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 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 the سریانی Syriac language, and for Iranians, the eve of yalda is a time for 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 would 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

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 to 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 seventh blog anniversary, and I would like to express my many thanks and my deepest gratitude to my faithful readers and welcome new readers!

A collage of  past Yalda nights

Happy Shab-e Yalda! Happy Winter Solstice!

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!

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!

Khoresh Sib o Gheysi - Persian Apple Stew with Dried Apricot

It's October, and to celebrate the arrival of autumn, the most delicious season, I've decided to make خورش سیب و قیسی - Persian apple stew with dried apricots. This vibrant aromatic dish is made with tender beef, tart apples, tangy-sweet dried apricots, a splash of lime juice, and a hint of cinnamon. It's the perfect balance of savory, sweet, and sour, a taste of fall in every bite.

Fall is the season for returning to school, learning, and gaining knowledge. As someone who has been a Persian language instructor for several years, I'd like to share a few words with my dear, young Iranian parents out there: It's so important to teach your children the language of their heritage. Speak Persian at home as much as possible and introduce them to the الفبا - the alphabet. Learning a new language is not easy; it takes patience and persistence, but the rewards are immense. It's well worth it.

This recipe can be made with lamb or chicken, as well as other fruits such as sour cherries and plums. I used Granny Smith apples because they are firm, tart, and juicy; they hold their shape beautifully as they cook. You can use any variety of apple, as long as it's firm, pleasantly tart, and suitable for cooking. 

Those who follow my blog regularly may have noticed that I seldom use ادویه - advieh, the classic Persian spice blend made from a mix of warm, aromatic spices used in both stews and rice. Since this recipe requires a little bit of warm and earthy seasoning to enhance the flavor, I made my own advieh, but just enough for one dish only. The necessary ingredients for advieh with the exact measurements are listed below in the recipe.

Persian Apple Stew with Dried Apricot

Ingredients
Serves 4-6

-2 pounds boneless stew beef, washed and cubed
-5 Granny Smith apples, peeled, cored, sliced
-1 cup dried apricots
-1 large yellow onion, chopped
-1 medium ripe tomato, diced
-2 tablespoons all-purpose flour
-3 garlic cloves, minced
-2 tablespoons fresh lime juice
-2 tablespoons sugar
-1 teaspoon turmeric
-1 teaspoon ground cinnamon
-1/2 teaspoon crushed rose petals
-1/3 teaspoon crushed cardamom
-1/8 teaspoon ground nutmeg
-1/8 teaspoon ground cloves (optional)
-Salt and pepper to taste
-Olive oil/vegetable oil

Method:

1. In a large bowl, combine the apple slices and lime juice. Set aside.
2. In a large stewing pot, add 2-3 tablespoons of oil over medium-high heat. Add the chopped onions, and saute until soft and golden brown. Stir in the turmeric, then add the minced garlic and Sauté for another minute or two.
3. Add the beef cubes and brown on all sides. Then add the diced tomato, salt, and pepper to taste. Pour in enough hot water to cover all ingredients by 2-3 inches. Bring to a boil for five minutes, then reduce the heat to medium, cover, and cook for 1 hour or until the meat is tender.
4. Meanwhile, heat 2 tablespoons of oil in a large frying pan. Add the apples, cinnamon, nutmeg, cloves, crushed rose petals, cardamom, and saute until the apples are golden and slightly softened. Stir in the flour, and mix well to coat. 
5. Add the apples, apricots, and sugar to the stew. Cover and cook on low heat for 15-20 minutes, until the flavors come together. Add a bit of water if needed and adjust seasoning to taste.

Serve warm with rice, yogurt, and a fresh salad.

Enjoy!

Khoresh-e Loobia Sabz - Persian Green Bean Stew with Chicken

 خورش لوبیا سبز - Khoresh-e loobia sabz is a delicious Persian stew, slowly cooked in layers of sautéed onion, garlic, meat, tender green beans, fragrant spices, and freshly squeezed lime juice in a rich tomato sauce, served over saffron rice. Green bean stew is one of my all-time favorite summer dishes. I had planned to share it on the blog earlier in the season, but I just didn't get around to it until now. Still, it's the perfect end-of-summer meal, light, nutritious, and full of flavor.

