Eshkeneh, Persian Onion Soup With Fenugreek

With the cool, crisp days of autumn just around the corner, اشکنه eshkeneh, a creamy and comforting onion and fenugreek (shanbalileh) soup, feels like the perfect dish to share with family and friends. This traditional Persian soup is made with caramelized onions, fresh aromatic fenugreek, and the last-minute addition of eggs, creating a hearty bowl of goodness.

 Fenugreek, with its slightly bitter yet deeply fragrant taste, is a beloved ingredient in Persian cooking, most famously in Ghormeh Sabzi. My mother often made eshkeneh whenever she felt homesick while visiting us, and the rich aroma and familiar flavor would ease her longings. For me, however, it took some time to acquire a taste for fenugreek. Eventually, it grew on me so much that I now love it. 

Across Iran, there are delightful variations of eshkeneh. In some regions, it's prepared without fenugreek, while in others, small cubes of potato are added. 

Eshkeneh - Persian Onion & Fenugreek Soup

Ingredients
Serves 4

-1 cup fresh fenugreek leaves, chopped
-2 large yellow onions, thinly sliced
-2 eggs (use more if you like a richer soup)
-1-2 tablespoons flour (optional for thickness)
-1/2 teaspoon turmeric
-Salt and pepper to taste
4 cups water (plus more if needed)
3 tablespoons oil

Method

1. Heat the oil in a pot over medium heat. Add the onions, and saute until golden brown.
2. Stir in the turmeric, and cook for 1-2 minutes. Sprinkle in the flour and mix well with the onion and turmeric. 
3. Then add the chopped fenugreek and saute for 5 minutes, stirring well to mix all the ingredients.
4. Pour in 4 cups of water, season with salt and pepper, and bring to a boil. Reduce the heat, and let the soup simmer for 30-40 minutes on medium-low heat.
5. In a small bowl, lightly beat the eggs with a whisk until well blended. Slowly pour the eggs into the simmering soup. Cook for another 4-5 minutes. Adjust seasoning and add more water if needed.

Serve hot with warm bread and a side of yogurt.

Enjoy!

Khoresh-e Khalal Badam & Zereshk - Slivered Almonds & Barberry Stew

I've been wanting to make this nutty, tangy, saffron-scented lamb stew for a long time, and it's every bit as beautiful, flavorful, and aromatic as I hoped. I usually use barberries to make zereshk polow (rice with barberries), a staple in our family, but they also shine in this stew, adding tartness that balances the richness of the lamb. Barberries (Zereshk) are widely cultivated in the north-eastern region of Iran, in Khorasan.

I like my خورش خلال بادام khoresh khalal badam to be filled with slivered almonds and barberries. The more common version of this stew is usually made without any yellow split peas, but I enjoy the flavor and texture they add. If you prefer a thinner khoresh, you may omit them. Barberries (zereshk) are tiny, jewel-like berries that add a touch of tartness and a beautiful color to Persian dishes. 

Khoresh-e Khalal Badam- Slivered Almonds & Barberry Stew

Ingredients

Serves 4-6

-1 1/2 pounds lamb, or beef, washed and cubed
-1 cup slivered almonds, lightly toasted
-1 cup dried barberries, picked over and rinsed
-1 cup yellow split peas, picked over and rinsed (optional)
-1 large onion, thinly sliced
-2 garlic cloves, minced
-2 tablespoons tomato paste
-1/2 teaspoon turmeric
-1/3 teaspoon cinnamon
-1/3 teaspoon crushed saffron dissolved in 2 tablespoons of hot water
-1-2 tablespoons rose water (optional)

 - Olive oil or vegetable oil, as needed
-Salt and pepper, to taste

Method:

1. Lightly toast the almond slivers in a dry pan for 3-5 minutes over medium to low heat. Set aside.
2. In a small frying pan, lightly sauté the barberries in 1-2 tablespoons of oil over medium heat for a few minutes. Set aside.
3. In a small pan, saute the tomato paste in a tablespoon of oil for 2-3 minutes over medium heat. Set aside. This step deepens the flavor of the stew.
4. Heat 2-3 tablespoons of oil in a large pot. Sauté the sliced onions over medium heat until translucent. Add garlic and cook for another 2-3 minutes. Stir in the turmeric until well blended. 
5. Add the meat and brown on all sides. Season with salt, black pepper, and cinnamon.  
6. Push the meat mixture to the sides of the pot, add the split peas in the center, and fry for a few minutes to remove their raw flavor. (Alternatively, cook the split peas separately in two cups of water and add them halfway through cooking.) 
7. Stir in the sauteed tomato paste and pour in enough water to cover the meat by about two inches.
8. Cover and cook for 30 minutes over medium to low heat. Add the toasted almonds, mix well, and cook for another 20 minutes. Add water if needed.
9. Add barberries and saffron. Adjust seasoning to taste and cook for another 20-30 minutes until the meat is tender and the flavors are well blended. Add rose water during the last 10 minutes of cooking. 

