Ash-e Anar - Persian Pomegranate Soup with Fresh Herbs and Mini Meatballs

I've let many winters and pomegranate seasons go by without writing about آش انار ash-e anar. However, this time as I watch the icy snowflakes rapidly hit the windows and pile up all around the house I'm thinking it's time to post a recipe for this hearty and tasty ash-e anar. The idea of making warm ash on a cold day or when you feel a little under the weather and need a pick-me-up was passed down to me by my mother. I make ash reshteh all the time and chances are if you open my refrigerator you'll find a bowl tucked in somewhere. Not to mention, after all these years living in America, it's only recently that I've been finding large, ruby-red, juicy pomegranates in the market by where I live.

You can make this soup with brown or green lentils if you are not a fan of yellow split peas. If you choose to use لپه lapeh (yellow split peas) I would suggest boiling them for 7-10 minutes on medium heat, remove any of the foam that comes to the surface, drain and then add to the stew. When making the کوفته قلقلی koofteh ghelgheli -mini meatballs try to make them as tiny as possible. They should be easily scooped up by a tablespoon. If you find the recipe a little sour you can add a little sugar to the stew. This recipe serves 6-8 people but if you want to make less you can easily cut the recipe in half. And I think you should definitely serve this ash with نعنا داغ nana dagh - fried dried mint and oil mixture.

Ash-e Anar - Pomegranate Soup

Ingredients:
Serves 6-8

1 pound ground meat (lamb, beef, or turkey)
1 cup rice, rinse well, drain
1/2 cup yellow split peas, rinse well
1 large onion, chopped
2-3 cloves of garlic, minced
1 bunch parsley, remove the stems, finely chopped
1 bunch cilantro, finely chopped
1 bunch scallion, green parts only, finely chopped
2 tablespoons finely chopped fresh mint leaves
1 tablespoon finely chopped fresh tarragon
1/2 cup pomegranate molasses, more if you like
Turmeric Powder
Salt and pepper to taste
2 tablespoons dried mint
2-3 tablespoons pomegranate seeds
Vegetable oil


Method:

1. Combine the yellow split peas and  2 cups of water in a medium saucepan, bring to a boil over medium-high heat, skimming the foam from the surface, lower the heat and cook for about 10 minutes. Drain and set aside.
2. Heat 3 tablespoons of oil in a large pot over medium heat, add the onion and cook until golden brown, add the minced garlic, saute for 2-3 minutes, stirring frequently. Add 1/4 teaspoon turmeric powder, stir well.
3. Add the rice, split peas, and 8 cups of water to the pot. Bring to a gentle boil over medium-high heat. Reduce the heat and cook over medium-low heat for 30 minutes with the lid slightly ajar, stirring occasionally. 
4. In the meantime, combine the meat with 2-3 tablespoons of the chopped vegetables, 1/4 teaspoon turmeric, salt, and pepper. Mix thoroughly. Take a small piece of meat mixture and form it into meatballs. Continue shaping until all the meat is used.
5. Heat 2 tablespoons of oil in a skillet over medium heat and fry the meatballs until brown on all sides. 
6. Add the meatballs, pomegranate molasses, chopped vegetables, salt, and pepper to the pot. cover and simmer on low heat for another 30-40 minutes.
7. In a small pot, heat 2-3 tablespoons of oil over medium heat, add a pinch of turmeric and 2 tablespoons of dried mint, stir and remove from stove. 

Pour the ash into a large serving bowl, drizzle with nana dagh and garnish with pomegranate seeds, if desired.  Serve with warm bread.

Enjoy!

