A delightful vegetarian meal that is packed with flavor due to a generous use of spices, lots of garlic and tangy lime juice. Fresh green jalapeno can lend a welcoming heat which can be adjusted to taste.
The warming medley of cumin, turmeric, smoked paprika and oregano is the flavor foundation of this dish, taking cues from my favorite Mexican recipes. Savoury and earthy flavors balanced with the fresh lightness of cilantro and bright citrus. You can play with the spice mix but here cumin and turmeric are a must.
This recipe is versatile. Wonderful on its own, as a vegetarian side dish, coupled with melted monterey jack and cheddar cheese and baked in a flour tortilla for a quesadilla, or as a sassy dip with tortilla chips. Regardless of how you enjoy it, the black beans shine here in the company of bold flavors and smoky spices.
~Tip: For a spicier rendition, add a pinch of cayenne or douse of your favorite hot sauce at the end of cooking.
Ingredients: 3 tablespoons olive oil 1 large while or yellow onion, chopped 5-6 garlic cloves, finely minced 1 small jalapeno, chopped 1 teaspoon cumin 1 teaspoon turmeric 1 ½ teaspoons smoked paprika 1 teaspoon dried oregano 2 (14-ounce) cans black beans, drained and rinsed 2 medium tomatoes, chopped 1/2 cup water A handful fresh cilantro, roughly chopped Juice of 1-2 limes, adjust to taste Salt + Pepper to taste
Instructions: Heat the olive oil over medium-high in a skillet. Saute onions until translucent, about 3 minutes. Add garlic and jalapeno to the onions and saute for 1 more minute until garlic is fragrant, taking care to avoid garlic from burning. Add cumin, turmeric, smoked paprika, oregano and mix thoroughly until spices are fragrant, approximate 1 minute. Add the black beans, tomato and water to the pan, stir and bring to a slow simmer allowing the liquid to reduce slightly. Approximately 3-4 minutes. Lower the heat, mix in cilantro and season with as much lime juice as desired. Douse with hot sauce, if using and enjoy!
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 Mykonos
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!
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.
Ingredients:
For Baklava: 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 lb of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves
Finely ground pistachios for garnish
For Syrup: 1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
1 teaspoon Rosewater (optional but adds a wonderful fragrance and subtle sweetness)
Directions: Lightly grease a 9×13 pan and preheat oven to 350°F.
Thaw phyllo dough.
Roll out the dough and cut in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
In a food processor, process the nuts until you have small even sized pieces.
Combine with sugar, cinnamon, and cloves, pulse to mix.
In a separate bowl, melt the butter in the microwave or stove-top w/out browning.
Place a sheet of phyllo dough into the tray.
Brush phyllo with melted butter.
Repeat 7 more times until bottom layer is 8 sheets thick, each sheet being “painted” with the butter.
Spoon on a thin layer of the nut mixture.
Cover with two more sheets of phyllo, brushing each one with butter.
Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is finished.
The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.
Don’t worry if the sheets crinkle up a bit, it’ll add more texture.
Cut into 24 equal sized squares using a sharp knife.
Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
While baking, make the syrup:
Combine the cinnamon stick, sugar, lemon juice, rosewater honey, and water in a saucepan.
Bring to a boil, then reduce to medium-low heat and simmer for 8-10 minutes until slightly thickened.
Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.
Garnish with some finely crushed pistachios of desired.
Musical Inspiration-
Soap Kills – Cheftak
Persian Cucumber Salad with Red Onion & Thai Basil
This salad is light n’ lovely. It’s aromatic and refreshing. It’s also a great choice when you need lots of flavor but don’t have a lot of time. I use Persian cucumbers because the fresh and fragrant taste is an important part of the success of this dish. The basil’s slightly sweet, lemony and minty aroma delightfully compliments the green and fruity fragrance of the cucumber.
If you don’t have Thai basil, sweet basil works great too.
Ingredients: Salad 5-6 Persian Cucumbers, chopped
1 medium red onion, cut into into rings
1/2-1/3 cup sweet or Thai basil, chopped
Dressing 3 tablespoons toasted sesame oil
2 1/2 tablespoons rice vinegar
1 tablespoon honey (adjust to sweetness preference)
1/2 teaspoon soy sauce
Salt + Pepper to taste [Expert tip: limit salt when using soy sauce even if using low sodium]
Directions: Cut onions into thin rings.
Soak raw onion in water. [Expert Tip: Soaking raw onions in water reduces the pungent bite] Cut cucumbers into rings, then cut into half moon shapes (or whatever shape your heart desires).
Chop basil.
To make dressing: Combine rice vinegar, soy sauce, salt, pepper, honey.
Slowly add in Sesame oil and whisk. This helps emulsify the dressing so it won’t separate.
Toss Cucumber, onion, basil + dressing together and enjoy!
