Shab-e Yalda (Winter Solstice) 2016 and a Recipe for Apple and Pear Faloodeh

Yalda, the ancient Persian festival of the winter solstice, is celebrated on the eve of the longest night of the year, which also marks the beginning of the winter season in the northern hemisphere. شب یلدا Shab-e Yalda (Yalda night) festival dates back several thousand years to the birth of Mithra, the light of the world and the god of justice and victory. It's a wonderful night when family and friends gather together to celebrate, laugh, eat, drink, and read the poetry of Hafez and tell stories late into the night. For me, besides the memorable Yalda nights of my childhood, which involved delicious food, ruby red seeded pomegranates, small round watermelons, ajil, sweets, and tea, it's remembering how adamant my mother was to instill the appreciation for Shab-e Yalda and all other Iranian celebrations in me.

I came across this faloodeh recipe a few years ago. I was so intrigued by its simplicity and the availability of the ingredients that I made it right away, took a photo, and posted it on my Facebook page. Ever since then, I have had this recipe on my mind, and I wanted to post this fresh fruit-based faloodeh/paloodeh on my blog. I like the combination of fresh apple and pear flavors in this Iranian-style faloodeh/paloodeh. The term faloodeh also refers to the Iranian frozen rice noodle dessert that is served with sour cherry syrup.

There are many different types of apples and pears. They vary in color, texture, and taste, and since everyone has their own favorites, you may choose whichever type of apple or pear you prefer for this recipe. This recipe was adapted from the British Museum website a long time ago, and the direct link seems to be broken. Here's the link to the Apple and Pear Sherbet post on my Facebook page, 5 years ago.

Ingredients

Serves 4

-2 large apples
-2 large pears
-1-2 tablespoons freshly squeezed lime juice
-1 tablespoon superfine sugar (add more sugar if you prefer it sweeter)
-1/2 teaspoon rosewater

Method:

1. Thoroughly rinse the fruits in cold water, pat dry with a paper towel or cloth, and grate them using a handheld grater. If you prefer, you may remove the skin, but it's not necessary.
2. Place the grated apples, pears, lime juice, rosewater, and sugar into a bowl. Stir and mix it well.

Scoop the faloodeh into serving bowls/glasses and make sure you serve it right away since apples and pears turn brown quickly. You can spoon it over ice cream, yogurt, or simple cakes, or just eat it plain.

*You can turn the apple and pear faloodeh into a drink by simply adding a cup of cold water and 1-2 cups of ice.

Maman and Baba sitting around a korsi on shab-e yalda, circa 1970

Happy Shab-e Yalda!

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!

Shab-e Yalda 2014: Baslogh Recipe to Celebrate the Persian Yalda Night

The early sunsets, short days, and long nights of autumn will come to an end this upcoming Sunday, December 21st. The earliest sunsets of the year occur during the week leading up to the winter solstice, and on the shortest day of the year, the sun sets at 4:32 PM and rises again at 7:17 AM the next day here in New York. Beginning on the 1st day of winter, the days start to grow longer, though the change is so gradual that it won't feel noticeable for several days. 

The longest night of the year is known as  Shab-e Yalda in Persian. The word Yalda means birth, and it refers to the birth of Mithra, the god of light and justice. Traditionally, the night of Yalda is celebrated with friends and family gathering around a کرسی - korsi or سفره  - sofreh (festive spread) or a table with seasonal fruits: bowls of ruby-red pomegranates, platters of sweet sliced watermelons, and ripe persimmons.  A bowl of ajil (nuts, seeds, and dried fruits), sweets, and a book of Hafez's poetry. 

This celebration usually begins after dinner and continues late into the night with poetry reading, storytelling, and music to celebrate the victory of light over darkness, the start of a new season, and to make the long hours of the night go by faster. For me, it is also a way of remembering those who kept this tradition alive through the centuries: people gathered on cold winter nights around a small oil lamp or a simple wood-burning fire, with limited food yet an abundant spirit. And still, they passed down the magic of Shab-e Yalda from generation to generation.

Among the sweets commonly served, baslogh is widely recognized as a classic yalda shirini (Yalda sweet). باسلوق  - Baslogh is a soft starch-based confection infused with rosewater, and each individual piece is completely coated with shredded coconuts and topped with walnuts. In addition to rosewater, saffron and ground cardamom may be used as well. For this recipe, you will need a little patience as it does require constant stirring.