Serve warm with rice, pickles (torshi), fresh herbs, and yogurt.

Enjoy!

Doogh - Persian Yogurt-Drink and Homemade Yogurt

دوغ Doogh is one of the most popular and refreshing drinks in Iran, made simply with yogurt, water, and a touch of salt. There's also a variation where club soda is used instead of water, adding a subtle fizz. Doogh is traditionally served alongside kabab, grilled chicken, or sipped on its own as a cooling drink. 

And while you can buy it bottled, nothing compares to homemade doogh, where you can control the saltiness and texture. I personally prefer mixing nearly equal parts yogurt and water, knowing that the ice will melt quickly (especially in summer). Store-bought versions often taste too sharp or harsh to me, but homemade doogh is wonderfully smooth, refreshing, and balanced. 

Yogurt Drink (Doogh)

Ingredients

Serves 4

-1 1/2 cups whole-milk plain yogurt, whisk until smooth 
-2 cups water
-1 cup (8 oz) club soda (optional, for fizzy version)
-Salt to taste
-A good pinch of dried mint or other aromatic dried herbs 

-A pinch of crushed rose petals
-Plenty of ice cubes

Method:

1. Gradually combine the yogurt and water. Mix thoroughly using a whisk, hand mixer, or a blender. 
2. Add salt to taste, dried mint, crushed rose petals, and ice cubes. Stir well.

Serve chilled.

Dried Herbs for Doogh

The classic herbal blend used to flavor doogh is a wonderfully aromatic and tied to the landscapes of Iran. The following mix represents the traditional assortment:
Dried mint, dried wild mint, dried rose petals, dried wild mountain celery (Karafs-e Kuhi), thyme, and Tigh Daroogh, a rare, highly aromatic herb native to the Alvand Mountain in Hamadan.

Homemade yogurt is wonderfully refreshing and deeply nourishing. In Persian cooking, yogurt is versatile; it appears in sauces, soups, drinks like doogh, and as a simple, cooling side dish at every lunch and dinner. Making homemade ماست yogurt is easy, and although the process takes several hours, most of the time is hands-off, and by the next day, you'll have a pot of yogurt ready to enjoy.

A thermometer is helpful here. Ever since I bought a simple candy thermometer, I no longer rely on the old trick of testing the milk's temperature with the tip of my finger to guess whether it's ready for the yogurt starter. 

Homemade Yogurt - Mast-e Khanegi 

Ingredients

-1 gallon whole milk
-1/4 cup whole-milk plain yogurt with active cultures

Method:

1. Pour the milk into a heavy saucepan and place it over medium heat.
2. Clip a thermometer on the side of the pot.
3. Heat the milk to 180-185 degrees Fahrenheit. Stirring occasionally.
4. Remove from heat and allow it to cool to 110-112°F.
5. In a small bowl, mix the yogurt starter with about 1 cup of warm milk and stir until smooth. 
6. Pour the mixture back into the pot and gently stir to combine.
7. Cover the pot, wrap it in a large towel or a light blanket, and place it somewhere warm. Leave it undisturbed for about 10 hours. 
8. Refrigerate the yogurt overnight or at least 10-12 hours to fully set. 

 Enjoy!

Mast-o-Khorfeh - Yogurt with Purslane

ماست وخرفه/ بورانی خرفه Mast o Khorfeh Yogurt with Purslane is healthy and very helpful to beat the summer heat. There's nothing more refreshing and satisfying than a cool cup of yogurt mixed in with coarsely chopped fresh purslane picked right from your own garden. I've never planted purslane since they grow on their own and are actually considered weeds. I used to pull them out and discard them, until one summer when my mother came to visit us at our new home, and she had discovered purslane in the vegetable garden. I knew they looked familiar from back home, but since I didn't plant them in my garden, I was hesitant to eat them. But when my mother handed me a bunch of purslane and said to make a mast-o-khorfeh for lunch, I made it and loved the taste and the texture of it. That summer, we got to have purslane with yogurt, mixed in with salads or simply added to the vegetable platter (sabzi khordan).

