Gheymeh Rizeh Nokhodchi - Chickpea Meatballs Braised in Tomato Sauce

As is the case with many Iranians living abroad, trips back home often feel like an epic dream steeped in nostalgia. Last year, three months after visiting Iran with my daughters, I returned once again, this time with my husband. During our four-week stay, we traveled through Tehran, Isfahan, Shiraz, Yazd, and Kerman, reconnecting with family and rediscovering the country's timeless beauty. 

I was captivated by the elegance of ancient Persian architecture, the vast landscapes, the bustling bazaars, and the small craft shops that brim with local charms. I also relished the chance to taste dishes I had long dreamt of while living abroad, and I eagerly spoke with anyone willing to share their culinary wisdom. 

One afternoon in Isfahan, my sister-in-law, her friend, and I went out for tea and sweets at a cafe inside the courtyard of a historic house. As we sipped our tea, we talked about Isfahani dishes such as biriani, khoresh mast, and gheymeh rizeh nokhodchi, the recipe I'm sharing with you today. It was a simple yet memorable moment: three women, a sunny afternoon, and stories shared over food. 

Gheymeh Rizeh Nokhodchi (Isfahani Chickpea Meatballs)

Ingredients

Serves 4

Meatballs

-1 pound lean ground lamb or beef

-2 medium-sized onions, finely grated 

-1/2 cup chickpea flour

-1 tablespoon dried mint 

-1/2 teaspoon turmeric

-1/2 teaspoon salt

-1/4 teaspoon pepper

Tomato Sauce

-1 large onion, thinly sliced

-1 large tomato, finely chopped

-2 tablespoons tomato paste

-1 tablespoon dried mint

-1/4 teaspoon turmeric

-Salt and freshly ground pepper to taste

-3 tablespoons vegetable oil or olive oil

Method

1. In a skillet, heat the oil over medium heat. Add the sliced onion, and cook until translucent. Stir in the turmeric, then add the tomato paste and cook for 5-7 minutes, stirring frequently. Add the chopped tomato, dried mint, salt, pepper, and 2 cups of water.  Bring to a gentle boil, then reduce the heat and let it simmer.
2. In a large bowl, combine the ground beef, grated onion, chickpea flour, turmeric, dried mint, salt, and pepper. Mix well with your hands until fully combined. Shape the mixture into small meatballs.  
3. Heat a little oil in a large skillet over medium-high heat. Add the meatballs and brown them well on all sides. 
4. Carefully transfer the browned meatballs to the simmering tomato sauce. Cover and cook them over low heat for 45-50 minutes. Taste and adjust the seasoning as needed.

Serve warm with freshly-baked bread or rice and a side of torshi. 

Enjoy!

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!

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!

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!

Dizi - Traditional Iranian Lamb Chickpea Soup

دیزی Dizi, also known as abgousht, is a popular highlight of Persian cuisine. Traditionally, it was cooked in small stone crocks or metal pots. The history of abgoosht (or abgousht) dates back centuries, when it was made simply with lamb and chickpeas. With the introduction of New World ingredients such as potatoes and tomatoes, this modest meat-and-chickpea soup evolved into a more substantial and more flavorful meal. 

Cooking in clay/stone cookware is one of the oldest culinary methods in Iran, where the clay pot is placed over indirect heat or a slow fire for hours, allowing the ingredients to meld together. Because of its long cooking time and the need for a very hot stove, dizi was often purchased from specialty shops rather than prepared at home. In modern kitchens, the clay pot is now used mostly for serving rather than cooking. Still, this slow-simmered, humble, and deeply satisfying dish continues to nourish the body and soul.

Traditionally, it's served in two parts. First, the flavorful broth is strained into a large bowl or individual bowls and served. Then the remaining ingredients, lamb, potatoes, tomatoes, chickpeas, and beans are all mashed together using a goosht-koob (a traditional meat masher). This mixture is served on the side with raw onions, torshi (pickles),  sabzi khordan (fresh herbs), and plain yogurt. Noon sangak is an excellent choice of bread for this dish. Baked in a tanoor (tandoor) over a bed of hot pebbles, sangak's toasty flavor makes it a star of the meal as the stew itself. 

