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 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 the سریانی Syriac language, and for Iranians, the eve of yalda is a time for 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 would 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

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 to 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 seventh blog anniversary, and I would like to express my many thanks and my deepest gratitude to my faithful readers and welcome new readers!

A collage of  past Yalda nights

Happy Shab-e Yalda! Happy Winter Solstice!

Khoresh Kadoo Halvaie - Persian Beef and Pumpkin Stew

One of the beauties of fall is the abundance of a wide variety of winter squashes that come in different shapes, sizes, and colors. I typically use butternut squash for its flavor and color in my cooking; however, this time I chose to use کدو حلوایی - kadoo halvaie, the vibrant orange small sugar pumpkin that is both beautiful and delicious. It is the same kind of pumpkin my mother used to roast in the oven back in Iran, and now, when I cook it, it still has the overwhelmingly familiar taste of home. Orange is a joyous color, and pumpkins are nature's gift; a free dose of color therapy on these gray, short, and gloomy autumn days. I'm thankful to my lovely neighbors for leaving out all these gorgeous pumpkins on their front porches early in the fall season until they eventually become food for the squirrels. There are numerous sweet pumpkin dessert recipes available. However, pumpkins are also delicious in savory dishes. خورش کدو حلوایی - Khoresh-e kadoo is a ملس - malas (sweet and sour) fall-flavored dish that will warm your heart.

I'm often asked if there are any Persian vegetarian or vegan recipes. Most people may not think of Persian cuisine as vegetarian/vegan-friendly, and only think of کباب - Kabobs when they think of Iranian food. Or there may not be many obvious vegetarian dishes on restaurant menus. However, many types of fresh vegetables are served raw or cooked as a side dish. As for vegan recipes, I'd like to point out that you can easily omit the meat in many stew recipes that call for stewing lamb/beef, except for the traditional آبگوشت abgoosht/dizi varieties, and still have a delicious and fulfilling meal.

I added a handful of آلو بخارا - aloo bokhara (dried yellow plums) to the stew toward the end of cooking. They may be found in most Persian/Middle Eastern grocery stores. If not, you can substitute them with prunes instead. Typically, potatoes and carrots are not a part of the authentic version of this khoresh, but they make the stew richer and more flavorful without changing the overall taste. I also like to add a bit of nutmeg and cinnamon. جوزهندی - Nutmeg is not a commonly used spice in Iranian cooking, but in our home, it was one of the spices that my mother cherished, and she always kept some in her little glass spice jars.

Khoresh Kadoo Halvaie

Ingredients

Serves 4-6

-1 1/2 pounds boneless beef or lamb stew meat, cut into small bite-sized pieces
-1 1/2 pounds peeled, seeded, and cubed pumpkin or butternut squash
-1 large onion, thinly sliced
-1 large tomato, peeled, chopped
-1 medium carrot, sliced *optional
-1 large potato, peeled, cubed *optional
-4 garlic cloves, minced
-1 (8-ounce) can tomato sauce, organic
-1 cup aloo bokhara (dried plums), pitted
-1/2 teaspoon turmeric
-1/2 teaspoon ground cinnamon
-A pinch of nutmeg
-Juice of 1 lemon (use more if you prefer)
-1 tablespoon table sugar or brown sugar (use less if you prefer)
-1 teaspoon salt
-1/2 teaspoon black pepper
-Olive oil

Method:

1. In a large skillet, heat 2-3 tablespoons of oil, add pumpkin, and saute lightly for about 7 minutes.
2. Stir in cinnamon, a pinch of nutmeg, and a dash of salt. Cook for another 5 minutes. Set aside. 
3. In a large pan, heat 3 tablespoons of oil, add sliced onions, and saute over medium-high heat until golden. Add minced garlic and saute for a couple of minutes. Add the turmeric powder, stir, and mix well.
4. Add beef and cook until brown on all sides, stirring occasionally.
5. Add chopped tomatoes, tomato sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Add water to cover all ingredients by about an inch, and mix well. Bring to a boil on high heat, lower the heat, cover, and cook over medium heat for about 45 minutes or until tender.
6. Add the sauteed pumpkins, potatoes, and carrots to the stew. Add a little bit of water if necessary. Cover and cook for another 30 minutes over low heat. Add in the plums, lemon juice, and sugar. Stir well, taste and adjust the seasoning, and simmer for another 10-15 minutes. 

Serve hot with rice, mast o khiar, and sabzi khordan.

Enjoy!

