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Persian Dinner for Four

Persian Cooking - Best of Persian Cuisine

Eggplant Stew - Khoresht-e Badenjan

Ingredients
2kg (4 lb) Eggplant peeled and cut into slices, spread out and sprinkled with salt
500 g (1 lb) boned leg of lamb cut in 2 inch cubes
2 medium onions sliced thin

4- 5 slice of bell pepper
1 teaspoons turmeric
3 tablespoons tomato paste
3-4 medium tomatoes
juice of 1 lemon
salt and paper

Recipe
1. Fry eggplant in a generous amount of oil until golden brown. Leave to drain. Keep aside.
2. Fry onions briskly in oil until golden brown. Add the tumeric, salt and pepper, then the drained meat and stir-fry until well browned.
3. Stir in the tomato paste, the skinned and finely chopped tomatoes and lemon juice with water to cover. Put on lid and simmer gently for 30 minutes.
4. Add the drained aubergines, bell pepper and a little more water, cover and simmer for a further 30 minutes or until the meat is tender and the sauce well blended,
5. Serve in a warmed vegetables dish, arranging the aubergine slices round the dish and heaping the meat and tomato sauce up in the middle. Serve with white rice..


Mixed Herb Stew- Khoresht-e Ghormeh Sabzi

Ingredients
- 120g (4 oz) red kidney or black-eyed beans soaked for 4-8 hours
- 2 tablespoons dried fenugreek
- 1 cup parsley
- 1/2 cup cilanto chopped
- 1 cup spring onions or leeks
- 1/4 cup dill (optional)
- 360g (12 oz) boned leg of lamb cut in 2 inch cubes
- 1 medium onion sliced thin
- 2 tablespoons dried lime powder
- 4 whole dried limes
- salt to taste

Recipe
1. Fry the herbs sprinkling in the crushed dried fenugreek in a little oil over a moderate heat, turning constantly, adding more oil when necessary until the herbs begin to darken (about 20-30 minutes). Remove from heat and keep on one side.
2. Fry the onion until soft and golden. Add the meat and brown well on all sides.
3. Stir in the herbs. Add the beans, lime powder and enough water to cover. Cover the pan and simmer gently for an hour.
4. Pierce the dried limes in several places with a sharp knife and add along with the dried lime powder and salt.
5. Simmer gently for a further hour or until the meat and beans are tender and the whole sauce well blended. Add lemon juice to taste.
6. Dish up into a warm serving dish and serve with white rice.


STEW WITH SPINACH AND PRUNES - Khoresht-e-Esfenaj-o Aloo

Ingredients
500 g (1 Ib) boned leg of lamb cut in 1 inch cubes
500 g (1 Ib) fresh spinach washed and chopped fine or 1 packet frozen chopped spinach
10 pitted prunes
2 medium onions sliced thin
2 tbsp. dried lime powder
180 g (6 oz) leeks or spring onions chopped fine
salt and black pepper

Recipe
Fry the onions in a little oil until soft and golden. Add the meat to the onions and stir-fry until meat is well browned. Add water to cover, and sprinkle in the dried lime powder, cover the pan and let it simmer for an hour.

Fry leeks lightly until soft. Add spinach and stir-fry for 5-10 minutes until soft and well mixed. Add them to the stew with salt and pepper and let it simmer for 15 minutes. Wash and cut in half the pitted prunes, and add to the stew a few minutes before serving. Serve with white rice.

Pomegranate-Walnut Sweet and Sour Persian Stew - Fesenjan
(Serves 5-6)
Ingredients:
2 large onions, chopped or sliced
2 table spoons cooking oil
2 1/2 cups toasted and finely ground walnuts
1/2 cup pomegranate sauce (Robe Anar) or 2 tbsp. pomegranate paste
1 whole chicken, cut up
2 cup water
1-2 teaspoon salt
1 cup dried yellow prunes (Aloo Bokhara), washed

Method:
Sauté the onions in the cooking oil until golden brown. Add the chicken parts to the onions. Brown all sides. Add the salt. Add the prunes on top of the chicken. Add the ground walnuts. Add the pomegranate sauce. Pour the water on top of the ingredients and let them cook for 20 minutes. The color of the stew
will turn brown and some oil from the walnuts will gather on the top of the mixture. That is when the stew is ready. Taste the stew and if the taste is too sour you may add some sugar to taste.

