Mast-o-Moosir with Chips and Crudités

موسیر Moosir (Allium stipitatum) is a native plant that grows wild across Iran's Zagros Mountains. Its white oval bulbs are harvested, peeled, thinly sliced, and dried. Outside of Iran, moosir can be difficult to find, though dried moosir is available in Persian or Middle Eastern markets and online. 

This traditional and refreshing dish combines yogurt with chopped moosir. It's also used in torshi makhloot (mixed vegetable pickles). With a subtle garlic-like flavor that is milder than garlic itself, moosir brings a distinctive taste to Persian cuisine. 

Mast-O-Moosir (Yogurt with Persian Shallots)

Ingredients

Serves 4-6 

-3 cups thick yogurt (preferably whole milk)

-1 cup dried moosir, rinsed well, soaked in water 5-6 hours (changing the water a few times), drained and finely chopped

-Salt and black pepper to taste

-Garnish: dried rose petals, dried mint

Method

1. In a large bowl, combine the yogurt and finely chopped moosir, season with salt and pepper.
2. Cover and refrigerate for 2 hours.
3. Garnish with dried rose petals and dried mint. 

Serve with potato chips, pita chips, or a platter of fresh vegetables such as cucumber, celery, carrots, broccoli, and radishes. It also makes a delicious side dish.

Enjoy!

Iranian Summer Drinks

It's summertime and most days are hot and humid here in New York. One of the best ways to cool off and tolerate the heat is to drink refreshing summer beverages. Typically, these cold drinks are made in large batches and served throughout the year regardless of the weather conditions or season. However, they are best enjoyed in hot weather with friends and family especially after months of quarantine and isolation. Serve these drinks to loved ones outside on a picnic, lounging by the pool, sitting on the terrace, relaxing under a tree in your yard, or while having lunch/dinner at the kitchen table. 

Below are a few of the most popular Iranian drinks and my favorites as well. I have written about these in the past and I'll share the recipe links.

After a year of being on a hiatus, I'm back to start blogging again. I've updated some photos and tweaked some of the recipes.  

Doogh - Yogurt Drink

A mixture of yogurt, water, and salt to taste and lots of ice cubes

Sharbat-e Sekanjabin

A sweet and sour ancient Persian drink made with sugar/honey and vinegar

Sharbat-Limoo - Limeade or Lemonade

All you need is lime/lemon, sugar, and water

Sharbat-e Khakshir

Rinse khakshir with cool water a few times, add water and ice, stir, and drink. Add a little sugar or rosewater if you like. 

Sharbat-e Hendooneh

Add the cubed watermelon to the blender, and blend until it liquifies. Pour into a serving glass, add ice, and a splash of lime.

Enjoy!

Gheymeh Rizeh Nokhodchi - Chickpea Meatballs Braised in Tomato Sauce

As is the case with many Iranians living abroad, trips back home often feel like an epic dream steeped in nostalgia. Last year, three months after visiting Iran with my daughters, I returned once again, this time with my husband. During our four-week stay, we traveled through Tehran, Isfahan, Shiraz, Yazd, and Kerman, reconnecting with family and rediscovering the country's timeless beauty. 

I was captivated by the elegance of ancient Persian architecture, the vast landscapes, the bustling bazaars, and the small craft shops that brim with local charms. I also relished the chance to taste dishes I had long dreamt of while living abroad, and I eagerly spoke with anyone willing to share their culinary wisdom. 

One afternoon in Isfahan, my sister-in-law, her friend, and I went out for tea and sweets at a cafe inside the courtyard of a historic house. As we sipped our tea, we talked about Isfahani dishes such as biriani, khoresh mast, and gheymeh rizeh nokhodchi, the recipe I'm sharing with you today. It was a simple yet memorable moment: three women, a sunny afternoon, and stories shared over food. 

