Mast-o-Moosir with Chips and Crudités

موسیر Moosir (Allium stipitatum) is a native plant that grows wild across Iran's Zagros Mountains. Its white oval bulbs are harvested, peeled, thinly sliced, and dried. Outside of Iran, moosir can be difficult to find, though dried moosir is available in Persian or Middle Eastern markets and online. 

This traditional and refreshing dish combines yogurt with chopped moosir. It's also used in torshi makhloot (mixed vegetable pickles). With a subtle garlic-like flavor that is milder than garlic itself, moosir brings a distinctive taste to Persian cuisine. 

Mast-O-Moosir (Yogurt with Persian Shallots)

Ingredients

Serves 4-6 

-3 cups thick yogurt (preferably whole milk)

-1 cup dried moosir, rinsed well, soaked in water 5-6 hours (changing the water a few times), drained and finely chopped

-Salt and black pepper to taste

-Garnish: dried rose petals, dried mint

Method

1. In a large bowl, combine the yogurt and finely chopped moosir, season with salt and pepper.
2. Cover and refrigerate for 2 hours.
3. Garnish with dried rose petals and dried mint. 

Serve with potato chips, pita chips, or a platter of fresh vegetables such as cucumber, celery, carrots, broccoli, and radishes. It also makes a delicious side dish.

Enjoy!

Father's Day Tribute - !کیک عشق - My Version of Persian Love Cake

A few years ago, when I was just starting to blog about the food of my heritage, I came across an image of something called a Persian Love Cake, a chiffon cake adorned with a few pink rose petals. My first reaction was: no way! How come I've never heard of this before? Where was I all that time growing up in Iran when everyone else was eating کیک عشق - cake-e eshgh? 

After my initial surprise, I realized there was no need to worry. This so-called Persian Love Cake was a modern creation, a sweet new take on the aromatic and flavorful ingredients that have long defined Persian desserts. I figured that if the combination of saffron, rose water, cardamom, and lemon zest transforms a simple cake into "love cake,"  then we Iranians have been feasting on love for centuries! 

I may have been startled to discover that there's such a thing as Persian Love Cake, but I wouldn't be surprised if Persian food, in general, were called a love cuisine. So much love goes into mastering the art of simmering stews into glorious deliciousness using fresh, seasonal ingredients, just the right amount of salt, pepper, and spice, and steaming rice to a fluffy perfection with a golden, crunchy tahdig - crust.

 I can easily call salad shirazi a love salad, fesenjoon a love khoresh, or zereshk polow a love polow, and I think we should call it a love menu!

In addition to my passion for Persian food, which is clearly evident in this very personal blog of mine, I've also developed a deep love for Persian poetry over the years. Persian poetry is as fragrant as drops of rose water in the air, colorful as saffron threads, and flavorful as cardamom nestled in its pod. That's what happens when an Iranian food blogger writes about Persian poetry! 

Among many poems that I grew up with, a few that have left an everlasting impression on me and remain my favorites to this day. I am a firm believer that love is the force that connects and holds all things together in this world, even in the darkest and most challenging times.

روزی که می گرفتند پیمان ز نسل آدم       عشق از میان ذرات در جست وجوی ما بود

~ غمام همدانی   

On the day of making a covenant with Adam's generation, "Love" among all other particles was looking for us.

My next favorite poem is a line from a tale in the book: منطق الطیر - The Conference of the Birds by Attar. It tells the story of an old woman who wanted to buy یوسف - Joseph when he was being sold to the highest bidder at a market in Egypt. All she had to offer was a handful of yarn. Knowing she couldn't afford him, she replied to the merchant's ridicule:

لیک اینم بس که چه دشمن چه دوست       گوید این زن از خریداران اوست

~ عطار

"This is enough for me, that everyone, friend or foe, will say: this woman was among his bidders."

