Tarragon Chicken (Joojeh Kabob Tabeh Ba Tarkhan)

Eggplant dip (Kashk-O-Bademjoon) or (Persian Baba Ghanoosh!)

You need:

6-7 fresh Italian eggplants (or 2 regular fat regular eggplants)

1/2 cup corn oil or olive oil

1 large onion

2-3 cloves of garlic

3 table spoon of sour cream (or cream of whey or a mixture of both)

1 tea spoon of salt

1 teaspoon of black or white pepper

 A few pinches of dried & crushed mint leaves

How to make it:

 Peel the eggplants and cut them length wise

Spread on a tray and sprinkle with salt

Leave aside until the sweat of the eggplants comes out

(This makes the eggplant less bitter)

After 1 hour dry the eggplants with a towel

Heat the oil in a non-stick pan and lay the eggplants  

Fry or saute' the eggplants until both sides and brownish

Take the eggplants out and let cool a bit

Grade a few cloves of garlic on the eggplants

Mash the eggplants with a meat ponder or chop with a knife in tiny pieces

Add salt and pepper and sprinkle with dried mint leaves

Add sour cream (or why/sour cream mix) and stir

Slice the onions matchstick like and saute' in oil until brown and golden

Top with saute' browned onions

(Dried fried onions ready in package which is sold in Indian or Persian stores can be substituted for topping)

Tip * You may also add some crushed walnuts to the topping

Serve cold or heat in the microwave for 2 minutes

Great with flat toasted bread/crackers/tortilla chips

Enjoy!

Sweet & Sour Beef Stew (Aloo Esfenaj)

Meat Ball Persian Version

Saffron Rice with chicken (Shefteh Polo)