Naz Khatoon - Persian Eggplant & Herb Salad with Walnuts & Verjuice - Mazandarani-Style

Naz Khatoon is a simple, fire-roasted eggplant salad featuring freshly chopped aromatic and flavorful herbs, minced garlic, and infused with a verjuice dressing, topped with ground walnuts. I had heard of this dish in the past, and all I knew was that it was a northern Iranian eggplant side dish; I was always intrigued by its name, Naz Khatoon. Naz (subtly coquettish) and Khatoon (lady), literally meaning coquettish lady. However, it wasn't until recently that I began inquiring about it. As the saying goes in Iran, "jooyandeh yabandeh bovad" (one who searches always finds), and I finally found the recipe that I was looking for.

 A few weeks ago, a very kindhearted person that I know, who has been teaching Persian language classes on Saturdays with me a few other dedicated teachers, lent me a booklet on Iranian regional cooking. Luckily, in this thin old booklet, I found the recipe for Naz khatoon with some information about the origin of the dish. Naz Khatoon's recipe is from the town of Behshahr, which is also the capital of Behshahr county in Mazandaran province in the northern region of Iran along the Caspian Sea.

I tried to stay true to the original recipe, but I made a few changes. The original recipe called for the use of local Behshahr basi,l and since that's not available here, I simply substituted the regular basil. The recipe suggests the option of using mint instead of basil. Since both herbs add a burst of flavor and aroma to any dish, I decided to use both, with basil as the main herb and half a bunch of mint and flat-leaf parsley. I love the taste of verjuice, and in my teen,s I remember coming home from school and drinking a glass of verjuice. The recipe called for half a bottle (about 2 cups) of verjuice. This amount may be adjusted to your liking. I used about 1 1/2 cups of verjuice for all the ingredients to be fully infused with it, but it may not be evident in the picture. I only used half the amount of liquid before taking photos for the blog so that the texture of the eggplant, herbs and walnuts would show. The only ingredient that was not included in the recipe but that I chose to add was a touch of olive oil before serving to make it easier on the palate.

Naz Khatoon - Persian Eggplant & Herb Salad with Walnuts & Verjuice - Mazandarani-Style

Ingredients

Serves 4-6

-3 medium-large eggplants, preferably fire-roasted (I roasted them in the oven)
-1 bunch basil, finely chopped, may use a combination of both purple and green basil (I only used green basil)
-1/2 bunch flat-leaf parsley, finely chopped
-1/2 bunch mint, finely chopped
-2 garlic cloves, minced
-1 teaspoon ground golpar (angelica powder)
-1 cup walnuts, ground
-1 tablespoon abghooreh (verjuice), add more if you prefer a more sour flavor
-1-2 tablespoons olive oil (optional)
-Salt to taste

Method:

1. Pierce the eggplant in several places with a fork. Place over medium-high fire on a stove or a grill until soft. If you are roasting the eggplant in the oven, place the pierced eggplant on a baking sheet and roast in a 400-degree Fahrenheit preheated oven for about 50 minutes or until fully cooked. Remove from the oven or the grill and allow to cool in a colander.
2. Remove the skin and chop the eggplant finely. 
3. In a large bowl, combine chopped eggplant, basil, mint, parsley, garlic, and angelica powder. Add salt to taste. 
4. Pour the verjuice over the eggplant and herb mixture. Mix well. Taste and adjust the seasoning.
5. Drizzle 1-2 tablespoons of olive oil over the salad.
6. Sprinkle ground walnuts over the salad.

Serve in a bowl with rice (kateh-style), bread, and yogurt.

Enjoy!

Ghalieh Mahi - Southern Iranian Spicy Fish & Herb Stew

This is my first recipe post after Nowruz, and I can't think of a more fitting dish to share than the ghalieh mahi, the beloved fish stew of my home region of southern Iran. This dish isn't just delicious, it's deeply nostalgic. The aroma of freshly chopped cilantro, fenugreek, and garlic simmering in a spicy tamarind sauce with tender, firm pieces of fish takes me back to childhood. 

A few weeks into the spring season, I am reminded of Khuzestan's fleeting but perfect season, fields dotted with red laleh (tulips), shaghayegh (red poppies), and wildflowers covering the hillsides. Most years, relatives and family would visit us for the Nowruz holidays. My parents, both very sociable, loved welcoming people into our home. During those busy days, my mother's cooking was more delicious than ever, or at least that's how I remember it.

