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Lamb Terrine with Butternut Squash Purée

By
Emma Riva
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0
A lamb terrine staged on a floral plate.

Nothing says spring like Lamb Terrine. The chef teams who competed for the top prize at TABLE Magazine’s Lamb Fest in 2021 brought their experience, their imagination, and their talents to the festival last October. The results…nine fantastic variations on deliciousness. Each entry was unique in its flavor profile, in its textures, and in its presentation. It was a tough choice, but the many hundreds of attendees voted their taste buds. Guest Judge Hal B. Klein supervised the count and announced the verdict. And the rest is lamb history.

About This Lamb Terrine

Chris O’Brien of Hyeholde huddled up with Stephen Felder and Cara Del Signore of the now-closed Stagioni to brainstorm their original Lamb Fest entry. They braised Elysian Fields lamb shoulder until tender, and then worked the fork-pulled meat into a classic charcuterie which was tender, moist, and as flavorful as something you’d be dazzled to find at a market in France. Served on a slice of baguette with squash puree and pickled onions, this dish took us on a Transatlantic voyage to the South of France without leaving Lamb Fest. But if you weren’t lucky enough to be there, you can make the Lamb Terrine at home as an appetizer.


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A lamb terrine staged on a floral plate.

Lamb Terrine with Butternut Squash Purée

  • Author: Chris O’Brien
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Description

A delightful appetizer.

Ingredients

  • Elysian Fields lamb shoulder
  • Blended oil
  • Red wine
  • Butternut squash (See purée instructions below)
  • Sweet onions (See purée instructions below)
  • Fresh herbs (rosemary, chives, parsley)
  • Tamari
  • Whole-grain mustard
  • Roasted garlic
  • Sea salt and black pepper
  • Gelatin
  • Lamb stock

Instructions

For the terrine:

  1. Season shoulder with salt and pepper, then sear lamb shoulder with blended oil in a roasting pan.
  2. Remove shoulder from pan. Deglaze with red wine. Place shoulder back in pan and cover with lamb stock. Cover and braise in oven at 400 degrees for 3-3 ½ hours.
  3. Remove shoulder from stock and let cool enough to pick lamb meat from bone keeping intact big chunks of meat.
  4. Reduce stock until fortified.
  5. Season lamb meat with fresh chopped herbs, tamari, whole grain mustard, roasted garlic, and sea salt and pepper to taste.
  6. Add gelatin sheets to fortified stock. Add just enough gelatin-fortified stock to lamb meat mixture to make slightly wet. Place pulled lamb while it is still warm on plastic wrap, form into cylinder and roll tightly and tie at both ends. Poke tiny pin holes throughout wrapped lamb cylinder. Tie a knot at one end with butcher twine to hang lamb terrine in refrigerator overnight. Remove from refrigerator and slice, carefully removing plastic wrap as you slice.
  7. Finish with sea salt. Serve on a slice of Mediterra baguette slathered with Roasted Butterbut Squash Puree. Sprinkle with Onions Agrodolce.

For the butternut squash purée with sweet onions

  1. Cut butternut squash in half. Remove seeds. Rub with a dash of olive oil and sprinkle lightly with salt. Roast in oven at 325 degrees until fork tender.
  2. When the squash is cool enough to handle, scoop the flesh out of the shell and place in food processor. Add ground Espelette pepper, which is sweet and gently spicy, as well as Calabrian chili flakes, which are fiery I character. Tailor how much of each to your tastebuds.  Puree until smooth.
  3. For Onions Agrodolce, slice 2 onions and put them in a pot with just enough red wine vinegar to cover. Bring to a boil, reduce to simmer, and simmer until onions are soft. Strain the vinegar and measure. Add 25% of sugar by weight as well as a few pinches of hibiscus flowers. Simmer until thickened and strain over the reserved onions. Allow to cool and adjust seasoning as needed.

Did you make this recipe?

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Recipe by Chris O’Brien, Stephen Felder and Cara Del Signore
Styling by Ana Kelly
Photography by Laura Petrilla

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Homemade Chocolate Cherry Pie Pop Tarts

By
Emma Riva
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0
Cherry chocolate pop tarts sit on a cooking tray as they get drizzled with chocolate.

