In the true spirit of Thanksgiving, I would like to share a story and recipe from my part of the world (Iran), both of which have been taken from a worn and beloved cookbook of mine. I would love to read your stories and recipes.
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If a Pot Can Multiply
One day Mulla lent his cooking pots to a neighbor, who was giving a feast. The neighbor returned them, together with an extra one-a very tiny pot.
“What is this?” asked Mulla.
“According to law, I have given you the offspring of your property which was born when the pots were in my care,” said the joker.
Shortly afterwards Mulla borrowed his neighbor’s pots, but did not return them.
The man came round to get them back.
“Alas!” said Mulla Nasruddin, “They are dead. We have established, have we not, that pots are mortal?”
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Butternut Squash and Prune Khoresh*
2 large onions, peeled and thinly sliced
1 pound stew meat (lamb or beef), cut up, or 2 pounds veal shanks, or 2 pounds chicken legs, cut up
1/3 cup oil
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 cups pitted dried prunes or dried golden plums
2 pounds fresh butternut squash
2-4 tablespoons sugar
1/4 cup fresh lime juice
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
*Khoresh is a delicate and refined stew. It is a combination of either meats, poultry, or fish with vegetables; fresh or dried fruits; and beans, grains, and sometimes nuts. It is seasoned subtly with fresh herbs and spices, then simmered for a long time over low heat.
1. In a heavy stew pot, brown onions and meat or chicken in 3 tablespoons oil. Add salt, pepper, and cinnamon. Pour in water-2 cups for meat, 1 1/2 cups for chicken. Cover and simmer over low heat for about 55 minutes for meat or 30 minutes for chicken, stirring occasionally.
2. Meanwhile, peel and cut the squash into 3-inch cubes. In the remaining oil brown squash in a skillet on all sides for 15-20 minutes over medium heat.
3. When the meat or chicken is tender, add the sugar, lime juice, saffron water, prunes or plums, and butternut squash cubes. Cover and simmer 30-55 minutes over low heat.
4. Check the taste of the stew and adjust seasoning. Add more lime juice or sugar according to your taste.
5. Transfer the khoresh to a deep casserole, carefully arrange first the butternut squash, then the meat, and spoon in the broth. Cover and place in a warm oven until ready to serve. Serve hot from the same dish with rice.
