Iran cooking
Content
INDEX
Tah Chin (Yogurt, Lamb And Rice) Borani (Cold !inach And Yoghurt alad) Alo"Balo #olo ( teamed Rice $ith our Cherrie% And Chic&en) 'e%en(an"Iranian Duc& $ith $alnut% Abgu%hte )i*eh (Dried 'ruit ou!%) Ice"In"+ea*en (Iranian De%%ert) Iranian Reli%h Iranian hi%h ,ebab ,ababe )orgh (Broiled &e-ered Chic&en) ,ei& Baghla*a ,hore%h Badem(an (Brai%ed Lamb And Egg!lant) ,otah Dolmeh ,u&u.e ab/i (+erb 0melet) )a%t 1a ,hiar (Yoghurt, 1egetable And +erb alad)
Tah Chin (Yogurt, Lamb And Rice)
Ingredient% 2 )ethod 2 • +ut lamb !nto 1,1-. !nch cubes. 960 gm Lean lamb from leg +omb!ne !n a bo(l (!th 2 cups yogurt/ 2 2.5 cup Yogurt ;salt teaspoons salt/ a good gr!nd!ng of black Freshly ground pepper and the turmer!c or pounded black pepper saffron threads. +o0er and mar!nate !n 1 tsp urmer!c "# refr!gerator for 6 hours or o0ern!ght. 0.5 tsp $affron threads • 1!ck o0er r!ce and (ash (ell unt!l (ater % cup &asmat! r!ce runs clear. &o!l (ater/ add 2 ' cup ;(ater tablespoons salt and the r!ce/ st!r and 2 )gg yolks return to the bo!l. Lea0e unco0ered and 0.25 cup *hee or butter; bo!l for 5 m!nutes. 2ra!n !n colander or melted large s!e0e. 1 tblsp ;hot (ater • &eat egg yolks !n a bo(l/ st!r !n 1-2 cup yogurt and 1,1-2 cups of the r!ce. 1lace melted ghee and hot (ater !n a 10,cup casserole or 2utch o0en. • $(!rl to coat s!des. $pread egg/ yogurt and r!ce m!3ture e0enly o0er base. • 4rrange half the lamb cubes o0er th!s (!th some of the yogurt mar!nade. 4dd a layer of r!ce/ rema!n!ng lamb m!3ture/ and all but 1-2 cup of mar!nade. • op (!th rema!n!ng r!ce and spread reser0ed yogurt mar!nade on top. +o0er casserole or 2utch o0en (!th l!d and cook tah ch!n !n a moderate o0en for 1, 1-2 hours.
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$poon r!ce and lamb m!3ture !nto center of ser0!ng d!sh. L!ft off crusty layer from bottom of d!sh and break !nto large p!eces. 4rrange around edge of d!sh. 4lternat!0ely !f a 2utch o0en has been used/ place on cold surface or !n cold (ater for 5,10 m!nutes/ run a kn!fe blade around edge of contents and !n0ert ser0!ng d!sh on top. !p ups!de do(n so that contents can come out l!ke a cake. +ut !n (edges to ser0e.
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Borani (Cold
Ingredient% 2 2.0 2 1 0.5 1 1 gm tbs tsp tsp cup tbs
!inach And Yoghurt
alad)
)ethod 2 • 7ash the sp!nach under cold runn!ng $p!nach/ fresh (ater. 2ra!n/ then str!p the lea0es from Lemon 5u!ce/ fresh the stems and d!scard the stems and any "n!on; f!nely grated tough or d!scolored lea0es. $alt • 8n a hea0y 2 to % 9uart saucepan/ br!ng &lack pepper; freshly cup of (ater to a bo!l o0er h!gh heat. ground 4dd the sp!nach; reduce the heat to lo( Yoghurt; unfla0ored and s!mmer t!ghtly co0ered for about 10 6!nt/ fresh; f!nely cut m!nutes. 2ra!n the sp!nach !n a s!e0e/ or ;1 teaspoon dr!ed cool to room temperature and s9uee:e !t m!nt completely dry. +hop !t as f!nely as poss!ble. • 8n a deep bo(l comb!ne the sp!nach/ lemon 5u!ce/ on!on/ salt and a fe( gr!nd!ngs of pepper. oss the m!3ture about (!th a spoon/ then st!r !n the yoghurt and m!3 thoroughly together.
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#efr!gerate for at least 1 hour/ or unt!l thoroughly ch!lled. ransfer the boran! to a ch!lled ser0!ng bo(l and spr!nkle the top (!th m!nt.
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Alo"Balo #olo ( teamed Rice $ith Cherrie% And Chic&en
Ingredient% 2 . +herr!es/ sour; fresh/ r!pe/ ;p!tted ;about 2 pounds< 6 tbs $ugar 0.25 cup "l!0e o!l 1200 gm +h!cken 1 tsp $alt 1 med "n!on; peeled and cut !nto ;1-' !nch th!ck sl!ces 0.5 cup 7ater 2 cup #!ce/ 8ran!an; !mported or ;other uncooked long/ soaked ;and dra!ned ' tbs &utter; melted 0.25 tsp $affron threads; pul0er!:ed ;(!th a mortar and pestle or ;the back of a spoon/ and ;d!ssol0ed !n 1 t cup
our
)ethod 2 • +omb!ne the cherr!es and sugar !n a 2 to % 9uart saucepan and/ st!rr!ng gently/ br!ng to a bo!l o0er h!gh heat. #educe the heat to lo( and s!mmer unco0ered for 2 or % m!nutes/ or unt!l the cherr!es ha0e softened some(hat and g!0en off most of the!r l!9u!d. #emo0e from the heat. • 8n a hea0y % to . 9uart casserole/ heat the ol!0e o!l o0er moderate heat unt!l a l!ght ha:e forms abo0e !t. 1at the ch!cken completely dry (!th paper to(els and spr!nkle !t !ns!de and out (!th salt. &ro(n the ch!cken !n the hot o!l/ turn!ng !t fre9uently (!th a large spoon or tongs and regulat!ng the heat so that the b!rd colors 9u!ckly and deeply (!thout burn!ng. • 1lace the ch!cken on a plate and add the on!on sl!ces to the o!l rema!n!ng !n the casserole. $t!rr!ng fre9uently/ cook for about 10 m!nutes/ or unt!l the sl!ces are r!chly bro(ned. #eturn the ch!cken and all of the 5u!ces (h!ch ha0e accumulated on the plate to the casserole/ add the cup of (ater and br!ng to a bo!l o0er h!gh heat. #educe the heat to lo(/ co0er t!ghtly and s!mmer for about %0 m!nutes/ or unt!l the ch!cken !s tender. • ransfer the ch!cken to a plate/ set as!de 2 tablespoons of the cook!ng l!9u!d and d!scard the on!on sl!ces. 7hen the b!rd !s cool enough to handle/ cut !t !nto 6 or ' ser0!ng p!eces. • 6ean(h!le/ br!ng 6 cups of (ater to a bo!l !n a hea0y . to 5 9uart casserole (!th a t!ghtly f!tt!ng l!d. 1our !n the r!ce !n a slo(/ th!n stream so the (ater does not stop bo!l!ng. $t!r once or t(!ce/ bo!l br!skly for 5 m!nutes/ then dra!n the r!ce !n a s!e0e. • 1our the reser0ed ch!cken cook!ng l!9u!d and . tablespoons of the melted butter !nto the casserole and st!r them
together. 4dd half of the r!ce and/ (!th a spatula or spoon/ smooth !t to the edges of the casserole. +ook unco0ered o0er moderate heat for 5 m!nutes/ then remo0e the casserole from the heat and add the ch!cken and half of the reser0ed cherr!es. $pread the rema!n!ng r!ce on top and pour !n all the rema!n!ng cherr!es and the!r cook!ng l!9u!d. +o0er t!ghtly and cook o0er lo( heat for 15 to 20 m!nutes/ or unt!l the r!ce !s tender.
