Here is something that some of you may want to try? I have put these recipes together with a friend of mine who is a great cook :Congtrats:The reason I've added these here is that Persian food has borrowed spices, styles and recipes from India and has in turn influenced Indian food. There are many dishes that are shared by both Persians and Turks, so much and so that it is difficult to say who has borrowed what and from where?

Khoresht-e-Gheimeh

Khoresht in Persian cuisine refers to a variety of colorful and tasteful stews, which are typically served with Pollo (steamed basmati rice).

There are some similarities between Persian and Indian cuisine stews;
however Iranians generally use less spice.

By and large, the cooking of Persian stews is time consuming;
hence it is very difficult to make one in less than an hour.

Traditionally it is done with red meat, whereas, my version is vegetarian. Here is how I prepare it:



Ingredients (For approx 6 servings)



Yellow split peas: 1 cup

Ripe (preferably on the vine) Plum tomatoes 3;
chopped

Oil: ¼ cup

Onion, thinly sliced: 2

Turmeric powder: 1/2 teaspoon

Dry fenugreek leaves: 1 teaspoon

Cumin seeds: ½ teaspoon

Water: 3 cups

Salt and pepper: to taste

Lime juice: from 2 fruits





Method

1. Put the split peas, with a little salt and half the turmeric, in a saucepan and add water to cover by about two inches (or three cups).
2. Bring the water to boil, cover with a lid and simmer on gentle heat, until the lentils are thoroughly cooked. Set the saucepan aside, while you prepare the rest of the dish.
3. In another pot, heat the oil over a medium-high flame. Add the onions and sauté until thoroughly wilted and have begun to caramelize. Add the tomatoes and cook for another 3-5 minutes on medium heat, until it has a sauce like consistency.
4.
Stir in the rest of turmeric, fenugreek leaves, cumin, salt and pepper and continue to cook for a further 2-3 more minutes.
5.
Pour this preparation into the saucepan with lentils and cover. Take utmost care while pouring, as it may spit!
6.
Simmer for another 20-35 minutes on a very low heat.
7.
Add water as necessary to maintain a stew-like consistency.
8.
Stir in the lime juice, adjust seasoning and rest for at least 10 minutes;
serve with Pollow rice.

Done





Joojeh (steamed chicken leg and thigh)

Joojeh, in Persian, means small chicken. A very simple and easy to make but superbly delicious dish:



Ingredients:

Olive oil 3-4 tablespoons
garlic 3-4 cloves
cracked black pepper 1/2 tsp
few chilli flakes (optional)
salt to taste

Method

1. Remove the bone out of four chicken legs and thighs (or even buy 'em already off-the-bone).
2. In a large mixing bowl put two tablespoons of any olive oil. Add 3-4 crushed cloves of garlic, half a teaspoonful of cracked black pepper, the chilli flakes and one level teaspoonful of salt.
3. Mix well and add the chicken pieces into it. Make sure that the marinade has worked itself into every bit of the chicken.
4.
Cover with a cling film and leave it in the frige overnight (preferably for 24 hours).
5.
Spread the chicken into any odd steamer (I prefer the bamboo one) as a single layer.
6.
Sprinkle a bit more black pepper and few more chilli flakes, if desired. Steam for 45 min to and an hour.
7.
Take the steamer off the heat, smear a bit of olive spread or any margarine onto the cooked chicken and let it rest in the steamer for another 10-15 minutes.
8.
Cut them to bite sized pieces and serve with any type of bread, potatoe, etc, and a fresh seasonal salad. A dollop of mayonnaise makes it even tastier!

Done

Fesenjan

Also called khoresht-e fesenjan: This is a special occasion Persian food. Traditionally, it is made with duck or pheasant in the north of the country along the Caspian Sea. It is a thick, rich, sweet and sour dish. Fesenjan improves in flavor if served the next day, as all the flavourings soak up into the meat!

I have prepared this dish, with virtually any meat and occasionally without any at all! This is how I prepare it with chicken:

Ingredients


1 whole chicken, cut up into 12 pieces (alternatively, 2-2 ½ lb Boneless meat)
1 onion, thinly sliced

3 tablespoons olive oil

1 cup walnuts, toasted and finely ground in a food processor

1 teaspoon salt

3 cups pomegranate juice

2 or 3 cardamoms

Black pepper to taste



Method

1. Heat olive oil in a large sauce pan over medium heat.
2. Add the chicken and onions and cook for about 15 minutes, stirring occasionally (at this stage you can put a diced aubergine, if desired!).
3. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 to 1½ hours, stirring occasionally.
5. If the sauce becomes too thick, stir in 1/4 cup warm water.
6. Adjust the seasoning, and simmer for another 10-30 minutes.

Done





Ghormeh Sabzi

Fresh spinach 1 bunch or 1 medium size package/200gm of frozen
Fresh dill 1 small bunch.
Fresh parsley 1 bunch.
Spring onions 1 bunch
Fresh Leek 1-2 (only the green stems)
Fresh fenugreek1 bunch, if not available replace with1 tablespoon of dried fenugreek leaves
Two sun-dried limes (available in Middle Eastern shops) or juice of a fresh lime (less authentic flavour)
1 medium onion, finely diced.
1/2 teaspoon turmeric
4 tablespoons vegetable oil.
1 cup of pre-soaked Rose coco beans, (Borlotti beans, Saluggia beans, Roman beans, Crab Eye Beans);
alternatively you can use red kidney beans!

Salt and pepper to taste

Method

Soak the beans 24 hours prior to preparation of the dish (minimum of over night).
Chop the leeks, spring onions, spinach, dill, parsley and fenugreek fairly finely Sauté these in 2 tablespoons of oil in a non stick frying pan for about 5 minutes or until the water has dried, take the pan off and put it aside Using another pot, sauté the diced onions in 2 tablespoons of cooking oil until they are golden brown.
Add salt, pepper and turmeric and for a few more minutes.
Add the beans now and switch heat to medium.
rush the sun-dried limes and add them to the mixture.
Add approximately two cups of boiling water and with the lid on, boil for an additional 15 minutes.
Now add the fried vegetables into the mixture and simmer on medium/low heat for 45 min to an hour, stirringly occasionally.
Add the lime juice, blend and serve over pollo. Alternatively eat with Naan-e-Barbarri or Lavaash.

Done