The quintessential salad of summer! Watermelon with feta, fresh mint, a drizzle of olive oil and a sprinkle of sea salt. Sweet watermelon and salty feta compliment each other beautifully and the fragrant mint takes the refreshing flavors to new levels of delight.
This is a no-recipe recipe. Ingredient quantities don’t have to be exact for great results. You can also play with adding peppery arugula, chopped cucumber, cherry tomatoes, thinly sliced red onion or some diced chilies for a bit of heat. Add a squeeze of lemon or red wine vinegar if you add these other vegetables. Feel free to substitute fresh basil or oregano for mint, all work nicely. A drizzle of olive oil and balsamic vinegar could be a nice addition to this salad- if you do add those make sure to serve and eat immediately.
Ingredients
2 ½ -3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 2-inch chunks or varying sized triangular pieces.
½- ¾ cup cup feta cheese
½ cup chopped fresh mint leaves, plus more for garnish.
2 tablespoons olive olive oil, plus more for drizzling
2 cups arugula (optional)
Kosher salt and pepper to taste
Preparation
Place watermelon chunks in a large bowl.
Add olive oil, mint, and arugula (if using) and gently toss until watermelon is evenly dressed.
Season lightly to taste with salt and pepper. (The feta will add saltiness, so be light handed with the salt).
Transfer salad to a wide, shallow platter and spread out evenly.
Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper.
Garnish with remaining herbs and serve immediately.
~Tip Ideally you want to use Greek or Bulgarian sheep’s-milk feta for a creamier and tangier flavor than what most domestic cow’s milk cheeses provide.
Watermelon is wonderful. We love enjoying it all summer long. Just as it, along with fresh mint from the herb garden, or in the recipe highlighted above with creamy feta cheese. Happy Summer!
For the one year anniversary of the blog, I wanted to create a new recipe which was festive, simple, colorful and fun. It was a celebration after all. Earlier that week, I had discovered the amazing flavor combination of Serrano chili and garlic while cooking dinner with my friend Anjali in Brooklyn. We made a classic Thai Basil Chicken (Pad Grapow) and I learned about the garlic/Serrano punch there.
That wonderful dinner in BK organically became the inspiration for the Basil & Roses anniversary recipe. We had lots of Basil and Rosé, toasted to a fun year of fabulous food and enjoyed a spicy meal followed by dancing and laughter. It was a good night.
This recipe uses Beef but you can use any protein you like- chicken or tofu work well. You can also adjust the heat level by either reducing the amount of chilies or removing seeds and veins from the peppers.
Ingredients:
1 1/4 – 1 1/2 pounds skirt steak, trimmed of fat and sliced diagonally against the grain
6 cloves garlic, finely chopped
2 medium white onions, sliced
1-2 green and/or red Serrano chilies, finely chopped
1 red bell pepper, sliced into 1 inch pieces
3 tablespoons olive oil
3 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
4 large handfuls sweet or Thai or sweet basil
Fresh Black pepper to taste
2-3 scallions chopped
1-2 pinches sesame seeds for garnish (optional)
Cooked jasmine rice for serving
Directions:
Place the sliced steak in a large bowl. Add oyster sauce and soy sauce, and mix until the steak slices are coated. Set aside for at least 10 minutes.
Heat oil in a large skillet or a wok on medium heat. Once hot, add garlic and chili and sauté for 1 minute, until fragrant (being careful to avoid burning garlic).
Add sliced onion and sauté for 3 minutes.
Add beef and season with black pepper, sauté until browned and cooked through and any liquid has evaporated.
Add red peppers, stirring for about 2 more minutes.
Turn off heat and generously add basil leaves, allowing them to wilt while you mix them in with the stir-fry.
Serve with jasmine rice and garnish with scallions and sesame seeds.
These days there is much to do in the garden: weeding, feeding and pruning to name a few. But it’s all worth it as everything is literally “coming up roses,” and the garden is seemingly dancing in the sun. June is one of the loveliest months in the garden.
We just passed the summer solstice, which heralds the start of summer in the Northern Hemisphere and the longest day of the year. It is when the Earth arrives at the point in its orbit where the North Pole is at its maximum tilt and we are closest to the sun. Just like us, the garden thrives from the rays of sunshine and life activity with all of its seen and unseen matter is just as luminescent as the rays that feed it.
The roses are gloriously perfuming the oasis. The hydrangeas are in early stages of color while courting the bumble bees. The marigolds echo the scent of the earth while murmuring the colors of the sun. The day lilies are bursting with gold while flirting with the wind. The white lilies are starting to grow under the fallen blanket of white dogwood petals which retired it’s borrowed stardust in spring. And the herb garden is erupting with aromas of basil, sweet mint, lemon thyme and French lavender. The butterflies are ecstatic and so is this humble gardener. There is something especially satisfying in seeing your hard work literally “bloom” into beauty.
“We bury our seeds and wait, Winter blocks the road, Flowers are taken prisoner underground, But then green justice tenders a spear.” ~Rumi
Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive and an unexpected trip home
Thanks everyone for the feedback on this recipe! Many of you asked for instructions on how to make our fragrant basmati ricewithout a rice cooker. We gave it a go and the results were equally wonderful with delicious tahdig (crunchy bottom) to boot!
The recipe utilizes the same ingredients as the rice cooker version. Here, I used a nonstick standard pot. Instructions are below. Feel free to share your results and happy cooking!
Rinse rice with water, gently agitating with fingertips. Do this multiple times (3-4) until water runs clear.
Fill a large pot with water (approximately 15 cups and bring to boil. Add turmeric and salt to boiling water. Don’t worry about adding too much salt, it will be drained later.
Parboil rice for approximately 3-5 minutes until aldente (not fully cooked) and drain in a colander removing all liquid from pot. Liquid will be golden yellow from the turmeric so wear an apron!
Add oil to bottom of the same pot you boiled the rice in. Add coriander seeds if using.
Spread a handful of plain partially cooked white rice in the oil.
Add and layer herbs followed by a layer of rice repeatedly, creating several layers of rice and herbs and forming a tall heap or a cone shape.
Using the back of a wooden spoon, create 3 holes in the rice. This allows the rice to fry on the bottom creating the tahdig, while steaming the rest of the pot for light and fluffy steamed rice.
Cover the lid with a layer of paper towels to capture condensation and steam over medium low heat for approximately one hour, or until the steam rises and the tahdig is golden.
Once ready, serve the fragrant and beautiful rice pilaf with whatever protein you like.
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!
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.
Many of the dishes and cocktails of the summer are inspired by what’s in bloom in my herb garden. Once upon a time my Father built a beautiful bed with nutrient rich soil to plant herbs + veggies in. I’ve continued that tradition and every spring I plant the staples; parsley, sage, rosemary and thyme… and mint and cilantro and chives and sweet basil. These aromatic but humble herbs elevate pretty much every breakfast, lunch and dinner compilation.
They’re easy to grow. I buy the spriglings in Home Depot and just add water and sunlight. There is something very satisfying in always having these items available to enhance the flavors of any meal. If you don’t have a garden, you can use planters and any window with sunlight will do!
