Dolmeh Barg-e Kalam - Persian Stuffed Cabbage Leaves

دلمه برگ کلم - Dolmeh barg-e kalam (stuffed cabbage leaves) is a delicious variation of the well-loved dolmeh (stuffed vegetable) family popular across Iran and neighboring regions. This dish was a staple in our home growing up, and one of my mother's personal favorites. 

I had heard my mother's story of a Nowruz (Persian New Year) long ago, when she was young. She single-handedly stuffed nearly 100 cabbage leaves with a fragrant mixture of herbs, rice, meat, and a few sweet raisins. That day, her dolmeh-ye kalam became legendary, the most exquisite and memorable version she ever made, enjoyed by family, distant relatives, and friends who visited during the Nowruz holiday.

To achieve the best results in preparing Persian meals, beyond basic culinary skills, you need a genuine appreciation for the creativity, wisdom, care, and effort that go into most Iranian dishes. Along with skills and enthusiasm, a touch of patience is essential. Persian food takes time, but don't let that discourage you. In Persian cooking, every ingredient counts and every step matters. 

For those who are short on time or are not as passionate about cooking, there are plenty of classic Persian dishes that are simple, satisfying, and perfect for any time of the day, such as kookoo sibzamini, kookoo sabzi, borani esfenaj, kotlet, or the comforting combinations of noon o panir o gerdoo (bread, cheese, and walnuts) or noon o mast (bread and yogurt).

While the tasty dolmeh-ye barg kalam is simmering away in its rich tomato-based sauce on the stove, I often think about those before us, the generations who prepared meals for their families centuries ago,  cooking over wood fires when water could only be reached through قنات - qanat (underground aqueducts), چاه آب  (wells), or چشمه (springs). Somehow, they managed to preserve their culinary traditions and pass them on, verbally and lovingly, to the next generation, keeping alive the art of feeding both body and soul. 

I feel strongly about maintaining the authenticity of our recipes as much as possible, and about not letting them be forgotten or overlooked, amid our hectic and hurried lifestyles.  

I leave you with this poem by Saadi Shirazi:

ابر و باد و مه و خورشید و فلک در کارند              تا تو نانی به کف آری و به غفلت نخوری

سعدی شیرازی ~

Clouds, wind, mist, the sun, and the universe are all at work so that you may earn your daily bread and not consume it in oblivion.

This dolmeh recipe is known for its delicate sweet-sour flavor. Depending on your taste, you can adjust the amount of sugar or lemon juice (or vinegar) to your liking. I personally prefer mine on the tangy side, so I skip the sugar. If you like to add raisins to the filling, they bring just the right amount of natural sweetness, a much healthier alternative to sugar. You can even mix equal parts barberries and raisins to achieve that beautiful balance of sweet-sour flavors. 

One final note: my mother's original recipe did not include any tomato sauce - that's just my own little addition, a nod to the modern palate and an ode to tomato.

Dolmeh Barg-e Kalam - Stuffed Cabbage Leaves

Ingredients
Serves 6

-1 large cabbage, washed, center core removed

For filling:

-2/3 pound lean ground beef
-1/2 cup long-grain rice, rinsed
-1/2 cup yellow split peas, rinsed
-1 1/2 cups of chopped fresh herbs (a combination of flat-leaf parsley, cilantro, chives, dill, basil, tarragon, mint) washed, hard stems removed
-1/4 - 1/2 cup raisins (optional)
-1/4 - 1/2 cup barberries (optional)
-1 large yellow onion, chopped
-2 large garlic cloves, minced
-1/2 teaspoon turmeric
-A pinch of cumin
-2 tablespoons liquid saffron
-Salt and pepper

For the Sauce:

-2 tablespoons tomato paste
-1 medium onion, thinly sliced
-Juice of a large lemon/lime or a tablespoon of vinegar
-1 tablespoon powdered sugar (optional)
-Salt and pepper to taste
-Vegetable oil/olive oil

Method:

1. In a large pot, bring 6-8 cups of water to a boil over high heat, add a tablespoon of salt, then gently add the head of cabbage to the boiling water. Cook for 10 minutes. Then drain. Carefully separate the cabbage leaves, and cut out the hard rib in each leaf. Set aside. 
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, and saute until light golden brown. Add the minced garlic and the turmeric powder, stirring and cooking for a few more minutes.
3. Add the ground beef, along with salt and pepper to taste. Cook until the meat is fully browned. Set aside.
4. In a medium pot, combine the rice and the yellow split peas, and add enough water to cover the rice by an inch. Stir in a teaspoon of salt and a tablespoon of oil. Bring to a boil over medium-high heat, then reduce the heat, partially cover to let the steam escape, and cook until the water is fully absorbed. Set aside.
5.  In a large mixing bowl, combine the meat mixture, rice, peas, chopped herbs, cumin, and saffron. Mix well. 
6. In a large pan, saute the sliced onion in 3 tablespoons of olive oil until translucent, add a tablespoon of tomato paste, and cook for 2-3 minutes until it loses its raw taste. Season with salt and pepper to taste, then add 3 cups of water and bring to a gentle simmer. Let the sauce thicken slightly.
7. While the sauce simmers, place a small scoop of the mixture into the center of each cabbage leaf. Fold in the bottom, sides, and roll up tightly to form a neat wrap.
8. Arrange the stuffed cabbage rolls, seam-side down, next to each other in a large pot. Pour the tomato sauce over the dolmeh, cover, and cook on medium-low heat for 1 hour. In the last 10-15 minutes of cooking, sprinkle with 2 tablespoons of lemon juice or vinegar and just a sprinkle of sugar. Taste and adjust the seasoning.

To serve: arrange the dolmeh on a platter and serve warm with mast-o-khiar and sabzi khordan.

At the beach with family!

Enjoy!

Bademjan Shekam-por - Persian Stuffed Eggplant

بادمجان شکم پر - Bademjan shekam-por is an open-faced fried eggplant stuffed with ground beef and vegetables, simmered in a rich and tangy tomato-based sauce, and topped with slivered almonds. This flavorful eggplant dish originates from the northwestern region of Azerbaijan, Iran. 

It's worth noting that although you might see the word eggplant spelled and pronounced in several ways, بادمجان، بادمجون، بادنجان, بادنجون  (bademjan, bademjoon, badenjan, and badenjoon), they all mean the same thing. 

Eggplants have been an essential part of Persian cooking for hundreds of years. Their versatility, great flavor, and silky tender flesh have inspired countless dishes such as khoresh bademjan, borani bademjan, kashk-e bademjan, mirza ghasemi, and torshi bademjan (pickled eggplant), just to name a few. I am always on the lookout for new Persian eggplant recipes, and I've made it my mission to collect and write about every eggplant dish I come across from homes in every corner of Iran. Yet, despite the many variations and flavors, my personal favorite remains the simplest of all, pan-fried unpeeled eggplant slices lightly seasoned with salt and pepper. I love the taste of the eggplant skin, and I usually keep it on unless I'm serving guests.

According to a recent Huffington Post article about Persian Food, "Persian food is criminally underrepresented in America." I couldn't agree more, and I would add that it's misunderstood as well. One common misconception is that Persian food is not vegetarian-friendly, which, in my opinion, couldn't be further from the truth. Aside from the array of globally known Persian kebab dishes, most, if not all, khoresh (stews) can be prepared without meat. There are also many wonderful vegetable-based dishes, such as various kinds of kookoo/kuku, borani, and the hearty ash reshteh. Not to mention that a platter of sabzi khordan (fresh herbs) accompanies lunch and dinner almost every day, along with salad and torshi  (pickled vegetables). And of course, we eat fruits like there's no tomorrow!

For a healthier twist on the traditional bademjan shekampor, you can bake the eggplants in the oven before stuffing them instead of frying. In the traditional recipe, the eggplant is either fully peeled or partially peeled, leaving stripes of skin. Whether you choose to bake or fry, peel or leave the skin on, it all depends on your personal taste and dietary preferences. For a vegetarian variation, you may simply replace the ground beef with rice or a mix of rice and vegetables. Bademjan shekampor can be served as a main dish with rice or as a side dish or appetizer.

