Dopiazeh

I learned to cook this recipe several years ago from one of the mothers at my daughter's Persian school. We were there to pick up our children and our conversation turned to what we were going to make for dinner that night. I said something like "I don't have much time and I don't know what to make." That's when she introduced me to this simple and delicious Shirazi food and gave me the recipe. Luckily, I had all the necessary ingredients for making the dish at home. Ever since that day I added دوپیازه dopiazeh to my list of monthly menus. "Piaz" is a Persian word for onion and "do" means two. The name of this dish means two onions which refers to the fact that this recipe calls for two large onions added at two different times during the cooking process.

Dopiazeh (Dopiaza) - دوپیازه

Ingredients:
Serves 4

1 pound ground beef, lamb or turkey
2 large onions, peeled and finely chopped
3 garlic cloves, minced
4 medium-sized potatoes, washed, peeled and cut into small pieces
2 tablespoons tomato paste
1/2 teaspoon turmeric
Red pepper
Salt and pepper to taste
Vegetable oil
Water

Method:

1. In non-stick skillet, heat 3 tablespoons of oil on medium heat, add the chopped onions, saute until golden brown. Take half of the the fried onions and set aside.
2. Add turmeric, stir, add the garlic and fry for two minutes.
3. Add the ground beef, cook until brown. Add the tomato paste and cook for another 5 minutes, add salt, pepper and a pinch of red pepper. Add 1/2 cup of water. Stir.
4. Add the cubed potatoes and the remaining fried onions to the beef and potato mixture. Stir well, cover and cook on low heat for 30 minutes. Taste and adjust the seasoning.

Serve warm with rice or warm bread and salad shirazi.

Enjoy!

Khorak-e Morgh - Chicken with Green Beans and Carrots

I sometimes fall into the trap of making the same kind of food one time too many. Don’t you think most of us have a set rotation of favorite dishes we return to? If you give me chicken, the first thing I want to make is salad olivieh! But this time, I resisted the temptation of cooking the same thing over and over. Instead, I made this wonderful chicken dish with green beans, carrots, and tomatoes. خوراک مرغ Khorak-e Morgh is an easy, comforting, and delicious one-skillet meal.

Khorak-e Morgh 

Ingredients

Serves 4

-2 pounds skinless chicken, cut into pieces
-2 cups of fresh green beans, trimmed and cut into 1-2 inch pieces
-2 large carrots, sliced
-2 medium tomatoes, sliced
-2 large potatoes, sliced
-1 large onion, sliced
-A handful of dried plums

-2-3 limoo amani (dried limes)
-4 cloves of garlic, chopped
-1 (8-ounce) can tomato sauce
-1/2 teaspoon turmeric
-A dash of  cinnamon

-A pinch of red pepper
-Juice of 1 lime
-Salt and pepper to taste

-Olive oil

Method:

1. In a large saucepan, sauté the onions in 2-3 tablespoons of oil over medium heat until translucent. Add the garlic and saute for another 2-3 minutes. Add turmeric and a pinch of salt, and stir well. 
2. Add the chicken pieces to the pan and fry on both sides. Season with salt and pepper. 
3. Add the tomato sauce and 1 cup of water. Lower the heat, cover, and cook for about 20 minutes. 
4. Add the green beans, carrots, tomatoes, potatoes, cinnamon, and dried lime or lemon juice. 
5. Cover and cook for another 40 minutes over medium to low heat. 
6. This dish could also be made in the oven. After browning the chicken in the pan, transfer everything to an ovenproof dish. Add all vegetables, spices, and tomato sauce, cover with foil, and bake at 350 degrees Fahrenheit for about 1 hour or until the chicken is fully cooked.
7. Add the prunes near the end of cooking. Taste and adjust the seasoning

Serve with warm bread or rice, fresh herbs, and torshi.

Enjoy!

Adas Polow - Rice with Lentils

عدس پلو Adas polow is one of the traditional Iranian dishes that I grew up with. It's a simple yet comforting rice dish that comes together quickly when you want something delicious without spending too much time in the kitchen. 

