Iran (Asia) — next week

Iran is located in the continent of Asia. It has Armenia, Azerbaijan, the Caspian Sea and Turkmenistan to the north, Afghanistan and Pakistan to the east, India to the southeast, the Arabian Sea, Yemen, Oman, U.A.E., Qatar and Saudi Arabia to the south, Kuwait to the southwest, Iraq and Syria to the west, and Turkey to the northwest.

The capital is Tehran.

The official language is Farsi (Persian).

The climate ranges from subtropical to subpolar due to its location within Asia.

The staple foods are rice, various herbs, cheese, flat breads, poultry, beef, lamb, fish and so much more (https://en.wikipedia.org/ wiki/Iranian_cuisine#:~:text=Major%20staples%20o f%20Iranian%20food,of%20these%20vary%20by%20region).

https://www.britannica.com/place/Iran

FESENJAN (Pomegranate Walnut Stew) (https://www.munchery.com/blog/persian-cooking-the-ten-iconic-dishes-of-iran/):

• 2 C walnuts
• 1kg chicken pieces
• 2 onions, finely chopped
• ½ C pomegranate molasses
• 2 TBSP sugar
• 2 C water
• Salt & pepper to taste
• 2 TBSP vegetable oil
• 1 tsp turmeric

1. Grind the walnuts in a food processor until they form a paste.
2. Heat vegetable oil in a large pot and saute the onions until golden brown.
3. Add the chicken pieces to the pot and brown on all sides.
4. Add turmeric, salt, and pepper to the pot and stir well.
5. Add the walnut paste, pomegranate molasses, sugar, and water. Stir until well combined.
6. Cover the pot and simmer for about 2 hours or until the chicken is tender and the sauce has thickened.
7. Adjust the seasoning if necessary. Serve Fesenjan hot with basmati rice.

Pro Tip:

• Slowly cook the walnut mixture to release its oils and develop rich flavors.
• Allow Fesenjan to simmer for a while to fully develop the flavors and achieve the desired sauce consistency.

This stew has such a great flavor!!I used chicken thighs as the meat!

BASMATI RICE:

1. Follow the directions on a package of Basmati Rice.

Who doesn’t like a good basmati rice. This along with the stew made a great duo!!

BASTANI SONNATI (Persian Ice Cream) (https://cookingwithayeh.com/persian-ice-cream-bastani-sonnati/):

• 1 liter vanilla ice cream (good quality ice cream)
• Good pinch of saffron threads (approx. ¼ tsp)
• 1-1/2 tsp rose water
• 60g pistachios, chopped finely
• ¾ C cream or heavy cream
• Garnish with rose petals (optional)

1. Pour the cream in a baking tray or on a plate lined with parchment paper and freeze for an hour to become solid.
2. Place the saffron threads in a mortar and pestle and grind to make a powder.
3. Add 2 TBSP of hot water, stir through and allow it to infuse for 10-15 minutes.
4. In the meantime, take the ice cream out of the freezer and allow it to slightly soften in a large bowl, but not become fully melted.
5. Pour in the saffron water and rose water and gently mix through using a spatula or wooden spoon until well combined then fold in most of the chopped pistachios, leaving some on the side for garnish.
6. Pour the ice cream mixture back into the same ice cream container.
7. Chop up the frozen cream into tiny pieces and gently fold these into the saffron ice cream.
8. Garnish with extra pistachios and rose petals and place back in the freezer to set for approximately 8 hours or even overnight.
9. Serve up your Persian ice cream in bowls or in between circle wafers to create saffron ice cream sandwiches and enjoy!!

This has a unique flavor, and is good. I recommend you try it at least once!!

Here is the overall meal. VERY good!!!