Dizi - Traditional Iranian Lamb Chickpea Soup

دیزی Dizi, also known as abgousht, is a popular highlight of Persian cuisine. Traditionally, it was cooked in small stone crocks or metal pots. The history of abgoosht (or abgousht) dates back centuries, when it was made simply with lamb and chickpeas. With the introduction of New World ingredients such as potatoes and tomatoes, this modest meat-and-chickpea soup evolved into a more substantial and more flavorful meal. 

Cooking in clay/stone cookware is one of the oldest culinary methods in Iran, where the clay pot is placed over indirect heat or a slow fire for hours, allowing the ingredients to meld together. Because of its long cooking time and the need for a very hot stove, dizi was often purchased from specialty shops rather than prepared at home. In modern kitchens, the clay pot is now used mostly for serving rather than cooking. Still, this slow-simmered, humble, and deeply satisfying dish continues to nourish the body and soul.

Traditionally, it's served in two parts. First, the flavorful broth is strained into a large bowl or individual bowls and served. Then the remaining ingredients, lamb, potatoes, tomatoes, chickpeas, and beans are all mashed together using a goosht-koob (a traditional meat masher). This mixture is served on the side with raw onions, torshi (pickles),  sabzi khordan (fresh herbs), and plain yogurt. Noon sangak is an excellent choice of bread for this dish. Baked in a tanoor (tandoor) over a bed of hot pebbles, sangak's toasty flavor makes it a star of the meal as the stew itself. 

Savoring dizi is an experience of togetherness, bonding, and sharing. Whether you are sitting cross-legged on the floor in comfortable clothing around a sofreh (traditional tablecloth) or gathered at a dining table dressed in designer attire, the joy remains the same: indulging in a warm, comforting blend of flavors while enjoying conversation and creating memories. Every time I prepare abgoosht, I remember the scene from Ganj-e Gharoon, an old Iranian film forever etched in my mind. In it, Fardin and Zohouri mash the meat, tap the marrow from the bones, pound a raw onion by hand, and eat abgoosht as they sing and tease Arman! There are many variations of abgoushts, each with its own regional and family traditions. This recipe was passed down from my mother, which I still treasure and often use.

Dizi - Iranian Lamb & Chickpea Soup

Ingredients
Serves 4-6

-3 lamb shanks (about 3 pounds)
-1 cup chickpeas, rinsed, soaked overnight
-1 cup white beans, rinsed, soaked overnight
-2 large onions, peeled, quartered
-4 medium-sized potatoes, peeled and cut in half
-3 medium-sized tomatoes, peeled and cut in half
- 3 whole limoo amani (dried lemons) found in Persian grocery stores
-1/2 tablespoon turmeric
-A pinch of cinnamon
-1 1/2 tablespoons tomato paste
-2 tablespoons vegetable oil
-Salt and pepper to taste
-Water (8 cups)

Method:

1. In a large soup pot, place the lamb shanks and add eight cups of water. 
2. Bring to a boil over high heat, skimming off any foam that rises to the surface. 
3. Add the turmeric, cinnamon, limoo amani, onions, chickpeas, beans, salt, and pepper.  Cover and cook on medium heat for about 1 hour.
4. In a small skillet,  heat the oil over medium heat. Sauté the tomato paste briefly to mellow its raw taste.
5. Add the sauteed tomato paste, tomatoes, and potatoes to the pot, cover, and continue cooking for another 1 hour or until all ingredients are tender.
6. Taste and adjust seasoning. Remove from the heat. Drain the broth through a sieve, discard the bones, and mash the remaining ingredients using a masher until well blended.

To serve: Ladle the broth into a large serving bowl and spoon the meat and potato mixture onto a serving platter. Serve alongside warm bread, pickles, yogurt, and fresh herbs.

Enjoy!

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb cubes. Even if you're not too fond of okra, this delicious khoresh would likely change your mind. There's something magical about the combination of eggplant, okra, tomatoes, and lime juice. خورش بامیه و بادمجان Eggplant & Okra stew could also be made with غوره ghooreh (unripe grapes) if available where you live. The use of freshly squeezed lime juice, abghooreh (verjuice), or limoo amani (dried lemon) is key in Iranian cooking. The acidity of these ingredients definitely enhances the flavor of most dishes.

Eggplant is widely used in Persian cuisine; for instance, some popular dishes include khoresh bademjan, borani bademjan,  and kashke-bademjan. Whereas okra, on the other hand, is mostly sauteed and cooked in khoresh bamieh, a popular southern dish. In our home, my mother always made khoresh bamieh with tamarind sauce, and the taste was so incredibly amazing that I haven't tried to change my mother's recipe and use any other sauce instead. However, since I'm adding eggplant to this dish, I'll use a couple of tablespoons of tomato paste and a large tomato as a base with the addition of lime juice.