Ever since then, I look for them in our garden during the summer, and we don't use any pesticides in order to try and grow everything healthy and safe for consumption. However, it seems that more and more people are discovering the health benefits and the nutritional values of purslane. They are known as a source of Omega-3 fatty acids and antioxidants, vitamin C, and E.

Ingredients

Serves 2-3

-2 cups plain yogurt
-A handful of purslane, pull the leaves off the stems, wash and drain, coarsely chopped if the leaves are big
-1/2 teaspoon dried mint
-Salt and pepper to taste

Method:

1. In a large bowl, combine all ingredients, mix well.
2. Transfer into a serving bowl, cover, and chill in the refrigerator for at least an hour or until ready to serve.

Serve cold with warm bread.

Variation:  Purslane may be added to Yogurt and Cucumber (Mast-o-Khiar), Salad Shirazi, and the platter of Sabzi Khordan.

Enjoy!

Khoresh Rivas - Persian Rhubarb Stew

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

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

Khoresh Rivas - Persian Rhubarb Stew

Ingredients:
Serves 4-6

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

Method:

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

Serve warm with basmati rice.

Enjoy!

Ash-e Miveh - Fresh Fruit Soup

The chickpea

A chickpea in a pot leaps from the flame

out of the boiling water,

crying, "Why do you set fire to me? You chose me, bought me, brought me home for this?"

The cook hits it with the spoon into the pot.

No! Boil nicely, don't jump away from the one who makes fire. 

I don't boil you out of hatred.

Through boiling, you may grow flavorful and nourishing, and be united with the vital human spirit.

I don't inflict suffering out of spite.

Once green and fresh, you drank rain in the garden;

You drank rain for the sake of this fire.

~ Poem by Mowlana Jalaluddin Rumi

~ Translation by Colman Barks

 آش میوه Ash-e miveh is a hearty Iranian soup made with fresh, juicy summer fruits, tasty pinto beans, buttery chickpeas, and a little bit of spices. You will be pleasantly surprised by the textures and the delicate flavors of this flavorful soup. According to my sister-in-law, my mother used to make this soup frequently, and I've made this soup several times in the past few months. This is the version of fresh fruit soup that I like the best, and I'm pleased with the results. There's a second variation of this soup at the bottom of the page that you might also like.*

Fresh Fruit Soup (Ash Miveh)

Ingredients

Serves 4-6

-1 cup chickpeas, soaked overnight or for at least 6-8 hours, drained
-1 cup pinto beans, soaked overnight
-2 peaches, peeled, cut into chunks
-2 plums, peeled, cut into chunks
-2 nectarines, cut into chunks
-3 apricots, cut into chunks
-1 bunch of parsley, chopped (1 cup packed)
-1 bunch of scallions, chopped (1 cup packed)
-1 medium onion, thinly sliced
-2 garlic cloves, minced
 -A pinch of red pepper flakes
-A dash of crushed cardamom
-1/3 teaspoon turmeric
-1 cup of thin soup noodles
-1-2 tablespoons freshly squeezed lemon/lime juice

-Salt and pepper

-Olive oil

Method:

1. Place the soaked chickpeas and pintobeans into a large pot with 6 cups of water. Bring to a boil, then reduce the heat to medium, cover, and cook for 50 minutes.
2. Add the chopped parsley and scallions to the pot and stir.
3. In a small skillet, heat 2 tablespoons of olive oil. Sauté the sliced onions until golden. Add turmeric, stir, then mix in the minced garlic, cardamom, and red pepper flakes. Sauté for 3-5 minutes.
4. Add the skillet mixture (onion, garlic, spices) to the pot and continue cooking for another 10-15 minutes. Add noodles and more water if needed.
5. Add the fruits to the soup and simmer on the lowest heat setting for another 20-30 minutes, allowing the fruits to soften without losing their shape. 
6. Taste and adjust the seasoning. Add lemon juice to brighten the flavor.

Serve warm with bread.

*Variation: This is a wonderful and rather sweet version of the above recipe. This is more or less the same recipe as above, but the following changes were made.

