Recipes for Fall and Winter Days . . .
From: Persian Cuisine Recipes That My Mother Taught Me Recipe Author: Maryam Khatamee Cornejo
The gracious and elegant Maryam Khatamee Cornejo passed away on September 23, 2021. Her Persian Cuisine cookbook is one of the best that I have ever used, filled with her tried and true recipes. To be a good cook is one thing and to be a great presenter is another. She was both. In her memory, I will be presenting some of her recipes in the upcoming issues of Peyk, my way of thanking her for the difference she made for our community. She and her late husband, Dr. Cornejo, worked three years to produce this wonderful cookbook. May they rest in peace and know how grateful we are to them.
-Noush-e Jan Editor
Ash e Anar
(Pomegranate Ash with Meatballs):
Makes 10 servings
Start to finish: 2 ½ hrs
Ingredients:
Ash:
1 cup rice ½ cup chopped fresh basil
2 cups chopped fresh parsley 2 cups chopped fresh cilantro
½ cup chopped fresh tarragon 2½ tsp. sea salt
1 tsp. ground black pepper 1¾ cups pomegranate paste
¾ cup red kidney beans, washed and drained
Meatballs:
½ lb. ground lean beef 1 egg
¼ cup finely grated onions ½ cup chopped fresh parsley
½ cup chopped fresh coriander ¼ cup chopped fresh tarragon
1 Tbsp. chopped fresh basil 1 tsp. sea salt
½ tsp. turmeric ½ tsp. ground black pepper
½ cup rice soaked in 1 cup water & 2 tsp. salt for 1 hour (then drain and set aside)
Mint & turmeric mixture:
½ cup extra virgin olive oil 1 ½ Tbsp. turmeric
4 Tbsp. dried mint flakes
Directions:
In a large pot (10 quarts), place rice, kidney beans, 2 ½ tsp. salt, 1 tsp. pepper, and add 12 cups of water. Cover, bring to a boil over medium heat for 1 ½ hours until beans are cooked, stirring occasionally.
In a small nonstick frying pan, heat ½ cup oil, add turmeric, stir for 30 seconds, remove from the heat, and add dried mint flakes. Stir well and set aside.
Add to the pot the ash ingredients of chopped parsley, basil, tarragon, cilantro, and the mint turmeric mixture. Continue cooking for 20 more minutes. Stir occasionally.
In a medium bowl, combine all ingredients for meatballs. Mix thoroughly and shape into meatballs the size of a medium tangerine, and add one by one to the pot. Cover and cook over low heat for 35 minutes.
Pour pomegranate paste into the pot, simmer over low heat for another 30 minutes, and stir occasionally.
Check the seasoning, ladle the ash into a tureen or individual bowls, and serve warm.
