Kookoo-ye Marchoobeh - Persian-Style Asparagus Frittata with Fresh Herbs, Walnuts and Barberries

کوکوی مارچوبه (Asparagus kookoo) recipe came about as a result of a recent trip to my local vegetable market, where I noticed bundles of fresh green asparagus neatly tied and arranged on the shelves. I enjoy the taste of fresh asparagus, either steamed or grilled plain with just a little bit of coarse salt. However, as I reached to pick a bundle up, it dawned on me that I had never cooked a Persian-style asparagus meal, and among seemingly endless options, I decided to make a new version of kookoo/kuku incorporating asparagus.

Growing up in Iran, I remember hearing my mother talk about marchoobeh (asparagus), but I don't remember eating or even seeing any asparagus back then. Perhaps asparagus wasn't very popular or widely cultivated, and therefore it was not available among the wide range of vegetables then.

To enjoy the in-season asparagus, I have combined fresh herbs, chopped walnuts, and barberries with eggs, and I'm very happy with the results. For this recipe, I have added a touch of cayenne and cumin to bring just the right amount of flavor to the egg and asparagus combination. I must point out, though, that the traditional kookoo/kuku sabzi, like most dishes in Persian cuisine, is not spicy at all.  I also did not chop the vegetables as finely as I normally would for the traditional kookoo. For those unable to find barberries, you can substitute them with dried cranberries instead.

Kookoo-ye Marchoobeh - Asparagus Frittata

Ingredients

Serves 4-6

-1 pound fresh asparagus (about 20 medium-sized stalks), ends snapped and cut into 2-inch pieces
-8 large eggs
-1 cup chopped fresh flat-leaf parsley
-1 cup chopped fresh scallion (green parts only)
-A few sprigs of fresh mint, chopped
-1/2 cup chopped walnuts
-1/2 cup dried barberries (can be found in most Persian grocery stores), picked over and rinsed well
-1/4 teaspoon turmeric
-A pinch of cayenne pepper (optional)
-A generous pinch of cumin (optional)
-Salt and pepper to taste
-Olive oil (extra virgin) or vegetable oil

Method:

1. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Sauté the asparagus pieces lightly for about 5 minutes. Sprinkle a bit of salt over the asparagus.
2. In the meantime, combine the chopped herbs, walnuts, barberries, and spices together in a large mixing bowl.
3. In a medium-size bowl, beat the eggs until yolks and whites are completely blended. Add salt and pepper to taste.
4. Pour the egg over the herbs and walnut mixture in the large bowl and blend well.
5. Add the egg and herb mixture over the sauteed asparagus in the skillet. With a spatula flatten the surface of the kookoo. As eggs start to set, take the spatula and run it around the edges and make four large wedges or eight small ones in the skillet. Cover and cook for 25-30 minutes on medium-low heat.

To serve, cut the kookoo into small wedges and place it onto a platter. May be served hot or at room temperature with yogurt, salad shirazi, torshi, and bread.

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!

Khoresh-e Khalal Badam & Zereshk - Slivered Almonds & Barberry Stew

I've been wanting to make this nutty, tangy, saffron-scented lamb stew for a long time, and it's every bit as beautiful, flavorful, and aromatic as I hoped. I usually use barberries to make zereshk polow (rice with barberries), a staple in our family, but they also shine in this stew, adding tartness that balances the richness of the lamb. Barberries (Zereshk) are widely cultivated in the north-eastern region of Iran, in Khorasan.

I like my خورش خلال بادام khoresh khalal badam to be filled with slivered almonds and barberries. The more common version of this stew is usually made without any yellow split peas, but I enjoy the flavor and texture they add. If you prefer a thinner khoresh, you may omit them. Barberries (zereshk) are tiny, jewel-like berries that add a touch of tartness and a beautiful color to Persian dishes. 

Khoresh-e Khalal Badam- Slivered Almonds & Barberry Stew

Ingredients

Serves 4-6

-1 1/2 pounds lamb, or beef, washed and cubed
-1 cup slivered almonds, lightly toasted
-1 cup dried barberries, picked over and rinsed
-1 cup yellow split peas, picked over and rinsed (optional)
-1 large onion, thinly sliced
-2 garlic cloves, minced
-2 tablespoons tomato paste
-1/2 teaspoon turmeric
-1/3 teaspoon cinnamon
-1/3 teaspoon crushed saffron dissolved in 2 tablespoons of hot water
-1-2 tablespoons rose water (optional)

 - Olive oil or vegetable oil, as needed
-Salt and pepper, to taste

Method:

1. Lightly toast the almond slivers in a dry pan for 3-5 minutes over medium to low heat. Set aside.
2. In a small frying pan, lightly sauté the barberries in 1-2 tablespoons of oil over medium heat for a few minutes. Set aside.
3. In a small pan, saute the tomato paste in a tablespoon of oil for 2-3 minutes over medium heat. Set aside. This step deepens the flavor of the stew.
4. Heat 2-3 tablespoons of oil in a large pot. Sauté the sliced onions over medium heat until translucent. Add garlic and cook for another 2-3 minutes. Stir in the turmeric until well blended. 
5. Add the meat and brown on all sides. Season with salt, black pepper, and cinnamon.  
6. Push the meat mixture to the sides of the pot, add the split peas in the center, and fry for a few minutes to remove their raw flavor. (Alternatively, cook the split peas separately in two cups of water and add them halfway through cooking.) 
7. Stir in the sauteed tomato paste and pour in enough water to cover the meat by about two inches.
8. Cover and cook for 30 minutes over medium to low heat. Add the toasted almonds, mix well, and cook for another 20 minutes. Add water if needed.
9. Add barberries and saffron. Adjust seasoning to taste and cook for another 20-30 minutes until the meat is tender and the flavors are well blended. Add rose water during the last 10 minutes of cooking. 

Serve warm with rice, pickles (torshi), fresh herbs, and yogurt.

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!