These baked potato “chips” are great as a snack on their own dipped in ketchup, or work well as a side dish to any weeknight dinner. They’re super easy to make too!
Ingredients: 10-12 small russet potatoes
1 tablespoon coarse sea salt (adjust to taste)
3/4 tablespoon black pepper
1/4-1/2 teaspoon red chili flakes (adjust to taste)
1-2 tablespoons rosemary
2-3 tablespoons olive oil
Directions: Preheat over to 350 degrees.
Wash + dry potatoes and cut into thin rounds.
In a bowl combine potato slices, rosemary, salt, pepper and red chili flakes.
Toss to coat.
Place potato slices flat on a baking sheet.
Limit overlapping too many pieces, otherwise you sacrifice crispiness.
Bake for 30-40 minutes or until golden brown.
Sprinkle a bit more sea salt while potatoes are still hot.
Delight in the healthiest “potato chip” you’ll ever have!
Brisket is one of my favorite dishes to cook for my family. It’s warming and satisfying and one of those meals that’s wonderful to share. As we bunker down for the cold days of winter in NY, it’s the perfect hearty meal for a family dinner or for entertaining during the holidays.
There are many flavor combinations you can use for the braising liquid and aromatics. In this recipe I combined beer an basil and it was fabulous!
Tonight’s menu also included Rosemary Sea-Salt Baked Potato Chips and a Cucumber-Onion Salad with Thai Basil. Meat and potatoes are always a good compliment and the lightness of the cucumber salad is a nice contrast to the richness of the meat and potatoes. The Thai bail echos the sweet basil from brisket and it all comes together nicely.
Ingredients: 4-5 lbs brisket with fat trimmed
3-4 teaspoon salt
2-3 teaspoon black pepper
4 tablespoons olive oil
3 medium yellow or white onions, chopped
2 cups chopped carrots
2 cups chopped celery
6 cloves garlic
2 bay leaves
2 tablespoon chopped rosemary
3 cups basil
4 roma tomatoes cut in quarters
3 tablespoons ketchup
Juice of 1 lemon
4 cups of Duvel golden ale beer (or your favorite beer)
Directions: Heat oil to medium temperature. I recommend using an enameled cast iron Dutch oven which enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture (I absolutely ❤️ my Le Creuset cast iron dutch ovens! This oval one is perfect for braising)
Pat dry the meat, then season both sides generously with salt + pepper.
Sear the meat for a 3-4 minutes on each side to brown. Transfer meat to a platter.
In the same oil (now deliciously flavored by the meat) add chopped onion, garlic, carrot and celery.
Saute for a 4-5 minutes until softened, making sure not to burn the garlic.
Place meat back in the pot.
Add tomatoes, basil, ketchup, lemon juice, bay leaves, rosemary and beer.
I used my favorite beer, Duvel Belgium Golden Ale . Important note: Before adding, I pour myself a small glass of the beer to enjoy and toast to the magnificent meal we’ll have later!
Bring liquid to boil, then reduce temperature and simmer for about 5 minutes.
Cover pot and place in a a preheated over of 350 degrees.
Braise until meat is soft and tender- approximately 3-3/12 hours.
Once cooked, and the kitchen is filled with the amazing smells of deliciousness- set meat aside and let cool and rest. Don’t slice the meat right away. Resting allows the juices to redistribute into the meat for juicy and tender results.
Once rested, slice the meat across the grain to serve.
While resting, take 2-3 cups of the braising liquid and place in a saucepan.
The reduction will make a delicious gravy.
Reduce over med/hi heat for approximately 15 minutes until you have a thick consistency.
Season to taste.
Enjoy drizzled over the brisket!
Pour a nice glass of red wine and enjoy the beautiful meal with friends + family!
There are many delicious vegetarian sandwiches which originate from the Middle East and Sabich is one of my favorites! Possibly even second to Falafel which is so wonderful.
Sabich is inspired by Iraqi/Israeli street food and is dense with flavor. The chopped salad and pickles in brine offer a nice textural contrast to the softer eggplant and hard boiled egg. The hummus ties it all together.
Similar dishes like this exist in other Mediterranean cultures. In the Persian home I grew up in, Saturday morning breakfasts often included an eggplant and egg dish. Recipe testing for this post reminded me of simple family moments on casual weekend mornings. I remember my Father used to put red and white onion peels in the water when boiling the eggs which beautifully colored the eggs with gentle watercolor-like shades of amber, red and brown. This “colorful” memory made me smile. How simple things like discarded onion skin can increase the value and beauty of our experiences.
Try this for a weekend brunch or a meatless Mondays and you will not be disappointed!
Traditionally, the eggplant is fired, I saute or roast for a healthier alternative.
Ingredients: 1 medium red onion sliced thinly
2 cloves garlic chopped
3 Roma tomatoes
1/2 teaspoon red chili flakes
3 small/medium eggplants chopped in cubes
1/2 teaspoon oregano
1/4 teaspoon Za’atar (optional)
1-2 pinches salt
Desired fresh cracked pepper.
