The Art of Making Persian Tah-Dig

Rice Tahdig

This unplanned post came about thanks to a reader's question about tahdig. She asked: "Is there something I can do to get a better crust?" Great question! I've been blogging about Iranian food for months now, but it never occurred to me to write about tahdig, the most delicious and sought-after part of a rice dish. If tahdig could speak, it would probably say, "I get no respect!" I realize I've neglected a precious and very important part of Persian cuisine. In Persian (Farsi), "tah" means bottom, and "dig" means "pot." ته دیگ Tahdig refers to the crunchy and crispy bottom layer of rice cooked in a pot.  So tahdig literally translates to "bottom of the pot."

This crunchy, golden layer forms through a perfect symphony of the right temperature, the right amount of oil, aromatic rice, cooking time, the proper pan, a bit of experience, and a good deal of patience. If you don't quite right the first time, don't worry, there's always the next pot of rice dish to practice with. Rice is the heart of Iranian cooking, and that's how we've learned, over generations, to master the art of tahdig. As the saying goes, "practice makes perfect!" And if it's any consolation, even seasoned cooks sometimes falter.

There are many kinds of tahdig. The most well-known is rice tahdig. But there are others just as delicious. There's potato tahdig, which pairs wonderfully with rice and chicken dishes. If you decide to line the bottom of the pan with potato slices, cut them evenly and not too thin, and layer them neatly. Sprinkle a dash of salt after layering them, wait for a few minutes till they are a little bit fried, then turn them over, pour the rice over the potatoes, let them fry for a few minutes until golden, then turn them over before adding the rice. From there, follow the same steps as for rice tahdig.  Another popular version is bread tahdig. Any kind of flatbread, such as lavash or pita, can be used. I've even had lettuce tahdig, and it's very delicious. Then there's the very tasty macaroni tahdig, a fantastic combination of crispy noodles, fresh tomatoes, and flavorful meat sauce.

Rice and Tahdig

Ingredients
Serves 4-6

-2 1/2 cups long-grain white basmati rice
-Butter or olive oil
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
Salt

Method

1. In a large bowl, wash the rice with cool water several times to remove excess starch.. Soak in 6 cups of water, add 3-4 tablespoons of salt, and set aside for 1 hour.
2. In a large non-stick pot with a tight-fitting lid, bring 6 cups of water to a rapid boil on medium-high heat. 
3. Drain the soaked rice and add it to the boiling water, cook for about 7 minutes or until the grains are long, soft on the outside but firm in the center. Drain in a fine-mesh strainer and rinse with cool water.
4. Place the empty pot back on the stove over medium heat. Add 3-4 tablespoons of oil and 2 tablespoons of liquid saffron, swirling the pot or using a wooden spoon to coat the bottom evenly. 
5. Gently return the parboiled rice to the pot, shaping it into a loose pyramid shape away from the sides. 
6. Using the handle of a wooden spoon, make 4-5 holes in the rice to help the steam escape. 
7. Wait for about 5-7 minutes until steam begins to rise.
8. Add a few cubes of butter on top or pour 2-3 tablespoons of oil mixed with 2-3 tablespoons of water. cover, and cook on medium-low heat for 45-50 minutes. 
9. To prevent the moisture from dripping back into the rice, cover the lid with a kitchen towel or 2-3 layers of thick paper towels. In Iran, special fabric lid covers are made just for this purpose. I highly recommend using one for the perfect tahdig.

To serve, first spoon the rice onto a platter. Gently mix a portion of the rice with the dissolved saffron and arrange it beautifully on top. Then, using a spatula, loosen and remove the tahdig, cutting it into pieces. 

The only problem? There's never enough tahdig to go around! Being the fifth kid out of six children, I remember all too well what it was like growing up, everyone fighting over the last crunchy piece of tahdig at the dinner table. Consider it preparation for life!

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!

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!

Mast-o-Laboo - Persian Beet & Yogurt Dip

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

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

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

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

Ingredients

Serves 4-6

-3 small beets

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

-Garlic powder
-Salt

Method:

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

Serve cold.

Enjoy!

Shir Berenj - Persian Milk & Rice Pudding

شیربرنج Shir Berenj is a creamy, sweet and rosewater scented rice pudding. In Persian/Farsi,  "shir" means milk and "berenj" means rice. This is my mother's recipe that she used to make frequently. Short grain rice is preferred for shir berenj. As for the milk, since we usually drink 1 percent low-fat milk that's what I used in this pudding too. However, using whole milk is recommended since it would enhance the flavor and makes the pudding more creamy.

