Living in the minus double digits for a few months by this time of the year, I miss so many things including my charcoal burning barbecue and all the goodies that get roasted and cooked on it during the summer evenings in company of good friends and lots of cool drinks! I specially miss our kebab making rituals around it although to tell the truth my family eats red meat now, only once in two weeks or so.
If, like me, you crave kebab koobideh, and are ready to settle for a pot version of it, this post is for you. The basic idea is the same as in original koobideh, only we spread the big meatball instead of dividing it into small balls and then skewering them. This means you will not need to worry about kebab holding on to the skewers while being roasted which means, in turn, we can play around with the ingredients. You will note that in my new recipe for Pan kebab koobideh below, I have added lots of spices in addition to the grated tomatoes and garlic to the ground beef. I believe with this kebab what lacks in ambiance, it definitely makes up in the taste! Read the rest of this entry »
Once again Yalda, one of Iranian’s much loved and cherished celestial moments and rituals is round the corner. We celebrate Yalda on winter solstice on Dec. 20th as the longest and darkest night of the year by getting together, reciting poetry and feasting over a colorful spread of dried fruits and nuts, aajil, specific fruits namely pomegranate, persimmon and watermelon, cozy heartwarming dishes and lots of light, hope and energy to get through the long but increasingly brighter winter ahead. See my precious posts for Yalda night here and here.
The Persian “Pomegranate Soup” or ash-e anar آش انار, will forever resonate with me the excellent culinary fiction by the same name written by Marsha Mehran, an eloquent Iranian-Irish author who passed too soon but whose novels depicted Persian cuisine enchanting as a fairy-tale full of texture, fragrance and mystery always ready to haut, charm and welcome those unfamiliar with it. Read the rest of this entry »
My non Iranian friends may already be familiar with Persian aash, especially from my post on Aash-e reshteh. Nevertheless, I am going to take you through some fun introductory notes on aash in general and aash sabzi Shirazi آش سبزی شیرازی in particular, using experts from e-book, A sip, A bite, A mouthful: A memoir of food & rowing up in Shiraz.
As reluctant as I am to use the term “soup” to describe aash, for fear of undermining its significant position within Iranian cuisine and culture, I nevertheless find a comparison between the two the most efficient way to describe the dish to new appetites. To this end, aash could be said to be an “honorable soup”–rich, thick and laborious to prepare. Depending on the type of aash, it is made of specific varieties of herbs, vegetables, fruits, grains and dairy products; with or without beef or lamb. Read the rest of this entry »
This super easy and super fast cookie is …well, super Yummy! No butter or oil is required not even to grease the baking sheet. Yet the cookies are crisp chewy, a bit heavy yet tender – and with my recipe not too sweet either. I love them with my evening tea and sometimes with my morning coffee.
Ingredients Read the rest of this entry »
Recently, on a hot humid days in Montreal, I was privileged to entertain a large group of my family with good food, scented shades on the porch, open heart, and most impressive of all, with homemade faloodeh Shirazi (pomegranate faloodeh in this case).
Faloodeh or paloodeh فالوده، پالوده is a refreshing iced dessert, a summer savoury, made of frozen cornstarch, water, sugar and rosewater. Like Salad Shirazi, Faloodeh Shiraz is a speciality of my old hometown Shiraz. The dessert is of course popular nationwide and is almost always made from the scratch in ice-cream stores and sold in small washable or disposable cups. In Shiarz alone faloodeh is enjoyed with few drops of either flower syrup or lime juice sprinkled on it; everywhere else people eat it with or without lime juice. Read the rest of this entry »
You might remember at least two types of meatballs I have described here: One in an older post for cabbage mixed rice , where we make very small meatballs, and the other one in a dish I called Koofteh and served with vegetables.
Today I want to share with you a very popular dish called Koofteh Tabrizi کوفته تبریزی – a rich yet tender meatball served in savoury thick tomato broth. As the name suggests the dish is a speciality of the city of Tabriz also known for its sophisticated and extremely delicious cuisine. Like the other two meatballs, the basis of Koofteh Tabrizi is a mix of ground meat, grated onions, chickpea flour, turmeric and pepper-salt. However, Koofteh Tabrizi is distinct in its taste as it is mixed with cooked rice and split peas as well as with aromatic fresh herbs; it is also different from other types of meatballs with regard to its fairly large size (here we go with Tennis ball size in order to better manage and make sure it will hold throughout the cooking process). Read the rest of this entry »