Persian Herb Frittata - Kuku

Ingredients

• 1 cup scallions
• 1 cup packed spinach (about 3 ounces)
• 1 cup parsley
• 1 cup cilantro
• 1 cup fresh dill
• 16 eggs
• 3 garlic cloves, minced
• 3/4 teaspoon cinnamon
• 3/4 teaspoon cardamom
• 1 1/2 teaspoons cumin
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper, fresh ground
• 1 teaspoon baking powder

Method

1. Preheat oven to 350 F. Line a 13x9 inch baking dish with parchment. Butter the bottom and sides of the dish.

2. Finely chop the first five ingredients and combine in a large bowl. You can use a food processor to save chopping time.

3. Beat eggs in a medium bowl and then add remaining eight ingredients. Mix well.

4. Add egg mixture to greens until thoroughly combined.

5. Pour into baking dish and bake for 45 minutes or until firm in the center.

6. Serve warm or at room temperature.

Persian Chicken in Pomegranate Sauce - Khoreshe Fesenjan

Ingredients

• 10 chicken thighs, extra skin and fat removed
• 3 tablespoons butter
• ½ teaspoon Chicken Salt
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 large onion, finely chopped
• 2 tablespoons tomato paste
• 2 cups walnuts, very finely chopped. Use a food processor if you have one. Stop before the walnuts become a paste.
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon smoky hot paprika or regular paprika
• 2 tablespoon lemon juice
• 1 cup fresh pomegranate juice (Pom brand is very good)
• 2-3 tablespoons pomegranate syrup
• 1 tablespoon sugar
• 2 tablespoons finely chopped flat-leaf parsley for garnish

Method

1. Sauté the chicken in the butter, sprinkling each side with the poultry seasoning or za’tar, salt and pepper, until light brown on all sides. Remove to a plate.

2. Remove all but 3 tablespoons of the combined chicken fat and butter. Sauté the onions in the remaining fat until golden brown. Add the tomato paste and/or harissa and sauté for a few minutes. Add the walnuts and sauté over medium heat for about 5 minutes, stirring constantly so as not to burn the walnuts.

3. Add the stock, cinnamon, paprika, lemon juice and pomegranate juice and syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and add salt if necessary and sugar if the sauce is too sour for your taste.

4. Arrange the chicken in the sauce. Cover and let simmer for 20-25 minutes. Taste for seasoning. I needed to add more salt and a bit more lemon juice.

5. Decorate with parsley and serve with rice.

Persian Firni - Yakh Dar Behesht

Ingredients

• Rice-flour, 100 grams
• Starch, 150 grams
• Ground almonds 15g
• Superfine (not powdered) Sugar, 500 grams
• Rosewater, 1/2 cup
• Milk, 1 liter
• Water, 1 liter
• Crushed pistachios, Fresh or candied rose petals, lime zest, crushed pistachios and almonds for garnish

Method

Dissolve starch well in cold water. Combine rice flour, ground almonds and sugar and dissolve them well in cold milk. Mix the two solutions and bring to slow boil over low heat.

Regularly stir the mix until it thickens. Now add rosewater. Continue stirring the mix while it boils very slowly with a wooden spoon or whisk so that it does not settle.

When the mix becomes very thick, it is ready. Pour it into a deep rectangular dish and shake so that the surface is level. Let it cool down completely, then cut a grid into it the lines of which are parallel to the diagonals of the dish.

Decorate it with the crushed pistachios, rose petals, lime zest, crushed pistachios and almonds on top. It is now ready to serve.