Eshgh (Love)

Shir Berenj - Persian Milk & Rice Pudding

Ingredients:

Serves 4

1 cup white rice (short-grain)

4 cups whole milk

2 tablespoons sugar

1-2 tablespoons rosewater
1/4 teaspoon ground cardamom
Water

Toppings:

Cinnamon, honey, grape molasses or jam

Method:

1. Rinse rice with cool water and soak in water, preferably overnight or at least for eight hours. Drain. 
2. In a non-stick pot add rice and 2 cups of water on medium-low heat, bring to a gentle boil, lower the heat and simmer for about 10-15 minutes or until the rice is tender and the water is almost fully absorbed. Gradually stir the milk into the rice, cook, uncovered, for 30 minutes on low heat, stirring frequently to avoid getting a crusty bottom. This is a dish that we don't want to form a tah-dig at the bottom! 
3. Add sugar, cardamom and rosewater. Add more milk if needed. Stir well and simmer on low heat for another 15-20 until it thickens. 
4. Remove from heat and transfer the pudding into a large serving platter or single serving bowls or plates. Let it cool. 
5. Garnish with cinnamon.

Shir berenj is usually served with drizzled honey on top, rose petal jam or grape molasses (shireh angoor). You can cut the amount of sugar in half if you are using any of the toppings. It entirely depends on your personal taste.

Enjoy!

Persian Yalda Celebration: Celebrating The Longest Night of the Year!

 شب یلدا Shab-e Yalda (Night of Yalda) refers to the longest night of the year, the beginning of winter, and the triumph of light over darkness. Monday, December 21, is the winter solstice (yalda), which has been celebrated in our culture for hundreds of years. On the eve of Yalda, families and friends gather together, stay up till midnight, tell stories, reminisce, and read poetry while sipping hot tea and eating sweet watermelon, pomegranate, and an assortment of nuts and seeds.

It's a night that we take out the poetry book of Hafez and recite from it. Those who are familiar with Hafiz's poetry know that there's not a single translation that can capture its true meaning and essence. With that said, here's a translation of a verse by Hafez, one of the greatest Persian poets of all time.

O pious of the heart, I am lost in a love so great

O pain the hidden secrets will become open debate.

Shipwrecked we just float, O favorable wind arise,

may we one more gaze upon that familiar trait.

Passage of time and the stars, are but what we fantasize

for compassion and kindness, it's never too late.

In the circle of wine and roses, nightingale's song is prize

with the aroma and the wine your senses satiate.

O Thou compassionate one, life-giver and the wise

one day bestow thy grace upon this mendicant's state.

For the peace of this world and the next, understand what I advise

: magnanimity, the lot of friends, and wise foes try to relate.

In the land of repute, our passage they will dispute

if this will not suit, don't stay mute, and transmute distastes of fate.

When destitute and in need, let your love and passion breed

life's alchemy, essence and seed; unimagined wealth shall create.

If unruly with pride, with a candle's zeal your flame will rise

Beloved turns stone to lave, and molten wax manipulate.

The Grail contains but wine, if only you realize

then the Kingdom of the world, at your but prostrate.

The good and wise magi, forgivers of lives and lies

bearer bring good news, drunkards' wine consecrate.

With this wine stained robe, Hafiz would never disguise

o untainted pure master, exempt us from this fate.

Poem by Hafez

~ Translation by Shahriar Shahriari

I can't help but think about all those Iranians who kept these festivities alive throughout the centuries, amidst the sometimes harsh and unfavorable circumstances. I owe every one of them a heartfelt thank you and gratitude. They have kept the hope alive and passed it on year after year. I hope to join in with all the Iranians, if not in person but in spirit, and celebrate the victory of good over evil.

Happy Yalda, Yalda Mobarak!

Fesenjoon - Pomegranate Walnut & Chicken Stew

خورش فسنجون Khoresh-e Fesenjoon is one of the most delicious Persian dishes. Biting into a tender piece of sweet-and-sour chicken covered in a rich sauce of tangy pomegranate and finely ground walnuts is to experience a piece of Persian culture and heritage. 

