Dizi - Traditional Iranian Lamb Chickpea Soup

دیزی Dizi, also known as abgousht, is a popular highlight of Persian cuisine. Traditionally, it was cooked in small stone crocks or metal pots. The history of abgoosht (or abgousht) dates back centuries, when it was made simply with lamb and chickpeas. With the introduction of New World ingredients such as potatoes and tomatoes, this modest meat-and-chickpea soup evolved into a more substantial and more flavorful meal. 

Cooking in clay/stone cookware is one of the oldest culinary methods in Iran, where the clay pot is placed over indirect heat or a slow fire for hours, allowing the ingredients to meld together. Because of its long cooking time and the need for a very hot stove, dizi was often purchased from specialty shops rather than prepared at home. In modern kitchens, the clay pot is now used mostly for serving rather than cooking. Still, this slow-simmered, humble, and deeply satisfying dish continues to nourish the body and soul.

Traditionally, it's served in two parts. First, the flavorful broth is strained into a large bowl or individual bowls and served. Then the remaining ingredients, lamb, potatoes, tomatoes, chickpeas, and beans are all mashed together using a goosht-koob (a traditional meat masher). This mixture is served on the side with raw onions, torshi (pickles),  sabzi khordan (fresh herbs), and plain yogurt. Noon sangak is an excellent choice of bread for this dish. Baked in a tanoor (tandoor) over a bed of hot pebbles, sangak's toasty flavor makes it a star of the meal as the stew itself. 

Savoring dizi is an experience of togetherness, bonding, and sharing. Whether you are sitting cross-legged on the floor in comfortable clothing around a sofreh (traditional tablecloth) or gathered at a dining table dressed in designer attire, the joy remains the same: indulging in a warm, comforting blend of flavors while enjoying conversation and creating memories. Every time I prepare abgoosht, I remember the scene from Ganj-e Gharoon, an old Iranian film forever etched in my mind. In it, Fardin and Zohouri mash the meat, tap the marrow from the bones, pound a raw onion by hand, and eat abgoosht as they sing and tease Arman! There are many variations of abgoushts, each with its own regional and family traditions. This recipe was passed down from my mother, which I still treasure and often use.

Dizi - Iranian Lamb & Chickpea Soup

Ingredients
Serves 4-6

-3 lamb shanks (about 3 pounds)
-1 cup chickpeas, rinsed, soaked overnight
-1 cup white beans, rinsed, soaked overnight
-2 large onions, peeled, quartered
-4 medium-sized potatoes, peeled and cut in half
-3 medium-sized tomatoes, peeled and cut in half
- 3 whole limoo amani (dried lemons) found in Persian grocery stores
-1/2 tablespoon turmeric
-A pinch of cinnamon
-1 1/2 tablespoons tomato paste
-2 tablespoons vegetable oil
-Salt and pepper to taste
-Water (8 cups)

Method:

1. In a large soup pot, place the lamb shanks and add eight cups of water. 
2. Bring to a boil over high heat, skimming off any foam that rises to the surface. 
3. Add the turmeric, cinnamon, limoo amani, onions, chickpeas, beans, salt, and pepper.  Cover and cook on medium heat for about 1 hour.
4. In a small skillet,  heat the oil over medium heat. Sauté the tomato paste briefly to mellow its raw taste.
5. Add the sauteed tomato paste, tomatoes, and potatoes to the pot, cover, and continue cooking for another 1 hour or until all ingredients are tender.
6. Taste and adjust seasoning. Remove from the heat. Drain the broth through a sieve, discard the bones, and mash the remaining ingredients using a masher until well blended.

To serve: Ladle the broth into a large serving bowl and spoon the meat and potato mixture onto a serving platter. Serve alongside warm bread, pickles, yogurt, and fresh herbs.

Enjoy!

Soup-e Morgh o Sabzijat - Maman's Feel-Good Chicken Vegetable Soup

It has been very cold recently and I decided to make my mother's special pot of سوپ مرغ و سبزیجات soup-e morgh o sabzijat (chicken vegetable soup). My mother's chicken soup varied each time depending on the severity of how sick we were growing up and the type of ingredients she had lying around in her kitchen at the time or what was seasonally available in the market. It could be a bland chicken wing soup with lots of parsley and a bowl of cooked turnip on the side, or a joojeh (young chicken) with all kinds of vegetables and a good squirt of lemon juice. According to my mother, a bowl of chicken soup or eating a couple of cooked شلغم shalgham (turnip) was as good as a shot of penicillin.

