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RECIPES AND MAJOR CEREMONIAL
DISHES AND ITEMS
Growing Sabzeh, green shoots (sprouts), are a major part of getting ready for No Ruz. It is a must to have it on Haft sin spread and though growing it sounds easy it needs experience. The process normally starts 3 to 4 weeks before No Ruz depending on how tall you want your Sabzeh. Special lentils (Adass) and or whole-wheat seeds are sold at Iranian stores and you should use these special ones, otherwise they won't work. Soak the seeds in water for two days and then put them on a shallow plate and cover it with a paper towel and place in a sunny location. Squirt water over the shoots several times a day, and again cover with the paper towel. They should not be either dry or soaked, just enough water to allow them sprouting. Once the sprouts appear remove the paper towel and let it grow. Women in the family normally grow Sabzeh and several are made at the same time just in the case if they rot and go moldy which they often do. Some ladies have a reputation for having green hands and growing great Sabzeh. They might be asked to grow some for friends and relatives. All Iranian stores sell the already grown ones and many people will simply buy them.
This item is made for No Ruz spread and is one of the seven items used in haft seen. Most people buy it from stores in very small quantities, like a small cup just to place it on the spread. It is recommended to keep them refrigerated at least at nights to keep it longer. Most people do not eat it, occasionally some make their own and will serve it as well. It is very complicated to make and takes several days. The wheat (seeds) used is very special and should be bought from Iranian stores otherwise it will not work.
Ingredients, 4 servings
Wash wheat with cold water and then rinse it. Add cold water until there is 2-3 cm of water over the wheat. Leave for about two days; change the water after the first day. The wheat should begin to germinate. Rinse thoroughly. Hold a thin piece of cloth under cold water until it is completely wet. Pour wheat inside and wrap the cloth around it. Place it in a bowl and leave the bowl in a warm place. Once or twice a day, sprinkle a bit of cold water over the cloth to make it wet but not soggy. When roots appear, spread wheat on a large plate, then spread the cloth over it and sprinkle with water. Continue sprinkling with water once or twice a day until silvery sprouts appear. The wheat paste should be made before the sprouts turn green. Grind the wheat, add two glasses of cold water, and mix well. Filter out the excess water. Press the wheat hard to squeeze out the extract. Add wheat extract to flour while mixing. The mix should become thin. Place the mix over medium heat, stirring frequently until the mix starts boiling and thickens. Continue heating until water evaporates. Fry the mix without any oil or sugar for about 10-15 minutes. Gradually add 1-2 glasses of hot water and mix well. Allow it to boil slowly, stirring occasionally until the mix slightly thickens. Place in the oven for about 30 minutes at low temperature. Let it cool down and then serve.
PERSIAN CUISINE, MAJOR RECIPES Persian cuisine is ancient, varied and cosmopolitan. Eating habits and products from ancient Greece, Rome and many Mediterranean cultures have influenced and are affected by this unique cuisine. It is has borrowed spices, styles and recipes from India and has in turn influenced Indian food. There are many dishes that are shared by both Iranians and Turks that it is hard to say who has borrowed what and from where. The archives at major ancient Persian cities contain names of many food products, ingredients, beverages, herbs, spices and wine, an important ceremonial and religious drink. Basil, mint, cumin, cloves, saffron and coriander were traded along with olive all over the ancient trade roots. Parthian and Sassanian mention walnut, pistachio, pomegranate, cucumber, broad bean, pea and sesame in their trade records. The ancient physicians influenced by the Greek sciences considered food and beverages important factors to revive body. Excessive consumption of too much red meat and fats was thought to upset body's balance. While a balanced combination of fruits, vegetables, poultry, herbs, seeds and mixed petals and blossoms of roses was regarded a very good diet capable of strengthening body and mind. Muslims adopted the entire Greek medicine and sciences and the ancient Greek principle that disease was caused by a fundamental imbalance in the body between certain opposed qualities, such as heat and cold (sardi/garmi), or wetness and dryness (tari/khoshki). The physicians of the period improved Hippocrates (460-377BC) ideas who had proposed that health resulted from the equal influence of four bodily "humors" that was analogous to the four elements of Greek physics (earth, water, air and fire). Food became an important factor instrumental in maintaining body's balance. The ideas of cold and hot foods are still believed by many Iranians and in planning for meals such considerations will be paid attention to. From region to region, the classifications may vary. In general, animal fat, poultry, wheat, sugar, some fresh fruits and vegetables, and all dried vegetables and fruits are considered as hot. Most beef, fish, rice, dairy products, fresh vegetables and fruits are considered as cold. In planning for meals people's nature, season or illness, will be considered and cold or hot or a combination of the two foods will be produced. For instance, walnut, a hot food is usually combined in a dish that includes pomegranate, a cold food, to make the dish balanced and delicious. Or a variety of pickles are consumed when eating fatty or fried foods to neutralize the effect of too much fat. Iranians are great consumers of dairy products and many still make their own yogurt and cheese at home. Women have had a great influence in the history of cooking in Iran. The best chiefs were and still are women. From the palaces of Persian kings to the average housewife, women have had fabulous skills preparing exquisite cuisine. Most men do no cook but expect the best food from their wives or mothers. Iranians disregard most foods at the restaurants as second class and homemade food is precious and more appreciated and even for weddings and major parties when caterer are hired, the food is expected to be the same quality as best home made food. Restaurants both in Iran and outside prepare a small selection of Iranian cuisine, are very limited in choice and are most popular for rice and kebabs known as chelo kebab.