While preparing the ingredients, remember not to cut into the okra and to gently trim the top, but leave the top cap and the bottom intact, since this would prevent the stew from becoming slimy. Also, add the lime juice to the stew before adding the okra.

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

Ingredients

Serves 4-6

1 1/2 pound meat (lamb or beef), washed, trimmed, and cubed
8 small-sized eggplant, peeled, leave whole or cut in half
1 pound of okra, wash and trim the top
1-2 large tomatoes, skin removed and finely diced
2 large onions, finely chopped
3 garlic cloves, minced
2-3 freshly squeezed lime juice
2 tablespoons tomato paste
1 teaspoon turmeric
A pinch of red pepper 
Salt and pepper to taste
Oil

Method:

1. Place peeled eggplant in a colander, sprinkle with salt, and let it drain for a couple of hours before cooking.
2. Heat 1/2 a cup of vegetable oil in a large skillet over medium-high heat and fry the eggplants until golden brown. Remove fried eggplant and place on a paper towel.
3. In the same skillet, fry okra in 2-3 tablespoons of oil on medium heat until lightly browned. Set aside.
4. In a large stew pot, saute the chopped onions on medium-high heat until golden brown. Add a teaspoon of turmeric powder. Stir well, add the minced garlic, and saute for another few minutes.
5. Add the meat, salt, and pepper, and brown the meat on all sides.
6. Add the chopped tomatoes, tomato paste, and enough water to cover the meat by a couple of inches. Bring to a boil, reduce the heat, cover, and cook for an hour on medium-low heat or until the meat is tender.
7. Add the lime juice to the stew, stir, and gently place the fried eggplant and okra in the pot. Taste and adjust the seasoning with salt, pepper, and lime juice. Add a little more water if necessary. Cover and simmer for another 30-40 minutes on low heat.

To serve, gently spoon the stew into a large serving bowl. Serve hot with rice, salad shirazi, and mast o khiar.

Enjoy!

Kabab Koobideh - Persian Grilled Ground Lamb On Skewers

I just couldn't let my third summer of blogging pass by without posting a recipe for the internationally-known Iranian dish: kabab koobideh/kabob kubide. In addition to this popular kabab, there's also the well-known kabab barg (grilled skewered lamb tenderloin) and the delectable joojeh kabab (grilled chicken), as well as many other types of kababs, which are served with chelow, the parboiled and steamed rice.

In our home, grilling has become one of the rituals and pleasures of the summer, but usually by mid-October, the gas grill gets cleaned, covered, and put away for the rest of the year until the trees bloom once again. On the other hand, growing up in Iran, it was always grilling season! Kababs were made all year-round, regardless of the weather conditions. Our barbecue grill was an old, overused but sturdy rectangular manghal (portable charcoal grill) left in the faraway corner of the yard year-round. But on kabab days, in a matter of minutes, my mother would bring the manghal to the center of the yard, place some zoghal (wood charcoal) in it, and start the fire. When the coals looked hot and glowing, she would place the kabab skewers on the fire. Kababs, like any other meal, were made solely by my mother from start to finish. She had the required ease and speed in preparing the meat, fanning the charcoal using a bad-bezan (straw hand fan), and at the same time frequently turning the skewers over so the meat wouldn't fall off. Then the cooked kababs and grilled tomatoes would be placed in between layers of fresh taftoon (flat bread) and immediately taken to the dining room table, where the aromatic rice, a small bowl of sumac, fresh basil leaves, quartered raw onions, yogurt, and a pitcher of ice-cold doogh (yogurt drink) were already placed.

Traditionally, کباب کوبیده koobideh is made with ground lamb. However, ground lean beef or a combination of the two could be used too. This is the kind of kabab that needs meat with some fat on it. Koobideh is basically made with very few ingredients, consisting of ground meat, grated onion, salt, and pepper. Adding a teaspoon of sumac, turmeric, saffron, or any other ingredient is totally optional and depends on one's individual tastes and preferences. I'm not a big fan of using (joosh-e shirin) baking soda in cooking, but a few times I have taken my friend's advice and added a teaspoon of baking soda to tenderize the meat mixture, and I liked the result. I like to buy the meat on the same day that I'm grilling, but if you decide to do your shopping a day in advance, it's better to prepare the mixture and keep it in the refrigerator. Kababs are always served with grilled tomatoes, but grilling other vegetables such as onions, hot green peppers or corn is optional. Serving this dish with raw eggs on top, as was common in the past, is no longer advisable due to health reasons.

