PERSIAN ESSENTIALS 2: Full Menu (Vegetarian/Meat w/Dairy Dessert)
MENU:
- Steamed Herbed Rice with Coriander Leaves, Tarragon and Chives
- Baqlava Persian Layered Almond Pastry with Rosewater and Cardamom
- OPTION 1: Fesenjan: Persian Chicken Stew with Walnuts, Lime, and Pomegranate Juice
OPTION 2: Qormeh Sabzi: Chicken Stew with Fenugreek, Parsley, Coriander, and Dried Limes
GENERAL INGREDIENTS:
Vegetable, canola, sunflower, grape seed, or safflower oil
Indian basmati rice
Blanched whole almonds
All-purpose flour
Pastry flour
Ground cardamom
Baking soda
Kosher salt
Sugar
Rosewater
Eggs
Full fat sour cream
Unsalted butter or vegan style butter
Coriander (cilantro) or flat leaf/Italian parsley leaves
Fresh dill
Fresh tarragon or mint leaves
fresh chives, scallions or leeks
Romaine lettuce
OPTION 1: For Fesenjan:
Chicken pieces (dark meat only: legs and/or thighs)
Onions
Limes
Fresh coriander (cilantro) leaves
Ground cinnamon
Smoked paprika
Sweet paprika
Kosher salt
Black pepper
Brown sugar
Tomato paste
Pomegranate juice
Vegetable, canola, or sunflower oil
Walnuts
—OR—
OPTION 2: For Qormeh Sabzi:
Chicken thighs and legs
Onions
Limes
Fresh chives
Coriander (cilantro) leaves
Flat leaf/Italian parsley leaves
Scallions
Kosher salt
Black pepper
Ground fenugreek
Ground turmeric
Dried limes (omami)
Vegetable, canola, sunflower, grape seed, or safflower oil
Kidney beans
EQUIPMENT:
Measuring cups and spoons
Chef’s knife/cutting board
3-quart saucepan with lid, for chicken
3-quart pot with lid, for parboiling rice
4- or 5-quart pot or Dutch oven with lid, for steaming rice
Small frying pan
8×8-inch square baking pan, for baqlava
Large bowl, for soaking rice
Fine mesh strainer, for draining rice
2 large bowls
Long wooden spoon
Clean, thin kitchen towel or 2-3 paper towel squares
Food processor
Rolling pin
Parchment paper