The next poem, or rather a line of a poem, is by Hatef Esfahani, known for his ghazals (ode) and tarji-band (recurrent verse) style of poetry. However, I would like to take the liberty to say that for me this poem stands alone by itself as the best of the best to describe the mood and the feeling of someone's love and devotion. It has to be read several times to feel the rhythm and the beat embedded in the words. Perhaps, one day I'll come back to this post and write a translation for it, but so far, I am at a loss for words to capture the essence of it. Therefore, I'll leave it without the English translation. My sincere apologies.

تو کمان کشیده و در کمین که زنی به  تیرم و من غمین      همه ی غمم بود از همین که خدا نکرده خطا کنی 

~هاتف اصفهانی

I haven't written about my father as much as I have written about my mother. Perhaps because I didn't spend much time with him growing up, or rather, he didn't have much time to spend with us, always working so hard and often away from home. By the time he retired. I was long gone. Most of what I know about Baba's childhood and family history, I learned through my mother. Baba was a quiet man who had suffered from many physical ailments throughout his life.

I clearly remember my last long-distance phone conversation with Baba right before his passing. I had gotten the terrible news about my father's deteriorating condition. Devastated, I called home and asked to have a few words with him, even though I was told he couldn't speak coherently. Still, I needed to hear Baba's voice. I asked my mother to place the phone next to his ear, and I started to plead with him to say something, anything, that I just wanted to hear him. His last few words were: work on your heart and polish it into a jam-e jahan nama (a crystal globe that reflects the world). These were Baba's last words, a short message of a self-realized life lesson that spoke volumes and showed me the depth of his love for his child on his last breath, and for that alone, I am forever indebted to him.

For this recipe, I had a couple of options; the first one was the chiffon cake with rosewater icing and candied rose petals. The second option was a simple almond cake. I chose the second version simply because it tastes more like the kind of sweets I grew up with, no-frills and downright delicious. I've tweaked the recipe a little bit. Please see my Pinterest link for more Persian Love Cake recipes.

Persian Love Cake - کیک عشق پارسی

Ingredients

Serves 8

-2 1/2 cups almond flour

-1 cup all-purpose flour
-1/2 cup unsalted butter, room temperature
-3 large eggs, room temperature

-1 cup strained yogurt

-1 cup of sugar

-1/2 teaspoon ground cardamom

-1 teaspoon baking soda

-2 teaspoons baking powder

-Zest of 1 lemon/lime

-1 tablespoon rosewater

-A pinch of salt

Powdered sugar for sprinkling

-2-3 tablespoons chopped pistachios

-1 tablespoon sliced almonds
-1 teaspoon dried rose petals (crushed) 

Method:

1. Preheat the oven to 350 degrees Fahrenheit. 
2. In a large mixing bowl, combine almond flour, all-purpose flour, baking soda, baking powder, sugar, butter, and a pinch of salt. Mix thoroughly by hand or pulse it a few times in a food processor.
3. Generously butter an 8-inch round cake pan and line the bottom with parchment paper.
4. Beat the eggs lightly, then add yogurt, lemon zest, cardamom, and rosewater. Combine with the flour mixture until well blended.  
5. Pour the batter into the pan and smooth the surface with a spatula. 
6. Bake on the middle rack for 35-40 minutes or until the center is set.
7. Remove from the oven and cool completely in the pan.
8. Transfer to a serving platter and decorate with powdered sugar, chopped pistachios, sliced almonds, and rose petals on top, or however you hear desire. 
9. Serve with ice cream or fresh fruit and chai.

Enjoy! Happy Father's Day!

Persian Love Cake 

My Baba and I



Gozlemeh - Fried Eggs with Garlic Yogurt Sauce - Iranian Style

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

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

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

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

Gozlemeh

Ingredients

Serves 2

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

Method

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

Enjoy!

