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Category: Inspiration

Autumn

Autumn

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The seasons honor the passage of time… I like that.  As the days get shorter and temperatures lower, my love for the beauty of nature grows.  Each season has it’s own charm but the scarlet, saffron and gold hues of Fall are uniquely special.  The days wane and the nights arrive sooner as we turn back the clocks- but there is much warmth and comfort to be found in the hues, flavors and traditions of fall. Beautiful foliage hikes, apple picking, warm cider, cozy woolen sweaters, fireplaces and butternut squash just to name a few. And after all Thanksgiving is right around the corner!

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In the wake of the post 2016 election era, embracing change has become an important theme. Regardless of our political positions, there is a new season to embrace. And although the road ahead is unclear, we must remain hopeful and optimistic. Change is hard. Change in inevitable. But change is good. Sometimes we must lose something, in order to gain something greater. Deepak Chopra says that “all great changes are preceded by chaos.” In nature, autumn is a perfect example. The changing color of leaves is due to cold weather and less light which affects the way plants create chlorophyll – the green pigment that captures light and powers photosynthesis and makes plants green. This disruption allows other tones to shine through giving leaves a more red or orange color. The loss and breakdown of one element, allows the splendor and growth of another through color and beauty.

In my garden, the Hydrangeas’ colors change as the acidity of the soil changes. Their slow and remarkable transition is filled with wonder. The white hydrangeas turn a mauvy pink, the blue turn green, the light purple turns a deep burgundy and the bright pink ones wear the cloak of deep magenta. Some growers intentionally force the color change by adjusting the PH and aluminium levels of the soil. I don’t do that and simply enjoy the organic change of the earth as time passes.

George Bernard Shaw tells us “Progress is impossible without change, and those who cannot change their minds cannot change anything.” This is a time of year where many of us come together in the spirit of family and charity and focus on gratitude and self reflection. Change begins from within each of us. I hope America can find that spirit as we transition through our modern challenges and honor the passage of time with grace, understanding and respect for the nature of life and ultimately, for each other.

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Hafiz of Shiraz:

“Leave the familiar for a while.

Let your senses and bodies stretch out

Like a welcomed season

Onto the meadow and shores and hills.

Open up to the Roof.

Make a new watermark on your excitement

And love.

Like a blooming night flower,

Bestow your vital fragrance of happiness

And giving

Upon our intimate assembly.

And Change rooms in your mind for a day.”

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Musical Inspiration:

~Vivaldi Four Seasons violin concerti,  Autumn- 1725

Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive (and an unexpected trip home)

Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive (and an unexpected trip home)

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Rice is the ultimate comfort food. It has been farmed by people for over 10,000 years.

In the Hindi language “Bas” means “aroma” and “Mati” means “full of.” Growing up in a Persian family, that beautifully fragrant and earthy aroma  is part of the essential scents of home. The cue of happiness and an eternal symbol of family dinners, celebrations and tradition.

Cooking traditional Persian rice (with crunchy tahdig of course) is truly an art form. For how to create a saffron scented masterpiece check out Persian Mama’s recipe here. For a simpler approach, I use a rice cooker. Not all rice cookers can deliver the crunchy golden goodness, however. Generally the Pars Brand rice cookers do the trick.

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In this rendition, I highlight garden herbs using dill, mint, chive and rosemary for an aromatic rice dish guaranteed to feed the soul (nousheh jan...). But really you can use any herbs that you like.

On a recent trip to Philadelphia, we ate at one of the best restaurants on the scene in recent years: Zahav. Here Chef Michael Solomonov beautifully highlights modern Israeli cuisine. I was inspired by his vision, the story behind his culinary ventures and the flavors of the wonderful meal we had that October eve in the city of brotherly love. The menu excited my senses and my palate was dancing, curiously processing the familiar and the new. A colorful melody of flavors, humble, deeply flavorful food that was simply delicious.

