The New Persian Kitchen (24 page)

While the rice cooks, prepare the favas. Bring a pot of salted water to a boil and prepare a bowl of ice water. Drop the favas into the boiling water, return to a boil, and cook for 2 minutes, or until just tender. Drain, and shock in the ice water.

Heat the ghee in a skillet over medium heat and sauté the favas for 3 minutes, until heated through. Add the dill and cook for about 1 minute, until just wilted. Combine the favas and rice in a large bowl and drizzle in the saffron. Mix gently, season with salt, and serve.

Preheat the oven to 375°F.

Heat the oil over medium heat in a Dutch oven or a large, ovenproof skillet, add the onion, and sauté for about 15 minutes, until lightly browned. Add the garlic, ginger, turmeric, star anise, tomatoes, and salt to the onion. Pierce the limes and add them and their soaking water to the Dutch oven, followed by the stock. Simmer, uncovered, for 5 minutes. Press the limes against the side of the pan with a spoon to help release their flavor.

Drain the rice and rinse under cold water until the water runs clear. Add the rice to the Dutch oven, bring the mixture to a boil, then turn off the heat. Cover and place it on a baking sheet before carefully transferring to the oven. Bake for 1½ hours. When the rice is done, let it rest at room temperature, covered, for 20 minutes. Fluff with a fork, remove the limes and anise, season with salt, and serve.

Preheat the oven to 450°F. Use grapeseed oil to grease a baking sheet.

In a large bowl, combine the onion and potatoes. Season with the turmeric, 1 teaspoon salt, and 1 teaspoon pepper, and spread in the center of the baking sheet. Season the chicken generously with salt and pepper, and place it on top of the vegetables. Cover with foil and roast for 20 minutes. Uncover and roast for 10 minutes, or until the vegetables are tender and the chicken is cooked through. Let cool, then bone the chicken and cut the meat into 1-inch pieces.

In a large bowl, whisk together the yogurt, saffron, lemon juice, and zest. Add 1 teaspoon salt and 1 teaspoon pepper. Whisk in the eggs, then transfer ½ cup of the marinade to a sealed container and refrigerate. Add the chicken and vegetables to the remainder and stir to coat with the marinade. Cover and refrigerate overnight.

Soak the rice in cold water for 30 minutes, then drain and rinse in cold water until the water runs clear.

In a stockpot, combine the water and 2 heaping tablespoons salt and bring to a boil. Add the rice and return to a boil, uncovered. After 3 minutes, test a grain of rice by breaking it in half. The rice is ready when it’s soft but the center is still opaque and not fully cooked. Drain and rinse the rice under cold water to stop the cooking.

In a large bowl, combine the reserved ½ cup marinade with half of the rice. Heat a 10- to 12-inch Dutch oven or cast-iron skillet over medium heat. Add 4 tablespoons of the oil. Spread the rice mixture over the bottom and 1 to 2 inches up the sides. With a slotted spoon, lift the chicken and vegetables from the marinade and spread them evenly over the rice. Spoon ¼ cup of the marinade over the chicken and vegetables, and sprinkle with the barberries. Season with salt and pepper. Spread the rest of the rice over the chicken and vegetables, and spoon the remaining marinade over the top. Smooth the rice with a spatula, gently working in the marinade. Drizzle with the remaining 2 tablespoons oil.

Cover the pan tightly and cook over medium heat for 8 minutes, then turn down the heat to very low. If you have a flame tamer, put it between the burner and the skillet to disperse the cooking heat. Cook for 1¼ hours. Turn off the heat and let the pie rest, covered, for 15 minutes.

Loosen the sides of the pie with a butter knife and slice into wedges. Or, for a more dramatic presentation, flip the pie onto a baking sheet, then transfer to a platter to serve.

Substitute diced mushrooms for the chicken, and follow the same instructions for the cooking the chicken with the vegetables. After roasting, drain off the cooking liquid before adding the vegetables to the marinade.

Fill a saucepan halfway with water and bring to a boil. Add the wild rice, lentils, and a pinch of salt. Lower the heat and simmer, covered, for 1 hour. Drain and reserve.

Return the saucepan to the stove, add the stock, and bring to a boil. Add the quinoa and 1 teaspoon salt and return to a boil. Lower the heat and simmer, covered, for 30 minutes, until the quinoa is tender. Let rest off the heat for 10 minutes, then fluff with a fork.

While the quinoa cooks, heat a skillet over medium heat and add the ghee. Add the onion and sauté for 15 minutes, until it is lightly browned. Add the raisins and cook for 3 to 5 minutes, until heated through.

In a large bowl, combine the onion and raisins with the wild rice and quinoa. Add the butter and saffron and toss gently. Season to taste with salt and pepper and serve at room temperature.