This is the doubled recipe, tripled below.

Ingredients:

2 medium onion
2 lb of cubed lamb
1/4 tsp of turmeric
~1.5 c chicken broth
2 bunch of parsley ~ 2 cups
2 bunch of mint ~ 2 cups (I used it from the garden and it was fine)
5 cups of unripe plums
salt & pepper


tripled:
3 medium onion
3 lb of cubed lamb
1 tsp of turmeric
~2 c chicken broth
3 bunch of parsley ~ 2 cups
3 bunch of mint ~ 2 cups
8 cups of unripe plums
salt & pepper

1. Toss lamb with turmeric salt and pepper, set aside
2. Heat dutch oven with oil or ghee and medium heat
3. Slice onion, add to dutch oven and sauté until translucent (~10 min)
4. Remove onions from pot
5. Turn heat to medium high
6. Add lamb in batches and sear all edges until golden brown
7. Add back in onions
8. Add chicken broth and extra water to JUST cover the meat/onions
9. Simmer for 45 min
10. Add plums, chopped mint, and parsley (in that order don't need to mix)
11. Cover and simmer for at least an hour
12. Uncover, stir and let simmer until ready to eat

Original recipe from: http://www.mypersiankitchen.com/khoresht-gojeh-sabz-unripe-plums-stew/

Persian Pomegranate Chicken (Fesenjoon) Recipe

New: May 2020

Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup.

INGREDIENTS
4 large yellow onions, chopped, (3 cups)
4 tablespoons unsalted butter
6 tablespoons extra virgin olive oil
8 tablespoons pomegranate molasses
1/2 cup pomegranate juice
1 pound walnut halves (about 2 cups)
4 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
3 cups chicken stock
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
Salt
1 cup fresh pomegranate arils for garnish (optional)

1 Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes.
In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.

2 Toss the chicken with turmeric, cinnamon, nutmeg and black pepper. Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat.

Place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.

3 Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.

4 Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.

5 Add pomegranate molasses and juice to food processor with ground walnuts, and blend to a really fine texture. Add to the chicken/stock, cover and cook on very low heat for 2 hours, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.

Make sure you wait long enough in the final step-- the color will change from light brown to dark brown.

from: https://www.simplyrecipes.com/recipes/fesenjan_persian_chicken_stew_with_walnut_and_pomegranate_sauce/
and nyt:
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You’ll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.

INGREDIENTS

• 1 pound walnut pieces (about 4 cups)
• 6 to 8 bone-in chicken thighs (about 2 1/4 pounds)
• 1 teaspoon ground turmeric
•  Fine sea salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 4 cups cold-pressed pomegranate juice
• ¼ cup good-quality pomegranate molasses, plus more as needed
• ¼ teaspoon crumbled saffron threads
• 1 to 2 teaspoons granulated sugar (optional)
•  Pomegranate seeds, for garnish
•  Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
•  Mast-o Khiar or plain yogurt, for serving
•  Salad-e Shirazi, for serving

PREPARATION

1. Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
2. Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
3. Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.
4. In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.
5. Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.
6. Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it’s too tart.
7. Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly — the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.

Ghormeh Sabzi (Persian Herb Stew)
New: May 2020

Ingredients
8 cups parsley fresh
6 cups cilantro fresh
2 cup green onions fresh
1.5 cup fenugreek leaves fresh or 3 tbsp dried fenugreek leaves
10 tbsp olive oil
2 onions yellow, large, sliced thinly
3 lb lamb with bone or 1¼ lbs boneless cut in 2 inch pieces
2 tsp turmeric
1 tsp ground black pepper ground
salt to taste
1 cup dried kidney beans dried (soaked overnight)
6-8 dried limes dried, whole
4 tbsp lime juice (as per taste) used 1/2 lime


Instructions
1. Mix lamb with turmeric black pepper and some salt and set aside.

2. Rinse the herbs and drain well. Chop herbs very finely. (Spin herbs in a salad spinner or pat dry.)

3. Heat 2 tbsp of oil in a cooking pot at medium setting. Sauté onions until light golden brown. Remove onions

3. Add meat brown  on all sides. Add some salt and 2 cups water (probably way less, just to cover) and bring it to a boil.

4. Lower the heat, add the drained beans and simmer for 60 mins.

5. Meanwhile, heat 3 tbsp of oil in a nonstick skillet. Add the herbs and sauté for 20 to 25 minutes until you can smell the aroma of sautéed herbs. Make sure to stir in between. Make sure to do it for long enough.

