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
One of the silver linings of 2020 was learning to create delicious meals with pantry essentials and creating maximum flavor with minimal effort and ingredients. This recipe was born of the last remaining ingredients before the next bi-monthly food shopping trip. I haven’t stopped making it since, because it’s so darn delicious. It’s a hearty vegetarian dish on it’s own, super satisfying on thick pieces of toast, or as a side with soft boiled eggs for brunch. Make sure to serve it with a generous amount of olive oil for best results.
Ingredients
3 medium yellow onions, chopped
2 red bell peppers, seeded and chopped
1/2 cup extra-virgin olive oil plus more
½ teaspoon red pepper flakes
4 garlic cloves, 3 finely chopped, 1 kept whole
2 teaspoons tomato paste
2 15-ounce cans cannellini beans, rinsed and drained
2 cups vegetable broth or water
1/2 teaspoons balsamic vinegar or juice of 1/4 a lemon
Kosher salt, freshly ground pepper
1-inch-thick slices of toasted bread of choice
2 tablespoons chopped fresh chives or flat-leaf parsley
Preparation
Pulse onions in a food processor until finely chopped and transfer to a bowl. Repeat with pulsing the red pepper separately in the food processor.
Heat oil in a large skillet over medium heat. Add onion mixture, stirring often for 2-3 minutes.
Add the peppers to the onion mixture, season with red pepper flakes, salt and pepper and continue to sauté for another 15 minutes until vegetables have softened and little liquid remains in the pan.
Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste turns to a deep red, about 3 minutes. If the pan is dry, add a bit of oil to help caramelize the tomato paste and prevent garlic from burning.
Add the beans to the vegetables and combine all of the ingredients together.
Add broth to the beans, scraping any brown bits from the bottom.
Drizzle balsamic vinegar or lemon juice to the mixture and season to taste with salt and pepper.
Cook for another 10 minutes until the sauce thickens and reduces slightly. You can crush a few of the beans in the pan to make the broth creamier.
While the beans finish cooking, toast thick slices of bread and rub the warm bread with remaining whole garlic clove.
Serve beans with a nice drizzle of olive oil and garnish with fresh chives or parsley along with warm garlic bread.
~Tip You can char the red peppers by roasting under the broiler prior to mixing with onions to achieve an added depth of flavor.
The Harvest Moon was magnificent in New York last night- signaling the official arrival of Fall with the Autumnal Equinox arriving in 1 Day, 4 Hours and 42 Minutes from now- marking the end of summer.
But I’m not ready for pumpkin spiced lattes quite yet. Don’t get me wrong, I love Autumn and live for the color and beauty that will soon serenade us. But this year, there’s a desire to hold on to summer, just a bit longer.
After months indoors and away from loved ones earlier in the year, outdoor gatherings were more special this summer. Aside from a fondness for grilling and backyard soirees, I love the simple joys of the summer- including the garden erupting with color. After June’s blooms and July’s long days, the garden’s glory in the month of August was, exactly that, glorious.
The roses perfumed the oasis. The hydrangeas courted the bumble bees, and the marigolds echoed the scent of the earth while murmuring the colors of the sun. And amidst the garden’s complete unawareness of a global pandemic, we were able to come together. In backyards and parks and beaches, slightly less weary of the difficulties brought on by the crisis. Summer is synonymous with joy… this summer we went into it with hopes it would be better than the last and looked forward to reuniting with friends and family. And of course, we shared delectable meals together.
The gatherings were smaller, but the flavors were big none the less. From beautiful salads with fresh herbs, to gorgeous grilled vegetables or citrusy seafood served with chilled wine and casual elegance. There were times we deferred to a classic American burger too, but whatever we ate, we enjoyed it together and felt alive again.
And while Autumn may be 1 Day, 4 Hours and now 32 Minutes away, we can capture the spirit of summer at any time by making these recipes and remembering fondly the smiling faces we shared them with once upon a summer.
Summer is casual so big doesn’t mean complicated, rather bold flavors highlighting the flavors of the season prepared along with family favorites.
Salmon can be prepared in a myriad of different ways with equally delicious results.
Naturally tender and easy to prepare it’s a go-to in my home all year round. In the summer, I love the smokey char of grilled salmon on a charcoal fire. But that method of cooking is the exception. I also love pan seared salmon with crispy skin action, but that method can be a bit messy and smokey. So I often turn to roasting salmon in the oven. The preparation could not be simpler. And it works even in the warmer months when oven use is not ideal, given how quickly salmon cooks.