There are different variations of قلیه ماهی ghalieh mahi, but the main ingredients are fresh گشنیز geshniz (cilantro) and شنبلیله shanbalileh (fenugreek). If you can't find fresh fenugreek, don't skip it; it's essential to the dish. Dried fenugreek is available in Persian markets, and fresh fenugreek can often be found at Indian grocery stores. Tamarind pulp is another defining ingredient, giving the stew its tang. I recommend buying packaged pulp, soaking it in hot water, and removing the seeds and fibers by hand rather than using ready-made paste. 

The choice of fish matters too. Traditionally, it's made with southern Iranian varieties like sangsar, hamoor, shoorideh, but any firm white fish without small bones works beautifully. It just needs to hold its shape as it simmers. For me, ghalieh mahi is at its best when heavy on the garlic, with enough red pepper to add real heat. In the recipe below, I've listed the amount I typically use, but I encourage you to adjust the garlic, chili, and tamarind to your own taste.

Ghalieh Mahi - Southern Iranian Spicy Fish & Herb Stew

Ingredients
Serves 4-6

-2 pounds fish fillet (salmon, snapper, tilapia, halibut, cod) or any fish of your choice, cut into small pieces
-3 cups fresh cilantro, finely chopped
-1 cup fresh fenugreek, finely chopped or 2 tablespoons dried fenugreek
-7 garlic cloves, finely minced
-2 medium onions, finely diced
-6-ounce tamarind pulp with seeds or 2 tablespoons tamarind concentrate 
-1 teaspoon red pepper powder (adjust to taste)
-1 teaspoon turmeric powder
-2 tablespoons all-purpose flour
-Salt and pepper to taste
-6 tablespoons vegetable oil or olive oil

Method

1. Place the tamarind in a small bowl, cover with 1-2 cups of hot water, and let it soak for about 20 minutes. Once cool enough to handle, squeeze and separate the pulp from the seeds and fibers, then strain through a sieve. Set aside.
2. In a bowl, mix the flour with 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper. Coat the fish with the flour-turmeric mixture and let rest for 15-20 minutes. Shake off any excess flour before frying.
3. Heat 3 tablespoons of oil in a skillet over medium heat. Gently saute the fish on all sides until lightly golden. Set aside.
4. In a large pan, heat the remaining oil. Sauté the onions over medium heat until translucent. Add 1/2 teaspoon of turmeric and the minced garlic, then cook for an additional 2-3 minutes over medium-low heat.
5. Stir in the cilantro and fenugreek, and saute with the onion and garlic for about 10 minutes.
6. Pour in the tamarind liquid and gently simmer over medium-low heat for 15-20 minutes, until all the flavors have come together.
7. Carefully place the fish pieces into the stew. season with additional salt, pepper, and red pepper to taste. Add a little more hot water to the stew if the stew is too thick. Cover and cook for another 15 minutes on low heat without stirring. 

Serve hot with basmati rice.

Enjoy!

Happy Nowruz! A Basic Guide to Celebrating Persian New Year!

For those who are interested in learning about the ancient Persian New Year celebration, this post is a simple and brief step-by-step guide on how to prepare for Nowruz from before, during, and after the Sal-e Tahvil (Vernal Equinox). It may be somewhat late to write about these tips now, but I hope future readers will find them useful.

Events leading up to Nowruz:

• Khaneh Tekani: Cleaning your house from top to bottom, to renew and revive your home in time for the Nowruz celebrations. When to start your khane tekani depends on what you plan to do. It may take several hours or several days, depending on the number of rooms, how thorough you want to clean, and how much time you have.  For more information, please see the following links: Spring Cleaning Iranian style and Spring Cleaning.
• Growing Sabzeh: The best time to grow your seeds is about two weeks before Nowruz. It takes about two weeks to have a beautiful sabzeh. It may not turn out to be a tall sabzeh, but it will have a better chance of lasting longer until Sizdah Bedar. However, if you prefer a long sabzeh on your haft-seen table, start your seed germination a few days earlier.  For more information, please see the link on growing sabzeh.
• Making Samanoo: Samanoo (wheat pudding)
• Chahar Shanbeh Suri:  Chahar Shanbeh Suri is celebrated on the eve of the last Tuesday of the year, where small bonfires are made, and people jump over the fire while singing, "Zardi-e man az to, Sorkhi-e to az man" (my sickness and problems are all yours, and your warmth and energy are mine). Please see the following link for more information on Chahar Shanbeh Souri and Aji Chaharshanbeh Souri.
• Buying New Clothes: Buying new clothes and shoes for the children is part of the Nowruz tradition. 
• Eidi:  Remember to set aside eidi for the children. They usually receive gifts or a small sum of money from their parents and close relatives, such as grandparents, aunts, and uncles. 
• Sofreh Haft-Seen: Gather everything you'll need for your haft-seen spread, including the seven items that start with the letter seen (S) in Persian, Spring flowers (Hyacinth, tulips), a mirror, a candle, goldfish, sweets, and ajil (mixed nuts). For more information, please see the following link on haft-seen and preparing for Nowruz.

Sal-Tahvil 

• Gathering around the Haft-Seen Table: At the exact time of the vernal equinox, gather around your beautiful haft seen table with your children in their new outfits and celebrate the arrival of the new year and the rejuvenation of nature.
• Nowruz Lunch or Dinner: The traditional Nowruz menu includes sabzi polow mahi, sabzi polow, mahi, kookoo/kuku sabzi, and reshteh polow.

After the Sal-Tahvil

• Did o Bazdid: During the 13 days of Nowruz celebration, it is customary to visit your close family members and relatives starting with the eldest and the closest, and they too visit you back in your home. Have your fruit platter, ajil, sweets, and freshly brewed tea ready!
• Sizdah Bedar: Spending a day outdoors on the 13th day of Farvardin (the first month of the Iranian solar calendar) with family and friends to get rid of bad luck. Please see the following link on Sizdah Bedar.

I would like to share some of the pictures I took of our half-seen table the other day. I wish you all a very happy Persian New Year! May the new year bring you peace, tranquility, health, and happiness.

Sabzeh: Representing rebirth and fertility.

Senjed (Dried Fruit of the Lotus Tree): Representing love

Seer (Garlic): To ward off bad omens

Sekkeh (Coins): Representing wealth and prosperity

Somagh (Sumac): Representing the spice of life

Samanoo (wheat pudding): Representing the reward of patience and the sweetness of life

 Sonbol (Hyacinth): Representing spring

Seeb (Apple): Representing natural beauty and health

Tokhm-e Morgh Rangi (painted eggs): Representing Fertility

Narenj (Seville Orange) in Water: Representing the Earth floating in space

(I used an orange)

Mahi Ghermez (Goldfish): Representing life

Noghl (sugar coated almonds)

Faal-e Hafez

Happy Persian New Year! Happy Spring!

Mahi - Fish (Fried, Smoked or Baked) Persian New Year's Day Lunch/Dinner

A traditional Nowruz lunch or dinner always includes a platter of sabzi polow (mixed herb rice) served with ماهی mahi (fish). The fish is usually served either doodi (smoked or salted) or sorkh kardeh (pan-fried). 

Iran is home to many varieties of fish from Darya-ye Khazar (Caspian Sea) in the north and khalij-e Fars (Persian Gulf) in the south, and each region has its own local favorites. In the past, any delicate seafood from these coastal regions rarely reached the Caspian Sea or the Persian Gulf, and would not have traveled far without spoiling. Unlike today, when most ingredients are available year-round, fresh seafood was once a rare luxury for those living away from the coasts. To preserve fish and shrimp, Iranians relied on salting, smoking, and drying long before the invention of modern refrigeration. 

Ancient Persians were remarkably innovative: as early as 400 BC, they had developed yakhchals (ice-pits), mud-brick domes used to store ice and food through the heat of summer.

Among the most prized fish for the Nowruz feast is ماهی سفید mahi sefid (whitefish) from the Caspian Sea region. Its popularity has spread throughout Iran thanks to modern refrigeration, which makes it accessible across the country. Though mahi sefid is known for its many bones, its pin bones are easy to remove. For this recipe, I've chosen three types of fish with three different preparation methods.

