Saffron Rice with Cranberries


Saffron rice with cranberries is an aesthetically pleasing and tasty side dish. The tartness of cranberries are similar to the tartness of barberries and can be a good variation to our traditional rice with barberries (zereshk polow). This is my new favorite rice dish for my favorite time of the year and will be one of my contributions to Thanksgiving dinner with my family. Celebrating Thanksgiving has become a tradition since moving to America and raising a family. I would love to celebrate every occasion that gives us a chance to get together with our loved ones and express our gratitude for what we have and count our blessings.


I love cranberries fresh or dried all year round. I like freezing fresh cranberries for later on when they are not in season but we would need a gigantic freezer for the amount of cranberries that we'd like to freeze! Cranberries freeze well and all you need to do is defrost, rinse and use them while cooking. I usually sprinkle dried cranberries in salads, make a relish for poultry dishes or just eat them as snacks. For this recipe, I used dried cranberries and prepared the rice the same way I do for zereshk polow-- it's essentially the same recipe but with a different ingredient!


Saffron Rice with Cranberries

Ingredients:
Serves 4-6

2 cups rice
2 cups dried cranberries
1 large onion, thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon saffron dissolved in 3-4 tablespoons of hot water
2 tablespoons sugar
2 tablespoons butter
Vegetable oil
Salt
Water

Method:
  1. Wash rice with cool water and soak in 4-5 cups of water with 2 tablespoons of salt and set aside for at least a couple of hours.
  2. Soak cranberries in 2 cups of water for about ten minutes to plump up. Drain.
  3. Melt 2 tablespoons of butter and a tablespoon of oil in a skillet over medium heat and saute sliced onion until golden brown. Add turmeric and stir well, then add cranberries and saute for about 2-3 minutes. Add a tablespoon of dissolved saffron, 2 tablespoons of sugar and a pinch of salt, combine well and cook for 5-7 minutes on low heat. Set aside.
  4. In a large non-stick pot, bring 6 cups of water to a rapid boil, pour rice into boiling water. Bring water back to boil and wait for 10-15 minutes. Test to see if rice is ready-- the grain of rice should still be firm on the inside and have a bite to it.
  5. Drain and rinse with cold water.
  6. Wash the pot and put it back on the burner. Add 2 tablespoons of oil to the pot, add a layer of rice into the pot, a layer of cranberry and onion mixture, then another layer of rice and continue building into a pyramid shape. Pour 1/2 a cup of water evenly over the rice and add the remaining saffron. Make 2-3 holes in the rice to let the steam out. Cover and cook for 10-15 minutes on medium-high heat until rice is steaming, lower heat and cook the rice for 40-50 minutes on medium-low heat.
Scoop the rice onto a platter and serve warm.

Enjoy! Peace and blessings.

Zeytoon Parvardeh-Persian Olive, Pomegranate and Walnut Salad



This is a tasty side dish made with green olives, pomegranate seeds and walnuts combined and marinated with pomegranate molasses, fresh herbs and garlic. Zeytoon Parvardeh is a well-liked appetizer from the north western region of Gilan province. The authentic zeytoon parvardeh is prepared with aromatic fresh herbs from the region. However, I've learned that I can substitute fresh or dried mint instead. I love the combination of  these ingredients coming together so wonderfully in one dish with all their different flavors and textures, making this a unique and quite delectable appetizer. I've been wanting to write about zeytoon parvardeh for the past several months, ever since I got the recipe from a very dear Rashti friend of mine, Monir khanoum. However, since pomegranates weren't in season at the time, I've waited until now since pomegranate season is in full bloom!


I had posted my first Gilani recipe for Mirza Ghasemi a while ago and I am so glad to write another recipe from that beautiful region. Many of my childhood summer vacations were spent by the northern Caspian Sea, escaping the southern heat and enjoying the cooler northern weather with its beautiful beaches and scenery.



Zeytoon Parvardeh

Ingredients:
 Serves 4-6

1 pound firm green olives, pitted
1 cup walnuts, grated
1/2 cup pomegranate molasses
5-7 garlic cloves, minced
3-4 tablespoons olive oil
A handful of fresh mint, chopped or 1-2 tablespoons, dried
Salt and pepper

Optional garnish: 1 cup pomegranate seeds *(a personal touch to add a burst of color)

Method:
  1. In a medium-sized bowl combine olives, minced garlic, pomegranate seeds, and grated walnuts. Add salt and pepper to taste.
  2. Pour in the syrup and the olive oil. Add fresh mint and mix thoroughly. Refrigerate for a couple of hours.
Transfer to a serving platter and serve cold or room temperature.

Enjoy!

Dal Adas-Southern Iranian-Style Red Lentil Soup With Tamarind Sauce


Dal Adas is a popular and very tasty dish in southern Iran and in our home it happened to be one of my father's favorite dishes. Every time he would come here to visit he would ask me to make it for him but my dal adas was always a milder version of what my grandmother used to make. He liked the way his mother made this soup, hot and spicy with lots of sauteed garlic and onions, simmering to perfection in tamarind sauce. My paternal grandmother was a gifted cook who could make anything for any number of  people and her recipes were known to be full of flavor and very delicious. This dal adas was my grandmother's recipe that was passed down to my father and the rest of the family. This is a perfect soup to have after a long walk in the park where the fall foliage is at its peak and the walkway of your favorite trail is covered with dry leaves that crackle under your feet. This is a rather thick and delicious soup that is typically eaten with flat bread or served over a bed of rice.



Autumn in NY





Dal Adas

Ingredients:
 Serves 4-6

2 cups red lentils, rinsed well
1 large onion, thinly sliced
5-7 garlic cloves, finely minced
2-3 tablespoons tamarind sauce
1 tablespoon tomato paste
1 teaspoon turmeric
1/2 teaspoon red pepper powder, or to taste
Salt to taste
Vegetable oil
Water

Method:
  1. Heat 3 tablespoons vegetable oil in a saucepan over medium-high heat. Add onions and saute until soft and light brown. Then add minced garlic and saute for another 2-3 minutes, stirring frequently. 
  2. Add a teaspoon of turmeric and stir well. 
  3. Stir in a tablespoon of tomato paste and saute for 2-3 minutes, stirring frequently. 
  4. Add red lentils, fill with enough water to cover by 2 inches above the lentils. 
  5. Add salt, pepper and tamarind sauce. Bring to a boil over medium-high heat, reduce the heat, cover and simmer for 30 minutes or until lentils are tender and the liquid is absorbed. Taste and adjust seasoning, add a little bit of water if necessary. 
  6. Red lentils cook quite fast, if you prefer a smoother dal adas cook it a bit longer or add more water if you like it thinner. 
Serve hot with warm bread or rice.

Enjoy!