Yalda Night (Winter Solstice) 2015 and Shami Haveej - Carrot Shami Kabab with Sweet & Sour Tomato Sauce

شب چله/شب یلدا Shab-e Yalda/Shab-e Chelleh, the ancient Persian celebration of the longest night, dates back thousands of years ago to the birth of میترا Mithra the god of light who was born on the eve of yalda (winter solstice). After the longest night of the year, the days will gradually become longer symbolizing the victory of light over darkness. The word یلدا yalda means birth in سریانی Syriac language and for Iranians, the eve of yalda is a time for the joyful celebration filled with poetry, music, and delicious food.  For me, celebrating the Iranian festival of light is a meaningful جشن jashn (festivity) perhaps because it was always celebrated in our home growing up in Iran. The night of yalda is a time to reflect and appreciate how our ancestors kept this tradition alive for several millennia. Looking at our history, I can only imagine how many of those shab-e yalda gatherings took place amid uncertainties, unrest, battles and frightening dark times. However, they did not succumb to the madness of their times and held on to the belief that light will prevail over darkness. It inspires us to light the candles on this night, serve the traditional winter fruits, nuts and sweets, read poetry, share happy memories and pass on the tradition to future generations.

Almost all of the dried autumn leaves in my yard have been raked and the grill cleaned and put away for the season. I'm going to miss the whole experience of outdoor cooking -- the taste and the smell of food cooked on an open fire outside. Perhaps on one or two occasions I'll brave the cold and pull out the grill from under the plastic covers and make some koobideh. kotlet, shami and kabab deegi are stove-top alternatives to grilled kababs although they can be cooked any time of year regardless of the season.

 شامی هویج (Carrot shami) is a favorite in our home. This shami kabab is made with chickpea flour or you can use mashed cooked chickpeas as well. Chickpea flour adds a nutty flavor to these meat patties and the shredded carrots add a little sweetness. This recipe can also be made with زردک zardak (parsnip) instead of carrots. Carrot shami may be simmered in a sweet and sour tomato sauce dressing and it's best served with rice. You can also add a handful of finely chopped herbs to the meat mixture for extra flavor and aroma.

Shami Haveej- Carrot Shami

Ingredients:
Makes about 16 patties

1 1/2 pounds ground beef, lamb, or turkey
1 1/2 cups shredded carrots
3 tablespoons chickpea flour
1 large yellow onion, grated
2 garlic cloves, minced
3 eggs, lightly beaten
1/2 teaspoon turmeric
Pinch of cinnamon
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
Oil for frying

Ingredients for the sauce:

1 onion, thinly sliced
1 tablespoon tomato paste
1 tablespoon pomegranate molasses
1 tablespoon sugar
Salt and pepper to taste
Water


Method:

• In a large bowl combine meat, carrots, chickpea flour, onion, garlic, eggs, turmeric, cinnamon, salt, and pepper. Mix thoroughly until well blended. 
• In a non-stick skillet or a cast-iron skillet heat 3 tablespoons of oil over medium heat.
• Take a handful of the meat mixture, shape it into a small ball, flatten it as the size of your palm and make a hole in the center with your finger. You can also make oval-shaped patties. 
• Fry the patties until the meat is nicely browned on both sides.
• In a large skillet heat 2 tablespoons of vegetable oil over medium heat. Add the onions, saute until soft and golden. 
• Add the tomato paste and saute for a couple of minutes. 
• Add 2 cups of water, pomegranate molasses, sugar, salt, and pepper to taste.  Stir well and bring to a boil. Lower the heat, layer the shami kababs in the skillet. Cover and simmer on low heat for 15-20 minutes, 

Serve warm or at room temperature with sabzi khordan, torshi, mast o khiar, and polow.

P.S. I'd like to take a moment here to say it's my seven-year blog anniversary and I would like to express many thanks and my deepest gratitude to my faithful readers and welcome to the new readers!

A collage of  past Yalda nights

Happy Shab-e Yalda! Happy Winter Solstice!

