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Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

There’s something so fulfilling about roasted chicken and this sense of satisfaction is universal. The warm aromas that fill the kitchen while it cooks are comforting and feel like home. I love the different ways you can roast chicken with endless herbs and veggies- somehow lemon and rosemary end up on the rotation more often than others. There is something magical about how this combination marries with garlic and olive oil. You can develop deep flavors in this  simple recipe. The cannellini beans are creamy and filling and beautifully absorb the rosemary, garlic + lemon. The kitchen will smell divine too.

Once the salad is made, serve with chicken and a nice glass of white wine. If you’re inspired by the rustic Tuscan flavors, try a nice Vermentino. Tuscany is known mainly for it’s red wines but there are lovely whites as well from the coastal regions of Tuscany known as “La Costa Toscana!” Just the name is divine! (forgive me, I’m taking Italian lessons and I’m in love with the language). According to Zester Daily, “Vermentino should have an appealing sapidità, a difficult word to translate into English — “sapidity”. Essentially it should leave you wanting another taste, or indeed another glass.”                  No arm twisting required here…


Lemon-Rosemary-Garlic Chicken with Cannellini Beans





Roasted Squash-Arugula Salad




Musical Inspiration:

Andrea Bocelli, Melodramma (Vivere Live in Tuscany)




Like many other traditional foods of the past, the origin of baklava is difficult to narrow down. Every ethnic group with ancestry connected to the Middle East has some claim to this delicious pastry.  It seems generally accepted that Baklava was first made by the Assyrians around 8th century B.C.- who layered nuts with unleavened flat bread and drenched with honey.

The type of nuts or syrup ingredients often suggest the origin of the recipe. Syrup with rose water and cardamom is most likely be from Iran or Arab countries. While syrup with cinnamon and cloves is more associated with characteristic of the cuisines of the former Ottoman Empire and those of the western part of the Middle East. The Greeks version is often more walnut heavy.

I’ve had them all! Persian, Greek and Turkish baklava are all sumptuous in their own way. The Persian iteration  with the saffron + pistachios reminds of my Grandmother. The Greek variety takes me back to a wonderful trip to Mykonos a couple of years ago and the Turkish version echoes the sound of the call to prayer which we I  had in the Sultan Ahmed area of the the old city in Istanbul.

In a water-front cafe in Mykonosimg_20140809_170208


At the top of the world in magical Santorini


In Istanbul, the honey on the baklava had a unique flavor, served with a rich cream. It was really enjoyable with tea or Turkish coffee of course!img_20151005_000044

So I decided to create my own version, taking a bit of inspiration from each culture. What can I say, I like the harmony of honey and nuts and dough. After all, there is a reason in ancient times Baklava was considered the food of the Gods!

My recipe is below. The layering requires a bit of patience and time but the end result is well worth the effort.













Musical Inspiration-

Soap Kills – Cheftak

Green Garden Herb Basmati Rice with Basil, Mint, Chive + Rosemary (and an unexpected virtual trip home)

Green Garden Herb Basmati Rice with Basil, Mint, Chive + Rosemary (and an unexpected virtual trip home)

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 tahdig of course) is truly an art form. For how to create such a saffron scented masterpiece check out Persian Mama’s great recipe here. For a simpler and quicker recipe, I use a rice cooker. Not all rice cookers can deliver the crunchy and golden bottom of the pot goodness. Generally the Pars Brand rice cookers do the trick.


In this rendition, I highlight herbs in the garden using basil, mint, chive and rosemary for an aromatic rice dish guaranteed to feed the soul (nousheh jan...). I was recently in Philadelphia and 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 greatly inspired by his vision, the story behind his culinary ventures and the flavors of the amazing meal we had that October eve in the city of brotherly love. The Zahav menu excited my senses and my palate was dancing, curiously processing the familiar and the new. As you looked around, most diners had a sense of exploration, discovering the colorful melody of flavors and layers in each dish. Simple, humble and deep flavor that payed homage to the chef’s roots and to the beautiful simplicity of the pleasures we can receive from the fruit of the earth.

For me personally, what resonated the most in this culinary adventure were the familiar flavors of home in the smoky eggplant, the coriander, the homemade bread, the grilled meats and the pomegranate. But most notably-  in the herbed basmati rice. The Al’Haesh dishes (grilled over coals) are served with a side of the 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 quite 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.



3 cups uncooked basmati rice
1/2 cup olive oil
1 large white onion
1 1/2 cups chopped chives
5 tablespoons chopped mint
3 tablespoons chopped basil
1 cup chopped cilantro
1-2  tablespoon chopped rosemary
1 tablespoon ground turmeric
1/ 1/2-2 teaspoons black pepper (adjust to taste)
2 1/2 teaspoons salt (adjust to taste)

Wash and drain rice.
Place rice in rice cooker. Cover with approx 1 inch of water above rice.
Add olive oil, onion, basil, mint, chives, cilantro, rosemary and salt + pepper.
Mix and turn on rice cooker. Continue to mix ingredients a couple of more times in the first 3-4 minutes if cooking so all ingredients are evenly spread throughout.
Let rice cooker do it’s magic!
Cook rice for approximately 1- 1 1/2 hours, or until the indicator lets you know the cooking is completed. A smaller rice cooker may only take around 45 minutes. The timing can vary depending on the size and model, but trust their settings. I’ve never had an issue.
Once cooking is finished, remove lid and place a plate on top of rice cooker bowl. Holding the sides with oven mitts, flip the golden rice cake with confidence!
Valiantly demonstrated by my cousin Payam, here:
If you don’t have a rice cooker, see here for instructions on how to cook in a regular pot.




Musical Inspiration:

The Idan Raichel Project





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 and somewhere that will always be better than where we are now. 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 the past 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 something we want it to be, and 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 it’s 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 adult life. To my surprise the food in Istanbul was not great. Aside from the endless spice bazaars which I bought a zillion colorful powders from, 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 the delicious baklava and teas and coffees we did not have any memorable meals.

However, despite this unexpected letdown, I was happy to be there. I felt a strong connection to this city, to it’s 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 bowls and scarves and coasters with these stunning patterns and even invested in tiles hand painted by a renowned Iznik artist who is dedicated to continuing this ancient art form, passed down generation to generation.

This was a magical journey amongst history, minerates, domes, culture and faith. Color and beauty collided in the smokey 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 my self.  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 and the unique combination of them all, which ultimately make the Mosaic of Me. The Mosaic of Nazanin. For so long I had struggled with my own East meets West identify conflic- 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.” 

(Check out my baklava recipe inspired by this trip, here)



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


Homemade Falafel with Herb Tahini Sauce and Shirazi Salad

Homemade Falafel with Herb Tahini Sauce and Shirazi Salad

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!


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

Greek Goddess Breakfast

Greek Goddess Breakfast

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!