Testimonials~Manzanita Village

<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> <HTML> <HEAD>  <TITLE>Iran - Recipes</TITLE> <style type="text/css">  </style>  <META HTTP-EQUIV="Content-Type" CONTENT="text/html; charset=iso-8859-1">  <LINK REL="STYLESHEET" TYPE="text/css" HREF="../stylesmanzanita.css"> </HEAD> <BODY><A NAME="Return_to_top"></A> <TABLE WIDTH="95%" BORDER="0" CELLSPACING="2" CELLPADDING="2" ALIGN="center">   <TR> <TD WIDTH="100%" ROWSPAN="1" ALIGN="center" VALIGN="top"> <TABLE WIDTH="100%" BORDER="0" CELLSPACING="0" CELLPADDING="5"> <TR> <TD ALIGN="CENTER" WIDTH="25%"></TD> <TD ALIGN="CENTER"><DIV CLASS=content-titles>Persian Recipes </DIV></TD> <TD ALIGN="left" WIDTH="25%"> <A HREF="../index.php" TARGET="_top" CLASS="topright">Manzanita Village Homepage</A> <BR> <A HREF="../sitemap.html" TARGET="_top" CLASS="topright">Site Map</A> </TD> </TR> </TABLE></TD> </TR> <TR> <TD ALIGN="center" VALIGN="top"> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"><TABLE WIDTH="100%" HEIGHT="170" BORDER="0"> <TR VALIGN="middle"> <TD WIDTH="32%"> <BLOCKQUOTE STYLE="margin-top: 0; margin-bottom: 0;"> <h6><A HREF="#Quick_Links_1" CLASS="quicklinks">Food as Practice</A><BR> Some Persian/Iranian recipes we prepare for retreats, <br> <A HREF="#Quick_Links_2" CLASS="quicklinks"> * Chickpea Salad </A><BR> <A HREF="#Quick_Links_3" CLASS="quicklinks">* Rice Salad </A><BR> <A HREF="#Quick_Links_4" CLASS="quicklinks"> * Cucumber Salad </A><BR> <A HREF="#Quick_Links_5" CLASS="quicklinks"> * Hummous</A><BR> <A HREF="#Quick_Links_6" CLASS="quicklinks">* Persian Kidney Beans</A> <BR> <A HREF="#Quick_Links_7" CLASS="quicklinks">* Sabzi Polow</A> <br> <a href="#Quick_Links_8">* Barley-Lentil Soup </a><br> <a href="#Quick_Links_9">* Vegan Feta </a><br> <a href="#Quick_Links_10">* Koresh e Fessenjoon</a> <br> <a href="#Quick_Links_11">Recommended Books </a> </h6> </BLOCKQUOTE></TD> <td WIDTH="68%" VALIGN="middle"> <BLOCKQUOTE STYLE="margin-top: 0; margin-bottom: 0;"> <blockquote style="margin-top: 0; margin-bottom: 0;"> <p ALIGN="left" STYLE="margin-top: 0; color: #666666;"><strong>In a dialog between the chickpeas and the cook, the chick pea cries, "Why are you setting the fire on me? Since you bought me and approved of me, why are you turning me upside down?" <br> The cook replies, "I am not boiling you because I hate you, but rather to make you tastier and more nutritious. When you were green and fresh you were drinking water in the garden. That water-drinking was for the sake of the fire. <em><br> Jalaluddin Rumi </em></strong></p> </blockquote> </BLOCKQUOTE></td> </TR> </TABLE></TD> </TR>   <TR> <TD VALIGN="top" BGCOLOR="#ffffff" ALIGN=RIGHT><A NAME="Quick_Links_1"></A> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#cccccc" ALIGN=CENTER><B> Food as Practice</B></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> <BLOCKQUOTE STYLE="margin-top: 0; margin-bottom: 0;"> <p style="margin-top:0; margin-bottom: 0; font-weight: bold; color: #666666;">We should take care of pots and bowls as well as we take care of our own eyes or head.... We should consider rice and wheat as our own children.... When the cook watches over water, and watches over grain, s/he should sustain the caring and the warmth of child rearing.<br> <em>from Dogen's instructions to the cook.</em> </p> <blockquote style="margin-top: 0; margin-bottom: 0; color: #666666;"> <blockquote style="margin-top: 0; margin-bottom: 0;"></blockquote> </blockquote> <BLOCKQUOTE STYLE="margin-top: 0; margin-bottom: 0; color: #666666;"> </BLOCKQUOTE> </BLOCKQUOTE></TD> </TR> <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> </TD> </TR>   <TR> <TD VALIGN="top" BGCOLOR="#ffffff" ALIGN=RIGHT><A NAME="Quick_Links_2"></A><A HREF="#Return_to_top">Return To Top</A></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#cccccc" ALIGN=CENTER><P STYLE="margin-top: 0; margin-bottom: 0"><B>Chickpea Salad </B><B></B></P> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"><blockquote style="margin-top: 0; margin-bottom: 0;"> <p>1lb chickpeas (garbanzo beans) <br> 5 medium tomatoes <br> 4 tablespoons tahini <br> juice of one or two fresh lemons <br> salt<br> cumin<br> fresh mint<br> <br> Wash the chickpeas, soak overnight, cook, and rinse in cold water.