Abdoogh Khiar - Persian Cold Yogurt Soup with Cucumbers, Herbs, Walnuts & Raisins

آبدوغ خیار Abdoogh khiar is a chilled yogurt soup with aromatic fresh herbs, diced cucumbers, chopped radishes, crushed walnuts, and sweet golden raisins, topped with dried rose petals and served with pieces of dried/toasted flatbread. With the temperature pushing 90 degrees Fahrenheit for several days, this traditional summer recipe helps replenish and keep you cool during the hot, sauna-like weather. Then, all you need to do is take a 15-minute nap right after! That's how I remember it being in our home. Most of you who grew up in Iran probably remember the dreaded grown-ups' chorte baad az nahar (nap after lunch) in your home, and that you were not allowed to play outside while they were napping. This was way before the world of text messaging, Instagram, Facebook, and the internet to keep you busy. However, we were not as easily bored as the kids, who seemed to have everything they could possibly want.

Yogurt is a staple in Persian cuisine, and it's usually served either plain or as mast o khiar, a healthy side dish for most meals, or as doogh, our favorite yogurt drink. You most likely already have the main ingredients either in your refrigerator, cupboards or right on your kitchen table, and what makes it easy is that the exact measurement of the ingredients is not really necessary. I posted this recipe a long time ago as just mast o sabzi without making it into a cold soup. This is more or less the same recipe with some minor changes. For this recipe, it's best to use mast-e kiseh (thick yogurt) for a creamier soup. To that, you can either add cold water or ice cubes. Make sure not to make it too watery. Also, if you happen to have any leftover dried flatbread, cut it into pieces and add it to the soup a few minutes before serving. This way, the bread won't be too mushy and will still have some chew. You can add dried herbs to the cold soup if fresh ones are not available.

Abdoogh Khiar

Ingredients
Serves 4

-2 cups plain yogurt
-4 small Persian seedless cucumbers, peeled and cut into small pieces
-3 medium-sized radishes, finely chopped
-1 small bunch of fresh chives, chopped
-1 small bunch of fresh mint, chopped
-1 small bunch of fresh basil, chopped
-1 small bunch of fresh tarragon, chopped
-A few sprigs of fresh dill, chopped
-1/2 cup of walnuts, roughly chopped
-1/2 cup of yellow raisins, rinsed 
-Salt and pepper to taste
-1 teaspoon dried rose petals
-Dried or toasted flatbread
-Cold water and ice cubes

Method

1.  In a large bowl, beat the yogurt with a whisk for a minute until smooth.
2. Add the chopped cucumbers, radishes, chives, mint, basil, tarragon, dill, raisins, and walnuts; mix well. Add salt and pepper to taste. Refrigerate for a couple of hours.
3. Remove from the refrigerator and add two cups of cold water while mixing.  Add a cup of crushed ice.
4. About 5-7 minutes before serving, add a handful of small pieces of flatbread to the soup or serve on the side. Taste and adjust the seasoning.

To serve, ladle abdoogh khiar into a large serving bowl or individual bowls and garnish with dried rose petals.

Enjoy!

Borani Kangar - Persian Yogurt and Cardoon Dip

A few weeks ago I came across an interesting online copy of an old and rare Iranian cookbook, dating back to the last years of the Qajar dynasty, written in beautiful Persian Nastea'liq handwriting. This cookbook may give us a tiny glimpse into the dynasty that ruled Iran from 1794-1925. Most of the recipes are brief and not easy to follow and some of them seem to be merely a translation of European recipes into Persian. The majority of the recipes basically include the list of the main ingredients with little directions. For those who are interested to see this document please click the following link Women's Worlds in Qajar Iran.

While browsing the book, the recipe for بورانی کنگر borani kangar, also known as mast-o-kangar (yogurt with cardoons), caught my attention. That's when I decided to give it a try but the problem is that I have never seen Iranian kangar anywhere. Kangar looks like a thin celery with thorns and has a very delicate taste and they are in season for a very short time, a few weeks at most. Yogurt and cardoon dip has a distinct flavor and even though it may take some time and effort to prepare cardoons it is definitely worth it.

