An Ancient Persian Seder
/
For a more middle eastern take on a Passover seder, this menu tackles traditional Persian spices, fruits, and nuts. This menu makes a delicious change from the usual Passover fare. For an alternative Passover meal idea, click here. Only in charge of supplying some dessert or have a sweet tooth craving? Check out some Passover-friendly dessert choices.
Serves 12
Persian Charoset
INGREDIENTS:
1 unpeeled pear, cored and finely chopped
1 unpeeled apple, cored and finely chopped
1 cup walnuts, finely chopped
1 cup almonds, finely chopped
1 cup hazelnuts, finely chopped
1 cup pistachio nuts, finely chopped
1 cup dates, chopped
1 cup raisins, chopped
2 teaspoons ginger, ground
2 teaspoons cinnamon
2 tablespoons apple cider vinegar
1 to 2 tablespoons sweet Passover wine
DIRECTIONS:
1. In a large bowl combine pear, apple, all nuts, dates, and raisins. Mix well. Add ginger, cinnamon, vinegar, and enough wine to bind the mixture. Transfer to a platter and shape into a pyramid. Cover with plastic and chill.
Steamed Green Onions with Egg-Lemon Sauce
INGREDIENTS:
5 parsley sprigs
1/4 cup cider vinegar
6 whole cloves
1/4 tspn whole coriander seeds
1/4 tspn dried thyme
8 bunches (about 42) green onions (scallions)
3 egg yolks
2 tablespoons lemon juice
1/4 pound unsalted margarine
Salt
Freshly ground black pepper
DIRECTIONS:
1. In the top of a double boiler, whisk together the egg yolks and lemon juice. Divide the margarine into 3 parts. Add 1 park to the yolk mixture. Over hot — not boiling — water, stir rapidly and constantly with a wooden spoon until the margarine is melted. Then add the second piece. As the mixture thickens and the margarine melts, add the third piece, stirring constantly. Continue mixing until the sauce is thick. Remove the saucepan from heat. Add salt and pepper to taste.
2. In the bottom of a steamer pot, put the parsley, cider vinegar, cloves, coriander seeds, and thyme. Add just enough water to touch the bottom of the steamer basket or colander. Place the green onions in the steamer, cover, bring the water to a boil, and steam for 5 to 10 minutes, until the onions are tender.
3. Place the green onions on serving plates and pour the sauce over them.
Chicken with Dried Fruit and Almond Stuffing
INGREDIENTS:
1 whole chicken, about 6 pounds
5 tablespoons unsalted margarine
2 onions, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped prunes
1/2 cup whole toasted almonds
1/4 cup golden raisins
1/4 teaspoon cinnamon
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
Salt
Freshly ground black pepper
DIRECTIONS:
1. Preheat the oven to 375 F.
2. Wash and dry the chicken. In a large skillet, heat 2 tablespoons of the margarine over medium heat and sauté the onions until transparent, about 5 minutes.
3. Sprinkle half of the onions onto a foil-lined, large, shallow roasting pan and set it aside. To the onions in the skillet, add the apricots, prunes, almonds, raisins, cinnamon, tarragon, thyme and salt and pepper. Sauté for 5 to 10 minutes, mixing well to blend all ingredients. Let cool.
4. Stuff the chicken with the onion mixture and then truss. Place the chicken breast-side down on the onions in the broiler pan. If any additional stuffing is left over, sprinkle it around the chicken. Rub the chicken with the remaining margarine. Roast for 30 minutes, until the skin is a light golden brown. Turn over the chicken and continue roasting for 30 minutes more or until well-browned and crisp.
Persian-Style Lamb Shank Stew
INGREDIENTS:
4 tbsp safflower or vegetable oil
2 large onions, finely chopped
6 lbs lamb shanks, boned and cubed
6 garlic cloves, minced
Pinch of saffron (optional)
Salt
Freshly ground black pepper
3 cups dry red wine
8 celery stalks, cut into 1-inch pieces (reserve tops)
2 bunches fresh mint, finely chopped
2 bunches parsley, stemmed and finely chopped
Juice of 4 to 5 lemons
DIRECTIONS:
1. In a small skillet, heat 2 tablespoons of the oil and sauté the onions until transparent, about 5 minutes. In a large bowl, toss the onions with the lamb, garlic, and saffron. Season to taste with salt and pepper. Marinate in the refrigerator for several hours.
2. Place the lamb and onion mixture in a large pot. Add the wine and enough water to cover. Bring to a boil and simmer for 30 minutes. In a medium skillet, heat the remaining 2 tablespoons oil and sauté the celery until tender, about 5 minutes; add the celery to the lamb mixture and toss well. Chop the reserved celery tops and combine with the mint and parsley. Add this mixture to the shanks and cook until tender and sauce is thick.
3. 15 minutes before serving, add the lemon juice and salt and pepper to taste. Simmer until the meat is tender.
Apricot Sponge Cake
INGREDIENTS:
6 ounces dried apricots
1 1/2 cups apple juice
2 1/4 cups sugar
9 eggs, separated
1 1/3 cups matzo cake meal
1 cup ground almongs
1 tspn salt
Sugar
DIRECTIONS:
1. Preheat oven to 350 F.
2. In a small saucepan, combine the apricots, apple juice, and 1/2 cup of the sugar. Bring to a boil and simmer until tender, 5 to 10 minutes. Cool. Strain 1/3 cup of the liquid and reserve. Puree the remaining apricot mixture and set aside.
3. In the bowl of an electric mixer, beat the egg yolks with 1 1/4 cups of the sugar until light in color and texture. Add 1 cup of the apricot puree and blend thoroughly. In a small bowl, combine the matzo cake meal, almonds, and salt. Add to the egg yolk mixture alternately with the reserved 1/3 cup liquid from the apricots.
4. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and beat until stiff. Fold 1/4 of the meringue into the batter to loosen it. Add the remaining meringue, folding in gently until blended. Bake in a 10-inch tube pan for 55 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out dry. Remove from the oven immediately; invert the pan and cool it. Loosen the cake from the sides and center of the pan with sharp knife and unmold onto a cake plate. Serve plain or sprinkle with pulverized or powdered sugar.
