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.

Persian Rice Pilaf

Persian Rice Pilaf (based on this recipe)

Prep Time: 10 minutes

Cook Time: 40 minutes

Serves: 4

Ingredients:

2 tbsp butter or oil

1 onion, chopped

1/2 cup slivered almonds

1 1/2 basmati rice

1/2 cup golden raisins

1 1/2 tsp turmeric

1/4 tsp cinnamon powder

1/2 tsp salt

3 cups chicken broth

Cooking:

Melt butter over medium heat and add the onions and almonds. Saute 7 minutes or until onions are translucent. Stir in rice, raisins, turmeric, and cinnamon. Add broth, bring to a boil, and reduce heat to a simmer, cover and simmer 20 minutes.

Chelo Kebab

This is trhe national dish of Iran, or something like that. It's uncomplicated, easy, and tasty.

Chelo Kebab (based on this recipe)

Prep Time: 15 minutes
Cooking Time: 12 minutes

Serves: 4

Ingredients:1 lb ground lamb

1 tsp ground cumin

1/4 tsp ground black pepper

1 large onion, minced

salt to taste

Grill:

In a mixing bowl, combine all ingredients. Divide mixture into fourths, and form into elongated forms, and place on spears.

Place on a grill and cook 4-6 minutes, or until done.

Serve with white rice and pita bread.

Chapter 24 : Iran

Iran's history is rich and ancient, and while we often label it the "middle east", in culinary tradition it sits between the traditions of the middle east and India, two regions who seems nearly irreconcilable with each other.

It is a cuisine rich in dill, cilantro, turmeric, saffron, and eggplant. Unfortunately, as I was leaving for vacation as I began this, I hardly had time to explore it fully, but the recipes that follow will gie yoyu some food for though, or vice versa.