Shirazi Polow
Prep time: 1 1/2 hrs
Servings: 6
Rice dishes are a big part of Persian cooking. In this recipe rice, eggplant and chicken are layered to bake a tasty rice dish with a beautiful crispy crust better known as tahdig.
Ingredients:
One 3-pound chicken or 10 chicken pieces (breast or thighs); 1 chopped onion; 2 medium eggplants; 1 cup yogurt; 1 cup butter; 3 cups dry basmati rice; 2 egg yolks, 2 teaspoons liquid saffron; 1 cup zereshk (barberries); 2 tablespoons oil; ½ cup water; ½ teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons oil
Directions:
Remove chicken skin and lightly brown chicken with onion in oil.
Add water, cook until chicken is done (30 minutes).
Set aside chicken stock.
Peel and cut eggplants into 1 inch x 2 inch x ½ inch pieces.
Sauté eggplant pieces in oil and place on a paper towel (it will drain much of the extra oil).
Cook rice (See Peyk #107 & #152 Chelow).
Wash the barberries and dry. Place in a small pan with 1 teaspoon of sugar and 1 tablespoon of butter. Stir over low heat for 3 minutes and set aside.
In a large bowl, mix yogurt, egg yolks, and saffron. Spoon rice into this bowl and gently mix.
Grease an 11×9 inch Pyrex dish, coating the sides and bottom with a brush.
Place half of the rice in the Pyrex, cover with chicken pieces and layer with fried eggplants. Spoon remaining rice on top of the eggplants and gently press down on the rice.
Melt butter, mix with the chicken stock and pour over the Pyrex.
Cover with aluminum foil and bake at 375 degrees for 1 ½ to 2 hours, until the crust is golden.
When ready to serve, place a platter or tray (best if it has the same shape of your Pyrex) and gently invert.
Spoon the barberries over the upside down rice and serve.
Yogurt Cheesecake (from Kraft)
Prep time: 15 minutes active prep, 6 hours total
Servings: 16
Ingredients:
½ cup graham cracker crumbs; 2 packages (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened; 1 cup sugar; 1 teaspoon vanilla; 1 container (16 oz.) plain nonfat Greek-style yogurt; 2 whole eggs; 3 egg whites
Directions:
Heat oven to 325°F.
Sprinkle crumbs onto bottom of 13×9-inch dish sprayed with cooking spray.
Beat Neufchatel, sugar, and vanilla in a large bowl with a mixer until well blended. Add yogurt; mix well. Gradually beat in whole eggs and egg whites, mixing after each just until blended; pour mixture into a prepared pan.
Bake 55 minutes to 1 hour or until the center is almost set. Cool completely. Refrigerate for 4 hours.
Garnish with fresh raspberries, strawberries, blueberries, and/or fresh mint just before serving.