Gheymeh Rizeh Nokhodchi (Isfahani Chickpea Meatballs)

Ingredients

Serves 4

Meatballs

-1 pound lean ground lamb or beef

-2 medium-sized onions, finely grated 

-1/2 cup chickpea flour

-1 tablespoon dried mint 

-1/2 teaspoon turmeric

-1/2 teaspoon salt

-1/4 teaspoon pepper

Tomato Sauce

-1 large onion, thinly sliced

-1 large tomato, finely chopped

-2 tablespoons tomato paste

-1 tablespoon dried mint

-1/4 teaspoon turmeric

-Salt and freshly ground pepper to taste

-3 tablespoons vegetable oil or olive oil

Method

1. In a skillet, heat the oil over medium heat. Add the sliced onion, and cook until translucent. Stir in the turmeric, then add the tomato paste and cook for 5-7 minutes, stirring frequently. Add the chopped tomato, dried mint, salt, pepper, and 2 cups of water.  Bring to a gentle boil, then reduce the heat and let it simmer.
2. In a large bowl, combine the ground beef, grated onion, chickpea flour, turmeric, dried mint, salt, and pepper. Mix well with your hands until fully combined. Shape the mixture into small meatballs.  
3. Heat a little oil in a large skillet over medium-high heat. Add the meatballs and brown them well on all sides. 
4. Carefully transfer the browned meatballs to the simmering tomato sauce. Cover and cook them over low heat for 45-50 minutes. Taste and adjust the seasoning as needed.

Serve warm with freshly-baked bread or rice and a side of torshi. 

Enjoy!

Happy Nowruz 2020!

After a long blogging hiatus, I am back with a new post about Nowruz, my favorite holiday. This Nowruz is undoubtedly unlike any other in the past. As you all know, these are very difficult times for so many of us as we try our best to stay positive and get through this pandemic day by day. We are all coping with feelings of fear, anxiety, isolation and economic hardship. However, life continues to go on and seasons change and with the spring equinox comes a new sense of hope, growth, rebirth and rejuvenation. I wish you all a very healthy, happy and prosperous Nowruz. I hope you all stay safe and strong. Please make sure you take the necessary measures to protect yourself and your loved ones.

The traditional Haft Seen table includes Sabzeh (wheat sprouts), Seer (garlic), Seeb (apple), Senjed (fruits of oleaster tree), Somagh (sumac), Serkeh (vinegar), Tokhme Morgh Rangi (colored eggs), Sekeh (coins), Sonbol (hyacinth), as well as a mirror, candles and a Hafez poetry book or holy book.

Below is a recipe for Sekanjabin, an ancient Persian syrup and drink that is both healthy and refreshing.

Sekanjabin Syrup

Ingredients:

1 cup honey (clover or orange blossom)

3-4 tablespoons apple cider vinegar

A small bunch of fresh mint

Rosewater

Method:

In a small saucepan, combine honey and 1/2 cup of water. Bring to a gentle boil over medium heat. Add the mint, boil for 10-15 minutes. Add vinegar, simmer for additional 5-7 minutes. Add a few drops of rosewater, remove from heat. Cool and serve with lettuce.  

Sharbat-e Sekanjabin 

Mix 2 tablespoons of sekanjabin syrup with grated small cucumber, a few drops of rosewater, and water. Add a few ice cubes and serve cold.

Enjoy!
!نوروزتان پیروز 
Nowruzetan Pirooz!

Happy Nowruz 2019! Persian New Year Traditions and Haft Seen Photos

Nowruz, which means "new day" in Persian, marks the arrival of spring, nature's renewal, and the beginning of the new year. This year, sal-e tahvil (vernal equinox) falls on Wednesday, March 20, at 5:58 pm here in New York. 

This ancient festival, with roots dating back thousands of years, is celebrated not only in Iran but also by Iranians around the world, as well as in countries such as Azerbaijan, Afghanistan, Kazakhstan, Turkmenistan, and Uzbekistan. Nowruz is a time of togetherness with family and friends, sitting around a sofreh-ye haft seen, feeling gratitude for the year past, and looking forward with hope to what lies ahead.

