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轉蹣跚美國：
今年發現一個新的食譜——鬆脆山核桃焗紅薯，是在穀歌上搜尋到的，叫“Roasted Sweet Potatoes with Cinnamon Pecan Crunch”。
紅薯原是我的喜歡的食品， 又拜讀了那麽多有關紅薯的神奇妙用，便常常把它放上 餐桌。好東西要更加器重和寵愛，這次按著食譜用肉桂粉、黃油、紅糖精確計量認真操作，送進烤箱。結果果然不同凡響。紅薯甜香糯軟，山核桃鬆脆，滿口留香。又一次獲得滿分“A”。
若要索取食譜, 這裏有個鏈接：http://allrecipes.com/recipe/roasted-sweet-potatoes-with-cinnamon-pecan-crunch/， 甜甜蜜蜜，祝大家好運！
下麵轉lepton ：
每次請客，小朋友都去地球儀上找那個國家，然後讀相關的地理，國旗，首都，音樂等等，就像上地理課，很好玩。最近他們還開始自己做菜單，有模有樣的，玩的很開心。
伊朗的藏紅花很出名。鄰居媽媽教我每次隻要用一點點, a pinch，加一點點糖磨開，再加水。顏色好漂亮。
前菜：做了兩款不同的dip，用pita chips沾著吃。
甜菜酸奶醬 Yogurt & Beet Dip
雖然知道甜菜有很多好處，可是我和女兒都不喜歡它，烤甜菜把裏麵的糖分逼出來，能去掉一些土味。
2 cups Yogurt?1 medium beet
Rub beets with a bit of olive oil. Roast beets in 375° oven for one hour or until a fork goes through each beet. Let cool down. Remove skin from each beet and dice. Either mix with yogurt or just pour over yogurt.
香烤茄泥 Eggplant Dip
這道菜做起來稍稍有點麻煩，但口感香甜軟糯，推薦！
kashk是一種固體的奶製品，要先泡水一整天，然後打成漿；沒有的話用sour cream或者希臘酸奶代替。 Dried mint也是我鄰居送的。
2 large eggplants
2 large onions, peeled, finely sliced
5 garlic cloves, peeled and finely chopped
1 tablespoons dried mint
1/2 teaspoon turmeric
1 teaspoon liquid saffron
Salt and pepper to taste
1/3 cup oil, use olive oil for this dish
1 cup liquid kashk (whey)
1- Preheat oven to 400F degrees. Rub the eggplant with olive oil and pierce all over the eggplant with a fork in order to let the steam escape while roasting. Place eggplant on a baking sheet and roast in the oven for 40 min. Take the eggplant out of the oven and let cool. Once cooled, peel off skin, set aside.
2- Meanwhile, fry the sliced onions until golden.
3- Remove the onions and saute garlic and crushed mint in the same pot.
4- Mash the fried eggplants in a big bowl.
5- Add the fried onion and the crushed walnuts to the bowl and stir well.
6- Add salt and the fried crushed mint to the bowl.
7- Add the kasha (whey) to the bowl and mix thoroughly until well blended.
8-Garnish with chopped parsley and walnuts
Salad Shiraz
簡單又口味清新的沙拉
1 red onion
1 lb cucumber
4 large tomatoes
1/2 tsp black pepper
1 tbsp dried mint
1/2 cup lime juice
雞肉薏仁湯 Chicken Barley Soup
關鍵是現熬的雞湯，很香很鮮，小朋友都好喜歡啊。
1 1/2 cups pearl barley, rinsed and soaked in cool water for an hour
4 pieces of chicken drumsticks
1 1/2 cups shredded carrots
1 large onion, peeled and quartered
1-2 garlic cloves
1/4 teaspoon turmeric
Salt and pepper to taste
2-3 tablespoons of freshly squeezed lime/lemon juice
Water
Chopped flat-leaf parsley for garnish
Method:
1. Arrange the quartered onions at the bottom of the stockpot, add the chicken, celery, garlic, bay leaf, turmeric, salt and pepper. Add enough water to cover all of the ingredients, bring to a boil on medium-high. Reduce the heat, cover and cook on medium-low heat for about 45-50 minutes or until the chicken is fully cooked.
2. Remove the pot from the heat and let cool. Drain the soup and pour into a bowl for later use. Separate the chicken from the bones and shred into small pieces.