Beef Stew - Abgousht
Ingredients:

One cup of Garbanzo beans (nokhod) soaked 4-8 hours
One cup of dried white beans (loobia sefeed) soaked 4-8 hours
1/2 pound of meat with bones
One medium onion, peeled and quartered.
One medium potato, peeled.
Half a cup long grain rice.
One medium tomato.
One table spoon turmeric (zard-choobeh).

a small piece of black cardamom
Salt and pepper to the liking.
Two heads of whole dried lemons (leemoo-amAnee)

Directions:
Wash the meat and put it in a medium size pot (deezee for traditionalists), half filled with water, add the beans, the onion, turmeric, black cardamom, salt and pepper and let it cook for 1-2 hours on medium-low heat. Next, add the potato, rice, and the tomato (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft.

Strain the soup from the ingredients. Remove the bones from the strained ingredients. Mash these ingredients finely. Taste a small portion and add more salt/pepper if needed. When the mixture has a smooth texture, it can be served.

The soup (juice) is also served in a separate bowl. The idea is to mix it with small pieces of flat bread like Naan.

At the table, this dish is served with Iranian bread, raw onions, radishes and fresh herbs such as parsley, basil leaves, mint leaves, leeks, etc.

khoresht baamieh: made with okras, potatoes and meat
khoresht fesenjaan: made with chicken, walnuts, pomegranate juice and sugar
khoresht anaar-aveej: made with chicken, walnuts, pomegranate juice, herbs, sugar, and garlic
khoresht baadenjaan: with meat, eggplants, onions, and lime juice
khoresht qaimeh: made with meat, split-peas, potatoes and limes
khoresht karafs: made with meat, celery, herbs, sugar and lime juice
khoresht reevaas: with rhubarb, meat, herbs, and sugar
khoresht loobia sabz: made with meat, string beans, potatoes and lime juice
 