Yakh dar Behesht - Ice in Paradise

The other day, I sat down under the pear tree in the back of our garden to take a brief break from the intense summer heat and to also enjoy the refreshing, sweet, creamy taste of یخ دربهشت  - Yakh dar Behesht. Ice in Paradise is a rice flour and milk dessert recipe infused with cardamom and rosewater and topped with pistachios. This dessert's intriguing name is a combination of the term "yakh, " meaning "ice," "dar" meaning "in," and "behesht," meaning "paradise." According to the online Encyclopedia Iranica entry on Garden, "From the time of the Achaemenid empire, the idea of an earthly paradise spread to the literature and languages of other cultures. The Avestan word pairidaeza-, Old Persian *paridida-, Median *paridaiza- (walled-around, i.e., a walled garden), was transliterated into Greek paradeisoi, then rendered into the Latin paradisus, and from there entered into European languages, i.e., French paradis and English paradise." An ancient earthly Persian Paradise consisted of a majestic castle surrounded by lush pastures, magnificent Cypress trees, a large shimmering reflecting pool covered with water lilies, and streams gently flowing through the pomegranate trees and fragrant rose bushes.

I cannot tell you much about the origin of the name of this dish -- perhaps it was given its name by a king or a queen, or a chef with a poetic mind, or even a dinner guest with a knack for exotic names. The word pardis/paradise means different things to different people. It may remind some of us of heaven above or perhaps earthly Persian-style paradise gardens. To me, paradise is a state of mind.  It is those precious moments spent with loved ones. It's when you feel safe, at peace with yourself and your surroundings. It's those heavenly moments when you sit back, relax, and can calm the mind and the inner frenzy and treat yourself to this delicious summertime treat somewhere under the small shade of a fruit tree.

Come, come, whoever you are,
Wanderer, worshiper, lover of leaving.
It doesn't matter; ours is not a caravan of despair.
Come, even if you have broken your vows a hundred times.
Come, yet again, come, come.

~ مولوی - Rumi

Whoever comes to this place, feed them and don't ask about their faith

~ خاقانی - Khaghani

Isfahanis have a special way with desserts and food in general, and I got this recipe from my sister-in-law Shahnaz, who lives in Isfahan. According to her, Yakh dar Behesht is one of the most popular desserts there.

I changed the recipe a little bit by cutting the required amount of ingredients in half. You may adjust the sugar to your liking.

Yakh dar Behesht -Ice In Paradise

Ingredients

Serves 6-8

-1 cup rice flour
-1/4 cup wheat starch or cornstarch
-4 cups whole milk
-1 1/3 cup sugar or to taste
-1/4 cup rosewater
-1 teaspoon ground cardamom


Garnish:

-Crushed pistachios
-Shredded coconuts
-Slivered almonds
-Dried rose petals

Method:

1. In a small mixing bowl, dissolve cornstarch in 1/2 cup of cool water.
2. Pour the milk into a heavy-bottomed saucepan over medium heat, stir in rice flour, and start stirring.
3.  Add cornstarch and cardamom, whisk constantly until thickened to a pudding-like consistency.
4. Add sugar while whisking continuously until the sugar is fully dissolved. Reduce the heat, add rosewater, stir, and simmer on low heat for another 2-3 minutes. 
5. Remove from heat and pour into a large shallow glass dish, and sprinkle crushed pistachios or shredded coconuts on top. Or generously sprinkle crushed pistachios onto the bottom of the silicon molds, pour the mixture into the molds, smooth the surface, and level it out. The third option is to simply pour the mixture into individual serving bowls. 
6. Allow to cool at room temperature, cover the dish with plastic wrap, and place in the refrigerator for 4-6 hours or until cool and set. 

Serve cold or at room temperature.

Enjoy!

Chicken Koobideh - Grilled Ground Chicken Kabab

With the arrival of warm weather, it's finally time to take my cooking outdoors into the backyard, surrounded by ivy-covered trees, tall shrubs, and evergreens, and get my grill going to make some delicious کباب کوبیده مرغ - chicken koobideh for my family. 

