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!

Ghalieh Mahi - Southern Iranian Spicy Fish & Herb Stew

This is my first recipe post after Nowruz, and I can't think of a more fitting dish to share than the ghalieh mahi, the beloved fish stew of my home region of southern Iran. This dish isn't just delicious, it's deeply nostalgic. The aroma of freshly chopped cilantro, fenugreek, and garlic simmering in a spicy tamarind sauce with tender, firm pieces of fish takes me back to childhood. 

A few weeks into the spring season, I am reminded of Khuzestan's fleeting but perfect season, fields dotted with red laleh (tulips), shaghayegh (red poppies), and wildflowers covering the hillsides. Most years, relatives and family would visit us for the Nowruz holidays. My parents, both very sociable, loved welcoming people into our home. During those busy days, my mother's cooking was more delicious than ever, or at least that's how I remember it.

There are different variations of قلیه ماهی ghalieh mahi, but the main ingredients are fresh گشنیز geshniz (cilantro) and شنبلیله shanbalileh (fenugreek). If you can't find fresh fenugreek, don't skip it; it's essential to the dish. Dried fenugreek is available in Persian markets, and fresh fenugreek can often be found at Indian grocery stores. Tamarind pulp is another defining ingredient, giving the stew its tang. I recommend buying packaged pulp, soaking it in hot water, and removing the seeds and fibers by hand rather than using ready-made paste. 

The choice of fish matters too. Traditionally, it's made with southern Iranian varieties like sangsar, hamoor, shoorideh, but any firm white fish without small bones works beautifully. It just needs to hold its shape as it simmers. For me, ghalieh mahi is at its best when heavy on the garlic, with enough red pepper to add real heat. In the recipe below, I've listed the amount I typically use, but I encourage you to adjust the garlic, chili, and tamarind to your own taste.

Ghalieh Mahi - Southern Iranian Spicy Fish & Herb Stew

Ingredients
Serves 4-6

-2 pounds fish fillet (salmon, snapper, tilapia, halibut, cod) or any fish of your choice, cut into small pieces
-3 cups fresh cilantro, finely chopped
-1 cup fresh fenugreek, finely chopped or 2 tablespoons dried fenugreek
-7 garlic cloves, finely minced
-2 medium onions, finely diced
-6-ounce tamarind pulp with seeds or 2 tablespoons tamarind concentrate 
-1 teaspoon red pepper powder (adjust to taste)
-1 teaspoon turmeric powder
-2 tablespoons all-purpose flour
-Salt and pepper to taste
-6 tablespoons vegetable oil or olive oil

Method

1. Place the tamarind in a small bowl, cover with 1-2 cups of hot water, and let it soak for about 20 minutes. Once cool enough to handle, squeeze and separate the pulp from the seeds and fibers, then strain through a sieve. Set aside.
2. In a bowl, mix the flour with 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper. Coat the fish with the flour-turmeric mixture and let rest for 15-20 minutes. Shake off any excess flour before frying.
3. Heat 3 tablespoons of oil in a skillet over medium heat. Gently saute the fish on all sides until lightly golden. Set aside.
4. In a large pan, heat the remaining oil. Sauté the onions over medium heat until translucent. Add 1/2 teaspoon of turmeric and the minced garlic, then cook for an additional 2-3 minutes over medium-low heat.
5. Stir in the cilantro and fenugreek, and saute with the onion and garlic for about 10 minutes.
6. Pour in the tamarind liquid and gently simmer over medium-low heat for 15-20 minutes, until all the flavors have come together.
7. Carefully place the fish pieces into the stew. season with additional salt, pepper, and red pepper to taste. Add a little more hot water to the stew if the stew is too thick. Cover and cook for another 15 minutes on low heat without stirring. 

Serve hot with basmati rice.

Enjoy!

Dal Adas-Southern Iranian-Style Red Lentil Soup With Tamarind Sauce

دال عدس Dal Adas is a popular and flavorful dish from southern Iran, and in our home, it was one of my father's absolute favorites. Every time he came to visit, he would ask me to make it for him. My version was always milder than the one my grandmother used to prepare. He liked hers, hot, spicy, with sauteed garlic and onions, simmering slowly in tangy tamarind sauce until the flavors blended to perfection. This is a rather thick and delicious soup that is typically eaten with warm flatbread or served over a bed of rice.

My paternal grandmother was a gifted cook who could prepare anything for any number of people. Her food was always full of flavor and delicious. This dal adas is one of those treasured dishes, a comforting, hearty soup. It's the perfect meal to enjoy after a long autumn walk, when the park paths are carpeted with golden leaves that crunch under your feet. 