Luckily, a few days later I was able to find cardoons that are a good substitute for kangar in John's Farm, an Italian vegetable market. However, fresh cardoon has a bitter taste and needs to be soaked or cooked in salted water. Also, in order to prevent cardoons from changing colors during preparation they need to be placed in acidulated water. I found the following link helpful in Preparing Cardoons.

Borani Kangar - Persian Yogurt and Cardoon Dip

Ingredients:
Serves 4

1 bunch cardoons
2 1/2 cups plain yogurt
1-2 garlic cloves, minced *optional
2 tablespoons olive oil
Salt and pepper to taste

Method:

1. To prepare cardoons remove all leaves and thorns, peel strings with a peeler, cut the stalks into small pieces.
2. To prevent discoloration place the cardoons in a bowl of water and juice of two large lemons for ten minutes.
3. In a large pot bring 4 cups of water to a boil on medium heat, add 2 tablespoons of salt and cardoons. Cook for 10 minutes or until tender and drain. 
4. Chop cardoons finely by hand or use a food processor.
5. Heat 2 tablespoons olive oil in a pan, add minced garlic and saute for 2 minutes. Then add the chopped cardoons and saute lightly for 5-7 minutes. Add a pinch of salt and pepper. Let cool.
6. Combine yogurt and cardoon garlic mixture together, taste and adjust the seasoning. 
7. Place borani in a serving bowl and garnish with dried mint. I also used crushed walnuts and barberries but that's optional. Serve it as an appetizer cold or at room temperature with your favorite dish or any party meals.

*Variation: Combine chopped cardoons with yogurt, mix well and add salt and pepper to taste and skip step #5 in the above recipe.

Enjoy!

Joojeh Kabab, Persian Grilled Saffron Chicken

جوجه کباب Joojeh kabab is a simple, easy-to-make, and very popular dish in Iran. It's especially delicious when prepared with fresh and tender young chicken. Traditionally, it's made with skinless and boneless chicken breast, but you can use a whole chicken cut into small pieces. The key is to allow plenty of marinating time, an essential step for the best flavor and texture. For optimal results, it's best to let the chicken marinate overnight. 

For a moist, juicy, and flavorful joojeh kabob, marinate the chicken in a yogurt-based sauce with olive oil, lemon juice, grated onion, saffron, and salt and pepper. Typical Persian joojeh kabab is not spicy at all; it's mild and a little tangy. In our home, we like ours more lemony and zesty. 

Grilled saffron chicken is usually served right off the grill with aromatic rice, grilled tomatoes, and onions. Grilled corn soaked in salted water also makes a wonderful side dish.

I know it's taken me a long time to finally share this most delicious and well-known joojeh kabab recipe. I tend to write more about the everyday dishes I cook for my family of four, and perhaps that's why this post is long overdue. The truth is, I'm more of a savory soup and stew (ash and khoresh) kind of person, and I don't make kababs very often,  even though I truly enjoy them. They're a taste from my childhood and always bring back fond memories.

Joojeh Kabab ( Grilled Saffron Chicken)

Ingredients
Serves 4

-2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
-1 medium onion, grated
-1 cup plain whole-milk yogurt
-3-4 tablespoons extra virgin olive oil
-3 tablespoons freshly squeezed lime juice
-1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
-1 teaspoon salt
-1 teaspoon black pepper
A pinch of red pepper powder (optional)

Method:

1. In a bowl, combine the yogurt, onion, olive oil, liquid saffron, salt, and pepper. Blend well into a smooth mixture, adjust the seasoning to taste.
2. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully coated. Cover with plastic wrap and refrigerate for 6-8 hours or overnight.
3. Add the lemon juice, and thread the marinated chicken pieces onto metal skewers and grill over medium-high heat, turning occasionally, until chicken is cooked through and lightly charred on the edges.  