Start your day with the nostalgia of a chocolate-cherry pop tart, but made in your own kitchen. The effort of homemaking it makes the appeal of the processed, commercial version very understandable, but the light sweetness and the flaky, buckwheat and brown-rice flour crust is worth every step. For lunch, take a picnic of these homemade Pop Tart breakfast pies to your favorite shaded tree, and languish in the only time of year when tomatoes taste like anything.

What’s in Real Pop Tarts?

So…this may not come as a shock to you, but pop tarts are not healthy. What’s in them on a basic level is wheat flour, sugar, oil, corn syrup, and dried fruit…but there are also a ton of preservatives and artificial dyes. The laundry list of synthetic ingredients includes elatin, citric acid, xanthan gum, cornstarch, turmeric extract color, soy lecithin, and “artificial colors.” That’s all the more reason to make homemade pop tarts, where you know where all of the ingredients come from. But the process for actually making a pop tart is not a straightforward one, so you can see where all the corners get cut. But it’s fun to try yourself, just for once!

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Cherry chocolate pop tarts sit on a cooking tray as they get drizzled with chocolate.

Homemade Chocolate Cherry Pie Pop Tarts

  • Author: Quelcy Kogel
Print Recipe

Description

Why not have pie for breakfast?

Ingredients

Scale

For the cherry filling:

  • 4 cups cherries, pitted
  • 1/2 cup honey
  • Juice of 1 lemon
  • 1 tsp. vanilla extract
  • Pinch of sea salt
  • 1 tbsp. balsamic vinegar
  • ½ tsp. crushed black pepper

For the crust:

  • 1 cup white whole wheat flour or unbleached all-purpose flour
  • 3/4 cup brown rice flour
  • ¼ cup buckwheat flour
  • 16 tbsp. (2 sticks) unsalted butter, chilled
  • 2 tbsp. chilled vodka
  • 4 to 5 tbsp. cold water
  • 1 egg beaten

For the glaze:

  • 3/4 cup powdered sugar
  • 2 tbsb raw cacao powder
  • 2 tbsp milk or water (I recommend oat milk)
  • 1 tbsp vanilla

For the optional garnish:

  • Freeze-dried strawberries or beets, for garnish
  • Sea salt
  • Dried rose petals

Instructions

For the Cherry Filling

  1. In a medium pot, bring the cherries, honey, and lemon juice to a boil. Boil 8 to 10 minutes or until the mixture has thickened and becomes jam-like.
  2. Stir in the vanilla and a pinch of salt. Let cool.

For the crust:

  1. In a large bowl, whisk together the flours. Scatter the butter pieces over the top, and work with a pastry blender, or your fingers, to combine, until the mixture resembles gravel, with lots of butter chunks the size of large peas.

For assembly: 

  1. Drizzle the vodka into the flour mixture, then the water, 1 tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly.
  2. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.

Working The Dough

  • Knead the dough in the bowl 10 to 20 times to bring it together. Dump the dough onto the counter or a cutting board, and drag portions of the dough across the counter with the heel of your hand (this makes the mixture come together and yields a flakier dough). Gather the dough into a ball (a metal bench scraper helps). Flatten the dough into a disc, wrap it loosely in plastic or beeswax wrap. Chill the dough for 30 minutes. 

For extra-flaky crust:

  1. On a lightly floured surface, roll the chilled dough disk into a rectangle that is about ¼-inch thick. Fold it in thirds like you’re folding a letter, then roll up from a skinny end into a loose spiral.
  2. Gently press to flatten it slightly, and chill for 30 minutes. Optional: For extra, extra flake, repeat this step once more.
 

Shape the Crust:

  1. Remove the dough from the fridge, unwrap it, and place on a lightly floured surface.
  2. Roll it into a rectangle of 1/8-inch thickness. Cut the dough into rectangles. For more uniformity and ease of assembly, it helps to cut a template out of wax paper or cardboard measuring about 3 x 4.75 inches. Gather any scraps and re-roll the dough until you have used it all.

To assemble:

  1. Place a heaping tablespoon of the cherry jam on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping them with the back of a fork. Place the pop tarts on a parchment-lined baking sheet(s).
  2. Cover the baking sheet(s), and chill in the fridge for 30 to 60 minutes.

To bake:

  1. Preheat the oven to 425 degrees. Brush the tarts with the beaten egg, and bake the pop tarts for 25 to 30 minutes, until the crust is golden brown. Let cool slightly.

