I seem to spend a lot of time thinking about Isfahan these days. So I started searching online and paging through cookbooks for inspiration to see what intriguing and tasty dish I could come up with to share.
This is a simple Isfahani stew that once again has familiar elements such as lamb, chickpeas (in this case in the form of flour), tomatoes and spices, that are combined in a unique and surprising manner to create an extraordinary flavor profile and texture.
More about Isfahan:
Isfahan is a city in central Iran, known for its classical Persian architecture, traditions, gastronomy and a unique accent. In the center of the city is the huge Naqsh-e Jahan Square which houses the 17th-century Shah Mosque, whose dome and minarets are covered with mosaic tiles and calligraphy. Naghsh-e Jahan Square is one of the largest city squares in the world, and has been designated a World Heritage Site by UNESCO.
Isfahan is Iran’s 3rd largest city with a population of nearly 2 million, and is home to numerous mosques with eye catching minarets, 16th century bridges, bustling bazaars, churches and cathedrals, museums and tombs. A must see for every Iranian and visitor to Iran!
I visited Isfahan only once, long ago. I must have been about 10 years of age, so my first-hand memories are a bit on the fuzzy side. I do remember the grandness of the town square and the beautiful and vibrant colors of blue, green, turquoise and red, all surrounding a vast reflecting pool with fountains. My most vivid recollection is the narrow stair climb up the minarets, much like the climb up Notre Dame Cathedral’s towers, for those who know Paris.
These days Isfahan, still so far away, is in my daily life. I serve as a board member of a brilliant organization called Seattle-Isfahan Sister City Advocacy (SISCA), whose primary purpose is to normalize the human relationships between these two great cities. In our effort to narrow the gap and bring more awareness of Persian culture, every year we host two events in Seattle: one featuring Persian food (food diplomacy that we call Chefs Without Borders), and another celebrating the traditions and rituals of the Persian New Year.
I am SISCA’s food guy!Continue reading “Chickpea and lamb meatballs in an aromatic and spicy tomato-mint sauce”