Persian Cookbook Book design

p e r s i a n

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c o o k i n g a n d t r a d i t i o n s w r i t t e n

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d i s t r i b u t e d Any copy of this book issued by the publisher as a paperback is sold subject to the condition that it shall not by way of trade or otherwise, be lent, re sold, hired out of otherwise circulated, without the publisher’s prior consent, in any form of binding or cover other than that in which it is published and without a similar condition including these

words being imposed on a subsequent purchaser. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by and means, electronic or machanical, including photocopy, recording, or any information storage and retrieval system without permission in writing from the publisher.

UK Tuttle Publishing Distribution Center Airport Industrial Park 364 innovation Drice North Clarendon Tel: 802 773-8930

Published by ABC publishing, an imprint of Periplus Editions (HK) Ltd, with editorial offices at 153 Milk Street, Boston, Massachusetts 02109.

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USA Tuttle Publishing Distribution Center Airport Industrial Park 364 innovation Drice North Clarendon Tel: 802 773-8930

p e r s i a n

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c o o k i n g a n d t r a d i t i o n s w r i t t e n

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First Tuttle Edition 2010 Photography By: Anoosha Tadghighi

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c o n t e n t s 2 4 8 10 12 14 16 18 20 22 24 26 28

About me Translations Spices Vegetarian Dishes Meat Dishes Chicken Dishes Sweet Dishes Side dishes Snacks Drinks Rices Traditions and celebrations Traditional restaurants Glossary

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a b o u t

m e

Born in bristol, uk, only child raised by two wonderful parents I met my lovely iranian husband, behrooz, 32 years ago in 1979 . after a few months of meeting, behrooz asked if i would like to learn how to cook baghali polo? and all I can say is the rest is history!

We have two wonderful, talented daughters; Nasim and Anoosha who give us so much happiness. over the many years I have watched my mother and sister in law cook and always took notes of the dishes we all enjoyed. Many things have been trial and error

and many mistakes along the way!

I always loved the challenge of cooking things everyone told me would be difficult.

Now my speciality is baclava which I cook every nowruz. I send it out to family and friends in little boxes, tied with ribbon, always making sure there is a large batch left for my family. I thought I would produce this book for other women who, like me, learned how to cook persian food by watching others and looking at cookery books.

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t r a n s l a t i o n s 4.I 4 . II 4 . III 4 . IIII

Useful Translations Fruits and Nuts Vegetables Common Phrases

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u s e f u l

t r a n s l a t i o n s

Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Miz Cup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fenjun Knife. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Chaghi Spoon. . . . . . . . . . . . . . . . . . . . . . . . . . . ghashogh Fork. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . changal Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . .boshghab Tablecloth. . . . . . . . . . . . . . . . . . . . . . . . . . .sofreh Tablecloth for Nowruz. . . sofreh-ye haft Rice Cooker. . . . . . . . . . . . . . . . . . . . . . . . . . .sinn ..

Saucepan for rice. . . . . . . . . . . . . polow paz

Glass cup for tea. . . . . . . . . . . . . . . comajdun Glass saucer for tea. . . . . . . . . . . . . . estekan Cloth for rice cooker. . . . . . . . . . . . nalbaki Fresh. . . . . . . . . . . . . . . . . . . . . . . . . . . . dam koni Spicy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . taze Sweet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . tond Little amount. . . . . . . . . . . . . . . . . . . . . . shirin A little bit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . kam More. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ye kami Bakery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ziyad

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f r u i t m i v e

a n d v a

Melon. . . . . . . . . . . . . . . . . . . . . . .Kharboze .

Orange. . . . . . . . . . . . . . . . . . . . . Porteghal .

Peach. . . . . . . . . . . . . . . . . . . . . . . . . . . . .Hulu Pear. . . . . . . . . . . . . . . . . . . . . . . . . . . . .Golabl Peanut. . . . . . . . . . . . . . . .Badum .

Zamini Pineapple. . . . . . . . . . . . . . . . . . . . . .ananas .

Pistashio. . . . . . . . . . . . . . . . . . . . . . . . .Peste .

