Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.
Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.
Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.
I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.
You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.
Ingredients —
For the Fish:
1 1/2 – 2 pounds cod 1 tablespoon olive oil Juice of 1 lemon Salt & Pepper to taste
For the Tomato-Olive Relish:
3 tablespoons high quality olive oil 1 medium onion, chopped 4-5 cloves garlic, finely chopped 2 tablespoons capers, dried and roughly chopped Pinch red pepper flakes (optional) 3 cups cherry tomatoes, cut in half 2 cups kalamata & castelvetrano olives, sliced Drizzle of balsamic vinegar Juice of 1 lemon Handful of fresh parsley, chopped Salt & pepper to taste
Preparation —
For the Cod:
Place cod in a parchment lined baking dish.
Squeeze lemon juice and a drizzle of olive oil on the fish and using your hands spread to coat the fish, then season with salt and pepper.
Bake for 12 minutes on the top oven rack under broil until slightly golden on top and cooked through.
For the tomato-olive relish:
Heat olive oil in a medium skillet on medium-high heat.
Saute onions in olive oil until translucent but not browned, 2-3 minutes.
Add garlic, capers and pepper flakes (if using) and saute for another minute until garlic is fragrant. Do not let garlic brown.
Add tomatoes and stir to combine everything in the pan. Cook until tomatoes have softened and some have burst, creating a sauce. About 5-8 minutes.
Season with a pinch of salt and drizzle of balsamic vinegar.
Add olives to the pan and mix to combine and cook for another 1-2 minutes.
Remove from heat, then add lemon juice and fresh parsley. Taste and adjust salt and lemon as needed.
Serve the relish on top of the fish with a final drizzle of olive oil and lemon wedges on the side and enjoy!
Homemade is better than store-bought. Period. While convenience is understandable, you’d be surprised how easy it is to whip up with a few ingredients. Not to mention the gratification of making it yourself — without added preservatives.
The key is high quality tahini. That’s the secret sauce, literally. Tahini is a velvety, luscious paste, with a delightfully nutty flavor derived from ground sesame seeds. We love it, here and beyond.
I often serve hummus with olive oil, paprika + za’atar. In this recipe a Persian-ish twist with dried mint, paprika + sesame seeds as a nod to the tahini inside. Feel free to get creative here: Crispy chickpeas. Mushrooms + thyme. Herby Schug. Pine nuts, preserved lemon + parsley. Olives + feta… and so on.
Ultimately hummus is wonderful as is — all you need is warm bread to swipe and grab the creamy goodness in a generous bite.
Ingredients —
1 ½ cups cooked chickpeas, or a 15-ounces can chickpeas, rinsed and drained Juice from 1 – 2 lemons, adjust to taste 1-2 medium garlic clove, finely chopped and mellowed in lemon juice 3/4 cup excellent quality tahini (i.e. Soom Foods or Seed & Mill) 4 tablespoons ice water, more as needed ½ teaspoon ground cumin Salt & Pepper to taste
Toppings (optional) Drizzle of high quality olive oil, a sprinkle or two of paprika, 2-3 pinches of crushed dried mint.
Preparation —
Chop garlic very finely and smash into a paste using the tip of a knife. Then place garlic paste in a small bowl and cover with enough lemon juice to submerge. Let mixture rest so the garlic flavor can mellow — approximately 10 minutes.
In a food processor or high-powered blender, add all of the ingredients and blend until the mixture is thick and creamy – about 1-2 minutes.
Scrape down any tahini stuck to the sides and bottom of the processor as necessary. Then taste, and adjust as desired — I almost always adjust the salt and lemon juice to achieve the most balanced flavor.
Scrape down the sides of the food processor again, and blend until the mixture is ultra smooth and creamy. Add more ice water by the tablespoon if necessary for creamy texture and desired consistency.
Spread the hummus on a plate. Using the back of a spoon create “swoosh” patterns or channels for the toppings to spread across. Top with garnishes of choice, and serve with warm pita, crackers or raw chopped vegetables such as bell peppers, cucumbers and carrots.
Simple yet sophisticated at the intersection of sweet and savory. This onion omelette has a grounding taste, earthy and comforting. A swift recipe for a satisfying meal — be it the main event for breakfast and dinner — or a supporting role at brunch.
The subtle sweetness of the fragrant caramelized onion complements the creamy eggs, created through folds during the quick cooking process. Salty feta adds an additional layer of flavor with briney delight, but the omelette is just as wonderful without cheese.