Serve warm with rice, grilled tomatoes and onions, yogurt, salad, fresh herbs, and pickles. You can also make a joojeh kabab sandwich with warm bread, lettuce, tomato, and onion slices, and a dollop of yogurt and cucumber dressing.

Enjoy!

Doogh - Persian Yogurt-Drink and Homemade Yogurt

دوغ Doogh is one of the most popular and refreshing drinks in Iran, made simply with yogurt, water, and a touch of salt. There's also a variation where club soda is used instead of water, adding a subtle fizz. Doogh is traditionally served alongside kabab, grilled chicken, or sipped on its own as a cooling drink. 

And while you can buy it bottled, nothing compares to homemade doogh, where you can control the saltiness and texture. I personally prefer mixing nearly equal parts yogurt and water, knowing that the ice will melt quickly (especially in summer). Store-bought versions often taste too sharp or harsh to me, but homemade doogh is wonderfully smooth, refreshing, and balanced. 

Yogurt Drink (Doogh)

Ingredients

Serves 4

-1 1/2 cups whole-milk plain yogurt, whisk until smooth 
-2 cups water
-1 cup (8 oz) club soda (optional, for fizzy version)
-Salt to taste
-A good pinch of dried mint or other aromatic dried herbs 

-A pinch of crushed rose petals
-Plenty of ice cubes

Method:

1. Gradually combine the yogurt and water. Mix thoroughly using a whisk, hand mixer, or a blender. 
2. Add salt to taste, dried mint, crushed rose petals, and ice cubes. Stir well.

Serve chilled.

Dried Herbs for Doogh

The classic herbal blend used to flavor doogh is a wonderfully aromatic and tied to the landscapes of Iran. The following mix represents the traditional assortment:
Dried mint, dried wild mint, dried rose petals, dried wild mountain celery (Karafs-e Kuhi), thyme, and Tigh Daroogh, a rare, highly aromatic herb native to the Alvand Mountain in Hamadan.

Homemade yogurt is wonderfully refreshing and deeply nourishing. In Persian cooking, yogurt is versatile; it appears in sauces, soups, drinks like doogh, and as a simple, cooling side dish at every lunch and dinner. Making homemade ماست yogurt is easy, and although the process takes several hours, most of the time is hands-off, and by the next day, you'll have a pot of yogurt ready to enjoy.

A thermometer is helpful here. Ever since I bought a simple candy thermometer, I no longer rely on the old trick of testing the milk's temperature with the tip of my finger to guess whether it's ready for the yogurt starter. 

Homemade Yogurt - Mast-e Khanegi 

Ingredients

-1 gallon whole milk
-1/4 cup whole-milk plain yogurt with active cultures

Method:

1. Pour the milk into a heavy saucepan and place it over medium heat.
2. Clip a thermometer on the side of the pot.
3. Heat the milk to 180-185 degrees Fahrenheit. Stirring occasionally.
4. Remove from heat and allow it to cool to 110-112°F.
5. In a small bowl, mix the yogurt starter with about 1 cup of warm milk and stir until smooth. 
6. Pour the mixture back into the pot and gently stir to combine.
7. Cover the pot, wrap it in a large towel or a light blanket, and place it somewhere warm. Leave it undisturbed for about 10 hours. 
8. Refrigerate the yogurt overnight or at least 10-12 hours to fully set. 

 Enjoy!

Mast-o-Khorfeh - Yogurt with Purslane

ماست وخرفه/ بورانی خرفه Mast o Khorfeh Yogurt with Purslane is healthy and very helpful to beat the summer heat. There's nothing more refreshing and satisfying than a cool cup of yogurt mixed in with coarsely chopped fresh purslane picked right from your own garden. I've never planted purslane since they grow on their own and are actually considered weeds. I used to pull them out and discard them, until one summer when my mother came to visit us at our new home, and she had discovered purslane in the vegetable garden. I knew they looked familiar from back home, but since I didn't plant them in my garden, I was hesitant to eat them. But when my mother handed me a bunch of purslane and said to make a mast-o-khorfeh for lunch, I made it and loved the taste and the texture of it. That summer, we got to have purslane with yogurt, mixed in with salads or simply added to the vegetable platter (sabzi khordan).

