From: Silk Road Cooking
By: Najmieh Batmanglij
Caspian Butternut Squash, Bulgur & Wild Orange Soup
Servings: 6
Prep. time: 15 minutes
Cooking time: 1 hour
This soup, very popular in the Caspian Sea region, is also popular in Italy, where sage is used to replace the parsley, and Parmesan cheese is used in lieu of bulgur.
Ingredients: 2 Tbsp. vegetable oil or butter; 1 onion peeled & thinly sliced; 1 fresh hot green chili chopped or ¼ tsp. cayenne; 4 cups butternut squash, peeled & cut into 1-inch pieces; 1cup ground walnut; 2 cups vegetable stock or water; ½ cup rice flour* diluted in 2 cups water; 1 cup bulgur rinsed in a fine-mesh colander and soaked in 1 cup of milk for 40 minutes; 2 tsp. salt; 1 tsp. freshly ground black pepper; 1 tsp. cinnamon; ½ tsp. ground cumin; ½ tsp. cooking rose water (optional); 1 cup parsley leaves or 6 sage leaves; 1 cup Seville orange juice or 1 cup of orange juice mixed with ¼ cup lime juice
Directions:
Heat the oil in a medium-sized pot, over medium heat. Add the onion and stir-fry for 10 minutes until translucent. Add the chili, butternut squash, and walnuts and stir-fry for 1 minute.
Add 4 cups vegetable stock. Bring to a boil. Partially cover and simmer over medium heat for 30 minutes until the squash is tender.
Add the diluted rice flour, bulgur soaked in milk, salt, pepper, sugar, cinnamon, cumin, and rose water and bring to boil, stirring constantly. Cover and simmer over low heat for another 20 minutes. If the soup is too thick, add some warm water and bring back to a boil. Add the parsley and Seville orange juice, and adjust seasoning to taste.
Persian Cauliflower Kuku (Quiche)
Servings: 6
Prep. time: 5 minutes
Cooking time: 25 minutes
Because cauliflower was called choux de Chypre (Cyprus cabbage) in French, some have thought it came from Cyprus. It is more likely, however, that it came from India or southern Iran and was later introduced into Europe.
Ingredients: 6 eggs; ½ tsp. baking powder; 1Tbsp. flour or bread crumbs; ½ cup milk or soy milk; ½ cup Parmesan cheese, grated, or fresh mozzarella, shredded; ¼ cup vegetable oil or butter; 1 small onion, peeled & thinly sliced; 2 cloves garlic, peeled & crushed; 1 small head cauliflower or 1 lb. frozen florets, coarsely chopped; 2 tsp. salt, ½ tsp. freshly ground black pepper; 1 tsp. ground cumin; ¼ tsp. ground paprika; ¼ tsp. turmeric; 1/8 tsp. cayenne; ¼ cup chopped fresh parsley or basil.
Note: You may replace the cauliflower with a combination of 1 lb. mushrooms and l lb. spinach. Or use l lb. leeks (thinly sliced, white part only), asparagus, zucchini, or eggplant.
Directions:
Break the eggs into a mixing bowl, add the baking powder, flour, milk, and cheese, and whisk lightly.
Heat the oil in a medium-sized nonstick skillet over low heat. Add the onion and stir-fry for 5 minutes until translucent. Add the garlic, cauliflower, salt, pepper, cumin, paprika, turmeric, chili, and parsley, and stir-fry for 5 to 10 minutes until the cauliflower is soft.
Pour the egg mixture over the cauliflower in the skillet. Cook over low heat for 6 to 10 minutes until set.
Place the skillet under a preheated broiler for 1 minute to brown the top.
Serve warm or cold with yogurt and flat bread. Garnish with herbs.
Noush e jan (enjoy in good health)!
