This is the first time we've suggested making four dishes for one dinner. But they're all simple and piggyback on ingredients — you can cut your herbs for the frittata and shrimp at the same time — thus I had everything on the table in 35 minutes. However, you could cut out any one of the dishes and still have a complete meal.
Herbed Frittata (Kuku Sabzi)
6 large eggs
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 cup roughly chopped chives
1 cup roughly chopped cilantro (stems and leaves)
1 cup roughly chopped dill (stems and leaves)
1 cup roughly chopped parsley (stems and leaves)
1/4 cup chopped walnuts (optional)
2 tablespoons dried barberries, currants, or cranberries (optional)
2 tablespoons ghee, butter, or vegetable oil
more herbs and/or flakey sea salt for garnish
Preheat oven to 400°F.
Place eggs, seasonings, chives, and herbs in a blender. Pulse until greens are chopped and evenly incorporated. Add nuts and/or berries if using, and mix into the batter with a long spoon.
Heat the butter or oil in a 10-12" skillet over moderate heat. Pour the egg mixture into the skillet, being sure to get any heavier ingredients out of the bottom of the blender, and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges, about 2 minutes.
Place the skillet in the oven and bake until the eggs are completely set, about 4-5 minutes. (To test, poke in middle with a toothpick and ensure it comes out clean.)
Serve hot or cold, cut into wedges. Makes an excellent breakfast with a dollop of Greek yogurt!
Shrimp with Leeks and Saffron (Maygu Sabzi)
2 teaspoons saffron threads
1 ice cube
2 leeks, whites and tender green parts only
1/2 cup chopped mint leaves
¾ cup chopped herbs of your choice, ideally a mix of at least 2: dill, parsley, cilantro
2 tablespoons olive oil
1 pound shrimp, tail on, deveined and washed
2 tablespoons unsalted butter
salt to taste
Put the ice cube in tiny bowl, and sprinkle one teaspoon of the saffron threads on top, crushing them while adding.
Cut leaks lengthwise in half, then slice into thin half moons. Wash leeks well, and pat dry. (I use a salad spinner and give them a good soak before rinsing a few times.)
Place a large frying pan (10 to 12-inch) on the stove over medium heat and add oil. When oil is glistening, add leeks and sauté, about 5 to 7 minutes.
When the leeks are almost cooked, place butter in a small pan and melt over medium-low heat. When melted, add the remaining teaspoon of saffron threads, crushing them as you put them in. Turn off burner.
When leeks are wilted and just starting to caramelize, push leeks to edges of pan and t urn heat to medium-high. Add the shrimp. Sauté till the shrimp turn pink underneath, about 2 to 3 minutes. Flip shrimp and add the saffron water to the pan. When bottoms turn pink, add herbs, gently stir to combine everything.
Pour melted butter with saffron over top. Gently stir again to incorporate. Sprinkle with salt and serve immediately.
Shirazi Salad
This salad is a Iranian staple and is typically made with dried mint and sour grape juice. But for more accessible ingredients, I've replaced it with fresh mint and lemon juice,
3 Persian cucumbers or 1 large English cucumber
1 pint cherry tomatoes or 2 medium tomatoes
½ red onion (optional)
7-8 large, fresh mint leaves
2 tablespoons olive oil
½ large lemon
salt to taste
If using onion, chop into small pieces and soak in ice water, to make less pungent.
Dice cucumbers, tomatoes into small cubes, approximately the same size as one another. Place into a medium bowl.
Roll mint leaves together in stacks of 3-4, and cut into ribbons. Add to cucumbers and tomatoes. If using onions, drain and add to veggie mix.
Pour over the olive oil and squeeze the lemon juice on top. Give a few shakes of salt. Toss and let rest 15 minutes-1 hour at room temperature before serving.
Steamed Saffron Rice (Chelo)
1½ cups basmati rice
2 tablespoons salt
4 tablespoons canola or other flavorless oil
1 pinch saffron (optional)
Wash the rice with cold water until the water runs clear. Then soak it in cold water until the next step.
Fill a medium size pot with a lid 2/3 full with water. Add salt. Stain the rice and add it to the pot. Gently stir and bring to a boil. When al dente, about 10 minutes, strain. Do not overcook. Shake the colander to remove as much water as possible.
Add 3 tablespoons of oil in a pot, 2 tablespoons water, and saffron, crushing it when adding, if using. Then gently add the drained rice. Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid on. Cook on medium heat, watching it carefully. When rise begins to steam, add remaining tablespoon oil. Cover again and turn heat to lowest setting.
Cook 20-30 min from when the oil is poured on top, until tender.
FUN FACTS:
In 2007, 14 squirrels were detained in Iran for spying. Officials claimed they were carrying recording devices intended to get information about a nuclear device.
Iran produces about 90% of the world's saffron. Priced at about $65 per ounce, it is often called "red gold."
In Iran, the weekend days are Thursday and Friday.
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