Iranian Wash Day Stew Food

WASH DAY STEW

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on high 6-7 hours.

IRANIAN WASH-DAY STEW

Steps:

• Combine all ingredients in a slow cooker.
• Cover and cook on high for 6-7 hours.
• Serve into pita pockets with a slotted spoon.
• I serve with Hoda's Cucumber-Yogurt. Combine 32 ounces of plain yogurt with 1 large cucumber peeled and diced (about .5 cm size), a LOT of dill (at least a tablespoon), and salt to taste. (I asked my friend Hoda what it's called and she told me in Persian. I said, "what does that mean?" "Cucumbers and Yogurt." Well, okay.).

ZABAAN (PERSIAN/IRANIAN BEEF & SHEEP TONGUE STEW)

Steps:

• Tongue is very tasty but takes a long time to cook.
• Wash the tongue(s) carefully.
• Add hot water and bring to a boil.
• Remove the foam that accumulates on top.
• Peel garlic cloves and onions, then slice them thinly.
• Wash herbs and chop them finely.
• Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
• Salt and black pepper should be added near the end of cooking.
• When tongue is cooked, there should be about one cup of water left.
• Remove tongue and peel the skin while still warm.
• Allow to cool, then cut into thin slices using a sharp knife.
• Wash and slice mushrooms, then fry in butter for a few minutes.
• Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
• Serve tongue with mushrooms and some fresh parsley.
• If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.

GHEYMEH (PERSIAN BEEF STEW)

Steps:

• Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
• Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
• Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
• Pour stew into bowls and place potatoes on the surface.

CUCUSEBZAMINEE ( IRANIAN POTATOES)

Steps:

• Heat oil but do not burn.
• Mix all ingredients well.
• Drop by large spoonfuls into hot oil.
• Fry until golden.
• Drain well.

IRANIAN HALEEM

Steps:

• Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done, add 1/4 cup water. When turkey is cooked, remove from the pot and mash with a potato masher.
• Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil.
• Stir occasionally, to prevent the formation of a crust on the bottom of the pan.
• In a food processor, mash bulgur into a soft paste and set aside.
• Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.
• Serve it in a bowl, sprinkled with cinnamon.