In exploring the history of pomegranates and their role in Persian cuisine, I discovered that this ancient fruit dates back to 3300 BC, here. Fesenjoon itself is a beautiful example of Persian ingenuity in creating a perfectly balanced and nourishing meal. The combination of ingredients in this dish is nothing short of genius.

Fresh ingredients are essential in Persian cooking. For those living outside of Iran, finding the required ingredients can sometimes be a challenge, but for fesenjoon, all the key components are thankfully easy to find in the northeast. One crucial tip is to use fresh walnuts. If you purchase pre-packaged walnuts, check that they are light in color rather than dark, as dark walnuts often taste bitter. 

 Another essential element is good-quality pomegranate concentrate or syrup. It should be thick and free from added sweeteners or water. Avoid using pomegranate juice as a substitute, as it won't deliver the depth of flavor.

Fesenjoon doesn't require a long list of ingredients or hours of preparation. It's a simple dish that comes together quickly, yet achieving slow-cooked flavor requires patience. Khoresh-e fesenjoon should be cooked low and slow, allowing the flavors to come together and the natural oils from the walnuts to gradually enrich the stew.

I sometimes get carried away with food styling and decoration, but this dish truly needs no embellishments. Served alongside fragrant white rice, its aroma and rich flavor speak for themselves. Here's a recipe link for Fesenjoon with Meatballs.

Fesenjoon - Pomegranate Walnut and Chicken Stew

Ingredients

Serves 4-6

-4 boneless, skinless chicken breasts, cut into small chunks
-1 large onion, peeled, minced
-2 cups shelled walnuts, finely ground

-1 cup pomegranate molasses, plus more if needed
-1/4 cup sugar, plus more if needed
-Dash of cinnamon 
-Vegetable oil
-Salt and pepper to taste

Method

1. Pulse the walnuts a few times in a food processor until finely ground. 
2. In a small pan, heat 2 tablespoons of oil over medium heat. Add the walnuts and sauté them lightly for 2-3 minutes, stirring often.
3. Add the pomegranate molasses and 2 cups of water to the pan. Mix well, cover with the lid slightly ajar, and simmer over low heat for 30-40 minutes. 
4. In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Sauté the onions until golden brown.
5. Add the chicken pieces to the pot and cook until golden on all sides. Add salt, pepper, and a small dash of cinnamon. Start with 1/2 teaspoon of salt; you can adjust later.)
6. Pour the pomegranate-walnut mixture into the pot with the chicken. Stir well, adding water if needed, so the chicken is fully covered, and brought back to a boil. Then reduce the heat to low, cover, and simmer for 2 hours. The slow cooking allows the chicken, walnuts, and pomegranate sauce to become rich and creamy.
7. Add sugar 1 tablespoon at a time, mixing gently without breaking up the chicken. Taste and adjust to your preference. Fesenjoon is traditionally a balanced, sweet-and-sour (malas) dish. I personally prefer it more sour. But many enjoy it sweeter.
8. If the fesenjoon is too thin, leave the lid slightly ajar and simmer until it reaches a thick consistency. Fesenjoon should never be watery.  

Serve hot with aromatic basmati rice. 

Enjoy!

Khoresh-e Beh - Quince Stew

I like autumn mostly for its beautiful color-changing foliage, the crisp weather, and its seasonal fruits such as pomegranate, persimmon, and quince. Quince is one of my favorite fall fruits. It's a fruit that's mostly used in cooking or making مربای به quince jam, and it's one of those rare fruits where every part is edible. I also adore its warm, cheerful color. I've been tempted to take a quince with me to the neighborhood paint store and have them match its exact shade. In the spring, I might just paint my kitchen quince yellow, if such a color exists.

Anyhow, for this dish, after washing and patting the quince dry, simply slice it into wedges; there's no need to peel the skin. In Iran, even the seeds are valued;  they are traditionally brewed into a soothing tea to help relieve coughs and chest discomfort.

Quince seeds and rock candy drink

خورش به Khoresh-e beh is a delicious and visually appealing Persian stew. It's made with tender pieces of meat usually (beef or lamb), yellow split peas, tomato sauce, and fragrant quince, a combination that balances sweet, savory, and tangy flavors.