Ash-e Haft Daneh - Persian Seven Bean Hearty Soup - Mehregan Festival Recipe

Mehregan/Mehr is an ancient Iranian festival celebrating the start of the beautiful fall season. With its vibrant foliage, crisp days, and harvesting of crops, مهرگان (Mehregan) is traditionally celebrated a few days after the first day of fall (Autumnal Equinox) on the 10th day of  (Mehr) (the seventh month of the Iranian calendar). In the past, festivities would last for several days. Opinions about the exact date of Mehregan may differ since the historical records show that the date has been changed a few times throughout history. The wordمهر "Mehr" in Mehregan means 'sun, kindness, love and friendship' in Persian. جشن مهرگان Jashn-e Mehregan is attributed to Mithra/Mehr, the goddess of the sun and brightness and also the angelic divinity of friendship, justice and oath dating back to the ancient religion of Zoroastrianism. One of the most valuable lessons of prophet Zartosht (Zoroaster), that is still cherished today, is his teachings of good thoughts, good words and good deeds.

Mithra Slaying the bull, Metropolitan Museum of Art

It's also believed that Mehregan marks the triumph of Kaveh Ahangar, the blacksmith who fought the tyrant king Zahak and defeated him, saving the people from his brutal reign which resulted in the crowning of Fereydun as king in the epic Shahnameh (Book of Kings), written by the great Persian poet Ferdowsi. Therefore, Mehregan is also considered a day when good destroys evil, a common thread in many old Iranian fables.

 Freydun defeats Zahak

Growing up, my family celebrated Nowruz (Persian New Year) and Yalda (the longest night) every year more grand 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 went. 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
Water

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, 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!

Estamboli Polow - Persian Tomato Rice with Potatoes

This recipe is perfect all year round since most pantries are always stocked with fresh tomatoes and canned tomato products. However, I waited for the weather to warm up and for the peak tomato season to arrive to hopefully cook with vine-ripened tomatoes and not the dull and tasteless tomatoes that are picked green. This recipe is loosely based on my grandmother's recipe who was known for her delicious cooking. For a more tart استامبولی پلو - estamboli polow recipe, I searched the vegetable markets for a good torsh (tangy) tomato but to no avail. Among all the different varieties of tomatoes that were available, I settled on the beefsteak tomatoes due to their great flavor. I prefer outdoor cooking in the hot summer months and try to minimize my standing in the kitchen as much as I can but this tomato rice is a perfect summer dish that goes well with grilled chicken, fish, or vegetables.

There are many recipes for estamboli polow from plain tomato rice to a platter of rice complete with meat and green beans, depending on what part of the country you are from and how this was prepared in your home. For us, growing up in Khuzestan, estamboli meant کته تماته/گوجه فرنگی - kateh-ye tamate which is slow-cooked rice in tomato puree with the addition of small cubed potatoes using the long and narrow type of potato called estamboli in Iran. For a simpler estamboli you can even make it without adding the cubed potatoes. If you prefer a less acidic dish you can skip the tomato paste. Ultimately, it depends on your taste, diet, and food restrictions.

Estamboli Polow

Ingredients:
Serves 4

2 cups long-grain rice, rinsed well, and drained
7 ripe medium tomatoes, blanched and peeled
6 small potatoes, peeled and cubed
1 small onion, diced
1-2 tablespoons organic tomato paste (for added color and a bit of an extra sour flavor) *optional
1/2 teaspoon turmeric
A good pinch of crushed red pepper
Salt
Vegetable oil or butter
Water

Method:

1. In a pot of boiling water blanch, the tomatoes for 5 minutes or until the skin comes off. Let cool, remove the skin, core the tomatoes, and puree using a food processor. Yields about four cups.
2. In a medium bowl wash the rice thoroughly until completely clean, drain completely. 
3. In a mixing bowl combine the well-drained rice with the tomato puree, mix well and let it soak for 20-30 minutes before cooking the rice. Do not drain.
4. In a large pan, heat 3 tablespoons of vegetable oil over medium heat, add the onions, cook until golden. 
5. Add the potatoes, cook for about 5-7 minutes or until golden on all sides. add turmeric and a pinch of salt. Stir well.
6. Push the potatoes to the side and add the tomato paste in the center of the pan and cook for about 5 minutes over medium-low heat, stirring frequently using a wooden spoon until it changes color. 
7. Remove the pan away from the heat source, add the rice and tomato mixture to the pot, add 1/4 cup of water, 1 teaspoon salt, and a pinch of red pepper, stir well.
8. Return the pan to heat and bring to a boil over medium-high heat, add 1-2 tablespoons of butter or oil. Stir. Reduce the heat, cover the lid with a paper towel or a clean dishcloth, close the lid tightly and cook on low heat for 40 minutes. Overcooking and adding too much water make the rice too mushy.

