Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes will be more complex than others, based on what ingredients I have available in the house.
Salam! (Hello!) This week’s culinary endeavor: Iranian cuisine.
Typical Iranian dishes include rice, meat, vegetables, and nuts, such as pistachios and walnuts. Herbs are often added in addition to fruits like pomegranates, barberries, and prunes.
As for desserts, rose water is a frequent ingredient. When I get ahold of some rose water, I’d like to make faloodeh, a Persian lime and rose water granita with rice noodles.
DISH #1: TAHDIG (GF + V)
If you like crispy pan scraps (as I do) or love anything extra crispy, this is the recipe for you. Tahdig literally translates into “the bottom of the pot” in Farsi. I loved this rice because its crispy on the outside, but soft and well-oiled on the inside.
My Armenian friend makes tahdig, or scorched rice, all the time at home and always sends me pictures. And it always looks so. good. Naturally, I wanted to make it myself and fell upon Salt, Fat, Acid, Heat author and Chef Samin Nosrat’s recipe.
As Samin Nosrat writes, “Every Persian has a special relationship with rice, and particularly with tahdig, the crispy crust by which every Iranian maman’s culinary prowess is measured. Judged on its even browning, perfect crispness, and whether it emerges from the pot in a beautiful cake, as well as it’s taste, a good tahdig is something to be proud of.“
I took a shortcut for this dish, as traditional Persian rice can take years to perfect and hours to make – hence the broken up pieces of rice as I flipped it. In hindsight, I should have been less impatient and let the rice scorch for a bit longer! Ingredients commonly added to tahdig include yogurt and saffron, potatoes, and fruits, or thin vegetables at the base.
This reminded me of risotto’s Iranian cousin. It’s comfort food and irresistible.
Recipe: Food 52’s Persian-is Rice from Samin Nosrat
- Note: I replaced the butter with Earth Balance’s soy-free butter, and plain yogurt with Kite Hill’s unsweetened Greek yogurt.
DISH #2: ZERESHK POLO BA MORGH (GF + DF)
For Christmas, my same friend gifted me Together, a cookbook made by the group of women who cooked together after the Grenfell Tower fire in London, with a foreword by Meghan Markle. For anyone who knows me and my love for the Royal Family, this was one of the best physical presents I have ever received.
This recipe caught my eye, because although I don’t love chicken, I’m a sucker for anything with onions. It also looked like a dish my simpleton brother could possibly enjoy.
End result: incredible chicken that is super flavorful.
Recipe: Sanna Mizra’s Persian Chicken with Barberry Rice
- Note: Instead of chicken thighs, I used chicken breast, which cut down on the cooking time significantly since breasts cook quicker than thighs. Also, instead of butter, I used Earth Balance’s Soy Free Spread.
USEFUL WORDS
Farsi is the official language of Iran, and below is a video of some greetings.
LANDMARKS
Persepolis, Marvdasht
Persepolis is the ancient capital of the Achaemenid Empire.
Nasir al-Mulk Mosque, Shiraz
Nasir al-Mulk Mosque, also known as the Pink Mosque, is considered to be one of the most beautiful mosques in Iran.
Naranjestan Qavam, Shiraz
This house, which once housed upper class families during the 19th century, is an example of Victorian architecture in Iran.
Tâ bad! See you later!