Rice with lentils isn't typically served at formal gatherings, but it's a favorite for family meals and get-togethers. That's how I love to serve it. You can enjoy adas polow on its own, or pair it with cooked ground beef. You can serve the cooked ground beef over the rice, on the side of the rice, or cook it with rice and lentils in the same pot. 



Adas Polow (Rice with Lentils)

Ingredients

Serves 4-6

-2 1/2 cups basmati rice 

-1 1/2 cups dried lentils

-1 small onion, finely chopped
-1/4 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-Dash of cinnamon
-1/4 teaspoon turmeric
-Salt and pepper to taste
-Vegetable oil or olive oil

Toppings:

-Fried onion
-1/2 cup raisins
-1/2 cup chopped medjool dates

Method:

1. Pick over the lentils and rinse a couple of times. Place in a pot with  3 cups of water, and bring to a boil on medium-high heat. Reduce the heat to medium-low, add 1/4 teaspoon salt, cover, and cook for about 30 minutes, or until the lentils are soft and little liquid is left in the pot. Set aside.
2. Rinse the rice 2-3 times with cool water, soak in 4-5 cups of water with 2-3 tablespoons of salt for a couple of hours. 
3. In a small pan, sauté the chopped onion in 3 tablespoons of oil over medium heat until softened. Add turmeric, stir, add the raisins, dates, and a dash of cinnamon. Sauté lightly for 2-3 minutes. Set aside
4. In a large non-stick pan, bring 4 cups of water to a rapid boil. Drain the soaked rice and add it to the boiling water. Boil for about 10 minutes until the grains are firm in the center but soft on the outside. Drain and rinse with cool water.  
5. Wash the pot and return it to the heat. Add 3 tablespoons of oil. Using a large spatula, layer the rice and lentils in the pot. Start with rice, then lentils, repeating until all are used, forming a pyramid shape. Pour the saffron water evenly over the top. To allow steam to escape, make 3-4 holes in the rice with the spatula handle. 
6. Cover and cook over medium-high heat for 10 minutes until the rice starts steaming. Reduce the heat to medium-low, and steam the rice gently for another 45-50 minutes.

Transfer the rice to a large platter. Top with fried onions, raisins, and dates. Serve warm with mast o khiar and salad shirazi.

Enjoy!

Mast-o-Sabzi - Yogurt with Herbs, Raisins and Walnuts

Today, it really feels like summer. It’s hot, humid and sticky. It’s the kind of weather that makes you not want to step into the kitchen, let alone cook a gourmet meal. Therefore, I’m sticking to a cool, smooth, and healthy yogurt and herbs dish for dinner. The combination of plain yogurt, aromatic and flavorful vegetables, crunchy walnuts and tasty sweet raisins makes a light and delicious meal for hot summer days.

Mast-o-Sabzi - Yogurt with Herbs, Raisins and Walnuts

Ingredients:
Serves 4

2 cups plain yogurt
1/2 cup walnuts, chopped
1/2 cup raisins
1 large cucumber; peeled, seeded and finely chopped
1/4 cup fresh chives or scallions, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh tarragon, chopped
1 garlic clove, minced
1 teaspoon dried rose petal *optional
Salt and pepper to taste

Method:

1. In a large bowl combine all ingredients and mix well. Taste and adjust the seasoning. 
2. Refrigerate for an hour before serving.

Serve with warm bread.

Enjoy!

