Preparing For Nowruz 1390 - Persian New Year 2011!

Here are some suggestions and links to help you prepare for the coming Persian New Year (Spring Equinox)! The following links are a compilation of Nowruz customs, rituals, food, desserts, and anything Persian New Year-related that has been posted so far on my blog that might give you more information and insights into this ancient, joyful, and extremely popular celebration! I hope that you'll find it useful!

On Sunday, March 20, 2011, Nowruz starts at 7:21 P.M. here in New York. To find out about the time of sal-e tahvil (start of  Nowruz) in your area, please see this timetable. Hopefully, your town is listed!

 Spring Cleaning and Fruits

The first thing to do is to get started on a good and thorough khaneh tekani (spring cleaning) a few weeks before the New Year. The above link is my recent post about spring cleaning and serving fruits.

Haft Seen 

Many things on the haft seen table may be bought up to the last minute, but if you are planning to grow your own sabzeh and make your own samanoo, you'll need to start soon to have everything ready by sal-e tahvil. Otherwise, these days, everything that one might need is readily available in Persian supermarkets.

Sabzeh - Growing Seeds
 I usually start my sabzeh two weeks before Nowruz. It may not get to be that tall on the half-seen table, but since I like to keep it till the 13th of Farvardin, I don't want it to rot too quickly. If you would like to have a full-grown and long sabzeh, you may want to start now!

 Samanoo

If you are making samanoo (wheat pudding), start the seed germination now!

Main Dishes

Kookoo Sabzi

Kookoo Sabzi with Walnuts and Barberries

 Sabzi Polow

 Sabzi Polow & Mahi

In our home, there were two ways to make fish for Nowruz. One was frying the fish in a skillet, and the other was to serve smoked fish. Our smoked fish back home in Iran was different than the ones I get here. Ours was tastier and somewhat salty. I like to season the fish with the mixture I make with the following ingredients: salt, pepper, mashed fresh garlic, olive oil, and the juice of fresh lemon.  I would spread a thin layer of the sauce on the inside of the fish before placing it in the 300 degrees Fahrenheit oven for 20-30 minutes.

Side Dishes

Mast-o-Khiar 

 Mast Esfenaj

 Salad Shirazi

 Sabzi Khordan

Drinks

Chai - Tea 

 Sweets

Persian Raisin Cookies

 Coconut Macaroons

 Naan Berenji

 Yazdi Cupcakes

 Toot

Masghati 

Rosewater is used in many of our sweet recipes for flavoring and aroma.  I like it so much that I cannot write a dessert recipe without mentioning the use of rose water. For those of you who don't like the aroma, you can use vanilla extract or perhaps orange blossom extract instead.

Enjoy! Peace and Blessings!

Spring Cleaning, Fruits and Ta'rof

It's still very cold and windy where I live, grasses are dried and brown, buried underneath patches of ice and snow, trees are bare, and my bird houses are looking very lonely and beaten by the cold. There's no sign of spring in the air, as if it will never arrive. I know this harsh winter and cold weather won't last for long, and spring will be here very soon, but, like other harsh and cruel things in life, it's sometimes difficult to believe that there will be a light at the end of a dark tunnel. However, life proves to be full of surprises and many unimaginable, beautiful outcomes. One of my mother's habits was writing little notes on the corner of blank pages of her favorite books, such as Hafez's poetry book, lines like "in niz bogzarad" (this too shall pass). Seeing my mother's beautiful handwriting and the message while thumbing through the pages reinforces the hope that things will get better! Renewal and change will come soon, and spring will bring many blooms, warm rays of sunshine, and greenery.

To me, spring means hope, brightness, warmth, rejuvenation, colors, birds chirping, flowers, and fruits. At this time of the year, with spring being around the corner, it's time for our traditional, major خانه تکانی - khaneh-tekani (spring cleaning). This is a top-to-bottom, inside-out, every nook and cranny heavy-duty cleaning, getting rid of the old and bringing in the new. Besides the cleaning, I'm thinking of reupholstering my kitchen chairs and painting my stairway, that's why I need at least four weeks to accomplish all of this, and yes, I'll do it all by myself. Changing the seat covers is easy; it's choosing the right fabric that is hard. So far, I've been to my neighborhood fabric store and came back empty-handed. I can't seem to find what I'm looking for. Well, I'm not much of an interior designer, and it takes me a while to figure out what works best. I also wrote about spring cleaning (Iranian style) a year ago at this time.

