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. But today, as I watch the icy snowflakes hit the windows and pile up all around the house, I can't think of a better reason to post a recipe for this hearty and tasty ash-e anar. 

The tradition of making warm ash on cold days, or when you're feeling under the weather and need a little comfort, 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. And after all these years living in America, it's only recently that I've begun to find large, ruby-red, juicy pomegranates at the markets nearby, just the kind I grew up with. 

You can make this soup with brown or green lentils if you prefer them to yellow split peas. If you choose to use لپه lapeh (yellow split peas), I would recommend boiling them for 7-10 minutes on medium heat, skimming off any foam that rises to the surface, then draining them before adding to the stew. When making the کوفته قلقلی (koofteh ghelgheli, mini meatballs), try to shape them as tiny as possible, small enough to scoop up easily with a tablespoon. 

If you find the soup a little too sour for your taste, add a touch of sugar to balance the flavors. This recipe serves 6-8 people, but you can easily cut it in half for a smaller batch. And don't skip the نعنا داغ (nana dagh), the fried mint and oil mixture.

Ash-e Anar - Pomegranate Soup

Ingredients
Serves 6-8

-1 pound ground meat (lamb, beef, or turkey)
-1 cup rice, rinsed and drained
-1/2 cup yellow split peas, rinsed
-1 large onion, chopped
-2-3 cloves of garlic, minced
-1 bunch parsley, stems removed, 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 (add  more to taste)
-1/2 teaspoon turmeric Powder
-Salt and pepper to taste
-2 tablespoons dried mint
-2-3 tablespoons pomegranate seeds, for garnish
-Vegetable oil or olive oil


Method:

1. In a medium saucepan, combine the yellow split peas and 2 cups of water. Bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce 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 garlic, and 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 well. Form the meat mixture into tiny meatballs.
5. Heat 2 tablespoons of oil in a skillet over medium heat and fry the meatballs until brown on all sides. Set aside.
6. Add the meatballs, pomegranate molasses, remaining chopped herbs, salt, and pepper to the pot. Cover and simmer on low heat for another 30-40 minutes.
7. In a small pan, heat 2-3 tablespoons of oil over medium heat, add a pinch of turmeric and 2 tablespoons of dried mint, stir, and remove from heat. 

ladle 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 grandly than the year before. However, I don't have any recollection of any Mehregan celebrations. I can't think of a particular reason why we didn't celebrate Mehregan at home, other than perhaps the timing of it being inconvenient for my parents. The first day of fall is the first day of school in Iran. My guess is that for my parents, having to deal with a bunch of kids and getting each of us ready for school must have been overwhelming enough around that time of year! And so when the dust was settled, Mehregan had come and gone. Now, more than ever, I'm passionate about paying a long overdue ode to this centuries-old Iranian festival for the purpose of introducing it to my children as well as others and preserving it for future generations. Plus, we can always use a little more mehr, light and good cheer in our lives. This festival also serves as a necessary reminder that, similar to how the struggles and efforts of Kaveh Ahangar came to fruition beautifully, we, too, can overcome our personal challenges and obstacles.

Food is an integral part of most celebrations, and Mehregan is no exception. On this date, fresh fruits such as grapes, pomegranate, apples, quince, figs, and persimmon were served along with an assortment of nuts, dried fruits, sweets, and rosewater. In my research for a Mehregan main dish, I came across the آش هفت غله - Ash-e Haft Daneh (seven bean soup) in a few written records of a typical Mehregan feast. And in my quest for preserving traditions, I decided to recreate this recipe, which was perhaps once served on our ancestral sofreh (spread).

I chose to call it a seven-bean soup, but this is more than just a soup, and it's more than just beans.
آش هفت دانه - Ash-e haft daneh is a combination of beans, seeds, whole wheat, and some vegetables. The main ingredients in the original recipe were listed as wheat, barley, rice, chickpeas, lentils, mung beans, and millet. There are many different variations of this traditional ash (stew/soup). You can make this soup with lamb shank or lamb/beef stock and add vegetables such as parsley, cilantro, chives/leeks, spinach, and dill. However, since this is a hearty and flavor-packed soup, I didn't think adding any kind of meat was necessary. Also, it is not loaded with vegetables like ash-e reshteh, and it does not have noodles either. I replaced millet and mung beans with two other kinds of beans and used tomatoes for added flavor.

