The New Persian Kitchen by Louisa Shafia - Recipes

7/29/2019 The New Persian Kitchen by Louisa Shafia - Recipes

1/16


2/16


3/16

Louisa

Shafia

the newpersiankitchen

Photography by Sara Remington

TEN SPEED PRESS

Berkeley


4/16


5/16

Contents

Introduction: a desert paradise 1Overview: persian cuisine through the ages 4

A Guide to Persian Ingredients: a garden of earthly delights 9

starters and snacks 23

25 Whole Grilled Fava Beans

27 Fresh Herb Platter Sabzi Khordan

28 Winter Squash Fritters with Rose Petals

29 New Potatoes with Dill and Lemon

30 Persian-Style Grilled Corn Balal

33 Turkish Roasted Tomato and Red Pepper Dip

34 Garlicky Eggplant and Tomato Spread Mirza Ghasemi35 Yogurt with Beets Borani Chogondar

36 Yogurt with Shallots Mast-o Musir

36 Problem Solver Nut Mix Ajil-e Moshkel-gosha

37 Passover Charoset

soups 39

41 Cold Pistachio Soup with Mint and Leeks Soup-e Pesteh

43 Saffron Corn Soup

47 Persian Matzoh Balls with Chickpeas and Chicken Gondi

48 Pomegranate Soup Ash-e Anar

50 Oat and Mushroom Soup Soup-e Jo

51 Savory Amaranth and Turkey Porridge Halim-e Shir

52 Cleansing Spring Nettle Soup

53 Bean, Herb, and Noodle Soup Ash-e Reshteh


6/16

salads 55

57 Chicken with Potatoes and Olives

59 Tomato and Cucumber Salad Salad Shirazi

60 Shaved Celery Root and Pomegranate Salad

61 Roasted Peach and Corn Salad in Tamarind Vinaigrette

65 Vinegar Carrots with Toasted Sesame Seeds

66 Cucumber and Watermelon Salad

67 Radish, Rhubarb, and Strawberry Salad

vegetable and egg entres 69

71 Herb Frittata with Walnuts and Rose Petals Kuku Sabzi

73 Roasted Stuffed Artichokes with Mint Oil

76 Stuffed Tomatoes with Pistachio Pesto

79 Sweet and Smoky Beet Burgers

80 Tempeh Kebabs with Minty Cilantro-Lime Sauce

81 Potato Cakes with Tamarind Sauce Kotlet

meat and fish entres 83

85 Chile-Saffron Fish Kebabs Kebab-e Mahi

87 Grilled Shrimp with Lime Powder and ParsleyOlive Oil Sauce

88 Lamb Meatballs with Mint and Garlic Kufteh90 Parvins Tamarind Stuffed Fish

93 Olive OilPoached Fish with Fresh Herbs and Lemon

95 Lamb Kebabs in Pomegranate-Walnut Marinade Kebab-e Torsh

96 Grilled Liver with Cumin, Garlic, and Fresh Basil

99 Whole Roasted Fish with Oranges and Saffron

100 Chicken Kebabs in Yogurt MarinadeJoojeh Kebab

103 Turmeric Chicken with Sumac and Lime


7/16

main dish stews and casseroles 105

107 Eggplant and Tomato Stew with Pomegranate Molasses Bademjan

109 Pomegranate Walnut Stew Fesenjan

111 Barley Stew with Lamb and Rhubarb

112 Seared Chicken with Peaches Khoresh-e Hulu

115 Green Herb and Kidney Bean Stew Ghormeh Sabzi

117 Persian GulfStyle Spicy Tamarind Fish Stew Ghaliyeh Mahi

rice and grains 119

121 Jeweled Brown Basmati Rice and Quinoa Morassa Polo

123 Saffron Rice Chelo

125 Sweet Rice with Carrots and Nuts Shirin Polo

127 Rice with Rose Petals and Barberries Zereshk Polo

134 Rice with Sour Cherries and Almonds Albalu Polo

135 Rice with Favas and Dill Baghali Polo

137 Tomato Rice with Dried Limes Estamboli Polo

139 Persian Shepherds Pie Tah Chin

141 Quinoa with French Lentils, Wild Rice, and Golden Raisins

sweets 143

145 Chickpea and Almond Flour Icebox Cookies Nan-e Nokhodchi147 Rhubarb and Rose Water Sorbet with Rice Noodles Faloodeh

148 Pomegranate Semifreddo with Blood Orange Compote

151 Saffron Frozen Yogurt and Cardamom Pizzelle Sandwiches Bastani