1. In addition to the fruits and vegetables, I've also added a medium-sized beet (peeled and cut into small pieces) and a small sliced carrot. 
2. Instead of a cup of chickpeas, I used 1/2 a cup of chickpeas and 1/2 a cup of yellow split peas.
3. I didn't use any spices other than salt and pepper. 
4. No sauteed onion and garlic either.
5. For a sweeter taste, I added a tablespoon of honey. You may add a tablespoon of sugar.
6. This soup has a beautiful color as well as an interesting and delicious taste.

Enjoy!

Baghali Pokhteh - Cooked Fava Beans

I've always loved the taste of creamy باقالی پخته cooked fava beans/broad beans (baghali) with a dash of salt, a sprinkle of groundگلپر golpar (Persian hogweed), and a squeeze of fresh lemon. I grew up with fava beans and that's how it was always prepared in our home. Fava bean season is very short but it's worth the wait. They are soft and creamy when cooked, have a nutty flavor, and are quite addictive. It's hard to find fresh fava beans in the supermarkets and vegetable stores where I live, they are mostly available dried.

This is a down-to-earth finger food that you cook and serve to people you are comfortable around because it may be a little messy removing the layers with your fingers, but that's part of the enjoyment of eating cooked fava beans! My guess is that since fava beans were cooked in large quantities for many people in the past it would have been too time-consuming to remove not one but two thick and tough layers of skins, therefore cooking the whole thing all at once was a better option and an easier and quicker way of dealing with these hidden edible treasures. This way, everyone in the family would participate and join in on the fun task of removing the layers for their own consumption. Thus, this recipe is very easy and there's almost no preparation time besides rinsing them and washing the outer layer under running water, while they are nestled in their waxy pods. However, if you prefer, remove the shells before cooking.

I remember the spring when my parents decided to plant fava beans in our side garden. They grew fast and became tall and beautiful. On a beautiful sunny afternoon, when all the energetic kids on our block came home from school, this fava bean field seemed like such a great place for playing hide-and-seek. The aftermath wasn't pretty though and the ground ended up being covered by ravaged fava bean plants. Let's just say my parents weren't too pleased with what they saw early that evening! That was the last time they planted fava beans in our garden.

Baghali Pokhteh - Cooked Fava Beans

Ingredients:
Serves 4-6

3 pounds of fresh fava beans in pods
Salt to taste
1-2 tablespoons Persian hogweed powder, It may be found in most Middle Eastern grocery stores


Method:

1. Rinse fava beans and place in a large pot. Pour enough water to cover all the beans. 
2. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook for about 45 minutes or until the beans are thoroughly cooked. Add salt to taste in the last 10-15 minutes of cooking. Once cooked, drain the water, let cool a few minutes and remove the thick outer layer. 

Serve warm on a platter with golpar, salt, lemon/lime juice, or sumac.

Enjoy!

Upside-Down Persian Macaroni With The Crunchy Bottom Layer (Tah-Dig)

In one of my earlier posts, I wrote about Persian macaroni. This is a revisit, with a special focus on making the ته دیگ ماکارونی (macaroni tahdig), that golden crust at the bottom of the pan. It's where the noodles meet the hot oil with a pinch of turmeric and transform into a flavorful and golden crunchy layer.

A good tahdig is crispy but not burned, crunchy but not hard. Those familiar with Persian food know that tahdig is one of the most sought-after parts of any rice dish. Personally, I often prefer the flavorful tahdig to the fluffy, aromatic rice itself!  

Noodles, too, make a delicious tahdig when used in pasta dishes. And if your tahdig turns out a bit harder than you expected, simply spoon a bit of sauce over it and spread it to soften before taking the first bite. Here's a link to my other tahdig recipe: The Art of Making Persian Tah-Dig.

For a family of six kids, simple, easy Persian-style macaroni and pasta with ground meat and tomato sauce always had a place on our dinner table while growing up. It was one of my favorite dishes then, and now I enjoy making it for my family. Back home, my mother always cooked pasta with the hollow spaghetti noodles (bucatini). I loved those hollow noodles, and I've looked for them many times while grocery shopping here, but they are hard to find. It seems that they aren't as popular as the other kinds of noodle varieties in most stores. 