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o ser0e/ spoon about a cup of the r!ce !nto a small bo(l/ add the rema!n!ng . tablespoons of melted butter and the d!ssol0ed saffron and st!r unt!l the m!3ture !s br!ght yello(. 1lace a layer of r!ce on a heated platter. 4rrange the ch!cken on top of !t/ co0er the ch!cken (!th the rema!n!ng r!ce and cherry m!3ture. $pr!nkle the saffron r!ce on top. 7!th a metal spatula/ l!ft the r!ce crust from the bottom of the casserole and arrange small p!eces of !t around the edge of the platter.
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'e%en(an"Iranian Duc& $ith $alnut%
Ingredient% 2 1 2uck/ 9uartered 2 "n!ons/ sl!ced %00 gm *round (alnuts 2.5 cup 7ater $alt 1epper . tbs 1omegranate syrup 2 tbs $ugar p 2 tbs Lemon 5u!ce )ethod 2 • #emo0e all the e3cess fat from the duck and bro(n the 9uarters l!ghtly !n a large casserole. L!ft out the duck and fry the on!ons unt!l bro(ned/ then add the (alnuts and 2 1-2 cups of (ater. $eason (!th salt and pepper.
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#eturn the duck to the pan/ and br!ng the sauce to the bo!l. $!mmer for about an hour unt!l the duck !s almost tender. $t!r the pomegranate syrup and sugar !nto the lemon 5u!ce. $k!m as much fat as poss!ble from the casserole and then st!r !n the 5u!ce m!3ture. $!mmer for another %0 m!nutes unt!l the sauce !s 9u!te dark. 8f the sauce !s too th!ck/ add a l!ttle more (ater. $er0e (!th r!ce.
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Abgu%hte )i*eh (Dried 'ruit
Ingredient% 2 .'0 Lean lamb or beef ste( meat .'0 gm Lamb or beef soup bones = cup (ater 1 L!mu oman! ;dr!ed l!me<; opt!onal Freshly ground black pepper 2 tbs *hee or butter 1 large "n!on; f!nely chopped 2 tsp urmer!c 1 cup 1runes; p!tted 0.5 cup 2r!ed apr!cot hal0es 0.5 cup 2r!ed peaches; chopped 0.%%% to 1-2 cup bro(n sugar 1 o 2 . lemon or l!me 5u!ce gm
ou!%)
)ethod 2 • +ut meat !nto small cubes and place !n a soup pot (!th bones/ (ater/ and dr!ed l!me !f a0a!lable. &r!ng slo(ly to the bo!l/ sk!mm!ng (hen necessary. 4dd salt and pepper/ co0er and s!mmer gently for 1 1-2 hours or unt!l meat !s almost tender. #emo0e bones and dr!ed l!me !f used. • 8n a fry!ng pan/ heat ghee or butter and fry on!on unt!l transparent/ st!r !n turmer!c/ and cook unt!l l!ghtly bro(ned. 4dd to soup (!th dr!ed fru!ts ;these may be (ashed !f necessary/ but do not re9u!re soak!ng<. +o0er and s!mmer for %0 m!nutes. 4dd sugar and lemon or l!me 5u!ce to taste so that soup has a pleasant s(eet,sour fla0or. $er0e hot.
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Ice"In"+ea*en (Iranian De%%ert)
Ingredient% 2 100 150 500 0.5 1 gm gm gm cup l #!ce,flour $tarch $ugar #ose(ater 6!lk ;!nstead of regular m!lk you could use coconut m!lk m!3ed (!th a l!ttle soy m!lk< l 7ater gm +rushed p!stach!os )ethod 2 • 8ce,!n,>ea0en !s a del!c!ous dessert that !s easy to make. 2!ssol0e starch (ell !n cold (ater and d!ssol0e r!ce,flour (ell !n cold m!lk. 6!3 the t(o solut!ons and br!ng to slo( bo!l o0er lo( heat. #egularly st!r the m!3 unt!l !t th!ckens. ?o( add sugar and rose(ater. +ont!nue st!rr!ng the m!3 (h!le !t bo!ls 0ery slo(ly so that !t does not settle.
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1 50
7hen the m!3 becomes 0ery th!ck/ !t !s ready. 1our !t !nto a deep rectangular d!sh and shake so that the surface !s le0el. Let !t cool do(n completely/ then cut a gr!d !nto !t the l!nes of (h!ch are parallel to the d!agonals of the d!sh. $pr!nkle the p!stach!os on top. 8ce,!n, >ea0en !s no( ready to ser0e.
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Iranian Reli%h
Ingredient% 2 1 cup 2!ced carrots 0.25 cup $hredded and d!ced @cabbage 0.5 cup 2!ced Aapanese eggplant 2 cup 1eeled and d!ced cucumber 1 cup 2!ced on!ons 0.25 cup 2!ced garl!c 1 cup 2!ced red or green bell pepper 1 cup 2!ced celery 1 cup 6!3ed fresh herbs/ m!nced B 2 tbs $alt . o 6 cups red (!ne 0!negar
)ethod 2 • B parsley/ m!nt/ tarragon/ bas!l/ ch!0es • rad!t!onally/ !t !s ser0ed (!th meats but !t !s (onderful stra!ght out of 5ar (!th bread. he large 9uant!ty of m!3ed herbs sets !t apart from a usual rel!sh. • 6!3 the 0egetables/ herbs and salt together/ co0er (!th the 0!negar. • #efr!gerate at least 25 days before us!ng. 8f you om!t eggplant/ the rel!sh (!ll ready !n % or . days. • 6akes 6 to = cups.