There are countless numbers of chicken soup recipes worldwide. Every country, or rather everyone, has their own favorite version. It's believed that chicken soup has healing properties. Whether that's true or not I believe that there's something magical in that bowl of warm homemade soup that makes you feel better in addition to taking your medications and getting enough rest.

My mother made this recipe many times while I was growing up. However, she would rarely add tomatoes or noodles to the soup. I, on the other hand, like to add a couple of small tomatoes to enhance the taste and the color. Adding noodles makes the soup a bit more substantial. For a healthier soup, I don't brown the chicken pieces with chopped onion. I also don't use any canned ingredients such as tomato sauce and I don't use black pepper either. You may leave the chicken skin on but I prefer removing it for a less greasy soup.

Soup-e Morgh o Sabzijat - Chicken Vegetable Soup

Ingredients:
Serves 4

4 chicken drumsticks, rinsed, skin removed
1 medium onion, chopped
2 medium turnips, cubed
2 small carrots, chopped into small pieces
2 celery stalks, diced
2 garlic cloves, minced
2 small tomatoes, remove the skin, chopped
A bunch of fresh parsley, chopped
A bunch of fresh cilantro, chopped
A bunch of scallions or chives, chopped
A handful of vermicelli noodles
2 medium lime or lemons
Salt to taste

Method:

1. In a large pot place the chicken pieces, onion, garlic, turnip, carrots, tomatoes and celery. 
2. Add 6 cups of water and a pinch of salt, bring to a boil on medium-high heat. Reduce heat, cover, and cook for 45 minutes.
3. Add the chopped fresh vegetables (parsley, cilantro, scallions) and the noodles. Add more water if needed. Cover and cook for another 30 minutes or until the chicken is fully cooked. Add the lime juice, taste it, and adjust the seasoning.

Ladle the soup into a serving bowl and serve hot.

Ask Attar about the sadness of my pain

Ask a patient about the length of a night

Everyone asks how I am

You that are my heart and soul, ask me for once

~ Baba Taher
My humble translation

Enjoy! Wishing you all a happy and healthy 2013!

Shab-e Yalda - The Longest Night of the Year (Winter Solstice) Persian Celebration 2012

شب یلدا Shab-e Yalda (eve of Yalda) is traditionally a night for friends and family to gather together to enjoy a delicious feast of seeded pomegranate, watermelon slices, ajil (nuts and dried fruits), and sweets, celebrating the victory of light over darkness. The dinner menu may vary for each family, partly depending on which part of the country you are from. The traditional dinner may include ash-e reshteh, reshteh polow, sabzi polow, and mahi (fish), fesenjoon, kashk-e bademjoon, among many other favorites.

A couple of weeks ago, my blog turned four years old! That's just beyond what I had in mind! This food blog, as many of you might know, was a spur-of-the-moment decision as a way of coping with the pain of a great loss in my life. This was a challenge for someone whose native language isn't English, and who wasn't into writing, taking pictures, or cooking professionally. However, through blogging, I have pushed through my limitations and boundaries, and in the process, I have learned so much.

On the eve of Yalda, I would like to thank all my loyal fans who, through their sweet and kind comments, e-mails, tweets, and joining my Facebook fan page, have always supported me and warmed my heart. I cherish all your feedback. It makes me very happy to read a fan's email who made an anniversary three-course meal for his new bride, a reader who baked cake Yazdi, and took it to work, and everyone loved it, or a reader who has tried making many of the recipes and takes the time to come back and write about it and let me know how it went. I am very grateful to all of you who spend time reading my blog.

Shab-e Yalda Mobarak! Happy Winter Solstice!

Chai Babooneh - Chamomile Tea

After having lived through eleven days without power, heat, and hot water due to the devastating storm that hit Long Island last month, all I wanted once the power returned was a nice hot cup of tea to warm me up.  I filled the kettle with water and happily made my usual fresh-brewed chai. Just the sound of the boiling water in a kettle put my mind at ease and brought reassurance that things are going to get back to normal pretty soon. I also craved for a warm cup of چای بابونه chai babooneh (chamomile tea) and its calming effect.

In the dark hours of the night, I had a chance to reflect and think about how people lived without electricity for hundreds of years. I realized how much I truly appreciate what we have now and how grateful I am for those creative visionaries who, through their inventions and discoveries, made the world a better place for all of us. Sipping the hot, relaxing chamomile tea at my kitchen table, I couldn't be more thankful that my family and our home survived the massive hurricane, while my heart and prayers still go out to those who have lost loved ones, their homes, and belongings.

