Yalda Night Celebration - 2017

شب عاشقان بیدل چه شبی دراز باشد     تو بیا کز اول شب در صبح باز باشد 

~سعدی

شب یلدا Shab-e yalda or شب چله shab-e chelleh (winter solstice) is here. The Iranian celebration of Yalda (December 20-21) starts on the eve of the last sunset on the last day of autumn. The yalda festivities proceed into the night, and it officially ends at the sight of the first sunrise of the first day of winter. Shab-e Yalda is the longest night of the year, and it is followed by the shortest day of the year. Then the days start to get longer, which marks the victory of light over darkness and the birth of Mithra (the Sun God) according to ancient Persian tradition dating back thousands of years. Today, the Yalda celebration centers around family gatherings, Hafez khani (reading the poetry by Hafez of Shiraz), storytelling, music, and eating fruits, nuts, and sweets.

Growing up, celebrating Shab-e Yalda wasn't about preparing an elaborate meal. My mother always had the yalda spread on our dining room table, and on it was winter watermelon, pomegranate, پسته pesteh (pistachios),  بادام badam (almonds), برگه زردآلو bargeh zard-aloo (dried apricot), انجیر anjir (figs), and تخمه tokhmeh (seeds). Another Yalda tradition is reading Hafez, which was a daily ritual in our home. This was my mother's way of passing on tradition and teaching us the importance of our culture.

!شب یلداتون مبارک

Happy Shab-e Yalda!

Khoresh Gheymeh Kadoo Sabz - Iranian Lamb and Yellow Split Pea Stew with Zucchini

Here's my favorite خورش قیمه کدو سبز (khoresh-e gheymeh kadoo sabz): a delicious fusion of two classic Persian stews, khoresh gheymeh and khoresh kadoo. 

I recently shared a photo of this dish on my Instagram, and so many of you asked for the recipe. So I made it again, this time actually measuring the ingredients instead of just eyeballing everything, and wrote a proper blog post! 

Traditionally, gheymeh is made with small bite-sized pieces of lamb, yellow split peas, limoo amani, fried onions, and tomato sauce, and it's topped with crispy fries. Khoresh kadoo sabz is cooked with cubed lamb, lightly fried kadoo (gray squash or zucchini), fried onions, tomato sauce, and limoo amani. 

Gray squash is paler in color and more round at the bottom than zucchini. For this recipe, you can use gray squash or zucchini, or baby zucchini; they all work beautifully. 

Baby Zucchini

It's worth noting that the word کدو (kadoo) in Persian refers to both summer and winter squash, including pumpkin, butternut squash, zucchini, or gray squash. سبز (Sabz) means "green" in Persian/Farsi.

  کدو حلوایی/ کدو تنبل Kadoo Tanbal/Kadoo Halvaie (Pumpkin & Butternut Squash), Kadoo Sabz (Gray Squash & Zucchini)

Gheymeh Kadoo Sabz - Yellow Split Pea Zucchini Stew

Ingredients

Serves 4-6

-1 pound boneless lamb or beef, trimmed and cut into small bite-sized cubes
-1 1/2 pounds regular zucchini, peeled and cut lengthwise into thick slices or whole baby zucchini
-1 cup yellow split peas
-1 large onion, peeled and diced or thinly sliced
-3 garlic cloves, peeled and minced
-1 tablespoon tomato paste
-1 can (15 oz) diced tomatoes or 4 small tomatoes, peeled and diced
-4-5 limoo amani (dried limes) make 2-3 little holes in each of the dried limes with a fork or a knife
-1 cinnamon stick (small)
-1 teaspoon turmeric
-Salt and pepper
-Pinch of red pepper 
-Juice of 1 lemon 
-Vegetable oil or olive oil

Method:

1. Rinse the yellow split peas and place them in a pot with 3 cups of water and a small stick of cinnamon. Bring to a boil over medium-high heat. Reduce the heat to medium-low nd cook for 30 minutes, or until tender. Skimming off any foam that forms. and remove foam. Set aside. Remove the cinnamon stick and set aside.
2. Heat 3 tablespoons of oil in a frying pan over medium heat. Fry the zucchini until golden brown, then remove from the pan and set aside.
3. In a large pot, heat 3 tablespoons of oil over medium-high heat. Add the sliced onion and sauté until soft and translucent. Add a pinch of salt and the turmeric powder, stirring well. Then add the minced garlic and saute for another couple of minutes.
4. Add the meat and 1/2 teaspoon of black pepper. Brown the meat on all sides.
5. Push the mat to the sides of the pot and spoon the tomato paste to the center. Cook for 2-3 minutes until the paste changes color.
6. Add the diced tomatoes, cooked yellow split peas, limoo amani, 1 teaspoon salt, a pinch of red pepper, and enough water to cover the stew by a couple of inches. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. 
7. Arrange the fried zucchini slices (or whole baby zucchini) on top of the gheymeh. Add a little more water if needed. Cover and cook over low heat for another 30 minutes, until the meat and the peas are tender and flavors have blended beautifully. 
8. Taste and adjust the seasoning. If you like, stir in a splash of fresh lime or lemon juice.

Serve warm with rice, mast o khiar, salad shirazi, and sabzi khordan.

Enjoy!

Ash-e Goje Farangi with Koofteh Ghelgheli - Hearty Iranian Tomato Soup with Tiny Meatballs

Early this summer, we planted two rows of different types of tomatoes in our vegetable garden. We are so pleased with the results that we are now planning to only plant tomatoes next summer, along with some basil. Tomatoes are easy to grow and are very nutritious. They turn out incredibly tasty, and harvesting them is truly gratifying. Many Iranian recipes call for tomatoes, tomato sauce, or paste. These recipes include the dizi, khoresh gheymeh, khoresh bademjan, and estamboli polo, and they are usually served with a side of salad shirazi: a simple salad with tomatoes, cucumber, and onion. A ripe and juicy tomato wedge wrapped up in a warm lavash is also a great snack on any given day.

As we are nearing the end of summer, there's still time to take in the sunshine, walk on the beach, and enjoy the abundance of fresh summer produce. With tomatoes still in season, it's time to make آش گوجه فرنگی Ash-e goje farangi (tomato soup). This is a very flavorful soup that can be had all year round, but is especially delicious as a late summer soup. Every region of Iran has its own version of ash-e goje farangi. They may use different kinds of herbs or spices, add beans, or peas. The Khuzestani (southern-style) آش تماته ash-e tamate is hot and spicy.

Ingredients

Serves 6

-5 large tomatoes, peeled, chopped
-1/2 cup basmati rice, rinsed
-1 large onion, chopped
-3 garlic cloves, finely chopped
-1 bunch parsley, chopped
-1 bunch chives or scallions, chopped
-A handful of basil, roughly chopped
-1 tablespoon tomato paste
-1/2 teaspoon turmeric
-A pinch of red pepper
-Salt and pepper to taste
-Vegetable oil/olive oil
-Juice of 1 lime or 1-2 tablespoons abghooreh (sour grape juice)

For کوفته قلقلی Koofteh Ghelgheli - Meatballs

-1/2 pound ground beef or lamb
-1 small onion, grated
-1/2 teaspoon salt
-1/4 teaspoon pepper

Method:

1. In a bowl, combine beef, onion, salt, and pepper, and shape into mini meatballs. Place on a large plate and set aside.
2. Bring a pot of water to a boil. Cut an "x" in the bottom of each tomato with a sharp knife. Place the tomatoes in the boiling water and cook for a minute or two. Remove from the pot, allow to cool, and peel the skins. Chop or grate the tomatoes on a box grater. Remove the seeds if you prefer.
3. Add 3 tablespoons of oil to a pot, saute chopped onions over medium-high heat until the onions become translucent. Add turmeric, stir, and add the chopped garlic. Sauté for a couple of minutes.
4. Stir in the tomato paste and cook for 2-3 minutes before adding the tomatoes. Cook for 5 minutes.
5. Add the rice, parsley, scallion, basil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of red pepper.
6. Add six cups of water, stir, bring to a boil, add the meatballs, reduce the heat, cover and cook over low heat for 45-50 minutes. Periodically, stir the soup and add a little water if needed.
7. Taste and adjust the seasoning with salt and pepper. Add lime juice/verjuice just before serving.

Serve hot with fresh herbs and warm bread.

Note:

For a vegetarian version of this soup, you can make it without the meatballs.
For a lighter soup, you can reduce the amount of rice to 1/4 cup.
You can drizzle نعنا داغ nana dagh (fried dried mint) on top.

Enjoy!