Savoring dizi is an experience of togetherness, bonding, and sharing. Whether you are sitting cross-legged on the floor in comfortable clothing around a sofreh (traditional tablecloth) or gathered at a dining table dressed in designer attire, the joy remains the same: indulging in a warm, comforting blend of flavors while enjoying conversation and creating memories. Every time I prepare abgoosht, I remember the scene from Ganj-e Gharoon, an old Iranian film forever etched in my mind. In it, Fardin and Zohouri mash the meat, tap the marrow from the bones, pound a raw onion by hand, and eat abgoosht as they sing and tease Arman! There are many variations of abgoushts, each with its own regional and family traditions. This recipe was passed down from my mother, which I still treasure and often use.

Dizi - Iranian Lamb & Chickpea Soup

Ingredients
Serves 4-6

-3 lamb shanks (about 3 pounds)
-1 cup chickpeas, rinsed, soaked overnight
-1 cup white beans, rinsed, soaked overnight
-2 large onions, peeled, quartered
-4 medium-sized potatoes, peeled and cut in half
-3 medium-sized tomatoes, peeled and cut in half
- 3 whole limoo amani (dried lemons) found in Persian grocery stores
-1/2 tablespoon turmeric
-A pinch of cinnamon
-1 1/2 tablespoons tomato paste
-2 tablespoons vegetable oil
-Salt and pepper to taste
-Water (8 cups)

Method:

1. In a large soup pot, place the lamb shanks and add eight cups of water. 
2. Bring to a boil over high heat, skimming off any foam that rises to the surface. 
3. Add the turmeric, cinnamon, limoo amani, onions, chickpeas, beans, salt, and pepper.  Cover and cook on medium heat for about 1 hour.
4. In a small skillet,  heat the oil over medium heat. Sauté the tomato paste briefly to mellow its raw taste.
5. Add the sauteed tomato paste, tomatoes, and potatoes to the pot, cover, and continue cooking for another 1 hour or until all ingredients are tender.
6. Taste and adjust seasoning. Remove from the heat. Drain the broth through a sieve, discard the bones, and mash the remaining ingredients using a masher until well blended.

To serve: Ladle the broth into a large serving bowl and spoon the meat and potato mixture onto a serving platter. Serve alongside warm bread, pickles, yogurt, and fresh herbs.

Enjoy!

Pan-Fried Turkey Burgers - Parsi Style

For those of you who read my blog regularly, you probably know that this blog is solely dedicated to Persian home cooking, the kind of food that I grew up with, and that I also write about recipes from different regions of Iran that I mostly learn either from my good friends or from reading those few authentic Iranian cookbooks out there. However, this time, I'm going beyond posting my own recipe or writing about a mahali (regional) recipe from somewhere in Iran. For this turkey burger recipe, I am going back several hundred years into ancient Persian history, when a large number of devout Zartoshtian-e Irani (Parsi) fled their homeland after the Arab invasion and migrated to southern India in the 10th century AD, because of religious persecution. Zoroastrianism was the dominant religion of the region at the time and was founded by Zartosht (Zoroaster). The important message of Zoroastrianism is pendar-e nik (to think good thoughts), goftar-e nik (to say good words), and kerdar-e nik (to do good deeds).

There's a well-known story about the Parsi settlement in India and their cultural absorption. It's been said that the ruler of Gujarat, Jadi Rana, was not very welcoming and was concerned about overpopulation problems. In a meeting with the king, the Parsi leader asked for a full glass of milk and a spoonful of sugar. Then, as he gently added the sugar into the glass of milk without any spillage, he said, "We are like sugar, we will only sweeten your country." The Parsi community blended and thrived well in India while it also maintained its religion.

Parsi cuisine, with its roots in ancient Persia, is a unique combination of both Indian and Persian-style cooking. I had read about Parsi food while reading other food blogs over the past few years, but it wasn't until I came across the wonderful book, My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King, that I became tremendously intrigued and decided to write a post about it. Her story and her Parsi recipes have totally won me over. Plus, I am passionate about all things Iranian, even if it's a thousand years removed!