Chamomile tea is made by brewing dried chamomile flowers, and it's known to have many health benefits. Some of the health benefits of this popular herbal tea include reducing stress and anxiety, alleviating pain and discomfort, and also improving sleep and insomnia.

Chai Babooneh - Chamomile Tea
Serves 2

Ingredients

-4 teaspoons dried chamomile (for a stronger tea, use more chamomile and also brew it longer)
-Hot water

Method:

1. Bring water to a boil in the kettle on high heat.
2. Rinse the clean teapot with1/2 cup of hot water and discard the water.
3. Add 2 teaspoons of dried chamomile for each cup of water.
4. Place 4 teaspoons of dried chamomile flowers into the teapot and pour in 2 cups of boiling water from the kettle. Put the lid back on and let the tea brew for 7-10 minutes.
5. Pour the brewed tea into tea cups using a tea strainer.

Serve hot. You may serve the tea with nabat (rock candy), honey or lemon juice if you like.


Enjoy!

Halva-ye Haveej - Persian Carrot Halva with Saffron and Rose Water

For my first post of the fall season I have chosen this tasty and perfect for every occasion حلوای هویج halva-ye haveej (carrot halva). I also wanted to share this recipe for more reasons besides it being simply delicious. In our house we are big fans of carrots. We like plain and raw carrot sticks and the idea of cooked carrots never appealed to me since my daughters have always disliked mushy carrots.  However, this time I decided to do something different with some of the 10-pound bag of carrots in my refrigerator. For inspiration, I went to my feel-good, old Iranian cookbook! There may be many beautifully illustrated and well designed cookbooks with high-gloss covers out there but for me this unpretentious cookbook by Mansoureh Amir Ebrahimi that my mother gave me many years ago gives me a rare glimpse into the past where the traditional recipes could feed an army and kitchen gadgets such as measuring tools and scales were unheard of. I like to find those rare home-style recipes that were made in real kitchens by home-makers that simply wanted to feed their families healthy and delicious meals. As I leafed through the loose pages of the cookbook I was drawn to the simplicity of this healthy recipe that warms your heart on chilly autumn days. This is my second post from this cookbook. My first post was ash-e somagh (sumac soup).

The most popular halva in Iranian cuisine is made with wheat flour (preferably whole wheat). However, carrot halva is gluten free and dairy free but has the creamy texture of pudding. You can reduce the amount of sugar and butter further for a  healthier dessert. I have more or less stayed true to the recipe but I had to reduce the amount of ingredients the recipe calls for and make a few minor changes. This is one of those recipes that is meant to be shared by sending a plate over to a friend, relative or neighbor.

Halva-ye Haveej - Carrot Halva

Ingredients:
Serves 6-8

2 pounds carrots, peeled and shredded
1 1/2 cup rice flour, sifted
1 1/2 cup sugar
4-5 tablespoons unsalted butter
2-3 tablespoons rose water
1/4 teaspoon crushed saffron dissolved in 3-4 tablespoons hot water
1/4 teaspoon cardamom powder
Water

Garnish:

2-3 tablespoons pistachios (crushed)
2-3  tablespoons almonds (slivered) *optional
1 teaspoon crushed dried rose petals *optional

Method:

1. Combine the sugar and 1-1/2 cups of water in a small pot, bring to a gentle boil on medium heat stirring well until sugar is completely dissolved. Set aside.
2. Place the shredded carrots in a pot, add 1-1/2 cups of water, cover and cook over medium-low heat for about 30-40 minutes or until carrots are soft.
3. Mash the carrots using a hand masher, electric mixer or a fork for a smoother consistency.
4. In a large sized skillet with a cover melt the butter over medium heat, add the sifted rice flour, stir frequently until the flour turns light golden brown. 
5. Add the mashed carrots to the rice flour. Mix well.
6. Gradually pour the sugar syrup over the carrot and rice flour mixture. Add saffron, rose water and cardamom. Combine thoroughly. Cover and cook over low heat until the flavors come together for another 30 minutes.

To serve, scoop the halva onto a serving platter and smooth out the surface with the back of a spoon and sprinkle the top with pistachios.

Enjoy!

