Shab-e Yalda 2014: Baslogh Recipe to Celebrate the Persian Yalda Night

The early sunsets, short days, and long nights of autumn will come to an end this upcoming Sunday, December 21st. The earliest sunsets of the year occur during the week leading up to the winter solstice, and on the shortest day of the year, the sun sets at 4:32 PM and rises again at 7:17 AM the next day here in New York. Beginning on the 1st day of winter, the days start to grow longer, though the change is so gradual that it won't feel noticeable for several days. 

The longest night of the year is known as  Shab-e Yalda in Persian. The word Yalda means birth, and it refers to the birth of Mithra, the god of light and justice. Traditionally, the night of Yalda is celebrated with friends and family gathering around a کرسی - korsi or سفره  - sofreh (festive spread) or a table with seasonal fruits: bowls of ruby-red pomegranates, platters of sweet sliced watermelons, and ripe persimmons.  A bowl of ajil (nuts, seeds, and dried fruits), sweets, and a book of Hafez's poetry. 

This celebration usually begins after dinner and continues late into the night with poetry reading, storytelling, and music to celebrate the victory of light over darkness, the start of a new season, and to make the long hours of the night go by faster. For me, it is also a way of remembering those who kept this tradition alive through the centuries: people gathered on cold winter nights around a small oil lamp or a simple wood-burning fire, with limited food yet an abundant spirit. And still, they passed down the magic of Shab-e Yalda from generation to generation.

Among the sweets commonly served, baslogh is widely recognized as a classic yalda shirini (Yalda sweet). باسلوق  - Baslogh is a soft starch-based confection infused with rosewater, and each individual piece is completely coated with shredded coconuts and topped with walnuts. In addition to rosewater, saffron and ground cardamom may be used as well. For this recipe, you will need a little patience as it does require constant stirring.

Baslogh (Persian Rosewater Coconut Confection)

Ingredients

Makes about 14 pieces

-1/2 cup cornstarch
-1 cup (8-ounces) granulated sugar
-1 1/2 cups water
-1/2 cup rosewater
-1 teaspoon lemon juice
-1/4 cup walnut halves
-1 tablespoon unsalted butter
-1 cup sweetened shredded coconut

Method:

1. Pour the shredded coconut into a large bowl. Set aside.
2. In a medium saucepan, combine sugar and 1 cup of water. Bring to a boil over medium-high heat until the sugar is completely dissolved. Reduce the heat and let it simmer.
3. In a small saucepan, mix the cornstarch and 1/2 cup of cool water together in a small saucepan. Stir until the mixture is completely smooth. 
4. Add the dissolved cornstarch to the simmering sugar syrup. Bring to a gentle boil and stir constantly until the mixture is smooth and no longer lumpy. Reduce the heat to low and simmer, stirring frequently until thickened for about 15-20 minutes. Add the rosewater, butter, and lemon juice, and cook for another 5-7 minutes. Stirring constantly.
5. Working quickly, drop spoonfuls of the hot mixture into the bowl of shredded coconut. Roll and shape each spoonful into a ball, coating all sides evenly in the coconut. Press a walnut half into the center of each baslogh. Arrange the pieces on a serving platter and serve with tea.

Happy Shab-e Yalda!

Khoresh Kadoo Halvaie - Persian Beef and Pumpkin Stew

One of the beauties of fall is the abundance of a wide variety of winter squashes that come in different shapes, sizes, and colors. I typically use butternut squash for its flavor and color in my cooking; however, this time I chose to use کدو حلوایی - kadoo halvaie, the vibrant orange small sugar pumpkin that is both beautiful and delicious. It is the same kind of pumpkin my mother used to roast in the oven back in Iran, and now, when I cook it, it still has the overwhelmingly familiar taste of home. Orange is a joyous color, and pumpkins are nature's gift; a free dose of color therapy on these gray, short, and gloomy autumn days. I'm thankful to my lovely neighbors for leaving out all these gorgeous pumpkins on their front porches early in the fall season until they eventually become food for the squirrels. There are numerous sweet pumpkin dessert recipes available. However, pumpkins are also delicious in savory dishes. خورش کدو حلوایی - Khoresh-e kadoo is a ملس - malas (sweet and sour) fall-flavored dish that will warm your heart.

