Dayrecipe Food Community

Khoresht Gheimeh

This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It’s a terrific main course, which she pairs with chelo (steamed rice with melted butter).

Active time: 30 min Start to finish: 2 hr

Makes 4 or 5 main-course servings.

INGREDIENTS

• 1/2stick (1/4 cup) unsalted butter
• 1lb boneless lamb shoulder or beef chuck, cut into 1/2-inch cubes
• 1large onion, finely chopped
• 1teaspoon salt
• 1/2teaspoon black pepper
• 1/2teaspoon cinnamon
• 1/4teaspoon freshly grated nutmeg
• 2whole cloves
• 1/4teaspoon turmeric
• 2tablespoons fresh lime juice
• 2 1/2cups water
• 1/4cup yellow split peas (1 1/2 oz)
• 1large russet (baking) potato
• 2to 2 1/2 cups vegetable oil for frying

DIRECTIONS Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.

Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.

Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.

Fold fried potato into stew just before serving, or serve it on top.

Active time: 15 min Start to finish: 25 min

Makes 4 servings.

INGREDIENTS

• 1cup pimiento-stuffed green olives, drained, rinsed, and chopped
• 2tablespoons extra-virgin olive oil
• 1teaspoon finely grated fresh lemon zest
• 3tablespoons chopped fresh flat-leaf parsley
• 4(6-oz) catfish filletsaccompaniment:lemon wedges

DIRECTIONS Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.

Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet.

Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.

Sophistication in a snap. Purchased puff pastry takes most of the work out of making this beautiful tart.

4 servings
4 servings
4 servings

INGREDIENTS

Active time: 15 min Start to finish: 1 1/4 hr

Makes 8 servings.

INGREDIENTS

• 1(22- to 24-inch) baguette (1 1/4 lb; preferably whole-wheat)
• about 1/4 cup extra-virgin olive oil
• kosher salt for sprinkling

DIRECTIONS Preheat oven to 350°F.

Cut bread on a long diagonal into 1/8- to 1/4-inch-thick slices with a serrated knife and arrange in 1 layer on 3 large baking sheets. Brush top of each slice with some oil.

Bake slices 1 sheet at a time in middle of oven until golden and crisp, 15 to 17 minutes. Sprinkle toasts lightly with kosher salt and cool on sheets on racks.

Cooks’ note:
• Toasts can be made 1 week ahead and kept in an airtight container at room temperature.

We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.

Active time: 15 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 1 1/2tablespoons cognac (optional)
• 1cup seedless grapes, halved
• 3/4cup whole blanched almonds (3 3/4 oz)
• 1/2cup sugar
• 1stick (1/2 cup) unsalted butter, softened
• 3/4teaspoon vanilla
• 2large eggs
• 1/3cup all-purpose flour
• 1/8teaspoon saltspecial equipment:4 shallow 1/3-cup gratin dishes (1/2 inch deep)

DIRECTIONS Put oven rack in upper third of oven and preheat oven to 400°F.

If using Cognac, toss grapes with it in a small bowl.

Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.

Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.

Divide batter among gratin dishes and press grapes lightly into batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.

Transfer cakes to a rack and cool slightly in dishes before serving.