Hi,I need help to find the history of the dish, kookoo sabzi, that I need to write a short essay aboutHowever, I can hardly find any information at all on the internetAny help would be greatly appreciated.10 Points best answer.Thank you in advance,
Train of thought is not good You want someone to custom machine a sleeve to cool an oil filterYou want someone to custom machine a sleeve to cool an oil filterYou want someone to custom machine a sleeve to cool an oil filterYou want someone to custom machine a sleeve to cool an oil filter.
I think you are wasting your tome and moneyOil runs through the filter quite rapidly, I doubt there would be a reduction of temps more that 2-3 degreesIf you are that worried, maybe you can find an actual cooler that uses a radiator style cooling grid and mounts where the filter is now.
1 tea spoon white flour 1 table spoon red currants (zershk) 1/3 cup (2-3 Oz.) finely chopped walnuts (gerdoo) 1 tea spoon salt 1/4 tea spoon black pepper 1/4 cup (2 Oz.) cooking oil or butter 1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems (tarreh/piAzcheh) 2 cups (16 Oz.) finely chopped fresh parsely (jafaree) 1/2 cup (4 Oz.) fresh coriander (gheshneez) or 2 table spoon dried ones 1/4 cup (2 Oz.) fresh or dried dill weed (sheveed) 1/2 table spoon dried fenugreek (shanbelileh)Directions: Soak the currants in cold water for 15 minutes before cookingDrain before adding them inIn a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetablesBeat it with a fork until the ingredients have been mixed wellAdd the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables)Put the oven setting to bake at 250 degrees (F)Pour the remainder of the cooking oil in an oven safe dishPour the vegetable mixture in the dishBake at this setting for about 40-45 minutesYou may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crustRemove the foil half way during the baking processCut in square pieces before servingHINTS: Chives, sometimes called garlic chives are the same as tarrehIf you can't find fresh chives, you can use the stems of either scallions (piAzcheh) which are also called green onions, or Leek which is the same as tarreh farangiIn either case you do not have to use the bulbs but you can.
