Who doesn’t love spreading a healthy dose of homemade jam on toasted and buttered crusty bread? For some, there may be something strange about jam that’s made without fruit, but I would encourage anyone to try this brightly orange-colored and flavorful carrot jam.
Making jam is an age-old tradition in Iran (and the rest of the world); it dates back to the 12th century in ancient Persia. This was an essential means of preserving food far beyond the growing and harvest seasons. This tradition was also adopted and spread through many cultures who then put their own unique mark in the middle east and Mediterranean regions.
Javahar Polo (jeweled rice in Farsi), also known as Morasa Polo, is truly the ultimate rice dish that is often served at Persian New Year celebrations or at weddings. But you certainly don’t need to wait for spring equinox or a marriage proposal to treat yourself to this gem (all puns intended!) of a dish.
Persian food is a complex balance of abundance, color, flavor, design and presentation. No other dish matches the sophistication and elegance of this dish and the care given to its presentation. The sparkling ruby color of the barberries is enhanced with glistening, exquisite saffron. Accompanied by emerald green Iranian pistachios, sweet and tenderized carrots and caramelized orange peel, this dish is truly a visual and gastronomic feast.
Soup-e Jow is a delightfully simple and flavorful soup, but is not really well-known in the line-up of Persian soups and Aashes. (Aash is a Farsi word for a thick soup, like a cross between a soup and a stew.) The barley offers an earthy flavor and satisfying chew, while lemon juice contributes a refreshing sourness. Carrots bring a brilliant color, and milk adds creamy richness.
This soup was a favorite of my family’s when I was growing up in Iran, and I remember looking forward to it every time Mom prepared it.
This stew is a great representation of a dish in a culture that loves its fruits with their tart and sweet flavors! The chicken is cooked slowly with Persian spices (advieh), layered with carrots and saffron, and finished off with fresh orange segments before serving.
This is a perfect example of a simple and humble Caspian Sea dish in which large amounts of parsley, cilantro, mint, spinach and green onions are finely chopped and cooked down while brilliant and colorful slices of carrot gently soften in this tangy herb sauce. This dish is typically served with fried eggs or pieces of white fish on top and steamed basmati rice.