3. Place the soaked and drained barley in a large pot, add the strained chicken soup and enough water to cover up to 3 inches. Bring to a boil for a couple of minutes on medium-high heat, reduce the heat, cover leaving the lid a little ajar and cook for 45 minutes.
4. To the pot add the shredded chicken and the shredded carrots, stir. Add more hot water if needed. Cover and cook for another 40- 45 minutes on medium-low heat.
5. In the last 15 minutes of cooking add the lemon juice, taste and adjust the seasoning.
Serve the soup in a large bowl, sprinkle chopped parsley on top and serve with warm bread.
珍寶米飯 Jeweled Rice
吃了一輩子米飯的我這回真是背伊朗人對米飯的熱情和不怕麻煩打敗！伊朗米飯做法很複雜。先要把米淘洗過濾，然後放到燒開的水煮到半熟撈出過濾，再把米飯回鍋放油用小火蓋著毛巾蒸熟，差不多要蒸一個小時！他們最喜歡的就是底下一層香香脆脆的鍋巴。這款珍寶米飯還和其他堅果幹果蜜紅蘿卜等等混合，還配上藏紅花，顏色熱鬧繽紛，看上去就是很喜慶很開心的一盆，難怪是婚宴上一道少不了的慶典菜。
Barberries酸酸的，可以用cranberries代替。
2 1/2 cups long grain white basmati rice
1 medium onion, peeled, thinly sliced
1/2 cup sliced pistachios
1/2 cup slivered almonds
1 cup barberries
1/2 cup raisins
1/2 cup julienne-cut carrots
2 large oranges, wash, dry, makes about 1/2 cup julienne cut orange skin
1/2 cup sugar
1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons of hot water
1/3 teaspoon ground cardamom
1/3 teaspoon ground cumin
1/2 teaspoon crushed rose petals
1/3 teaspoon turmeric
Salt
Water
Butter/Oil
Method:
1. In a large bowl wash the rice with cool water a few times. Soak the rice in 6-8 cups of water, add 2-3 tablespoons of salt and set aside for a couple of hours.
2. In a large pot bring 8 cups of water to a rapid boil on medium-high heat. Drain the soaked rice and gently pour into the pot. Bring the water back to the boil for about 8-10 minutes or until the rice grains expand in length, the ends are soft to the touch and the center of the grain still has a bite to it. Drain in a colander, rinse with cool water. Set aside.
3. Peel the orange skin, remove the white part and cut the orange peel into thin stripes. Soak in cold water for 10 minutes. Drain and repeat 2-3 more times.
4. Combine 1/2 cup of sugar and a cup of water in a pan over medium heat, gently boil for 7-10 minutes or until the sugar dissolves completely and thickens slightly. Add the orange zest and carrots and cook for 15-20 minutes on low heat.
5. Melt 2 tablespoons of butter and in a large skillet, add a tablespoon of vegetable oil, when hot saute the onions until golden brown, add turmeric and stir well. Add barberries, saute for 5 minutes on medium to low heat, add raisins, sprinkle a tablespoon of sugar on top and mix well.
6. Mix in the carrots and orange zest. Sprinkle the spices, taste and adjust the seasoning.
7. Add pistachios and almonds, mix well.
8. In a large, non-stick rice pot, heat 3-4 tablespoons of oil over medium-high heat. Gently layer the rice with the nuts and carrot mixture into a pyramid shape. Sprinkle a 1/2 cup of water over the top. For an overall even golden saffron color you can sprinkle the saffron over the rice before putting the lid on or add it to the platter later on before serving. Cover, to prevent the moisture from going in, cover the lid in a clean dish cloth or thick paper towels.
9. Cook on medium-high heat for 10-15 minutes, lower the heat when you see the rice starting to steam. Cook for another 50 minutes. Don't open the lid before the rice is done cooking.
To serve, mound rice on a serving platter. Garnish and serve warm.