Kabab Koobideh - Persian Grilled Ground Lamb On Skewers

Ingredients:
 Serving: 8 skewers

2 pounds finely ground lamb (grind it 2-3 times)
1 large onion, grated, and squeeze out the juice
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste

For Grilled Vegetables:

4 medium firm and ripe tomatoes, cut in half
2 medium onions, quartered (optional)
8 hot green peppers (optional)

 Method:

1. In a large bowl, combine all the ingredients and mix well with your hands until the mixture becomes well blended and sticky. Set aside at room temperature for at least an hour.
2. Leave a bowl of water next to you on the counter for dipping your hands to prevent stickiness while placing the lamb on the skewers.
3. You may divide the ground lamb into equal portions in advance or take a handful and shape it into an oval and place it on a flat and long metal skewer, and press it onto the skewer, making sure that both ends are sticking as well. The thickness and the length of the kababs depend on your preferences. When all the skewers are done, set aside for at least half an hour.
4. Turn on the gas grill and make sure it's very hot, and then one by one, place the skewers on the grill. Turn each skewer over quickly and continue to do so until the lamb is browned on both sides and well-cooked.
5. Place the vegetables directly on the hot grill, or place them on the thin metal or wooden skewers and grill over the flame.

Set the table in advance, place all the necessary condiments you would need for the meal, serve the rice on a platter, and then bring the kabab platter to the table with the grilled vegetables.

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!

Shirazi Rice With Tiny Meatballs, Herbs & Kohlrabi Fries (Kalam Polow Shirazi)

This is a most flavorful and aromatic rice that is called کلم پلوبا کلم قمری وگوشت قلقلی  kalam polow Shirazi in Persian, and it is a wonderful dish from the beautiful ancient city of Shiraz, Iran. This delicious rice is layered with tiny and tasty meatballs, a combination of fragrant fresh herbs such as basil, tarragon and savory and then topped with kohlrabi fries. I heard about this recipe from a very kind and generous Shirazi friend of mine, Shahla khanoum, back in the spring and since then not only have I enjoyed making and serving kalam polow but I have also learned to love kohlrabi and it's now my new favorite vegetable. This rice can be made with cabbage as well but the flavor and texture of kohlrabi turns this dish into a more delightful blend of aromas, flavors and textures.

Kalam Polow Shirazi - Shirazi Rice with Meatballs, Herbs and Kohlrabi Fries 

Ingredients:

Serves 6

2 cups long grain rice

1 pound ground beef

3-4 medium kohlrabi (kalam ghomri), peeled and sliced into french-fry strips

1 large onion, thinly sliced

1 large bunch of fresh basil (raihan), chopped

1 large bunch of fresh tarragon (tarkhoon), chopped

1 bunch of fresh مرزه marzeh (savory), chopped, I couldn't find it fresh so I used 1/3 cup dried savory

1/2 teaspoon turmeric

1 tablespoon chickpea flour (optional)

A pinch of red pepper
A pinch of cumin powder (zireh)
Salt and pepper to taste

Vegetable oil

Method:

Meatballs

1. In a medium-sized bowl combine the ground beef, chickpea flour, salt and pepper, mixing well. Shape into small meatballs.
2. In a frying pan, heat 3-4 tablespoons of oil and saute sliced onions over medium heat until golden brown, add turmeric, a pinch of red pepper and cumin, stir well. Place meatballs in the pan, spread them out and brown on all sides. Sprinkle 2 tablespoons of  chopped herbs over the meatballs, reduce heat to low and cook for 10-15 minutes.

Herb Mixture

1. In a skillet, heat 2 tablespoons of oil and lightly saute the herbs together over medium-low heat for 2-3 minutes, just enough for the flavors to come together. Don't fry these herbs and, if you prefer, you can skip this step altogether and layer the rice with chopped fresh herbs.

Kohlrabi Fries

1. In a large frying pan, heat 5-7 tablespoons of oil on medium-high heat. Add the kohlrabi fries and cook for 4-5 minutes, turning them a few times until golden brown. Remove them with a slotted spoon and place on a paper towel. Sprinkle salt to taste. Add a pinch of cayenne pepper if you like.

