How to Brew the Perfect Persian Cup of Tea (Chai)

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 چای chai (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 friends, relaxing, and talking. However, when alone, nothing is better than drinking tea and reading a good book.

The history of tea dates back to the late 15th century. Before that, coffee was the main hot drink in our country. Coffee houses (ghahveh khaneh) were built on the side of roads, as resting places for travelers. They would be served some food and a chance to take a break for a while before heading out to their destinations. The name "coffee house" (ghahveh khaneh) still remains to date, even though they mainly serve tea.

To brew a perfect Persian-style tea, you need a good quality long, loose-leaf black tea. Using a porcelain or china teapot is recommended. The teapot should have several tiny holes inside where the spout is located, which works as a strainer. Also, you need a kettle not only to boil the water but to serve as a stand for the teapot while the tea is brewing on the stove. Using an electrical samavar, if you happen to have one, is the best option. Samavar was brought to Iran in the 18th century from Russia.

Samavar

Method:

1. Fill the kettle with fresh cold water and bring to a boil. As soon as the water comes to a boil, warm up your teapot by rinsing it with some hot water from the kettle.
2. Place 2 tablespoons of tea into the teapot. Don't use any tea holders inside the teapot. If you buy your tea in bulk from outdoor vendors, you may also want to give your tea a gentle rinse with water to get rid of the possible dirt and dust.
3. Pour water into the pot over the loose tea leaves. Fill it nearly to the rim and put the lid back on.
4. Place the pot on the kettle in a secure position. It should fit well on the kettle. Allow it to brew for at least 10-15 minutes on medium to low heat.
5. Rinse inside the cups with hot water.
6. Gently pour tea into glass cups to prevent it from making a lot of bubbles. Depending on how strong or light you might like your tea, adjust it using the boiled water in the kettle. It is a good practice when serving a large group of guests to have a tray with both light and dark tea.

 To add some extra flavor, you may add the following ingredients to the teapot:

1 tablespoon of rosewater (golab)

2-3 green cardamom (hel) pod opened

2 small sticks of cinnamon (darchin)

You may serve chai with sugar cubes, dates, raisins, or other sweets. However, for those serious tea drinkers, adding sugar, milk, or anything else would take away from the taste.

There's also the etiquette of serving the eldest and the ladies first as you are making rounds. Make sure there is no spillage on the tray either. That's the lesson I learned early on in my life when I was only ten years old. One day, my mother handed me a tray with several full cups and told me to take it outside and offer them to the guests sitting in the garden. Before I could get any further, some tea spilled due to my shaky hands. She wiped the tray, filled up the cup, and told me, "Look, you should be able to dance ballet and carry a  tea tray at the same time without spilling a drop." The memory of that day is still fresh in my mind!

I like my tea dark and a little bit on the bitter side with no sugar, milk, or lemon. How do you like your tea?

Samavar photo credit, here.

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Enjoy!

Guest Post: Simmered Fried Eggplant & Tomato

This is a light and simple dish that my sister used to make when we both lived at home.
It's one thing to enjoy the home-cooked meals prepared by your mom but to experience the meals that your caring sister makes is truly something else! She would move around the kitchen like a feather in the sky and in 20 minutes your dinner would be ready.Voila! So, this خوراک بادمجان و گوجه Eggplant & Tomato dish is her recipe and I'm sure she wouldn't mind my sharing it with you all.

Simmered Fried Eggplant with Tomatoes

Ingredients:
Serves 4

2 large eggplants, peeled and cut in 1/2 inch circles
4 small tomatoes, sliced
2 garlic cloves, minced  

1/3 cup olive oil
1 cup water
1/3 teaspoon turmeric

Salt and pepper to taste

Method:

1. Place the sliced eggplant in a deep bowl, add a tablespoon of salt and fill the container with cool water.
2. Place a heavy object on top to keep the slices down for about 15 minutes. Drain and pat dry with paper towels.
3. Pour oil into a large frying pan, when oil is hot fry eggplant 5 minutes per side or until light brown.
4. In a skillet pour a cup of water, bring to a gentle boil, add turmeric and garlic. Lower heat to medium-low and place the eggplant rounds in the skillet and cover with tomato slices.
5. Salt and pepper to taste. Cover the skillet and simmer for 20 minutes. 

Serve warm with yogurt, fresh herbs and warm bread.

