Shevid Baghali Polow with Morgh - Dill Lima Beans Rice with Chicken

This fragrant Persian rice dish, layered with aromatic saffron, fresh dill, nutty lima beans, and tender, tangy chicken, is one of the most beloved springtime meals in Iranian homes. شوید باقالی پلوبا مرغ  Shevid Baghali Polow ba Morgh (dill lima beans, rice, and chicken) is a beautiful, colorful dish perfect for serving guests, enjoying at home, or packing for an outdoor picnic. 

It's also one of the iconic foods of Sizdah Bedar, the thirteenth and final day of the Nowruz celebration, when Iranians head outdoors to spend the day in nature. Families gather in parks, gardens, and open fields to share delicious meals, play games, listen to music, and enjoy the fresh spring air.

A symbolic part of the day is discarding the Sabzeh, the green wheat sprouts grown for the Haft Seen table, by releasing it into flowing water to cast away misfortune and begin the year renewed.

Growing up in different towns across Khuzestan, in southern Iran, our Sizdah Bedar outings often meant long drives just to find a patch of trees or greenery. We'd always end up sharing those rare shaded spots with other families, which only added to the fun. More children to play with, more laughter, more memories. I still treasure those picnic days filled with Shevid baghali polow and Morgh, and sometimes lamb shanks, along with the big pot of Ash Reshteh that every family seemed to bring.

Morgh - Chicken

Ingredients

Serves 4-6

-8 chicken drumsticks (or any preferred cut)
-1 large onion, finely chopped
-4 garlic cloves, finely chopped
-1/2 teaspoon turmeric
-1/4 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
-1/4 teaspoon crushed cardamom (optional)
-Juice of 1-2 lemons/limes
-Salt and pepper to taste
Vegetable oil  

Method:

1. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Sauté the onions until translucent. Add the garlic, turmeric, and black pepper, and cook for another 5 minutes. 
2. Add the chicken pieces, along with salt, pepper, and cardamom. Brown on all sides. 
3. Pour in enough water to cover all pieces. 
4. Cook uncovered on medium-low heat for 1 hour. 
5. Halfway through cooking, add the liquid saffron. During the last fifteen minutes, sprinkle the lemon juice evenly over the chicken. 
6. Taste and adjust the seasoning, and set aside.

Polow (Dill & Lima Bean Rice) 

Ingredients

-2 1/2 cups basmati rice
-2 cups baby lima beans (fresh or thawed frozen)
-2 cups finely chopped fresh dill or 1 1/2 cups dried (I use 1 1/2 cups fresh + 1/2 cup dried)
-1/2 teaspoon turmeric
-Dash of cinnamon (optional)
-Vegetable oil

- Butter 
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons hot water
-Salt

Method:

1. In a bowl, combine dill, lima beans, turmeric, a dash of salt and cinnamon, and mix well. Set aside.
2. Rinse the rice with cool water, soak it in 6 cups of water with 3 tablespoons of salt for 1-2 hours. 
3. Bring 8 cups of water to a boil in a nonstick pot. Add the drained rice. 
4. Boil for 7 minutes, until the rice is soft on the outside but firm in the center.
5. Drain and rinse with cool water. 
6. Wash the pot and return it to the stove. Add 4 tablespoons of oil to coat the bottom. 
7. Layer of rice and the dill-bean mixture, building it into a gentle pyramid. Make four holes with the handle of a spoon to help the steam escape.
8. Cover and cook on medium-high heat for 5-7 minutes until steaming. 
9. Add  2-3 tablespoons of melted butter and 1/4 cup of water over the top. Add the liquid saffron now, or wait and drizzle it over the rice when serving.
10. Lower the heat, cover tightly, and cook for 45 minutes. 

Serve the rice and the saffron chicken arranged on the platter and serve warm.

* Variations

- Add the cooked chicken between the layers of rice and herbs before steaming. 

-If cooking the rice and chicken together, replace the final drizzle of butter with a few tablespoons of chicken broth.

- You may also prepare this dish with lamb shanks instead of chicken. Follow the same steps, but allow extra time for the lamb to slowly simmer until very tender.

-

Enjoy and Happy Sizdah Bedar!

