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Pomegranate Part II: Āblamboo Persian Style
Last time, Felfeli and I showed you how to deseed a pomegranate in a simple Persian process of doon kardan that calls for a modicum of technique and a measure (more than a soupçon, smidgen less than...
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Cliff Notes for Pomegrantes – Plus a Preamble to a Prelude
For your viewing pleasure: Cliff Notes for “anâr doon kardan” — as promised. So you probably think that after a week-long pomegranate-palooza here at Fig & Quince that we’d finally be done with...
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Homemade Roe’beh Anâr — DIY Pomegranate Syrup
Rob’ eh anar, or pomegrante syrup (also referred to as pomegranate molasses or concentrate or paste) is a staple ingredient in Persian cooking. My mother has never made it herself from scratch and...
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Fesenjoon – Pomegranate and Walnut Stew
There is a popular khoresh. made with ground walnuts & pomegranate syrup, called Khoresh ‘eh fesenjan — but you can call it fesenjoon when you are on a more khodemooni (that is intimate) footing....
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Grass is Sabz! Sabzeh is Green! Or: How to Grow Sabzeh (for NoRooz)
Sabzeh, symbolizing birth and growth, is an integral part of the Persian New Year’s Haft Seen spread. It’s such an optimistic gesture: coddling a seed and coaxing sprouts out of it! Don’t you think?...
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Copy Right Copy Wrong
We interrupt our regularly scheduled programming (on Persian food and Norooz and spring and all that is blossoming and sprouting and delicious) to bring you this spontaneous rant about the travails of...
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HaftSeen – The Persian New Year’s Beautiful Still-Life
An iconic Norooz custom is creating a still-life tableau called HaftSeen — literally meaning: “Seven S’s” – a display of at least seven traditional and symbolic-laden items, all bearing names that...
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Et Tut, Brute?
Tut. Toot. Toote! However you spell it, it is the little adorable mulberry-fruit-shaped Persian treat made from ground almonds, cardamom and rosewater; dusted with a glittery coat of granulated...
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Colored Eggs for Everyone! Naturally.
Last year when coloring eggs for the Norooz haftseen, I pledged to make homemade dye next time around. Before I knew it a year went by (wow so quickly like WOOSH) and it was once again time to color...
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Borani ‘eh Esfenaj — (Persian) Spinach Borani
Once upon a time there was a king who ruled over a vast kingdom and when he died (some said he was murdered, most foul) a tumultuous power struggle vying for his throne ensued. In the midst of this...
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One!
A year ago my mom and I posted our very first Persian food recipe — for a huge rice-meatball stuffed with prunes, caramelized onions, raisins and walnuts, served with its own tangy and savory broth,...
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Chaghaleh Badoom – Fresh Spring Almond
Pictured here is what we call chaghal’eh badoom in Iran — known as fresh (or green or spring) almond here in the U.S., that is if you can find it. Nestled inside its fuzzy green hull lies the young...
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Dolme ‘ye Felfel – Stuffed Peppers (Persian Style)
A delightful reader of this blog recently requested a recipe for stuffed peppers. I have a terrifying backlog of posts and chores and what-nots, but how could I say no? Specially as the query...
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Say it with Glass
I have a weakness for containers – anything from cigar boxes to Chinese medicine cabinets (swoon!) to a vintage tin box – and I’m keen, oh so keen, on glass jars. They house many of my little...
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Mirza Ghassemi – A Persian Eggplant Dish (by Yvonne joon!)
This lush still life of Mirza Ghassemi (a Northern Iranian vegetarian/vegan eggplant dish) reverently flanked by grapes, cucumbers, radishes and the soft, delicious drapery of lavash bread – all under...
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You Say I Ran, I say E Ron – (A Pictorial Peek)
Banafsheh, who I like to call B, is a dear family friend, trilingual attorney, witty wordsmith, and (gratefully for me) avid shutter bug. All of the pictures in this post (unless specified otherwise)...
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Halva ‘ye Adas – Lentil Halva (Persian)
Persian halva, sometimes translated as “saffron cake” (don’t ask me why, it makes no sense) not to be confused with halva ardeh (more on that below) refers to a sweet, aromatic, pasty type of...
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Persian Rice 101 – An Introduction to Polo & Tadig
There is an amusing rice-centric Persian proverb, the story of which goes like this: A newlywed bride, a novice cook, wanted to make polo (fluffy steamed rice) but did not know how so she reluctantly...
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B is for Baba & Baba is Baba Bee – Happy Father’s Day!
Baba is Persian for “dad.” You could also say pedar which means father – but it’s more formal and not often used in everyday intimate parlance. When we first moved to the U.S., I got embarrassed to...
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Persian Rice 101: Tools & Trade Secrets
Here’s what happened: While finishing up the “How to Make Persian Rice” post, I realized it was getting so wordy-McWordy, so busting-at-the-seams image heavy, so assaultingly verbose, that it was...
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