Macaroni Tah Dig - Upside-Down Persian Macaroni with the Crunchy Bottom Layer

Ingredients

Serves 6-8

-1 pound ground beef
-1 pound spaghetti 
-1 large onion, finely chopped
-1 large tomato, peeled and diced
-2-3 cloves of garlic, minced
-1 can (16 oz) tomato sauce 
-1/3 teaspoon turmeric
-2 tablespoons chopped flat-leaf parsley
-Salt and freshly ground black pepper to taste
Olive oil

Method:

1. In a large skillet, heat 3 tablespoons of oil over medium-high heat. Add the onions, and sauté until translucent. Stir in the garlic and saute for another 2-3 minutes. Add the turmeric, and continue cooking for another minute before adding the ground beef. Break the beef into tiny pieces with a fork and brown evenly. Scoop out any excess fat. Season with salt and pepper. Add the diced tomatoes, tomato sauce, and 1/2 cup of water. Cover and cook on medium-low heat for 20-30 minutes. Taste and adjust seasoning.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, but drain 2-3 minutes before they become al dente (it will finish cooking later with the sauce).
3. In a non-stick heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add a pinch of turmeric and swirl to evenly coat the bottom of the pot. Add a layer of the noodles, then a layer of the meat sauce, continuing to layer until all are used up, finishing with a layer of noodles. Place a clean, soft kitchen towel over the pot and secure the lid. Cook on medium-low heat for about 45-50 minutes. 
4. To serve, place a large serving platter over the pot. Using a kitchen towel, hold on to the sides of the pot and carefully invert the pot so the macaroni releases onto the platter. Cut it as you would a cake, or spoon noodles and the sauce mixture onto a platter and sprinkle with fresh chopped parsley. Gently remove the crust and serve it on the side or on top.

Enjoy!

Maash Polow - Rice with Mung Beans

ماش پلو Maash Polow (rice with mung beans) is a delightful summer dish, light, simple, and delicious. At the start of each summer, I like to go through my pantry and take stock of the grains, peas, and beans tucked away in jars, bags, and containers, deciding what should be used before the hot, humid months settle in. That's when I came across a forgotten jar of mung beans I had bought a couple of months earlier. Mung beans are wonderful in soups and salads, but they are especially delicious when cooked with rice, sautéed onions, and a generous pinch of turmeric, slowly over low heat.

I've used a slightly different method for cooking this rice. There's no need to pre-soak the rice, which makes the whole process easier and more flavorful. For Maash Polow, I like to use equal portions of rice and mung beans so the dish stays balanced and hearty. If you prefer a softer, more rice texture, you can add another 1/2 cup of rice to the pot. 

Maash Polow - Rice with Mung Beans

Ingredients

Serves 4-6

-2 cups dried mung beans, picked over and washed
-2 cups basmati rice, washed and drained
-1 large onion, peeled and finely sliced 
-1 teaspoon turmeric
-1/2 teaspoon ground cumin (optional)
-Oil or butter
-Salt

Method:

1. In a medium pot, heat 2 tablespoons of oil over medium-low heat. Add a pinch of turmeric and mung beans, and sauté for about 10 minutes. Add 3 cups of water. Bring to a boil over medium heat, then reduce to medium-low, cover, and cook for about 30 minutes, until the beans are soft.
2. In a non-stick pot with a tight-fitting lid, heat 4 tablespoons of oil or butter. Add the chopped onions and saute until they turn golden. Stir in the turmeric and cumin. 
3. Add the cooked mung beans to the onions. Mix gently, and let them cook together for 5-7 minutes.
4. Pour in rice and add enough water to cover it by 2 inches. Season with salt. Bring to a boil, then place a clean kitchen towel between the lid and the pot (to absorb the excess moisture). Cover tightly and cook over low heat for 45 minutes

Serve warm on a platter with plain yogurt or mast-o-khiar. Mung bean rice is delicious on its own, but even better paired with saffron chicken or tiny Persian-style meatballs.

Enjoy!

Halva for All Occasions

Recently, a good friend of ours lost his very sweet and dear mother and I offered to make حلوا halva for the memorial gathering which was being held at their house. I always make halva when someone that I care about passes away. This must be one of the things I've picked up from my mother and have learned growing up in a rather traditional home where wheat flour halva is considered a symbol of bereavement and "funeral food." In my mind, the taste and the smell of halva is much associated with painful feelings of loss and sometimes unforgettable tragedies. This may be one of the reasons or perhaps the main reason that we don't usually make halva as a regular sweet for our everyday consumption, as much as it tastes good and could easily be categorized as a comfort food. Personally, I find going into the kitchen, taking a heavy bottomed pan, grabbing a thick wooden spatula, turning on the heat and making warm, soft and sweet halva both therapeutic and somewhat healing. Also, you get to serve it to others who may fondly remember the departed as they take a spoonful of halva and wish their relatives much patience and the deceased an everlasting peace.