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1)# 4&L)$1""?C 2 calor!es/ 0 g prote!n/ 1 g carbohydrate/ 0 g fat/ 0 mg cholesterol/ 116 mg sod!um/ 0 g f!ber.
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Iranian
hi%h ,ebab
Ingredient% 2 =20 1 0.%%% 2 1 1 1 0.5 0.5 1 1 gm Lamb cup "l!0e o!l cup Lemon 5u!ce *arl!c clo0es tsp hyme tsp $alt tsp 1epper cup Yogurt )ggplant *reen pepper "n!ons
)ethod 2 • +ut lamb !n cubes and mar!nate !n ol!0e o!l/ lemon 5u!ce/ garl!c/ thyme/ salt/ pepper/ and yogurt for 2 to 2. hours. 4lternate on ske(ers eggplant/ green pepper/ and on!ons. +ook rare. • 2 ser0!ngs
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,ababe )orgh (Broiled &e-ered Chic&en)
Ingredient% 2 1 0.5 2 2 cup cup tsp )ethod 2 • 8n a sta!nless steel/ enameled or glass "n!on; f!nely bo(l comb!ne the on!on/ lemon 5u!ce and grated salt/ st!rr!ng unt!l they are thoroughly Lemon 5u!ce/ fresh blended. 4dd the ch!cken and turn the $alt p!eces about (!th a spoon to coat them +h!ckens; ;2 (ell. 6ar!nate at room temperature for pounds each</ at least 2 hours or !n the refr!gerator for ;each cut !nto ' . hours/ turn!ng the p!eces o0er ser0!ng ;p!eces occas!onally. &utter; melted • L!ght a layer of coals !n a charcoal bro!ler *round saffron; ;or and let them burn unt!l a (h!te ash 1-' tsp. ;saffron appears on the surface or preheat the threads sto0e bro!ler to !ts h!ghest po!nt. pul0er!:ed ;(!th a • #emo0e the ch!cken from the mar!nade mortar-pestle or and str!ng the p!eces t!ghtly on . long the ;back of a ske(ers/ press!ng them together f!rmly. spoon 8f you are bro!l!ng the ch!cken !n an o0en/ suspend the ske(ers s!de by s!de across the length of a large roast!ng pan deep enough to allo( about 1 !nch of space under the meat. • $t!r the melted butter and d!ssol0ed saffron !nto the mar!nade and brush the ch!cken e0enly on all s!des (!th 2 or % tablespoons of the m!3ture. • &ro!l about % !nches from the heat for 10 to 15 m!nutes turn!ng the ske(ers occas!onally and bast!ng the ch!cken fre9uently (!th the rema!n!ng mar!nade. he ch!cken !s done !f the 5u!ces that tr!ckle out are yello( rather than p!nk (hen a th!gh !s p!erced (!th the po!nt of a small/ sharp kn!fe.
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. tbs 0.125 tsp
$er0e at once. Dababe morgh !s trad!t!onally accompan!ed by chelo and may be garn!shed/ !f you l!ke/ (!th t!ny/ (hole cherry tomatoes.
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,ei& Baghla*a
Ingredient% 2 % 1 1 1 % 1 1 2 2 cup tbs cup tbs cup tsp cup tbs )ggs $ugar *reen cardamom po(der 4lmond po(der or p!stach!o #ose (ater $unflo(er o!l 8nstant yeast Flour 1!stach!os; chopped
YR3# 0.5 cup 7ater 1.5 cup $ugar 0.5 cup #ose (ater
)ethod 2 • 8n a large bo(l/ break the eggs/ and beat (!th a fork • 4dd the sugar/ the almond po(der/ o!l/ and rose (ater. 6!3 (ell (!th a fork. 4dd the flour and !nstant yeast and m!3. 1lace the m!3ture !n a 'E back!ng d!sh 20 cm for us +anad!ans and bake !n preheated %50F or 1=5+ o0en for 20,%0 m!nutes. • 7h!le the dough cooks/ prepare the syrup. 8n a small pot/ put the sugar/ (ater and to a bo!l and let !t reduce a l!ttle. 4dd the rose (ater/ cook a l!ttle more and reduce the heat.
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7hen the dough !s cooked/ take out of o0en/ cut !n d!amond shapes and pour the syrup o0er !t/ decorate (!th chopped p!stach!os.
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,hore%h Badem(an
(Brai%ed Lamb And Egg!lant)
Ingredient% 2 1 med )ggplant; 1 to 1 1-2 pounds 0.25 cup $alt 1 tsp $alt 0.=5 cup "l!0e o!l 1 med "n!on; peeled and cut !nto ;1-. !nch sl!ces =20 gm Lamb shoulder/ lean/ and ;boneless/ cut !nto 2 !nch ;cubes 2 cup &eef stock; fresh or canned ;or 2 cups (ater 2 tbs omato paste 0.5 tsp urmer!c &lack pepper; freshly ground 1 med omato; cut cross(!se !nto ;. sl!ces 2 tbs Lemon 5u!ce/ fresh 1 tbs 1omegranate p syrup; bottled/ ;opt!onal
)ethod 2 • 7!th a large/ sharp kn!fe peel the eggplant and cut off !ts stem end. • $l!ce the eggplant length(!se !nto 9uarters/ then cut the 9uarters length(!se !n half to make ' long str!ps. +omb!ne 1 9uart of (ater and 1-. cup of the salt !n a shallo( bo(l or bak!ng d!sh/ add the eggplant and turn the str!ps about (!th a spoon to mo!sten them thoroughly (!th the br!ne. • $oak at room temperature for about 10 m!nutes. • 6ean(h!le/ !n a hea0y 12 !nch sk!llet/ heat 1-2 cup of ol!0e o!l o0er moderate heat unt!l a l!ght ha:e forms abo0e !t. 4dd the on!ons and/ st!rr!ng fre9uently/ cook for about 10 m!nutes/ or unt!l they are deeply bro(ned. hen transfer them (!th a slotted spoon to a plate and set as!de. • 2ra!n the eggplant str!ps through a s!e0e and pat them dry (!th paper to(els. >eat the o!l rema!n!ng !n the sk!llet o0er h!gh heat. 4dd the eggplant str!ps and bro(n them thoroughly on both s!des/ add!ng more o!l to the pan !f necessary. ransfer the str!ps to a plate and set as!de. &ro(n the lamb cubes (ell !n the same pan/ aga!n add!ng more o!l !f needed. hen add the stock or (ater/ tomato paste/ turmer!c/ the rema!n!ng teaspoon of salt/ and a fe( gr!nd!ngs of pepper. &r!ng to a bo!l o0er h!gh heat/ mean(h!le scrap!ng !n the bro(n part!cles cl!ng!ng to the bottom and s!des of the pan. 4dd the reser0ed on!ons/ reduce the heat to lo(/ and s!mmer t!ghtly co0ered for .5 m!nutes. • 4rrange the str!ps of eggplant s!de by s!de on top of the lamb and place the tomato sl!ces o0er them. 1our !n the lemon 5u!ce and the pomegranate syrup !f you are us!ng !t. +o0er t!ghtly aga!n and s!mmer for about .5 m!nutes longer/ or unt!l the eggplant and lamb are tender. • aste for season!ng and ser0e at once
from a deep heated platter or bo(l.
