Dopiazeh Aloo

A while back, I received a comment on my blog from a reader asking about an Iranian potato recipe. She wrote that she had just returned from a trip to Iran, where she had enjoyed a wonderful potato dish in Shiraz. After cooking and eating Persian food for over twenty years, she said she had never come across this dish before; it wasn't a kookoo sibzamini (potato kookoo) or a cutlet. This dish had been served at both breakfast and lunch, and when she asked about it, a server told her it was a local specialty. Curious,  I asked one of my Shirazi friends about it. Without hesitation, she said, "Oh, that must be Dopiazeh Aloo!" 

Dopiazeh is a traditional dish from Shiraz, made with an abundance of onions ("do piaz", literally means "two onions") and either cubed or ground lamb/beef, chicken, shrimp, and potatoes. In Shiraz, the word aloo, which usually means "plum" in Persian, is also used to mean "potato." Here's the link for my ground beef Dopiazeh (Two Onions).

Dopiazeh Aloo - Shirazi Style - دوپیازه آلو شیرازی

Ingredients
Serves 2

-1 pound small potatoes, boiled, peeled, and cubed
-2 large onions, sliced
-1/2 teaspoon turmeric powder
-1 tablespoon tomato paste (optional)
-A pinch of dried fenugreek leaves
-A pinch of red pepper
-Salt and black pepper to taste
- 3 tablespoons vegetable oil or olive oil
-1 tablespoon fresh lime juice (optional)


Method

1. Place the potatoes in a pot and cover with cold water by a couple of inches. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for about 20 minutes, or until tender and not falling apart. Set aside to cool.
2. Peel the potatoes and cut them into small cubes.
3. Heat the oil in a large frying pan. Add the sliced onions and sauté over medium-high heat until they are soft. Stir in the turmeric and cook for another minute. 
4. Mix in the tomato paste and cook for 2-3 minutes. 
5. Add the cubed potatoes, salt, black pepper, red pepper, and a pinch of fenugreek. Stir gently to coat the potatoes without mashing them.
6. Cover and cook for 7-10 minutes until everything is well blended. Drizzle with fresh lime juice and serve.

Serve warm with bread, pickles, salad shirazi, and mast o khiar.

Enjoy!

Haft Seen Table - Nowruz 2018!

Persian New Year (Spring equinox) has officially arrived! It doesn't quite feel like it where I live since it is still cold and the flowers have yet to bloom, but I remember how the warmth of spring should feel, with the fresh emerald green grass covering the ground and vibrant flowers everywhere. I am grateful that I experienced Nowruz back home in Iran, where I grew up. The excitement and enthusiasm that I felt celebrating Eid-e Nowruz in Iran has stayed with me all these years and inspires me to recreate what I have learned and to share it with my family and all of you! Let's celebrate the renewal and the rejuvenation of nature with our loved ones and set the Haft Seen table with items representing health, prosperity, rebirth, fertility, beauty, light, and love.

Sabzeh symbolizes rebirth and spring

Seeb (apple) symbolizes beauty

Senjed symbolizes love

Somagh (sumac) symbolizes the spice of life

Seer (garlic) symbolizes health and to ward off bad omens

Samanoo (wheat pudding) symbolizes the reward of patience

 Serkeh (vinegar) symbolizes age

Tokhm-e Morgh Rangi (Colorful Eggs) symbolizes fertility

Mahi Ghermez (Goldfish) symbolizes life

Candle symbolizes Light

Spring Flowers

Ayneh (mirror) symbolizes reflection

Divan-e Hafez

Happy Nowruz! Happy Spring!سال نو مبارک 

Khagineh - Iranian Sweet Omelette from Sofreh At'ameh - A Qajar Dynasty Cookbook

I recently received a copy of سفره اطعمه Sofreh At'ameh, a delightful cookbook written in 1881 by Mirza Ali Akbar Khan Kashani, the royal head chef to the court of ناصرالدین شاه قاجار  Naser al-Din Shah Qajar (1831-1896), the fourth king of the Qajar dynasty. The French Dr. Joseph Desire Tholozan was the chief physician to the king for more than 30 years. He asked the آشپزباشی ashpazbashi (chef) of the royal court to put together a guide detailing the king's diet, eating habits, and his typical daily menu, to be able to serve him better. Sofreh At'ameh is filled with bits and pieces of information that give one a glimpse into the past. This book is a compilation of recipes, ingredients, and virtually everything that was served in the royal palace for breakfast, lunch, and dinner, including sharbat (sweet drinks), khoresh (stew), ash (soup), polow (rice), moraba (jam), and torshi (pickles).