Baslogh (Persian Rosewater Coconut Confection)

Ingredients

Makes about 14 pieces

-1/2 cup cornstarch
-1 cup (8-ounces) granulated sugar
-1 1/2 cups water
-1/2 cup rosewater
-1 teaspoon lemon juice
-1/4 cup walnut halves
-1 tablespoon unsalted butter
-1 cup sweetened shredded coconut

Method:

1. Pour the shredded coconut into a large bowl. Set aside.
2. In a medium saucepan, combine sugar and 1 cup of water. Bring to a boil over medium-high heat until the sugar is completely dissolved. Reduce the heat and let it simmer.
3. In a small saucepan, mix the cornstarch and 1/2 cup of cool water together in a small saucepan. Stir until the mixture is completely smooth. 
4. Add the dissolved cornstarch to the simmering sugar syrup. Bring to a gentle boil and stir constantly until the mixture is smooth and no longer lumpy. Reduce the heat to low and simmer, stirring frequently until thickened for about 15-20 minutes. Add the rosewater, butter, and lemon juice, and cook for another 5-7 minutes. Stirring constantly.
5. Working quickly, drop spoonfuls of the hot mixture into the bowl of shredded coconut. Roll and shape each spoonful into a ball, coating all sides evenly in the coconut. Press a walnut half into the center of each baslogh. Arrange the pieces on a serving platter and serve with tea.

Happy Shab-e Yalda!

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!

Moraba-ye Kadoo Halvaie - Persian Pumpkin Jam

I have always wanted to make مربای کدو حلوایی - pumpkin jam but for one reason or another, I never got around to it. One reason was knowing that my modified version of this recipe wouldn't turn out as good as my grandmother's. I always knew that I had big shoes to fill when it came to cooking. My paternal grandmother who we called Khanoum Ahvazi (lady from Ahvaz) was known for her delicious jams, pickles, and khiar shoor (pickled cucumbers). All her food looked and tasted amazing. Khanoum's pumpkin jam was different from any other ordinary jam; the pumpkin pieces were somewhat transparent, crisp, and slightly crunchy on the outside but soft and perfectly sweet on the inside.

What made the pumpkin pieces glass-like and crunchy was the use of آب آهک calcium oxide. I have been told that it's safe to use in food preparation if the directions are followed carefully. I imagine that my grandmother used her mother's recipe and that's how they all made this delicious pumpkin jam. However, since I am an advocate for non-chemical cooking I didn't want to use calcium oxide or any other kind of chemical in my cooking. Therefore, this recipe is not the exact same as my grandmother's. Not only did I not use the required calcium oxide solution, which was one of the key ingredients in this recipe, I essentially made this jam-based solely on the memory that I had of its taste, texture, color and nostalgic feelings for this childhood favorite. After making four different batches to get the pumpkin jam just right, I can finally say that I am pleased with the results and that this is also a healthier version.

Moraba-ye Kadoo Halvaie - Pumpkin Jam

Ingredients:
Yields: approximately 5 cups

2 1/2 pounds pumpkin, peeled, seeded, and cubed
2 cups sugar
1 1/2 cup water
2 tablespoons lime juice
3-4 cardamom pods
2 tablespoons rosewater

Method:

1. In a small, heavy-bottomed pan, combine the sugar and water. Bring to a boil over medium-low heat until the sugar has completely dissolved in water, stirring occasionally. Reduce the heat and simmer on low heat for about 10 minutes or until the syrup slightly thickens. Set aside.
2. Put the pumpkin cubes into a large pot, pour the syrup over it and add the lime juice and cardamom.
3. Bring to a boil for 5-7 minutes on medium-high heat. Reduce the heat to medium-low, placing the lid slightly open (ajar). Cook for an hour or until they are very soft, gently stirring occasionally.
4.  Add the rosewater in the last 10-15 minutes. You may want to remove the cardamom pods from the jam after cooking.
5. Scoop the jam into clean and dry jars and store the jam in a cool dark place or refrigerate.

Enjoy!

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!

Father's Day Tribute - !کیک عشق - My Version of Persian Love Cake

A few years ago, when I was just starting to blog about the food of my heritage, I came across an image of something called a Persian Love Cake, a chiffon cake adorned with a few pink rose petals. My first reaction was: no way! How come I've never heard of this before? Where was I all that time growing up in Iran when everyone else was eating کیک عشق - cake-e eshgh? 

After my initial surprise, I realized there was no need to worry. This so-called Persian Love Cake was a modern creation, a sweet new take on the aromatic and flavorful ingredients that have long defined Persian desserts. I figured that if the combination of saffron, rose water, cardamom, and lemon zest transforms a simple cake into "love cake,"  then we Iranians have been feasting on love for centuries! 

I may have been startled to discover that there's such a thing as Persian Love Cake, but I wouldn't be surprised if Persian food, in general, were called a love cuisine. So much love goes into mastering the art of simmering stews into glorious deliciousness using fresh, seasonal ingredients, just the right amount of salt, pepper, and spice, and steaming rice to a fluffy perfection with a golden, crunchy tahdig - crust.

 I can easily call salad shirazi a love salad, fesenjoon a love khoresh, or zereshk polow a love polow, and I think we should call it a love menu!