Salmon baked or broiled in the oven is a quick way to weeknight dinner bliss or an elegant dinner party main course. My Butter Salmon and Spicy Saffron-Dill Salmon recipes are only second to this Savory Salmon baked with lemon, olive oil and herbs. It’s the simplest option which guarantees a wonderful meal in less than thirty minutes.
While perfectly delicious as is, this is a blanc canvas of salmon recipes and I encourage you to experiment with flavors. Make it your own by trying different herbs, adding a spice rub, dusting with zaatar, coating the salmon with sesame seeds. Maybe a mix of teriyaki sauce and sesame oil. Soy sauce and brown sugar, better yet, a mixture of Dijon mustard and brown sugar, yum! Tangerine and Thyme is a nice combination, but I usually save that for Red Snapper. Lemon zest and chives… Parsley, Sage, Rosemary and Thyme! You get it, the options are endless so have fun with it!
Ingredients
1 ½ pounds skin-on, center-cut salmon fillet ¼ cup fresh lemon, lime or orange juice, plus additional wedges, for serving 2 tablespoons olive oil ½ teaspoons kosher salt ½ teaspoon black pepper Handful of fresh dill, about 4 tablespoon, chopped
Preparation
Heat the oven to 425 degrees with the rack in the center position. Place salmon skin-side down on a lightly oiled baking sheet. Spoon over lemon juice all over the fish. Let sit for 10-15 minutes. Drizzle with olive oil and season with salt and pepper in that order. If using, sprinkle chopped herbs on top of the salmon while reserving some for garnish. Roast the salmon skin-side down until cooked through to your liking, about 12-15 minutes for medium. Garnish with more dill and serve with extra citrus wedges and enjoy!
Roasted Zucchini Salad with Parmesan and Balsamic Greens
Sweet grilled zucchini is a delight and while wonderful on its own or as a side dish, on this salad it holds the starring role. It’s simple to make, healthy and qiuet delicious once caramelized after roasting.
Ingredients
2 large zucchini, sliced in 1/2 inch thick, 4 inch long pieces
1 Tablespoon extra virgin olive oil, plus more for serving
4 cups fresh arugula
Good quality Parmesan cheese
A handful of fresh mint
3-4 radish, thinly sliced
1 Tablespoon good quality Italian balsamic vinegar
Salt and pepper to taste
Preparation
Preheat oven to 425 degrees
Slice zucchini and dress with olive oil, salt, pepper, mixing to coat evenly
Arrange zucchini slices on a baking sheet, taking care not to overlap them (this will cause them to steam instead of getting golden brown).
Roast until the zucchini is tender and nicely browned and caramelized, 13 to 15 minutes.
Remove from the oven and let cool while you assemble the salad.
In a large serving plate, spread the arugula and some fresh torn mint leaves. Drizzle greens with olive oil and sprinkle with salt.
Layer cooked zucchini, shaved parmesan cheese, radish. You can also add or substitute crumbled feta or ricotta cheese.
Drizzle the salad with more olive oil and balsamic vinegar and season to taste with salt and fresh cracked black pepper.
Grilled veggies are a delight with minimal preparation. All you need is fresh vegetables, good olive oil and salt and pepper. To take flavors to another level, add balsamic vinegar and fresh herbs to the marinade. Basil and rosemary work particularly nicely.
Simply prepare your favorite vegetables into sizes that are easy to grill and place in a bowel. Ad olive oil, balsamic vinegar and chopped fresh herbs and season with salt and pepper.
Grill until tender, brushing with the marinade as you cook the veggies. That’s it! For presentation sake, I went with these vegetables to achieve the rainbow effect. But feel free to make this your own by trying different vegetables and herbs. Grilled zucchini is wonderful! Portobello mushrooms are a nice vegetarian alternative to burgers. Grilled eggplant has summer written all over it, only second to sweet summer corn. And grilled lemons are just wonderful squeezed on anything. Easy, fund, healthy and delicious.
Ingredients
2 large zucchini or yellow squash, sliced to 1/2 inch pieces
2 red bell peppers, seeded and halved
1 bunch asparagus, trimmed
4 large carrots, cut in 3-4 inch long pieces
1 red onion, quartered
1/4 cup olive oil
4 tablespoons balsamic vinegar
A handful of fresh basil or rosemary, finely chopped
Preparation
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
Place the vegetables in a large bowel, add olive oil, balsamic vinegar and herbs.
