A Taste of India

The following three recipes aren’t exactly an Indian menu—but could be with a few additions. Like rice and stir-fried spinach with garlic. Better in terms of learning to cook Indian food and helping your dinner companions like the spiciness of it, you might introduce the chicken or the chickpeas into a dinner that is rounded out with more familiar fare. Like rice and a salad. The carrot dip will be a hit under any circumstances.

Curried Carrot Dip

1 pound carrots, peeled and cut into ½ -inch pieces
¼ cup sunflower seeds, lightly toasted
2 teaspoons olive oil
½ teaspoon minced garlic
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon salt or to taste
1 tablespoon fresh lemon juice

1. Place the carrots in a pot of salted water and bring it to a boil. Cook for 7 to 10 minutes or until soft. Drain and let cool.
2. Place the sunflower seeds in a blender or food processor and process into crumbs. Add the carrots and all the remaining ingredients and blend until smooth, scraping down the sides of the processor as needed.
3. Taste for salt and adjust the spices and lemon juice. Transfer to a covered container and refrigerate until ready to use. Serve with crackers, toasted naan (Indian bread) or fresh veggies.

Makes 2 cups
Adapted from Isa Chandra Moskowitz and Terry Hope Romero’s Veganomicon: The Ultimate Vegan Cookbook

Chickpeas with Mango Powder
This recipe calls for mango powder which you can find at a purveyor of Indian spices in your area. I go to Vik’s Chaat Corner in Berkeley, located on Channing Way at Fourth Street. But don’t hesitate to use lime juice instead. Vary the amount of heat in the dish by starting with a small amount of cayenne, tasting the sauce (and waiting for the heat to build), and adding more to your taste. This dish benefits from sitting for a while after being made. The flavor sneaks into the chickpeas with every passing minute. Just reheat gently before serving.

2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 black, green or white cardamom pods
1-2 cinnamon sticks, 3 inches long
1 cup canned crushed or diced tomatoes
2 tablespoons mango powder or fresh lime juice
1 tablespoon coriander seeds, ground, or 2 teaspoons ground coriander
1 teaspoon salt or to taste
½ teaspoons cayenne pepper [I used about 1/8 teaspoon]
¼ teaspoon ground turmeric
3 cups cooked chickpeas, canned or cooked from dried beans
1 cup water or chicken stock
4 tablespoons finely chopped cilantro
¼ cup finely chopped red onion

1. Heat the oil in a medium sauté pan over medium high heat. Sprinkle in the cumin seeds, cardamom pods, and cinnamon sticks and cook until they sizzle and smell aromatic, 10 to 15 seconds.
2. Add the tomatoes, mango powder or lime juice, coriander, ground cumin, salt, cayenne, and turmeric. Lower the heat to medium and simmer the sauce, partially covered, stirring occasionally, for 5 to 10 minutes.
3. Stir in the chickpeas, 1 cup water or stock, and 2 tablespoons cilantro. Cover the pan and simmer the sauce, stirring occasionally until the chickpeas absorb the flavors, and the sauce thickens, 20 to 25 minutes.
4. Remove the cinnamon sticks. Sprinkle with the onion and the remaining 2 tablespoons cilantro and serve.

Makes 4 cups
Adapted from Raghavan Iyer’s 660 Curries

Chicken in Saffron-Almond Sauce
This dish is so convenient. Ahead of time you can get the chicken steeping in the cream and saffron, chop up the garlic and ginger, and make the almond paste. When you are ready for dinner, everything is set to go and you can cook it up in 20 to 25 minutes.

















1-2 pinches saffron threads
½ cup heavy cream, warmed (in the microwave)
1¼ pounds boneless skinless chicken thighs, cut into 1-inch strips
2 tablespoons chopped cilantro
1 teaspoon salt
½ teaspoon cayenne pepper [I used much less.]
½ cup blanched almond slivers
¼ cup water or chicken stock
1 teaspoon Garam Masala (see below)
2 tablespoons ghee, vegetable oil, or butter
2 tablespoons finely chopped fresh ginger
5 large garlic cloves, finely chopped

