very often i improvise making dishes from what i have in the fridge without following a receipt. this week was a combination of both following the receipt of some traditional persian food but adding some extra improvisation to it. since i enjoyed mushroom hunting a couple of times(which i may describe in another post) and from all mushrooms i like the unique taste of chanterelles , i wanted to try adding them to a meat dish i like. since it's summer and we enjoy grilling, we grilled lamb chops, garlic, tomatoes, paprika and zucchini. i only marinated the lamb chops with salt, pepper and rosemary in addition i made some jeweled rice which is a common way to make rice in iran when you have guests. i cook basmati rice with salt, butter and a little saffron. then cook barberries and blanched pistachios briefly with some olive oil and covered the rice with it. you can also add almonds, orange peels, raisins, dried rosebuds, cardamon, ... to jeweled rice.
preparing the chanterelles: i cooked chanterelles with some salt and butter briefly and added some very dry white wine to it. then covered the lamb chops with it. if you prefer it to be saucy you could also puree the cooked chanterelles and add some sour cream to it. i rather like the chunks of chanterelle and not the creamy version.
some grilling hints:
- garlic: grilling garlic is very easy. you leave them on the grill for ten minutes with skin. then it's ready to eat and is very delicious and melts in your mouth.
- tomatoes: you should be more careful about tomatoes. they can fall apart very fast. they only need five minutes on each side on very low heat.
- paprika: they need a long time to grill. i usually put them on the grill first since they need about 20-30 minutes. i let their skin burn till it gets black and then i can take the skin off very easily.