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!

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!

Persian Saffron Butternut Squash Dessert and My 5 Year Blogging Anniversary

Five years ago, on a typical cold day in December, I created my little blog. The whole idea of a Persian food blog- its name and format swept over me like a Fall breeze and snowballed into a heightened sense of urgency and passion, and that's when "Turmeric and Saffron" was born. I began my new blog with borani esfenaj, a favorite of mine, followed by other amazing Persian recipes such as ash reshteh, loobia polow, and ghormeh sabzi, in that month alone. All I wanted to do was write my mother's recipes and about my memories of growing up in Iran. Now, five years later, my blog has an archive of more than one hundred and seventy Persian recipes that are not only my mother's but from all over the country. I am utterly surprised and deeply grateful that I have continued blogging this far. I am grateful that through blogging I found solace and was able to hone my cooking skills in the kitchen, and through this experience I have developed my own culinary style. I came to appreciate Persian cuisine more than I ever have, and I have become a firm believer that authentic Persian cuisine must be preserved and remain as intact as possible. Now, I am an enthusiastic cook who has discovered the joy of photography as well. Throughout this process, I have also had the great pleasure of getting to know many wonderful and supportive blog readers and fellow bloggers.

I write so much about my mother, and so to balance the attention I give to the memories of my parents on this blog I am going to share one of my favorite photos of Baba. The image below is of his bicycle license that was issued in the city of Abadan, Iran, more than seventy years ago. I remember him saying that one of the tests required him to ride his bike over a large figure 8 that was drawn on the ground without getting out of line!

To celebrate my fifth year of blogging, I chose to make دسر کدو حلوایی - butternut squash dessert, which is great to make while they are still in season. For this dessert, you'll need to buy butternut squash with a long neck. I have grown to know this recipe as a dessert from Hamedan, which is where my mother was from. However, she lived most of her adult life in Khuzestan, and I am not certain which culinary experience was more dominant in her cooking or if both had influenced her equally. While I, too, have moved away from my birthplace, my roots remain where I was born. I traveled, moved to a different continent, went about my life, and started my own family, but my roots remain intact and have reached the water level in the dried lands of Khuzestan, where it was planted.

For an added flavor and a southern touch, you may make this dessert with شیره خرما - date syrup, or for a Hamedani-style pumpkin dessert, you may use شیره انگور - grape syrup as a sweetener instead of using the regular sugar.

Saffron Butternut Squash Dessert

Ingredients

Serves 4-6

-1 large butternut squash with a long neck, peeled and sliced 1/2 inch thick (will yield approximately 15 slices)
-2 tablespoons butter
-1 tablespoon vegetable oil
-1/2 cup sugar (adjust to your liking)
-1/2 teaspoon crushed saffron dissolved in 2-3 tablespoons of hot water

Garnish:

1 tablespoon pistachios, slivered or chopped
2 tablespoons walnut halves or crushed

Method:

1. In a large frying pan, heat butter and oil over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender.
2. In a small pot, over medium heat, combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes. 
3. Arrange the butternut squash slices in a large pan, pour the syrup and saffron evenly over them. Bring to a boil, reduce the heat to medium, leave the lid ajar, and cook 20-30 minutes or until the butternut squash is tender and all syrup is absorbed.

Serve on the platter and garnish with walnuts and pistachios.

Enjoy!

Gozlemeh - Fried Eggs with Garlic Yogurt Sauce - Iranian Style

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

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

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

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

Gozlemeh

Ingredients

Serves 2

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

Method

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

Enjoy!

Naz Khatoon - Persian Eggplant & Herb Salad with Walnuts & Verjuice - Mazandarani-Style

Naz Khatoon is a simple, fire-roasted eggplant salad featuring freshly chopped aromatic and flavorful herbs, minced garlic, and infused with a verjuice dressing, topped with ground walnuts. I had heard of this dish in the past, and all I knew was that it was a northern Iranian eggplant side dish; I was always intrigued by its name, Naz Khatoon. Naz (subtly coquettish) and Khatoon (lady), literally meaning coquettish lady. However, it wasn't until recently that I began inquiring about it. As the saying goes in Iran, "jooyandeh yabandeh bovad" (one who searches always finds), and I finally found the recipe that I was looking for.

