Typical Iranian breakfast


Perennials3: Hosta


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Revelers at Tam-Tam festival, Parc du Mont-Royal


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Night life of ivy & wind-chime


Frangrant jasmine

Jasmine, this heavenly smelling summer flower is apparently known as “Arabian Jasmine”; we call it razeghi in Persian.  Back home, we had it in our yard -a good majority of people did.  Here in Montreal, I longed for it for such a long time before I received a kindling some 10 years ago. The best gift ever!

For Montreal’s weather (zone 5) this is certainly considered a houseplant, but it could benefit the fresh air, nice warmth and thereby fully flourish for a couple of months from June to August, depending on the weather. I take mine out in a half-sun spot once we have at least 25 Centigrade outside. Soon, it comes to life with glowing green leaves and delightful white buds. I just love the scent of its full grown delicate flowers, and sometimes collect the ones which have fallen off, put them in a saucepan full of water and keep them a bit longer on my dining table. Before bringing the plant in again, I wash it thoroughly and make sure it is pets free, and I also prune in back to a manageable size, as it does grow a lot while enjoying the warm weather.


Joojeh kebab on charcoal barbecue

 

Last year we turned our old gas burning barbecue into a charcoal one, in an attempt to recover some of our nostalgic memories of delicious Iranian style kabaabs made on charcoal burning braziers. It was an extremely successful operation with rewarding results!

Blessed by a covered carport, which we use as a kind of porch, we now indulge in grilled everything throughout the year. It might not smell “seasonal” to send wafts of grilled chicken or mouth watering skewer meat kebab in minus 30 degrees out in the snow-covered neighbourhood, but

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Don’t give up

In this proud land we grew up strong, we were wanted all along, I was taught to fight, taught to win, I never thought I could fail, no fight left or so it seems, I am a man whose dreams have all deserted, I’ve changed my face, I’ve changed my name, but no one wants you when you lose, don’t give up, ‘cos you have friends, don’t give up, you’re not beaten yet, don’t give up, I know you can make it good, though I saw it all around, never thought I could be affected, thought that we’d be the last to go, it is so strange the way things turn, drove the night toward my home, the place that I was born, on the lakeside, as daylight broke, I saw the earth, the trees had burned down to the ground, don’t give up, you still have us, don’t give up, we don’t need much of anything, don’t give up, ’cause somewhere there’s a place, where we belong, rest your head, you worry too much, it’s going to be alright, when times get rough, you can fall back on us, don’t give up, please don’t give up, ‘got to walk out of here ,I can’t take anymore, going to stand on that bridge, keep my eyes down below, whatever may come, and whatever may go, that river’s flowing, that river’s flowing, moved on to another town, tried hard to settle down, for every job, so many men, so many men no-one needs, don’t give up, ’cause you have friends, don’t give up, you’re not the only one, don’t give up, no reason to be ashamed, don’t give up, you still have us, don’t give up now, we’re proud of who you are, don’t give up, you know it’s never been easy, don’t give up, ’cause I believe there’s the a place, there’s a place where we belong.

Translation into Persian


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Baptism in Ottawa River


A magic called fresh garlic

Green garlic and garlic scapes add delicate, refreshing flavor to salads, and any type of dish you would normally use garlic for. I use them particularly in herbs-mixed polo with fish. They are easy, fun, and extremely rewarding to grow – even in pots. Simply break the bulbs and plant them 5 cm deep in a sunny spot. They should be at least 10 cm apart in a rich, weed-free soil. In Montreal, the  planting time is mid September.

 


Rice, unbeatable Iranian style

The high quality rice cooked Iranian style is simply unbeatable. Whether it is mixed polo or plain, white chelo, soaked and drained or not drained (as in kateh or dami), the unique steam-cooking method employed to prepare Iranian-style rice results in a perfection of slender, fluffy grains with a heavenly taste and fragrance.

 

In addition, tah-dig, the crunchy part of rice, literally meaning “bottom of the pot,” is a by-product , and much loved, of Iranian style rice cooking, which could take several tastes and forms… I have explained all these simple yet delicate points and procedures in a “culinary memoir” linked on the sidebar of this blog. Meanwhile, Read the rest of this entry »