Greek/Italian/Georgian/Persian/diff country recipes!

icedcoffee

Fri, Oct 29 2021, 1:39 pm

I got you with the Persian dishes!!

Khoresht Karafs - Celery Stew
1 yellow onion
1.5 lb stew beef
12 stalks celery
1 cup dried mint
1 bunch chopped parsley
1 tsp each cumin, turmeric, cinnamon, coriander, salt, pepper
Limon omani (dried lime) - optional

1. Sauté onion and beef in olive oil until meat browns.
2. Separately, in olive oil, sautee celery, mint, parsley, and the celery leaves until herbs get crispy and celery gets soft.
3. Add everything to large pot (or instant pot) and add the spices, dried lime, and 5 cups water.
4. Bring to a boil and simmer stovetop 45-60 minutes, or cook on instant pot high pressure 45 min. Serve over basmati rice.

Ash Reshteh - Herb noodle soup
1 leek
1 bunch cilantro
One onion
2 scallions (green part)
1 bunch spinach (~5 cups)
1 tsp turmeric
1 can chickpeas
1.5 cups brown lentils
1tsp each pepper and salt
Olive oil
1/4 cup kidney or navy beans
8oz fettucine (or, ideally, reshteh noodles from specialty store)
Optional caramelized onions garnish: 1 onion, 1 tsp salt, 1 tsp sugar, and 1 tbs dried mint

1. Chop and rinse greens coarsely.
2. In a large soup pot or dutch oven, sauté onion until golden. Add 2 cloves minced garlic and cook another minute or two.
3. Add chickpeas, lentils, turmeric, pepper, beans.
4. Stir and add the greens along with 10cups water, salt, pepper. Bring to a boil and simmer for 1 hour covered, stirring occasionally.
5. Break pasta in half and add to pot. Boil again and simmer 30 more min.
6. For garnish: heat 2 tbs olive oil in saucepan and add 1 thinly sliced onion along with salt and sugar. Cook on low and stir about 30 min until caramelized. Then mix in 1 tbs dried mint. To serve, ladle soup into bowl and garnish with onions.

Ghalieh Mahi - Herb fish stew
1. In a saucepan, saute 3 chopped yellow onions and 5 minced garlic cloves over olive oil, until onion becomes translucent.
2. Add in 1-2 lbs of boneless fish, chopped into cubes. You can use salmon, tilapia, cod, red snapper, almost anything works here.
3. Cover the saucepan and keep over medium heat for 7-8 minutes. Then, season generously with salt, pepper, and paprika (use hot papriak for a kick).
4. Add 2 cups water. Bring to a boil and then reduce to a simmer for 10 minutes.
5. Add in 3 tbs lime juice and 2 bunches chopped cilantro (no stems).
5. Serve over rice - white or dill is ideal!

Tahchin - Crispy rice and chicken "cake"

1. Start by filling a pot with boiling water, salt, pepper, and turmeric. Add 1 lb boneless chicken. Boil until cooked, about 15 minutes.
2. Soak 3 cups of rice for at least 30 minutes, then drain. Bring another pot of water to a boil. Add the 3 cups of rice. The goal is to parboil it, where it is partly cooked but not fully. I left it in for about 7 minutes. To test if it's ready, bite 1 grain. It should not audibly crack or be hard, but it should not be mushy.
3. In a large bowl, mix 3 eggs, 1 cup oil, 1/4 cup lemon juice.
4. Crush up 1/4tsp saffron with 2 sugar cubes. Mix with 1 cup of liquid broth from the pot with the chicken. Then pour this into the large bowl with the eggs, and mix.
5. Add the parboiled rice to this large eggy bowl. Mix it, but don't mush it up. The rice should be intact. Add a fourth egg now and mix more until the rice feels binded together.
6. Take a 9x13 glass/pyrex dish and generously brush oil and turmeric all over the inside. Layer a little less than 1/2 the rice mixture into the dish, pressing down to pack it.
7. Now add a layer of the chicken from step 1. Use your hands to break it up into pieces 1-2" long. Leave 2 inches as a border on all sides.
8. Separately, sautee 1/2 cup of dried cranberries in oil for about 30 seconds with some sugar. Sprinkle some of these cranberries over the chicken. Keep some for decorating.
9. Layer the second half of the eggy rice mixture over the chicken, pressed tightly. Drizzle some more oil on the sides.
10. Cover tight with a layer of parchment paper and another layer of aluminum foil. Bake in oven at 375 for 2-3 hours.
11. Check on it. The bottom and sides should be golden brown and fully crispy. Let rest 15+ minutes and run a knife along the sides to unstick.
12. Using oven mitts and holding a large plate over the top, carefully flip onto the plate. Decorate with the rest of the dried cranberries and cut into squares.

amother

Fri, Oct 29 2021, 4:25 pm

icedcoffee wrote:

I made all these already Wink

keep sharing more!