 A few weeks ago, a very kindhearted person that I know, who has been teaching Persian language classes on Saturdays with me a few other dedicated teachers, lent me a booklet on Iranian regional cooking. Luckily, in this thin old booklet, I found the recipe for Naz khatoon with some information about the origin of the dish. Naz Khatoon's recipe is from the town of Behshahr, which is also the capital of Behshahr county in Mazandaran province in the northern region of Iran along the Caspian Sea.

I tried to stay true to the original recipe, but I made a few changes. The original recipe called for the use of local Behshahr basi,l and since that's not available here, I simply substituted the regular basil. The recipe suggests the option of using mint instead of basil. Since both herbs add a burst of flavor and aroma to any dish, I decided to use both, with basil as the main herb and half a bunch of mint and flat-leaf parsley. I love the taste of verjuice, and in my teen,s I remember coming home from school and drinking a glass of verjuice. The recipe called for half a bottle (about 2 cups) of verjuice. This amount may be adjusted to your liking. I used about 1 1/2 cups of verjuice for all the ingredients to be fully infused with it, but it may not be evident in the picture. I only used half the amount of liquid before taking photos for the blog so that the texture of the eggplant, herbs and walnuts would show. The only ingredient that was not included in the recipe but that I chose to add was a touch of olive oil before serving to make it easier on the palate.

Naz Khatoon - Persian Eggplant & Herb Salad with Walnuts & Verjuice - Mazandarani-Style

Ingredients

Serves 4-6

-3 medium-large eggplants, preferably fire-roasted (I roasted them in the oven)
-1 bunch basil, finely chopped, may use a combination of both purple and green basil (I only used green basil)
-1/2 bunch flat-leaf parsley, finely chopped
-1/2 bunch mint, finely chopped
-2 garlic cloves, minced
-1 teaspoon ground golpar (angelica powder)
-1 cup walnuts, ground
-1 tablespoon abghooreh (verjuice), add more if you prefer a more sour flavor
-1-2 tablespoons olive oil (optional)
-Salt to taste

Method:

1. Pierce the eggplant in several places with a fork. Place over medium-high fire on a stove or a grill until soft. If you are roasting the eggplant in the oven, place the pierced eggplant on a baking sheet and roast in a 400-degree Fahrenheit preheated oven for about 50 minutes or until fully cooked. Remove from the oven or the grill and allow to cool in a colander.
2. Remove the skin and chop the eggplant finely. 
3. In a large bowl, combine chopped eggplant, basil, mint, parsley, garlic, and angelica powder. Add salt to taste. 
4. Pour the verjuice over the eggplant and herb mixture. Mix well. Taste and adjust the seasoning.
5. Drizzle 1-2 tablespoons of olive oil over the salad.
6. Sprinkle ground walnuts over the salad.

Serve in a bowl with rice (kateh-style), bread, and yogurt.

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!

Morgh-e Torsh - Sour Chicken Stew with Fresh Herbs and Yellow Split Peas

I've been wanting to make مرغ ترش (morgh-e torsh) for quite some time, but I've somehow never gotten around to it. Recently, I received a very kind email from a reader requesting this recipe, along with a couple of other dishes from the northern province of Gilan, which inspired me to write a post about it. 

This dish is a relatively easy dish to prepare, yet the flavor is truly exceptional; each bite is rich, vibrant, and satisfying. The cuisine of Shomal (northern Iran) has a distinctive character, shaped by its unique local herbs and vegetables that are hard to find anywhere else. 

Northern Iran is also known for its lush rice fields, scenic tea plantations, and caviar from the Caspian Sea  (Darya-ye Khazar). 

This morgh-e torsh recipe was given to me by a very dear friend. My wonderful friend Maryam is from Rasht and now lives in Toronto with her loving family. I met Maryam in college here in New York, and we instantly became friends. We spent so much time together, laughing, sharing stories, and occasionally complaining about homesickness. 