For the glaze:

  1. Sift the powdered sugar and cacao into the bowl of a stand mixer. With the mixer on low, slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
  2. Drizzle over the pop tarts, and garnish according to your tastes.

Did you make this recipe?

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Story, photography, and styling by Quelcy Kogel

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Lamb Lettuce Cup

By
Emma Riva
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0
Three lettuce cups with lamb on a yellow plate, staged on a black background.

In our 2021 Lamb Fest cooking competition, the winning dish was the lamb lettuce cup by Chris Bonfili and Cory Hughes, two all-star chefs. Braised Elysian Fields lamb shoulder melded with yam, pomegranate seeds, curry aioli and the crunchy, gently bitter contrast of iceberg lettuce. Judge Hal B. Klein proclaimed this the winner. These were bites to remember, and we hope you enjoy it too!

What Kind of Lettuce Should You Use for Your Lettuce Cups?

Though maybe you’re used to seeing lettuce at the store or in sandwiches, there are many different kinds of lettuce. The four main types of lettuce in the Western world are looseleaf, romaine, crisphead, and butterhead. Iceberg lettuce, also called crisphead, is the most popular variety, typically what you see in a salad. For a lettuce cup, iceberg will be best because it will be the firmest base for your lamb to sit in. You don’t want wilted or flimsy lettuce for a recipe like this where the meat needs to balance in the cup-like shape. For another way to use lettuce, try our Wilted Lettuce Salad.

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Three lettuce cups with lamb on a yellow plate, staged on a black background.

Lamb Lettuce Cup

  • Author: Chris Bonfili & Cory Hughes
Print Recipe

Description

A fun way to eat your vegetables!

Ingredients

Scale

For the lamb:

  • 3 lb Elysian Fields lamb shoulder
  • 2 sprigs rosemary
  • 2–3 tbsp olive oil
  • 4 cups mirepoix (portion: ½ onion, ¼ carrot, ¼ celery)
  • 2 tbsp tomato paste
  • ¼ cup Pinot noir
  • 2 qt lamb stock (sub with chicken or light beef stock)

For the curry aioli:

  • ½ cup Duke’s mayonnaise
  • 1 tbsp yellow curry powder + add more to taste
  • ½ lime, juiced

Instructions

To prepare the lamb:

  1. Season the lamb shoulder with salt, pepper, and minced rosemary.
  2. Take a roasting pan and add about 2-3 tablespoons olive oil. Heat on medium-high heat until the oil starts to lightly smoke. Add the lamb shoulder and sear on all sides until golden brown. Pull the lamb out and reserve.
  3. In the same pot you just cooked the lamb in, add the onions and carrots in the roasting pot. Cook until soft. Add the tomato paste and stir for around 1-2 minutes until fully melted and coating the mirepoix. Deglaze with the Pinot noir and cook until the flame goes out.
  4. Add the celery and stir for 15 seconds. Place the lamb back in the roasting pan and cover with the stock. Heat it until just below simmering. Lay a piece of waxed parchment paper on top of the lamb and cover with foil.
  5. Bake at 350 degrees for 3 hours. Check with a fork to make sure the meat is falling apart. If not, let it go another 15-20 minutes. Place the entire roasting pan in the refrigerator in the liquid (or it will dry out) and let cool overnight.
  6. The next day, heat it until lightly simmering. Strain the stock through a colander and reserve the liquid. Pull the lamb pieces apart and reserve. Reduce the lamb stock in a saucepot until it’s thick enough to coat the back of a spoon. Add the lamb pieces back in and hold.

To prepare the lettuce: 

  1. Pull apart into lettuce wrap-sized pieces.

To prepare the pomegranate:

  1. Cut in half and smack the rounded edge with the side of your knife.
  2. The pomegranate seeds will fall out. Collect them in a bowl with any pomegranate juice you can squeeze out.

To prepare the yam:

  1. Peel and dice the yam.
  2. Roast at 350 degrees for about 20 minutes until soft enough to eat but hard enough to maintain its shape.

For the Curry Aioli:

Take a sheet tray and line it with waxed parchment paper.

In a skillet, melt the butter. Add the almonds, sugar, syrup and stir until combined. Keep stirring over medium heat until a caramel color is achieved. Pour the batter on the wax paper and cool overnight at room temperature. The next daybreak the brittle into small edible-sized pieces.