Gol Gav Zaban: Persian Herbal Flower Tea

گل گاو زبان Gol gav zaban (Borage) is a herb native to the northern regions of Iran. Its dried purple blossoms are brewed much like tea leaves, creating a soothing herbal infusion. Traditionally, gol gov zaban is used for its diuretic properties and is often used as a natural remedy for coughs and colds. It's also known to calm the nerves, support heart health, and provide a rich source of antioxidants. 

Gol means "flower", gav means "cow," and zaban means "tongue", together translating to"cow tongue flower." Its flavor is mild, aromatic, and pleasantly distinct, without the bitter taste many associate with medicinal herbs.

Herbal teas and remedies, such as gol gav zaban, are deeply rooted in Iranian tradition, with recipes and practices passed down through generations since ancient times.

In our home, gol gav zaban was a staple, brewed often, whether for its healing qualities or simply as a comforting hot drink. My mother especially liked to prepare it mid-morning, often blending it with a bit of sonbol-tib (valerian root). She firmly believed that nature held a cure for every ailment, and if we only knew all the herbs, we could treat every sickness. By her favorite chair sat a small, two-tiered wooden table. On it rested her poetry books, along with bottles and jars of dried herbs, each carefully labeled. I've kept a few of those little containers, treasures that still carry her presence. Even now, this delicately fragrant tea soothes, comforts, and fills the body with a gentle warmth.

Gol Gav Zaban (Borage Flower Tea)

Ingredients

-2 large tablespoons or a handful of gol gav zaban
-A pinch of Valerian root (optional)

-2 small pieces of  nabat (rock candy)
-Juice of a lemon/lime or 1/2 teaspoon of crushed dried lime (limoo amani)

Method

1. Bring 2-3 cups of water to a boil in a kettle. 
2. Place the gol gav zaban in a teapot. 
3. Pour in the hot water and brew gently over low heat for about 10-15 minutes.  
4. Pour into cups and serve hot, sweetened with nabat, honey, or brightened with lemon juice, whichever you prefer. 

Enjoy!

Haft-Seen Photos

Sofreh Haft-Seen 

The Table of the Seven S's.

Sabzeh (Wheat Sprouts): Representing rebirth and fertility.

 

 Sabzeh (Wheat and Lentil Sprouts)

Sabzeh (Mung Bean Sprouts)

 Senjed (Dried Fruit of the Lotus Tree): Representing love.

 Somagh (Sumac): Representing the spice of life.

 Samanoo (Sweet Pudding made with germinated wheat): Representing the reward of patience.

 Serkeh (Vinegar): Representing age.

 Sekkeh (Coins): Representing wealth and prosperity.

Seeb (Apple): Representing natural beauty.

 Sonbol (Hyacinth): Representing spring.

 (Goldfish): Representing life.

For more haft-seen photos please see the following link:

  A Basic Guide to Celebrating Persian New Year!

Sal-e no Mobarak!

Samanoo

سمنو Samanoo is one of the many items on the haft-seen table or "sofreh" tablecloth that starts with the letter "S." It is a sweet pudding made with germinated wheat sprouts and flour. "Sabzeh," wheat sprout, represents rebirth and samanoo represents the reward of patience and sweet life.

Making an authentic samanoo requires time, patience and a good arm, or the help of several people to help with the cooking. Usually the person who makes samanoo shares it with others and sends out bowls or containers of it to neighbors, family and friends.The making of samanoo from the start to the finish takes several days. First, the seeds have to be soaked in water for two days, then transferred into a bowl wrapped in a moist cheesecloth and as soon as the new shoots appear they have to be spread out on a paper to completely dry out before grinding and sifting them. "Samanoo pazan," the making of the samanoo, usually takes about a full day.

I must say that I don't remember how my mother made samanoo for I was too busy enjoying the holidays, and at the time I wasn't very interested in helping out with making it or even tasting it! And since I moved away from home I would either buy samanoo from a Persian grocery store or there were always some good friends who would send me some for Nowruz. For the last few years, there's been this sweet and generous Iranian lady, a grandmother Zahra khanoum who's been giving me my Nowruz samanoo until this year. Last week, she told me that she was going to Iran for the holidays and that she won't have enough time to make it. Then she asked me whether I would make it on my own if she gives me the dried seeds. After a long pause I said I would. The next time, as she handed me the plastic bag filled with seeds, she gave me the recipe as well.

