Borani Kangar - Persian Yogurt and Cardoon Dip

A few weeks ago I came across an interesting online copy of an old and rare Iranian cookbook, dating back to the last years of the Qajar dynasty, written in beautiful Persian Nastea'liq handwriting. This cookbook may give us a tiny glimpse into the dynasty that ruled Iran from 1794-1925. Most of the recipes are brief and not easy to follow and some of them seem to be merely a translation of European recipes into Persian. The majority of the recipes basically include the list of the main ingredients with little directions. For those who are interested to see this document please click the following link Women's Worlds in Qajar Iran.

While browsing the book, the recipe for بورانی کنگر borani kangar, also known as mast-o-kangar (yogurt with cardoons), caught my attention. That's when I decided to give it a try but the problem is that I have never seen Iranian kangar anywhere. Kangar looks like a thin celery with thorns and has a very delicate taste and they are in season for a very short time, a few weeks at most. Yogurt and cardoon dip has a distinct flavor and even though it may take some time and effort to prepare cardoons it is definitely worth it.

Luckily, a few days later I was able to find cardoons that are a good substitute for kangar in John's Farm, an Italian vegetable market. However, fresh cardoon has a bitter taste and needs to be soaked or cooked in salted water. Also, in order to prevent cardoons from changing colors during preparation they need to be placed in acidulated water. I found the following link helpful in Preparing Cardoons.

Borani Kangar - Persian Yogurt and Cardoon Dip

Ingredients:
Serves 4

1 bunch cardoons
2 1/2 cups plain yogurt
1-2 garlic cloves, minced *optional
2 tablespoons olive oil
Salt and pepper to taste

Method:

1. To prepare cardoons remove all leaves and thorns, peel strings with a peeler, cut the stalks into small pieces.
2. To prevent discoloration place the cardoons in a bowl of water and juice of two large lemons for ten minutes.
3. In a large pot bring 4 cups of water to a boil on medium heat, add 2 tablespoons of salt and cardoons. Cook for 10 minutes or until tender and drain. 
4. Chop cardoons finely by hand or use a food processor.
5. Heat 2 tablespoons olive oil in a pan, add minced garlic and saute for 2 minutes. Then add the chopped cardoons and saute lightly for 5-7 minutes. Add a pinch of salt and pepper. Let cool.
6. Combine yogurt and cardoon garlic mixture together, taste and adjust the seasoning. 
7. Place borani in a serving bowl and garnish with dried mint. I also used crushed walnuts and barberries but that's optional. Serve it as an appetizer cold or at room temperature with your favorite dish or any party meals.

*Variation: Combine chopped cardoons with yogurt, mix well and add salt and pepper to taste and skip step #5 in the above recipe.

Enjoy!

Mast-o-Artisho - Yogurt & Artichoke Dip

Ever since I moved here I have seen artichokes in vegetable stores and supermarkets, but I never picked one up. It didn't look like any kind of vegetable that I grew up with and was used to. It was different, looked rough, prickly and unappealing. It also seemed a bit labor intensive and I had no time or patience to invest in finding a recipe and cooking artichoke. We simply met at the wrong time and the wrong place! The only time I got to taste it was at a friend's house and I was unimpressed. It didn't taste that great after all. So, I  basically never tried artichokes ever since. However, that has changed recently since I now find myself utterly fascinated by all kind of vegetables from anywhere with any shape, taste, or color. I like to learn about vegetables, cook them and do a little experiment to see if I can use them in a Persian dish! I cooked a few in an easy and simple way and I was pleasantly surprised. Here's my first attempt at making ماست و آرتیشو/ بورانی آرتیشو yogurt and artichoke the Persian way.

Mast-o-Artisho/Borani Artisho

Ingredients:
Serves 4-6

2 cups plain yogurt
2 artichokes
1-2 tablespoons dried mint or 1/2 cup finely chopped fresh mint
1 garlic clove, minced
1 tablespoon walnuts, chopped *optional
Salt and pepper to taste
Juice of a lemon

Method:

1. To prepare the artichokes, trim the bottom, cut off the tips, remove the hardest outer layers and cut them in half. To prevent the artichokes from discoloration squeeze some lemon juice over them right after trimming. Steam them in a pan with a 1-2 cups of water over medium heat  for 20-30 minutes. Once cooked, remove pan from heat and let cool. Then scoop out the artichoke hearts and chop them into small pieces.
2. In a medium mixing bowl combine yogurt, artichoke hearts, mint and garlic. Add salt and pepper and mix well.  Taste and adjust the seasoning. Garnish with mint leaves (fresh or dried) and chopped walnuts.
3. Chill for a couple of hours and serve.

This is a great side dish for most Persian meals and goes well with any rice and khoresh dishes.

Enjoy!