To assemble:

  1. With the picked lamb and reduced stock, keep warm on a stove.
  2. Take your lettuce cup and add the hot braised lamb with au jus and put about 2 tablespoons’ worth of lamb in your cup. Add 4 pomegranate seeds, 1 tablespoon of Curry Aioli and a pinky-sized piece of brittle crumbled on top. Serve and enjoy.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chris Bonfili and Cory Hughes
Styling by Ana Kelly
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Red Snapper and Green Split Pea Salad for Nowruz

By
Kylie Thomas
-
0
A large Red Snapper lays on a cooking sheet surrounded by a Green Spit Pea Salad and limes in celebration of Nowruz.

Chef Palak Patel shares a Red Snapper with tamarind flavorings that is cooked in Iran with Green Split Pea Salad to celebrate the arrival of spring and the national holiday Nowruz. This recipe uses fennel to add a slight anise flavor to this tasty fish dish. Plus, the Green Split Pea Salad combines all the greens of the Earth like broccolini, baby spinach, baby kale, and green split peas for a nutritious side dish. A dollop of Mint and Cilantro Chutney would be a fine addition to this meal. You might even like to add some Persian Jeweled Rice as well.

What Does Red Snapper Taste Like?

Red snapper carries a unique flavor profile. When cooked, you’ll find it has a delicate, subtly sweet flavor with a firm, white flesh that flakes easily. Some describe its taste as mild and nutty, and very delicate. Its versatility makes it perfect for grilling, baking, pan-searing, or poaching. Plus, you can add just about any seasoning or sauce you would like since its neutral palate allows for creativity.

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A large Red Snapper lays on a cooking sheet surrounded by a Green Spit Pea Salad and limes in celebration of Nowruz.

Red Snapper

  • Author: Palak Patel
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Description

A perfect way to roast Red Snapper with hints of fennel.

Ingredients

Scale
  • ¼ cup grapeseed or canola oil + 2 tbsp
  • 1 whole (3-4 lb) red snapper, cleaned, scaled
  • Sea salt and freshly ground black pepper
  • 2 lemons, sliced thinly
  • 1/2 small fennel bulb, thinly chopped
  • 1 tbsp chopped fennel fronds
  • ¼ cup tamarind concentrate
  • 2 tbsp sugar

Instructions

  1. Heat oven to 450°F. Line baking sheet with aluminum foil, or coat with oil.
  2. Rinse the fish in cold water, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
  3. Add ¼ cup oil, tamarind contrate, sea salt and sugar. Mix well.
  4. Brush the fish generously on both sides with the oil and inside the cavity.
  5. Place lemons, fennel and herbs inside the cavity of the fish.
  6. Season the outside of the fish generously with a few good pinches of sea salt and black pepper. Drizzle tamarind marinade on top.
  7. Roast for 20-25 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.)
  8. Remove from the oven, and squeeze the juice from the remaining lemon over the fish.
  9. Serve warm.

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Share a photo and tag us — we can’t wait to see what you’ve made!

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Green Split Pea Salad

  • Author: Palak Patel
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Description

This side adds a nutritious serving of green veggies to your meal.

Ingredients

Scale
  • 2 cups dried green split peas
  • 4 cups vegetable broth
  • 2 cups baby kale
  • 2 cups baby spinach
  • 1 bunch broccolini, chopped
  • 1 tbsp oil
  • 1/4 cup lime freshly squeezed juice
  • 1/4 cup extra virgin olive oil
  • 2 tsp cumin powder
  • 1 tbsp maple syrup
  • 2 limes for garnish
  • Kosher Salt to taste
  • Freshly ground pepper

Instructions

  1. Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes. Drain any excess liquid.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin powder, maple syrup and kosher salt.
  3. While split peas are hot, pour vinaigrette over the peas and toss to coat. Season with salt and freshly ground black pepper.
  4. In a skillet, heat 1 tablespoon oil and saute greens lightly and season with salt and pepper.
  5. Mix peas and greens together. Adjust seasoning as needed.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Persian Noodle Soup

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine’s print edition.

Beef Short Rib Plov for Navruz

By
Kylie Thomas
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0
A beef short rib plov for navrus sits in a big dish with rice, beef short rib, and boiled eggs cut in half.

Navruz, the most treasured holiday in Uzbekistan, is a time to celebrate the return of sunshine, flowers, fruits, and vegetables, and good living. During seven decades of Soviet domination, celebrations were banned because Navruz was considered too archaic. Restored in 1990, the holiday celebrates the day and night being equal and marks the start of a new year. Festive tables are abundant with fresh bread, plov, and countless side dishes. 

