Qabeli Palow

Ingredients

• 1⁄2 cup olive oil
• 4 cups long grain basmati rice
• 3 pounds veal shank, 1-1½ inches thick
• 3 cloves garlic, minced
• 2 tbsp cardamom, freshly ground
• 2 tbsp cumin, freshly ground
• 2 tbsp whole cumin
• 1 tbsp coriander, freshly ground
• 2 large yellow onions, diced
• 1 cup of fried onions (Asian market, prepared)
• 4 chicken bouillon cubes

Qabeli topping

• ¼ cup olive oil
• 4 large carrots, julienned
• 2 cups raisins
• 1 tbsp cardamom, ground
• 2 tbsp sugar
• ½ cup slivered almonds
• ½ cup slivered or halved pistachios

Borani Badenjan

• 1⁄2 cup olive oil
• 1 small onion, diced
• 3 large Italian eggplants, sliced into ¾-inch slices
• 1⁄4 cup tomato paste
• 6 cloves garlic, finely diced
• 2 tomatoes, diced
• 1-2 serrano peppers, thinly sliced
• 1⁄4 bunch cilantro, chopped

Garlic labne sauce

• 2 cups labne
• 2 garlic cloves, grated
• 1 tsp dried mint
• Pinch of salt

Chili oil

• 4 serranos, sliced
• 3 cloves garlic, chopped
• 1 cup of oil
• 1 tbsp of dried mint
• 1⁄2 tsp ground turmeric powder
• 1 tsp coriander, freshly ground

Firnee

• 1 quart half-and-half
• 1⁄2 gallon whole milk
• 2 cups heavy cream
• 1½ cup cornstarch
• 2 tsp cardamom, freshly ground
• 1 tbsp rose water
• ½ cup pistachio butter (unsweetened)
• ¼ cup ground pistachio
• 2 can condensed milk
• 1 cup sugar
• 1 package KATAIFI dough
• 1⁄2 stick butter
• 1 tsp saffron, freshly ground

Instructions

Qabeli Palow

1. 1
   Fry onions until dark brown. Add meat, garlic, cumin, coriander, and cardamom.
2. 2
   Then transfer to a pressure cooker and add boiling water. Pressure cook for 30 minutes.
3. 3
   Boil pre-soaked basmati for 5-7 minutes. Drain rice.
4. 4
   In a baking pot, mix rice with meat mixture. Top with whole cumin seeds and cardamom powder. Bake at 450 degrees for 45 minutes.
5. 5
   Saute carrots until tender, add raisins, then add cardamom and pistachio. Set aside.

Borani Bademjan

6. 1
   Slice eggplant and salt. Let sit for 15 minutes. Pat dry with a paper towel.
7. 2
   Add oil to eggplant generously and place in the air fryer oven.
8. 3
   Sauté until cooked down. Add water and let it become a cohesive sauce.
9. 4
   Once eggplant is done, add back to sauce and allow to simmer. Top with cilantro at the end.
10. 5
    Make garlic yogurt by mixing labne, garlic, salt, and dried mint.

Chili oil

11. 1
    Heat 1 cup of oil, add garlic and chillies.
12. 2
    Add 1 tbsp of dried mint, 1⁄2 tsp turmeric, 1 tsp coriander.

Firnee

13. 1
    Add milk, condensed milk, and sugar together.
14. 2
    Mix and let it come to a boil.
15. 3
    1⁄3 cup cold milk top 10 tbsp cornstarch slurry.
16. 4
    Toast kataif dough in 3⁄4 cup butter. Add 1 tsp saffron. Add 1 cup pistachio paste. Set aside.
17. 5
    Layer kataif mixture, top with a ladle of firni.
18. 6
    Garnish with pistachio and rose petals.
19. 7
    Allow to set for 1 hour.