Iran Invades Your Kitchen

TEHRAN, Iran March 7, 2008 — -- Pomegranates are a favorite native fruit of the Near East and feature prominently in Iranian cooking. To seed a pomegranate, cut it in half, hold each half seed-side down over a bowl and tap the skin with a heavy spatula to dislodge the seeds.

Recipes from homemade Iranian collections as told to ABC News and from N. Batmanglij's "From Persia to Napa" cookbook.

1 - CHICKEN WITH PLUM & POMEGRANATEPersian Name: Morghe Nadroon & Aloo Pahloo

Ingredients:2 cups of pomegranate juice or seeds of 1 medium-sized pomegranate Some dried plums – amount as desired1 chicken with skin removed1 medium-sized chopped onion2 cloves of garlic1 teaspoon salt¼ teaspoon black pepper½ teaspoon turmeric

Directions:Soak the plums in fresh water one hour before starting cooking. Place the chicken in a dish and combine with the chopped onion and garlic, then add the plums, pomegranate juice or seeds, salt, black pepper and turmeric. Finally, put the dish on heat to boil slowly for approximately one hour. This recipe comes from the northern Mazandaran province of Iran.

2 - POMEGRANITE & PISTACHIO MEATBALLSPersian Name: Kufteh-ye anar-o pesteh

Ingredients:1 small onion, peeled and cut into 41 ½ cups pistachios or hazelnuts, shelled½ cup bread crumbs1 ½ cups chopped fresh parsley½ cup chopped fresh tarragon1 tablespoon fresh lime juice1 teaspoon red pepper flakes1 teaspoon freshly groundblack pepper1 tablespoon ground cumin2 teaspoons coarse salt2 pounds ground, lamb or chicken thighs or fish fillet (boned and skinned)1 egg

Glaze:½ cup pomegranate paste¾ cup honey or grape molasses1 cup Pinot Noir wine1 teaspoon salt½ teaspoon freshly ground black pepper½ teaspoon red pepper flakes

Garnish:One package of baby basil, sprouts, mint or radishes¼ cup fresh pomegranate arils

Variation:To make meatball lollipops, wrap the meat paste for each meatball around the end of 4-inch cinnamon sticks.

Directions: Pulse all the ingredients except the meat and egg in a food processor until you have a grainy paste. Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix). Cover and place in the refrigerator for 10-15 minutes. Preheat the oven to 500°F. Generously grease a wide, non-reactive baking dish and set aside. Remove the paste from the refrigerator and shape into bite-sized balls (about 1 1/2 tablespoons each). Place the meatballs in the baking dish and brush well with olive oil. Bake in the oven for 10 minutes.

Meanwhile, in a mixing bowl combine all the ingredients for the glaze. Reduce the oven to 400°F. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the wine. Reduce oven temperature to very low (140°C). Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate paste. Keep warm in the oven or a chafing dish until ready to serve.

Note: If you use chicken or fish, add 2 tablespoons of oil to the paste in step 1.These meatballs are great over egg noodles also.

3 - CASPIAN OLIVE TAPENADEPersian name: Zeytoun parvardeh

Ingredients:1 cup walnuts, toasted5 cloves garlic, peeled1 cup fresh mint or 1 tablespoon dried mint1 cup chopped fresh cilantro1 tablespoon chopped fresh oregano or 1/8 teaspoon dried oregano1 tablespoon angelica powder (golpar)½ teaspoon salt¼ teaspoon freshly ground pepper½ jalapeño pepper, seeded and diced (optional)1 teaspoon ground cumin (optional)1 teaspoon grape molasses or honey¼ cup olive oil½ cup fresh pomegranate juice1 pound green pitted olives

Garnish1 tablespoon walnuts, toasted and chopped¼ cup pomegranate arils½ cup pitted green olives3 sprigs cilantro

Directions:Place all the ingredients in a food processor and pulse until you have a chunky paste. Transfer to a mixing bowl, toss well and adjust seasoning to taste. Cover and refrigerate for 15 minutes and up to 3 days.

Place in a serving bowl. Garnish with walnuts, fresh pomegranate arils, whole olives and cilantro. Serve with toasted bread cut into 4-inch pieces.

4 - EGGPLANT SALADPersian Name: Naz khatun

Ingredients:4 Chinese eggplants (about 2 pounds), cut into 3-by-1-inch strips½ cup grape seed oil*1 medium onion, peeled and diced2 cloves garlic, peeled and crushed2 medium tomatoes, peeled and chopped2 tablespoons pomegranate paste¼ cup verjuice1 teaspoon salt½ teaspoon freshly ground black pepper1 teaspoon angelica powder½ cup chopped fresh mint leaves or2 teaspoons dried mint1 teaspoon toasted sesame oil1 teaspoon grape molasses

Garnish2 cups baby garlic, mint or basil sprouts* Grape seed oil is good for high-heat cooking and stir-frying, and has a neutral flavor.

Directions:Cut the eggplants into 3-by-1-inch strips. To remove bitterness, place the eggplants in a large container of cold water with 2 tablespoons salt; allow to rest for 20 minutes. Drain and blot dry. In a large skillet, heat 1/2 cup oil until hot, but not smoking, and deep fry the eggplants until golden brown and tender. Remove the eggplants with a slotted spoon and transfer to a large non-reactive mixing bowl. Set aside.

In the same skillet, heat the remaining oil over medium heat. Add the onions and garlic, and stir-fry for 20 seconds. Add the tomatoes, pomegranate paste and verjuice, and stir-fry for another 20 seconds. Remove from heat. Add the tomato mixture to the eggplant in the mixing bowl. Add salt, pepper, angelica powder, mint, sesame oil and grape molasses. Toss gently and adjust seasoning to taste.

