ry in oil.
Pour kashk evenly over eggplants, follow with
br>Remove from heat, add kashk keeping one tbs for garnish
enter, and a dollop of kashk.
nd garlic, and half the Kashk to the eggplant in the
he reserved barberries serve with Recipe#427545 for a delicious combination
Khiar - Persian Yogurt and Cucumber Dip such as recipe#252416.
Begin by preparing Basmati Polow (Recipe #253159) and set aside.
asmati rice according to my \"Persian Rice\" recipe. When you add the
heir flavors.
Prick the Persian lemons with a fork and
nd pepper.
Prick the Persian lemons with a fork and
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
b>recipe, but in Iran they use whey (Kashk) instead. They dissolve the kashk
Note:
This extremely popular recipe takes some time to prepare, but is worth it.
The recipe features oversized, infused croutons and a full-flavored fusion dressing with strong balsamic signatures and herbs de Provence.
nto each of the Persian Limes. Add the Persian Limes. Simmer for
p all the herbs (this recipe makes enough to freeze a
ridge; same for honeydew or Persian.
Place unchilled, washed, dried