Serve with plain yogurt or  mast o khiar, sabzi khordan with a bunch of fresh mints, and salad shirazi.

Enjoy!

Dolmeh Barg-e Kalam - Persian Stuffed Cabbage Leaves

دلمه برگ کلم - Dolmeh barg-e kalam (stuffed cabbage leaves) is a variation of the well-known and popular stuffed vegetable genre known as dolma/dolmeh in Iran as well as among neighboring countries and different regions. This recipe was a staple in our home growing up and one of my mother's personal favorites. I had heard my mother's tale many times of how one Nowruz (Persian New year) when she was young, she single-handedly stuffed about 100 cabbage leaves with aromatic herbs, rice, meat, and some raisins. And how this dish became her most exquisite and memorable dolmeh-ye kalam for all those family members, distant relatives, and friends who were visiting during the Nowruz holiday.

To achieve the best results in preparing Persian meals, besides having the basic culinary skills, you'll need to have a sense of appreciation for the creativity, wisdom, care, and labor that goes into most Iranian dishes. Along with cooking skills and enthusiasm, you will need a little patience as well.  Persian food takes time to make but don't let that discourage you. In cooking, every ingredient counts and every step is important. For those who are pressed for time or are not that into cooking, many classic Persian meals are perfect for any time of the day such as kookoo sibzamini, kookoo sabzi, borani esfenaj, kotlet, 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 a rich tomato-based sauce on the stove, I think about those before us who prepared meals for their families many centuries ago, cooking food over wood-fires when water could only be reached through قنات - qanat, چاه آب - water wells or چشمه springs. Somehow, they managed to preserve and verbally pass on their way of cooking to the next generation to carry on the task of feeding the family. I feel strongly about maintaining the authenticity of our recipes as much as we can and do not let them be forgotten, overlooked, or given up by 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, fog, the sun, and the universe are all at work so that you would earn a loaf of bread and not consume it in oblivion.

This dolmeh recipe usually has a sweet-sour flavor. However, depending on your preferences you can adjust the amount of sugar or lemon juice/vinegar to your liking. I don't add any sugar to my dolmeh since I like them more on the sour side. If you like adding raisins to the filling then that adds enough natural sweetness to the dolmeh which is a much healthier choice than sugar. You can add equal parts barberries and raisins to bring about the natural and delicately sweet-sour flavor in this dish. I also need to point out that my mother's original recipe did not include any tomato sauce - that's just my own addition, an ode to tomatoes.

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
Water

Method:

1. In a large pot, bring 6-8 cups of water to a boil over high heat, add a tablespoon of salt, gently add the head of cabbage into the boiling water, cook for 10 minutes. Drain. Peel each cabbage leaf, cut out the hard rib in each leaf. Set aside. 
2. In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat, add the chopped onion, saute until light golden brown, add the minced garlic and the turmeric powder. Stir and saute for a few more minutes.
3. Add the ground beef, salt, and pepper to taste and brown until well done. Set aside.
4. In a medium-size pot combine the rice and the yellow split peas, add enough water to cover the rice by an inch over the rice line. Add a teaspoon of salt, a tablespoon of oil, bring to a boil over medium-high heat, reduce the heat, cover with the top a little ajar to let the steam out, cook until the water is fully absorbed. Set aside.
5.  In a large mixing bowl, combine the meat mixture, rice, and 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, saute for a couple of minutes until it's no longer raw, add salt and pepper to taste. Add 3 cups of water and bring to a gentle simmer, cook until sauce is thickened.
7. In the meantime, place a small scoop of the mixture into the center of each cabbage leaf, fold in the bottom, sides, and the top of the leaf to complete the wrap.
8. Arrange the stuffed cabbage with the seam down, next to one another in a large pot. Pour the tomato sauce over the dolmeh, cover, and cook on medium-low heat for an 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 place the dolmeh on a platter and serve warm with mast-o-khiar and sabzi khordan.

