10
khoresht aloo ~
persian prune stew
1 medium onion
4 cloves garlic
8 chicken legs
1/2 cup split peas
1 cup pitted prunes
1/2 tsp turmeric
2 tbsp brewed saffron
Salt & Pepper
oil
Small dice onion and mince garlic.
Sauté in some oil until just golden.
Add turmeric and stir
Season chicken legs with salt and
pepper and add to the ceramic
crock and sauté for a few minutes
on each side
Add split peas along with 1 1/2 cups
of water. Add a bit of salt and pep-
per, cover and cook for 20 minutes
Add prunes and continue to cook
covered for another 40 minutes.
Check for seasoning and add more
salt if needed
Add 2 tablespoons of brewed saffron
and mix well. Cook for 5 minutes
longer
Serve over rice
umm Ali
8 pieces croissant or 600 g, me-
dium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated
coconut
3 tablespoons flaked almonds,
toasted
3 tablespoons pistachio nuts,
cracked
1 tin sweetened condensed milk
or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml,
whipped
Combine croissant pieces, raisins,
coconut, almonds and pistachio in a
baking dish
Place sweetened condensed milk,
vanilla and water in a large saucepan
and bring to boil then remove from
heat and pour
immediately over the croissant mix-
ture in the baking dish and set
them aside for 5 minutes or until
croissants absorb the maximum of
the liquid
Place whipped cream in a piping
bag and pipe the cream over the
prepared mixture in the baking dish
Place the baking dish in a preheated
oven at 200°C using the grill part
of the oven and grill for 5 minutes or
until the cream topping is
golden color. Serve it immediately
baked apples
5 - 6 Cooking apples (choose
ones of a suitable size to fit inside
the cooking pot)
150g/5 oz mixed dried fruit
5ml/1 level tsp cinnamon
50g/ 2 oz soft brown sugar
125ml/5 fl oz cold water
Wash and core the apples, then
using a sharp knife make a slit in
the skin around the middle of each
one. Place the apples in the cooking
pot. Combine the fruit, cinnamon
and sugar then fill the centre of
each apple with the mixture. Add
the water and put the lid in position.
Cook on Low for 2 - 4 hours (this will
depend upon the size and variety of
the apples).
rice pudding
75g/3 oz short grain or pudding
rice
50g/2 oz caster sugar
1 litre/1¾ pts milk
25g/1 oz butter
ground nutmeg
Place the rice, sugar and milk into
the cooking pot and stir well. Top
with shavings of butter and sprinkle
with nutmeg. Put the lid in position
and cook on High for 3 hours or
Low for 3 - 5 hours. After 1 hour stir
the contents of the cooking pot and
once again during cooking.