Mast-o-Laboo - Persian Beet & Yogurt Dip

There are so many types of street food vendors here in New York, fruit stands, soft pretzels, hot dogs, toasted chestnuts, and so on. The other day, we took a stroll down Fifth Avenue and to Rockefeller Center to see the holiday decorations and lights. My daughters bought roasted peanuts from a street vendor, and the warm, nutty smell instantly took me back to my childhood in Iran. I remembered how my mother would buy me fresh, whole salted walnuts, grilled corn (balal), and warm, juicy cooked beets (laboo). Sometimes I wonder if it's simply nostalgia, or if the food we grew up with tasted better.

Beets are an interesting root vegetable; they add so much color to life. They stain everything they touch, your cutting board, your hands, and your nails. It makes me wonder whether, long before modern cosmetics, people used beets as make-up to tint their cheeks and lips. 

Cooked beetroot (choghondar) can be served in many ways: sliced in salads, cut into quarters with a sprinkle of sugar, or mixed into yogurt. Even the green can be added to the ash, the hearty vegetable-and-bean stew, where it lends a wonderful flavor. Yet, the greens are usually discarded before serving. That may be why we have the Iranian expression used when someone feels ignored, unappreciated, or excluded from decision-making: "Am I a beetroot leaf here?  (pas man inja barg-e choghondaram?) 

Mast-o- Laboo/Borani Laboo - Persian Beet & Yogurt Dip

Ingredients

Serves 4-6

-3 small beets

-2 cups plain thick yogurt
-A pinch of sugar (optional)

-Garlic powder
-Salt

Method:

1. Place the beets in a pan, cover with water, and cook over medium heat for about 45 minutes or until tender.
2. Remove from the heat and set it aside to cool.
3. Peel, cut into small bite-sized pieces, or grate them using a food processor or a hand grater.
4. Combine the yogurt, beets, and a dash of garlic powder, salt, and a pinch of sugar.  Mix well. Refrigerate for a couple of hours.

Serve cold.

Enjoy!

Borani Bademjan - Persian Eggplant and Yogurt Dip

 بورانی بادمجان Borani Bademjan is a very delicious appetizer, perfect for eggplant lovers. If you also enjoy garlic, this dish welcomes as many cloves as you care to add!

Borani Bademjan - Eggplant and Yogurt Dip

Ingredients

Serves 4-6

-2 large eggplants
-2 cups plain thick yogurt
-2 medium onions, thinly sliced
-4 garlic cloves, peeled and minced
-1 tablespoon dried mint
-A pinch of red pepper (optional)
-Salt and pepper to taste
-Olive oil

Method:

1. Preheat your oven to 400 degrees Farenheight. Make 2-3 cuts in each eggplant to allow steam to escape and prevent bursting.out  Place them on a sheet pan and bake for about 40 minutes or until soft. Remove from the oven, and set aside to cool.
2. Once cool, remove the skin, chop the flesh and place in a colander to drain excess liquid.
3. Heat 3 tablespoons of oil in a skillet over medium heat. Add the onions, saute until golden, add the garlic, cook for 2-3 minutes, then mix in the dried mint. Mix thoroughly.
4. In a large mixing bowl, combine the drained eggplant flesh, yogurt, sauteed onion-garlic mixture. Season with salt, and pepper to taste, adjusting as needed.
5. Transfer to a serving dish, garnish with an extra pinch of dried mint, red pepper, and a drizzle of olive oil. 
6. Serve cold or at room temperature with warm bread.

Enjoy!

Mast Esfenaj - Persian Yogurt and Spinach Dip

Mast Esfenaj (Borani Esfenaj) is a refreshing and nutritious yogurt and spinach dip. This healthy side dish pairs beautifully with rice, stews, chicken, or fish. Yogurt and Spinach dip is easy to make and can be served as an appetizer.

Mast Esfenaj/ Borani-e Esfenaj - Yogurt and Spinach Dip

Ingredients

Serves 4

- 2 cups plain yogurt
- 2 pounds fresh spinach, washed and chopped (or  1 x 10-ounce package frozen spinach, thawed)
-1-2 cloves of garlic, minced
-2 tablespoons walnuts, crushed *optional
-Salt and pepper to taste
- Dried petals for garnish

Method

1. Wash and chop the spinach into small pieces. 
2. Place spinach into a medium pan with 1/2 cup of water.  Bring to a gentle boil over medium-low heat, then reduce the heat, and steam for 7-10 minutes or until tender. Set aside to cool.
3. Drain well, then transfer spinach to a mixing bowl. 
4. Add yogurt, minced garlic, walnuts, salt, and pepper, mix well until combined.
5. Garnish with chopped walnuts and crushed dried rose petals. 
6. Refrigerate for at least two hours before serving. 

Serve cold or at room temperature with warm bread as an appetizer or alongside rice and grilled dishes.

Enjoy!