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. If you would like to check out my first guest post and the recipe, please read the article here.

Enjoy!

Ash-e Jo - Barley Stew with Beans and Herbs

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. Yet, despite its long history, it has never become a popular grain for cooking in our culture. In the land where wheat bread (taftoon, lavash, barbary, and sangag) has always been the staple, barley has never had a chance to compete for first place. Though nutritious, versatile, and economical, the only dishes I know that feature barley as a main ingredient are the soup-e jo ( barley soup) and the hearty ash-e jo (barley stew).

In the following Persian quatrains (do-bayti) by Baba Taher Oryan, the great Persian poet and mystic of the late 4th century, barley bread is described as the poor man's bread:

If I could ever get my hands on the universe

I'll ask, "What's with this?"  and "What's with that?"

You give one person a hundredfold of blessings,

To another, only a loaf of barley bread soaked in blood.

آش جو  - Ash-e jo is a hearty, thick soup made with barley, lentils, chickpeas, and beans (either white beans or small red kidney beans). The traditional vegetables are parsley, leeks, and cilantro, but I like to add fresh dill and spinach for extra flavor.. Some people prefer to include meat, but I find this soup far more delicious when kept vegetarian; it allows the grains, legumes, and herbs to truly shine. 

The recipe below makes enough for my family of four, with a little extra leftover to freeze for another day. If you prefer cooking for one or two people, simply cut the ingredients in half.

Ash-e Jo - Barley Stew with Beans and Herbs

Ingredients
Serves 4-6

-1 cup barley, soaked overnight  
-1/2 cup chickpeas, soaked overnight
-1/2 cup beans (white beans or red kidney beans) soaked overnight, I used white beans.
-1/2 cup lentils
-1 cup chopped parsley
-1 cup chopped leeks
-1/2 cup chopped cilantro
-1/2 cup chopped spinach (optional)
-1/2 cup chopped dill (optional)
-Salt and pepper taste

Toppings

-1/2 cup liquid whey (kashk)
-1 large onion, peeled, thinly sliced
-2 tablespoons dried mint
-1/4 teaspoon turmeric
-Olive oil or vegetable oil

Method

1. In a large stew pot, combine the barley, chickpeas, beans, and lentils with 6 cups of water. Bring to a boil on medium-high heat, then reduce the heat to medium-low and cook for 1 1/2 hours or until beans are tender, stirring occasionally. 
2. Add the chopped vegetables, salt, and pepper. Add more water if needed, and continue cooking for another 30 minutes on low heat. Taste and adjust the seasoning.
3. Meanwhile, prepare the topping: in a small pan, heat 3 tablespoons of oil over medium-high heat. Sauté the onions until golden brown. Add turmeric and stir well. Add dried mint, give it a quick stir, and remove from the heat. 

To serve, ladle the soup into bowls, drizzle with kashk, and top with the fried onion-mint mixture. Serve warm with fresh bread.

Enjoy!

The Art of Making Persian Tah-Dig

Rice Tahdig

This unplanned post came about thanks to a reader's question about tahdig. She asked: "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 never occurred to me to write about tahdig, the most delicious and sought-after part of a rice dish. If tahdig could speak, it would probably say, "I get no respect!" I realize I've neglected a precious and very important part of Persian cuisine. In Persian (Farsi), "tah" means bottom, and "dig" means "pot." ته دیگ Tahdig refers to the crunchy and crispy bottom layer of rice cooked in a pot.  So tahdig literally translates to "bottom of the pot."

This crunchy, golden layer forms through a perfect symphony of the right temperature, the right amount of oil, aromatic rice, cooking time, the proper pan, a bit of experience, and a good deal of patience. If you don't quite right the first time, don't worry, there's always the next pot of rice dish to practice with. Rice is the heart of Iranian cooking, and that's how we've learned, over generations, to master the art of tahdig. As the saying goes, "practice makes perfect!" And if it's any consolation, even seasoned cooks sometimes falter.

There are many kinds of tahdig. The most well-known is rice tahdig. But there are others just as delicious. There's potato tahdig, which pairs wonderfully with rice and chicken dishes. If you decide to line the bottom of the pan with potato slices, cut them evenly and not too thin, and layer them neatly. Sprinkle a dash of salt after layering them, wait for a few minutes till they are a little bit fried, then turn them over, pour the rice over the potatoes, let them fry for a few minutes until golden, then turn them over before adding the rice. From there, follow the same steps as for rice tahdig.  Another popular version is bread tahdig. Any kind of flatbread, such as lavash or pita, can be used. I've even had lettuce tahdig, and it's very delicious. Then there's the very tasty macaroni tahdig, a fantastic combination of crispy noodles, fresh tomatoes, and flavorful meat sauce.