1. In a large bowl, steep the saffron in the warm heavy cream for 1 to 2 minutes.
2. Add the chicken, cilantro, salt, and cayenne. Refrigerate for at least 30 minutes but no more than 8 hours.
3. In a blender, purée the almonds, water or stock, and Garam Masala until smooth.
4. In a 10-inch skillet, heat the ghee, oil or butter over medium-high heat. Add the ginger and garlic and stir-fry for 2 to 3 minutes or until golden.
5. Stir in the chicken mixture and cook uncovered, stirring occasionally, for 12 to 15 minutes, or until partially cooked.
6. Mix in the almond paste and simmer, covered, stirring occasionally, for 8 to 10 minutes, or until the chicken is no longer pink in the center.
7. Pour into a warmed serving bowl. Rice or naan (Indian bread) are great for sopping up the delicious sauce.

4 servings
Adapted from Raghavan Iyer’s The Turmeric Trail

Garam Masala
You can find jars of Garam Masala in the spice section of your supermarket or in packets at an Indian spice store. I don’t particularly like the balance of spices in these jars—the one I tried has too much allspice or cloves in it. But if you are really pinched for time, try one out. It won’t ruin your dish, but your own mixture will make it much better.

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds (removed from the pods)
½ teaspoon fennel seeds
15 whole cloves
3 cinnamon sticks, 3 inches in length, broken into pieces

1. In a small heavy skillet, roast all the spices over medium-high heat for 2 to 3 minutes, stirring constantly, until the spices turn one shade darker, start to crackle, and become fragrant.
2. Transfer the roasted spices to a plate to cool for 3 to 5 minutes. Grind in a spice grinder until the mixture has the texture of finely ground black pepper.
3. Store in an airtight jar in a cool, dark place for up to a month. Be sure to label the jar so you remember the contents.

Makes about ¼ cup
Adapted from Raghavan Iyer’s The Turmeric Trail

Red Pepper Party Dip

We went to a splendid 60th birthday party for a friend in Sonoma. I made three dips: Green Olive Tapanade (August 10, 2009 blog), North African Hummus (August 10, 2009 blog), and this Red Pepper one.  And served them with crackers and toasted naan (you could use pita too).

 Red Pepper, Walnut, and Pomegranate Dip (Muhammara)

















3 large or 4 medium red bell peppers
¼ teaspoon smoky hot paprika or 1 red bird’s eye chili, deseeded and chopped or a touch of cayenne
1 garlic clove, minced or pressed
1 teaspoon salt or to taste
1¼ cups walnuts
1/3 cup lightly toasted fresh breadcrumbs
1 tablespoon pomegranate molasses
½ teaspoon sugar
Juice of ½ lemon
1 tablespoon hot water (I omitted)
¼ cup olive oil (I omitted)

1. Roast the bell peppers under the broiler (or whatever way you find most convenient) until they are nicely charred on all sides. Place in a bowl and cover with plastic wrap. When they are cool enough to handle, peel off the skin, remove the stalks, seeds, and white membranes. Don’t rinse.
2. Place the well-drained peppers in a food processor with all the other ingredients, except for the water and olive oil. Process to a rough paste, scraping down the sides at least once. I find that the consistency is just fine without adding the water and oil. But if you want to add the oil, pour it in a slow steady stream and blend until the mixture is thick and creamy. If you don’t want to add the oil, blend the mixture until it is thick and creamy. Taste for salt and add more if necessary.
3. Allow the mixture to cool and then refrigerate. Before serving, check the seasoning and adjust as needed. Serve with warm Arabic bread, pita, naan, crackers, or smear onto toasted slices of French bread.

6-8 servings as part of a mezze selection
Adapted from Greg and Lucy Malouf’s Saha: A chef’s journey through Lebanon and Syria

Menu 12: An Asian-Influenced Dinner

Cauliflower, Caper and Pumpkin Seed Spread

For the Asian theme, this dip is great served with crispy rice crackers.











