tag:blogger.com,1999:blog-89862979116984472982012-01-27T16:43:41.885-05:00Persian Cuisine and RecipesAzitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.comBlogger1401100tag:blogger.com,1999:blog-8986297911698447298.post-17736077542694985042012-01-19T20:22:00.000-05:002012-01-23T12:13:41.197-05:00

I do miss the days that my father would come home from work carrying a ja'beh shirini (box of sweets) freshly baked from our local bakery store. He'd almost always walk in through the doors with either some seasonal miveh (fruits), naan (bread), or shirini (sweets). And those delicious sweets would be just as enjoyable for my father as it was for the kids. How could the taste of baghlava make

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com17tag:blogger.com,1999:blog-8986297911698447298.post-23245603223061302212011-11-29T16:35:00.001-05:002011-12-07T23:05:01.798-05:00

This past weekend marked my third year anniversary blogging about Persian cuisine, which is the kind of food I grew up with and to this day love to make all the time and gladly share it with you. When I ventured into the world of food blogging I never thought that one day I would be celebrating my blog's 3rd anniversary! The title of my blog, "Turmeric and Saffron" best describes my late

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com18tag:blogger.com,1999:blog-8986297911698447298.post-67316622598949594932011-11-14T20:59:00.001-05:002011-11-19T10:19:14.788-05:00

Recently a reader left a comment on my blog asking for the quince jam recipe and that's when I decided to make this gorgeous colored, delicious and fragrant jam while quinces are still available in the market. Quince jam was part of the typical Persian sobhaneh (breakfast) back home in Iran and it included freshly baked warm bread (barbari, taftoon or sangak) right out of the tanoor, fresh

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-18158883751273199302011-11-04T19:30:00.002-04:002011-11-04T19:32:18.128-04:00

I have been planning to make this super delicious recipe for quite some time now. Borani is a Persian side dish/appetizer that's made with plain yogurt and the vegetable of your choice such as borani esfenaj, borani bademjan and borani laboo, which are the most well known and popular among other borani recipes.  A week ago I made my usual early morning visit to the vegetable market.

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com4tag:blogger.com,1999:blog-8986297911698447298.post-37166343884832891652011-10-23T16:03:00.002-04:002011-10-26T08:49:24.734-04:00

As a kid I used to see my mother drinking ghahveh turk (Turkish coffee) in small coffee cups with her friends and neighbors during their gatherings while talking about almost anything under the blue sky. They usually would meet for an hour or two in the morning in between sending their kids off to school, tidying up the house and preparing lunch for their husbands who would come back home for

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com8tag:blogger.com,1999:blog-8986297911698447298.post-60553093229021537662011-10-07T13:04:00.000-04:002012-01-26T09:14:57.941-05:00

I've been wanting to make morgh-e torsh for quite some time but somehow I never got around to it. However, I recently received a very kind email from a reader asking for this recipe along with a couple of other dishes from the northern province of Gilan and I was inspired to write a post about it. This is a relatively easy dish to make but the taste is just superb and every bite is so full of

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com8tag:blogger.com,1999:blog-8986297911698447298.post-46173773362583394372011-09-29T12:12:00.001-04:002011-09-29T12:12:43.149-04:00

Ever since I saw the recipe for shole maash online in the 19th century Qajar Women Cookbook, I have been thinking about giving it a try. Mung beans with kohlrabi make a tasty and nutritious autumn soup. This recipe, like the others in the book, consists of a brief description of what the necessary ingredients are, and the word yek-meghdar (some) is frequently used to describe the amount needed

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-11925710409447226662011-09-13T11:37:00.001-04:002011-12-24T22:57:08.816-05:00

We are in the last days of summer and even though I am savoring each and every day that's left I am very grateful and excited for the beginning of fall season and yet another school year. The days of holding my daughters little hands and joyfully walking them to the line outside of their classrooms have been long gone. I vividly remember my eldest daughter's first day of first grade when she

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-26228211193663739942011-08-20T21:42:00.000-04:002012-01-04T23:55:44.239-05:00

Wouldn't it be nice to walk into your local farmers' market and find bunches of fresh khorfeh (purslane) bundled up and stacked neatly next to the basil and mint on the shelf? I am hopeful that one day purslane will no longer be considered as just an annoying garden weed that's neglected.  Perhaps if instead of sprouting in every corner purslane was sowed and watered in vegetable gardens then

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-69270381335894059672011-07-31T11:45:00.005-04:002012-01-04T23:56:22.238-05:00

I just couldn't let my third summer of blogging pass by without posting a recipe for the internationally-known Iranian dish: kabab koobideh/kabob kubide. In addition to this popular kabab there's also the well known kabab barg (grilled skewered lamb tenderloin) and the delectable joojeh kabab (grilled chicken) as well as many other types of kababs, which are served with chelow, the parboiled

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com24tag:blogger.com,1999:blog-8986297911698447298.post-54598222325352185202011-07-16T17:44:00.004-04:002011-12-24T22:57:57.209-05:00

Dami baghali is a combination of rice and dried yellow fava beans cooked together slowly over low heat. The result is a flavorful rice and beans dish that is best served with a bowl of mast-o-khiar, salad Shirazi or torshi (my favorite). Nothing beats having this delicious home-cooked meal on a summer day with your family. Dami baghali is one of my husband's favorite dishes and he is usually

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com5tag:blogger.com,1999:blog-8986297911698447298.post-2404048155738856412011-06-24T10:18:00.005-04:002011-07-14T00:27:16.894-04:00

I am very pleased and honored to be sharing one of my favorite recipes with Heidi Noroozy and her co-authors of the wonderful  Novel Adventurers blog. Koofteh berenji (rice kufte/rice ball) is a one-meal dish made with rice, meat, yellow split peas and finely chopped fresh herbs shaped into balls and simmered in fried onion and tomato sauce. Please head on over for my Koofteh Berenji recipe

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-42057099874874191572011-06-02T12:31:00.001-04:002011-06-03T14:30:42.945-04:00

