STUFFED VINE LEAVES
Dolme-ye Barg-e Mo
(Recipe Prepared by: Shokooh)
Ingredients

- 250 g (.5 lb) fresh vine leaves (or preserved)
- 250 g (.5 lb) ground meat
- 250 g (.5 lb) fresh herbs, equal portions of parsley,
chive, mint, dill, scallion and tarragon
- 1/2 cup white rice
- 1 medium onion
- 4 tbs lime juice or vinegar
- 2 tbs sugar
- 1 tbs tomato paste
- 3 tbs oil salt and pepper

Recipe

1. Slice the onion and fry in a little oil until it turns golden brown. Add the meat and stir fry until brown.

2. Add tomato paste, salt and pepper, 1 tbs sugar and 2 tbs lime juice. Let the meat simmer until there is no liquid left.
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Aubergine Stew
Khoresht-e Badenjan
(Recipe Prepared by: N. Shaida)
Ingredients

2kg (4 lb) aubergines
500 g (1 lb) boned leg of lamb
2 medium onions
1 teaspoons turmeric
3 tablespoons tomato paste
3-4 medium tomatoes
60g (2oz) small unripe
grapes juice of 1 lemon
salt and paper

Recipe

1. Peel the aubergines and cut into 50mm (1/4 in) thick slices. Spread them out, sprinkle with salt and leave for half an hour. Fry in a generous amount of oil until golden brown. Leave to drain.
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Mixed Herb Stew
Khoresht-e Ghormeh Sabzi
(Recipe Prepared By: Shaida)
Ingredients

- 120g (4 oz) red kidney or black-eyed beans
- 30g (l oz) fresh fenugreek or 2 tablespoons dried
- 150g (5 oz) parsley
- l00 g (4 oz) coriander or parsley
- 180g (6 oz) spring onions or leeks
- 30g (l oz) dill (optional)
- 360g (12 oz) boned leg of lamb
- 1 medium onion
- 2 tablespoons dried lime powder
- 4 whole dried limes
- salt
- juice of 2 lemons or 4 if dried limes are not available

Recipe
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STEW WITH SPINACH AND PRUNES
Khoresht-e-Esfenaj-o Aloo
(Recipe Prepared by: N. Shaida)
Ingredients

500 g (1 Ib) boned leg of lamb
500 g (1 Ib) fresh spinach or 1 packet frozen chopped spinach
juice of 2 lemons or 4 dried limes
10 pitted prunes
2 medium onions
2 dessertspoons dried lime powder
180 g (6 oz) leeks or spring onions
salt and black pepper

Recipe
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Comments:
These light and fluffy little lemon soufflés make a lovely addition to a summertime brunch or dinner. They are not as difficult to make as some would think and your guests will thoroughly enjoy them on a warm day at brunch or on a balmy evening after dinner.

Ingredients:
1/2 cup PLUS 2 tablespoons granulated sugar
1/2 cup milk
1 teaspoon grated lemon zest
3 large eggs, separated and divided
2 tablespoons all-purpose flour
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon cream of tartar
Confectioners’ sugar, for dusting tops of soufflés

Instructions:
1. Adjust oven rack to the lowest possible position. Preheat oven to 400°F (200°C).

2. Butter 8 (6-ounce) ramekins or oven-proof dessert cups, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use.

3. Scald milk* (see below) and lemon zest over medium heat. Remove from heat, and cool.

4. Beat remaining 1/2 cup sugar and 2 egg yolks with an electric mixer in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. (Discard third yolk.) Mix in flour gradually until blended, scraping down side of bowl. Add scalded milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt; place mixture back over low heat (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy. Remove from heat, and cool completely. (You can prepare the recipe to this point up to 2 days in advance, and store in refrigerator. Bring to room temperature before cooking.)
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