Assorted fresh seasonal fruit platters are usually the centerpiece of the living room coffee tables in most Iranian homes for Nowruz celebrations and gatherings with friends and family. For us, serving fruits is right up there with serving a fresh-brewed cup of tea with sweets. Even though winter fruits are somewhat limited in varieties compared to the summer bounty, you can offer a fruit platter with what's seasonally available in your area and part of the world.

As a kid, I didn't like the تعارف ta'rof ritual, the persistence of offering you food and drinks by the elders in the family. I'm used to it by now, and it doesn't bother me anymore. It's all done with the best intentions of wanting to serve and please your guests. I find a little ta'rof somewhat charming. I usually offer our guests something to eat 2-3 times before giving up and saying, "Please feel at home and help yourself," but my husband, on the other hand, starts peeling oranges, slicing apples, pears, and Persian cucumbers, and anything else that's on the table and makes a ready-to-eat fruit platter for our guests! It's very cultural!!

Enjoy!

Masghati - Persian Rose Water, Cardamom Pudding with Almonds and Pistachios

There may be many ways to prepare مسقطی (masghati), but this starch-based version is the one that I know and love the best. It's a simple, quick, no-fuss, and yet decadent dessert. This traditional recipe is infused with aromatic rose water, saffron, crushed pistachios, almonds, and a hint of cardamom; a perfect treat for any occasion or simply to enjoy with a freshly brewed cup of afternoon tea. 

Traditionally, masghati is cut into diamond shapes, garnished with pistachios and almonds, and served with tea. You may also serve it in small bowls if you prefer.

I also made an adorable heart-shaped masghati for Valentine's Day! This tasty treat has an intoxicating blend of aromas and flavors, and it melts in your mouth and is wonderfully addictive. Every bite fills my heart with nostalgia and eshgh (love), the binding force of the universe!

Masghati - Persian Rose Water, Cardamom Pudding with Almonds and Pistachios

Ingredients

Makes about 30 diamond-shaped masghati

-1 cup corn starch or wheat starch (I used corn starch)
-1 1/2 cups white sugar (adjust to taste)
-4 tablespoons butter
-1 cup slivered or coarsely chopped blanched almonds
-1 cup slivered or coarsely chopped pistachios
-1/3 cup rose water (adjust to your personal taste)1/2 teaspoon ground cardamom
-A pinch of crushed saffron dissolved in 2 tablespoons of hot water

Method:

1. Heat a cup of water on medium-low heat. Add the sugar and stir until completely dissolved. Keep warm.
2. In a small bowl, dissolve the corn starch in 1 cup of cold water until smooth and lump-free.
3. In a medium, heavy-bottomed pan, combine the dissolved starch and 3 cups of water. Cook uncovered over medium-low heat for 10-15 minutes, stirring frequently.
4. Add the dissolved sugar and stir well.
5. Add the butter, almonds, saffron, cardamom, and 1/2 cup of pistachios (reserve the rest for garnish). Stir constantly with a wooden spoon for 5-7 minutes until smooth, well-blended, and thick. Reduce the heat to low and cook for another 10 minutes.
6. Add the rose water in the final 10 minutes of cooking.
7. Remove from heat and spread the mixture into a lightly buttered or oiled rectangular pan (at least 1 inch deep) that has been lightly buttered or oiled. Smooth the surface with a spatula or the back of a spoon. Let it cool for a couple of hours.
8. Cut masghati into diamond shapes, place on a serving platter, and garnish with pistachios and almonds. 

 I wish you all a very happy Valentine's Day filled with love and happiness!

Peace and blessings!
Enjoy!