Vegetarian Ghormeh Sabzi

Over the years, many of my readers have requested vegetarian recipes. At first, I hesitated, because I've always believed that Iranian cuisine is naturally vegetarian-friendly and already offers many meatless options. If you look through my recipe index, you'll find plenty of examples, hearty bean-based dishes like Ash Reshteh and the Seven-Bean Soup, or vegetable-focused favorites such as Koo Koo Sabzi and Koo Koo Sibzamini. 

Even when it comes to polow (rice dishes) and khoresh (stews) that traditionally include meat, you can simply leave it out or make a small adjustment to enjoy these meals in a fully vegetarian way. Growing up in Iran, I only knew a handful of vegetarians, but today, more and more people are either vegetarian, vegan, or simply reducing their intake of red meat like lamb and beef for health reasons. With just a few substitutions, many Iranian recipes can be adapted to fit a vegetarian lifestyle.

I'm a firm believer in maintaining the integrity of Iranian cuisine, and I've always been reluctant to make drastic changes to our beloved recipes. I feel deeply grateful to the culinary magicians of the past who created many timeless dishes for us to enjoy across generations. Sometimes I wonder if the inventors of ghormeh sabzi or fesenjoon ever imagined their creations would transcend time and borders, continuing to bring joy to so many around. 

For today's recipe, I'm sharing my vegetarian take on one of the most beloved stews: ghormeh sabzi.  There are a few simple ways you can customize it to fit a meat-free lifestyle. The easiest option is simply to omit the meat altogether.  You can increase the beans (red kidney beans or pinto beans) by an extra 1/2 cup (or more if you like). Another option is to substitute the meat with tofu, tempeh, or seitan. My personal favorite, however, is baby bella mushrooms. Their flavor, rich brown color, and meaty texture make them both flavorful and substantial.

Vegetarian Ghormeh Sabzi

Ingredients

Serving 4-6

- 1 cup dried red kidney beans or pinto beans, soaked overnight
-10 oz baby bella mushrooms or large portabella, trimmed and cut into chunks or sliced
-1 large onion, finely chopped
-3 cups chopped fresh parsley
-3 cups chopped leeks, or scallions or chives (tareh)
--1 cup chopped fresh cilantro
-1 cup chopped fresh fenugreek or a tablespoon dried fenugreek
-4-5 limoo amani (dried limes)
-1/2 teaspoon turmeric
-Salt and pepper to taste
-Juice of a lime
-Vegetable oil/olive oil

Method

1. In a large pot, add the soaked beans and enough water to cover them by a couple of inches. Bring to a boil over medium-high heat, then reduce the heat, partially cover, and cook until beans are tender. 
2. Heat 1/3 cup vegetable oil in a large skillet over medium heat. Add the chopped herbs and sauté for about 10-15 minutes, stirring frequently, until the color darkens. Set aside.
3.  In a large stockpot, heat 2-3 tablespoons of oil. Add the onion and sauté the chopped onions until golden brown. Stir in the turmeric powder. 
4. Add the sauteed herbs, cooked beans, dried limes, salt, and pepper to the pot. Pour in enough water to cover by 2 inches. Bring to a boil, then reduce the heat, cover, and simmer gently for 50 minutes.
5. Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the mushrooms and cook until they release most of their liquid. Remove from the pan, place in a bowl, and sprinkle with lime juice.
6. Add the mushrooms to the stew and continue cooking on low heat for 15-20 minutes. Taste and adjust the seasoning. Add a little more water if needed for consistency.

Serve hot with rice, mast o khiar, and salad shirazi.

Enjoy!

Celebration and Traditions of Nowruz - The Seven S's of Sofreh-ye Haft Seen -1396

نرم نرمک میرسد اینک بهار

خوش به حال روزگار

ای دریغ از تو اگر چون گل نرقصی با نسیم

ای دریغ از من اگر مستم نسازد آفتاب

ای دریغ از ما اگر کامی نگیریم از بهار

~فریدون مشیری

نوروز Nowruz (New Day), the traditional 13-day Iranian celebration of the first day of spring (spring equinox), dates back to the Achaemenid Empire 6th century B.C. Nowruz is a celebration of nature and its revival and rejuvenation. The preparation for the Nowruz festival starts with خانه تکانی khaneh tekani, a thorough spring cleaning. Then there's چهار شنبه سوری Chahar Shanbeh Suri (Festival of fire) that's celebrated on the eve of the last Tuesday of the year. عید نوروز Eid-e Nowruz is a time for Iranians all across the world, as well as other neighboring countries of Iran that share this holiday, to gather together with their families and celebrate the Persian New Year.