Central to a Persian cooking are the numerous rice dishes, some containing almonds, pistachios, glazed carrots or orange peels, and raisins; others with vegetables and spices; occasionally with meat. Most often perfected and finished by the use of specially prepared saffron from Iran and cooked slowly after boiling to have a hard crust at the bottom (tah dig). Other recipes include stews, dumplings, kebabs, and stuffed vegetables accompanied by different sauces. The sweetmeats and pastries are especially delicious. Many of the dishes are vegetarian, and the mixing of sweet and savory, such as grains stewed with fruit and spices produce unique meals. The result is a feast of flavors and textures as well as a visual delight. Most cooking is done from scratch and and ready made products and previously prepared ingredients such as frozen mixed herbs currently becoming popular with the younger generations are not acceptable to many. Iranians use a variety of breads, mostly flat and all are baked in special ovens similar to clay ovens in Indian restaurants. In Iran the bread is bought fresh every day for each meal, but in Europe and America most buy enough for several days and will toast them for meals. They are not the same quality as the breads in Iran and are baked in modern conventional ovens and some are similar to the Greek pita bread but not identical. Many in Iran make fresh sherbets and many different kinds of herbal drinks at home. A small variety exists in Iranian stores, but again they are not the same quality as the home made ones. Many Iranians drink all kinds of alcoholic beverages and do not follow the Islamic ban on alcohol. But many practicing Muslim will not consume alcohol and other edibles prohibited by the Islamic codes such as pork, blood and some kinds of fish. Iranians are great consumers of all kinds of meat except pork for those who follow the religious codes. The meat has to be slaughtered in a certain way according to religious prescription. The people who follow such practices purchase their meat from special Halal Meat shops. Halal means permitted and is normally referred to shops selling meat slaughtered according to Muslim rules. These shops are in every major city and easy to access. All Islamic on-line sites have detailed information on prohibited foods and beverages for public access. Many Iranians outside Iran do not observe such practices and have no problems buying regular meat. Iranian food is varied and changes from area to area and there are many great cookbooks published in every language making the cuisine available internationally. The recipes mentioned below are only a few that are used for major ceremonies and rituals. Rice is a major ingredient and is cooked very differently from Indian or oriental rice. Iranians use Indian basmati rice and to get the best results the best basmati should be purchased since there are many different kinds. The ones produced in India are better than others and the local shop owners or Iranian friends should be able to recommend the best variety.