Rice:

1. Wash rice with cool water a few times and soak rice in 8 cups of water and 2 tablespoons for a couple of hours.
2. In a large pot bring 3 quarts of water to a boil on high heat . Drain rice and gently pour into the boiling water. Bring water back to boil for 7 minutes. Test the rice to see if it's done -- rice grains should be soft on the outside and firm on the inside. Drain and rinse with cool water.
3. Clean out the pot and return to the stove, add 4 tablespoons oil to the pot on medium to high heat. With a spatula, place rice in the pot, layer it with herbs, meatballs and some of the fries, building it into a pyramid shape. Make 3-4 holes in the rice to let the steam out. Cook for about ten minutes or until the steam starts to come out, pour 2 tablespoons oil and 2 tablespoons of water over the rice, lower the heat, cover and cook for 45 minutes.

Serve rice on a platter, top with the rest of the kohlrabi fries and garnish with chopped fresh herbs. It may be served with yogurt, salad, pickles (eggplant torshi).

Enjoy!

Khoresh Rivas - Persian Rhubarb Stew

It's been a very hot summer so far, the kind where you don't feel like cooking and heating up the oven or turning on the stove. However, I was so excited to have finally found a bunch of fresh rhubarb stalks in a supermarket the other day that it no longer mattered how hot the weather was. I had to cook this savory dish. I adore rhubarbs for they are nutritious and very tasty. I loved rhubarb stew as a kid and I still enjoy its well-balanced tart and sweet taste, served over warm and aromatic rice. I cherished the opportunity to make this delicious sweet and sour lamb stew with fruity flavored rhubarb simmered to perfection in a green sauce filled with chopped parsley and mint. This is a delightful dish that will please your taste buds and is worth the time and the effort that goes into making it.

خورش ریواس - Khoresh rivas - Rhubarb stew is pretty much prepared the same way as celery stew (khoresh karafs). The main difference is that in celery stew you add lemon/lime juice to bring out the flavors and make it tastier whereas in preparing rhubarb stew there's no need to add more acidity to the dish. In order to balance the tart taste of rhubarb, sugar is added to a bring about a perfect sweet and sour consistency.

Khoresh Rivas - Persian Rhubarb Stew

Ingredients:
Serves 4-6

5 stalks of rhubarb--washed, dried and cut into small bite-sized pieces
1-1/2 pounds of meat (lamb, beef or chicken), washed and cubed
1 large onion-- peeled, finely chopped
1-2 garlic cloves, minced
1 bunch of parsley-- remove the thick stems, wash and chop (makes about 2 cups, packed)
1 bunch of mint, leaves only, wash and chop (makes about 1 cup, packed)
1/2 teaspoon turmeric
1 tablespoon, liquid saffron
Salt and pepper to taste
1 tablespoon sugar or to taste *optional
Vegetable oil/olive oil
Water

Method:

1. In a pan, heat 2-3 tablespoons of oil, saute chopped onions until translucent. Add garlic and turmeric, stir, add the meat and brown on all sides. Add salt, pepper and saffron. Pour enough water to cover the meat by couple of inches. Cover and cook for an hour on medium to low heat.
2.  In a medium-sized frying pan, saute the chopped parsley and mint together in 2 tablespoons of oil over medium heat. Combine the parsley and mint mixture with the meat sauce half way through the cooking. Add water if necessary.
3. Lightly saute sliced rhubarbs in 2 tablespoons of olive oil for 2-3 minutes on medium heat. Add the rhubarb to the pot, lower the heat to a gentle simmer and cook for about 10 minutes.
4. Taste and add a tablespoon of sugar or to taste, gently stir and cook for an additional 5 minutes.

Serve warm with basmati rice.

Enjoy!

Koofteh Shevid Baghali - Persian Dill & Lima Beans Koofteh

کوفته شوید باقالی  koofteh shevid baghali is made with ground meat, rice, baby Lima beans and fresh dill, made into a ball with tasty fillings in the center for that additional burst of nutty and sweet flavor. This delicious one-dish meal is worth every bit of effort and time that goes into preparing it. To me, some meals are works of art that you can't help but marvel at and appreciate the ingenuity that brought about its creation. This koofteh happens to be one of them.

As I rinse the rice, pick apart the feathery dill tips, steam the beans and put the dinner together, I am filled with gratitude and a heartfelt appreciation that I get to make a dish that is as homey as it can get, share it with people that I deeply care about, later put my head down on a pillow in a safe place each night, and send my kids to school in the morning. Isn't this what we all want and every human being deserves? I wish every person a safe home, a loving family, good friends, food on the table, and good health.