After graduation, she moved away. Although we've lost touch briefly from time to time, over the years we have remained lifelong friends. Thanks to Maryam, I'm able to share this amazing Gilani recipe with you.

I made a couple of minor adjustments to the recipe. Maryam's original recipe calls for one whole chicken, but I used about two pounds of boneless, skinless chicken breasts instead, cut into small pieces. The second change was the addition of turmeric. I simply couldn't resist adding a pinch of turmeric powder while sauteing the chicken. 

Sour Chicken Stew with Fresh Herbs and Yellow Split Peas
Morgh-e Torsh

Ingredients

Serves 4-6

-1 whole chicken, cut into pieces
-1/2 cup yellow split peas
-2 bunches of coriander, finely chopped
-1 bunch of parsley, finely chopped
-1 bunch of fresh mint, finely chopped
-1 large onion, peeled and diced
-4-5 garlic cloves, peeled and minced
-Juice of  1-2  narenj (Seville orange/bitter orange) or juice of 1-2 lemon/lime (adjust to taste)
Salt and pepper to taste
Water
Oil

Method:

1. Wash and clean all the fresh vegetables, remove the stems, and chop them finely.
2. In a skillet, heat 3 tablespoons of vegetable oil over medium heat. Sauté the chopped onion and minced garlic until fragrant. Add the chopped herbs and cook until soft and tender.
3. Cook the yellow split peas in 2 cups of water with a dash of salt for about 30 minutes or until they become soft. Discard the water.
4. Lightly fry the chicken pieces in a couple of tablespoons of oil in a frying pan on medium heat until they are no longer pink. Add salt and pepper to taste. As I mentioned, I added a pinch of turmeric at this stage.
5. In a large saucepan, combine the sauteed herb mixture, cooked chicken, and yellow split peas. Add enough water to cover the ingredients. Bring to a boil over medium-high heat. Reduce the heat, season with salt and pepper, and add the juice of Seville orange or lemon/lime juice to your taste. Cover and simmer on medium-low heat for about 1 hour until all the flavors come together, stirring occasionally. Taste and adjust seasoning if needed.

Transfer the stew to a large serving bowl. Serve with kateh or polow, zeytoon parvardeh, and pickled garlic.
For a complete Gilani lunch or dinner, consider adding Mirza Ghasemi to the menu as a side dish.
 
Enjoy!

Ash-e Mast - Hearty Persian Yogurt Soup

This beautiful dish comes from Azarbaijan, the northwestern region of Iran, and over the years, it has somehow become a beloved staple in our home. آش ماست Ash-e Mast a yogurt-based herb and rice soup, is one of those comforting recipes that works in every season, warm and soothing on chilly winter days, and refreshing on hot summer afternoons. 

This nourishing soup brings together rice, creamy chickpeas, a generous handful of fresh herbs, tangy yogurt, and tiny meatballs. It's finished with a drizzle of sauteed onion,/garlic, and dried mint, an Iranian touch that elevates both aroma and flavor.

Yogurt plays a central role in Iranian cuisine. You'll almost always find it on the table, whether as mast-o-khiar (cucumber yogurt) or simply served plain alongside meals. In Ash-e Mast, the yogurt gently simmers with the soup.

I've always been a big fan of soups, light or hearty, simple or layered, and I love how nourishing and easy they are to bring together. In Persian cooking, the herbs used for ash almost always include one or more of the following: flat-leaf parsley, cilantro, dill, chives or leeks or scallion (tareh), spinach, and beet greens (barg-e choghondar). 

Any combination of these herbs with a mix of beans, a handful of noodles, and just a dollop of yogurt on top makes a wonderful bowl of soup. For a long time, that was exactly what I craved at the end of a workday, especially during the months I was expecting my second child.