The traditional Persian khoresh-e loobia sabz is most often made with lamb, but you can substitute the chicken with lamb or beef cubes if you prefer. For a vegetarian version, simply skip the meat; the stew is equally delicious on its own. There are many varieties of green beans to choose from, but I love the slender, flavorful French green beans that are stringless and only require their ends to be trimmed. If you like to eat with both a spoon and a fork, as is customary in Iran, I would cut the beans into smaller bite-sized pieces to make it easier to scoop up some fluffy rice along with the tender chicken and green beans in every bite.

On a different note, in collaboration with the lovely and talented Sanam Joon, the author of My Persian Kitchen, we've decided to come together and address the ongoing issue of the unauthorized use of copyrighted materials from our blogs, a problem that has affected us both repeatedly over the years. 

It's truly disappointing and disheartening to see our recipes and photos appear without permission, whether on Facebook fan pages, on the menu of a catering chef's restaurant in California, Etsy product listings, Instagram accounts promoting Persian food using many of my photos. 

I've tried to handle these situations individually by reaching out to those involved, but it's a time-consuming process, and unfortunately, not everyone is kind or cooperative. I genuinely love sharing my recipes so others can cook, learn, and be inspired, just as I have been inspired by my mother and by so many talented food bloggers around the world. 

While the concept of intellectual property and copyright laws on the internet can sometimes seem unclear or difficult to enforce, the basic etiquette remains simple: ask for permission first, give proper credit, and link back to the original post.

And finally, I'd like to leave you with a timeless piece of ancient Persian wisdom, a mantra to consider and live by each day:

پندار نیک، گفتار نیک ، کردار نیک - Good thoughts, Good words, Good deeds.

Khoresh-e Loobia Sabz - Green Bean Stew

Ingredients
Serves 6

-2 pounds chicken breast or lamb, cut into cubes
-2 pounds green beans, ends removed and cut into 2-inch pieces
-1 large yellow onion, finely chopped
-3 large garlic cloves, minced
-1 can (15-ounce) tomato sauce
-1 large ripe red tomato, peeled, seeded, finely chopped
-1/2 teaspoon turmeric powder
-1/4 teaspoon cumin powder
-1/4 teaspoon cinnamon
-1/4 teaspoon red pepper 
-2 tablespoons lime juice
-Salt and pepper to taste
-Olive oil (extra virgin) or vegetable oil

Method

1. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the chopped onion, and saute until soft and translucent.
2. Add the minced garlic and saute for another 2-3 minutes. Stir in the turmeric.
3. Add the chicken pieces, along with salt, pepper, cumin, and red pepper. Cook, stirring occasionally, until the chicken is no longer pink.
4. Add the chopped tomato and the tomato sauce. Stir well and add enough water to just cover the mixture. Bring to a boil for a few minutes, then reduce the heat to low. cover, and simmer gently on low heat for 45-50 minutes.
5. Meanwhile, in a separate large frying pan, heat 2 tablespoons of olive oil over medium heat. Lightly saute the green beans for a few minutes.
6. Add the sautéed beans to the stew, sprinkle in the cinnamon, and pour in the lime juice., If needed, add a little hot water. taste, and adjust the seasoning. Cover and cook on low heat for another 15-20 minutes until the chicken and green beans are tender, most of the water has evaporated, and the sauce has thickened.

Serve hot with polow, mast o khiar, torshi, and sabzi khordan.

Enjoy!

Dolmeh Barg-e Kalam - Persian Stuffed Cabbage Leaves

دلمه برگ کلم - Dolmeh barg-e kalam (stuffed cabbage leaves) is a delicious variation of the well-loved dolmeh (stuffed vegetable) family popular across Iran and neighboring regions. This dish was a staple in our home growing up, and one of my mother's personal favorites. 

I had heard my mother's story of a Nowruz (Persian New Year) long ago, when she was young. She single-handedly stuffed nearly 100 cabbage leaves with a fragrant mixture of herbs, rice, meat, and a few sweet raisins. That day, her dolmeh-ye kalam became legendary, the most exquisite and memorable version she ever made, enjoyed by family, distant relatives, and friends who visited during the Nowruz holiday.

To achieve the best results in preparing Persian meals, beyond basic culinary skills, you need a genuine appreciation for the creativity, wisdom, care, and effort that go into most Iranian dishes. Along with skills and enthusiasm, a touch of patience is essential. Persian food takes time, but don't let that discourage you. In Persian cooking, every ingredient counts and every step matters. 