Omelettes are a kitchen’s miracle. Whether made by a self-though home cook like moi, or a French master chef. It’s magic. A couple of ingredients and a perfect meal in minutes.
Eggs and omelettes are my favorite medium in the art of cooking, a blank canvas for creating flavor and beauty.
There are many reasons I love omelettes. Perhaps i’s because that is how the inspiring Julia Child, my hero entered the American imagination by cooking an Omelette on public television (in the early days of black and white TV’s), and consequently revolutionized how we we cook, how we eat and our relationship to the homemade meal. Maybe it’s because happy childhood memories in Tehran include a savory omelette, sometimes with tomatoes (tokhmemorgh gojeh) swiped up with fresh flatbread (noon sangak) and enjoyed in pure umami delight. Maybe it’s just cooking for old times sake – eggs go way back as humans have consumed eggs, fried or beaten, for thousands of years ever since hens were domesticated…
Regardless it’s just good. A delightful addition to our weekend brunch tables or an expeditious standalone meal. Surprisingly nostalgic and modern at the same time. So make it, enjoy it and as Julia would say, Bon Appetit!
Ingredients-
1 tablespoon extra virgin olive oil 1/2 large red onion, thinly sliced 3 eggs, whisked 1-2 inch cube feta cheese, crumble (optional) Chopped fresh parsley, basil, or chives for garnish (optional) Sea salt and black pepper to taste
Heat olive oil to medium-high in a skillet, preferably nonstick.
As olive oil begins to shimmer in the pan, add onions and saute 3-4 minutes until slightly caramelized, stirring often to brown evenly.
While onions sizzle, add eggs to a bowl and whisk until yolks and whites are combined.
Add eggs to onions in the skillet, season with salt and lower heat to medium-low.
Gently push the egg from the outer edges of the skillet towards the center of the pan with a spatula, softly creating large folds as you go along all sides of the pan. Tilt pan if necessary to force liquid egg to the outer edges of pan and repeat creating folds towards the center. Do this for 2-3 minutes until eggs are cooked to desired doneness.
Avoid the urge to turn the heat up at any point to avoid burning the bottom of the eggs.
Turn heat off and top eggs with a black pepper, feta and herbs if using. If not using feta, season with more salt according to taste.
The story of Passover is a commemoration of the exodus of the ancient Israelites from slavery to freedom. It’s about the journey of a group of people wandering difficult landscapes in search of a place to live with dignity — in search of home.
As an Iranian-American Jewish Woman, my relationship with religion is complex. But I appreciate the holiday’s universal themes of memory, optimism, humanity, family and our responsibility to each other.
This passover, as done for generations, my family sat at a long table and performed symbolic rituals in a specific order, reading from a Hebrew and Farsi prayer book. At the core of this process is the retelling of the exodus story. A 3,000 year old tale repeated every spring, for thousands of years. Why is this story different from other stories?
Storytelling performs an important role in human societies. Aside from broadcasting social norms to coordinate social behavior and promote cooperation, stories are our human super power. We tell stories to survive, to build and to thrive. To remind us that we are not alone in the world. We construct internal narratives to make sense of the complexities of life and we tell chronicles collectively to find certainty in an uncertain world.
Given that, one has to contemplate the merit and utility of a story that has lasted for three millenia. The biblical story of Passover is the ultimate story of human perseverance, of faith, of humanity surviving against improbable odds, and ultimately, it is the story of freedom.
In Farsi Passover is referred to as the Holiday of Freedom (“eid-e azaadi”). Today this resonates more strongly than ever in a world embroiled in a refugee crisis with millions of innocent people displaced, wandering, and in search of stability. People from Syria, Afghanistan, Central America, South Sudan, Myanmar, Ukraine and beyond. Not to mention how the Covid-19 Pandemic exasperated many of society’s inequalities and displaced vulnerable communities in other devastating ways.
This year, the notion of fighting for Freedom rings evermore for the people of Iran as they bravely demand basic human rights from an evil regime which will go to unthinkable lengths to maintain power. Today Iranians are fighting for the right to live and love openly, and they bleed on the streets for agency over their lives. They’re fighting for women, for life and for freedom. The protests in Iran resonate with me personally. After all my parents escaped those same circumstances, aptly naming my sister “Azadeh” — meaning one who has been freed in Farsi — when she was born shortly before our painful departure from Iran, forced to leave the only home they had ever known. And while my own childhood memories are heavily pained by that exodus, I know this saga is not unique to Iran and Iranians.
