Seaweed and Ground Turkey Stir-Fry

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This is one of those #uglydelicious dishes that you make up at the spur of the moment: check out the freezer, open the cupboard, and make something out of nothing. Except that this nothing is actually quite delicious — and healthy to boot. Ground turkey and seaweed are an unlikely pairing, but they come together in moments in a garlicy, lime and fish sauce-flecked seasoning. This is delicious on its own or with rice.

Seaweed and ground turkey stir-fry

Ingredients:

1 or 2 ounces dried mixed seaweed (I used a mixture of wakame, kelp, and white fungus), soaked in water for 10 minutes
1 teaspoon vegetable oil
1 tablespoon thinly sliced shallots
1 teaspoon minced garlic
1/2 pound ground turkey
2 Thai dried red chiles
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon torn cilantro leaves

1. Drain the soaked seaweed, rinse, and drain again. Cut the seaweed into roughly 1-inch size pieces and set aside in a serving bowl.

2. Place a wok over high heat. Once heated, add the oil, shallots, and garlic until aromatic, about 10 seconds. Add the turkey and chiles. Stir-fry, breaking up meat, until turkey is cooked through, about 5 minutes. Add the lime juice and remove from heat. Add the fish sauce, stir, and add the mixture to the seaweed. Add the cilantro and mix. Serve warm or at room temperature.

Chickpea Shami with Lime and Saffron Glaze

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Shami is kotlet’s cousin: an Iranian meat patty that’s delicious on its own or with bread, comfort food that comes in all sorts of variations. My mom makes these the traditional and labor-intensive way with braised and shredded lamb shank combined with yellow split peas. When it comes to Iranian food, I’m nowhere near as good a cook as her, but my version, albeit easier and not the same, still hit the spot.

Chickpea shami with lime and saffron glaze

Ingredients:

1 pound ground beef, lamb or turkey
1 onion, peeled and quartered
1 pound carrots, peeled and grated
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1/2 cup chickpea powder
1/4 cup vegetable oil
1/4 cup water
1/4 cup sugar
1/4 cup lime juice
1/2 teaspoon ground saffron dissolved in 1 tablespoon water

1. Place the lamb in a large mixing bowl. In a food processor, place the onion, carrots, 1 teaspoon salt, pepper, and turmeric, and pulse until you have a grainy paste. Transfer to the mixing bowl, add the chickpea flour, and knead with your hands until all of it has been absorbed. Cover and allow to rest for 30 minutes.

2. Heat 2 tablespoons oil in a saute pan over medium-low heat until hot. Shape the lamb mixture into 3 inch-patties, gently poking a hole in the middle of each. Place the patties in the pan and cook for 5 to 7 minutes on each side until golden and cooked through.

3. To make the glaze, in a small bowl, combine the water, sugar, lime juice, saffron mixture, and remaining salt in a small bowl. Pour the glaze over the patties in the pan once they have cooked through. Reduce heat to low, cover, and allow to simmer for 3 to 4 minutes until the sauce has been absorbed. Serve warm or at room temperature on their own, or with flatbread, fresh herbs, and yogurt.

Iranian Herb, Kidney Bean, and Lamb Braise (Khoresh-e Ghormeh Sabzi)

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Is there any dish as beloved by Iranians as this green braise of herbs, dried limes, and lamb? (Okay, maybe chelo kabab). Ghormeh sabzi is nearly everyone’s favorite #uglydelicious khoresh, and for good reason. All fenugreek all day every day.

Some cooks like to grind their dried limes, but I usually leave them whole for this dish. It’s just personal preference.

Khoresh-e ghormeh sabzi (Iranian herb, kidney bean, and lamb braise)

Ingredients:

For the lamb:
2 tablespoons oil or ghee
2 onions, peeled and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1 1/2 pounds boneless leg of lamb, cut into 2 or 3-inch pieces
3/4 cup kidney beans, soaked in water overnight, drained and rinsed
6 dried Persian limes, pierced

For the herbs:
2 tablespoons oil or ghee
3 cups finely chopped parsley
1 cup finely chopped green onions or Persian chives (tareh)
1 bunch spinach, finely chopped
1/4 cup dried fenugreek leaves or 1 cup chopped fresh fenugreek

1/4 cup fresh lime juice

1. To cook the lamb: Heat oil in a large laminated cast-iron pot over medium heat and saute the onions and garlic until lightly golden. Add salt, pepper, and turmeric and saute for 1 minute. Add the lamb and saute for 5 to 10 minutes until golden brown.

2. Add the kidney beans and dried limes and saute for 1 minute. Pour in 5 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

3. Prepare the herbs: In a wide skillet, heat oil over medium heat and saute the parsley, green onions, spinach, and fenugreek for 20 minutes, stirring until the aroma of the herbs rises. Be very careful to not burn the herbs.

4. Add sauteed herbs and lime juice to the pot. Cover and simmer over low heat for 1 to 1 1/2 hours, stirring occasionally.

5. Check to see if meat and beans are tender. Adjust seasoning if needed by adding more salt or lime juice to taste. Cover and keep warm until ready to serve. Serve with steamed basmati rice.

Tangy Pomegranate Hummus

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I suck at making hummus. There, I said it. For reasons unbeknownst to me, every attempt I’ve ever made has resulted in “this is kinda good but the store-bought version tastes so much better”-style hummus.

Until I stumbled upon my secret ingredient: pomegranate molasses.

Sweet-and-sour pomegranate molasses took my hummus-making attempts from okay-ish to “wow, this is actually really delicious and I would like moar now, pls.” Pomegranate molasses might be more at home in Iranian-style braises than Levant-style hummus, but hey, it works.

Just don’t talk to me about chocolate hummus. Even I draw the line at that.

Tangy pomegranate hummus

Ingredients:

1 15-ounce can chickpeas, rinsed
1/3 cup tahini
3 tablespoons lemon juice
1 teaspoon harissa paste
1 tablespoon pomegranate molasses
Salt
Olive oil, Aleppo pepper, and warm pita bread, for serving

1. Set aside 2 teaspoons chickpeas for serving. Process tahini, lemon juice, harissa, pomegranate molasses, and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with salt.

2. Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with warm pita bread.

Tuna Tiradito with Aji Amarillo Leche de Tigre

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Tiradito is a Peruvian dish of raw fish that’s similar to ceviche: sashimi-style fish in an acidic sauce — a testament to Peru’s legacy of Japanese immigrants and their influence on Peruvian food. Perfect as an appetizer and adapted from a Food & Wine recipe, this tiradito sits in a citrusy sauce spiked with aji amarillo chiles. The aji amarillo is essential here: it gives this dish a piquant heat and pop of color that looks striking against a garnish of blue potato chips.

Tuna tiradito with aji amarillo leche de tigre

Ingredients:

1/4 cup jarred aji amarillo paste
1/4 cup lemon juice
1/4 cup orange juice
1/2 teaspoon sea salt
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/3 cup olive oil
3/4 pound sushi-grade tuna, cut into 1 1/2- x 1 1/2- x 1/4-inch-thick slices
1 small bowl blue potato chips
1/4 cup chopped salted roasted peanuts
1 teaspoon toasted sesame seeds
1/4 cup sliced green onions

1. Place aji amarillo paste, lemon juice, orange juice, salt, garlic, and ginger in a blender; process until smooth. With blender running, slowly add oil in a thin, steady stream until sauce emulsifies.

2. Spread sauce on a large rimmed platter and arrange tuna slices over sauce. Sprinkle with chips, peanuts, sesame seeds, and green onions, and serve.