

1/2 tsp. ground cumin

1 tsp. ground cardamon

1 tsp. ground coriander

1 tsp. cinammon

1 Tbsp. ground dried rose petal

1. Combine all ingredients together and mix well.



2. Store in an airtight container in a cool, dry place.

Loomi (Dried Limes)

A specialty of Iran, Iraq, and the Gulf States where they are known as limoo omani,noomi basra, and loomi respectively, loomi is a common ingredient in many of these countries main dishes.Loomi are used in stews and in fish dishes of the Gulf.They are used to lend a citrusy, tart flavor to these foods.Sometimes, loomi are ground to a powder where they are added to soups and stuffings. Loomi are usually sold in the spice section of most Middle Eastern markets or if there isn't one in your city, you may try making them yourself.

Loomi are easy to prepare but unfortunately require some time for them to be ready and of course the weather must be in your favor.To prepare loomi, just get a handful (5-6)limes and put them out in direct sunlight to dry.They will be ready when they are brown, feel light, and sound hollow inside. Loomi will keep for about a year in a cool, dark place.When ready to use them, just use them according to recipe instructions or if your pressed for time and don't have time to prepare them just substitute lime zest instead.

Pomegranate Sorbet

A member of the berry family and long considered a symbol of fertility and abundance in many cultures, a few years ago pomegranates were virtually unknown.But with all the interest in anti-aging, superfoods, and exotic ingredients, they have become a common addition to many food products.There are two kinds of pomegranates available.There is the "sour"kind that is used in many middle eastern products like pomegranate syrup to add a souring element to foods.Then there is the "sweet"or "eating" kind which is the one that is most readily available in the produce section.

Pomegranates mature in the fall which is about the time that you start seeing them in stores.They are extremely rich in antioxidants especially Vitamin C, pantothenic acid,and potassium.A lot of cultures believe that they help cool and cleanse the system and as such are eaten in a variety of ways throughout the world, particularly the Middle East.Pomegranates are eaten just as-is or they are used in salads,rice dishes, stews, stuffings,or in desserts.Below is a simple ice cream recipe using the juice from this extremely versatile fruit.Hope you enjoy it.

Yeild:1quart

Ingredients:

3 c pomegranate juice

1/2 c sugar

2 Tbsp. pomegranate molasses

2 tsp.fresh lemon juice

1. Put all ingredients into a large saucepan, set over medium heat, and warm, stirring until the sugar is completely dissolved.
2. Transfer the mixture to a large mixing bowl and refrigerate till very cold (takes maybe about an hour).
3. Transfer the mixture to your ice cream maker and freeze according to manufacturers instructions.
4. Enjoy immediately or store in an airtight container in the freezer.

Ayran (Yogurt Drink)

Ayran is a drink that is made of yogurt, water, salt and garnished with fresh mint leaves that is found all over the Middle East, Turkey, and Central Asia.It is known as doogh and abdoogh in Iran and Afghanistan, respectively.It is usually made from sheep or cows milk.Traditionally it is drunk as an accompaniament to meat dishes, especially kabobs, but of course it is good anytime of day especially during the summer months.In the Middle East, ayran is available in most restaurants and by some street vendors.In the U.S. , ayran is available in most Middle Eastern markets and Armenian markets as well.If you don't live anywhere near any Middle Eastern markets, ayran can be easily made at home.Below is the recipe for it.Hope you enjoy it.

4 Servings

Ingredients:

1 c plain yogurt

2 1/2 c cold water

salt, to taste

pieces of fresh mint leaves, to garnish

1. Combine the yogurt with the water and salt in a blender.Blend.
2. Pour ayran into tall serving glasses and garnish with mint leaves.