The malign powers of the regime in China, the world’s most populous dictatorship continues to ramp up censorship. Individuals in North Korea live in the dark. Long standing conflicts continue in Libya, Yemen, Ethiopia and Azerbaijan – to name only a few – forged on by greedy authoritarian leaders to resolve petty political disputes. I am not an expert in the complex dynamics of these affairs, but I know millions of innocent people are kept hostage, their freedoms reduced to nothing at the whims of egocentric dictators. Or as Carl Sagan put it “think of the rivers of blood spilled by all those generals and emperors so that, in glory and triumph, they could become momentary masters of a fraction of a dot in the universe.”
The story of Passover is also central to America’s conception. You can see how the themes of the exodus have inspired various American leaders. From the founding fathers, to abolitionists, and civil rights leaders in the last century. American abolitionist, former slave and “conductor” on the Underground Railroad, Harriet Tubman was known to many as “Mother Moses.” She used spirituals such as “Go Down Moses” to signal slaves that she was in the area to help those who wanted to escape. America is the “promised land” my family traveled to from the atrocities of the Islamic Republic of Iran and an eight-year Iran-Iraq war that senselessly destroyed everything for nothing.
So the exodus story lies at the heart of who we are as people. We have all been a stranger in a strange land. Misunderstood, lost and in search of a home where we can be free to be ourselves, without punishment and perdition. The 3,000 year old story of seeking freedom reverberates in the spirit of many nations, and in the heart of every human being. It echos the dream of leaving subjugation to find freedom. Rebelling against tyrants to obtain the power to act, speak, or think without restraint.
We may not have the solutions to these issues today, but we can talk about them, at our dinner tables and elsewhere. Stand up against modern-day pharaohs, with our disapproval. I hosted a Passover seder at my NYC apartment this year. I had the luxury of stressing over the menu, not enough folding chairs, and if the brisket would be ready before sundown. But I grew up in Iran and I know from generations of discrimination and difficulty, how many others are spending this holiday across the globe – life challenges far bigger than the timeliness and contents of a meal.
This year Nowruz, Passover, Easter and Ramadan all coincided. The universal themes of all of these holidays are the same: renewal, faith, freedom, sacrifice, charity and community.
Just as in the Jewish tradition, all of these holidays are about coming together and meeting adversity with optimism and generosity. The similarities in the human quest for meaning are not a coincidence. The observers and rituals may be different, but the common denominator is a festive meal to cement our values of humanity and hope. With these shared values, we can all come together and learn from one another. It is an opportunity to celebrate kindness and foster respect. Of course symbolic foods play a role in all of our celebrations as we break bread, break barriers and build bridges.
The shared meal is an act of love. No matter what your style, customs or origin story, when we gather to enjoy a meal, we are unified in engaging in a tradition as old as humanity — one which transcends national borders and cultural divides.
Wishing for Freedom and joy wherever a human heart beats, with hopes that good people all over the world have the opportunity to gather with their loved ones, just as we did this week.
Can I get a hallelujah?
“Not Christian or Jew or Muslim, not Hindu, Buddhist, Sufi, or Zen. Not any religion or cultural system. I am not from the east or the west, not out of the ocean or up from the ground, not natural or ethereal, not composed of elements at all. I do not exist, am not an entity in this world or the next, did not descend from Adam and Eve or any origin story. My place is the placeless, a trace of the traceless. Neither body or soul. I belong to the beloved, have seen the two worlds as one and that one call to and know, first, last, outer, inner, only that breath breathing human being.” ~Rumi
~ Musical Inspiration ~
Louis Armstrong, Go Down Moses.
American abolitionist, former slave and “conductor” on the Underground Railroad, Harriet Tubman (known to many as “Mother Moses”) used spirituals such as “Go Down Moses” to signal slaves that she was in the area, and would help any who wanted to escape.
Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I couldn’t agree more.
There are endless ways to prepare an egg but soft-boiled is my favorite. They are lucious, delicious and satisfying. In my fool-proof recipe below, you’ll see anyone can make them in exactly 6 minutes.
As for the wonders of this phenomenal simple pleasure, I wasn’t sure how to articulate my thoughts so I asked ChatGPT “why are soft-boiled eggs so darn delicious?”
