Iran
For more than five hundred years, Iran
has boasted one of the most sophisticated cuisines of
the Middle East. Herbs and spices are used lavishly
but in remarkably gentle combinations, and meat and
fruit are frequently cooked together in pleasing ways.
There are ways, however, in which the Iranian kitchen differs from
that one usually associates with the region as a whole.
Rice and cracked wheat are the favored starch staples,
and are served boiled, steamed or in pilaf with the
addition of vegetables, fruits and nuts. Whole, ground
or crushed nuts add an unusual but pleasant touch to
many dishes. In addition, cardamom and cinnamon find
their way into many recipes. To tie Iran even closer
to the Far East, tea rather than coffee is the national
drink. Apart from caviar, Iran's most famous culinary
export, there were few problems in adapting the cookery
of this Moslem
country to the needs of the kosher
kitchen.
Click Any Dish to Reveal Recipe:
1/4 kg. chickpeas
6 cloves garlic, halved
salt as required
1 large or 2 medium chickens, about 2 kgs. in total
1/2 tsp. each ground ginger and pepper
pinch or two pulverized saffron
1/2 tsp. turmeric
3 Tbsp. parsley, chopped finely
1 stick cinnamon per chicken, about 8cm. long
1 medium onion, chopped finely
2 tbsp. each olive oil and melted margarine, mixed together
1 medium onion, sliced thinly
3 Tbsp. raisins
Sort through the chickpeas, cover with water and soak overnight. In
a small bowl, make a paste using half the garlic cloves and 1 tbs. salt.
With this mixture, rub the chicken inside and out. Let stand 10 - 15
minutes and then rinse the chicken under running water and pat dry.
In another small bowl, combine the ginger, pepper and remaining garlic
and grind to a paste. Add 2 Tbsp. of water and mix well. Rub the chicken
inside and out with this mixture, cover and refrigerate overnight.
Drain the chickpeas, rinse well and place in a saucepan. Pour over
fresh water to cover, bring to the boil and reduce the flame. Cover
and simmer until the chickpeas are tender (about 1 hour). Drain the
chickpeas and pour over cold water to cover. By rubbing the peas lightly,
remove and discard the skins.
Transfer the chicken to a lightly greased casserole and pour over any
liquids remaining in the bowl. Add the saffron, turmeric, parsley, cinnamon,
chopped onion and olive oil-margarine mixture. Pour over 2 cups of water
(or stock) and bring to the boil. Reduce the flame, cover and simmer
for 1 hour, turning the chicken 4-5 times. Remove the chicken and set
aside to keep warm.
Add the sliced onion, cooked chickpeas and raisins to the casserole
and cook until the onions are soft and the sauce has reduced to a thick
gravy. Return the chicken to the sauce and heat through. Correct the
seasoning with salt and pepper to taste.
To serve, transfer the chicken to a preheated deep serving dish, spoon
over the chickpeas and sauce and serve immediately.
Serves 6.
1 head lettuce
2 Tbsp. each lemon juice, sugar and orange juice
1 Tbsp. orange flower water (optional)
pinch of salt, ground cinnamon to taste
3 large navel oranges, peeled and separated into sections
125 gr. dates, chopped
50 gr. blanched almonds, toasted and chopped
Separate the tender leaves of the lettuce and wash well. Drain, pat
dry, shred and place in a salad bowl. Chill.
Mix together the lemon juice, orange juice, orange flower water, sugar,
salt and 1/2 tsp. of the cinnamon.
To serve, pour most of the dressing over the lettuce and toss. Arrange
the orange sections over the lettuce leaves and then top with the dates
and almonds. Sprinkle over the remaining dressing and dust gently with
cinnamon.
Serves 6.
1/2 kg. vine leaves (fresh or tinned)
3/4 cup pitted prunes
1/4 cup pitted cherries (may use tinned)
1/4 cup seedless raisins
1/4 kg. lean ground beef
1/4 cup uncooked rice
2 Tbsp. parsley, chopped finely
1 Tbsp. fresh mint leaves, chopped
1/2 tsp. each salt, black pepper, turmeric
1/2 cup olive oil
2 lemons, thinly sliced with rind
If using fresh grape leaves, soak in hot water for 5 - 6 minutes. If
tinned leaves are used, soak 5 - 6 hours in cold water. In either case,
squeeze dry gently between toweling.
Soak the prunes in water for 3 hours. Remove from the water and chop
coarsely. Coarsely chop the cherries and raisins.
Combine all the ingredients (except the vine leaves, lemon and oil)
and with the mixture fill the leaves, tucking in the edge while rolling.
The finished rolled leaves should be about 2" (5cm.) in length.
Cover the bottom of a shallow pan with half the lemon slices and arrange
the stuffed leaves on top. Cover with another layer of lemon slices,
and pour the oil and 2 cups of water over all. Cover and cook over a
medium flame for 1 hour.
Remove from the flame and discard the upper layer of lemon slices.
With a slotted spoon remove the stuffed leaves from the liquid. If served
hot, each rolled leaf may be served on one of the cooked lemon slices.
If served cold, discard the lemon and chill the leaves well.
Serves 6.
Sources: Embassy of Israel; Israeli
Foreign Ministry; Ruth's
Kitchen; Manischewitz; Rogov's
Ramblings- Reprinted with permission.
Daniel Rogov is the restaurant
and wine critic for the daily newspaper Ha'aretz.
He is also the senior writer for Wine
and Gourmet Magazine and contributes culinary
and wine articles to newspapers in Europe
and the United States.
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