Ingredients

1 cup Granulated Sugar
1 cup Confectioners Sugar
3 cups Almonds, finely ground
3 tablespoons Rosewater
1 tablespoon Orange Flower Water
2 tablespoons Pistachio Nuts, slivered
1 teaspoon Cardamom

Preparation

Mix ground almonds, cardamom and confectioners sugar in a large bowl. Slowly blend in rosewater and orange flower water, stirring constantly, to make a dough.

Take small spoonfuls of dough, and shape into small mulberries. Roll each in granulated sugar, and attach a sliver of pistachio nut as a stem, as shown in picture.

Store in an airtight container.

Ingredients:

1 cup Sugar
¼ cup Rosewater
2 cups All Purpose Flour, sifted
1 cup Unsalted Butter
2 tablespoons Pistachio Nuts, finely chopped
½ teaspoon Saffron, dissolved in 1/4 cup boiling water
½ teaspoon Cardamom
⅓ cup Water

Preparation

In a large, deep skillet, melt the butter and stir in the flour gradually.

Stir constantly with a wooden spoon. Brown over a low heat for approximately 45 minutes until caramel colored. Remove from heat. Place sugar and water in a saucepan, bring to a boil and dissolve sugar.

Remove from heat, add saffron, rosewater, and cardamom. Mix well. With a wooden spoon, gradually, stir sugar syrup into the hot flour and butter mixture, stirring quickly and constantly into a thick, smooth paste.

Transfer to a flat plate, pack firmly with the back of a spoon. Garnish with chopped pistachio nuts.

Chill your Persian Halva and store in airtight container.

Ingredients:

3 cups Long Grain Rice, clean and wash
3 cups Black-Eyed Peas, clean and soak over night
3 medium Onions, peel and chop
10 Dates, pitted and cut in half
2 cups Raisins
1 cup Slivered Almonds
6 teaspoons Persian Spices Blend
Salt & Pepper to taste
1/2 cup Olive Oil
8 cloves Garlic, 4 whole with skin on, and 4 crushed
2 medium Potatoes, peel, sliced 1/8^th inch thick, and place in cold water
3/4 teaspoon Saffron, dissolved in 2 tablespoon of hot water
4 tablespoons Butter
3 tablespoons Salt, for water

Preparation

Clean and wash rice 5 times in cold water, or until the water runs clear. (This removes excess starch.)

Rinse beans and place in large pot, fill the pot with cold water and bring to the boil. Once it is boiling, add 1 tablespoon of salt, 1 teaspoon of garlic powder, and 2 teaspoon of Persian spice. Cook on a low heat for about 30 minutes until beans are nearly cooked. Drain in colander over a bowl, and keep liquid. You may use this liquid instead of water.

Otherwise, bring 10 cups of water, and 2 tablespoons of salt to the boil in a non-stick pot. Pour the washed and drained rice into the boiling water. Boil briskly for 6 minutes, stirring gently twice to loosen any grains of rice that may have stuck to the bottom. Drain rice in a colander and rinse in lukewarm water. Mix beans with rice and set aside.

In a large skillet, sauté onions and crushed garlic with 1/2 the olive oil until golden brown; add raisins and 3 teaspoons Persian spices; stir to mix and turn off heat. Mix rice, beans and onions mixture in skillet (if large enough) or in a large bowl. Set aside.

Place the non-stick pot on medium heat.  Pour in the remainder of the olive oil and 1/4 cup of water; bring the oil and water to the boil, add one teaspoon of Persian spice Blend, for flavor.

Spread the potatoes evenly on the bottom, and spatula by spatula add the rice mixture. Every few layers, add a few dates and one of the garlic cloves. Repeat, arranging mixture in the shape of a pyramid. Poke three holes in the pyramid. Mix melted butter with dissolved saffron, and pour over rice.

Place a clean tea towel or paper towel over the lid and cover firmly to prevent steam from escaping. Cook 10 minutes over medium heat, and 60 minutes over a low heat. Remove from heat and place the pot in an inch of water for 10 seconds. Remove pot from water and set aside for 5 minutes without removing the lid.

Open rice and remove a few spoons of the saffron rice and set aside for garnishing. Gently taking one spatula full of rice at a time, place it in a platter without disturbing the crust at the bottom. Once all the rice has been removed, detach the potato crust (tahdig) with a wooden spoon, and place around rice. Sprinkle the saffron rice, and roasted almonds on top.

The almonds can be prepared while the rice is cooking. Heat 2 tablespoons of butter and add 1/4 teaspoon of saffron. Gently roast 1 cup of slivered almonds until golden. Set aside. Serve with meat dishes, yogurt side dishes, pickles, and salads of your choice.

Nooshe Jan.

Ingredients

½ pound Walnuts, coarsely chopped
1 pound Pitted Dates, coarsely chopped
2 cups Flour
1 and ¼ cup Unsalted Butter
½ cup Confectioners Sugar
1 cup Pistachio Nuts finely chopped
2 teaspoons, Ground Cinnamon
1 teaspoon Ground Cardamom

Preparation

In a skillet, grill the walnuts over a low heat tor 5 minutes. Add the dates to the walnuts and mix well.

Combine ground cinnamon and cardamom. Set aside.

In a large deep skillet, melt butter and sauté flour over medium heat, stirring constantly, until the mixture is caramel color.

Add confectioners sugar and half the spices. Mix thoroughly over medium heat for 3 minutes, and then remove from heat.

Arrange the walnuts and dates in a cookie tray; sprinkle the rest of the spices evenly over the top. Spread dough evenly all over. Pack and smooth well with a spatula. Decorate with the crushed pistachio nuts.

