Saffron Rice with Cranberries

کرنبری پلو  Cranberry Polow (rice with cranberries) is an aesthetically pleasing and tasty side dish. The tartness of cranberries are similar to the tartness of barberries and can be a good variation to our traditional rice with barberries (zereshk polow). This is my new favorite rice dish for my favorite time of the year and will be one of my contributions to Thanksgiving dinner with my family. Celebrating Thanksgiving has become a tradition since moving to America and raising a family. I would love to celebrate every occasion that gives us a chance to get together with our loved ones and express our gratitude for what we have and count our blessings.

I love cranberries fresh or dried all year round. I like freezing fresh cranberries for later on when they are not in season but we would need a gigantic freezer for the amount of cranberries that we'd like to freeze! Cranberries freeze well and all you need to do is defrost, rinse and use them while cooking. I usually sprinkle dried cranberries in salads, make a relish for poultry dishes or just eat them as snacks. For this recipe, I used dried cranberries and prepared the rice the same way I do for zereshk polow-- it's essentially the same recipe but with a different ingredient!

Saffron Rice with Cranberries

Ingredients:
Serves 4-6

2 cups rice
2 cups dried cranberries
1 small onion, thinly sliced
1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons of hot water
1-2 tablespoons sugar
Butter
Vegetable oil
Salt
Water

Method:

1. Rinse the rice thoroughly with cool water, soak in 8 cups of cool water, add 4 tablespoons of salt and set aside for a couple of hours.
2. Soak cranberries in 2 cups of cool water for about ten minutes to plump up. Drain.
3. Melt 2 tablespoons of butter and a tablespoon of oil in a skillet over medium heat and saute the onions, reduce the heat and cook until onions are caramelized about 20-30 minutes over low heat. Add cranberries and saute for about 2-3 minutes. Add 2 tablespoons of sugar, pinch of salt and a tablespoon of dissolved saffron, combine well and cook for 3-5 minutes on low heat. Set aside.
4. In a large non-stick pot, bring 3 quarts of water to a rapid boil over medium-high heat, add the rice and bring the water back to a boil and continue cooking on medium heat. After 5-7 minutes test to see if rice is ready-- the grain of rice should still be firm on the inside and have a bite to it.
5. Drain and rinse with cold water.
6. Wash the pot and place it back on the stove. Add 4 tablespoons of oil to the pot, add a layer of rice into the pot, a layer of cranberry and onion mixture, then another layer of rice and continue building into a pyramid shape. Cover and cook for 7 on medium heat until you see steam coming out, pour 3-4 tablespoons of water around the rice. Sprinkle the remaining saffron evenly over the rice. Make a few holes in the rice to let the steam out. Lower the heat, cover the lid with a dish cloth, cover and cook the rice for 45-50 minutes on low heat.

Scoop the rice onto a platter and serve warm.

Enjoy! Peace and blessings.

Zeytoon Parvardeh-Persian Olive, Pomegranate and Walnut Salad

This is a tasty side dish made with green olives, pomegranate seeds and walnuts combined and marinated with pomegranate molasses, fresh herbs and garlic. زیتون پرورده Zeytoon Parvardeh is a well-liked appetizer from the north western region of Gilan province. The authentic zeytoon parvardeh is prepared with aromatic fresh herbs from the region. However, I've learned that I can substitute fresh or dried mint instead. I love the combination of  these ingredients coming together so wonderfully in one dish with all their different flavors and textures, making this a unique and quite delectable appetizer. I've been wanting to write about zeytoon parvardeh for the past several months, ever since I got the recipe from a very dear Rashti friend of mine, Monir khanoum. However, since pomegranates weren't in season at the time, I've waited until now since pomegranate season is in full bloom!

I had posted my first Gilani recipe for Mirza Ghasemi a while ago and I am so glad to write another recipe from that beautiful region. Many of my childhood summer vacations were spent by the northern Caspian Sea, escaping the southern heat and enjoying the cooler northern weather with its beautiful beaches and scenery.

Zeytoon Parvardeh

Ingredients:
 Serves 4-6

1 pound firm green olives, pitted
1 cup walnuts, finely chopped
1/2 cup pomegranate molasses
5-7 garlic cloves, minced
3-4 tablespoons olive oil
A handful of fresh mint, chopped or 1-2 tablespoons, dried
Salt and pepper
3 tablespoons pomegranate seeds *optional

Method:

1. In a medium-sized bowl combine olives, minced garlic, pomegranate seeds, and walnuts. Add salt and pepper to taste.
2. Pour in the syrup and the olive oil. Add fresh mint and mix thoroughly. Refrigerate for a couple of hours.

Transfer to a serving platter and serve it at room temperature or cold.

Enjoy!

Dal Adas-Southern Iranian-Style Red Lentil Soup With Tamarind Sauce

دال عدس Dal Adas is a popular and flavorful dish from southern Iran, and in our home, it was one of my father's absolute favorites. Every time he came to visit, he would ask me to make it for him. My version was always milder than the one my grandmother used to prepare. He liked hers, hot, spicy, with sauteed garlic and onions, simmering slowly in tangy tamarind sauce until the flavors blended to perfection. This is a rather thick and delicious soup that is typically eaten with warm flatbread or served over a bed of rice.

My paternal grandmother was a gifted cook who could prepare anything for any number of people. Her food was always full of flavor and delicious. This dal adas is one of those treasured dishes, a comforting, hearty soup. It's the perfect meal to enjoy after a long autumn walk, when the park paths are carpeted with golden leaves that crunch under your feet. 

Dal Adas (Red Lentil and Tamarind Soup)

Ingredients
Serves 4-6

-2 cups red lentils, rinsed well
-1 large onion, thinly sliced
-5-7 garlic cloves, finely minced
-2 tablespoons tamarind paste
-1 tablespoon tomato paste
-1/2 teaspoon turmeric
-1/2 teaspoon cumin
-1/2 teaspoon red pepper powder (or to taste)
-Salt and pepper to taste
- 3 tegetable olive oil

Method:

1. Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until soft and golden. Add the minced garlic and sauté for another 2-3 minutes, stirring occasionally.
2. Stir in the turmeric, and stir well. 
3. Add the tomato paste and saute for 2-3 minutes, stirring frequently until it deepens in color.
4. Stir in the rinsed red lentils. Pour in enough water to cover the lentils by about 2 inches.. 
5. Add salt, black pepper, and cumin. Bring to a gentle boil over medium-high heat, reduce the heat to low, cover, and simmer for 20 minutes.
6. Stir in the tamarind paste and red pepper. Simmer for another 10-15 minutes, until the lentils are tender and the soup has thickened. Adjust seasoning, and add water if needed. 
7. For a smoother dal adas, cook it a bit longer. For a thinner consistency, add a little water. 

Ladle into bowls and serve hot with warm flatbread or rice.

Enjoy!