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Rice with Apricots (Gheisi polow)

Ingredients Servings: 6 Prep Time: 15 min Cooking Time: 1 ½ hours • 3 cups long grain white basmati rice • ¾ cup vegetable oil, butter or ghee • 2 medium onions, peeled and thinly sliced • 1 lb skinless, boneless chicken in 1 inch cubes • 1 tsp • ½ tsp freshly ground • ½ tsp teaspoon ground threads, dissolved in 2 tbsp hot water • 2 ¼ cups dried apricots, quartered • ½ cup pitted dates

• 1 tsp ground

• 2 tbsp plain yogurt

Directions

1. Pick over rice carefully to remove any solid grit particles, wash by placing it in a large container and cover it with lukewarm water. Agitate it gently with your hand, then pour off the water. Repeat 5 times or more until rice is clean. 2. In a medium pot, heat 2 tbsp oil over medium heat, add half the sliced onion and stir-fry for 5 minutes, until translucent. Add meat, stir-fry 10 minutes longer. Add salt, pepper, and 1 ½ cups water. Bring to a boil, cover, and simmer for 25 minutes over low heat. Add a few drops of saffron water and set aside. 3. Meanwhile, in a large skillet, heat 2 tbsp oil over medium heat. Add the remaining onion and sauté for 15 to 20 minutes, stirring occasionally until golden brown. Add raisins, apricots, and dates, sauté 2 minutes longer. Sprinkle the and nutmeg on top and set aside. 4. In a large non-stick pot, bring 8 cups of water and 2 tbsp salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top of the pot, it is done. 5. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups luke-warm water. 6. In a bowl, whisk together 4 tbsp oil, ½ cup water, 2 spatulas full of rice, the yogurt, and 1 tbsp saffron water, and spread the mixture over the bottom of the pot. This will form the golden crust, or tah dig .

Where in the World: Iran!

Rice with Apricots (Gheisi polow)

Directions 7. Place 2 spatulas full of rice in the pot. Add a spatula full of the meat with its juices and a spatula of the fruit mixture. Repeat, alternating layers of rice with layers of meat and fruit, mounding the ingredients in the shape of a pyramid. 8. Cover the pot and cook the rice mixture for 10 minutes over medium heat. 9. Mix the ¼ cup water with the 4 tbsp oil and pour over rice. Sprinkle on the remaining saffron water. 10. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation and cover firmly with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer, taking care the towel does not burn. 11. Remove the pot from the heat and cool, it still covered, on a damp surface for 5 minutes to loosen the crust. 12. Remove the lid, hold the serving platter tightly over the pot, invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and . NUSH-E JAN!

Where in the World: Iran!

Fruit and Vegetable Casserole (Tas kabab) Adapted by the kitchen for our friends from the cookbook : “A Taste of Persia – An Introduction to Persian Cooking” Ingredients Servings: 6 Prep Time: 15 minutes Cooking Time: 1 ½ hours • 4 tablespoons vegetable oil, butter or ghee • 4 large onions, peeled and sliced • 2 lbs lean filet or shoulder of lamb, veal, or beef, boned and thinly sliced • 2 , peeled and crushed • 2 quince, or apples, cored and sliced • 1 small eggplant (about ½ lb), peeled and sliced into thin strips • 2 carrots, peeled and sliced • 3 tomatoes, peeled and sliced • 2 large potatoes, peeled and sliced • 1 cup pitted prunes • 2 cups dried apricots • 1 teaspoon Persian mix (advieh) • ¼ teaspoon ground • 2 teaspoons salt • ¼ teaspoon freshly ground black pepper • 1 cup tomato juice • ½ teaspoon ground saffron threads, dissolved in 1 tablespoon hot water • 1 tablespoon unripe grape powder • 1 tablespoon dried Persian lime powder or powder

Directions 1. Preheat oven to 400 ºF 2. Pour 2 tbsp oil into a large oven proof casserole. Layer the ingredients in the following order: onion, meat, garlic, quince, eggplant, carrots, tomatoes, and potatoes. Top with a layer of prunes and apricots. Pour in the remaining oil. Sprinkle advieh , turmeric, slat, and pepper on top. Mix the lime together the tomato juice, saffron water, grape powder, and dried Persian lime powder and pour over the meat and vegetables. Cover and cook in the oven for 1 ½ hours or until the meat is tender. Season to taste. 3. Serve the casserole with bread, yogurt, salad and fresh herbs. NUSH-E JAN!

(Variation: Cook in a heavy Dutch oven on the stove over low heat for 2 hours or until meat is tender.)