Bademjan Shekam-por - Persian Stuffed Eggplant

Ingredients

Serves 4

-4 medium-sized eggplant, peeled in stripes using a vegetable peeler
1/2 pound ground meat (lamb or beef)
-1 large onion, chopped
-3 medium potatoes, peeled and cubed (small)
-1/2 pound fresh green beans,  trimmed, cut into 1-inch pieces
-3 medium firm tomatoes, 1 finely diced, 2 sliced
-2 large garlic cloves, minced
-1 tablespoon tomato paste
-1/3 teaspoon turmeric
-1/4 teaspoon cumin
-A pinch of red pepper
-Salt and pepper to taste
-Juice of a lemon
-2-3 tablespoons slivered almonds
-Olive oil (extra virgin) or vegetable oil

Method:

1. In a large skillet, heat 3-4 tablespoons of oil over medium-high heat. Fry the eggplants until golden brown. Set aside to cool.
2. In a large skillet, heat a little oil over medium-high heat. Add the chopped onions and sauté until translucent. Add minced garlic and cook for another minute. Stir in the turmeric.
3. Add the ground beef and cook until browned. Then add the potatoes, green beans, and chopped tomatoes, one at a time, sautéing each for a few minutes before adding the next. Season with cumin, red pepper, and salt and black pepper to taste. Sauté all the ingredients together. Stir well and add 1/2 cup of water.  Stir everything well, then add 1/2 cup of water. Cover and cook on medium-low heat for 40 minutes, stirring occasionally.
4. Once the eggplants are cool enough to handle, gently cut them open lengthwise. Sprinkle lightly with salt and gently loosen the flesh with a fork. Generously spoon the mixture into the open eggplant and top with slivered almonds.
5. In a wide pan, heat 2 tablespoons of oil over medium heat. Add tomato paste and stir well. After a couple of minutes, arrange the tomato slices in single or slightly overlapping layers in the pan. Place the stuffed eggplant over the layered tomatoes. Add a cup of hot water and freshly squeezed lemon juice. Cover and simmer for 15-20 minutes on low heat.

To serve, transfer the stuffed eggplants to a platter. Serve with rice, warm bread, and a side of cool yogurt.

Enjoy!

Father's Day Tribute - !کیک عشق - My Version of Persian Love Cake

A few years ago, when I was just starting to blog about the food of my heritage, I came across an image of something called a Persian Love Cake, a chiffon cake adorned with a few pink rose petals. My first reaction was: no way! How come I've never heard of this before? Where was I all that time growing up in Iran when everyone else was eating کیک عشق - cake-e eshgh? 

After my initial surprise, I realized there was no need to worry. This so-called Persian Love Cake was a modern creation, a sweet new take on the aromatic and flavorful ingredients that have long defined Persian desserts. I figured that if the combination of saffron, rose water, cardamom, and lemon zest transforms a simple cake into "love cake,"  then we Iranians have been feasting on love for centuries! 

I may have been startled to discover that there's such a thing as Persian Love Cake, but I wouldn't be surprised if Persian food, in general, were called a love cuisine. So much love goes into mastering the art of simmering stews into glorious deliciousness using fresh, seasonal ingredients, just the right amount of salt, pepper, and spice, and steaming rice to a fluffy perfection with a golden, crunchy tahdig - crust.

 I can easily call salad shirazi a love salad, fesenjoon a love khoresh, or zereshk polow a love polow, and I think we should call it a love menu!

In addition to my passion for Persian food, which is clearly evident in this very personal blog of mine, I've also developed a deep love for Persian poetry over the years. Persian poetry is as fragrant as drops of rose water in the air, colorful as saffron threads, and flavorful as cardamom nestled in its pod. That's what happens when an Iranian food blogger writes about Persian poetry! 

Among many poems that I grew up with, a few that have left an everlasting impression on me and remain my favorites to this day. I am a firm believer that love is the force that connects and holds all things together in this world, even in the darkest and most challenging times.

روزی که می گرفتند پیمان ز نسل آدم       عشق از میان ذرات در جست وجوی ما بود

~ غمام همدانی   

On the day of making a covenant with Adam's generation, "Love" among all other particles was looking for us.