هفت سین Haft seen spread is embedded with symbolism and each item on the سفره sofreh has a symbolic meaning. Overall, they represent life, health, prosperity, love, fertility, and patience. The Seven S's of Sofreh-ye Haft Seen include the following, سبزه Sabzeh (wheat or lentil sprouts), سرکه Serkeh (vinegar), سماق Somagh (sumac), سیر Seer (garlic), سنجد Senjed (fruit of oleaster tree), سکه  Sekeh(coins), سمنو Samanoo (wheat pudding) and سیب Seeb (apples). Fragrant سنبل sonbol (hyacinth), as well as other fresh spring flowers such as لاله laleh (tulips) and نرگس narges (narcissus), adorn the table. Other items on the sofreh (tablecloth) include ayneh (mirror), candles, colored eggs, and goldfish. Nowruz sweets and ajil (nuts and seeds) may also be found on the sofreh. Food is a major part of the Nowruz celebration and a traditional Persian New Year feast includes fresh herbs which represent earth, nature, and healthy eating. A typical Nowruz menu includes Sabzi Polow ba Mahi, Kookoo Sabzi, Reshteh Polow, Ash Reshteh, Sabzi Khordan, Mast o Khiar, and Salad Shirazi.

Nowruz Mobarak! Happy Nowruz!

Ash-e Jo - Barley Soup with Spinach and Cilantro: A Safavid Era Recipe

I was gifted an Iranian cookbook titled آشپزی دوره صفوی - Ashpazi Doreh-ye Safavid (Cooking during the Safavid Dynasty). This cookbook is a compilation of two separate books (Karnameh and Madat-al-Hayat) about cooking and recipes from the era of Shah Ismail I ( 1501-1524) and Shah Abbas I (1588-1629). According to the author, Iraj Afshar, many of the recipes in this book were dishes served at the Safavid royal court. The working-class people could barely afford most of these extravagant, elaborate, and time-consuming meals. I suspect that this book would appeal to those interested in the history of Iranian cuisine. While many of the recipes are not easy to read or easy to make, the instructions are vague, the servings are large, and the correct measurement of ingredients is left to your imagination, it's wonderful to have a glimpse into the type of food people used to eat long ago.

On a personal note, I am very passionate about recreating old and forgotten recipes and have a deep desire to bring them back to life. I decided to try out one of the recipes, and among the many recipes listed in the book, I came across a simple vegetarian barley soup with spinach and cilantro. I would think a warm bowl of barley soup would have appealed to the Safavid royal court as well as the working-class people, especially in the cold days of winter. I have written two other barley recipes in the past, Soup-e Jo and Ash-e Jo, and this آش جو ash-e jo recipe would be a great addition to my barley recipes. I used this brief and loose ash recipe with vague directions and converted it into a usable recipe, and I'm delighted to share it with you all. I tried to stay true to the original recipe and keep it as authentic as possible while coming up with my own measurements and proportions. Adding lime juice, butter/olive oil to the ash is simply a personal preference, and you may skip it if you like.

Ash-e Jo - Barley Soup with Spinach and Cilantro

Ingredients

Serves 4-6

-1 cup barley
-1 cup chopped cilantro
-1 cup chopped spinach
-A handful of almonds
-Salt and pepper
-Freshly squeezed lime juice (optional)
-Butter/olive oil *optional

Method:

1. Place the raw almonds in a small bowl, cover with boiling water, let sit for a few minutes, remove the skins, and let the almonds dry completely. You can use a food processor or a mortar and pestle to grind the almonds. Set aside.
2. Rinse barley under cool running water, drain, and place in a saucepan. Cover the barley with a couple of inches of water, bring to a boil over medium-high heat. Reduce the heat, add 1/2 teaspoon salt. Cover partially and simmer for 45 minutes or until tender.
3. Add the chopped cilantro, spinach, and ground almonds. Add more water if needed. Simmer on low heat for another 10-15 minutes.
4. Add 1-2 tablespoons of butter or olive oil and 1/4 teaspoon pepper, stir well, taste, and adjust the seasoning.

Serve the ash in individual soup bowls and drizzle each serving with a generous squeeze of lime juice.

Enjoy!