Ash-e Mast - Hearty Persian Yogurt Soup

Ingredients

Serves 6

-1 cup rice, rinsed, soaked in salted water for 1-2 hours
-1/2 cup chickpeas, rinsed, soaked overnight, drained and rinsed again. You may substitute yellow split peas (lapeh).
-2 cups full-fat plain yogurt at room temperature
-1/2 cup dill, washed and chopped
-1/2 cup scallion (green parts), washed and chopped
-1/2 cup cilantro, washed, chopped
-1 egg yolk
-1-2 tablespoons flour
-Salt and pepper to taste
-Water as needed

 Meatballs:

-1/2 pound lean ground beef
-1 medium onion, minced
-2-3 tablespoons butter or vegetable oil
-1/2 teaspoon turmeric
-Salt and pepper to taste

Topping:

-1 large onion, thinly sliced
-5 garlic cloves, chopped
-3 tablespoons dried mint
-Oil

Method:

1. In a skillet, melt the butter and sauté the onion until golden. Add the turmeric, stir well, and continue cooking for another 3-5 minutes over medium heat. Set aside to cool.  
2. In a bowl, combine the ground beef, the cooled sauteed onion, salt, and pepper. Mix thoroughly with your hands and shape into tiny balls. Set aside.
3. In a large soup pot, add the chickpeas and 6-8 cups of water. Bring to a boil over medium heat, lower the heat, and cook until chickpeas are soft and tender.
4. Add the rice to the pot, and cook for another 10-15 minutes. Add more water if needed.
5. Gently add the meatballs to the pot, season with salt and pepper, and allow them to cook through.
6. Stir in the dill, scallion, and cilantro. Cook for another 20 minutes.
7. In a small bowl, whisk together egg yolk, 2 tablespoons of yogurt, and the flour.
8. Mix the egg mixture with the rest of the yogurt until smooth.
9. Slowly add the yogurt mixture to the pot, stirring continuously. Cook on low heat for 30-40 minutes. Taste and adjust seasoning.
10. In a small pan, heat a little oil and saute the sliced onion until golden brown. Add garlic and mint, cook for another 2-3 minutes. (Be careful, garlic burns quickly!)

To serve, ladle the soup into a deep serving dish and garnish generously with the fried onion-garlic-mint mixture.

Enjoy!                        

Shoorba-ye Yazdi (Lentil and Beet Soup with Tiny Dumplings)

What could be better on a cold winter day than a hot bowl of tasty, healthy, and sumptuous soup? This beautiful and nutritious soup is from the region of Yazd, Iran and is called شوربا - shoorba or Ash-e Shooli. "Shoor" means salty and "ba" generally refers to soups/stews. This shoorba is made by combining sauteed golden brown onions, brown lentils, small cubed beets, chopped young beet greens and fresh dill simmering gently over low heat until the lentils and beets are tender and soft. To make the shoorba tastier and to increase the thickness of the soup, small flour dumplings are added about thirty minutes before serving. This delightful recipe was given to me by my wonderful friend of many years, Sohaila khanoum, and I am very thankful and grateful to her for sharing her beloved mother's Yazdi shoorba recipe.

P.S. I would have written a post specifically for my 2nd blogging anniversary on December 4th had it not been a hectic month for me. However, I would like to take this opportunity to thank each and every one of you, my wonderful and super kind readers and Facebook fans, for your support and sweet comments for the past two years. It always means a lot to me! Here's to hoping that I'll be able to keep my blog running steadily and continue to share as many Iranian recipes for as long as I can! I guess I make that my New Year's resolution! Once again thanks to all my readers!!

Shoorba-ye Yazdi/Ash-e Shooli (Lentil and Beet Soup with Tiny Dumplings)

Ingredients:
Serves 4-6

1 cup lentils, rinsed
3 medium-sized beets, cubed
A small bunch of beet greens, chopped 
1 bunch fresh dill, washed and chopped

1 large onion, thinly sliced
1 (14-ounce) can chicken broth  or vegetable broth *optional
2 tablespoons vinegar or pomegranate molasses
1/2 teaspoon turmeric
Salt and pepper to taste

Vegetable oil

Dumplings:

1/2 cup flour
Pinch of salt
Water (lukewarm) as needed

You may substitute dumplings with small pasta shapes.

