Growing Seeds (Sabzeh) For Nowruz (Persian New Year)

This year's Persian New Year (Nowruz) falls on March 20th. Along with the spring cleaning, it's also time to start growing سبزه  (sabzeh), the wheat sprouts that symbolize revival and rebirth. While wheat is the most popular choice, you can also grow barley, lentils, or mung beans. Sabzeh is one of the seven symbolic items on the Haft-Seen table, each beginning with the letter "S."

Below are the simple steps on how to grow sabzeh, just as my mother taught me:

1. Depending on the size of your display dish, measure 1-2 cups of the seeds of your choice.
2. Rinse them under cool water and place them in a large bowl. Cover with fresh cool water, and soak for 2-3 days, changing the water a couple of times a day.
3. Drain the seeds and wrap them in a moist cheesecloth. Place the cheesecloth in a deep dish to help keep the seeds until they begin to germinate. Set the dish on a sunny windowsill.
4. Keep the seeds moist by sprinkling or spraying water as needed.
5. If the seeds are of good quality and have enough sunlight, they'll sprout in just a few days.
6. Once sprouted, remove the cloth and transfer the seeds to your display dish.
7. Add fresh water twice, always pouring off the extra water. 
8. For a festive touch, tie a red ribbon around the grass and place it on your Haft-Seen table. 

Happy Spring and Nowruz!

Moraba-ye Haveej - Persian Carrot Jam

Has it ever happened to you that you have all the necessary ingredients to make a delicious meal, but you don't know what to cook and aren't inspired enough to come up with something new? These are the times you call your mom, sister, friend, or even a neighbor and ask for their opinion. We need suggestions and helpful comments as to how to do our hair, what to wear to a wedding, what color purse matches our outfits, and so on. In my case, several days ago, I was looking at a 5-pound bag of organic carrots and wondered about the possibilities.

In our home, we almost have a set menu that everyone is more or less OK with. There are things that I may make several times a month, and then there are those dishes that I rarely make for no special reason, and dishes that include carrots are among them. When it comes to carrots, we prefer to eat them raw. There's usually a plate of sliced fruits and vegetables such as carrots, celery, broccoli, apples, and oranges on our kitchen table at all times. I needed some inspiration to make something different and new with them. So, I decided to put the question to the fans of Turmeric and Saffron's Facebook Page. That's a community that I'm so grateful for and appreciate being a part of. There were wonderful responses, but the idea of making a مربای هویج Persian carrot preserve with cardamom, as suggested by one of the fans, had me so excited that  I decided to give it a try!

You can either cook carrots, water, and sugar together from the start, or first cook the carrots lightly to soften them a little. However, for me, softening the carrots is not an issue since we are used to eating them raw. 

Moraba-ye Haveej - Persian Carrot Jam

Ingredients

-2 pounds carrots, peeled and grated

-2 cups sugar

-2 tablespoons fresh lime juice

-5 cardamom pods (remember to remove the pods)

-2 tablespoons rosewater

Method:

1. Place carrots and two cups of water in a large heavy-bottomed pot, and bring to a boil. Cook over medium-high heat for 8-10 minutes. 
2. Add sugar all at once and bring mixture back to full rolling boil, stirring constantly until sugar is completely dissolved. 
3. Reduce the heat to medium-low, add cardamom and lime juice, cover, and continue to cook for about 30 minutes or until it has thickened and looks syrupy. 
4. In the last 5 minutes of cooking, add rosewater, stir, and cover the pot. 
5. Ladle jam into sterilized and dry glass jars, allow to cool completely, and close the lids tightly. Refrigerate.

Spring Is Just Around The Corner! It's Time For Spring Cleaning - Iranian Style

It may seem too early to talk about Spring cleaning when the ground is covered with snow, and the weather is freezing where I live. However, there are only four weeks left until the Spring equinox, when the days and nights are of equal length and the start of the Persian New Year and the celebration of Nowruz (New Day)!