Summer is almost here, with its typical hot and humid weather and the all too familiar music of the ice cream truck driving through the neighborhood followed by the excited screams of the neighbor's kids. So, I thought what better way to welcome the summer than with a mint and cucumber sekanjabin - but not the usual ancient cool beverage or the syrup dip served with fresh lettuce, but as ice pops

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com9tag:blogger.com,1999:blog-8986297911698447298.post-5346474786456716402011-05-14T11:03:00.003-04:002011-05-16T17:12:54.225-04:00

Sharbat is a sweet drink made with fruit or vegetable juice that is usually served cold over ice during hot summer days. Sharbat-e rivas (rhubarb sherbet) may not be as widely known or as popular as sharbat limoo (lemon sherbet) however it's equally refreshing and visually beautiful with its stunning pink color!  Rhubarb's season is very short and each year I only spot them a few times in the

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-76887711766545698912011-05-01T09:47:00.000-04:002011-10-20T14:45:31.545-04:00

A few weeks ago I came across an interesting online copy of an old and rare Iranian cookbook, dating back to the last years of the Qajar dynasty, written in beautiful Persian Nastea'liq handwriting. This cookbook may give us a tiny glimpse into the dynasty that ruled Iran from 1794-1925. Most of the recipes are brief and not easy to follow and some of them seem to be merely a translation of

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-46667138505957152382011-04-23T13:26:00.001-04:002011-04-23T18:35:06.157-04:00

This quick torshi-e piaz is easy to make and doesn't require a long aging process before they can be eaten. Torshi is a very popular condiment that is served along with meals at lunch or dinner. There are almost as many different torshi varieties as there are popular vegetables and some pickles are made with more than one kind of vegetable. For example, Iranian style vegetable pickle recipe (

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-28033260442774693162011-04-10T11:04:00.003-04:002011-05-25T08:54:26.576-04:00

It may officially be spring but the weather is still cold and windy. That means there's still plenty of time to make a warm pot of soup. This is also a good opportunity for me to use the recipe that inspired me in the only Iranian cookbook that I own! This cookbook was given to me by mother when I left home many years ago and  is called "Noosh-e Jan Konid" (Bon Appetit), by Mansoureh Amir

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com18tag:blogger.com,1999:blog-8986297911698447298.post-77950094860572150252011-03-30T14:25:00.005-04:002011-05-29T01:05:05.260-04:00

The ancient annual tradition of Sizdah Bedar (getting rid of 13) is celebrated on the thirteenth day of Farvardin, the first month of the Persian calendar, which is also 13 days after Nowruz (Persian New Year). This ritual has been observed since the ancient times where family, friends and neighbors gather together and go out to parks, picnic areas and open fields to spend a fun and happy day

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-4663485301648687212011-03-21T11:17:00.003-04:002011-05-25T08:47:24.520-04:00

Spring is here! Its signs are everywhere around us, from the tiny buds on the trees, to the tulip sprouts in the garden, the light breeze and the sounds of birds chirping early in the morning. I wish all of you an amazing year filled with joy, good health, prosperity and love. May this coming New Year bring tranquility and peace in all four corners of the world. A while back, I came across the

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-56571117841180109982011-03-13T21:09:00.002-04:002011-05-25T08:45:00.567-04:00

Chahar Shanbeh Suri is an ancient Persian tradition that celebrates the eve of the last Wednesday before Nowruz (Persian New Year). The festival usually starts as the sun sets by jumping over small bonfires in open fields and streets, singing, dancing, eating and spending time with friends and family. During the hours leading to the festivities, people gather dried tree branches, twigs and leaves

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com7tag:blogger.com,1999:blog-8986297911698447298.post-646631216491603302011-03-04T20:30:00.001-05:002011-03-06T08:14:16.487-05:00

This is a variation of the traditional kookoo sabzi/kuku sabzi recipe that is served for Nowruz (Persian New Year) and throughout the year! For the traditional recipe please see the kookoo sabzi that I posted a while back. For a New Year's meal my suggestion is to make the simple and basic kookoo that most of us grew up eating. A bite into a soft slice of aromatic fresh herbs with the right

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com23New York, USA42.53689200787314 -74.5312541.52500150787314 -76.398926 43.54878250787314 -72.663574tag:blogger.com,1999:blog-8986297911698447298.post-71393183342305336302011-03-02T22:01:00.001-05:002011-03-04T20:39:39.300-05:00

Here are some suggestions and links to help you prepare for the coming Persian New Year (Spring Equinox)! The following links are a compilation of Nowruz customs, rituals, food, desserts and anything Persian New Year related that has been posted so far on my blog that might give you more information and insights into this ancient, joyful and extremely popular celebration! I hope that you'll find

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-71704149327651161122011-02-23T18:04:00.001-05:002011-02-23T18:20:25.239-05:00

It's still very cold and windy where I live, grasses are dried and brown buried underneath patches of ice and snow, trees are bare and my bird houses are looking very lonely and beaten by the cold. There's no sign of spring in the air, as if it will never arrive. I know this harsh winter and cold weather won't last for long and spring will be here very soon but, like other harsh and cruel things

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com7tag:blogger.com,1999:blog-8986297911698447298.post-8336858229162831632011-02-12T11:04:00.002-05:002011-05-25T08:46:13.610-04:00

There may be a few different ways of preparing masghati but this starch based recipe is the only one that I'm familiar with and love! This is a simple, quick, no fuss and yet decadent dessert recipe! This traditional recipe is infused with aromatic rose water, saffron, crushed pistachios, almonds and cardamom; a perfect treat for any occasion or to just enjoy with a fresh brewed cup of afternoon

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com25tag:blogger.com,1999:blog-8986297911698447298.post-72527280030014931842011-02-02T17:04:00.002-05:002011-02-05T16:20:49.409-05:00

This is a fabulous recipe from Azarbaijan, the north western region of Iran, and it somehow found its way into our home. Ash-e mast is a warm and cozy soup perfect for chilly winter days or even hot summer days. This healthy soup is filled with rice, chickpeas, a mix of fresh herbs, yogurt and small meatballs, topped with sauteed onion/garlic and mint. The addition of yogurt during cooking gives

