Kukuye Sibazamini and Khoreshe Kadu

Kukuye Sibzamini:  Potato Omelet (from the complete middle east cookbook):  Boil 1 pound peeled potatoes.  Drain and mash.  Mixed with 1 large grated onion, 1 tsp tumeric, salt and pepper.  Let cool.  Whisk 6 eggs.  Temper eggs with potatoes.  Mix.  Melt 1/4 cup butter.  Pour into pan.  Put in potato mixture.  Bake at 350 for 30 min.

 We couldn't help comparing this to Tortilla Espanola.  Sanford and I  preferred the spanish version, Jack loved this one.  If I made this again, I would put less butter.  I ended up pouring the butter off at the end.

Khoreshe Kadu: (Squash sauce from In a Persian Kitchen):  Slice 5 med squash into 1 inch sticks.  (We found some small middle eastern squash.)  Rinse and cover with 2 tbsp salt.  Let sit 20 minutes.  Rinse and dry.  Saute in 3 tbsp oil.  Set aside.   Brown 1 pound stew meat with 1 tsp salt, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp pepper in 3 tbsp oil.  When brown add 1-2 cups water and 3 tbsp lemon.  Simmer 30 minutes.  Add zucchini and simmer another 15 minutes.  Serve with chelo.

This had nice flavor, but the meat didn't get tender.  Simmering time needs to be adjusted according to the meat used.