The most important Nowruz tradition in our home growing up, besides gathering around the haft-seen table in our new clothes at the time of sal-e tahvil (spring equinox), was the Nowruz lunch! My father, who never liked fish of any kind, would bring a large mahi doodi (smoked whitefish) and also some sort of fresh local mahi jonoob (fish from the south). He liked his Nowruz whitefish pan-fried, brown and crispy, and it was always served with sabzi polow and kookoo sabzi. Here's another recipe for kookoo sabzi with walnuts, and also my first recipe for sabzi polow mahi.

1- Mahi Sorkh kardeh - Fried Fish

Ingredients

Serves 4

-4 pieces (2lb) flounder fillets, or any fish of your choice, scales/skin removed
-1/3 cup all-purpose flour
-1 teaspoon dried fenugreek leaves, crushed
-Salt and black pepper to taste
-1/4 teaspoon red pepper powder 
-1/4 teaspoon garlic powder 
-A pinch of turmeric powder 
-2 tablespoons butter
-1/4 cup olive oil
-2 limes or a large narenj (Seville orange)

Method:

1. Rinse fish under cold water and pat dry.
2. Season the fillets with salt, pepper, garlic powder, and dried fenugreek leaves.
3. In a large frying pan, melt the butter and add the oil on medium-high heat. 
4. In a bowl, combine the flour with a small amount of turmeric. Lightly coat the fillets in the flour mixture, shaking off any excess before placing them in the hot pan. Fry the fish on both sides until golden brown and crispy.
5. Remove from heat and transfer to a serving platter. Squeeze fresh lime juice or juice of a Seville orange over the fish.

Serve with sabzi polow (mixed herb rice), salad, and torshi.

***

If you find smoked fish to be too salty, simply rinse it under cool running water for a few minutes and pat it dry. I like to wrap smoked fish in aluminum foil with a handful of fresh and dried herbs, then bake it for 10-12 minutes.

2- Mahi Doodi - Smoked Whitefish

Ingredients:

-2 pounds smoked whitefish
-1 tablespoon flour,
-1 tablespoon dried dill weed
-1 teaspoon dried fenugreek leaves
-A few sprigs of fresh parsley, dill, and chives, finely chopped
-1-2 limes
-Olive oil

Method:

1. Squeeze the limes all over the fish, inside and out.
2. In a small bowl, combine the flour and dried herbs. Rub the mixture inside the fish cavity.
3. Fill the fish with fresh herbs and drizzle a tablespoon of olive oil inside.
4. Wrap the fish in foil and place it in a preheated 350 degrees Fahrenheit for 10-12 minutes.

Serve with sabzi polow (mixed herb rice), salad, and torshi.

***

This salmon recipe is from my late mother, who never quite liked the taste of salmon and its pink color. To her, salmon always looked raw! That's why she preferred to pan-fry it first and then bake in the oven to ensure that it was fully cooked.

3- Salmon - Pan Fried and Oven-baked

Ingredients

Serves 4

-2 pounds salmon fillet, rinse under cold water, pat dry, and cut into smaller serving-size pieces
-1-2 tablespoons dried dill weed
-1teaspoon dried fenugreek leaves
-1/4 teaspoon red pepper powder (optional)
-Salt and black pepper to taste
-2 garlic cloves. finely minced
-Olive oil
-2 limes or a large narenj (Seville orange)

Method:

1. Season the salmon with dried herbs, red pepper, salt, and black pepper.
2. In a heavy skillet, heat 2-3 tablespoons of olive oil on medium-high heat.
3. Lightly fry the salmon fillets on both sides for a few minutes.
4. Transfer the fish into an ovenproof dish. You may line the bottom of the pan with thin slices of lime and place the salmon fillets on top.
5. Add the minced garlic, drizzle a bit more olive oil over the fish, and bake in a preheated 350 degrees Fahrenheit oven for about 15-20 minutes or until the salmon is cooked through.
6. Remove from the oven and squeeze fresh lime or Seville juice over the fish before serving.

Serve with sabzi polow (mixed herb rice), salad, and torshi.

Enjoy! Nowruz Mobarak!