In addition to my passion for Persian food, which is clearly evident in this very personal blog of mine, I've also developed a deep love for Persian poetry over the years. Persian poetry is as fragrant as drops of rose water in the air, colorful as saffron threads, and flavorful as cardamom nestled in its pod. That's what happens when an Iranian food blogger writes about Persian poetry! 

Among many poems that I grew up with, a few that have left an everlasting impression on me and remain my favorites to this day. I am a firm believer that love is the force that connects and holds all things together in this world, even in the darkest and most challenging times.

روزی که می گرفتند پیمان ز نسل آدم       عشق از میان ذرات در جست وجوی ما بود

~ غمام همدانی   

On the day of making a covenant with Adam's generation, "Love" among all other particles was looking for us.

My next favorite poem is a line from a tale in the book: منطق الطیر - The Conference of the Birds by Attar. It tells the story of an old woman who wanted to buy یوسف - Joseph when he was being sold to the highest bidder at a market in Egypt. All she had to offer was a handful of yarn. Knowing she couldn't afford him, she replied to the merchant's ridicule:

لیک اینم بس که چه دشمن چه دوست       گوید این زن از خریداران اوست

~ عطار

"This is enough for me, that everyone, friend or foe, will say: this woman was among his bidders."

The next poem, or rather a line of a poem, is by Hatef Esfahani, known for his ghazals (ode) and tarji-band (recurrent verse) style of poetry. However, I would like to take the liberty to say that for me this poem stands alone by itself as the best of the best to describe the mood and the feeling of someone's love and devotion. It has to be read several times to feel the rhythm and the beat embedded in the words. Perhaps, one day I'll come back to this post and write a translation for it, but so far, I am at a loss for words to capture the essence of it. Therefore, I'll leave it without the English translation. My sincere apologies.

تو کمان کشیده و در کمین که زنی به  تیرم و من غمین      همه ی غمم بود از همین که خدا نکرده خطا کنی 

~هاتف اصفهانی

I haven't written about my father as much as I have written about my mother. Perhaps because I didn't spend much time with him growing up, or rather, he didn't have much time to spend with us, always working so hard and often away from home. By the time he retired. I was long gone. Most of what I know about Baba's childhood and family history, I learned through my mother. Baba was a quiet man who had suffered from many physical ailments throughout his life.

I clearly remember my last long-distance phone conversation with Baba right before his passing. I had gotten the terrible news about my father's deteriorating condition. Devastated, I called home and asked to have a few words with him, even though I was told he couldn't speak coherently. Still, I needed to hear Baba's voice. I asked my mother to place the phone next to his ear, and I started to plead with him to say something, anything, that I just wanted to hear him. His last few words were: work on your heart and polish it into a jam-e jahan nama (a crystal globe that reflects the world). These were Baba's last words, a short message of a self-realized life lesson that spoke volumes and showed me the depth of his love for his child on his last breath, and for that alone, I am forever indebted to him.

For this recipe, I had a couple of options; the first one was the chiffon cake with rosewater icing and candied rose petals. The second option was a simple almond cake. I chose the second version simply because it tastes more like the kind of sweets I grew up with, no-frills and downright delicious. I've tweaked the recipe a little bit. Please see my Pinterest link for more Persian Love Cake recipes.

Persian Love Cake - کیک عشق پارسی

Ingredients

Serves 8

-2 1/2 cups almond flour

-1 cup all-purpose flour
-1/2 cup unsalted butter, room temperature
-3 large eggs, room temperature

-1 cup strained yogurt

-1 cup of sugar

-1/2 teaspoon ground cardamom

-1 teaspoon baking soda

-2 teaspoons baking powder

-Zest of 1 lemon/lime

-1 tablespoon rosewater

-A pinch of salt

Powdered sugar for sprinkling

-2-3 tablespoons chopped pistachios

-1 tablespoon sliced almonds
-1 teaspoon dried rose petals (crushed) 

Method:

1. Preheat the oven to 350 degrees Fahrenheit. 
2. In a large mixing bowl, combine almond flour, all-purpose flour, baking soda, baking powder, sugar, butter, and a pinch of salt. Mix thoroughly by hand or pulse it a few times in a food processor.
3. Generously butter an 8-inch round cake pan and line the bottom with parchment paper.
4. Beat the eggs lightly, then add yogurt, lemon zest, cardamom, and rosewater. Combine with the flour mixture until well blended.  
5. Pour the batter into the pan and smooth the surface with a spatula. 
6. Bake on the middle rack for 35-40 minutes or until the center is set.
7. Remove from the oven and cool completely in the pan.
8. Transfer to a serving platter and decorate with powdered sugar, chopped pistachios, sliced almonds, and rose petals on top, or however you hear desire. 
9. Serve with ice cream or fresh fruit and chai.

Enjoy! Happy Father's Day!

Persian Love Cake 

My Baba and I