Hello Foodies!
Here are the beautiful vegetarian dishes (some with Persian flair) that Chef Robert made for us during our game show style cooking demo on July 25th. Chef Robert was on quite a roll on this occasion and was making things off the cuff, off the menu, and quizzing the crowd. It was a blast! I had trouble keeping up! These are the recipes he provided to us, however, the much hyped quinoa fell off the line up. Chef Robert, never one to disappoint, whipped up a last minute frittata like we’ve never had before, and promised a part 2 of this vegetarian madness. So in August he is going to show us quinoa in a way that is sure to change how you look at backyard grilling. How’s that for a teaser?

Now, without further ado… the recipes:

Herb Frittata

• 1 1/2 packed cups fresh parsley leaves (1 large bunch), minced
• 1 packed cup fresh cilantro leaves (1 large bunch), minced
• 1 cup green onions (1 bunch), white and green parts both, minced
• 4 large leaves fresh lettuce, minced
• 1 cup walnuts, finely chopped
• 1/3 cup chopped dried cranberries or dried barberries (zereshk)
• 5 large eggs
• 2 Tbsp. olive oil
• 1/2 tsp. turmeric
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper

1. Preheat oven to 350^°F. Generously oil bottom and sides of 10″ quiche or pie pan, or 10″ x 10″ square pan. Line bottom with parchment paper oiled on both sides.
2. In a large bowl, mix minced herbs and vegetables, finely chopped walnuts, and chopped cranberries or barberries. In a second bowl, whisk eggs with olive oil, turmeric, salt, and freshly ground black pepper. Pour eggs over mixed chopped ingredients, stir until everything is thoroughly combined. Pour into prepared pan and place on middle rack of preheated oven. Bake for 35 – 40 minutes, or until edges are golden brown and center is set.
3. Remove from oven and let cool for 10 minutes before cutting. Serve directly from pan, or invert dish onto serving platter and remove parchment paper. Serve with bread, yogurt and pickles.

Quinoa Salad

• 4 cups salted water or vegetable stock
• 2 teaspoons chopped fresh thyme
• 2 cups quinoa
• 16 oz Seasonal Vegetables trimmed
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 cup olives
• 4 ounces aged goat cheese, shaved
• 1/4 cup chopped fresh basil
• 1/4 cup fresh parsley leaves

1. For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
2. Preheat the oven at 450^°F. Brush the Vegetable with olive oil and season with salt and pepper. Roast until just cooked through, about 5 – 8 minutes. Remove and cut into 1/2 inch pieces.
3. Transfer the quinoa to a large bowl, fold in the vegetable, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don’t make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

Koresht e Fesenjan

(Persian Pomegranate and Walnut Stew)

This is a classic middle-eastern dish with a great deal of versatility!

Fesenjan tastes better the longer it sits, at least overnight. So, try to be patient and plan ahead.
It is important to cook the sauce until the oil renders from the nuts.

• 1 large onion, sliced thin
• 2 cloves of garlic, minced
• 1/2 lb walnuts, toasted and ground
• 3-1/2 cups POM wonderful pomegranate juice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1-2 T sugar (depending on taste and sweetness of juice)
• 1/2 tsp cardamom powder
• 2 T lime juice
• salt and pepper to taste
• 3 T olive oil

1. Add oil and sauté onions until soft. Add the garlic and sauté for a few more minutes. Season with salt, pepper, cinnamon and nutmeg and fry for a minute.
2. Mix in the walnut paste into the onion mixture. Stir in the pomegranate juice. Bring the mixture to a boil and then reduce heat to low and simmer for at least an hour until the sauce is thickened, the walnuts release their oil and the sauce has reduced to about half the original volume.
3. Stir in lemon juice and sugar according to taste. Adjust seasoning if needed. Continue cooking for a 20 more minutes. A minute or two before taking off the heat, mix in the ground cardamom.
4. Let cool to room temperature and refrigerate overnight. Next day, if the sauce is too thick, stir in 1/2 cup of warm water and bring to boil. Serve over hot white rice, garnished with walnuts.

Persian Rice with Crispy Potato

1. Wash rice in multiple changes of water, and then soak in water mixed with 1 tsp. salt for at least 2 hours. When ready to use, drain rice.
2. Bring water to boil. Add remaining 2 tsp. salt and drained rice. Boil for 5 – 6 minutes, or until rice is “al dente.” Drain rice and rinse in cold water.
3. Add olive oil, water, and 1 Tbsp. saffron water to heavy-bottomed pan and mix thoroughly. Put a layer of potatoes on pan’s bottom to cover. Spread one quarter of the rice over potato layer, and lightly press down. Spoon remaining rice in pan. Cover, with dishtowel between cover and pot, and cook for 10 minutes over medium-high heat. Turn heat down as low as possible and cook for another 60 minutes.
4. Put pan of rice in sink filled with 1″ of cold water for 30 seconds. Loosen rice around the edges and invert onto platter. If any potatoes stick to pan, carefully remove and replace onto top of rice. Serve immediately.

Eat your veggies! Hope to see you there next time!