Category:  Meats

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Active prep time: 20 minutes (cooking milk mixture)
Inactive prep time: 90 minutes (cooling mixture & freezing time)
Serves: 4 to 6

Kulfi is a frozen dairy dessert (similar to ice cream) from the Indian subcontinent and the Middle East. The term kulfi has its roots in Persian – it means covered cup. It is believed this dessert originated in the Mughal Empire in the 16th century. This invention of kulfi was recorded in detail in the Mughal Emperor Akbar’s administration. The dairy mixture was flavored with pistachios and saffron, packed into metal cones and immersed in slurry ice.

Kulfi comes in various flavors. However, this recipe is the original Mughal Indian version with cardamom, saffron and pistachios.

Although Delhi is considered the birthplace of Kulfi, it is likely that Kulfi originally evolved in Persia (present-day Iran). As far back as 500 BCE in the Achaemenid Empire of Persia, ice creams and sorbets were created with rosewater, fruits and honey. It is likely that the Mughals elaborated on the Persian desserts to create this creamy ice cream called Kulfi.

If you desire a similar Persian-style frozen dessert called Bastani, use the optional rosewater ingredient listed herein. In this recipe and photo, I leaned towards the Persian flavors!

Ingredients:
2 cups whole milk
½ cup condensed milk
¼ cup dry milk powder
2 teaspoons granulated white sugar
½ teaspoon ground cardamom
2 saffron threads or 2 envelopes each measuring 0.125 grams ground saffron
1 to 2 tablespoons rosewater (optional)
¼ cup chopped, unsalted pistachios

Directions:
1. Stir the milk, condensed milk and dry milk powder together in a heavy, stainless steel saucepot.

2. Bring the milk mixture to a boil, stirring constantly with a wooden spoon.

3. When mixture comes to a boil, stir in the sugar, cardamom, saffron and, if desired, add 2 teaspoons rosewater.

4. Reduce heat to low and simmer for 10 minutes, stirring constantly (take care that mixture does not stick to bottom of saucepot or burn).

5. After mixture has simmered 10 minutes and has reduced and thickened, stir in the pistachios.

6. Immediately transfer the mixture to a porcelain or glass bowl; cover with plastic wrap and let milk mixture cool completely – about 30 minutes.

7. After milk mixture has cooled completely, transfer it to popsicle molds or, alternatively, to a 4-cup metal bowl.

8. If using the metal bowl, cover it tightly with plastic wrap and freeze the kulfi for one hour.

9. When kulfi has set and looks frozen, serve it in small bowls, garnished with chopped pistachios.

Text & Photograph ©2024 Nancy DeLucia Real

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Prep time: 15 minutes
Makes: 4 servings

Don’t know what to do with those celery tops? This recipe infuses celery leaves with aromatic garlic and olive oil. This Italian side dish is great with everything.

Ingredients:
Tops from 2 bunches of farmers’ market celery (leaves and stems up to the stalk’s seam), rinsed, drained & chopped
4 tablespoons extra virgin olive oil
4 whole garlic cloves, peeled
Salt and ground black pepper, to taste

Directions:
1. In a 4-quart saucepot, heat the oil until hot but not smoking.

2. Add garlic cloves to the heated oil and stir-fry until they turn golden brown.

3. When garlic is golden brown, add the chopped celery tops.

4. Stir fry until they’re wilted, about 2 to 3 minutes.

5. Add salt and ground black pepper to taste.

6. If a more tender consistency is desired, stir-fry the celery tops for an additional minute or two.

7. Serve immediately as a side dish to meat, fish or poultry; or enjoy as part of a vegan/vegetarian meal.
Text & Photograph ©2024 Nancy DeLucia Real

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Prep time: 5 minutes (after you make your favorite sauce)
Makes: 2 servings

In January, most of us have the post-holiday blahs and we’re thinking, “OMG, I gained 5 pounds over the holidays”.

Maybe we’re eliminating rich foods and carbs, but it doesn’t mean we have to give up delicious flavors, right? So why not make this zucchini “pasta”? Zucchini is a water veggie; one cup sliced zucchini = 19 calories! Need I say more?

Ingredients:
16 ounces (1 pound) zucchini, precut into “spaghetti”
3/4 teaspoon salt
Tomato sauce or other sauce (prepared ahead)
Grated Parmigiano Reggiano or Pecorino Romano cheese
Dried crushed red pepper (this is hot/spicy)

Directions:
1. In a 4-quart saucepot, bring water to a boil.