Ash-e Mast - Hearty Persian Yogurt Soup

This beautiful dish comes from Azarbaijan, the northwestern region of Iran, and over the years, it has somehow become a beloved staple in our home. آش ماست Ash-e Mast a yogurt-based herb and rice soup, is one of those comforting recipes that works in every season, warm and soothing on chilly winter days, and refreshing on hot summer afternoons. 

This nourishing soup brings together rice, creamy chickpeas, a generous handful of fresh herbs, tangy yogurt, and tiny meatballs. It's finished with a drizzle of sauteed onion,/garlic, and dried mint, an Iranian touch that elevates both aroma and flavor.

Yogurt plays a central role in Iranian cuisine. You'll almost always find it on the table, whether as mast-o-khiar (cucumber yogurt) or simply served plain alongside meals. In Ash-e Mast, the yogurt gently simmers with the soup.

I've always been a big fan of soups, light or hearty, simple or layered, and I love how nourishing and easy they are to bring together. In Persian cooking, the herbs used for ash almost always include one or more of the following: flat-leaf parsley, cilantro, dill, chives or leeks or scallion (tareh), spinach, and beet greens (barg-e choghondar). 

Any combination of these herbs with a mix of beans, a handful of noodles, and just a dollop of yogurt on top makes a wonderful bowl of soup. For a long time, that was exactly what I craved at the end of a workday, especially during the months I was expecting my second child.

Ash-e Mast - Hearty Persian Yogurt Soup

Ingredients

Serves 6

-1 cup rice, rinsed, soaked in salted water for 1-2 hours
-1/2 cup chickpeas, rinsed, soaked overnight, drained and rinsed again. You may substitute yellow split peas (lapeh).
-2 cups full-fat plain yogurt at room temperature
-1/2 cup dill, washed and chopped
-1/2 cup scallion (green parts), washed and chopped
-1/2 cup cilantro, washed, chopped
-1 egg yolk
-1-2 tablespoons flour
-Salt and pepper to taste
-Water as needed

 Meatballs:

-1/2 pound lean ground beef
-1 medium onion, minced
-2-3 tablespoons butter or vegetable oil
-1/2 teaspoon turmeric
-Salt and pepper to taste

Topping:

-1 large onion, thinly sliced
-5 garlic cloves, chopped
-3 tablespoons dried mint
-Oil

Method:

1. In a skillet, melt the butter and sauté the onion until golden. Add the turmeric, stir well, and continue cooking for another 3-5 minutes over medium heat. Set aside to cool.  
2. In a bowl, combine the ground beef, the cooled sauteed onion, salt, and pepper. Mix thoroughly with your hands and shape into tiny balls. Set aside.
3. In a large soup pot, add the chickpeas and 6-8 cups of water. Bring to a boil over medium heat, lower the heat, and cook until chickpeas are soft and tender.
4. Add the rice to the pot, and cook for another 10-15 minutes. Add more water if needed.
5. Gently add the meatballs to the pot, season with salt and pepper, and allow them to cook through.
6. Stir in the dill, scallion, and cilantro. Cook for another 20 minutes.
7. In a small bowl, whisk together egg yolk, 2 tablespoons of yogurt, and the flour.
8. Mix the egg mixture with the rest of the yogurt until smooth.
9. Slowly add the yogurt mixture to the pot, stirring continuously. Cook on low heat for 30-40 minutes. Taste and adjust seasoning.
10. In a small pan, heat a little oil and saute the sliced onion until golden brown. Add garlic and mint, cook for another 2-3 minutes. (Be careful, garlic burns quickly!)

To serve, ladle the soup into a deep serving dish and garnish generously with the fried onion-garlic-mint mixture.

Enjoy!                        

Toot - Mulberry (Persian-Style Marzipan Confection)

توت Toot (mulberry) is the sweet fruit of the mulberry tree. Toot Badami is a Persian-style marzipan treat inspired by the white mulberry. It's made from a mixture of ground almonds and sugar, molded into the shape of a white mulberry fruit, and often decorated with pistachio "stems." 

Traditionally, toot is prepared for Nowruz (Persian New Year) and wedding ceremonies to symbolize sweetness and prosperity. This is a simple and quick sweet that requires only a few ingredients. It's also a fun activity to do with your kids on special occasions.