Chef Palak Patel shares her Beef Short Rib Plov so that we can celebrate Navruz at home with the family.

What is a Plov?

While the name might not ring a bell, we promise you have actually had this dish before. Plov is a version of the vast range of rice pilafs made across Central Asia and the Middle East. It’s the national dish of Uzbekistan. Its fragrant, long-grain rice cooks in a broth with a variety of ingredients like meat, carrots, onions, and an array of spices such as cumin and coriander. The process involves first sautéeing the meat and vegetables, then adding the rice and broth, which you simmer until the rice absorbs the liquid and becomes tender.

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A beef short rib plov for navrus sits in a big dish with rice, beef short rib, and boiled eggs cut in half.

Beef Short Rib Plov for Navruz

  • Author: Palak Patel
  • Yield: Serves 6
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Description

A warm, savory, and comforting rice dish featuring tender beef short rib.

Ingredients

Scale
  • 6 pieces beef short rib
  • 2 tsp smoked paprika
  • 1 tsp nutmeg
  • 2 tsp coriander powder
  • 1 tbsp cumin powder
  • ½ tbsp turmeric
  • 1 tsp cardamom pods
  • 1 tbsp beef bouillon
  • 2 bay leaves
  • 2 cups basmati rice
  • ¼ cup oil, additional for oil for sautéing
  • 1 onion, finely chopped
  • 2 large carrots, sliced
  • 2 cloves garlic, minced
  • 1 whole garlic, cut sideways in half
  • 4–6 cups water
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup parsley, chopped
  • 3 large eggs

Instructions

  1. Preheat oven to 350 degrees.
  2. Gently add eggs to a pot of hot water for 6 minutes. Remove and cool under cold water. Set aside.
  3. Rinse basmati rice under cold water 5-10 times to remove starch and the water runs clear. Add rice to a large bowl cover with water and set aside.
  4. Season short ribs generously with kosher salt and freshly ground pepper.
  5. Heat a 12 inch wide Dutch oven on high heat, add half the oil and turn the heat down to medium-high. Place 3 short ribs and sear short ribs on all sides and set aside. Continue for the remaining three pieces.
  6. Reduce heat and add one tablespoon of oil to caramelized Dutch oven with chopped onions, minced garlic, beef bouillon, paprika, nutmeg, coriander powder, cumin powder, turmeric, cardamom pods, bay leaves, and 4 cups of water. Stir to dissolve bouillon completely.
  7. Layer the short ribs evenly across the Dutch oven. Cover with a lid and place in the oven and cook for an hour and half or until beef is fork-tender. Remove ribs gently, place in a bowl and cover.
  8. Spoon out any extra oil pooled on the top, add rice and carrots and add with 2 cups of water season with salt and freshly ground pepper.
  9. Place short ribs on top to evenly spread over rice. Lay cut side half garlic pieces inside the rice.
  10. Cover the lid and reduce to low cook for 15-20 minutes, until rice is cooked and fluffy. Turn off the heat and let it stand for 5 minutes before serving.
  11. Peel and slice eggs in half. Place on top of rice.
  12. Garnish with parsley.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Dive Into More Nowruz, Navrus and Holi Recipes

Persian Noodle Soup

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Red Snapper and Green Split Pea Salad for Nowruz

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine’s print edition.

The Adult Spring Break Spritz

By
Emma Riva
-
0
An adult spring break spritz, a clear cocktail in a wine glass.

Remember spring break? When you were in school, you didn’t need to schedule time off…you just got it. That blissful week or two in March when you’d head to some vacation destination or just pig out before the semester ended. Unfortunately, in adult life, you rarely get a spring break that idyllic. But a cocktail like this Adult Spring Break Spritz can transport you to the beaches, pools, and booze cruises that make up the spring breaker aesthetic.  

What’s In Our Adult Spring Break Spritz?

Nothing says collegiate debauchery to me like 99 Bananas. You can get it at the liquor store for a dollar, and as the name suggests, it’s 99-proof banana-infused liqueur. (Note: we do not recommend operating heavy machinery after drinking this cocktail). The Adult Spring Break Spritz will ease you into spritz season. It has the basic shape of your average everyday spritz, using sparkling water, Prosecco, and a whole shooter of 99 Bananas, combined in a wine glass. But one of its advantages is that you can drink it poolside and have it look like you’re just sipping on sparkling water…only you will know the truth.