The 5 reasons it gave are listed below. Turns out, I agree 100% with the Chatbot too!
I’d only add, cooking an egg is an art form, taking on the unique characteristics of the maker and the ingredients which you ultimately marry it with ~
Textural appeal: A delicate and silky texture that is appealing to many. The whites are cooked enough to hold together, but the yolk remains runny, creating a creamy, rich consistency that is satisfying.
Flavor: Eggs are a good source of protein and have a unique flavor profile that many enjoy. The runny yolk has a richer flavor than a hard-boiled egg, and the whites are slightly sweet and savory.
Versatility: Soft-boiled eggs can be enjoyed on their own, as a topping for toast, or a component of various dishes. This versatility makes them a popular choice for breakfast, brunch, or a snack.
Childhood associations: For many people, soft-boiled eggs evoke nostalgic memories of childhood breakfasts and special occasions. This emotional connection can contribute to their appeal.
Overall, the combination of texture, flavor, versatility, and emotional associations makes soft-boiled eggs a delicious and popular food item.
Ingredients —
2-6 large eggs Approximately 3 cups water (it’s ok if eggs are not fully submerged) A pinch or two of flakey sea salt Freshly ground black pepper (optional)
Preparation –
Bring water to a boil in a saucepan with a lid over medium-high heat.
One egg at a time, gently lower eggs into the water, being careful to avoid cracking the eggs.
Cover the pan and cook for exactly 6 minutes, adjusting the burner to maintain a boil.
Using a spoon, transfer the eggs immediately into an ice bath of water and ice cubes to stop further cooking. Let eggs chill until just slightly warm, about 2 minutes.
Gently crack the bottom of the egg and peel, starting from the wide bottom end, which contains the air pocket.
Cut in half or quarters, sprinkle with flakey sea salt and freshly ground black pepper and enjoy!
Fall is flirting with us and slightly cooler evenings summon cravings for cozy dinners. There is still time to enjoy heirloom tomatoes and summer bounties ripe with flavor from the local farmer’s markets- but a hearty pot of curried lentils is a delightfully delicious and vegetarian dinner any time of year.
Lentils are a versatile blank canvas to build flavor upon. Here, creamy coconut milk, copious amounts of ginger and a medley of aromatic spices adorn the lentils. A nutritious and fragrant one-pot wonder perfumed by coriander, cumin and turmeric, and dramatized by heat from cayenne pepper and ginger, all of which is somewhat mellowed out by the handfuls of fresh kale added at the end. All of these flavors harmoniously come together in the luscious and slightly sweet coconut milk for a satisfying meal. It’s a forgiving recipe so feel free to play with your favorite spices, adjust the heat levels and substitute kale with spinach.
~Tip:
*This recipe holds up well for 2-3 days in the fridge hence why the big-batch volume. It feeds 6-8 servings so feel free to cut the recipe in half for smaller portions. But the leftovers are even better the next day so we recommend making a full pot and enjoying it for several days.
* The recipe uses 2 different kinds of lentils for added texture. Green lentils have a harder exterior and take longer to cook but hold their shape better. Brown lentils are softer and will become more mashed during cooking. You can use either individually, or combine as the recipe indicates for textural contrast. Just make sure you cook long enough so the green lentils have cooked through.
Ingredients-
2 tablespoons olive oil, plus more if needed 1 large yellow onion, chopped 6-8 garlic cloves, minced 4-6 inch ginger knob, finely chopped 1 tablespoon brown mustard seeds 1 tablespoon ground turmeric 2 teaspoon ground coriander 2 teaspoon ground cumin 1 teaspoon cayenne pepper, adjust to taste 1 cup brown lentils 1 cup green lentils 8 cups water 2-3 bay leaves 1-2 small red chilies, finely chopped (optional) 1, 13.5-ounce can unsweetened coconut milk 5-6 full handfuls roughly chopped kale, or spinach Juice of 1 lemon 1 teaspoon sea salt, plus more if needed Fresh ground black pepper to taste Fresh Cilantro for garnish (optional) Kefir or Greek Yogurt for serving (optional)
Preparation-
Heat 2 tablespoons olive oil in a large pot over medium heat, stirring occasionally for 2-3 minutes until fragrant.
Add the garlic and ginger, season with salt and pepper and saute for another 2-3 minutes until onion has softened and is just beginning to color. Add more oil if needed an lower the heat to ensure garlic doesn’t burn.