At the beach with family!

Enjoy!

Reshteh Polow - Rice and Noodles: For Nowruz (Persian New Year)

There are still a few weeks left until the official start of  Nowruz (Persian New Year). Iranians and many of the neighboring countries celebrate this ancient tradition and each year welcome nature's rebirth and rejuvenation by starting the traditional khaneh tekani (spring cleaning). Khaneh tekani literally means to "shake the house" by cleaning every nook and cranny and getting the house in order from top to bottom! For instance, one can give the most overused room in the house where everybody hangs out a fresh coat of paint, clean the rugs and draperies and have the house all clean and organized in time for Persian New Year. Out with the old and in with the new!

Food is also an important part of the Nowruz celebrations and the traditional menu may vary by region and household to household. رشته پلو Reshteh polow is a delicious rice dish that can be enjoyed throughout the year, however, it is known as a New Year specialty. Reshteh (noodles) also means string and eating reshteh polow, preferably on the eve of Eid-e Nowruz, helps sar-reshteh kar dastet biad which means to grab hold of your life and destiny and to attain success in life. 

Reshteh Polow - Rice With Noodles

Ingredients:
Serves 4-6

2 cups basmati rice
1 cup reshteh (toasted noodles), cut into small-sized pieces. Reshteh may be found in Persian/Iranian grocery stores.
1/2 teaspoon saffron powder dissolved in 3 tablespoons of hot water
1 large yellow onion
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom

Butter or vegetable oil
Salt

Garnish:

Fried onion
1/3 cup golden raisins
1/3 cup black raisins
1/2 cup dates
1/2 cup slivered almonds

Method:

1. Rinse the rice with cool water a few times. Soak in 4 cups of water, add 2 tablespoons of salt and set aside for a couple of hours.
2. In a large non-stick pot bring 3 quarts of water to a rapid boil over high heat. 
3. Drain the soaked rice and gently pour it into the pot. Bring the water back to a boil on high heat, add the toasted noodles and boil them together for about 7 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. The noodles should also be somewhat soft yet a little firm. Then drain the rice and noodles in a fine mesh colander and rinse with cool water.
4. Wash the pot and return to heat, add 3 tablespoons of oil or butter and 1-2 tablespoons of liquid saffron. With a large spatula place the rice into the pot, building it into a pyramid shape, sprinkling the cardamom powder and cinnamon between the layers. In order to release the steam make 3-4 holes in the rice with the bottom of the spatula. 
5. Leave the uncovered pot on medium-high heat for about 7 minutes or until the steam starts to come out, pour 2 tablespoons oil and 1/4 cup of water over the rice, cover, steam the rice on low heat for another 45-50 minutes.
6. Lightly brown thinly sliced onion in 2-3 tablespoons of hot oil in a medium-sized skillet over medium heat. Add raisins and dates, saute lightly for 2-3 minutes. Set aside
7. With a large scoop take some rice out of the pot and mix in with the dissolved saffron, set aside. 

Serve reshteh polow on a platter, arrange the saffron rice on top and garnish with fried onions, raisins, dates and almonds. Reshteh polow is usually served with tender lamb shanks but if you prefer you can serve it with small meatballs or chicken.

Enjoy!

Sholeh Maash - Persian Green Mung Bean and Kohlrabi Hearty Soup

Ever since I saw the recipe for shole maash online in the 19th century Qajar Women Cookbook, I have been thinking about giving it a try. شله ماش  Sholeh Maash (mung beans with kohlrabi) makes a tasty and nutritious autumn soup. This recipe, like the others in the book, consists of a brief description of what the necessary ingredients are, and the word yek-meghdar (some) is frequently used to describe the amount needed for each ingredient. Persian cuisine is forgiving in terms of measurements and when you ask a grandmother for a recipe the answer is basically a list of the ingredients with yek-kami (a little bit) of this and yek-meghdar (some) of that and that's how I, along with many other Iranians, learned to cook. I learned that you can use a little less or a little more of most ingredients in a recipe depending on your taste and preferences. A few months into blogging I bought a food scale to measure the ingredients by weight but I have rarely used it.

