Ingredients:
6 cups rice, washed and drained
1 tablespoon sea salt
2 tablespoon Chosen Foods avocado oil
Gluten Free Rice or Almond flour tortillas, enough to cover the bottom of you pot.
1/2 stick Kerrygold unsalted butter
Directions:
Put rice in a bowl and 1 tablespoon of sea salt with 3 inches of water over it. For optimal flavor, soak rice for a minimum of 2 hours prior to cooking.
Boil water in a big pot. Strain the soaked rice, then add to the boiling water. While the rice is boiling, add 2 tablespoons of avocado oil. When the rice is partially cooked, strain in the sink, just like pasta. Then, line the bottom of the pan with tortillas and oil. Use an amount of tortillas that covers the bottom of the pan.
Then, pour in the strained rice, put a paper towel on the pot, & cover.
Then, melt some butter in a small saucepan and add some ground saffron. You can use a mortar and pestle with a pinch of salt, in order to grind the saffron. Drizzle your saffron butter on top of your rice. Throw a little bit of rice in the saucepan and then add it, in order to soak up the last little bit of goodness.
Pollo Abkesh (Strained Rice)
Serves 8-10
Cooking time: 2 hours
Sabzi Polo (Herbed Rice)
Serves 8-10 people
Cooking time: 2 hours
Ingredients:
6 cups of rice, basmati or long-grain rice
3 bunch of each herb (parsley, cilantro, & spring onion ends).
2 bunches of dill & green garlic
Chosen Foods avocado oil
1 tablespoon salt
1/2 stick Kerrygold unsalted butter
Directions:
Wash herbs and chop finely, then add salt and black pepper. Prepare rice as described in the recipe for Pollo Abkesh, but after rice is half-cooked and rinsed, mix it with herbs and continue cooking. Sabzi Polo is usually served with fish.
Vegan Fesenjan (Vegan Pomegranate & Walnut Stew)
Serves 8-10 people
Cooking Time: 2 hrs
Ingredients:
32 fl oz unsweetened pomegranate juice
10 Japanese Eggplant skinned, roasted, salted. (Roast in the oven for 40 minutes)
4 cups or 1 lb walnuts
1 tbsp tamarind paste
1/2 tsp cinnamon
1/2 tsp turmeric
1 yellow onions
1/4 tsp sea salt
Directions:
Skin eggplant and put in salt water to take out the bitterness. Then strain, wipe down and cover the eggplant in avocado oil.
Place in a lined baking pan and roast for 40 minutes on 350F. Pulse the walnuts into a food processor, until they turn into the consistency of creamy walnut butter.
Put the pomegranate juice, tamarind paste, salt, and a whole skinned onion into a pot and simmer for 10 minutes. Then, add the walnut butter. Let it boil for at least 30 minutes. Then add your roasted eggplant. Partially cover the pot with the lid, so the stew doesn't splash everywhere. Put it on low medium for 40 minutes.
Then add turmeric and cinnamon.
Ingredients:
32 fl oz unsweetened pomegranate juice
3 lbs boneless, skinless chicken thighs
4 cups or 1 lb walnuts
1 tbsp tamarind paste
1/2 tsp cinnamon
1/2 tsp turmeric
1 yellow onions
Enough sea salt to marinate chicken.
Directions:
Marinate the chicken in salt water.
Pulse walnuts into a food processor until they turn into the consistency of creamy walnut butter.
Put the pomegranate juice, tamarind paste, and a whole skinned onion into a pot and simmer for 10 minutes. Then add the walnut butter.
Let it boil for at least 20 minutes.
Then strain the chicken, pat dry, & add it to the pot individually.
Partially cover the pot with the lid, so the stew doesn't splash everywhere.
Put it on low medium for 40 minutes.
When your chicken is cooked and soft, add turmeric and cinnamon.
Fesenjan (Pomegranate & Walnut Stew)
Serves 8-10 people
Cooking Time: 2 hrs
Salad Shirazi
Serves 8-10 people
Prep time: 30 minutes
4 large, firm tomatoes
6 cucumbers
1 red onion
2 tablespoons lemon or lime juice, depending on taste
2 tablespoons olive oil
mint or parsley to garnish.
salt and pepper to taste
Directions:
Finely chop tomatoes, cucumbers, and onions.
Toss with remaining ingredients and gently mix well.
Serve chilled.
Enjoy!
Ingredients:
10 salmon fillets
salt & pepper to taste
4 tbsp Chosen Foods avocado oil
4 bitter oranges
2 tsp tumeric
Directions:
Put oil in the pan on medium high, then add the fish. Cover the pan and cook for 10 minutes and when the fish is golden, turn around and cook for 4 minutes. Then add tumeric. When your fish is done, squirt some bitter orange juice on top and enjoy with your Sabzi Pollo!
Mahi (fish fry) Salmon Fillet
Serves 8-10
Cooking: 30 minutes
Yogurt Dip with Zucchini & Walnuts
Cooking & Prep: 30 minutes
Cooling time: 2 hours
Serves: 6-8 people
Ingredients:
4 cups yogurt
4 medium zucchinis shredded
1 clove garlic chopped
1 cup walnuts
1 tbsp dill
1 tsp mint
1 tsp butter
1/2 tsp salt
Directions:
Put your butter on the frying pan. Add the shredded zucchini and cook for 15 minutes on medium heat, till some of the moisture evaporates out. Wait for the zucchini to cool, then mix the chopped garlic, dill & mint into 4 cups of yogurt. Then, cool in the fridge for 2 hours before serving.
Lubia Polo (Vegetarian version)
Cooking time: 6 hours
Serves: 6-8 people
Ingredients:
2 lbs green beans

