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The Winters of Our Lives

The Winters of Our Lives

There is a chill in the air, but I can still sense spring. The days feel longer, the birds seem chirpier, and there is a whisper of optimism in the air accompanied by hope. Can you feel it? Of course this year’s springtime aspirations are deeper than winters past, with heavy hopes of collective healing from the pandemic trauma for our global village.

These days, this winter, I reflect often on the hibernation the pandemic has forced us into. Some, unfairly, into far more difficult circumstances than others. In these moments of quiet reflection, I cook, I read, and I listen to NPR . This New York Times Cooking recipe of Lemony beans with turkey and greens by Melissa Clark is brilliant, and perfectly warming for said cold winter nights. Recently as I cooked and listened to the soulful voice of Krista Tippett on the On Being podcast interviewing the brilliant Katherine May on her book “Wintering” and “how “wintering replenishes,” I was left in awe of this perspective. That winter is not the death of us, but a time of regeneration.

“Plants and animals don’t fight the winter; they don’t pretend it’s not happening and attempt to carry on living the same lives they did in the summer. They prepare. They adapt. They perform extraordinary acts of metamorphosis to get them through. Wintering is a time of withdrawing from the world, maximizing scant resources, carrying out acts of brutal efficiency and vanishing from sight; but that’s where the transformation occurs. Winter is not the death of the life cycle, but it’s crucible…

“…It’s a time for reflection and recuperation, for slow replenishment, for putting your house in order. Doing these deeply unfashionable things- slowing down, letting your spare time expand, getting enough sleep, resting- is a radical act now, but it’s essential.”

That winter is a necessity with rewarding opportunities for growth was a paradigm shift for this lover of nature. I had never thought of winter that way. This profound lesson from nature humbled me. So often we are taught that life and self-growth consist of a linear movement through time. I’m realizing more and more that is not the case. Life is cyclical. It has seasons. Like nature’s Spring, Summer, Autumn and Winter, so go our lives. Some winters are bigger than others, some Springs may carry more joy and better new beginnings that the ones past. But onward we go, through the winters and the seasons of our lives, hopefully learning and building new and meaningful connections along the way.

A couple of years ago we had a series of tough storms in New York. One icy storm was particularly intense and sadly took down mighty trees. We were certain the sole rose which had miraculously made it to November would not make it through the icy cold attack on the garden. But somehow it did. Once the storm had passed, it stood majestically against the blue sky, rebellious, laughing at destiny. And while the rose is only a metaphor, I love how it represented getting through the storm with beauty and grace. Even if the flower had not been there, it’s roots would have been- replenishing deep within the soil and preparing for spring.


زندگی کوچه سبزی است
میان دل و دشت
زندگی حس شکوفایی یک مزرعه در باور بذر
زندگی رسم پذیرایی از تقدیر است

Life is a green pathway.
Meandering through love and Fields and deserts.
Life, is the plantations dream of blossoming in the imagination of the seedling.
Life, is the tradition of entertaining and welcoming destiny.

Above is a poem by beloved Persian Poet Sohrab Sepehri, which I humbly attempted to translate to English. I love it’s meaning and it’s promise. It beautifully captures the notion of the constant movement of life, the power of surrending to the seasons, and the infinite potential of imagination while tending to the gardens of our inner selves.

For further discovery on Wintering: Resilience and how trees illuminate the art of self-renewal in difficult times, read this incredible piece from Brain Pickings– one of my favorite corners of the world wide web, where Maria Popova shares wisdom drawn from literature, nature, science, art, philosophy, and the various nuance of the human experience.

I know I can be sentimental, and at the risk of being too cloying I had to share my sentiments on the literal and figurative winters of our lives. I’m grateful to the creators, writers, poets, recipe developers, and podcast engineers who provide ideas to support my season of self-renewal.

While restoring the spirit and nurturing the mind, nourishing the body also helps. Homemade feel-good food is an important part of self-care. You may want to try my Chicken & Rice Soup with Glorious Garlic Chili Chips. Rich and brothy with familiar flavors of home, this is a good-for-the-soul kind of delicious soup.

Or this creamy, dreamy butternut squash soup for a vegetarian option.

Meanwhile in the garden, Spring perseveres with it’s underground revolution…

Chicken & Rice Soup with Glorious Garlic Chile Chips

Chicken & Rice Soup with Glorious Garlic Chile Chips

Rich and brothy with familiar flavors of home, this is a good-for-the-soul kind of delicious soup. It’s a simple and comforting recipe that I go back to repeatedly- a personal favorite which I’m excited to share with you.

