Saffron Rice with Cranberries

کرنبری پلو Cranberry Polow (rice with cranberries) is a visually appealing and tasty side dish. The tartness of cranberries is reminiscent of barberries and offers a delightful variation on our traditional Zereshk Polow (rice with barberries). This has become my new favorite rice dish for my favorite time of the year, and it will be one of my contributions to our family's Thanksgiving dinner. 

Celebrating Thanksgiving has become a cherished tradition since moving to America and raising a family. I love any occasion that brings loved ones together around the table to share good food, express gratitude, and count our blessings.

I love cranberries, fresh or dried, any time of the year. When they're in season, I like to freeze a few bags to use later. Cranberries freeze beautifully, and all you need to do is defrost, rinse, and they're ready to use in cooking. I sprinkle dried cranberries over salads, make a tangy relish for poultry dishes, or simply snack on them. For this recipe, I used dried cranberries and prepared the rice the same way I do for Zereshk Polow. It's essentially the same dish, just with a different ingredient and a new seasonal twist!

Saffron Rice with Cranberries

Ingredients

Serves 4-6

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

- A handful of slivered almonds for garnish

Method:

1. Rinse the rice thoroughly with cool water, soak it in 6 cups of cool water, add 3-4 tablespoons of salt, and set it aside for a couple of hours. Then drain
2. Soak the cranberries in 2 cups of cool water for about ten minutes to plump them up, then drain.
3. Melt 2 tablespoons of butter and a tablespoon of oil in a skillet over medium heat. Add the onions and saute, then reduce the heat, and cook slowly until caramelized, about 20-30 minutes. Add the cranberries and saute for about 2-3 minutes. Stir in 2 tablespoons of sugar, a pinch of salt, and a tablespoon of dissolved saffron. Mix well, and cook for another 3-5 minutes on low heat. Set aside.
4. In a large non-stick pot, bring 6-8 cups of water to a rapid boil over medium-high heat. Add the rice, and return to a boil. Cook for 5-7 minutes, until the grains are tender but still firm inside. Drain and rinse with cold water.
5. Wash the pot and place it back on the stove. Add 4 tablespoons of oil to the bottom. Add a layer of rice, then a layer of cranberry-onion mixture. Continue layering, building into a pyramid shape. Cover and cook for 7 minutes on medium heat, until you see steam rising.  Pour 3-4 tablespoons of water around the rice and sprinkle the remaining saffron evenly on top. Make a few holes in the rice to let steam escape. Lower the heat, cover the lid with a dishcloth, place it tightly on the pot, and cook the rice for 45-50 minutes on low heat.

Gently scoop the rice onto a serving platter. 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 northwestern region of Gilan province. The authentic zeytoon parvardeh is prepared with aromatic fresh herbs from the area. However, I've learned that I can substitute fresh or dried mint instead. I love the way these ingredients come together so wonderfully in one dish, with 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!