From: jrtrint@srv.pacbell.com (John Trinterud)
Subject: Re: REQUEST: Iranian dish
Status: RO
Apparently-To: rec-food-recipes@ames.arc.nasa.gov
Summary: Persian recipe collection
Organization: Pacific * Bell
Date: Tue, 15 Dec 1992 17:32:56 GMT

In article <XD3M7NI@taronga.com>, sundsted@amnese.eng.uab.edu (Todd Sundsted) writes:
> I am looking for an Iranian dish for a potluck.  I wanted to make
> something as specifically Iranian as possible (as opposed to
> something which is generally middle-eastern).  Other than that,
> anything goes...  Does anyone have any suggestions???

Todd,

Here'a a collection of Persian (Iranian) recipes - if you're feeling
adventurous, try the chicken in pomegranate/walnut sauce. 

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set1
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Persian Recipes 1 of 3

This is a recipe collection from several net-people and my own
files. I'll have 5 or 6 more recipes to post towards the end of the
month.

A few notes first, and my opinions :-)

Use good basmati or jasmine rice for these recipes, as much as I
love brown rice I have to admit it doesn't quite sync with Persian
food.  We keep one of the 2 kilo burlap bags of Indian/Pakistani
basmati rice on hand, the brand we usually buy is "Elephant Brand"
if memory serves. You may get lucky and find true Iranian basmati
rice.

Some of the spices you'll need to look for are:

Dried sumak, a slightly sour Persian spice, from the berry of a 
non-poisonous variety of sumac

Gol Par, a yellow-brown wild version of marjoram

dried dill weed

Zareshk - dried red barberries. Wonderful sour taste, used in
several rice dishes, especially Bahali and Zareschk Polo. Rinse
these VERY well, they're usually gritty with fine sand. I usually
rinse them 3 or 4 times, soaking them in warm water for 5 minutes
between rinses.  You'll be surprised at the amount of 'mud' in the
bowl.

Saffron threads - if you're going to use it, buy the real thing.

Canola oil, or other lightly flavored oil. Don't use olive oil.

Dried mint, tarragon, parsley, etc as normal.

________________________________________________________________________

TADEEK

"Tadeek" (phonetic spelling) is usually a flour tortilla, lavosh or
potato layer in the bottom of your rice pan. More pride, heartache
and boasting is involved with tadeek than any other single item in
Persian food :-)

General tadeek instructions for a typical rice dish:

You'll need a heavy-bottomed pan with a tight fitting lid, probably
holding 2 to 3 quarts for a normal sized rice dish.

To learn tadeek making, start with flour tortillas. Cut in strips
about 1/2 inch wide, and then crosswise to form squares. Put 2 or 3
tablespoons of oil and the same amount of butter in your pan and
warm over low heat to melt the butter. Remove from the heat and
carefully cover the bottom evenly with the tortilla squares. Do take
your time, as this will be graded for artistic merit by your guests
:-)

Layer in your rice as in the chelo recipe below, don't pack it in.
I add 1 to 2 tablespoons each of oil and water when the pan is full,
simply pouring it on top.

DISCLAIMER ALERT...

I have an electric stove (Jenn-Air), gas stoves will probably need
a heat diffuser!!!

I then place a dish towel on top of the pot, cover with the lid, and
rubber band the excess towel around the knob. On our stove, we turn
it to "High" until the elements turn red, and then turn down the
heat to just above "Simmer" for 20 to 25 minutes. 

If you did everything perfectly, you can invert the pot onto a
serving platter, and the entire dish will slide out perfectly, with
the tadeek golden brown and crusty on top. If it sticks, carefully
spoon it out and put it on top of the rice. If you burned it :-),
try again and complain "Oh, the rice is ok, but the tadeek was
better last time."

The trick is consistent low heat across the entire bottom of the
pan.  If you have a hot spot, the tadeek will brown unevenly. Thin
bottomed cheap aluminum pans are the worst thing to use.


Advanced tadeek:

Use potato slices, cut about 1/8 inch thick. Grind a bit of saffron
threads with white sugar in a mortar and pestle, and tumble the
potato slices with a bit of melted butter until they're coated. Line
the bottom of the pan as before (and include the butter & oil in the
pan).  This version burns VERY easily, so make sure you have your
process under control with the tortilla version before you waste
saffron :-)

I'll post more hints in a few weeks, here's 3 sets of recipes from
my archives.

