Yalda Night Celebration - 2017

شب عاشقان بیدل چه شبی دراز باشد     تو بیا کز اول شب در صبح باز باشد 

~سعدی

شب یلدا Shab-e yalda or شب چله shab-e chelleh (winter solstice) is here. The Iranian celebration of yalda (December 20-21) starts on the eve of the last sunset on the last day of autumn. The yalda festivities proceed into the night and it officially ends at the sight of the first sunrise of the first day of winter. Shab-e yalda is the longest night of the year and it is followed by the shortest day of the year. Then the days start to get longer which marks the victory of light over darkness and the birth of Mithra (the Sun God) according to ancient Persian tradition dating back thousands of years. Today, the Yalda celebration centers around family gatherings, Hafez khani (reading the poetry by Hafez of Shiraz), storytelling, music, and eating fruits, nuts, and sweets.

Growing up, celebrating shab-e yalda wasn't about preparing an elaborate meal. My mother always had the yalda spread on our dining room table and on it was winter watermelon, pomegranate, پسته pesteh (pistachios),  بادام badam (almonds), برگه زردآلو bargeh zard-aloo (dried apricot), انجیر anjir (figs), and تخمه tokhmeh (seeds). Another Yalda tradition is reading Hafez which was a daily ritual in our home. This was my mother's way of passing on tradition and teaching us the importance of our culture.

!شب یلداتون مبارک

Happy Shab-e Yalda!

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

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

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

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

Ingredients:
Serves 4

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

Method:

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

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

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

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

Happy Shab-e Yalda!

Yalda Night (Winter Solstice) 2015 and Shami Haveej - Carrot Shami Kabab with Sweet & Sour Tomato Sauce

شب چله/شب یلدا Shab-e Yalda/Shab-e Chelleh, the ancient Persian celebration of the longest night, dates back thousands of years ago to the birth of میترا Mithra the god of light who was born on the eve of yalda (winter solstice). After the longest night of the year, the days will gradually become longer symbolizing the victory of light over darkness. The word یلدا yalda means birth in سریانی Syriac language and for Iranians, the eve of yalda is a time for the joyful celebration filled with poetry, music, and delicious food.  For me, celebrating the Iranian festival of light is a meaningful جشن jashn (festivity) perhaps because it was always celebrated in our home growing up in Iran. The night of yalda is a time to reflect and appreciate how our ancestors kept this tradition alive for several millennia. Looking at our history, I can only imagine how many of those shab-e yalda gatherings took place amid uncertainties, unrest, battles and frightening dark times. However, they did not succumb to the madness of their times and held on to the belief that light will prevail over darkness. It inspires us to light the candles on this night, serve the traditional winter fruits, nuts and sweets, read poetry, share happy memories and pass on the tradition to future generations.

Almost all of the dried autumn leaves in my yard have been raked and the grill cleaned and put away for the season. I'm going to miss the whole experience of outdoor cooking -- the taste and the smell of food cooked on an open fire outside. Perhaps on one or two occasions I'll brave the cold and pull out the grill from under the plastic covers and make some koobideh. kotlet, shami and kabab deegi are stove-top alternatives to grilled kababs although they can be cooked any time of year regardless of the season.

 شامی هویج (Carrot shami) is a favorite in our home. This shami kabab is made with chickpea flour or you can use mashed cooked chickpeas as well. Chickpea flour adds a nutty flavor to these meat patties and the shredded carrots add a little sweetness. This recipe can also be made with زردک zardak (parsnip) instead of carrots. Carrot shami may be simmered in a sweet and sour tomato sauce dressing and it's best served with rice. You can also add a handful of finely chopped herbs to the meat mixture for extra flavor and aroma.

Shami Haveej- Carrot Shami

Ingredients:
Makes about 16 patties

1 1/2 pounds ground beef, lamb, or turkey
1 1/2 cups shredded carrots
3 tablespoons chickpea flour
1 large yellow onion, grated
2 garlic cloves, minced
3 eggs, lightly beaten
1/2 teaspoon turmeric
Pinch of cinnamon
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
Oil for frying

Ingredients for the sauce:

1 onion, thinly sliced
1 tablespoon tomato paste
1 tablespoon pomegranate molasses
1 tablespoon sugar
Salt and pepper to taste
Water


Method:

• In a large bowl combine meat, carrots, chickpea flour, onion, garlic, eggs, turmeric, cinnamon, salt, and pepper. Mix thoroughly until well blended. 
• In a non-stick skillet or a cast-iron skillet heat 3 tablespoons of oil over medium heat.
• Take a handful of the meat mixture, shape it into a small ball, flatten it as the size of your palm and make a hole in the center with your finger. You can also make oval-shaped patties. 
• Fry the patties until the meat is nicely browned on both sides.
• In a large skillet heat 2 tablespoons of vegetable oil over medium heat. Add the onions, saute until soft and golden. 
• Add the tomato paste and saute for a couple of minutes. 
• Add 2 cups of water, pomegranate molasses, sugar, salt, and pepper to taste.  Stir well and bring to a boil. Lower the heat, layer the shami kababs in the skillet. Cover and simmer on low heat for 15-20 minutes, 

Serve warm or at room temperature with sabzi khordan, torshi, mast o khiar, and polow.