If you grew up in Iran, you likely have a memory of climbing a mulberry tree, shaking its branches, or eagerly collecting the ripe fruits that tumbled down. In springtime, when I pass by the mulberry trees heavy with white, red,  or black berries on my way to the park near my home in a small Long Island town,  I can't help but feel a wave of nostalgia, remembering the joy of picking mulberries as a child.

Fresh, ripe mulberry fruits are sweet and juicy. White mulberries are often sun-dried and enjoyed with tea as a mild, naturally sweet treat, a healthy alternative for those who need to watch their sugar intake. 

Interestingly, white mulberry leaves are the main source of food for silkworms. Many centuries ago, the cultivation of mulberry trees and the production of silk were highly encouraged in Persia, which lay along the ancient trade route from China to Europe called Jadeh-Abrisham (The Silk Road). Some of the towns on the route included Kermanshah, Hamadan, Ray, Yazd, and Nayshabour.

Sassanid silk twill textile of a Simorgh in a beaded surround, 6–7th century, Wikipedia

Jadeh Abrisham, The Silk Road, Wikipedia

This recipe was adapted from The Legendary Cuisine of Persia by Margaret Shaida.

For a more festive and beautiful look, add a few drops of organic, all-natural food coloring.

Toot-Marzipan Mulberries

Ingredients

-1 cup ground almonds
-1/2 cup confectioners' sugar
-2 tablespoons rosewater, more if needed
-1 teaspoon ground cardamom
-1/2 cup white granulated sugar

-2 tablespoons slivered pistachios or almonds

Method:

1. In a bowl, combine ground almonds, confectioners' sugar, and cardamom powder. Mix well.
2. Gradually add the rosewater, one tablespoon and a time, until the mixture comes together into a soft paste. 
3. Take a small piece of the mixture, roll it into a ball, and shape it gently into a mulberry (toot) form.
4. Roll each toot in granulated sugar to coat all sides evenly.
5. Press a slivered pistachio or almond into the top of each toot.

Arrange on a candy platter and serve.

Enjoy!

Javaher Polow - Persian Jeweled Rice

Javaher Polow (Jeweled Rice) is a traditional rice dish often served at weddings, engagement parties, and other joyous celebrations. It would make a fitting first post for the new year. The vibrant combination of colors, textures, and flavors — saffron basmati rice layered with slivered pistachios, almonds, raisins, barberries, julienne-cut carrots, and orange skin —is truly a cheerful feast for the eyes and senses.

The word javaher (jewel) was one I often heard in childhood stories told by Halimeh, my daieh (nanny). Halimeh was a gifted storyteller, enchanting me with tales of kings and queens, dokhtar-e shah parian, malek Jamshid, malek Khorshid, and other mythical figures. Her magical stories carried me to a fantasy world of royalty, where the girl always married her prince charming and lived a life of splendor, surrounded by gold, glittering diamonds, fiery red rubies, lush emeralds, and the largest pearls.

After each storytelling session, I would rush to my mother to share these fairytales. She would pause, smile, and tell me one of her own ancient fables that taught a lesson, bringing me back to earth. One of her favorites was the story of Molla Nasr al-din, a satirical wise man whose humorous stories are known throughout Iran and many neighboring countries. 

Here's a brief version of one such tale:

Molla was once invited to the home of a nobleman in his town. Dressed in his warm, comfortable, and rather shabby clothes, he went to the door, only to be turned away by the doorman for looking unrefined. He returned home, changed into his best garment trimmed with silver trimmings, combed his hair, dabbed on perfume, and went back. This time, he was warmly welcomed and offered the seat of honor at the top of the sofreh (tablecloth). To everyone's shock, Molla began scooping soup onto his jacket, tucking rice into his pockets, and stuffing stew in his sleeves. The nobleman demanded an explanation. Molla replied, "When I came earlier in my ordinary clothes, you refused to let me in. But now that I'm wearing this fancy jacket, I am treated with respect. Since it's the clothes that are honored here, not me, I might as well feed the jacket!"