Before the actual Nowruz celebration, festivities, family gatherings, and all the visits (did-o-bazdid-e Eid) begin, there's the extensive top-to-bottom, thorough, and all-out spring cleaning (khaneh-tekani) that has to take place. This ritual is for everyone and every household, whether one lives in a simple room with minimal furnishings or in a palatial mansion filled with luxurious items! This once-a-year cleaning ritual is more than the typical routine of vacuuming, mopping, and dusting that we normally do. In our home, like the homes of many Iranians, the process of Spring cleaning starts weeks before the Nowruz celebration, so by the time Nowruz arrives (sal-e tahvil), the house would be sparkling clean, organized and neat, the children dressed in their new spring clothes and the Haft-Seen table (table with items starting with the letter "S" each symbolically representing, health, happiness and prosperity), would be beautifully set.

Growing up in Iran, this was one of the best times of the year. My mother's ritual of spring cleaning would start with going through all the closets and chests of drawers one by one. She would take everything out, get rid of the old and worn-out clothing, put the winter clothes away, and neatly return the "good" clothing. Then she would clean the rugs, draperies, shades, windows, refrigerator, stove, kitchen cabinets, and appliances. Not to mention, the occasional fresh coat of paint for the living room and dining room, and the re-upholstery of some of the chairs where we usually entertain and greet family and friends. These are a few rituals, among many others, that take place in preparation for the Persian New Year.

These processes are also a symbolic reminder to take in the spirit of Spring and clear our hearts and minds, and let go of grudges and hard feelings that we might have accumulated, and try to start the New Year with a new attitude and positive outlook on life. I personally find the خانه تکانی Spring cleaning activities joyous and look forward to cleaning every nook and cranny in my house and to letting go of anything that I have held on to over the years. It's time for me to carry on the tradition, as my mother kept it together after the loss of my father and my only sister. She welcomed the Nowruz celebrations with joy, and I, too, shall do the same without my mother's presence. Is there ever a time to overcome your loss?  I take in the fresh new air of the coming New Year and am working on the challenging task of being in the moment with every breath. Enjoy your Spring Cleaning and have fun with it!

Peace and blessings!

Paloodeh: A Persian Sweet Cantaloupe Smoothie

This is a refreshing and nutritious drink made with ripe and sweet cantaloupes and is a superb thirst quencher. Cantaloupes are great, especially when served in the morning for breakfast. It is also wonderful to set up a beautiful tray of sliced cantaloupe and honeydew melon, along with watermelon, during scorching hot summer days or any other day of the year while they are in season. In our home, like the homes of most Iranians, having fresh vegetables and fruits daily is a must, and cantaloupe is one of the fruits/vegetables that we buy in large quantities when available.

Paloodeh, not to be confused with faloodeh (a Persian frozen dessert), is made with pureed cantaloupe, sugar, water, and optional rosewater, and is served chilled.

Paloodeh

Ingredients

Serves 2

-1/2 cantaloupe
-1 cup of ice cubes 
-1 tablespoon sugar (depending on your taste, increase or reduce the amount of sugar), honey, or any other sweetener may also be used instead of sugar
-1 tablespoon rosewater 
-1 tablespoon lime juice 

Method:

1. Wash the cantaloupe, cut it in half, remove the seeds, peel the skin off, and cut into small pieces. 
2. Place the pieces of cantaloupe into a blender, add sugar, ice, rosewater, and lime juice. Blend until smooth. 
3. Pour into a pitcher and chill for an hour or two. 

Serve chilled or with crushed ice.

Enjoy!

Fereni: Persian Rice Flour Dessert

فرنی Fereni is a soft, creamy, and sweet dessert made with rice flour, milk, sugar, and rosewater, a comforting treat for cold winter days. My mother was born in the western city of Hamadan, Iran, which was known for its Alvand Mountain (kuh-e Alvand), rich history, many tourist attractions, and very cold winters. Hamadan is one of the oldest cities in Iran. After marrying, my mother moved from one of the coldest and most ancient cities in the country to one of the hottest, a newly developing region shaped by the oil industry. She brought with her a love of Baba Taher's poetry, some of Ibn Sina's wisdom about herbal medicines, and Hamadan's cold-weather foods. The dishes meant to warm and comfort us came from my mother's side.

This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are prepared with rice grains, such as Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour. The cooking time may take about 20-30 minutes or until the mixture is well blended, fully cooked, and thickened. Fereni requires constant stirring; otherwise, it can quickly turn lumpy.