Method:

1. Combine the flour and salt, add water little by little, one tablespoon at a time, and mix well. Add more flour and water as needed until a soft dough forms. Make small size balls out of the flour dough. Set aside.
2. Heat 3 tablespoons of oil in a stockpot on medium heat. Saute onions until tender, add turmeric, stir.
3. Add 4-5 cups of water and a can of chicken broth, bring to a boil, add beets, add lentils, lower the heat, cover and cook for 50 minutes.
4. Add the vegetables and salt and pepper. Gently place the dumplings into the shoorba. Add more water if necessary. Cook for another 15 minutes.
5. Add 2 tablespoons of vinegar during the last ten minutes of simmering.

Serve the shoorba hot with warm lavash or pita bread.

Enjoy! Wish you all a very happy, healthy, prosperous and glorious New Year!
Love, Peace and Blessings!

Zeytoon Parvardeh-Persian Olive, Pomegranate and Walnut Salad

This is a tasty side dish made with green olives, pomegranate seeds, and walnuts combined and marinated with pomegranate molasses, fresh herbs, and garlic. زیتون پرورده Zeytoon Parvardeh is a well-liked appetizer from the northwestern region of Gilan province. The authentic zeytoon parvardeh is prepared with aromatic fresh herbs from the area. However, I've learned that I can substitute fresh or dried mint instead. I love the way these ingredients come together so wonderfully in one dish, with their different flavors and textures, making this a unique and quite delectable appetizer. I've been wanting to write about zeytoon parvardeh for the past several months, ever since I got the recipe from a very dear Rashti friend of mine, Monir Khanoum. However, since pomegranates weren't in season at the time, I've waited until now, since pomegranate season is in full bloom!

I had posted my first Gilani recipe for Mirza Ghasemi a while ago, and I am so glad to write another recipe from that beautiful region. Many of my childhood summer vacations were spent by the northern Caspian Sea, escaping the southern heat and enjoying the cooler northern weather with its beautiful beaches and scenery.

Zeytoon Parvardeh

Ingredients

 Serves 4-6

-1 pound firm green olives, pitted
-1 cup walnuts, finely chopped
-1/2 cup pomegranate molasses
-5-7 garlic cloves, minced
-3-4 tablespoons olive oil
-A handful of fresh mint, chopped or 1-2 tablespoons, dried
-Salt and pepper
-3 tablespoons pomegranate seeds *optional

Method:

1. In a medium-sized bowl, combine olives, minced garlic, pomegranate seeds, and walnuts. Add salt and pepper to taste.
2. Pour in the syrup and the olive oil. Add fresh mint and mix thoroughly. Refrigerate for a couple of hours.

Transfer to a serving platter and serve it at room temperature or cold.

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!

Yazdi Cupcakes (Cake Yazdi)

This is a no-frosting, mildly sweet cupcake with the delicate aroma of rosewater, a hint of cardamom, and a sprinkle of pistachios on top. کیک یزدی Cake Yazdi takes its name from the historic city of Yazd, the capital of Yazd province in central Iran. Light yet flavorful, these traditional cupcakes make a delightful treat that can be enjoyed any time of the day.

They are perfect for packing into a child's lunchbox, bringing along to family picnics, or tucking into a bag for a road trip or flight. That's exactly how I remember my last Yazdi cake from back home -- on the plane, en route to New York many years ago. One of our relatives handed me a brown paper bag filled with freshly baked Yazdi cakes amidst the tears and goodbyes at Tehran's Airport. To this day, that simple gesture remains one of my sweetest memories.

Cake Yazdi -Yazdi Cupcakes 

Ingredients

Makes 20-22 cupcakes

-2 cups all-purpose flour
-1/2 cup rice flour
-1 1/2 cups granulated sugar
-4 eggs, at room temperature
-1 cup unsalted butter, softened at room temperature
-1 cup strained yogurt, at room temperature
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon cardamom powder
-2 tablespoons rosewater
-2 tablespoons finely chopped pistachios

Method

1. Preheat the oven to 350 degrees Fahrenheit. Line two cupcake trays with paper liners.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition (about 1 minute per egg). Stir in the rosewater.
4. Beat in the yogurt, adding it one scoop at a time until fully incorporated..
5. In a separate bowl, sift together the all-purpose flour, rice flour, baking powder, baking soda, and cardamom. Gently fold the dry ingredients into the wet mixture until just combined.
6. Spoon the batter into the cupcake liners about two-thirds full.
7. Sprinkle the tops with chopped pistachios.
8. Bake for 20-25 minutes, or until the cupcakes are light golden brown and a toothpick inserted in the center comes out clean.
9. Remove from the oven and allow to cool.