Ash-e Haft Daneh

Ingredients

Serves 8

-1/2 cup chickpeas
-1/2 cup pinto beans
-1/2 cup white beans
-1/2 cup lentils
-1/2 cup pearl barley
-1/2 cup bulgur
-1/3 cup rice
-2 large tomatoes, grated
-1 bunch parsley, chopped
-1 bunch chives or scallions/leeks, chopped
-1 teaspoon salt, or to taste
-1/2 teaspoon pepper, or to taste
-Juice of a lemon

For Topping:

Piaz Dagh:
-1 large onion, thinly sliced
-3 large garlic cloves, chopped
-1 tablespoon dried mint
-1/2 teaspoon turmeric
-Oil

-Liquid kashk (whey) or yogurt

Method:

1. Place the chickpeas, pinto beans, white beans, and barley in a large bowl, rinse, add a quart of water, and soak for six hours.
2. Drain and place in a large pot.
3. Rinse the rice, lentils, and bulgur and add to the pot.
4. Add water to cover by at least two inches, bring to a boil over medium-high heat. Reduce the heat, cook for one hour over medium-low heat.
5. Add the grated tomatoes with their juices to the pot. 
6. Heat 1/4 cup vegetable oil in a large pan over medium heat. Add the onions, saute for 20 minutes until golden, add the garlic and turmeric, and saute for another 2-3 minutes. Add the dried mint, saute for an additional minute or two. 
7. Add parsley, chives, and 1/2 of the sauteed onions to the pot. Add salt and pepper. Cover and cook for another 45-50 minutes on low heat or until the beans are all very tender. Add lemon juice toward the end of cooking. Add more water if needed and adjust the seasoning.

Ladle ash into a serving bowl and top with kashk and fried onion. Serve hot with warm bread and yogurt.

A group of Iranian food bloggers have prepared delicious recipes to celebrate the ancient Persian Festival of Mehregan. Please check out the following links:

Mehregan 2014 Round Up:

Ahu Eats: Badoom Sookhte Torsh
All Kinds of Yum: Jeweled Carrot Salad
Bottom of the Pot: Broccoli Koo Koo
Cafe Leilee: Northern Iranian Pomegranate Garlic and Chicken Stew
Coco in the Kitchen: Zeytoon Parvardeh
Della Cucina Povera: Ghormeh Sabzi
Family Spice: Khoreshteh Kadoo | Butternut Squash Stew
Fig & Quince: Festive Persian Noodle Rice & Roasted Chicken Stuffed with Yummies 
for Mehregan
Honest and Tasty: Loobia Polo | Beef and Green Bean Rice
Lab Noon: Adas Polo Risotto
Lucid Food: Sambuseh
Marjan Kamali: Persian Ice Cream with Rosewater and Saffron
My Caldron: Anaar-Daneh Mosamma | Pomegranate Stew
My Persian Kitchen: Keshmesh Polow | Persian Raisin Rice
Noghlemey: Parsi Dal Rice Pie
Parisa's Kitchen: Morasa Polow | Jeweled Rice
Sabzi: Ash-e Mast, Yogurt Soup with Meatballs
The saffron Tales: Khoresht-e Gheimeh
Simi's Kitchen: Lita Turshisi | Torshi-e Liteh | Tangy aubergine pickle
Spice Spoon: Khoresht-e-bademjaan
The Unmanly Chef: Baghali Polow ba Mahicheh 
ZoZoBaking: Masghati

روز مهر  و ماه مهر و جشن فرخ مهرگان 

مهر بفزا ای نگارماه چهر مهربان 

مهربانی کن به جشن مهرگان و روز مهر

مهربانی کن به روز مهر و جشن مهرگان  

  

مسعود سعد سلمان ~

Happy Mehr & Happy Mehregan!

Estamboli Polow - Persian Tomato Rice with Potatoes

This recipe is perfect any time of year since most pantries are always stocked with fresh tomatoes or canned tomato products. Still, I like to wait for the weather to warm up and for peak tomato season to arrive, when I can cook with vine-ripened tomatoes instead of the dull, tasteless ones picked green.

This recipe is loosely based on my grandmother's recipe; she was well known for her delicious cooking. 

For a more tart استامبولی پلو - estamboli polow recipe, I searched the vegetable markets for good torsh (tangy) tomatoes, but to no avail. Among the many varieties available, I settled on flavorful beefsteak tomatoes, which worked beautifully. 

In the hot summer months, I prefer to be outdoors and try to minimize my time in the kitchen. This tomato rice is a perfect warm-weather dish, light, flavorful, and wonderfully paired with grilled chicken, fish, or vegetables. 

