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Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

Cauliflower with Cardamom-Kissed Schug & A Trip Around the World

“The real voyage of discovery consists not in seeing new landscapes, but in having new eyes,” said Mark Twain. Travel has always given me a sense of adventure, but more importantly a new window to the world, a new color palette, a new paradigm, and indeed a new set of eyes.

I travel as often as possible but one need not physically go to a place to experience the magic of other cultures. Inspiration is everywhere. If you live in New York, go to Queens! A short subway ride and you can taste food from all over the world. Queens is the most ethnically diverse urban area in the world. And what better way to embark on a voyage of discovery than experiencing cuisine?

We can virtually travel too. Explore a farmer’s market in Kuwait or go to the kitchen of a Mother-Daughter team cooking together. Joyfully visit the sunny kitchen of an effervescent former New Yorker in Tel Aviv celebrating the colorful bounty of Mediterranean produce. The passionate food of a hungry Egyptian living in Australia, or the nostalgia of Pakistani cuisine by way of a culinary teacher in Glasgow. Notice a pattern? Of course here at Basil & Roses: A culmination of the flavors of my Jewish, Iranian-American heritage, with hopes of transforming you to a beautiful place and time.

You can find your own favorites. There are so many. For now, will you travel to North Africa with me?

Schug! (Skug, Zhug, Zhoug). A gorgeous green chili sauce of Yemeni origin. It is fresh, bright, spicy,  and verdant. The herbs are cool, the chilies pack heat, and the playful dance between coriander and cardamom create a unique flavor which is unbeatable. 

You can use many chilies with veins and seeds removed, or use a few and include all the feel-good, dopamine-releasing, capsaicin-filled parts of the euphoric the spice. The adventure is up to you.

Schug works well on roasted cauliflower, but also brightens rich foods. Great on grilled meats, in a soup, on a sandwich or mixes with yogurt or labneh to sass up grilled vegetables. 

Afiyet olsun!
(That’s bon appetit in Turkish! More Turkish inspiration here ).

Note:
The Schug was phenomenal over roasted cauliflower.
I smeared Greek Yogurt on the plate (labneh also works well), then topped with cauliflower + Schug.

Just keep in mind you don’t need to season your cauliflower much when you roast it, the green sauce already packs tons of amazing flavor.

Chickpea & Cauliflower Coconut Curry

Chickpea & Cauliflower Coconut Curry

My latest curry craving almost had me ordering take out, but why do that when you can make fabulous vegetable curry in a snap at home? It is a great go-to dish when you want to impress someone, feed a crowd or just craving curry goodness.

Warning, this is a crazy addictive coconut curry! You can substitute vegetables and  proteins to your liking, but this combo is literally awesome sauce.

What is the magic ingredient? Store-bought curry paste. Most varieties have ingredients which you can only find at Asian Markets. Since most of us don’t have lemongrass, kaffir lime, and galangal laying around, this is a great way to achieve authentic flavors.

This recipe is healthy with the added indulgence of a creamy coconut sauce. The miracle of this decadence is that it is vegan and dairy free, despite its richness. It is one of my absolute favorite dishes to eat and just one of those perfect recipes that satisfies many a taste buds and preferences. 

It keeps well, so make a pot of it and you’ll have fabulous leftovers for a couple of lunches during the week.

 

 

Tequila-Lime Baked Fish Tacos

Tequila-Lime Baked Fish Tacos

Fish tacos, how we love them so… truly one of my favorite things to eat. I enjoy indulging in crispy fried versions once in a while, but in general prefer a healthier baked or grilled version. With the immense flavor of this tequila-lime recipe nothing will be lost, promise! There is just something so gratifying about a good fish taco. All you need is a nice flaky fish, a zesty salsa with a kick, guacamole, a crunchy slaw and of course a nice amount of citrus and spice and everything nice!

My family loved this recipe and I hope you enjoy it too. With summer just beginning, this is the perfect dish to make for warm afternoons in the backyard served with a refreshing margarita!

¡Buen apetito!

Vibrant and Colorful Mango Salsa

Vibrant and Colorful Mango Salsa

This colorful salsa is fun to make, fun to eat and a feast on the eyes! The gorgeous colors make the table festive and the sweet and sour flavors are explosive! Great on fish tacos or as a dip.

 

 

 

 

 

Nani’s Guacamole

Nani’s Guacamole

I think avocado is the most magnificent fruits in the world! It is rich, creamy, earthy, nutty, and savory. Avocados also have great health benefits. The list is long but to name a few they are high in potassium, good fats and they are one of the few high protein fruits. I love it’s creamy texture and use it as a substitute for butter or oils often. And of course, nowhere is the beautiful avocado highlighted more than in a classic guacamole! I don’t use garlic or tomato’s in my recipe, but feel free to add them if it makes you happy…

P.S. This recipe also works really well for avocado toast. It’s excellent on toasted sourdough bread with a couple of slices of tomato and a pinch of sea salt. Yum!

 

 

 

Salsa Fresca

Salsa Fresca

Forget store-bought salsa, you can make a much better homemade version with a few simple ingredients.

This uncomplicated recipe is made with chopped tomatoes, onions, chili peppers, cilantro, and lime. A bright and tangy medley which can be enjoyed as a dip with chips, or great on top of tacos, nachos, burritos, grilled chicken or roasted meats.

Note — juicy tomatoes will result in a more watery salsa than plump Roma tomatoes. Adjust tomato type to your preference. You can also modify heat-levels by the amount of chilies used and omit cilantro if not a fan. 

The Evergreen Chimichurri Sauce

The Evergreen Chimichurri Sauce

I experienced my first real chimichuri sauce when visiting Argentina and Uruguay in 2009 and it was love at first taste! This fresh, clean, garlicy, slightly spicy green goodness that elevated the incredible steaks we ate in Buenos Aires and beyond.

Over the years, I’ve perfected my recipe and use in on more than just steaks. It’s excellent on chicken, fish and my personal favorite- cauliflower steaks! (recipe coming soon).

A fantastic condiment that is pretty easy to whip up. I usually make a batch and use it throughout the week.

 

Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive and an unexpected trip home

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 rice without 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!

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Fiesta Black Beans

Fiesta Black Beans

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.

 

 

Black Bean and melty cheese Quesadilla
Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive (and an unexpected trip home)

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.

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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.

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Ingredients:
2 cups uncooked basmati rice
1/4 cup olive oil
1 large white onion, chopped
1 bunch fresh dill, roughly chopped
1 bunch fresh cilantro, roughly chopped
2 cups fresh chives, roughly chopped
Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
1-2  tablespoons rosemary, finely chopped (optional)
1 tablespoon ground turmeric
2 teaspoons black pepper
1 tablespoon kosher salt (or 2 teaspoons finely ground sea salt)

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.

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Musical Inspiration:

The Idan Raichel Project

http://idanraichelproject.com/en/