The process of making کباب - kabab has always felt special to me. From preparing the meat mixture to shaping it on long metal skewers with evenly spaced ridges, and then standing over a hot grill on a sweltering summer day, surrounded by flames, smoke, and the smell of charcoal, it's an especially nostalgic experience for me. 

کوبیده - Koobideh is the dish that I remember the most vividly from my childhood. My mother made kabab often while we were growing up, and the sight of our portable منقل - manghal (grill) placed in the corner of the hayat (courtyard) is etched in my memory. It was never tucked away, even in winter, always ready for use. All it needed was some charcoal, a few matches, and a بادبزن - badbezan (handheld fan) to get the fire going. Rain or shine (well, mostly shine where I grew up).

There are many varieties of kabab in Persian cuisine, each with its own flavor and tradition. Among them,  Chelow Kabab Koobideh (saffron steamed plain rice with grilled kabab) is considered Iran's national dish. Traditionally, koobideh is made with ground lamb. But when I moved here, I found the lamb to have a much stronger smell and flavor than I was accustomed to in Iran. Because of that, I  usually substitute beef for lamb in my cooking. 

This recipe, however, is my lighter take on the classic: low-fat chicken koobideh. It's perfect for anyone looking to cut back on red meat, yet still craving the flavors of Persian kabab. Think of it as a cross between kabab koobideh and joojeh kabab that's absolutely worth a try!

Kabab Koobideh Morgh - Chicken Koobideh

Ingredients
Makes 6 metal flat skewers

-2 pounds ground chicken (preferably thigh meat)
-1 large onion, grated and drained of excess juice
-1/3 teaspoon turmeric
-1-2 tablespoons liquid saffron
-1 teaspoon salt
-1/2 teaspoon ground black pepper
-A pinch of red pepper
-Juice of 1-2 limes
- 2 tablespoons olive oil

Method

1. In a large mixing bowl, combine the ground chicken, grated onion, turmeric, saffron, salt, black pepper, and red pepper. Mix well using your hands until everything is well combined.. Cover the mixture with plastic wrap and let it rest in the refrigerator for 30-40 minutes before shaping it onto skewers. 
2. Keep a bowl of cool water nearby.  Take a handful of the chicken mixture, place it around the skewer, then dip your hand in the water, and shape the meat into a long kabab. 
3. In a small bowl, whisk together the olive oil and the lime juice. 
4. Prepare your charcoal or gas grill. Place the skewers over the grill. Let the kababs set on one side before flipping. Continue grilling, turning occasionally, until the kabab is fully cooked.
5. Halfway through grilling, brush the kababs on both sides with olive oil and lime juice mixture.

Transfer to a platter, squeeze a little lime juice over the kabab, and sprinkle with sumac. Serve with rice, grilled vegetables, mast o khiar, and doogh.

Nowruz - Persian New Year 2015

With the arrival of the first day of spring, I wish you all a year filled with happiness, good health, and prosperity. As my grandmother used to say: "May all that is good for you come your way!"  I would like to also say a big thank you to all my faithful readers and the new ones and I also wish you lots of glorious Persian food in the coming New Year! For any Nowruz recipes, photos and information please check the following link: Nowruz

Somagh

Samanoo

Sekeh

Senjed

Seer

Seeb

Serkeh

Sabzeh

Sonbol

Tokhm-e Morgh Rangi

Mahi Ghermez

Laleh

Bahar o Nowruzetan  Mobarak! Happy Spring & Happy Nowruz!

Nan Panjarehi - Nowruz Window Cookies

Vernal Equinox - The first day of Spring is only a few days away, and one thing common among all Iranians is our shared passion for all things Nowruz, an ancient festival of Spring dating back 3000 years. In most households, there's a frenzied rush to complete the task of khane tekani (spring cleaning), growing sabzeh (seeds), shopping for haft seen items, and buying new clothes for the children, all before Sal-e Tahvil occurs. Nowruz is about feasting on traditional dishes such as kookoo sabzi, sabzi polow ba mahi, reshteh polow, and ash-e reshteh, among many other fresh, herb-based dishes. There's also a rich tradition of baking New Year's desserts, and each region has its own traditional shirini (sweets) to celebrate this traditional festival. Nowruz celebrations are a chance to nourish the body and the spirit by enjoying delicious meals with your family and friends.