Samanoo

Ingredients:

4 cups sprouted grains, completely dried and ground, (makes about 2 cups of wheat flour) 

4 cups whole wheat flour, sifted 

water

Method:

1. Please see the following link on growing seeds (sabzeh).
2. It takes about 2-3 days for the wheat sprouts to reach 1/2 inch in length, spread them out on a flat surface and let them dry out completely. 
3. Grind the seeds as fine as possible using a grain mill and sift through a sieve. 
4. Put the finely ground germinated wheat in a cheesecloth and place the cheesecloth in a large bowl.
5. Add 2-3 cup of cool water to the freshly ground wheat and squeeze out the excess water out by pressing down with the back of a large wooden spoon or by using your hands. Add more water if needed.
6. You can use the left-over wheat by grinding it very fine.
7. For each cup of freshly ground wheat, add 2 cups of flour. 
8. In a large heavy pot, add the liquid from the bowl with 2 cups of sifted whole wheat flour and mix well, over medium heat. Add more water gradually to cover as needed, bring to a boil while stirring frequently.
9. For the first 30-40 minutes don't leave samanoo unattended. 
10. Lower heat to the lowest heat setting and let simmer. I was told for 24 hours! I gave it a total of 3 hours. 
11. The first two hours stir and add water gradually when needed and after two hours, when it turns reddish brown, cover the pot and cook for another hour on low heat. Samanoo is sweet by itself and does not need any added sugar. 

Serve in small containers and share them with others.

Happy Nowruz!  Happy Spring!

Sabzi Polow

 Persian New Year (Nowruz) celebrates the arrival of spring (Bahar) with all its beauty, greenery, and blossoms. It's a time when traditional dishes are prepared with fresh herbs that symbolize renewal and new life. سبزی پلو Sabzi polow is one of the most beloved of these dishes, typically served with smoked white fish (mahi doodi) or crisp pan-fried fish.

I shared a recipe for sabzi polow ba mahi last year, here, but this new variation was born from my desire to create a version where every grain of rice and every chopped herb blends together seamlessly. Along with plenty of fresh green herbs, I added 2-3 tablespoons of dried parsley, leek, and dill to deepen the flavor and give the rice more aroma.

Sabzi Polow (Herbed Persian Rice)

Ingredients

Serves 4-6

-2 1/2 cups of long-grain rice

-1 cup of chopped parsley

-1 cup of chopped dill

-1 cup of chopped scallions or leek (green parts only)

-1 cup of chopped coriander 

-2-3 tablespoons dried mixed herbs for sabzi polow (optional)

-4 cloves of garlic, peeled (optional)

-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water

-Salt
Vegetable oil or olive oil


Method:

1. Clean the fresh herbs, wash them, and finely chop by hand or in a food processor. Mix well and set aside. 
2. Wash the rice and soak it in 6 cups of salted water for two hours. 
3. In a non-stick heavy pot, bring 6 cups of water to a boil. 
4. Drain the soaked rice and add it to the boiling water. Boil over medium-high heat for about 7 minutes, until the grains are soft on the outside but firm in the center.  
5. Drain the rice using a colander and rinse briefly with cool water. 
6. Wash and dry the pot, then return it to the stove over medium heat. 
7. Add 4 tablespoons of oil. Begin layering the rice, then layer with the chopped herbs. Sprinkle a little of the dried herb mix between each layer to distribute evenly. 
8. Tuck the garlic cloves into the rice and make a few holes with the bottom of a spatula to help steam circulate. 
9.  When the rice begins to steam, drizzle the liquid saffron over the top, then add 2 tablespoons of oil and 1/4 cup of water. 
10. Reduce the heat to medium-low, cover, and cook for about 45-50 minutes. 
11. Serve the sabzi polow on a platter alongside fried or smoked fish.

Enjoy and Eid Mobarak!

Shirini Nargili - Coconut Macaroons

This is a delicious treat for every occasion. Coconut macaroons are very tasty, so there isn't much you need to do to make it taste any better. The combination of shredded coconut, sugar and rosewater makes these soft, chewy, and aromatic cookies just perfect! However, just to give it a different flavor and aroma, you may add a hint of my favorite spice saffron, and a squeeze of lime. 

