Yalda, the Persian celebration of winter solstice, is around the corner. Hence the occasion for a special food blog entry – something representing red and orange colors of Yalda, something made with passion, and maybe pomegranate, to serve along with sweet-nuts mix, watermelon and persimmon as we get together with friends and family to bring to dawn the longest night of the year – the night before the beginning of winter, or the Yalda night.
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. Read the rest of this entry »
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
An end-of-summer favorite, sour cherries mixed rice is among the long list of Iranian polow — that is, plain rice layered with cooked or fried grains and herbs, vegetables, prunes or fruits. Sour cherries rice tastes- well, obviously, sweet-sour, it is dark-red in color, and is often served in large gathering either along with fried chicken on the side or with meat balls in the dish. Most importantly, just around this time of the year in Iran, an authentic albaloo polow is made with fresh, hand-pitted and home-processed sour-cherries.
Having been deprived of fresh sour cherries here in Montreal, I had been only dreaming about the good old days albaloo polow for the past couple of decades. I did embark on making this delicious dish with frozen and canned sour cherries more than once, but failed miserably each time, for the mix turned too mushy for the cherries to be even recognizable in the platter. Read the rest of this entry »
Once in a while I try at home one of those fragrant and tasty types of rice that one usually indulges in Indian restaurants along with tandoori chicken or barbecued ribs. Of course I am used to preparing rice Iranian style, whether it is plain or mixed, which I maintain is unbeatable!
Meanwhile, the kinds of spices found in Indian cuisine are rarely or never used in Persian rice and for that reason alone the taste and experience is quite exciting. Here is my favorite Indian rice – with fried onions, clove, cumin & cinnamon. I initially came across this recipe in All recipes.com and modified it a little bit. Read the rest of this entry »
Loobia Polow is another of popular mixed rice, typically made with cut green beans and diced meat (often beat or lamb, and less frequently with chicken breast).
Developing a dislike for meat family over the past years, I have been trying to skip or replace the meat component of Persian foods – with much success, I must boast! As for the dish at hand, I have replaced meat with potatoes which makes it quite similar to another Persian dish called estamboli polow. This version is much faster to prepare and just as delicious in my opinion. Please read through, as I will be explaining, for the first time in this blog, a simple method of preparing rice which is half way between two methods of preparing rice Iranian style: soaked & drained (saaf kardeh) and not drained (kateh).
This is one of the easiest yet among the most colorful and appetizing Persian foods which usually finds its way in to big formal parties and gatherings. The two main ingredients – barberries and saffron are relatively expensive, therefore the food is considered prestigious, if simple in making.
Ingredients (serving 4-5): Rice (ideally, any type of Basmati), 3 cups. Barberries, 1 ½ cups. Sugar, 2 tbsp. Saffron powder, 2 teaspoons. Salt, 2 tbsp. (this is for soaking the rice). Cooking oil and water.
Start with picking over barberries. Sometime you need to be extra careful with solid particles of grit. Place the barberries in a small colander and soak it in a bowl of cold water for an hour. Change the water and repeat the process if necessary. Rinse thoroughly and drain.
Make your rice, as you would with plain rice – by soaking it in advance in salted water for at least a few hours in advance, semi-cook it in boiled water and steam-cook it for an hour. See here for the full instruction. Read the rest of this entry »