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com19tag:blogger.com,1999:blog-8986297911698447298.post-54937108813494905282011-01-20T19:22:00.004-05:002011-05-25T08:46:42.627-04:00

Toot (mulberry) is the sweet fruit of the mulberry tree. The black mulberry fruit is called shahtoot (king mulberry) in Persian. Toot confection is a Persian-style marzipan made of a mixture of ground almond and sugar molded into the white mulberry fruit. Toot is traditionally made for Nowrouz (Persian New Year) and wedding ceremonies to bring in the sweetness. This is a simple and quick sweet

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-12044357982999667552011-01-10T21:09:00.001-05:002011-12-24T22:58:51.086-05:00

Jeweled rice (javaher polow) is a traditional rice dish for weddings, engagement parties and other joyous celebrations. I thought this would make a fitting first post for the new year. The combination of colors, textures, flavors and aromas of saffron basmati rice layered with slivered pistachios, almonds, raisins, barberries, julienne-cut carrots and skin is truly a cheerful feast for your

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com15tag:blogger.com,1999:blog-8986297911698447298.post-4659041717674165822010-12-31T14:49:00.001-05:002011-12-17T22:48:16.346-05:00

What could be better on a cold winter day than a hot bowl of tasty, healthy and sumptuous soup? This beautiful and nutritious soup is from the region of Yazd, Iran and is called shoorba. "Shoor" means salty and "shoorba" generally refers to soups or ash (thick and hearty soup). This shoorba is made by combining sauteed golden brown onions, brown lentils, small cubed beets, chopped young beet

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-51548017107382464152010-12-17T14:50:00.001-05:002011-12-16T01:06:02.194-05:00

The sight of you each morning is a New Year any night of your departure is the eve of Yalda ~Saadi Shab-e Yalda refers to the longest night of the year which has been celebrated ever since the ancient times in Persian history. The word "Yalda" means birth in Syriac and is marked as the birthday of Mithra, the ancient Persian god of light and cosmic order, also called the son of Ahura

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-19000506964453070852010-12-12T13:49:00.004-05:002011-12-27T10:36:18.306-05:00

Naan Berenji Kermanshahi is one of my favorite Persian sweets which is traditionally made for Nowruz (Persian New Year). Naan berenji cookies are rich with flavor and not too sweet. They are great to eat all year around and are most delicious when served with a freshly brewed cup of hot tea or coffee, especially on a cold day.  I have wanted to write about naan berenji in the past but I

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com24tag:blogger.com,1999:blog-8986297911698447298.post-28484469181378735302010-12-04T21:14:00.002-05:002012-01-04T23:49:32.378-05:00

This is a quick, simple and sumptuous torshi (pickle) that is served as a side for any rice and stew dishes. Serving a variety of pickles and relishes with main courses is a major part of the Iranian cuisine. In our home torshi making was an annual summer ritual for my mother and our hayat (yard) would be filled with fresh fruits, vegetables, tomatoes, limes and unripe sour grapes to juice.

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com16tag:blogger.com,1999:blog-8986297911698447298.post-32079392347063687272010-11-22T14:52:00.003-05:002012-01-04T23:52:50.071-05:00

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

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com9tag:blogger.com,1999:blog-8986297911698447298.post-70921357106987781002010-11-09T17:27:00.004-05:002011-05-27T23:51:06.280-04:00

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

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com19tag:blogger.com,1999:blog-8986297911698447298.post-43018586858512987472010-11-03T14:56:00.002-04:002010-12-31T20:09:57.121-05:00

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

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com12tag:blogger.com,1999:blog-8986297911698447298.post-20365318597640909712010-10-26T20:42:00.002-04:002011-05-29T00:59:03.786-04:00

This is a simple and sweet omelet that's perfect for a relaxing breakfast. The combination of eggs and dates is so filling that I'd rather make it later in the day for brunch or for a light lunch. Sometimes there's nothing better than a super simple, quick and tasty omelet when hungry or when you don't want to cook an elaborate dish with too many ingredients. I find the sizzling sound of the egg

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-73944657958033345772010-10-10T10:52:00.001-04:002011-12-24T12:39:05.072-05:00

A book of Verses underneath the bough A bug of wine, a loaf of bread--and Thou ~ Omar Khayyam ~ Translation by Fitzgerald Yazdi Cupcakes (Cake Yazdi) This is a no frosting, mildly sweet cupcake with rosewater aroma, cardamom flavor and chopped pistachios sprinkled on top. Cake Yazdi takes its name after the city of Yazd, the capital of Yazd province in central Iran. This

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com23tag:blogger.com,1999:blog-8986297911698447298.post-75085259448897501722010-09-27T13:04:00.003-04:002011-12-24T22:59:31.263-05:00

This is a most flavorful and aromatic rice that is called kalam polow Shirazi in Persian, and it is a wonderful dish from the beautiful ancient city of Shiraz, Iran. This delicious rice is layered with tiny and tasty meatballs, a combination of fragrant fresh herbs such as basil, tarragon and savory and then topped with kohlrabi fries. I heard about this recipe from a very kind and generous

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-13260450343728269002010-09-19T13:52:00.001-04:002011-08-31T10:15:46.646-04:00

Joojeh kabab is a simple, easy to make and popular dish in Iran and is most delicious when made with fresh and tender young chicken. Joojeh kabab is usually made with skinless and boneless chicken breast. However, it could be made with the whole chicken cut into small pieces, allowing ample marinating time,  which is an important step in the cooking process. It's best to let the chicken

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com12tag:blogger.com,1999:blog-8986297911698447298.post-6191807108696381702010-09-12T13:12:00.003-04:002011-05-28T12:43:11.702-04:00

With the cool and crisp days of Autumn weather just around the corner, eshkeneh, this creamy and delicious onion and fenugreek (shanbalileh) soup, seems to be the best choice of food to serve your family and friends. Eshkeneh is a traditional soup made with dark golden brown sauteed onion, fresh aromatic fenugreek and the last minute addition of stirred eggs. The result is a fantastic soup that

