Sei sulla pagina 1di 4

Serves 8 to 10

Prep: 20 minutes, plus soaking


the legumes overnight
Cooking: 1 hour 20 minutes

noodle + chickpea soup

W cup (50g) dried chickpeas In Iran, it is said that eating noodles brings good fortune, that is why noodle
W cup (50g) dried black-eyed soup is always served on Nowruz, the Iranian New Year’s Day.
peas
1V cups (300g) green lentils,
rinsed
4 tablespoons vegetable oil
1. Place chickpeas, black-eyed peas, and lentils in a large bowl, add
4 large onions, peeled and 8 cups of water and allow to soak overnight. Drain, rinse, and set aside.
thinly sliced
2. In a very large pot, heat the oil over medium heat. Add the onions and
10 cloves garlic, peeled and
garlic, and sauté, stirring occasionally, for 15 minutes, or until golden
crushed
1 tablespoon sea salt
brown. Add the salt, pepper, turmeric, cumin, coriander, ginger, and
1 teaspoon freshly ground chickpea, black-eyed pea and lentil mixture, and stir-fry for 1 minute.
pepper
3. Add 12 cups of water and bring to a boil. Reduce the heat to medium,
2 teaspoon turmeric
cover, and simmer for 45 minutes, or until chickpeas are tender.
3 tablespoons ground cumin
1 tablespoon ground 4. Add the kashk. Use a handheld mixer to partially purée the
coriander ingredients in the soup.
2 tablespoons ground ginger
12 cups (2.8 liters) water 5. Add the noodles and cook for 10 minutes, stirring occasionally.
2 cups liquid kashk* or
6. Add the herbs and spinach and continue cooking, stirring
buttermilk
occasionally, for another 10 minutes.
1 tablespoon grape molasses
12oz (340g) dried Persian 7. Adjust the seasoning to taste and pour the soup into a tureen or
noodles or fettuccine individual serving bowls. Nush-e jan!
3 tablespoons dried mint
1 cup (85g) coarsely chopped
fresh chives or (100g)
spring onions (white and
green parts)
1 cup (85g) chopped fresh dill
weed
2 cups (170g) chopped fresh
parsley
2lb (900g) chopped fresh
spinach, or 1lb (450g)
frozen chopped spinach
Makes 6 servings
Preparation time: 45 minutes
Cooking time: 15 minutes.

caramelizing onions
4 tablespoons olive oil
2 medium, yellow onions,
peeled and finely chopped
garnish
1 tablespoon olive oil fresh herb kuku
⅓ cup (50g) dried barberries,
soaked in cold water for This kuku brings back golden memories of my childhood in Iran. On the eve
15 minutes, rinsed, and of the Persian New Year, our kitchen would be buzzing with activity as my
drained
mother and other members of the family were busy preparing kuku sabzi,
1 teaspoon grape molasses*
or sugar an essential dish for the New Year feast. The tantalizing aroma of the herbs
2 tablespoons water floating around the house would drive us children crazy with the desire to
batter have some of the kuku—but we had to wait until the festivities began.
6 eggs The key to making this kuku is to thoroughly wash and dry the herbs
1 teaspoon baking powder before chopping them.
2 teaspoons advieh (Persian
spice mix)*
1V teaspoons sea salt
1. To caramelize the onions: Heat the oil in a wide skillet over medium
1 teaspoon freshly ground heat and sauté the onions for 15 to 25 minutes, or until lightly golden.
black pepper Remove the onions and allow to cool.
V teaspoon turmeric
2. To make the garnish: In the same skillet, place the oil, barberries,
2 cloves garlic, peeled and
finely chopped
grape molasses, and the water, and stir-fry for 4 minutes over medium
V cup (40g) finely chopped heat (taking care as barberries burn easily). Transfer the barberries to a
Romaine lettuce small bowl and set aside.
V cup (50g) finely chopped
spring onions (white and
3. Preheat the oven to 400˚F (200˚C) and line a quarter-sized (9V x 13in/
green parts) 24 x 33cm) rimmed sheet pan with parchment paper.
1 cup (85g) finely chopped 4.To make the batter: Break the eggs into a large mixing bowl. Add the
fresh parsley
baking powder, advieh, salt, pepper, and turmeric. Beat lightly with
1 cup (85g) finely chopped
fresh cilantro a fork. Add the garlic, lettuce, herbs, walnuts, flour, and caramelized
1 cup (85g) finely chopped onions, and fold in gently using a rubber spatula (do not over-mix).
fresh dill weed
5. To cook the kuku: Paint the lined sheet pan with 4 tablespoons oil.
1 tablespoon dried fenugreek
(optional) Pour in the batter, and gently shake the pan to even out the batter.
V cup (60g) coarsely Bake in the preheated oven for 15 minutes.
chopped walnuts
6. Remove from the oven and place on a cooling rack. Garnish with
1 tablespoon rice flour
the caramelized barberries. Cut the kuku into piecies according to your
4 tablespoons olive oil, for
cooking kuku fancy. Serve hot, or at room temperature, with lavash bread and Yogurt
and Persian Shallot Dip (mast-o musir, see page 49). Nush-e jan!
Serves 4
Prep: 10 minutes
Cooking: 5 to 7 minutes

