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 years I hosted a big Memorial Day BBQ for our friends and family. The menu was simple but the flavors were big. So was the guest list. The menu featured classics like burgers, hot dogs, grilled chicken and veggies, along with salads and condiments like homemade pickles.
The star of the show, a classic American Hamburger. Over time I perfected what friends light-heartedly call “The Naz Burger”. It’s simple to make and a crowd pleaser. I may pride myself on the hundreds I’ve made, but the truth is anyone can make a great burger if you use good quality meat and keep the seasoning minimal. My not-so-secret-anymore secret recipe is quality beef, Worcestershire sauce, salt and pepper. That’s it. Four ingredients to bliss.
In my opinion, a charcoal grill is best. Of course you can make burgers on any grill or even on an indoor skillet, but to capture the true essence of a good old American cookout, a smokey grilled burger is it.
Tips~
For maximum flavor, ideally you want meat that is composed of at least 20 percent fat.
Keep meat in the fridge until ready, cooking burgers cold keeps bits of fat solid, resulting in great flavor.
Make evenly shaped patties, ensuring one side is not thicker than the other for even cooking.
Creating an indentation in the center of the patty prior to cooking helps prevent bulging once on the grill.
No matter what you’ve seen on TV, resist the urge to press down on the burgers with a spatula, this only spews juices on the fire, causing the burger to dry out and the flames to flare up, charring the meat. If burger is cooking too quickly, simply move to a colder side of the grill.
Ingredients 3 pounds ground chuck beef, 20% fat 3 teaspoons Worcestershire sauce 2 teaspoons kosher salt 1 1/2 teaspoons ground black pepper 6 Brioche or regular hamburger buns
Preparation
Start a charcoal fire or turn on your gas grill to medium-high.
In a large bowel, combine Worcestershire sauce, salt and pepper with meat, gently mixing all ingredients by hand. Careful not to overwork the meat.
Form the patties into approximate 4″-diameter, 3/4″-thick burgers, simultaneously pressing the top and the side to ensure they are not too loose. Continue rotating and cupping the meat until you’ve formed a patty.
Using your thumb make small indentation in the center of the burger without going all the way through (patties will resemble donuts).
Place burgers on the hot grill and cook, without moving for about 3-4 minutes. Use a spatula to turn the hamburger over and cook for another 3-4 minutes for medium.
Remove the burgers from the grill and rest them for a few minutes while you toast the buns.
Top the burgers with whichever condiments and toppings that you enjoy.
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.
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
~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
Wash basmati rice 2-3 times until the water runs clear. Prep your veggies.
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.
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.
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.
Cover the pan partially and cook for about 15-20 minutes until chicken is cooked through.
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.
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.
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.
Continue to simmer, stirring occasionally, until liquid is reduced to the desired thickness, 4-5 minutes.
Finally give the soup a nice squeeze of fresh lemon juice and season to taste with more salt if needed. Stir to combine.
Serve soup in bowls, drizzle with garlic-chile chips and fresh dill (it’s heavenly and “dill-licious,” trust me!).
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!”
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!
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.
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.
Happy 4th of July from Basil & Roses! Hopefully you’re having a wonderful holiday, taking a moment to learn about our history (here’s a reading of the Declaration of Independence), and if you’re lucky like me, enjoying a nice hot summer day with friends & family.
And of course what would a summer holiday be without gathering around the fire for the great American pastime of BBQ!
We love to grill around here and what better than a juicy and delicious burger topped with homemade pickled onions? Nothing complicated. In fact, the secret to incredible burgers is shockingly simple! It all hinges on one single secret ingredient… Worcestershire sauce!
Good beef, salt, pepper, and the delicious umami flavor of Worcestershire sauce, which marries beautifully with meat. That’s it!
Homemade pickled onions are just as simple, but add a real nice tang and contrast the natural fats of the beef.
Happy grilling, friends!
Skillet Chicken Thighs With Shallot, Lemon & Herbs
A sophisticated yet humble approach to cooking is all you need for this recipe. It is about technique.A simple one which delivers results fabulous enough for a gathering, yet quick enough for a weeknight dinner.
I have always enjoyed the down-to-earth-ness of cooking with cast iron skillets. But in the past few months, I’ve learned it is more than a look or a feel. This tool delivers fantastic results- mainly because it retains heat within the metal, cooking food uniformly at hot temperatures, and leading to superior flavors.