Enjoy!!

John Trinterud

________________________________________________________________________


Chelo
(Persian Steamed Rice)

To serve 4 to 6

2 C imported Iranian rice, or substitute other uncooked basmati, or
    even jasmine rice

Salt

4 T butter, melted, plus 4 individual pats of butter

4 raw egg yolks

Freshly ground black pepper

Dried sumak, a slightly sour Persian spice, from the berry of a 
    non-poisonous variety of sumac (optional)

If you are using Iranian rice, start at least 6 hours ahead.  Spread it on 
a clean surface and pick out and discard any dark or discolored grains.  
Then wash it in a fine sieve or colander set under warm running water
until the draining water runs clear.  Finally place the rice in a large 
bowl or pot, add 1/4 C of salt and enough cold water to cover it by about 
1 inch and soak overnight, or for at least 6 hours.  If you are using other
long-grain rice, wash it in the same way, but soak it in the salt water 
for about 2 hours.

In a heavy 3- to 4- quart saucepan equipped with a tightly fitting lid, 
bring 6 C of fresh water to a boil over high heat.  Drain the rice 
thoroughly and pour it into the boiling water. in a slow, thin stream 
so the water does not stop boiling.  Stir once or twice, then boil briskly,
uncovered for 5 minutes.  Drain in a sieve.

Pour 1 C fresh water and the melted butter in the saucepan and pour in the 
parboiled rice, mounding it slightly in the middle of the pan.  Cover
the pan tightly with a strip of aluminum foil and set the lid in place.
Simmer the rice over moderate heat to 15 to 20 minutes, or until the 
grains are tender and have absorbed all the liquid in the pan.

Serve at once.  Traditionally, when served with skewered broiled meat or
chicken, the rice is served mounded into individual portions with a
well in the center of each.  A pat of butter is placed on top, a raw 
egg yolk is dropped in, and the top is sprinkled with salt, a grindings 
of pepper and if desired a little dried sumak.

-----------------------------------------------------------------------------

Chelo Seebzamini 
(Steamed rice with saffron potatoes)

To serve 4 to 6

2 C imported Iranian rice, or substitute other uncooked long-grain
    white rice, soaked and drained as in previous recipe.

1/2 tsp saffron threads.

a pinch of sugar

1 tsp warm water

5 T melted butter, plus 1 T butter cut into 1/4 inch pieces

1 small baking potato, peeled and sliced 1/16 inch think


In a heavy 3- to 4- quart casserole equipped with a tightly fitting
lid,  bring 6 C of water to a boil over high heat.  Pout in rice in
a slow, thin stream so the water does not stop boiling.  Stir once
or twice, boil briskly  for 5 minutes, then drain in a sieve.

Meanwhile, with a mortar and pestle, mash the saffron and sugar
together to a  powder.  Stir in the 5 T of melted butter.  Add the
potatoes and turn  them about with a spoon until they are thoroughly
coated.  Spread the  potatoes out flat so that they cover the entire
bottom of the casserole and  spoon the rice over them, mounding it
slightly in the center. Dot the top of the rice with the remaining 2
T of butter.  Cover tightly and cook over  high heat for 5 minutes. 
Then place  a sheet of aluminum foil over the casserole to seal it
completely and set the lid back in place.  Reduce the  heat to
lowest possible point and steam the rice and potatoes for 45 
minutes, or until tender.

To serve, spoon the rice in a mound on a heated serving platter. 
Gently lift out the potatoe slices and arrange them browned side up
on the rice.  Chelo Seebzamini is traditionally served with a 
khoresh or stew.  

Enjoy!
Donna
donnam@venus.SanDiego.NCR.COM

________________________________________________________________________


Chicken with pomegranates and walnuts


Here is a recipe that colleague of mine (who is Persian) gave me, and I
must say, I made it tonight and it is a delicious taste treat.

2 1/2 to 3 lb fryer                     2 cups walnuts, finely chopped
3 tbsp shortening                       3 1/2 cups water
1/2 tsp poultry seasoning               1 tsp salt
1 tsp salt                              1/2 tsp cinnamon
1/2 tsp pepper                          2 tbsp lemon juice
1 large onion (finely chopped)          1 cup fresh pomegranate juice (or
3 tbsp butter                                   2-3 tbsp syrup)
2 tbsp tomato sauce                     1 tbsp sugar

Wash and prepare the chicken for frying. Saute the chicken with
seasoning in shortening until light brown on all sides. As an
alternate method, the chicken may be baked at 350 degree oven for 45
min.