8 ounces cauliflower, broken or cut into florets
¼ cup shelled raw pumpkin seeds
1 clove of garlic, coarsely chopped
2 green onions
¼ cup olive oil
1 tablespoon capers in brine + a little of the brine for seasoning
Salt and pepper to taste

1. Bring two cups of water to a boil in a small saucepan. Add the cauliflower and cook until tender. Scoop out the cauliflower leaving the water boiling. Rinse the cauliflower in cold water to stop it cooking. Drain and set aside to cool.
2. Dunk one of the green onions into the boiling water for 15 seconds. Remove, drain and coarsely chop along with the uncooked green onion.
3. In a food processor purée the pumpkin seeds until they become a fine meal. Add the garlic and whirl until it mixes well with the pumpkin seeds.
4. Add the green onions and drained cauliflower to the food processor. Process while slowly adding the olive oil, capers, brine, salt, and pepper. When the mixture is thick and well combined, it’s ready.
Served with rice crackers, rye toast, toasted pita, herb slab, ciabatta or cucumber slices.

6 servings as a pre-eating dip
Adapted from Marlena Spieler’s column in The San Francisco Chronicle.

Spicy Soba with Tofu

Linda, my Berkeley next-door neighbor who now lives in NYC, requested a tofu dish.  This one is excellent.







Dressing:
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 small fresh hot red chili, seeded, deveined, and minced (green is fine too)
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon molasses
2 tablespoons sesame oil
3 tablespoon tahini
3 tablespoons balsamic vinegar
3 tablespoons chili oil, optional
Salt to taste

Noodles:
8 ounces dried soba noodles
½ bunch scallions, thinly sliced
12 ounces firm tofu
1 tablespoon olive oil
1 small fresh hot red chili, seeded, deveined, and minced, optional (green is fine too)
4 garlic cloves, minced
½ cup finely chopped fresh parsley
2 tablespoons fresh lemon juice
¼ teaspoon aleppo pepper or other mildly hot pepper or paprika
Salt and pepper to taste

1. To make the sauce, heat the soy sauce in a small saucepan over medium heat. Add sugar, chili, ginger and garlic. Bring to a boil. Reduce the heat to low, stir in the molasses, and heat until warm. Remove from the heat. Whisk in the sesame oil, tahini, vinegar and chili oil, if desired, to combine. Season to taste with salt. Set aside to cool.
2. To make the noodles: Bring a large pot of salted water to a boil. Add the noodles, return to a boil and cook, stirring occasionally, for about 3 minutes or until they are cooked, but still a bit firm. Drain the noodles. Set aside in a large bowl, if you want to serve them warm. Place them in a bowl of ice water if you want to serve them cold.
3. Combine the drained noodles with the dressing and scallions. Toss well. Place on a serving platter or low-sided bowl.
4. Drain the tofu. Pat dry and crumble. Heat the oil in a skillet over medium heat. Add the optional chili and garlic. Cook for 1 to 2 minutes.
5. Increase the heat to medium high and add the crumbled tofu. Stir fry for a few minutes to sear the tofu. Remove from the heat and add the parsley and lemon juice. Season with salt and pepper to taste.
6. Distribute the tofu over the prepared noodles and serve warm or cover and chill to serve cold. Sprinkle with Aleppo pepper or other semi-hot pepper or paprika just before serving.

4 servings
Adapted from The Junior League of Honolulu, Inc.’s Aloha Days, Hula Nights

Cucumber Salad

Refreshing and so easy.














1 large cucumber
1 tablespoon sugar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon cider or other vinegar

1. Peel the cucumber and cut it in half length-wise. Scoop out the seeds and discard. Cut the hollowed out halves into about ¼-inch or narrower slices.
2. Mix together the remaining ingredients and stir until the sugar dissolves. Pour over the cucumber slices and mix well. Serve cold or at room temperature.

4 modest servings
Adapted from Wonona W. and Irving B. Chang and Helene W. and Austin H. Kutscher’s An Encyclopedia of Chinese Food and Cooking

Southern Comfort Food from Foster's Market

Foster’s Pimiento Cheese Spread
Katherine’s mother who lives in Roanoke, Virginia always has a deli tub of this spread awaiting us in the fridge. The one she buys at her favorite place is really good. This one is even better.

