Sabzi
polo, rice and fresh herbs This dish is normally prepared for No Ruz and is served with smoked or fries fish. Iranians cook rice differently from Indians and Orientals. Indian rice mainly Basmati or very good quality long grain white rice is used. The rice is normally soaked in water with salt before cooking for a couple of hours. This is done to reduce the cooking time. It takes longer for Iranian or Indian rice to be cooked. American rice should not be soaked other wise it will become soft too quickly. After the rice is soaked it is drained and lightly washed under luck warm water very briefly. Iranians use non-sticky pots to cook their rice. The rice is first boiled on high heat with salt and cooking oil or unsalted butter. It is tested to see how soft or tough it is. Ideally it should be still slightly hard for the next stage. Once cooked it is drained again and ready to be cooked again on very low heat. Before the second cooking, a small amount of water and oil or unsalted butter are boiled together at the bottom of the non-stick pot, then the already boiled rice will be placed in the pot with more oil or butter and salt. The pot's lead is usually covered by a special cloth or towel to absorb all the steam. Once cooked over very low heat there will be a crunchy crust at the bottom of the pot. This is called tah dig, it is very tasty and popular and enables the rice to be served like a cake. Ingredients, 4 servings
For best results, soak the rice for a couple of hours in hot water and salt before cooking. Wash and drain the vegetables. Finely chop all the greens on a cutting board and make sure they are well drained. Half fill a medium size pot with water; bring the water to a boil. Add the soaked rice and let it cook for a few minutes until it starts boiling. Stir the rice a few times during the boiling process. Occasionally test a few rice grains to see if they have softened. This should take between 15 to 25 minutes depending on the power of the heat. Near the end of boiling, add the fresh chopped vegetables (if you are using dried vegetables do not add them in yet because they will get washed out). Stir the rice one last time and then take it out and drain it in a kitchen stringer. Run the tab water on it to wash out some of the excess salt. Pour the oil in the pot, add 4 Oz of water, add a bit of extra oil or butter if necessary. If you are using dried vegetables in place of fresh ones, you will have to mix them in as you are adding thin layers of rice in the pot, in the shape of a heap. With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process. Spread a little water on top and close the lid. Let it cook for a few minutes on high heat. When steam starts to rise, change the setting to medium heat and let it cook for another 15-20 minutes. Then turn the heat to medium-low, sprinkle some butter or cooking oil to prevent drying, and let it cook for about another 10-15 minutes before serving. The longer it stay the more crust you will have. If you have a choice, use any of the Basmati brands of rice (AftAb, Pari, Gilda, Feel-Neshan, etc.) you can buy these from Middle Eastern or Indian stores. But be careful not to over boil these types specially if they are soaked before cooking. They get sticky if over cooked. The pot used to cook rice slowly should be non-stick like Teflon. Place a large plate or a serving dish on top of the pot and then turning the pot upside down to serve the rice. This way the crust will be on the top and the rice will be like a cake.
Mahi
sefeed, fried/baked white fish All Iranian stores sell white fish similar to ones in Iran, however any kind of white fish can be used.
Ingredients, 4 to 6 servings For the fried version:
For the baked version:
To fry: Slice the bell pepper, onion, and the whole lemon and set aside. Mix flour, curry powder and turmeric, salt and pepper together. This mixture should have a light orange color. If it is too white, increase the amount of curry and turmeric equally. Pour the milk in a bowl. Pour the cooking oil in a frying pan, put the heat setting to medium and spread the slices of lemon, onion and bell pepper and fry for a few minutes. Dip the pieces of fish in the milk, sprinkle thoroughly with the flour mixture and place in the frying pan on med-low heat. When one side is brown, turn over and squeeze the 1/2 lemon juice over them. HINTS: Dipping the pieces in milk before frying prevents them from breaking apart. This is optional. Flipping the filets several times, before one side is completely brown, prevents curling. If you prefer a more zesty taste and are adventurous, add a few slices of Jalapeno peppers while frying. To Bake: Place the tamarind paste in a bowl containing a cup of water. knead the paste until the seeds separate from the dried pulps. Run the mixture through a kitchen stringer to separate the seeds from the resulting sauce. Set it aside. Stir-fry the chopped onion; garlic and fresh peppers at first and then add the remaining chopped vegetables. Stir-fry for a few more minutes. Take it off the heat and set it aside. Set the oven to bake at 350 degrees (F). Place the fish in an oven safe dish, add a touch of cooking oil, salt and pepper, stuff the fish with the stir fried vegetable mixture and pour the tamarind sauce over the vegetable stuffing. Cover the dish with aluminum foil for half of the baking period. Bake at this setting for about an hour. By the end of the baking period, the outer layer of the fish should have a reddish color and the meat should be flaky to the touch of a fork. HINTS: The above stuffed white fish is the Southern version of the white fish which is traditionally served as new year dinner. When buying the fish, ask the clerks to cut the fish on one side only, take the flakes and guts out and leave the head and tail intact. This specially smoked fish is bought from the stores and all Iranian food stores will carry them for the New Year. They are normally served by warming the fish for a few minutes or by placing them in the microwave. The instructions should come with the fish since they vary from product to product. KooKoo