Like many other delicious Iranian dishes, fereni doesn't need any garnish to taste wonderful, but making food visually pleasing has always been an important part of Iranian cooking. Of course, this varies from household to household. In our home, my father appreciates a beautifully presented dish just as much as its flavor.  My mother, on the other hand, couldn't be bothered with food presentation after raising a bunch of loud and energetic kids (excluding me, of course!) Many times she would bring the pot of stews (ash and abgusht) right from the stove to the table. That may be why I  go back and forth between making the food look pretty or simply leaving it on the stove for everyone to help themselves!

Fereni: Persian Rice Flour Dessert

Ingredients

Serves 4

-1/4 cup rice flour

- 2 tablespoons sugar

- 4 cups milk at room temperature

-1 tablespoon rosewater 

-1-2 tablespoons of crushed pistachios, slivered almonds, or sesame seeds for garnish

Method

1. In a heavy-bottomed pot, combine the rice flour, sugar, and 2 cups of milk. Let the mixture soak for 15 minutes.
2. Place the pot over medium heat and bring it to a gentle boil, stirring constantly. 
3. Gradually add the remaining 2 cups of milk while continuing to stir. Reduce the heat to low and cook for about 10-15 minutes, stirring often to prevent lumps. 
4. Add the rose water and cook for an additional 10 minutes until the mixture thickens. 

Pour the fereni into a large bowl or small individual-sized bowls. Garnish with crushed pistachios,  slivered almonds, or sesame seeds. Serve with grape molasses or honey. 

Fereni can be enjoyed warm, cold, or at room temperature.

Enjoy!

Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink

سکنجبین Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to ancient times. Its name comes from serkeh (vinegar) and angabin (honey), and it was traditionally made with honey as its natural sweetener. This refreshing syrup, and the drink prepared from it (sharbat-e sekanjabin), is a summertime staple across Iran. 

I'm sharing this recipe in the middle of winter, inspired by a reader who recently asked if I had a sekanjabin recipe. Growing up in southern Iran, where summers are long and hot, sekanjabin was more than a drink; it was a ritual. On warm afternoons, my mother would place a bowl of this syrup in the center of a tray, surrounded by several crisp heads of lettuce. We would gather around the table or spread a picnic blanket under the shade of a tree, dipping lettuce leaves into the syrup. 

 Almost every time we had sekanjabin, my mother reminded us that sekanjabin was not only delicious but also medicinal, filled with healing properties, and a good source of vitamins. She always made sekanjabin with homemade grape vinegar. 

1- Sekanjabin with Sugar and Vinegar

Ingredients

-1/2 cup white vinegar or apple cider vinegar
-2 cups sugar
-2 cups water
- 1 small bunch of fresh mint, washed
-2 small seedless cucumbers, washed, peeled, and shredded (for the drink)Lime rind *optional

Method

1. In a heavy-bottomed pot, combine sugar and water. Place on medium heat, stirring until the sugar dissolves.
2. Reduce the heat and gently boil for 10-15 minutes. 
3. Add the vinegar and simmer for 30 minutes, or until the mixture slightly thickens. Taste and adjust the sweetness to your liking. (I often add 2 extra tablespoons of vinegar for a tangier syrup.)
4. In the last couple of minutes, add the fresh mint to the syrup. 
5. Remove from heat and let cool completely. Remove the mint leaves before serving.

Pour the sekanjabin into a small bowl and place in the center of a platter of lettuce leaves. Note: Sekanjabin is quite sticky!

Sekanjabin Drink (Sharbat-e Sekanjabin)

Ingredients

- Sekanjabin syrup (from recipe above)

-2-3 small seedless cucumbers, grated

-A few drops of rosewater 

-Ice and cold water

-Fresh mint leaves and lime slices, for garnish

Method

1- In a large pitcher, mix 1 part syrup to 4 parts water, adjusting for sweetness.

2-Stir in the grated cucumbers and a few drops of rosewater.

3-Add ice and serve chilled.