1 cup (4 ounces) grated sharp Cheddar cheese
Note: You can grate the cheeses in a food processor if you wish.
1½ cups (6 ounces) grated Parmesan cheese
1 cup (4 ounces) grated smoked or regular Gouda cheese
2 roasted red bell peppers, peeled, cored, seeded, and chopped
     See note below for roasting instructions
1 cup mayonnaise
1 jalapeno, red is preferable but green is OK too, seeded and minced
1 tablespoon cider vinegar
1 tablespoon honey
½ teaspoon smoky sweet or regular paprika
1 teaspoon salt
1 teaspoon pepper

1. Mix together the cheeses and the roasted peppers in a large bowl.
2. Combine the mayonnaise, jalapeno, vinegar, honey, paprika, salt and pepper in a small bowl and stir to blend well.
3. Stir the mayonnaise mixture into the cheese mixture and mix well. Taste for salt, adding more if necessary. Refrigerate in an airtight contained until ready to use or up to 1 week.

There are lots of uses: on crackers, toasted bread, biscuits, English muffins, or chips; as a sandwich spread, a topping for baked potatoes, or an omelet filling. Great for breakfast, lunch, or a pre-dinner snack.

To roast the peppers: Place them on a shallow rimmed pan lined with aluminum foil. Place the pan under the broiler on the second shelf down from the top of the oven. Keep turning the peppers until they are blackened on all sides. Remove from the oven. Place them in a bowl and cover; when they are cool enough to handle, remove all the blackened skin, the seeds, and the stem. Refrain, if you can, from rinsing under water. I save the liquid that the peppers release for use in any situation calling for stock.

Makes about 4 cups
Adapted from Sara Foster’s The Foster’s Market Cookbook

Chilaquiles and Andouille Sausage Scramble with Salsa Verde

This makes a great dinner but it can also be served for breakfast.











4 corn tortillas, cut into 1-inch strips
OR
1½ cups slightly crushed tortilla chips
2 tablespoons olive oil, plus more for brushing the tortillas
Salt and pepper
1 andouille sausage link (about 8 ounces), thinly sliced into rounds
6 large eggs, lightly beaten
2 ounces Monterey Jack or cheddar or a combination of the two (about ½ cup)
Salsa Verde, see recipe below, or you can purchase tomatillo salsa

1. Preheat oven to 400ºF.
2. Scatter the tortilla strips on a rimmed baking sheet and brush lightly with olive oil. Season to taste with salt and pepper. Bake for about 15 minutes, shaking the pan occasionally and turning over the strips, until they’re golden brown on both sides and crisp.
3. Heat the 2 tablespoons oil in a large non-stick or cast iron skillet over medium-high heat. Add the sausage slices and cook and stir them for 4 to 5 minutes, until brown and cooked through.
4. Pour the eggs into the skillet and cook, gently folding the eggs as they cook, until just done but still wet looking. Season the eggs with salt and pepper and turn off the heat.
5. Add the cheese and tortilla strips or chips to the skillet and fold them into the eggs until the cheese melts and the tortilla strips or chips soften slightly.
6. Drizzle the chilaquiles with ½ cup of the Salsa Verde and serve warm with the remaining salsa on the side.

4-6 servings
Adapted from Sara Foster’s Casual Cooking

Salsa Verde

4 medium tomatillos, paper covering removed, chopped
OR
1 cup pureed canned tomatillos (with their juices)
½ cup fresh cilantro leaves
3 scallions, chopped (white and green parts)
2 garlic cloves, smashed
Juice of 1 lime
Salt and pepper

1. Combine the tomatillos, cilantro, scallions, garlic and lime juice in a blender and purée until smooth.
2. Serve immediately or refrigerate in an airtight contained until ready to serve.
3. Just before serving, season with salt and pepper.

Makes about 1½ cups
Adapted from Sara Foster’s Casual Cooking

Part II: My Favorite Recipes from these Cookbooks

Carrot Purée with Caraway and Feta

This would make a great pre-eating (as my friend Sam says) experience for Thanksgiving.









1¾ pound carrots, peeled
4 tablespoons olive oil, plus extra for drizzling
Salt and pepper
1 tablespoon caraway seeds, roughly ground in a mortar, optional
Note: I haven’t used these because the carrots by themselves are so good. Of course, this presumes really tasty carrots.
¼-½ cup feta cheese, crumbled, for garnish
2 tablespoons chiffonade of mint, for garnish (See my October 23, 2009 blog for explanation of chiffonade.)
5 rounds of pita bread or squares of lahvash