Whether I engage in an all-out khaneh tekani or choose to minimize it down to the necessary basics, I must always remind myself of the greater message of this celebration: purifying the heart, mind, and soul. Nowruz is about starting a "New Day," rejuvenating the mind and body, purifying the heart, welcoming light and good health into your life, and getting rid of any negativity.

It has been a harsh winter here in the northeast, which makes the arrival of Spring all the more exhilarating. The force of life runs deep within the bare trees, hidden blooms, and all living things like a winding river on the way to its destination, touching, turning, and shifting everything in its path. The long-awaited joyous celebration of Nowruz (New Day) breathes optimism and joy into the world.

In our home, Nowruz was always celebrated with mouth-watering sweets, fresh seasonal fruits, and fancy ajil (Persian mixed nuts). One of my favorite Nowruz sweets that reminds me of home is nan panjerehi, crunchy and lightly sweetened cookies. نان پنجره ای  Nan Panjarehi/shirini panjarei translates to window cookies in Persian. Nan means bread, and panjareh means window, and making a window cookie is so befitting for springtime festivities. Nowruz holidays were the most beautiful time of year to be in Khuzestan province with its vast open fields of shaghayegh flowers and endless green hills.

This is an Iranian recipe with a touch of Scandinavian influence. I like that they use fewer eggs and add milk to the recipe. I opted to use 2 eggs and a cup of 2% milk. For this recipe, you'll need a rosette iron, a candy thermometer (highly recommended), and a bit of patience. Typically, the first couple of cookies will not come out right.

Nan Panjerehi

Ingredients

Makes about 40 pieces

-1 cup all-purpose flour, sifted
-1/2 cup wheat starch
-2 large eggs
-1 cup milk (I used 2% milk)
-4 tablespoons rosewater
-1/2 teaspoon ground cardamom
-Vegetable oil (canola oil)
-Powdered sugar

Method:

1. Place the starch in a large mixing bowl, add the rosewater, and stir to blend.
2. Break the eggs into a small bowl and beat lightly with a fork. 
3. Add the whisked eggs, sifted flour, milk, and ground cardamom to the mixture, mix with a wire whisk until well blended and smooth.
4. Pass the mixture through a sieve. 
5. Cover with plastic wrap and let sit in the refrigerator for an hour.
6. Heat 2-3 inches of oil to 375 degrees Fahrenheit in a deep pot.
7. Heat the rosette iron in the hot oil for one minute, remove, and tap on a paper towel.
8. Deep the iron into the batter just up to the edges, remove and place into the hot oil for 30 seconds or until golden. Remove from hot oil and place on a paper towel-lined large plate to remove any excess oil. 

Dust nan panjerehi with powdered sugar and serve.

Enjoy! Sale-e No Mobarak! Happy Nowruz!

Ode to Choghondar (Beets) + Recipes for Laboo and Kookoo Barg-e Choghondar (Beet Greens)

One wintry day long ago, during one of our trips to Tehran, I remember accompanying my mother as she went all over town running errands and shopping. It was getting late and we were hurrying to get home before dark when my mother stopped at a دکه ی لبو فروشی - dakeh-ye laboo forooshi (street vendor stand selling beets). Many large, glazed purple/red beets were stacked neatly with some floating in their juice on a large tray. How do they make such simple and inexpensive street food so delicious? There must be an ancient secret recipe among the beet vendors in Iran - one that I would really love to get my hands on. Biting into a perfectly sweet, tender, and warm laboo in the snow after a seemingly endless day was especially gratifying. لبو/ چغندرپخته Choghondar pokhteh/Laboo (cooked beets) happens to be one of Iran's popular street foods throughout the winter months. And this recipe brings the cherished memories of my youth back home in Iran.