Sholeh maash is not a thin and watery soup. It's a rather rich soup that can be served as a main dish. The original recipe calls for meat but I've decided that it is substantial enough without the addition of any lamb or beef.

Sholeh Maash - Persian Green Mung Bean and Kohlrabi Hearty Soup

Ingredients:
Serves 6

1 1/2  cups green mung beans, rinse 2-3 times
1/2 cup rice, rinse well
3-4 medium-size kohlrabi, peel and cut into small cubes, leave one cubed kohlrabi for the topping
1 large bunch of fresh tareh or scallions (green parts only), washed and chopped
1 small bunch of fresh tarragon, stems removed and chopped
Water
Salt and pepper to taste
2 large onions, thinly sliced
2-3 garlic cloves, diced
1/3 teaspoon turmeric
1/3 teaspoon red pepper *optional
1/3 teaspoon cumin *optional
Oil

Method:

1. Place the beans and the rice in a large pot, add 6 cups of water and bring to a boil on medium-high heat.
2. Add the small pieces of kohlrabi, salt, pepper, cover and cook for 45 minutes on low heat.
3. Periodically check to see if you need to add more water to the soup.
4. Add the chopped vegetables, taste and adjust the seasoning, add more hot water if needed and let it simmer for another 15 minutes for the flavors to blend in.
5. In the meantime, fry the sliced onions in 3-4 tablespoons of hot vegetable oil in a skillet until golden brown. Add the turmeric powder and the minced garlic to the oil, stir and saute further for another five minutes.
6. Add a large tablespoon of the fried onion to the soup and gently mix well.
7. Lightly fry the cubed kohlrabi in 2-3 tablespoons of hot vegetable oil until soft and golden on medium heat. Add a pinch of salt, turmeric, cumin and red pepper and stir well.

To serve ladle the soup into a soup bowl, top with the fried onions and kohlrabi. Serve hot with bread and yogurt.

Enjoy!

Kateh - Persian Style Plain and Simple Rice

We are in the last days of summer and even though I am savoring each and every day that's left I am very grateful and excited for the beginning of fall season and yet another school year. The days of holding my daughters little hands and joyfully walking them to the line outside of their classrooms have been long gone. I vividly remember my eldest daughter's first day of first grade when she walked into the classroom cheerful and I walked away with tears rolling down my face realizing at that moment that this was the beginning of a long journey in life for her and that I wouldn't be able to hold her hands forever. I have always wanted them to be independent, to stand on their own two feet and roam the world freely but sometimes letting go is not that easy.

 I remember my first day of first grade very well, but it's the night before the first day of school that stands out in my mind. In Iran, the first day of school starts on rooz-e aval-e mehr (the first day of the month of Mehr) according to the Persian solar calendar which is also the first day of fall (September 23rd, the autumnal equinox). It was the night before the start of school, with my three older siblings in high school, a sibling in elementary school and a new born baby brother, the house was in such a chaos that as I was getting ready for bed I realized that I had no book bag, no lunch box and no school uniform to go to school with the next day. That night I went to bed with the jitters, worrying about not having everything ready. However, when I woke up in the morning I was amazed to see a brand new lunchbox, a beautiful new book bag and a hand-sewn uniform by my mother next to my pillow. I never asked my parents about how they were able to acquire those things so late at night but I guess I didn't want to ruin the special moment in my mind.

