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:
A couple of hard boiled eggs often end up being an express lunch or breakfast on a busy day. A dollop of Sriracha and I’m good to go! Today however, I decided to elevate my express lunch and added new flavors to a long time favorite. After all, I just had an awesome workout in Central Park and was starving!
This recipe is also a good choice for: picnic sandwiches, afternoon tea sandwiches and works well served on mini cocktail bread for a quick appetizer when hosting!
Ingredients:
3 eggs
1 tablespoon Dijon mustard
1 teaspoon mayonnaise (just a dab of indulgence)
2 scallions
2 sprigs tarragon
2 teaspoons lemon juice (adjust to preference of acidity)
salt and pepper to taste
Bread (I use 100% whole wheat pita but any bread you enjoy will do).
Directions:
Boil 3 eggs and let cool.
*I like to bring the water to boil, add eggs, cover and turn off the heat. Let sit for 5-10 minutes and the yokes are slightly softer and in my opinion, more enjoyable.
Peel eggs and mix with remaining ingredients.
Serve on favorite bread and enjoy!
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!
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.
This is one of my favorite dishes to make. It is humble in its simplicity while simultaneously luxurious given the melange of spices. Mostly savory with a whisper of sweetness. The ginger, cumin and turmeric provide warmth and earthiness. The garlic and chilies add a nice heat. The walnuts provide just the right amount of textural contrast. The subtle sweetness of the cinnamon rounds all elements of earth, fire and nuttiness together… and for the finale- the coolness of the mint and yogurt balance our the entire dish. It’s a carnival for the taste buds!
Once upon a time, these spices were only available to royalty and the elite. They were a luxury for which wars were fought over and kingdoms were built or destroyed. Spices were used as currency in trade. These exotic flavors made their way from far away lands via the spice trade to the homes of nobility and were not nearly as accessible as they are to us today. These days all it takes is quick trip to the local supermarket to acquire the same riches.
That is why I entourage you to use spices. Many of us are afraid of using the ones we’re not familiar with. This recipe is a great way to dip your toe in the water! A can of chickpeas from your pantry and a combination of these spices makes a satisfying yet super healthy dish. The cool mint yogurt will balance the heat of the spices and your kitchen will smell divine!
Ingredients:
1 can chickpeas washed + drained
2 tablespoons olive oil
1 medium white or yellow onion
3 cloves garlic
15 walnut halves
1 1/2 tablespoons chopped ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon (use more if you want a slightly more sweet flavor)
1 teaspoon ground turmeric
1/4 teaspoon red chili flakes (adjust to preference of heat)
1/2 teaspoon chili powder (adjust to preference of heat)
1 cup yogurt
A handful of fresh mint, chopped
Directions:
For Chickpeas-
Saute onion until transparent on medium heat
Add chopped garlic and saute with onion for approximately 1 minute
Add chickpeas
In the center of the pan add 1 teaspoon of oil and to oil add cumin, turmeric, red chili flakes, chili power, cinnamon
Mix and cook over high heat for another 5-6 minutes
Add chopped walnuts
Add chopped ginger
Salt + pepper and fresh mint to taste
For Yogurt Sauce-
Combine yogurt, salt, pepper, garlic power and mint.