What resonated the most were the familiar flavors of  my childhood home found in smoky eggplant, coriander, warm bread, the grilled meats and tangy pomegranate. But most notably-  in the herbed basmati rice. The Al’Haesh dishes (grilled over coals) are served with a side of basmati rice that was not only delicious, but momentarily took me home. This humble side dish became the center of what all the other plates harmoniously danced around. This beautiful little pot of rice had the power to transform me to another place and time. To the familiar places where we feel safe, comforted and loved. To where I remember being happy. To the quiet corners of memory,  to our mother’s cooking and the taste of my grandmother’s love in an old kitchen in Isfahan. Maya Angelou  says “I long, as does every human being, to be at home wherever I find myself.” I found myself at home in this beautiful experience, and I hope you do too by trying my basmati rice recipe.

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Ingredients:
2 cups uncooked basmati rice
1/4 cup olive oil
1 large white onion, chopped
1 bunch fresh dill, roughly chopped
1 bunch fresh cilantro, roughly chopped
2 cups fresh chives, roughly chopped
Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
1-2  tablespoons rosemary, finely chopped (optional)
1 tablespoon ground turmeric
2 teaspoons black pepper
1 tablespoon kosher salt (or 2 teaspoons finely ground sea salt)

Directions:
Soak rice in cold water for 20-30 minutes.

Rinse rice with water, gently agitating with fingertips. Do this multiple times (3-4) until water runs clear.

Place rice in rice cooker.

Add enough water to cover 1″ above rice (about 2.5 cups).

Add olive oil, onion, all herbs, salt + pepper.

Mix ingredients and turn on rice cooker. Continue to mix ingredients couple of more times in the first 3-4 minutes if cooking so all ingredients are evenly spread throughout.

Let rice cooker do its magic!

Cook rice for approximately 1 – 1 1/2 hours, or until the indicator lets you know the cooking is completed. Timing can vary depending on the size and model.

That’s it! In about an hour you’ll have golden curst!

Once cooking is finished, unplug rice cooker.

Wearing oven mitts, place a platter larger than the rice cooker bowl over the bowl insert.

Lift bowl out and quickly and confidently flip the bowl and platter together.

Lift off the bowl slowly to reveal the Tahdig on top.
(Valiantly demonstrated by my cousin Payam, here).

Serve immediately: Tahdig loses crunch if it sits too long.

If you don’t have a rice cooker, see here for instructions on how to cook in a regular pot.

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Musical Inspiration:

The Idan Raichel Project

http://idanraichelproject.com/en/

Remembering Rosemary

Remembering Rosemary

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Ahhh Rosemary… One of my favorite herbs. “Rosemary” is derived from Latin words “ros” and “marinus”, which mean “dew of the sea” or “mist of the sea”. It refers to the coastal region that is occupied by this plant in it’s wild form.  As the days get shorter and the warm temperatures dwindle in early fall, the Rosemary in the garden is still going strong and one of the last herbs to continue giving to my garden. My inner poet can’t help but consider it the most royal of the garden, growing and giving until the very end. Perhaps this is why Rosemary is a symbol of loyalty and love. In certain parts of the world, bride, groom and their guests wear branches of rosemary during wedding ceremonies. During the English Tudor era, Rosemary symbolized fidelity, and brides would give sprigs of Rosemary to bridegroom as a tradition.

The history of Rosemary is fascinating and for centuries it was used to enhance memory. Recent studies suggest rosemary may sharpen memory and brain function and suggest it’s use for Alzheimer’s patients. Shakespeare may have agreed. In “Hamlet,” Ophelia waxes poetic about rosemary as she descends into madness. “There’s Rosemary, that’s for Remembrance. Pray you, love, remember.” It’s also believed ancient Greeks wore rosemary in their hair to fortify their memory. The association between rosemary and memory has persisted throughout history. Personally, I love the the poetic history of the mist of the sea.  Sir Thomas More wrote: “I lett it runne all over my garden walls, not only because my bees love it, but because it is the herb sacred to remembrance and therefore to friendship.”