Season with salt and pepper and mix to incorporate marinade throughout.
Working in batches, grill the vegetables until tender and lightly charred, about 8 minutes for the bell peppers, yellow squash, zucchini, eggplant, mushrooms, carrots and onions; 4 minutes for the asparagus and green onions.
Drizzle vegetables with remaining marinade at the bottom of the bowl, arrange on a platter and serve warm or at room temperate.
Enjoy!
Gorgeous Grilled Zucchini, sweet and oh so savory.
The quintessential salad of summer! Watermelon with feta, fresh mint, a drizzle of olive oil and a sprinkle of sea salt. Sweet watermelon and salty feta compliment each other beautifully and the fragrant mint takes the refreshing flavors to new levels of delight.
This is a no-recipe recipe. Ingredient quantities don’t have to be exact for great results. You can also play with adding peppery arugula, chopped cucumber, cherry tomatoes, thinly sliced red onion or some diced chilies for a bit of heat. Add a squeeze of lemon or red wine vinegar if you add these other vegetables. Feel free to substitute fresh basil or oregano for mint, all work nicely. A drizzle of olive oil and balsamic vinegar could be a nice addition to this salad- if you do add those make sure to serve and eat immediately.
Ingredients
2 ½ -3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 2-inch chunks or varying sized triangular pieces.
½- ¾ cup cup feta cheese
½ cup chopped fresh mint leaves, plus more for garnish.
2 tablespoons olive olive oil, plus more for drizzling
2 cups arugula (optional)
Kosher salt and pepper to taste
Preparation
Place watermelon chunks in a large bowl.
Add olive oil, mint, and arugula (if using) and gently toss until watermelon is evenly dressed.
Season lightly to taste with salt and pepper. (The feta will add saltiness, so be light handed with the salt).
Transfer salad to a wide, shallow platter and spread out evenly.
Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper.
Garnish with remaining herbs and serve immediately.
~Tip Ideally you want to use Greek or Bulgarian sheep’s-milk feta for a creamier and tangier flavor than what most domestic cow’s milk cheeses provide.
Watermelon is wonderful. We love enjoying it all summer long. Just as it, along with fresh mint from the herb garden, or in the recipe highlighted above with creamy feta cheese. Happy Summer!
I’ve made many of these over the years and can assure you happy faces are guaranteed after enjoying one of these babies. Click here for the somewhat infamous Naz Burger Recipe.
For years, I hosted a big Memorial Day BBQ, where the guest list was long, the flavors were bold, and the menu was all about the classics—burgers, hot dogs, grilled chicken, and veggies, alongside fresh salads and homemade pickles.
But the undisputed star of the feast? What friends light-heartedly call “The Naz Burger”—a simple, foolproof, and crowd-pleasing take on the classic American hamburger. Over time, I perfected it, though the real secret isn’t technique—it’s quality ingredients and restraint.
A great burger doesn’t need overcomplication. Good beef, Worcestershire sauce, salt, and pepper. That’s it. Four ingredients to burger bliss.
For the ultimate cookout experience, charcoal grilling is king. The deep, smoky char it lends to the meat is unbeatable. Sure, you can cook these on a gas grill or even a skillet, but if you want that authentic backyard barbecue magic, fire up the coals—you won’t regret it.
Pro Tips for the Perfect Burger
Fat is flavor – For the juiciest burger, use beef that’s at least 20% fat.
Keep it cold – Chill the meat until you’re ready to cook. Cold fat stays solid, creating a more flavorful, juicy burger.
Shape evenly – Form patties of uniform thickness to ensure even cooking—no one wants an overcooked edge and a raw center.
Indent for perfection – Press a small indentation in the center of each patty before cooking to prevent bulging on the grill.
Hands off the spatula – No matter what you’ve seen on TV, never press down on the burger while cooking. This only squeezes out the juices, drying out the meat and causing flare-ups.
Control the heat – If the burger is cooking too quickly, don’t panic—just move it to a cooler side of the grill for more even cooking.
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Ingredients
3 pounds ground chuck beef (20% fat)
3 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1½ teaspoons ground black pepper
6 brioche or regular hamburger buns
Preparation
Preheat the grill – Start a charcoal fire or preheat a gas grill to medium-high heat.
Mix the ingredients – In a large bowl, gently mix the Worcestershire sauce, salt, and pepper into the beef using your hands. Be careful not to overwork the meat, which can make the burgers tough.
