Persian Koo Koo Sabzi
A New Year’s Feast

These dishes are offered by my very talented artist Yasamine June for a classic Persian New Year celebratory meal. Who is Yasamine? She’s the delightful woman who brings the magic of a fine artist to the images readers note when they pick up a Natalie Seachrist Hawaiian Mystery. Please note that while she lives in California, you will find speakers of Farsi in the Islands! The following three elements of this delightful meal can be served together or separately. Yasamine says that this fresh herb skillet pie is very easy to prepare…but, as with all foods, be cautious about the freshness of the ingredients you use…

Foundation Ingredients
5 Eggs
3⁄4 Tsp. Salt
1⁄2 Tsp. Baking Soda
1⁄2 Tbs. Flour
2-3 Tbs. Canola Oil

Vegetable Filling [all chopped finely]
1 C. Scallions [green part only, from two bunches]
1 C. Fresh Dill
1 C. Spinach
1 C. Fresh Parsley
2 Butter leaf lettuce

Preparation
Beat eggs in a small bowl. Place beaten eggs in mixing bowl with flour, baking soda, and salt. Beat until frothy. Add finely chopped vegetables to this mixture and beat again until thoroughly mixed.

Heat 2-3 tablespoons of sunflower oil in a 12-inch non-stick sauté skillet until very hot. Add beaten herb pie mixture. Level mixture in pan with the back of a spoon. Cover pan and cook over very low heat until solidified. Cut into pie into 4 pieces and flip over, adding 1/2 T. oil under each piece. Cover and cook until done [about 30-40 minutes total cooking time].

SABZI POLO: An Easy Rice Recipe

Ingredients
1 Cup Basmati Rice
2 Cups Water
2 Tsp. Butter or Olive Oil
1 Tsp. Salt 3 or 4 Tbs. dried Dill [or a combination of dried fenugreek and dill]

Before cooking the rice: Rinse rice in a thick-bottomed saucepan with a lot of water, moving the water with your hand for a couple of minutes. Pour the water off to rinse the rice. To ensure fluffy rice, repeat this process four times to remove all residue.

Preparation
To the rinsed rice, add 2 cups of water, plus butter and salt. Add dried dill or the combination of dried fenugreek and dill. Bring the rice to a boil; reduce heat to low and cover with lid. Cook until all liquid is absorbed (about 20-25 minutes). Remove the pan from the burner until ready to serve. Prior to serving, fluff with a fork to distribute the herbs.

The Talented and Delightful Artist
Yasamine June