Traditions continue throughout the 13 days of Nowruz. Following the Nowruz celebration, the traditional did-o-bazdid (visiting friends and family) starts, and the festivities end on the 13th day of Nowruz, which is called sizdah- bedar (getting rid of 13). This day is traditionally spent outdoors, picnicking in nature. On this day, sabzeh is released into running water, carrying away any negativity and misfortune from the home.

Preparation for Nowruz begins weeks earlier with khaneh tekani (spring cleaning), clearing away dust and clutter to welcome renewal. A guiding Zoroastrian teaching remembered during this time is beautifully simple: Good Thoughts, Good Words, Good Deeds.

At the heart of Nowruz is the haft-Seen table (haft=seven, seen=the letter "s" in Farsi). Each of these items starts with "s" and carries a symbolic meaning:

سبزه  Sabzeh - wheat, lentil, or mung sprouts need to be germinated a couple of weeks before the sal-e tahvil to have a long and green sabzeh.

1. Sabzeh (sprouts) - rebirth and renewal
2. Samanoo (wheat pudding) - patience 
3. Seeb (apple) - beauty
4. Seer (garlic) - health
5. Sekeh (coin) - prosperity
6. Senjed (oleaster) - love
7. Serkeh (vinegar) - age 

In addition to these seven items, other items often included are a mirror (reflection), candles (light), goldfish (life), sumac (the spice of life), colored eggs (fertility), and a book of poetry by Hafez, or a prayer book. sweets, sonbol (hyacinth), and other spring flowers.

The Nowruz feast often includes sabzi polow (rice and herbs) with mahi (fish), reshteh polow, kookoo sabzi, ash reshteh, and dolmeh, among many other dishes that might differ from region to region.

Sal-e No Mobarak! Happy Nowruz!

Esfahani-Style Pancake Recipe, Long-Awaited Trip to Iran and My 10 Year Blogging Anniversary

After many years, I finally took a long-awaited vacation to Iran with my two daughters. It was an unforgettable journey filled with incredible moments. Our trip was meant to reconnect with family, explore historic sites, and ignite in my daughters a love for my homeland. Over the course of three weeks, we visited Esfahan, Shiraz, and Tehran. The experience exceeded all expectations. From the moment we arrived, we were warmly embraced by family on both sides and graciously guided through the beauty and history of these remarkable cities.

This blog was born in the early days of December ten years ago, during a time when I was searching to find a way to cope with the loss of my mother. What began as a small project soon grew into something that brought me immense joy and fulfillment. Over the years, it has become a space to share my love for Persian food and culture, and to connect with so many wonderful readers around the world. I am grateful for the kind and heartfelt messages I've received throughout the years, and I thank you all from the bottom of my heart.

One of the highlights of our trip was getting to enjoy new dishes and old favorites. A memorable new discovery was my sister-in-law's special pancakes, which she prepared for breakfast on our very first morning in Esfahan. This ingenious پنکیک pancake is actually closer to scrambled eggs than the American-style pancake, made with more eggs than flour.. It's quick to prepare, yet just as delicious. 

Instead of spooning the batter into the pan to make several thin pancakes, the entire mixture is poured in at once and cooked slowly over low heat until golden and set. 

Esfahani Pancakes - پنکیک اصفهانی 

Ingredients
Serves 4

-4 eggs
-4 tablespoons flour
-1 cup milk
-A pinch of salt
-1 teaspoon baking powder (optional)
-1/2 tablespoon sugar *optional
-3 tablespoons vegetable oil or butter

For the topping:
Syrup, honey, grape molasses, fresh fruits, or s little extra butter

Method:

1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Gradually add the milk, stirring until the mixture is smooth.
3. Beat the eggs lightly with a fork or whisk, then add them to the flour mixture. Stir until well combined.
4. Heat a frying pan over medium heat. Add the oil or butter, then pour in the entire batter. Reduce the heat to low.
5. Cover and cook until the pancake is fluffy and golden on the bottom. 
6. Cut the pancake into four equal pieces.
7. Carefully flip each piece with a spatula, and cook for another 2-3 minutes. 
8. Serve immediately with your favorite topping.

Enjoy!

Happy New Year! May 2019 be a happy, healthy, and prosperous year for everyone!