For the last harvest of our historical herb, I wanted to celebrate this beautiful woodsy herb with the bittersweet nutty flavor and create a menu that highlights it’s fabulous fragrance!

Coming soon:

Rosemary skewered chicken

Green Garden Herb  basmati rice with mint, chive + Rosemary

Orange blossom Rosemary Gin Cocktail

Chopped kale salad with tomato, avocado, onion and lemon

Rosemary infused olive oil

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Istanbul

Istanbul

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Travel has always been a source of inspiration. Experiencing new countries and getting to know them through their food- tiles my memory with a mosaic of color, flavor and nostalgia. During the past year of self discovery, Istanbul provided that for me on a level only second to a journey back to Iran 20 years after my family immigrated from my place of birth. Turkish culture has many parallels to Persian culture and that might explain why one sees many Iranians walking the streets of Istanbul. I heard more Farsi spoken there than I have in Great Neck!

Us Iranians, we are nostalgic people. Nostalgia is a common human sensation, but Persian culture is deeply impacted by the elusive dream of the past. Always distorted, always seen as better times and always yearned for. It protects us from the truth of the present moment and the pain of reality. This distortion is seen as something beautiful, somewhere that will always be better than where we are today. Woody Allen’s film “Midnight in Paris” portrays this sentiment well. Regardless of the decade, there is a constant notion that the “golden age” existed in a past era and the story line follows various characters in the constant quest for better times. However, like the unpredictable future, the past is an idealized version of what we want it to be, not necessarily reality. Memory is fiction. An though at times I struggle with this truth, I still allow myself to relish in the people and places that take me to my idealized history, regardless of its distance from what may have actually happened.

Istanbul was that kind of journey. It was a last minute trip which ended up being one of the most profound travels of my life. To my surprise the food was not great. Aside from the endless spice bazaars from which I bought a zillion colorful powders, the food was bland. The meals were disappointing everywhere, from street-food to high-end restaurants. The kebabs were fatty, the lemons had a strange aftertaste and the Manti was mushy. Besides delicious baklava and coffees, we did not have many memorable meals.

However, despite this unexpected letdown, I was happy to be there. I felt a strong connection to this city, to its people, and to its history. All the sites we visited were beautiful and somewhat ethereal with their echos of the past. I became obsessed with the tile work such as the ones in the Blue Mosque and fell utterly in love with Iznik Turkish Tile. I bought dishes and scarves and coasters with these stunning patterns and even invested in tiles hand painted by a renowned Iznik artist – dedicated to continuing this ancient art form – passed down generation to generation.

This was a magical journey amongst history, minarets, domes, culture and faith. Color and beauty collided in the smoky city where East met West, where inspiration bloomed, where ancient empires once stood and where today, the old and new mingle in beautiful harmony. At the end, a trip to this land ended up being a journey to myself.  To understanding myself and to appreciating all aspects of my human experience. From the allure of the past, to the tangible miracle of the present, and the promise of a bright future. The unique combination of them all, ultimately make the Mosaic of Me. The Mosaic of Nazanin. For so long I had struggled with my own East meets West identify conflict- what was I supposed to be? Which was I supposed to be? For the first time, I recognized the beauty of the sum of the parts and the harmony that exists in contrasts. Perhaps this is why the tiles mesmerized me so.

As Azadeh Moaveni says poignantly and beautifully in her memoir “Lipstick Jihad”-

“All our lives were formed against the backdrop of this history, fated to be home nowhere- not completely in America not completely in Iran. For us home was not determined by latitudes and longitudes. It was spacial. This was the modern Iranian experience that bound the diaspora to Iran….. But the bridge between Iran and the past, Iran and the future, between exile and homeland, existed at these tables- in kitchens, in bars, in Tehran or Manhattan- where we forgot about the world outside. [Our culture] had been disfigured, and we carried its scraps in our pockets, and when we assembled, we laid them out, and we were home.” 

