Omelette Khorma & Asal - Date & Honey Omelette

This is a simple and sweet omelette that's perfect for a relaxing breakfast. The combination of eggs and dates is so filling that I'd rather make it later in the day for brunch or for a light lunch. Sometimes there's nothing better than a super simple, quick, and tasty omelette when hungry or when you just don't want to cook an elaborate dish with too many ingredients. I find the sizzling sound of the egg mixture gently pouring into the hot frying pan on a Sunday morning to be quite soothing. I cook eggs in moderation but it still remains a favorite ever since my childhood when serving omelets on Fridays was a ritual in our home. املت خرما Date omelette can be served to friends and family for a great brunch or when alone at home and you want to make something delicious but fast that can be both lunch and dessert combined! Nothing beats an easy and delicious omelette! Any kind of dates will do for this recipe -- I used Medjool dates this time. However, I would like to point out that the best dates, in terms of the texture and taste, are the silky dark-colored dates from the city of Bam in Iran but unfortunately it's often hard to find them in Persian grocery stores around where I live.

Omelette Khorma -  املت خرما

Ingredients:

Serves 2

4 large eggs

A handful of pitted dates, cut the dates in half 

2 tablespoons butter

1 tablespoon water

Salt and pepper to taste

Honey

Method:

1. In a bowl beat the eggs with a fork until the yolks and whites are well blended.
2. Add a tablespoon of water and season with salt and pepper. Mix well.
3. Heat butter in a non-stick frying pan over medium-low heat. Swirl the pan to coat the bottom evenly.
4. Add the dates and saute lightly until they soften for a couple of minutes.
5. Pour the egg mixture into the frying pan, turn the heat low, and with a fork or a rubber spatula arrange the dates evenly.
6.  Cook the eggs until set. Using a spatula, loosen the edges and transfer the omelette onto a serving platter. Serve immediately.

Serve with warm flatbread and add a drizzle of honey on top.

Enjoy!

Yazdi Cupcakes (Cake Yazdi)

This is a no-frosting, mildly sweet cupcake with the delicate aroma of rosewater, a hint of cardamom, and a sprinkle of pistachios on top. کیک یزدی Cake Yazdi takes its name from the historic city of Yazd, the capital of Yazd province in central Iran. Light yet flavorful, these traditional cupcakes make a delightful treat that can be enjoyed any time of the day.

They are perfect for packing into a child's lunchbox, bringing along to family picnics, or tucking into a bag for a road trip or flight. That's exactly how I remember my last Yazdi cake from back home -- on the plane, en route to New York many years ago. One of our relatives handed me a brown paper bag filled with freshly baked Yazdi cakes amidst the tears and goodbyes at Tehran's Airport. To this day, that simple gesture remains one of my sweetest memories.

Cake Yazdi -Yazdi Cupcakes 

Ingredients

Makes 20-22 cupcakes

-2 cups all-purpose flour
-1/2 cup rice flour
-1 1/2 cups granulated sugar
-4 eggs, at room temperature
-1 cup unsalted butter, softened at room temperature
-1 cup strained yogurt, at room temperature
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon cardamom powder
-2 tablespoons rosewater
-2 tablespoons finely chopped pistachios

Method

1. Preheat the oven to 350 degrees Fahrenheit. Line two cupcake trays with paper liners.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition (about 1 minute per egg). Stir in the rosewater.
4. Beat in the yogurt, adding it one scoop at a time until fully incorporated..
5. In a separate bowl, sift together the all-purpose flour, rice flour, baking powder, baking soda, and cardamom. Gently fold the dry ingredients into the wet mixture until just combined.
6. Spoon the batter into the cupcake liners about two-thirds full.
7. Sprinkle the tops with chopped pistachios.
8. Bake for 20-25 minutes, or until the cupcakes are light golden brown and a toothpick inserted in the center comes out clean.
9. Remove from the oven and allow to cool.

Enjoy with a freshly brewed cup of tea or coffee.

Enjoy!

Shirazi Rice With Tiny Meatballs, Herbs & Kohlrabi Fries (Kalam Polow Shirazi)

This is a most flavorful and aromatic rice that is called کلم پلوبا کلم قمری وگوشت قلقلی  kalam polow Shirazi in Persian, and it is a wonderful dish from the beautiful ancient city of Shiraz, Iran. This delicious rice is layered with tiny and tasty meatballs, a combination of fragrant fresh herbs such as basil, tarragon and savory and then topped with kohlrabi fries. I heard about this recipe from a very kind and generous Shirazi friend of mine, Shahla khanoum, back in the spring and since then not only have I enjoyed making and serving kalam polow but I have also learned to love kohlrabi and it's now my new favorite vegetable. This rice can be made with cabbage as well but the flavor and texture of kohlrabi turns this dish into a more delightful blend of aromas, flavors and textures.