They are heavy in weight and require small maintenance (mainly to avoid rust), but the minor care is well worth the end results. I became a believer after making our “Best Steak of Your Life” recipe in a cast iron skillet. I’ve made many fantastic recipes since and my favorite go-to dish is Skillet Chicken Thighs!Regardless of what aromatics you use, the technique of cooking the chicken skin side down to render the natural fats, make the skin crispy and draws out phenomenal flavor!
In this rendition I use shallots, rosemary, thyme and caramelize lemons. But this recipe is infinitely customizeable. Swap the rosemary for oregano, add mushrooms or sweet tender peas. Zucchini and squash take well to this rustic recipe as well. Get creative with your favorite veggies and herbs, you can’t mess this up!
Note- My favorite skillet is the Lodge Seasoned 12″ pan found here. The supplier Quiverr provides excellent customer service on how to best care for your cast iron.
Ingredients:
6 skin-on, bone-in chicken thighs (approximately 2.5 pounds)
1 large or 2 small lemons, sliced
1-2 small shallots, sliced
1 small garlic clove, roughly chopped
1/2 teaspoon crushed red chili flakes (adjust to taste)
4-5 sprigs fresh rosemary and thyme (if you don’t have fresh herbs, dried oregano works well too)
1/2 cup dry white wine
1-2 teaspoons vegetable oil
Kosher salt + freshly ground black pepper to taste
Directions:
Pre-heat oven to 425°.
Pat dry chicken with a paper towel (any water will cause messy splatter).
Season chicken generously with salt + pepper on both sides.
Slice the lemon, reserving some juice for later.
Heat skillet to medium after coating with 1 teaspoon of grape seed oil or any vegetable oil with a high smoke point. You can use olive oil, it only means you’ll have more smoke while cooking.
Add chicken skin side down and listen to the sizzle as the skin browns while the natural fat is rendered.
Cook chicken this way for 8-10 minutes or until halfway cooked through.
Transfer chicken from skillet to platter.
Layer 1/2 the lemon slices on bottom of skillet, add chicken back on top of lemons (skin side up), and add remaining lemon slices among chicken thighs.
Lemons on the bottom will beautifully caramelize while top lemons soften.
Transfer skillet to oven, allowing chicken to cook through (approximately 8 minutes).
Remove skillet from oven and move caramelized lemons and chicken to a plate.
On medium heat, add shallots, garlic, herbs and red chili flakes to the soft lemons in the skillet.
Stir frequently for 1-2 minutes. The aromas will we wonderful at this point.
Add the wine to skillet to de-glaze the plan, scraping flavor-packed brown bits from bottom of pan.
Squeeze remaining lemon into sauce and season with salt + pepper.
Return chicken to skillet and nestle in the delicious sauce you just created.
Make sure thighs are not submerged in sauce to maintain crispiness.
Top with caramelized lemons and serve!
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.
Ingredients:
1 head cauliflower, cut into florets
3 1/2 cups cooked chickpeas
1 1/2 cups frozen peas
1 large or 2 medium red onions, thinly sliced
1 orange or red bell pepper, thinly sliced
3 scallions, thinly sliced
4 garlic cloves, chopped
2-3 tablespoons fresh ginger, minced
2 tablespoons olive oil
3 tablespoons red curry paste
1 14-ounce can whole fat coconut milk
3-4 teaspoons chili power (adjust to taste, but a kick is part of what makes this dish so darn addictive).
1 teaspoon ground corriander
1/2 teaspoon ground cardamon (optional)
1/2 cup fresh cilantro, chopped
1 lime
Salt + Pepper
Basmati or jasmine rice for serving (optional)
Directions:
In a large pot, heat olive oil on medium-high.
Add onions, sauté for one minute.
Add bell pepper, sauté for another 3 minutes until slightly tender.
Add garlic and ginger and sauté for 1 minute, making sure not to burn the garlic.
Add cauliflower and stir.
Now add the red curry paste, chili powder, coriander, cardamom and mix well.
Cook for another couple of minutes. The kitchen will be smelling amazing at this point!
Add coconut milk and bring the veggies to a medium simmer.
Cover the pot and cook for another 10 minutes, allowing all the flavors to merge.
Once the cauliflower is tender, remove the lid and add chickpeas and peas.
Give the pot a nice squeeze of half the lime.
Taste your curry! It’ll be wonderful, I promise.
At this point add more lime if you like and season with salt and pepper.
If you prefer a “soupier” consistency, add 1/4 cup water or coconut water.
Give it one last stir and you’re ready to serve.
This curry is perfection with basmati or jasmine rice. But can also be perfectly enjoyed all by itself.
I served it over basmati rice (with the golden brown crunchy tahdig of course).
Garnish each serving with chopped cilantro and scallion and voila!