I'm often asked if there are any Persian vegetarian or vegan recipes. Most people may not think of Persian cuisine as vegetarian/vegan-friendly, and only think of کباب - Kabobs when they think of Iranian food. Or there may not be many obvious vegetarian dishes on restaurant menus. However, many types of fresh vegetables are served raw or cooked as a side dish. As for vegan recipes, I'd like to point out that you can easily omit the meat in many stew recipes that call for stewing lamb/beef, except for the traditional آبگوشت abgoosht/dizi varieties, and still have a delicious and fulfilling meal.

I added a handful of آلو بخارا - aloo bokhara (dried yellow plums) to the stew toward the end of cooking. They may be found in most Persian/Middle Eastern grocery stores. If not, you can substitute them with prunes instead. Typically, potatoes and carrots are not a part of the authentic version of this khoresh, but they make the stew richer and more flavorful without changing the overall taste. I also like to add a bit of nutmeg and cinnamon. جوزهندی - Nutmeg is not a commonly used spice in Iranian cooking, but in our home, it was one of the spices that my mother cherished, and she always kept some in her little glass spice jars.

Khoresh Kadoo Halvaie

Ingredients

Serves 4-6

-1 1/2 pounds boneless beef or lamb stew meat, cut into small bite-sized pieces
-1 1/2 pounds peeled, seeded, and cubed pumpkin or butternut squash
-1 large onion, thinly sliced
-1 large tomato, peeled, chopped
-1 medium carrot, sliced *optional
-1 large potato, peeled, cubed *optional
-4 garlic cloves, minced
-1 (8-ounce) can tomato sauce, organic
-1 cup aloo bokhara (dried plums), pitted
-1/2 teaspoon turmeric
-1/2 teaspoon ground cinnamon
-A pinch of nutmeg
-Juice of 1 lemon (use more if you prefer)
-1 tablespoon table sugar or brown sugar (use less if you prefer)
-1 teaspoon salt
-1/2 teaspoon black pepper
-Olive oil

Method:

1. In a large skillet, heat 2-3 tablespoons of oil, add pumpkin, and saute lightly for about 7 minutes.
2. Stir in cinnamon, a pinch of nutmeg, and a dash of salt. Cook for another 5 minutes. Set aside. 
3. In a large pan, heat 3 tablespoons of oil, add sliced onions, and saute over medium-high heat until golden. Add minced garlic and saute for a couple of minutes. Add the turmeric powder, stir, and mix well.
4. Add beef and cook until brown on all sides, stirring occasionally.
5. Add chopped tomatoes, tomato sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Add water to cover all ingredients by about an inch, and mix well. Bring to a boil on high heat, lower the heat, cover, and cook over medium heat for about 45 minutes or until tender.
6. Add the sauteed pumpkins, potatoes, and carrots to the stew. Add a little bit of water if necessary. Cover and cook for another 30 minutes over low heat. Add in the plums, lemon juice, and sugar. Stir well, taste and adjust the seasoning, and simmer for another 10-15 minutes. 

Serve hot with rice, mast o khiar, and sabzi khordan.

Enjoy!

Ash-e Haft Daneh - Persian Seven Bean Hearty Soup - Mehregan Festival Recipe

Mehregan/Mehr is an ancient Iranian festival celebrating the start of the beautiful fall season. With its vibrant foliage, crisp days, and harvesting of crops, مهرگان (Mehregan) is traditionally celebrated a few days after the first day of fall (Autumnal Equinox) on the 10th day of  Mehr (the seventh month of the Iranian calendar). In the past, festivities would last for several days. Opinions about the exact date of Mehregan may differ since the historical records show that the date has been changed a few times throughout history. The wordمهر "Mehr" in Mehregan means 'sun, kindness, love, and friendship' in Persian. جشن مهرگان Jashn-e Mehregan is attributed to Mithra/Mehr, the goddess of the sun and brightness, and also the angelic divinity of friendship, justice, and oath, dating back to the ancient religion of Zoroastrianism. One of the most valuable lessons of Prophet Zartosht (Zoroaster), that is still cherished today, is his teachings of good thoughts, good words, and good deeds.