(My baklava recipe inspired by this trip, here)

Simin Bari- A popular Persian tune sung by a Turkish artist, heard all over cafes in Istanbul

Homemade Falafel with Herb Tahini Sauce and Shirazi Salad

Homemade Falafel with Herb Tahini Sauce and Shirazi Salad

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Falafel! The ultimate Middle Eastern  comfort food, the name of which probably comes from the word pilpel (pepper, felfel in Farsi- referring to the shape of a pepper corn) was made in two ways: In Egypt today, from crushed, soaked fava beans and combined with chickpeas or, as Yemenite Jews and the Arabs of Jerusalem did, from chickpeas alone. My version uses chickpeas and herbs and it’s simple and finger lickin’ good!

Note: Add a drizzle of Harisa (a hot sauce paste used in North African cuisine, made from chili peppers, paprika, and olive oil) for an extra kick!

For the Falafel-

Ingredients:
1 cup dried chickpeas
1/2 large onion, roughly chopped (1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon cumin
1 teaspoon whole coriander seeds
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried red pepper flakes
4 cloves of garlic
1 teaspoon baking powder
4 tablespoons flour
Vegetable oil for frying
Pita bread

Directions:
Soak chickpeas overnight in a bowl (covered in 2 inches of cold water) OR use canned chickpeas, washed + drained.
Place chickpeas and onions in the bowl of  food processor.
Add the parsley, cilantro, hot pepper flakes, garlic, crushed coriander seeds, cumin.
Process until blended but not pureed.
Sprinkle in baking powder,  flour, and pulse.
Add enough flour so you can form a small ball with the dough and it doesn’t sticks to your hands.
Form chickpea mixture into balls about the size of walnuts.
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test.
If it falls apart, add a little flour.
Once you have the right consistency, fry about 5 balls at once for a few minutes on each side, until golden brown.
Let cool on paper towels to capture extra oil.
Stuff half a pita with falafel balls, shirazi salad and drizzle with tahini sauce .

Enjoy the ultimate comfort food!

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For the Tahini Sauce-

Ingredients:

Ingredients:
2 garlic cloves (optional)
1/2 teaspoon fine sea salt
1/2 cup well-stirred tahini (sesame paste)
1/3 cup fresh lemon juice
1/4 cup water
2 tablespoon finely chopped fresh cilantro or parsley (or better yet both!)
1/4 teaspoon ground cumin
Salt + pepper to taste

Directions:
Mince garlic, then mash to a paste with sea salt.
Mix garlic paste and remaining ingredients.
Add water or lemon juice to taste and to adjust for desired consistency.

Shirazi Salad

Ingredients:
3 medium Persian cucumbers
1/2 raw red onion
1 large tomato
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
Juice of 1 lemon
Drizzle with olive oil to preferred taste
Salt + Pepper

Directions:
Mix all ingredients together and serve.

***A special thanks to the Kashin Kitchen for hosting the recipe testing of  this deelish dish!

The Life of Love- Khalil Gibran

The Life of Love- Khalil Gibran

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 Spring

  • Come, my beloved; let us walk amidst the knolls,
  • For the snow is water, and Life is alive from its
  • Slumber and is roaming the hills and valleys.
  • Let us follow the footprints of Spring into the
  • Distant fields, and mount the hilltops to draw
  • Inspiration high above the cool green plains.
  • Dawn of Spring has unfolded her winter-kept garment
  • And placed it on the peach and citrus trees; and
  • They appear as brides in the ceremonial custom of
  • the Night of Kedre.
  • The sprigs of grapevine embrace each other like
  • Sweethearts, and the brooks burst out in dance
  • Between the rocks, repeating the song of joy;
  • And the flowers bud suddenly from the heart of
  • Nature, like foam from the rich heart of the sea.
  • Come, my beloved; let us drink the last of Winter’s
  • Tears from the cupped lilies, and soothe our spirits
  • With the shower of notes from the birds, and wander
  • In exhilaration through the intoxicating breeze.
  • Let us sit by that rock, where violets hide; let us
  • Pursue their exchange of the sweetness of kisses.

