Posts By My Persian Kitchen

I have always been very fascinated by the fact that Rice Pudding per se exists all over the world.  What makes it even more fascinating to me is how its ingredients and preparation vary from country to country.  What remains constant in this recipe is the rice and milk, however, depending from country to country, or even from region to region, the rest of the ingredients are different. Read More

Just a little reminder that there is still time to sign up for my cooking class in Solana Beach, CA! Friday, April 23, 2010 :: 6pm – 8pm Delicious Persian …
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Tahcheen is a delicious rice that can be either baked on made on the stove.  I am sure you will agree with me that Tacheen is such a pretty sight to look at because of it’s brightness in color, all thanks to amount of saffron that is used in it.

This is a simple dish to make, for best results I highly recommend you marinade the cooked chicken in yogurt over night.

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Raise your hands if you like stuffed eggplants!

Dolemeh-ye Bademjan, stuffed eggplants, are simply delicious!

Some people refer to them as  eggplant while others call them aubergine or melongene. I personally love them and for today’s recipe  I could not resist buying the small kind.

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I can’t even begin to express how much I love Salad Olivieh. I love it soo sooo so much! It is our version of potato …
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I find the end of each holiday a bit nostalgic, there is such a high that comes with the approach of the holidays and then you bat your eyes and it’s all done and over with.

The month of March was rather busy around My Persian Kitchen. I tried my best to cover all that surrounds Norouz. It wasn’t until I went back through my pictures for the past three weeks that I thought about this post. There are so many fun memories and one of the things that made me smile is actually really feeling spring in the air through all the flowers around us.

But let me start from the beginning!

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Wishing all of you who celebrate this holiday a very Happy Easter!

Sizeh Bedar takes place on the 13^th day of the Persian New Year and marks the end of the Norouz holiday.  It is customary for Persians to celebrate such day by spending the day outdoors picnicking. Families will pack their lunch and head out to the park of their choice to spend the day enjoying the warmer temperatures of spring time while hanging out with family and friends. The time spent outdoors with friends is filled with joviality and happiness. Picnic items are set out, kabobs are grilled, music and dancing takes place, as well as various fun games are played by all.

Another customary thing to do is to take the Sabzeh from their Sofreh Haft Seen and throw it in a stream, a river, or anywhere where water flows. The action of throwing away the Sabzeh represents removing negativity from one’s home. It is believed that the Sabzeh that is placed on the Sofreh Haft Seen will collect all that is negative and ill in the household during its time of growth. Releasing it into a running stream or river, then symbolizes new beginnings, as all that is sickness and ill is removed from one’s home.  I find this part of our culture very symbolic as  in mythology water represents purity.  So throwing what is evil in water that flows is a representation of evil being literally transported away by purity. All that is not pure and good then is simply carried away down stream and does not remain stationary.

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Mast-o-khiar is such an easy and quick dip to make.  Literally translated the name of this dip means yogurt and cucumber.  It is one of the staples at Persian …
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In the aftermath of our Norouz party we were left with a lot of left over fresh herbs.  I knew exactly what to do with some of the parsley: Chimichuri, baby! But then I was still left with hell of a lot more parsley, cilantro, dill, chives, and mint.

Instead of just freezing each herb on its own I started to think ahead. I took in consideration future Persian dishes that I am planning on making and the amount of herbs needed for each dish when cooking for the two of us.   Since I had a bit of cilantro and chives left I decided to make a Sabzi Polow mix to be used sometime in the future.

The rest of the herbs I just measured and froze on their own.

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