Mithra Slaying the Bull, Metropolitan Museum of Art

It's also believed that Mehregan marks the triumph of Kaveh Ahangar, the blacksmith who fought the tyrant king Zahak and defeated him, saving the people from his brutal reign, which resulted in the crowning of Fereydun as king in the epic Shahnameh (Book of Kings), written by the great Persian poet Ferdowsi. Therefore, Mehregan is also considered a day when good destroys evil, a common thread in many old Iranian fables.

 Freydun defeats Zahak

Growing up, my family celebrated Nowruz (Persian New Year) and Yalda (the longest night) every year more grandly than the year before. However, I don't have any recollection of any Mehregan celebrations. I can't think of a particular reason why we didn't celebrate Mehregan at home, other than perhaps the timing of it being inconvenient for my parents. The first day of fall is the first day of school in Iran. My guess is that for my parents, having to deal with a bunch of kids and getting each of us ready for school must have been overwhelming enough around that time of year! And so when the dust was settled, Mehregan had come and gone. Now, more than ever, I'm passionate about paying a long overdue ode to this centuries-old Iranian festival for the purpose of introducing it to my children as well as others and preserving it for future generations. Plus, we can always use a little more mehr, light and good cheer in our lives. This festival also serves as a necessary reminder that, similar to how the struggles and efforts of Kaveh Ahangar came to fruition beautifully, we, too, can overcome our personal challenges and obstacles.

Food is an integral part of most celebrations, and Mehregan is no exception. On this date, fresh fruits such as grapes, pomegranate, apples, quince, figs, and persimmon were served along with an assortment of nuts, dried fruits, sweets, and rosewater. In my research for a Mehregan main dish, I came across the آش هفت غله - Ash-e Haft Daneh (seven bean soup) in a few written records of a typical Mehregan feast. And in my quest for preserving traditions, I decided to recreate this recipe, which was perhaps once served on our ancestral sofreh (spread).

I chose to call it a seven-bean soup, but this is more than just a soup, and it's more than just beans.
آش هفت دانه - Ash-e haft daneh is a combination of beans, seeds, whole wheat, and some vegetables. The main ingredients in the original recipe were listed as wheat, barley, rice, chickpeas, lentils, mung beans, and millet. There are many different variations of this traditional ash (stew/soup). You can make this soup with lamb shank or lamb/beef stock and add vegetables such as parsley, cilantro, chives/leeks, spinach, and dill. However, since this is a hearty and flavor-packed soup, I didn't think adding any kind of meat was necessary. Also, it is not loaded with vegetables like ash-e reshteh, and it does not have noodles either. I replaced millet and mung beans with two other kinds of beans and used tomatoes for added flavor.

Ash-e Haft Daneh

Ingredients

Serves 8

-1/2 cup chickpeas
-1/2 cup pinto beans
-1/2 cup white beans
-1/2 cup lentils
-1/2 cup pearl barley
-1/2 cup bulgur
-1/3 cup rice
-2 large tomatoes, grated
-1 bunch parsley, chopped
-1 bunch chives or scallions/leeks, chopped
-1 teaspoon salt, or to taste
-1/2 teaspoon pepper, or to taste
-Juice of a lemon

For Topping:

Piaz Dagh:
-1 large onion, thinly sliced
-3 large garlic cloves, chopped
-1 tablespoon dried mint
-1/2 teaspoon turmeric
-Oil

-Liquid kashk (whey) or yogurt

Method:

1. Place the chickpeas, pinto beans, white beans, and barley in a large bowl, rinse, add a quart of water, and soak for six hours.
2. Drain and place in a large pot.
3. Rinse the rice, lentils, and bulgur and add to the pot.
4. Add water to cover by at least two inches, bring to a boil over medium-high heat. Reduce the heat, cook for one hour over medium-low heat.
5. Add the grated tomatoes with their juices to the pot. 
6. Heat 1/4 cup vegetable oil in a large pan over medium heat. Add the onions, saute for 20 minutes until golden, add the garlic and turmeric, and saute for another 2-3 minutes. Add the dried mint, saute for an additional minute or two. 
7. Add parsley, chives, and 1/2 of the sauteed onions to the pot. Add salt and pepper. Cover and cook for another 45-50 minutes on low heat or until the beans are all very tender. Add lemon juice toward the end of cooking. Add more water if needed and adjust the seasoning.