Ever since then, I look for them in our garden during the summer, and we don't use any pesticides in order to try and grow everything healthy and safe for consumption. However, it seems that more and more people are discovering the health benefits and the nutritional values of purslane. They are known as a source of Omega-3 fatty acids and antioxidants, vitamin C, and E.

Ingredients

Serves 2-3

-2 cups plain yogurt
-A handful of purslane, pull the leaves off the stems, wash and drain, coarsely chopped if the leaves are big
-1/2 teaspoon dried mint
-Salt and pepper to taste

Method:

1. In a large bowl, combine all ingredients, mix well.
2. Transfer into a serving bowl, cover, and chill in the refrigerator for at least an hour or until ready to serve.

Serve cold with warm bread.

Variation:  Purslane may be added to Yogurt and Cucumber (Mast-o-Khiar), Salad Shirazi, and the platter of Sabzi Khordan.

Enjoy!

Mast-o-Artisho - Yogurt & Artichoke Dip

Ever since I moved here I have seen artichokes in vegetable stores and supermarkets, but I never picked one up. It didn't look like any kind of vegetable that I grew up with and was used to. It was different, looked rough, prickly and unappealing. It also seemed a bit labor intensive and I had no time or patience to invest in finding a recipe and cooking artichoke. We simply met at the wrong time and the wrong place! The only time I got to taste it was at a friend's house and I was unimpressed. It didn't taste that great after all. So, I  basically never tried artichokes ever since. However, that has changed recently since I now find myself utterly fascinated by all kind of vegetables from anywhere with any shape, taste, or color. I like to learn about vegetables, cook them and do a little experiment to see if I can use them in a Persian dish! I cooked a few in an easy and simple way and I was pleasantly surprised. Here's my first attempt at making ماست و آرتیشو/ بورانی آرتیشو yogurt and artichoke the Persian way.

Mast-o-Artisho/Borani Artisho

Ingredients:
Serves 4-6

2 cups plain yogurt
2 artichokes
1-2 tablespoons dried mint or 1/2 cup finely chopped fresh mint
1 garlic clove, minced
1 tablespoon walnuts, chopped *optional
Salt and pepper to taste
Juice of a lemon

Method:

1. To prepare the artichokes, trim the bottom, cut off the tips, remove the hardest outer layers and cut them in half. To prevent the artichokes from discoloration squeeze some lemon juice over them right after trimming. Steam them in a pan with a 1-2 cups of water over medium heat  for 20-30 minutes. Once cooked, remove pan from heat and let cool. Then scoop out the artichoke hearts and chop them into small pieces.
2. In a medium mixing bowl combine yogurt, artichoke hearts, mint and garlic. Add salt and pepper and mix well.  Taste and adjust the seasoning. Garnish with mint leaves (fresh or dried) and chopped walnuts.
3. Chill for a couple of hours and serve.

This is a great side dish for most Persian meals and goes well with any rice and khoresh dishes.

Enjoy!

Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

Tahchin is a divine Persian dish consisting of layered saffron rice and tender chicken breasts, bound together with a seasoned yogurt and egg yolk mixture. We Iranians love our rice and enjoy layering it with various types of vegetables and meats, but the most sought-after part of this dish is its golden crispy bottom layer of rice (tahdig).  ته چین Tah-chin is the tahdig lovers galore! Once cooked, it's served upside down, so you can enjoy both the fragrant saffron rice and a thick, crunchy tahdig in every bite. "Tah" means "bottom" in Persian, and chin comes from chidan, which means to arrange or layer.