Stir in the mustard seeds, turmeric, coriander, cumin and cayenne pepper. Cook, stirring often, until fragrant, about 1 minute.
Add the lentils, water, chili pepper, bay leaves and 1 teaspoon salt, then bring to a gentle boil.
Reduce to medium-low, cover and simmer, stirring occasionally, until the lentils have cooked through and most of the water has evaporated, about 30-40 minutes.
Once the lentils have cooked add the coconut milk and mix to combine. Follow by adding the kale to the pot. It may seem like a lot but the kale will whilt down quickly.
Season with lemon juice, more salt and pepper, adjusting to taste as desired.
Served with fresh cilantro and a drizzle of kefir and olive oil, if using, and enjoy.
Fall is fully upon us and with that comes a desire for warming roasts and slow cooked hearty dishes. The days are shorter, temperatures cooler, and we crave comfort. The truth is chicken roasted in the oven, in the endless iterations it can be prepared, is good all year round. It’s a dish synonymous with home cooking and perhaps the one dish I’ve share most with loved ones. From family feasts to fabulous fetes with friends, a golden roasted bird is always a win. Either prepared simply or adorned with vegetables and aromatics.
All you need is chicken, olive oil, salt and pepper. You can play with many different combinations to utilize the transformative power of things cooked in natural chicken fat. Add lemon, herbs and a trio of onions, carrots and celery for a classic option. Garlic is always a good idea, so are woodsy herbs like rosemary and thyme. Green peas add a touch of sweetness. Leeks are lovely, paired with potatoes and lots of black pepper. Potatoes cooked in chicken fat are mouthwateringly tasty.
Stuffing the chicken with rice has a wonderful homey vibe- it adds slightly to cooking time but greatly to satisfaction. Not to mention it can be a great alternative to a more labor-intensive Thanksgiving Turkey. Another delightful flavor combination, chicken baked with scallions, ginger, lemon and white wine. And of course there are a myriad of spices that can makes a chicken dinner exciting- paprika, white pepper and herbs de Provence to name just a few.
For the more casual renditions, I serve the chicken with either rice or, thick toasty bread, spread with a generous amount of sweet and creamy garlic- roasted whole (see preparation below). Briny Persian pickles are a must. A nice green salad too- maybe some radishes and you have a perfect meal. If you’re going the whole roasted garlic route, it cooks in the oven simultaneously as the chicken and becomes a sweet savory garlic cream to slather on the bread or the chicken.
Ingredients
1 (3-4 pound) whole chicken 3 tablespoons extra-virgin olive oil 1 whole heads of garlic, plus 3 more cloves, thinly sliced 2 medium carrots, chopped into 2 inch pieces 2 stalks celery, chopped into 2 inch pieces 1 medium yellow onions, roughly sliced into 6-8 pieces 1 lemon 4-5 sprigs rosemary 5-6 sprigs thyme Salt and freshly ground black pepper
Preparation
Roasted Chicken
Heat the oven to 400 degrees.
If using a cast iron skillet (recommended) place the skillet in the hot oven to heat up while you prepare.
Pat the chicken dry and season well with salt and pepper, both inside and out.
Place chicken breast-side up in a cast-iron or ovenproof skillet and stuff the cavity with the lemon, 3 garlic cloves, and half of the rosemary and thyme.
Place carrots, celery, onion and remaining herbs around the chicken, drizzle with 1 tablespoon olive oil, season with salt and pepper.
Rub the top of the chicken with another tablespoon of olive oil, using your fingers to cover breasts, legs and wings- this helps achieve golden brown skin.
Roast the chicken in the oven, basting every 20 minutes or so, for approximately one hour until golden brown and the dark meat registers 165 degrees on an instant thermometer. Half way through, mix the vegetables with any juices that accumulated in the skillet.
Remove the skillet from the oven and baste on additional time.
Allow the chicken to rest for 10 minutes before carving and serving.
Roasted Garlic
Heat oven to 400 degrees
Remove the paper outer layers of the garlic bulb, leaving the skin intact on the cloves.
Using a sharp knife, cut 1/4 to 1/2 inch from the top of the clove, exposing the tops of the individual garlic cloves.
Place the garlic cut side up in a piece of aluminum foil big enough to wrap around the entire garlic.
Drizzle about 1 tablespoon of olive oil on top of the exposed garlic, rubbing the oil in with your hands.
