Spanish Seafood Rice (Paella)

Grilled Persian Zaffron Chicken Steaks

My Back Yard's Garden... Lime Bush

Cucumber Salad with cilatro/lime dressing

Dressing:

Lightly blended fresh fresh cilantro, lime juice, olive oil, salt, pepper

Brwon Rice Medley

Soaked brown rice for 4-5 hours, drain

Add:

Chopped bell pepper(green/yellow/red)

Cranberris

Cumin: few seeds

Walnut pieces

Dash of lemon juice

Salt/Pepper

Mix all above

Saute' in extra virgin olive oil for 3-4 minutes

serve as side dish

Stuffed Mini Eggplants

Chicken in lemon cream sauce

Green Beans Beef Stew

Persian Turkish Yogurt Dip

Steamed Spinach & Walnuts Dip

Steamed chopped spinach, mixed with yogurt and chopped

 walnuts

Cabbage Cumin Rice (Cole Slaw Rice)

 Saute' shredded Cabbage (Ready pack of Cole Slaw)

 Turmeric & whole cumin seeds

 Plain rice par-boiled ready for steaming 

Lamb Shank Stew

Sour Cherry Rice Pilaf

1-Saute' one large onion that is Julian cut.

2-Add a fistful of slivered pistachios and/or slivered almonds.

(This is optional since the slivered pistachios are very expensive. Most Persian restaurants skipping this step)

3-Add a jar of sour cherry preserve that the juice is drained out.

(Persian,Greek, Turkish or Yugoslavian sour cherry are the best, California sour cherry has no taste and flavor, do not use morello cherries. You may use sour cherry compute if you add a spoon of sugar and a table spoon of lemon juice).

4- Stir the cherries and onions on low heath for 2 minutes.

5- Boil rice in water with some salt for 6-7 minutes and drain the water (basmati rice a must).

6- Make half cup of the rice mixed with powder saffron that is diluted in warm water.

7- Put the rice back in a pot with the bottom oiled up and pour the sour cherry mix on the top

8- Add the saffron rice.

9- Steam for 15-20 minutes and mix the rice gently with a fork.

Serve with pan fried chicken or plain