PERSIAN ESSENTIALS 1: Full Menu (Vegetarian/Meat w/Non-dairy/Parve Dessert)
MENU:
- Steamed Herbed Rice with Coriander Leaves, Tarragon and Chives
- Masghati: Dairy-free Persian Custard with Rose Water
- 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
Kosher salt
Coriander (cilantro) or flat leaf/Italian parsley leaves
Fresh dill
Fresh tarragon or mint leaves
Fresh chives, scallions or leeks
Romaine lettuce
Pomegranate or cherry juice
Sugar
Arrowroot or cornstarch
Rose water (optional)
Pomegranate seeds or frozen/defrosted sour cherries
Pomegranate syrup
Ground pistachios (optional)
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
1-quart saucepan, for pomegranate custard
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
Large bowl, for soaking rice
Large baking pan (about 9×13-inch) for cooling/chilling pomegranate custard
Electric handheld mixer (for whipping pomegranate custard)
Fine mesh strainer, for draining rice
1 large bowls
Long wooden spoon
Rubber spatula
Clean, thin kitchen towel or 2-3 paper towel squares
