Mast-o-Laboo - Persian Beet & Yogurt Dip

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 mother would buy me fresh whole salted walnuts, grilled corn (balal) and warm and juicy cooked beetroot (laboo). Is it just my nostalgia that the food we ate seems to have tasted much better back then?

Beets are an interesting root vegetable, they add so much color to your life! They color everything that they come in contact with including your hands and nails. I wonder if beets were used as make-up to color the cheeks and lips before modern times.

Cooked beetroot (choghondar) could be served sliced in salads, sliced or quartered with a dash of sugar, or mixed in with yogurt. The green part of it could also be used in the vegetable and been stew (ash). They add a delicious flavor to the stew, however, it is usually disposed of. That must be the reason behind the Iranian saying used when someone feels neglected, unappreciated or overlooked in decision-making situations: "Am I a beetroot leaf here?"  (pas man inja barg-e choghondaram?) ماست و لبو/ بورانی لبو  Mast o Laboo/ Borani Laboo is a simple yet delicious side dish.

Mast-o- Laboo/Borani Laboo - Persian Beet & Yogurt Dip

Ingredients:
Serves 4-6

3 small-size beets

2 cups plain thick yogurt
1 teaspoon sugar *optional

Garlic powder
Salt

Method:

1. Place the beets in a pan, cover with water, cook over medium heat for about 30 minutes or until tender.
2. Remove the pan from heat and set aside to cool.
3. Peel, cut into small bite-size pieces or grate the beets using a food processor or a hand grater.
4. Combine the yogurt, beets, and a dash of garlic powder, salt, and a pinch of sugar. a pic. Mix well. Refrigerate for a couple of hours.

Serve cold.

Enjoy!

Shir Berenj - Persian Milk & Rice Pudding

شیربرنج Shir Berenj is a creamy, sweet and rosewater scented rice pudding. In Persian/Farsi,  "shir" means milk and "berenj" means rice. This is my mother's recipe that she used to make frequently. Short grain rice is preferred for shir berenj. As for the milk, since we usually drink 1 percent low-fat milk that's what I used in this pudding too. However, using whole milk is recommended since it would enhance the flavor and makes the pudding more creamy.

Eshgh (Love)

Shir Berenj - Persian Milk & Rice Pudding

Ingredients:

Serves 4

1 cup white rice (short-grain)

4 cups whole milk

2 tablespoons sugar

1-2 tablespoons rosewater
1/4 teaspoon ground cardamom
Water

Toppings:

Cinnamon, honey, grape molasses or jam

Method:

1. Rinse rice with cool water and soak in water, preferably overnight or at least for eight hours. Drain. 
2. In a non-stick pot add rice and 2 cups of water on medium-low heat, bring to a gentle boil, lower the heat and simmer for about 10-15 minutes or until the rice is tender and the water is almost fully absorbed. Gradually stir the milk into the rice, cook, uncovered, for 30 minutes on low heat, stirring frequently to avoid getting a crusty bottom. This is a dish that we don't want to form a tah-dig at the bottom! 
3. Add sugar, cardamom and rosewater. Add more milk if needed. Stir well and simmer on low heat for another 15-20 until it thickens. 
4. Remove from heat and transfer the pudding into a large serving platter or single serving bowls or plates. Let it cool. 
5. Garnish with cinnamon.

Shir berenj is usually served with drizzled honey on top, rose petal jam or grape molasses (shireh angoor). You can cut the amount of sugar in half if you are using any of the toppings. It entirely depends on your personal taste.

Enjoy!

Persian Yalda Celebration: Celebrating The Longest Night of the Year!

 شب یلدا Shab-e Yalda (Night of 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 tea and eating sweet watermelon, pomegranate and an assortment of nuts and seeds.

It's a night that we take out the poetry book of Hafez and recite from it. Those who are familiar with Hafiz's poetry know that  there's not a single translation that can capture its true meaning and essence. With that said, here's a translation of a verse by Hafez, one of the greatest Persian poets of all time.

O pious of the heart, I am lost in a love so great

O pain the hidden secrets will become open debate.

Shipwrecked we just float, O favorable wind arise,

may we one more gaze upon that familiar trait.

Passage of time and the stars, are but what we fantasize

for compassion and kindness, it's never too late.

In the circle of wine and roses, nightingale's song is prize

with the aroma and the wine your senses satiate.

O Thou compassionate one, life giver and the wise

one day bestow thy grace upon this mendicant's state.

For peace of this world and the next, understand what I advise

magnanimity the lot of friends, and wise foes try to relate.

In the land of repute, our passage they will dispute

if this will not suit, don't stay mute, and transmute distastes of fate.

When destitute and in need, let your love and passion breed

life's alchemy, essence and seed, unimagined wealth shall create.

If unruly with pride, with a candle's zeal your flame will rise

Beloved turns stone to lave, and molten wax manipulate.