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Dhoresh badem5an !s trad!t!onally accompan!ed by chelo.
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,otah Dolmeh
Ingredient% 2 D034+ 1 pkt 1 cup 2 tsp %.5 cup 1 tsp 0.5 tsp 0.25 cup )ethod 2 • For 2oughC 2!ssol0e yeast !n 1-. cup (arm (ater; add rema!n!ng (ater and rose (ater. $!ft together flour/ salt and cardamom !n a bo(l. 6easure and set as!de 1-2 cup of flour m!3ture. 4dd yeast l!9u!d to flour !n bo(l/ m!3!ng unt!l a soft dough forms. 7ork !n ghee or o!l (!th reser0ed flour/ knead!ng unt!l dough !s smooth ;about 10 m!nutes<. +o0er bo(l and lea0e !n a (arm place to r!se/ .5,60 m!nutes/ or unt!l doubled !n s!:e. 7h!le dough !s r!s!ng/ (ash lent!ls and place !n a pan (!th cold (ater. &r!ng to a bo!l. #educe heat to lo(/ co0er and s!mmer unt!l (ater !s absorbed and lent!ls are tender/ about 1 to 1,1-. hours. 6ash cooked lent!ls (!th a fork. 8n a sk!llet/ sautF on!ons !n ghee or o!l unt!l l!ghtly bro(ned. 6!3 !n mashed lent!ls and cook m!3ture another 5 m!nutes. 4dd bro(n sugar/ and season (!th salt and pepper to taste. +ool. "n a l!ghtly floured surface/ roll out half of dough th!nly. Gs!ng a b!scu!t or cook!e cutter/ cut out %,!nch c!rcles. 1lace a heap!ng teaspoon of lent!l paste !n the center of each c!rcle of dough. L!ghtly mo!sten edges (!th (ater/ fold !n half and seal by press!ng (!th the t!nes of a fork. 2eep fry kotahs/ 6,' at a t!me/ about % m!nutes or unt!l golden bro(n and puffed/ turn!ng to cook e0enly. • 2ra!n on absorbent paper. $er0e hot or (arm for a snack or as part of a meal.
4ct!0e dry yeast 7arm (ater #ose (ater 1la!n flour $alt *round cardamom 6elted/ cooled ghee or o!l
LENTIL 'ILLIN4 1 cup &ro(n lent!ls % cup +old (ater 2 large "n!ons; f!nely chopped $alt 2 tbs &ro(n sugar T0 'INI + "!l; for deep fry!ng
"1 8?2)H
,u&u.e
Ingredient% 2 2 1.5 0.5 0.25 1 1 2 1 ' 0.25
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ab/i (+erb 0melet)
cup cup cup
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$p!nach; f!nely chopped *reen on!ons; f!nely chopped 1arsley; f!nely chopped cup +or!ander; chopped tbs 2!ll; chopped tbs arragon; chopped tbs areh ;garl!c ch!0es<; chopped tbs Flour ;salt Freshly ground black pepper )ggs cup *hee or butter )ethod 2 Iegetables and herbs must be (ell (ashed and dr!ed before chopp!ng and measur!ng. +hopp!ng can be done 0ery speed!ly and eff!c!ently !n a food processor !f des!red. 4ccurate measur!ng of greens !s not essent!al to success of th!s d!sh. +omb!ne greens !n a bo(l. 6!3 flour (!th 1 teaspoon salt and pepper to taste and spr!nkle o0er greens/ then toss (ell. &eat eggs unt!l frothy and pour o0er greens. $t!r (ell to comb!ne and ad5ust season!ng. >eat butter !n a 9,!nch round casserole d!sh or deep cake pan !n a moderate o0en. $(!rl to coat s!des and pour !n egg m!3ture. &ake !n a moderate o0en/ one shelf abo0e center/ for .5,50 m!nutes unt!l set and top !s l!ghtly bro(ned. 8f !nsuff!c!ently bro(ned (hen set/ place br!efly under a hot gr!ll. $er0e hot/ cut !n (edges/ (!th yogurt and flat bread. 4lso good ser0ed cold. $er0es ..
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)a%t 1a ,hiar
alad)
(Yoghurt, 1egetable And +erb
Ingredient% 2 1 2 med +ucumber tbs *reen pepper; f!nely chopped 2 tbs $call!on; f!nely chopped ;!nclud!ng 2 !nches of green ;tops 2 tbs arragon/ fresh; f!nely cut/ ;or 1 tablespoons of dr!ed ;tarragon 1 tbs 2!ll/ fresh; f!nely cut or ;1 teaspoon dr!ed d!ll (eed 0.5 tsp Lemon 5u!ce/ fresh 0.25 tsp $alt 1 cup Yoghurt; unfla0ored
)ethod 2 • 7!th a small/ sharp kn!fe peel the cucumber and sl!ce !t length(!se !nto hal0es. $coop out the seeds by runn!ng the t!p of a teaspoon do(n the center of each half. +hop the cucumber f!nely and place !t !n a deep bo(l.
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4dd the green pepper/ scall!ons/ tarragon/ d!ll/ lemon 5u!ce and salt and st!r together thoroughly/ then add the yoghurt and turn the 0egetables and herbs about (!th a spoon unt!l they are (ell coated. +o0er t!ghtly (!th fo!l or plast!c (rap and ch!ll !n the refr!gerator for about 1 hour before ser0!ng.