P.S. I'd like to take a moment here to say it's my seven-year blog anniversary and I would like to express many thanks and my deepest gratitude to my faithful readers and welcome to the new readers!

A collage of  past Yalda nights

Happy Shab-e Yalda! Happy Winter Solstice!

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

The early sunsets, short days, and long nights of autumn will be coming to an end this upcoming Sunday, December 21st. The earliest sunsets of the year occur during the week leading up to the winter solstice and on the shortest day of the year, the sun sets at 4:32 PM and rises again at 7:17 AM the next day here in New York. Starting on the 1st day of winter the days become longer and of course, the change happens far too slowly to be noticeable until several days later. The longest night of the year is called شب یلدا / شب چله  - Shab-e Yalda/Shab-e Cheleh in Persian. The word Yalda means birth and it refers to the birth of Mithra (god of light and justice) thousands of years ago. Traditionally, the night of Yalda is celebrated with friends and family gathering around a کرسی - korsi or سفره  - sofreh (tablecloth) spread or a table with festive fruits such as a bowl of ruby-colored pomegranates, a platter of sliced sweet watermelons and fully ripened delicious persimmons. Also, on the table would be a bowl of ajil (nuts, seeds, and dried fruits), sweets, and poetry by Hafez. This festival usually starts after dinner and continues into the late hours of the night with poetry reading, storytelling, and music to celebrate the victory of light over darkness, the start of a new season, and to make the long hours of the night go by faster! For me, it is also a way of honoring all those who have celebrated Yalda long before us, during the cold and dark nights of winter huddling around a little oil lamp or a wood-burning fire pit with limited food. And yet they still managed to keep the spirit of shab-e cheleh alive for many centuries to come.

There are no specific meals or dinner menus associated with Yalda celebrations and in all these years of blogging I have never felt a need to write a recipe for Yalda until now. It is all up to you as to what to prepare for the night. However, among the sweets served, baslogh is commonly known as a yalda shirini (sweets). باسلوق لقمه ای  - Baslogh is a soft starch based candy infused with rosewater and each individual piece is completely coated with shredded coconuts and topped with walnuts. In addition to rosewater, saffron and ground cardamom may be used as well. For this recipe, you will need a little patience as it does require constant stirring.

Baslogh

Ingredients:
Makes about 14 pieces

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

Method:

1. Pour the shredded coconut into a large bowl. Set aside.
2. Combine sugar and water in a medium saucepan and boil over medium-high heat until sugar is completely dissolved. Reduce heat and simmer.
3. Mix cornstarch and a 1/2 cup of cool water together in a small saucepan, stir until dissolved. 
4. Add dissolved cornstarch to the sugar syrup. Bring to a boil, stir constantly until the mixture is no longer lumpy. Reduce the heat to low, simmer, stirring frequently until thickened for about 15-20 minutes. Add the rosewater, butter and lemon juice, cook for another 5-7 minutes. Stirring constantly.
5. Drop a spoonful at a time of the mixture into the bowl of shredded coconut, shape the mixture into balls, turning over to evenly coat the sides. You need to move quickly. Place a walnut half in the center of each baslogh. Arrange on a serving platter. Serve with tea.

Happy Shab-e Yalda!

Shab-e Yalda 2013 - An Ancient Persian Celebration

On the eve of the longest night (winter solstice), family and friends gather to celebrate the triumph of light over darkness with delicious food, lively music, good conversation, and the traditional poetry reading of Hafez, the great Persian poet.

Please see the following links for previous posts on شب یلدا Shab-e Yalda:
Shab-e Yalda 2012
Celebrating Yalda 2010
Yalda Celebration 2009

چه عجب گر دل من روز ندید     زلف تو صد شب یلدا دارد            ~ فیض  کاشانی 

هنوز با همه دردم امید درمان است   که آخری بود آخر شبان یلدا را    ~ سعدی

  

Enjoy! Happy Shab-e Yalda!

Shab-e Yalda - The Longest Night of the Year (Winter Solstice) Persian Celebration 2012

شب یلدا Shab-e yalda (eve of yalda) is traditionally a night for friends and family to gather together to enjoy a delicious feast of seeded pomegranate, watermelon slices, ajil (nuts and dried fruits) and sweets, celebrating the victory of light over darkness. The dinner menu may vary for each family partly depending on which part of the country you are from. The traditional dinner may include ash-e reshteh, reshteh polow, sabzi polow and mahi (fish), fesenjoon, kashk-e bademjoon among many other favorites.

