A Feast Of Persian Food

 One of the most luxurious of all Middle Eastern cuisines is Persian. Iran has been known as a gourmet's paradise for millennia. It has rich meat dishes and lush rice and veggie ones. The desserts are lush in flavor studded with fruit and dripping with honey. It has always been the way to eat.

Persian cuisine has been established for 2500 (!!!) years. The indigenous from the Sassanid and Achaemenid Dynasties  cooked stews that had pomegranates ,mint and cinnamon in them for color and flavor. The Islamic Conquest in the Seventh Century brought in more Arabic foods but eliminated pork, Mongols and Turks brought in noodles and rice while the two hundred year Safavid Era brought in saffron and nuts to be cooked with rice.  Modern day Americans gave the Iranians tomatoes. One of the most famous dishes that is a must make or must order in any Persian restaurant is tahdig. This is a giant rice cake with the highlight being the crispy , crunchy top. The rice is cooked in a special pan and the dish is flipped upside while serving. The word itself means bottom of the pot. It's basmati rice cooked with fragrant saffron and layered with butter and yogurt. It's a good side dish, being served with kebobs, roast chickens or stews. It could be eaten on its; own too,

Kebobs are big in Persian cuisine. They could be lamb , beef ro chicken, with lamb being the most popular. Chicken figures big in the cuisine and there is zereshk polo ba morgh, chicken with rice and barberries a cranberry like berry. The barberries are cooked with saffron ,sugar and oil and served on top of the meat. There is also morghe  zafarani, saffron chicken ,chicken with a rich saffron sauce. Beef turns up in both kebobs and stews. There is ghormeh subzi an herb stew that also has fresh herbs and dried lime in it.Parsley, fenugreek , scallions and cilantro are Fred, similar to opinions and then stew meat, kidney beans are added. The side is rice to absorb the gravy . Althought they also have stuffed grape leaves the Iranians are also known for their version of stuffed peppers. This is ground meat or plant based meat mixed with tomatoes , cilantro and parsley  along with cumin for flavor. Eggplant is a beloved veggie too. Khorem badenjam combines the silky veggie with beef in a tangy tomato sauce. These meals end in delicious desserts from a syrupy baklava to an ice cream redolent with rosewater and saffron. Hot teas are served with this t finish the meal.

Persian cuisine is a rich history based cuisine. It is colorful and flavorful. It represents this people perfectly.

The Spice Of Your Life

Spices are what make a kitchen interesting and meals delicious. They can be as simple as just dried oregano or as complex as za'atar. Whatever they are, they are fun to use and can jazz up any recipe. They can  add zest and excitement, making meal time unique and different from the everyday..

Surprisingly enough spices can also cause fear in many home chefs.They feel that using just a pinch of any one can be too much. The result is a bland dish that usually makes family and guests reach for the salt and pepper shakers. If any home chefs have qualms don't. Start off with the less "scary" ones. such as garlic or onion powder. The first is great for subbing in chopped or minced garlic. A small pinch can do a lot for home made tomato sauces and to liven up cream cheese. Onion powder can be used for the real thing. It gives some sweetness to guacamole along with some chilis and sauces. Oregano and rosemary are the backbones of Italian cooking. They give sauces, from pizza to pasta ones body and complex layers. They also work well as dry rubs for chicken, steaks and fish.Cinnamon, so often used for desserts and cappuccinos, can also be used for savory dishes too. Try it in a lamb tagine or sprinkled on roasted butternut squash.It can also be used in a classic Bolognese sauce for depth.Nutmeg and mace, closely related spices, are great in fall dishes such as squash soups and Indian inspired shrimp kabobs.

Once home chefs have mastered cooking with simple spices they can move onto more complex blends. One blend was highlighted in Wednesday's New York Times' A City Kitchen column, David Tanis used Lebanese spices, a mix called baharat, the Arab word for spice. This is a seven spice blend consisting of one tablespoon each of black pepper,allspice, coriander,cumin, cloves,  cinnamon and grated nutmeg.Mr. Tanis rubs it on both sides of a butterflied leg of lamb.They are massaged along with olive oil into the meat. The spice offers a warm sweetness that also works in tabbouleh and grilled kofta,lamb meatballs.Zing up chicken kebobs with it too. Once baharat is mastered it's time to move on to za'atar. The Israeli spice combo is a hot trend right now and pretty easy to make. It is fresh oregano mixed with cumin and sesame seeds. Fresh ground pepper and Kosher salt is used along with sumac. Some may freak out at the last. but this is the non poisonous kind found primarily in the Middle East.It can be bought at some grocery stores , online at spice sellers or on Amazon.One of the best ways to enjoy it is with bagels.,the true Israeli kind that are more ropy than plump.It's also good rubbed on chicken before roasting or even chicken and lamb kabobs.

Spices are not only the variety of life but also the extra oomph dishes need. They can be as simple as just a pinch of oregano or as complex as a teaspoon of baharat or za'atar. Add them to any recipe for some zest and zing!

It's Garlic Season Too

Normally Spring is reserved for the first strawberries and peas of the season. Rhubarb also makes its' debut around now too. Yet, there's another bloom sprouting and blossoming too right now, It's garlic- coming back in all its' aromatic glory.

Melissa Clark wrote about it in her A Good Appetite column in yesterday's New York Times Food section. The shoots are available from April until June and look like scallions with floppy, leafy tops and slender , white stalks. Every part of the garlic plant is edible, including any bulbs growing from the root ends.Those eventually form the familiar garlic heads comprised of  cloves , a staple in both home and professional kitchens.The bulbs are tender, juicy and sweet.They also have an herbal tang that the  older cloves just don't have. Ms. Clark recommends using them in recipes that call for scallions. Try them in salads, compound butters or pesto like sauces. They can be treated like the mature version and puree them into aioli or pesto.They can even be subbed in scallion pancakes,giving the dish a fresher, "greener'  flavor.  New garlic, like any allium, has health benefits, namely in promoting heart health and lowering high blood pressure.Most garlic sprouts can be had at markets such as Whole Foods  however they can be grown at home. Fill a jar with dirt and place one garlic clove in it.he jar should be placed in a sunny window and the dirt should be watered daily. Shoots should appear within two weeks and can be harvested right away.

As for recipes, Ms Clark suggests making that Middle Eastern staple tabbouleh. She treats the green stems like herbs. She minces it in the parsley and mint which are the spine of the salad.Play with the ratios.If the new garlic is too strong then add more of the other two to temper it,The main idea is having a salad that's more green than beige with bulgar. Cucumbers and tomatoes are also added, rounding out the freshness.There is also  cumin,allspice and lemon juice added too for color and tartness. home chefs could add tomato paste for a more authentic flavor along with subbing in cayenne pepper for the cumin and allspice. Tabbouleh can be served with grilled or roasted meats or fish (it would work well with kebobs this Memorial Day)along with the traditional falafel. It could be served with just a simple chunk of feta cheese and toasted pita bread for a light lunch or supper. The greens can also be chopped up scallion style and added to a simple cucumber salad.with a lemon or lime vinaigrette.

This is the time to take advantage of new garlic greens. They add to a bright tangy herbal flavor to any dish. Try them in tabbouleh  for a new spin on a traditional dish.