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Recipes: Persian dishes
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Fried mahi mahi and salmon are part of a traditional Persian New Year's feast prepared by Shukuh Ghaznavi.
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Sabzi Polo (Rice with Green Herbs)
- 4 cups long-grain rice
- 10 cups water
- 3 tablespoons salt
- 1 bunch cilantro, chopped (about 1 cup)
- 2 bunches dill, chopped (about 1 cup)
- 6 cloves garlic, chopped or whole (optional
- 6 tablespoons margarine, melted
Rinse rice in cold water several times, then soak in warm water for 30 minutes.
Fill 3/4 of a large stock pot with 10 cups water. Boil over high heat and add 3 tablespoons salt. Drain water from soaked rice and place rice in salted water and return to boil, stirring once or twice.
Cook rice 5 to 10 minutes or until grain is no longer crunchy but still al dente. Before removing from heat add all of chopped herbs and garlic to rice and stir once.
Drain rice mixture. Pour half the melted margarine and 1/4 cup of water in bottom of a large nonstick pot, then add the cooked rice.
Cover pot with several layers of paper towels and then lid, so towels are trapped on top, and steam for 3 minutes on high heat, then reduce to low heat for 20 to 30 minutes.
Before serving, add remaining margarine. Makes 6 to 8 servings.
-- Shukuh Ghaznavi
Mahi-ye sorkh Kardeh (Fried Fish)
- 2 pounds white fish fillets (such as whitefish or mahi-mahi or salmon)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
Cut fish into 3- to 4-inch pieces, pat dry with paper towel, then season with salt and pepper.
Set a saute pan over medium-high heat and add oil.
Place the fish in the pan and fry for 3 minutes per side.
Pour lemon juice over fish just before serving.
Makes 4 servings.
-- Shukuh Ghaznavi
Koko Sabzi (Green Vegetable and Herbs with Egg)
- 1 cup finely chopped parsley
- 1/2 cup finely chopped scallion
- 1/2 cup finely chopped dill
- 1/2 cup finely chopped cilantro
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 6 eggs
- 1/4 cup vegetable oil
Preheat the oven to 350 degrees.
Combine all ingredients except oil in mixing bowl and mix well with electric mixer.
Pour oil into a square or round baking dish and pour mixture in it.
Cover and bake for 30 minutes on one side and then flip the eggs and herbs over in their dish and bake for 10 more minutes.
Cut into wedges.
-- Shukuh Ghaznavi
Mahi-ye Tupor (Stuffed Fish)
Barberries are hard to find locally, but can be found online; dried cranberries may be substituted.
- 4- to 5-pound whole fish (such as whitefish or salmon, deboned but with head and tail intact)
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 bunch of parsley, chopped (roughly 1/2 cup)
- 1 bunch cilantro, chopped (roughly 1 cup)
- 1/8 cup fresh mint, chopped (or 3 teaspoons dried mint)
- 2 tablespoons fresh tarragon or 1 tablespoon dried tarragon
- 1 cup walnuts, chopped
- 1/4 cup barberries (or substitute dried cranberries)
- 10 pitted prunes
- 1 tablespoon garlic, finely chopped
- 1/4 cup olive oil or vegetable oil
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Preheat oven to 350 degrees.
Pat and dry fish with paper towel, then season with 1 teaspoon of the salt and a little pepper.
Mix remaining ingredients except for oil.
Stuff fish with herb mixture.
Add 2 tablespoons oil to the bottom of a flat baking dish. Pourremaining olive oil over fish.
Bakefor 45 minutes.
Makes 6 to 8 servings.
-- Shukuh Ghaznavi
First Published March 19, 2009 12:00 am