The Grail contains but wine, if only you realize

then the Kingdom of the world, at your but prostrate.

The good and wise magi, forgivers of lives and lies

bearer bring good news, drunkards' wine consecrate.

With this wine stained robe, Hafiz would never disguise

o untainted pure master, exempt us from this fate.

Poem by Hafez

~ Translation by Shahriar Shahriari

I can't help but think about all those Iranians that kept these festivities alive throughout the centuries amidst the sometimes harsh and unfavorable circumstances. I owe every one of them a heartfelt thank you and gratitude. They have kept the hope alive and passed it on year after year. I hope to join in with all the Iranians, if not in person but in spirit, and celebrate the victory of good over evil.

Happy Yalda, Yalda Mobarak!

Fesenjoon - Pomegranate Walnut & Chicken Stew

خورش فسنجون Khoresh-e Fesenjoon is one of the most delicious Persian dishes. Biting into a tender piece of sweet-and-sour chicken covered in a rich sauce of tangy pomegranate and finely ground walnuts is to experience a piece of Persian culture and heritage. 

In exploring the history of pomegranates and their role in Persian cuisine, I discovered that this ancient fruit dates back to 3300 BC, here. Fesenjoon itself is a beautiful example of Persian ingenuity in creating a perfectly balanced and nourishing meal. The combination of ingredients in this dish is nothing short of genius.

Fresh ingredients are essential in Persian cooking. For those living outside of Iran, finding the required ingredients can sometimes be a challenge, but for fesenjoon, all the key components are thankfully easy to find in the northeast. One crucial tip is to use fresh walnuts. If you purchase pre-packaged walnuts, check that they are light in color rather than dark, as dark walnuts often taste bitter. 

 Another essential element is good-quality pomegranate concentrate or syrup. It should be thick and free from added sweeteners or water. Avoid using pomegranate juice as a substitute, as it won't deliver the depth of flavor.

Fesenjoon doesn't require a long list of ingredients or hours of preparation. It's a simple dish that comes together quickly, yet achieving slow-cooked flavor requires patience. Khoresh-e fesenjoon should be cooked low and slow, allowing the flavors to come together and the natural oils from the walnuts to gradually enrich the stew.

I sometimes get carried away with food styling and decoration, but this dish truly needs no embellishments. Served alongside fragrant white rice, its aroma and rich flavor speak for themselves. Here's a recipe link for Fesenjoon with Meatballs.

Fesenjoon - Pomegranate Walnut and Chicken Stew

Ingredients

Serves 4-6

-4 boneless, skinless chicken breasts, cut into small chunks
-1 large onion, peeled, minced
-2 cups shelled walnuts, finely ground

-1 cup pomegranate molasses, plus more if needed
-1/4 cup sugar, plus more if needed
-Dash of cinnamon 
-Vegetable oil
-Salt and pepper to taste

Method

1. Pulse the walnuts a few times in a food processor until finely ground. 
2. In a small pan, heat 2 tablespoons of oil over medium heat. Add the walnuts and sauté them lightly for 2-3 minutes, stirring often.
3. Add the pomegranate molasses and 2 cups of water to the pan. Mix well, cover with the lid slightly ajar, and simmer over low heat for 30-40 minutes. 
4. In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Sauté the onions until golden brown.
5. Add the chicken pieces to the pot and cook until golden on all sides. Add salt, pepper, and a small dash of cinnamon. Start with 1/2 teaspoon of salt; you can adjust later.)
6. Pour the pomegranate-walnut mixture into the pot with the chicken. Stir well, adding water if needed, so the chicken is fully covered, and brought back to a boil. Then reduce the heat to low, cover, and simmer for 2 hours. The slow cooking allows the chicken, walnuts, and pomegranate sauce to become rich and creamy.
7. Add sugar 1 tablespoon at a time, mixing gently without breaking up the chicken. Taste and adjust to your preference. Fesenjoon is traditionally a balanced, sweet-and-sour (malas) dish. I personally prefer it more sour. But many enjoy it sweeter.
8. If the fesenjoon is too thin, leave the lid slightly ajar and simmer until it reaches a thick consistency. Fesenjoon should never be watery.  

Serve hot with aromatic basmati rice. 

Enjoy!

Khoresh-e Beh - Quince Stew

I like autumn mostly for its beautiful color-changing foliage, the crisp weather, and its seasonal fruits such as pomegranate, persimmon, and quince. Quince is one of my favorite fall fruits. It's a fruit that's mostly used in cooking or making مربای به quince jam, and it's one of those rare fruits where every part is edible. I also adore its warm, cheerful color. I've been tempted to take a quince with me to the neighborhood paint store and have them match its exact shade. In the spring, I might just paint my kitchen quince yellow, if such a color exists.

Anyhow, for this dish, after washing and patting the quince dry, simply slice it into wedges; there's no need to peel the skin. In Iran, even the seeds are valued;  they are traditionally brewed into a soothing tea to help relieve coughs and chest discomfort.