4 cups white or crimini mushrooms

3 medium onions
4 cups basmati rice
6 oz of tomato paste


2 garlic cloves chopped

1 tsp turmeric

1/2 tsp cinnamon

1 tsp saffron
1 tbsp lemon juice
1 cup avocado oil for onion frying
1 stick butter
1 tsp salt
1 tsp pepper
Directions:
Fry onions on medium heat for 20 minutes, until they turn into light gold color and drain the excess oil, using a strainer. Cut the mushrooms and then sauté with oil, until it is half cooked, then add green beans. Let the mushrooms and green beans cook for 15 minutes on medium heat. Then add: tomato paste, turmeric, cinnamon, salt & pepper. Let it cook for 15 minutes on medium heat. At the last moment, add lemon juice.
Then follow the
Directions:
Fry onions on medium heat for 20 minutes, until they turn into light gold color and drain the excess oil, using a strainer. Cut the beef info small cubes and then sauté with oil, until it is half cooked, then add green beans. Let the meat and green beans cook for 15 minutes on medium heat. Then add: tomato paste, turmeric, cinnamon, salt & pepper. Let it cook for under 15 minutes on medium heat. At the last moment, add 2 tsp lemon juice. Then follow the
Lubia Polo(Rice w/ Green Beans & Beef)
Serves: 6-8 people
Cooking time: 2 hours
Ingredients:
2 lbs beef (tri-tip is the best)

3 medium onions,
chopped
2 garlic cloves

1 tsp turmeric

1/2 tsp cinnamon

2 lbs green beans

6 oz of tomato paste

1 tsp saffron
4 cups basmati rice

1 tbsp lemon juice
1 cup avocado oil for onion frying
1 stick butter
1 tsp salt
1 tsp pepper
Ingredients:
1 gallon milk
1/2 cup of your favorite plain, natural yogurt.
Directions:
Gently bring milk to a near boil in a steel pot. Turn off the stove and let the milk cool to 107F-110F. Remove the pot from the stove and then, add your favorite plain, natural yogurt to the milk. Remember that yogurt is a live, active culture and that yogurt begets yogurt. After you've added the yogurt, mix it gently, then cover. Cover your pot with 2 warm blankets and do not move the pot. After 6 hours, your yogurt is ready. Place the yogurt in a strainer and put it over a pot. Let it sit for 3-4 hours, or until the yogurt has a sour cream like texture to it.
Strained Persian Yogurt
Cooking time: 1 hour
Waiting time: 6 hours
Serves: 6-8 people