Javaher Polow - Persian Jeweled Rice

Ingredients

Serves 4-6

-2 1/2 cups long-grain white basmati rice
-1 medium onion, peeled, thinly sliced

-1/2 cup julienned carrots

-2 large oranges, washed, dried (about 1/2 cup julienned orange peel)
-1/2 cup sliced pistachios ( may be soaked in cool water to soften)
-1/2 cup slivered almonds (may be soaked in cool water before cooking to soften)
-1/2 cup coarsely chopped hazelnuts (optional)
-1 cup barberries ( available at Middle Eastern grocery stores)
-1/2 cup raisins (a mix of black and golden works well)
-1/2 cup sugar
-1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons hot water
-1/3 teaspoon ground cardamom
-1/3 teaspoon ground cumin
-1/2 teaspoon crushed rose petals
-1/3 teaspoon turmeric
-Salt 
-Butter and oil

Method:

1. In a large bowl, wash the rice with cool water several times. Soak the rice in 6 cups of water, add 3 tablespoons of salt, for 1-2 hours.
2.  In a large pot, bring 3 quarts of water to a rapid boil over medium-high heat. Drain the soaked rice and gently add it to the pot. Boil for about 7 minutes, or until the grains have lengthened, the ends are soft, and the centers are slightly firm. Drain in a colander and rinse with cool water. Set aside.
3. Peel the oranges, remove the white part, and cut the peel into thin stripes. Soak in cold water for 10 minutes. Drain and repeat 2-3 times to reduce bitterness.
4. Combine 1/2 cup of sugar and 1 cup of water in a small pan. Bring to a gentle boil over medium heat for about 7-10 minutes, until slightly thickened. Add the orange peel and carrots and cook for 15 minutes on low heat. Set aside
5.  Melt 2 tablespoons of butter with 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onions and sauté until golden. Stir in the turmeric, then add the barberries. Sauté for 5 minutes on medium-low heat. Add raisins and sprinkle 1 tablespoon of sugar on top. Mix well.
6. Add the carrots and orange peel to the pan. Sprinkle with cardamom, cumin, and crushed rose petals. Taste and adjust seasoning as needed. Stir in the pistachios and almonds, mix gently.
7. In a large, non-stick pot, heat 4 tablespoons of oil over medium-high heat. Gently layer the rice and the nut-fruit mixture into a pyramid shape. 
8. Cook uncovered over medium-high heat for about 7 minutes, until you see steam rising. Pour over 2-3 tablespoons of melted butter, 1/4 cup of water, and the saffron mixture. Cover the lid with a clean dishcloth or thick paper towel. Cook on low heat for 45-50 minutes.   

To serve, gently mound the rice onto a serving platter. Garnish and serve warm. Jeweled rice pairs well with chicken, small meatballs, salad, and yogurt. 

 * Variation:
 Cook the rice separately and garnish with the nuts, carrots, raisins, orange zest, and barberries just before serving. Keep the topping warm until ready to assemble and serve.

Enjoy!

Shoorba-ye Yazdi (Lentil and Beet Soup with Tiny Dumplings)

What could be better on a cold winter day than a hot bowl of tasty, healthy, and sumptuous soup? This beautiful and nutritious soup is from the region of Yazd, Iran and is called شوربا - shoorba or Ash-e Shooli. "Shoor" means salty and "ba" generally refers to soups/stews. This shoorba is made by combining sauteed golden brown onions, brown lentils, small cubed beets, chopped young beet greens and fresh dill simmering gently over low heat until the lentils and beets are tender and soft. To make the shoorba tastier and to increase the thickness of the soup, small flour dumplings are added about thirty minutes before serving. This delightful recipe was given to me by my wonderful friend of many years, Sohaila khanoum, and I am very thankful and grateful to her for sharing her beloved mother's Yazdi shoorba recipe.

P.S. I would have written a post specifically for my 2nd blogging anniversary on December 4th had it not been a hectic month for me. However, I would like to take this opportunity to thank each and every one of you, my wonderful and super kind readers and Facebook fans, for your support and sweet comments for the past two years. It always means a lot to me! Here's to hoping that I'll be able to keep my blog running steadily and continue to share as many Iranian recipes for as long as I can! I guess I make that my New Year's resolution! Once again thanks to all my readers!!