5 eggs hard boiled
Your favorite hummus
Pickles in brine
1 Medium tomato, 2 medium cucumbers & half of a small red onion for chopped salad
4 table spoons olive oil (3 for sauteing, 1 for chopped salad)
1 lemon
100% whole wheat pita bread
Directions: Saute red onion and scallion in extra virgin olive oil.
Add minced garlic and red chili flakes.
Add chopped eggplant.
After a couple of minutes add chopped tomatoes, lemon juice, oregano, salt, pepper (and optionl Za’atar).
Saute until eggplant is cooked through.
In the mean time hard boil eggs in water (onion skin optional). Approx 10 minutes for 4-6 eggs.
Prep the condiments: For the Israeli or Shirazi salad:
Chop tomato, cucumber and red onion.
Toss with lemon juice, olive oil, salt + pepper, and dried mint (optional).
Slice pickles in brine. Galil is my favorite brand found here. Peel and slice the eggs.
Cut open pita pockets and generously spread both sides with your favorite hummus. My personal favorite is Cedar’s garlic hummus, super flavorful!
Now begin to assemble this awesome sandwich!
Note- Roasting the eggplant is a faster alternative and equally delicious.
Just slice eggplant lengthwise, drizzle with olive oil and season with salt + pepper.
Bake in a 350 degree oven for 40 minutes, turning slices over half way through.
This is how you simply and swiftly flip the Persian cake of savory golden goodness you’ve created in the rice cooker. The “Tahdig” is arguably the crowd favorite at any meal so every cook wants to proudly present their masterpiece. By cooking it in a rice cooker you get a tahdig cake of the golden crunchy goodness to be enjoyed by all.
Note- you must do the flip with confidence. Tahdig flipping is not for the light hearted!
Here, my cousin Payam demonstrates:
Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive (and an unexpected 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 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.
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.
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.
This recipe is simply delicious, healthy and fun to make!
The rosemary stems replace regular skewers for a beautiful presentation while adding another layer of flavor. Just add chicken and veggies to the skewers, bake and voila! A healthy meal awaits.
Ingredients: 2 lbs boneless skinless chicken breast
8 fresh Rosemary stems
Juice of 1 lemon
4 tablespoons olive oil
1 clove fresh garlic
2 tablespoons fresh chopped rosemary
1 1/2 cups cherry or grape tomatoes
1 medium red onion
Salt + Pepper
Directions: Pull off 2/3 pull most of the Rosemary leaves from the stem.
Reserve 1-2 inches of leaves at the tip of each stem. These are your gorgeous skewers.
Cut chicken into 2 inch cubes
Combine olive oil, lemon juice, chopped rosemary, chopped garlic, salt, peter to create marinate and pour over chicken.
Marinate for 1-2 hours or ideally overnight.
Skewer the chicken chunks onto rosemary skewers, alternating with grape tomato and red onion.
The rosemary stalk will easily pierce into the chicken and vegetables.
Place on greased baking sheet and bake in oven for approximately 30-40 minutes at 350 degrees.
I created this delicious sandwich for a celebration gathering for my sister’s birthday inspired by her favorite flavors and it was a hit! It’s colorful, flavorful and the presentation had a “wow” factor for guests… or maybe it was just the melty gooye cheese oozing out the sides of the sumptuous panino that had everyone excited… ?
The natural ingredients layer together nicely and create a depth of flavor that is nearly orgasmic (direct quote from of the guests!). It’s really easy to make too:
Ingredients: I medium size loaf ciabatta bread (available at Whole Foods and other bakeries).
This time I chose a sun-dried tomato one which added another rich layer the flavor profile.
3 table spoons chopped rosemary
6 zucchini (may seem like a lot but they shrink when roasted).
4 sweet red peppers
Pesto (store bought, I like the options at Whole Foods or Fairway but choose your favorite).
Fresh mozzarella cheese.
3 cups arugula.
Olive oil
Balsamic vinegar (of Modena of course)
Directions: Slice zucchini and red peppers and spread out on a baking sheet.
Drizzle with olive oil and balsamic vinegar.
Chop rosemary and sprinkle on the veggies with salt and pepper.
Roast in the over for 30-40 minutes at 375 degrees. Remove set aside.
Start assembling sandwich.
Cut ciabatta bread in half, separating top and bottom.
Layer remaining ingredients in the following order: Pesto, fresh mozzarella, zucchini, sweet red pepper, more mozzarella, arugula.
Cover with top piece of bread and press down.
Back in the oven for approximately 10-15 minutes to melt cheese and toast bread.
Slice as desired and enjoy!
I cut into small pieces for a party, but it can be served as a whole sandwich for your own personal enjoyment.
