Text 17794, 95 rader
Skriven 2008-12-13 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Persian things
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Too bad about the Iranian place. How was the food?

 JW> I never got to find out. It only lasted two months.

 ML> Must be a big city up there if a new restaurant opens up and
 ML> you don't get there in two months.

I rarely go to a new one the first month. There's always a big crowd the
first two weeks due to the novelty factor and they generally need
four weeks to get the kinks out and hit their stride. I'm not sure
why I didn't go the second month though. Perhaps I forgot about them
with the lack of follow up publicity after opening day.

 ML> Iranian women are the most beautiful in the world.

My personal weakness is Japanese women.

 ML> The cuisines are similar enough to be indistinguishable: Armenian,
 ML> Turkish, Azeri, Persian.

True enough.

 ML> And these folks go on killing each
 ML> other millenium after millennium. They should have a United Nations
 ML> Cookoff every year

I am a firm believer that kings, presidents, dictators and generals
should have personal duels without involving their subjects,
citizens or soldiers. Of course Saddam Hussein would have whipped
Bush's ass if it was hand to hand and we'd all be eating "Persian"
food every day.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celery and Mint Khoresh Khoresh-E Karafs
 Categories: Lamb, Chicken, Beef, Veal, Persian
      Yield: 4 servings
 
      4 tb Vegetable oil, butter, or
           Ghee
      2    Cloves garlic, peeled and
           Crushed
      5    Stalks celery, washed and
           Chopped into
      1    Inch lengths, 4 cups
           Chopped
      1 ts Salt
      3 c  Chopped fresh parsley
    1/2 ts Freshly ground black pepper
    1/2 c  Chopped fresh mint or
      2 tb Dried
    1/2 ts Ground turmeric
      2 sm Onions, peeled and thinly
           Sliced
    1/4 c  Fresh lime juice
      1 lb Skinless, boneless chicken
           Or meat (lamb, veal, beef),
           Cut into thin strips
    1/2 ts Ground saffron threads,
           Dissolved in
      2 tb Hot water
 
  In a large skillet, heat 2 tablespoons of oil over medium heat. Add
  the celery and stir-fry 10 minutes. Add the chopped parsley and mint
  and stir-fry 10 minutes longer. Set aside.
  
  In a medium pot, heat 2 tablespoons oil over medium heat. Add the
  onions and stir-fry 5 minutes, until translucent. Add the chicken and
  garlic and fry 15 minutes, stirring occasionally, until golden brown.
  Add the ce lery, salt, pepper, turmeric, lime juice, and saffron
  water and stir-fry 1 minute longer.
  
  Pour in 2-1/2 cups water and bring to a boil. Cover, reduce the heat
  to low, and simmer for 40 minutes.
  
  Taste the khoresh and adjust the seasoning for salt and lime juice.
  Cover and keep warm until ready to serve.
  
  Serve hot with saffron steamed rice.
  
  from A Taste of Persia, by Najmieh Batmanglij (Mage)
  From: Mike And Karen Stock
 
MMMMM

Cheers

YK Jim


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