Lobio With Onions Pomegranate

This is adapted from naoim Duguid's book Tate of Persia, which our cookbook group cooked from last month. Throughout the cookbook, I think it could use more context, and hacks that you could use in a western kitchen. In this recipe, using beans that become quite creamy when cooked or overcooked is a good tip--mine were not this, and the dish was good, but I think it could veer to greatness as a vegan side. The Georgian spice mix has corainder, fenugreek leaves, and marigold petals--or you can pick up a mix at Trader Joe's if those are not in your spice cupboard. 4 cups cooked beans plus 1 1/2 cups cooking water 2 bay leaves 1/4 c. vegetable oil 1 1/2 cups chopped onions 1 red pepper, chopped 6 cloves garlic minced 1 tablespoon dried chilis 2 Tbs. Georgian Spice Mix 2 Tbs. tomato paste 2 Tbs. pomeranate molasses 1/4 cup red wine salt to taste top with chopped herbs Cook the beans and water with the bay leaves--or add bay leaves when rehydrating the beans to start with. Add oil, onions to a saute pan and cook until the onions are sweated--add the garlic and cook until the onions are translucent. Then add the chilis, Georgian spice, and tomato paste and stir. Add the beans and as much of the liquid as you would like to the pan, plus the pomegranate molassess and the wine and cook 5-10 minues or so.

Cucumber and Tomato Salad with Pomegranate Molasses

This is simple and easy--but it gets watery quickly and the pomegranate molasses slips off the vegetables, so dress this table side and eat immediately. • ½ pound Persian or English cucumbers, peeled • 1 large or 2 small Roma (plum) or other fleshy tomatoes • ½ cup chopped fresh herbs: one or more of mint, sorrel, lovage, flat-leaf parsley, and/or leaf celery • ½ teaspoon salt, or to taste • About 2 tablespoons pomegranate molasses (recipe follows) • Cut the cucumbers lengthwise in half, cut into 1 ½-inch lengths, and then cut into spears. Set aside in a shallow bowl. Bring a small pot of water to a boil. Drop in the tomatoes, then use a large spoon to lift them out, let cool a moment, and peel. Chop the tomatoes into 1/4-inch chunks. Add the tomatoes to the cucumber, then add the herbs and toss to mix. Add the salt and toss. Add the pomegranate molasses and toss. Taste for seasoning and adjust the salt if you wish.

Confetti Rice Salad

We looked for a rice salad that we could make the component parts of ahead of time, that could be served at room (well air) temperature for my son's outdoor wedding with no refridgeration nearby, and that could have as much vegetable added as we could muster. This is where we landed. 2 cups uncooked basmati rice 4 cups water 1 tablespoon butter 1 teaspoon salt 4 tablespoons olive oil 2 tablespoons white wine vinegar 1 red pepper 1 green pepper 1 cucumber 3 scallions 4 hard-boiled eggs 1/2 cup parsley chopped 1 pt. grape tomatoes Salt and freshly ground pepper to taste Melt the butter in a large saucepan. Stir in the rice to coat with the butter. Add four cups boiling water and the salt. When the water comes back to a boil, stir it once, reduce the heat to low and cover tightly. Cook for 20 minutes. Fluff with a fork and then add the oil, vinegar and salt and pepper to taste. Allow to cool. Chop the red and green pepper into 1/8-inch dice. Peel and seed the cucumber, and cut it into a fine dice. Slice the scallions into very thin rounds. Chop the hard boiled eggs coarsely. Toss the chopped vegetables and chopped eggs with the rice and the chopped parsley and garnish with the grape tomatoes.

Fondant Potatoes

I had never heard of these before my spouse made them, and I was surprised by how much I liked them compared to what I thought they would be like! 4 medium russet potatoes (about 1 1/2 pounds total) 3 cloves garlic 4 tablespoons (1/2 stick) unsalted butter 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons canola oil 4 sprigs fresh thyme, plus more for garnish 3/4 cup low-sodium vegetable or chicken broth Peel 4 russet potatoes. Trim the ends, then cut each potato in half crosswise. You should now have 8 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. Meanwhile, heat the oven and prepare the garlic and butter. Arrange a rack in the middle of the oven and heat the oven to 400°F. Lightly smash and peel 3 garlic cloves. Cut 4 tablespoons unsalted butter into 8 pieces. Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the garlic, butter, and 4 sprigs thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until the butter is foaming and starts to brown, 2 to 3 minutes more. Add 3/4 cup vegetable or chicken broth. Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.