A couple of weeks ago my blog turned four years old! That's just beyond what I had in mind! This food blog as many of you might know was a spur of the moment decision as a way of coping with the pain of a great loss in my life. This was a challenge for someone whose native language isn't English, and wasn't into writing, taking pictures, or cooking professionally. However, through blogging I have pushed through my limitations and boundaries and in the process I have learned so much.

On the eve of yalda I would like to thank all my loyal fans who, through their sweet and kind comments, e-mails, tweets and joining my Facebook fan-page, have always supported me and warmed my heart. I cherish all your feedback. It makes me very happy to read a fan's email who made an anniversary three course meal for his new bride, a reader who baked cake yazdi and took it to work and everyone loved it, or a reader who has tried making many of the recipes and takes the time to come back and write about it and let me know how it went. I am very grateful to all of you who spend time reading my blog.

Shab-e Yalda Mobarak! Happy Winter Solstice!

Yalda 2010! Celebrating the Longest Night of the Year (Winter Solstice)

The sight of you each morning is a New Year

any night of your departure is the eve of Yalda

~Saadi

شب یلدا Shab-e Yalda refers to the longest night of the year which has been celebrated ever since the ancient times in Persian history. The word یلدا  "Yalda" means birth in Syriac and is marked as the birthday of Mithra, the ancient Persian god of light and cosmic order, also called the son of Ahura Mazda, dating back as early as 5000 B.C.    

The winter solstice occurs on Tuesday, December 21, 2010. On the eve of the longest night, Iranians celebrate the birth of the sun, Mithra or Mehr, by family and friends gathering together reading poetry, story telling, feasting on pomegranate seeds, slices of sweet watermelons, fall fruit of persimmon, grapes, dried fruits of apricots and figs, ajil, and drinking tea into late hours of the night. Reading poetry from our renowned Persian poet Hafez has become an integral part of our Yalda tradition and is my favorite part of the Yalda celebrations.

On this shab-e yalda I'll sit around the table with my family celebrating the birth of the sun and the victory of light over darkness. May the spark of light illuminate us from within and bring joy to all of our hearts.

Winter Solstice, December 21, 2010, Danilo Pivato, APOD

Solstice Celebration, December 21, 2002, APOD

Happy Yalda! Yalda Mobarak!

Persian Yalda Celebration: Celebrating The Longest Night of the Year!

 شب یلدا Shab-e Yalda (Night of Yalda) refers to the longest night of the year, the beginning of winter and the triumph of light over darkness. Monday, December 21, is the winter solstice (yalda) which  has been celebrated in our culture for hundreds of years. On the eve of yalda, families and friends gather together, stay up till midnight, tell stories, reminisce and read poetry while sipping hot tea and eating sweet watermelon, pomegranate and an assortment of nuts and seeds.

It's a night that we take out the poetry book of Hafez and recite from it. Those who are familiar with Hafiz's poetry know that  there's not a single translation that can capture its true meaning and essence. With that said, here's a translation of a verse by Hafez, one of the greatest Persian poets of all time.

O pious of the heart, I am lost in a love so great

O pain the hidden secrets will become open debate.

Shipwrecked we just float, O favorable wind arise,

may we one more gaze upon that familiar trait.

Passage of time and the stars, are but what we fantasize

for compassion and kindness, it's never too late.

In the circle of wine and roses, nightingale's song is prize

with the aroma and the wine your senses satiate.

O Thou compassionate one, life giver and the wise

one day bestow thy grace upon this mendicant's state.

For peace of this world and the next, understand what I advise

magnanimity the lot of friends, and wise foes try to relate.

In the land of repute, our passage they will dispute

if this will not suit, don't stay mute, and transmute distastes of fate.

When destitute and in need, let your love and passion breed

life's alchemy, essence and seed, unimagined wealth shall create.

If unruly with pride, with a candle's zeal your flame will rise

Beloved turns stone to lave, and molten wax manipulate.

The Grail contains but wine, if only you realize

then the Kingdom of the world, at your but prostrate.

The good and wise magi, forgivers of lives and lies

bearer bring good news, drunkards' wine consecrate.

With this wine stained robe, Hafiz would never disguise

o untainted pure master, exempt us from this fate.

Poem by Hafez

~ Translation by Shahriar Shahriari

I can't help but think about all those Iranians that kept these festivities alive throughout the centuries amidst the sometimes harsh and unfavorable circumstances. I owe every one of them a heartfelt thank you and gratitude. They have kept the hope alive and passed it on year after year. I hope to join in with all the Iranians, if not in person but in spirit, and celebrate the victory of good over evil.

Happy Yalda, Yalda Mobarak!