There are many variations of estamboli polow, ranging from simple tomato rice to a more elaborate platter of rice with meat and green beans. The recipe often depends on which part of Iran you're from and how it was traditionally prepared in your home. Depending on what part of the country you are from, and how this was prepared in your home. 

For us, growing up in Khuzestan, estamboli meant کته تماته/گوجه فرنگی - kateh-ye tamate, a slow-cooked rice dish made with tomato puree and small cubes of potato. We used the long and narrow type of potato called estamboli in Iran. which gives the dish its distinct texture and name.

For a simpler version, you can omit the cubed potatoes. And if you prefer a less acidic flavor, skip the tomato paste altogether. You can skip the tomato paste. Ultimately, this dish can be adapted to suit your taste, diet, and preferences.

Estamboli Polow

Ingredients
Serves 4

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

Method

1. In a pot of boiling water, blanch the tomatoes for 5 minutes or until the skins loosen. Let cool, then remove the skins and cores. Puree the tomatoes in a food processor; this should yield about 4 cups of tomato puree.
2. Wash the rice thoroughly in a bowl until the water runs clear, then drain completely.
3. In a mixing bowl, combine the well-drained rice with the tomato puree. Mix well and let soak for 20-30 minutes before cooking. Do not drain.
4. In a large pan, heat 3 tablespoons of oil over medium heat. Add the diced onions, and saute until golden. 
5. Add the potatoes and cook for about 7-8 minutes or until golden on all sides. Add turmeric and a pinch of salt and stir well.
6. Push the potatoes to one side of the pan and add the tomato paste to the center. Cook over medium-low heat for about 5 minutes, stirring frequently with a wooden spoon until the color deepens.
7. Remove the pan from the heat, and add the rice-tomato mixture. Add 1/4 cup of water, 1 teaspoon salt, and a pinch of red pepper; stir gently to combine.
8. Return the pan to medium-high heat and bring the mixture to a gentle boil. Add 2 tablespoons of butter or oil and stir. Reduce the heat to low, cover the lid with a paper towel or a clean dishcloth, place the lid tightly, and cook for about 45 minutes. Avoid overcooking or adding too much water, as this can make the rice mushy.

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

Enjoy!

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!

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 neighboring cultures celebrate this ancient tradition each spring, welcoming nature's rebirth and rejuvenation with khaneh tekani (spring cleaning). 

Khaneh tekani literally means "shake the house," a fitting description for every nook and cranny being scrubbed, refreshed, and brought back to life. This is the time to give the most lived-in room a fresh coat of paint, air out and clean the rugs and draperies, and make sure the entire home feels renewed before the new year arrives. Out with the old and in with the new, so the year can begin with openness and light.

Food is also an important part of Nowruz celebrations, and the traditional dishes vary widely, from region to region and even household to household. One beloved staple is رشته پلو Reshteh polow, a fragrant rice dish made with toasted noodles. While it can be enjoyed any time of year, it's especially associated with the New Year.

In Persian, reshteh (noodles) also means "string," and eating reshteh polow on the eve of Eid-e Nowruz helps sar-reshteh kar dastet biad, to place the "threads of life" in your hands so you can take charge of your destiny. 

Reshteh Polow - Rice With Noodles

Ingredients

Serves 4-6

-2 1/2 cups basmati rice
-1 cup reshteh (toasted noodles), cut into small pieces. Available in Persian/Iranian grocery stores.
-1/2 teaspoon saffron powder dissolved in 4 tablespoons of hot water
-1 large yellow onion
-1/2 teaspoon cinnamon
-1/2 teaspoon ground cardamom

-Butter 

-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 2-3 times with cool water. Soak it in 4 cups of water, add 2-3 tablespoons of salt, and set aside for 1-2 hours.
2. In a large non-stick pot, bring 6 cups of water to a rapid boil. Drain the soaked rice and add it to the pot. Return to a boil on high heat, then add the reshteh. Cook for about 7 minutes. Test to see if the rice is ready. The rice should be firm in the center and soft on the outside; the noodles should be softened but still slightly firm. Drain in a fine mesh colander and rinse with cool water.
3. Wash the pot and place it over medium heat. Add 3-4 tablespoons of oil and 1-2 tablespoons of liquid saffron. Using a large spatula, gently spoon the rice and noodles into the pot, building into a pyramid shape. Sprinkle cardamom and cinnamon between the layers. Make 4 holes in the rice with the spatula handle to help the steam escape. 
4. Leave the pot uncovered over medium-high heat for about 7 minutes or until the steam begins to rise. Drizzle 3 tablespoons of melted butter and 1/4 cup of water over the rice. Cover tightly and steam over low heat for 45-50 minutes.
5. In a medium-sized skillet, heat 3 tablespoons of oil over medium heat. Lightly brown the thinly sliced onion. Add a dash of cinnamon. Add the raisins and dates and saute for 2-3 minutes. Set aside
6. Remove a scoop of the cooked rice from the pot and mix it with the remaining liquid saffron. Set aside. 

