Stuffed grape leaf (dolmeh2)

When I was growing up in Shiraz, we had a house on Hedayat Street with several fruit trees in its backyard. Most vividly, I remember our grapevine.

My mother planted it at a cozy corner as soon as we purchased the house and in a couple of years it grew into a tall, wide tent of green grapes, providing Mom the supplies to cook stuffed grape leaves (dolmeh barg-e mo) at least twice a year. She did it once in spring when the grape leaves were so small and tender she had to stack two leaves to cover the cracks and wrap one tiny dolmeh – the way she shaped them in squares, rather than rolling them up like cigar. Before the end of the season in late summer, she also picked another round of leaves for freshly made dolmeh. Read the rest of this entry »


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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Jewel-mixed rice

Jewel-mixed polo or ‘morasa polo” is a dish I often make when I want to impress my visitor :), of course served with fried or oven-cooked chicken. It has a unique taste – a bit sweet with the dominant taste of sweetened orange peel.  In all fairness, this is quite a complex recipe to start my Persian cooking list with but I love the color so I went for it assuming many of you know the basics. If not, nothing to worry about. I will explain how to prepare plain rice in a separate post shortly.

Ingredients (serving five) Read the rest of this entry »