Serving NotePlace a portion of eggplant mixture in the center of individual plates on a bed of sprouts. Serve warm or cold with rice and/or pan-roasted quail (see page 171), or other meat or fish according to your fancy. This recipe may be made up to 4 hours in advance. If the salad is refrigerated for more than an hour, remove it from the refrigerator 10 minutes before serving.

5 - FARSI CHICKEN (OR TURKEY, FISH, EGGPLANT)Persian name: Joojeh (Chicken), Morgh (turkey), Mahi (Fish), or Bademjan (Eggplant) Shekampor

Ingredients:1 medium-sized chicken (or turkey, fish, eggplant)1 medium-zed pomegranate or 3 spoonfuls of powder of dried pomegranate seeds1 large chopped onion3 spoonfuls of ground walnutDried herbs such as parsley, mint, or tarragon as desired2 cloves of chopped garlic1 teaspoon salt½ teaspoon black pepper1 teaspoon tumericMelted butter as desired

Directions:Preheat the oven. Clean and dry the chicken, turkey, or fish. Mix all the ingredients then rub them inside the chicken, turkey, fish, or eggplant. Then sew closed or fasten with cotton string.

If using chicken, turkey, or fish then roast them uncovered in the oven at 375 degrees Fahrenheit, basting frequently with melted butter. After 1 hour baste and sprinkle with seasoning then make a tent with aluminum foil and cover the cooking food. Reduce heat to 325 degrees Fahrenheit and continue roasting for another hour.

If using eggplant then brush with melted butter, sprinkle with chopped garlic powder, salt, pepper, and some gravy. Then put in the oven for 1 hour.

Serve with stuffing, gravy, and your favorite side dishes.

6 - TRIBAL CUCUMBER SALADPersian name: salad-e anar-o-khiar

Ingredients: 1 small red onion, peeled and diced1 cup pitted olives2 long seedless cucumbers, or 6 pickling cucumbers, peeled and thinly sliced2 medium pomegranates, seeded (2 cups)

Dressing:1 clove garlic, peeled and crushed1 tablespoon lime juice1 tablespoon pomegranate paste¼ teaspoon red hot pepper flakes or ¼ teaspoon chili paste2 teaspoons grape molasses or honey2 teaspoons toasted sesame oil1 teaspoon salt½ teaspoon freshly ground black pepper½ cup olive oil4 cups shredded greens, frisee, arugula or romaine lettuce

Garnish½ cup walnuts, toasted and coarsely chopped½ cup feta cheese (optional)

Directions: Just before serving pour the dressing over the salad, toss well and adjust seasoning to taste. Serve individually on a bed of greens and garnish with walnuts.

7 - POMEGRANATE & ORANGE FRUIT SALADPersian name: Deser-e anar-o porteqal

Ingredients: 1 cup pomegranate seeds (about 1 pomegranate)6 large oranges, peeled and sliced (with membrane removed), chilled¼ cup candied orange rind ½ cup fresh orange juice1 tablespoon fresh squeezedlime juice1 teaspoon orange blossom water

Garnish:6 organic orange blossoms (optional)6 organic orange leaves (optional)

Directions: In a glass bowl or container, combine the pomegranate seeds, orange segments, candied orange rind, orange juice, lime juice and orange blossom water. Cover and chill in the refrigerator for at least 30 minutes.

Serve chilled in individual dishes and garnish with an orange blossom and an orange leaf.

8 - POMEGRANATE JELLY Persian name: Jeleh-ye anar

Ingredients:4 envelopes unflavored gelatin4 cups freshly squeezed or bottled pomegranate juice2 tablespoons honey or grape molasses (if pomegranates are too sour)2 tablespoons lime juice (if pomegranates are too sweet)Seeds of 4 fresh pomegranates

Directions: In a large bowl, dissolve the unflavored gelatin in 1 cup of cold pomegranate juice. Let stand for 1 minute. In a saucepan warm 3 cups of pomegranate juice. Add the softened gelatin to the saucepan. Stir constantly for 5 minutes. Taste it. If too sour, add grape honey, or if too sweet add 2 tablespoons lime juice. Pour the pomegranate juice mixture into individual serving dishes and allow to cool. Scatter the pomegranate seeds on top. Chill it in the refrigerator until firm (about 8 hours).

9 - POMEGRANATE GRANITA Persian name: Bastani-e anar

Ingredients: 4 cups bottled pomegranate juice (or the juice of 8 medium-sized fresh pomegranates)½ cup sugar2 tablespoons fresh lime juice1 cup pomegranate arils (about 2 pomegranates)2 tablespoons light corn syrup1 tablespoon grape molasses

Directions: Mix all the ingredients with a rubber spatula until the sugar has dissolved. Pour the mixture into a wide container and place in the freezer, uncovered. Leave for 2 hours. Break up the frozen juice with a fork and return to the freezer for another hour. Repeat this one more time or until it forms into a granita.

Serve the granita either in emptied out, frozen pomegranate shells or in individual serving dishes. Garnish with fresh arils when in season.

10 - POMEGRANATE & ANGELICA Persian name: Anar-e daneh shodeh ba golpar va namak

Ingredients: 2 cups fresh pomegranate arils (about 2 pomegranates)1 teaspoon angelica petals1 teaspoon coarse salt

Directions: Seed pomegranates and serve fresh. Sprinkle with ground angelica petals (golpar) and coarse salt.