Saute the onions in 3 tbsp butter until golden brown. Add tomato
sauce and saute for a few minutes. Add walnuts to the sauteed onions
and saute over medium fire for about 5 minutes, stirring constantly.
Be careful not burn the walnuts. Add water, seasoning, lemon juice,
and pomegranate syrup. Cover and let cook on a low fire for about 35
minutes.

Taste the sauce and if you find it a little sour add the sugar.
Arrange chicken pieces in this sauce. Cover and let simmer for 20-25
minutes. Serve with white rice.

Note: The guy who gave me this strongly suggests doubling the pomengranate
juice or syrup, which I did.

Weight Watchers: I modified this by : using skinless breast,
sauteing in PAM instead of shrotening. I made a half a recipe, and
used margerine instead of butter (of course). I used 8 ounces of
chicken (uncooked) and calculated: 1/4 of half of the above recipe
as modified:

3 Protein (2 for chicken, 1 for nut)
1 1/2 fat for margerine and nuts
10 optional calories (for syrup and sugar) (if you don't add sugar, 5 OC)
(1 bread for 1/2 cup rice)
OH, yeah, I used fake margerine (that reduced calorie stuff).
If it was good after all these modifications, I bet the real thing is awesome.
(I'll know when I reach goal)

-- 
Betty Lise Anderson
Ohio State University Electrical Engineering Department
Room 204 Dreese Labs, 2015 Neil Avenue
Columbus, OH 43210




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set2
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Persian Recipes, Set 2 of 3

Most of these came from Lynn Majidimehr.

________________________________________________________________________


6th recipe from both mother-in-law and Sepideh:

Tah Chin

5 c. basmati rice
salt
~2 1/2 lb. chicken breast or chicken pieces (allow for bones)
1 med. onion, quartered
1/8 - 1/4 t. turmeric
3-4 lemons, juiced (use pulp too)
1/8 t. pepper
4 eggs
1 1/2  to 2 c. yogurt
1/4 - 1/2 t. saffron/ sugar dissolved in warm water
1/2 lb butter

Soak rice in salty water (~3T).  Cook chicken in water with
turmeric, onion, and 1/2 t. salt.  When chicken is tender, take out
and cool; cut in chunks. Marinade cooked chicken in lemon juice,
pepper, and 1/2 t. salt.  Let broth cook down to ~1/2 c.

Put water from soaking rice and additional water in pan and bring to
boil.  Add  rice and boil till long and almost done.  Drain in
colander.

Mix 4 eggs, yogurt, and saffron/sugar.  Melt 2/3 stick butter in pan
from rice with 1/2 c. oil.  Add about 1/2 of rice to this
yogurt/saffron mixtire, then start layering: yogurt/rice, chicken,
yogurt/rice, chicken... ending with plain rice in non-stick pan. 
Cook till done (begin on med heat then turn down to low).  If it
dries out, add more butter and water mixed together. 

To serve:  turn out on platter (like a cake) and cut into wedges. 
Crust should  be golden.  Serve with salad.

________________________________________________________________________


4th recipe from Sepideh Majidimehr:

Lubia Polo

(serves 6-8)

2 lb. lamb steak, cubed (meat from leg of lamb is good too)
1 lb. green beans, cut in 1/4" slices
1 green pepper, short slices
2 med onion, cut in half then slice
2 lemons, juiced
1/8 t. saffron, grind with a little sugar
2 lg. carrots, shredded
~1 t. salt
1 (6 oz.) can tomato paste
2 T. butter, melted
3 T. butter, melted
basmati rice preferred

Saute onion in oil; add meat and cook till browned.  Add green beans and
peppers.  Cook till crisp-tender; add salt and tomato paste, then enough
water to cover everything.  Let simmer 1 hour - or till meat is very
tender.  (Don't let it dry out - you want it saucy).  Add lemon juice.

Meanwhile, soak 5 c. rice in water to cover with ~3 T salt (you want the
water to taste salty).  Pour rice water into pan and add a little more water.
Boil water, then dump in rice.  Cook till rice is almost done (basmati  will
float on top and look longer and more even).  Drain rice in colander.

Also, while rice and meat are cooking, saute carrots in butter/oil (you want
then tender and sweet, so don't add salt).