2- Sekanjabin with Honey and Vinegar

Ingredients

-1 1/3 cups honey (clover or orange blossom)
-1 cup water
-2/3 cup vinegar (white or apple cider vinegar)

Method

1. Follow the same cooking directions as in the sugar-and-vinegar recipe: combine honey and water in a heavy-bottomed pot over medium heat, stir until dissolved, then add vinegar and simmer until slightly thickened.
2. Skim off any foam that forms on the surface. 
3. Taste and adjust the sweetness. 

Pour the cooled syrup into a clean glass jar; seal it tightly and store it in a cool place.

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.

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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!

How to Brew the Perfect Persian Cup of Tea (Chai)

When you walk into an Iranian home after the customary greetings, the first thing you would be offered as soon as you sit down is a well-brewed hot cup of چای chai (tea).  Tea is the hot beverage of choice in Iran, where it is served for breakfast, lunch, dinner, and in between with at least one or more refills. There's more to drinking tea than meets the eye. It's about being together with family and friends, relaxing, and talking. However, when alone, nothing is better than drinking tea and reading a good book.

The history of tea dates back to the late 15th century. Before that, coffee was the main hot drink in our country. Coffee houses (ghahveh khaneh) were built on the side of roads, as resting places for travelers. They would be served some food and a chance to take a break for a while before heading out to their destinations. The name "coffee house" (ghahveh khaneh) still remains to date, even though they mainly serve tea.

To brew a perfect Persian-style tea, you need a good quality long, loose-leaf black tea. Using a porcelain or china teapot is recommended. The teapot should have several tiny holes inside where the spout is located, which works as a strainer. Also, you need a kettle not only to boil the water but to serve as a stand for the teapot while the tea is brewing on the stove. Using an electrical samavar, if you happen to have one, is the best option. Samavar was brought to Iran in the 18th century from Russia.

Samavar

Method:

1. Fill the kettle with fresh cold water and bring to a boil. As soon as the water comes to a boil, warm up your teapot by rinsing it with some hot water from the kettle.
2. Place 2 tablespoons of tea into the teapot. Don't use any tea holders inside the teapot. If you buy your tea in bulk from outdoor vendors, you may also want to give your tea a gentle rinse with water to get rid of the possible dirt and dust.
3. Pour water into the pot over the loose tea leaves. Fill it nearly to the rim and put the lid back on.
4. Place the pot on the kettle in a secure position. It should fit well on the kettle. Allow it to brew for at least 10-15 minutes on medium to low heat.
5. Rinse inside the cups with hot water.
6. Gently pour tea into glass cups to prevent it from making a lot of bubbles. Depending on how strong or light you might like your tea, adjust it using the boiled water in the kettle. It is a good practice when serving a large group of guests to have a tray with both light and dark tea.

 To add some extra flavor, you may add the following ingredients to the teapot:

1 tablespoon of rosewater (golab)

2-3 green cardamom (hel) pod opened

2 small sticks of cinnamon (darchin)

You may serve chai with sugar cubes, dates, raisins, or other sweets. However, for those serious tea drinkers, adding sugar, milk, or anything else would take away from the taste.

There's also the etiquette of serving the eldest and the ladies first as you are making rounds. Make sure there is no spillage on the tray either. That's the lesson I learned early on in my life when I was only ten years old. One day, my mother handed me a tray with several full cups and told me to take it outside and offer them to the guests sitting in the garden. Before I could get any further, some tea spilled due to my shaky hands. She wiped the tray, filled up the cup, and told me, "Look, you should be able to dance ballet and carry a  tea tray at the same time without spilling a drop." The memory of that day is still fresh in my mind!

I like my tea dark and a little bit on the bitter side with no sugar, milk, or lemon. How do you like your tea?

Samavar photo credit, here.

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Enjoy!

Guest Post: Simmered Fried Eggplant & Tomato

This is a light and simple dish that my sister used to make when we both lived at home.
It's one thing to enjoy the home-cooked meals prepared by your mom but to experience the meals that your caring sister makes is truly something else! She would move around the kitchen like a feather in the sky and in 20 minutes your dinner would be ready.Voila! So, this خوراک بادمجان و گوجه Eggplant & Tomato dish is her recipe and I'm sure she wouldn't mind my sharing it with you all.

