Sharbat-e limoo - Lemon/Lime Sharbat

Sharbat-e limoo is a refreshing sweet and sour drink that is just perfect for hot summer days. This tangy yet sweet sharbat is one of the popular drinks served to guests in Iran. Persian sharbat are drinks made with fresh-squeezed fruit juice and sugar. A sharbat should be well-balanced and not too sweet or too sour. However, in our home, we like our شربت لیمو - sharbat-e limoo more on the tangy side.

The combination of lemon/lime juice and water has many health benefits and this refreshing lemonade/limeade is a perfect summer drink. You can adjust the amount of sugar to your liking.

Sharbat-e Limoo - Persian Limeade

Ingredients:

1 cup freshly squeezed lime juice or lemon juice  
1/2 cup sugar or honey 
3 cups water
1 cup ice
1 teaspoon lime/lemon zest *optional
2-3 drops of rosewater *optional

Method:

1. Place sugar and water in a small pan over medium-high heat. Bring to a gentle boil until the sugar dissolves completely. Set aside to cool.
2. Mix all ingredients, taste and adjust the level of sweetness to your liking, chill and serve.

Enjoy!

Torshi-e Miveh & Sabzi - Maman's Pickled Fruit and Vegetables

I am a mother of two amazing daughters, which I am so grateful for, but I am also a daughter and on this mother's day, like many others, I'll be thinking about my own Maman, our strong bond and my many sweet memories of her. In my heart of hearts I remain that little girl whose mom would ever so patiently comb her curly knotted hair in elementary school (dabestan) before going to school each morning, no matter how old I'd get! She gave it all so selflessly without ever asking for anything in return and that's how she lived her life to the end. This was her motto, "Do your best. Give it all and do good at all times, unconditionally and with no expectations." I'm yet to master that...

This fruit and vegetable pickle is one of her many recipes. A hand-written copy of it was recently found among her papers, books and photos, which is quite unusual for she had never wrote any recipes down due to her extraordinary memory. I like to think that she wrote it down for me perhaps, with the intention to pass it down and share it with others someday. Now, for this Mother's Day, I would like to write about one of her favorite recipes that she had titled as: "It's food as well as medicine," (ham ghazast va ham davast).

There are many fruits and vegetables that are great for making pickles. I've written about Vegetable Pickle before, however this is basically a fruit pickle with the addition of a few veggies. I tried to be true to the recipe and to not change anything. Maman's recipe, however, called for some fruits that are not in season right now such as, quince and persimmon, which I skipped and used kiwi and green bell pepper instead. You can pick and choose among the abundance of  delicious, gorgeous and nutritious fruits and vegetables.
These days, discovering a good vegetable market is as exciting and as fun as going to a jewelery store or being on a treasure hunt!

        

Torshi-e Miveh & Sabzi - Maman's Pickled Fruit and Vegetables

Ingredients:

Wash, clean and dry all fruit and vegetables in advance and then cut them into tiny pieces. I reduced the amount to make it simpler, so if you like you can easily double the amount.

1 large orange
1 large apple
1 large pear
1 large tangerine
1 mango (wasn't in the recipe but I had to add one)
1 large quince (not in season, didn't use)
2 persimmons (not in season, didn't use)
2 bananas
2-3 kiwis (wasn't mentioned in the recipe but I happened to have a few)
2-3 nectarines
2-3 plums
2-3 apricots (not in season yet, did not use)

10 dates, seeded and chopped
5 walnuts, chopped

1 medium eggplant
1 medium green bell pepper
1 small turnip (shalgham), grated
1-2 large carrots, shredded
1-2 celery ribs
1 cup of cauliflower florets

1 teaspoon black seeds
1 teaspoon crushed angelica (golpar)
1 teaspoon coriander seeds
1 teaspoon dried tarragon
1 teaspoon savory leaves
1 teaspoon fresh ginger, grated
1/4 teaspoon red pepper
Salt to taste

1 tablespoon tamarind paste
2 tablespoons crushed rock candy (or 2 tablespoons of honey)
3-4 cups vinegar, add enough to cover everything

Method:

1. Place all the finely chopped  fruits, vegetables, dried herbs and spices in a large heavy-bottomed non-reactive to acid pan and place it on medium-low heat for 7-10 minutes. Turn the heat very low and simmer for 20-30 minutes until all ingredients are soft but not mushy. There's no need to add water, they'll cook in their own natural juices.
2. Add walnuts,dates, tamarind, rock candy and vinegar. Mix well.
3. Bring to a boil, reduce heat and simmer for another 10 minutes.
4. Remove from heat.
5. Spoon the pickles into sterilized canning jars (I used a 1 1/2 liter jar and a 1/2 litter jar)
6. Close lid and let cool to room temperature.
7. Store in a cool and dry place or refrigerate. 

