Monday, October 26, 2009

Fesenjan, rice, and greens

Rice: Combine 1 cup dried brown rice with 1.5 cup water and a small handful salt. Bring to a boil covered, and simmer on low 20-25 minutes; then steam at least another 20 minutes. Rice will hold its heat for a long time if left covered, and just get better as it does.

Fesenjan: In a large pot, sauté two large red onions, coarsely chopped, in a mix of walnut and olive oil, with a bit of salt. Then add a lot of garlic, minced, a lot of dried cinnamon, and some turmeric, nutmeg, and ground pepper. Reduce heat to low. Process 1 lb walnuts in a food processor until coarsely ground (or in the kitchenaid with the paddle attachment; some will pulverize, but you'll still have some medium-sized pieces), and add to the onions. Then stir in 1/2 cup pomegranate syrup. Cover, and let cook on low at least 30 minutes.

Greens: Sauté lots of garlic in olive oil. Then add one head each red russian kale and turnip greens, washed, stems removed, and coarsely chopped, with plenty of water clinging to the leaves from the washing. Cover and let steam five or ten minutes. When the greens have reduced in volume, remove the cover, and mix in golden raisins, salt, a pinch of sugar, and a little cinnamon. Cook on high until most of the water has cooked off, and serve immediately. The greens determine the timing of the meal; the other dishes can sit on the stove for an extra ten or fifteen minutes no problem.

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