Khorak-e Loobia - Red Kidney Beans Side Dish (Repost)

This is a repost of the recipe I wrote back in 2008 when I was a brand-new food blogger. خوراک لوبیا Khorak-e loobia is a near and dear dish to my heart, not just because it's delicious and healthy, but because it brings back treasured memories of when life seemed so simple and all your troubles could be gone with your mother's encouraging words and warm hugs. I'm not sure how this post never got published correctly. The link to the original post doesn't go anywhere. There seems to be a disconnect between the link and the actual post, and the only way you can see it is by going through the archives of that year. I am not that computer savvy, and I don't know how to fix this problem. Since I didn't want to let this post disappear on my blog, I decided to post it again!

 My mother had a large, fish-shaped glass serving bowl with scale and fin patterns that she would use for serving these cooked beans. I am always on the lookout to find the exact replica of that fish bowl, but haven't found it yet. My mother's recipe called for using a generous amount of olive oil, extra ab-limoo (freshly squeezed lemon juice), and no tomato sauce. However, I added a little tomato paste to this recipe. I like the combination of red kidney beans and the tomato flavor. You can make khorak-e loobia with tomato paste/tomato sauce or even fresh tomatoes, or without it. Also, you can use red vinegar instead of lemon juice. Khorak-e loobia can be made with pinto beans as well.

Khorak-e Loobia - Red Kidney Beans Side Dish

Ingredients

Serves 4-6

-2 cups red kidney or pinto beans
-2 large onions, finely chopped
-4 large cloves of garlic, minced
-3-4 tablespoons olive oil
-2 tablespoons tomato paste
-Juice of 2-3 lemons/limes (use more if you prefer)
-Salt and pepper to taste

Method

1. Pick over the beans, rinse thoroughly, and soak in water overnight.
2. Pour the soaking water out, rinse, and place the beans in a large pot. Add six cups of water, bring to a rapid boil over high heat, reduce the heat, and cook for 15 minutes over medium-high heat.
3. Drain the beans in a colander, then return them to the pot. Add enough water to cover by a couple of inches, cover, and cook over medium heat for an hour. 
4. In a skillet, saute the chopped onions in olive oil until golden brown.
5. Add garlic and saute for another 2-3 minutes.
6. Then add the tomato paste, salt, and pepper, saute for another 1-2 minutes, stir well.
7. Add a cup of warm water, simmer on low heat for 10-15 minutes.
8. Pour the content - onion, garlic, and sauce mixture into the pot, stir.
9. Add lemon juice, taste and adjust the seasoning, cover and simmer for another 20-30 minutes.

Khorak-e loobia can be served warm or cold with warm bread, kotlet, and salad shirazi.

P.S.: I tweaked the recipe just a little bit and added new photos.

 

Enjoy!

Moraba-ye Zoghal Akhteh - Persian Cornelian Cherry Jam

Moraba-ye Zoghal Akhteh (cornelian cherry jam) recipe was a last-minute decision, as I was through simply eating a handful of these different shades of red, tangy, oval-shaped fresh summer fruits. Cornelian cherries offer numerous health benefits, and their flavor ranges from slightly bitter to tart or pleasantly tart-sweet, depending on their ripeness. With only one bowl of zoghal akhteh left on the kitchen table, I decided to make jam, and I'm happy to say that the jam turned out great. Still, lavashak-e zoghal akhteh (cornelean cherry fruit roll-up) remains my favorite way of eating this amazing fruit.

If I had a zoghal akhteh tree in my backyard, I would spread a malafeh (bedsheet) or a sofreh (tablecloth) beneath it, shake the branches vigorously, and gather the fallen fruit. This small batch, however, was picked from a Cornelian cherry tree on public property in the New York area. I only learned its English name after posting a photo of Zoghal Akhteh on my Facebook page, and thanks to my lovely followers, I finally discovered the correct name. 

Let's hope that in the future, fruit growers and producers make this delicious fruit readily available at farmers' markets here, so we won't have to hang from tree branches in parks and along busy streets. In the meantime, I enjoyed this rare find, and although cornelian cherries are hard to come by and not widely available, I'm happy to share this jam recipe with you. 

For me, zoghal akhteh is deeply reminiscent of hot Tehran summers and the best seasonal snacks and sour treats, walnuts in brine, faloodeh, goojeh sabz (green sour plums), shahtoot (mulberries), and plump dried zoghal akhteh, to name just a few.