Form the patties – Shape the meat into 4-inch diameter, ¾-inch thick patties. As you form them, press the top and sides to ensure they hold together without being too compact. Rotate and cup the meat gently until a firm but tender patty forms.
Indent the center – Using your thumb, make a small indentation in the center of each patty to prevent them from puffing up during cooking. (The patties will resemble a slight donut shape.)
Grill the burgers – Place the patties on the hot grill and cook without moving them for 3–4 minutes. Flip using a spatula and cook for another 3–4 minutes for medium doneness.
Rest and toast – Remove the burgers from the grill and let them rest for a few minutes while you toast the buns on the grill.
Assemble and serve – Top with your favorite condiments and toppings, then serve immediately
There is a chill in the air, but I can still sense spring. The days feel longer, the birds seem chirpier, and there is a whisper of optimism in the air accompanied by hope. Can you feel it? Of course this year’s springtime aspirations are deeper than winters past, with heavy hopes of collective healing from the pandemic trauma for our global village.
These days, this winter, I reflect often on the hibernation the pandemic has forced us into. Some, unfairly, into far more difficult circumstances than others. In these moments of quiet reflection, I cook, I read, and I listen to NPR . This New York Times Cooking recipe of Lemony beans with turkey and greens by Melissa Clark is brilliant, and perfectly warming for said cold winter nights. Recently as I cooked and listened to the soulful voice of Krista Tippett on the On Being podcast interviewing the brilliant Katherine May on her book “Wintering” and “how “wintering replenishes,” I was left in awe of this perspective. That winter is not the death of us, but a time of regeneration.
“Plants and animals don’t fight the winter; they don’t pretend it’s not happening and attempt to carry on living the same lives they did in the summer. They prepare. They adapt. They perform extraordinary acts of metamorphosis to get them through. Wintering is a time of withdrawing from the world, maximizing scant resources, carrying out acts of brutal efficiency and vanishing from sight; but that’s where the transformation occurs. Winter is not the death of the life cycle, but it’s crucible…“
“…It’s a time for reflection and recuperation, for slow replenishment, for putting your house in order. Doing these deeply unfashionable things- slowing down, letting your spare time expand, getting enough sleep, resting- is a radical act now, but it’s essential.”
That winter is a necessity with rewarding opportunities for growth was a paradigm shift for this lover of nature. I had never thought of winter that way. This profound lesson from nature humbled me. So often we are taught that life and self-growth consist of a linear movement through time. I’m realizing more and more that is not the case. Life is cyclical. It has seasons. Like nature’s Spring, Summer, Autumn and Winter, so go our lives. Some winters are bigger than others, some Springs may carry more joy and better new beginnings than the ones past. But onward we go, through the winters and the seasons of our lives, hopefully learning and building new and meaningful connections along the way.
A couple of years ago we had a series of tough storms in New York. One icy storm was particularly intense and sadly took down mighty trees. We were certain the sole rose which had miraculously made it to November would not make it through the icy cold attack on the garden. But somehow it did. Once the storm had passed, it stood majestically against the blue sky, rebellious, laughing at destiny. And while the rose is only a metaphor, I love how it represented getting through the storm with beauty and grace. Even if the flower had not been there, its roots would have been- replenishing deep within the soil and preparing for spring.
زندگی کوچه سبزی است میان دل و دشت زندگی حس شکوفایی یک مزرعه در باور بذر زندگی رسم پذیرایی از تقدیر است
Life is a green pathway. Meandering through love and Fields and deserts. Life, is the plantations dream of blossoming in the imagination of the seedling. Life, is the tradition of entertaining and welcoming destiny.
Above is a poem by beloved Persian Poet Sohrab Sepehri, which I humbly attempted to translate to English. I love its meaning and its promise. It beautifully captures the notion of the constant movement of life, the power of surrendering to the seasons, and the infinite potential of imagination while tending to the gardens of our inner selves.
I know I can be sentimental, and at the risk of being too cloying I had to share my sentiments on the literal and figurative winters of our lives. I’m grateful to the creators, writers, poets, recipe developers, and podcast engineers who provide ideas to support my season of self-renewal.
While restoring the spirit and nurturing the mind, nourishing the body also helps. Homemade feel-good food is an important part of self-care. You may want to try my Chicken & Rice Soup with Glorious Garlic Chili Chips. Rich and brothy with familiar flavors of home, this is a good-for-the-soul kind of delicious soup.