<br> Chop the tomatoes.<br> Mix together the chick peas, tomatoes, tahini and lemon juice.<br> Add salt to taste and adjust the lemon, cumin, mint, and tahini to your liking.<br> Chickpeas can be cooked and refrigerated in salt water so that they are on hand to make salad, humus etc at short notice.<br> All the above quantities can be adjusted to suite your taste. <br> <br> Serves 8 <br> </p> </blockquote></TD> </TR>   <TR> <TD VALIGN="top" BGCOLOR="#ffffff" ALIGN=RIGHT><A NAME="Quick_Links_3"></A><A HREF="#Return_to_top">Return To Top</A></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#cccccc" ALIGN=CENTER><P STYLE="margin-top: 0; margin-bottom: 0"><B>Rice Salad </B><B></B></P> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"><blockquote style="margin-top: 0; margin-bottom: 0;"> <p style="margin-top: 0; margin-bottom: 0;"> 1 ½ cups brown rice<br> 3 cups water<br> 1 tsp salt<br> juice of 1 lemon<br> grated lemon zest<br> 1 Tbsp olive oil<br> 1 Tbsp dill weed<br> 4 or 5 green onions, finely chopped<br> 1 cup fresh parsley, chopped<br> ½ cup dried dates, chopped*<br> toasted cashew pieces, to taste (or peccans)</p> <p>Cook and cool brown rice.<br> Meanwhile, combine all other ingredients except cashews in a bowl. Mix in cooled rice.<br> Toast cashews in dry cast iron pan, allow to cool & use to garnish salad just before serving. (Cashews will go soft if mixed in too soon.)<br> Best if refrigerated before serving.<br> Note: If dates are really dry, soak a bit of boiling water to soften & drain. <br> <br> Serves 4 </p> <p><BR> </p> </blockquote></TD> </TR>   <TR> <TD VALIGN="top" BGCOLOR="#ffffff" ALIGN=RIGHT><A NAME="Quick_Links_4"></A><A HREF="#Return_to_top">Return To Top</A></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#cccccc" ALIGN=CENTER><P STYLE="margin-top: 0; margin-bottom: 0"><strong>Cucumber Salad </strong></P> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"><blockquote style="margin-top: 0; margin-bottom: 0;"> <p style="margin-top: 0; margin-bottom: 0;">  </p> <p>1 x Cucumber -- peeled and chopped<br> 1 med Tomato -- chopped<br> 1 small Onion -- chopped<br> 1 tbl Parsley -- minced<br> 1 tbl Olive oil<br> Juice of one lime<br> Salt and pepper to taste </p> <p><BR> </p> </blockquote></TD> </TR>   <TR> <TD VALIGN="top" BGCOLOR="#ffffff" ALIGN=RIGHT><A NAME="Quick_Links_5"></A><A HREF="#Return_to_top">Return To Top</A></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#cccccc" ALIGN=CENTER><B>Hummous</B></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"><blockquote style="margin-top: 0; margin-bottom: 0;"> <p>4 cloves garlic<br> 2 cup chickpeas, <br> 2/3 cup olive oil<br> ½ cup tahini<br> - or ½ cup roasted sesame seed ground into olive oil<br> 4 tablespoons fresh lemon juice<br> 1 teaspoon salt<br> ½ teaspoon ground cumin <br> ½ teaspoon dill </p> <p><strong>garnish<br> </strong>whole cumin seeds <br> fresh parsley<br> olive oil<br> paprika </p> <p>Wash the chickpeas, soak overnight, cook, and rinse in cold water.<br> Food process all and garnish with any of the above. </p> </blockquote></TD> </TR>   <TR> <TD VALIGN="top" BGCOLOR="#ffffff" ALIGN=RIGHT><A NAME="Quick_Links_6"></A><A HREF="#Return_to_top">Return To Top</A></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#cccccc" ALIGN=CENTER><B>Persian Kidney Beans </B></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"><BLOCKQUOTE STYLE="margin-top: 0;"> <p>1 tablespoon olive oil<br> 2 onions, chopped<br> 3 cloves garlic, chopped<br> 1 teaspoon salt<br> 1 teaspoon cumin<br> 1/4 teaspoon cinnamon<br> 1 cup orange juice<br> 1 lime, juice of<br> 1 can tomato paste<br> 2 cups kidney beans, soaked overnight, cooked, rinsed and drained<br> 1 jalapeno, chopped (add more if you like)<br> pita bread </p> <p>Heat oil in large pan; add onion and saute until tender, about 5 minutes.