Persian Dill and Fava Bean Rice
另一款做了鹹的，搭配蠶豆和dill，跟煎煮羊蹄是絕配。
http://toriavey.com/toris-kitchen/2012/01/persian-dill-and-lima-bean-rice/
西葫蘆庫庫 Zucchini Kuku
這庫庫有點像中式的西葫蘆攤餅，或者西式的omelette，隻是要把餡料先炒熟。樣子看起來像蛋糕，很討喜吧。
2 medium onions?4-5 garlic cloves?1lb zucchini?4 eggs?1/2 tsp turmeric
1/2 tsp dried mint?1/2 tsp baking soda?salt & pepper?oil
Small dice onion and mince garlic. Saute in oil until translucent. Grate the zucchini. 加鹽，去水！Add turmeric to the onions and saute for a few minutes longer. Add grated zucchini to onion. Season with salt and saute until the zucchini is cooked and all the moisture is absorbed. In a bowl mix eggs and baking soda. Season with salt and pepper. Once the zucchini is ready try to remove their excess moisture by either letting them cool in a strainer and squeezing them until all the moisture is gone or by putting them in a cheese cloth and squeezing out the liquid. Mix the zucchini with the eggs well. Spray a pirex dish with oil, add the zucchini and egg mixture and bake at 375° for 30 minutes.
紅燜羊蹄 Braised Lamb Shank
香噴噴的羊蹄來啦！先用洋蔥和香料煎香，再加水熬煮了好幾個小時，酥嫩入味。
Advieh是伊朗獨特的香料，由七種香料合成：turmeric, cinnamom, cardamom, cloves, rose petals, cumin, and ginger.
1 tsp turmeric
1/2 tsp black pepper
1 1/2 tsp salt
1 tsp crushed red pepper flakes
1/4 cup extra virgin olive oil
2 medium onions, minced
2 lamb shanks about 3 lbs
1 tbsp honey
2 tbsp orange zest
juice from 2 limes
2 tsp advieh
3 tbsp tomato paste
saffron water
1/4 cup fresh parsley, chopped
In a large pot, heat olive oil over medium high till hot (not smoking). Saute for 10 minutes until onion softens and starts to turn golden brown.
Add the lamb to the pot. Sprinkle the seasonings evenly across the top of the meat. Browned on all sides (about five minutes).
Cover the meat with about 4 cups of warm water. Bring mixture to a slow boil, then reduce heat to medium low. Simmer on medium low heat for two hours.Use a large shallow spoon to skim the fat from the surface of the cooking liquid every 30 minutes.
After 2 hours, add tomato paste to the pot and stir slowly until paste dissolves into the broth.
Simmer for another 20 minutes uncovered till the meat is nice and tender and the sauce has thickened. Taste the sauce and adjust seasoning, if desired.
石榴核桃燉鴨 Fesenjoon (Pomegranate Walnut Duck)
當當當！當天的明星菜登場啦。是不是有點像濃油赤醬的醬鴨？這道菜大概有四百年的曆史了，是伊朗人待客的名菜。核桃的香味，石榴的酸甜，煮到濃稠噴香，鴨子酥嫩，很濃鬱很豐富的味道。
Ingredients for 3 Duck Legs seared in vegetable oil until browned
4 tbsp olive oil
1 cups diced yellow onion
1 tsp turmeric
1/2 tsp cinnamon
3 cups chicken broth, or more as need to adjust liquid levels
2 Tbsp lemon juice
2 Tbsp honey
2/3 cup pomegranate molasses
2 cups walnut
salt and pepper to taste
In a large heavy skillet heat the butter over moderately high heat until the foam subsides, in it saute the duck, patted dry, turning it once, for 10 minutes, or until it is browned on all sides, and transfer it to a plate. Take out all but one tbsp duck fat, add the onion to the skillet and cook it over moderately low heat, scraping up the brown bits, for 10 minutes, or until it is golden and softened. Stir in the turmeric and cinnamon and cook the mixture, stirring, for 1 minute. Grind the walnuts. In a separate pan, stir in the walnuts, toast for 5 minute until fragrant. Add in the chicken broth, pomegranate molasses, honey, lemon juice, salt, pepper, bring the mixture to a boil, and simmer it for 20 minutes. Add the duck and any juices that have accumulated on the plate and simmer the mixture, covered, for 40 minutes, or until the duck is cooked through.
