Ingredients: 1 ¾ cup dry green lentils 2 Onions Garlic 1 cup raisins ½ cup Butter or oil Salt & Pepper 1 tsp Cinnamon 2 tsp Turmeric 4.5 cup White Rice Instructions: Cook lentils with salt, whole onion (cut in half), plenty of water and garlic clove then drain Separately, saute 1 onion [...]
We eat this kabob on lavash with pickles, mayo, tomato, lettuce and sometimes an extra sprinkle of sumac. This is what I make whenever we pack lunches to-go, as it makes excellent picnic food. It’s also delicious with rice and vegetables and yogurt. Ingredients: 5 lbs of Ground Beef 1-2 onions (depending [...]
Ingredients: Juice of 1 lemon ¼ cup white wine vinegar ⅔ -¾ cup olive oil Salt and pepper to taste (I use about 1 tsp salt) Instructions: Put everything in a jar (you can even use a mason jar to measure the oil and vinegar) with a non-leaky lid and shake, shake, [...]
Ingredients: 1 large onion 2 medium carrots 2 stalks of celery 3 garlic cloves ¼ cup olive oil 1 28 oz can of tomato sauce or crushed tomatoes 3-4 lbs ground beef 1/4 tsp cinnamon 1 tsp dried oregano 1 tsp balsamic vinegar 1 TBS salt 1 tsp pepper Bay leaf (optional) Instructions: [...]
This recipe is an adaption from a recipe sent to me by our very wonderful K-1 teacher, Nessa. This Persian khoresh (braise) is traditionally made with lamb. Her mother, Farahnaz Faegh, makes this celery stew with soy beans (edamame), but I make it with white beans. It’s a hit with many students and [...]
Ingredients: 1 bunch of basil 8 oz parmesan cheese Juice of 1 lemon 1 whole garlic clove About ½ cup olive oil 1 cup heavy cream Instructions: If the parmesan cheese is in chunks, pulse it in the food processor until it’s ground up. If it’s already grated, add it to the [...]
At Golestan, we enjoy them with cream cheese as an afternoon or anytime snack. This recipe was already being used by Golestan chefs before I came, but I think I have tweaked it in a few ways to make them even more crisp and delicious. If you’re feeling creative or just [...]