On a more personal note, one day, a couple of years before I was born, my mother met a young Zartoshti couple with two adorable little girls during a sizdah bedar outing. One of the girls' names was Azita, and that was the first time my mother had heard that name. She decided she was going to name her next baby girl Azita. It took her months to persuade my father, who had a very uncommon name in mind. I am grateful that my mother met that family before I was born and that she didn't waver under pressure.

This recipe is adapted from Niloufer Ichaporia King's My Bombay Kitchen. I tweaked the recipe a little to my liking by reducing the amount of pepper and fresh ginger by almost half and substituting the optional fresh mint with parsley. This recipe can be made with ground chicken as well.

Parsi-Style Turkey Burger

Ingredients:
Serves 4

1 pound skinless, boneless ground turkey
3 green onions, finely chopped
1 teaspoon of fresh ginger, minced
2 green chilies, finely chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1 large egg
Salt to taste
Vegetable oil

Method:

1. In a large mixing bowl, combine ground turkey, green onions, cilantro, parsley, green chiles, egg, and salt to taste. Mix all ingredients thoroughly by hand.
2. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Take a handful of the turkey mixture and form into a patty. Place the patty in the skillet and fry until brown on both sides.

Serve on a bun with lettuce, tomato, onion, and pickle.

Here are some Parsi food links that you might find useful:

Parsi Pakoras from The Traveler's Lunchbox
Parsi Tomato Chutney from The Wednesday Chef
Ravo (Parsi Semolina Pudding) from Fork Spoon Knife
Veg Dhansak - A Parsi Traditional Recipe from Veg Recipes of India

Enjoy!

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb cubes. Even if you're not too fond of okra, this delicious khoresh would likely change your mind. There's something magical about the combination of eggplant, okra, tomatoes, and lime juice. خورش بامیه و بادمجان Eggplant & Okra stew could also be made with غوره ghooreh (unripe grapes) if available where you live. The use of freshly squeezed lime juice, abghooreh (verjuice), or limoo amani (dried lemon) is key in Iranian cooking. The acidity of these ingredients definitely enhances the flavor of most dishes.

Eggplant is widely used in Persian cuisine; for instance, some popular dishes include khoresh bademjan, borani bademjan,  and kashke-bademjan. Whereas okra, on the other hand, is mostly sauteed and cooked in khoresh bamieh, a popular southern dish. In our home, my mother always made khoresh bamieh with tamarind sauce, and the taste was so incredibly amazing that I haven't tried to change my mother's recipe and use any other sauce instead. However, since I'm adding eggplant to this dish, I'll use a couple of tablespoons of tomato paste and a large tomato as a base with the addition of lime juice.

While preparing the ingredients, remember not to cut into the okra and to gently trim the top, but leave the top cap and the bottom intact, since this would prevent the stew from becoming slimy. Also, add the lime juice to the stew before adding the okra.

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

Ingredients

Serves 4-6

1 1/2 pound meat (lamb or beef), washed, trimmed, and cubed
8 small-sized eggplant, peeled, leave whole or cut in half
1 pound of okra, wash and trim the top
1-2 large tomatoes, skin removed and finely diced
2 large onions, finely chopped
3 garlic cloves, minced
2-3 freshly squeezed lime juice
2 tablespoons tomato paste
1 teaspoon turmeric
A pinch of red pepper 
Salt and pepper to taste
Oil

Method:

1. Place peeled eggplant in a colander, sprinkle with salt, and let it drain for a couple of hours before cooking.
2. Heat 1/2 a cup of vegetable oil in a large skillet over medium-high heat and fry the eggplants until golden brown. Remove fried eggplant and place on a paper towel.
3. In the same skillet, fry okra in 2-3 tablespoons of oil on medium heat until lightly browned. Set aside.
4. In a large stew pot, saute the chopped onions on medium-high heat until golden brown. Add a teaspoon of turmeric powder. Stir well, add the minced garlic, and saute for another few minutes.
5. Add the meat, salt, and pepper, and brown the meat on all sides.
6. Add the chopped tomatoes, tomato paste, and enough water to cover the meat by a couple of inches. Bring to a boil, reduce the heat, cover, and cook for an hour on medium-low heat or until the meat is tender.
7. Add the lime juice to the stew, stir, and gently place the fried eggplant and okra in the pot. Taste and adjust the seasoning with salt, pepper, and lime juice. Add a little more water if necessary. Cover and simmer for another 30-40 minutes on low heat.