I initially tried to remove the pits before cooking, but the Cornelian cherry pits are difficult to dislodge. As I worked, I found myself thinking of all the women that I had watched growing up in Iran, patiently seated around a sofreh, meticulously preparing fruits and vegetables for jams and pickles. Back then, it seemed like a pointless waste of time. 

In recent years, I've become much more attentive to how I cook, and especially over the past three and a half years of blogging, preserving the authenticity of recipes has become increasingly important to me. Long ingredient lists and extended cooking times are no longer overwhelming. Still, after removing a few pits with a small, sharp knife, I opted for a quicker, less tedious method: partially cooking the cherries first and removing the pits afterward. 

My mother always prepared the sugar syrup separately and added it during the cooking process. Since I had already pre-cooked the cherries, however,  I chose to add the sugar directly to the pot to avoid ending up with a runny jam. If you prefer the traditional syrup method, simply combine 2 cups of sugar with 1 cup of water in a small pot, bring to a boil over medium heat, stir until the sugar dissolves completely, and simmer until slightly thickened.

Moraba-ye Zoghal Akhteh - Cornelian Cherry Jam

Ingredients

-4 cups Cornelian cherries, picked over and washed
-2 cups sugar (adjust to taste) 
-Juice of 1 lime
-2 tablespoons rose water
-1/4 teaspoon cardamom powder

Method:

1. Place the cherries in a non-reactive, heavy-bottomed pot. Add 4 cups of water, bring to a rapid boil over medium-high heat. Reduce the heat and simmer on medium-low heat for 15 minutes. Do not leave the pot unattended. Stir frequently and skim off any foam if needed.
2. Set a mesh colander over a large glass bowl. Remove the pot from the heat and pour the contents into the colander.
3. Mash the cornelian cherries with a potato masher or pass them through a food mill to separate and remove the pits.
4. Return the strained liquid to the pot, including any pitted flesh that remains. Add lime juice, sugar, and cardamom powder, and bring to a boil over medium-high heat. Boil for about 5 minutes, stirring frequently. Reduce the heat, add rose water, and simmer on medium-low heat for 20-30 minutes or until the jam thickens.
5. Remove from heat and allow to cool.
6. Pour the jam into a clean glass jar and refrigerate.
7. Serve moraba-ye zoghal akhteh with butter or feta cheese and warm noon barbari or sangak.

Cook's note: You may also use zoghal akhteh whole, without removing the seeds, to preserve their beautiful appearance and make a lovely jam.

Enjoy!

Sharbat-e Tokhme Sharbati - Chia Seeds Drink: Traditional Iranian-Style Summer Drink

The summer heat and humidity persist, providing a good reason to write about this traditional and cooling Iranian-style summertime sharbat (sherbet). I had briefly mentioned Tokhme Sharbati in my post about khakshir, stating that it can be added to a glass of khakshir drink for a richer flavor. However, I feel that شربت تخم شربتی sharbat-e tokhme sharbati needs to have its own post and be recognized as a delicious and nutritional herbal drink with many health benefits. Tokhme sharbati is known to cool down the body, help improve hydration, and is a good source of antioxidants. It's also a beautiful drink to have, with its grayish fuzzy seeds floating in the ice-water glass. It's like looking at the nighttime silver-blue sky covered with the tiniest gleaming stars that seem connected from afar but are actually very far apart.

Finding the English name for tokhme sharbati was quite a challenge. The label on the package that I purchased from an Iranian grocery store said chia seeds. However, after Googling tokhme sharbati,  I also came across names such as basil seeds or mountain basil seeds.

شربت Sharbat has a long history in Persian cuisine with many variations. Ismail Gorgani wrote in his 12th-century Persian book, Zakhireye Khawrazmshahi, which was very much influenced by Ibn Sina's book of Qanoon (Canon of Medicine), about sharbat such as sekanjabin, pomegranate, etc. These sugar-sweetened drinks may be made with fruits, vegetables, herbal seeds, rose water, and saffron. Now that we are told not to eat too much sugar and almost everyone is concerned about not becoming diabetic, I reduced the amount of sugar in this recipe compared to the recipe that was used in our home growing up. You may want to adjust the amount of sugar/sugar syrup to your taste and your diet. You can also substitute honey for sugar. I should point out that the authentic Iranian way of adding sugar to any sharbat is to make a sugar syrup first. For sugar syrup, add a cup of sugar to a cup of water in a small pan, bring to a gentle boil on medium-high heat, and stir until the sugar is completely dissolved. Lower the heat and simmer for another 15-20 minutes until the syrup is reduced and thickens a bit.