Quince seeds and rock candy drink

خورش به Khoresh-e beh is a delicious and visually appealing Persian stew. It's made with tender pieces of meat usually (beef or lamb), yellow split peas, tomato sauce, and fragrant quince, a combination that balances sweet, savory, and tangy flavors.

Khoresh-e Beh - Persian Quince Stew

Ingredients
Serves 4-6

-2 pounds of meat (lamb or beef), washed and cubed
-4 medium-sized quinces, washed, cored, and sliced (or cubed), sliced right before cooking.
-1 cup yellow split peas, picked over and rinsed
-1 large onion, peeled and chopped
-2 tablespoons tomato paste
-1/4 teaspoon turmeric
-1/2 teaspoon liquid saffron
-Salt and pepper to taste
-2-3 dried lemons (limoo amani) or juice of a lime
-1-2 tablespoons sugar
-A pinch of cinnamon
-2 1/2 cups of water
-Olive oil


Method

1. Heat 3 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. 
2. Add the chopped onion and cook until golden. Add in the turmeric and stir.
3. Add the meat and brown on all sides. 
4. Add the tomato paste and cook for 5 minutes. 
5. Add the split peas and cook for 3-5 minutes, stirring gently
6. Add the cinnamon, saffron, dried lemons, salt, and pepper.
7. Pour in the water, bring to a boil, then reduce the heat to medium-low. Cover and cook on a medium to low heat for 1 hour, until the meat is tender
8. Heat 2-3 tablespoons of oil in a skillet and saute the quince slices for 5-7 minutes over medium heat.
9. Sprinkle the sugar over the quince slices and stir until the sugar is completely dissolved. Set aside.
10. In an ovenproof casserole dish, pour in the meat mixture, adjust the seasoning, and gently layer the cooked quince slices on top. 
11. Cook in a preheated oven at 350 degrees Fahrenheit for 50 minutes. 

Serve with rice.

Enjoy!

Kashk-e Bademjan - Persian Eggplant & Whey Dip

Today marks my first blogoversary! 

Food blogging has been both a journey and a healing process for me. Over the past year, I've chopped onions, fried eggplants, pickled garlic, steamed rice, and ground saffron threads, each carrying with it a memory, a story, and a little piece of comfort. 

I started this blog exactly a year ago as a tribute to my late mother, who had passed away six months earlier after an illness. It was my way of honoring her remarkable culinary skills, her deep knowledge of ingredients, and her warm, welcoming spirit. My mother loved nothing more than serving delicious food with generosity and joy. 

Little did I know that through this process, I would grow into a more passionate foodie myself. What began as a way to preserve her memory became an exploration of food, nutrition, and even cuisines from around the world. From the time eight or nine,  when my mother first taught me how to saute onions, an essential step in nearly every Iranian dish, I can still remember standing by her side, watching the onions slowly turn golden. This simple act of sauteing onions is the foundation of Persian cooking, and it's also the beginning of my love for food. 

In the early months of blogging, I was mostly documenting recipes I remembered, posting frantically, treating it almost like a duty to keep her legacy alive. But over time, I found joy in the writing, in sharing recipes, in connecting with other food bloggers. What began as a homage to my beloved maman slowly became a source of healing, helping me feel close to her through every story, every dish, every word.

And so today, as I celebrate a year of blogging, it feels right to share a recipe that she would prepare so lovingly: کشک بادمجان Kashke-e Bademjan.

This quintessential Persian appetizer may not be considered a main dish, but once it's on the table with some lavash (flatbread) and a tall glass of cool water, you really don't need much else. Made from eggplants, caramelized onions, garlic, and kashk (whey), it's simple and flavorful. And best of all, it's proof that Persian cooking doesn't have to be time-consuming.

Dried Whey (Kashk)

Kashk-e Bademjan

Ingredients

Serves 4

-2 large eggplants

-1 large onion, peeled, thinly sliced

-5 garlic cloves, minced

-2 tablespoons dried mint

-1/2 teaspoon turmeric

-1 teaspoon liquid saffron

-Salt and pepper, to taste

-Olive oil or vegetable oil

-1 cup liquid kashk (whey) - available at Iranian or Middle Eastern grocery stores.

-2 tablespoons chopped walnuts

Method

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Pierce the eggplants with a knife to let steam escape. Place them on a baking sheet and roast in until softened for about 30-40 minutes. Remove from the oven, and let cool. 
3. Peel off the skin, cut the eggplants into small cubes.
4. Heat 3 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and saute until golden. Stir in the turmeric, then add the garlic and dried mint, saute for another 5 minutes.
5. Add the chopped eggplant, saffron, salt, and pepper. Add 1/2 cup of water, cover, and cook for 10-15 minutes over low heat. 
6. Stir in the kashk (liquid whey) over the eggplant mixture and cook gently for about 5-10 minutes on low heat for the flavors to come together. 
7. Taste and adjust the seasoning. Transfer to a serving platter, and drizzle with extra kashk if desired. 
8. Garnish with fried onions and chopped walnuts. 