After Ranginak is fully chilled, cut into small pieces and enjoy them with aromatic Persian tea.

Ingredients

1 medium Red Onion, peel and finely diced
3 cloves Garlic, crushed
3 large Cucumber, peel and finely chop
3 large Tomatoes, finely diced
1 large Lemon, remove juice
4 tablespoons Olive Oil
4 teaspoons Dried Mint
Salt and Pepper to taste

Preparation

Mix all ingredients together and refrigerate. Serve as side dish with rice and meat dishes.

Ingredients:

1 pound Ground Turkey
1 pound Ground Chicken
1/2 cup dried Onion
1 Egg
1 teaspoon Persian Spices Blend
Salt and Pepper to taste
1/4 teaspoon Saffron, dissolved in 1 tablespoon of hot water
2 tablespoons Olive Oil
2 tablespoons Butter, melt in pan
2 teaspoons Powdered Sumac (or juice of 1 Lime)

Preparation

In a large bowl, combine meat, onion, egg, spices, salt and pepper. Knead thoroughly and form into 2 inch meatballs.

Place olive oil in a skillet. When the olive oil is hot add the meatballs, sauté over a medium heat until meatballs are browned but still tender. For oven baking, preheat oven to 425F. Place meatballs and olive oil in an oven-proof dish in the center of the oven and cook for 20 minutes or until meatballs are browned but still tender. Dissolve saffron in hot water and add to the melted butter. Once arranged on a platter, cover the meatballs with saffron butter and a sprinkle of sumac or lime juice.

Serve with rice dishes and/or wrap bread, fresh herbs (basil. mint, tarragon), scallions, and yogurt dishes.

Ingredients

1 pound Ground Beef
1 pound Ground Lamb
1 medium Onion, peel and grated
1 Egg
1 tablespoon, Yogurt
1 teaspoon Persian Spices Blend
Salt and Pepper to taste
1/4 teaspoon Saffron, dissolved in 1 tablespoon of hot water
2 tablespoons Olive Oil
2 tablespoons Butter, melt in pan
2 teaspoons Powdered Sumac (or juice of 1 Lime)

Preparation

In a large bowl, combine meat, onion, egg, yogurt, spices, salt and pepper. Knead thoroughly and form into 2 inch meatballs.

Place olive oil in a skillet. When the olive oil is hot add the meatballs sauté over a medium heat until meatballs are browned but still tender. For oven baking, preheat oven to 425F. Place meatballs and olive oil in an oven-proof dish in the center of the oven and cook for 20 minutes or until meatballs are browned but still tender. Dissolve saffron in hot water and add to the melted butter. Once arranged on a platter, cover the meatballs with saffron butter and a sprinkle of sumac or lime juice.

Serve with rice dishes and/or wrap bread, fresh herbs (basil, mint, tarragon), scallions, and yogurt dishes.

Ingredients:

4 cups Yogurt
1 large Onion, peel and finely chop
3 cloves Garlic, crushed
2 medium Eggplant
1 teaspoon Persian Spices Blend
Salt and Pepper to taste
1/4 teaspoon Saffron, dissolved in 1 tablespoon of hot water
1/2 large Lemon
4 tablespoons Olive Oil
4 teaspoons Dried Mint

Preparation

Bake whole Eggplants on a cookie tray in a preheated oven at 400F for 30 minutes, or when eggplant collapses and the centers are tender. Carefully remove skin (you can use rubber gloves to prevent burning your hands when you are peeling the eggplant). Chop finely, set aside.

Heat olive oil in a skillet, and sauté onions until golden brown. Add spices, salt and pepper, and dissolved saffron. Combine with the eggplant and cook tor 5 – 10 minutes. Remove from heat and add lemon juice and mint.

Chill before adding to yogurt. Decorate with a sprinkle of mint.

Serve as side dish with rice and meet dishes.

Ingredients

4 cups Yogurt
1 large Onion, peel and finely chop
3 cloves Garlic, crushed
3 cups Spinach, frozen, coarsely chop
1 teaspoon Persian Spices Blend
Salt and Pepper to taste
1/4 teaspoon Saffron, dissolved in 1 tablespoon of hot water
1/2 large Lemon
4 tablespoons Olive Oil

Preparation

Defrost spinach.

Heat olive oil in a skillet, and sauté onions until golden brown. Add spices, salt and pepper and dissolved saffron. Combine with the spinach and cook for 5 – 10 minutes, until spinach is tender. Remove from heat and add lemon juice. Chill before adding to yogurt.

Serve as side dish with rice and meat dishes.

12 oz. Orecchiette pasta – uncooked
20 pcs Ramps or scallions – washed
4 tbs Pierre Poivre N.7 blend
2 cups Fresh Ricotta cheese
5 tbs Extra virgin olive oil
Salt

Preparation

In a large pot bring to a boil 3 quarts of water with 3 tablespoons of salt. Cook the pasta until “al dente”.

Cut the green part of the ramps to a chiffonade and thinly slice the bulbs. In a pan heat the olive oil and add the sliced ramps bulbs. Cook over medium heat for about 3 minutes until tender. Add the Pierre Poivre spice and continue cooking for another minute on low heat. Add the cooked pasta and ricotta cheese and stir using a wooden spoon. Add a little of the pasta cooking water to obtain a smooth creamy sauce.

Place the pasta in a serving dish and sprinkle the chiffonade of green ramps on top with a little extra virgin olive oil.

Additional ideas:
For a great entrée dish add a few fresh shrimp to the pan before adding the pasta and cook for about 3 minutes before continuing the rest of the recipe.

Serves 4