Delicious meals with the best cuts so you can look & feel younger
When my father-in-law travels to Iran, we are the beneficiaries. He often brings us large bags of pistacios and tiny sacks of saffron (and if my husband is lucky, a box of gaz – Persian nougat with pistacios). Over the years, I’ve grown to love the flavor of saffon. Too much and it’s almost metallic, too little and you’ll miss the essence of it. But saffron adds such earthy-sweet, delicious flavor to dishes that I knew from this start that Saffron-Spiced Tongue would be great. …
Sumac Brain Fritters
Nowruz Mobarak! Happy Iranian New Year!
Today is the vernal equinox; the first day of the Iranian calendar (year 1398) and the first day of spring here at home.
After a warm introduction, the Iranian New Year has become one of my favorite holidays. The solar calendar resonates with me and I love any opportunity to bring many of my favorite Persian foods and spices to our table.
In anticipation, this week we spiced up our Monday night organ meat dinner with Sumac Brain Fritters!…
Tripe Dolmas are inspired by an article in the Winter 2016 Wise Traditions Journal. Near and dear to my heart, it was called Iran’s Traditional Foods: A Heritage Worth Renewing. The article seemed consistent with what I’ve learned about Iran from my in-laws.
Soroush Niknamian describes traditional foods made with whole-food ingredients. These include fermented wheat and raw dairy products, hearty meat and vegetable soups and stews, and rice preparations described as an art form….
Sumac, thyme and grated lim zest base for marinade
After three snowfalls in April, it looks like grilling season has finally arrived here in Chicago. This recipe for kidney kebabs can be made with other organs as well. The marinade/sauce is delightful if you like sour – sumac and lime!
Kidneys get a bad rap, but they really shouldn’t. Well, it does have an offal flavor to it. And I once heard Brad Farmerie mention that no one wants to order it in his restaurant.
And yes, it can have a strong odor when cooking. Alas, a perfect candidate for the grill! …