Read Online The New Persian Kitchen by Louisa Shafia - Free Book Online Page B
Authors: Louisa Shafia
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well, and serve immediately.
radish, rhubarb, andstrawberry salad
According to Persian folklore, the first man and woman sprang forth from the rosy red stalks of the rhubarb plant. Although Americans tend to think of it as a fruit, rhubarb is a vegetable, mainly used in Iranian cooking to add sourness to savory dishes. Strawberries, which came to Persia from the West, are known as toot farangi , or “foreign berry,” and in this lively salad they temper the rhubarb’s acidic edge. Spicy radishes complete this scarlet trio, while a scattering of pistachios lends it a dramatic finish. Once dressed, serve the salad immediately.
serves 4
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 clove garlic, finely minced
4 cups loosely packed torn salad greens
1 large handful fresh spearmint
Sea salt and freshly ground black pepper
1 rhubarb stalk, thinly shaved
5 radishes, thinly shaved
1 cup strawberries, hulled and quartered
Toasted pistachios, for garnish
In a large bowl, whisk 1 tablespoon of the vinegar and 2 tablespoons of the oil with the garlic. Add the greens and mint and toss to coat. Season with salt and pepper, and portion onto plates.
In the same bowl, combine the rhubarb, radishes, and strawberries. Drizzle with the remaining 1 tablespoon vinegar and 1 tablespoon oil, and season with salt and pepper. Mix well and spoon over the greens. Top with the pistachios, and serve immediately.
herbfrittata with walnuts and rose petals
kuku sabzi
Slicing into this fragrant frittata reveals an emerald-green interior with a bready texture and a warm, nutty flavor. This springtime dish, full of green herbs that signify new beginnings, is part of the traditional meal at Norooz , the Persian New Year that falls on the spring equinox. Try folding slices of the frittata into flatbread with the feta, radishes, and herbs on the Fresh Herb Platter .
It’s important that the herbs are thoroughly dry, as water will make the texture of the frittata spongy. It can be made the day before serving and will last for a few days.
serves 6
3 tablespoons grapeseed oil
½ cup finely ground walnuts
2 teaspoons crushed dried rose petals or dried whole rosebuds pulled apart and stems removed
2 cloves garlic, minced
About 2 cups loosely packed fresh flat-leaf parsley, finely chopped
About 2 cups loosely packed fresh cilantro, finely chopped
1 bunch scallions, green and white parts, finely chopped
Sea salt and freshly ground black pepper
7 eggs, whisked
Preheat the oven to 350°F.
Heat an 8- to 10-inch ovenproof skillet over medium heat. Add the oil, followed by the walnuts, rose petals, and garlic and cook for a few minutes until the ingredients start to release their fragrance. Add the herbs and scallions and cook for about 2 minutes, until wilted. Turn off the heat and season with salt and pepper. Let the pan cool for a few minutes, then gently stir in the eggs.
Transfer the skillet to the oven and bake for 15 minutes, until the center of the frittata springs back when lightly pressed. To unmold, loosen the edge with a butter knife and invert onto a serving platter. Serve hot or cold.
roasted stuffed artichokes with mint oil
Mellow, bittersweet artichokes have a wild relative in cardoons, which are similar in taste but require hours of soaking and simmering to become edible. Cardoons have been eaten in the Middle East since biblical times and are much loved in Iran. With the flavors of mint and saffron and a scoop of fluffy ricotta filling, this dish takes its inspiration both from Persian cardoon cookery and from the flavors of Italy, one of the first European countries to embrace the artichoke wholeheartedly. Serve the artichokes in shallow bowls, along with bread to sop up the pan juice.
serves 2 as a main course
1 lemon
2 globe artichokes
½ cup freshly squeezed lemon juice
1 tablespoon dried mint
¼ cup grapeseed oil
1 clove garlic, finely minced
Sea salt
2 ounces ricotta cheese,
radish, rhubarb, andstrawberry salad
According to Persian folklore, the first man and woman sprang forth from the rosy red stalks of the rhubarb plant. Although Americans tend to think of it as a fruit, rhubarb is a vegetable, mainly used in Iranian cooking to add sourness to savory dishes. Strawberries, which came to Persia from the West, are known as toot farangi , or “foreign berry,” and in this lively salad they temper the rhubarb’s acidic edge. Spicy radishes complete this scarlet trio, while a scattering of pistachios lends it a dramatic finish. Once dressed, serve the salad immediately.
serves 4
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 clove garlic, finely minced
4 cups loosely packed torn salad greens
1 large handful fresh spearmint
Sea salt and freshly ground black pepper
1 rhubarb stalk, thinly shaved
5 radishes, thinly shaved
1 cup strawberries, hulled and quartered
Toasted pistachios, for garnish
In a large bowl, whisk 1 tablespoon of the vinegar and 2 tablespoons of the oil with the garlic. Add the greens and mint and toss to coat. Season with salt and pepper, and portion onto plates.
In the same bowl, combine the rhubarb, radishes, and strawberries. Drizzle with the remaining 1 tablespoon vinegar and 1 tablespoon oil, and season with salt and pepper. Mix well and spoon over the greens. Top with the pistachios, and serve immediately.
herbfrittata with walnuts and rose petals
kuku sabzi
Slicing into this fragrant frittata reveals an emerald-green interior with a bready texture and a warm, nutty flavor. This springtime dish, full of green herbs that signify new beginnings, is part of the traditional meal at Norooz , the Persian New Year that falls on the spring equinox. Try folding slices of the frittata into flatbread with the feta, radishes, and herbs on the Fresh Herb Platter .
It’s important that the herbs are thoroughly dry, as water will make the texture of the frittata spongy. It can be made the day before serving and will last for a few days.
serves 6
3 tablespoons grapeseed oil
½ cup finely ground walnuts
2 teaspoons crushed dried rose petals or dried whole rosebuds pulled apart and stems removed
2 cloves garlic, minced
About 2 cups loosely packed fresh flat-leaf parsley, finely chopped
About 2 cups loosely packed fresh cilantro, finely chopped
1 bunch scallions, green and white parts, finely chopped
Sea salt and freshly ground black pepper
7 eggs, whisked
Preheat the oven to 350°F.
Heat an 8- to 10-inch ovenproof skillet over medium heat. Add the oil, followed by the walnuts, rose petals, and garlic and cook for a few minutes until the ingredients start to release their fragrance. Add the herbs and scallions and cook for about 2 minutes, until wilted. Turn off the heat and season with salt and pepper. Let the pan cool for a few minutes, then gently stir in the eggs.
Transfer the skillet to the oven and bake for 15 minutes, until the center of the frittata springs back when lightly pressed. To unmold, loosen the edge with a butter knife and invert onto a serving platter. Serve hot or cold.
roasted stuffed artichokes with mint oil
Mellow, bittersweet artichokes have a wild relative in cardoons, which are similar in taste but require hours of soaking and simmering to become edible. Cardoons have been eaten in the Middle East since biblical times and are much loved in Iran. With the flavors of mint and saffron and a scoop of fluffy ricotta filling, this dish takes its inspiration both from Persian cardoon cookery and from the flavors of Italy, one of the first European countries to embrace the artichoke wholeheartedly. Serve the artichokes in shallow bowls, along with bread to sop up the pan juice.
serves 2 as a main course
1 lemon
2 globe artichokes
½ cup freshly squeezed lemon juice
1 tablespoon dried mint
¼ cup grapeseed oil
1 clove garlic, finely minced
Sea salt
2 ounces ricotta cheese,
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