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An adult spring break spritz, a clear cocktail in a wine glass.

The Adult Spring Break Spritz

  • Author: Emma Riva
Print Recipe

Description

A cocktail for carefree days!

Ingredients

Scale
  • 1 mini-bottle of 99 Bananas
  • 2oz Prosecco
  • 1oz sparkling water
  • Orange peel for garnish.

Instructions

  1. Add ice to a spritz glass.
  2. Pour in mini bottle of 99 Banana. (Note: If you want a less boozy drink, modify to your comfort level).
  3. Top off with Prosecco and sparkling water. Garnish with orange twist.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Emma Riva
Photography by Kylie Thomas

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Kuku Sabzi for Nowruz

By
Emma Riva
-
0
A plate of Kuku Sabzi, an Iranian frittata for Nowruz.

Nowruz, the Iranian (or Persian) New Year, means “new day” in Farsi. It’s humankind’s most ancient celebration; Nowruz is approximately 4000 years old, older than Easter, Holi, or Ramadan. Food plays an important role in this holiday because of the fresh, green ingredients that begin to peek out of the ground in Persia, signaling winter’s end. This kuku sabzi is an herbed omelet that’s perfect for the traditional midday family gatherings typical of Nowruz. It would make a wonderful brunch entrée any time of the year.

What Do People Eat for Nowruz?

In addition to kuku sabzi, other popular recipes shared with TABLE readers by Chef Palak Patel include; ghormeh sabzi – a lamb and kidney bean stew; ash-e-reshteh, Persian New Year’s soup with beans, noodles, and herbs; Persian jeweled rice; and whole-roasted whitefish with a tangy tamarind sauce served on a bed of green lentils. Nowruz is also a popular time to eat sabzi khordan, an herb platter including mint, basil, and Persian cress. Nowruz is 13 days long, and families typically have huge picnics on the final day where they eat dishes like this one.

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A plate of Kuku Sabzi, an Iranian frittata for Nowruz.

Kuku Sabzi for Nowruz

  • Author: Palak Patel
Print Recipe

Description

A delicious meal to celebrate the new year!

Ingredients

Scale
  • 5 tbsp vegetable oil, divided
  • 2 large shallots, finely chopped
  • 1 garlic clove, minced
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 8 large eggs
  • 1½ tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp freshly ground black pepper
  • ¼ tsp crushed red pepper
  • ½ tsp ground turmeric
  • ¼ cup tarragon leaves
  • 1 cup finely chopped cilantro
  • 1 cup finely chopped dill
  • 1 cup finely chopped parsley

Instructions

  1. Heat 2 tablespoon oil in a 10″ skillet over medium. Cook shallot, garlic, and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipeout skillet; set aside.
  2. In a large bowl, whisk eggs, kosher salt, baking powder, black pepper, turmeric, and crushed red pepper. Gently fold in cooled shallot mixture, add herbs: cilantro, dill, tarragon, and parsley.
  3. Turn broiler on to high and adjust the rack to top.
  4. In a large skillet, heat the remaining oil over medium. Carefully pour in egg mixture; spread evenly across the pan with a spatula. Using a lid to cover and cook the frittata until it is set on the sides and the bottom, approximately, 8–10 minutes. Remove the lid and place under broil, until the top is set, setting oven timer to 1 minute.
  5. Once it’s cooled slightly and easy to handle, use a large and invert onto a large serving plate.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Persian Noodle Soup

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Red Snapper and Green Split Pea Salad for Nowruz

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition.

Thandai, A Traditional Holi Drink

By
Emma Riva
-
0
Thandai staged with gujiyas, a sweet Indian treat for Holi


Thandai, a saffron and pistachio drink, plays a central role in the celebration of Holi, which welcomes the return of spring. This drink is delicious with a gujiyas — a sweet empanada-like dish also associated with Holi.

Where Does Thandai Come From?

Thandai comes from the northern parts of India and southern parts of Pakistan, mostly Southern Punjab, Sindh, and Balochistan. It typically uses almonds, fennel seeds, watermelon kernels, cardamom, saffron, milk and sugar. But there are many variations of it. A fun fact…there’s a version of thandai that uses cannabis leaves, called bhang in Hindi. This is not that version, though if you go off the recipe to experiment, we can’t stop you. Palak Patel’s recipe is a traditional version using saffron as the dominant spice, which also gives it its beautiful yellow. You’ll want to use a spice mill to put together the Thandai masala, or a clean coffee grinder.