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-66042841867364969552010-09-05T11:58:00.003-04:002011-12-20T22:55:41.203-05:00

Ranginak is a healthy, nutritious and wonderful tasty dessert from the southern region of Iran. The history of dates in Iran goes back to the ancient times and the beautiful dates and palm trees are a part of our southern landscape. I was lucky enough to grow up having palm trees in our yard and a tall and healthy date tree with red colored dates in our last home before we left Khuzestan. The

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-39876715405689608872010-08-21T22:38:00.002-04:002012-01-26T09:14:57.930-05:00

I've been wanting to make this nutty and tangy saffron flavored lamb stew for a long time. You must try this gorgeous, flavorful and aromatic stew -- you will be very pleased with the taste. I generally use barberries to make the rice with barberries dish (zereshk polow), which has been a staple in our family, but another great use is to make this delicious stew with it. Barberries/Berberis (

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-87213686331627491132010-08-05T19:05:00.006-04:002011-03-17T10:40:59.178-04:00

There's something quite refreshing and relaxing in scooping a cold yogurt served in a serene blue Lalejin clay bowl with a warm piece of bread. To me, that's a delicious meal in itself. In our home, like the homes of many Iranians, serving yogurt based side-dishes for both lunch and dinner was a daily occurrence, especially in the summer. Yogurt is so versatile and is used in many Persian recipes

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com12tag:blogger.com,1999:blog-8986297911698447298.post-71242472423135041442010-08-01T01:02:00.001-04:002011-03-17T10:39:45.144-04:00

Yogurt with Purslane (khorfeh) is the best food to beat the summer heat. There's nothing more refreshing and satisfying than a cool cup of yogurt mixed in with coarsely chopped fresh purslane picked right from your own garden. I've never planted purslane since they grow on their own and are actually considered weeds. I used to pull them out and discard them, until one summer that my mother came

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-26677506705691607342010-07-22T17:00:00.003-04:002012-01-26T12:51:31.021-05:00

It's been a very hot summer so far, the kind where you don't feel like cooking and heating up the oven or turning on the stove. However, I was so excited to have finally found a bunch of fresh rhubarb stalks in a supermarket the other day that it no longer mattered how hot the weather was. I had to cook this savory dish. I adore rhubarbs for they are nutritious and very tasty. I loved rhubarb

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com12tag:blogger.com,1999:blog-8986297911698447298.post-56636030670243215092010-07-13T15:33:00.003-04:002011-12-07T00:24:52.800-05:00

The chickpea A chickpea in a pot leaps from the flame out from the boiling water, crying, "Why do you set fire to me? You chose me, bought me, brought me home for this?" The cook hits it with the spoon into the pot. No! Boil nicely, don't jump away from the  one who makes fire.  I don't boil you out of hatred. Through boiling you may grow flavorful and nourishing, and united with

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com7tag:blogger.com,1999:blog-8986297911698447298.post-23759876013745598152010-07-06T23:56:00.002-04:002011-08-31T10:06:37.909-04:00

I've always loved the taste of fresh and simple cooked fava beans/broad beans (baghali) with a dash of salt, a sprinkle of ground angelica (golpar) and a squeeze of fresh lemon. I grew up with fava beans and that's how it was always prepared in our home. Fava bean season is very short but it's worth the wait. They are soft and creamy when cooked and have a nutty flavor and are quite addictive

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com8tag:blogger.com,1999:blog-8986297911698447298.post-8418053928418364712010-07-01T19:58:00.001-04:002012-01-17T14:04:28.660-05:00

In one of my earlier posts I wrote about Persian macaroni. This is a revisit with a focus on making the pasta tah-dig (crust at the bottom of  pan), where the noodles meet the hot oil with a pinch of turmeric and form a flavorful and golden crunchy layer at the bottom of the pan. A good tah-dig is crispy but not burned, crunchy but not hard. Those of you who are familiar with Persian

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com9tag:blogger.com,1999:blog-8986297911698447298.post-52266810017888778972010-06-26T12:18:00.001-04:002011-12-24T23:01:10.628-05:00

Rice with mung beans (maash polow) is a delightful summer dish, light, simple and delicious. Usually, around the beginning of each summer, I go through my pantry and check the shelves for any kinds of grains, peas and beans that have been stored in jars, bags and containers and decide what to make with them so that they won't be left sitting on the shelves throughout the hot and humid summer

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-47374710614145068082010-06-19T12:31:00.001-04:002011-12-20T22:10:59.229-05:00

I could get my late father a nice shirt, a warm vest, a fancy pipe with some tobacco or a cologne for father's day and he would have been happy but he also enjoyed a good meal followed by a sweet dessert, preferably ice cream, lots of it. Growing up, I remember him bringing home noon-ghandi (sweet bread), pashmak (cotton candy), ab-nabat (hard candy) to name a few. But ice cream had it's

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-71719485233990385212010-06-16T20:25:00.003-04:002011-05-29T00:57:25.089-04:00

Recently, a good friend of ours lost his very sweet and dear mother and I offered to make halva for the memorial gathering which was being held at their house. I always make halva when someone that I care about passes away. This must be one of the things I've picked up from my mother and have learned growing up in a rather traditional home where wheat flour halva is considered a symbol of

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com6tag:blogger.com,1999:blog-8986297911698447298.post-54943107265577240372010-06-07T21:24:00.006-04:002011-08-31T10:20:36.508-04:00

How often are you asked, "What's for dinner?" or as they say in Persian, "Sham chi darim?" My guess is that this must be the most frequently asked question since the beginning of time or perhaps since the discovery of fire! If confronted by the question, especially on a day that you weren't thinking about bringing out the pots and pans from their nicely tucked away shelf, then you may decide to

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-58512138004986776642010-06-01T23:33:00.001-04:002011-08-31T10:08:16.214-04:00

