Download The Khwan Niamut: or, Nawab's Domestic Cookery (Iowa by David E. Schoonover PDF

By David E. Schoonover

This attractive little cookbook, first released in Calcutta in 1839, gave colonial Europeans the way to take pleasure in royal feasts of their personal houses- from filet of lamb kabob to almond cream and mango pickle.

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Additional resources for The Khwan Niamut: or, Nawab's Domestic Cookery (Iowa Szathmary Culinary Arts)

Sample text

Afterwards they opened trading posts, manned by Company officials from home, in a number of southern Persian towns. . It was not until 1807 that the British Government considered relations with Persia of sufficient importance to justify the appointment of Sir Harford Jones as their first resident envoy at the Persian capital in Tehran. . The decision by London to send out Harford Jones to represent them at the Qajar Court had been stimulated by growing fears that the French planned to attack India through Persia.

Drain the orange slivers and add to the syrup. Boil until it thickens, stirring constantly to prevent burning. Dill Weed Rice with Fava Beans and Lamb (Baghali Pollo) Serves 46 2 large onions, sliced or chopped 1/2 cup butter or shortening 5 lamb shanks 1 teaspoon turmeric 1/4 teaspoon cinnamon (optional) 1 15-ounce can beef broth 3 tablespoons lemon juice 2 tablespoons tomato paste 1/4 cup hot water 3 cups rice 6 tablespoons salt 1 cup fresh dill weed, chopped, or 45 tablespoons dried dill weed 1 1/2 cups fresh fava beans, or 3/4 cup dried Page 34 fava beans, or 1 12-ounce package frozen lima beans 1/2 teaspoon saffron 2 teaspoons hot water yogurt Preheat the oven to 350°.

Sauté, the chopped mint in butter and sprinkle it over the top just before serving. If desired, this soup may be prepared with a whole chicken. If so, the total cooking time should be 1 1/2 hours. The chicken may be removed before serving, cooled and boned, then returned to the soup. Alternatively, tiny meatballs can be dropped into the soup during the last 30 minutes of cooking. Meatball Soup (Ashe-e Sak) Serves 68 1 large onion, chopped 1 tablespoon butter or shortening 1 pound fresh spinach, chopped Page 22 1 fresh beet, peeled and chopped 1/2 cup chopped parsley 23 leeks, chopped 3 quarts water (or more) 1 tablespoon turmeric 3 teaspoons salt 1/4 teaspoon pepper 3/4 cup dried yellow split peas 1 small onion, grated 1 package dried onion soup mix 1 teaspoon pepper 1/4 teaspoon pepper 1/2 pound lean ground beef 2 tablespoons butter or shortening 1 cup rice flour 1/2 cup cold water 1 cup sour grape juice or 2/3 cup lemon juice 1/4 cup ground walnuts (optional) yogurt (optional) 34 eggs (optional) Sauté the chopped onion in the butter or shortening until brown.

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