Enjoy with a freshly brewed cup of tea or coffee.

Enjoy!

Shirazi Rice With Tiny Meatballs, Herbs & Kohlrabi Fries (Kalam Polow Shirazi)

This is a most flavorful and aromatic rice that is called کلم پلوبا کلم قمری وگوشت قلقلی  kalam polow Shirazi in Persian, and it is a wonderful dish from the beautiful ancient city of Shiraz, Iran. This delicious rice is layered with tiny and tasty meatballs, a combination of fragrant fresh herbs such as basil, tarragon and savory and then topped with kohlrabi fries. I heard about this recipe from a very kind and generous Shirazi friend of mine, Shahla khanoum, back in the spring and since then not only have I enjoyed making and serving kalam polow but I have also learned to love kohlrabi and it's now my new favorite vegetable. This rice can be made with cabbage as well but the flavor and texture of kohlrabi turns this dish into a more delightful blend of aromas, flavors and textures.

Kalam Polow Shirazi - Shirazi Rice with Meatballs, Herbs and Kohlrabi Fries 

Ingredients:

Serves 6

2 cups long grain rice

1 pound ground beef

3-4 medium kohlrabi (kalam ghomri), peeled and sliced into french-fry strips

1 large onion, thinly sliced

1 large bunch of fresh basil (raihan), chopped

1 large bunch of fresh tarragon (tarkhoon), chopped

1 bunch of fresh مرزه marzeh (savory), chopped, I couldn't find it fresh so I used 1/3 cup dried savory

1/2 teaspoon turmeric

1 tablespoon chickpea flour (optional)

A pinch of red pepper
A pinch of cumin powder (zireh)
Salt and pepper to taste

Vegetable oil

Method:

Meatballs

1. In a medium-sized bowl combine the ground beef, chickpea flour, salt and pepper, mixing well. Shape into small meatballs.
2. In a frying pan, heat 3-4 tablespoons of oil and saute sliced onions over medium heat until golden brown, add turmeric, a pinch of red pepper and cumin, stir well. Place meatballs in the pan, spread them out and brown on all sides. Sprinkle 2 tablespoons of  chopped herbs over the meatballs, reduce heat to low and cook for 10-15 minutes.

Herb Mixture

1. In a skillet, heat 2 tablespoons of oil and lightly saute the herbs together over medium-low heat for 2-3 minutes, just enough for the flavors to come together. Don't fry these herbs and, if you prefer, you can skip this step altogether and layer the rice with chopped fresh herbs.

Kohlrabi Fries

1. In a large frying pan, heat 5-7 tablespoons of oil on medium-high heat. Add the kohlrabi fries and cook for 4-5 minutes, turning them a few times until golden brown. Remove them with a slotted spoon and place on a paper towel. Sprinkle salt to taste. Add a pinch of cayenne pepper if you like.

Rice:

1. Wash rice with cool water a few times and soak rice in 8 cups of water and 2 tablespoons for a couple of hours.
2. In a large pot bring 3 quarts of water to a boil on high heat . Drain rice and gently pour into the boiling water. Bring water back to boil for 7 minutes. Test the rice to see if it's done -- rice grains should be soft on the outside and firm on the inside. Drain and rinse with cool water.
3. Clean out the pot and return to the stove, add 4 tablespoons oil to the pot on medium to high heat. With a spatula, place rice in the pot, layer it with herbs, meatballs and some of the fries, building it into a pyramid shape. Make 3-4 holes in the rice to let the steam out. Cook for about ten minutes or until the steam starts to come out, pour 2 tablespoons oil and 2 tablespoons of water over the rice, lower the heat, cover and cook for 45 minutes.

Serve rice on a platter, top with the rest of the kohlrabi fries and garnish with chopped fresh herbs. It may be served with yogurt, salad, pickles (eggplant torshi).

Enjoy!