sumac grilled fish

topping The tangy and earthy taste of the sumac contrasts beautifully with lime
W cup (55g) shelled walnuts juice and garlic, and always reminds me of dishes from the Caspian.
1 cup (85g) chopped fresh
parsley
W cup (20g) chopped fresh
mint 1. To make the topping: In a food processor, pulse all the ingredients for
4 cloves garlic, peeled and the topping until grainy in consistency (rather than a smooth paste).
chopped Keep in the fridge in an airtight, non-reactive container.
1 tablespoon lime juice
V teaspoon sea salt
2. In a bowl, mix all the ingredients for the spice rub and set aside.
W teaspoon freshly ground 3. Rinse the fish and pat dry with a dish towel. Arrange on an oiled,
pepper rimmed sheet pan. Brush the fillets on both sides with the olive oil and
2 tablespoons olive oil
the lime juice, then rub all over with the sumac rub. Cover with oiled
sumac rub parchment paper, and keep chilled in the fridge until ready to cook.
1 teaspoon sea salt
W teaspoon freshly ground 4. Shortly before you are ready to serve, turn on the broiler and allow
pepper it to get good and hot. Remove the cover and place the sheet pan with
1 teaspoon turmeric the fish under the broiler. Broil the fish for 2 to 3 minutes on each side.
W cup sumac powder*
2 tablespoons unbleached 5. Take out the sheet pan, place 1 tablespoon of the topping on each
all-purpose flour fillet, and serve with plain rice (kateh). Nush-e jan!
fish
4 fillets of striped bass or
catfish (each Vin/1cm
thick; about 2lb/900g
total weight)
2 tablespoons olive oil
Juice of 1 lime
Serves 8 to 10
Prep: 45 minutes
Cooking: 3 hours 45 minutes

p o m e g r a n at e - i n f u s e d l e g o f l a m b

1 leg of lamb Easy to make, this dish is very tasty and goes particularly well with the Fava
(6 to 7lb/2.7 to 3.2kg) and Dill Polow or just a green salad. You can prepare the lamb the day
10 cloves garlic, peeled before and keep it covered in the fridge until you’re ready to bake it.
spice rub
1 teaspoon sea salt
1 teaspoon freshly ground 1. Preheat the oven to 350°F (180°C).
pepper
1 teaspoon turmeric 2. Rinse the leg of lamb and thoroughly pat dry, then place in a non-
1 tablespoon unbleached reactive, large, deep baking dish (preferably one with a lid, such as a
all-purpose flour cast-iron Le Creuset pot).
sauce
2 medium, yellow onions,
3. Use the point of a sharp knife to make 10 slits all over the lamb, then
peeled and quartered insert the cloves of garlic in the slits. Combine the ingredients for the
1 cup (120g) shelled walnuts spice rub and use this to rub all over the lamb.
3 cups (700ml)
4. Pulse all the ingredients for the sauce in a food processor until you
pomegranate juice
1 teaspoon sea salt
have a smooth mixture. Spread the sauce over and around the lamb.
1 teaspoon red pepper 5. Cover the baking dish (if you don’t have a dish with a lid, use a layer
flakes of parchment paper and then a layer of aluminum foil to cover it).
1 teaspoon freshly ground
pepper 6. Bake the lamb in the oven for 3 hours. Uncover the dish and turn the
1 tablespoon ground lamb in its sauce. Continue to bake, uncovered, for 45 minutes, or until
cardamom the meat is falling off the bone. Transfer it to a serving platter, cover
1 tablespoon ground cumin
with parchment paper and aluminum foil, and set aside.
7. Place the baking dish on the stovetop and heat the sauce over high
heat. Reduce by cooking for 4 to 5 minutes, or until about 1V cups
(350ml) remain.
8. Serve the lamb with the sauce on the side. Nush-e jan!

Potrebbero piacerti anche