The departure of a year welcomes many new memories. As we near the end of this year, I like to take a moment and reflect on the last twelve months; the challenges faced, the lessons learned, the new friendships built. And of course for the epicurean-hearted, the delicious meals shared with loved ones, breaking bread together, in style.
Seneca, the Roman Stoic philosopher said “every new beginning comes from some other beginning’s end.” Who knew what to truly expect a year ago today? We all had specific hopes and plans of course, but alas the best laid plans… And though the year may have had it’s challenges, and the Oxford dictionary word of the year is “toxic,” I like to believe there was more good than ugly. More nourishment than toxicity. More magic than madness.
Call me an eternal optimist but the world is filled with wonder. Science advanced, new planets were discovered, more women were elected into government, friendships were fortified, people in love found each other, new skills were learned, music was heard, and flowers bloomed. We made it through life’s ups and downs, and came together around tables in New York, Tehran, Tokyo, and beyond.
Around those tables live my favorite memories of the last 365 days. Arguably, there is nothing more precious than those moments shared with friends and family, old and new. In that spirit, here are some of our favorite recipes… cook them for someone you love.
So Happy New Year, friends! Or as Charles Dickens said, “May the New Year be a happy one to you, happy to many more whose happiness depends on you!”
Hanukkah, Christmas, Festiuvs, Yaldaa or surviving 2017: No matter what we just celebrated, we sent off last year with a bang and welcomed 2018.
New beginnings are a good time to press the wellness reset button, but healthy living can be a year-long lifestyle and need not be limited to new year resolutions. As we begin the year, I remind myself to set achievable goals, eat nutritious but delicious food, learn as much as possible, be kind to myself and others, let old wounds heal, practice gratitude, and make life as colorful as possible.
Last year was certainly colorful. 2017 tested me. But as I reflect on the last twelve months, I realize the positives outweighed the challenges and there was much to be grateful for. Mostly, the incredible people I have in my life and the extraordinary experiences we shared. Not surprisingly, many of those occurred around the table as we broke bread together, told our stories, laughed at our fortunes, waxed poetic about the future and perhaps even learned a bit about ourselves along the way. “Without the sense of fellowship with men of like mind,” Einstein wrote, “life would have seemed to me empty.” Indeed.
I have written about gathering around the fire. Today, on a cold snowy day in NYC, I sip hot chai and reflect on the warm memories of last year. I smile remembering the gorgeous tables we gathered around, the delightful food we ate, and the marvelous people who’s company I had the pleasure to keep. Michael Polan says “the shared meal is no small thing. It is a foundation of family life, the place where our children learn the art of conversation and acquire the habits of civilization: sharing, listening, taking turns, navigating differences, arguing without offending.” It is also a place where our fondest memories live. Where we receive the gift of love by those who prepared those meals for us. It is where we are reminded of the power of coming together.
My memories of this gift begin in Naz year zero. My parents have always been extraordinary and generous hosts. Bringing people together and creating countless memories is an art form they have mastered a thousand times over. The loving energy created around their tables, is my eternal source of inspiration. I wrote more about that here.
In the meantime, I want to point out the only difference between the first two photos in this post are 37 years and geography. Otherwise, in both photos you see my beautiful Mother at the head of the table of her loving home, and me really excited about what we’re about to eat! Just a bit of role reversal in who’s serving whom.
Happy new year from Basil and Roses! Below are a few of our favorite “gatherings” of 2017 and the recipes they inspired.
Wishing you a colorful and meaningful year!
Naz
“Not what we have But what we enjoy, constitutes our abundance.” Epicurus
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.
Ingredients:
4 large and ripe mango, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
1 red bell pepper, chopped
1 red onion, finely chopped
2/3 cup cilantro, chopped
3 tablespoons lime (adjust to taste)
3 tablespoons olive oil
Tortilla chips to scoop up all this flavor (I used these Tostitos Multigrain Scoops), they handle the chunky salsa well.
Salt + Pepper
Directions:
Combine cubed/chopped mango, red pepper, red onion and jalapeno.
Add cilantro, olive oil, lime juice, salt + pepper. Adjust to taste based on preference.
Fold gently to combine ingredients together.
Enjoy this savory, sweet and sour delight!
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!
Ingredients:
4 avocados
1 cup cilantro, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
1/2 medium red onion, chopped
3 tablespoons lime juice (adjust to taste)
Salt + Pepper
Directions:
Cut avocado into cubes, slightly mash it in a bowl. I like to leave it a bit chunky.
Add chopped cilantro, jalapeno, onion, lime juice, salt + pepper and mix.
Adjust salt and pepper levels to taste.
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.
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.
Cindy’s Fabulous Holiday Rib Roast (Recipe coming soon)
