With the spring just three days away, here I am again celebrating the arrival of the much cherished Persian New year, Norooz, along with some 187 million other people in 15 countries across the globe, including a handful of my good talented Persian Food Bloggers – this time with a rather sophisticated Persian dish, a Southern Iran’s specialty called ghlayeh mahi, a spicy, thick fish stew. #PersianFoodBloggers, #PFBNorooz
Norooz which marks the beginning of the official calendar year in Iran and Afghanistan coincides with the Vernal Equinox, as you might know – this spring on Sun 21 March 2016 at 8:00 AM Iran time ( 12:30 AM Montreal time, where I live). Norooz is also the most cherished tradition observed and honored by people of different ethnic, religious and cultural backgrounds inside and outside Iran. If you are interested to get a bit more familiar with Norooz traditions from a personal point of view, I urge you to visit my Norooz post from last year roundup, or watch a short colorful video clip from a few years back. Read the rest of this entry »
Here are two absolutely healthy simple yet delicious sides/salads to go with any Holiday dishes. Let’s get into them without further ado
From the sunset in the last day of autumn (Dec 20th) till sunrise in the first day of winter (Dec 21st) we have practically the longest night of the year in the northern hemisphere. And from then on, very gradually, days get longer until we hit the summer solstice six months later
Iranians mark “the longest and darkest night of the year” as Yalda, and have special rituals for it as they often do with other major celestial moments, namely Norooz, Persian New year on Spring Equinox and Mehregan, Persian Thanksgiving Festival around Fall Equinox
Loving Fall-color vegetables? Feeling cozy with the promise of snow in the air and the desire of a steaming potage to go with it? Well then, let us get started with some inspirations (and instructions) for some hearty, easy, spicy blended thick soups. Remember, you could absolutely use your intuitions and creativity with the types and amount of vegetables and seasoning. Here is my take though.
What do you do with your left over squashes after each Halloween? Leaving them out there for the squirrels to nibble at their leisure I guess, if they have been sitting there for too long!? Or perhaps, if the squashes are not too old, you would make a good use of them by turning them into puree, freezing them and using them in cakes, desserts and soups in the cold months ahead. Well, the latter is what I did this year.
Making squash puree is so easy I wonder why anyone should buy store cans! And of course, depending on the type of squash you use they make different tasting puree – from light yellow to dark orange in color. Below I will give a super easy way to make butternut puree – my favorite type of squash. Read the rest of this entry »
Sensory cues are powerful mediums for setting moods and evoking emotions because they possess within themselves the magical quality of carrying small pockets of memories across time and space -memories inhabited by peoples, places, and events; memories which might be pleasant or sad; familiar or rare.
To me, the scent of cinnamon and apple promises the prospect of baking in a cozy kitchen on a beautiful cool autumn day. The scent of old vinegar, when trapped in a cabinet, always transports me back in time to my childhood when I visited my aunt’s old house and held my breath while playing seek and hide in her food storage lined with tens of “torshi” ceramic jugs. Read the rest of this entry »
Here we are again with the King of all Seasons, Autumn; Autumn, a spring fallen in love, as Iranian poet ErfanPour describes it. پاییز بهاریست که عاشق شده ست. And here we are again, with the much loved and cherished Persian Fall Festival, Mehregan, the ancient Persian tradition to celebrate September Equinox, honor the god of justice, Mehr, and to be grateful for the harvest season and fall products.