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 have 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 vastly 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 (or to taste) *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. Saute 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

جواهرپلو Javaher Polow (jeweled rice) is a traditional rice dish for weddings, engagement parties and other joyous celebrations. I thought this would make a fitting first post for the new year. The combination of colors, textures, flavors and aromas of saffron basmati rice layered with slivered pistachios, almonds, raisins, barberries, julienne-cut carrots and skin is truly a cheerful feast for your eyes and senses.

The word javaher (jewel) was a frequently uttered word in childhood stories that I would hear from Halimeh, my daieh (nanny). She was abandoned by her father and her stepmother at only ten years old and somehow found her way to my grandparent's home and lived with my grandmother till the last years of her life. She was quite a charming storyteller with a talent for tales of  kings, queens, princesses, stories of dokhtar-e shah parian, malek Jamshid, malek Khorshid and many others. Her fascinating fairy-tales would take me to a  fantasy world of aristocracy where the girl would always end up marrying her prince charming and lead a lavish life with all things made of gold and covered with the most brilliant diamonds, fiery red rubies, the greenest emeralds and the largest pearls!

Then, I would go to my mother with these magical stories. She would pause for a moment, smile, and tell me one of her own ancient fables (the long versions!) to teach me lessons, bring me back to reality and put my feet firmly on the ground. One of those such stories was of Molla Nasr al-din, a satirical wise man who lived during the Middle Ages. His anecdotal stories are well known in Iran and many of the neighboring countries in the region. Here's a brief version of it:

Molla was invited to the house of a nobleman in his town. He chose to wear his warm, comfortable and shabby clothes. When he arrived at the door, the doorman quickly turned him back for he did not look prim and proper enough. Molla goes home and puts his best garment on with silver trimmings around his high fancy collar and his long sleeves. He combed his hair and put on some perfume and headed to the dinner party. When he arrived, he was well received and was offered the seat at the top of the sofreh (table cloth). To everyone's dismay, Molla scooped some soup out and poured it all over his jacket. Then he placed some rice in his pocket and topped it with some lamb stew. As he was stuffing food in his sleeves he was stopped by the nobleman who demanded an explanation for Molla's mad behavior. Molla responded, "When I came in the first time, with my comfortable home clothes, you didn't let me in the house. Now that I put on this fancy jacket I am suddenly treated with respect. Since these are the clothes that get recognized I might as well feed the food to 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 sliced pistachios, may be soaked in cool water to soften
1/2 cup slivered almonds, may be soaked in cool water prior to cooking to soften
1/2 cup coarsely chopped hazelnuts *optional
1 cup barberries, may be found in middle-eastern grocery stores
1/2 cup raisins, I used a combination of both black and golden raisins
1/2 cup julienne-cut carrots
2 large oranges, wash, dry, makes about 1/2 cup julienne cut orange skin
1/2 cup sugar
1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons of hot water
1/3 teaspoon ground cardamom
1/3 teaspoon ground cumin
1/2 teaspoon crushed rose petals
1/3 teaspoon turmeric
Salt 
Water
Butter/Oil

Method:

1. In a large bowl wash the rice with cool water a few times. Soak the rice in 8 cups of water, add 4 tablespoons of salt and set aside for a couple of hours.
2.  In a large pot bring 3 quarts of water to a rapid boil on medium-high heat. Drain the soaked rice and gently pour into the pot. Bring the water back to the boil for about 7 minutes or until the rice grains expand in length, the ends are soft to the touch and the center of the grain still has a bite to it. Drain in a colander, rinse with cool water. Set aside.
3. Peel the orange skin, remove the white part and cut the orange peel into thin stripes. Soak in cold water for 10 minutes. Drain and repeat 2-3 more times.
4. Combine 1/2 cup of sugar and a cup of water in a pan over medium heat, gently boil for 7-10 minutes or until the sugar dissolves completely and thickens slightly. Add the orange zest and carrots and cook for 15-20 minutes on low heat.
5.  Melt 2 tablespoons of butter and in a large skillet, add a tablespoon of vegetable oil, when hot saute the onions until golden brown, add turmeric and stir well. Add barberries, saute for 5 minutes on medium to low heat, add raisins, sprinkle a tablespoon of sugar on top and mix well.
6. Mix in the carrots and orange zest. Sprinkle the spices, taste and adjust the seasoning.   
7. Add pistachios and almonds, mix well.
8. In a large, non-stick rice pot, heat 4 tablespoons of oil over medium-high heat. Gently layer the rice with the nuts and carrot mixture into a pyramid shape. 
9. Cook on medium-high heat for 7 minutes, lower the heat when you see the rice starting to steam. Pour 2 tablespoons melted butter, 1/4 cup of water and the saffron over the rice. Cover the lid in a clean dish cloth or thick paper towels. Cover the rice pot and cook for 45-50 minutes over low heat. Don't open the lid before the rice is done cooking.  