My next favorite poem is a line from a tale in the book: منطق الطیر - The Conference of the Birds by Attar. It tells the story of an old woman who wanted to buy یوسف - Joseph when he was being sold to the highest bidder at a market in Egypt. All she had to offer was a handful of yarn. Knowing she couldn't afford him, she replied to the merchant's ridicule:

لیک اینم بس که چه دشمن چه دوست       گوید این زن از خریداران اوست

~ عطار

"This is enough for me, that everyone, friend or foe, will say: this woman was among his bidders."

The next poem, or rather a line of a poem, is by Hatef Esfahani, known for his ghazals (ode) and tarji-band (recurrent verse) style of poetry. However, I would like to take the liberty to say that for me this poem stands alone by itself as the best of the best to describe the mood and the feeling of someone's love and devotion. It has to be read several times to feel the rhythm and the beat embedded in the words. Perhaps, one day I'll come back to this post and write a translation for it, but so far, I am at a loss for words to capture the essence of it. Therefore, I'll leave it without the English translation. My sincere apologies.

تو کمان کشیده و در کمین که زنی به  تیرم و من غمین      همه ی غمم بود از همین که خدا نکرده خطا کنی 

~هاتف اصفهانی

I haven't written about my father as much as I have written about my mother. Perhaps because I didn't spend much time with him growing up, or rather, he didn't have much time to spend with us, always working so hard and often away from home. By the time he retired. I was long gone. Most of what I know about Baba's childhood and family history, I learned through my mother. Baba was a quiet man who had suffered from many physical ailments throughout his life.

I clearly remember my last long-distance phone conversation with Baba right before his passing. I had gotten the terrible news about my father's deteriorating condition. Devastated, I called home and asked to have a few words with him, even though I was told he couldn't speak coherently. Still, I needed to hear Baba's voice. I asked my mother to place the phone next to his ear, and I started to plead with him to say something, anything, that I just wanted to hear him. His last few words were: work on your heart and polish it into a jam-e jahan nama (a crystal globe that reflects the world). These were Baba's last words, a short message of a self-realized life lesson that spoke volumes and showed me the depth of his love for his child on his last breath, and for that alone, I am forever indebted to him.

For this recipe, I had a couple of options; the first one was the chiffon cake with rosewater icing and candied rose petals. The second option was a simple almond cake. I chose the second version simply because it tastes more like the kind of sweets I grew up with, no-frills and downright delicious. I've tweaked the recipe a little bit. Please see my Pinterest link for more Persian Love Cake recipes.

Persian Love Cake - کیک عشق پارسی

Ingredients

Serves 8

-2 1/2 cups almond flour

-1 cup all-purpose flour
-1/2 cup unsalted butter, room temperature
-3 large eggs, room temperature

-1 cup strained yogurt

-1 cup of sugar

-1/2 teaspoon ground cardamom

-1 teaspoon baking soda

-2 teaspoons baking powder

-Zest of 1 lemon/lime

-1 tablespoon rosewater

-A pinch of salt

Powdered sugar for sprinkling

-2-3 tablespoons chopped pistachios

-1 tablespoon sliced almonds
-1 teaspoon dried rose petals (crushed) 

Method:

1. Preheat the oven to 350 degrees Fahrenheit. 
2. In a large mixing bowl, combine almond flour, all-purpose flour, baking soda, baking powder, sugar, butter, and a pinch of salt. Mix thoroughly by hand or pulse it a few times in a food processor.
3. Generously butter an 8-inch round cake pan and line the bottom with parchment paper.
4. Beat the eggs lightly, then add yogurt, lemon zest, cardamom, and rosewater. Combine with the flour mixture until well blended.  
5. Pour the batter into the pan and smooth the surface with a spatula. 
6. Bake on the middle rack for 35-40 minutes or until the center is set.
7. Remove from the oven and cool completely in the pan.
8. Transfer to a serving platter and decorate with powdered sugar, chopped pistachios, sliced almonds, and rose petals on top, or however you hear desire. 
9. Serve with ice cream or fresh fruit and chai.

Enjoy! Happy Father's Day!