Kashk-e Bademjan can be made a day ahead and served at room temperature with warm flatbread or pita chips.

Enjoy!

Shirin Polow - Persian Sweet Rice

شیرین پلو  Shirin polow - Persian sweet rice is a traditional special-occasion rice dish which is usually served with chicken and goes well with turkey too. This delicious sweet rice is perfect for Thanksgiving dinner. Thanksgiving is 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 Persian-style rice to go with it!

Shirin Polow - Persian Sweet Rice

Ingredients:

 Serves 4-6

2 cups long-grain white basmati rice
2 cups carrots, peeled and shredded
1 cup orange skin, slivered
1 cup slivered almonds
1/3 cup sugar (may be adjusted to your liking)
1/2 teaspoon powdered saffron dissolved in 3 tablespoons of hot water
Dash of cinnamon
Salt
Oil

 Method:

1. Rinse 3 large oranges and, using a vegetable peeler, peel the skin and cut into thin stripes. Rinse well under cold water. Place the slivered orange peels into a small pot, add a cup of cold water, boil for 3-5 minutes over medium-high heat, drain, and repeat the process two more times. 
2. Heat 3 tablespoons of oil in a large skillet over medium heat, add the shredded carrots and saute for about 5 minutes, add the slivered almonds, then add the sliced orange peels. Continue sauteing for an additional 5 minutes.
3. Add the sugar, a dash of cinnamon, pour 1/4 cup of water, gently stir, cover and cook over low heat for 7 minutes. Set aside.
4. In a large bowl, wash the rice with cool water a few times. Soak the rice in 8 cups of water, add 4 tablespoons of salt, and set aside for at least a couple of hours.
5. In a large non-stick pot, bring 3 quarts of water to a rapid boil over medium-high heat. Drain the rice and pour it into the boiling water. Bring the water back to a boil for about 7 minutes or until the grains are long, soft on the outside, and hard in the center. Drain the rice in a colander and rinse the par-boiled rice with cool water.
6. Wash the pot and return to heat, add 4 tablespoons of oil, with a large spatula, place 1/3 of the rice into the pot, add a layer of the carrot mixture, building it into a pyramid shape away from the sides of the pot. In order to release the steam, make 4-5 holes in the rice with the bottom of the spatula.
7. Cook the rice for about 7-10 minutes over medium-high heat or until rice is steaming. Sprinkle 2 tablespoons of oil, 2 tablespoons of water, and the liquid saffron over the rice, lower the heat, cover, and steam the rice for 50 minutes.

Transfer the rice to a serving plate, garnish, and serve warm.

Enjoy!

Chicken Soup & Other Persian Home Remedies

With flu season upon us, I thought this would be the perfect time to share a few of the home remedies we grew up with for treating the common cold. In our culture, traditional herbal solutions have been passed down for centuries, each one offering a little comfort for sniffing, coughing, sore throats, and overall winter fatigue. I'm sure every culture has its own time-tested approaches, but today I'll share the ones we rely on most often in our home, always in addition to visiting the doctor and taking any prescribed medication.

 سوپ مرغ Chicken soup is perhaps the most universal cold remedy of all. Whether or not it's medically proven, there's no question that a bowl of steaming soup, made with love, warms the chest, soothes the throat, and nourishes the soul. 

 

 

Here are a few simple things we turn to when cold symptoms settle in:

1- Drink چای (chai, tea) or hot water with fresh squeezed lime/lemon, and sweetened with nabat or a spoonful of honey. 

2- Eat cooked (شلغم shalgham, turnip). Simmer 4-5 small turnips in 2 cups of water for about 20 minutes on medium-low heat. Don't overcook. Serve warm, add a pinch of salt if you find the flavor too mild.

3- Eat plenty of fruits and vegetables. Citrus fruits, grapefruits, oranges, and tangerines are a great source of vitamin C. In Iran, we have لیموشیرین (limoo shirin, sweet lemon), commonly eaten during a cold. You can sometimes find it in Persian grocery stores when in season.

4- Gargle with salted water to help soothe a sore throat. 

5- Drink lots of fluids. 

6-Make a simple chicken soup.

7- Rest well and sleep.

Soup-e Morgh - Simple Chicken Soup

A soothing, classic home remedy

Ingredients

4-6 servings

- 4-6 pieces of chicken (drumsticks, thighs, or wings)
-1 large onion, thinly sliced
-2 medium-sized tomatoes, peeled and diced
-4 medium carrots, diced

-4 celery stalks, diced
-1 handful parsley, chopped
-2 garlic cloves, diced
-1 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon turmeric
-Juice of 2 limes/lemons

-2 tablespoons olive oil

-Water to cover

Method:

1. In a large pot, heat up olive oil on medium-high heat and add onions. Sauté until translucent. Add turmeric, carrots, tomatoes, garlic, and celery, stir well. Place the chicken and season it with salt and pepper. Add enough water to cover by 2 inches.
2. Bring to a boil, over medium heat, then reduce to low and simmer for 1 hour. 
3. Adjust the seasoning as needed, and add more water if necessary. 
4. Add the lime juice and parsley and stir. Cook for another 10 minutes, and serve warm. There's a special kind of magic when a mother ladles steaming soup into a bowl and says, "Eat this. It'll make you feel better." I think that comfort alone has healing power. 