With just a few ingredients, halva is relatively easy to make. All you need is flour, butter, sugar, some saffron and rose water. It does, however, requires some time, patience and your undivided attention but at the end it is worth all the effort you put in.

I've made halva twice since that day, mostly because there was some whole wheat flour left and I didn't want to have the bag sitting in my refrigerator indefinitely. My mother used to make halva with grape syrup but since I couldn't find grape syrup (shireh angoor), I used honey and substituted a cup of vegetable oil for a stick of butter. I was so pleased with the results that I'm planning to make halva more often, no occasion necessary! They keep well in the freezer too. I think halva makes a great 4:00 o'clock snack. It can easily replace any junk food snacks. Halva is a fulfilling "real" food and a melt-in-your mouth home-made sweet that is very rich so a small amount will satisfy your hunger and cravings.  There are many varieties of halva, some like sweet and buttery halva while others may like it to be just moist enough to go down smoothly and with only a hint of sweet. It all depends on your taste and preferences. I had previously posted a Halva recipe.

I wonder: what do other cultures and families cook when someone passes away? What kind of food do you serve?

Halva

Ingredients:

2 cups flour, sifted (I used whole wheat flour), No bleached flour please.
1 cup unsalted butter
1 cup vegetable oil,  (you can use another cup of butter, instead)
1 cup honey, (you can use a cup of sugar, instead)
1/2 cup sugar
1 1/2 cup water
1/4 teaspoon powdered saffron *optional
1/2  cup rosewater

Method:

1.  In a small pot bring water to a gentle boil over medium heat, add sugar, honey and saffron. Stir well until sugar and honey are melted and the liquid thickens a little bit. Turn the heat off, you can set it aside or keep it on the stove to keep warm. 
2. Place a heavy bottom pan or a non-stick pan on medium heat, add the sifted flour and toast it lightly. You don't want to change it's color but to take away the raw flour taste and smell, continue stirring for 8-10 ten minutes over medium heat until you notice a hint of golden brown on some of the edges of the flour.
3. Add the butter and mix thoroughly. Add the vegetable oil gradually while stirring to prevent the flour from burning.
4. Pour the rose water into the honey-sugar liquid and gently add it to the pot. Mix well, cover and  cook on low heat for 10 minutes.
5. Serve on a platter, make it into little balls, try them sandwiched between wafers or serve them with lavash.

Enjoy!

Koofteh Shevid Baghali - Persian Dill & Lima Beans Koofteh

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

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

Koofteh Shevid Baghali - Persian Dill & Lima Beans Koofteh

Ingredients:
Makes about 18 Koofteh

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

Fillings:

Raisins, chopped walnuts, barberries, fried onions

Method:

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

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

Enjoy, peace and blessings!

Maygoo Polow-Khuzestani - Southern Iranian Spicy Shrimp & Rice

My earliest memories of shrimp go back to my childhood in Bandar Mah-Shahr, the port-city of the moon, a coastal town in the southwestern region of Khuzestan. I don't recall much about what the town looked like and what life was like beyond the walls of our home, but I vividly remember the food my mother cooked using the local shrimp. There was ghalieh maygoo, the fragrant shrimp and herb stew, and a simple spicy sauteed shrimp dish, which I still make often. And then there were these tin containers in our kitchen filled with large, salted shrimps. Those were never destined for the pot; we ate them as snacks, pulling off the heads, tails, and shells one by one, messy work, but such fun at the time.

Seafood is an essential part of the Khuzestani cuisine. And while Iranian cooking as a whole is neither hot nor particularly spicy, many dishes from Khuzestan are boldly seasoned. Of course, this varies from town to town and from one household to the next, depending on personal taste. For example, even though I grew up eating spicy food, I now cook it only rarely; when a recipe calls for hot peppers, I usually add just a pinch of red pepper flakes for a little extra zest. So feel free to adjust the heat to your liking, and add more cayenne pepper when marinating the shrimp. 

میگو پلو Maygoo Polow is a fragrant layered rice dish made with spiced, marinated shrimp. and rice. When using shrimp, fresh or frozen, make sure that they have no off-odor, especially for this dish, where rice and shrimp cook together; any unpleasant smell affects the entire pot. 