Sharbat-e Tokhme Sharbati

Ingredients
Serves 2

-2-3 teaspoons tokhme sharbati (chia seeds), can be found in Iranian/Persian markets
-2 cups cool water
-2 tablespoons sugar
-1 tablespoon rose water
-A few drops of freshly squeezed lime or lemon juice

Method

1. Stir the sugar in 1/2 cup of warm water until fully dissolved, or use a couple of tablespoons of the sugar syrup as explained above. 
2. Combine the seeds, water, and the dissolved sugar, and refrigerate for at least 2 hours for the seeds to plump up.
3. Add the rose water and a few drops of lime juice to taste. The drink is best served cold.

Enjoy!

Abdoogh Khiar - Persian Cold Yogurt Soup with Cucumbers, Herbs, Walnuts & Raisins

آبدوغ خیار Abdoogh khiar is a chilled yogurt soup with aromatic fresh herbs, diced cucumbers, chopped radishes, crushed walnuts, and sweet golden raisins, topped with dried rose petals and served with pieces of dried/toasted flatbread. With the temperature pushing 90 degrees Fahrenheit for several days, this traditional summer recipe helps replenish and keep you cool during the hot, sauna-like weather. Then, all you need to do is take a 15-minute nap right after! That's how I remember it being in our home. Most of you who grew up in Iran probably remember the dreaded grown-ups' chorte baad az nahar (nap after lunch) in your home, and that you were not allowed to play outside while they were napping. This was way before the world of text messaging, Instagram, Facebook, and the internet to keep you busy. However, we were not as easily bored as the kids, who seemed to have everything they could possibly want.

Yogurt is a staple in Persian cuisine, and it's usually served either plain or as mast o khiar, a healthy side dish for most meals, or as doogh, our favorite yogurt drink. You most likely already have the main ingredients either in your refrigerator, cupboards or right on your kitchen table, and what makes it easy is that the exact measurement of the ingredients is not really necessary. I posted this recipe a long time ago as just mast o sabzi without making it into a cold soup. This is more or less the same recipe with some minor changes. For this recipe, it's best to use mast-e kiseh (thick yogurt) for a creamier soup. To that, you can either add cold water or ice cubes. Make sure not to make it too watery. Also, if you happen to have any leftover dried flatbread, cut it into pieces and add it to the soup a few minutes before serving. This way, the bread won't be too mushy and will still have some chew. You can add dried herbs to the cold soup if fresh ones are not available.

Abdoogh Khiar

Ingredients
Serves 4

-2 cups plain yogurt
-4 small Persian seedless cucumbers, peeled and cut into small pieces
-3 medium-sized radishes, finely chopped
-1 small bunch of fresh chives, chopped
-1 small bunch of fresh mint, chopped
-1 small bunch of fresh basil, chopped
-1 small bunch of fresh tarragon, chopped
-A few sprigs of fresh dill, chopped
-1/2 cup of walnuts, roughly chopped
-1/2 cup of yellow raisins, rinsed 
-Salt and pepper to taste
-1 teaspoon dried rose petals
-Dried or toasted flatbread
-Cold water and ice cubes

Method

1.  In a large bowl, beat the yogurt with a whisk for a minute until smooth.
2. Add the chopped cucumbers, radishes, chives, mint, basil, tarragon, dill, raisins, and walnuts; mix well. Add salt and pepper to taste. Refrigerate for a couple of hours.
3. Remove from the refrigerator and add two cups of cold water while mixing.  Add a cup of crushed ice.
4. About 5-7 minutes before serving, add a handful of small pieces of flatbread to the soup or serve on the side. Taste and adjust the seasoning.

To serve, ladle abdoogh khiar into a large serving bowl or individual bowls and garnish with dried rose petals.

Enjoy!

Pan-Fried Turkey Burgers - Parsi Style

For those of you who read my blog regularly, you probably know that this blog is solely dedicated to Persian home cooking, the kind of food that I grew up with, and that I also write about recipes from different regions of Iran that I mostly learn either from my good friends or from reading those few authentic Iranian cookbooks out there. However, this time, I'm going beyond posting my own recipe or writing about a mahali (regional) recipe from somewhere in Iran. For this turkey burger recipe, I am going back several hundred years into ancient Persian history, when a large number of devout Zartoshtian-e Irani (Parsi) fled their homeland after the Arab invasion and migrated to southern India in the 10th century AD, because of religious persecution. Zoroastrianism was the dominant religion of the region at the time and was founded by Zartosht (Zoroaster). The important message of Zoroastrianism is pendar-e nik (to think good thoughts), goftar-e nik (to say good words), and kerdar-e nik (to do good deeds).