Khoresh-e Beh - Persian Quince Stew

Ingredients

Serves 4-6

-2 pounds of meat (lamb or beef), washed and cubed
-4 medium-sized quinces, washed, cored, and sliced (or cubed), sliced right before cooking.
-1 cup yellow split peas, picked over and rinsed
-1 large onion, peeled and chopped
-2 tablespoons tomato paste
-1/4 teaspoon turmeric
-1/2 teaspoon liquid saffron
-Salt and pepper to taste
-2-3 dried lemons (limoo amani) or juice of a lime
-1-2 tablespoons sugar
-A pinch of cinnamon
-2 1/2 cups of water
-Olive oil


Method

1. Heat 3 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. 
2. Add the chopped onion and cook until golden. Add in the turmeric and stir.
3. Add the meat and brown on all sides. 
4. Add the tomato paste and cook for 5 minutes. 
5. Add the split peas and cook for 3-5 minutes, stirring gently
6. Add the cinnamon, saffron, dried lemons, salt, and pepper.
7. Pour in the water, bring to a boil, then reduce the heat to medium-low. Cover and cook on a medium to low heat for 1 hour, until the meat is tender
8. Heat 2-3 tablespoons of oil in a skillet and saute the quince slices for 5-7 minutes over medium heat.
9. Sprinkle the sugar over the quince slices and stir until the sugar is completely dissolved. Set aside.
10. In an ovenproof casserole dish, pour in the meat mixture, adjust the seasoning, and gently layer the cooked quince slices on top. 
11. Cook in a preheated oven at 350 degrees Fahrenheit for 50 minutes. 

Serve with rice.

Enjoy!

Kashk-e Bademjan - Persian Eggplant & Whey Dip

Today marks my first blogoversary! 

Food blogging has been both a journey and a healing process for me. Over the past year, I've chopped onions, fried eggplants, pickled garlic, steamed rice, and ground saffron threads, each carrying with it a memory, a story, and a little piece of comfort. 

I started this blog exactly a year ago as a tribute to my late mother, who had passed away six months earlier after an illness. It was my way of honoring her remarkable culinary skills, her deep knowledge of ingredients, and her warm, welcoming spirit. My mother loved nothing more than serving delicious food with generosity and joy. 

Little did I know that through this process, I would grow into a more passionate foodie myself. What began as a way to preserve her memory became an exploration of food, nutrition, and even cuisines from around the world. From the time eight or nine,  when my mother first taught me how to saute onions, an essential step in nearly every Iranian dish, I can still remember standing by her side, watching the onions slowly turn golden. This simple act of sauteing onions is the foundation of Persian cooking, and it's also the beginning of my love for food. 

In the early months of blogging, I was mostly documenting recipes I remembered, posting frantically, treating it almost like a duty to keep her legacy alive. But over time, I found joy in the writing, in sharing recipes, in connecting with other food bloggers. What began as a homage to my beloved maman slowly became a source of healing, helping me feel close to her through every story, every dish, every word.

And so today, as I celebrate a year of blogging, it feels right to share a recipe that she would prepare so lovingly: کشک بادمجان Kashke-e Bademjan.

This quintessential Persian appetizer may not be considered a main dish, but once it's on the table with some lavash (flatbread) and a tall glass of cool water, you really don't need much else. Made from eggplants, caramelized onions, garlic, and kashk (whey), it's simple and flavorful. And best of all, it's proof that Persian cooking doesn't have to be time-consuming.

Dried Whey (Kashk)

Kashk-e Bademjan

Ingredients

Serves 4

-2 large eggplants

-1 large onion, peeled, thinly sliced

-5 garlic cloves, minced

-2 tablespoons dried mint

-1/2 teaspoon turmeric

-1 teaspoon liquid saffron

-Salt and pepper, to taste

-Olive oil or vegetable oil

-1 cup liquid kashk (whey) - available at Iranian or Middle Eastern grocery stores.

-2 tablespoons chopped walnuts

Method

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Pierce the eggplants with a knife to let steam escape. Place them on a baking sheet and roast in until softened for about 30-40 minutes. Remove from the oven, and let cool. 
3. Peel off the skin, cut the eggplants into small cubes.
4. Heat 3 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and saute until golden. Stir in the turmeric, then add the garlic and dried mint, saute for another 5 minutes.
5. Add the chopped eggplant, saffron, salt, and pepper. Add 1/2 cup of water, cover, and cook for 10-15 minutes over low heat. 
6. Stir in the kashk (liquid whey) over the eggplant mixture and cook gently for about 5-10 minutes on low heat for the flavors to come together. 
7. Taste and adjust the seasoning. Transfer to a serving platter, and drizzle with extra kashk if desired. 
8. Garnish with fried onions and chopped walnuts. 