This koofteh/kufte is a combination of rice, ground meat, baby Lima beans and fresh dill, made into a ball with tasty fillings in the center for that additional burst of nutty and sweet flavor. This delicious one-dish meal is worth every bit of effort and time that goes into preparing it. To me, some meals are works of art that you can't help but marvel at and appreciate the ingenuity that

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-88551594285970767862010-05-24T17:00:00.006-04:002011-12-24T23:04:55.097-05:00

My earliest memories of food involving shrimp goes back to my childhood in the city of Bandar Mah-Shahr, meaning the "port-city of the moon," located in the southwestern region of Khuzestan. I don't remember much about how the town looked like and what life was like outside of our home. However, I remember some of the food my mother made using the local shrimp, such as the the shrimp and herb

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-87039491992826896502010-05-20T15:43:00.001-04:002012-01-02T00:24:08.165-05:00

Ever since I moved here I have seen artichokes in vegetable stores and supermarkets, but I never picked one up. It didn't look like any kind of vegetable that I grew up with and was used to. It was different, looked rough, prickly and unappealing. It also seemed a bit labor intensive and I had no time or patience to invest in finding a recipe and cooking artichoke. We simply met at the wrong

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-62444984965440841902010-05-13T17:37:00.006-04:002011-08-31T10:21:47.504-04:00

This is a refreshing, sweet and sour thirst-quenching drink for the Spring and especially during the steamy and hot Summer days. Sharbat-e limoo is a popular drink in Iran and is one of the favorite drinks served to guests. There are a number of flavorful Persian sharbats made with a variety of fresh and seasonal fruits and sugar in the form of syrup or drink. There are many recipes for

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-34489060653889498442010-05-07T20:50:00.008-04:002012-01-25T14:51:19.952-05:00

I am a mother of two amazing daughters, which I am so grateful for, but I am also a daughter and on this mother's day, like many others, I'll be thinking about my own Maman, our strong bond and my many sweet memories of her. In my heart of hearts I remain that little girl whose mom would ever so patiently comb her curly knotted hair in elementary school (dabestan) before going to school each

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com12tag:blogger.com,1999:blog-8986297911698447298.post-60880667443292290602010-04-25T17:12:00.002-04:002011-03-15T10:04:15.634-04:00

Sabzi khordan refers to an abundant mixture of fresh herbs and vegetables served every day alongside most main meals. The word "sabz" means green and "sabzi" means herbs/vegetables and the word "khordan" means eating. Eating greens and vegetables with almost every meal is an essential part and deep-rooted tradition in the Iranian culture. Iranian cuisine revolves around using fresh and seasonal

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com17tag:blogger.com,1999:blog-8986297911698447298.post-41842387454689782842010-04-19T15:56:00.006-04:002012-01-26T12:51:57.973-05:00

This is a tangy, hot and flavorful dish made with tender okra, sour tamarind sauce, lots of garlic and hot pepper slowly simmered in lamb stew. I was born in the city of Ahwaz, Iran and I spent a large part of my childhood and youth in the southern province of Khuzestan and Maman's most delicious khoresh bamieh had been a favorite of mine ever since. I have cherished this recipe so much that I

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com12tag:blogger.com,1999:blog-8986297911698447298.post-39647379491961061212010-04-15T09:44:00.003-04:002011-05-28T12:39:55.768-04:00

This is a simple, easy and delicious dish that's a favorite in our home. It 's my stove-top version of chicken kabab (jujeh kabab) which I make quite often but never thought about writing a post on it until I made them yesterday and again today! This dish may be served with rice but we also like it with some salad on the side such as salad Shirazi or a fresh green salad with lemon dressing. The

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-2311990073825597432010-04-10T10:02:00.002-04:002011-03-17T10:12:57.192-04:00

Nargesi Esfenaj is a great vegetable dish made with spinach, sauteed onions and eggs (sunny side up) on top. Narges (Narcissus) is a name of a beautiful spring flower and also the Greek mythology about a beautiful young man who falls in love with his own reflection in the waters of a pond and he perishes there, leaving narcissus flower to grow in his place. The name Narges is a girl's name in

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-90240960124811981722010-04-07T12:44:00.003-04:002011-03-17T10:11:32.455-04:00

Kotlet is a super simple and super delicious Iranian ground meat patty. I can easily say that I grew up on kotlet. This was one of my mother's specialties and signature dishes that was made in the shape and as large as the palms of her hands. They were soft and tender inside and golden brown and crispy on the outside. On one of our summer travels en route to Tehran, we visited one of my father's

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com15tag:blogger.com,1999:blog-8986297911698447298.post-11382506284805003722010-04-02T17:05:00.003-04:002011-12-27T19:44:33.983-05:00

Green beans (loobia sabz) makes a great side for most meat and chicken dishes and may also be served as a light and healthy vegetarian dinner. There are other popular and tasty Iranian dishes made with green beans such as, Rice with Green Beans (Loobia Polow) or Chicken with Green Beans (Khorake Morgh) which both are a favorite of mine. I may sound like a broken record but I love all

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com5tag:blogger.com,1999:blog-8986297911698447298.post-55971281522222180512010-03-29T16:02:00.004-04:002011-12-24T23:08:48.114-05:00

This is a well-blended, aromatic saffron rice with flavorful fresh dill, soft and nutty lima beans and tangy saffron chicken. Dill lima beans rice with chicken or lamb shanks is a nice colorful dish to prepare for yourself, serve your guests or take on outdoor picnics. It's also one of the dishes we make for Sizdah Bedar (getting rid of thirteen), which marks the last day of the Nowruz

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com16tag:blogger.com,1999:blog-8986297911698447298.post-59515992304253110482010-03-25T20:38:00.008-04:002012-01-09T22:26:08.763-05:00

Gol gav zaban (Borage) is a herb that grows in the northern part of Iran and its dried purple flower is brewed the same way you brew tea leaves. Gol gove zaban is a diuretic and is used in treating coughs and colds and also has a calming effect on the nerves. It's believed to be a good source of antioxidants and is also good for the heart. Gol (flower) gav (cow) zaban (tongue)