Ladle ash into a serving bowl and top with kashk and fried onion. Serve hot with warm bread and yogurt.

A group of Iranian food bloggers have prepared delicious recipes to celebrate the ancient Persian Festival of Mehregan. Please check out the following links:

Mehregan 2014 Round Up:

Ahu Eats: Badoom Sookhte Torsh
All Kinds of Yum: Jeweled Carrot Salad
Bottom of the Pot: Broccoli Koo Koo
Cafe Leilee: Northern Iranian Pomegranate Garlic and Chicken Stew
Coco in the Kitchen: Zeytoon Parvardeh
Della Cucina Povera: Ghormeh Sabzi
Family Spice: Khoreshteh Kadoo | Butternut Squash Stew
Fig & Quince: Festive Persian Noodle Rice & Roasted Chicken Stuffed with Yummies 
for Mehregan
Honest and Tasty: Loobia Polo | Beef and Green Bean Rice
Lab Noon: Adas Polo Risotto
Lucid Food: Sambuseh
Marjan Kamali: Persian Ice Cream with Rosewater and Saffron
My Caldron: Anaar-Daneh Mosamma | Pomegranate Stew
My Persian Kitchen: Keshmesh Polow | Persian Raisin Rice
Noghlemey: Parsi Dal Rice Pie
Parisa's Kitchen: Morasa Polow | Jeweled Rice
Sabzi: Ash-e Mast, Yogurt Soup with Meatballs
The saffron Tales: Khoresht-e Gheimeh
Simi's Kitchen: Lita Turshisi | Torshi-e Liteh | Tangy aubergine pickle
Spice Spoon: Khoresht-e-bademjaan
The Unmanly Chef: Baghali Polow ba Mahicheh 
ZoZoBaking: Masghati

روز مهر  و ماه مهر و جشن فرخ مهرگان 

مهر بفزا ای نگارماه چهر مهربان 

مهربانی کن به جشن مهرگان و روز مهر

مهربانی کن به روز مهر و جشن مهرگان  

  

مسعود سعد سلمان ~

Happy Mehr & Happy Mehregan!

Ranginak - Persian Date Dessert (Recipe #2)

We are in the midst of خرما پزان - khorma pazan season, a term used by locals in the south of Iran when the temperature reaches its peak of 100+ degrees Fahrenheit with humidity levels over 60 percent. The air becomes heavy, and outdoor activities are almost unbearable. thus making outdoor activities unbearable. Yet, this intense heat is also a blessing. It's during khorma pazan that dates ripen fully, almost "cooked" by the sun, and become ready for harvest. 

This recipe is an ode to the traditional Khuzestani-style رنگینک ranginak, a luscious date and walnut dessert. It's simple to make, requiring only a bit of patience to stuff plump, pitted dates with lightly toasted walnuts, arrange them neatly on a platter, and then pour over a warm mixture of melted butter and flour infused with cardamom and cinnamon. The sweet taste of ranginak always brings back memories of home.

Dates have been a part of Persian cuisine for centuries. Date palms grow all along the southern coast of Iran, from Ilam and Bushehr to Fars, Khuzestan, Sistan and Baluchestan, and Kerman. To most, the pomegranate may symbolize Iran, but to me, dates are the true fruit of Khuzestan. 

Many years have passed since I lived there, but the images remain vivid: Khoramshar's vast fields of date palms, the stacks of tin buckets filled with dates stacked in small shops, the half-ripe clusters spread out on woven mats to dry under the sun, and, of course, my mother's ranginak. 

Dates were our after-school snack when we got home, and they still hold that simple comfort today. Whether they are fresh, dried, large, or small, dates pair perfectly with your hot cup of tea at any time of day. They're so addictive that you'll find yourself reaching for one with every sip, letting the sweetness of the dates mingle with the aroma and slightly bitter taste of the strong, freshly brewed loose-leaf chai. 