1. Slice the carrots into ¾-inch rounds, toss with half the olive oil and some salt and pepper, and place on a rimmed baking sheet. Cover with foil and roast at 400ºF for about 30 minutes or until they are completely tender. Remove the foil and cook uncovered for about 15 minutes or until they are golden.
2. Cool a little before puréeing in a food processor or mashing by hand. Transfer to a bowl, stir in the optional caraway, the remaining olive oil, and salt and pepper to taste. If the purée is too thick to spread, thin it out with a little water.
3. To serve, put the purée in a shallow bowl, crumble the feta on top, drizzle with a little olive oil, and sprinkle with the mint.
4. Serve with toasted pita bread which you make by cutting each circle into 8 pieces (or the lahvash cut in 3-inch squares), arranging them on a baking sheet and toasting under the broil for 2-3 minutes. Watch carefully. They burn in a flash, especially if guests arrive as they are toasting.

6-8 servings as an appetizer
Adapted from Sam and Sam Clark’s Casa Moro

Red Pepper Soup with Olives, Lemon Zest, and Yogurt

Great comfort food. Gorgeous colors.













4 red bell peppers or 5 red gypsy peppers
2 tablespoons olive oil
2 garlic cloves, peeled and sliced
1 small red onion, sliced
4 ripe tomatoes, peeled, seeded (catching the liquid), and chopped
Note: I seed the tomatoes over a sieve placed over a bowl. The seeds drop into the sieve and the liquid falls into the bowl. Periodically I swish the seeds around to release more tomato liquid.
OR
1 14-ounce can diced tomatoes
½ cup thick yogurt
Note: If all you can find is soupy yogurt, line a sieve with two layers or paper towels, place the sieve over a bowl, and pour the yogurt into the sieve. Let it drain until the consistency is as thick as you like it. See photo on my May 17, 2009 blog.
½ teaspoon Aleppo pepper or smoked or regular paprika
1/3 cup pitted black olives, slivered in quarters
Finely grated zest of one lemon
1 tablespoon rosemary [the original recipe calls for this], very finely chopped, but I prefer finely chopped thyme.
A drizzle of olive oil

1. Line a large rimmed baking sheet with foil and arrange the peppers in a single layer. Broil on high, turning the peppers, until the skin has darkened all the way around and the peppers are soft.
2. Place the peppers in a bowl. Cover and let them sit for 10 minutes. Peel the skins and remove the seeds. Don’t worry if some black remains or if you miss some seeds. Sometimes I peel them while they are still hot and puffy.
3. Heat the olive oil in a soup pot and sauté the garlic and onion for about 5 minutes. Add the tomatoes and cook until the mixture begins to bubble. Tear up the peppers as you add them to the pan. Season with salt and pepper.
4. Add 3 cups water, or a combination of the tomato liquid (from seeding the tomatoes), the liquid released by the broiled peppers and enough water to make 3 cups. Bring to a boil, lower the heat, cover, and simmer gently for about 30 minutes.
5. Remove from the heat and purée in a food processor. Return the soup to the soup pot and add the Aleppo pepper. The soup should be fairly thick: if it seems too thin, simmer uncovered for a while longer; if it is too thick, add more liquid. You can let it sit at this point until you’re ready to serve it.
6. Before serving, reheat gently. Check the seasoning and serve the soup hot with a dollop of yogurt, a sprinkling of the olives, lemon zest, rosemary or thyme, and a drizzle of olive oil.

4 servings
Adapted from Tessa Kiros’s Falling Cloudberries: A World of Family Recipes

Eggplant Slices with Pomegranate, Yogurt and Tahini

This is superb. I'm having it for Thanksgiving, along with everything else.










2 globe eggplants, or as many eggplants as it takes to make about 2½ pounds
Olive oil
Salt
1½ tablespoon pomegranate molasses
1½ tablespoon red or white wine vinegar
2 cups plain whole-milk yogurt, drained if it is very soupy (see instructions above)
1 garlic clove, crushed
2 tablespoons tahini
¼ cup pine nuts
¼ cup pomegranate seeds

1. Cut the eggplant in half lengthwise and then crosswise into 5/8-inch slices. Place them on an oiled sheet of foil on a rimmed baking pan. Brush both sides of the eggplant with oil and sprinkle lightly with salt.
2. Place in a very hot 475ºF oven for about 30-40 minutes, until they are soft and browned, turning the slices once mid-way through cooking.
3. Mix together the pomegranate molasses, vinegar, and 2 tablespoon olive oil. Brush the eggplant slices with the dressing and arrange them on a large platter. You may have some dressing left over; use your discretion as to the amount the eggplant can absorb.
4. Whisk the yogurt with the garlic and tahini and pour over the slices. Fry the pine nuts very briefly in ½ tablespoon of olive oil or toast them in your toaster oven, watching them carefully, until they are light brown. Sprinkle the pine nuts and the pomegranate seeds over the yogurt. Serve at room temperature.