Dal Adas (Red Lentil and Tamarind Soup)

Ingredients
Serves 4-6

-2 cups red lentils, rinsed well
-1 large onion, thinly sliced
-5-7 garlic cloves, finely minced
-2 tablespoons tamarind paste
-1 tablespoon tomato paste
-1/2 teaspoon turmeric
-1/2 teaspoon cumin
-1/2 teaspoon red pepper powder (or to taste)
-Salt and pepper to taste
- 3 tegetable olive oil

Method:

1. Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until soft and golden. Add the minced garlic and sauté for another 2-3 minutes, stirring occasionally.
2. Stir in the turmeric, and stir well. 
3. Add the tomato paste and saute for 2-3 minutes, stirring frequently until it deepens in color.
4. Stir in the rinsed red lentils. Pour in enough water to cover the lentils by about 2 inches.. 
5. Add salt, black pepper, and cumin. Bring to a gentle boil over medium-high heat, reduce the heat to low, cover, and simmer for 20 minutes.
6. Stir in the tamarind paste and red pepper. Simmer for another 10-15 minutes, until the lentils are tender and the soup has thickened. Adjust seasoning, and add water if needed. 
7. For a smoother dal adas, cook it a bit longer. For a thinner consistency, add a little water. 

Ladle into bowls and serve hot with warm flatbread or rice.

Enjoy!

Baghali Pokhteh - Cooked Fava Beans

I've always loved the taste of creamy باقالی پخته cooked fava beans/broad beans (baghali) with a dash of salt, a sprinkle of groundگلپر golpar (Persian hogweed), and a squeeze of fresh lemon. I grew up with fava beans and that's how it was always prepared in our home. Fava bean season is very short but it's worth the wait. They are soft and creamy when cooked, have a nutty flavor, and are quite addictive. It's hard to find fresh fava beans in the supermarkets and vegetable stores where I live, they are mostly available dried.

This is a down-to-earth finger food that you cook and serve to people you are comfortable around because it may be a little messy removing the layers with your fingers, but that's part of the enjoyment of eating cooked fava beans! My guess is that since fava beans were cooked in large quantities for many people in the past it would have been too time-consuming to remove not one but two thick and tough layers of skins, therefore cooking the whole thing all at once was a better option and an easier and quicker way of dealing with these hidden edible treasures. This way, everyone in the family would participate and join in on the fun task of removing the layers for their own consumption. Thus, this recipe is very easy and there's almost no preparation time besides rinsing them and washing the outer layer under running water, while they are nestled in their waxy pods. However, if you prefer, remove the shells before cooking.

I remember the spring when my parents decided to plant fava beans in our side garden. They grew fast and became tall and beautiful. On a beautiful sunny afternoon, when all the energetic kids on our block came home from school, this fava bean field seemed like such a great place for playing hide-and-seek. The aftermath wasn't pretty though and the ground ended up being covered by ravaged fava bean plants. Let's just say my parents weren't too pleased with what they saw early that evening! That was the last time they planted fava beans in our garden.

Baghali Pokhteh - Cooked Fava Beans

Ingredients:
Serves 4-6

3 pounds of fresh fava beans in pods
Salt to taste
1-2 tablespoons Persian hogweed powder, It may be found in most Middle Eastern grocery stores


Method:

1. Rinse fava beans and place in a large pot. Pour enough water to cover all the beans. 
2. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook for about 45 minutes or until the beans are thoroughly cooked. Add salt to taste in the last 10-15 minutes of cooking. Once cooked, drain the water, let cool a few minutes and remove the thick outer layer. 

Serve warm on a platter with golpar, salt, lemon/lime juice, or sumac.

Enjoy!

Maygoo Polow-Khuzestani - Southern Iranian Spicy Shrimp & Rice

My earliest memories of shrimp go back to my childhood in Bandar Mah-Shahr, the port-city of the moon, a coastal town in the southwestern region of Khuzestan. I don't recall much about what the town looked like and what life was like beyond the walls of our home, but I vividly remember the food my mother cooked using the local shrimp. There was ghalieh maygoo, the fragrant shrimp and herb stew, and a simple spicy sauteed shrimp dish, which I still make often. And then there were these tin containers in our kitchen filled with large, salted shrimps. Those were never destined for the pot; we ate them as snacks, pulling off the heads, tails, and shells one by one, messy work, but such fun at the time.

Seafood is an essential part of the Khuzestani cuisine. And while Iranian cooking as a whole is neither hot nor particularly spicy, many dishes from Khuzestan are boldly seasoned. Of course, this varies from town to town and from one household to the next, depending on personal taste. For example, even though I grew up eating spicy food, I now cook it only rarely; when a recipe calls for hot peppers, I usually add just a pinch of red pepper flakes for a little extra zest. So feel free to adjust the heat to your liking, and add more cayenne pepper when marinating the shrimp. 

میگو پلو Maygoo Polow is a fragrant layered rice dish made with spiced, marinated shrimp. and rice. When using shrimp, fresh or frozen, make sure that they have no off-odor, especially for this dish, where rice and shrimp cook together; any unpleasant smell affects the entire pot. 