Shevid Baghali Polow - Dill & Lima Beans Rice

Combination of fresh finely chopped dill along with preferably fresh baby Lima beans or Fava beans and aromatic rice make a very delicious meal. I think the person who came up with the idea of throwing these ingredients together must have been a culinary genius of her time. This mixed rice could be served as a vegetarian dish along with some yogurt and cucumber (mast-o-khiar) side dish. شوید باقالی پلو Shevid Baghali Polw (dill and lima beans rice) is usually served with lamb shanks or chicken. I must say that it goes very well with turkey too. I have made it several times as a side dish for Thanksgiving dinner. I like the rice to be covered with fresh and some dried dill to cover every grain of rice. Also, I use equal portions of Lima beans and rice. To me, cooking Persian food is not an exact science. I usually start with having the main ingredients for a dish that I like to make but I tend to kind of add my personal touches and preferences to it along the way. However, if there is bit of change to an original Persian recipe, I’ll make sure to point out and make a note of it in my posts. Many of you know that there may be many variations of a recipe. It depends which part of the country you are from, north or south or how your mom has taught you to cook.

Shevid Baghali Polow - Dill & Lima Beans Rice

Ingredients:
Serves 4-6

2 cups rice
2 cups frozen baby lima beans, thawed
2 cups finely chopped fresh dill or 1 1/2 cups dried dill. (I used the combination of 1 1/2 cup fresh dill and 1/2 cup dried)
1/3 teaspoon turmeric
Dash of cinnamon
Salt
Butter or vegetable oil
Water

Method:

1. In a medium bowl mix dill (fresh or dried), lima beans, a dash of salt, cinnamon and turmeric. Mix well and set aside.
2. Wash rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside for a couple of hours. 
3. In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil. Drain rice and pour into boiling water and boil uncovered for 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water. 
4. Wash the pot and return to heat, add 3 tablespoons of oil. Place a layer of rice into the pot and then  a layer of dill and Lima beans. Then another layer of rice, continue building it into a pyramid shape. 
5. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 
6. Cover and cook for 5-7 minutes on medium-high heat until rice is steaming, pour 2 tablespoons oil and 1/4 cup of water over the rice. Lower heat and steam the rice for another 45-50 minutes.

Serve on a platter along with lamb shanks or chicken pieces or just by itself as a vegetarian dish. If you find the rice a bit on the dry side drizzle some melted butter over the rice.

Enjoy!

Torshi Bademjan - Quick Pickled Eggplant

I grew up eating torshi with almost every meal. In our home, no table felt complete without a small dish of these tangy, colorful pickles to brighten the flavors of food. I make pickles all the time, and I have several jars of torshi stored away in a cool place. Over the years, I've become an avid pickle maker myself, and several jars of torshi are always stored away in a cool corner of my kitchen. 

Of all the different varieties, torshi-e bademjan (pickled eggplant) holds a special place in my heart. My mother was a passionate torshi maker. Every time she visited me, one of the very first things she would do was make her famous ترشی بادمجان (pickled eggplant). She believed eating torshi not only enhanced the flavor of food but also offered many health benefits. 

My mother's pickled eggplant recipe remains one of my favorites. It's simple, and unlike other Persian pickles, it doesn't take weeks or months to ferment. In just a couple of days, it's ready to be enjoyed alongside your favorite meal.

Torshi Bademjan - Quick Pickled Eggplant

Ingredients

-5 small eggplants, rinsed and dried (no need to peel, make a long cut on the side of each)
-5-7 garlic cloves, peeled and halved
1/2 teaspoon turmeric (optional)
-2-3 tablespoons salt
-2-3 small dried red hot peppers
-1 teaspoon angelica powder (golpar)
-1 teaspoon nigella seeds (siah-daneh)
-1 teaspoon coriander seeds (tokhm-e geshneez)
-1 tablespoon dried dill
-1 tablespoon dried mint
-1 tablespoon dried tarragon
-White vinegar

Method:

1. In a small bowl, mix all the dried herbs and spices together. 
2. Stuff each eggplant with a few pieces of garlic and some of the dried herb-spice mixture. 
3. In a large, heavy-bottomed pot, combine 2 cups of vinegar and 1 cup of water. Bring to a gentle simmer over medium-low heat.
4. Arrange the stuffed eggplants in the pot. Sprinkle any remaining spice mixture on top, cover, and simmer for 30-40 minutes, or until the eggplants are tender. 
5. Allow them to cool completely, then transfer them to clean glass jars. Add more vinegar or salt if needed. 
6. Store in a cool place. Your torshi-e bademjan will be ready to enjoy after 2-3 days.