6. Then add sautéed herbs and simmer the stew for 30 minutes.

7. Next, add the pierced dried limes and simmer for another 30 to 60 minutes until the meat and beans are tender.

Tip: Add lime juice in the last half hour adjusting as per your taste.

The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings.

Serve Ghormeh Sabzi hot with steamed rice.

Notes
Two things that can add bitterness to the stew if you are not careful are fenugreek and dried limes. Don't add more fenugreek than needed, especially the dried herbs. Add dried limes, powder or juice in later half of cooking.
Ghormeh sabzi should be thick and not watery. When herbs simmer, they disintegrate into a thick stew, sort of like tomatoes. If stew is watery but beans and meat are well done, then separate them out and evaporate sauce at a higher temperature, stirring frequently. Then add the beans and meat back.
Canned or cooked kidney beans can be used. Add them in last half hour.
Lamb leg or shoulder with some bone works great for ghormeh sabzi.
Frozen or dried fenugreek leaves can be found in Indian and Middle Eastern stores. Dried fenugreek leaves are available online also.
It is best to use fresh herbs but may substitute with dried herbs. Ready made "Ghormeh Sabzi" dried herbs are available online.
Ghormeh sabzi tastes even better the next day.

originally from: https://www.thedeliciouscrescent.com/persian-fresh-herb-stew-with-meat-and-kidney-beans/

One-Pan Shrimp and Pearl Couscous With Harissa

INGREDIENTS
1 pound large shrimp, peeled and deveined
 Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
½ cup fresh Italian parsley leaves, packed, coarsely chopped or left whole


PREPARATION
1. In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.

2. In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.

3. Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.

4. Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 cups water (or less), and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)

5. Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew)
New: May 2020


2 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
3 heaping teaspoon ground turmeric
 Fine sea salt and freshly ground black pepper
12-16 Japanese eggplants (about 4 pounds) Indian or chinese egg plants ok too
10 tablespoons plus 1/2 cup olive oil
2 large yellow onion, thinly sliced
8 small or 4 medium tomatoes (about 2 pounds)
6 tablespoons tomato paste
½ teaspoon crumbled saffron threads
½ teaspoon cinnamon
½ -1 cup freshly squeezed lime juice (from 2 to 4 limes)
2/3 cup fresh or frozen unripe grapes (ghooreh)

PREPARATION
1. In a large bowl, season lamb with turmeric, 1.5 teaspoon salt and 1 teaspoon pepper. Set aside.

2. Peel the eggplants. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.

3. Preheat oven to 450 (for vegetables)

4. In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 6 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.

5. Add the meat to dutch oven and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 2 cups water, just to cover and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.

6. In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Toss in vegetable or grapeseed oil arrange on roasting sheet. Put in top rack of oven for 20-25 min. Then set to broil and brown for 2 min.

7. Slice tomatoes in half lengthwise, oil a baking sheet, set them cut side down and add to oven with the eggplants. Cook for 20-25 min

8. Once the meat has cooked for 1 hour, stir in the tomato paste, saffron, cinnamon and 1/2 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.






Doubled the recipe, originally from:
https://cooking.nytimes.com/recipes/1020210-khoresh-e-bademjoon-persian-lamb-eggplant-and-tomato-stew

1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
1 heaping teaspoon ground turmeric
 Fine sea salt and freshly ground black pepper
6 to 8 Japanese eggplants (about 2 pounds)
5 tablespoons plus 1/4 cup olive oil
1 large yellow onion, thinly sliced
4 small or 2 medium tomatoes (about 2 pounds)
3 tablespoons tomato paste
¼ teaspoon crumbled saffron threads
¼ to ½ cup freshly squeezed lime juice (from 2 to 4 limes)
⅓ cup fresh or frozen unripe grapes (ghooreh)


PREPARATION
In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It’s crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

Vietnamese Garlic Noodles

INGREDIENTS
5 lbs cooked egg noodles
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons maggi seasoning
2 tablespoons granulated white sugar
1 stick unsalted butter (8 tablespoons)
2 bulbs fresh garlic (chop finely)

INSTRUCTIONS
In a small bowl, mix together fish sauce, oyster sauce, maggi seasoning and sugar. Set aside.
In a large wok, add butter and heat on medium high. When butter is completely melted, add garlic and saute until fragrant (not brown).
Add cooked egg noodles and sauce mixture. Toss until combined.
Add parmesan cheese. Toss gently until combined then serve immediately.


From: https://www.vickypham.com/blog/restaurant-garlic-noodles-mi-xao-toi