4 servings as a side dish
Adapted from Claudia Roden’s Arabesque: A Taste of Morocco, Turkey & Lebanon

Three Pre-dinner Dips: Beige, Green and Black

North African Hummus
This is the best hummus in the world. I swear.

1 14 or 15 ounce can chickpeas, drained and rinsed
1/3 cup tahini paste, well stirred
¼ cup lemon juice (about 1 lemon)
2 teaspoon North African Spice Mix
2 garlic cloves, peeled and coarsely chopped
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Olive oil and sumac, optional

1. Place the chickpeas, tahini, lemon juice, North African Spice Mix, garlic, and olive oil in a food processor and purée until smooth. You may need to add a bit of water to make it a good spreading consistency.
2. Season to taste with salt and pepper. Can make ahead and chill. Return to room temperature for eating.
3. Place in a low bowl. Make a shallow indentation in the middle of the hummus. Pour in a bit of olive oil and sprinkle with sumac. Serve with Za’tar Spiced Pita.

6-8 servings as a dip before dinner

North African Spice Mix
This spice mix is a pain to make. But once it is done you have the fixings for multiple hummus mixtures in almost no time flat.

1 tablespoon cumin seeds, toasted and ground*
1 tablespoon coriander seeds, toasted and ground*
2 teaspoons ground cinnamon
1½ teaspoons ground fenugreek, toast and grind if you’re using chunky fenugreek
Note: You can leave it out if you can’t find it.
1 teaspoon ground ginger
½ teaspoon smoky sweet paprika or regular paprika
½ teaspoon smoky hot paprika or a pinch of cayenne

1. In a small bowl, combine all the ingredients and mix well.
2. Store in a glass jar (like an old spice jar), tightly covered. Label the jar with the contents or you’ll forget what it is. Or I should say, I would forget what it was.

*Note: You can use the previously ground kind as well.

Adapted from Andy Husbands’ and Joe Yonan’s The Fearless Chef

Za’tar Spiced Pita
















1 tablespoon za’tar
Note: This is available at most Middle Eastern or Persian food stores. Go to Zand’s on Solano in Albany, CA if you are in the Bay Area.
1 tablespoon olive oil
OR
1 tablespoon sumac or lemon zest
1 tablespoon white sesame seeds
2 teaspoons cumin seeds, toasted and ground
1 teaspoon dried thyme
1 teaspoon dried marjoram or oregano
1 teaspoon salt
1 tablespoon olive oil

4 rounds of pita bread

1. Turn oven on broil with a rack set 4 to 6 inches from the top element.
2. Combine the purchased za’tar with the olive oil.
OR
Make the za’tar: in a small bowl, combine the sesame seeds, sumac, cumin, thyme, marjoram or oregano, and salt.
3. Measure out 1 tablespoon. Add the olive oil and blend well. Place the remaining za’tar in a glass spice jar and mark the contents for the next time.
4. Cut each round into 6-8 pieces. Arrange the pitas on a baking sheet and spread the za’tar and oil mixture evenly over each. You may not need all of your homemade za’tar mixture.
5. Broil until deep golden brown, 2 to 4 minutes, watching carefully and rotating the pan half way through to brown evenly. It can turn from toasted to burnt in an instant.
6. Serve with the hummus.

Adapted from Andy Husbands' and Joe Yonan’s The Fearless Chef

Green Olive Tapenade 
















2 cups pitted green olives
½ cup slivered almonds
1 garlic clove, coarsely chopped
2 tablespoons cilantro
2 tablespoons parsley
1 teaspoon lemon zest, finely chopped
1 tablespoon fresh lemon juice
1/3 cup olive oil, or less
Salt and pepper to taste

1. Look the olives over to see if any still has its pit. Remove and proceed. Combine olives, almonds, garlic, cilantro, parsley, and lemon zest in a food processor.
2. Pulse to combine. Add the olive oil with motor running. Process until the mixture is smooth.
3. Add lemon juice and mix. Add some pepper. Taste for salt but probably you won’t need much.
4. Serve with bread, corn chips, crackers or sliced cucumbers.

