Recipe: Persian Ice Cream - Pistachio, Saffron and Rosewater Ice Cream (Akbar Mashti)

I've been making this recipe for years - and while it's not fully homemade, it's super easy and fully delicious (my kind of recipe). You just need a good pistachio ice cream base (I love ye olde Haagen-Dazs pistachio - not too sweet and all natural) and some patience while the ice cream re-freezes.

Persian Pistachio, Saffron and Rosewater Ice cream

The potential variations on this ice cream are endless (you could add dried rose petals or whatever else sounds interesting) but this is my favorite basic flavor combination. 

Persian Ice Cream with Pistachios, Saffron and Rosewater

1 pint pistachio ice cream - I prefer Haagen-Dazs because it doesn't have artificial pistachio 'flavoring' in it, just actual pistachios

1/4 cup rosewater (golab)

1 pinch saffron

1. Melt your pint of ice cream in the microwave (2-3 rounds of 20 seconds should do the job).

2. Empty the pint into a large mixing bowl.

3. Heat up the rosewater in the microwave for 30 seconds or until steaming hot and throw in a pinch of saffron.

4. Let the saffron to sit in the hot rosewater for a minute and allow it to develop a rich orange color as the saffron dissolves .

5. Pour the saffron-rosewater mixture into the melted ice cream and mix well. 

Persian Pistachio, Saffron and Rosewater Ice Cream 

6. Pour the ice cream mixture into small containers for freezing - because of the added ingredients it will not fit back into the pint container. I like the Ziploc small containers, they're the perfect size.  

Persian Pistachio, Saffron and Rosewater Ice Cream

7. Freeze until set (about 6-8 hours). I like to give it a stir about 2-3 hours in to prevent all the pistachios from settling at the bottom.

Persian Pistachio, Saffron and Rosewater Ice Cream

8. Serve and enjoy! 

Obsessed 3.0: Jack Daniel's Tennessee Honey Whiskey

At the risk of sounding like a lush, I want to share my latest discovery: Jack Daniel's Tennessee Honey Whiskey. It's smooth, sweet and the perfect after-dinner drink.

Jack Daniel's Tennessee Honey Whiskey

So if you're of drinking age, grab some ice cubes and a glass, and enjoy a few sips of this delicious whiskey!

Recipe: Matzoh Crunch aka Matzoh Crack aka Chocolate & Caramel Covered Matzoh

I'm having trouble even typing up this entry because one of my hands is busy carrying pieces of Matzoh Crack Crunch to my mouth. This recipe, from the great David Lebovitz, has been adapted many times over. It's super easy, and if you're planning on taking this anywhere, I highly recommend waiting until the last day to make it so you don't run the risk of only having half left on the day of the event. I hope I still a few pieces left for the Passover seder I'm attending in a couple days!

Matzoh Crunch - matzoh bread, sea salt caramel and chocolate

Recipe: Matzoh Crunch - Adapted from David Lebovtiz
1 Box Matzoh (you will only use ~3 sheets per batch)
1 cup (2 sticks) unsalted butter
1 10 ounce package (1.5 cups) semi sweet chocolate chips
1 cup firmly-packed light brown sugar
1/2 teaspoon pure vanilla extract
Sea salt

1. Preheat your oven to 350 F and cover a foil-lined baking sheet with matzo leaving no empty spaces.

2. Heat the butter and sugar over medium-low heat until melted, then increase the heat to medium and bring it to a boil, stirring the whole time. Boil for 3 minutes then remove from the heat and mix in the vanilla and a healthy pinch of sea salt.

3. Pour the caramel mixture over the matzo immediately and shmear it around to spread it as evenly as possible.

Matzoh Crunch: Sea-salt and brown sugar caramel

4. Lower the heat to 325 F and put the caramel-covered matzo in the oven for 15 minutes - watch it closely so it doesn't burn.

Matzoh Crunch: Bubbly caramel 

5. Take your delicious smelling matzoh out of the oven and pour your chocolate chips over it, and let sit for 5 minutes while they melt.

Matzo Crunch: Coated with caramel and chocolate chips

6. Shmear the chocolate across your matzoh with a spatula to coat it evenly. Let it sit out for a few hours until hard or in the fridge for a few hours.

Matzoh Crunch: The hard part, waiting for it to set!