There's a well-known story about the Parsi settlement in India and their cultural absorption. It's been said that the ruler of Gujarat, Jadi Rana, was not very welcoming and was concerned about overpopulation problems. In a meeting with the king, the Parsi leader asked for a full glass of milk and a spoonful of sugar. Then, as he gently added the sugar into the glass of milk without any spillage, he said, "We are like sugar, we will only sweeten your country." The Parsi community blended and thrived well in India while it also maintained its religion.

Parsi cuisine, with its roots in ancient Persia, is a unique combination of both Indian and Persian-style cooking. I had read about Parsi food while reading other food blogs over the past few years, but it wasn't until I came across the wonderful book, My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King, that I became tremendously intrigued and decided to write a post about it. Her story and her Parsi recipes have totally won me over. Plus, I am passionate about all things Iranian, even if it's a thousand years removed!

On a more personal note, one day, a couple of years before I was born, my mother met a young Zartoshti couple with two adorable little girls during a sizdah bedar outing. One of the girls' names was Azita, and that was the first time my mother had heard that name. She decided she was going to name her next baby girl Azita. It took her months to persuade my father, who had a very uncommon name in mind. I am grateful that my mother met that family before I was born and that she didn't waver under pressure.

This recipe is adapted from Niloufer Ichaporia King's My Bombay Kitchen. I tweaked the recipe a little to my liking by reducing the amount of pepper and fresh ginger by almost half and substituting the optional fresh mint with parsley. This recipe can be made with ground chicken as well.

Parsi-Style Turkey Burger

Ingredients:
Serves 4

1 pound skinless, boneless ground turkey
3 green onions, finely chopped
1 teaspoon of fresh ginger, minced
2 green chilies, finely chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1 large egg
Salt to taste
Vegetable oil

Method:

1. In a large mixing bowl, combine ground turkey, green onions, cilantro, parsley, green chiles, egg, and salt to taste. Mix all ingredients thoroughly by hand.
2. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Take a handful of the turkey mixture and form into a patty. Place the patty in the skillet and fry until brown on both sides.

Serve on a bun with lettuce, tomato, onion, and pickle.

Here are some Parsi food links that you might find useful:

Parsi Pakoras from The Traveler's Lunchbox
Parsi Tomato Chutney from The Wednesday Chef
Ravo (Parsi Semolina Pudding) from Fork Spoon Knife
Veg Dhansak - A Parsi Traditional Recipe from Veg Recipes of India

Enjoy!

Summertime Vegetable Salad with Pinto Beans - My Mother's Way

This chopped fresh vegetable salad with a scoop of delicious cooked loobia chiti (pinto beans) and a generous amount of lemon juice and olive oil dressing was my favorite summer lunch growing up in my home in the south of Iran. My mother's way of preparing salad was to chop all the vegetables into bite-sized pieces, so we didn't need to use a knife to cut the lettuce and tomato wedges. Usually, when you think of Iranian vegetable salads, the well-known salad shirazi comes to mind, where Persian cucumbers, firm tomatoes, and yellow or red onions are chopped into tiny pieces and served with oil, lemon juice/verjuice, and dried mint dressing. However, this simple mix of lettuce, tomatoes, and cucumbers is the other popular salad that is often served with most meals. You can just make a basic fresh salad or add (har chi doost darid) anything your heart desires, depending on the seasonal availability. Summer is the time for salad to shine as the main course by turning an ordinary salad into an extraordinary, delicious meal.

With six kids out of school for the summer and my father's preference for freshly cooked meals, making hearty salads was my mother's way of staying away from standing over a hot stove during those really hot summers. For many years, we lived in an old-style house where the kitchen was located across the hayat (courtyard) away and separate from the dining area, living room, and the rest of the house. The kitchen was small with a few cabinets/shelves filled with pots and pans, and with only one window and no air conditioning. It was in that dreary matbakh (kitchen) that anything Maman made tasted wonderfully delicious. Her pinto beans were exceptionally tasty. Her secret was using good olive oil and freshly squeezed lime juice, and she would always serve the pinto beans in a large, clear glass fish-shaped platter. It was in that dark and remote kitchen in a small town in Khuzestan where the root of my inspiration and passion for my Turmeric and Saffron blog was formed.