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Thandai staged with gujiyas, a sweet Indian treat for Holi

Sip a Cup of Thandai, a Traditional Holi Drink

  • Author: Palak Patel
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Description

A celebratory drink for Holi!

Ingredients

Scale

For the Thandai:

  • 2 cups oat milk
  • 2 cups cashew milk
  • 3 tbsp maple syrup
  • ½ cup of hot water
  • Thandai masala (see below)

Thandai masala  (grind together in a spice mill):

  • ¼ cup pistachios
  • ¼ cup blanched almonds
  • ¼ cup cashews
  • 1 tsp fennel seeds
  • ½ tsp white poppy seeds (or sesame seeds)
  • ¼ tsp black peppercorns
  • 1 tsp cardamom powder
  • ½ tsp cinnamon powder
  • ½ tsp saffron threads
  • 2 tbsp hot water
  • Pinch of nutmeg
  • A handful of dried rose petals or rose water for garnish (optional)

Instructions

  1. Add the blanched almonds, cashews, pistachios, fennel seeds, white poppy seeds, black peppercorns, cardamom powder, cinnamon powder, and nutmeg into a blender or spice grinder. Grind to a fine powder.
  2. In a small bowl, add saffron with hot water to bloom.
  3. In a heavy bottom saucepan; add milk and saffron water. Bring the milk mixture to a gentle boil.
  4. When the milk mixture begins to boil, add maple syrup and stir.
  5. Add in the thandai masala mixture to the milk and simmer for another 5 minutes. Using a whisk to remove any lumps. Turn off the heat and allow the thandai to cool and refrigerate.
  6. To serve, pour into a cup and garnish with dried rose petals or rose water.

Did you make this recipe?

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Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Persian Noodle Soup

Kuku Sabzi for Nowruz

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Red Snapper and Green Split Pea Salad for Nowruz

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

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Persian Jeweled Rice

By
Emma Riva
-
0
Persian Jeweled rice at a festive Nowruz table, served with chutney and lamb.

This recipe from Chef Palak Patel is part of a series where we delved into springtime traditions from around the world. Persian Jeweled Rice is a dish for Nowruz, a spring celebration that acts as a sort of “new years” in Central Asia. Doesn’t it make more sense to start the new year when the flowers are blooming rather than in the dead of winter? This rice is easy to make and is a great base for a platter of all kinds of decadent Nowruz foods, including Chef Palak’s Persian Lamb and Kidney Bean Stew.

What to Serve with Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew is a great combination with this jeweled rice dish. You can also add a mint and cilantro chutney as a sauce on the side. Or, combine it with some other regional sauces and spices if you have a personal favorite.

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Persian Jeweled rice at a festive Nowruz table, served with chutney and lamb.

Persian Jeweled Rice

  • Author: Palak Patel
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Description

A simple recipe that connects you to a long history!

Ingredients

Scale
  • 2 cups aged basmati rice
  • 1/4 cup slivered almonds
  • 1/4 cup pistachios
  • Kosher salt
  • 2 medium carrots, peeled, cut into matchstick-size pieces
  • 2 tbsp dried tart cherries
  • 1/4 cup dried currants
  • 1/4 cup Persian green raisins
  • ¼ cup dried apricots, chopped
  • 1/4 tsp saffron threads, crushed and soaked in ¼ cup hot water
  • 3 tbsp unsalted butter
  • 4 tbsp olive oil, divided
  • 1 large onion, thinly sliced
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp ground black pepper
  • ¼ tsp ground turmeric
  • 1 tsp ground cumin