This torshi is ready in two weeks and could be served with most Persian dishes.

I've never gotten used to the water bath canning method that is commonly used here. I still make pickles the old-fashioned way, the way that was done back home by my mother and my grandmothers without the water bath. But I do wash the cans thoroughly with soap and hot water before using them. For canning and sterilization tips please see the following link.

Enjoy! Happy Mother's Day!

Sabzi Khordan: Persian Assortment of Fresh Herbs

سبزی خوردن Sabzi khordan refers to an abundant mixture of fresh herbs and vegetables served every day alongside most main meals. The word سبز "sabz" means green, and سبزی  "sabzi" means herbs/vegetables, and the word خوردن "khordan" means eating. Eating greens and vegetables with almost every meal is an essential part and a deep-rooted tradition in the Iranian culture. Iranian cuisine revolves around using fresh and seasonal vegetables in cooking and serving them fresh daily.

A traditional Persian plate of fresh herbs usually consists of basil (rayhan), mint (naana), tarragon (tarkhoon), chives (tareh), radish (torob-cheh), scallion (piaz-cheh), cilantro (geshniz), parsley (jafari), dill (shevid),  and Iranian watercress (shaahi). For many of us who live outside of Iran and who may not be able to find the exact herbs that we are used to, we've learned to substitute. For example, instead of using "tareh", I use chives in sabzi khordan, and in cooking, I use the green part of scallions or leeks whenever the recipe calls for "tareh."

Typically, a platter of washed and trimmed herbs is placed on the table and is passed around for each person to take a handful. This aromatic, flavorful, and nutritious side enhances the taste of any dish, including all Iranian polow and khoresh dishes, kababs, and kotlets.

نون و پنیر و سبزی  Noon paneer sabzi consists of fresh herbs served with feta cheese and flatbread like lavash or pita bread. To me, this herb, cheese, and warm bread with the addition of walnuts is a perfect meal all by itself. This is a healthy, light, and tasty meal with no cooking involved! What more can you ask for?

Sabzi Khordan - Fresh Herb Platter

Ingredients

Use a bunch of each of the following herbs. Create your own combination.

-Basil (ریحان )
-Chives (تره)
-Cilantro (گشنیز)
-Mint (نعنا)
-Parsley (جعفری)
-Scallions (پیازچه)
-Tarragon (ترخون)
-Radishes (تربچه)
-Watercress (شاهی)

-Sliced Feta cheese (پنیر)
-1/2 cup walnuts (گردو)
-Flat Bread (نان)

Method:

1. Trim the herbs, remove the stems of parsley, cilantro, basil, and mint. Remove the leaves of radishes and the green parts of the scallions (you may serve them if desired). Make sure every herb is trimmed into small and bite-sized pieces.
2. Rinse all herbs thoroughly, including packaged herbs. 
3. Place the washed herbs in a colander and drain. 
4. Place the herbs on a platter and serve with feta cheese, walnuts, and warm bread.

Enjoy!

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!

Nargesi Esfenaj - Spinach with Eggs

نرگسی اسفناج Nargesi Esfenaj is a great vegetable dish made with spinach, sauteed onions and eggs (sunny side up) on top. Narges (Narcissus) is a name of a beautiful spring flower and also the Greek mythology about a beautiful young man who falls in love with his own reflection in the waters of a pond and he perishes there, leaving the narcissus flower to grow in his place. The name Narges is a girl's name in Iran and was my great-grandmother's name, whom I've never met but have heard so much about, a woman with a great love for poetry, especially that of Hafez.

