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!


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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 »


Curry Vegetables Stew

This is a modified version of an eggplants curry which I once tried in an Indian restaurant and absolutely loved. It is made of my favorite vegetables eggplants, portabella mushrooms, red potatoes and tomatoes; it is also aromatic and absolutely gorgeous looking. So, give it a try if you are in for fried garlic, turmeric, black pepper and curry. As a stew, it is best served with white rice.

Ingredients: Read the rest of this entry »


Moving  back to the old house

My dear friends, between today and April 20th, I will be moving my English and Persian blogs back to the wordpress.  My current host is Hostgator, which I am not finding very useful given the limited amount of activity I am engaged in.

So, fingers crossed, the transition should be smooth and my readers will be automatically redirected to the new site, which is different in appearance but identical in content. I will try to replace and fix missing contents and categories, should it be necessary.

PS I found in my ebook files, this drawing by my good and talented friend Vahid Dastpak. And figured it somehow reflects my decision to go back to the good old wordpress.com !!

See you soon!


Rose Tea for this Norooz

Spring and the Persian new year is just a few days away; that, plus the company of good friends at Persian Food Bloggers ( #Persianfoodbloggers #PFBNowruz) give sufficient motivation to post again! Consider my reflection on Rose gardens and rose tea, a trip on memory line rather than a tea recipe, as I am sure everyone knows how to make tea 🙂

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Meymand is a village close to my old hometown Shiraz in Iran’s southern province of Fars; it is well-known for its rose gardens and rose-water produce.  The roses blossom around April when Rose Festival is held.  This is also the time when the main bulk of rose flowers are picked and prepared either for distillation or to be dried for culinary and medicinal purposes.  The rose gardens remain well and yielding till the end of the summer,  providing an ongoing source of rose flower extract , called golaab in Persian. Read the rest of this entry »