Persian Grocery
    Bakery, Cookies, Pastries
Chickpea Cookies - Noon Nokhodchi Cripy Almond Cookie - Hajibadoom Crispy Walnut Cookie - Bajigerdoo Rice Cookie- Noon Brenji Mixed Persian Cookies (traditional) Marzipan -Toot Flax Seed Brittle - Sohan Asali Honey Almond Brittle Sohan Asali with slivered almonds Honey Sesame Brittle - Sohan Asali Peanut Brittle - Sohan Asali Peanut Noga Pistachio Nugget - Gaz Walnut Nugget - Baslough Saffron Rock Candy - Nabat Saffron Rock Candy Pieces Paitakht Sugar Coated Almonds - Noghle Almond Candy - Badoom Sokhteh Baklava - Persian Baglava Rolled Cookies - Kak Kermanshahi Zolbia and Bahieh .
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Aash-e-Reshteh / Noodle Vegi Persian Soup Aash-e-Mast (Persian Yoghurt Vegi Soup) Aash-e-Joe - Persian Barley and Beans Soup Mix Aash-e-Anar (Persian Pomegranate Vegi Soup) Herb Rice / Sabzi Polo Lentil Pilaf / Adas Polo Sweet Delight Shireen Tomato Rice / Estamboli Halva Vanilla Falafel Mix Tabouli Mix Couscous Spinach Coucous Mediterranean Couscous Original Couscous Toasted Tahini Jar Mixed Persian Cookies (traditional) .
    Dried Fruits, Nuts, Spices, Herbs, Extracts
Garlic Cloves (Fresh) - ships Tues only Fresh Mint Leaves - ships out only on Tuesday Pistachio - Raw Cashew Pieces Almonds Raisins 100% Pure Asafoetida (Hing) Crystals - non-organic 0.5oz Kasturi Methi or Fenugreek Leaves (Shambalileh). Fried Onions Cardamom Pods Green Whole Poppy Seed or Khas Khas Cinnamon (Malabar Cinnamon) Black Cardamom Black Pepper (Whole) Sesame Seeds White Cardamom Seeds Tamarind Paste - Tamarindo, Tamar Hind Orange Blossom Water - Flavor Desserts, Syrups, Rice, Salads, on Fruit and in Beverages Advieh Polo Rice Advieh (Baharat) Seven Spice Baharat Shish Kabob Seasoning Ground Meat Kabob Seasoning Yoghurt Dip Seasoning Chicken Kabob Seasoning Mediterranean Seasoning Lemon Pepper Seasoning Zereshk Berries (Dried Barberries for Persian Rice) Rose Bud Gol Mohamadi Eucalyptus Leaves Mosir (Dried Shallot) Mosir Powder - Shalot Orange Peel - used in rice dishes and pan sauteed meats Senjed Lemon Omani Whole Sabzi Gormeh Sabzi Polo Sabzi KooKoo Sabzi Aash Sabzi Dolmeh Pistachios Tahini Jar Pomergranate Concentrate 100% Pomergranate Paste Dried White Mulberry Jumbo (tout) Dried Fig - Shirazi Anjeer Dried Apricot Raisin Currant Raisin Soultany .
    Grains, Rice, Pasta, Beans
Channa Dal - Lentils Masoor Dal (Lentil) Masoor Dal Whole Kabuli Chana (Garbanzos) Rajma - Kidney Beans Besan or Chick Pea Lentil Flour Basmati Rice - world's finest rice Basmati Brown Rice - world's finest rice Aash-e-Reshteh / Noodle Vegi Persian Soup Aash-e-Joe - Persian Barley and Beans Soup Mix Reshteh (Noodles for Ash) Reshteh Polo (Roasted Noodle) Barley (Joo) Black Beans Black Eye Peas, Lobia, Blackeye Beans, Field Peas, Lobiya, Chawli Lima Beans Great Northern Beans Green lentils (Adas) Soup Mix Yellow Fava (Baghala) Brown Fava Beans Couscous Original Couscous Toasted Foul Modammas (canned) Large Fava Beans (canned) Tahini Jar .
    Torshi, Pickles, Preserves, Purees
Torshi Litteh Torshi Eggplant Torshi Mix Pepper Chk Torshi Mixed Hot Creamy Torshi Little Torshi Haft - Bijar Torshi Onion Red Viniger Torshi Garlic Quince Preserve Orange Blossom Jam Carrot Preserve Fig Preserve .
    Tea, Sherbets, Dried Fruits, Berries
Zereshk Berries (Dried Barberries for Persian Rice) Khak Shir Iran - Mugwort Seeds Esphand Quince Seeds Sonbol Tib Rose Bud Gol Mohamadi Eucalyptus Leaves Hibiscus/Sour Tea Orange Peel - used in rice dishes and pan sauteed meats Senjed Rose (Gole Sorkh) Jam Pomergranate Concentrate 100% Pomergranate Paste Pomergranate Juice Premium Sour Grape Juice Lime Juice (Shiraz) Natural Lemon Juice Orange Water Imported Persian Blend Tea Earl Grey Persian Blend Tea w Cardamom Persian Blend Tea Earl Grey 50 T/B Persian Blend Tea w Cardamom 50 T/B Persian Blend Tes Earl Grey 20T/B Persian Blend Tea w Cardamom 20 T/B Dried White Mulberry Jumbo (tout) Dried Fig - Shirazi Anjeer Dried Apricot Raisin Currant Raisin Soultany Chickpea Cookies - Noon Nokhodchi .

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