153 Mulberry Yogurt Cake

155 Date-and-Walnut-Filled Cookies Koloocheh

157 Amaranth Rice Pudding with Rose Water Sholeh Zard

159 No-Bake Persimmon and Goat Cheese Cheesecake

161 Nutty Chocolate Bark with Cardamom and Coffee


8/16

beverages 163

165 Salty Mint Yogurt Soda Doogh

167 Date Shake with Toasted Nuts Majoon

168 Sour Cherry Spritzer

169 Cardamom Coffee

170 Naturally Sweet Dried Lime Tea

171 Winter Orchard Tea

173 Watermelon, Mint, and Cider Vinegar Tonic Sekanjabin

pickles and preserves 175

177 Sour Plum Pickle Gojeh Sabz

178 Mixed Vegetable Pickle Torshi

179 Turnip and Beet Pickle

181 Garlic and Sun-Dried Tomato Pickle Torsh-e Sir

182 Fig Mustard

183 Tamarind Date Chutney Torshi-e Khorma

185 Sour Cherry and Rose Preserves Moraba-ye Albalu

Menus 186

Resources 189

Acknowledgments

191About the Author 192

Index 193


9/16


10/16

Salads 65

vinegar carrots withtoasted sesame seedsThis pungent salad is great as a sandwich fixing on the Sweet and Smoky Beet Burgers(page 79), or tucked into flatbread with the Potato Cakes with Tamarind Sauce (page 81).

Use a carrot peeler to peel the carrots into long, graceful ribbons or a mandoline slicer to

cut them into matchsticks. To peel the carrots easily, lay them on a cutting board, hold onto

the stem end, and rotate as you peel away each section. Marinate the salad for a few hours

before serving to let the nutty toasted sesame oil infuse the carrots.

serves 4

1/2cup sesame seeds (white or

black)

1 clove garlic, minced

2 tablespoons white vinegar

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon toasted sesame oil

1 teaspoon red pepper flakes

Sea salt

11/2pounds carrots, cut

lenthwise into thin ribbons

1 cup tightly packed fresh

cilantro

Heat a small skillet over medium-high heat. When hot, add the sesame seeds and alter-

nate between shaking the pan and stirring the seeds. When the seeds start to pop, after a

couple of minutes, transfer them to a plate and let cool to room temperature.

In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes,

sesame seeds, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro,

and toss well. Season to taste with salt and serve.


11/16


12/16

95Meat and Fish Entres

lambkebabs inpomegranate-walnut

marinadekebab-e torsh

This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like

their food extra tart. The russet-colored marinade uses the same ingredients as Fesenjan

(Pomegranate Walnut Stew, page 109), and is one of the tastiest discoveries I made while

researching this book. Before grilling the kebabs, brush off the extra marinade, because it

can burn and leave charred flakes on the meat. You can also make these kebabs using beef

sirloin, fish, chicken, or vegetables. Start this recipe the day before you plan to serve it so

that the kebabs can marinate overnight.

serves 6

2 pounds lamb tenderloin or

boneless shank or neck, cut

into 11/2-inch chunks

1 cup walnuts3/4cup pomegranate molasses

2 cloves garlic, crushed

2 tablespoons grapeseed oil

1 cup loosely packed fresh

flat-leaf parsley, plus extra

chopped for garnish

Sea salt and freshly ground black

pepper

Place the meat in a large casserole dish. In a food processor, grind the walnuts, pome-

granate molasses, garlic, and olive oil into a puree. Add the parsley and pulse into small

bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.