甜點是
Persian Love Cake
很花了些時間力氣來做這個蛋糕，但是真的很開心，很有成就感。這個蛋糕用了很特別的調味－－cardamom, rose water, rose petals, saffron，都是很迷人的奇異香料，難怪會令人難以抗拒。做這個蛋糕，讓我想到那些“一千零一夜”裏麵的奇妙故事，就像這個蛋糕一樣，叫人著迷。
Ingredients
Cake:?140 grs plain flour?60 grs sugar?9 grs baking powder?Pinch of salt?3 eggs, separated?60 grs canola oil?80 ml water?1 tsp lemon peel?¼ tsp ground cardamom?8 strawberries or raspberries (sliced and optional)
Cream icing:?25 cl whipping cream?60 grs fine sugar?A good pinch of saffron?1 tbsp rose water?2 tbsp pistachios (unsalted)
Candied petal roses?Untreated organic rose petals?1 egg white (whisked until foamy)?30 grs crystal sugar
Clean delicately the rose petals, and brush each rose petal gently with the frothy egg white. Sprinkle each rose petal with sugar and dry on a small wire rack or parchment paper covered plate for half a day, or even overnight. I put mine in the fridge because the weather is getting warm.?Pre-heat the oven to 180°C. Prepare two cake tins of approx 20 cm with parchment paper and butter on the sides. Mix all the dry ingredients together: Flour, salt, sugar and baking powder. Whisk egg yolks with the water and oil until double in size and fluffy then add the lemon rind. Add to the dry mixture. Whisk the egg white until stiff then fold in very gently to the batter. The key is to have an angel light fluffy chiffon cake so this part is very important. Pour equal parts in both cake tins and bake for approx. 15-20 minutes or until test-knife comes out clean. Leave to rest and remove from pans to cool on a wire rack. The cakes must be completely cool so you can spread the icing.?For the cream frosting:?Whisk the cream to ‘stiff’ peaks, gradually add the sugar, rose essence and saffron.?When cakes are cooled, spread the first cake with the cream frosting, add the sliced strawberries (optional) all over. Add the second cake (like a sandwich) and continue spreading the cream frosting. Sprinkle with pistachio nuts and candied rose petals. I like to add some additional fresh rose petals (cleaned and rinsed) on and around the cake for maximum ‘beauty’ effect.
醃青魚 Glass Masters Herring
• 3 sliced red onions
• 1 sliced carrot
• 1 litre water
• 200 ml spirit vinegar
• 150 ml sugar
• 1 tbsp allspice
• 1 tsp mustard seed
• 3 bay leaves
烤火腿
以下都是甜品，芬蘭人的甜齒讓人佩服。
甜牛奶米粥 Rice porridge
一杯米用五杯牛奶慢慢煮到全部吸飽了，要一直攪拌，成品很香濃。要乘熱吃喔。裏麵還有一顆杏仁，吃到的人是當天的幸運星。這和中國人餃子裏藏銅板的傳統大有異曲同工之妙。
Ingredients
1 cup uncooked white rice
2 tbsp unsalted butter
4-5 cups whole milk
1/2 tsp salt
To be added after rice is cooked:
1 cup heavy cream (optional for thickening)
1/2 cup sugar
3 tsp cinnamon (more to taste)
Directions
1. Cook the rice over medium-high heat in a medium saucepan filled with an equivalent amount of water, so that the water is just barely covering the rice. Add butter and bring to a boil, stirring frequently to prevent burning, and until all the remaining water is absorbed.
2. Add half of the milk and let cook over medium heat, stirring occasionally until all of the milk is absorbed.
3. Add the rest of the milk (2 cups) to the saucepan and continue to cook over medium heat and stirring often to prevent the rice and milk from burning. Keep cooking until the rice thickens and achieves a creamy appearance. At this point you can add the heavy cream to make the rice even thicker! (if you desire)
4. Add Salt and remove from heat.
5. Add cinnamon, sugar, and other spices and desired toppings.
幹果甜湯 Mixed Fruit Soup
• about 0.5 lb dried mixed fruit
• 4 cups water
• 1/4 cup sugar
• stick of cinnamon
• (dash of salt)
• 1 tablespoons potato starch
1. Rinse the mixed fruit in cold water and leave to soak overnight in water containing a little sugar.?2. Boil the fruit in the soaking liquid with the cinnamon and a touch of salt if desired. ?3. Continue to boil over a low heat until the fruit is fully cooked. ?4. Transfer the fruit with a slotted spoon to the serving dish and remove the stick of cinnamon. ?5. Thicken the juice: remove the pan from the heat, mix the potato starch in a little cold water and add in a thin stream to the liquid, stirring continuously. Bring quickly back to the boil without stirring. ?6. Pour over the fruit and sprinkle a little sugar over the top.