Instructions

  1. Preheat the oven to 350°. Place almonds and pistachios on separate baking sheets and toast until golden brown, 5–8 minutes; let cool. Set nuts aside.
  2. Using a fine-mesh sieve and rinse rice under cold water until water runs clear. Soak rice in cold water for 1 hour up to 24 hours. Drain through a fine-mesh sieve.
  3. In a large pasta pot, add water and bring to a rolling boil, season with salt and gently add rice making sure to not break the grains. Cook rice stirring occasionally until grains have lengthened but are still firm. Drain and rinse under cold water. Spread rice in a thin layer on a baking sheet to cool.
  4. Combine tart cherries, currants and green raisins in a small bowl and cover with hot water; let them soak for 10 minutes. Drain and set aside.
  5. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
  6. Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion slices and carrot sticks, season with salt, and cook, stirring often, until soft and beginning to brown. Add spices and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant.
  7. Reduce heat to low, add soaked cherries, currants raisins, and apricots and cook, stirring often. Stir in reserved nuts, season with kosher salt. Remove from heat and keep aside.
  8. Heat remaining 3 tablespoons of oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; add fruit and half of the nut mixture in a thin layer, then remaining rice, spreading evenly.
  9. Using a spoon, create circular holes in the rice mixture for steam to escape. Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over the pot, fit the lid over the pot. Be sure no steam can escape.
  10. Cook on medium high heat there is steam, 5–8 minutes. Reduce heat to very low or move the pot to a smaller burner and cook without stirring until the rice is tender and the bottom layer of rice is browned, about 20 minutes.
  11. Spoon rice into a serving plate and sprinkle with the remaining toasted nuts.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Persian Noodle Soup

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Lamb and Kidney Bean Stew

Kachori Fritters

Red Snapper and Green Split Pea Salad for Nowruz

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition.

Persian Lamb and Kidney Bean Stew

By
Emma Riva
-
0
Persian lamb stew for Nowruz, staged with other sides on a light brown table.

Chef Palak Patel researched the spring festivals of India, Iran and Uzbekistan to develop recipes celebrating warm weather. These are some of the most ancient celebrations of humankind, marking the ancient new year…aka the start of spring.

Nowruz in Iran is a time when families prepare hearty and joyful dishes to enjoy together. This Persian Lamb and Kidney Bean Stew is one example of how people celebrate the return of good weather. The dishes are abundant, full of flavor, and very satisfying. Serve this with Persian Jeweled Rice for a bountiful Nowruz spread.

What is Nowruz?

Nowruz is an ancient celebration in the Caucasus, Central Asia, and South Asian regions, all of which have influences from ancient Peria. Nowruz’s roots are in Zoroastrianism, a religion that predates the Abrahamic faiths. It’s a holy day for Baha’i and Shia Muslims, but is often a secular holiday families use to gather together and celebrate what they’re grateful for. One way to celebrate gratitude is through a stew, where all different ingredients come together to make a delicious whole. This Persian Lamb and Kidney Bean Stew is shareable with as many people as you’d like to invite over, celebrating how warmer weather often precipitates togetherness.

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Persian lamb stew for Nowruz, staged with other sides on a light brown table.

Persian Lamb and Kidney Bean Stew

  • Author: Palak Patel
Print Recipe

Description

A hearty stew to share for Nowruz. 

Ingredients

Scale
  • 3 lamb shanks (about 3–4 lb total)
  • ¼ cup grapeseed oil or canola
  • 2 medium onions, thinly sliced
  • 3 large carrots, peeled, cut into 1/4-inch-thick rounds
  • 4 garlic cloves, minced
  • 4 dried Omani limes, punctured with a sharp knife
  • ¼ tsp saffron threads
  • 1 tsp ground turmeric
  • 1, 750 ml bottle dry red wine
  • 1, 28 oz can diced tomatoes with juices
  • 1, 14 1/2 oz can low-sodium chicken broth
  • 1, 14 1/2 oz can low-sodium beef broth
  • 3 cans kidney beans, rinsed
  • Kosher salt to taste
  • Freshly ground black pepper
  • 5 tsp chopped fresh rosemary
  • 2 tsp chopped fresh thyme
  • 2 tsp grated lemon peel

Instructions

  1. Sprinkle shanks with kosher salt and fresh pepper. Working in batches, heat two tablespoons of oil in a heavy large pot over medium-high heat. Add shanks to the pot and cook until brown on all sides, about 8 minutes. Transfer shanks to a bowl and rest.
  2. In an extra-large dutch oven, add onions, carrots, and garlic to the pot and sauté until golden, about 10 minutes. Add remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 1 ½ hour.
  3. Remove the lid and simmer until meat is very tender, about an hour longer.
  4. Transfer shanks to platter; tent with foil. Boil juices in a pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Persian Noodle Soup

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Kachori Fritters

Red Snapper and Green Split Pea Salad for Nowruz

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition.

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