Farhang Dinners with Chef Mojdeh
FARHANG DINNERS
with Chef Mojdeh Eghbal
Farhang Foundation is proud to present a new Iranian dinner event with celebrity chef Mojdeh Eghbal presenting a special 3-course dinner menu influenced by regional cuisines of Iran.
Dinner guests include six influential Iranian artists and influencers who share their cultural identity and how their Iranian background has influenced them in their line of work.
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Chef Mojdeh
Gheymeh-Nessar (Persian jewelled rice with lamb)
Servings: 6-8
Recipe
INGREDIENTS
- 4 cloves of garlic, minced
- 1 cup of diced onion
- 3 teaspoons of ground turmeric
- Salt and pepper, as needed
- 5 cups of Basmati rice
- 1/2 cup of oil
- 3 lbs. of lamb, diced in 1-inch cubes
- 1/2 teaspoon of saffron, dissolved in 6 tablespoons of hot water
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cardamom
- 1 cup of almond slivers, soaked in 1/4 cup of rose water for 30 minutes
- 1/2 cup of pistachio slivers, soaked in 1/4 cup of rose water for 30 minutes
- 2 cups of barberries, washed and then soaked in water for 10 minutes
- 1/4 cup of rose water
- 1/2 cup of butter
- 1 cup of orange peel slivers
- 2 tablespoons of sugar
COOKING INSTRUCTIONS
Lamb
Saute the garlic and 1 cup of onion on medium heat until they are light brown, after 5 minutes add the lamb chunks and turn up the heat. Add 3 teaspoons of turmeric and pepper. Stir and fry for 5 minutes until the lamb chunks become brown. Add enough boiling water to cover the meat by 2 inches. Turn down the heat and let the lamb cook for 3 hours. When the meat is cooked add the salt, 4 tablespoons of saffron, ground cinnamon, ground cardamom. Stir and mix well and let them sit together for 5 minutes on low heat.
Rice
Wash the rice until the water is clear.
Soak the rice in salt water. Drain the rice, add it to boiling water with a little bit of oil. When the rice is half cooked, drain the rice. The rice is ready to be layered with the lamb.
Garnish
To help remove the bitterness of the orange peel sliver, bring it to a boil and then drain the water as much as possible and repeat 3 times. Then add 1 tablespoon of sugar, 1 tablespoon of butter, 1 tablespoon of lime juice and 1 tablespoon of saffron. Stir and cook for a couple of minutes.
Saute the soaked almond slivers in oil for a couple of minutes, to make the slivers shiny.
Drain the water from the barberries. Place them in a pan, add 1 tablespoon of butter, 1 tablespoon of sugar and 1 tablespoon of saffron. Saute for a couple of minutes. Keep an eye on them as barberries burn quickly!
HOW TO SERVE
Put the rice and the meat in a platter in layers, and garnish it with the barberries, the orange peel, almonds and pistachio slivers.
Enjoy!
END FAQ
About Mojdeh Eghbal
Chef Mojdeh Eghbal started her journey by immigrating to the U.S. in 2004 when she decided to follow her passion for culinary arts and was lucky enough where the opportunity presented itself to learn and work in restaurants where she became a wine connoisseur and learned about well-known successful techniques in cooking and wine pairing.
She then used all that knowledge and her infinite passion for food to cook for all types of events; from romantic dinners for two to 300 person celebrity parties with unique breathtaking designs, twelve-course meals that take your breath away in every bite.
Chef Mojdeh has a natural-born talent for cooking with the authentic recipes that have been handed down to her from her mother and grandmother. Since a young age, she has shown tremendous love and passion for Iranian cuisine. Her recipes keep the authenticity of the cuisine but have her signature all over them. Her cooking mesmerizes, surprises, and takes you on a voyage to places you have never been before. Learn more about Chef Mojdeh by visiting her website and following her on Instagram and Facebook.