Reshteh Polow - Rice and Noodles: For Nowruz (Persian New Year)

There are still a few weeks left until the official start of  Nowruz (Persian New Year). Iranians and many neighboring cultures celebrate this ancient tradition each spring, welcoming nature's rebirth and rejuvenation with khaneh tekani (spring cleaning). 

Khaneh tekani literally means "shake the house," a fitting description for every nook and cranny being scrubbed, refreshed, and brought back to life. This is the time to give the most lived-in room a fresh coat of paint, air out and clean the rugs and draperies, and make sure the entire home feels renewed before the new year arrives. Out with the old and in with the new, so the year can begin with openness and light.

Food is also an important part of Nowruz celebrations, and the traditional dishes vary widely, from region to region and even household to household. One beloved staple is رشته پلو Reshteh polow, a fragrant rice dish made with toasted noodles. While it can be enjoyed any time of year, it's especially associated with the New Year.

In Persian, reshteh (noodles) also means "string," and eating reshteh polow on the eve of Eid-e Nowruz helps sar-reshteh kar dastet biad, to place the "threads of life" in your hands so you can take charge of your destiny. 

Reshteh Polow - Rice With Noodles

Ingredients

Serves 4-6

-2 1/2 cups basmati rice
-1 cup reshteh (toasted noodles), cut into small pieces. Available in Persian/Iranian grocery stores.
-1/2 teaspoon saffron powder dissolved in 4 tablespoons of hot water
-1 large yellow onion
-1/2 teaspoon cinnamon
-1/2 teaspoon ground cardamom

-Butter 

-Vegetable oil
-Salt

Garnish:

-Fried onion
-1/3 cup golden raisins
-1/3 cup black raisins
-1/2 cup dates
-1/2 cup slivered almonds

Method:

1. Rinse the rice 2-3 times with cool water. Soak it in 4 cups of water, add 2-3 tablespoons of salt, and set aside for 1-2 hours.
2. In a large non-stick pot, bring 6 cups of water to a rapid boil. Drain the soaked rice and add it to the pot. Return to a boil on high heat, then add the reshteh. Cook for about 7 minutes. Test to see if the rice is ready. The rice should be firm in the center and soft on the outside; the noodles should be softened but still slightly firm. Drain in a fine mesh colander and rinse with cool water.
3. Wash the pot and place it over medium heat. Add 3-4 tablespoons of oil and 1-2 tablespoons of liquid saffron. Using a large spatula, gently spoon the rice and noodles into the pot, building into a pyramid shape. Sprinkle cardamom and cinnamon between the layers. Make 4 holes in the rice with the spatula handle to help the steam escape. 
4. Leave the pot uncovered over medium-high heat for about 7 minutes or until the steam begins to rise. Drizzle 3 tablespoons of melted butter and 1/4 cup of water over the rice. Cover tightly and steam over low heat for 45-50 minutes.
5. In a medium-sized skillet, heat 3 tablespoons of oil over medium heat. Lightly brown the thinly sliced onion. Add a dash of cinnamon. Add the raisins and dates and saute for 2-3 minutes. Set aside
6. Remove a scoop of the cooked rice from the pot and mix it with the remaining liquid saffron. Set aside. 

Transfer the reshteh polow to a serving platter. Spoon the saffron rice on top, and garnish with fried onions, raisins, dates, and slivered almonds. Reshteh polow is usually served with tender lamb shanks, but it pairs beautifully with small meatballs or chicken as well.

Enjoy!

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb cubes. Even if you're not too fond of okra, this delicious khoresh would likely change your mind. There's something magical about the combination of eggplant, okra, tomatoes, and lime juice. خورش بامیه و بادمجان Eggplant & Okra stew could also be made with غوره ghooreh (unripe grapes) if available where you live. The use of freshly squeezed lime juice, abghooreh (verjuice), or limoo amani (dried lemon) is key in Iranian cooking. The acidity of these ingredients definitely enhances the flavor of most dishes.

Eggplant is widely used in Persian cuisine; for instance, some popular dishes include khoresh bademjan, borani bademjan,  and kashke-bademjan. Whereas okra, on the other hand, is mostly sauteed and cooked in khoresh bamieh, a popular southern dish. In our home, my mother always made khoresh bamieh with tamarind sauce, and the taste was so incredibly amazing that I haven't tried to change my mother's recipe and use any other sauce instead. However, since I'm adding eggplant to this dish, I'll use a couple of tablespoons of tomato paste and a large tomato as a base with the addition of lime juice.

