Havij Polou

Borani Esfanaj (Spinach salad) (from the complete middle east cookbook):  Saute 1 diced onion in 1 tbsp canola oil until translucent.  Add 1 1/2 pounds washed spinach.  Saute until wilted.  Add 2 minced garlic cloves, salt and pepper.  Remove from heat and let cool.  Whisk 2 cups greek yogurt.  Add spinach mixture and stir.   Drizzle Nano Dok ( Melt 1 tbsp butter or ghee.  Add 1/2 tsp turmeric.  Stir.  Add 3/4 tsp crushed mint.) over the top.  Serve at room temperature.  (Sam liked this much better than last night's yogurt salad)

Havij Polou (from the complete middle east cookbook):  (Carrots with rice):  Cut 2 lbs chicken breasts into quarters.  Heat 2 tbsp butter in pan.  Brown chicken and remove.  Melt 2 more tbsp butter and add 1 finely chopped onion and saute until transparent.  Add 1 tsp turmeric.  Stir.  Add 1 pound carrots, peeled and cut into matchsticks.  Cook 5 minutes, and stirring often.  Add 1/4 cup lemon juice, 1/4 cup brown sugar, and 1/2 cup water, scraping bottom of pan.  Add chicken back into pan and simmer covered 10 minutes.  Meanwhile make chelou (previous blog) up through boiling for five minutes.  Then drain and put 1/2 the rice into rice pan.  Pack down.  Put chicken in next.  Pour carrot mixture over the top.  Spoon remaining rice over top.  Make hole in rice and pour in remaining butter mixture (from chelou recipe).  Wrap lid in a towel.  Cover pot and cook over med low heat for 40 minutes.  (I would use chicken thighs the next time I make this.  The chicken breast dried out a bit.  I might have had the heat a little too high, but we ended up with a tasty crisp layer on the bottom.   This was really good with the spinach salad)

 

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