今年發現一個新的食譜——鬆脆山核桃焗紅薯，是在穀歌上搜尋到的，叫“Roasted Sweet Potatoes with Cinnamon Pecan Crunch”。
紅薯原是我的喜歡的食品， 又拜讀了那麽多有關紅薯的神奇妙用，便常常把它放上 餐桌。好東西要更加器重和寵愛，這次按著食譜用肉桂粉、黃油、紅糖精確計量認真操作，送進烤箱。結果果然不同凡響。紅薯甜香糯軟，山核桃鬆脆，滿口留香。又一次獲得滿分“A”。
若要索取食譜, 這裏有個鏈接：http://allrecipes.com/recipe/roasted-sweet-potatoes-with-cinnamon-pecan-crunch/， 甜甜蜜蜜，祝大家好運！
下麵轉lepton ：
伊朗鄰居教我煮的波斯飯
每次請客，小朋友都去地球儀上找那個國家，然後讀相關的地理，國旗，首都，音樂等等，就像上地理課，很好玩。最近他們還開始自己做菜單，有模有樣的，玩的很開心。
伊朗的藏紅花很出名。鄰居媽媽教我每次隻要用一點點, a pinch，加一點點糖磨開，再加水。顏色好漂亮。
前菜：做了兩款不同的dip，用pita chips沾著吃。
甜菜酸奶醬 Yogurt & Beet Dip
雖然知道甜菜有很多好處，可是我和女兒都不喜歡它，烤甜菜把裏麵的糖分逼出來，能去掉一些土味。
2 cups Yogurt?1 medium beet
Rub beets with a bit of olive oil. Roast beets in 375° oven for one hour or until a fork goes through each beet. Let cool down. Remove skin from each beet and dice. Either mix with yogurt or just pour over yogurt.
香烤茄泥 Eggplant Dip
這道菜做起來稍稍有點麻煩，但口感香甜軟糯，推薦！
kashk是一種固體的奶製品，要先泡水一整天，然後打成漿；沒有的話用sour cream或者希臘酸奶代替。 Dried mint也是我鄰居送的。
2 large eggplants
2 large onions, peeled, finely sliced
5 garlic cloves, peeled and finely chopped
1 tablespoons dried mint
1/2 teaspoon turmeric
1 teaspoon liquid saffron
Salt and pepper to taste
1/3 cup oil, use olive oil for this dish
1 cup liquid kashk (whey)
1- Preheat oven to 400F degrees. Rub the eggplant with olive oil and pierce all over the eggplant with a fork in order to let the steam escape while roasting. Place eggplant on a baking sheet and roast in the oven for 40 min. Take the eggplant out of the oven and let cool. Once cooled, peel off skin, set aside.
2- Meanwhile, fry the sliced onions until golden.
3- Remove the onions and saute garlic and crushed mint in the same pot.
4- Mash the fried eggplants in a big bowl.
5- Add the fried onion and the crushed walnuts to the bowl and stir well.
6- Add salt and the fried crushed mint to the bowl.
7- Add the kasha (whey) to the bowl and mix thoroughly until well blended.
8-Garnish with chopped parsley and walnuts
Salad Shiraz
簡單又口味清新的沙拉
1 red onion
1 lb cucumber
4 large tomatoes
1/2 tsp black pepper
1 tbsp dried mint
1/2 cup lime juice
雞肉薏仁湯 Chicken Barley Soup
關鍵是現熬的雞湯，很香很鮮，小朋友都好喜歡啊。
1 1/2 cups pearl barley, rinsed and soaked in cool water for an hour
4 pieces of chicken drumsticks
1 1/2 cups shredded carrots
1 large onion, peeled and quartered
1-2 garlic cloves
1/4 teaspoon turmeric
Salt and pepper to taste
2-3 tablespoons of freshly squeezed lime/lemon juice
Water
Chopped flat-leaf parsley for garnish
Method:
1. Arrange the quartered onions at the bottom of the stockpot, add the chicken, celery, garlic, bay leaf, turmeric, salt and pepper. Add enough water to cover all of the ingredients, bring to a boil on medium-high. Reduce the heat, cover and cook on medium-low heat for about 45-50 minutes or until the chicken is fully cooked.
2. Remove the pot from the heat and let cool. Drain the soup and pour into a bowl for later use. Separate the chicken from the bones and shred into small pieces.