While preparing the ingredients, remember not to cut into the okra and to gently trim the top, but leave the top cap and the bottom intact, since this would prevent the stew from becoming slimy. Also, add the lime juice to the stew before adding the okra.

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

Ingredients

Serves 4-6

1 1/2 pound meat (lamb or beef), washed, trimmed, and cubed
8 small-sized eggplant, peeled, leave whole or cut in half
1 pound of okra, wash and trim the top
1-2 large tomatoes, skin removed and finely diced
2 large onions, finely chopped
3 garlic cloves, minced
2-3 freshly squeezed lime juice
2 tablespoons tomato paste
1 teaspoon turmeric
A pinch of red pepper 
Salt and pepper to taste
Oil

Method:

1. Place peeled eggplant in a colander, sprinkle with salt, and let it drain for a couple of hours before cooking.
2. Heat 1/2 a cup of vegetable oil in a large skillet over medium-high heat and fry the eggplants until golden brown. Remove fried eggplant and place on a paper towel.
3. In the same skillet, fry okra in 2-3 tablespoons of oil on medium heat until lightly browned. Set aside.
4. In a large stew pot, saute the chopped onions on medium-high heat until golden brown. Add a teaspoon of turmeric powder. Stir well, add the minced garlic, and saute for another few minutes.
5. Add the meat, salt, and pepper, and brown the meat on all sides.
6. Add the chopped tomatoes, tomato paste, and enough water to cover the meat by a couple of inches. Bring to a boil, reduce the heat, cover, and cook for an hour on medium-low heat or until the meat is tender.
7. Add the lime juice to the stew, stir, and gently place the fried eggplant and okra in the pot. Taste and adjust the seasoning with salt, pepper, and lime juice. Add a little more water if necessary. Cover and simmer for another 30-40 minutes on low heat.

To serve, gently spoon the stew into a large serving bowl. Serve hot with rice, salad shirazi, and mast o khiar.

Enjoy!

Baghlava - Persian Baklava

I do miss the days when my father would come home from work carrying a ja'beh shirini (box of sweets) freshly baked from our local bakery store. He'd almost always walk in through the doors with either some seasonal miveh (fruits), naan (bread), or shirini (sweets). And those delicious sweets would be just as enjoyable for my father as they were for the kids. How could the taste of baghlava make such an everlasting impression upon my mind? Was it that it was brought home by my father, usually for Nowruz (Persian New Year), and I would get to eat it while sitting next to him, hearing him make his usual "mmm" sound with every bite? Was it that most desserts tasted delicious as a kid, let alone the most traditional desserts that were made to perfection? Or is it the nostalgic memories of childhood that turn the flavors and aromas into a wonderful experience?  باقلوا Baghlava (baklava) was a favorite in our home back then and happens to be a favorite among my own family now. Who doesn't love the decadent taste of baklava, followed by sips of hot tea or coffee?

You can use a combination of any finely ground nuts for the filling, make stacks of several layers of dough and fillings to bite into, or make it as syrupy as you like. However, Persian baghlava is neither chunky nor too gooey and is usually made with pistachios and skinless almonds along with ground cardamom the sugar, rose water, and saffron syrup. The best baghlava in Iran is from the city of Yazd.

Baghlava - Baklava

Ingredients

-1/2 pound skinless almonds, lightly toasted, finely ground (I used slivered almonds)
-1/2 pound shelled pistachios, finely ground
-1 package of phyllo (thawed overnight if frozen), I used 20 pieces of  9" x 14" phyllo pastry sheets
-1/2 teaspoon ground cardamom
-2 tablespoons sugar
-1 cup of unsalted butter, melted

Syrup:

-1 cup of sugar
-2 tablespoons honey (optional) 
-1 cup of water
-1/2 cup rose water
-1/8 teaspoon powdered saffron

Method:

1. In a medium-sized bowl, combine the chopped almonds, pistachios, two tablespoons of sugar, and the ground cardamom. Mix well and set aside.
2. Combine sugar and water in a small pot and bring to a boil on medium heat for about 15 minutes until sugar is completely dissolved.
3. Add the saffron to the syrup, lower the heat, and simmer for an additional 5-7 minutes.
4. Remove from heat, add the rose water, and allow to cool.
5. Lightly butter the inside of the baking pan.
6. Place the first phyllo dough sheet down and lightly brush the melted butter across, covering the entire surface.
7. Add four more pieces of phyllo dough and lightly brush each with melted butter.
8. Add a layer of ground almonds/pistachios.
9. Add five more phyllo dough sheets. Lightly brush each sheet of phyllo dough with melted butter. 
10. Add another layer of chopped nuts covering all areas.
11. Place five more pieces of phyllo dough, lightly brushing each with butter.
12. Cover the phyllo dough sheets with another layer of the crushed nuts.
13. Place the last five layers of the phyllo dough sheets and brush the surface with butter.
14. With a sharp knife, cut across diagonally to make diamond shapes.
15. Place the baking pan on the center rack of the 350 degrees Fahrenheit preheated oven for 30 minutes or until the top is golden.
16. Take the tray out of the oven and turn the oven off.
17. Pour half of the cool syrup all over the baklava and place it back in the oven for 5-7 minutes.
18. Remove the pan from the oven and pour the remaining syrup over the baklava, and let it cool for at least a couple of hours before serving. (It tastes much better the next day, so you may want to make it ahead of time.)
19. To sum it all up, this recipe has 4 layers of 5 phyllo dough sheets and 3 layers of ground almonds and pistachios. It keeps well for a few days, but more than that, I couldn't tell you!

Garnish with chopped pistachios, almonds, or crushed rose petals and serve with hot tea or coffee.

Enjoy!

Sohan Asali - Persian Honey and Saffron Almond Candy

This past weekend marked my third-year anniversary of blogging about Persian cuisine, which is the kind of food I grew up with and to this day love to make all the time and gladly share with you. When I ventured into the world of food blogging, I never thought that one day I would be celebrating my blog's 3rd anniversary! The title of my blog, "Turmeric and Saffron," best describes my late mother's kitchen, with her spice jars and herb bottles everywhere on the counter and shelves, except for her small container of deep red saffron threads from Mashhad tucked away in a cupboard. Among the blend of intoxicating aromas in our ashpaz-khaneh (kitchen), there were various yellow turmeric-stained wooden spatulas, mismatched kitchen rags, her favorite plastic containers, and an array of oversized pots and pans. Then there she was, in the middle of the kitchen, meticulously preparing food for her family while beautifully humming a tune by one of her favorite singers, such as Delkash, Elaheh, and Marzieh.

Almost every meal that we ate at home was cooked by my mother from start to finish, since she would not allow any helpers to cook for us. She was very picky when it came to cooking and eating. Of course, baking was an exception to this rule. My mother would use zardchoobeh (turmeric) extensively to enhance the flavor and improve the aroma of meat dishes, stews, and any recipe that involved using lamb or chicken. When making the traditional abgousht/abgoosht (lamb stew), she would add a full teaspoon of turmeric to the boiling water before adding the lamb shanks and the other ingredients, a cooking technique that I only saw in her kitchen. Zaferan (saffron), on the other hand, was used in most rice dishes and some sweets such as shole-zard to give a bold flavor, gorgeous natural orange-red color, and a delicious aroma. She would usually pour a estekan (small tea cup) of saffron-water mixture over the parboiled rice in the pot before placing the towel-covered lid back on the pot to steam. My mother had a vast knowledge of herbal medicine, plants, food ingredients, as well as how to make healthy food choices. It is not only writing down my mother's recipes and my memories of growing up in Iran that bring me joy and keep me connected to my roots, but more importantly, it's the simple sharing of my mother's recipes that I find even more fulfilling.

For this sweet occasion, I'm making سوهان عسلی sohan asali (honey and almond candy). For best results, I recommend using butter instead of vegetable oil. Even though flavored honey is not used in making this candy, I like to use the orange blossom honey for an added flavor. I would also like to lightly toast the slivered almonds to improve the aroma and the taste. While cooking, the content becomes very hot, so it would be wonderful if someone could give you a hand at the end when you are dropping a spoonful of the hot mixture onto the parchment paper, since it dries quickly, and you still need to sprinkle the ground pistachios on top. Otherwise, you've got to be very quick.

