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!
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.
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.
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.
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!
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!
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.
***A special thanks to the Kashin Kitchen for hosting the recipe testing of this deelish dish!
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.
Eggs are a great healthy, tasty and filling way to start the day. There are many iterations with healthy veggies and herbs to give a basic omelette a daily face lift and maintain variety. Here is one with the super food Turmeric!
Ingredients: 2 brown cage free/antibiotic free eggs
1 1/2 tablespoons olive oil
4 scallions, chopped
1 small white onion chopped
1 cup baby bella mushrooms sliced (any other mushroom is fine)
1/4 teaspoon turmeric
Sriracha
Salt + Pepper to taste
Directions: Heat olive oil to medium high
Saute onion until transparent
Add scallion
Add red chilli flakes
Add mushrooms
Add turmeric
salt + pepper to taste
Once veggies are cooked, create 2 holes in mixture
crack entire egg in hole in mixture
Move veggies and egg white around gently with spatula to cook (leaving yolk slightly runny).
Drizzle with Sriracha for an extra kick (optional)
Serve and enjoy with tasted whole wheat pita!
*“The way you make an omelette reveals your character.” ― Anthony Bourdain
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.
Eggs are a great healthy, tasty and filling way to start the day. There are many iterations with healthy veggies and herbs to give a basic omelette a daily face lift and maintain variety. Here is one with the super food Turmeric!