Naser al-Din Shah Qajar

Joseph DésiréTholozan

There are many timeless recipes in this book that I think most Iranians know by heart as well as new recipes that are definitely worth trying. There are also a few dishes that I had forgotten about and reading this book helped refresh my memory. One of those recipes was خاگینه khagineh. I remember Maman serving a delicious fluffy sweet omelet that could also be eaten as a dessert. Back then I never thought to ask her how she made it and the recipe never made it into my handwritten recipe journal. Yet, when I saw it in the book I knew I had to make it. However, like many old cookbooks, most of the recipes in this book lack exact measurements. Therefore, the following is my adaptation of its khagineh recipe. 

Khagineh - Sweet Omelette
Adapted from Sofreh At'ameh 

Ingredients

Serves 2

-3 large eggs
-1 tablespoon all-purpose flour
-2 tablespoons butter
-A little dash of salt (optional)

Sugar Syrup

-1/2 cup water
-1/2 cup sugar
-Pinch ground cardamom
-Pinch ground saffron

Method

1. In a small pot, combine water and sugar, bring water to a boil over medium heat, stirring until the sugar dissolves completely. Add the cardamom and saffron. Stir well and let simmer uncovered on low heat for another 5-7 minutes. Remove from heat and set aside.
2. In a medium bowl, whisk the eggs until smooth.
3. Add in the flour and mix well.
4. In a nonstick skillet, heat the butter over medium heat until it has melted. Pour in the egg mixture all at once. Cook over low heat for about 2 minutes or until eggs are almost set but not hard, and gently flip the eggs using a thin spatula and cook for another two minutes. Slice the eggs and slowly pour the syrup over the eggs, and cook for another minute or until the syrup is fully absorbed. You may use other sweeteners such as honey or grape molasses. 

Transfer onto a platter and serve warm or at room temperature. I added a tiny pinch of dried, crushed rose petals and a little powdered sugar for dusting.

*Historical Cookbook recipes:

Borani Kangar-Yogurt and Cardoon Dip - A Qajar Era Recipe
Sholeh Maash - Green Mung Bean and Kohlrabi Soup - A Qajar Era Recipe
Ash-e Jo - Barley Soup with Spinach and Cilantro -A Safavid Era Recipe

Enjoy!

Yalda Night Celebration - 2017

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

~سعدی

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

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

!شب یلداتون مبارک

Happy Shab-e Yalda!

Khoresh Gheymeh Kadoo Sabz - Iranian Lamb and Yellow Split Pea Stew with Zucchini

Here's my favorite خورش قیمه کدو سبز (khoresh-e gheymeh kadoo sabz): a delicious fusion of two classic Persian stews, khoresh gheymeh and khoresh kadoo. 

I recently shared a photo of this dish on my Instagram, and so many of you asked for the recipe. So I made it again, this time actually measuring the ingredients instead of just eyeballing everything, and wrote a proper blog post! 

Traditionally, gheymeh is made with small bite-sized pieces of lamb, yellow split peas, limoo amani, fried onions, and tomato sauce, and it's topped with crispy fries. Khoresh kadoo sabz is cooked with cubed lamb, lightly fried kadoo (gray squash or zucchini), fried onions, tomato sauce, and limoo amani. 

Gray squash is paler in color and more round at the bottom than zucchini. For this recipe, you can use gray squash or zucchini, or baby zucchini; they all work beautifully. 

Baby Zucchini

It's worth noting that the word کدو (kadoo) in Persian refers to both summer and winter squash, including pumpkin, butternut squash, zucchini, or gray squash. سبز (Sabz) means "green" in Persian/Farsi.

  کدو حلوایی/ کدو تنبل Kadoo Tanbal/Kadoo Halvaie (Pumpkin & Butternut Squash), Kadoo Sabz (Gray Squash & Zucchini)

Gheymeh Kadoo Sabz - Yellow Split Pea Zucchini Stew

Ingredients

Serves 4-6

-1 pound boneless lamb or beef, trimmed and cut into small bite-sized cubes
-1 1/2 pounds regular zucchini, peeled and cut lengthwise into thick slices or whole baby zucchini
-1 cup yellow split peas
-1 large onion, peeled and diced or thinly sliced
-3 garlic cloves, peeled and minced
-1 tablespoon tomato paste
-1 can (15 oz) diced tomatoes or 4 small tomatoes, peeled and diced
-4-5 limoo amani (dried limes) make 2-3 little holes in each of the dried limes with a fork or a knife
-1 cinnamon stick (small)
-1 teaspoon turmeric
-Salt and pepper
-Pinch of red pepper 
-Juice of 1 lemon 
-Vegetable oil or olive oil