If using wooden or bamboo skewers, soak them in salty water for a couple of hours before

grilling. Thread 3 or 4 pieces of meat onto each skewer1

/4inch apart, leaving 2 inches ofspace at the end. Discard the marinade. Brush or wipe extra marinade from the skewers.

Leave the meat out while you heat the grill so it can come up to room temperature (no

more than 45 minutes total).

Prepare a hot grill.

Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally. When

done, the meat should be slightly charred on the outside and very pink on the inside.

continued


13/16


14/16

121Rice and Grains

jeweledbrownbasmati rice andquinoamorassa polo

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on

its surface. Its a regal dish thats typically reserved for special occasions. My husband and I

served jeweled rice at our wedding, and it was so well received that the wedding venue added

it to their menu. Although there are quite a few ingredients, this is an easy dish to make.

You simply saut the dried fruit and nuts with oil and spices, and toss them with the cooked

grains. If youre substituting different grains for the ones used here, check to see if they needmore or less cooking water than the recipe calls for, and adjust accordingly.

serves 6 to 8

1 cup brown basmati rice, soakedin cold water for 1 hour

11/2cups quinoa, soaked in cold

water for 1 hour

5 tablespoons grapeseed oil

Sea salt

4 cups water, boiling

2 tablespoons butter or

unrefined coconut oil,at room temperature

1 large yellow onion, minced

1

/2cup barberries, soaked inwarm water for 1/2hour

and drained

1 cup minced dried apricots

1 tablespoon dried rose petals or

dried whole rosebuds pulled

apart and stems removed,

plus extra for garnish

1 teaspoon ground cumin1/2teaspoon ground cinnamon

1 teaspoon ground cardamom

1

/2cup pistachios, lightly toastedand coarsely chopped

1/2cup slivered blanched

almonds, lightly toasted1/2teaspoon saffron, ground and

steeped in 1 tablespoon hot

water (see page 15)

Pomegranate seeds, for garnish

(optional)

Drain the rice and quinoa and rinse under cold water. (Try making tahdig! Bring a large

pot three-quarters full of salted water to a boil, and follow the instructions starting on

page 128 for making one of four styles of tahdig. Rejoin this recipe in the next to lastparagraph, and mix the dried fruit, nuts, rose petals, and spices with the rice and quinoa

just as if youve been following this recipe all along. Good luck!)

Heat a medium stockpot over low heat and add the rice and quinoa, 2 tablespoons of the

oil, and a pinch of salt. Saut the grains, stirring often to prevent sticking for about 5 min-

utes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat

continued


15/16
https://itunes.apple.com/us/book/the-new-persian-kitchen/id572391289?mt=11https://play.google.com/store/search?q=9781607743583&c=bookshttp://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607743574http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?ISBSRC=Y&ISBN=9781607743576&cm_mmc=Random%20House-_-The+New+Persian+Kitchen-HC--scribd-9781607743576-_-The+New+Persian+Kitchen-HC--scribd-9781607743576-_-The+New+Persian+Kitchenhttp://www.amazon.com/gp/product/1607743574?ie=UTF8&tag=randohouseinc4547-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607743574


16/16

Copyright 2013 by Louisa ShafiaPhotographs copyright 2013 by Sara Remington

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,

a division of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Persian rugs courtesy The Oriental Carpet, Menlo Park, California www.theorientalcarpet.com

Library of Congress Cataloging-in-Publication Data

Shafia, Louisa. The new Persian kitchen / Louisa Shafia ; photography by Sara Remington. First edition.

pages cm

Includes index.

1. Cooking, Iranian. I. Title.

TX725.I7S38 2013

641.5953dc23

2012038828

ISBN 978-1-60774-357-6

eISBN 978-1-60774-358-3

Printed in China

Design by Toni Tajima

Food styling by Karen Shinto

Prop styling by Ethel Brennan

Food styling assistance by Jeffrey Larsen

10 9 8 7 6 5 4 3 2 1

First Edition

The New Persian Kitchen by Louisa Shafia - Recipes

Documents

Transcript of The New Persian Kitchen by Louisa Shafia - Recipes