Stay warm, stay nourished, and keep healthy!

Sobhaneh - Persian Breakfast

صبحانه 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 to brew a fresh cup of loose leaf tea or make an aromatic delicious cup of coffee. Warm up some flatbread (lavash, barbari, sangag or pita) if it's available where you are, Serve feta cheese and/or butter, walnuts, fruit jams or honey. Many like to serve fruits of the season and sliced small cucumbers and firm tomatoes. This is a typical Iranian breakfast. Where the tea is hot and the bread is warm, cheese (paneer) is tasty and of good quality. In that 10-15 minutes sitting at a table, sipping tea, enjoying the company of loved ones, counting your blessings, and gathering the strength to get up and start a day refreshed and ready to go. The above photo is a picture of my favorite kind of breakfast. I should mention that there are many other morning meals that I'll be sharing with you later on.

Enjoy!

Seer Torshi - Pickled Garlic

The other day, I stopped at a new grocery store on my way home. I had no plans to make سیرترشی garlic pickles, but I was excited to see these clean garlic bulbs without the dusty stems at the end. That meant I didn't have to wash them and risk getting the moisture in between the cloves. I only needed to remove the loose and dried outer layers as much as possible. I think a jar of pickled garlic makes a delicious display on the kitchen counter, especially if you use white vinegar so that you see the inside of the jar. But of course, we need to put these pickles away in a cool and dark place to ferment. Don't you love the flavor of garlic in most dishes such as yogurt, chicken, fish, lamb, beef, and vegetables?

My mother not only used garlic generously in cooking to spice up the food, but she also used it for its medicinal purposes to cure our coughs and colds. She would also have her daily dose of garlic to maintain her blood pressure and keep it low. I use a few cloves in recipes that call for garlic and always have my seer torshi jars. I usually make a jar with peeled cloves and also a jar with separated but unpeeled cloves. The older garlic pickles get the better they taste. Garlic becomes soft and sweet, and they melt in your mouth like jam.

Seer Torshi - Pickled Garlic

Ingredients:

8 fresh garlic bulbs, clean the roots, and remove the papery skin 

3 cups white wine vinegar or white vinegar

2 tablespoons salt

1 tablespoon honey or grape molasses

Method:

1. Place garlic into a completely clean and dry glass jar. 
2. Add salt and honey to the vinegar in a separate glass bowl. Mix well. 
3. Pour the vinegar mixture over the garlic in the canning jar, leaving 1-inch headspace, and tightly seal the jar with a lid. 
4. Place in a cool and dark place. 
5. They'll be ready to serve after a couple of years so that they can age, and the seven-year seer torshi is known for its delicious taste.

Enjoy seer torshi with your favorite food. I like to serve it along with abgoosht, lamb shanks, and lima beans rice (shevid baghali polow), and eggplant dishes.

Enjoy!

Dopiazeh

I learned to cook this recipe several years ago from one of the mothers at my daughter's Persian school. We were there to pick up our children and our conversation turned to what we were going to make for dinner that night. I said something like "I don't have much time and I don't know what to make." That's when she introduced me to this simple and delicious Shirazi food and gave me the recipe. Luckily, I had all the necessary ingredients for making the dish at home. Ever since that day I added دوپیازه dopiazeh to my list of monthly menus. "Piaz" is a Persian word for onion and "do" means two. The name of this dish means two onions which refers to the fact that this recipe calls for two large onions added at two different times during the cooking process.

Dopiazeh (Dopiaza) - دوپیازه

Ingredients:
Serves 4

1 pound ground beef, lamb or turkey
2 large onions, peeled and finely chopped
3 garlic cloves, minced
4 medium-sized potatoes, washed, peeled and cut into small pieces
2 tablespoons tomato paste
1/2 teaspoon turmeric
Red pepper
Salt and pepper to taste
Vegetable oil
Water

Method:

1. In non-stick skillet, heat 3 tablespoons of oil on medium heat, add the chopped onions, saute until golden brown. Take half of the the fried onions and set aside.
2. Add turmeric, stir, add the garlic and fry for two minutes.
3. Add the ground beef, cook until brown. Add the tomato paste and cook for another 5 minutes, add salt, pepper and a pinch of red pepper. Add 1/2 cup of water. Stir.
4. Add the cubed potatoes and the remaining fried onions to the beef and potato mixture. Stir well, cover and cook on low heat for 30 minutes. Taste and adjust the seasoning.