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-51534886872659902452010-03-22T20:59:00.003-04:002011-12-18T19:33:01.117-05:00

Sofreh Haft-Seen  The Table of the Seven S's. Sabzeh (Wheat Sprouts): Representing rebirth and fertility.    Sabzeh (Wheat and Lentil Sprouts) Sabzeh (Mung Bean Sprouts)  Senjed (Dried Fruit of the Lotus Tree): Representing love.  Somagh (Sumac): Representing the spice of life.  Samanoo (Sweet Pudding made with germinated wheat): Representing the

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-50615441246077484512010-03-19T16:25:00.000-04:002012-01-03T00:38:01.120-05:00

I'm so honored that Laura Kelley, the author of the book The Silk Road Gourmet and the Silk Road Gourmet blog, has asked me to do a guest post on her fantastic blog. This has been a wonderful opportunity for me to write about Nowruz (Persian New Year) which is the most celebrated occasion in Iran and to also share the recipe of one of my favorite Iranian dishes. Please read my guest blog post,

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com9tag:blogger.com,1999:blog-8986297911698447298.post-9499762698111744742010-03-19T10:30:00.002-04:002010-05-15T00:52:24.939-04:00

Samanoo is one of the many items on the haft-seen table or "sofreh" tablecloth that starts with the letter "S." It is a sweet pudding made with germinated wheat sprouts and flour. "Sabzeh," wheat sprout, represents rebirth and samanoo represents the reward of patience and sweet life. Making an authentic samanoo requires time, patience and a good arm, or the help of several people to help with

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com9tag:blogger.com,1999:blog-8986297911698447298.post-4152612665501049262010-03-17T19:13:00.003-04:002011-12-24T23:09:59.894-05:00

 Persian New Year (Nowruz) is the celebration of the first day of spring (Bahar) with all its beauty, greenery and blossoms. Traditional Nowruz dishes are made with herbs representing new life and revival. Sabzi polow is a delicious and healthy dish usually served with smoked white fish (mahi doodi) or fried fish. I posted a sabzi polow recipe last year, here. However, this new variation came

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com12tag:blogger.com,1999:blog-8986297911698447298.post-53245960513895749432010-03-12T23:29:00.003-05:002011-03-17T10:01:07.977-04:00

This is a delicious and perfect sweet for the Persian New Year celebration. Coconut macaroons are tasty enough and there isn't much you need to do to it to make it taste any better. However, just to give it a different flavor and aroma, I added a hint of my favorite spice saffron, a sprinkle of rose water and a squeeze of lime. The combination of shredded coconut, sugar, saffron, rose water and

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-56981624776977359142010-03-10T17:39:00.002-05:002011-03-17T09:59:11.913-04:00

These are delicious, simple and easy to bake raisin cookies that are perfect for the holidays, or any day for that matter. I cook all the time and enjoy making pickles and jams. When it comes to sweets, however, I usually only make them for a special occasion, and the Persian New Year is as special as it can get. It may be that my mother wasn't much of a baker and she would hire someone to do the

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-47871585082034533802010-03-08T21:49:00.005-05:002011-03-17T09:58:00.710-04:00

This is a caramelized hard sugar candy from the city of Isfahan, located in the central part of Iran. I was ten years old when I first tasted poolaki during one of my family's annual summer travels where we visited the historic city of Isfahan. My parents bought many bags of poolaki as a souvenir (soghati) among many other things that the beautiful city of Isfahan is known for! Poolaki is a

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com9tag:blogger.com,1999:blog-8986297911698447298.post-89266263736049795512010-03-04T00:45:00.003-05:002012-01-26T09:14:57.945-05:00

It's name is "Ghaymeh!"  Khoresh-e Ghaymeh! I will not call this dish a stew, or a casserole, or anything else for that matter. In my book it's one of the top five Khoresh's and there are many delicious stews in the Persian cuisine. Hopefully, I'll get to share them with you all, one dish at a time! This is a simple but very tasty dish that, for me, not only satisfies my hunger, but warms my

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com23tag:blogger.com,1999:blog-8986297911698447298.post-54973489918123219472010-03-02T00:28:00.001-05:002011-03-17T09:54:03.731-04:00

This year's Persian New Year (Nowruz) falls on March 20th, therefore along with the spring cleaning we need to start growing our own "Sabzeh" wheat sprout which symbolizes revival and rebirth. Besides wheat, which is the most common and popular seed to grow, you may also grow barley, lentil and mung beans. Sabzeh is one of the seven items on the haft-seen table that starts with the letter (S).

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com9tag:blogger.com,1999:blog-8986297911698447298.post-75684523577227436042010-02-27T10:23:00.003-05:002012-01-10T19:00:05.729-05:00

Persian kookoo/kuku is a combination of finely chopped or grated vegetables such as potatoes, herbs and zucchini mixed in with eggs and spices and fried on the stove or baked in the oven. Zucchini kookoo is a healthy, light and tasty dish. In our home, this is a favorite! It's one of the few dishes that both my kids, who are picky eaters, love and ask for and there are usually no left-overs.