Kashk-e Bademjan can be made a day ahead and served at room temperature with warm flatbread or pita chips.

Enjoy!

Shirin Polow - Persian Sweet Rice

شیرین پلو  Shirin polow - Persian sweet rice is a traditional special-occasion rice dish which is usually served with chicken and goes well with turkey too. This delicious sweet rice is perfect for Thanksgiving dinner. Thanksgiving is all about getting together with the people you love and care about. Spending time together, telling stories, laughing, giving thanks, and of course eating delicious food and mouth-watering sweets. Like many Iranians, I do add my own Persian cooking touches to the Thanksgiving menu. I feel the meal is not complete if there's no Persian-style rice to go with it!

Shirin Polow - Persian Sweet Rice

Ingredients:

 Serves 4-6

2 cups long-grain white basmati rice
2 cups carrots, peeled and shredded
1 cup orange skin, slivered
1 cup slivered almonds
1/3 cup sugar (may be adjusted to your liking)
1/2 teaspoon powdered saffron dissolved in 3 tablespoons of hot water
Dash of cinnamon
Salt
Oil

 Method:

1. Rinse 3 large oranges and, using a vegetable peeler, peel the skin and cut into thin stripes. Rinse well under cold water. Place the slivered orange peels into a small pot, add a cup of cold water, boil for 3-5 minutes over medium-high heat, drain, and repeat the process two more times. 
2. Heat 3 tablespoons of oil in a large skillet over medium heat, add the shredded carrots and saute for about 5 minutes, add the slivered almonds, then add the sliced orange peels. Continue sauteing for an additional 5 minutes.
3. Add the sugar, a dash of cinnamon, pour 1/4 cup of water, gently stir, cover and cook over low heat for 7 minutes. Set aside.
4. 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 at least a couple of hours.
5. In a large non-stick pot, bring 3 quarts of water to a rapid boil over medium-high heat. Drain the rice and pour it into the boiling water. Bring the water back to a boil for about 7 minutes or until the grains are long, soft on the outside, and hard in the center. Drain the rice in a colander and rinse the par-boiled rice with cool water.
6. Wash the pot and return to heat, add 4 tablespoons of oil, with a large spatula, place 1/3 of the rice into the pot, add a layer of the carrot mixture, building it into a pyramid shape away from the sides of the pot. In order to release the steam, make 4-5 holes in the rice with the bottom of the spatula.
7. Cook the rice for about 7-10 minutes over medium-high heat or until rice is steaming. Sprinkle 2 tablespoons of oil, 2 tablespoons of water, and the liquid saffron over the rice, lower the heat, cover, and steam the rice for 50 minutes.

Transfer the rice to a serving plate, garnish, and serve warm.

Enjoy!

Chicken Soup & Other Persian Home Remedies

With flu season upon us, I thought this would be the perfect time to share a few of the home remedies we grew up with for treating the common cold. In our culture, traditional herbal solutions have been passed down for centuries, each one offering a little comfort for sniffing, coughing, sore throats, and overall winter fatigue. I'm sure every culture has its own time-tested approaches, but today I'll share the ones we rely on most often in our home, always in addition to visiting the doctor and taking any prescribed medication.

 سوپ مرغ Chicken soup is perhaps the most universal cold remedy of all. Whether or not it's medically proven, there's no question that a bowl of steaming soup, made with love, warms the chest, soothes the throat, and nourishes the soul. 

 

 

Here are a few simple things we turn to when cold symptoms settle in:

1- Drink چای (chai, tea) or hot water with fresh squeezed lime/lemon, and sweetened with nabat or a spoonful of honey. 

2- Eat cooked (شلغم shalgham, turnip). Simmer 4-5 small turnips in 2 cups of water for about 20 minutes on medium-low heat. Don't overcook. Serve warm, add a pinch of salt if you find the flavor too mild.

3- Eat plenty of fruits and vegetables. Citrus fruits, grapefruits, oranges, and tangerines are a great source of vitamin C. In Iran, we have لیموشیرین (limoo shirin, sweet lemon), commonly eaten during a cold. You can sometimes find it in Persian grocery stores when in season.