 First Grade Lesson, (Persian Alphabet)

کته Kateh is the easiest and quickest way of  preparing rice. In fact, this was the first recipe I learned to cook as a child. My mother taught all of us to make kateh as a child. The simple no-fuss recipe involves adding about two parts of water to one part cleaned and rinsed rice in a pot, adding salt and oil and letting it simmer on low heat. I have posted many rice/polow recipes and almost all of them except one (dami baghali) are made by bringing lots of water to a boil, adding rice, draining the water and steaming the parboiled rice with or without other ingredients. In making kateh we use the absorption method where the water is not thrown out and the rice cooks until the water is fully absorbed. The rice in kateh may not be as fluffy as the rice in polow but it's definitely tastier. Also, kateh does not have a crispy and crunchy tah-dig.

Depending on the type of rice, you may need to adjust the water and rice ratio. I prefer using basmati rice for it's flavor and aroma and because it's somewhat similar to the very flavorful and aromatic rice from the northern region of Iran. For a less sticky and more fluffy and firm rice use 2/3 cups of water for a cup of rice. There's also the old Persian method of measuring the needed amount of water for rice by covering the rice with enough water in the pot to reach up to the first joint of your index finger. An easy option instead of making kateh on your stove is to use a rice cooker that also makes tah-dig!  Personally, I wouldn't recommend it simply because there's a joy in preparing a meal the old-fashioned way by taking the time, care and effort  to cook whenever possible.

Kateh - Persian Style Plain and Simple Rice

Ingredients:
Serves 4

2 cups dry basmati rice
4 cups water
Salt to taste
butter or vegetable oil

Method:

1. Rinse the rice 2-3 times with cool water or until it becomes clear, discard the water. 
2. Place the rice in a medium-sized pot, add 4 cups of water and 1/2 teaspoon salt. Bring to a boil on medium-high heat.
3. When the water starts boiling add 2 tablespoons oil or butter depending on your preference, gently stir once or twice with a wooden spoon.
4. Wrap the lid with a clean dishcloth, cover the pot and cook on low heat for about 30-40 minutes.

Serve the rice on a platter with yogurt, salad or your favorite khoresh.

Enjoy! Happy Autumn!

Dami Baghali -Turmeric Rice With Yellow Fava Beans and Caramelized Onions

دمی باقالی/باقلا Dami baghali is a combination of rice and dried yellow fava beans cooked together slowly over low heat. The result is a flavorful rice and beans dish that is best served with a bowl of mast-o-khiar, salad Shirazi or torshi (my favorite). Nothing beats having this delicious home-cooked meal on a summer day with your family. Dami baghali is one of my husband's favorite dishes and he is usually the one who buys the fava beans for this dish or anything that resembles them! Not too long ago though he mistakenly bought lupini beans instead of fava beans from an Italian market. I still haven't figured out what to do with all these beans and how to cook them.

There are different recipes for this rice and beans dish and the difference basically depends on one's tastes and preferences. Some would add a tablespoon of tomato paste or fresh chopped tomatoes. Some serve it with fried eggs (sunny side up) and some people prefer it hot. It may also be served with lamb shanks. The following recipe is how I like to make and serve dami baghali in our home, simple with no meat and with caramelized onions on top. I also like to use equal portions of rice and fava beans. However, it is more common to use anywhere from 1/2 cup to two cups more rice than fava beans. Instead of increasing the amount of rice you may reduce the fava beans to 1 1/2 cups in this recipe if you like.

Dami Baghali -Turmeric Rice With Yellow Fava Beans and Caramelized Onions

Ingredients:
Serves 4

1 1/2 cups dried yellow skinless fava beans
2 cups white long grain rice
2 large yellow onions, one onion diced finely, one sliced thinly
1 teaspoon turmeric
1/2 teaspoon cumin powder
A pinch of red pepper (optional)
Salt to taste
Vegetable oil or olive oil



Method:

1. Rinse and soak the beans in 4 cups of cool water for a couple of hours. Drain. 
2. Rinse the rice with cool water and soak in 4 cups of  water with 2 tablespoons of salt for about an hour before cooking. Drain.
3. Heat about 3 tablespoons of vegetable oil in a large heavy bottom pot over medium heat. Add the chopped onions, saute until lightly golden brown. Add turmeric, stir well. Add the beans, cumin and red pepper. Cook over medium-low heat for 10 minutes. Stirring intermittently.
4. Add the rice to the pot and pour enough water to cover the rice and the beans about an inch above the rice. Bring to a gentle boil over medium heat. Cover the lid with a clean kitchen towel to absorb the moisture. Cover the pot and cook for about 45-50 minutes on low heat.
5. In the meantime saute the remaining sliced onions in 3 tablespoons of olive oil. When the onions become soft and transparent, reduce the heat to low and let them caramelize slowly.

Serve rice on a platter, spoon the caramelized onions over top and serve with mast-o-khiar, salad shirazi or torshi.

***

It would be nice to have love reciprocated 

one sided love is trouble

if Majnun's heart was filled with maddening love

Layli's heart was brimming with more intense love

~Poem by:  Baba Taher

Enjoy!

Persian Koofteh Berenji - Rice Kufta (Guest Post)

 کوفته برنجی Koofteh berenji (rice meatballs) made with rice, beef, yellow split peas, finely chopped fresh herbs and stuffed with chopped walnuts and prunes, simmered in a simple and tasty tomato sauce is a flavorful main dish.

Koofteh Berenji - Rice Kufta

Ingredients:

Makes about 10 Koofteh

1 pound lean ground lamb or beef

1 cup rice

1 cup yellow split peas

2 large onions, one grated and one onion thinly slices

1 egg

1 bunch fresh flat-leaf parsley, washed and finely chopped (1 cup packed)

1 bunch of fresh dill, washed and finely chopped

1 bunch of fresh chives or scallions (green parts only), washed and finely chopped

1 bunch of fresh tarragon, washed and finely chopped

2 tablespoons chickpea flour

2 tablespoons tomato paste 

1 1/2  teaspoon turmeric

1/4 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water

Salt and pepper to taste

Olive oil/ vegetable oil

For the Filling:

Barberries, prunes, fried onion, walnuts

Method:

1. wash the rice a couple of times. . Drain. In a medium-sized pot, mix the rice, 2 cups of water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, reduce heat and simmer for 15 minutes. Set aside to cool. 
2. Place yellow split peas and 4 cups of water in a medium-sized pot, bring to a boil, reduce heat, and cook for about 30 minutes on medium heat. If the liquid is left, drain and set it aside to cool.
3. In a large bowl, combine the rice, peas, ground meat, onion, chopped vegetables, chickpea flour, turmeric, saffron, salt, and pepper to taste.
4. In a small bowl, whisk the egg and blend in well with the rest of the ingredients. Take a handful or 1/4 cup of the mixture and shape it into a ball. You make a hole in the middle and stuff some barberries, raisins, walnuts, and fried onions inside.
5. In a large pot, saute sliced onions in 3 tablespoons of oil over medium heat. When transparent, add 1/2 teaspoon of turmeric and saute for another 2-3 minutes. Add in the tomato paste and continue cooking for another 5 minutes, stir well.
6. Pour 5 cups of water into the pot, bring to a gentle boil, and one by one place each koofteh into the pot, and cook for about 50-60 minutes on medium-low heat.  Do not cover the pot completely. You may place a colander upside down over the top. Taste and adjust the seasoning and add more water if necessary. 

Serve warm with mast o khiar, pickles, sabzi khordan (fresh herbs), and bread.

Enjoy!