To serve, gently spoon the stew into a large serving bowl. Serve hot with rice, salad shirazi, and mast o khiar.

Enjoy!

Kabab Koobideh - Persian Grilled Ground Lamb On Skewers

I just couldn't let my third summer of blogging pass by without posting a recipe for the internationally-known Iranian dish: kabab koobideh/kabob kubide. In addition to this popular kabab, there's also the well-known kabab barg (grilled skewered lamb tenderloin) and the delectable joojeh kabab (grilled chicken), as well as many other types of kababs, which are served with chelow, the parboiled and steamed rice.

In our home, grilling has become one of the rituals and pleasures of the summer, but usually by mid-October, the gas grill gets cleaned, covered, and put away for the rest of the year until the trees bloom once again. On the other hand, growing up in Iran, it was always grilling season! Kababs were made all year-round, regardless of the weather conditions. Our barbecue grill was an old, overused but sturdy rectangular manghal (portable charcoal grill) left in the faraway corner of the yard year-round. But on kabab days, in a matter of minutes, my mother would bring the manghal to the center of the yard, place some zoghal (wood charcoal) in it, and start the fire. When the coals looked hot and glowing, she would place the kabab skewers on the fire. Kababs, like any other meal, were made solely by my mother from start to finish. She had the required ease and speed in preparing the meat, fanning the charcoal using a bad-bezan (straw hand fan), and at the same time frequently turning the skewers over so the meat wouldn't fall off. Then the cooked kababs and grilled tomatoes would be placed in between layers of fresh taftoon (flat bread) and immediately taken to the dining room table, where the aromatic rice, a small bowl of sumac, fresh basil leaves, quartered raw onions, yogurt, and a pitcher of ice-cold doogh (yogurt drink) were already placed.

Traditionally, کباب کوبیده koobideh is made with ground lamb. However, ground lean beef or a combination of the two could be used too. This is the kind of kabab that needs meat with some fat on it. Koobideh is basically made with very few ingredients, consisting of ground meat, grated onion, salt, and pepper. Adding a teaspoon of sumac, turmeric, saffron, or any other ingredient is totally optional and depends on one's individual tastes and preferences. I'm not a big fan of using (joosh-e shirin) baking soda in cooking, but a few times I have taken my friend's advice and added a teaspoon of baking soda to tenderize the meat mixture, and I liked the result. I like to buy the meat on the same day that I'm grilling, but if you decide to do your shopping a day in advance, it's better to prepare the mixture and keep it in the refrigerator. Kababs are always served with grilled tomatoes, but grilling other vegetables such as onions, hot green peppers or corn is optional. Serving this dish with raw eggs on top, as was common in the past, is no longer advisable due to health reasons.

Kabab Koobideh - Persian Grilled Ground Lamb On Skewers

Ingredients:
 Serving: 8 skewers

2 pounds finely ground lamb (grind it 2-3 times)
1 large onion, grated, and squeeze out the juice
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste

For Grilled Vegetables:

4 medium firm and ripe tomatoes, cut in half
2 medium onions, quartered (optional)
8 hot green peppers (optional)

 Method:

1. In a large bowl, combine all the ingredients and mix well with your hands until the mixture becomes well blended and sticky. Set aside at room temperature for at least an hour.
2. Leave a bowl of water next to you on the counter for dipping your hands to prevent stickiness while placing the lamb on the skewers.
3. You may divide the ground lamb into equal portions in advance or take a handful and shape it into an oval and place it on a flat and long metal skewer, and press it onto the skewer, making sure that both ends are sticking as well. The thickness and the length of the kababs depend on your preferences. When all the skewers are done, set aside for at least half an hour.
4. Turn on the gas grill and make sure it's very hot, and then one by one, place the skewers on the grill. Turn each skewer over quickly and continue to do so until the lamb is browned on both sides and well-cooked.
5. Place the vegetables directly on the hot grill, or place them on the thin metal or wooden skewers and grill over the flame.

Set the table in advance, place all the necessary condiments you would need for the meal, serve the rice on a platter, and then bring the kabab platter to the table with the grilled vegetables.

Enjoy!