7. Once the Matzoh Crunch is hardened, crack the pieces up and try not to eat the entire thing in one sitting!

Persian New Year (Nowruz 1392)

Spring is right around the corner, which also means it's Persian New Year (year 1392!) and time for lots of Persian sweets, herbed rice with fish and fresh dollar bills. Persian New Year is the exact moment that winter becomes spring, also known as the Spring Equinox. Persians love to celebrate, and the New Year season is no exception, starting with Chahar-Shanbeh Soori - a cleansing ritual done by jumping over a fire... or candle if you live in Manhattan, the Tuesday night before the New Year - and ending with Sizdah Bedar - a picnic festival held 13 days after the New Year.

Nowruz (Persian New Year) Haft Seen Table

The Persian New Year is called Nowruz which translates to 'New Day'. Perhaps the most important part of the celebration is the traditional tablescape called the Haft Seen (7 'Seens' - 'seen' is the Farsi equivalent of the letter S). The table should contain a number of symbolic items including 7 (or more) items beginning with the Farsi letter 'Seen'. Wikipedia has a great run-down of all the traditions and the many different 7seen items and their meanings.

This year, what is normally the media console, houses my mini-Haft Seen (thank you Manhattan-sized apartment!).

Nowruz Haft Seen close up

My haft seen this year has the following 'seen' items: Seeb (apple), Senjed (dried oleaster fruit... to be honest I have no idea what this is haha!), somagh (sumac), sekeh (coins), serkeh (vinegar), seer (garlic) and sonbol (hyacinth). There are also a few other items like eggs for fertility, mirrors/candles for lightness and goldfish for life.

Nowruz Haft Seen - fun with filters!

So at 7:01:56am ET (or click here to find out when spring starts in your part of the world) this Wednesday, make sure to put something sweet in your mouth to guarantee a sweet year. To all of you reading this, thank you and wishing you a happy, healthy year filled with laughter, love and of course lots of delicious food! Nowruz mobarak!

Recipe: Persian Espaghetti (Persian Macaroni) with Tahdig

Tahdig is the finest delicacy in Persian culture - the crispy bottom layer on rice and pasta dishes that is lovingly referred to as Persian Crack. Most Iranian kids grow up begging for it and then fighting over the last piece. Persian Espaghetti, more commonly known as Macaroni, is not only a perfect excuse to make pasta tahdig but delicious in and of itself. It's essentially spaghetti with Persian-spiced meat sauce that gets steamed to form a beautiful tahdig crust.

Persian Accents 101: We call it espaghetti because with the Persian accent any word that starts with an 's' gets an 'e' sound added in front of it. Spaghetti becomes espaghetti, school becomes eschool and Starbucks becomes Esssstarbucks.

Persian Espaghetti (Persian Macaroni) with tahdig

Recipe: Persian Espaghetti (Persian Macaroni)
1 package of spaghetti noodles
1 lb ground beef
1/2 a large onion, diced
1 jar of your favorite marinara sauce (yes, I use jarred sauce, deal with it!)
1 teaspoon turmeric
Canola or Vegetable oil
Salt & Pepper
Crushed red pepper flakes (optional)

1. Heat 2 tablespoons of oil in a pan and saute your onions for 2-3 minutes until they are translucent.

2. Add the turmeric and saute for another minute. Breathe deep and take in the wonderful aroma.

3. Add the beef to the pan and break it up with a wooden spoon and stir gently until all the meat is browned. Salt and pepper generously.

4. Open up your marinara sauce (I really like the Newman's Own Marinara) and dump it into the pan with the meat. Make sure you're wearing an apron, because you're at a high risk for splatter here.

5. Optional: add in a few dashes of red pepper flakes for a little kick. As you may know I love my food with a little spiciness, so I always add in the pepper flakes!

6. Simmer the sauce on low for 20-25 minutes. While the sauce is simmering, bring a large pot of salted water to a boil.

7. Cook your spaghetti to just under al dente (I like to stop 2 minutes before the suggested cook time on the package) and drain the noodles when done.

8. Coat the bottom of a deep, non-stick pot with oil.

9. Add a layer of the noodles to cover the bottom of the pot, then layer the meat sauce and pasta until it's all in.

10. Form a 'dam-koni' by putting a thick paper towel or dish towel around the lid of the pot (*important: make sure to knot the towel securely against the handle of the pot so it doesn't get near the stove) and then cover the pot tightly. The dam-kon serves to steam the pasta as it cooks.