This recipe is chicken soup for the soul. Earthy, filling and nutritious, it tastes like home. Like something grandma made. The soup has body and richness. And the finishing drizzle of chile oil with garlic chips will make your taste buds dance!

The flavor combination of ginger and dill is unique, and equally heavenly. The union of all the other ingredients create several layers of flavor. It starts with the punch of the sweet and spicy garlic chili chips in the first spoonful. Hello! A delightful top note, followed by the heart of the flavor accomplished by the unique harmony of ginger and dill. Finally, the lasting base notes of the magic created by the marriage of chicken and rice. All of the flavors thrive on this foundation of flavor, resulting in something great.

This soup is nutrient-rich- garlic, onion, ginger, kale, broth, and dopamine-spiking garlic chile oil. The garlic chips take a simple soup to an entirely new level. The aroma and textural contrast of the garlic gives complexity to the soup while the heat balances with the otherwise mellow flavor of the stock made velvety by the natural starches of rice. It is garliky, but, I love that, and hope you enjoy it as much as I do. Fair warming, its addicting and you may find yourself coming back to it over and over again too.

“Only the pure of heart can make good soup” — Beethoven


INGREDIENTS

  • 8-10 garlic cloves, thinly sliced
  • 3 tsp. crushed red chile flakes (adjust to taste)
  • 1/3 cup extra virgin olive oil
  • 1 large white or yellow onion, chopped
  • 4-5 inches fresh ginger, chopped
  • 1 cup white rice, preferably basmati for added aroma
  • 1 1/2 – 2 pounds skinless, boneless chicken thighs
  • 3-4 big handfuls kale or spinach
  • 8 cups water, chicken or vegetable stock
  • 1 lemon
  • Handful of fresh dill
  • 2 tsp. kosher salt

    ~Note this is a large batch soup which makes about 8 servings. Opt for a half recipe if you desire a smaller portion. I like to make a big pot, enjoy it for dinner and have leftovers for a couple of days after. You can also adjust the heat levels and reduce chili flakes for less spicy results.

INSTRUCTIONS

  1. Wash basmati rice 2-3 times until the water runs clear. Prep your veggies.
  2. For the garlic chile chips- Heat 1/3 cup olive oil to medium-low heat in the same large pot you’ll be making the soup in. Add garlic, stirring often, until light golden brown, 3–5 minutes. Pay attention to avoid burning garlic (it can happen fast!). Garlic will continue to cook in the hot oil after removing from the pan. Transfer to a bowl, leaving a bit of oil in the pot. Stir 2 tsp. crushed red pepper flakes into garlic oil and set aside.
  3. Add ginger and onion to oil remaining in the pan. Add a bit more oil if pan is dry. Stirring occasionally, cook over medium heat, until onion is a light golden brown, 4-5 minutes. The kitchen will smell heavenly at this point.
  4. Pour your cooking liquid of choice into the pot. Add chicken thighs, rice and 1 teaspoon of salt to the cooking liquid and bring to boil. Then lower to a temperature to maintain a gentle simmer.
  5. Cover the pan partially and cook for about 15-20 minutes until chicken is cooked through.
  6. Once chicken is cooked through, transfer to a plate and shred the meat using two forks. In the meantime keep simmering soup uncovered to continue building flavor. The natural starch of the rice beautifully thicken the broth for silky and full bodied richness.
  7. Add shredded chicken back into the pot. Follow with adding a few generous handfuls of chopped kale into the liquid. Be even more generous if using spinach and stir to mix all ingredients. It will look like a lot of greens but they wilt down quickly.
  8. At this point add more broth or water if liquid has reduced too much. You can adjust based on the desired consistency you want. I prefer soup to be dense (not watery) for a rich end result.
  9. Continue to simmer, stirring occasionally, until liquid is reduced to the desired thickness, 4-5 minutes.
  10. Finally give the soup a nice squeeze of fresh lemon juice  and season to taste with more salt if needed. Stir to combine.
  11. Serve soup in bowls, drizzle with garlic-chile chips and fresh dill (it’s heavenly and “dill-licious,” trust me!).

Around the Table in 365 Days

Around the Table in 365 Days

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!”