Persian meals are usually served along with a plate full of fresh and seasonal herbs and vegetables (sabzi khordan) such as tarragon, basil, chives, mint, parsley, cilantro, radishes, and scallions. Cooking with herbs and vegetables is an essential part of Persian cooking. In addition to our meat-based dishes, we have our delicious and healthy vegetable foods as well.  I often remind my kids to eat their fruits and veggies every day! It's perhaps a part of being a mom that you tend to repeat things till you get the results you wish and hope for! It takes a certain skill, patience, and perseverance to teach your children about nutrition and healthy food and to feed them well. Sometimes I feel as if I'm in a competition with the neighborhood pizzeria and Taco Bell, and they get to win many times! I try to serve fresh herbs, green salads, and fruits with every meal of the day.

Nargesi Esfenaj - Spinach with Eggs

Ingredients

Serves 2

-4 cups spinach, chopped
-2-4 eggs
-1 large onion, thinly sliced
-2 cloves of garlic, minced
-1/3 teaspoon turmeric
-Salt and pepper to taste
Olive oil for frying

Method:

1. Heat oil in a large skillet over medium heat, saute onion until translucent, add garlic, turmeric, and saute for another 5 minutes. 
2. Add spinach, and season to taste with salt and pepper. Cook for 5-7 minutes on medium heat.
3. Break the eggs one at a time into a small bowl and add them to the skillet.
4. Cover and cook for a few minutes until the eggs are set.

Serve warm on a platter with baked potatoes, yogurt, and warm bread.

Enjoy!

Shevid Baghali Polow with Morgh - Dill Lima Beans Rice with Chicken

This fragrant Persian rice dish, layered with aromatic saffron, fresh dill, nutty lima beans, and tender, tangy chicken, is one of the most beloved springtime meals in Iranian homes. شوید باقالی پلوبا مرغ  Shevid Baghali Polow ba Morgh (dill lima beans, rice, and chicken) is a beautiful, colorful dish perfect for serving guests, enjoying at home, or packing for an outdoor picnic. 

It's also one of the iconic foods of Sizdah Bedar, the thirteenth and final day of the Nowruz celebration, when Iranians head outdoors to spend the day in nature. Families gather in parks, gardens, and open fields to share delicious meals, play games, listen to music, and enjoy the fresh spring air.

A symbolic part of the day is discarding the Sabzeh, the green wheat sprouts grown for the Haft Seen table, by releasing it into flowing water to cast away misfortune and begin the year renewed.

Growing up in different towns across Khuzestan, in southern Iran, our Sizdah Bedar outings often meant long drives just to find a patch of trees or greenery. We'd always end up sharing those rare shaded spots with other families, which only added to the fun. More children to play with, more laughter, more memories. I still treasure those picnic days filled with Shevid baghali polow and Morgh, and sometimes lamb shanks, along with the big pot of Ash Reshteh that every family seemed to bring.

Morgh - Chicken

Ingredients

Serves 4-6

-8 chicken drumsticks (or any preferred cut)
-1 large onion, finely chopped
-4 garlic cloves, finely chopped
-1/2 teaspoon turmeric
-1/4 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
-1/4 teaspoon crushed cardamom (optional)
-Juice of 1-2 lemons/limes
-Salt and pepper to taste
Vegetable oil  

Method:

1. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Sauté the onions until translucent. Add the garlic, turmeric, and black pepper, and cook for another 5 minutes. 
2. Add the chicken pieces, along with salt, pepper, and cardamom. Brown on all sides. 
3. Pour in enough water to cover all pieces. 
4. Cook uncovered on medium-low heat for 1 hour. 
5. Halfway through cooking, add the liquid saffron. During the last fifteen minutes, sprinkle the lemon juice evenly over the chicken. 
6. Taste and adjust the seasoning, and set aside.