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Tah Chin (Yogurt, Lamb And Rice) Borani (Cold !inach And Yoghurt alad) Alo"Balo #olo ( teamed Rice $ith our Cherrie% And Chic&en) 'e%en(an"Iranian Duc& $ith $alnut% Abgu%hte )i*eh (Dried 'ruit ou!%) Ice"In"+ea*en (Iranian De%%ert) Iranian Reli%h Iranian hi%h ,ebab ,ababe )orgh (Broiled &e-ered Chic&en) ,ei& Baghla*a ,hore%h Badem(an (Brai%ed Lamb And Egg!lant) ,otah Dolmeh ,u&u.e ab/i (+erb 0melet) )a%t 1a ,hiar (Yoghurt, 1egetable And +erb alad)
Tah Chin (Yogurt, Lamb And Rice)
Ingredient% 2 )ethod 2 • +ut lamb !nto 1,1-. !nch cubes. 960 gm Lean lamb from leg +omb!ne !n a bo(l (!th 2 cups yogurt/ 2 2.5 cup Yogurt ;salt teaspoons salt/ a good gr!nd!ng of black Freshly ground pepper and the turmer!c or pounded black pepper saffron threads. +o0er and mar!nate !n 1 tsp urmer!c "# refr!gerator for 6 hours or o0ern!ght. 0.5 tsp $affron threads • 1!ck o0er r!ce and (ash (ell unt!l (ater % cup &asmat! r!ce runs clear. &o!l (ater/ add 2 ' cup ;(ater tablespoons salt and the r!ce/ st!r and 2 )gg yolks return to the bo!l. Lea0e unco0ered and 0.25 cup *hee or butter; bo!l for 5 m!nutes. 2ra!n !n colander or melted large s!e0e. 1 tblsp ;hot (ater • &eat egg yolks !n a bo(l/ st!r !n 1-2 cup yogurt and 1,1-2 cups of the r!ce. 1lace melted ghee and hot (ater !n a 10,cup casserole or 2utch o0en. • $(!rl to coat s!des. $pread egg/ yogurt and r!ce m!3ture e0enly o0er base. • 4rrange half the lamb cubes o0er th!s (!th some of the yogurt mar!nade. 4dd a layer of r!ce/ rema!n!ng lamb m!3ture/ and all but 1-2 cup of mar!nade. • op (!th rema!n!ng r!ce and spread reser0ed yogurt mar!nade on top. +o0er casserole or 2utch o0en (!th l!d and cook tah ch!n !n a moderate o0en for 1, 1-2 hours.
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$poon r!ce and lamb m!3ture !nto center of ser0!ng d!sh. L!ft off crusty layer from bottom of d!sh and break !nto large p!eces. 4rrange around edge of d!sh. 4lternat!0ely !f a 2utch o0en has been used/ place on cold surface or !n cold (ater for 5,10 m!nutes/ run a kn!fe blade around edge of contents and !n0ert ser0!ng d!sh on top. !p ups!de do(n so that contents can come out l!ke a cake. +ut !n (edges to ser0e.
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Borani (Cold
Ingredient% 2 2.0 2 1 0.5 1 1 gm tbs tsp tsp cup tbs
!inach And Yoghurt
alad)
)ethod 2 • 7ash the sp!nach under cold runn!ng $p!nach/ fresh (ater. 2ra!n/ then str!p the lea0es from Lemon 5u!ce/ fresh the stems and d!scard the stems and any "n!on; f!nely grated tough or d!scolored lea0es. $alt • 8n a hea0y 2 to % 9uart saucepan/ br!ng &lack pepper; freshly cup of (ater to a bo!l o0er h!gh heat. ground 4dd the sp!nach; reduce the heat to lo( Yoghurt; unfla0ored and s!mmer t!ghtly co0ered for about 10 6!nt/ fresh; f!nely cut m!nutes. 2ra!n the sp!nach !n a s!e0e/ or ;1 teaspoon dr!ed cool to room temperature and s9uee:e !t m!nt completely dry. +hop !t as f!nely as poss!ble. • 8n a deep bo(l comb!ne the sp!nach/ lemon 5u!ce/ on!on/ salt and a fe( gr!nd!ngs of pepper. oss the m!3ture about (!th a spoon/ then st!r !n the yoghurt and m!3 thoroughly together.
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#efr!gerate for at least 1 hour/ or unt!l thoroughly ch!lled. ransfer the boran! to a ch!lled ser0!ng bo(l and spr!nkle the top (!th m!nt.
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Alo"Balo #olo ( teamed Rice $ith Cherrie% And Chic&en
Ingredient% 2 . +herr!es/ sour; fresh/ r!pe/ ;p!tted ;about 2 pounds< 6 tbs $ugar 0.25 cup "l!0e o!l 1200 gm +h!cken 1 tsp $alt 1 med "n!on; peeled and cut !nto ;1-' !nch th!ck sl!ces 0.5 cup 7ater 2 cup #!ce/ 8ran!an; !mported or ;other uncooked long/ soaked ;and dra!ned ' tbs &utter; melted 0.25 tsp $affron threads; pul0er!:ed ;(!th a mortar and pestle or ;the back of a spoon/ and ;d!ssol0ed !n 1 t cup
our
)ethod 2 • +omb!ne the cherr!es and sugar !n a 2 to % 9uart saucepan and/ st!rr!ng gently/ br!ng to a bo!l o0er h!gh heat. #educe the heat to lo( and s!mmer unco0ered for 2 or % m!nutes/ or unt!l the cherr!es ha0e softened some(hat and g!0en off most of the!r l!9u!d. #emo0e from the heat. • 8n a hea0y % to . 9uart casserole/ heat the ol!0e o!l o0er moderate heat unt!l a l!ght ha:e forms abo0e !t. 1at the ch!cken completely dry (!th paper to(els and spr!nkle !t !ns!de and out (!th salt. &ro(n the ch!cken !n the hot o!l/ turn!ng !t fre9uently (!th a large spoon or tongs and regulat!ng the heat so that the b!rd colors 9u!ckly and deeply (!thout burn!ng. • 1lace the ch!cken on a plate and add the on!on sl!ces to the o!l rema!n!ng !n the casserole. $t!rr!ng fre9uently/ cook for about 10 m!nutes/ or unt!l the sl!ces are r!chly bro(ned. #eturn the ch!cken and all of the 5u!ces (h!ch ha0e accumulated on the plate to the casserole/ add the cup of (ater and br!ng to a bo!l o0er h!gh heat. #educe the heat to lo(/ co0er t!ghtly and s!mmer for about %0 m!nutes/ or unt!l the ch!cken !s tender. • ransfer the ch!cken to a plate/ set as!de 2 tablespoons of the cook!ng l!9u!d and d!scard the on!on sl!ces. 7hen the b!rd !s cool enough to handle/ cut !t !nto 6 or ' ser0!ng p!eces. • 6ean(h!le/ br!ng 6 cups of (ater to a bo!l !n a hea0y . to 5 9uart casserole (!th a t!ghtly f!tt!ng l!d. 1our !n the r!ce !n a slo(/ th!n stream so the (ater does not stop bo!l!ng. $t!r once or t(!ce/ bo!l br!skly for 5 m!nutes/ then dra!n the r!ce !n a s!e0e. • 1our the reser0ed ch!cken cook!ng l!9u!d and . tablespoons of the melted butter !nto the casserole and st!r them
together. 4dd half of the r!ce and/ (!th a spatula or spoon/ smooth !t to the edges of the casserole. +ook unco0ered o0er moderate heat for 5 m!nutes/ then remo0e the casserole from the heat and add the ch!cken and half of the reser0ed cherr!es. $pread the rema!n!ng r!ce on top and pour !n all the rema!n!ng cherr!es and the!r cook!ng l!9u!d. +o0er t!ghtly and cook o0er lo( heat for 15 to 20 m!nutes/ or unt!l the r!ce !s tender.