I love to make سالاد تابستانی با لوبیا salad-e tabestani with beans and as many fresh and colorful vegetables as possible, and serve it in my eat-in kitchen, that's not just a place to cook food but rather the center of our home where we come together, talk, make decisions, eat food, greet friends, or just hang out.

Vegetable Salad

Ingredients:
Serves 4-6

1 medium-sized head of iceberg lettuce or romaine, chopped
A handful of baby lettuces, chopped
3 medium-sized tomatoes, cut into pieces (I used a handful of cherry tomatoes, halved)
4 Persian cucumbers, sliced
2 medium-sized carrots, shredded
2-3 radishes, sliced
1 small onion, chopped (optional)
A small bunch of parsley, chopped

Method:

1. In a large salad bowl, toss all washed and chopped ingredients and gently mix well by hand. 
2. Drizzle with your favorite salad dressing.
3. You may sprinkle the salad with crumbled feta cheese.

***

Loobia Chiti (Pinto Beans)

Serves 6

Ingredients:

2 1/2 cups dried pinto beans, picked over, rinsed, and soaked overnight
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
A pinch of black pepper

Method:

1. Drain the soaked beans and place them in a large pot. Fill the pot with five cups of water. Bring the water to a boil over high heat. Reduce the heat to medium, cover, and cook until beans are tender, about 1 1/2 hours.
2. Add olive oil, lemon juice, salt, and pepper. Simmer for 10 minutes over low heat. 

***

Salad Dressing

Ingredients:

1/4 cup olive oil

2 freshly squeezed lime juices

1 teaspoon dried mint, or a combination of dried mint and dried dill
1 small garlic clove, minced (optional)

Salt and pepper to taste

Method:

1. In a small mixing bowl, combine all the ingredients and mix well using a whisk or a fork. Taste and adjust the seasoning. Drizzle the dressing over the salad and serve.

Enjoy!

Sharbat-e Khakshir - Persian Refreshing Summer Drink

Sharbat-e khakshir/khakeshir is a refreshing and traditional Persian summer drink. While it's best known as a thirst quencher on hot days, it's also enjoyed year-round for its light, pleasant taste and many health benefits. Served ice-cold, lightly sweetened, and scented with a splash of rosewater, sharbat-e khakshir makes a wonderful drink in warm weather. Beyond its cooling qualities, Khakshir is valued in Persian culture as a herbal remedy. It's believed to help cleanse the liver, improve the skin, and reduce fever, among other benefits. 

In our home, my mother often gave us khakshir throughout the year, not as a sweetened sharbat with ice cubes, but simply for its medicinal properties, plain and unsweetened. Khakshir has the tiniest reddish-brown seeds that settle at the bottom of a glass of water. Upon stirring, the seeds start to move around and float up to the surface of the water. When stirred, they swirl around and float toward the surface, almost as if dancing in the glass. When you take a sip of the sharbat, stir, watch, sip, and repeat.

On a package I once purchased from an Iranian grocery store, khakshir was labeled teff.  In my research, I also found it referred to as London rocket (scientific name Sisymbrium irio), which seems to be the most accurate term. To add to the confusion, a few sources even called it mugwort. 

High-quality khakshir should be free of dirt, but it's always best to rinse it thoroughly before use. The most effective way to ensure that khakshir is free from dirt is this:

-Spoon the desired amount into a large glass and fill it with water. Let it sit for five minutes.

-Stir and gently pour the liquid into another glass, leaving any residue behind. Rinse out the first glass.

-Repeat this process 2-3 times until no dirt is left at the bottom. 

-Once clean, drain out the rinsing water, and the khakshir is ready to be topped with cool water and ice.

Sharbat-e Khakshir
Serves 2

Ingredients

-4 tablespoons khakshir, rinsed with cool water a few times as described above
-1 tablespoon table sugar (or to taste)
-1 tablespoon rosewater (optional)
-Ice cubes
-Cold water

Method

1. Place the clean khakshir seeds in a medium pitcher and add 2 cups ( 16 oz) of cold water. 
2. Dissolve the sugar in a little warm water, then stir it into the pitcher. 
3. Add rosewater, stir well, and pour into ice-filled glasses. 
4. For a slight variation, add a teaspoon of tokhm-e sharbati (chia seeds) along with the khakshir.

Serve chilled. Enjoy!