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the new
persian kitchen
Louisa
Shafia
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Contents
Introduction: a desert paradise 1
Overview: persian cuisine through the ages 4
A Guide to Persian Ingredients: a garden of earthly delights 9
27
28
29
30
33
34
35
36
36
37
Passover Charoset
soups 39
41
43
47
48
50
51
52
53
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salads 55
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61
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99
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109
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115
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123
125
127
134
135
137
139
141
sweets 143
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148
151
153
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159
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beverages 163
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168
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Cardamom Coffee
170
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178
179
181
182
Fig Mustard
183
185
Menus 186
Resources 189
Acknowledgments 191
About the Author 192
Index 193
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1 tablespoon honey
1 tablespoon toasted sesame oil
1 teaspoon red pepper flakes
Sea salt
Heat a small skillet over medium-high heat. When hot, add the sesame seeds and alternate between shaking the pan and stirring the seeds. When the seeds start to pop, after a
couple of minutes, transfer them to a plate and let cool to room temperature.
In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes,
sesame seeds, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro,
and toss well. Season to taste with salt and serve.
Salads
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Place the meat in a large casserole dish. In a food processor, grind the walnuts, pomegranate molasses, garlic, and olive oil into a puree. Add the parsley and pulse into small
bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.
If using wooden or bamboo skewers, soak them in salty water for a couple of hours before
grilling. Thread 3 or 4 pieces of meat onto each skewer 1/4 inch apart, leaving 2 inches of
space at the end. Discard the marinade. Brush or wipe extra marinade from the skewers.
Leave the meat out while you heat the grill so it can come up to room temperature (no
more than 45 minutes total).
Prepare a hot grill.
Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally. When
done, the meat should be slightly charred on the outside and very pink on the inside.
continued
Meat and Fish Entres
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Drain the rice and quinoa and rinse under cold water. (Try making tahdig! Bring a large
pot three-quarters full of salted water to a boil, and follow the instructions starting on
page 128 for making one of four styles of tahdig. Rejoin this recipe in the next to last
paragraph, and mix the dried fruit, nuts, rose petals, and spices with the rice and quinoa
just as if youve been following this recipe all along. Good luck!)
Heat a medium stockpot over low heat and add the rice and quinoa, 2 tablespoons of the
oil, and a pinch of salt. Saut the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat
continued
Rice and Grains
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T
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