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o ser0e/ spoon about a cup of the r!ce !nto a small bo(l/ add the rema!n!ng . tablespoons of melted butter and the d!ssol0ed saffron and st!r unt!l the m!3ture !s br!ght yello(. 1lace a layer of r!ce on a heated platter. 4rrange the ch!cken on top of !t/ co0er the ch!cken (!th the rema!n!ng r!ce and cherry m!3ture. $pr!nkle the saffron r!ce on top. 7!th a metal spatula/ l!ft the r!ce crust from the bottom of the casserole and arrange small p!eces of !t around the edge of the platter.
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'e%en(an"Iranian Duc& $ith $alnut%
Ingredient% 2 1 2uck/ 9uartered 2 "n!ons/ sl!ced %00 gm *round (alnuts 2.5 cup 7ater $alt 1epper . tbs 1omegranate syrup 2 tbs $ugar p 2 tbs Lemon 5u!ce )ethod 2 • #emo0e all the e3cess fat from the duck and bro(n the 9uarters l!ghtly !n a large casserole. L!ft out the duck and fry the on!ons unt!l bro(ned/ then add the (alnuts and 2 1-2 cups of (ater. $eason (!th salt and pepper.
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#eturn the duck to the pan/ and br!ng the sauce to the bo!l. $!mmer for about an hour unt!l the duck !s almost tender. $t!r the pomegranate syrup and sugar !nto the lemon 5u!ce. $k!m as much fat as poss!ble from the casserole and then st!r !n the 5u!ce m!3ture. $!mmer for another %0 m!nutes unt!l the sauce !s 9u!te dark. 8f the sauce !s too th!ck/ add a l!ttle more (ater. $er0e (!th r!ce.
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Abgu%hte )i*eh (Dried 'ruit
Ingredient% 2 .'0 Lean lamb or beef ste( meat .'0 gm Lamb or beef soup bones = cup (ater 1 L!mu oman! ;dr!ed l!me<; opt!onal Freshly ground black pepper 2 tbs *hee or butter 1 large "n!on; f!nely chopped 2 tsp urmer!c 1 cup 1runes; p!tted 0.5 cup 2r!ed apr!cot hal0es 0.5 cup 2r!ed peaches; chopped 0.%%% to 1-2 cup bro(n sugar 1 o 2 . lemon or l!me 5u!ce gm
ou!%)
)ethod 2 • +ut meat !nto small cubes and place !n a soup pot (!th bones/ (ater/ and dr!ed l!me !f a0a!lable. &r!ng slo(ly to the bo!l/ sk!mm!ng (hen necessary. 4dd salt and pepper/ co0er and s!mmer gently for 1 1-2 hours or unt!l meat !s almost tender. #emo0e bones and dr!ed l!me !f used. • 8n a fry!ng pan/ heat ghee or butter and fry on!on unt!l transparent/ st!r !n turmer!c/ and cook unt!l l!ghtly bro(ned. 4dd to soup (!th dr!ed fru!ts ;these may be (ashed !f necessary/ but do not re9u!re soak!ng<. +o0er and s!mmer for %0 m!nutes. 4dd sugar and lemon or l!me 5u!ce to taste so that soup has a pleasant s(eet,sour fla0or. $er0e hot.
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Ice"In"+ea*en (Iranian De%%ert)
Ingredient% 2 100 150 500 0.5 1 gm gm gm cup l #!ce,flour $tarch $ugar #ose(ater 6!lk ;!nstead of regular m!lk you could use coconut m!lk m!3ed (!th a l!ttle soy m!lk< l 7ater gm +rushed p!stach!os )ethod 2 • 8ce,!n,>ea0en !s a del!c!ous dessert that !s easy to make. 2!ssol0e starch (ell !n cold (ater and d!ssol0e r!ce,flour (ell !n cold m!lk. 6!3 the t(o solut!ons and br!ng to slo( bo!l o0er lo( heat. #egularly st!r the m!3 unt!l !t th!ckens. ?o( add sugar and rose(ater. +ont!nue st!rr!ng the m!3 (h!le !t bo!ls 0ery slo(ly so that !t does not settle.
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1 50
7hen the m!3 becomes 0ery th!ck/ !t !s ready. 1our !t !nto a deep rectangular d!sh and shake so that the surface !s le0el. Let !t cool do(n completely/ then cut a gr!d !nto !t the l!nes of (h!ch are parallel to the d!agonals of the d!sh. $pr!nkle the p!stach!os on top. 8ce,!n, >ea0en !s no( ready to ser0e.
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Iranian Reli%h
Ingredient% 2 1 cup 2!ced carrots 0.25 cup $hredded and d!ced @cabbage 0.5 cup 2!ced Aapanese eggplant 2 cup 1eeled and d!ced cucumber 1 cup 2!ced on!ons 0.25 cup 2!ced garl!c 1 cup 2!ced red or green bell pepper 1 cup 2!ced celery 1 cup 6!3ed fresh herbs/ m!nced B 2 tbs $alt . o 6 cups red (!ne 0!negar
)ethod 2 • B parsley/ m!nt/ tarragon/ bas!l/ ch!0es • rad!t!onally/ !t !s ser0ed (!th meats but !t !s (onderful stra!ght out of 5ar (!th bread. he large 9uant!ty of m!3ed herbs sets !t apart from a usual rel!sh. • 6!3 the 0egetables/ herbs and salt together/ co0er (!th the 0!negar. • #efr!gerate at least 25 days before us!ng. 8f you om!t eggplant/ the rel!sh (!ll ready !n % or . days. • 6akes 6 to = cups.