Kalam Polow Shirazi - Shirazi Rice with Meatballs, Herbs and Kohlrabi Fries 

Ingredients:

Serves 6

2 cups long grain rice

1 pound ground beef

3-4 medium kohlrabi (kalam ghomri), peeled and sliced into french-fry strips

1 large onion, thinly sliced

1 large bunch of fresh basil (raihan), chopped

1 large bunch of fresh tarragon (tarkhoon), chopped

1 bunch of fresh مرزه marzeh (savory), chopped, I couldn't find it fresh so I used 1/3 cup dried savory

1/2 teaspoon turmeric

1 tablespoon chickpea flour (optional)

A pinch of red pepper
A pinch of cumin powder (zireh)
Salt and pepper to taste

Vegetable oil

Method:

Meatballs

1. In a medium-sized bowl combine the ground beef, chickpea flour, salt and pepper, mixing well. Shape into small meatballs.
2. In a frying pan, heat 3-4 tablespoons of oil and saute sliced onions over medium heat until golden brown, add turmeric, a pinch of red pepper and cumin, stir well. Place meatballs in the pan, spread them out and brown on all sides. Sprinkle 2 tablespoons of  chopped herbs over the meatballs, reduce heat to low and cook for 10-15 minutes.

Herb Mixture

1. In a skillet, heat 2 tablespoons of oil and lightly saute the herbs together over medium-low heat for 2-3 minutes, just enough for the flavors to come together. Don't fry these herbs and, if you prefer, you can skip this step altogether and layer the rice with chopped fresh herbs.

Kohlrabi Fries

1. In a large frying pan, heat 5-7 tablespoons of oil on medium-high heat. Add the kohlrabi fries and cook for 4-5 minutes, turning them a few times until golden brown. Remove them with a slotted spoon and place on a paper towel. Sprinkle salt to taste. Add a pinch of cayenne pepper if you like.

Rice:

1. Wash rice with cool water a few times and soak rice in 8 cups of water and 2 tablespoons for a couple of hours.
2. In a large pot bring 3 quarts of water to a boil on high heat . Drain rice and gently pour into the boiling water. Bring water back to boil for 7 minutes. Test the rice to see if it's done -- rice grains should be soft on the outside and firm on the inside. Drain and rinse with cool water.
3. Clean out the pot and return to the stove, add 4 tablespoons oil to the pot on medium to high heat. With a spatula, place rice in the pot, layer it with herbs, meatballs and some of the fries, building it into a pyramid shape. Make 3-4 holes in the rice to let the steam out. Cook for about ten minutes or until the steam starts to come out, pour 2 tablespoons oil and 2 tablespoons of water over the rice, lower the heat, cover and cook for 45 minutes.

Serve rice on a platter, top with the rest of the kohlrabi fries and garnish with chopped fresh herbs. It may be served with yogurt, salad, pickles (eggplant torshi).

Enjoy!

Joojeh Kabab, Persian Grilled Saffron Chicken

جوجه کباب Joojeh kabab is a simple, easy-to-make, and very popular dish in Iran. It's especially delicious when prepared with fresh and tender young chicken. Traditionally, it's made with skinless and boneless chicken breast, but you can use a whole chicken cut into small pieces. The key is to allow plenty of marinating time, an essential step for the best flavor and texture. For optimal results, it's best to let the chicken marinate overnight. 

For a moist, juicy, and flavorful joojeh kabob, marinate the chicken in a yogurt-based sauce with olive oil, lemon juice, grated onion, saffron, and salt and pepper. Typical Persian joojeh kabab is not spicy at all; it's mild and a little tangy. In our home, we like ours more lemony and zesty. 

Grilled saffron chicken is usually served right off the grill with aromatic rice, grilled tomatoes, and onions. Grilled corn soaked in salted water also makes a wonderful side dish.

I know it's taken me a long time to finally share this most delicious and well-known joojeh kabab recipe. I tend to write more about the everyday dishes I cook for my family of four, and perhaps that's why this post is long overdue. The truth is, I'm more of a savory soup and stew (ash and khoresh) kind of person, and I don't make kababs very often,  even though I truly enjoy them. They're a taste from my childhood and always bring back fond memories.

Joojeh Kabab ( Grilled Saffron Chicken)

Ingredients
Serves 4

-2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
-1 medium onion, grated
-1 cup plain whole-milk yogurt
-3-4 tablespoons extra virgin olive oil
-3 tablespoons freshly squeezed lime juice
-1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
-1 teaspoon salt
-1 teaspoon black pepper
A pinch of red pepper powder (optional)

Method:

1. In a bowl, combine the yogurt, onion, olive oil, liquid saffron, salt, and pepper. Blend well into a smooth mixture, adjust the seasoning to taste.
2. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully coated. Cover with plastic wrap and refrigerate for 6-8 hours or overnight.
3. Add the lemon juice, and thread the marinated chicken pieces onto metal skewers and grill over medium-high heat, turning occasionally, until chicken is cooked through and lightly charred on the edges.  

Serve warm with rice, grilled tomatoes and onions, yogurt, salad, fresh herbs, and pickles. You can also make a joojeh kabab sandwich with warm bread, lettuce, tomato, and onion slices, and a dollop of yogurt and cucumber dressing.

Enjoy!