Aash-e Sholeh Qalamkar

This delicious lamb recipe delivers a rich flavor, and a wonderful texture.

Aash-e Sholeh Qalamkar (based on this recipe)

Prep Time: 30 minutes

Cook Time: 1 hour

Serves: 6

Ingredients:

1 lb ground lamb

1/2 bunch parsley, chopped

1/2 bunch chives or scallions ends, finely chopped

1/2 bunch dill, finely chopped

1/2 bunch cilantro, finely chopped

1 cup peas

1/2 cup rice, rinsed

1/2 cup chickpeas

1/2 cup lentils

3 large onions, chopped

1/2 tsp turmeric

1/4 tsp ground black pepper

1/ tsp salt

1 tbsp canola oil

Night Before (or morning before):

Soak beans and lentils for 4-5 hours, or overnight.

Cooking:
In a large pot, fry ground lamb until browned. Drain of excess greases and set aside in a bowl.

Now fry onions in the remaining lamb grease until golden brown. Add lamb, chickpeas, lentils, turmeric, salt, pepper, and water and bring to a simmer. Simmer for one hour.

Add rice and simmer another 20-30 minutes, adding more water if necessary.

Add peas, chives, dill, scallion ends/chives, cilantro, parsley, and peas. Return to a simmer and continue cooking for another 15 minutes.

Kiev Chicken

This famous dish is incredible and worth every second of effort. It is, of course, appallingly bad for you, but what's a few arteries when you're enjoying yourself?

Kiev Chicken

Prep Time: 30 minutes

Cooking Time: 25 minutes

Serves: 4-6

Ingredients:

4 skinless chicken breasts

4.5 oz flour with pepper and salt

3 eggs, beaten

7 oz bread crumbs

Butter Mixture:

5 oz of butter

3 garlic cloves, minced

1/2 bunch pasley, finely minced

salt and pepper to taste

Preparation:

Preheat an oven to 375.

In a food processor mix the garlic, butter, parsley, salt, and pepper. Mold the mixture into 4 logs and refrigerate.

Pound the breasts flat with a mallet, and coat in the flour mixture.

Wrap the chicken breasts around the butter logs, and then seal closed using skewers or toothpicks.

Pan Frying:

Put the flour, beaten eggs, and bread crumbs into separate bowls, and dip them in each one.

Pour enough oil in a pan to pan fry the chicken just over half of each breast, and pan fry each side until it is golden.

Baking:

Remove the breasts from the oil, and transfer to the over for five minutes, or until the internal temperature is 165 F.

Slice into rounds and serve.