Simmered Fried Eggplant with Tomatoes

Ingredients:
Serves 4

2 large eggplants, peeled and cut in 1/2 inch circles
4 small tomatoes, sliced
2 garlic cloves, minced  

1/3 cup olive oil
1 cup water
1/3 teaspoon turmeric

Salt and pepper to taste

Method:

1. Place the sliced eggplant in a deep bowl, add a tablespoon of salt and fill the container with cool water.
2. Place a heavy object on top to keep the slices down for about 15 minutes. Drain and pat dry with paper towels.
3. Pour oil into a large frying pan, when oil is hot fry eggplant 5 minutes per side or until light brown.
4. In a skillet pour a cup of water, bring to a gentle boil, add turmeric and garlic. Lower heat to medium-low and place the eggplant rounds in the skillet and cover with tomato slices.
5. Salt and pepper to taste. Cover the skillet and simmer for 20 minutes. 

Serve warm with yogurt, fresh herbs and warm bread.

I'm so delighted and honored that Rebecca of Chow and Chatter has asked me to do a guest post on her wonderful blog. It has been a great opportunity to be able to share one of my favorite dishes with Rebecca and her readers. If you would like to check out my first guest post and the recipe, please read the article here.

Enjoy!

Ash-e Jo - Barley Stew with Beans and Herbs

Barley is an ancient grain with an obscure origin. However, as old as barley is, it has never gotten to be a popular grain for cooking in our culture. Yet, despite its long history, it has never become a popular grain for cooking in our culture. In the land where wheat bread (taftoon, lavash, barbary, and sangag) has always been the staple, barley has never had a chance to compete for first place. Though nutritious, versatile, and economical, the only dishes I know that feature barley as a main ingredient are the soup-e jo ( barley soup) and the hearty ash-e jo (barley stew).

In the following Persian quatrains (do-bayti) by Baba Taher Oryan, the great Persian poet and mystic of the late 4th century, barley bread is described as the poor man's bread:

If I could ever get my hands on the universe

I'll ask, "What's with this?"  and "What's with that?"

You give one person a hundredfold of blessings,

To another, only a loaf of barley bread soaked in blood.

آش جو  - Ash-e jo is a hearty, thick soup made with barley, lentils, chickpeas, and beans (either white beans or small red kidney beans). The traditional vegetables are parsley, leeks, and cilantro, but I like to add fresh dill and spinach for extra flavor.. Some people prefer to include meat, but I find this soup far more delicious when kept vegetarian; it allows the grains, legumes, and herbs to truly shine. 

The recipe below makes enough for my family of four, with a little extra leftover to freeze for another day. If you prefer cooking for one or two people, simply cut the ingredients in half.

Ash-e Jo - Barley Stew with Beans and Herbs

Ingredients
Serves 4-6

-1 cup barley, soaked overnight  
-1/2 cup chickpeas, soaked overnight
-1/2 cup beans (white beans or red kidney beans) soaked overnight, I used white beans.
-1/2 cup lentils
-1 cup chopped parsley
-1 cup chopped leeks
-1/2 cup chopped cilantro
-1/2 cup chopped spinach (optional)
-1/2 cup chopped dill (optional)
-Salt and pepper taste

Toppings

-1/2 cup liquid whey (kashk)
-1 large onion, peeled, thinly sliced
-2 tablespoons dried mint
-1/4 teaspoon turmeric
-Olive oil or vegetable oil

Method

1. In a large stew pot, combine the barley, chickpeas, beans, and lentils with 6 cups of water. Bring to a boil on medium-high heat, then reduce the heat to medium-low and cook for 1 1/2 hours or until beans are tender, stirring occasionally. 
2. Add the chopped vegetables, salt, and pepper. Add more water if needed, and continue cooking for another 30 minutes on low heat. Taste and adjust the seasoning.
3. Meanwhile, prepare the topping: in a small pan, heat 3 tablespoons of oil over medium-high heat. Sauté the onions until golden brown. Add turmeric and stir well. Add dried mint, give it a quick stir, and remove from the heat. 

To serve, ladle the soup into bowls, drizzle with kashk, and top with the fried onion-mint mixture. Serve warm with fresh bread.

Enjoy!

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!