Close the aluminum foil around the garlic creating a pouch the garlic will cook in.
Roast for 30-40 minutes until soft, sweet and golden.
Simply squeeze the soft cloves out of their shells or use a fork to easily remove and enjoy.
Note~ These creamy roasted garlic cloves don’t have the pungency of raw garlic and take on a lovely sweetness.
You can rub them on bread, use for sandwiches or incorporate it in soups and pastas for fantastic added flavor!
Perhaps one of the simplest recipes on my Thanksgiving menu, this tasty vegetarian side dish is on rotation when I need something light to complement more decadent dishes. Bright blanched beans, highlighted by garlicky and crunchy golden almonds.
You quickly sauté chopped garlic in olive oil, infusing the olive oil with heavenly garlic aroma. Then add the chopped almonds, roast for a few minutes until golden, then pour the entire mixture over the blanched beans. Voila! A few ingredients, awesome flavor and a much lighter way to enjoy green beans for Thanksgiving, or any meal at all.
3 tablespoons extra-virgin olive oil 3-4 garlic cloves, minced 1/2 – 3/4 cup roasted almonds, roughly chopped 1 ½ – 2 pounds green beans, trimmed Flakey sea salt
Preparation
Bring a large pot of salted water to a boil, on the side fill a large bowl with ice water. Boil beans until for 3-4 minutes until tender but still crisp and bright green, careful to avoid overcooking. Immediately after plunge beans into ice water to stop cooking further. Immediately after the beans have cooled, remove from the ice bath and drain in a colander.
While beans drain, heat olive oil over medium heat in a large skillet. Add garlic and stir quickly to avoid burning, until fragrant for about 30 seconds – infusing the olive oil with the garlic. Add almonds to garlic-oil mixture and cook for a few minutes until evenly coated. Plate the beans in serving platter, then pour olive oil-garlic-almond mixture over the beans. Season with flakey sea salt and serve immediately.
Note~ For a nut free alternative, you can skip the nuts and simply dress the beans with the garlic infused olive oil and a splash of fresh lemon juice.
Thanksgiving — my favorite holiday — is around the corner and I can’t wait to start preparing warming fall flavors to celebrate with friends and family.
I’ve been cooking a thanksgiving meal for my people for 15 years, and it brings me much joy every time. I wrote about the joy and thrill of this holiday here . I look forward to building on that and creating new memories each year. Whether cooking for 25 people or 5 people, I’m simply thankful for the privilege to indulge.
My favorite way to begin the holiday meal is with this decadent and relatively healthy butternut squash soup. The key to the depth of flavor is roasting the vegetables. I often serve this as an appetizer while the mains roast and sizzle away and everyone is gathered in the kitchen enjoying wine, light appetizers, and each other’s company.
In Farsi, butternut squash is called lazy pumpkin (kadoo tanbal), which is hilarious. Butter-nut is the perfect name for this tender, sweet and nutty gourd. I simply roast the squash along with red bell peppers, onion and garlic in the oven, then blend everything together with a bit of broth and a touch of cream for a luscious end result. You can skip the cream for a dairy-free option. I serve it with toasty bread and a garnish of thyme. It’s delicious and warming – A foreshadowing to the rest of an amazing meal to come.
Ingredients: 2-3 medium butternut squash, sliced in half and seeds removed 3 medium white onions, quartered 2 red bell peppers, cut in half and seeds removed 4-6 cloves garlic (adjust to taste) 1/2 cup olive oil, add more if needed 3-4 cups vegetable stock or water, as needed 1 teaspoon salt, adjust to taste Freshly ground black pepper, to taste Fresh lemon juice to taste 1/4 cup cream (optional) 4-6 spring of Thyme for garnish (optional)
Preparation
Preheat oven to 375°F and line a rimmed baking sheet with parchment pape
Slice squash in half, remove seeds, leaving skin on- it will be easier to remove once roasted.
Place squash, skin side down along with onions, bell peppers, and garlic on two baking sheets. Generously coat the vegetables with olive oil, season with salt and pepper.
Bake for about 40 minutes or until squash is golden brown.
Roughly half way through, remove the garlic from the oven to avoid burning.
Let the vegetables cool, then use a spoon to remove flesh of the squash from its skin.
Working in batches, place roasted vegetables and stock in a blender or food processor and purée until smooth. Note- Be careful not to fill the blender to the top with hot vegetables as it will erupt. Leave roughly ¼ of the blender empty.