Put a little oil/butter in large non-stick pan.  Follow layers:
1) Rice, 2) meat/veg, 3) rice... in thin layers.  Then pour saffron/sugar 
that has been mixed with a little hot water over top.  Cover tightly.  Steam
until done (15 - 30 min on low). [you can pour a little butter/water mixture
over top if rice dries out before it is done].

Serve on platter with crisp rice from bottom of pan over top, then carrots.
Pour melted butter on top.  Serve with salad.

________________________________________________________________________


5th recipe from my mother-in-law Mrs. Majidimehr:

Sabzi Koofteh

1 lb ground meet (beef or lamb)
2 med. onion
large handful of fresh mint
large handful of fresh watercress
salt
turmeric
1 egg
butter
tomato paste
split peas
rice

Cook same of rice and split peas (1/2-3/4 c. each) in pan - with not
too much  water for 5-10 min.  Chop onion with mint and watercress. 
Add about 1/2 t.  salt and 1/4 to 1/2 t. turmeric on rice, then add
onions and mix with meat. Add 1 egg.  Mix well.

Coarsely chop 1 med onion and put in pan with a little oil and about
3 T. butter Saute, then add about 1/2 t. turmeric, 3 T. tomato
paste, salt (1/2 t.), and water (about 1/2 saucepan). Bring to a
boil.

Make palm-sized meatballs and place in boiling mixture.  Cook about
1/2 hr.  Serve in bowls with broth.  Yogurt and pickles on the side.


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set3
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Persian Recipes, Set 3 of 3

More from Lynn Majidimehr

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3rd recipe is from Sepideh Majidimehr:

Khoresht Karafs (Celery)

1 lb. lamb, cut in chunks (use tender pieces)
1-2 med. onion, cut into small chunks
1 celery heart, or small bunch of celery (with leaves), 
	cut into 1 to 1 1/2" pieces
2 c. goormeh sabzi (dried veg), crushed
1/2 to 4 lemons, juiced (depends on how sour you want it)
salt
1/8 to 1/4 t. cinnamon
1 t. tomato puree
turmeric

Soak goormeh sabzi in water.

Saute' onion in oil with turmeric added (just sprinkle some on the oil).
Add lamb and brown.  Add water and simmer till tender.  Drain goormeh
sabzi then saute in pan with celery leaves (use butter and/or oil).  Add
celery and goormeh sabzi to meat, lemon juice, salt (to taste), cinnamon
and tomato puree.  Simmer till celery and meat is done.

Serve with hot rice (prefer basmati)

Goormeh Sabzi can be found in Persian or Middle Eastern stores, it is
a dried vegetable combination with herbs.  I do not know the proportions
or I would have included them here so that you could use fresh veg instead.
John, sorry I forgot.. the first recipe is from my sister-in-law 
Sepideh Majidimehr.

________________________________________________________________________


The following recipe is a combination of what I learned from my
sister-in-law and my mother-in-law Mrs. Majidimehr.


Ghaime Bademjune

~ 1 lb chicken breasts
2 med onions, cut one in large pieces for frying, and other into quarters
	for cooking with chicken
~1/2 c. yellow split peas
6 oz can tomato puree or paste (puree is preferred)
2-3 dried lemons (you could substitute dried lemon peel)
3-4 Zucchini or 1-2 eggplant (japanese preferred),
	sliced ~1/4" thick (slice lengthwise)
salt
oil


Fry onion.  Cook chicken in water with onion.  When well done add fried onion
and split peas.  After cooked well, add tomato paste/puree, dried lemon peel, 
and simmer till very well done.

Fry zucchini and eggplant slices in oil with turmeric after sprinkling with
salt.

Put chicken and sauce in dish and place veg. slices on top.  Warm in oven
or microwave.

Serve with Hot basmati rice.

________________________________________________________________________


Recipes to come include:

Aash ( a hearty soup )

Gormeh Sabzi (from scratch) - lamb and herbs - literally translated
as "green meat" - wonderful stuff.

More torshie recipes

Sarti Polo

Traditional Wedding Rice

Enjoy, and I'd love to hear from you if you enjoy these recipes. I've tried
for a week to contact Lynn Majidimehr before posting her recipes, but mail
bounces. Lynn, if you're out there, please send me some e-mail!!

John Trinterud



-- 
jrtrint@srv.PacBell.COM		"...Face down in the value-added stream..."

Newsgroups: rec.food.recipes