4- Gargle with salted water to help soothe a sore throat. 

5- Drink lots of fluids. 

6-Make a simple chicken soup.

7- Rest well and sleep.

Soup-e Morgh - Simple Chicken Soup

A soothing, classic home remedy

Ingredients

4-6 servings

- 4-6 pieces of chicken (drumsticks, thighs, or wings)
-1 large onion, thinly sliced
-2 medium-sized tomatoes, peeled and diced
-4 medium carrots, diced

-4 celery stalks, diced
-1 handful parsley, chopped
-2 garlic cloves, diced
-1 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon turmeric
-Juice of 2 limes/lemons

-2 tablespoons olive oil

-Water to cover

Method:

1. In a large pot, heat up olive oil on medium-high heat and add onions. Sauté until translucent. Add turmeric, carrots, tomatoes, garlic, and celery, stir well. Place the chicken and season it with salt and pepper. Add enough water to cover by 2 inches.
2. Bring to a boil, over medium heat, then reduce to low and simmer for 1 hour. 
3. Adjust the seasoning as needed, and add more water if necessary. 
4. Add the lime juice and parsley and stir. Cook for another 10 minutes, and serve warm. There's a special kind of magic when a mother ladles steaming soup into a bowl and says, "Eat this. It'll make you feel better." I think that comfort alone has healing power. 

Stay warm, stay nourished, and keep healthy!

Sobhaneh - Persian Breakfast

صبحانه Breakfast has been called the greatest meal of the day. I couldn't agree more. It only takes a little time early in the morning out of our busy schedule to boil some water to brew a fresh cup of loose-leaf tea or make an aromatic, delicious cup of coffee. Warm up some flatbread (lavash, barbari, sangag, or pita) if it's available where you are. Serve feta cheese and/or butter, walnuts, fruit jams, or honey. Many like to serve fruits of the season and sliced small cucumbers, and firm tomatoes. This is a typical Iranian breakfast. Where the tea is hot, and the bread is warm, cheese (paneer) is tasty and of good quality. In those 10-15 minutes sitting at a table, sipping tea, enjoying the company of loved ones, counting your blessings, and gathering the strength to get up and start a day refreshed and ready to go. The above photo is a picture of my favorite kind of breakfast. I should mention that there are many other morning meals that I'll be sharing with you later on.

Enjoy!

Seer Torshi - Pickled Garlic

The other day, I stopped at a new grocery store on my way home. I had no plans to make سیرترشی garlic pickles, but I was excited to see these clean garlic bulbs without the dusty stems at the end. That meant I didn't have to wash them and risk getting moisture in between the cloves. I only needed to remove the loose and dried outer layers as much as possible. I think a jar of pickled garlic makes a delicious display on the kitchen counter, especially if you use white vinegar so that you can see the inside of the jar. But of course, we need to put these pickles away in a cool and dark place to ferment. 

My mother not only used garlic generously in cooking to spice up the food, but she also used it for its medicinal purposes to cure our coughs and colds. She would also have her daily dose of garlic to maintain her blood pressure and keep it low. I use a few cloves in recipes that call for garlic and always have my seer torshi jars. I usually make a jar with peeled cloves and also a jar with separated but unpeeled cloves. The older garlic pickles get the better they taste. Garlic becomes soft and sweet, melting in your mouth like jam.

Seer Torshi - Pickled Garlic

Ingredients:

8 fresh garlic bulbs, roots trimmed and the papery outer skin removed 

3 cups red wine vinegar, white vinegar, or apple cider vinegar

2 tablespoons salt

1 tablespoon honey or grape molasses

Method:

1. Place the garlic bulbs into a completely clean and dry glass jar. 
2. In a separate bowl, combine the vinegar, salt, and honey or grape molasses. Mix well. 
3. Pour the vinegar mixture over the garlic, making sure the bulbs are fully submerged. Leave about 1-inch headspace, and tightly seal the jar with a lid. 
4. Place in a cool and dark place. 
5. They'll be ready to serve after a couple of years so that they can age, and the seven-year seer torshi is known for its rich and delicious taste.

Enjoy seer torshi with your favorite food. I like to serve it along with abgoosht, lamb shanks, and lima beans rice (shevid baghali polow), and eggplant dishes.

Enjoy!