Transfer the reshteh polow to a serving platter. Spoon the saffron rice on top, and garnish with fried onions, raisins, dates, and slivered almonds. Reshteh polow is usually served with tender lamb shanks, but it pairs beautifully with small meatballs or chicken as well.

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-sized 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're in the final days of summer, and even as I savor every lingering warm evening, I feel a deep sense of gratitude and excitement for the arrival of fall and the start of another school year. The days of holding my daughters' little hands and walking them to the line outside of their classrooms have long since passed, but the memory is as vivid as ever. 

I still remember my eldest daughter's first day of first grade, how she walked into the classroom with such cheerful confidence while I stood there blinking back tears. As I turned and walked away, the realization washed over me: this was the beginning of a long journey into the world, a journey she would eventually take without me holding her hand. 

I have always wanted my girls to be independent, to stand firmly on their own two feet, to roam freely and bravely through life. But the truth is, letting go is never quite as easy as you imagine.

 I remember my own first day of first grade very clearly, but what stands out even more is the night before. In Iran, the school year begins on rooz-e aval-e mehr, the first day of the month of Mehr on the  Persian solar calendar, which also marks the first day of fall, the autumnal equinox on September 23rd.

That year, the night before school started was pure chaos in our home, with three older siblings in high school, another in elementary school, and a newborn baby brother; the house buzzed with noise and movement. Somehow, in all the commotion, as I was getting ready for bed, I realized I had no book bag, no lunch box, and no school uniform for the morning. I went to bed with the butterflies in my stomach, worried and unsure how I would show up for my next day.

But when I woke up,  everything had changed. There beside my pillow sat a brand-new lunchbox, a beautiful new book bag, and a hand-sewn uniform stitched by my mother. I never asked my parents how they managed to pull it all together so late at night. Some moments are too magical to disturb.

 First Grade Lesson, (Persian Alphabet)

کته Kateh is the easiest and quickest way to prepare rice, and it also happens to be the first recipe I learned to cook as a child.  My mother taught each of us how to make kateh when we were young. This simple, no-fuss method involves combining about two parts of water to one part cleaned and rinsed rice in a pot, adding a bit of salt and oil, and letting it gently simmer over low heat. 

I have posted many rice and polow recipes over the years, and except for dami baghali, they all follow the traditional method: bringing a large pot of water to a boil, adding the rice, draining it, and then steaming the parboiled rice with or without other ingredients. Kateh, however, uses the absorption method; nothing is drained, and the rice cooks until the water is fully absorbed. The grains may not turn out as fluffy as a classic polow, but they are more flavorful.

Depending on the type of rice, you may need to adjust the water-to-rice ratio. I prefer basmati rice for its flavor and beautiful aroma, and because it's the closest to the fragrant rice grown in the northern region of Iran. For less sticky, fluffier, and firmer kateh, use 2/3 cups of water for every cup of rice.

There's also the old Persian method of measuring the water for rice by simply covering the rice in the pot until it reaches the first joint of your index finger. with enough water in the pot to reach up to the first joint of your index finger. You can make kateh even more easily by using a rice cooker. But personally, I don't recommend it. There's a special joy in preparing a meal the old-fashioned way: taking the time, the care, and the small effort that turns a simple pot of rice into something meaningful and comforting.

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 the water runs clear, and drain well. 
2. Place the rice in a medium pot, add 4 cups of water and 1/2 teaspoon salt. Bring to a boil on medium-high heat.
3. Once the water reaches a boil, add 2 tablespoons of oil or butter, depending on your preference, and 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 it 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 thinly sliced

-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

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 the 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 the 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, stirring 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!

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!                        

Javaher Polow - Persian Jeweled Rice

Javaher Polow (Jeweled Rice) is a traditional rice dish often served at weddings, engagement parties, and other joyous celebrations. It would make a fitting first post for the new year. The vibrant combination of colors, textures, and flavors — saffron basmati rice layered with slivered pistachios, almonds, raisins, barberries, julienne-cut carrots, and orange skin —is truly a cheerful feast for the eyes and senses.