Rice and Tahdig

Ingredients
Serves 4-6

-2 1/2 cups long-grain white basmati rice
-Butter or olive oil
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
Salt

Method

1. In a large bowl, wash the rice with cool water several times to remove excess starch.. Soak in 6 cups of water, add 3-4 tablespoons of salt, and set aside for 1 hour.
2. In a large non-stick pot with a tight-fitting lid, bring 6 cups of water to a rapid boil on medium-high heat. 
3. Drain the soaked rice and add it to the boiling water, cook for about 7 minutes or until the grains are long, soft on the outside but firm in the center. Drain in a fine-mesh strainer and rinse with cool water.
4. Place the empty pot back on the stove over medium heat. Add 3-4 tablespoons of oil and 2 tablespoons of liquid saffron, swirling the pot or using a wooden spoon to coat the bottom evenly. 
5. Gently return the parboiled rice to the pot, shaping it into a loose pyramid shape away from the sides. 
6. Using the handle of a wooden spoon, make 4-5 holes in the rice to help the steam escape. 
7. Wait for about 5-7 minutes until steam begins to rise.
8. Add a few cubes of butter on top or pour 2-3 tablespoons of oil mixed with 2-3 tablespoons of water. cover, and cook on medium-low heat for 45-50 minutes. 
9. To prevent the moisture from dripping back into the rice, cover the lid with a kitchen towel or 2-3 layers of thick paper towels. In Iran, special fabric lid covers are made just for this purpose. I highly recommend using one for the perfect tahdig.

To serve, first spoon the rice onto a platter. Gently mix a portion of the rice with the dissolved saffron and arrange it beautifully on top. Then, using a spatula, loosen and remove the tahdig, cutting it into pieces. 

The only problem? There's never enough tahdig to go around! Being the fifth kid out of six children, I remember all too well what it was like growing up, everyone fighting over the last crunchy piece of tahdig at the dinner table. Consider it preparation for life!

Enjoy!

Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

Tahchin is a divine Persian dish consisting of layered saffron rice and tender chicken breasts, bound together with a seasoned yogurt and egg yolk mixture. We Iranians love our rice and enjoy layering it with various types of vegetables and meats, but the most sought-after part of this dish is its golden crispy bottom layer of rice (tahdig).  ته چین Tah-chin is the tahdig lovers galore! Once cooked, it's served upside down, so you can enjoy both the fragrant saffron rice and a thick, crunchy tahdig in every bite. "Tah" means "bottom" in Persian, and chin comes from chidan, which means to arrange or layer.

Tah-Chin - Upside Down Layered Saffron Rice & Chicken

Ingredients
Serves 4-6

-2 1/2 cups long-grain basmati rice, rinsed and soaked in salted water (2-3 tablespoons of salt) for a couple of hours. Drain.
-2 boneless, skinless chicken breasts
-2 eggs, yolks only
-1 1/2 cups plain yogurt
-1 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-1 large onion, peeled and thinly sliced
-1/4 teaspoon turmeric

-2 tablespoons freshly squeezed lemon juice  
-Salt to taste
-Butter or olive oil
-Chicken stock  *optional