Enjoy!

Khoresh Karafs - Celery Stew

خورش کرفس Celery Stew (Khoresh Karafs) is a healthy and flavorful  Iranian dish made with meat, evenly sliced celery, finely chopped fresh parsley, mint (preferably fresh), freshly squeezed lime juice, and just the right amount of seasoning. 

What makes Iranian cuisine, and particularly its stews (khoresh), so delicious is the slow cooking process. We take our time to let the food simmer gently so the flavors develop fully, or as we say in Iran, (ja biofteh). 

Like ghormeh sabzi and fesenjoon, khoresh karafs cooks through in about 1 1/2 to 2 hours, but it's best to let it simmer on the lowest heat to achieve a richer taste. Many Iranians agree that khoresh tastes even better the next day, so you might consider making it in advance.

Khoresh Karafs - Celery Stew

Ingredients
Serves 4-6

-1 pound beef or lamb, washed and cut into cubes
-1 large onion, peeled and chopped
-1 head of celery, washed, cut into 1-inch pieces
-2 bunches fresh flat-leaf parsley, finely chopped
-1 bunch fresh mint, finely chopped, or 2-3 tablespoons dried mint
-2 large garlic cloves, minced
-2-3 tablespoons freshly squeezed lemon juice (adjust to taste)
-1/2 teaspoon turmeric
-Salt and pepper, to taste
-Vegetable oil

Method

1. In a large pot, heat 3 tablespoons of oil over medium-high heat. Add chopped onions and cook until golden. Stir in the minced garlic and saute for 2-3 minutes more. 
2. Add turmeric and the meat to the pot, and brown the meat on all sides. Season with salt and pepper.  
3. Pour in 2-3 cups of water, bring to a boil, then reduce the heat to medium-low, cover, and cook for about 30-40 minutes.
4. In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat. Sauté the celery pieces until softened. Add the parsley and mint; stir well and sauté for another 4-5 minutes.
5. Add the sauteed vegetables to the pot with the meat. Adjust seasoning and water level, if necessary. Cover and simmer for 1 1/2 hours, until the meat is tender.
6. Stir in lemon juice toward the end of cooking.

Serve with rice and salad.

Enjoy!

Tas Kabab

تاس کباب Tas kabab is a hearty one-pot beef or lamb stew made with onions, tomatoes, carrots, quince, and potatoes. Traditionally enjoyed in autumn and winter when quince is in season. I love Tas Kabab so much that  I make it year-round, sometimes swapping quince for tart Granny Smith apples when quince isn't available; they make a great substitute.

This flavorful stew can also be made without quince or apples and will still be delicious. Some people even add eggplant for an extra layer of taste and texture. Tas kabab is an all-in-one meal that doesn't require rice. It's best served with warm bread, yogurt, and torshi. 

Tas Kabab

Ingredients

Serves 4-6

-1 pound beef or lamb, cubed
-3 medium onions, peeled and sliced into rings

-4 medium carrots, sliced 

-4 medium potatoes, peeled and sliced

-2 large quince, cored and sliced

-2 large tomatoes, sliced
-2 tablespoons tomato sauce 

-A handful of pitted dried plums (aloo Bokhara) 

-2-3 tablespoons vegetable oil or olive oil

-1-2 teaspoons dried lime powder (limoo amani )

-1/2 teaspoon turmeric

-Pinch of cinnamon

-Salt and pepper to taste

Method

1. In a large heavy pot, add 2-3 tablespoons of oil, and spread a layer of sliced onions on the bottom of the pot. And sprinkle with turmeric.
2. Layer the meat over the onions. Season lightly with salt, pepper, and turmeric. Then layer the sliced tomatoes, carrots, and quinces in that order.
3. Add the potatoes and dried plums on top. 
4. Season with salt, pepper, lemon powder, and a pinch of cinnamon. Add the potatoes and plums on top. 
5. Add the tomato sauce and pour in 1-2 cups of water. Cover and cook over low heat for 1 hour or until the meat and vegetables are tender. 
6. Transfer to a serving platter with warm bread, fresh herbs, yogurt, and torshi.