Sabzi, herb &vegetable egg dish This herb and vegetable egg dish is normally served with sabzi polo and fish for No Ruz. It is an easy and tasty dish and is cooked through out the year for other occasions as well. Ingredients, 4 servings
Wash vegetables and rinse thoroughly. Chop them finely and fry in oil for about 5 minutes. Let cool completely. Beat eggs well, then add baking soda, salt, black pepper, flour, barberry and walnuts. Add vegetables and mix well. Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut from the center like pizza slices into 4 equal pieces, turn over, and fry for another 10 minutes. HINTS: Chives, sometimes called garlic chives are the same as "tarreh". If you can't find fresh chives, you can use the stems of either scallions (piAzcheh) which are also called green onions, or Leek which is the same as "tarreh farangi". In either case you do not have to use the bulbs but you can. Shirini mean sweet pastry and few are always present at No Ruz. Naan- nokhodchi and berengi and baklava are always present. Traditionally they were all baked at home but now most people buy them from bakeries. Making them from scratch is very time consuming and most modern households cannot afford the time, considering they should be prepared for large crowds. Some are specific to Iranians and some like baagh lava (baklava) are found everywhere in Middle East and the Mediterranean. The oldest recipe resembling baklava comes from ancient Assyria at around 8th century B.C. In the surviving recipe a few layers of thin bread dough are put together with chopped nuts in between those layers, some honey was added and then the mix was baked in wood burning ovens. Originally baklava and most sweets were baked only on special occasions and even today some are only baked for No Ruz. Baklava is more common and is consumed extensively throughout the year and is a must for weddings as well. It is different from baklava in other countries and is cut differently. The recipe below is for 10 people, Iranians normally bake for large crowds and you may need to multiply the ingredients to have enough.
Ingredients, around 30 sweets
Mix milk, baking powder, oil and egg yolks. Add flour gradually while mixing. Mix the dough well for a few minutes. Pour in a plastic bag and leave for 2-3 hours. Peel and ground the almonds. Add fine sugar and cardamom powder and mix well. Spread some flour on a tabletop. Take a small ball from the dough and flatten into a sheet on the tabletop as much as possible with a roller. Use a brush to remove the flour from the sheet. Place a box on the sheet and cut the sheet at 0.5 cm away from the edges of the box. Place the cut sheet at the bottom of the baking tray. Repeat this procedure three times. Add the almond-sugar mix on top of the sheets to fill the box and press it to create a flat surface. Spread a bit of rose water on the mix. Cover with another three sheets of the dough. Cut along a grid. Heat up 150 grams of cooking oil and spread on top of the baking tray. Add sugar to 1/2 cup of hot water and bring to boil. Add rose water and continue boiling for 2-3 minutes. Keep this syrup warm. Pre-heat the oven to 300 F. Place the trays in the lower part of the oven and leave for 15-20 minutes. Remove and add a bit of the syrup. Return to a higher part of the oven and leave for another 15 minutes until Baagh lava turns slightly golden. Remove from the oven and allow it to cool down a little bit. Add some syrup over Baagh lava 2-3 times at 5-minute intervals. Use a tablespoon to be able to control the amount of syrup. The pastry should not be totally soaked in syrup.
Naan-Nokhodchi,
chick-pea sweets This pastry is normally baked for No Ruz only. It needs skill and experience to get it right. Most people will buy them from bakeries and the qualities vary from shop to shop. Make sure if you are buying it, get them from the best Iranian bakery in your area. You need chick-pea flour, which is normally sold in Iranian stores just before No Ruz and if you want to stay loyal to the traditional shapes you need specially shaped cookie dough cutters sold in the same stores. They are normally made in shape of a flower with four equal petals or in shape of small hearts.
Ingredients, around 30 sweets
Mix sugar and oil and beat until the mix is very smooth. Add chick-pea flour and mix very well until the dough is smooth and thick. Pour the dough in a plastic bag and leave for several hours. Make small (2 cm) hand made balls from the dough. Cut them into shape by using the dough shapers. Cook the small pastries in the oven at 300 F for 20-30 minutes. They should turn slightly golden but not brown and the color should remain more or less the same. Let them cool down before serving. Naan-Berenji,
cardamom rice cookies Ingredients, 30 cookies
Mix oil, sugar and egg yolks and beat until soft. Beat egg whites separately until they thicken. Add rosewater, flour, and egg whites to the mix and stir well. Pour the mix in a plastic bag and keep in the refrigerator for 24 hours. Spread the dough on a flat non-stick surface to a thickness of 0.5 cm. Cut with a cookie-cutter, and cook in the oven at 300F for 15 to 20 minutes. Color should remain more or less the same.