Polow (Dill & Lima Bean Rice) 

Ingredients

-2 1/2 cups basmati rice
-2 cups baby lima beans (fresh or thawed frozen)
-2 cups finely chopped fresh dill or 1 1/2 cups dried (I use 1 1/2 cups fresh + 1/2 cup dried)
-1/2 teaspoon turmeric
-Dash of cinnamon (optional)
-Vegetable oil

- Butter 
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons hot water
-Salt

Method:

1. In a bowl, combine dill, lima beans, turmeric, a dash of salt and cinnamon, and mix well. Set aside.
2. Rinse the rice with cool water, soak it in 6 cups of water with 3 tablespoons of salt for 1-2 hours. 
3. Bring 8 cups of water to a boil in a nonstick pot. Add the drained rice. 
4. Boil for 7 minutes, until the rice is soft on the outside but firm in the center.
5. Drain and rinse with cool water. 
6. Wash the pot and return it to the stove. Add 4 tablespoons of oil to coat the bottom. 
7. Layer of rice and the dill-bean mixture, building it into a gentle pyramid. Make four holes with the handle of a spoon to help the steam escape.
8. Cover and cook on medium-high heat for 5-7 minutes until steaming. 
9. Add  2-3 tablespoons of melted butter and 1/4 cup of water over the top. Add the liquid saffron now, or wait and drizzle it over the rice when serving.
10. Lower the heat, cover tightly, and cook for 45 minutes. 

Serve the rice and the saffron chicken arranged on the platter and serve warm.

* Variations

- Add the cooked chicken between the layers of rice and herbs before steaming. 

-If cooking the rice and chicken together, replace the final drizzle of butter with a few tablespoons of chicken broth.

- You may also prepare this dish with lamb shanks instead of chicken. Follow the same steps, but allow extra time for the lamb to slowly simmer until very tender.

-

Enjoy and Happy Sizdah Bedar!

Gol Gav Zaban: Persian Herbal Flower Tea

گل گاو زبان Gol gav zaban (Borage) is a herb native to the northern regions of Iran. Its dried purple blossoms are brewed much like tea leaves, creating a soothing herbal infusion. Traditionally, gol gov zaban is used for its diuretic properties and is often used as a natural remedy for coughs and colds. It's also known to calm the nerves, support heart health, and provide a rich source of antioxidants. 

Gol means "flower", gav means "cow," and zaban means "tongue", together translating to"cow tongue flower." Its flavor is mild, aromatic, and pleasantly distinct, without the bitter taste many associate with medicinal herbs.

Herbal teas and remedies, such as gol gav zaban, are deeply rooted in Iranian tradition, with recipes and practices passed down through generations since ancient times.

In our home, gol gav zaban was a staple, brewed often, whether for its healing qualities or simply as a comforting hot drink. My mother especially liked to prepare it mid-morning, often blending it with a bit of sonbol-tib (valerian root). She firmly believed that nature held a cure for every ailment, and if we only knew all the herbs, we could treat every sickness. By her favorite chair sat a small, two-tiered wooden table. On it rested her poetry books, along with bottles and jars of dried herbs, each carefully labeled. I've kept a few of those little containers, treasures that still carry her presence. Even now, this delicately fragrant tea soothes, comforts, and fills the body with a gentle warmth.

Gol Gav Zaban (Borage Flower Tea)

Ingredients

-2 large tablespoons or a handful of gol gav zaban
-A pinch of Valerian root (optional)

-2 small pieces of  nabat (rock candy)
-Juice of a lemon/lime or 1/2 teaspoon of crushed dried lime (limoo amani)

Method

1. Bring 2-3 cups of water to a boil in a kettle. 
2. Place the gol gav zaban in a teapot. 
3. Pour in the hot water and brew gently over low heat for about 10-15 minutes.  
4. Pour into cups and serve hot, sweetened with nabat, honey, or brightened with lemon juice, whichever you prefer. 

Enjoy!

Haft-Seen Photos

Sofreh Haft-Seen 

The Table of the Seven S's.

Sabzeh (Wheat Sprouts): Representing rebirth and fertility.

 

 Sabzeh (Wheat and Lentil Sprouts)

Sabzeh (Mung Bean Sprouts)

 Senjed (Dried Fruit of the Lotus Tree): Representing love.

 Somagh (Sumac): Representing the spice of life.

 Samanoo (Sweet Pudding made with germinated wheat): Representing the reward of patience.

 Serkeh (Vinegar): Representing age.

 Sekkeh (Coins): Representing wealth and prosperity.

Seeb (Apple): Representing natural beauty.

 Sonbol (Hyacinth): Representing spring.