Koofteh Shevid Baghali - Persian Dill & Lima Beans Koofteh

Ingredients:
Makes about 18 Koofteh

1 cup of rice, rinsed, there's no need to soak
1 pound ground lamb or beef 
1 pound baby Lima beans (fresh or frozen) if frozen, thawed
2 bunches dill, remove the hard stems and discard, wash and finely chop, makes about 2 cups (use less if you prefer)
3 medium-sized onions (grate one onion for the mixture and the other two need to be thinly sliced)
3 eggs
2 tablespoons flour (I used chickpea flour)
2 cloves of garlic, finely minced
1 teaspoon turmeric
Oil for frying
Water
Salt and pepper to taste

Fillings:

Raisins, chopped walnuts, barberries, fried onions

Method:

1. Place rice in a medium-size pan, add 2 cups of water and a tablespoon of salt, cook for 7-10 minutes on medium heat, drain. Set aside.
2. Cook the beans for 5-7 minutes or until soften on medium heat with 2 cups of water and a dash of salt. Drain and set aside.
3. In a large mixing bowl combine rice, meat, lima beans, dill, eggs, flour, a grated onion, minced garlic cloves, 1/2 teaspoon of turmeric, salt, and black pepper. Mix thoroughly yet gently.
4. Take about 1/3 of a cup of the mixture and shape it into a ball. Place about 1/2 teaspoon of the filling of your choice in the middle and close. Set aside.
5. heat 3 tablespoons oil in the meantime, in a wide heavy-bottomed pot, saute sliced onions over medium heat until transparent. Add 1/3 teaspoon turmeric, 3-4 cups of water, bring to a gentle boil, and place the koftas in the pot one by one. Add more water if needed. Bring to a boil, reduce heat and cook for an hour on medium to low heat. 
6. Taste and adjust the seasoning.

You can also bake this in a 350 degrees preheated oven for an hour. Serve warm with yogurt, salad, or pickles and warm lavash or pita bread. I posted my favorite recipe for Herbed Koofteh a while back, please check it out if you're interested.

Enjoy, peace and blessings!

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

This is a tangy, hot, and flavorful dish made with tender okra, sour tamarind sauce, lots of garlic, hot pepper, and slowly simmered lamb stew. I was born in the city of Ahwaz, Iran, and I spent a large part of my childhood and youth in the southern province of Khuzestan and Maman's most delicious خورش بامیه khoresh bamieh has been a favorite of mine ever since. I have cherished this recipe so much that I don't make okra with anything else but tamarind sauce. Tamarind to okra is what tomato is to eggplants! Over the years, however, every time I've cooked and served my version of okra stew to my Iranian friends, I've had to explain that this is how my mother used to make it at home, and it's the only way I know how to make okra. I've learned that most Iranians make the stew with tomato sauce. I'm sure it tastes good, and I might even try the tomato sauce version one day, but till then, I think this is the best and the most flavorful okra stew out there! Southern Iranian khoresh bamieh, my Maman's recipe, is supposed to be hot, sour, and garlicky!

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

Ingredients

Serves 4-6

-1 pound meat (lamb or beef), cubed
-1 pound whole baby okra (fresh or frozen), wash and trim
-1 cup tamarind sauce* (recipe at the bottom)
-1 teaspoon tomato paste
-1 large onion, thinly sliced
-7 garlic cloves, minced (use more if desired)
-1- teaspoon red pepper (use more if desired)
-1/2 teaspoon ground black pepper
-1/2 teaspoon turmeric
-Salt to taste
-Oil for frying

*Tamarind Sauce:

1. Place 7 ounces of tamarind paste with pods in a bowl. 
2. Cover with 1-2 cups of hot water for an hour to soften. 
3. Then, with a spoon/fork or your fingers, try to get the pods separated from the pulp and get the juice out. 
4. Add more warm water if needed. 
5. Discard the seeds and strings. 
6. Pour the tamarind liquid into a jar with a tight-fitting lid and store it in a cool and dry place.

Method:

1. In a large stew pot, heat 3 tablespoons of oil and saute onions on medium heat until golden. Add turmeric and garlic, saute for about 5 minutes.
2. Add the meat and brown on all sides. Add salt and pepper to taste.
3. Add 5 cups of water, bring to a boil on medium-high heat. Lower the heat, cover, and cook for 45-50 minutes or until the meat is tender. Add water if needed.
4. In a separate skillet, heat 2 tablespoons of oil, and saute okra lightly over medium heat for five minutes. Remove from the pan and set aside.
5. In the same skillet, heat a tablespoon of oil, add the tomato paste, and cook for a couple of minutes over medium-low heat.
6. Add the tomato sauce and tamarind sauce to the stew pot, and simmer for another 5-7 minutes over medium-low heat.
7. Add the fried okras to the stew pot and cook for an additional 20 minutes to soak up the flavors.
8. Taste and adjust seasoning. 