Shirini Nargili - Coconut Macaroons

Yield: 18-20

Ingredients:

3 1/2 cups unsweetened shredded coconut
1 cup granulated sugar
4 large egg whites
1 teaspoon rosewater 

Method:

1. Preheat the oven to 325 degrees Fahrenheit.  
2. In a large mixing bowl, beat the egg whites until foamy.
3. Gradually add the sugar, continue beating on high until stiff peaks form.
4. Add the shredded coconut and rosewater, mix until well combined.
5. Line a baking sheet with parchment paper. 
6. Using a small cookie scoop, drop the cookie dough onto the lined cookie sheet spacing 1 inch apart.
7. Bake on the center rack for 18-20 minutes or until golden brown on the edges.  
8. Remove from the oven and cool on a wire rack.  

Place on a serving platter or store in an airtight container. 

Enjoy!

Shirini Keshmeshi - Persian Raisin Cookies

These are delicious, simple, and easy to bake شیرینی کشمشی shirini keshmeshi (raisin cookies) that are perfect for the holidays or any day. I cook all the time and enjoy making pickles and jams. When it comes to sweets, however, I usually only make them for a special occasion, and the Persian New Year is as special as it can get. It may be that my mother wasn't much of a baker and she would hire someone to do the baking when necessary, or maybe since the loss of my father was due to diabetes complications some years ago I'm watching the amount of sugar we consume. But these days are expectational with the feel of Spring in the air.

Shirini Keshmeshi - Persian Raisin Cookies

Ingredients:
Yield about 2 dozen cookies

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup small seedless raisins or currants
2 eggs, room temperature 
1 cup butter, room temperature
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract

Method:

1. Heat oven to 350 degrees Fahrenheit. 
2. In a large mixing bowl beat together butter, oil and sugar, mix thoroughly until light in color. 
3. Add the eggs one at a time and blend well. 
4. Add 1/2 teaspoon vanilla extract.
5. Add flour gradually and mix well using a spatula. 
6. Stir in raisins and blend well. 
7. Drop the dough by teaspoonful onto a parchment-covered baking sheet, about 3-4 inches apart.
8. Place the cookies into the preheated oven and bake for 12-15 minutes or until they are light golden around the edges. 
9. Cool on the wire rack. 

Serve with tea or coffee.

Enjoy and Happy Spring!

Poolaki: Persian Caramelized Hard Sugar Candy

This is a caramelized hard sugar candy from the city of Isfahan, located in the central part of Iran. I was ten years old when I first tasted poolaki during one of my family's annual summer travels where we visited the historic city of Isfahan. My parents bought many bags of poolaki as a souvenir (soghati) among many other things that the beautiful city of Isfahan is known for! Poolaki is a sweet candy usually served best along with hot and fresh brewed tea. Poolaki from Isfahan is exceptionally tasty and delicate and no homemade version of it would ever come close to the real thing. However, with the Persian New Year fast approaching I've decided to give it a try! So, this is my attempt at making candy. It may not turn out quite like the authentic poolaki that you might buy from the bazaar in Isfahan, but it's the closest thing to it if you miss having it with your tea during the holiday! This is not a sugar cube to melt quickly in your mouth and it's not that soft to chew or swallow quickly, you need to take time and experience the magic of poolaki. Make yourself a nice cup of fresh brewed tea, take a poolaki, dip the corner of it into the hot tea, place the candy in your mouth, taste the sweetness of it and then take a sip of your tea. Let the bitterness of the tea mix in with the candy, and for a nostalgic moment you'll be walking down those old tree-lined streets of Chahar Bagh among the crowd of early evening shoppers where everyone looks happy! I mentioned a nostalgic moment with a heavy heartfelt wish, didn't I?

 Khajoo Bridge, Isfahan,  Iran, Photo Credit: Wikipedia

Chehel Sotoun, Isfahan, Iran, Wikipedia

Si-o-se pol (33 bridge), Isfahan, Iran, Wikipedia

Poolaki recipe adapted from Persian Cuisine: Traditional Food/ Book 1 by M.R.Ghanoonparvar

Poolaki: Persian Caramelized Hard Sugar Candy

Ingredients:
1 cup sugar

Toppings:
Crushed pistachios, shredded coconuts, powdered saffron, finely crushed dried lemon, barberries (zereshk) (I used shredded coconut).