3. Place the soaked and drained barley in a large pot, add the strained chicken soup and enough water to cover up to 3 inches. Bring to a boil for a couple of minutes on medium-high heat, reduce the heat, cover leaving the lid a little ajar and cook for 45 minutes.
4. To the pot add the shredded chicken and the shredded carrots, stir. Add more hot water if needed. Cover and cook for another 40- 45 minutes on medium-low heat.
5. In the last 15 minutes of cooking add the lemon juice, taste and adjust the seasoning.
Serve the soup in a large bowl, sprinkle chopped parsley on top and serve with warm bread.
珍寶米飯 Jeweled Rice
吃了一輩子米飯的我這回真是背伊朗人對米飯的熱情和不怕麻煩打敗！伊朗米飯做法很複雜。先要把米淘洗過濾，然後放到燒開的水煮到半熟撈出過濾，再把米飯回鍋放油用小火蓋著毛巾蒸熟，差不多要蒸一個小時！他們最喜歡的就是底下一層香香脆脆的鍋巴。這款珍寶米飯還和其他堅果幹果蜜紅蘿卜等等混合，還配上藏紅花，顏色熱鬧繽紛，看上去就是很喜慶很開心的一盆，難怪是婚宴上一道少不了的慶典菜。
Barberries酸酸的，可以用cranberries代替。
2 1/2 cups long grain white basmati rice
1 medium onion, peeled, thinly sliced
1/2 cup sliced pistachios
1/2 cup slivered almonds
1 cup barberries
1/2 cup raisins
1/2 cup julienne-cut carrots
2 large oranges, wash, dry, makes about 1/2 cup julienne cut orange skin
1/2 cup sugar
1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons of hot water
1/3 teaspoon ground cardamom
1/3 teaspoon ground cumin
1/2 teaspoon crushed rose petals
1/3 teaspoon turmeric
Salt
Water
Butter/Oil
Method:
1. In a large bowl wash the rice with cool water a few times. Soak the rice in 6-8 cups of water, add 2-3 tablespoons of salt and set aside for a couple of hours.
2. In a large pot bring 8 cups of water to a rapid boil on medium-high heat. Drain the soaked rice and gently pour into the pot. Bring the water back to the boil for about 8-10 minutes or until the rice grains expand in length, the ends are soft to the touch and the center of the grain still has a bite to it. Drain in a colander, rinse with cool water. Set aside.
3. Peel the orange skin, remove the white part and cut the orange peel into thin stripes. Soak in cold water for 10 minutes. Drain and repeat 2-3 more times.
4. Combine 1/2 cup of sugar and a cup of water in a pan over medium heat, gently boil for 7-10 minutes or until the sugar dissolves completely and thickens slightly. Add the orange zest and carrots and cook for 15-20 minutes on low heat.
5. Melt 2 tablespoons of butter and in a large skillet, add a tablespoon of vegetable oil, when hot saute the onions until golden brown, add turmeric and stir well. Add barberries, saute for 5 minutes on medium to low heat, add raisins, sprinkle a tablespoon of sugar on top and mix well.
6. Mix in the carrots and orange zest. Sprinkle the spices, taste and adjust the seasoning.
7. Add pistachios and almonds, mix well.
8. In a large, non-stick rice pot, heat 3-4 tablespoons of oil over medium-high heat. Gently layer the rice with the nuts and carrot mixture into a pyramid shape. Sprinkle a 1/2 cup of water over the top. For an overall even golden saffron color you can sprinkle the saffron over the rice before putting the lid on or add it to the platter later on before serving. Cover, to prevent the moisture from going in, cover the lid in a clean dish cloth or thick paper towels.
9. Cook on medium-high heat for 10-15 minutes, lower the heat when you see the rice starting to steam. Cook for another 50 minutes. Don't open the lid before the rice is done cooking.
To serve, mound rice on a serving platter. Garnish and serve warm.