Serve hot with rice, yogurt, herbs, and bread.

Enjoy!

Khoresh Gheymeh: A Traditional Iranian Dish with Meat and Yellow Split Peas

 خورش قیمه Khoresh-e Gheymeh! I will not call this dish a stew, a casserole, or anything else for that matter. In my book, it's one of the top five Khoresh, and Persian cuisine has many unforgettable ones! Someday, I hope to share them all with you, one dish at a time. 

This is a simple yet flavorful dish that not only satisfies my hunger but warms my heart and soothes my occasional longing for home, even after all these years. As soon as I start cooking gheymeh, slicing an onion, pouring oil into a heated pan, and breathing in the aroma of sauteed onion with turmeric, browning meat, stirring in those tiny yellow split peas, and piercing the dried lemons, I feel at home once again. 

Khoresh Gheymeh

Ingredients

Serves 4-6

-2 pounds of lamb or beef, rinsed and cut into small pieces
-1 cup yellow split peas, picked over and washed.
-1 large onion, peeled and chopped
-2-3 tablespoons tomato paste
-4-5 dried limes (limoo amani), soaked for 5 minutes, then pierced with a fork.
-1/2 teaspoon turmeric
-A pinch of cinnamon
-1 teaspoon rosewater *optional
-Salt and pepper to taste
-Vegetable oil
-2 large potatoes, peeled, sliced, and fried for topping

Method

1. Heat 1 tablespoon of oil in a small saucepan over medium heat. Add tomato paste and saute for 2-3 minutes, stirring frequently, until it darkens slightly. Set aside.
2. In a large pot, heat 3 tablespoons of oil over medium heat. Add the onions and saute until translucent. Stir in the turmeric and cook for another minute. Add the meat and brown it on all sides. Season with salt, pepper, and a pinch of cinnamon.  
3. Stir in the yellow split peas and saute for about 5 minutes. Add the tomato paste and mix well. 
4. Pour in enough water to cover the ingredients by 1-2 inches. Add the dried limes. Bring to a boil, then reduce the heat, cover, and simmer for about 1 1/2 to 2 hours or until the meat is tender.  Add water if needed and adjust seasoning to taste. 
5. The split peas should be tender but still hold their shape. To ensure this, you can parboil them separately until just tender and add them during the last 30-40 minutes of cooking.
6. In the last ten minutes, stir in the rosewater if using.

Serve the gheymeh in a large bowl, topped with the fried potato slices. Pair it with basmati rice, mast o khiar, salad shirazi, and torshi.

Enjoy!

Khoresh-e Kadoo - Gray Squash Lamb Stew

In the Persian cuisine there are a number of tasty, slow cooked stews (khoresh/khoresht) that combine the seasonal vegetables with either meat or chicken. Iranian food is not heavily spiced and in order to achieve the optimal taste, some patience, time and planning is required. I usually buy the needed ingredients a day in advance and take care of some of the things that could be done ahead of time without jeopardizing the freshness of the food. There are those that have their onions thinly sliced (an essential part of Iranian cooking), fried, packed, sealed and frozen for when it's needed. Same goes with fried eggplants and herbs. And there are those that even have a  herb and bean stew (ghormeh sabzi) ready to be served in their freezer for that guest that might drop by unexpectedly! We grew up where going to a family member or friend's house didn't require an invitation or a prior notice, even a phone call wasn't necessary.

Gray Squash

This dish خورش کدو khoresh-e Kadoo is usually made with the summer squash called zucchini/courgette, the long and green zucchini which tastes wonderful. Yet, since I've discovered the gray squash in my local Italian vegetable store, which is a town over, I've made the switch at least for now. I find this kind of squash to be more firm and tastier and they are the perfect size also, just cut them in half, lengthwise. This dish can also be made without meat.

.