چغندر - Choghondar (beet) is highly nutritious, low in calories, quite versatile, and has a gorgeous color. Beets can be thinly sliced or grated raw into salads, steamed, boiled, or baked. Beets can also be used in both sweet and savory dishes. Those who love the earthy taste of beets can enjoy them throughout the year since they're always available in the market.

I have tried various ways of preparing beets. The simplest one is to roast them until tender and just serve them plain. Beets have a very high sugar content, and there's really no need to add any sugar/sweeteners. However, I am on a quest to achieve the delicious and flavorful taste of the laboo I had in Iran.

I like to add honey for sweetness to the dish. You can use table sugar, brown sugar, or honey, whichever you prefer, and you can adjust the sweetness to your liking. In addition, adding a good squeeze of lemon juice will enhance the color as well as the flavor of beets. For this recipe, I peeled and sliced them before cooking. You can cook beets whole instead of slicing them. Just remember that beets stain everything, and you may want to wear gloves while peeling and slicing them.

Laboo - Beets

Ingredients

Serves 4-6 

-4 medium-sized beets, trimmed, peeled, sliced
-2 teaspoons white sugar or brown sugar or honey (I used raw, unfiltered honey), use more if you like.
-2 tablespoons freshly squeezed lemon juice
Water

Optional garnish: chopped pistachios, sliced almonds

Method:

1. Place the beets in a large heavy saucepan. Add enough water to cover the slices by 2 inches, bring to a boil for 2-3 minutes over medium-high heat. Reduce the heat to medium-low, cover, and cook for about 30 minutes.
2. Add the lemon juice and honey, cover, and simmer over low heat for another 10-15 minutes or until beets are tender and glazed. Make sure there is some liquid left in the bottom of the pan.

To serve, place the beets in a deep serving platter, and pour 2-3 tablespoons of the remaining liquid over them. Sprinkle with almonds and pistachios and serve immediately as a side dish or snack.

Beetroot greens (leaves and stems) also have nutritional value and can be substituted into most recipes that call for spinach. It can be added to ash reshteh, kookoo sabzi, or even ghormeh sabzi for a great flavor variation. After I cooked the beets, I decided it was about time to make a dish just using their greens, the under-appreciated and often discarded barg-e choghondar, and that's how this beautiful and delicious کوکوبرگ چغندر kookoo barg-e choghondar was created.

Kookoo Barg-e Choghondar - Beet Greens Kookoo (leaves and stems)

Ingredients

Serves 4-6

-2 cups beet leaves, chopped (I gave them a quick rough chop)

-2 cups beet stems, chopped

-1 medium yellow onion, chopped

-2-3 garlic cloves, minced

-4 eggs

-1 tablespoon flour

-1/2 teaspoon turmeric

-1 teaspoon salt
-1/2 teaspoon pepper

-A pinch of cumin (optional)

-A pinch of cayenne pepper (optional) 

-Vegetable oil

Method:

1. In a medium frying pan, heat 2-3 tablespoons of oil, add onions, and saute over medium-high heat until light golden brown. Add turmeric powder and garlic, saute for another 2-3 minutes. Using a slotted spoon, remove fried garlic and onion from oil, and set aside.
2. In a large bowl, whisk the eggs until well mixed.
3. Add the green beet leaves, red stems, fried onion, garlic, flour, salt, pepper, cumin, and cayenne. Mix thoroughly.
4. In a large skillet, heat 3 tablespoons of oil over medium-high heat, and gently pour in the mixture. Reduce the heat to medium-low, cover, and cook for 35-40 minutes. There's no need to turn them over. This way, they'll maintain their gorgeous color and fresh rustic look.

Serve warm or room temperature with warm bread, salad, mast o khiar, and torshi.

As I am sure many of you may already know, since I have already shared the news on my Facebook and Instagram pages, I was recently chosen by Yahoo Food as their blogger of the week. The following three recipes: Zucchini and Yogurt Salad, Fesenjoon, and Khoresh-e Karafs were featured during the week, along with a Q&A. I am truly honored and delighted.

Enjoy!