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1)# 4&L)$1""?C 2 calor!es/ 0 g prote!n/ 1 g carbohydrate/ 0 g fat/ 0 mg cholesterol/ 116 mg sod!um/ 0 g f!ber.
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Iranian
hi%h ,ebab
Ingredient% 2 =20 1 0.%%% 2 1 1 1 0.5 0.5 1 1 gm Lamb cup "l!0e o!l cup Lemon 5u!ce *arl!c clo0es tsp hyme tsp $alt tsp 1epper cup Yogurt )ggplant *reen pepper "n!ons
)ethod 2 • +ut lamb !n cubes and mar!nate !n ol!0e o!l/ lemon 5u!ce/ garl!c/ thyme/ salt/ pepper/ and yogurt for 2 to 2. hours. 4lternate on ske(ers eggplant/ green pepper/ and on!ons. +ook rare. • 2 ser0!ngs
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,ababe )orgh (Broiled &e-ered Chic&en)
Ingredient% 2 1 0.5 2 2 cup cup tsp )ethod 2 • 8n a sta!nless steel/ enameled or glass "n!on; f!nely bo(l comb!ne the on!on/ lemon 5u!ce and grated salt/ st!rr!ng unt!l they are thoroughly Lemon 5u!ce/ fresh blended. 4dd the ch!cken and turn the $alt p!eces about (!th a spoon to coat them +h!ckens; ;2 (ell. 6ar!nate at room temperature for pounds each</ at least 2 hours or !n the refr!gerator for ;each cut !nto ' . hours/ turn!ng the p!eces o0er ser0!ng ;p!eces occas!onally. &utter; melted • L!ght a layer of coals !n a charcoal bro!ler *round saffron; ;or and let them burn unt!l a (h!te ash 1-' tsp. ;saffron appears on the surface or preheat the threads sto0e bro!ler to !ts h!ghest po!nt. pul0er!:ed ;(!th a • #emo0e the ch!cken from the mar!nade mortar-pestle or and str!ng the p!eces t!ghtly on . long the ;back of a ske(ers/ press!ng them together f!rmly. spoon 8f you are bro!l!ng the ch!cken !n an o0en/ suspend the ske(ers s!de by s!de across the length of a large roast!ng pan deep enough to allo( about 1 !nch of space under the meat. • $t!r the melted butter and d!ssol0ed saffron !nto the mar!nade and brush the ch!cken e0enly on all s!des (!th 2 or % tablespoons of the m!3ture. • &ro!l about % !nches from the heat for 10 to 15 m!nutes turn!ng the ske(ers occas!onally and bast!ng the ch!cken fre9uently (!th the rema!n!ng mar!nade. he ch!cken !s done !f the 5u!ces that tr!ckle out are yello( rather than p!nk (hen a th!gh !s p!erced (!th the po!nt of a small/ sharp kn!fe.
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. tbs 0.125 tsp
$er0e at once. Dababe morgh !s trad!t!onally accompan!ed by chelo and may be garn!shed/ !f you l!ke/ (!th t!ny/ (hole cherry tomatoes.
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,ei& Baghla*a
Ingredient% 2 % 1 1 1 % 1 1 2 2 cup tbs cup tbs cup tsp cup tbs )ggs $ugar *reen cardamom po(der 4lmond po(der or p!stach!o #ose (ater $unflo(er o!l 8nstant yeast Flour 1!stach!os; chopped
YR3# 0.5 cup 7ater 1.5 cup $ugar 0.5 cup #ose (ater
)ethod 2 • 8n a large bo(l/ break the eggs/ and beat (!th a fork • 4dd the sugar/ the almond po(der/ o!l/ and rose (ater. 6!3 (ell (!th a fork. 4dd the flour and !nstant yeast and m!3. 1lace the m!3ture !n a 'E back!ng d!sh 20 cm for us +anad!ans and bake !n preheated %50F or 1=5+ o0en for 20,%0 m!nutes. • 7h!le the dough cooks/ prepare the syrup. 8n a small pot/ put the sugar/ (ater and to a bo!l and let !t reduce a l!ttle. 4dd the rose (ater/ cook a l!ttle more and reduce the heat.
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7hen the dough !s cooked/ take out of o0en/ cut !n d!amond shapes and pour the syrup o0er !t/ decorate (!th chopped p!stach!os.
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,hore%h Badem(an
(Brai%ed Lamb And Egg!lant)
Ingredient% 2 1 med )ggplant; 1 to 1 1-2 pounds 0.25 cup $alt 1 tsp $alt 0.=5 cup "l!0e o!l 1 med "n!on; peeled and cut !nto ;1-. !nch sl!ces =20 gm Lamb shoulder/ lean/ and ;boneless/ cut !nto 2 !nch ;cubes 2 cup &eef stock; fresh or canned ;or 2 cups (ater 2 tbs omato paste 0.5 tsp urmer!c &lack pepper; freshly ground 1 med omato; cut cross(!se !nto ;. sl!ces 2 tbs Lemon 5u!ce/ fresh 1 tbs 1omegranate p syrup; bottled/ ;opt!onal
)ethod 2 • 7!th a large/ sharp kn!fe peel the eggplant and cut off !ts stem end. • $l!ce the eggplant length(!se !nto 9uarters/ then cut the 9uarters length(!se !n half to make ' long str!ps. +omb!ne 1 9uart of (ater and 1-. cup of the salt !n a shallo( bo(l or bak!ng d!sh/ add the eggplant and turn the str!ps about (!th a spoon to mo!sten them thoroughly (!th the br!ne. • $oak at room temperature for about 10 m!nutes. • 6ean(h!le/ !n a hea0y 12 !nch sk!llet/ heat 1-2 cup of ol!0e o!l o0er moderate heat unt!l a l!ght ha:e forms abo0e !t. 4dd the on!ons and/ st!rr!ng fre9uently/ cook for about 10 m!nutes/ or unt!l they are deeply bro(ned. hen transfer them (!th a slotted spoon to a plate and set as!de. • 2ra!n the eggplant str!ps through a s!e0e and pat them dry (!th paper to(els. >eat the o!l rema!n!ng !n the sk!llet o0er h!gh heat. 4dd the eggplant str!ps and bro(n them thoroughly on both s!des/ add!ng more o!l to the pan !f necessary. ransfer the str!ps to a plate and set as!de. &ro(n the lamb cubes (ell !n the same pan/ aga!n add!ng more o!l !f needed. hen add the stock or (ater/ tomato paste/ turmer!c/ the rema!n!ng teaspoon of salt/ and a fe( gr!nd!ngs of pepper. &r!ng to a bo!l o0er h!gh heat/ mean(h!le scrap!ng !n the bro(n part!cles cl!ng!ng to the bottom and s!des of the pan. 4dd the reser0ed on!ons/ reduce the heat to lo(/ and s!mmer t!ghtly co0ered for .5 m!nutes. • 4rrange the str!ps of eggplant s!de by s!de on top of the lamb and place the tomato sl!ces o0er them. 1our !n the lemon 5u!ce and the pomegranate syrup !f you are us!ng !t. +o0er t!ghtly aga!n and s!mmer for about .5 m!nutes longer/ or unt!l the eggplant and lamb are tender. • aste for season!ng and ser0e at once
from a deep heated platter or bo(l.
