Persian-Style Roast Turkey

Cook Time: 250 minutes
Prep Time: 40 minutes
Servings: 8

Ingredients

  • 5 cloves garlic, 2 finely grated and 3 whole and unpeeled
  • 2 tbsp. ground turmeric
  • 1 tbsp. plus 1 tsp. ground cumin
  • 1 tbsp. sweet paprika
  • 1/2 tsp. cayenne
  • 1/2 cup olive oil
  • 1 turkey (12 to 15 lbs.)
  • Kosher salt
  • 4 cups pomegranate juice
  • 1 cup pomegranate molasses
  • 4 dried Persian limes, smashed (optional)
  • 2 cups low-sodium chicken stock, plus more for the gravy
  • 1 onion, quartered
  • 1 orange, halved
  • 1 lemon, halved
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 tbsp. flour
  • 2 tsp. honey
  • 1 1/2 cups walnuts, toasted and finely chopped

Preparation

1. For the turkey, in a small bowl, mix the grated garlic, turmeric, 1 tbsp. cumin, the paprika, and cayenne. Rub the oil and then the spice mixture inside the cavity and all over the turkey; season generously with kosher salt inside and out. Let the turkey marinate at room temperature for 1 hour.

2. While the turkey is marinating, make the pomegranate sauce. In a large pot, bring the pomegranate juice, pomegranate molasses, limes (if using), and the remaining 1 tsp. cumin to a boil, then reduce heat to medium-low and simmer, stirring often, until thickened, about 30 minutes. Transfer 1/2 cup of the sauce to a small bowl and reserve for the gravy.

3. Position a rack in the bottom third of the oven and preheat to 350°. Place the turkey on a rack set inside a large roasting pan. Pour 2 cups stock in the pan. Stuff the whole garlic, the onion, orange, lemon, and herb sprigs into the cavity. Tuck the wing tips under the turkey and loosely tie the legs together with kitchen twine. Generously brush the turkey with the pomegranate sauce. Tent loosely with foil and roast the turkey, brushing every 20 to 30 minutes with more of the sauce, until an instant-read thermometer registers 165° when inserted into the thickest part of the thigh without touching the bone, 3 1/2 to 4 hours. Transfer the turkey to a cutting board and let rest for 30 minutes.

4. While the turkey rests, make the gravy. Strain the pan drippings into a large heatproof 2-cup measuring cup. Let sit until the fat rises to the top, about 5 minutes. Skim off the fat; transfer to a small bowl. Transfer 1/4 cup of the fat to a saucepan; heat over medium-high. Add the flour and whisk to blend. Cook, whisking often, until it begins to bubble, 1 to 2 minutes. If needed, add enough stock to the drippings to measure 1 1/2 cups, then add to the pan. Cook, whisking constantly, until thick, about 3 minutes. Whisk in the reserved 1/2 cup pomegranate sauce and the honey. Thin with more stock, if desired. Stir in the walnuts; season with kosher salt. Carve the turkey; serve with the gravy.

Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric

YIELD 4 servings

TIME 1 hour, plus marinating

INGREDIENTS

  • 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  •  Kosher salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon fennel seed
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn

PREPARATION

  1. Season chicken parts with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees.
  4. Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
  6. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  7. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  8. Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

Chicken Tikka Masala

Ingredients:
Part I
2 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
melted butter

Part II
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
salt
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
honey

Directions:
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.

2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.

Zucchini Wrapped in Tortillas

Ingredients:
1 TBS vegetable oil
1 tsp mustard seed (optional)
1 tsp cumin seed
1 small red onion, thinly sliced
1 TBS grated fresh ginger
4 c grated zucchini
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
salt to taste
4 (10″) flour tortillas
4 fresh chives
1/2 c sour cream (optional)

Directions:
1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon, and salt.
3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap.

Gyroll

Ingredients:
1 TBS olive oil
1 lb ground lamb
6 cloves garlic, crushed
1 large onion, sliced
1 TBS oregano
2/3 tsp ground cumin
2 tsp salt
2 tsp freshly ground black pepper
1 dash hot pepper sauce
2/3 c chopped fresh parsley
1 lb pizza crust dough
6 oz. feta cheese
1/2 zucchini, diced
8 oz. chopped blacked olives
1/2 tsp garlic, chopped

Directions:
1. Preheat oven to 450 degrees F.
2. Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper, and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.
3. Roll pizza dough out into a rectangle (about 18″ x 12″), with the long side laid out left-to-right in front of you. Spread out feta cheese, zucchini, and black olives evenly over the dough, leaving 3″ from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered.
4. Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a ‘strip’ to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F and bake for about 30 minutes, or until golden brown.