Naturally sweet and far more flavorful than any other fruit, dates come in many varieties. Depending on when they are harvested, they can range from unripe and crisp to partially ripe and soft, or fully ripe, each stage offering its own unique taste.

Ranginak - Khuzestani Date and Walnut Dessert

Ingredients

Makes about 24 pieces

-1 pound dates, pitted

-1/2 cup walnuts halves
-2 cups all-purpose flour
-1 cup (8 ounces) unsalted butter
-3 tablespoons powdered sugar

-1/2 teaspoon cinnamon
-1/4 teaspoon cardamom 
-2-3 tablespoons finely crushed pistachios, for garnish

Method:

1. Toast the walnuts in a small dry skillet over medium-low heat for 3-5 minutes, stirring frequently until fragrant. Remove from the heat and let cool slightly. Gently stuff each pitted date with a walnut half and set aside.
2. In a medium-sized skillet, toast the flour over medium heat for about 5 minutes, stirring frequently, until the edges turn a light golden brown. 
3. Add the butter to the toasted flour and cook for 15-20 minutes, stirring constantly, until the mixture thickens slightly and turns golden brown. Add the cinnamon, cardamom, and sugar, stirring well to combine. Cook for another 5-10 minutes, then remove from heat.
4. Spread 1/2 of the warm flour-butter mixture evenly on th bottom of the serving platter. Arrange the stuffed dates in a single layer over it.
5. Spread the remaining mixture over the dates, smoothing the top gently and pressing down lightly.  sprinkle with crushed pistachios. Let cool for a couple of hours before serving..

Serve with strong loose-leaf chai.

Enjoy!

Estamboli Polow - Persian Tomato Rice with Potatoes

This recipe is perfect any time of year since most pantries are always stocked with fresh tomatoes or canned tomato products. Still, I like to wait for the weather to warm up and for peak tomato season to arrive, when I can cook with vine-ripened tomatoes instead of the dull, tasteless ones picked green.

This recipe is loosely based on my grandmother's recipe; she was well known for her delicious cooking. 

For a more tart استامبولی پلو - estamboli polow recipe, I searched the vegetable markets for good torsh (tangy) tomatoes, but to no avail. Among the many varieties available, I settled on flavorful beefsteak tomatoes, which worked beautifully. 

In the hot summer months, I prefer to be outdoors and try to minimize my time in the kitchen. This tomato rice is a perfect warm-weather dish, light, flavorful, and wonderfully paired with grilled chicken, fish, or vegetables. 

There are many variations of estamboli polow, ranging from simple tomato rice to a more elaborate platter of rice with meat and green beans. The recipe often depends on which part of Iran you're from and how it was traditionally prepared in your home. Depending on what part of the country you are from, and how this was prepared in your home. 

For us, growing up in Khuzestan, estamboli meant کته تماته/گوجه فرنگی - kateh-ye tamate, a slow-cooked rice dish made with tomato puree and small cubes of potato. We used the long and narrow type of potato called estamboli in Iran. which gives the dish its distinct texture and name.

For a simpler version, you can omit the cubed potatoes. And if you prefer a less acidic flavor, skip the tomato paste altogether. You can skip the tomato paste. Ultimately, this dish can be adapted to suit your taste, diet, and preferences.

Estamboli Polow

Ingredients
Serves 4

-2 1/2 cups long-grain rice, rinsed well and drained
-7 ripe medium tomatoes, blanched and peeled
-6 small potatoes, peeled and cubed
-1 small onion, diced
-1-2 tablespoons organic tomato paste (for added color and a slightly tangy flavor), optional
-1/2 teaspoon turmeric
-A good pinch of crushed red pepper
-Salt
Olive oil or butter

