Mast-o-Laboo - Persian Beet & Yogurt Dip

There are so many types of street food vendors here in New York, fruit stands, soft pretzels, hot dogs, toasted chestnuts, and so on. The other day, we took a stroll down Fifth Avenue and to Rockefeller Center to see the holiday decorations and lights. My daughters bought roasted peanuts from a street vendor, and the warm, nutty smell instantly took me back to my childhood in Iran. I remembered how my mother would buy me fresh, whole salted walnuts, grilled corn (balal), and warm, juicy cooked beets (laboo). Sometimes I wonder if it's simply nostalgia, or if the food we grew up with tasted better.

Beets are an interesting root vegetable; they add so much color to life. They stain everything they touch, your cutting board, your hands, and your nails. It makes me wonder whether, long before modern cosmetics, people used beets as make-up to tint their cheeks and lips. 

Cooked beetroot (choghondar) can be served in many ways: sliced in salads, cut into quarters with a sprinkle of sugar, or mixed into yogurt. Even the green can be added to the ash, the hearty vegetable-and-bean stew, where it lends a wonderful flavor. Yet, the greens are usually discarded before serving. That may be why we have the Iranian expression used when someone feels ignored, unappreciated, or excluded from decision-making: "Am I a beetroot leaf here?  (pas man inja barg-e choghondaram?) 

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

Ingredients

Serves 4-6

-3 small beets

-2 cups plain thick yogurt
-A pinch of sugar (optional)

-Garlic powder
-Salt

Method:

1. Place the beets in a pan, cover with water, and cook over medium heat for about 45 minutes or until tender.
2. Remove from the heat and set it aside to cool.
3. Peel, cut into small bite-sized pieces, or grate them 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.  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!