Well, actually, the season is about to wrap up, and I am just a little behind in getting this posted! Here in the Pacific Northwest, rhubarb begins to show up in farmer’s markets and grocery stores in April and lasts until late June or early July.
Unlike other seasonal vegetables that are available year-round, you are not likely to find rhubarb outside its prime season. So I say: when you see it, buy it, cook it and preserve it for all the other months of the year when you will not have access to this seasonal vegetable.
To most Persians, Sohan Asali is a beloved and familiar sweet that is a prime example of Mehmoon-Navazi, a uniquely Persian style of over-the-top hospitality!
To me, Sohan Asali is a reminder of the nearly forgotten years of 40 years ago when I lived in Iran and celebrated the Winter Solstice, called Shab-e Yalda in Farsi. Shab translates to night and Yalda is the reference to the longest night of the year.
Shirini Napoleoni, or Napoleon pastries, are popular dessertys in Iran that are closely related to the French Mille-feuilles. The French name translates to “a thousand leaves”, referencing the layers of flaky and buttery puff pastry.
Traditionally, a mille-feuille is made of three layers of puff pastry, alternating with two layers of crème pâtissière. The top pastry layer is often then covered with cream and chocolate drizzle, pastry crumbs, or various coarsely ground nuts.
There is simply no shortage of creative and pleasing beverage choices in Persian cuisine!
In this refreshing drink, cantaloupe is instantaneously elevated with a splash of rosewater syrup and crushed ice, making an irresistible treat for hot summer days.
Persian culture has a deeply-rooted and rich tradition (mehmoon navazi in Farsi) of offering various treats to our guests. In summertime, these will inevitably include the “cooling” beverages such as Sharbat and Paloudeh.