<br> Add salt and other spices and cook for 5 minutes more, stirring.<br> Stir in fruit juices, mixing well.<br> Add tomato paste, blending in, and bring to a boil; then reduce heat and simmer for 10 minutes.<br> Add rinsed beans and peppers and cook for 20 minutes more, or until heated through and flavors have blended.<br> <br> Serve stuffed inside of split pita rounds like a sandwich or as side dish. </p> </BLOCKQUOTE> </TD> </TR>   <TR> <TD VALIGN="top" BGCOLOR="#ffffff" ALIGN=RIGHT><A NAME="Quick_Links_7"></A><A HREF="#Return_to_top">Return To Top</A></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#cccccc" ALIGN=CENTER><B>Sabzi Polow </B></TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"> </TD> </TR>  <TR> <TD VALIGN="top" BGCOLOR="#ffffff"><blockquote style="margin-top: 0; margin-bottom: 0;"> <p style="margin-top: 0;">Ingredients: (4-6 servings)<br> 1 3/4 cup Basmati rice<br> Water<br> Salt<br> ½ cup Butter (unsalted, melted) or ½ cup olive oil </p> <p>1. Rinse basmati rice five times in lukewarm water. Cover rice with cold water and add 1l/2 tablespoons salt. Let soak 3 hours (overnight okay).<br> <br> 2. Put 2 quarts water in pot, add 1 tablespoon salt and bring to boil . Drain soaked rice and add to boiling water. Boil until nearly done, 5 to 10 minutes, stirring to keep grains from sticking together.<br> <br> 3. Drain in colander and rinse with lukewarm water. </p> <p>4. Mix in 1 cup dry Sabzi Gormeh (Can be bought at or ordered by mail from Persian grocery stores - parsley, dill, coriander, fenugreek, spring onion ends).Or fresh herbs ( about 2 lbs + black pepper)<br> </p> <p> 5. Put 1/3 of melted butter (or oil) and 2 tablespoons water in bottom of pot. </p> <p>6. Sprinkle rice into pot, allowing it to form cone shape. Pour remaining melted butter (or oil) evenly over rice. With handle of wooden spoon, punch 3 holes from top of rice cone to bottom of pot. </p> <p>7. Put dish towel or paper towels over pot to make a firm seal and keep water from escaping, then cover with pot lid.<br> <br> 8. Set pot on medium heat 10 to 15 minutes, then reduce heat to low for 35 to 40 minutes. Can be kept in warm oven 1 hour. <br> <br> 9. Set pot in sink of cold water 1 minute to loosen crust on bottom.<br> <br> 10. Remove pot lid. Turn large serving plate upside-down and cover pot with it. Holding pot and plate tightly together, turn both upside-down. Rice should come out on plate. <br> <br> There will be a crusty layer of rice at the bottom, called Tadig - delicious! </p> <p>Makes 4 to 6 servings. </p> </blockquote></TD> </TR> <TR> <TD VALIGN="top" BGCOLOR="#ffffff" ALIGN=RIGHT><A NAME="Quick_Links_8" id="Quick_Links_8"></A><A HREF="#Return_to_top">Return To Top</A></TD> </TR> <TR> <TD VALIGN="top" BGCOLOR="#cccccc"><div align="center"><strong>Barley-Lentil Soup with Vegan Feta Cheese </strong></div></TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"> </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><blockquote> <p align="left">1 cup dried barley<br> ½ cup dried green or red lentils<br> 6 cup water<br> 2 med onions, diced<br> 2 tbl olive or sunflower oil<br> 2 tbl dried mint and/or parsley<br> 1 tsp turmeric<br> 1 tsp paprika<br> ½ tsp ground black pepper<br> juice of 1 lime<br> <br> put everything into a pot an<br> simmer for 1 1/4 hours, stir<br> serve with feta cheese </p> </blockquote></TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><div align="right"><A NAME="Quick_Links_9" id="Quick_Links_9"></A><A HREF="#Return_to_top">Return To Top</A></div></TD> </TR> <TR> <TD ALIGN=CENTER VALIGN="top" bgcolor="#CCCCCC" CLASS="update_size style1">Vegan Feta Cheese Substitute </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"> </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><blockquote> <p align="left">1/4 cup olive oil<br> 1/4 cup water <br> 1/2 cup red wine vinegar<br> 2 teaspoons salt<br> 1 tablespoon dried basil<br> 1/2 teaspoon dried oregano<br> 1/2 teaspoon pepper<br> 1 lb firm