2. Add the zucchini to boiling water with 3/4 teaspoon salt.

3. Boil 1 to 2 minutes, until “al dente” or “crunchy-tender”.

4. Drain the zucchini in a colander.

5. Return the zucchini to saucepot and add 1 or 2 ladles of tomato sauce or your favorite sauce and stir.

6. Serve the zucchini “pasta” immediately; top with grated cheese and crushed red pepper (optional). Enjoy this delicious “pasta” with a glass of wine!
Text & Photograph ©2024 Nancy DeLucia Real

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Living in a metropolis like Los Angeles introduces us to people from different countries. Many of us have immigrated here and brought our histories, cultures and delicious foods.  For the last 20 years, I’ve been fortunate to make new friends from Iran (its ancient name is “Persia”). When my family and I go to our friends’ homes, we dance to exotic Persian music and share our experiences in lively conversation. Last but not least, we feast on colorful foods made with  meats, vegetables and fruits!

Here’s one of my favorite Persian dishes – Eggplant and Lamb Stew. NOTE: Taking the time to prep this dish is worth it!

Active Prep Time: 30-40 minutes
Inactive Prep Time: 3 hours (2-1/2 for stewing meat & 30 minutes in oven)
Makes: 4 to 6 servings

Ingredients for Stew:
4 tablespoons vegetable oil
2 pounds lamb stew meat (boneless leg of lamb, cut into 4-inch chunks)
2 large white or yellow onions, peeled & thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground saffron, dissolved in 1/2 cup boiling water
1 cup frozen sour grapes, optional (buy this product at a Middle Eastern supermarket)
2 cups tomato puree, combined with 2 cups water in a bowl
2 tablespoons freshly-squeezed lime juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 tablespoons honey or sugar (optional, should you need to adjust sour/sweet level)
6 small Italian eggplants
2 tablespoons salt (for the eggplant)
3 tablespoons vegetable oil

Ingredients for Garnish:
3 tablespoon vegetable oil
1 large white or yellow onion, peeled and thinly-sliced into half-moons
1 large tomato, diced

Directions for Stew:
1. In an 8-quart sauce pot, heat 3 tablespoons of oil. When oil is hot (not smoking), add the lamb chunks.

2. Brown the lamb, stirring occasionally with a wooden spoon.

3. When lamb is brown, add onions, salt, pepper, saffron water, sour grapes, tomato puree mixture and the lime juice.

4. Simmer the lamb with added ingredients for 2 to 2-1/2 hours on low heat, semi-covered. Stir occasionally and, if the liquid dries out, add 1/2 cup water to prevent sticking at bottom of sauce pot.

5. After the lamb stew simmers for one hour, add the cinnamon, cardamom and nutmeg; stir and taste. If needed, adjust salt and spice levels.

6. If stew tastes too “sour”, add some honey or sugar; taste & adjust sour/sweet levels.

7. Occasionally add small amounts of water to prevent drying and the stew sticking to bottom of sauce pot.

8. While the meat continues cooking, cut & discard top stems from eggplants; peel the eggplants.

9. Set eggplants in a colander over a bowl; sprinkle eggplants with a little water and then coat them with 2 tablespoons salt.

10. Let bitter juices from the eggplant drain for about 10 minutes.

11. After 10 minutes, in a 12-inch nonstick skillet, heat 3 tablespoons oil on medium heat.

12. On medium-high heat, fry the eggplant until brown on each side.

13. Drain the eggplant on paper towel-lined plate; set aside.

14. After stew has cooked for 2 to 2-1/2 hours, taste the lamb. It should be fork-tender. If not, cook stew for an additional 10 minutes.

Directions for Assembling Stew & Eggplant:
1. Preheat oven to 350°F.

2. Transfer the stew to a glass Pyrex baking dish measuring 14 X 9 inches.

3. Place eggplant on top of stew; set aside.

4. In a 12-inch nonstick skillet, heat the 3 tablespoons oil and fry the sliced onion for about 4 minutes or until translucent and light golden.

5. Stir in the tomato cubes; cook on medium heat for 2 minutes.

6. Spread the onion-tomato garnish over the stew in Pyrex baking dish; cover with aluminum foil and bake for 30 minutes.

7. Serve the Eggplant & Lamb Stew with steamed Basmati rice.
Text & Photograph ©2022 Nancy DeLucia Real

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Kiss me, I’m Italian! Enjoy this green pasta with tomatoes and olive oil on St. Pat’s Day.

Prep time: 12 to 14 minutes
Serves: 4

Ingredients:
1 pound spinach pasta (any variety)
1-1/2 teaspoons salt
extra virgin olive oil, to taste
2 large tomatoes, cubed
fresh mint leaves, for garnish
1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese

Directions:
1. Fill a 4-quart saucepot with water; bring to a boil.

2. Add the pasta and the salt to the water; boil on medium-high heat for 8 to 10 minutes or until pasta is “al dente” (crunchy-tender).

3. Drain the pasta in a colander.

4. Return the pasta to saucepot; stir in the olive oil and cubed tomatoes. Taste and adjust salt level, if needed.

5. Divide the pasta among 4 bowls and serve immediately; Garnish with mint leaves.

6. Ask guests to top the pasta with cheese, if desired.
Text & Photograph ©2022 Nancy DeLucia Real