    Summer

  • Let us go into the fields, my beloved, for the
  • Time of harvest approaches, and the sun’s eyes
  • Are ripening the grain.
  • Let us tend the fruit of the earth, as the
  • Spirit nourishes the grains of Joy from the
  • Seeds of Love, sowed deep in our hearts.
  • Let us fill our bins with the products of
  • Nature, as life fills so abundantly the
  • Domain of our hearts with her endless bounty.
  • Let us make the flowers our bed, and the
  • Sky our blanket, and rest our heads together
  • Upon pillows of soft hay.
  • Let us relax after the day’s toil, and listen
  • To the provoking murmur of the brook.

 

Autumn

  • Let us go and gather grapes in the vineyard
  • For the winepress, and keep the wine in old
  • Vases, as the spirit keeps Knowledge of the
  • Ages in eternal vessels.
  • Let us return to our dwelling, for the wind has
  • Caused the yellow leaves to fall and shroud the
  • Withering flowers that whisper elegy to Summer.
  • Come home, my eternal sweetheart, for the birds
  • Have made pilgrimage to warmth and lest the chilled
  • Prairies suffering pangs of solitude. The jasmine
  • And myrtle have no more tears.
  • Let us retreat, for the tired brook has
  • Ceased its song; and the bubblesome springs
  • Are drained of their copious weeping; and
  • Their cautious old hills have stored away
  • Their colorful garments.
  • Come, my beloved; Nature is justly weary
  • And is bidding her enthusiasm farewell
  • With quiet and contented melody.

 

Winter

  • Come close to me, oh companion of my full life;
  • Come close to me and let not Winter’s touch
  • Enter between us. Sit by me before the hearth,
  • For fire is the only fruit of Winter.
  • Speak to me of the glory of your heart, for
  • That is greater than the shrieking elements
  • Beyond our door.
  • Bind the door and seal the transoms, for the
  • Angry countenance of the heaven depresses my
  • Spirit, and the face of our snow-laden fields
  • Makes my soul cry.
  • Feed the lamp with oil and let it not dim, and
  • Place it by you, so I can read with tears what
  • Your life with me has written upon your face.
  • Bring Autumn’s wine. Let us drink and sing the
  • Song of remembrance to Spring’s carefree sowing,
  • And Summer’s watchful tending, and Autumn’s
  • Reward in harvest.
  • Come close to me, oh beloved of my soul; the
  • Fire is cooling and fleeing under the ashes.
  • Embrace me, for I fear loneliness; the lamp is
  • Dim, and the wine which we pressed is closing
  • Our eyes. Let us look upon each other before
  • They are shut.
  • Find me with your arms and embrace me; let
  • Slumber then embrace our souls as one.
  • Kiss me, my beloved, for Winter has stolen
  • All but our moving lips.
  • You are close by me, My Forever.
  • How deep and wide will be the ocean of Slumber,
  • And how recent was the dawn!

 

Greek Goddess Breakfast

Greek Goddess Breakfast

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This is how I start my day, everyday. It’s the simplest and possibly one of the most decadent recipe on Basil and Roses.

Enjoy feeling like a Goddess with every spoonful of this creamy yogurt which is well balanced with the crunch of walnut, the juxtaposition of the tang of yogurt with the sweetness of honey, and the thought of knowing you are starting your day on a high nutrition and pleasure note!

Ingredients:
1/2 cup  whole milk Greek Yogurt (Fage is my absolute favorite!)
2 tablespoons honey (clover or lavender honey work well here)
2 tablespoons chopped walnuts
1 teaspoon black chia seeds
1 teaspoon flaxseed oil

Directions:
Place Greek yogurt of your choice in bowl.
Add chopped walnuts.
Add chia seeds.
Add flaxseed oil.
Drizzle honey of choice.

Note: For fun, you can substitute Membrillo for honey.
Membrillo is Spanish quince paste. I accidentally discovered how well this worked one day when I was our of honey. But having honey in your diet gets you more wellness points so I opt for that most days.