Serve warm with rice or warm bread and salad shirazi.

Enjoy!

Adas Polow - Rice with Lentils

عدس پلو Adas polow is one of the traditional Iranian dishes that I grew up with. It's a simple yet comforting rice dish that comes together quickly when you want something delicious without spending too much time in the kitchen. 

Rice with lentils isn't typically served at formal gatherings, but it's a favorite for family meals and get-togethers. That's how I love to serve it. You can enjoy adas polow on its own, or pair it with cooked ground beef. You can serve the cooked ground beef over the rice, on the side of the rice, or cook it with rice and lentils in the same pot. 



Adas Polow (Rice with Lentils)

Ingredients

Serves 4-6

-2 1/2 cups basmati rice 

-1 1/2 cups dried lentils

-1 small onion, finely chopped
-1/4 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-Dash of cinnamon
-1/4 teaspoon turmeric
-Salt and pepper to taste
-Vegetable oil or olive oil

Toppings:

-Fried onion
-1/2 cup raisins
-1/2 cup chopped medjool dates

Method:

1. Pick over the lentils and rinse a couple of times. Place in a pot with  3 cups of water, and bring to a boil on medium-high heat. Reduce the heat to medium-low, add 1/4 teaspoon salt, cover, and cook for about 30 minutes, or until the lentils are soft and little liquid is left in the pot. Set aside.
2. Rinse the rice 2-3 times with cool water, soak in 4-5 cups of water with 2-3 tablespoons of salt for a couple of hours. 
3. In a small pan, sauté the chopped onion in 3 tablespoons of oil over medium heat until softened. Add turmeric, stir, add the raisins, dates, and a dash of cinnamon. Sauté lightly for 2-3 minutes. Set aside
4. In a large non-stick pan, bring 4 cups of water to a rapid boil. Drain the soaked rice and add it to the boiling water. Boil for about 10 minutes until the grains are firm in the center but soft on the outside. Drain and rinse with cool water.  
5. Wash the pot and return it to the heat. Add 3 tablespoons of oil. Using a large spatula, layer the rice and lentils in the pot. Start with rice, then lentils, repeating until all are used, forming a pyramid shape. Pour the saffron water evenly over the top. To allow steam to escape, make 3-4 holes in the rice with the spatula handle. 
6. Cover and cook over medium-high heat for 10 minutes until the rice starts steaming. Reduce the heat to medium-low, and steam the rice gently for another 45-50 minutes.

Transfer the rice to a large platter. Top with fried onions, raisins, and dates. Serve warm with mast o khiar and salad shirazi.

Enjoy!

Mast-o-Sabzi - Yogurt with Herbs, Raisins and Walnuts

Today, it really feels like summer. It’s hot, humid and sticky. It’s the kind of weather that makes you not want to step into the kitchen, let alone cook a gourmet meal. Therefore, I’m sticking to a cool, smooth, and healthy yogurt and herbs dish for dinner. The combination of plain yogurt, aromatic and flavorful vegetables, crunchy walnuts and tasty sweet raisins makes a light and delicious meal for hot summer days.

Mast-o-Sabzi - Yogurt with Herbs, Raisins and Walnuts

Ingredients:
Serves 4

2 cups plain yogurt
1/2 cup walnuts, chopped
1/2 cup raisins
1 large cucumber; peeled, seeded and finely chopped
1/4 cup fresh chives or scallions, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh tarragon, chopped
1 garlic clove, minced
1 teaspoon dried rose petal *optional
Salt and pepper to taste

Method:

1. In a large bowl combine all ingredients and mix well. Taste and adjust the seasoning. 
2. Refrigerate for an hour before serving.

Serve with warm bread.

Enjoy!

Shevid Baghali Polow - Dill & Lima Beans Rice

Combination of fresh finely chopped dill along with preferably fresh baby Lima beans or Fava beans and aromatic rice make a very delicious meal. I think the person who came up with the idea of throwing these ingredients together must have been a culinary genius of her time. This mixed rice could be served as a vegetarian dish along with some yogurt and cucumber (mast-o-khiar) side dish. شوید باقالی پلو Shevid Baghali Polw (dill and lima beans rice) is usually served with lamb shanks or chicken. I must say that it goes very well with turkey too. I have made it several times as a side dish for Thanksgiving dinner. I like the rice to be covered with fresh and some dried dill to cover every grain of rice. Also, I use equal portions of Lima beans and rice. To me, cooking Persian food is not an exact science. I usually start with having the main ingredients for a dish that I like to make but I tend to kind of add my personal touches and preferences to it along the way. However, if there is bit of change to an original Persian recipe, I’ll make sure to point out and make a note of it in my posts. Many of you know that there may be many variations of a recipe. It depends which part of the country you are from, north or south or how your mom has taught you to cook.