Iranian weddings are elaborate and many dishes will be served along with salads, desserts, drinks, fruits and the wedding cake. There will be a number of rice dishes with meat or poultry plus kebabs like lamb or chicken kebabs. They vary and could be different in different provinces. But they all have one dish in common, Shirin polo or sweet rice. This rice dish is present at all weddings and symbolically it is to sweeten the life of the new couple. It is normally prepared for large crowds and you need to multiply the ingredients accordingly. Ingredients, 4 servings
Soak rice in warm water for 2 hours. Peel and thinly slice onions. Fry in oil until slightly golden. Add boneless chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Save three spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well. Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain. Prepare rice using the general recipe, boil with salt and unsalted butter and once cooked rinse. When rice is rinsed, pour a bit of oil and hot water in a non-stick pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well and then serve.
Baghali
polo with lamb or chicken
This popular dish is made for many occasions. Lamb or mutton is the most popular meat, but chicken can be used to Ingredients, 6 servings
After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. Trim the meat of all the fat, cut into small pieces (2 inch cubes), wash and drain. Slice the onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour. Clean and wash the dill cutting out coarse stems, dry and chop finely. If you use dried beans, then cook them until they are soft. In a large saucepan/ non-stick cooking pot, bring 8 to 12 cups of water to a rapid boil. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with lukewarm water. Toss gently in the strainer. Bring 1/4-cup water and 2 to 3 tablespoons of oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tablespoons of oil and pour over the rice. Wrap the saucepan/non stick pot lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. Add 1/4 tsp saffron to 1-teaspoon hot water. Lightly mix 2 to 3 tablespoons of rice with the liquid saffron in a small bowl. Set it aside for garnish. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. Remove the crusty bottom and serve in a separate plate or place on top.
Halva is the main dish served at memorials and sometimes as a dessert and different countries in the area make it differently. It sounds simple to make but needs skill. Many Iranians order it from caterers and Iranian stores normally know people who will make them. Dates are also served at memorials with tea and all Middle Eastern shops carry a variety of dates. Ingredients, 4 servings
To prepare halva, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes color to golden, thickens and becomes fragrant. Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.
DISHES USED AT RELIGIOUS CEREMONIES A number of dishes are used at main religious ceremonies. Most Muslims will have a number of rice dishes according to their taste and budget. Adass polo is favorite one, it is rice made with lentil and meat. Ash, specially prepared soups with vegetables or meat are very common too. Ash Reshteh or noodle soup is a very popular one. The most popular dessert for such occasions is sholeh-zard, a rice pudding with saffron and topped with crushed almonds, pistachio and cinnamon. At the occasion of the Festival of Sacrifice Id i Ghorban, animals like lamb, sheep and even calves could be slaughtered and then cooked and divided between relatives or poor people. Adass
polo, rice with lentil, dates and meat This rice could be cooked with or without meat or chicken. Meat could be lamb, veal or beef. It used at many occasions and is a popular one at religious ceremonies. Ingredients, servings for 4
After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. Trim the meat of all fat cut into small if pieces (2 inch cubes) if needed, wash and drain. Slice one onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour. Cut the dates across into halves and remove pits. Soak the raisins in a little warm water for 25 minutes, strain and dry. Slice the second onion and fry in a little oil until it turns golden. Add raisins and dates and continue to fry for 2 to 3 minutes. Add saffron and mix. Keep warm until the rice is ready. Cook the lentils in a cup of water with a touch of salt. Strain and set aside to mix with the rice later. Depending on the variety of lentil, this might take a long time to cook. In a large saucepan or non-stick pot, bring 8 to 12 cups of water to a rapid boil. Pour off excess water from rice and pour the rice into boiling water. Bring back to boil for 2 to 3 minutes and lower the heat slightly. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Strain the rice and rinse with lukewarm water. Toss gently in the strainer. Bring 1/4 cup of water and 2 to 3 tablespoons cooking oil or unsalted butter to rapid boil and pour it into the non-stick pot or saucepan. Add layers of rice and lentil interchangeably building the rice and lentil layers up to a dome shape. The last layer should be rice. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tablespoons oil/unsalted butter and pour over the rice. Wrap the saucepan/pot lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Spread the mixture of dates and raisins evenly over the rice and complete the dish by spreading the meat on top. The crusty bottom tah dig could be removed and served separately or placed on top of the rice dish.