Continue blending in batches, adding all the purred portions to a large pot. Then adjust the thickness of the soup by adding more stock or water until you get the desired consistency. Alternatively you can use an immersion blender in a pot.
Add enough liquid to thin out the soup to your desired consistency.
Taste and season with salt and pepper, if needed, and a squeeze of lemon for balance, if desired.
If using, add the cream to the pot and stir until fully incorporated into the soup.
The soup will be naturally creamy at this point — the cream adds yet another level of indulgence and more luxurious, velvety texture to the mix
Serve with homemade crostini: Cut sourdough or baguette of choice into ½ inch thick slices. Drizzle bread with olive oil and season lightly with salt, pepper and dried oregano. Toast in the oven at 325 for 10 -15 minutes, or until golden brown.
I have fond childhood memories of eating whole fish on family vacations in the lush areas of Northern Iran near the Caspian sea. Seafood was abundant, especially trout and whitefish (ghezel ala), often fried whole. The appetizing aroma of crispy fried trout mingling with the salt-kissed ocean air was delightful. The seafood was fresh, prepared simply with herbs and garlic, and at times with a squeeze of Seville orange (Naarenj). Fresh fish, aromatic herbs, uncomplicated, delicious. The flavor memories of these relaxed summer outings co-mingle with recollections of happy weekend road trips, lush orchard picnics, and river-side camp sites where the sound of the rumbling stream was as lovely as the family banter. Often, a whole watermelon was placed in nearby streams to keep it cool for post meal consumption. This specific memory of a watermelon floating in water is filed under the enchanting simple moments of life that make you smile (photo below).
The golden whitefish were often accompanied by pickles (torshi), and steamed buttery rice, but the fish was the highlight. Enticing flavors, only second to the pleasant breeze and ruby red geraniums ubiquitous to the seaside villas we inhabited. These casual family moments by the sea and lighthearted afternoons in the sun colored my childhood with happiness and delight.
This recipe is my homage to those memories. I bake not fry the fish and incorporate another favorite northern Iranian ingredient: pomegranate. Savory zaatar and olive oil are added for a rustic but elegant dish. Baked, light and flakey whole fish is an enjoyable way to experience seafood — by the sea or in our urban kitchen, wherever we may be.
The recipe comes together quickly in about 30 minutes. Golden olive oil brings all the flavors together and the sweetness of the pomegranate molasses lacquers while cooking creating a magical sweet and sour and savory flavor combination.
You can skip the pomegranate and za’atar and simply dress the fish with olive oil while stuffing the cavity with lemons, a clove of garlic and herbs (say rosemary or thyme). Whatever you put in the cavity perfumes the entire fish while cooking.
Ingredients
2 whole fish, like branzino or black bass, roughly 1 pounds each, cleaned and gutted by the fish market 1/3 cup olive oil 2 tablespoons pomegranate molasses 1 teaspoon zaatar (adjust to taste) Lemon Salt and pepper to taste
Preparation
Preheat oven to 400°F.
Using a sharp knife, make four diagonal, parallel slashes on each side of the fish, scoring the skin.
Using a brush or your fingers, rub olive oil, enough to fully coat the flesh and the skin on the inside and outside of the fish, then season inside and out with salt and pepper.
In a bowl, add the remaining olive oil with the pomegranate molasses and zaatar, whisking rapidly until combined.
Cover the inside and outside of the fish with the pomegranate mixture, reserving a small amount, about a quarter for serving. Place fish in a roasting pan- ensuring the fish are not touching and the pan is not crowded.
Roast fish for about 30 minutes or until cooked through. Cooking time can vary due to fish size. Cook until the skin is browned and the flesh is opaque.
Place fish in a serving plate and drizzle with remaining pomegranate–olive oil mixture. Balance sweetness developed while cooking with a splash of fresh lemon juice and enjoy immediately.
~Tip~ Preparing a whole fish may seem intimidating but it’s not as difficult as it seems. Cooking a fish whole results in more flavor from the skin and the bones. Just make sure the fish is fresh. The eyes should be clear and the fish should look shiny, not dull in color. And as always with selecting any fish, it should smell like the ocean and not “fishy.”
* Persian tradition of cooling watermelons in a stream while picnicking.
Musical Inspiration – Mah O Mahi (The Fish and The Moon), Hojat Ashrafzadeh
