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.

Advertisements

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.

Involtini

Ingredients:
3 eggplants, about 1 pound each, trimmed and cut lengthwise into slices 1/4 inch thick (about 16 slices total)
¾ cup olive oil, or as needed
8 ounces feta cheese, crumbled
½ cup pine nuts
cup raisins, soaked in hot water for 10 minutes until plump, then drained
¼ cup extra virgin olive oil, more for drizzling
2 tablespoons bread crumbs
1 garlic clove, peeled and minced
Finely grated zest of 1 lemon
1 ½ teaspoons dried mint
2 tablespoons chopped Italian parsley leaves
1 large egg, beaten
Salt and freshly ground black pepper
2 ½ cups drained canned crushed tomatoes
1 large ball fresh mozzarella in 1/4-inch slices

Directions:
1. Heat oven to 375 degrees. Place a ridged cast-iron skillet or other heavy skillet over medium-high heat. Working in batches, brush eggplant slices on both sides with olive oil and cook, turning, until soft and (if using a ridged pan) crisscrossed with grid marks. Set aside and allow to cool.
2. In a large bowl, combine feta, pine nuts, raisins, 1/4 cup extra virgin olive oil, bread crumbs, garlic, lemon zest, mint and parsley. Mix in egg, and season to taste with salt and pepper.
3. Spread eggplant slices on a surface, and divide stuffing evenly among them, placing 1 to 2 tablespoons at one end of each slice. Roll up slices tightly to secure filling, and place in a 9-by-13-inch baking dish (or other shallow baking pan in which rolls fit snugly in a single layer).
4. Pour crushed tomatoes on top of eggplant rolls. Arrange mozzarella slices in a line lengthwise down center of pan. Drizzle olive oil evenly over pan, and season to taste with salt and pepper.
5. Bake until cheese has melted and eggplant is bubbling and fragrant, 25 to 30 minutes. Remove from heat and allow to stand 5 to 10 minutes. Serve hot.

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.

Watermelon Salsa

Ingredients:
1 c diced seedless watermelon
1 c cored and diced heirloom tomatoes
2 TBS thinly diced shallots
1 TBS hot sauce
1/2 lemon, juiced
1 TBS honey
salt
2 TBS chopped basil leaves
1/2 c crumbled goat-milk feta cheese

Directions:
1. Combine watermelon, tomatoes and shallots in a bowl. Crush the tomatoes a but with your hands to provide a little extra juice.
2. Add hot sauce, lemon juice, and honey. Season with salt, and garnish with basil and feta. Then serve with tortilla chips and pretzels.

Hint: If you have any left over, serve it over grilled chicken for dinner.

Apple Pie

Ingredients:
3/4 C light brown sugar
1/4 C all-purpose flour
3/4 tsp ground cinnamon, plus more for sprinkling
1/4 tsp ground nutmeg
7 medium granny smith apples, peeled, cored, and thinly sliced
1 lemon, zested and juiced
3 TBS butter, diced and very cold
egg wash
1/2 C turbinado sugar for sprinkling

egg wash:
2 large eggs
1 TBS water

Directions:
1. Preheat oven to 450 degrees F.
2. Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl.
3. In another bowl, sprinkle apples with the juice of 1 lemon and toss.
4. Stir in the sugar mixture to evenly coat the apples and set aside.
5. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
6. Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
7. Using a pastry cutter, cut an even number of strips from the remaining rolled out dough.
8. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly.
9. Fold the strips back across and repeat until completed.
10. Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
11. Bake pie for 45 minutes or until the lattice is browned and the apples are softened.
12. Let rest 20 minutes before slicing.

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.