Shevid Baghali Polow - Dill & Lima Beans Rice

Ingredients:
Serves 4-6

2 cups rice
2 cups frozen baby lima beans, thawed
2 cups finely chopped fresh dill or 1 1/2 cups dried dill. (I used the combination of 1 1/2 cup fresh dill and 1/2 cup dried)
1/3 teaspoon turmeric
Dash of cinnamon
Salt
Butter or vegetable oil
Water

Method:

1. In a medium bowl mix dill (fresh or dried), lima beans, a dash of salt, cinnamon and turmeric. Mix well and set aside.
2. Wash rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside for a couple of hours. 
3. In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil. Drain rice and pour into boiling water and boil uncovered for 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water. 
4. Wash the pot and return to heat, add 3 tablespoons of oil. Place a layer of rice into the pot and then  a layer of dill and Lima beans. Then another layer of rice, continue building it into a pyramid shape. 
5. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 
6. Cover and cook for 5-7 minutes on medium-high heat until rice is steaming, pour 2 tablespoons oil and 1/4 cup of water over the rice. Lower heat and steam the rice for another 45-50 minutes.

Serve on a platter along with lamb shanks or chicken pieces or just by itself as a vegetarian dish. If you find the rice a bit on the dry side drizzle some melted butter over the rice.

Enjoy!

Torshi Bademjan - Quick Pickled Eggplant

I grew up eating torshi with almost every meal. In our home, no table felt complete without a small dish of these tangy, colorful pickles to brighten the flavors of food. I make pickles all the time, and I have several jars of torshi stored away in a cool place. Over the years, I've become an avid pickle maker myself, and several jars of torshi are always stored away in a cool corner of my kitchen. 

Of all the different varieties, torshi-e bademjan (pickled eggplant) holds a special place in my heart. My mother was a passionate torshi maker. Every time she visited me, one of the very first things she would do was make her famous ترشی بادمجان (pickled eggplant). She believed eating torshi not only enhanced the flavor of food but also offered many health benefits. 

My mother's pickled eggplant recipe remains one of my favorites. It's simple, and unlike other Persian pickles, it doesn't take weeks or months to ferment. In just a couple of days, it's ready to be enjoyed alongside your favorite meal.

Torshi Bademjan - Quick Pickled Eggplant

Ingredients

-5 small eggplants, rinsed and dried (no need to peel, make a long cut on the side of each)
-5-7 garlic cloves, peeled and halved
1/2 teaspoon turmeric (optional)
-2-3 tablespoons salt
-2-3 small dried red hot peppers
-1 teaspoon angelica powder (golpar)
-1 teaspoon nigella seeds (siah-daneh)
-1 teaspoon coriander seeds (tokhm-e geshneez)
-1 tablespoon dried dill
-1 tablespoon dried mint
-1 tablespoon dried tarragon
-White vinegar

Method:

1. In a small bowl, mix all the dried herbs and spices together. 
2. Stuff each eggplant with a few pieces of garlic and some of the dried herb-spice mixture. 
3. In a large, heavy-bottomed pot, combine 2 cups of vinegar and 1 cup of water. Bring to a gentle simmer over medium-low heat.
4. Arrange the stuffed eggplants in the pot. Sprinkle any remaining spice mixture on top, cover, and simmer for 30-40 minutes, or until the eggplants are tender. 
5. Allow them to cool completely, then transfer them to clean glass jars. Add more vinegar or salt if needed. 
6. Store in a cool place. Your torshi-e bademjan will be ready to enjoy after 2-3 days.

Enjoy!

Khoresh Karafs - Celery Stew

خورش کرفس Celery Stew (Khoresh Karafs) is a healthy and flavorful  Iranian dish made with meat, evenly sliced celery, finely chopped fresh parsley, mint (preferably fresh), freshly squeezed lime juice, and just the right amount of seasoning. 

What makes Iranian cuisine, and particularly its stews (khoresh), so delicious is the slow cooking process. We take our time to let the food simmer gently so the flavors develop fully, or as we say in Iran, (ja biofteh). 

Like ghormeh sabzi and fesenjoon, khoresh karafs cooks through in about 1 1/2 to 2 hours, but it's best to let it simmer on the lowest heat to achieve a richer taste. Many Iranians agree that khoresh tastes even better the next day, so you might consider making it in advance.