Persian Dill and Fava Bean Rice
另一款做了鹹的，搭配蠶豆和dill，跟煎煮羊蹄是絕配。
http://toriavey.com/toris-kitchen/2012/01/persian-dill-and-lima-bean-rice/
西葫蘆庫庫 Zucchini Kuku
這庫庫有點像中式的西葫蘆攤餅，或者西式的omelette，隻是要把餡料先炒熟。樣子看起來像蛋糕，很討喜吧。
2 medium onions?4-5 garlic cloves?1lb zucchini?4 eggs?1/2 tsp turmeric
1/2 tsp dried mint?1/2 tsp baking soda?salt & pepper?oil
Small dice onion and mince garlic. Saute in oil until translucent. Grate the zucchini. 加鹽，去水！Add turmeric to the onions and saute for a few minutes longer. Add grated zucchini to onion. Season with salt and saute until the zucchini is cooked and all the moisture is absorbed. In a bowl mix eggs and baking soda. Season with salt and pepper. Once the zucchini is ready try to remove their excess moisture by either letting them cool in a strainer and squeezing them until all the moisture is gone or by putting them in a cheese cloth and squeezing out the liquid. Mix the zucchini with the eggs well. Spray a pirex dish with oil, add the zucchini and egg mixture and bake at 375° for 30 minutes.
紅燜羊蹄 Braised Lamb Shank
香噴噴的羊蹄來啦！先用洋蔥和香料煎香，再加水熬煮了好幾個小時，酥嫩入味。
Advieh是伊朗獨特的香料，由七種香料合成：turmeric, cinnamom, cardamom, cloves, rose petals, cumin, and ginger.
1 tsp turmeric
1/2 tsp black pepper
1 1/2 tsp salt
1 tsp crushed red pepper flakes
1/4 cup extra virgin olive oil
2 medium onions, minced
2 lamb shanks about 3 lbs
1 tbsp honey
2 tbsp orange zest
juice from 2 limes
2 tsp advieh
3 tbsp tomato paste
saffron water
1/4 cup fresh parsley, chopped
In a large pot, heat olive oil over medium high till hot (not smoking). Saute for 10 minutes until onion softens and starts to turn golden brown.
Add the lamb to the pot. Sprinkle the seasonings evenly across the top of the meat. Browned on all sides (about five minutes).
Cover the meat with about 4 cups of warm water. Bring mixture to a slow boil, then reduce heat to medium low. Simmer on medium low heat for two hours.Use a large shallow spoon to skim the fat from the surface of the cooking liquid every 30 minutes.
After 2 hours, add tomato paste to the pot and stir slowly until paste dissolves into the broth.
Simmer for another 20 minutes uncovered till the meat is nice and tender and the sauce has thickened. Taste the sauce and adjust seasoning, if desired.
石榴核桃燉鴨 Fesenjoon (Pomegranate Walnut Duck)
當當當！當天的明星菜登場啦。是不是有點像濃油赤醬的醬鴨？這道菜大概有四百年的曆史了，是伊朗人待客的名菜。核桃的香味，石榴的酸甜，煮到濃稠噴香，鴨子酥嫩，很濃鬱很豐富的味道。
Ingredients for 3 Duck Legs seared in vegetable oil until browned
4 tbsp olive oil
1 cups diced yellow onion
1 tsp turmeric
1/2 tsp cinnamon
3 cups chicken broth, or more as need to adjust liquid levels
2 Tbsp lemon juice
2 Tbsp honey
2/3 cup pomegranate molasses
2 cups walnut
salt and pepper to taste
In a large heavy skillet heat the butter over moderately high heat until the foam subsides, in it saute the duck, patted dry, turning it once, for 10 minutes, or until it is browned on all sides, and transfer it to a plate. Take out all but one tbsp duck fat, add the onion to the skillet and cook it over moderately low heat, scraping up the brown bits, for 10 minutes, or until it is golden and softened. Stir in the turmeric and cinnamon and cook the mixture, stirring, for 1 minute. Grind the walnuts. In a separate pan, stir in the walnuts, toast for 5 minute until fragrant. Add in the chicken broth, pomegranate molasses, honey, lemon juice, salt, pepper, bring the mixture to a boil, and simmer it for 20 minutes. Add the duck and any juices that have accumulated on the plate and simmer the mixture, covered, for 40 minutes, or until the duck is cooked through.