Persian Love Cake 

My Baba and I



Kookoo-ye Marchoobeh - Persian-Style Asparagus Frittata with Fresh Herbs, Walnuts and Barberries

کوکوی مارچوبه (Asparagus kookoo) recipe came about as a result of a recent trip to my local vegetable market, where I noticed bundles of fresh green asparagus neatly tied and arranged on the shelves. I enjoy the taste of fresh asparagus, either steamed or grilled plain with just a little bit of coarse salt. However, as I reached to pick a bundle up, it dawned on me that I had never cooked a Persian-style asparagus meal, and among seemingly endless options, I decided to make a new version of kookoo/kuku incorporating asparagus.

Growing up in Iran, I remember hearing my mother talk about marchoobeh (asparagus), but I don't remember eating or even seeing any asparagus back then. Perhaps asparagus wasn't very popular or widely cultivated, and therefore it was not available among the wide range of vegetables then.

To enjoy the in-season asparagus, I have combined fresh herbs, chopped walnuts, and barberries with eggs, and I'm very happy with the results. For this recipe, I have added a touch of cayenne and cumin to bring just the right amount of flavor to the egg and asparagus combination. I must point out, though, that the traditional kookoo/kuku sabzi, like most dishes in Persian cuisine, is not spicy at all.  I also did not chop the vegetables as finely as I normally would for the traditional kookoo. For those unable to find barberries, you can substitute them with dried cranberries instead.

Kookoo-ye Marchoobeh - Asparagus Frittata

Ingredients

Serves 4-6

-1 pound fresh asparagus (about 20 medium-sized stalks), ends snapped and cut into 2-inch pieces
-8 large eggs
-1 cup chopped fresh flat-leaf parsley
-1 cup chopped fresh scallion (green parts only)
-A few sprigs of fresh mint, chopped
-1/2 cup chopped walnuts
-1/2 cup dried barberries (can be found in most Persian grocery stores), picked over and rinsed well
-1/4 teaspoon turmeric
-A pinch of cayenne pepper (optional)
-A generous pinch of cumin (optional)
-Salt and pepper to taste
-Olive oil (extra virgin) or vegetable oil

Method:

1. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Sauté the asparagus pieces lightly for about 5 minutes. Sprinkle a bit of salt over the asparagus.
2. In the meantime, combine the chopped herbs, walnuts, barberries, and spices together in a large mixing bowl.
3. In a medium-size bowl, beat the eggs until yolks and whites are completely blended. Add salt and pepper to taste.
4. Pour the egg over the herbs and walnut mixture in the large bowl and blend well.
5. Add the egg and herb mixture over the sauteed asparagus in the skillet. With a spatula flatten the surface of the kookoo. As eggs start to set, take the spatula and run it around the edges and make four large wedges or eight small ones in the skillet. Cover and cook for 25-30 minutes on medium-low heat.

To serve, cut the kookoo into small wedges and place it onto a platter. May be served hot or at room temperature with yogurt, salad shirazi, torshi, and bread.

Enjoy!

Gozlemeh - Fried Eggs with Garlic Yogurt Sauce - Iranian Style

گزلمه (gozlemeh/gozleme) is a regional dish of استان آذربایجان غربی (West Azerbaijan province) served throughout the capital city of ارومیه (Orumieh/Urmia). Gozlemeh is just a perfect recipe for a spring brunch or a light summer lunch. I came across this simple and healthy recipe long ago while going through an old Iranian cooking manual. However, I was a bit hesitant about making a dish I had never had before and had never even heard of. In Iran, each region has its own unique food that people from other provinces may not be familiar with. Finally, a few days ago, I decided to give this recipe a try for the first time. I ended up making it again the next day, and it tasted even better. As I prepared this warm and creamy yogurt dish topped with exquisite fried eggs and a touch of turmeric (my fave spice) and served it over toasted flatbread, it made me feel as though I had traveled to Western Azerbaijan and was eating a delicious gozlemeh in someone's home in Orumieh!

When making a new recipe, I am most comfortable if I have at least had a chance to taste it once before to know exactly what the meal should taste like and what flavors to expect. However, that doesn't stop me from trying out new recipes. Occasionally, my daughters bring different recipes home that they would like to try, and we make it together. Now that they know how to cook for themselves, I get to be the taste tester, and I watch them hone their cooking skills. That's how I learned to cook at a young age by watching my mother cook and also by helping out in the kitchen. One time, when I was eleven years old, my mother told me to take the raw chicken out of the fridge and cook it for lunch as she was heading out the door in a hurry and did not leave any instructions. It is challenging moments such as this that propel one to figure things out on one's own and learn things faster. Cooking, like most things in life, takes practice before you feel confident that you can create a delicious, healthy meal with whatever you have in your pantry/refrigerator, with or without a recipe.