Garnish: barberries, slivered almonds, or pistachios 

Method

1. Place the chicken breasts in a pot along with sliced onions, add turmeric, 1/2 teaspoon salt, and 1 cup of water. Bring to a boil over medium-high heat, reduce the heat, add 1 tablespoon of saffron water, cover, and cook for 50 minutes. Remove from heat, let cool slightly, then shred or cut into small pieces. Mix in the lemon juice and set aside. 
2. Bring 6 cups of water to a boil in a large pot. Add the rice and cook for 7 minutes, until the grains are soft on the outside but still firm in the center. Then rinse briefly with cool water to remove excess starch and separate the grains. Set aside.
3. In a large mixing bowl, whisk together the yogurt, egg yolks, remaining saffron, and a pinch of salt. 
4. Add the drained rice and 2 tablespoons of olive oil to the yogurt mixture, and blend well.
5. In a nonstick pan, heat 3 tablespoons of oil, swirling to coat the bottom evenly. Spread 1/2 of the rice mixture into the pot and press down gently with the back of a spoon. Evenly layer the chicken on top, then cover with the remaining rice mixture. Smooth and press down gently. Drizzle with 2-3 tablespoons strained chicken stock, melted butter, or oil for extra flavor.
6. Cover the pot with a lid wrapped in a clean kitchen towel. Cook over medium heat until you see steam, then reduce to low and cook for 45-50 minutes. Adjust the heat as needed, because of the yogurt and egg yolks, the bottom can burn if too hot.
7. Let the tahchin cool for 5 minutes. Place a serving platter that is larger than the pot. Hold firmly with oven mitts, and carefully flip it upside down. Lift the pot away. Garnish with barberries, almonds, or pistachios

Tah-chin pairs well with plain yogurt, mast o khiar, salad Shirazi, or torshi.

Enjoy!

Haleem: A Wheat and Meat Persian Breakfast

حلیم Haleem (Halim) is a beloved traditional meal in Iran, most often enjoyed for breakfast. Its main ingredients for haleem are wheat and meat, typically beef, lamb, or turkey. This hearty, filling dish is cooked slowly and requires both time and patience. In Iran, some restaurants serve haleem in the early hours of the morning or sell it as take-out. Many traditional cooks still prepare it the old-fashioned way, simmering the wheat and stirring it through the night so it's ready for the early risers. Fortunately, thanks to modern kitchen, tools like food processors and hand mixers, making haleem has become much easier and faster.

Growing up in the south of Iran, I often watched vast fields of wheat turn golden under the spring sun and later witnessed the harvest months afterward. I wish my New York-born and raised children could experience that same process,  the dedication of the farmers cultivating the land, the first tender sprouts, and the satisfaction of harvest time. Those childhood memories keep me deeply connected to nature and make me appreciate what the earth so generously offers us each season, wherever we may live. 

Haleem is a dish that's rarely made for just one or two people.  After putting in the time, effort, and some love required to prepare this porridge, you'll want to share it with family and friends. In Iran, it's customary to send bowls of haleem to neighbors, a gesture of kindness and community. 

I remember my mother spooning some haleem into my bowl and telling me how,  about how at the time of creation, the wheat grain was cut in half to symbolize the equality of humankind and the sharing of food for generations to come. The cultivation of wheat dates back thousands of years and has long been one of the staples of Iranian cuisine. 

Now, thousands of years later,  I'll end this post with a well-known verse by Saadi (Saadi Shirazi), one of  Iran's most celebrated poets:

The children of Adam are limbs from one body

having been created of one essence.

When the hardship of time afflicts one limb,

the other limbs cannot remain at rest.

If you have no compassion for people's suffering,

you cannot be called a "human being."

Haleem/Halim

Ingredients
Serves 6-8

-3 cups pelted wheat, rinsed and soaked 6-8 hours or overnight in 6 cups of water; drain before cooking. 

-2 pounds of lamb neck or turkey breasts

-1 medium onion, quartered

-1 cup of milk (optional)

-Salt to taste
Water, as needed

Toppings

- Ground cinnamon

-Butter

-Sugar

Method

1. Place the meat and onion in a medium-sized pot. Add 1/2 teaspoon salt, and enough water to cover the meat by 2 inches. Cover and cook for about 1-1/2 hours on medium heat or until the meat is tender. Remove from heat and let cool slightly. If using lamb neck, remove the bones and shred the meat into small pieces. Set aside.
2. In a large, heavy-bottomed pot, combine the wheat with 8 cups of water. Bring to a gentle boil, then reduce the heat to low and cook for about 1-1/2 hours, stirring frequently with a wooden spoon.  Add more water if needed to prevent sticking. Stir frequently. Set aside to cool. 
3. Transfer the cooked wheat to a food processor in small batches and pulse until smooth and creamy. (You can also use an immersion blender.)
4. Return the blended meat and the wheat to the pot.  Add the milk, and cook over low heat for another 30-40  minutes until the haleem becomes thick, smooth, and stretchy. Taste and adjust the seasoning and add a bit more water if needed. 

Spoon haleem into individual bowls or a large serving dish. Top with melted butter, a sprinkle of cinnamon, and a touch of sugar.

Enjoy!