Shoorba-ye Yazdi/Ash-e Shooli (Lentil and Beet Soup with Tiny Dumplings)

Ingredients:
Serves 4-6

1 cup lentils, rinsed
3 medium-sized beets, cubed
A small bunch of beet greens, chopped 
1 bunch fresh dill, washed and chopped

1 large onion, thinly sliced
1 (14-ounce) can chicken broth  or vegetable broth *optional
2 tablespoons vinegar or pomegranate molasses
1/2 teaspoon turmeric
Salt and pepper to taste

Vegetable oil

Dumplings:

1/2 cup flour
Pinch of salt
Water (lukewarm) as needed

You may substitute dumplings with small pasta shapes.

Method:

1. Combine the flour and salt, add water little by little, one tablespoon at a time, and mix well. Add more flour and water as needed until a soft dough forms. Make small size balls out of the flour dough. Set aside.
2. Heat 3 tablespoons of oil in a stockpot on medium heat. Saute onions until tender, add turmeric, stir.
3. Add 4-5 cups of water and a can of chicken broth, bring to a boil, add beets, add lentils, lower the heat, cover and cook for 50 minutes.
4. Add the vegetables and salt and pepper. Gently place the dumplings into the shoorba. Add more water if necessary. Cook for another 15 minutes.
5. Add 2 tablespoons of vinegar during the last ten minutes of simmering.

Serve the shoorba hot with warm lavash or pita bread.

Enjoy! Wish you all a very happy, healthy, prosperous and glorious New Year!
Love, Peace and Blessings!

Yalda 2010! Celebrating the Longest Night of the Year (Winter Solstice)

The sight of you each morning is a New Year

any night of your departure is the eve of Yalda

~Saadi

شب یلدا Shab-e Yalda refers to the longest night of the year, which has been celebrated ever since the ancient times in Persian history. The word یلدا  "Yalda" means birth in Syriac and is marked as the birthday of Mithra, the ancient Persian god of light and cosmic order, also called the son of Ahura Mazda, dating back as early as 5000 B.C.    

The winter solstice occurs on Tuesday, December 21, 2010. On the eve of the longest night, Iranians celebrate the birth of the sun, Mithra or Mehr, by family and friends gathering together reading poetry, storytelling, feasting on pomegranate seeds, slices of sweet watermelons, fall fruit of persimmon, grapes, dried fruits of apricots and figs, ajil, and drinking tea into late hours of the night. Reading poetry from our renowned Persian poet Hafez has become an integral part of our Yalda tradition and is my favorite part of the Yalda celebrations.

On this Shab-e Yalda, I'll sit around the table with my family, celebrating the birth of the sun and the victory of light over darkness. May the spark of light illuminate us from within and bring joy to all of our hearts.

Winter Solstice, December 21, 2010, Danilo Pivato, APOD

Solstice Celebration, December 21, 2002, APOD

Happy Yalda! Yalda Mobarak!

Naan Berenji - Persian Rice Flour Cookies

نان برنجی Naan Berenji Kermanshahi is one of my favorite Persian sweets, traditionally prepared for Nowruz (Persian New Year). Naan berenji cookies are rich in flavor without being overly sweet. They are wonderful to eat all year-round and are especially delicious with a freshly brewed cup of hot tea or coffee, particularly on a cold day.

 I have wanted to write about naan berenji for a long time, but I must admit that, despite buying them from different bakeries and trying several recipes myself over the years, the results were always somewhat disappointing. None ever quite tasted like the authentic naan berenji from Kermanshah. I'm not sure if I'll ever be able to recreate those cookies so that they smell and taste like the way they did the first time I tried them, during a family trip to Kermanshah many years ago. 

I remember that summer trip vividly. I recall the evening we approached the Bisotoon mountain area as the sun was setting, and my father was exhausted from driving for so many hours. We stopped at a قهوه خانه (ghaveh-khaneh), a small roadside coffee house and rest area in the middle of nowhere. My father asked about the nearest place where our family could sleep for the night, but the suggested hotels were too far to reach. The owner offered us the rooftop of the ghahveh-khaneh instead. And so that is where we spent the night. 

