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 awhile 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 bulks from outdoor vendors, you may want to also 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 are 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 cups 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 was brought about due to a reader's question regarding tahdig. She 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 tahdig, the tastiest and most sought-after part of a rice dish. If only tahdig could speak it would probably be saying "I get no respect!." I feel I've neglected a precious and very important part of Persian cuisine.

I write it as 'tahdig.' You may write 'tahdig'/'tahdeeg', however, it's pronounced tadeeg. "Tah" means bottom and "dig" means pot in Persian/Farsi language. ته دیگ Tahdig refers to the crunchy and crispy bottom layer of rice cooked in a pot. The formation of tahdig is a perfect symphony between the right temperature, the amount of oil, aromatic rice, length of time, right kind of pan, some experience, and a little patience. If you don't achieve the best kind of tahdig the first time, don't worry. There's always the next rice dish you can experiment with. Since rice is a staple of Iranian cooking that's how we have eventually been able to conquer the art of making tahdig. As the old adage goes: "practice makes perfect!" And if this is any consolation, let me tell you that even experienced cooks falter sometimes.

Lavash Tahdig

Potato tahdig

There are many kinds of tahdig. The most well-known is rice tahdig. There's also potato tahdig (my favorite) which goes well with rice and chicken dishes. If you choose to layer the bottom of the pan with potato slices, cut them evenly and not too thin. Add 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, and follow the same steps as the rice tahdig recipe. There's also the bread tahdig. Any kind of flatbread could be used such as lavash or pita. I've had lettuce ta-dig too. 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 cups long-grain white basmati rice
Butter or vegetable oil
1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
Salt
Water

Method:

1. In a large bowl wash the rice with cool water a few times to get rid of the extra starch. Soak the rice in 6 cups of cool water, add 3-4 tablespoons of salt, set aside for an hour.
2. In a large non-stick pot that has a tight-fitting lid, bring 6 cups of water to a rapid boil on medium-high heat. 
3. Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water.
4. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and 2 tablespoons of liquid saffron to the bottom of the pot, move the pan in a circular motion or use a wooden spoon to evenly cover the bottom with oil. 
5. Transfer parboiled rice back into the pot, building it into a pyramid shape away from the sides of the pot. 
6. To release the steam make 4-5 holes in the rice with the handle of the wooden spatula. 
7. Wait for about 5-7 minutes or until steam starts coming out. 
8. You can add a few cubes of butter on top or pour 2 tablespoons of oil and 1/4 cup water, cover, and cook over medium-low heat for 45-50 minutes. 
9. It is very customary to cover the lid with a kitchen towel or 2-3 layers of thick paper towels to prevent the moisture from going back in the pot. Nowadays, there are fabric lid coverings especially made for this purpose in Iran. I do recommend using it for making a perfect tahdig.

To serve tahdig first serve the rice on a platter. Gently mix some of the rice with the dissolved saffron and arrange it nicely on top. Remove the tahdig with a spatula and cut it into small pieces. The only problem or drawback is that there is usually not enough tahdig to go around.  Being the fifth kid out of six children, I know how that feels growing up, fighting over the last piece of tahdig on the dinner table. That's called 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 favorite traditional meal in Iran and it's usually served for breakfast. The main ingredients for haleem are wheat and meat ( beef, lamb, or turkey). Haleem is a hearty and filling morning meal that is cooked slowly and requires some patience. In Iran, some restaurants serve haleem in the early hours of the morning or sell it as take-out. Some cooks insist on cooking haleem the old-fashioned way by cooking the wheat and stirring it all night long to have it ready for the hungry early risers. However, thanks to modern technology, which has brought about food processors and hand mixers, we can make haleem much faster.

Growing up in the south of Iran, I would witness the vast fields of wheat every spring and the harvesting of crops months later. I wish my New York-born and raised children could experience and witness the process of ground cultivation by hard-working farmers, and observe the blossoming wheat sprouts and the harvesting and all the work and effort that goes into it all. That has been an amazing childhood memory that has helped keep me connected with nature ever since and makes me appreciate what the earth generously offers us each season and in every corner of the world.

Haleem is a dish that is usually made to serve more than one or two people. After putting time, effort, and some love into making this porridge you will want to have your family and friends join you in enjoying this creamy, nutritious and satisfying meal. In Iran, they send out haleem bowls to the neighbors. I remember my mother spooning some haleem into my bowl and talking 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 ago and has been one of the staples in Iranian cuisine. Now, thousands of years later,  I end this post with a well-known poem by Saadi/Saadi Shirazi,  Iran's very famous poet:

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, soaked 6-8 hours or overnight in 6 cups of water. Drain. 

2 pounds lamb neck or turkey breasts

1 medium onion, quartered

1cup of milk

Salt to taste
Water

Toppings:

Cinnamon

Butter

Sugar

Method:

1. Place the meat in a medium-sized pan, add onion, 1/2 teaspoon salt, and add 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. Remove and separate meat from bones if using the lamb neck and shred into small pieces.
2. Place wheat in a heavy bottom large stew pot on medium heat, pour in 8 cups of water, bring to a gentle boil for a few minutes, reduce heat to low and cook for about 1-1/2 hours. Add more water if needed. Stir frequently. Using a wooden spoon is recommended. Set aside to cool. 
3. Pour the cooked wheat in a food processor in small batches and pulse until it becomes of a creamy and smooth texture or you can use an immersion blender.
4. Combine the meat and the wheat mixture and return back to the heavy bottom pot on medium to low heat. Add the milk. Simmer for an additional 30-40  minutes until it reaches the desired consistency and becomes a sort of supple and stretchy. Taste and add a little more salt and water if needed. 

Serve warm in individual serving bowls or a large serving bowl. Top with cinnamon, sugar, and drizzle with melted butter. 

Enjoy!