11. Cover tightly and cook on medium-low for 30-40 minutes. Do not open the lid while cooking or else the steam will escape! ***Note: this is where you can say a prayer to the tahdig gods that your tahdig comes out well.

12. Open the lid and breathe in again. Place your serving plate upside-down on top of the pot and (with a firm grip) flip the pot over and wait for the *thud* of the espaghetti against the plate. Lift the pot away and take in the beauty of your espaghetti and tahdig.

13. Slice it up like a pie and enjoy!

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One of the beautiful things about tahdig is you never know what it will look like when you flip it over... a surprise piece of edible artwork each time. Here are some of my tahdig 'designs' over the past year - some are prettier than others, but all equally tasty.

Persian Espaghetti (Persian Macaroni) with tahdig

Persian Espaghetti (Macaroni) with tahdig

Persian Espaghetti (Macaroni) with tahdig

Fun fact: An Italian colleague informed me that they have a similar version of this dish called Fried Spaghetti where the pasta is fried like a torta to form crispy edges. And the Spanish have socarrat, the crispy bottom of paella which is the true sign of a good paella. I'm starting to think most cultures appreciate crispy edges... any other examples?

Review: Sadaf Adas Polo (Persian Lentil Rice)

I've been continuing to try Sadaf's semi-homemade products over the past year, and color me impressed because each one is better than the last! After being under the weather for a few days I wanted something homey for lunch without the effort of cooking a full meal... cue Sadaf's Adas Polo (Lentil Rice) to the rescue! Delicious, easy to prepare and it smelled amazing - I will definitely be re-purchasing this product.

Sadaf's Adas Polo (Persian Lentil Rice)

The mixture comes dry and you basically cook it for about 30 minutes with water and oil/butter - it's chock full of lentils, raisins, piaz dagh (fried onions) and the flavor is rich. You can make it with vegetable oil but I'd recommend using butter instead (4 tablespoons) as anybody who's had their Persian rice made with butter knows it really enhances the flavor and smell. Surprise bonus: I even got a decent tahdig (crusty rice...aka Persian Crack) to form! I'd definitely make this again and looking forward to trying their other rices (Estamboli polo, Sabzi polo and Shirin Polo).

Sadaf's Adas Polo (Persian Lentil Rice) source: sadaf.com 

Here are a couple other Sadaf products I like:
Sadaf Frozen Persian Rice Meals
Sadaf Joojeh Kabob (Chicken Kabob) Seasoning

Recipe: Dolmeh Felfel - Persian Stuffed Bell Peppers

Dolmeh Felfel is one of those labor-of-love dishes that takes half a day to make but is so worth it. At the end you have 6 pre-packaged little meals that smell and taste amazing - the the gift that keeps on giving all week! Dolmeh means anything that's stuffed, so there are many variations of this dish - you can use almost any vegetable as the 'shell'. For me, bell pepper is the classic.

Dolmeh Felfel: Who doesn't love a meal that comes in its own serving container! 

Dolmeh Felfel: Persian Stuffed Bell Peppers

Dolmeh Felfel (Persian Stuffed Bell Peppers) - Adapted from the Persian food bible, Najmieh Batmanglij's New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. If you have any interest in Persian cuisine whatsoever, do yourself a favor and get this book. 

6 bell peppers (I like green, try to find ones that are sturdy)
1/4 cup rice (long-grain basmati rice is the best for Persian cuisine)
1/4 cup yellow split peas or lentils
1/2 cup oil
1 medium yellow onion, diced
1 pound ground beef
4 tablespoons tomato paste
1 cup chopped fresh parsley
1/2 cup chopped fresh scallions
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh tarragon
1 cup tomato juice
1 cup beef broth
1/3 cup fresh lime juice
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon saffron, dissolved in 2 tablespoons hot water
Salt
Pepper

1. Soak your rice in water (minimum 30 minutes, best overnight).

2. Simmer the rice and lentils/peas for 30 minutes in 2 cups of water and 1/3 teaspoon salt then drain. Keep an eye on it so that it doesn't stick to the pot.