 (Goldfish): Representing life.

For more haft-seen photos please see the following link:

  A Basic Guide to Celebrating Persian New Year!

Sal-e no Mobarak!

Samanoo

سمنو Samanoo is one of the many items on the haft-seen table or "sofreh" tablecloth that starts with the letter "S." It is a sweet pudding made with germinated wheat sprouts and flour. "Sabzeh," wheat sprout, represents rebirth, and samanoo represents the reward of patience and sweet life.

Making an authentic samanoo requires time, patience, and a good arm, or the help of several people to help with the cooking. Usually, the person who makes samanoo shares it with others and sends out bowls or containers of it to neighbors, family, and friends. The making of samanoo from start to finish takes several days. First, the seeds have to be soaked in water for two days, then transferred into a bowl wrapped in a moist cheesecloth, and as soon as the new shoots appear, they have to be spread out on paper to completely dry out before grinding and sifting them. "Samanoo pazan," the making of the samanoo, usually takes about a full day.

I must say that I don't remember how my mother made samanoo, for I was too busy enjoying the holidays, and at the time, I wasn't very interested in helping out with making it or even tasting it! And since I moved away from home, I would either buy samanoo from a Persian grocery store, or there were always some good friends who would send me some for Nowruz. For the last few years, there's been this sweet and generous Iranian lady, a grandmother Zahra Khanoum, who's been giving me my Nowruz samanoo until this year. Last week, she told me that she was going to Iran for the holidays and that she won't have enough time to make it. Then she asked me whether I would make it on my own if she gave me the dried seeds. After a long pause, I said I would. The next time, as she handed me the plastic bag filled with seeds, she gave me the recipe as well.

Samanoo

Ingredients

-4 cups sprouted grains, completely dried and ground (makes about 2 cups of wheat flour) 

-4 cups whole wheat flour, sifted 

-water

Method:

1. Please see the following link on growing seeds (sabzeh).
2. It takes about 2-3 days for the wheat sprouts to reach 1/2 inch in length. Spread them out on a flat surface and let them dry out completely. 
3. Grind the seeds as fine as possible using a grain mill and sift through a sieve. 
4. Put the finely ground germinated wheat in a cheesecloth and place the cheesecloth in a large bowl.
5. Add 2-3 cups of cool water to the freshly ground wheat and squeeze out the excess water by pressing down with the back of a large wooden spoon or by using your hands. Add more water if needed.
6. You can use the leftover wheat by grinding it finely.
7. For each cup of freshly ground wheat, add 2 cups of flour. 
8. In a large heavy pot, add the liquid from the bowl with 2 cups of sifted whole wheat flour and mix well, over medium heat. Add more water gradually to cover as needed, bring to a boil while stirring frequently.
9. For the first 30-40 minutes, don't leave Samanoo unattended. 
10. Lower the heat to the lowest heat setting and let it simmer. I was told for 24 hours! I gave it a total of 3 hours. 
11. The first two hours, stir and add water gradually when needed, and after two hours, when it turns reddish brown, cover the pot and cook for another hour on low heat. Samanoo is sweet by itself and does not need any added sugar. 

Serve in small containers and share them with others.

Happy Nowruz!  Happy Spring!

Sabzi Polow

 Persian New Year (Nowruz) celebrates the arrival of spring (Bahar) with all its beauty, greenery, and blossoms. It's a time when traditional dishes are prepared with fresh herbs that symbolize renewal and new life. سبزی پلو Sabzi polow is one of the most beloved of these dishes, typically served with smoked white fish (mahi doodi) or crisp pan-fried fish.

I shared a recipe for sabzi polow ba mahi last year, here, but this new variation was born from my desire to create a version where every grain of rice and every chopped herb blends together seamlessly. Along with plenty of fresh green herbs, I added 2-3 tablespoons of dried parsley, leek, and dill to deepen the flavor and give the rice more aroma.