Tah-Chin - Upside Down Layered Saffron Rice & Chicken

Ingredients
Serves 4-6

-2 1/2 cups long-grain basmati rice, rinsed and soaked in salted water (2-3 tablespoons of salt) for a couple of hours. Drain.
-2 boneless, skinless chicken breasts
-2 eggs, yolks only
-1 1/2 cups plain yogurt
-1 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-1 large onion, peeled and thinly sliced
-1/4 teaspoon turmeric

-2 tablespoons freshly squeezed lemon juice  
-Salt to taste
-Butter or olive oil
-Chicken stock  *optional

Garnish: barberries, slivered almonds, or pistachios 

Method

1. Place the chicken breasts in a pot along with sliced onions, add turmeric, 1/2 teaspoon salt, and 1 cup of water. Bring to a boil over medium-high heat, reduce the heat, add 1 tablespoon of saffron water, cover, and cook for 50 minutes. Remove from heat, let cool slightly, then shred or cut into small pieces. Mix in the lemon juice and set aside. 
2. Bring 6 cups of water to a boil in a large pot. Add the rice and cook for 7 minutes, until the grains are soft on the outside but still firm in the center. Then rinse briefly with cool water to remove excess starch and separate the grains. Set aside.
3. In a large mixing bowl, whisk together the yogurt, egg yolks, remaining saffron, and a pinch of salt. 
4. Add the drained rice and 2 tablespoons of olive oil to the yogurt mixture, and blend well.
5. In a nonstick pan, heat 3 tablespoons of oil, swirling to coat the bottom evenly. Spread 1/2 of the rice mixture into the pot and press down gently with the back of a spoon. Evenly layer the chicken on top, then cover with the remaining rice mixture. Smooth and press down gently. Drizzle with 2-3 tablespoons strained chicken stock, melted butter, or oil for extra flavor.
6. Cover the pot with a lid wrapped in a clean kitchen towel. Cook over medium heat until you see steam, then reduce to low and cook for 45-50 minutes. Adjust the heat as needed, because of the yogurt and egg yolks, the bottom can burn if too hot.
7. Let the tahchin cool for 5 minutes. Place a serving platter that is larger than the pot. Hold firmly with oven mitts, and carefully flip it upside down. Lift the pot away. Garnish with barberries, almonds, or pistachios

Tah-chin pairs well with plain yogurt, mast o khiar, salad Shirazi, or torshi.

Enjoy!

Mast-o-Laboo - Persian Beet & Yogurt Dip

There are so many types of street food vendors here in New York, fruit stands, soft pretzels, hot dogs, toasted chestnuts, and so on. The other day, we took a stroll down Fifth Avenue and to Rockefeller Center to see the holiday decorations and lights. My daughters bought roasted peanuts from a street vendor, and the warm, nutty smell instantly took me back to my childhood in Iran. I remembered how my mother would buy me fresh, whole salted walnuts, grilled corn (balal), and warm, juicy cooked beets (laboo). Sometimes I wonder if it's simply nostalgia, or if the food we grew up with tasted better.

Beets are an interesting root vegetable; they add so much color to life. They stain everything they touch, your cutting board, your hands, and your nails. It makes me wonder whether, long before modern cosmetics, people used beets as make-up to tint their cheeks and lips. 

Cooked beetroot (choghondar) can be served in many ways: sliced in salads, cut into quarters with a sprinkle of sugar, or mixed into yogurt. Even the green can be added to the ash, the hearty vegetable-and-bean stew, where it lends a wonderful flavor. Yet, the greens are usually discarded before serving. That may be why we have the Iranian expression used when someone feels ignored, unappreciated, or excluded from decision-making: "Am I a beetroot leaf here?  (pas man inja barg-e choghondaram?) 