Naz

Basil & Roses Favorite Recipes

Skillet Chicken Thighs With Shallot, Lemon & Herbs

https://basilandroses.com/2018/02/01/skillet-chicken-thighs-with-shallot-lemon-herbs/?preview_id=2589&preview_nonce=cb6da79281&preview=true&_thumbnail_id=2606

Spicy tomato shakshuka with spinach, feta, jalapeno & za’atar.

https://www.instagram.com/p/Brv40T8DcIQ/?utm_source=ig_web_copy_link

Healthy & Gorgeous Tuna Salad with Mint

https://www.instagram.com/p/BpezBbzHR5Y/?utm_source=ig_web_copy_link

20 Minute Roasted Butter Salmon

https://www.instagram.com/p/Bn-JT5wH0Jl/?utm_source=ig_web_copy_link

Taco Tuesday Chicken Tacos with Salsa Fresca

https://www.instagram.com/p/BlwDJvtHT0H/?utm_source=ig_web_copy_link

Roasted Cauliflower with Schug

https://basilandroses.com/2018/06/29/roasted-cauliflower-with-schug-a-quick-trip-around-the-world/

Nani’s Decadent But Healthy Butternut Squash Soup

https://basilandroses.com/2017/11/22/nanis-decadent-but-healthy-butternut-squash-soup/

Spicy Thai Basil Beef

https://basilandroses.com/2017/10/26/spicy-thai-basil-beef/

Pretty Pickled Onions

https://basilandroses.com/2017/10/03/pretty-pickled-onions/
Happy Hanukkah from Basil & Roses!

Happy Hanukkah from Basil & Roses!

Ah, ’tis the season for celebrations and merriment. I love this time of year. No matter which holiday you celebrate, which customs and folklore you subscribe to, and regardless of which heritage and ritual is the wellspring of your origin story; the themes of gratitude, gathering, tradition, family and love are universal.

I especially love being invited to friend’s homes with different cultural and religious backgrounds and learning about new customs, legends and wisdom. And of course, I love to share mine with you.

The Hanukkah story is the story of an oppressed people triumphing over the tyrants who sought to take away their freedom. It is the story of light triumphing over darkness, of a people overcoming seemingly impossible odds. That’s beautiful. Later this month we will celebrate the Persian holiday of “Shabeh Yalda” which carries a similar theme of light overcoming darkness. Yalda , the first day of Winter (Winter solstice), marks the longest night of the year. From there, the days start getting longer, so, culturally it represents the symbolic victory of light over darkness.  The symbolism is incredible! And  what better way to celebrate than with a festive meal! Below are some of our favorite recipes to inspire your Hannukkah menu and beyond.

“Nothing can dim the light that shines from within,” said Maya Angelou.

Wishing you all light and love today, this holiday season and always!

Homemade Falafel with Herb Tahini Sauce and Shirazi Salad

Beer + Basil Braised Brisket

Green Garden Herb Basmati Rice with Basil, Mint, Chive + Rosemary (and an unexpected virtual trip home)

Skillet Chicken Thighs With Shallot, Lemon & Herbs

Persian Stuffed Peppers (Dolmeh)

Persian Cucumber Salad with Red Onion & Thai Basil

Roasted Cauliflower with Schug & A Quick Trip Around the World

Happy Thanksgiving from Basil & Roses!

Happy Thanksgiving from Basil & Roses!

Happy Thanksgiving, friends! We’re in full swing here planning our feast at the Basil & Roses kitchen and wanted to take a moment to thank you for coming along this amazing culinary ride with us! The Persian poet Rumi says ” Wear gratitude like a cloak and it will feed every corner of your life.” I’m grateful for you, and for the opportunity to share my art, which is my cooking, with you and the world every single day. I hope the recipes I share with you,  feed your spirits, your families, your friends and your hearts.

Our full menu will be up on the blog soon. In the mean time, I wanted to share some our favorite side dishes, which may inspire you as you plan your own celebration.

Happy Holidays!

Your dedicated happiness maker,

Nazanin

 

Roasted Cauliflower with Schug

Nani’s Decadent But Healthy Butternut Squash Soup

I’ve served this earlier when everyone arrives on Thanksgiving and it’s always a hit! It’s a warming, feel-good dish that nicely captures the flavors of fall. The trick is in roasting the vegetables first.