The memory of the six of us climbing an old, flimsy ladder one by one, lying down on a single blanket with no pillows or any sheets, staring up at the sky, the moon, and stars until I fell asleep, is still etched in my mind. And all the while,  بیستون Bisotoon, felt so close,  looming above us as if it might topple down at any moment!  

As a child, those family summer trips, endless, dusty zigzags across the country, felt exhausting, dreadful, and pointless. Looking back now, I am most grateful for having seen so many corners of my beautiful country.

In my recent attempt,  I tried Najmieh Batmangelij's naan berenji recipe, from her A Taste of Persia cookbook, a try, and I was very pleased with the results. The next day, when I went to count how many cookies the batch had made and to take a few photos, there were only a few left on the plate!

Naan Berenji - Persian Rice Flour Cookies

Ingredients

Makes about 25 cookies

-3 cups rice flour
-3 egg yolks
-1 cup unsalted butter, at room temperature
-1/2 cup vegetable oil
-2 tablespoons fine sugar
-1 teaspoon ground cardamom
-1/2 teaspoon pure vanilla extract (optional)

For Topping:

-2 tablespoons poppy seeds or crushed pistachios

For Syrup:

-1 1/2  cup white sugar
-1/2 cup of water
-1 tablespoon rose water

Method:

1. Combine the sugar and water in a small pot over medium heat, bring to a boil, and stir for about 5 minutes, or until the sugar dissolves. Reduce the heat and simmer for another 7-10 minutes or until the syrup thickens to one cup. Remove from heat, add the rosewater, and let cool. completely.
2. In a bowl, mix rice flour with the powdered cardamom. Set aside.
3. In a mixing bowl, whisk the eggs with fine sugar until smooth and creamy. Add the butter and oil and beat well until fluffy.
4. Add the vanilla extract and the flour, then gradually add in one cup of the sugar syrup and beat well with an electric mixer/hand mixer.
5. Transfer the dough to a covered container and refrigerate for about 6 hours.
6. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
7. Take a tablespoon of the dough, flatten it into round shapes in the palm of your hand, and shape the surface with a cookie stamp or a teaspoon. Sprinkle with poppy seeds and arrange on the baking sheets. 
8. Bake for 12-15 minutes. Remove from the oven and transfer gently to cooling racks.

Once cooled, arrange on a serving platter and serve with tea or coffee.

Enjoy!

Torshi Anbeh - Pickled Mango

This is a quick, simple and sumptuous torshi (pickle) that is served as a side for any rice and stew dishes. Serving a variety of pickles and relishes with main courses is a major part of the Iranian cuisine. In our home torshi making was an annual summer ritual for my mother and our hayat (yard) would be filled with fresh fruits, vegetables, tomatoes, limes and unripe sour grapes to juice. Years later, when I met my husband, I was happy to find out that in their home his father was in charge of making torshi and that he had designated a special place in the basement of his home to place the large clay jars used to preserve the pickles!  I knew then that I'd met someone who also has the love of torshi in his genes! There's nothing like homemade pickles where you use fresh ingredients and favorite spices and adjust the seasonings to your liking. There are the common and popular pickles such as the eggplant pickle, mixed vegetable pickle and the garlic pickle, not to mention my favorite fruit pickle that I have written about in the past.

Today's recipe is ترشی انبه  torshi anbeh (pickled mango) which I've grown to adore mostly in recent years. Mangoes make great pickles. They are soft, smooth, juicy and quite tasty. I like to maintain the color and the texture of mango while it gently simmers in tamarind infused sauce, spices, dried red pepper and garlic cloves and vinegar, until all the complex and different flavors come together nicely. I didn't chop the garlic and the peppers into pieces and chose to leave them whole. We don't want them to overpower the taste and also this way they would be easier to take out when serving.

