Off-season smoked fish with rice

For most Iranians, smoked white fish resonates with the Persian new  year, Norooz, especially when it is prepared long with mixed herb rice. And of course, as an Iranian food blogger I have already posted the full recipe for this delicious Norooz related meal right here.  

However, first off, in the mentioned blog entry I did not  devote enough attention to preparing smoked fish component of the meal.  Secondly, I absolutely feel the need to share with you my new discovery: Smoked fish can be found in most supermarkets in my city (and am pretty sure in many others) ALL YEAR Long!!  So, why wait till the New Year? Why have it only once a year?  In fact, the type of smoked fish I find here is quite moderate in terms of taste intensity (not too salty, not too smoky) and can be served on its own along with either plain white or herb mixed rice.

So, once again, let’s go through details of preparing smoked fish.

Most probably you will find the fish packed whole like the one in this picture. This would be a cooked/smoked fish with no need for much preparation.

Cut off the tail and head, and place in steam cooker pot.  Depending on the size of your pot, you might need to cut the fish in to two parts.

Bring the water to a boil and steam cook the fish for about 10 minutes with the upper lid removed.  After a few minutes, the skin starts to peel off. All you need to do is to completely remove the skin and big bones.

Place skinned fish on a board and remove as much fine bones as you can.

Prepare the rice (white or mixed) and at the stage when you want to cover the lid in a clean cloth to allow steaming, add portions of smoked fish on top of your rice.

I also add few stems of fresh garlic from my summer garden or indoor fall pot on top of the rice to add to the taste and aroma. You would need to steam cook fish and flavor laden rice for about 45 minutes.

Hope you can find smoked fish in your local supermarket and enjoy this delicious meal at least a few times a year!


Zucchini Fritters

As promised last week and without further ado, here is my recipe for zucchini fritters when you have too many homegrown zucchinis on your hand and no one in particular to offer it to them!  You could make this with yellow or green zucchinis as a side, snack or light meal.

Ingredients: Read the rest of this entry »


What to do with extra homegrown zucchini

It is said that two zucchini plants produce enough zucchinis for a family of four to eat as much as they can for the entire summer. This year I grew three zucchini plants for the two of us, which meant way too much of it if we were to stick only to our traditional Persian style zucchini stew.

Almost every single morning I checked on my vegetable garden I found a new baby zucchini turned into a huge heavy one almost before my eyes. So, even with all I gave away to family and friends I still had to come up with new creative ways to consume this delicious vegetable. Read the rest of this entry »


Summer Dip with Zucchini, white beans and tahini

I found the recipe for this delicious and easy dip in PRAVA organic site and modified it slightly to my taste. You could do the same I am sure as long as you keep the main ingredients in: It is a vegetarian recipe and completely gluten and dairy free.

Ingredients Read the rest of this entry »


Mixed Berries Jam, Persian and Healthy Style

Traditional Persian jams are made with whole or cut fruits rather than crushed fruits; they usually have no additive to make them jelly like and as a result any kind of fruit jam preserves that fruit’s look to a large extent.  It is hard to find this type of fruit jam in the market in Montreal, giving me one more incentive to make them at home from scratch.

For this particular jam, I used the four berries currently in season in Montreal:  Strawberries, black berries, blue berries and raspberries. You could certainly go with your own choices.  Also for this particular jam, I have deviated from traditional Persian jams by making it less sugary/sweet. I have used brown sugar instead of white sugar and only to a much less degree, and used maple syrup to get to the desirable thickness and sweetness. I am pretty happy with the result: Not as thick as a traditional Persian jam but much tastier! Give it a try to see for yourself! Read the rest of this entry »


Holiday Sides with Quinoa and Lintel

Here are two absolutely healthy simple yet delicious sides/salads to go with any Holiday dishes. Let’s get into them without further ado

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Carrot Mixed Rice, Havij Polow, with Fried Chicken for Yalda Night

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

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