Recipes: A Persian Dinner Party

the recipes

january 2002

A Persian Dinner Party

Feta, Herb, and Pita Appetizer

(makes 10 servings)

6	6-inch whole wheat pita breads, cut into 6 triangles
8	ounces (240 g) feta cheese, rinsed and drained
	sprigs of fresh mint, basil, and parsley
1	cup 128 g) broken walnut pieces

Arrange the pita triangles, cheese, herbs, and walnuts on a large serving platter.
To self-serve, instruct guests to assemble little sandwich by tucking a small piece of feta cheese, a sprig of herb, and a piece of walnut between the two layers of the pita bread. Eat out of hand.

For diabetic exchanges:

1/2 of a 6-inch pita bread (3 triangles) = 80 calories and provides 15 g of carbohydrates (1 bread/starch exchange)

3 tablespoons crumbled feta cheese = 74 calories and 6 g of fat (1/2 of a high-fat protein exchange)

1 tablespoon walnuts = 41 calories of 4 g of fat (1 fat exchange)

the herbs are FREE

Chicken and Eggplant Khoresht

(makes 10 servings)

10	large chicken thighs, about 3 3/4 pounds (1680 g), total
5	medium eggplants, about 5 pounds (2.4 kg) total
	olive oil cooking spray
1	tablespoon olive oil
2	large onions, coarsely chopped
1 1/2	teaspoons turmeric
1	teaspoon crushed dried mixed Italian herbs
	garlic powder, to taste
	salt (optional)
	freshly ground pepper, to taste
1	28-ounce (840 g) no-salt-added whole tomatoes
	juice of 2 lemons

Light a grill or preheat the broiler.
Clean chicken breasts, discarding the skin and all visible fat. Rinse and pat dry.
Peel the eggplants with a vegetable peeler and slice lengthwise into pieces about 4 inches (10 cm) long and 1 inches (2.5 cm) thick. Lay on a surface and lightly coat each side with cooking spray. Grill eggplant a few slices at a time for about 3 minutes per side, forming nicely formed grill marks. Or broil for 3 minutes per side, turning once. Transfer grilled eggplant to a large baking sheet and continue until all eggplant slices are grilled.
In a 12-inch (30 cm) skillet that is at least 3 inches (7.5 cm) deep, heat oil over low heat. Add onion and cook until golden, but not browned. Lay chicken thighs on top of the onion and cook until chicken is golden brown on both sides, about 2 to 3 minutes per side. Stir in turmeric and continue to cook for 1 minute.
Rearrange chicken thighs to one side of the skillet, making layers as necessary. Carefully place grilled eggplant slices on the other side, making layers as necessary.
From this point, do not stir the dish. Sprinkle the herb, garlic powder, salt (if using), and pepper over all. Cut the tomatoes into quarters and arrange them over all. Drizzle the dish with the juice from the tomatoes and the lemon juice. Cover and simmer for 1 hour.
To serve, arrange the chicken thighs on a large heated serving dish. Carefully transfer the eggplant slices to the dish, lifting each slice carefully with a pancake turner to avoid breaking the slices. Spoon the tomatoes and onion over all.

Per serving:	224 calories (22% calories from fat), 23 g protein, 6 g fat (1.3 g saturated fat), 23 g carbohydrates, 8 g dietary fiber, 80 mg cholesterol, 100 mg salt, 998 mg potassium
Diabetic exchanges:	2 1/2 lean protein, 1 1/2 carbohydrate (4 1/2 vegetable)

Parvine's Salad

(makes 10 servings)

12	cups (660 g) mixed greens - pieces of hearts of romaine, fresh spinach leaves, baby greens, frisée, etc, washed and dried
3	large Belgian endives, trimmed, leaves separated, and cut into thirds
1/2	pound (240 g) fresh mushrooms, sliced
1/4	cup (16 g) minced fresh herbs - mixture of basil, mint, and parsley, or your choice
6	tablespoons olive oil
3	tablespoons balsamic vinegar
3	tablespoons fresh lemon juice

Place the greens, endive pieces, mushrooms, and herbs in a large salad bowl. Toss.
In a small bowl, whisk together the oil, vinegar, and lemon juice. .
When ready to serve, drizzle the salad with the olive oil mixture and toss again. Serve at once.

Per serving:	97 calories (73% calories from fat), 2 g protein, 8 g total fat (1.1 g saturated fat), 5 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 19 mg sodium, 351 mg potassium
Diabetic exchanges:	1/2 carbohydrate (1 vegetable), 1 1/2 fat

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