Zeytoon Parvardeh-Persian Olive, Pomegranate and Walnut Salad

This is a tasty side dish made with green olives, pomegranate seeds, and walnuts combined and marinated with pomegranate molasses, fresh herbs, and garlic. زیتون پرورده Zeytoon Parvardeh is a well-liked appetizer from the northwestern region of Gilan province. The authentic zeytoon parvardeh is prepared with aromatic fresh herbs from the area. However, I've learned that I can substitute fresh or dried mint instead. I love the way these ingredients come together so wonderfully in one dish, with their different flavors and textures, making this a unique and quite delectable appetizer. I've been wanting to write about zeytoon parvardeh for the past several months, ever since I got the recipe from a very dear Rashti friend of mine, Monir Khanoum. However, since pomegranates weren't in season at the time, I've waited until now, since pomegranate season is in full bloom!

I had posted my first Gilani recipe for Mirza Ghasemi a while ago, and I am so glad to write another recipe from that beautiful region. Many of my childhood summer vacations were spent by the northern Caspian Sea, escaping the southern heat and enjoying the cooler northern weather with its beautiful beaches and scenery.

Zeytoon Parvardeh

Ingredients

 Serves 4-6

-1 pound firm green olives, pitted
-1 cup walnuts, finely chopped
-1/2 cup pomegranate molasses
-5-7 garlic cloves, minced
-3-4 tablespoons olive oil
-A handful of fresh mint, chopped or 1-2 tablespoons, dried
-Salt and pepper
-3 tablespoons pomegranate seeds *optional

Method:

1. In a medium-sized bowl, combine olives, minced garlic, pomegranate seeds, and walnuts. Add salt and pepper to taste.
2. Pour in the syrup and the olive oil. Add fresh mint and mix thoroughly. Refrigerate for a couple of hours.

Transfer to a serving platter and serve it at room temperature or cold.

Enjoy!

Dal Adas-Southern Iranian-Style Red Lentil Soup With Tamarind Sauce

دال عدس Dal Adas is a popular and flavorful dish from southern Iran, and in our home, it was one of my father's absolute favorites. Every time he came to visit, he would ask me to make it for him. My version was always milder than the one my grandmother used to prepare. He liked hers, hot, spicy, with sauteed garlic and onions, simmering slowly in tangy tamarind sauce until the flavors blended to perfection. This is a rather thick and delicious soup that is typically eaten with warm flatbread or served over a bed of rice.

My paternal grandmother was a gifted cook who could prepare anything for any number of people. Her food was always full of flavor and delicious. This dal adas is one of those treasured dishes, a comforting, hearty soup. It's the perfect meal to enjoy after a long autumn walk, when the park paths are carpeted with golden leaves that crunch under your feet. 

Dal Adas (Red Lentil and Tamarind Soup)

Ingredients
Serves 4-6

-2 cups red lentils, rinsed well
-1 large onion, thinly sliced
-5-7 garlic cloves, finely minced
-2 tablespoons tamarind paste
-1 tablespoon tomato paste
-1/2 teaspoon turmeric
-1/2 teaspoon cumin
-1/2 teaspoon red pepper powder (or to taste)
-Salt and pepper to taste
- 3 tegetable olive oil

Method:

1. Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until soft and golden. Add the minced garlic and sauté for another 2-3 minutes, stirring occasionally.
2. Stir in the turmeric, and stir well. 
3. Add the tomato paste and saute for 2-3 minutes, stirring frequently until it deepens in color.
4. Stir in the rinsed red lentils. Pour in enough water to cover the lentils by about 2 inches.. 
5. Add salt, black pepper, and cumin. Bring to a gentle boil over medium-high heat, reduce the heat to low, cover, and simmer for 20 minutes.
6. Stir in the tamarind paste and red pepper. Simmer for another 10-15 minutes, until the lentils are tender and the soup has thickened. Adjust seasoning, and add water if needed. 
7. For a smoother dal adas, cook it a bit longer. For a thinner consistency, add a little water. 

Ladle into bowls and serve hot with warm flatbread or rice.

Enjoy!

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!