Turmeric & Saffron

March 30, 2011

Sizdah Bedar - Persian Tradition of Getting Rid of 13 (Bad Luck) and Menu Ideas

The ancient annual tradition ofسیزده بدر Sizdah Bedar (getting rid of 13) is celebrated on the thirteenth day of فروردین Farvardin, the first month of the Persian calendar, which is also 13 days after Nowruz (Persian New Year). This ritual has been observed since the ancient times where family, friends and neighbors gather together and go out to parks, picnic areas and open fields to spend a fun and happy day playing games, dancing, listening to music, chattering away, and eating delicious food. Games such as تخته نرد takhteh-nard (backgammon) and شطرنج shatranj (chess) are popular. Also, taking a ball along for playing soccer, volleyball or dodge ball is a good idea. On this day it is customary to take your sabzeh (green sprouts) which symbolically embodies the ailments and misfortunes from your home and throw it out, preferably in a nearby running stream. By disposing of your sabzeh you will rid your home of all the unlucky and inauspicious thoughts, feelings and happenings that have been looming in your home and your life. Spending a great day with people you care about the most outdoors, leaving bad luck behind and then coming back home mentally and emotionally refreshed and content is just the perfect thing to do after all the Nowruz activities.

For me, an ideal sizdah bedar is finding yek vajab khak (a small patch of earth) with a little shade under an old tree, and hearing my family's laughter with music playing in the background, with a bowl of ash reshteh, a scoop of yogurt, a piece of bread and a cup of chai. My memories of many sizdah bedars that I spent with my family in Iran, then here in the U.S as a homesick student and later on with my own two kids and husband include many happy, interesting and exciting moments. I'll never forget one of the early memories of sitting crossed leg at the sofreh (tablecloth) in a place called Tembi Gorgi near the town of Masjed Soleiman, eating lunch while keeping an eye on a couple of snakes wrapped around the tree branches not too far from where we were sitting. Another memory is a very short sizdah bedar outing in a garden in Isfahan where we ended up in the middle of a huge colony of ants. We could barely sit down and spread out so we all went back home after a few hopeless tries.

It seems that there are many cultures that believe 13 is an unlucky number. Whether 13 is unlucky or not I am not sure. In my neighborhood there is no house number 13 and I live in a small town in the suburb of New York. There is no 13th street in New York City and I haven't seen any high rise building with a thirteenth floor either. But I am all for going out of the house on sizdah bedar and coming in with a positive and new mindset that all bad things are behind us and to look forward to better things coming our way.

Sizdah Bedar Menu Ideas & Picnic Recipes:

Here's my menu ideas based on the recipes that I've posted so far. If you have any suggestions please let me know. First on my list is ajil (mixed nuts), then it's ash reshteh (bean and noodle soup) with lots of herbs and kashk (whey).

Kabab Recipes:

Koobideh

It's much easier to carry and serve one-dish meals rather than our common polow and khoresh. Rice with dill and lima beans was a must have for sizdah bedar in our home. It can be served with chicken or lamb.

Rice One-Dish Meal:

Shevid Baghali Polow - Dill Lima Bean Rice

Loobia Polow - Rice with Green Beans

Tah Chin - Upside Down Layered Saffron Rice & Chicken

Adas Polow - Rice with Lentils

Sandwich Recipes:

Kotlet - Meat Patties

Saffron Chicken Stove-Top

Salad Olivieh

Side Dish Recipes:

Kookoo SibZamini - Potato Patties

Drinks:

Shirini:

Tehran, Iran Panoramio Photo

Sizdah Bedar, Tehran, Iran, Source: Mehr News

Sizdah Bedar, Gorgan, Iran, Source: Mehr News

Sizdah Bedar, Tehran, Iran, Source: Mehr News

Sizdah Bedar, Gorgan, Iran, Source: Mehr News

Enjoy! Happy Sizdah Bedar!

March 13, 2011

Ajil - Persian Mixed Nuts

آجیل - Ajil, Persian mixed nuts, is one of the most favorite treats served during parties, Yalda, Chahar Shanbeh Suri, and Nowruz celebrations. Every household mixes its ajil based on taste, preferences, and availability. Almonds, pistachios, cashews, hazelnuts, walnuts, roasted chickpeas, raisins, dried figs, and dried white mulberries are all classic staples. In many homes, toasted and seasoned seeds, especially watermelon and pumpkin seeds, are also added.

Growing up, our home always had a generous bowl of ajil on the sofreh. My personal weakness was cashews. I would pick them out one by one before guests arrived. Another childhood favorite was dried sour cherries, which I took in small packets to school to share with my classmates. Over the years, chickpeas became my favorite (after almonds!), but one thing never changed. As you already know, Persian pistachios are considered some of the best in the world. Beyond being a part of ajil, pistachios and almonds are used widely in Persian cooking as well. Ajil is not only a festive snack, but it's also a nutritious blend that's perfect for school, work, and long road trips.

Ajil - Mixed Nuts Recipe

-1 1/2 cups pistachios

-1 cup almonds

-1 cup cashews

-1 cup roasted chickpeas

-1/2 cup hazelnuts

-1/2 cup raisins

-1/2 cup walnuts

-1/2 cup dried white mulberries

-A handful of dried apricots

-A handful of dried figs

Instructions

1. Place all ingredients in a large bowl or container.

2. Gently toss to combine.

3. Serve in a beautiful bowl and enjoy!

You can also buy Unsalted Mixed Nuts, Salted Mixed Nuts online.

March 02, 2011

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

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!

February 23, 2011

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!

February 12, 2011

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:

Heat a cup of water on medium-low heat. Add the sugar and stir until completely dissolved. Keep warm.
In a small bowl, dissolve the corn starch in 1 cup of cold water until smooth and lump-free.
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.
Add the dissolved sugar and stir well.
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.
Add the rose water in the final 10 minutes of cooking.
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.
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!

February 02, 2011

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:

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.
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.
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.
Add the rice to the pot, and cook for another 10-15 minutes. Add more water if needed.
Gently add the meatballs to the pot, season with salt and pepper, and allow them to cook through.
Stir in the dill, scallion, and cilantro. Cook for another 20 minutes.
In a small bowl, whisk together egg yolk, 2 tablespoons of yogurt, and the flour.
Mix the egg mixture with the rest of the yogurt until smooth.
Slowly add the yogurt mixture to the pot, stirring continuously. Cook on low heat for 30-40 minutes. Taste and adjust seasoning.
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!