tofu, herb flavored, cubed or crumbled<br> <br> Blend and let sit for at least an hour </p> </blockquote></TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><div align="right"><A NAME="Quick_Links_10" id="Quick_Links_10"></A><A HREF="#Return_to_top">Return To Top</A></div></TD> </TR> <TR> <TD ALIGN=CENTER VALIGN="top" bgcolor="#CCCCCC" CLASS="update_size"><strong>Koresh e Fessenjoon<br> </strong>Tofu Pomegranate and Walnut Stew </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"> </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><blockquote> <p align="left">For 8 servings<br> <br> 5 cups Finely ground walnuts<br> 6 pomegranates 3/4 cup Pomegranate concentrated juice*<br> 1 or 2 tsp ground cinnamon <br> 2 tbl Tomato paste<br> 2 lb Tofu<br> 4 tbl Oil<br> 1 large Onion, grated<br> 1 tsp Turmeric<br> 1 tsp Baking soda<br> ½ tsp Salt<br> 1/8 tsp Pepper <br> Subsequent discovery – add cinnamon and saffron to walnut mix.<br> <br> Khoresh Fessanjoon is traditionally made with duck or chicken, as vegetarians we substitute tofu.<br> If you squeeze tofu slices then freeze them for a week or more, they will have great chewy texture. Frozen tofu keeps in the freezer for up to 5 months.<br> For a Northern Iranian variation on this recipe, fry strips or slices of 2 eggplants or 3 zucchini separately and add to the walnut sauce about 15 minutes before serving. </p> <p align="left"><strong>Khoresh<br> </strong>Grind walnuts in large mortar (or food processor)<br> Grind meat and seeds of pomegranates (or paste)<br> Mix and add tomato paste, cinnamon and oil<br> Simmer for 1½ hours. Be very careful as the walnuts can burn. (Best to simmer in croc-pot) <br> You can also add well cooked eggplant or squash <br> <strong><br> Tofu <br> </strong>Cast iron pan is best for tofu. Heat the oil, add finely chopped/grated onion. When the onion becomes soft, add the turmeric, salt and pepper and a teaspoon of baking soda. Stir. Add slices of tofu, Turn down heat to low. Cook tofu for 15-20 minutes then turn, same time for other side. <br> <br> Add enough walnut mixture to cover tofu and cook over low heat for another 15 minutes. </p> <p align="left">The sauce should be thick, with a sweet-and-sour taste. </p> <p align="left">* Concentrated pomegranate juice can be found in Middle Eastern stores.<br> Pomegranate concentrate from Iranian stores is sweet, from Arab stores is sour, mix both for sweet/sour taste. </p> </blockquote> <div align="left"><blockquote> </blockquote> </div></TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><div align="right"><A NAME="Quick_Links_11" id="Quick_Links_11"></A><A HREF="#Return_to_top">Return To Top</A></div></TD> </TR> <TR> <TD ALIGN=CENTER VALIGN="top" bgcolor="#CCCCCC" CLASS="update_size"><strong>Recommended Cookbooks </strong></TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"> </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"> </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><div align="left"> <blockquote>Although all the recipes above can be found online by a simple search, we have since discovered a couple of great cookbooks, both by Najmieh Batmanglij.</blockquote> </div> </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"> </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><div align="left"> <blockquote> <p><strong>New Food of Life. Ancient Persian and Modern Iranian Cooking and Ceremonies</strong><br> Complete with Rumi poems and irresistible photos. (Note that many of the meat dishes can be adapted using tofu or seitan.<br> </p> </blockquote> </div></TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"><div align="left"> <blockquote> <p><strong>Silk Road Cooking. A Vegetarian Journey <br> </strong>Recipes from Genoa to Beijing.</p> </blockquote> </div></TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"> </TD> </TR> <TR> <TD ALIGN=CENTER VALIGN="top" bgcolor="#CCCCCC" CLASS="update_size"> </TD> </TR> <TR> <TD VALIGN="top" ALIGN=CENTER CLASS="update_size"> </TD> </TR>  </TABLE> </BODY> </HTML>