For those who are short on time or are not as passionate about cooking, there are plenty of classic Persian dishes that are simple, satisfying, and perfect for any time of the day, such as kookoo sibzamini, kookoo sabzi, borani esfenaj, kotlet, or the comforting combinations of noon o panir o gerdoo (bread, cheese, and walnuts) or noon o mast (bread and yogurt).

While the tasty dolmeh-ye barg kalam is simmering away in its rich tomato-based sauce on the stove, I often think about those before us, the generations who prepared meals for their families centuries ago,  cooking over wood fires when water could only be reached through قنات - qanat (underground aqueducts), چاه آب  (wells), or چشمه (springs). Somehow, they managed to preserve their culinary traditions and pass them on, verbally and lovingly, to the next generation, keeping alive the art of feeding both body and soul. 

I feel strongly about maintaining the authenticity of our recipes as much as possible, and about not letting them be forgotten or overlooked, amid our hectic and hurried lifestyles.  

I leave you with this poem by Saadi Shirazi:

ابر و باد و مه و خورشید و فلک در کارند              تا تو نانی به کف آری و به غفلت نخوری

سعدی شیرازی ~

Clouds, wind, mist, the sun, and the universe are all at work so that you may earn your daily bread and not consume it in oblivion.

This dolmeh recipe is known for its delicate sweet-sour flavor. Depending on your taste, you can adjust the amount of sugar or lemon juice (or vinegar) to your liking. I personally prefer mine on the tangy side, so I skip the sugar. If you like to add raisins to the filling, they bring just the right amount of natural sweetness, a much healthier alternative to sugar. You can even mix equal parts barberries and raisins to achieve that beautiful balance of sweet-sour flavors. 

One final note: my mother's original recipe did not include any tomato sauce - that's just my own little addition, a nod to the modern palate and an ode to tomato.

Dolmeh Barg-e Kalam - Stuffed Cabbage Leaves

Ingredients
Serves 6

-1 large cabbage, washed, center core removed

For filling:

-2/3 pound lean ground beef
-1/2 cup long-grain rice, rinsed
-1/2 cup yellow split peas, rinsed
-1 1/2 cups of chopped fresh herbs (a combination of flat-leaf parsley, cilantro, chives, dill, basil, tarragon, mint) washed, hard stems removed
-1/4 - 1/2 cup raisins (optional)
-1/4 - 1/2 cup barberries (optional)
-1 large yellow onion, chopped
-2 large garlic cloves, minced
-1/2 teaspoon turmeric
-A pinch of cumin
-2 tablespoons liquid saffron
-Salt and pepper

For the Sauce:

-2 tablespoons tomato paste
-1 medium onion, thinly sliced
-Juice of a large lemon/lime or a tablespoon of vinegar
-1 tablespoon powdered sugar (optional)
-Salt and pepper to taste
-Vegetable oil/olive oil

Method:

1. In a large pot, bring 6-8 cups of water to a boil over high heat, add a tablespoon of salt, then gently add the head of cabbage to the boiling water. Cook for 10 minutes. Then drain. Carefully separate the cabbage leaves, and cut out the hard rib in each leaf. Set aside. 
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, and saute until light golden brown. Add the minced garlic and the turmeric powder, stirring and cooking for a few more minutes.
3. Add the ground beef, along with salt and pepper to taste. Cook until the meat is fully browned. Set aside.
4. In a medium pot, combine the rice and the yellow split peas, and add enough water to cover the rice by an inch. Stir in a teaspoon of salt and a tablespoon of oil. Bring to a boil over medium-high heat, then reduce the heat, partially cover to let the steam escape, and cook until the water is fully absorbed. Set aside.
5.  In a large mixing bowl, combine the meat mixture, rice, peas, chopped herbs, cumin, and saffron. Mix well. 
6. In a large pan, saute the sliced onion in 3 tablespoons of olive oil until translucent, add a tablespoon of tomato paste, and cook for 2-3 minutes until it loses its raw taste. Season with salt and pepper to taste, then add 3 cups of water and bring to a gentle simmer. Let the sauce thicken slightly.
7. While the sauce simmers, place a small scoop of the mixture into the center of each cabbage leaf. Fold in the bottom, sides, and roll up tightly to form a neat wrap.
8. Arrange the stuffed cabbage rolls, seam-side down, next to each other in a large pot. Pour the tomato sauce over the dolmeh, cover, and cook on medium-low heat for 1 hour. In the last 10-15 minutes of cooking, sprinkle with 2 tablespoons of lemon juice or vinegar and just a sprinkle of sugar. Taste and adjust the seasoning.