Method:

1. Rinse the yellow split peas and place them in a pot with 3 cups of water and a small stick of cinnamon. Bring to a boil over medium-high heat. Reduce the heat to medium-low nd cook for 30 minutes, or until tender. Skimming off any foam that forms. and remove foam. Set aside. Remove the cinnamon stick and set aside.
2. Heat 3 tablespoons of oil in a frying pan over medium heat. Fry the zucchini until golden brown, then remove from the pan and set aside.
3. In a large pot, heat 3 tablespoons of oil over medium-high heat. Add the sliced onion and sauté until soft and translucent. Add a pinch of salt and the turmeric powder, stirring well. Then add the minced garlic and saute for another couple of minutes.
4. Add the meat and 1/2 teaspoon of black pepper. Brown the meat on all sides.
5. Push the mat to the sides of the pot and spoon the tomato paste to the center. Cook for 2-3 minutes until the paste changes color.
6. Add the diced tomatoes, cooked yellow split peas, limoo amani, 1 teaspoon salt, a pinch of red pepper, and enough water to cover the stew by a couple of inches. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. 
7. Arrange the fried zucchini slices (or whole baby zucchini) on top of the gheymeh. Add a little more water if needed. Cover and cook over low heat for another 30 minutes, until the meat and the peas are tender and flavors have blended beautifully. 
8. Taste and adjust the seasoning. If you like, stir in a splash of fresh lime or lemon juice.

Serve warm with rice, mast o khiar, salad shirazi, and sabzi khordan.

Enjoy!

Ash-e Goje Farangi with Koofteh Ghelgheli - Hearty Iranian Tomato Soup with Tiny Meatballs

Early this summer, we planted two rows of different types of tomatoes in our vegetable garden. We are so pleased with the results that we are now planning to only plant tomatoes next summer, along with some basil. Tomatoes are easy to grow and are very nutritious. They turn out incredibly tasty, and harvesting them is truly gratifying. Many Iranian recipes call for tomatoes, tomato sauce, or paste. These recipes include the dizi, khoresh gheymeh, khoresh bademjan, and estamboli polo, and they are usually served with a side of salad shirazi: a simple salad with tomatoes, cucumber, and onion. A ripe and juicy tomato wedge wrapped up in a warm lavash is also a great snack on any given day.

As we are nearing the end of summer, there's still time to take in the sunshine, walk on the beach, and enjoy the abundance of fresh summer produce. With tomatoes still in season, it's time to make آش گوجه فرنگی Ash-e goje farangi (tomato soup). This is a very flavorful soup that can be had all year round, but is especially delicious as a late summer soup. Every region of Iran has its own version of ash-e goje farangi. They may use different kinds of herbs or spices, add beans, or peas. The Khuzestani (southern-style) آش تماته ash-e tamate is hot and spicy.

Ingredients

Serves 6

-5 large tomatoes, peeled, chopped
-1/2 cup basmati rice, rinsed
-1 large onion, chopped
-3 garlic cloves, finely chopped
-1 bunch parsley, chopped
-1 bunch chives or scallions, chopped
-A handful of basil, roughly chopped
-1 tablespoon tomato paste
-1/2 teaspoon turmeric
-A pinch of red pepper
-Salt and pepper to taste
-Vegetable oil/olive oil
-Juice of 1 lime or 1-2 tablespoons abghooreh (sour grape juice)

For کوفته قلقلی Koofteh Ghelgheli - Meatballs

-1/2 pound ground beef or lamb
-1 small onion, grated
-1/2 teaspoon salt
-1/4 teaspoon pepper

Method:

1. In a bowl, combine beef, onion, salt, and pepper, and shape into mini meatballs. Place on a large plate and set aside.
2. Bring a pot of water to a boil. Cut an "x" in the bottom of each tomato with a sharp knife. Place the tomatoes in the boiling water and cook for a minute or two. Remove from the pot, allow to cool, and peel the skins. Chop or grate the tomatoes on a box grater. Remove the seeds if you prefer.
3. Add 3 tablespoons of oil to a pot, saute chopped onions over medium-high heat until the onions become translucent. Add turmeric, stir, and add the chopped garlic. Sauté for a couple of minutes.
4. Stir in the tomato paste and cook for 2-3 minutes before adding the tomatoes. Cook for 5 minutes.
5. Add the rice, parsley, scallion, basil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of red pepper.
6. Add six cups of water, stir, bring to a boil, add the meatballs, reduce the heat, cover and cook over low heat for 45-50 minutes. Periodically, stir the soup and add a little water if needed.
7. Taste and adjust the seasoning with salt and pepper. Add lime juice/verjuice just before serving.