Sohan Asali - Persian Honey and Saffron Almond Candy

Ingredients

Makes about 20 pieces

-1 cup sugar
-3 tablespoons honey
-1 cup slivered almonds
-3 tablespoons vegetable oil
-2 tablespoons rose water
-1/2 teaspoon saffron powder
-1/4 cup pistachios, crushed for garnish

Method:

1. Cover a large baking tray with parchment paper and leave the crushed pistachios nearby.
2. In a medium-sized heavy pot, combine sugar, honey, oil, and rose water on medium heat for about 5-7 minutes or until sugar is completely dissolved. Stir and swirl the pot around a few times.
3. Lower the heat and add the almonds to the sugar mixture, stir frequently, cook for another 7-10 minutes or until they turn light golden.
4. Add the crushed saffron and gently stir with a wooden spoon.
5. When the almonds are well coated with this caramel color syrup, start spooning out the mixture on the parchment paper as quickly as you can, and sprinkle the pistachios on top. Allow them to cool completely.
6. Remove the sohan asali from the tray, store it in an airtight container, and serve it the next day.

Serve with a hot cup of tea.

Enjoy!

Moraba-ye Beh - Persian Quince Jam with Cardamom and Rose Water

Recently, a reader left a comment on my blog asking for a recipe for quince jam, and that's when I decided to make this gorgeous, colorful, and fragrant preserve while quinces are still in season. مربای به (Persian quince jam) was always part of a typical Persian sobhaneh (breakfast) back home in Iran. breakfast often included freshly baked warm bread, barbari, taftoon, or sangak, straight from the tanoor, a hot cup of freshly brewed chai (tea), sarshir (breakfast cream), panir (my favorite is Lighvan), butter, and honey. 

Among the many jams, quince jam stood out with its beautiful color, aroma. and delicate sweetness. I recommend making a large batch, because this is the kind of jam you'll find yourself eating right out of the jar. I wish I could tell you how long it lasts in the fridge, but after a month, I honestly wouldn't know; it never makes it that long in our house. 

It's truly amazing to watch the transformation of this light yellow, tart, and woody fruit into a sweet fruit jam with a deep, ruby-red color and a texture soft enough to melt in your mouth.

This time of year, when quince is in season, is the perfect time to make the hearty one-pot meal known as tas kabab layered with slices of quince, or the comforting fall favorite khoresh-e beh (quince stew).  Quince has a thin, delicate skin that usually doesn't need to be peeled; just rinse it well, and with a sharp knife, gently remove the core. Don't throw away the seeds! They have long been used in Iranian homes for their medicinal properties. As I mentioned in one of my previous posts, a teaspoon of quince seeds steeped in a cup of hot water can help soothe a minor sore throat and chest discomfort.. Nothing from this beautiful fruit goes to waste!

Moraba-ye Beh - Persian Quince Jam

Ingredients

Makes about 4 pint jars 

-7 medium-sized quinces, rinse well under running water, pat dry, remove any brown spots and core, slice or cut into bite-sized pieces
-2 cups sugar (adjust to taste)
-3-4 tablespoons freshly squeezed lemon or lime juice
-1/4 teaspoon ground cardamom or 2-3 whole cardamom pods 
-1 tablespoon rose water (optional)

- 4 cups of water

Method

1.  Sprinkle 1-2 tablespoons of lemon juice over the sliced quince.
2. In a large, heavy-bottomed saucepan, combine the sugar and 4 cups of water. Bring to a gentle boil over medium heat, uncovered. Reduce the heat and simmer for about 10 minutes or until the syrup thickens slightly. 
3. Stir in the cardamom and add the quince slices to the syrup. Bring it back to a gentle boil over medium heat. Add the remaining lemon juice, and if necessary, add a little more water.
4. Cover and simmer over low heat for about 2 hours. To achieve that deep ruby-red color, try not to remove the lid during cooking to ensure that the quince slices develop the desired rich color. 
5. Add the rose water and simmer for another few minutes.
6. Remove from heat and let the jam cool.
7. Ladle it into sterilized jars, seal tightly, and refrigerate.

Serve for breakfast with butter, cheese, and warm bread, or as a topping with thick yogurt or vanilla ice cream. 

Enjoy!