To serve: arrange the dolmeh on a platter and serve warm with mast-o-khiar and sabzi khordan.

At the beach with family!

Enjoy!

Bademjan Shekam-por - Persian Stuffed Eggplant

بادمجان شکم پر - Bademjan shekam-por is an open-faced fried eggplant stuffed with ground beef and vegetables, simmered in a rich and tangy tomato-based sauce, and topped with slivered almonds. This flavorful eggplant dish originates from the northwestern region of Azerbaijan, Iran. 

It's worth noting that although you might see the word eggplant spelled and pronounced in several ways, بادمجان، بادمجون، بادنجان, بادنجون  (bademjan, bademjoon, badenjan, and badenjoon), they all mean the same thing. 

Eggplants have been an essential part of Persian cooking for hundreds of years. Their versatility, great flavor, and silky tender flesh have inspired countless dishes such as khoresh bademjan, borani bademjan, kashk-e bademjan, mirza ghasemi, and torshi bademjan (pickled eggplant), just to name a few. I am always on the lookout for new Persian eggplant recipes, and I've made it my mission to collect and write about every eggplant dish I come across from homes in every corner of Iran. Yet, despite the many variations and flavors, my personal favorite remains the simplest of all, pan-fried unpeeled eggplant slices lightly seasoned with salt and pepper. I love the taste of the eggplant skin, and I usually keep it on unless I'm serving guests.

According to a recent Huffington Post article about Persian Food, "Persian food is criminally underrepresented in America." I couldn't agree more, and I would add that it's misunderstood as well. One common misconception is that Persian food is not vegetarian-friendly, which, in my opinion, couldn't be further from the truth. Aside from the array of globally known Persian kebab dishes, most, if not all, khoresh (stews) can be prepared without meat. There are also many wonderful vegetable-based dishes, such as various kinds of kookoo/kuku, borani, and the hearty ash reshteh. Not to mention that a platter of sabzi khordan (fresh herbs) accompanies lunch and dinner almost every day, along with salad and torshi  (pickled vegetables). And of course, we eat fruits like there's no tomorrow!

For a healthier twist on the traditional bademjan shekampor, you can bake the eggplants in the oven before stuffing them instead of frying. In the traditional recipe, the eggplant is either fully peeled or partially peeled, leaving stripes of skin. Whether you choose to bake or fry, peel or leave the skin on, it all depends on your personal taste and dietary preferences. For a vegetarian variation, you may simply replace the ground beef with rice or a mix of rice and vegetables. Bademjan shekampor can be served as a main dish with rice or as a side dish or appetizer.

Bademjan Shekam-por - Persian Stuffed Eggplant

Ingredients

Serves 4

-4 medium-sized eggplant, peeled in stripes using a vegetable peeler
1/2 pound ground meat (lamb or beef)
-1 large onion, chopped
-3 medium potatoes, peeled and cubed (small)
-1/2 pound fresh green beans,  trimmed, cut into 1-inch pieces
-3 medium firm tomatoes, 1 finely diced, 2 sliced
-2 large garlic cloves, minced
-1 tablespoon tomato paste
-1/3 teaspoon turmeric
-1/4 teaspoon cumin
-A pinch of red pepper
-Salt and pepper to taste
-Juice of a lemon
-2-3 tablespoons slivered almonds
-Olive oil (extra virgin) or vegetable oil

Method:

1. In a large skillet, heat 3-4 tablespoons of oil over medium-high heat. Fry the eggplants until golden brown. Set aside to cool.
2. In a large skillet, heat a little oil over medium-high heat. Add the chopped onions and sauté until translucent. Add minced garlic and cook for another minute. Stir in the turmeric.
3. Add the ground beef and cook until browned. Then add the potatoes, green beans, and chopped tomatoes, one at a time, sautéing each for a few minutes before adding the next. Season with cumin, red pepper, and salt and black pepper to taste. Sauté all the ingredients together. Stir well and add 1/2 cup of water.  Stir everything well, then add 1/2 cup of water. Cover and cook on medium-low heat for 40 minutes, stirring occasionally.
4. Once the eggplants are cool enough to handle, gently cut them open lengthwise. Sprinkle lightly with salt and gently loosen the flesh with a fork. Generously spoon the mixture into the open eggplant and top with slivered almonds.
5. In a wide pan, heat 2 tablespoons of oil over medium heat. Add tomato paste and stir well. After a couple of minutes, arrange the tomato slices in single or slightly overlapping layers in the pan. Place the stuffed eggplant over the layered tomatoes. Add a cup of hot water and freshly squeezed lemon juice. Cover and simmer for 15-20 minutes on low heat.