My advice to novice cooks is to familiarize themselves with the ingredients that they are going to use, learn about different methods of cooking, always go for fresh and good-quality ingredients if available, read the recipe a few times before starting to cook, and have all the necessary kitchen tools and gadgets ready to go. And if you are like me, cleaning and washing as you cook, place a mat between the sink and the counter or wear a pair of non-skid shoes! Put your apron on, take charge, and make the recipe your own by substituting what you don't have and adjusting the amount of sugar, fat, and the level of spiciness to your liking and your dietary restrictions while staying true to the recipe.

I have made some changes to the original recipe. I also added a pinch of turmeric to the oil in the skillet before frying two of the eggs (a personal preference). This recipe doesn't take long to make. You may want to set the table and have the drinks, bread, and condiments ready before you start cooking.

Gozlemeh

Ingredients

Serves 2

-4 large eggs (preferably organic)
-1 1/2 cups strained yogurt
-1 large garlic clove
-Salt
-Pepper, freshly ground
-A pinch of turmeric (optional)
-Butter or vegetable oil (I used canola oil)
-2 lavash bread, lightly toasted

Method

1. Place the garlic clove with a pinch of salt in the mortar and pestle and finely crush.
2. Add a tablespoon of water to the strained yogurt, stir well to loosen it up a little.
3. Add the crushed garlic to the yogurt. Mix thoroughly.
4. Heat a tablespoon of butter in a medium-sized skillet over medium heat. Add the garlic yogurt mixture, heat thoroughly for a few minutes, and remove from the heat before it starts to boil.  
5. Spread the yogurt mixture generously on each of the toasted flatbreads separately.
6. Heat a couple of tablespoons of oil or butter in a frying pan, add a pinch of turmeric, and swirl around the pan a couple of times. Add the eggs to the hot frying pan, cook until the white is set, and season with salt and pepper to taste. Use a spatula to remove the eggs from the pan. 
7. Place them on the bread with the yogurt mixture and serve warm.

Enjoy!

Soup-e Jo - Persian Chicken Barley Soup

This healthy and delicious سوپ جو soup-e jo (barley soup) is made with chicken, sweet carrots, and a generous squeeze of fresh lemon juice. It's the perfect comfort food, nourishing, flavorful, and easy to make. I especially recommend it for college students living away from home who are tired of campus meals and unhealthy takeout. All you need is a working stove, a few simple ingredients, and a good dose of enthusiasm.

It's officially spring, but the pleasant weather hasn't quite arrived yet! For my first post of the new season, I had hoped to prepare a light dish with fresh vegetables, but I'm still waiting for that exhilarating moment when I can open all the windows and let the fresh air fill the house, and truly feel spring all around me. I can't wait to put back my outdoor birdhouses and wind chimes, which I had brought inside before the Sandy Storm last fall. Spring is such a fleeting season here in New York; it arrives late and disappears before you know it.

While I was growing up in the southern region of Iran, early spring meant beautiful weather and breathtaking landscapes covered in wildflowers. One of my favorite springtime memories goes back to یک روز بهاری (one spring day) when I was a seventh-grader in our small town of Masjed Soleiman in Khouzestan province.

 I remember watching a flock of wild parrots pass over our house early one morning. I didn't know where they were coming from or where they were headed, but my father, who loved birds and at one point kept nearly two hundred of them (and would have had more if my mother hadn't objected!), suggested we try to catch a few, possibly more, had suggested catching those parrots. Excited by the idea, I eagerly joined him.

The next morning, at the crack of dawn, I watched my father bring out an old mesh-wire cage and place it by a large open window. He tied a long string to the latch on the cage door, sprinkled some seeds inside, and left a small trail leading out. We waited patiently. Before long, a couple of parrots from the flock approached our house, and one of them followed the seed trail into the cage. My father gently pulled the string, and the door clicked shut. It was a thrilling moment, and our joy continued for the next few as we eventually captured five beautiful parrots.