Khoresh Kadoo Sabz- Gray Squash Lamb Stew

Ingredients:
Serves 4-6

1 1/2 pounds meat (lamb or beef), wash, cut in cubes
7 gray squash or zucchini, wash, peel, cut in half, you may leave the skin on
2 large tomatoes, remove skin and finely chop/or use a can of crushed tomatoes
2 tablespoons tomato paste
1 large onion, peeled, thinly sliced
2-3 cloves of garlic, peeled, finely chopped
1/3 teaspoon turmeric
3-4 crushed or whole dried lemons (limoo amani) or juice of 1-2 lemons depending on your taste

1/3 teaspoon cinnamon  
Salt and pepper to taste
Vegetable oil


Method:

1. Heat 3 tablespoons oil in a frying pan, fry the squash slices over medium heat until golden brown on both sides. Set aside.
2. Heat 2 tablespoons oil in a pan, saute sliced onions over medium heat until translucent, add the turmeric powder and garlic, stir and saute for another 2-3 minutes. 
3. Add the meat, brown on all sides, add cinnamon, salt and pepper. 
4. Add the tomato paste, cook for five minutes, add the crushed tomatoes. 
5. Add water to cover the ingredients by a couple of inches and add limoo amani. Bring to a rapid boil, lower the heat to medium low, cover and cook for an hour or until meat is tender. 
6. Add water if needed. If you are using lemon juice, add it after the meat becomes tender.
7. In an oven-proof dish, place half of the meat sauce and add a layer of the fried squash, repeat. Taste and adjust the seasoning, cover with a foil and cook for 40 minutes in the 350 degrees Fahrenheit preheated oven.  

Serve warm with some white basmati rice, yogurt, salad and herbs.

Enjoy!

Haleem: A Wheat and Meat Persian Breakfast

حلیم Haleem (Halim) is a beloved traditional meal in Iran, most often enjoyed for breakfast. Its main ingredients for haleem are wheat and meat, typically beef, lamb, or turkey. This hearty, filling dish is cooked slowly and requires both time and patience. In Iran, some restaurants serve haleem in the early hours of the morning or sell it as take-out. Many traditional cooks still prepare it the old-fashioned way, simmering the wheat and stirring it through the night so it's ready for the early risers. Fortunately, thanks to modern kitchen, tools like food processors and hand mixers, making haleem has become much easier and faster.

Growing up in the south of Iran, I often watched vast fields of wheat turn golden under the spring sun and later witnessed the harvest months afterward. I wish my New York-born and raised children could experience that same process,  the dedication of the farmers cultivating the land, the first tender sprouts, and the satisfaction of harvest time. Those childhood memories keep me deeply connected to nature and make me appreciate what the earth so generously offers us each season, wherever we may live. 

Haleem is a dish that's rarely made for just one or two people.  After putting in the time, effort, and some love required to prepare this porridge, you'll want to share it with family and friends. In Iran, it's customary to send bowls of haleem to neighbors, a gesture of kindness and community. 

I remember my mother spooning some haleem into my bowl and telling me how,  about how at the time of creation, the wheat grain was cut in half to symbolize the equality of humankind and the sharing of food for generations to come. The cultivation of wheat dates back thousands of years and has long been one of the staples of Iranian cuisine. 

Now, thousands of years later,  I'll end this post with a well-known verse by Saadi (Saadi Shirazi), one of  Iran's most celebrated poets:

The children of Adam are limbs from one body

having been created of one essence.

When the hardship of time afflicts one limb,

the other limbs cannot remain at rest.

If you have no compassion for people's suffering,

you cannot be called a "human being."

Haleem/Halim

Ingredients
Serves 6-8

-3 cups pelted wheat, rinsed and soaked 6-8 hours or overnight in 6 cups of water; drain before cooking. 

-2 pounds of lamb neck or turkey breasts

-1 medium onion, quartered

-1 cup of milk (optional)

-Salt to taste
Water, as needed

Toppings

- Ground cinnamon

-Butter

-Sugar

Method

1. Place the meat and onion in a medium-sized pot. Add 1/2 teaspoon salt, and enough water to cover the meat by 2 inches. Cover and cook for about 1-1/2 hours on medium heat or until the meat is tender. Remove from heat and let cool slightly. If using lamb neck, remove the bones and shred the meat into small pieces. Set aside.
2. In a large, heavy-bottomed pot, combine the wheat with 8 cups of water. Bring to a gentle boil, then reduce the heat to low and cook for about 1-1/2 hours, stirring frequently with a wooden spoon.  Add more water if needed to prevent sticking. Stir frequently. Set aside to cool. 
3. Transfer the cooked wheat to a food processor in small batches and pulse until smooth and creamy. (You can also use an immersion blender.)
4. Return the blended meat and the wheat to the pot.  Add the milk, and cook over low heat for another 30-40  minutes until the haleem becomes thick, smooth, and stretchy. Taste and adjust the seasoning and add a bit more water if needed. 

Spoon haleem into individual bowls or a large serving dish. Top with melted butter, a sprinkle of cinnamon, and a touch of sugar.

Enjoy!