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Dhoresh badem5an !s trad!t!onally accompan!ed by chelo.
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,otah Dolmeh
Ingredient% 2 D034+ 1 pkt 1 cup 2 tsp %.5 cup 1 tsp 0.5 tsp 0.25 cup )ethod 2 • For 2oughC 2!ssol0e yeast !n 1-. cup (arm (ater; add rema!n!ng (ater and rose (ater. $!ft together flour/ salt and cardamom !n a bo(l. 6easure and set as!de 1-2 cup of flour m!3ture. 4dd yeast l!9u!d to flour !n bo(l/ m!3!ng unt!l a soft dough forms. 7ork !n ghee or o!l (!th reser0ed flour/ knead!ng unt!l dough !s smooth ;about 10 m!nutes<. +o0er bo(l and lea0e !n a (arm place to r!se/ .5,60 m!nutes/ or unt!l doubled !n s!:e. 7h!le dough !s r!s!ng/ (ash lent!ls and place !n a pan (!th cold (ater. &r!ng to a bo!l. #educe heat to lo(/ co0er and s!mmer unt!l (ater !s absorbed and lent!ls are tender/ about 1 to 1,1-. hours. 6ash cooked lent!ls (!th a fork. 8n a sk!llet/ sautF on!ons !n ghee or o!l unt!l l!ghtly bro(ned. 6!3 !n mashed lent!ls and cook m!3ture another 5 m!nutes. 4dd bro(n sugar/ and season (!th salt and pepper to taste. +ool. "n a l!ghtly floured surface/ roll out half of dough th!nly. Gs!ng a b!scu!t or cook!e cutter/ cut out %,!nch c!rcles. 1lace a heap!ng teaspoon of lent!l paste !n the center of each c!rcle of dough. L!ghtly mo!sten edges (!th (ater/ fold !n half and seal by press!ng (!th the t!nes of a fork. 2eep fry kotahs/ 6,' at a t!me/ about % m!nutes or unt!l golden bro(n and puffed/ turn!ng to cook e0enly. • 2ra!n on absorbent paper. $er0e hot or (arm for a snack or as part of a meal.
4ct!0e dry yeast 7arm (ater #ose (ater 1la!n flour $alt *round cardamom 6elted/ cooled ghee or o!l
LENTIL 'ILLIN4 1 cup &ro(n lent!ls % cup +old (ater 2 large "n!ons; f!nely chopped $alt 2 tbs &ro(n sugar T0 'INI + "!l; for deep fry!ng
"1 8?2)H
,u&u.e
Ingredient% 2 2 1.5 0.5 0.25 1 1 2 1 ' 0.25
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ab/i (+erb 0melet)
cup cup cup
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$p!nach; f!nely chopped *reen on!ons; f!nely chopped 1arsley; f!nely chopped cup +or!ander; chopped tbs 2!ll; chopped tbs arragon; chopped tbs areh ;garl!c ch!0es<; chopped tbs Flour ;salt Freshly ground black pepper )ggs cup *hee or butter )ethod 2 Iegetables and herbs must be (ell (ashed and dr!ed before chopp!ng and measur!ng. +hopp!ng can be done 0ery speed!ly and eff!c!ently !n a food processor !f des!red. 4ccurate measur!ng of greens !s not essent!al to success of th!s d!sh. +omb!ne greens !n a bo(l. 6!3 flour (!th 1 teaspoon salt and pepper to taste and spr!nkle o0er greens/ then toss (ell. &eat eggs unt!l frothy and pour o0er greens. $t!r (ell to comb!ne and ad5ust season!ng. >eat butter !n a 9,!nch round casserole d!sh or deep cake pan !n a moderate o0en. $(!rl to coat s!des and pour !n egg m!3ture. &ake !n a moderate o0en/ one shelf abo0e center/ for .5,50 m!nutes unt!l set and top !s l!ghtly bro(ned. 8f !nsuff!c!ently bro(ned (hen set/ place br!efly under a hot gr!ll. $er0e hot/ cut !n (edges/ (!th yogurt and flat bread. 4lso good ser0ed cold. $er0es ..
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)a%t 1a ,hiar
alad)
(Yoghurt, 1egetable And +erb
Ingredient% 2 1 2 med +ucumber tbs *reen pepper; f!nely chopped 2 tbs $call!on; f!nely chopped ;!nclud!ng 2 !nches of green ;tops 2 tbs arragon/ fresh; f!nely cut/ ;or 1 tablespoons of dr!ed ;tarragon 1 tbs 2!ll/ fresh; f!nely cut or ;1 teaspoon dr!ed d!ll (eed 0.5 tsp Lemon 5u!ce/ fresh 0.25 tsp $alt 1 cup Yoghurt; unfla0ored
)ethod 2 • 7!th a small/ sharp kn!fe peel the cucumber and sl!ce !t length(!se !nto hal0es. $coop out the seeds by runn!ng the t!p of a teaspoon do(n the center of each half. +hop the cucumber f!nely and place !t !n a deep bo(l.
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4dd the green pepper/ scall!ons/ tarragon/ d!ll/ lemon 5u!ce and salt and st!r together thoroughly/ then add the yoghurt and turn the 0egetables and herbs about (!th a spoon unt!l they are (ell coated. +o0er t!ghtly (!th fo!l or plast!c (rap and ch!ll !n the refr!gerator for about 1 hour before ser0!ng.
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