Ash is the closest thing to a soup and there are many different kinds. They are much thicker than regular soups and resemble medieval soup recipes than modern ones. The most popular is Ash Reshteh or noodle soup and this one is used at different occasions including religious ones. Ingredients, 6 servings
Soak chick-peas, black-eye beans, and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of the fried onions for later use. Add chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If necessary, additional hot water should be added while cooking. Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in, and mix well. Add the noodles (Reshteh) and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top. Fry dried mint in oil for a few minutes till it is dark in color, this should not take long. (If fresh mint is used, wash and finely chop it, then fry in oil.) Add the fried mint on top of Aash-e Reshteh and kashk before serving.
DESSERTS USED AT RELIGIOUS CEREMONIES A number of desserts and fruits are used at such occasions the most popular is rice pudding with saffron. Do not use rice specific to European rice pudding. Buy rice from Iranian stores and tell them you want it for sholeh-zard or the yellow rice pudding. You do not need to buy the best basmati rice for making this dish. Sholeh-Zard,
rice pudding with saffron Ingredients, 4 servings
Wash rice a few times until the water is clear and then drain all water. Add water again this time 2 cups of water for each cup of rice and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well. Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with crushed pistachio, almond and cinnamon sprinkled on top.
Traditionally Iranians make tea using a samovar. This is a Russian invention of the 18th century designed to brew tea that was introduced to Russia from West Mongolia in the 17th century. The first samovar factory was founded in Tula in Russia in 1778 and soon became the most popular way for making tea. It was introduced to Iran by traders both Russian and Iranian moving back and fort between the two countries. The early samovars were made from cupronickel, red and green copper, pinchbeck, in some cases from silver. Sometimes they were plated with gold, silver, but basic metal was always brass. In the course of centuries samovar shapes changed. Till 20th century they were all hand made and used charcoal to warm up and boil the water. Later liquid fuel like kerosene was used and currently they all work with electricity.
The water is boiled gradually in the large reservoir, there is a central tube in the middle that will carry the steam and the teapot is place on top of this tube and the steam brews the tea slowly. Tealeaves are used and tea bags are not popular. Two or more teaspoons of tealeaves will be put in the pot depending on how many teacups are required. Then the pot is 1/3 to 1/4 filled with boiling water from the reservoir through a small tap. The tea is brewed for 10 to 15 minutes. This tea is very strong and highly concentrated. Only a small amount will be poured in the cups and the rest of the cup will be filled with boiling water from the reservoir. The tea that is brewed longer is spoiled and becomes too strong. Tea is grown in Iran and is also imported from India. The good quality tealeaves have a unique taste and perfume that is accented by brewing and steaming slowly using a samovar. Sometimes two different kinds of tea will be mixed to get the best taste and perfume. Darjeeling tea, Jahan tea from Iran and India and recently Ahmed tea from India are popular ones, however there are many other varieties available. Many Iranians have got their electric samovars and they can be bought from most Iranian or Russian stores. If buying a samovar you must make sure that the inside of the reservoir is not copper or lead. There is a possibility of lead or copper poisoning in such cases. There are very good quality samovars made in Iran and Japan and many Iranian stores sell them. Most modern samovars are made from stainless steal and are very safe. There are decorative ones made in Iran that is gold or silver-plated from the outside. Always check the inside to make sure they are properly sealed if you are going to use them. They are dangerous items to have around children, since they contain large quantities of boiling water and are normally placed on a table. Many Iranians have replaced them by specially designed kettles with a tap for boiling hot water. They place these on stovetops to bring the water to boil and place the teapot on the top like a regular samovar. These are always used in the kitchens but make sure children do not have access to them. The tea is drank with sugar or other sweets and is the most popular drink in Iran. The teacups used in Iran are similar to many used in Turkey and other Middle Eastern countries. They are like small glasses with a saucer and might not have a handle. This makes it difficult for people who are not used to the. Milk is never added to the tea and people may like them strong or weak depending on their taste.
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