For the Edamame

1. Fill a medium pot with 2 quarts of water and bring to a boil. Add the edamame and turn off the heat. Leave covered in the hot water for 5 minutes or until it is soft and has lost its raw flavor
2. Strain and put into a large bowl
3. Set aside

For the Dressing

1. In a separate, large bowl, whisk together the lemon juice, soy sauce, chopped cilantro, black pepper, crushed ginger, minced garlic, garlic powder, salt, cumin, coriander, cardamom, cinnamon, ginger powder, garam masala, chilli powder, olive oil
2. Add olive olive oil and mix to emulsion
3. Season to taste

For the Salad

1. In bowl of edamame and add cabbage, tomato, cucumber, mint, and dressing
2. Mix thoroughly and season to taste
3. Store at room temperature in a sealed container for up to one day

For the Sauce

1. In a medium saucepan on medium heat, add olive oil and sauté diced onion for 10 minutes or until golden brown
2. Add berbere spice blend to pan and cook for 10 minutes while stirring
3. Add blended tomatoes and tomato paste to pan and cook for 10 minutes while stirring
4. Add garlic and ginger to pan and stir
5. Add salt and pepper to taste

For the Lentils

1. Rinse the lentils in cold water for 5 minutes
2. Add clean lentils to a large,deep pot with 8 cups of boiling water and cook on medium heat for 10 minutes

For the Adas

1. Mix the lentils with the sauce and cook for 30 minutes at low heat.
2. Serve with bread (preferably injera) or rice at a hot temperature
3. Store in a refrigerated, sealed container for up to one week

For the Chicken Karahi

1. In a medium pot add 3 tbsp of saffola oil and cook at medium heat
2. Once the oil is smoky add the diced onions
3. Cook the onions for 10 minutes or until golden brown while stirring
4. Stir in garlic and cook for 2 minutes
5. Add the spices (cumin seeds, ground coriander, turmeric, black pepper, red chilli powder, salt, garam masala) to the pot
6. Mix everything thoroughly and cook for 2 minutes
7. Add the chicken and chopped ginger
8. Cook for 15 minutes at medium heat and stir every 5 minutes
9. Add the tomatoes (cut in quarters) and 1.5 oz of the cilantro
10. Mix and cook for 5 minutes at medium heat
11. Serve the chicken with rice and garnish with the remaining cilantro
12. Store in a refrigerated, sealed container for up to 4 days

For the Rice

1. Wash rice 3 times or until the water is clear
2. Once washed, add 3 cups of water to rice
3. Place in a deep pot along with salt and canola oil
4. Bring mixture to a boil on high heat for approximately 5 minutes
5. Once boiling, lower the heat to a medium flame and stir rice for 5 minutes
6. Cover the pot and let mixture sit for 20 minutes on medium heat
7. Open and stir gently
8. Put a clean towel over the rice to keep the moisture and let sit for 10 minutes on very low heat
9. Set aside

For the Filling

1. In a small or medium saucepan, add 1 cup of canola oil on medium heat
2. Add diced onions to pan and fry until golden
3. Bring heat down to a lower setting and add turmeric and keep frying for 1 minute, while stirring
4. Add chopped cilantro, minced garlic and kasoori methi to pan and fry for 3 minutes
5. Add salt, cumin, black pepper and white pepper and sauté for 1 minute
6. Add 1 lemon worth of juice + lemon zest
7. then add chickpeas and dry dill
8. Let mixture sit on low heat for 5 minutes

For the Rooz

1. Mix cooked rice with filling
2. Serve rice at warm temperature
3. Store in a refrigerated, sealed container for 2-3 days