Browsed by
Tag: basil

Spicy Thai Basil Beef

Spicy Thai Basil Beef

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 recipes 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.

June in the Garden

June in the Garden

Yesterday was a full day of work in the garden, feeding and pruning the kids. But, it’s all worth the hard work as June is one of the loveliest months in the garden.

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 regular lilies are starting to grow under the fallen blanket of white dogwood petals which retired in spring. And the herb garden is erupting with aromas of basil, sweet mint 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 Without a rice cooker

Green Garden Herb Basmati Rice Without a rice cooker

Thanks everyone for the feedback on this recipe! Many of you asked for instructions on how to make it without a rice cooker. We gave it a go and the results were equally wonderful- and we ended up with a bit of 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!

 

20170301_185020

20170301_185659

20170301_191508

20170301_191533

20170301_191602

20170301_195024

20170301_195043

20170301_202953

 

20170301_203608

 

 

 

 

 

Beer + Basil Braised Brisket

Beer + Basil Braised Brisket

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.

 

20160119_154108

20160119_15585120160119_16003820160119_160132

20160119_16015020160119_16104220160119_16160720160119_161755

20160119_161334

20160119_161957

20160119_20112420160119_20173320160119_203048

 

 

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.

20160905_190221

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.

img_20161029_234818

img_20161031_183651

Ingredients:
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)

Directions:
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.

20160905_19120320160905_191249

20160905_19145420160905_20592120160905_210026-hero-image-2

 

Musical Inspiration:

The Idan Raichel Project

http://idanraichelproject.com/en/

 

 

My Little Scarborough Fair

My Little Scarborough Fair

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!

Are you going to Scarborough Fair?

Parsley, sage, rosemary, and thyme;

Remember me to the one who lives there,

For once she was a true love of mine

img_20150722_094822 20150624_130546 20150525_180437 20130824_141609 20130824_140013 cropped-20131027_1459431.jpg