Beef Samosas

Ingredients:
2 large potatoes, peeled
1 C frozen peas, thawed
2 TBS vegetable oil
1/2 tsp cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 lb ground beef
4 cloves garlic, crushed
1 TBS minced fresh ginger root
1/2 tsp ground black pepper
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground turmeric
1 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 TBS chopped fresh cilantro
2 TBS chopped green chile peppers
1 quart oil for deep frying
1 (16 oz.) package phyllo dough

Directions:
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still form, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 TBS of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Raas Al Annut

in a dry pan, toast the following:

cinnamon sticks
cloves
coriander seeds
fenugreek powder
fennel seeds

move hot pan around, making sure to distribute the heat among the seeds. then add the following:

mustard seeds
cumin

when the seeds start to pop, they’re ready. add the following:

paprika

and grind into a fine powder with a mortar and pestle.

Butter Chicken

INGREDIENTS

  • 1 ½ cups full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 pounds chicken thighs, on the bone
  • ¼ pound unsalted butter
  • 4 teaspoons neutral oil, like vegetable oil
  • 2 medium-size yellow onions, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons fresh ginger, peeled and grated or finely diced
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 2 medium-size tomatoes, diced
  • 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
  • Kosher salt to taste
  • cup chicken stock, low-sodium or homemade
  • 1 ½ cups cream
  • 1 ½ teaspoons tomato paste
  • 3 tablespoons ground almonds, or finely chopped almonds
  • ½ bunch cilantro leaves, stems removed.

DIRECTIONS

  1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
  2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
  3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  6. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Shakshuka

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  •  teaspoon cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 6 large eggs
  •  Chopped cilantro, for serving
  •  Hot sauce, for serving

PREPARATION

  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Chickpea and Artichoke Tagine

Servings: 4 to 6

Ingredients:
salt and pepper
8 oz (1 1/2 c) dried chickpeas, picked over and rinsed
2 TBS extra-virgin olive oil, plus extra for serving
1 onion, halved and sliced thin
4 (2-inch) strips lemon zest
6 garlic cloves, minced
1 TBS paprika
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
2 TBS all-purpose flour
3 c vegetable broth
1 lb carrots, peeled and sliced 1/2 inch thick
1 (14.5 oz.) can diced tomatoes
9 oz. frozen artichoke hearts, thawed and patted dry
1/2 c pitted kalamata olives, halved
1/2 c minced fresh cilantro

Directions:
1. Dissolve 2 TBS salt in 4 quarts water. Add chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse chickpeas.
2. Heat 1 TBS oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, paprika, cumin, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in carrots, tomatoes, and their juice, and chickpeas.
3. Cook for 25 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. Quick-release pressure: Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you.
5. Heat remaining 1 TBS oil in 12-inch skillet over medium heat until shimmering. Add artichokes and cook until golden brown, 5 to 7 minutes. Discard lemon zest from stew. Stir in olives, cilantro, and artichokes and season with salt and pepper to taste. Drizzle individual portions with extra oil before serving.

Variations:
Chickpea Tagine with Cauliflower and Almonds
Omit artichokes. Add 1/2 head cauliflower, cored and cut into 1-inch florets, to finished tagine and simmer until tender, 10 to 12 minutes. Stir in 1/4 cup chopped toasted almonds before serving.

Chickpea Tagine with Dried Apricots and Honey
Omit artichokes and substitute 1/2 cup pitted and halved green olives for kalamata olives. Add 1 cup chopped dried apricots and 2 TBS honey with olives.

Tips:
1. Soaking chickpeas in salt water the day before cooking them ensures that they cook through evenly and makes them less likely to burst open. Soaking also gives their skins a softer texture.
2. We build flavor by sauteing onions, garlic, and a few spices, and lemon zest. Use a vegetable peeler to remove the zest from the lemon in strips. avoiding the bitter white pith underneath. The zest perfumes the dish and can be easily removed before serving.
3. Since artichokes are delicate, we stir them in after cooking the chickpeas under pressure. To help bring out their flavor, we brown them first. Frozen artichokes brown more easily than canned because they are less waterlogged.