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com15tag:blogger.com,1999:blog-8986297911698447298.post-6304647498096814722010-02-24T20:37:00.004-05:002011-03-17T09:49:33.301-04:00

Has it ever happened to you that you have all the necessary ingredients to make a delicious meal but instead you don't know what to cook and are not inspired enough to cook up something new! These are the times you call your mom, sister, friend, or even a neighbor and ask for their opinion. We need suggestions and helpful comments as to how to do our hair, what to wear to a wedding, what color

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com7tag:blogger.com,1999:blog-8986297911698447298.post-18347640421877804192010-02-21T11:13:00.002-05:002011-03-17T09:48:03.839-04:00

It may seem too early to talk about Spring cleaning when the ground is covered with snow and the weather is freezing where I live. However, there are only four weeks left until the Spring equinox when the days and nights are of equal length and the start of Persian New Year and the celebration of Nowruz (New Day)! Before the actual Nowruz celebration, festivities, family gatherings and all the

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com8tag:blogger.com,1999:blog-8986297911698447298.post-58635825081806280832010-02-19T01:04:00.004-05:002011-03-17T09:47:19.182-04:00

This is a refreshing and nutritious drink made with ripe and sweet cantaloupes and is a superb thirst quencher. Cantaloupes are great especially when served in the morning for breakfast. It is also wonderful to set up a beautiful tray of sliced cantaloupe and honey dew along with watermelon during scorching hot summer days or any other day of the year while they are in season. In our home, like

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-31745742007544372582010-02-16T12:20:00.002-05:002012-01-26T16:15:14.069-05:00

Fereni is a creamy and smooth dessert made with rice flour, milk, sugar and rose water. The soft texture and the pleasant taste melts in your mouth and is very comforting for the cold winter days. My mother was born in the western city of Hamadan, Iran, which was known for its Alvand Mountain (kuh-e Alvand), historical background, many tourist attractions as well as its very cold winters.

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com13tag:blogger.com,1999:blog-8986297911698447298.post-60665211954357516382010-02-12T21:04:00.001-05:002011-03-17T09:43:51.512-04:00

 Photo: Wikipedia What could possibly be the best gift to give or receive on Valentine's Day? There are numerous possibilities out there, from a card with a handwritten personal message to a box of gourmet chocolates, a bouquet of pink or red roses, a delicious dinner, or some heart shaped jewelery.  The list is long depending on one's creativity and of course, the budget. I have to say that the

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com6tag:blogger.com,1999:blog-8986297911698447298.post-79370346158924612082010-02-09T21:08:00.006-05:002011-08-31T10:22:22.486-04:00

Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to the ancient times. It's a combination of vinegar (serkeh) and "angabin," which refers to honey and the natural honey sweet. Sekanjabin and its drink (sharbat-e sekanjabin) are usually served during the summer. Now, the reason that I'm writing about a well-known ancient syrup that's perfect for the summer time

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-16581817299183288552010-02-06T18:13:00.003-05:002012-01-26T09:14:57.916-05:00

 Slowly simmered lamb stew with sliced gray-squash, fresh tomatoes, fried onion and dried lemons (limoo amani) In the Persian cuisine there are a number of tasty, slow cooked stews (khoresh/khoresht) that combine the seasonal vegetables with either meat or chicken. Iranian food is not heavily spiced and in order to achieve the optimal taste, some patience, time and planning is required. I

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com11tag:blogger.com,1999:blog-8986297911698447298.post-56409664992322491762010-02-04T00:03:00.001-05:002011-03-17T09:36:23.801-04:00

As food nourishes our bodies, satisfies our hunger and sustains us, poetry, music and rhythm feed our soul and bring joy to our hearts. I grew up appreciating and enjoying poetry. Maybe it's in my DNA passed down from my mother to me or just because I grew up listening to poems, reading poetry and  memorizing them at school like the majority of Iranian kids. Now, in addition to my recipes and

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com7tag:blogger.com,1999:blog-8986297911698447298.post-15227625428872752242010-02-01T22:22:00.004-05:002011-12-30T19:04:43.051-05:00

Rice with black-eyed peas (cheshm bolboli) is one of many Iranian rice dishes and "cheshm bolboli" means nightingale's eyes in Persian/Farsi language. This may not be as popular or as presentable and festive looking as some of the other rice dishes, but it's a tasty vegetarian dish to make for a Sunday afternoon light lunch with close friends. It may also be served with lamb, or chicken too,

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-55282802227796913602010-01-30T19:48:00.004-05:002011-12-15T11:00:06.374-05:00

There have been culinary contributions from other cultures that were well received when they made their way into our culture, such as macaroni, salad olivieh and in the recent years, pizza. As I understand it, salad olivieh was first introduced to the Iranian cuisine somewhere between the late 60's and the early 70's and it easily became one of our popular dishes. It is said that "salad Olivier

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com7tag:blogger.com,1999:blog-8986297911698447298.post-52167286271975877082010-01-26T20:50:00.003-05:002011-10-23T16:00:03.884-04:00

When you walk into an Iranian home after the customary greetings, the first thing you would be offered as soon as you sit down is a well brewed hot cup of tea.  Tea is the hot beverage of choice in Iran where it is served for breakfast, lunch, dinner and in between with at least one or more refills. There's more to drinking tea than meets the eye. It's about being together with family and

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com15tag:blogger.com,1999:blog-8986297911698447298.post-77947208404764815732010-01-22T20:15:00.005-05:002011-08-31T00:40:12.749-04:00

This dish consists of  fried potatoes and eggs, blended with some sugar and saffron. Usually, I like having my meals and sweets separate and each in its own place. However, there are those sweet but occasional dishes such as the sweet rice, beet and yogurt dip and kookoo ghandi that I like to cook once in a while or for special occasions. However, in general we Iranians like our food more on

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com14tag:blogger.com,1999:blog-8986297911698447298.post-32685899990859371792010-01-20T00:09:00.003-05:002011-12-25T11:51:29.622-05:00

I'm so delighted and honored that Rebecca of Chow and Chatter has asked me to do a guest post on her wonderful blog. It has been a great opportunity to be able to share one of my favorite dishes with Rebecca and her readers. Rebecca is a registered dietitian, freelance writer, food blogger and a mom to the most adorable little girl that you get to see while reading her blog. If you would like

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com5tag:blogger.com,1999:blog-8986297911698447298.post-72047798378636478502010-01-16T15:10:00.006-05:002012-01-24T11:32:42.478-05:00

Barley is an ancient grain with an obscure origin. However, as old as barley is, it has never gotten to be a popular grain for cooking in our culture. In the land where wheat bread (taftoon, lavash, barbary and sangag) is the staple of Iranian food, barley has never had a chance to compete for first place. Barley may be nutritious, versatile, and economical to buy but the only recipes that I

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-75473647409096980752010-01-13T00:08:00.003-05:002012-01-24T13:51:56.727-05:00