Plum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Alu Pomegranate. . . . . . . . . . . . . . . . . . . . .Anar .

Strawberry. . . . . . . . . . . . . . . .Tut . . farangi Sultana. . . . . . . . . . . . . . . . . . . . .Keshmesh .

Watermelon. . . . . . . . . . . . . . . .Hendune .

Walnuts. . . . . . . . . . . . . . . . . . . . . . . . Gerdu .

n u t s a j i l

Almonds. . . . . . . . . . . . . . . . . . . . . .Badum Apple. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sib Apricot. . . . . . . . . . . . . . . . . . . . . Zard Alu Banana. . . . . . . . . . . . . . . . . . . . . . . . . . .Moz Berry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tut Cherry. . . . . . . . . . . . . . . . . . . . . . . . . . Gilas Coconut. . . . . . . . . . . . . . . . . . . . . . .Nargil Fig. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Anjir Fruit. . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mive Nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ajil Grape. . . . . . . . . . . . . . . . . . . . . . . . . . Angur Grapefruit. . . . . . . . . . . . . . . . . Gripfruit Hazelnut. . . . . . . . . . . . . . . . . . . Fandogh

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v e g e t a b l e s s a b z i Garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . .Seer .

Red Pepper. . . . . . . . . . .Felfel .. ghermez Beans. . . . . . . . . . . . . . . . . . . . . . . . . . . .Lubia Cabbage. . . . . . . . . . . . . . . . . . . . . . . .Kalam Carrot. . . . . . . . . . . . . . . . . . . . . . . . . . . .Havj Cauliflower. . . . . . . . . . . . . . Gole .. kalam Celery. . . . . . . . . . . . . . . . . . . . . . . . . . Karafs .

Cucumber. . . . . . . . . . . . . . . . . . . . . Khiyar .

Aubergine. . . . . . . . . . . . . . . . . Bademjun .

j a t Parsley. . . . . . . . . . . . . . . . . . . . . . . . . . .Jafary Mint. . . . . . . . . . . . . . . . . . . . . . . . . . . . .Nana Fenugreek. . . . . . . . . . . . . . .Shambalileh .

Angelica. . . . . . . . . . . . . . . . . . . . . . Gol . . Par Dill weed. . . . . . . . . . . . . . . . . . . . . . .Shivid .

Chives. . . . . . . . . . . . . . . . . . . . . . . . . . .Tareh .

Radish. . . . . . . . . . . . . . . . . . . . .Torobeheh .

Potato. . . . . . . . . . . . . . . . . . . . . Sib . . zamini Onion. . . . . . . . . . . . . . . . . . . . . . . . . . . .Piyaz

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v e g e t a r i a n d i s h e s 8.I 8 . II 8 . III 8 . IV 8.V 8 . VI 8 . VII 8 . VIII

kuku sabzi joojeh kebab Ghorme Sabzi Koofte Kebab Barg Khoresh Baadenjaan Khoresh Karafs Zereshk Polow

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k u k u i n g r e d i e n t s 1 bunch of corriander 1 bunch of parsley 3 handfuls of spinage sping onions gormeh sabzi (dried) 1-2 chillies 2 onions

s a b z i m e t h o d Blend all of the herbs together along with the onions.

Add the grated potato, tumeric, flour, salt, pepper and persian all spice- blitz once more Add to the eggs and mix well.

Heat the grill

2 potatoes grated 2 tbls tumeric 1 tps of Advieh (persian all spice) salt and pepper to taste

Add a small amount of oil to a non stick skillet/ frying pan and heat.

Add the egg mixture and smooth out the mixture and put it under the grill until golden brown.

Cut the omellet into wedged pieces and turn each piece over and grill again.

Continue to cook until both sides are golden brown.

Arrange onto a serving dish and serve.

