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Persian Caviar

Ingredients: (4 servings)


fine caviar, 200 grams (or less, depending on your budget)

salted crackers

small onion, one

fresh lime juice, one teaspoon

fresh parsley, 50 grams

butter (optional)

Directions:

Iranian caviar from the Caspian sea is probably the best in the world.

Peel and chop onion very finely. Wash and chop parsley very finely. Add caviar to onion and parsley and mix well. If using unsalted crackers, a bit of salt can be added to the mix. If desired, place a bit of butter on each cracker, and serve with the mix.

Persian Crème caramel

Crème caramel is one of my most favorite desserts when it is creamy, but still light, with the right amount of

sweetness. This Persian version uses a simple mixture of:


Sugar: 1 cup

Milk: 2 cups

Whipping cream: 2 cups

Eggs: 8, large

Salt: 1/4 tsp

Vanilla extract or powder: 1 tsp

Vanilla bean (optional): 1/2, split lengthwise

Boiling water: as needed

Is a very traditional food in Saudi Arabia


Ingredients


3lbs chicken or lamb – 2 medium onions sliced – 6 garlic gloves – 1 carrot grated – ¼ raisins - 2 tbs allspices – 2 tbs cinnamon – salt and pepper - 2 ¼ Basmati rice – ¼ cup olive oil.




Cooking steps:

In a cooking pot or casserole, and under a low heat, put oil then you add onions, garlic and carrots, let it fried for 10 minutes. Then add chicken or lamb with all the spices including salt. Cover and let it simmer for about 30 minutes until the chicken becomes golden, then you add 2 cups of water, rice and raisins. Cover, under a low heat let it for another 25 minutes until the rice absorbs all the water and becomes tender.

Way of presenting:

Put the rice in a serving plate, topped with chicken and served with hot sauce.