Khoresh Karafs - Celery Stew

Ingredients
Serves 4-6

-1 pound beef or lamb, washed and cut into cubes
-1 large onion, peeled and chopped
-1 head of celery, washed, cut into 1-inch pieces
-2 bunches fresh flat-leaf parsley, finely chopped
-1 bunch fresh mint, finely chopped, or 2-3 tablespoons dried mint
-2 large garlic cloves, minced
-2-3 tablespoons freshly squeezed lemon juice (adjust to taste)
-1/2 teaspoon turmeric
-Salt and pepper, to taste
-Vegetable oil

Method

1. In a large pot, heat 3 tablespoons of oil over medium-high heat. Add chopped onions and cook until golden. Stir in the minced garlic and saute for 2-3 minutes more. 
2. Add turmeric and the meat to the pot, and brown the meat on all sides. Season with salt and pepper.  
3. Pour in 2-3 cups of water, bring to a boil, then reduce the heat to medium-low, cover, and cook for about 30-40 minutes.
4. In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat. Sauté the celery pieces until softened. Add the parsley and mint; stir well and sauté for another 4-5 minutes.
5. Add the sauteed vegetables to the pot with the meat. Adjust seasoning and water level, if necessary. Cover and simmer for 1 1/2 hours, until the meat is tender.
6. Stir in lemon juice toward the end of cooking.

Serve with rice and salad.

Enjoy!

Tas Kabab

تاس کباب Tas kabab is a hearty one-pot beef or lamb stew made with onions, tomatoes, carrots, quince, and potatoes. Traditionally enjoyed in autumn and winter when quince is in season. I love Tas Kabab so much that  I make it year-round, sometimes swapping quince for tart Granny Smith apples when quince isn't available; they make a great substitute.

This flavorful stew can also be made without quince or apples and will still be delicious. Some people even add eggplant for an extra layer of taste and texture. Tas kabab is an all-in-one meal that doesn't require rice. It's best served with warm bread, yogurt, and torshi. 

Tas Kabab

Ingredients

Serves 4-6

-1 pound beef or lamb, cubed
-3 medium onions, peeled and sliced into rings

-4 medium carrots, sliced 

-4 medium potatoes, peeled and sliced

-2 large quince, cored and sliced

-2 large tomatoes, sliced
-2 tablespoons tomato sauce 

-A handful of pitted dried plums (aloo Bokhara) 

-2-3 tablespoons vegetable oil or olive oil

-1-2 teaspoons dried lime powder (limoo amani )

-1/2 teaspoon turmeric

-Pinch of cinnamon

-Salt and pepper to taste

Method

1. In a large heavy pot, add 2-3 tablespoons of oil, and spread a layer of sliced onions on the bottom of the pot. And sprinkle with turmeric.
2. Layer the meat over the onions. Season lightly with salt, pepper, and turmeric. Then layer the sliced tomatoes, carrots, and quinces in that order.
3. Add the potatoes and dried plums on top. 
4. Season with salt, pepper, lemon powder, and a pinch of cinnamon. Add the potatoes and plums on top. 
5. Add the tomato sauce and pour in 1-2 cups of water. Cover and cook over low heat for 1 hour or until the meat and vegetables are tender. 
6. Transfer to a serving platter with warm bread, fresh herbs, yogurt, and torshi.

Enjoy!

Kabab Deegi - Iranian Pan Kabab

کباب Kabab/kebab is one of the great dishes for outdoor gatherings. There are so many varieties, such as koobideh (ground meat kabab), barg (beef tenderloin), joojeh kabab (chicken), or fish kabab, just to name a few. 

Since we haven’t set up our new grill yet, I am settling for کباب دیگی/کباب تابه ای kabab deegi, the stove-top pan kabab. I don’t know of any Iranian who doesn’t know how to make kabab. It feels as if the love for a good kabab, along with the know-how of preparing it, has been passed down through our genes from one generation to the next. This particular recipe is especially for people like my daughter, who one day might get tired of campus food and want to try making something quick, simple, and delicious.

Traditionally, for kababs grilled on skewers, we use 2-4 pounds of ground meat: ground beef, lamb, or a combination of the two. There was always plenty to feed the whole family, with enough left over for the occasional uninvited neighbor or guest who might drop by unexpectedly. 

The stove-top kabab cooks quickly and doesn't take much effort. You can also make kabab deegi in the oven, just bake at 350 degrees Fahrenheit for about 50 minutes or until fully cooked.

Kabab Deegi- Pan Kabab

Ingredients
Serves 4

-1 pound ground meat (beef, lamb, or turkey)  

-1 medium onion, grated
-1/2 teaspoon turmeric

-1/2 teaspoon salt
-1/4 teaspoon pepper

-1 tablespoon olive oil
-2-3 medium-sized tomatoes, cut into wedges

 Method:

1. In a mixing bowl, combine ground meat, grated onion, turmeric, salt, and pepper. Mix well until everything is well combined
2. Lightly oil a medium-sized frying pan with 1 tablespoon of oil. Press the meat mixture into the pan, starting at the center and spreading it evenly to the edges. 
3. Place the pan over medium-high heat for 10 minutes. Cut the meat into strips (or into wedges, like pizza slices). Flip each piece over, add the tomato wedges to the pan, cover, and continue cooking over medium-low heat for 30-40 minutes, or until fully cooked.

Sprinkle generously with sumac (available in Iranian grocery stores). Serve hot with rice, sabzi khordan, sliced onions, and a chilled yogurt drink (doogh).

Enjoy!