Makes about 1½ cups, 4-6 as a dip before dinner
Adapted from The Cakebread Cellers Napa Valley Cookbook

Fig and Black Olive Tapenade
















1 cup stemmed and quartered (about 6 ounces) dried Black Mission figs
1½ cups water
2 cups (1/2 pound) pitted Kalamata or Nicoise olives
Juice of 1 lemon
1½ tablespoons whole grain or smooth mustard
2 garlic cloves, chopped
1 tablespoon drained capers
2 teaspoons chopped fresh rosemary
2 tablespoons olive oil or more if necessary
Salt and pepper

1. In a heavy medium saucepan, combine the figs and water. Set over medium heat and bring to a simmer. Partially cover and cook, stirring once or twice, until the figs are very tender, about 30 minutes. Cool slightly, drain, reserving 2 tablespoons of the fig cooking liquid.
2. Look the olives over to see if any still has its pit. Remove and proceed. In a food processor, combine the figs, olives, lemon juice, mustard, garlic, capers, rosemary, and reserved 2 tablespoons of fig-cooking liquid. Pulse to create a thick paste. With the motor running, gradually add the oil. Season generously with pepper and add salt to taste, remembering the various salty ingredients.
Note: There is occasionally a pit in the pitted olives. Without having to check each olive before chucking it into the processor, pulse a couple of times at the beginning. You will hear the rattle of the pit. Stop immediately and retrieve it. Pulse another couple of times to make certain you have them all. Then full speed ahead.
3. Transfer to a storage container, cover, and refrigerate at least 24 hours to develop the flavors. But less time in the fridge is OK too.
4. Bring the tapenade to room temperature before serving. Serve with French bread, crackers, or pita chips.

Makes about 2½-3 cups, 8-10 as a dip before dinner
Adapted from Carrie Brown’s The Jimtown Store Cookbook

Menu 6: A Persian Fourth of July

Our Fourth of July dinner for friends, Kit from LA and Nancy and Bill from Sonoma, was not your usual grilled affair. I felt more inclined to support free and fair elections for the people of Iran than to celebrate the birth of American freedom with burgers and buns. So I planned a dinner around one of the most famous dishes in Persian cuisine: Fesenjan or Chicken with Pomegranate Sauce. We ate the Fesenjan with an herby rice dish and two salads. You’ll find these recipes below. We started with hummus and toasted pita in the living room over our first glasses of wine and a selection of gorgeous cheeses and finished with a decadent Chocolate-Lime Cheesecake from Nigella Bites. It was a splendid dinner, colorful and delicious.

Chicken with Pomegranate Sauce (Khoreshe Fesenjan)

















10 chicken thighs, extra skin and fat removed
3 tablespoons butter
½ teaspoon poultry seasonings or za’tar*
1 teaspoon salt
½ teaspoon pepper
1 large onion, finely chopped
2 tablespoons tomato paste or harissa*; or 1 tablespoon of each
2 cups walnuts, very finely chopped.
Note: Use a food processor if you have one. Stop before the walnuts become a paste.
2 cups chicken stock
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon smoky hot paprika or regular paprika
2 tablespoon lemon juice
1 cup fresh pomegranate juice (Pom brand is very good)
2-3 tablespoons pomegranate syrup or molasses*
1 tablespoon sugar
2 tablespoons finely chopped flat-leaf parsley for garnish

1. Sauté the chicken in the butter, sprinkling each side with the poultry seasoning or za’tar, salt and pepper, until light brown on all sides. Remove to a plate.
2. Remove all but 3 tablespoons of the combined chicken fat and butter. Sauté the onions in the remaining fat until golden brown. Add the tomato paste and/or harissa and sauté for a few minutes. Add the walnuts and sauté over medium heat for about 5 minutes, stirring constantly so as not to burn the walnuts.
3. Add the stock, salt, cinnamon, paprika, lemon juice and pomegranate juice and syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and add salt if necessary and sugar if the sauce is too sour for your taste.
4. Arrange the chicken in the sauce. Cover and let simmer for 20-25 minutes. Taste for seasoning. I needed to add more salt and a bit more lemon juice.
5. Decorate with parsley and serve with rice.

