By: Najmieh K. Batmanglij

Servings: 6
Prep time: 20 Min
Cooking time: 2 hrs

1/2 cup dried chickpeas
1/4 cup dried navy beans
1/4 cup dried red kidney beans
3 teaspoons vegitable
oil or butter
3 large onions, peeled
and thinly sliced
5 cloves garlic, peeled
and crushed
2 teaspoons salt
1/2 teaspoon freshly
ground black pepper
1 teaspoon ground
turmeric
10 cups water
1 cup green lentils
4 cups beef broth
1/2 pound dry persian
noodles brocken in half
or linguine
1 teaspoon all purpose
flour
1 cup coarsely chopped
fresh chives or scallions
1 cup chopped fresh dill
2 cups coarsely chopped fresh parsley
10 cups washed and
chopped fresh spinach
(about 6 pounds unchopped) or 3 pounds frozen spinach, chopped
1 fresh beet, peeled and diced in 1/2 inch pieces
11/2 cup liquid whey or
sour cream, or 1/4 cup wine vinegar

1. Soak the chickpeas, navy beans and kidney in 4 cups of water for at least two hours. Drain and set aside.

2. In a large heavy pot heat the oil over mediaum heat. Add the onions and garlic and fry for 15 minutes, stirring occasionally, until golden brown. Add the salt, papper, turmeric, kidney beans, navy beans and chickpeas; stir-fry for 1 minutes.

3. Add 10 cups of water and bring to a boil. Reduce the heat to medium, cover partially, and simmer for 45 minutes.

4. Add the lentils and beef broth. Cook 20 minutes longer.

5. Add the noodles and flour and cook about 10 minutes, stirring occasionally.

6. Add the chopped chives, dill, parsley, spinach and the beet. Continue cooking, stirring occasionally for 30 minutes, or until the beans are tender. Add salt and pepper to taste, and add more water ifthe soup is too thick.

7. Meanwhile, prepare the garnish in a skillet set over
medium heat. Heat 1 teaspoon oil, add 1 peeled and sliced onion and fry for 15 minutes, stirring occasionally. Add 6 cloves peeled and crushed garlic and stir-fry until golden brown. Remove from the heat, add 1 teaspoon ground turmeric and 4 tablespoons crushed, dried mint, mix well and set aside.

8. stir the whey into the soup saving a dollop for the garnish, and mix well with a wooden spoon.

9. Pour the soup into a tureen or individual serving bowls. Garnish, with a dollop of whey and the garnish prepared in step 7.

Servings: 4

Perp Time: 25 min
Cooking Time: 45 min

1/2 cup vegitable oil,
butter or ghee
5 eggs
1 teaspoon backing powder
2 teaspoons persian spice mix (advieh)
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cloves garlic, peeled and crushed
1 cup chopped fresh garlic, chives or leeks
1 cup chopped fresh parsely
1 cup chopped fresh coriander(cilantaro)
1 cup chipped fresh dill
1 teaspoon all purpose
flour
1 tablespoon dried fenugreek or 2 tablespoons dreied barberries, cleaned (optional)

Fresh Herb Kuku
(Kuku-y-Sabzi)

A kuku is a baked omelet somewhat similar to an Italian frittata or an Arab eggah; it is thick and rather fluffy, and tuffed with herbs, vegetables, or meat. it may be eaten hot or cold---it keeps well in the refrigerator for two or three days---as an appetizer, side dish, or light main dish with yogurt or salad and bread. Kukus are traditionally made on the stovetop, but my oven version is much simpler. A fresh herb kuku such as this one is a traditional New Year's dish in Iran. The green herbs symbolize rebirth, and the eggs, fertility and happiness for the year to come.

1. Preheat the oven to 350 F. pour the oil into an 8 inch backing dish lined with parchment paper.

2. Break the eggs into a larage bowl. Add the backing powder, advieh, salt and pepper. Lightly beat in the garlic, chopped herbs, flour, and fenugreek. Adjust seasoning.

3. Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.

4. Serve the kuku from the backing dish, or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper.

Servings: 4
Perp time: 20 min. plus
1/2 - 48 hours marination
cooking time: 10 min.

1) 2 pounds boned lean loin or sirlon(beef or veal).
2) 8 cherry tomatoes halved

For marinade:

Juice of 2 large onions
1 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
2 teaspoons salt
2 teaspoon olive oil
2 teaspoons plain yogurt
1/4 teaspoon ground saffron
threads, dissolved in 1 tablespoon hot water (optional)

For basting:

2 tablespoon s melted butter
juice of 2 limes
1/2 teaspoon salt
1 teaspoon ground black pepper

For cooking & Garnish:

6 flat 3/8 inch wide skewers
1 or 2 lavash or pitt breads
2 tablespoons sumac powder
(optional)
bunch of freash scallions
bunch of freash basil

Filet Kabab (Kabab-e-barg)

1- Cut the meat lengthwise into 3-by-4-by-1/4 inch pieces & place it in a large glass or pyrex dish.

2- Add the onion juice, pepper, lime, salt, olive, yougert, and saffaran water to the meat and mix well. Cover the meat and marinate for at least 30 minutes or up to 48 hours in refrigeraator . Turn the meat in the marinade twice during this period.

3- Start a bed of charcol at least 30 minutes before you want to cook and let it burn until the coals glow.

4- Meanwhile, thread each piece of meat onto a flat, sword-like skewer, leaving a few inches free on both ends. Pound the meat with the edge of skewer to tenderize it. Spear the tomatoes on separate skewers.

5- For besting, combine the butter, lime juice, salt and pepper in a small saucepan. Keep warm over very low heat.

6- When the coals are glowing, brush the tomatoes and meat lightly with the basing mixture. Place the tomatoes on the grill: then a minute later plaace the skewered meat on the grill. Cook 3 to 4 minutes on each side, turning the skewers frequently. The total cooking time should be 6 to 8 minutes.

7- Spread lavash or pitta bread on a serving platter. When the meat is done, steady it firmly with a piece of bread while you pull the skewer out . Brush the meat with the basting mixture, and sprinkle with sumac powder to tast. Garnish with grilled tomatoes and cover with bread to keep warm.

8- Serve with saffron steamed rice (chelow).

Noodle Soup(Ash-e-reshteh)