Method:

1. In a heavy small pan place a cup of sugar and heat it up on a medium to high heat, stirring frequently.
2. When the sugar is melted, swirl it around the pot a couple of times. 
3. As soon as the syrup turns an amber color, remove from heat. 
4. Do not over cook and boil the syrup. 
5. Mix in any of the toppings that you like and quickly, with a tip of a teaspoon, drop the syrup onto a clean and dry baking dish covered with parchment paper. 
6. An easier variation is to pour the syrup onto the flat baking pan and spread it out. 
7. When dried, which only takes a few minutes, break it into small pieces by using the back of a heavy spoon or if the pan is flexible move and twist the four corners. 

Serve with tea.

Enjoy and Happy Spring!

Khoresh Gheymeh: A Traditional Iranian Dish with Meat and Yellow Split Peas

 خورش قیمه Khoresh-e Gheymeh! I will not call this dish a stew, a casserole, or anything else for that matter. In my book, it's one of the top five Khoresh, and Persian cuisine has many unforgettable ones! Someday, I hope to share them all with you, one dish at a time. 

This is a simple yet flavorful dish that not only satisfies my hunger but warms my heart and soothes my occasional longing for home, even after all these years. As soon as I start cooking gheymeh, slicing an onion, pouring oil into a heated pan, and breathing in the aroma of sauteed onion with turmeric, browning meat, stirring in those tiny yellow split peas, and piercing the dried lemons, I feel at home once again. 

Khoresh Gheymeh

Ingredients

Serves 4-6

-2 pounds of lamb or beef, rinsed and cut into small pieces
-1 cup yellow split peas, picked over and washed.
-1 large onion, peeled and chopped
-2-3 tablespoons tomato paste
-4-5 dried limes (limoo amani), soaked for 5 minutes, then pierced with a fork.
-1/2 teaspoon turmeric
-A pinch of cinnamon
-1 teaspoon rosewater *optional
-Salt and pepper to taste
-Vegetable oil
-2 large potatoes, peeled, sliced, and fried for topping

Method

1. Heat 1 tablespoon of oil in a small saucepan over medium heat. Add tomato paste and saute for 2-3 minutes, stirring frequently, until it darkens slightly. Set aside.
2. In a large pot, heat 3 tablespoons of oil over medium heat. Add the onions and saute until translucent. Stir in the turmeric and cook for another minute. Add the meat and brown it on all sides. Season with salt, pepper, and a pinch of cinnamon.  
3. Stir in the yellow split peas and saute for about 5 minutes. Add the tomato paste and mix well. 
4. Pour in enough water to cover the ingredients by 1-2 inches. Add the dried limes. Bring to a boil, then reduce the heat, cover, and simmer for about 1 1/2 to 2 hours or until the meat is tender.  Add water if needed and adjust seasoning to taste. 
5. The split peas should be tender but still hold their shape. To ensure this, you can parboil them separately until just tender and add them during the last 30-40 minutes of cooking.
6. In the last ten minutes, stir in the rosewater if using.

Serve the gheymeh in a large bowl, topped with the fried potato slices. Pair it with basmati rice, mast o khiar, salad shirazi, and torshi.

Enjoy!

Growing Seeds (Sabzeh) For Nowruz (Persian New Year)

This year's Persian New Year (Nowruz) falls on March 20th. Along with the spring cleaning, it's also time to start growing سبزه  (sabzeh), the wheat sprouts that symbolize revival and rebirth. While wheat is the most popular choice, you can also grow barley, lentils, or mung beans. Sabzeh is one of the seven symbolic items on the Haft-Seen table, each beginning with the letter "S."

Below are the simple steps on how to grow sabzeh, just as my mother taught me:

1. Depending on the size of your display dish, measure 1-2 cups of the seeds of your choice.
2. Rinse them under cool water and place them in a large bowl. Cover with fresh cool water, and soak for 2-3 days, changing the water a couple of times a day.
3. Drain the seeds and wrap them in a moist cheesecloth. Place the cheesecloth in a deep dish to help keep the seeds until they begin to germinate. Set the dish on a sunny windowsill.
4. Keep the seeds moist by sprinkling or spraying water as needed.
5. If the seeds are of good quality and have enough sunlight, they'll sprout in just a few days.
6. Once sprouted, remove the cloth and transfer the seeds to your display dish.
7. Add fresh water twice, always pouring off the extra water. 
8. For a festive touch, tie a red ribbon around the grass and place it on your Haft-Seen table. 

Happy Spring and Nowruz!