Enjoy!

Kabab Deegi - Iranian Pan Kabab

کباب Kabab/kebab is one of the great dishes for outdoor gatherings. There are so many varieties, such as koobideh (ground meat kabab), barg (beef tenderloin), joojeh kabab (chicken), or fish kabab, just to name a few. 

Since we haven’t set up our new grill yet, I am settling for کباب دیگی/کباب تابه ای kabab deegi, the stove-top pan kabab. I don’t know of any Iranian who doesn’t know how to make kabab. It feels as if the love for a good kabab, along with the know-how of preparing it, has been passed down through our genes from one generation to the next. This particular recipe is especially for people like my daughter, who one day might get tired of campus food and want to try making something quick, simple, and delicious.

Traditionally, for kababs grilled on skewers, we use 2-4 pounds of ground meat: ground beef, lamb, or a combination of the two. There was always plenty to feed the whole family, with enough left over for the occasional uninvited neighbor or guest who might drop by unexpectedly. 

The stove-top kabab cooks quickly and doesn't take much effort. You can also make kabab deegi in the oven, just bake at 350 degrees Fahrenheit for about 50 minutes or until fully cooked.

Kabab Deegi- Pan Kabab

Ingredients
Serves 4

-1 pound ground meat (beef, lamb, or turkey)  

-1 medium onion, grated
-1/2 teaspoon turmeric

-1/2 teaspoon salt
-1/4 teaspoon pepper

-1 tablespoon olive oil
-2-3 medium-sized tomatoes, cut into wedges

 Method:

1. In a mixing bowl, combine ground meat, grated onion, turmeric, salt, and pepper. Mix well until everything is well combined
2. Lightly oil a medium-sized frying pan with 1 tablespoon of oil. Press the meat mixture into the pan, starting at the center and spreading it evenly to the edges. 
3. Place the pan over medium-high heat for 10 minutes. Cut the meat into strips (or into wedges, like pizza slices). Flip each piece over, add the tomato wedges to the pan, cover, and continue cooking over medium-low heat for 30-40 minutes, or until fully cooked.

Sprinkle generously with sumac (available in Iranian grocery stores). Serve hot with rice, sabzi khordan, sliced onions, and a chilled yogurt drink (doogh).

Enjoy!

Torshi Makhloot - Persian Mixed Vegetable Pickle

ترشی مخلوط  Torshi (pickled vegetables) are the perfect tangy, crunchy, and flavorful accompaniment to Persian dishes, such as abgousht (lamb soup), kababs, kotlets, and polow & khoresh (rice and stew). There are many varieties of torshi, but this torshi makhloot is a classic blend of fresh vegetables, fragrant herbs, spices, and vinegar.

Torshi Makhloot - Mixed Vegetable Pickle

Ingredients

-3 large carrots, washed, peeled, finely chopped or shredded
-2 medium eggplants, peeled, diced

-2 green bell peppers, washed, cleaned, and diced
-1 small cauliflower, washed, finely chopped

-1 small head of celery, washed and finely chopped

-1/2 cup shredded white cabbage

-Fresh herbs (1 cup each): parsley, coriander, dill, washed, dried, and finely chopped

-Additional herbs (2 tablespoons each fresh or dried tarragon, mint, basil

-2 tablespoons dried lime powder (limoo amani)
-2 tablespoons crushed angelica (golpar)

-2 tablespoons nigella seeds (siah daneh)
-2 tablespoons fennel seeds (razianeh)

2 tablespoons coriander seeds (tokhm-e geshneez)
-7 garlic cloves, finely chopped
-4 tablespoons salt