3. While the rice and beans are cooking, wash and dry your bell peppers. Cut the tops off, scoop out the insides and set aside.

4. In a non-stick skillet, saute your onion in 2 tablespoons of oil for about 3 minutes. Add the meat in and cook until brown, then add in 2 tablespoons tomato paste and mix until combined.

5. Add the lentil and rice mixture to your meat mixture and combine. Toss in your chopped herbs and 1 teaspoon each of salt and pepper. At this point you should have a really beautiful potpourri that will become your dolmeh filling.

Dolmeh Felfel: Persian Stuffed Bell Peppers

6. Arrange the bell peppers in a large, wide pot (you will probably have to jam them in, but no worries) and salt the inside of them. Fill up the bell peppers with your beautiful filling (again, don't be shy to jam it in) and replace their lids. Good luck trying to match up the lids - remember that imperfection is still delicious. 

Dolmeh Felfel

Dolmeh Felfel: As they say, there's a lid to every pot. And if not, just force it! 

7. Mix the broth and tomato juice and pour around the dolmeh. 

8. Cover the pot and simmer for 45-60 minutes. The bell peppers should be very fragrant and semi-soft.

9. Make the sauce for the dolmeh by combining 2 tablespoon of tomato paste, 2 tablespoons oil, lime juice, sugar, cinnamon, 1 tablespoon salt and saffron water and bringing to a boil.

10. Lift the lid, inhale then pour your sauce over the dolmeh. 

11. Let simmer for another 45-60 minutes until the dolmeh are nearly falling apart (and they probably will, when you try to scoop them out). Serve, pouring some of the juice onto each plate and enjoy! 

Dolmeh Felfel: Persian Stuffed Bell Peppers

Recipe: Cardamom Almond Cookies

I love cardamom... it smells like a warm, spicy hug and I drink several cups of cardamom tea a day to get my fix of its wonderful scent and taste. After this post by my fellow blogger David from Cocoa and Lavender (check out his site - great stories accompanied by amazing photos!), I was inspired to experiment with this spice in cookies (used a very similar base as the Shirini Keshmeshi (Persian Raisin Cookies). These cookies, topped with crunchy toasted almond slices, have the perfect cardamom-y finish without being overwhelming. The extra bonus is that as they're baking, the cardamom smells amazing. 

Cardamom Almond Cookies

Fun fact: did you know that cardamom is the 3rd most expensive spice in the world? After saffron and vanilla... read more here. 

Cardamom Almond Cookies - Yields about 60-70 cookies
1 cup unsalted butter, melted
1 1/2 teaspoon ground cardamom
1/2 teaspoon vanilla
1/4 teaspoon rosewater (optional - adds extra depth of flavor. Rosewater is called golab in Farsi)
1 3/4 cup sugar
4 eggs
1/2 cup almond slivers
2 1/3 cup all-purpose flour

1. Toast your almond slivers in a non-stick pan on medium-low heat about 5-7 minutes until golden brown. Set aside to cool.

2. Mix the butter, vanilla, cardamom, and sugar until combined.

3. Add the eggs, one at a time, and mix until smooth. 

4. Fold in the flour a bit at a time until it's all combined. Take your time here.

5. Chill dough in fridge for about 15-30 minutes.

6. Preheat oven to 350 F degrees.

7. Scoop small (teaspoon to teaspoon and a half) sized scoops of dough onto your cookie sheet. Leave a generous amount of room between scoops as these spread out quite a bit.

8. Take a pinch of the toasted almond slivers and push it into each dough scoop. 

9. Bake 14-18 minutes, until the edges are golden brown. 

10. Serve and enjoy!

Cardamom Almond Cookies

Quirky Food Habits

We all have our quirky habits... and there's no exception when it comes to how and what we eat. Some people are picky eaters and some are just quirky altogether - no matter what the reason I love hearing about other peoples' weird food habits.

I'll start with some of mine:

- I freeze my gummy candy before eating
- I pick the dough out of my bread (I credit my mom for this one)
- I like to wrap a banana with sliced American cheese as a snack - sounds gross but Mr. Rogers taught me this!
- I eat the broth part of a soup first then the 'chunks'
- Potato chips inside a sandwich or bagel & cream cheese

What are some of your quirky, strange or weird food habits? From not letting your food touch to taking a sip of water after each bite... I want to hear them all!