 

Roasted Veggie Quinoa Medly

 

Fragrant Mediterranean Salad

 

Persian Cucumber Salad with Red Onion & Thai Basil

 

Cauliflower Parmesan

 

Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette

 

Rosemary & Sea Salt Baked Potato Chips

 

Green Garden Herb Basmati Rice

 

Persian Stuffed Sweet Peppers (Dolemh)

 

 

 

 

Nani’s Decadent But Healthy Butternut Squash Soup

Nani’s Decadent But Healthy Butternut Squash Soup

Pumpkins are in season now and there is no fall flavor I like more than butternut squash. In Farsi they are called lazy pumpkin (kadoo tanbal), which I think is hilarious. Butternut is the perfect name for this tender, sweet and nutty flavor. I simply roast it in the oven with olive oil, salt and pepper. That’s it and it’s divine! With this recipe, I take the indulgence one step further to make a rich and savory soup.

The key to the amazing flavor is roasting the squash with garlic, onion and a red bell pepper, then blending all together for a smooth and creamy texture. The result is a complex, rich and silky soup with substance. I made it for Thanksgiving last year and it was a huge hit. It is naturally back on the menu again this year. Try it for your Thanksgiving celebration or all winter long- I promise you won’t be disappointed.
Note- I serve the soup with homemade crostini and a garnish of fresh thyme.
For the corstini, simply sprinkle the bread of your choice with salt, pepper and dried oregano. Drizzle with olive oil and toast in the oven for about 10-15 minutes, or until golden brown and crispy.

Recipes serves around 6-8 people, double or triple ingredients for a crowd pleaser- I sure will be this upcoming holiday.

The first harvest of butternut squash in Malekan Gardens!
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 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.

Nani’s Vitamin Soup

Nani’s Vitamin Soup

Fall has begun in New York and soup season is here! I love soup. It can be comforting, delicious and nutritious. And like many other popular dishes that exist in multiple cultures, soup has several origin stories. Among the most popular is the suggestion the word “soup” can be traced back to the sixth-century Latin word “suppa,” meaning a piece of bread eaten in broth. We’ll go with that.

There are endless creative ingredient combinations for a delicious soup. Here I share with you a recipe I made for my family last week when we all came down with a pesky cold. I call it Vitamin Soup! It’s rich tapestry of vegetables, herbs and spices is guaranteed to boost the immune system while providing a delicious and satisfying meal.

I strongly believe this is how we should take our vitamins. In my opinion, the health and wellness section of the supermarket is the produce section. The name vitamin soup is a fun play on words and it doesn’t just need to be limited to when we’re sick. A balanced and vegetable-rich diet complimented with healthy fats, savory spices and fresh herbs not only does a body good- but it is the best way to enjoy the fruit of the earth and maintain a healthy body, mind and spirit.

This is also a good way to use leftovers in the fridge. For example, I had a bit of rice and quinoa leftover that I just threw in there.

Customize with your favorite veggies + herbs and enjoy!

 

Roasted Cauliflower with Tangy Tahini Sauce

Roasted Cauliflower with Tangy Tahini Sauce

Cauliflower is a wonderful ingredient to cook with. This cruciferous vegetable has a mildly earthy and nutty flavor. It’s easy to cook, a nice source of vitamin C and quiet filling as vegetables go.

I try to incorporate vegetables in most meals, but once a week I like to highlight them in my Meatless Mondays. It is a simple way to not only diversify the week’s meals, but also experiment with whatever seasonal vegetables tickle your fancy at the moment.

The are many ways to cook with cauliflower. Simply roasting with olive oil, salt + pepper will result in a nice gold brown texture which enhances the nutty flavors. Combined with the sweetness from the caramelized onions and the tangy tahini sauce- you have yourself a flavor explosion made from a few simple ingredients.

 

Check out this page  for the Tangy Tahini Sauce Recipe.

Panko-Crusted Dijon Cod & Fragrant Mediterranean Salad

Panko-Crusted Dijon Cod & Fragrant Mediterranean Salad

Over the years I’ve enjoyed many delightful meals with my friend, Anjali. We both like beautiful and healthy food but never compromise flavor! So we teamed up for our next video to cook a delicious menu of panko crusted Dijon Cod fish and a fragrant Mediterranean salad with fresh herbs.

The fish is light and flaky with a tang of Dijon and cooks in a snap. The cucumber-tomato-feta salad is savory, fragrant and colorful.  Pair that with a chilled  Rose and fantastic company and you got yourself a fabulous meal!