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s w e e t r e c i p e s 16.I 1 6 . II 1 6 . III 1 6 . IV 16.V 1 6 . VI 1 6 . VII 1 6 . VIII

Baklava Bastani (persian ice cream) Halva Sholeh Zard Zoolbia Persian Cookies Sekanjebin Ghotaab

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b a k l a v a i n g r e d i e n t s Syrup: 3 cups sugar, or 2 cups sugar and 1 cup honey 1 1/2 cups water 2 tablespoons rose water 2 tablespoons light corn syrup (optional) 2 (3-inch) sticks cinnamon (optional) 4 to 6 whole cloves, or 1/2 teaspoon ground cardamom

Filling: 1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground 1/4 cup sugar 1 to 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves or cardamom (optional) 1 pound (about 24 sheets) phyllo dough About 1 cup (2 sticks) melted butter or vegetable oil

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s t e p

1

To make the syrup: Stir the sugar, water, rose water, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes.

Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer).

Discard the cinnamon sticks and whole cloves. Let cool.

s t e p

2

To make the filling: Combine all of the filling ingredients.

Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.

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Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.

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Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inchwide diagonal cuts across the strips to form diamond shapes.

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5

Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.

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6

Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week.

If the baklava dries out while being stored, drizzle with a little additional hot syrup.

b a s t a n i i n g r e d i e n t s Tub of plain vanilla ice cream 2 tbls rose water 1 carton of double cream

m e t h o d Empty the double cream onto a shallow tray and put in the freezer Leave the ice cream out of the freezer so it softens Once the cream has frozen, break it into small pieces and add to the softening ice cream Add the rose water and mix through Return the ice cream to the freezer and leave to set.

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t r a d i t i o n s a n d c e l e b r a t i o n s 26.I 2 6 . II

Persian New Year Weddings

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n o w r u z p e r s i a n Normally Iranians spring clean their houses buy new clothes bake pastries lay a sofreh-ye haft sinn which has seven things which start with the persian letter S Chahar Shambeh soory. This happens on the last wednesday of the persian new year (burning wednesday) this is the celebration when people jump over a small fire it represents putification cleansing and and takes away bad luck its a very old tradition.

n e w

y e a r

Taroffing is when you are a guest in someones home and you are offered food or snacks you never accept staight away it is protocall to refuse up to 2 time aways say no thank you ( nah merci )and your host will keep saying please help yourself (befarmayiym) then you take a little and your host will then place more on your plate.............and remember older guest are always served first!

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s a m a n u

wheat pudding representing new life

s i b

apple for health and beauty pa i n t e d

e g g s

representing fertility g o l d

f i s h

representing life a

m i r r o r

a n d

c a n d l e s

For each child in the family, representing enlightenment and happiness

s e n j e d

a sweet dried fruit representing love

s a b z e h

representing rebirth s e r k e y

vinegar representing age and patience s e e r

garlic representing medicine

s o m a q

sumac berries representing colour of the sunrise conquering evil

j a s h i n

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e

a r u s i w e d d i n g

A table is laid called a sofrehye aqad a fine cloth of gold and silver thread is spread out in front of a mirror food and objects traditionally associated with marriage are arrange on the sofreh and these are; A tray of spices (atel-o-batel) to guard off witchcraft and drive away evil spirits. seven elements and seven colours poppy seeds, wild rice,angelica, salt, green leaves,nigella seeds, gunpowder, frankincense.

Sweet pastries prepared in the

c e r e m o n i e s

brides home but paid for by the groom, a large bread called sangak with a blessing written with cinnamon or saffron or nigella seeds in calligraphy (Mobarak-bad) A platter of feta cheese and fresh herbs to be shared out to the guest after the ceremony to bring the couple happiness and prosperity. A basket of coloured eggs and a basket of almonds and walnuts still in their shell to symbolize fertility. A bowl of honey to make the future sweet. Two large loaves

fertility. A bowl of honey to make the future sweet. Two large loaves of sugar (kallehquand) to be used in the ceremony fresh flowers gardenias, jasmine, baby’s breath in abundance to express the hope that beauty will adorn the couples life. A needle and seven strands of seven coloured threads to sew up the mother in laws mouth (only figuratively!) A small brazier burning with wild rue the fumes are said to drive away evil spirits. a holy book.

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