Rice Tah Dig This unplanned post was brought about due to a reader's question regarding tah-dig. Chantalle asks: "Is there something I can do to get a better crust?" Great question! I've been blogging about Iranian food for months now but it didn't occur to me to write about tah-dig, the tastiest and most sought after part of a rice dish. If only tah-dig could speak it would probably

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com24tag:blogger.com,1999:blog-8986297911698447298.post-68290934674779389382010-01-07T15:32:00.005-05:002011-12-24T23:12:26.003-05:00

This is a divine dish of  layered saffron rice and cooked chicken breasts bound together by seasoned yogurt and egg yolk mixture. We Iranians love our rice and love to layer it with different types of vegetables and meat. However, the most tasty and desired part of this dish is the bottom layer of the rice (tah-dig). Tah-chin is the tah-dig lovers galore! Since the rice is served upside down

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com29tag:blogger.com,1999:blog-8986297911698447298.post-878172322572465932010-01-03T16:11:00.023-05:002012-01-27T02:18:48.918-05:00

Haleem is a favorite traditional meal in Iran and it's usually served for breakfast. The main ingredients for haleem are wheat and meat ( lamb, turkey). Haleem is a hearty and filling morning meal that is cooked slowly and requires some patience. In Iran there are also restaurants that serve haleem in the early hours of the morning or sell it as take-out. There are cooks who insist on cooking

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com20tag:blogger.com,1999:blog-8986297911698447298.post-24352380341396305482009-12-30T01:07:00.004-05:002012-01-11T15:45:47.561-05:00

There are many types of street food vendors here in NY. They sell fruits, soft pretzels, hot dogs, toasted chestnuts and so on. We took a stroll down Fifth Avenue and Rockefeller Center, looking at the holiday decorations and lighting. My daughters bought some roasted peanuts from a vendor on the street. It reminded me of my growing up in Iran and the time that my mom would buy me fresh whole

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com6tag:blogger.com,1999:blog-8986297911698447298.post-21328430965941568782009-12-23T08:51:00.002-05:002011-12-16T00:30:04.071-05:00

Shir Berenj In our language Persian/Farsi,  "shir" means milk and "berenj" means rice.  Placing rice, the staple of Iranian cooking, in a pot along with milk and simmering it till well-cooked with the right consistency is what this pudding is all about. The recipe that I'm offering here is the one that my mother used to make frequently. Using short grain rice is preferred for this dish.

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com7tag:blogger.com,1999:blog-8986297911698447298.post-56586234055159048542009-12-18T23:14:00.004-05:002011-12-16T01:04:43.729-05:00

Night of Yalda (shab-e Yalda) refers to the longest night of the year, the beginning of winter and the triumph of light over darkness. Monday, December 21, is the winter solstice (yalda) which  has been celebrated in our culture for hundreds of years. On the eve of yalda, families and friends gather together, stay up till midnight, tell stories, reminisce and read poetry while sipping hot

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com17tag:blogger.com,1999:blog-8986297911698447298.post-57004274579967555832009-12-13T21:23:00.002-05:002012-01-26T09:14:57.935-05:00

Khoresh-e fesenjoon is one of the most delicious Persian dishes. Biting into a tender piece of a well cooked sweet and sour chicken covered with tangy pomegranate and finely ground walnut sauce is to experience a piece of Persian culture, its food and heritage. In researching pomegranates, its history and its use in our culture, I've learned that it dates back to 3300 BC, here. Fesenjoon is

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com19tag:blogger.com,1999:blog-8986297911698447298.post-25226427552887161022009-12-09T21:54:00.004-05:002012-01-26T09:14:57.919-05:00

I like autumn mostly for its beautiful color changing foliage, crisp weather and also for its seasonal fruits such as pomegranate, persimmon and quince. Quince is one of  my favorite fall fruits. Of course, quince is basically used in cooking and making jams and is one of those kinds of fruits that all  parts of it is edible. It also has a warm and happy color too. I'm so tempted to take a

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com16tag:blogger.com,1999:blog-8986297911698447298.post-48572095727422765952009-12-04T00:06:00.005-05:002012-01-22T19:00:40.105-05:00

Today is my first blogoversary! Food blogging has been a journey as well as a healing process for me while I've been chopping onions, frying eggplants, pickling garlic, steaming rice and grounding threads of saffron and the whole lot of other things that cooking entails. I had started this blog exactly a year ago as a tribute to my late mother who had passed away six months prior due to an

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com19tag:blogger.com,1999:blog-8986297911698447298.post-71899793736613439662009-11-24T14:28:00.048-05:002011-12-24T23:12:58.312-05:00

Thanksgiving is one of my favorite holidays. It's all about getting together with the people you love and care about. Spending time together, telling stories, laughing, giving thanks and of course eating delicious food and mouth-watering sweets. Like many Iranians I do add my own Persian cooking touches to the Thanksgiving menu. I feel the meal is not complete if there's no rice to go with

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com10tag:blogger.com,1999:blog-8986297911698447298.post-38814917865194110992009-11-21T21:00:00.042-05:002011-11-15T00:16:53.902-05:00

With the flu season upon us, I thought it is the best time to write about the home remedies for the common cold. There are many herbal solutions for many different kinds of ailments in our culture that date backs to many centuries ago. However, today, I'll mention a few things we use in case of sniffling, coughing , sore throat, etc. These cold solutions have been generally passed down from

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com1tag:blogger.com,1999:blog-8986297911698447298.post-22068172833233324562009-11-09T12:16:00.020-05:002011-08-31T00:21:14.170-04:00

New York Fall Weather Noon o Paneer o Gerdoo Breakfast has been called the greatest meal of the day. I couldn't agree more. It only takes a little time early in the morning out of our busy schedule to boil some water in order to brew a fresh cup of loose leaf tea or make a aromatic delicious cup of coffee. Warm up some pita(lavash), barbari bread or sangag (if it's available where you

Azitahttp://www.blogger.com/profile/11133913930130298761noreply@blogger.com16