Maygoo Polow - Rice with shrimp

Ingredients

Serves 4-6

For the Rice:

-2 1/2 cups basmati rice
-Salt
-Oil
-2-3 tablespoons butter, melted (for drizzling; optional)
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons hot water

For the Shrimp:

-2 cups fresh baby shrimps
-4 large garlic cloves, minced
-1/2 teaspoon turmeric

-1/2 teaspoon cumin

-1/2 teaspoon ground coriander

-1 teaspoon dried dill
-1/4 teaspoon black pepper
-1/4 teaspoon red pepper
-1/3 ground Persian limes (limoo amani)
-1/4 teaspoon dried fenugreek
-1/2 teaspoon Salt or to taste
-Oil

Method:

1. Wash rice with cool water and soak in 6 cups of water mixed with 4 tablespoons of salt for 1-2 hours. Drain.
2. Rinse shrimp with cool water, drain well. 
3. In a bowl, combine the shrimp with minced garlic, black pepper, red pepper, cumin, ground coriander, dried dill, fenugreek, turmeric, ground limoo amani, and salt. Set aside in the refrigerator for 1 hour.
4. In a non-stick pot, bring 6 cups of water to a boil. Add drained rice. Boil for about 7 minutes, until the grains are soft on the outside but still firm in the center. Drain and rinse with cool water.
5. Wash the pot and return it to the heat. Add 4 tablespoons of oil to the bottom. Using a large spoon, layer the rice and marinated shrimp, building the mixture into a pyramid. Make a few holes in the rice so steam can escape. Cook over medium-high heat for 7 minutes, until steaming. Drizzle 2 tablespoons of melted butter, 2-3 tablespoons of water, and the saffron. Cover, reduce the heat to low, and steam for about 45 minutes. 

Serve warm on a platter with yogurt and pickles.

*Variation: Sauté a large, thinly sliced onion in 2 tablespoons of oil. Add 1 teaspoon of minced garlic, turmeric, stir, add the shrimp, salt, black pepper, red pepper, cumin, ground cilantro, dried dill, ground lime, and fenugreek, cook for a few minutes or until shrimp begin to change color. Then add the shrimp mixture over the rice after serving the rice on a platter.

Enjoy!

Mast-o-Artisho - Yogurt & Artichoke Dip

Ever since I moved here I have seen artichokes in vegetable stores and supermarkets, but I never picked one up. It didn't look like any kind of vegetable that I grew up with and was used to. It was different, looked rough, prickly and unappealing. It also seemed a bit labor intensive and I had no time or patience to invest in finding a recipe and cooking artichoke. We simply met at the wrong time and the wrong place! The only time I got to taste it was at a friend's house and I was unimpressed. It didn't taste that great after all. So, I  basically never tried artichokes ever since. However, that has changed recently since I now find myself utterly fascinated by all kind of vegetables from anywhere with any shape, taste, or color. I like to learn about vegetables, cook them and do a little experiment to see if I can use them in a Persian dish! I cooked a few in an easy and simple way and I was pleasantly surprised. Here's my first attempt at making ماست و آرتیشو/ بورانی آرتیشو yogurt and artichoke the Persian way.

Mast-o-Artisho/Borani Artisho

Ingredients:
Serves 4-6

2 cups plain yogurt
2 artichokes
1-2 tablespoons dried mint or 1/2 cup finely chopped fresh mint
1 garlic clove, minced
1 tablespoon walnuts, chopped *optional
Salt and pepper to taste
Juice of a lemon

Method:

1. To prepare the artichokes, trim the bottom, cut off the tips, remove the hardest outer layers and cut them in half. To prevent the artichokes from discoloration squeeze some lemon juice over them right after trimming. Steam them in a pan with a 1-2 cups of water over medium heat  for 20-30 minutes. Once cooked, remove pan from heat and let cool. Then scoop out the artichoke hearts and chop them into small pieces.
2. In a medium mixing bowl combine yogurt, artichoke hearts, mint and garlic. Add salt and pepper and mix well.  Taste and adjust the seasoning. Garnish with mint leaves (fresh or dried) and chopped walnuts.
3. Chill for a couple of hours and serve.

This is a great side dish for most Persian meals and goes well with any rice and khoresh dishes.

Enjoy!