To serve, transfer the stuffed eggplants to a platter. Serve with rice, warm bread, and a side of cool yogurt.

Enjoy!

Gozlemeh - Fried Eggs with Garlic Yogurt Sauce - Iranian Style

گزلمه (gozlemeh/gozleme) is a regional dish of استان آذربایجان غربی (West Azerbaijan province) served throughout the capital city of ارومیه (Orumieh/Urmia). Gozlemeh is just a perfect recipe for a spring brunch or a light summer lunch. I came across this simple and healthy recipe long ago while going through an old Iranian cooking manual. However, I was a bit hesitant about making a dish I had never had before and had never even heard of. In Iran, each region has its own unique food that people from other provinces may not be familiar with. Finally, a few days ago, I decided to give this recipe a try for the first time. I ended up making it again the next day, and it tasted even better. As I prepared this warm and creamy yogurt dish topped with exquisite fried eggs and a touch of turmeric (my fave spice) and served it over toasted flatbread, it made me feel as though I had traveled to Western Azerbaijan and was eating a delicious gozlemeh in someone's home in Orumieh!

When making a new recipe, I am most comfortable if I have at least had a chance to taste it once before to know exactly what the meal should taste like and what flavors to expect. However, that doesn't stop me from trying out new recipes. Occasionally, my daughters bring different recipes home that they would like to try, and we make it together. Now that they know how to cook for themselves, I get to be the taste tester, and I watch them hone their cooking skills. That's how I learned to cook at a young age by watching my mother cook and also by helping out in the kitchen. One time, when I was eleven years old, my mother told me to take the raw chicken out of the fridge and cook it for lunch as she was heading out the door in a hurry and did not leave any instructions. It is challenging moments such as this that propel one to figure things out on one's own and learn things faster. Cooking, like most things in life, takes practice before you feel confident that you can create a delicious, healthy meal with whatever you have in your pantry/refrigerator, with or without a recipe.

My advice to novice cooks is to familiarize themselves with the ingredients that they are going to use, learn about different methods of cooking, always go for fresh and good-quality ingredients if available, read the recipe a few times before starting to cook, and have all the necessary kitchen tools and gadgets ready to go. And if you are like me, cleaning and washing as you cook, place a mat between the sink and the counter or wear a pair of non-skid shoes! Put your apron on, take charge, and make the recipe your own by substituting what you don't have and adjusting the amount of sugar, fat, and the level of spiciness to your liking and your dietary restrictions while staying true to the recipe.

I have made some changes to the original recipe. I also added a pinch of turmeric to the oil in the skillet before frying two of the eggs (a personal preference). This recipe doesn't take long to make. You may want to set the table and have the drinks, bread, and condiments ready before you start cooking.

Gozlemeh

Ingredients

Serves 2

-4 large eggs (preferably organic)
-1 1/2 cups strained yogurt
-1 large garlic clove
-Salt
-Pepper, freshly ground
-A pinch of turmeric (optional)
-Butter or vegetable oil (I used canola oil)
-2 lavash bread, lightly toasted

Method

1. Place the garlic clove with a pinch of salt in the mortar and pestle and finely crush.
2. Add a tablespoon of water to the strained yogurt, stir well to loosen it up a little.
3. Add the crushed garlic to the yogurt. Mix thoroughly.
4. Heat a tablespoon of butter in a medium-sized skillet over medium heat. Add the garlic yogurt mixture, heat thoroughly for a few minutes, and remove from the heat before it starts to boil.  
5. Spread the yogurt mixture generously on each of the toasted flatbreads separately.
6. Heat a couple of tablespoons of oil or butter in a frying pan, add a pinch of turmeric, and swirl around the pan a couple of times. Add the eggs to the hot frying pan, cook until the white is set, and season with salt and pepper to taste. Use a spatula to remove the eggs from the pan. 
7. Place them on the bread with the yogurt mixture and serve warm.

Enjoy!