-2 red hot peppers, dried or fresh, chopped
-1 teaspoon turmeric 

5-7 cups white vinegar

Method

1. Prepare eggplants: sprinkle with salt and either bake in a preheated 350°F oven for 20- 25 minutes, or cook with 1/2 cup of water over medium-low heat for 15 minutes. Set aside to cool.
2. Make sure all herbs and vegetables are completely dry before mixing. Spread washed herbs on a tablecloth for several hours to air-dry.
3. In a large mixing bowl, combine all vegetables, herbs, and spices; mix well.
4. Using a wooden spoon, pack the mixture into clean glass jars. Pour additional vinegar if needed to cover the vegetables completely. 
5. Sprinkle 1 teaspoon of salt into each jar before closing the lid tightly.
6. Store jars in a cool, dry place for at least 2 weeks before serving.  

Enjoy!

Khoresh Bademjan - Eggplant Stew

خورش بادمجان Traditional Iranian lamb and eggplant stew with yellow split peas and tomatoes, is a beloved classic in Persian cuisine. Khoresh bademjan is a beautiful balance of flavors and textures. The combination of savory lamb, creamy eggplant, and tangy tomatoes creates a satisfying meal that has long been a favorite among Iranians.

Khoresh Bademjan - Eggplant Stew

Ingredients

Serves 6

-1 pound lamb or beef, washed and cubed
-2 large eggplants, peeled, sliced, and salted (about1-2 tablespoons of salt)
-2 medium tomatoes, peeled and chopped
-1 large onion, chopped
-2-3 cloves of garlic, minced
-4 limoo amani (dried lime)
-1 (15-ounce) can tomato sauce
-1/2 teaspoon turmeric
-1/4 teaspoon cinnamon
-Salt and pepper to taste
Juice of 1 lime, or to taste, or 1-2 tablespoons verjuice or 1 teaspoon gard-e ghooreh (unripe grapes) (ground sour grapes)
Vegetable oil

Method

1. Place the salted eggplant slices in a large container of water. Weigh them down with a heavy lid or bowl to keep them submerged for 10 minutes. Drain, pat dry, and set aside.  
2. Heat 1/2 cup of oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Transfer to a paper towel-lined plate to absorb excess oil. 
3. Gently place tomatoes in boiling water for about 1-2 minutes, then transfer to a bowl of ice water. Once cool, peel off the skins and chop.
4. Heat 3 tablespoons of oil in a large saucepan over medium-high heat. Sauté chopped onions until soft and translucent. Add garlic and cook for about 2 minutes. Stir in turmeric, lamb cubes, salt, and pepper. Mix thoroughly. Cook until the meat is brown on all sides.  
5. Add chopped tomatoes, tomato sauce, and enough water to cover the ingredients by an inch. Bring back to a boil, reduce the heat, cover, and cook for 40-50 minutes.  
6. Add fried eggplants and dried limes. Add more water if needed. 
7. Cover and cook for another 20 minutes or until the meat is tender. 
8. Add lime juice or verjuice and cinnamon, cover, and simmer for another 15 minutes on low heat, allowing all the flavors to blend..  

Serve hot over steamed basmati rice, with fresh herbs, salad shirazi, torshi, or mast o khiar.

Enjoy!

Kookoo Sabzi

کوکوسبزی Kookoo sabzi is a Persian herb dish traditionally served during Nowruz (Persian New Year) celebrations. This one-pan vegetarian dish is packed with a variety of fresh herbs and just enough eggs to bind everything together. Baking it in the oven instead of frying keeps it lighter and less oily, making it a great option for the health-conscious cook. Once the herbs are cleaned and chopped, assembling and cooking this dish is quick and simple.