Mast-o- Laboo/Borani Laboo - Persian Beet & Yogurt Dip

Ingredients

Serves 4-6

-3 small beets

-2 cups plain thick yogurt
-A pinch of sugar (optional)

-Garlic powder
-Salt

Method:

1. Place the beets in a pan, cover with water, and cook over medium heat for about 45 minutes or until tender.
2. Remove from the heat and set it aside to cool.
3. Peel, cut into small bite-sized pieces, or grate them using a food processor or a hand grater.
4. Combine the yogurt, beets, and a dash of garlic powder, salt, and a pinch of sugar.  Mix well. Refrigerate for a couple of hours.

Serve cold.

Enjoy!

Mast-o-Sabzi - Yogurt with Herbs, Raisins and Walnuts

Today, it really feels like summer. It’s hot, humid and sticky. It’s the kind of weather that makes you not want to step into the kitchen, let alone cook a gourmet meal. Therefore, I’m sticking to a cool, smooth, and healthy yogurt and herbs dish for dinner. The combination of plain yogurt, aromatic and flavorful vegetables, crunchy walnuts and tasty sweet raisins makes a light and delicious meal for hot summer days.

Mast-o-Sabzi - Yogurt with Herbs, Raisins and Walnuts

Ingredients:
Serves 4

2 cups plain yogurt
1/2 cup walnuts, chopped
1/2 cup raisins
1 large cucumber; peeled, seeded and finely chopped
1/4 cup fresh chives or scallions, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh tarragon, chopped
1 garlic clove, minced
1 teaspoon dried rose petal *optional
Salt and pepper to taste

Method:

1. In a large bowl combine all ingredients and mix well. Taste and adjust the seasoning. 
2. Refrigerate for an hour before serving.

Serve with warm bread.

Enjoy!

Borani Bademjan - Persian Eggplant and Yogurt Dip

 بورانی بادمجان Borani Bademjan is a very delicious appetizer, perfect for eggplant lovers. If you also enjoy garlic, this dish welcomes as many cloves as you care to add!

Borani Bademjan - Eggplant and Yogurt Dip

Ingredients

Serves 4-6

-2 large eggplants
-2 cups plain thick yogurt
-2 medium onions, thinly sliced
-4 garlic cloves, peeled and minced
-1 tablespoon dried mint
-A pinch of red pepper (optional)
-Salt and pepper to taste
-Olive oil

Method:

1. Preheat your oven to 400 degrees Farenheight. Make 2-3 cuts in each eggplant to allow steam to escape and prevent bursting.out  Place them on a sheet pan and bake for about 40 minutes or until soft. Remove from the oven, and set aside to cool.
2. Once cool, remove the skin, chop the flesh and place in a colander to drain excess liquid.
3. Heat 3 tablespoons of oil in a skillet over medium heat. Add the onions, saute until golden, add the garlic, cook for 2-3 minutes, then mix in the dried mint. Mix thoroughly.
4. In a large mixing bowl, combine the drained eggplant flesh, yogurt, sauteed onion-garlic mixture. Season with salt, and pepper to taste, adjusting as needed.
5. Transfer to a serving dish, garnish with an extra pinch of dried mint, red pepper, and a drizzle of olive oil. 
6. Serve cold or at room temperature with warm bread.

Enjoy!

Mast-o-Khiar - Persian Yogurt and Cucumber Dip

ماست و خیار Mast-o-khiar is a traditional and very popular Iranian side dish that accompanies many meals. This simple, yogurt-based recipe is refreshing and flavorful. You may add a handful of chopped walnuts and raisins for a little crunch and a bit of sweetness.

Mast-o-Khiar - Yogurt and Cucumber Dip

Ingredients

Serves 4

- 2 cups plain yogurt
- 2 large seedless cucumbers, finely chopped
- 1 tablespoon dried mint
- 1 teaspoon dried rose petals 
- Salt and pepper to taste

Method

- In a mixing bowl, combine the yogurt, cucumber, and dried mint. Season with salt and pepper. Mix well and adjust the seasoning as needed. 

- Transfer to a serving bowl. Garnish with dried mint and dried rose petals. 

- Cover and refrigerate until ready to serve.

Enjoy!