Method

1. In a pot of boiling water, blanch the tomatoes for 5 minutes or until the skins loosen. Let cool, then remove the skins and cores. Puree the tomatoes in a food processor; this should yield about 4 cups of tomato puree.
2. Wash the rice thoroughly in a bowl until the water runs clear, then drain completely.
3. In a mixing bowl, combine the well-drained rice with the tomato puree. Mix well and let soak for 20-30 minutes before cooking. Do not drain.
4. In a large pan, heat 3 tablespoons of oil over medium heat. Add the diced onions, and saute until golden. 
5. Add the potatoes and cook for about 7-8 minutes or until golden on all sides. Add turmeric and a pinch of salt and stir well.
6. Push the potatoes to one side of the pan and add the tomato paste to the center. Cook over medium-low heat for about 5 minutes, stirring frequently with a wooden spoon until the color deepens.
7. Remove the pan from the heat, and add the rice-tomato mixture. Add 1/4 cup of water, 1 teaspoon salt, and a pinch of red pepper; stir gently to combine.
8. Return the pan to medium-high heat and bring the mixture to a gentle boil. Add 2 tablespoons of butter or oil and stir. Reduce the heat to low, cover the lid with a paper towel or a clean dishcloth, place the lid tightly, and cook for about 45 minutes. Avoid overcooking or adding too much water, as this can make the rice mushy.

Serve with plain yogurt or mast o khiar, sabzi khordan with a bunch of fresh mints, and salad shirazi.

Enjoy!

Ab-Haveej Bastani - Persian Carrot Juice and Saffron Ice Cream Float

Summertime is officially upon us, and آب هویج و بستنی ab-haveej bastani (carrot juice ice cream float) is the perfect way to cool down on a hot day. Carrot juice is refreshing, healthy, and a great source of vitamin A all on its own. I initially made this recipe with plain vanilla ice cream, but then decided to change it up for the next batch and make it with scoops of saffron ice cream instead. The addition of a little bit of saffron and a hint of rosewater greatly enhances the flavor and aroma of this treat. Carrots may have been around for hundreds of years, but this recipe is relatively modern. I'm not certain about the exact origin of this recipe, but it seems to me that this is a different take on the European cafe glace (coffee with ice cream float) that became popular in the 1960s in Iran. I remember on one of our trips to my grandmother's house in Tehran, my sister took me to the upscale Chattanooga restaurant, and that's where I had my first café glace. On the other hand, it's also quite possible that the ab haveej bastani recipe was created by some ingenious Iranian chef in the past. It's been thought that by tapping into the collective consciousness, people from different parts of the world may come up with the same results at the same time!

In our home, carrot juice was served regularly, and we all had to drink it whether we liked it or not and each time we were reminded that carrots are good for us and that they would improve our vision. Our juicer was archaic and pretty much a nightmare to clean. However, that wouldn't stop my mother from juicing almost anything frequently.

زردک - Zardak, meaning "the little yellow one" (wild carrots), goes back about 5,000 years in Iran, Afghanistan, and the neighboring lands. Zardak (yellow carrots) are still cultivated mostly in the region of Isfahan in Iran, but they are not as common and popular as haveej farangi (western carrots). Carrots are a staple in our home all year long and are on my list of foods to always keep in the fridge, and luckily, they are readily available in markets year-round. The in-season carrots, however, are more flavorful, tender, and sweet. Carrots are a versatile vegetable that complements many recipes and are delicious when eaten raw, tossed into a summertime salad, salad olivieh, soup e jo, pickled, or made into delicious carrot halva. They are also great eaten alone or with a dip.

Carrot Juice and Saffron Ice Cream Float

Ingredients

Serves 2

10 large carrots (preferably organic), washed and tops removed
Vanilla ice cream (16 ounces)
1/4 teaspoon crushed saffron dissolved in 3 tablespoons hot water
1 tablespoon rosewater
1 tablespoon crushed pistachios

Method:

1. Leave the ice cream out to soften. In a medium mixing bowl, combine the ice cream, liquid saffron, and rosewater, and mix well. Return ice cream to the freezer for 3-4 hours or until firm.
2. Place your serving glasses in the freezer to chill for 5 minutes.
3. Juice the carrots. Add 2 scoops of saffron ice cream to each glass, pour the carrot juice over the ice cream, sprinkle with crushed pistachios, and serve immediately.

Enjoy!