Serve hot with fresh herbs and warm bread.

Note:

For a vegetarian version of this soup, you can make it without the meatballs.
For a lighter soup, you can reduce the amount of rice to 1/4 cup.
You can drizzle نعنا داغ nana dagh (fried dried mint) on top.

Enjoy!

Vegetarian Ghormeh Sabzi

Over the years, many of my readers have requested vegetarian recipes. At first, I hesitated, because I've always believed that Iranian cuisine is naturally vegetarian-friendly and already offers many meatless options. If you look through my recipe index, you'll find plenty of examples, hearty bean-based dishes like Ash Reshteh and the Seven-Bean Soup, or vegetable-focused favorites such as Koo Koo Sabzi and Koo Koo Sibzamini. 

Even when it comes to polow (rice dishes) and khoresh (stews) that traditionally include meat, you can simply leave it out or make a small adjustment to enjoy these meals in a fully vegetarian way. Growing up in Iran, I only knew a handful of vegetarians, but today, more and more people are either vegetarian, vegan, or simply reducing their intake of red meat like lamb and beef for health reasons. With just a few substitutions, many Iranian recipes can be adapted to fit a vegetarian lifestyle.

I'm a firm believer in maintaining the integrity of Iranian cuisine, and I've always been reluctant to make drastic changes to our beloved recipes. I feel deeply grateful to the culinary magicians of the past who created many timeless dishes for us to enjoy across generations. Sometimes I wonder if the inventors of ghormeh sabzi or fesenjoon ever imagined their creations would transcend time and borders, continuing to bring joy to so many around. 

For today's recipe, I'm sharing my vegetarian take on one of the most beloved stews: ghormeh sabzi.  There are a few simple ways you can customize it to fit a meat-free lifestyle. The easiest option is simply to omit the meat altogether.  You can increase the beans (red kidney beans or pinto beans) by an extra 1/2 cup (or more if you like). Another option is to substitute the meat with tofu, tempeh, or seitan. My personal favorite, however, is baby bella mushrooms. Their flavor, rich brown color, and meaty texture make them both flavorful and substantial.

Vegetarian Ghormeh Sabzi

Ingredients

Serving 4-6

- 1 cup dried red kidney beans or pinto beans, soaked overnight
-10 oz baby bella mushrooms or large portabella, trimmed and cut into chunks or sliced
-1 large onion, finely chopped
-3 cups chopped fresh parsley
-3 cups chopped leeks, or scallions or chives (tareh)
--1 cup chopped fresh cilantro
-1 cup chopped fresh fenugreek or a tablespoon dried fenugreek
-4-5 limoo amani (dried limes)
-1/2 teaspoon turmeric
-Salt and pepper to taste
-Juice of a lime
-Vegetable oil/olive oil

Method

1. In a large pot, add the soaked beans and enough water to cover them by a couple of inches. Bring to a boil over medium-high heat, then reduce the heat, partially cover, and cook until beans are tender. 
2. Heat 1/3 cup vegetable oil in a large skillet over medium heat. Add the chopped herbs and sauté for about 10-15 minutes, stirring frequently, until the color darkens. Set aside.
3.  In a large stockpot, heat 2-3 tablespoons of oil. Add the onion and sauté the chopped onions until golden brown. Stir in the turmeric powder. 
4. Add the sauteed herbs, cooked beans, dried limes, salt, and pepper to the pot. Pour in enough water to cover by 2 inches. Bring to a boil, then reduce the heat, cover, and simmer gently for 50 minutes.
5. Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the mushrooms and cook until they release most of their liquid. Remove from the pan, place in a bowl, and sprinkle with lime juice.
6. Add the mushrooms to the stew and continue cooking on low heat for 15-20 minutes. Taste and adjust the seasoning. Add a little more water if needed for consistency.

Serve hot with rice, mast o khiar, and salad shirazi.

Enjoy!