Torshi Anbeh - Pickled Mango

Ingredients:

4 firm ripe mangoes, peeled and cubed

4-5 whole garlic cloves, peeled

Juice of a lemon/lime

3 tablespoons tamarind sauce

1 tablespoon tomato paste

1/2 teaspoon turmeric

1/2 teaspoon golpar (angelica), crushed

1/2 teaspoon siah daneh (nigella seeds)

1/2 teaspoon crushed coriander seeds

1-2 dried red peppers

2 cups white vinegar

Salt to taste

Method:

1. Place the mangoes in a bowl, sprinkle with fresh lemon juice and set aside.
2. In a medium-sized heavy pot bring vinegar to a gentle boil over medium-low heat. Add the tomato paste and the tamarind sauce. Stir well.
3. Add the garlic, red pepper and the spices, simmer for 5 minutes over low heat for the flavors to come together. 
4. Add the mangoes to the pot, add salt and cook for 5-7 minutes over medium-low heat, taste and adjust the seasoning if needed, turn off the heat.
5. When cool, place the torshi in a washed and clean glass jar. Make sure all ingredients are covered by vinegar. Add more vinegar if needed. Refrigerate or keep in a cool and dry place. This pickle is ready to serve the next day.

 This is a delicious side to serve with your favorite food.

Enjoy!

Saffron Rice with Cranberries

کرنبری پلو Cranberry Polow (rice with cranberries) is a visually appealing and tasty side dish. The tartness of cranberries is reminiscent of barberries and offers a delightful variation on our traditional Zereshk Polow (rice with barberries). This has become my new favorite rice dish for my favorite time of the year, and it will be one of my contributions to our family's Thanksgiving dinner. 

Celebrating Thanksgiving has become a cherished tradition since moving to America and raising a family. I love any occasion that brings loved ones together around the table to share good food, express gratitude, and count our blessings.

I love cranberries, fresh or dried, any time of the year. When they're in season, I like to freeze a few bags to use later. Cranberries freeze beautifully, and all you need to do is defrost, rinse, and they're ready to use in cooking. I sprinkle dried cranberries over salads, make a tangy relish for poultry dishes, or simply snack on them. For this recipe, I used dried cranberries and prepared the rice the same way I do for Zereshk Polow. It's essentially the same dish, just with a different ingredient and a new seasonal twist!

Saffron Rice with Cranberries

Ingredients

Serves 4-6

-3 cups basmati rice
-2 cups dried cranberries
-1 small onion, thinly sliced
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
-2 tablespoons sugar
-Butter
-Vegetable oil
-Salt

- A handful of slivered almonds for garnish

Method:

1. Rinse the rice thoroughly with cool water, soak it in 6 cups of cool water, add 3-4 tablespoons of salt, and set it aside for a couple of hours. Then drain
2. Soak the cranberries in 2 cups of cool water for about ten minutes to plump them up, then drain.
3. Melt 2 tablespoons of butter and a tablespoon of oil in a skillet over medium heat. Add the onions and saute, then reduce the heat, and cook slowly until caramelized, about 20-30 minutes. Add the cranberries and saute for about 2-3 minutes. Stir in 2 tablespoons of sugar, a pinch of salt, and a tablespoon of dissolved saffron. Mix well, and cook for another 3-5 minutes on low heat. Set aside.
4. In a large non-stick pot, bring 6-8 cups of water to a rapid boil over medium-high heat. Add the rice, and return to a boil. Cook for 5-7 minutes, until the grains are tender but still firm inside. Drain and rinse with cold water.
5. Wash the pot and place it back on the stove. Add 4 tablespoons of oil to the bottom. Add a layer of rice, then a layer of cranberry-onion mixture. Continue layering, building into a pyramid shape. Cover and cook for 7 minutes on medium heat, until you see steam rising.  Pour 3-4 tablespoons of water around the rice and sprinkle the remaining saffron evenly on top. Make a few holes in the rice to let steam escape. Lower the heat, cover the lid with a dishcloth, place it tightly on the pot, and cook the rice for 45-50 minutes on low heat.

Gently scoop the rice onto a serving platter. Serve warm.

Enjoy! Peace and blessings.

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!