Torshi Liteh - Persian Pickled Eggplant and Vegetables with Sibzamini Torshi (Sunchokes)

ترشی - Torshi (pickles) are a very common side dish in Persian cuisine, served alongside rice and khoresh, kebabs, and other traditional dishes. I've shared several of my favorite pickle recipes so far, including pickled eggplant and mixed vegetable pickles, among others. 

One of my favorites is لیته   (Liteh), a delicious combination of pickled eggplant, vegetables, and herbs. For this recipe, I'm thrilled to have finally found سیب زمینی ترشی - sibzamini torshi (pickling potato), also known as یارالماسی (yaralmasy). Sibzamini torshi, which is called sunchokes or Jerusalem artichokes, are members of the sunflower family. For further information, please check out the following link on sunchokes.

A few years ago, I asked my younger brother, who lives in Iran, to send me a picture of the sibzamini torshi, the kind cultivated there, because I didn't want to forget what they looked like. It wasn't until recently that, after leaving my dentist's office, I wandered into the Whole Foods Market across the street, and there, among the neat and organized fresh vegetables, was a small box of sunchokes. 

They resembled ginger roots closely, and they came in various shapes and sizes. I was so excited to have finally found what I had been searching for! I knew right away they would make a wonderful addition to torshi liteh, adding a subtle nutty flavor and a pleasant crunch.

 If you are unable to find sunchokes at your local market, simply leave them out, liteh is traditionally made without them anyway. For this recipe, you can use grilled eggplant instead of simmering it in vinegar. If using grilled eggplant, remove the skin, slice it, and mix it with the other ingredients. For the herbs, you can use fresh herbs if you prefer. I used dried herbs this time because I didn't have enough time to let the freshly washed ones dry completely.

Torshi Liteh

Ingredients

-5 medium eggplants, stemmed and sliced lengthwise (I didn't remove the skin, but you can if you prefer)
-4-5 sunchokes, peeled, cubed
-2 large carrots, peeled, cubed
-2 celery stalks, diced small
-1 small head of cauliflower, cut into small florets
-1 medium green bell pepper, cleaned, cubed
-5 garlic cloves, thinly sliced

-2 tablespoons dried tarragon
-2 tablespoons dried mint
-2 tablespoons dried savory
-2 tablespoons dried dill
-2 tablespoons dried basil

-1 tablespoon crushed golpar (angelica)
-1 tablespoon siah daneh (nigella seeds)
-1 tablespoon crushed tokhm-e geshniz (coriander seeds)
-1 teaspoon turmeric powder
-1 small whole dried red pepper, crushed (or more to taste)
-Salt
-White vinegar

Method:

1. In a non-reactive saucepan, combine 1 cup of vinegar and 1 cup of water. Bring to a boil over medium heat, then add the turmeric, eggplant, and 1 teaspoon of salt. Reduce the heat and simmer for 8-10 minutes.
2. Remove the eggplant and place it in a colander to drain.
3. In a large mixing bowl, combine the eggplant, sunchokes, carrots, celery, cauliflower, bell pepper, garlic, dried herbs, spices, and 3 teaspoons of salt. Mix well.
4. Pack the torshi into the clean, dry jars, pressing down firmly. Pour vinegar over the vegetables until about 1 inch from the top. Seal the jars tightly. 
5. Store in a cool, dark place to pickle for 10-12 days.

Enjoy!

Haft Seen Photos - Nowruz 2014

Wishing you all a very happy, healthy, and prosperous Nowruz - Persian New Year. After a few days of preparation and Nowruz-related activities, I finally got a chance to gather all of my haft seen photos and share some of them with you. For me, there's such joy in photographing a half-seen table, especially with loved ones included. For more information about Nowruz and the haft seen, you might want to check out this article, Persian New Year's Table Celebrates Nature's Rebirth Deliciously on NPR's Blog.

Sabzeh

Seeb

Senjed

Somagh

Samanoo

Serkeh

Seer

Sekkeh

Tokhm-e Morgh Rangi

Mahi Ghermez

Also, here are some half-seen  photos from previous years:

Haft Seen - 2013

Haft Seen - 2012

Haft Seen - 2010 

!نوروزتان خجسته و پیروز باد - Happy Nowruz!