Sabzi Polow (Herbed Persian Rice)

Ingredients

Serves 4-6

-2 1/2 cups of long-grain rice

-1 cup of chopped parsley

-1 cup of chopped dill

-1 cup of chopped scallions or leek (green parts only)

-1 cup of chopped coriander 

-2-3 tablespoons dried mixed herbs for sabzi polow (optional)

-4 cloves of garlic, peeled (optional)

-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water

-Salt
Vegetable oil or olive oil


Method:

1. Clean the fresh herbs, wash them, and finely chop by hand or in a food processor. Mix well and set aside. 
2. Wash the rice and soak it in 6 cups of salted water for two hours. 
3. In a non-stick heavy pot, bring 6 cups of water to a boil. 
4. Drain the soaked rice and add it to the boiling water. Boil over medium-high heat for about 7 minutes, until the grains are soft on the outside but firm in the center.  
5. Drain the rice using a colander and rinse briefly with cool water. 
6. Wash and dry the pot, then return it to the stove over medium heat. 
7. Add 4 tablespoons of oil. Begin layering the rice, then layer with the chopped herbs. Sprinkle a little of the dried herb mix between each layer to distribute evenly. 
8. Tuck the garlic cloves into the rice and make a few holes with the bottom of a spatula to help steam circulate. 
9.  When the rice begins to steam, drizzle the liquid saffron over the top, then add 2 tablespoons of oil and 1/4 cup of water. 
10. Reduce the heat to medium-low, cover, and cook for about 45-50 minutes. 
11. Serve the sabzi polow on a platter alongside fried or smoked fish.

Enjoy and Eid Mobarak!

Shirini Nargili - Coconut Macaroons

This is a delicious treat for every occasion. Coconut macaroons are very tasty, so there isn't much you need to do to make them taste any better. The combination of shredded coconut, sugar, and rosewater makes these soft, chewy, and aromatic cookies just perfect! However, just to give it a different flavor and aroma, you may add a hint of my favorite spice, saffron, and a squeeze of lime. 

Shirini Nargili - Coconut Macaroons

Ingredients

Yield:18-20

-3 1/2 cups unsweetened shredded coconut
-1 cup granulated sugar
-4 large egg whites
-1 teaspoon rosewater 

Method:

1. Preheat the oven to 325 degrees Fahrenheit.  
2. In a large mixing bowl, beat the egg whites until foamy.
3. Gradually add the sugar, then continue beating on high speed until stiff peaks form.
4. Add the shredded coconut and rosewater, and mix until well combined.
5. Line a baking sheet with parchment paper. 
6. Using a small cookie scoop, drop the cookie dough onto the lined cookie sheet, spacing 1 inch apart.
7. Bake on the center rack for 18-20 minutes or until golden brown on the edges.  
8. Remove from the oven and cool on a wire rack.  

Place on a serving platter or store in an airtight container. 

Enjoy!

Shirini Keshmeshi - Persian Raisin Cookies

These are delicious, simple, and easy to bake شیرینی کشمشی shirini keshmeshi (raisin cookies) that are perfect for the holidays or any day. I cook all the time and enjoy making pickles and jams. When it comes to sweets, however, I usually only make them for a special occasion, and the Persian New Year is as special as it can get. It may be that my mother wasn't much of a baker and she would hire someone to do the baking when necessary, or maybe, since the loss of my father was due to diabetes complications some years ago, I'm watching the amount of sugar we consume. But these days are expectational with the feel of Spring in the air.

Shirini Keshmeshi - Persian Raisin Cookies

Ingredients

Yield about 2 dozen cookies

-1 1/2 cups all-purpose flour
-1 cup granulated sugar
-1 cup small seedless raisins or currants
-2 eggs, room temperature 
-1 cup butter, room temperature
-2 tablespoons vegetable oil
-1/2 teaspoon vanilla extract

Method:

1. Heat oven to 350 degrees Fahrenheit. 
2. In a large mixing bowl, beat together butter, oil, and sugar, mixing thoroughly until light in color. 
3. Add the eggs one at a time and blend well. 
4. Add 1/2 teaspoon vanilla extract.
5. Add flour gradually and mix well using a spatula. 
6. Stir in raisins and blend well. 
7. Drop the dough by teaspoonful onto a parchment-covered baking sheet, about 3-4 inches apart.
8. Place the cookies into the preheated oven and bake for 12-15 minutes or until they are light golden around the edges. 
9. Cool on the wire rack. 

Serve with tea or coffee.

Enjoy and Happy Spring!