To serve, mound rice on a serving platter. Garnish and serve warm. Jeweled rice may be served with chicken, small meatballs, salad and yogurt. 

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

Enjoy!

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

I've been wanting to make this nutty and tangy saffron flavored lamb stew for a long time. You must try this gorgeous, flavorful and aromatic stew -- you will be very pleased with the taste. I generally use barberries to make the rice with barberries dish (zereshk polow), which has been a staple in our family, but another great use is to make this delicious stew with it. Barberries/Berberis (Zereshk) is widely grown in the north eastern part of Iran, in the region of Khorasan.

I like خورش خلال بادام khalal badam stew 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 like the addition of its flavor. If you prefer a thinner khoresh you may omit or the yellow split peas. 

Khoresh-e Khalal Badam- Slivered Almonds & Barberry Stew

Ingredients:
Serves 4-6

1 1/2 pound meat (lamb, beef ), washed and cubed
1 cup slivered almonds, lightly toasted
1 cup dried barberries, picked over, rinsed, can be found in most Persian grocery stores
1 cup yellow split peas, picked over, rinsed *optional
1 large onion, thinly sliced
2 garlic cloves, minced
2 tablespoons of 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)
 Oil
Water 
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 saute 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 is optional but it improves the taste of the stew.
4. Heat 2-3 tablespoons of oil in a large pot, saute the sliced onion over medium heat until translucent, add the garlic and saute for another 2-3 minutes then add the turmeric. Stir well to blend every bit of onion and garlic with turmeric powder.
5. Add the meat and brown on all sides. Add cinnamon, salt and pepper to taste, blend well.  
6. Make some room in the center of the pot by pushing the meat and onion mixture to the side of the pot and place the split peas in the center and fry them for a few minutes. This will harden the peas and gets rid of their raw smell. You may also cook the split peas separately with two cups of water and add them to the stew half way through cooking if you prefer. 
7. Scoop in the tomato paste and pour in enough water to cover meat and to come about two inches above. 
8. Cover and cook for 30 minutes on medium to low heat, add the almond slivers, mix well, cook and cover for another 20 minutes. Add water if needed.
9. Add barberries and saffron, stir well, taste and adjust seasoning. Cook for another 20-30 minutes until meat is tender and the flavors are well blended. Pour rose water in 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!

Zereshk Polow - Rice with Barberries

زرشک پلو Zereshk Polow with chicken makes a great meal for any occasion and is a favorite among most Iranians. Barberry (zereshk), grows in clusters like grapes. They are tangy, tiny, and deep red in color. I prefer to store the barberries in a zip-lock plastic bag in the freezer to maintain its freshness and color.

Zereshk Polow - Rice with Barberries

Ingredients:
Serves 4-6

2 cups basmati rice
1/2 cup dried barberries (zereshk), can be found at most Iranian or Middle Eastern stores
1 teaspoon crushed saffron, dissolved in 3-4 tablespoons of hot water
1- 2 tablespoons sugar
Butter  

Vegetable oil

Salt 

Slivered almonds or pistachios for garnish

Method:

1. Rinse the rice with cool water a few times. Soak the rice in 8 cups of cool water, add 4 tablespoons of salt, set aside for at least an hour.
2. Pick over dried barberries (zereshk), wash and rinse a few times, soak in cool water for ten minutes. Drain. 
3. Place 2 tablespoon of butter and 2 tablespoons oil in a small saucepan, add zereshk to the pan, heat it up over medium-low heat for five minutes. Add 2 tablespoons of liquid saffron and 1-2 tablespoons of sugar to balance the sour taste of zereshk (if you prefer a more sweet taste, add more sugar to the mixture). Mix thoroughly. Set aside. I usually sprinkle very little sugar to this dish. I like the sour taste of zereshk polow.
4. In a large non-stick pot that has a tight-fitting lid, bring 3 quarts of water to a rapid boil on medium-high heat. Drain and pour into boiling water. Bring water back to a boil for about 7 minutes. Test to see if the rice is ready. Rice grains should be hard in the center and soft on the outside. Drain the rice in a mesh colander and rinse with cool water a few times.
5. Wash the pot and return to heat, add 3-4 tablespoons vegetable oil, and a tablespoon of liquid saffron. With a large spatula place the rice into the non-stick pot, building it into a pyramid shape. 
6. To release the steam make 3-4 holes in the rice with the bottom of the spatula. Cook for 7-10 minutes on medium heat until rice is steaming, when the steam starts to come out, pour 2 tablespoons of oil and 1/4 cup of water over the rice, cover, lower heat and steam the rice for 50 minutes.
7. With a large scoop take some rice and mix in with the remaining saffron and set aside.
8. Serve rice on a platter, layer with barberries, and the mixture of rice and saffron. 
9. Gently remove the crusty bottom (tahdig) and serve on a separate plate.

Enjoy!