*Za’tar, harissa, and pomegranate syrup or molasses are available at Middle Eastern or Persian food stores or delis.
You can make this the day before. Reheat gently before serving and garnish with the parsley.

6-10 servings, depending on appetites
Adapted from Maideh Mazda's In a Persian Kitchen

Rice with Herbs (Sabzi Polow)

















2 cups basmati rice
Salt for boiling the rice
1 teaspoon salt
2 cups finely chopped herbs of your choosing.
Note: A combination of tarragon, chives, flat-leaf parsley, and dill is good. Use a food processor to chop, if you have one.
6 scallions, finely chopped in a food processor
6 tablespoons butter or 4 tablespoons vegetable oil

1. Wash the rice in warm water and drain.
2. Bring a large pot of salted water to a boil. Pour in the rice and boil for about 12 minutes, until the rice is still slightly undercooked. Drain.
3. In the same pot, heat half the butter or oil. Pour in the rice, mixing in about ¾ of the fresh herbs and the teaspoon of salt. Add the remaining butter or oil. Stir gently.
4. Cover with a tight-fitting lid and steam for 15-20 minutes over very low heat. You want to create a very lightly brown crispy layer on the bottom of the rice. After the rice has finished cooking, you may need to turn up the heat a bit to crisp up the bottom, watching it carefully.
5. Add the remaining herbs just before serving. If you are using a nonstick pan, you may try flipping out the rice onto a large platter. If you have not, use a spatula to scrape the rice out into a serving bowl, displaying the beautiful crust or crusty bits on top.

You can also make this using leftover plain cooked rice from another occasion. Just begin the process at #3. If the rice is cold, it will take longer than 20 minutes to reheat and to form a crust. You can keep peeking inside the pan to check on the crust.

6-8 servings
Adapted from Claudia Roden's The New Book of Middle Eastern Food

Beet and Yogurt Salad or Dip
















2 large or 4-5 small uncooked beets (red or golden) OR
1 can (16 ounces) cooked beets, drained
1 cup drained plain yogurt or more depending on your amount of beets and your serving bowl
Note: Buy thick Greek yogurt or drain soupy yogurt by lining a sieve with two layers of paper towels, pouring in the yogurt, and letting it drain over a bowl for several hours. To see a photo of the draining process, check the Cucumbers and Yogurt recipe.
1 tablespoon sugar
Salt to taste
1 tablespoon chopped fresh or slivered mint or 1 teaspoon dried mint

1. If using fresh beets, steam them with the skins on for about 1½ hours or longer until tender.
OR
Place fresh beets in a baking dish filled with ½-inch water. Cover with foil. Bake in the oven at 400 F for 45 minutes for small beets, longer for larger. I usually use this method.
2. Peel the fresh beets. Cut cooked or canned beets into ¼ - ½-inch cubes. Mix with the sugar and salt to taste. Chill until ready to serve.
3. Immediately before serving, spread the yogurt in the bottom of a shallow serving bowl. Place the beets on top, gently nestling them into the yogurt. Garnish with the mint. Serve as a salad or as a dip with toasted pita bread.

4-6 servings
Adapted from Najmieh Batmanglij's New Food of Life


Parsley, Celery and Herb Salad

















2 cups parsley leaves
½ cup 1-inch snipped chives
½ cup tarragon leaves or mint
4 stalks celery, cut on the bias about 1/8-inch thick
OR
An equal amount of fennel
½ cup extra virgin olive oil
Juice of 1 lemon, Meyer if possible
Salt and pepper

1. Combine the parsley, chives, tarragon/mint, and celery.
2. Mix together olive oil, lemon juice, salt and pepper.
3. Just before serving, pour the olive oil mixture over the greens and toss gently. Taste for seasonings.
Note: The proportions can be varied depending on the herbs you have at hand. Celery leaves are a good addition. You can also add 2 small seeded tomatoes for color.

6-8 servings
Adapted from the San Francisco Chronicle Magazine, January 30, 2005, David Bazirgan at Baraka