Ash-e Somagh - Persian Herb and Sumac Soup

It may officially be spring but the weather is still cold and windy. That means there's still plenty of time to make a warm pot of soup. This is also a good opportunity for me to use the recipe that inspired me in the only Iranian cookbook that I own! This cookbook was given to me by mother when I left home many years ago and  is called "Noosh-e Jan Konid" (Bon Appetit), by Mansoureh Amir Ebrahimi, which was published in Tehran. I don't know much about khanoum Amir Ebrahimi; in the introduction she writes that she had a cooking radio show called "Zan O Zendegi" (Woman and Life) and she decided after ten years to turn the recipes from her radio program into a cookbook. That's perhaps the reason why my mother found out and chose this book for me to take on my long journey abroad. Sometimes, a gift will last you a lifetime! I can imagine her listening to Mrs. Amir Ebrahimi's program in the morning while tidying up our rooms, rearranging furniture and preparing lunch. Well, for many years I had no use for a cookbook, I basically lived on cafeteria food, fruits, yogurt and bread. I kept the book in a box with the rest of the books and magazines that I accumulated over the years. I re-discovered it during my recent spring cleaning and decided to pay tribute to this less well-known author and her cookbook. I have searched her name on the Internet but unfortunately I have not been able to find much information on her. I am becoming increasingly passionate about preserving what's been good in the past and to pass it along.

I chose آش سماق  ash-e somagh recipe to highlight because it's rich, creamy, comforting and delicious. However, I made a few changes. The original recipe calls for small meatballs but I decided to make a vegetarian soup with lentils instead. If you prefer, you can add meatballs to the soup. The recipe also calls for either rice flour or small broken rice to reduce the cooking time and perhaps to make the texture more smooth and creamy. I used basmati rice and it turned out well. Also, since the amount of ingredients recommended in the recipe were more than what I usually make for our family of four I decided to cut down the amount of rice, herbs and sumac. Finally, I served ash-e somagh with the usual caramelized onion, garlic and mint topping.

Sumac gives this soup a subtle tangy taste. Sumac is mostly sprinkled on kabab dishes for extra flavorings. Growing up, sumac was always on the table alongside salt and pepper.

Ash-e Somagh - Herb and Sumac Soup

Recipe adapted from Noosh-e Jan Konid by Mrs. Mansoureh Amir Ebrahimi

Ingredients:
Serves 4-6

1 cup rice, rinsed
1/2 cup lentils, rinsed
3-4 tablespoons dried sumac, soaked in 1/2 cup of cool water for an hour
1 cup finely chopped fresh flat-leaf parsley, hard stems removed
1 cup finely chopped fresh cilantro
1 cup finely chopped fresh chives or scallions (green parts only)
1/4 cup chopped fresh tarragon, hard stems removed
A few sprigs of mint, washed and chopped
Salt and pepper to taste
Water

Topping:

1 large onion, cut into small pieces or thinly sliced
4-5 garlic cloves, finely chopped
1-2 tablespoons dried mint
1/2 teaspoon turmeric
2-3 tablespoons extra virgin olive oil

Method:

1. Put the rice in a large stew pot, add 8 cups of water, bring to a boil on medium-high heat. Then lower heat to medium-low and cook for 10 minutes, stirring occasionally.
2. Pour in the lentils, stir well, cover and cook for 30 minutes. Add water if necessary. Always add hot water to the stew that's cooking on the stove. Cool water will interrupt the simmering/boiling process.
3. Stir in the chopped herbs into the soup. Add salt and pepper to taste and let it simmer on low heat for another 10 minutes.
4. You may drain sumac in a very fine mesh strainer and add the liquid into the soup as suggested in the book or pour in the soaked sumac and all liquid and cook for another 10-15 minutes. Taste and adjust the seasoning to your liking.
5. In the meantime, saute onions in hot oil. When golden brown, add turmeric, stir well, mix in the garlic and mint, and saute for another 5 minutes on medium heat.
6. Add some of the fried onion mixture into the soup, stir well and save the rest for garnish.

Ladle the soup into a serving bowl, garnish with fried onion and drizzle some of its oil, sprinkle a little bit of sumac and serve with warm lavash and yogurt. Ash-e somagh may be served hot or cold.

* For ash-e somagh with meatballs, combine a pound of ground meat (lamb, beef or turkey), salt, pepper, a handful of chopped herbs, 1 small grated onion, one egg, 1 tablespoon of flour, mix well. Make tiny meatballs, brown on all sides in hot vegetable oil and add to the soup half way through cooking.

Enjoy!