The word javaher (jewel) was one I often heard in childhood stories told by Halimeh, my daieh (nanny). Halimeh was a gifted storyteller, enchanting me with tales of kings and queens, dokhtar-e shah parian, malek Jamshid, malek Khorshid, and other mythical figures. Her magical stories carried me to a fantasy world of royalty, where the girl always married her prince charming and lived a life of splendor, surrounded by gold, glittering diamonds, fiery red rubies, lush emeralds, and the largest pearls.

After each storytelling session, I would rush to my mother to share these fairytales. She would pause, smile, and tell me one of her own ancient fables that taught a lesson, bringing me back to earth. One of her favorites was the story of Molla Nasr al-din, a satirical wise man whose humorous stories are known throughout Iran and many neighboring countries. 

Here's a brief version of one such tale:

Molla was once invited to the home of a nobleman in his town. Dressed in his warm, comfortable, and rather shabby clothes, he went to the door, only to be turned away by the doorman for looking unrefined. He returned home, changed into his best garment trimmed with silver trimmings, combed his hair, dabbed on perfume, and went back. This time, he was warmly welcomed and offered the seat of honor at the top of the sofreh (tablecloth). To everyone's shock, Molla began scooping soup onto his jacket, tucking rice into his pockets, and stuffing stew in his sleeves. The nobleman demanded an explanation. Molla replied, "When I came earlier in my ordinary clothes, you refused to let me in. But now that I'm wearing this fancy jacket, I am treated with respect. Since it's the clothes that are honored here, not me, I might as well feed the jacket!"

Javaher Polow - Persian Jeweled Rice

Ingredients

Serves 4-6

-2 1/2 cups long-grain white basmati rice
-1 medium onion, peeled, thinly sliced

-1/2 cup julienned carrots

-2 large oranges, washed, dried (about 1/2 cup julienned orange peel)
-1/2 cup sliced pistachios ( may be soaked in cool water to soften)
-1/2 cup slivered almonds (may be soaked in cool water before cooking to soften)
-1/2 cup coarsely chopped hazelnuts (optional)
-1 cup barberries ( available at Middle Eastern grocery stores)
-1/2 cup raisins (a mix of black and golden works well)
-1/2 cup sugar
-1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons hot water
-1/3 teaspoon ground cardamom
-1/3 teaspoon ground cumin
-1/2 teaspoon crushed rose petals
-1/3 teaspoon turmeric
-Salt 
-Butter and oil

Method:

1. In a large bowl, wash the rice with cool water several times. Soak the rice in 6 cups of water, add 3 tablespoons of salt, for 1-2 hours.
2.  In a large pot, bring 3 quarts of water to a rapid boil over medium-high heat. Drain the soaked rice and gently add it to the pot. Boil for about 7 minutes, or until the grains have lengthened, the ends are soft, and the centers are slightly firm. Drain in a colander and rinse with cool water. Set aside.
3. Peel the oranges, remove the white part, and cut the peel into thin stripes. Soak in cold water for 10 minutes. Drain and repeat 2-3 times to reduce bitterness.
4. Combine 1/2 cup of sugar and 1 cup of water in a small pan. Bring to a gentle boil over medium heat for about 7-10 minutes, until slightly thickened. Add the orange peel and carrots and cook for 15 minutes on low heat. Set aside
5.  Melt 2 tablespoons of butter with 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onions and sauté until golden. Stir in the turmeric, then add the barberries. Sauté for 5 minutes on medium-low heat. Add raisins and sprinkle 1 tablespoon of sugar on top. Mix well.
6. Add the carrots and orange peel to the pan. Sprinkle with cardamom, cumin, and crushed rose petals. Taste and adjust seasoning as needed. Stir in the pistachios and almonds, mix gently.
7. In a large, non-stick pot, heat 4 tablespoons of oil over medium-high heat. Gently layer the rice and the nut-fruit mixture into a pyramid shape. 
8. Cook uncovered over medium-high heat for about 7 minutes, until you see steam rising. Pour over 2-3 tablespoons of melted butter, 1/4 cup of water, and the saffron mixture. Cover the lid with a clean dishcloth or thick paper towel. Cook on low heat for 45-50 minutes.   

To serve, gently mound the rice onto a serving platter. Garnish and serve warm. Jeweled rice pairs well with chicken, small meatballs, salad, and yogurt. 

 * Variation:
 Cook the rice separately and garnish with the nuts, carrots, raisins, orange zest, and barberries just before serving. Keep the topping warm until ready to assemble and serve.

Enjoy!