Maygoo Polow - Rice with shrimp

Ingredients

Serves 4-6

For the Rice:

-2 1/2 cups basmati rice
-Salt
-Oil
-2-3 tablespoons butter, melted (for drizzling; optional)
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons hot water

For the Shrimp:

-2 cups fresh baby shrimps
-4 large garlic cloves, minced
-1/2 teaspoon turmeric

-1/2 teaspoon cumin

-1/2 teaspoon ground coriander

-1 teaspoon dried dill
-1/4 teaspoon black pepper
-1/4 teaspoon red pepper
-1/3 ground Persian limes (limoo amani)
-1/4 teaspoon dried fenugreek
-1/2 teaspoon Salt or to taste
-Oil

Method:

1. Wash rice with cool water and soak in 6 cups of water mixed with 4 tablespoons of salt for 1-2 hours. Drain.
2. Rinse shrimp with cool water, drain well. 
3. In a bowl, combine the shrimp with minced garlic, black pepper, red pepper, cumin, ground coriander, dried dill, fenugreek, turmeric, ground limoo amani, and salt. Set aside in the refrigerator for 1 hour.
4. In a non-stick pot, bring 6 cups of water to a boil. Add drained rice. Boil for about 7 minutes, until the grains are soft on the outside but still firm in the center. Drain and rinse with cool water.
5. Wash the pot and return it to the heat. Add 4 tablespoons of oil to the bottom. Using a large spoon, layer the rice and marinated shrimp, building the mixture into a pyramid. Make a few holes in the rice so steam can escape. Cook over medium-high heat for 7 minutes, until steaming. Drizzle 2 tablespoons of melted butter, 2-3 tablespoons of water, and the saffron. Cover, reduce the heat to low, and steam for about 45 minutes. 

Serve warm on a platter with yogurt and pickles.

*Variation: Sauté a large, thinly sliced onion in 2 tablespoons of oil. Add 1 teaspoon of minced garlic, turmeric, stir, add the shrimp, salt, black pepper, red pepper, cumin, ground cilantro, dried dill, ground lime, and fenugreek, cook for a few minutes or until shrimp begin to change color. Then add the shrimp mixture over the rice after serving the rice on a platter.

Enjoy!

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

This is a tangy, hot, and flavorful dish made with tender okra, sour tamarind sauce, lots of garlic, hot pepper, and slowly simmered lamb stew. I was born in the city of Ahwaz, Iran, and I spent a large part of my childhood and youth in the southern province of Khuzestan and Maman's most delicious خورش بامیه khoresh bamieh has been a favorite of mine ever since. I have cherished this recipe so much that I don't make okra with anything else but tamarind sauce. Tamarind to okra is what tomato is to eggplants! Over the years, however, every time I've cooked and served my version of okra stew to my Iranian friends, I've had to explain that this is how my mother used to make it at home, and it's the only way I know how to make okra. I've learned that most Iranians make the stew with tomato sauce. I'm sure it tastes good, and I might even try the tomato sauce version one day, but till then, I think this is the best and the most flavorful okra stew out there! Southern Iranian khoresh bamieh, my Maman's recipe, is supposed to be hot, sour, and garlicky!

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

Ingredients

Serves 4-6

-1 pound meat (lamb or beef), cubed
-1 pound whole baby okra (fresh or frozen), wash and trim
-1 cup tamarind sauce* (recipe at the bottom)
-1 teaspoon tomato paste
-1 large onion, thinly sliced
-7 garlic cloves, minced (use more if desired)
-1- teaspoon red pepper (use more if desired)
-1/2 teaspoon ground black pepper
-1/2 teaspoon turmeric
-Salt to taste
-Oil for frying

*Tamarind Sauce:

1. Place 7 ounces of tamarind paste with pods in a bowl. 
2. Cover with 1-2 cups of hot water for an hour to soften. 
3. Then, with a spoon/fork or your fingers, try to get the pods separated from the pulp and get the juice out. 
4. Add more warm water if needed. 
5. Discard the seeds and strings. 
6. Pour the tamarind liquid into a jar with a tight-fitting lid and store it in a cool and dry place.

Method:

1. In a large stew pot, heat 3 tablespoons of oil and saute onions on medium heat until golden. Add turmeric and garlic, saute for about 5 minutes.
2. Add the meat and brown on all sides. Add salt and pepper to taste.
3. Add 5 cups of water, bring to a boil on medium-high heat. Lower the heat, cover, and cook for 45-50 minutes or until the meat is tender. Add water if needed.
4. In a separate skillet, heat 2 tablespoons of oil, and saute okra lightly over medium heat for five minutes. Remove from the pan and set aside.
5. In the same skillet, heat a tablespoon of oil, add the tomato paste, and cook for a couple of minutes over medium-low heat.
6. Add the tomato sauce and tamarind sauce to the stew pot, and simmer for another 5-7 minutes over medium-low heat.
7. Add the fried okras to the stew pot and cook for an additional 20 minutes to soak up the flavors.
8. Taste and adjust seasoning. 

Serve hot with rice, yogurt, herbs, and bread.

Enjoy!