Several days later, I came home from school, joyfully refilled the parrot's water bowl, and gave them more seeds. Things seemed calm in our household, and my mother appeared to be tolerating our little hunting adventure.. However, it turned out she had endured it for as long as she could. 

One day, while I was still at school, she took the cage out in the back of the house over the hills, opened the door, and released the wild parrots into the open sky. To my horror, when I came home, I found the cage empty on the lonely porch. I think I went through each stage of grief except the last one, acceptance, in the span of ten minutes before heading down to the kitchen, where I knew she would be.

 I don't remember exactly what I said; it's all a blur, but I remember what she told me: پرنده جاش تو قفس نیست "Birds don't belong in a cage." "Birds need to be free and to be able to go wherever they wish," she said. Through our heartfelt connection, I understood what she meant, and to this day, I am still learning the depth of that poignant lesson.

Soup-e Jo - Chicken Barley Soup 

Ingredients
Serves 6-8

-1 1/2 cups pearl barley, rinsed and soaked in cool water for an hour
-4 pieces of chicken (drumsticks or wings)
-1 1/2 cups shredded carrots
-1 large onion, peeled and quartered
-2 celery stalks, cut into chunks
-2 garlic cloves
-1/4 teaspoon turmeric
-2 bay leaves
-Salt and pepper to taste (I would suggest a freshly ground black pepper for this recipe)
-2-3 tablespoons of freshly squeezed lime/lemon juice
-Chopped flat-leaf parsley, for garnish

Method

1. Arrange the quartered onions at the bottom of a large stockpot. Add the chicken, celery, garlic, bay leaves, turmeric, salt, and pepper. Add enough water to cover all of the ingredients. Bring to a boil over medium-high heat, then reduce to medium-low. Cover, and cook on medium-low for about 45-50 minutes or until the chicken is fully cooked. 
2. Remove the pot from the heat and let it cool. Strain the soup and set the broth aside. Separate the chicken from the bones and shred it into small pieces.
3. Place the soaked and drained barley in a large pot. Add the strained chicken broth and enough water to cover up to 3 inches. Bring to a boil over medium-high heat, then reduce the heat, partially cover the pot, and simmer for 45 minutes.
4. Add the shredded chicken and the shredded carrots to the pot. Stir well, adding more hot water if needed. Cover and cook for another 40- 45 minutes over medium-low heat.
5. In the last 15 minutes of cooking, stir in the lemon juice, taste, and adjust the seasoning with additional salt and pepper.

Ladle the soup into bowls, sprinkle with chopped parsley, and serve with warm bread.

Enjoy!

Haft Seen Photos - Eid-e Nowruz!

Happy Nowruz (Persian New Year), everyone, and welcome to 1392 of the Iranian calendar. I wish you all a very happy, healthy, and prosperous New Year. I have written about Nowruz in the past and photographed every *seen* (s) on the haft seen table. I truly enjoy setting up the half-seen table as I try to seize the moment, contemplating the symbolic meaning behind each item, and taking in the positive energy that surrounds this uplifting ambiance. This is the moment to count our blessings, and with every blessing comes the responsibility of giving back, even if it's very little.

سنبل - Sonbol (hyacinth) and other spring flowers 

                                       سبزه - Sabzeh (sprouts): Representing rebirth and fertility

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

سماق - Somagh (Sumac): Representing the spice of life

سیر - Seer (Garlic): To ward off bad omens

سکه  - Sekkeh (Coins): Representing wealth and prosperity

سمنو - Samanoo (Sweet Pudding made with germinated wheat): Representing the reward of patience 

سرکه - Serkeh (Vinegar): Representing age 

ماهی قرمز - Mahi Ghermez (Goldfish): Representing life

سیب - Seeb (Apple): Representing natural beauty

نارنج / پرتقال (Seville orange) or orange in Water: Representing the earth floating in space 

تخم مرغ رنگی - Tokhme Morgh Rangi (painted eggs): Representing Fertility 

And here's a behind-the-scenes glimpse into the challenges of food photography starring Cooper, my daughter's cat.

Well, there goes my sabzeh!

Nowruz Mobarak! Happy Spring!

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!