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

Broiled Sumac & Canberry Salmon

Tarragon Chicken Steaks

Tarragon Flakes + Turmeric powder + Minced Garlic + Low Fat Butter

Salt & Pepper

Royal Omlet

Musaka (Eggplant Meat Pie)

Gourmet Hot-Dog