甜點是
Persian Love Cake
很花了些時間力氣來做這個蛋糕，但是真的很開心，很有成就感。這個蛋糕用了很特別的調味－－cardamom, rose water, rose petals, saffron，都是很迷人的奇異香料，難怪會令人難以抗拒。做這個蛋糕，讓我想到那些“一千零一夜”裏麵的奇妙故事，就像這個蛋糕一樣，叫人著迷。
Ingredients
Cake:?140 grs plain flour?60 grs sugar?9 grs baking powder?Pinch of salt?3 eggs, separated?60 grs canola oil?80 ml water?1 tsp lemon peel?¼ tsp ground cardamom?8 strawberries or raspberries (sliced and optional)
Cream icing:?25 cl whipping cream?60 grs fine sugar?A good pinch of saffron?1 tbsp rose water?2 tbsp pistachios (unsalted)
Candied petal roses?Untreated organic rose petals?1 egg white (whisked until foamy)?30 grs crystal sugar
Clean delicately the rose petals, and brush each rose petal gently with the frothy egg white. Sprinkle each rose petal with sugar and dry on a small wire rack or parchment paper covered plate for half a day, or even overnight. I put mine in the fridge because the weather is getting warm.?Pre-heat the oven to 180°C. Prepare two cake tins of approx 20 cm with parchment paper and butter on the sides. Mix all the dry ingredients together: Flour, salt, sugar and baking powder. Whisk egg yolks with the water and oil until double in size and fluffy then add the lemon rind. Add to the dry mixture. Whisk the egg white until stiff then fold in very gently to the batter. The key is to have an angel light fluffy chiffon cake so this part is very important. Pour equal parts in both cake tins and bake for approx. 15-20 minutes or until test-knife comes out clean. Leave to rest and remove from pans to cool on a wire rack. The cakes must be completely cool so you can spread the icing.?For the cream frosting:?Whisk the cream to ‘stiff’ peaks, gradually add the sugar, rose essence and saffron.?When cakes are cooled, spread the first cake with the cream frosting, add the sliced strawberries (optional) all over. Add the second cake (like a sandwich) and continue spreading the cream frosting. Sprinkle with pistachio nuts and candied rose petals. I like to add some additional fresh rose petals (cleaned and rinsed) on and around the cake for maximum ‘beauty’ effect.
醃青魚 Glass Masters Herring
• 3 sliced red onions
• 1 sliced carrot
• 1 litre water
• 200 ml spirit vinegar
• 150 ml sugar
• 1 tbsp allspice
• 1 tsp mustard seed
• 3 bay leaves
烤火腿
以下都是甜品，芬蘭人的甜齒讓人佩服。
甜牛奶米粥 Rice porridge
一杯米用五杯牛奶慢慢煮到全部吸飽了，要一直攪拌，成品很香濃。要乘熱吃喔。裏麵還有一顆杏仁，吃到的人是當天的幸運星。這和中國人餃子裏藏銅板的傳統大有異曲同工之妙。
Ingredients
1 cup uncooked white rice
2 tbsp unsalted butter
4-5 cups whole milk
1/2 tsp salt
To be added after rice is cooked:
1 cup heavy cream (optional for thickening)
1/2 cup sugar
3 tsp cinnamon (more to taste)
Directions
1. Cook the rice over medium-high heat in a medium saucepan filled with an equivalent amount of water, so that the water is just barely covering the rice. Add butter and bring to a boil, stirring frequently to prevent burning, and until all the remaining water is absorbed.
2. Add half of the milk and let cook over medium heat, stirring occasionally until all of the milk is absorbed.
3. Add the rest of the milk (2 cups) to the saucepan and continue to cook over medium heat and stirring often to prevent the rice and milk from burning. Keep cooking until the rice thickens and achieves a creamy appearance. At this point you can add the heavy cream to make the rice even thicker! (if you desire)
4. Add Salt and remove from heat.
5. Add cinnamon, sugar, and other spices and desired toppings.
幹果甜湯 Mixed Fruit Soup
• about 0.5 lb dried mixed fruit
• 4 cups water
• 1/4 cup sugar
• stick of cinnamon
• (dash of salt)
• 1 tablespoons potato starch
1. Rinse the mixed fruit in cold water and leave to soak overnight in water containing a little sugar.?2. Boil the fruit in the soaking liquid with the cinnamon and a touch of salt if desired. ?3. Continue to boil over a low heat until the fruit is fully cooked. ?4. Transfer the fruit with a slotted spoon to the serving dish and remove the stick of cinnamon. ?5. Thicken the juice: remove the pan from the heat, mix the potato starch in a little cold water and add in a thin stream to the liquid, stirring continuously. Bring quickly back to the boil without stirring. ?6. Pour over the fruit and sprinkle a little sugar over the top.
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