Kuku Sabzi, by Diane

 

We made this dish to celebrate the spring equinox, as this is a typical dish served on this day in Iran. It was a delicious and healthy mix of eggs and lots of chopped green herbs, topped with walnuts and cranberries. This recipe was super easy to make and really tasty! Traditionally it's made on the stove but this recipe made it easier in the oven. Definitely a great healthy meal to be repeated!

ps- this can be served with yogurt, feta, or soft bread like naan, but we had it plain and it was great on it's own too!

Ingredients:

5 tbsp EVOO

2 cups parsley leaves

2 cups cilantro leaves and stems

1 cup fresh dill

6 scallions, green and white

1.5 tsp baking powder

1 tsp salt

3/4 tsp green cardamom, ground

3/4 tsp cinnamon

1/2 tsp ground cumin

1/4 tsp black pepper, ground

6 large eggs

1/2 cup chopped walnuts, toasted

1/3 cup dried cranberries

Directions:

1. Heat oven to 375 F, and use a rack that is in the upper middle position. Prepare an 8x8 inch or 9 inch round baking dish by lining the bottom with parchment paper, then adding 2 tbsp of EVOO until the sides and bottom, as well as both sides of the parchment, are covered in oil. The oil should pool at the bottom and generously coat the sides.  

2. Finely grind the green herbs and scallion with remaining 3 tbsp of EVOO in a food processor.

3. In a large bowl, whisk baking powder through pepper, then whisk in 2 eggs until fully mixed. Add in remaining eggs until just combined, then fold in herbs and 1/2 of each of the walnuts and cranberries (reserve some for topping). 

4. Pour the mixture into the pan and smooth the top, then top with remaining walnuts and cranberries.

5. Bake for 20-25 minutes until the center of the egg is firm, then remove from oven and let sit in the pan for an additional 10 minutes. 

6. To serve, run a knife along the sides to loosen, then invert on a large plate (bottom will be facing up), then place the serving platter on the bottom (facing up) and flip again so it is right side up on the serving platter. 

Fesenjaan, by Diane

 

Part of our Winter Solstice celebration!

I made this dish with a friend to celebrate the Winter Solstice, which is a dish typically made in Iran to celebrate this night. This was a so warming and really, really good! I will definitely be making this again, but in much larger quantities! I also might add currants as well. I wound up using smaller pieces of orange rind, because I couldn't peel it all in one shot, but that worked really well because you could eat them and it made the flavor better! Recipe from here. Works best served over Persian saffron rice!

Ingredients:

2 cups walnuts

1.5 lbs chicken, cubed

1 generous pinch salt and pepper

2 tbsp EVOO

1 tbsp butter

1 large onion, chopped

4 cloves garlic, minced

1 tsp cumin

1 tsp turmeric

1 cinnamon stick

1/2 tsp salt

1/2 tsp each cinnamon, nutmeg, black pepper

1.5 tsp salt

3 large 1.5 inch slices of orange zest

2 cups chicken broth

1/4 cup pomegranate molasses

2 tbsp maple syrup

Optional: 1 can chickpeas (we didn't use these)

Directions:

1. Heat the walnuts until golden over medium low heat for 10 minutes, let cool, and grind finely in a food processor. Set aside.

2. Use the same pan to heat the oil and butter. Toss the chicken in a pinch of salt and pepper, then sear on all sides. Set aside.

3. In the same pan, add the onions and cook for 6 minutes until golden, then add garlic and cook 4 more minutes. 

4. Add cumin, turmeric, cinnamon stick, cinnamon, nutmeg, and orange zest and cook, stirring often, 2 minutes.

5. Add the broth, scraping the brown bits, then add pomegranate molasses, maple syrup, 1.5 tsp salt, 1/2 tsp pepper, chicken, and walnuts to the pan. Stir well and bring to a boil.

6. Cover and reduce heat to low. Simmer 45 minutes, stirring every 15 minutes. 

7. Uncover and cook 15 more minutes until thicker. If using chickpeas, add in at this step. 

8. Serve hot, preferably over saffron rice!