Last weekend I celebrated Sizdeh Bedar, the 13th day of Nowruz (Persian New Year) with friends. As is traditional in Iran, we headed outdoors for a picnic and the ceremonial release of Sabzeh (sprouted wheat) into a stream along with a wish. My contribution to the picnic was freshly-baked lavash bread, with which I created…
Bamieh – bite-sized “donuts” soaked in saffron-rosewater syrup
Bamieh is a mouth-watering Persian dessert famous for its distinctive textures and flavors. Deep-fried to perfection, these doughnut-like treats have a crispy exterior but are soft and juicy inside. They are soaked in syrup infused with rosewater, saffron, and lemon juice, creating a perfect balance of sweetness, tanginess, and floral notes. I’m showcasing Bamieh here…
Naan Nokhodchi – Cardamom chickpea cookies
Naan Nokhodchi, also known as Shirini Nokhodchi, are among the many delicious Persian cookies that are associated with celebration and hospitality. Flavored with cardamom and rose water, they are perfect with a cup of black tea or coffee, and are a great treat at any time of day. These small, delicate, and melt-in-your-mouth cookies are…
Build Longer Tables: Risotto and Polow
Cooking demonstration and Fundraiser in association with Seattle-Isfahan Sister City Advocacy (SISCA) Two chefs–one Iranian and one Italian–will join forces at 10 a.m. Pacific Time, Saturday, December 10, for an online cooking demonstration to help increase awareness of the extraordinary uprising underway in Iran and to raise funds in support of underprivileged Iranian children and…
The Persian Pantry
The Persian Pantry A well-stocked and well-organized pantry is the heart of the kitchen in many if not all cuisines. It is also the gateway to exploring and experimenting with new flavors, ingredients, and dishes. Cooking is simply more efficient and more enjoyable when the necessary ingredients are readily accessible. Persian cuisine is no exception…