Kookoo Sabzi

Serves 6-8

Ingredients

-2 bunches fresh flat-leaf parsley, stems removed, chopped
-2 bunches scallions or chives (Iranian tareh), chopped
-1 bunch fresh dill, stems removed, chopped
-1 bunch fresh cilantro, chopped
-2 tablespoons barberries (zereshk), rinsed (available in Iranian/Persian markets)
-2 tablespoons walnuts, chopped

-1 tablespoon flour
-1 teaspoon baking powder
-6 large eggs
-1/3 teaspoon turmeric
-1 teaspoon salt
-1/2 teaspoon black pepper
-A pinch of red pepper

-1-2  tablespoons butter
-Olive oil 

Method

1. Preheat the oven to 350°F. Generously butter a medium baking dish (or grease with oil) and set it aside.
2. In a large mixing bowl, beat the eggs with a fork or whisk until well blended
3. Add all the chopped herbs, barberries, walnuts, turmeric, flour, baking powder, red pepper, salt, and pepper, mix well to combine. 
4. Stir in 2-3 tablespoons of olive oil.
5. Pour the mixture into a prepared baking dish, smoothing the top evenly.
6. Bake for about 30-40 minutes or until the center is firm. 
7. Remove from the oven and allow to cool slightly before cutting into serving-size pieces. 

Transfer to a serving platter. Serve warm or at room temperature with bread and mast o khiar and torshi (pickles).

Enjoy!

Sabzi Polow Mahi - Herb Rice with Fish

سبزی پلو با ماهی Sabzi polow (herbed rice) and crispy pan fried mahi (fish) is one of the main traditional meals for Nowruz - Persian New Year. There's only few weeks left before Nowruz and I'm all ready for the cold winter to be over. The weather is still very cold, the grass is brown and there are no blossoms on the trees. However, yesterday I made Sabzi polow - herbe rice with fried fish. These are traditionally served on New Year's day.

Sabzi Polow Mahi - Herb Rice with Fish

Ingredients:
Serves 6

2 cups long grain (basmati) rice
1 cup chopped fresh parsley
1 cup chopped fresh dill
1 cup chopped fresh coriander
1 cup chopped fresh scallions (green parts only), use tareh instead if you can find them in markets where you live
3-4 garlic cloves
1/2 teaspoon saffron dissolved in 4 tablespoons hot water
Salt
Vegetable oil or butter
Water

Method:

1. Clean, wash, dry and finely chop the herbs and mix them together in a large bowl. It’s better to use fresh herbs for this dish; however there is always the dried sabzi polow herb mix that you can find in Iranian grocery stores.
2. Wash the rice with cool water a few times. Soak in 8 cups of water, add 4 tablespoons of salt and set aside for a couple of hours. In a large non-stick pan, bring 3 quarts of water to a rapid boil. Drain the rice and add to the pot. Bring water to back to a boil for about 5-7 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Strain the rice using a colander and rinse with cool water.
3. Wash and dry the pot and return to heat, add 4 tablespoons of vegetable oil and a few drops of liquid saffron. With a large spatula place the rice into the pot, place a layer of rice and a layer of vegetables building it into a pyramid shape. Place the peeled garlic cloves in between rice. Make 4 holes in the rice with the bottom of the spatula to release the steam. 
4. Cover and cook for 7-10 minutes on medium-high heat until rice is steaming. Pour 2 tablespoons of oil and 2-3 tablespoons of water over the rice, lower the heat, cover and steam the rice for 50 minutes on medium-low heat.With a large scoop take some rice from the top, mix in with the dissolved saffron and set aside. Serve rice on a platter; sprinkle the mixture of rice and saffron on top.

Mahi - Fish

Ingredients:
Serves 6

6-8 pieces of white fish fillet or a fish of your choice
1 cup flour (to coat fish)
Garlic powder
A pinch of red pepper
A pinch of turmeric powder
Salt and black pepper
Vegetable oil
1 large Lime

Method:

1. Season fish on both sides, lightly coat the fillet with flour and  shake off any excess flour.
2. Heat 3 tablespoons of vegetable oil in a skillet over medium heat, place fish in the pan and fry until golden brown and crispy on both sides.
3. Place the fried fish on a serving platter, squeeze lime juice over the fillets. 

Serve sabzi polow and mahi with fresh herbs, salad and pickles (torshi).

Enjoy!