Empanada with tuna

Oil, extra-virgin olive	1/3 cup +
Onion, white, quartered lengthwise, thinly sliced crosswise	1 large
Bell peppers, green, stemmed, seeded, thinly sliced	2 medium
Garlic, thinly sliced	8 cloves
Salt, kosher	½ teaspoon +
Pepper, freshly ground
Saffron, finely ground	Large pinch
Water, boiling	¼ cup + 1 tablespoon
Tomatoes, halved crosswise	2 medium
Piquillo peppers, drained, thinly sliced	3 to 5
Paprika, sweet	1 teaspoon
Tuna, preferably ventresca (from the belly), drained, well flaked	14 ounces
Olives, Spanish, pimento stuffed, sliced	½ cup
Parsley, flat-leaf, finely chopped	½ cup
Lemon juice	1 tablespoon
Flour, all-purpose	3 cups
Butter, cold, cut into cubes	¾ cup
Milk, cold	¼ cup + ¼ cup
Eggs	1 large + 1 large

1. In a large skillet, heat 1/3-cup oil until shimmering. 
2. Add the onion, and cook over moderate heat, stirring occasionally, until just starting to soften, about 5 minutes. 
3. Add the bell peppers, garlic, and a generous pinch of salt; cover, and cook over moderately low heat, stirring occasionally, until very soft, about 25 minutes: add a bit of water if the pan is too dry. 
4. In a small heatproof bowl, mix the saffron with the boiling water until dissolved; let stand until cooled, about 10 minutes. 
5. Grate the tomatoes on the large holes of a box grater set in a bowl until only the skins remain; discard the skins. 
6. Add the piquillo peppers, tomatoes, steeped saffron, and the paprika to the skillet, and cook over moderate heat, stirring occasionally, until the mixture is very thick, about 10 minutes. 
7. Scrape the mixture into a colander, and let drain for 10 minutes. 
8. In a large bowl, combine the pepper mixture with the tuna, olives, parsley, and lemon juice; season with salt and pepper. 
9. Let the filling cool completely, about 45 minutes. 
10. Preheat the oven to 375°F. 
11. In a food processor, pulse together the flour and salt. 
12. Add the butter, and pulse until crumbly. 
13. Add ¼-milk and the egg, and pulse until the mixture starts to look wet and clump together. 
14. Gradually pulse in the remaining milk as needed until dough forms. 
15. Turn out on a lightly floured surface, and kneed six or seven times to make the dough more elastic. 
16. Divide into twelve to sixteen dough balls, and roll into 8- to 10-inch rounds. 
17. Place a heaping spoonful in the center of a round (for 16 empanadas, I measured 54 grams per empanada), fold the dough over, and crimp seal the edges; transfer to a baking sheet, and repeat with the remaining dough balls.
18. In a small bowl, whisk an egg with 1-tablespoon water, and then brush each of the empanadas.
19. Bake until golden brown, about 30 minutes. 
20. Let cool for about 10 minutes, and devour!

Recipe adapted from Food&Wine Magazine, September 2017

Bastani irani (rosewater & saffron ice cream)

Eggs	6 large yolks
Cream, heavy	1 ½ cups
Milk, whole	1 ½ cups
Sugar	¾ cup
Salt, kosher	½ teaspoon
Saffron, finely ground	½ teaspoon
Rosewater, preferably Sadaf brand	¼ cup
Vanilla extract	½ teaspoon
Roses, dried	Garnish

1. Set a medium bowl in a large bowl of iced water. 
2. In another medium bowl, whisk the yolks until pale, 1 to 2 minutes. 
3. In a medium bowl, whisk the cream with the milk, sugar, salt, and saffron. 
4. Bring to a simmer over moderate heat, whisking until the sugar is completely dissolved. 
5. Very gradually whisk half of the hot cream mixture into the beaten yolks in a thin stream, then whisk this mixture back into the saucepan. 
6. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil. 
7. Strain the custard through a fine-mesh sieve into the bowl set in the iced water. 
8. Let the custard cool completely, stirring occasionally. 
9. Stir in the rosewater and vanilla. 
10. Press a piece of plastic wrap directly on the custard, and refrigerate until well chilled, about 4 hours. 
11. Pour the custard base into an ice cream maker, and freeze according to the manufacturer’s instructions. 
12. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover, and freeze until firm, at least 4 hours. 
13. Serve garnished with the dried roses. 

Recipe from Food&Wine Magazine, March 2017.

Kale & fontina chicken roulade with garlic cream sauce & saffron rice

Kale, lacinato, stems removed, finely chopped	1 cup
Tomatoes, sun-dried, thinly sliced	3
Lemon juice, fresh	2 teaspoons
Oil, olive, extra-virgin	1 tablespoon + 2 tablespoons
Salt
Walnuts, toasted, finely chopped	½ cup
Fontina, grated	½ cup
Chicken breasts, boneless, skinless, pounded to ½-inch thickness	2
Pepper, freshly ground
Rice, jasmine	1 cup
Water	1 ¼ cups
Saffron threads	Pinch
Butter, unsalted	¼ cup
Garlic, minced	4 cloves
Flour, all-purpose	2 tablespoons
Chicken broth, low-sodium	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, grated	½ cup

1. Preheat the oven to 350°F. 
2. In a small bowl, combine the kale and tomatoes, drizzle with the juice and 1-tablespoon oil, and, using your fingers, rub into the kale mixture; season with salt. 
3. Add the walnuts and cheese, tossing to combine well. 
4. On a clean work surface, spread a pounded chicken breast cut side up and the short side facing you; season with salt and pepper. 
5. Place half of the kale mixture on the breast. 
6. Starting at one long end, roll the chicken around the kale mixture; use toothpicks or baking twine to secure the roulade, and repeat with the remaining breast. 
7. In a large oven-safe skillet, heat 2-tablespoons oil over medium-high heat. 
8. Generously season the outside of the chicken roulades with salt and pepper, and clean away any kale mixture that may have adhered to the outside. 
9. Carefully transfer the chicken seam side down to the skillet, cook 2 to 3 minutes per a side, until golden brown on all sides. 
10. Melt the butter in a small saucepan over medium heat. 
11. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
12. Whisk in the flour until lightly browned, about 1 minute. 
13. Gradually whisk in the broth, and then add the thyme and basil. 
14. Whisk in the half & half and cheese until slightly thickened, about 2 minutes; season with salt and pepper, to taste; set aside, keeping warm. 
15. Bake until it is no longer pink throughout, about 15 minutes. 
16. Boil the water, add the rice and saffron, cover and reduce to a simmer for 15 minutes; fluffy with a fork, and set aside, covered. 
17. Serve the chicken roulade over the rice topped with the sauce.