makes about 1½ cups
8 ounces dried figs, stemmed and halved
1 cup water, boiling
½ cup mustard seeds
1 tablespoon kosher salt
1 cup organic cane sugar
½ cup freshly squeezed lemon juice
Combine the figs and water in a small saucepan. Return to a boil, then cover and simmer for 5 minutes.
Meanwhile, in a hot, dry skillet, toast the mustard seeds for 30 seconds, then quickly transfer to a plate to stop the cooking. When cool, grind the mustard into powder. Add the mustard to the figs and cook over low heat for 5 minutes, stirring occasionally. The mixture should be bubbling gently.
Transfer the figs to a food processor and pulse until smooth. Return the figs to the saucepan and place over medium-high heat. Add the sugar and lemon juice and bring to a boil, stirring continually, until the mixture comes to a boil and the sugar dissolves. Let cool to room temperature.
Transfer to a clean glass jar and let cool completely. Seal with a lid and refrigerate. The spread is ready to eat right away and will last for about 6 months in the refrigerator.
tamarind date chutney
torshi-e khorma
This sublime condiment brings together tamarind, lime, ginger, cinnamon, and sugary dates. Once pickled in the tamarind, the dates crystallize and dissolve into a soft paste similar to a chutney. After 6 weeks, the pronounced salty flavor of the sumac will mellow, and you can enjoy this fragrant pickle on everything from burgers to fish to cheese. For an easy hors d’oeuvre, spread it on a cracker and top it with
lime powder–seasoned grilled shrimp
and a fresh green herb. The chutney will separate slightly over time, so stir it from the bottom before serving to bring out all its tart lime goodness. (
See photo
.)
makes about 3 cups
⅓ cup freshly squeezed lime juice, plus more if needed
2 tablespoons sumac
1 teaspoon kosher salt
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
½ teaspoon ground cinnamon
1 pound Medjool dates, pitted
In a large bowl, whisk the tamarind with the lime juice, sumac, kosher salt, garlic, ginger, and cinnamon. Add the dates and toss well.
Transfer the mixture to a clean glass jar and add more lime juice as needed to cover any exposed dates. Seal and store in the refrigerator. Shake every few days to break up the crystallization. The dates will be ready to eat in 6 weeks and will last for about 6 months in the refrigerator.
Sour Cherry and Rose Preserves
sour cherry and rose preserves
moraba-ye albalu
This refreshingly tart jam is scented with rose water and vanilla. Cooking the jam in a deep skillet helps the liquid evaporate much faster than in a pot, but be careful: the preserves will thicken in a matter of minutes and can become too thick to spread if allowed to overcook. The jam should cook no longer than 10 to 12 minutes, even if it seems thin, as it will thicken dramatically as it cools. Spread the preserves on scones and muffins, heat them with a little water to make a thick syrup for glazing meat and poultry, or use in place of fresh sour cherries in the
Rice with Sour Cherries and Almonds
recipe.
makes 2 cups
1 pound sour cherries
1½ cups organic cane sugar
1 tablespoon rose water
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lime juice
Stem and pit the cherries. Heat the cherries in a large, deep skillet over medium-high heat. When the cherries start to bubble, add the sugar and bring to a boil. Lower the heat to a gentle boil and stir constantly to dissolve the sugar and prevent the mixture from burning. Boil for 10 to 12 minutes, until the cherries start to shrink and the liquid thickens. Although the mixture may not look as thick as finished jam, it will thicken when it cools, so be sure to stop cooking after 12 minutes. Stir in the rose water, vanilla, and lime juice and turn off the heat.
Pour the preserves into clean glass jars and let cool to room temperature, then seal and refrigerate. The preserves will keep for up to 1 year in the refrigerator.
Menus
NOROOZ
DINNER
Fresh Herb Platter (
Sabzi Khordan
)
Bean, Herb, and Noodle Soup (
Ash-e Reshteh
)
Herb Frittata with Walnuts and Rose Petals (
Kuku Sabzi
)
Parvin’s Tamarind Stuffed Fish
Rice with Favas and Dill (Baghali Polo)
or
Saffron Rice (
Chelo
)
LATE-SPRING DINNER
Cleansing Spring Nettle Soup
Radish, Rhubarb, and Strawberry Salad
Olive Oil–Poached Fish with Fresh Herbs and Lemon
Rice with Favas and Dill (
Baghali Polo
)
Sour Plum Pickle (
Gojeh Sabz
)
Rhubarb and Rose Water Sorbet with Rice Noodles (
Faloodeh
)
PASSOVER DINNER
Passover Charoset
Vinegar Carrots with Toasted Sesame Seeds
Persian “Matzoh Balls” with Chickpeas and Chicken (
Gondy
)
Pomegranate Walnut Stew (
Fesenjan
)
Rice with Rose Petals and Barberries (
Zereshk Polo
)
Nutty Chocolate Bark with Cardamom and Coffee (
Sholeh Zard
)
Fresh fruit
SUMMER BARBECUE
Chile-Saffron Fish Kebabs (
Kebab-e Mahi
)
Chicken Kebabs in Yogurt Marinade (
Joojeh Kebab
)
Fresh Herb Platter (
Sabzi Khordan
)
Persian-Style Grilled Corn (
Balal
)
Rice with Sour Cherries and Almonds (
Albalu Polo
)
Saffron Frozen Yogurt and Cardamom Pizzelle Sandwiches (
Bastani
)
Sour Cherry Spritzer
MIDSUMMER DINNER,
TIRGAN DINNER
Cold Pistachio Soup with Mint and Leeks
Seared Chicken with Peaches (
Khoresh-e Hulu
)
Saffron Rice
Roasted Stuffed Artichokes with Mint Oil
Mulberry Yogurt Cake
Watermelon, Mint, and Cider Vinegar Tonic (
Sekanjabin
)
PERSIAN GULF–INSPIRED TROPICAL LUNCH
Roasted Peach and Corn Salad in Tamarind Vinaigrette
Grilled Shrimp with Lime Powder and Parsley–Olive Oil Sauce
Tomato Rice with Dried Limes (
Estamboli Polo
)
EID UL-FITR DINNER
Fresh Herb Platter (
Sabzi Khordan
)
Cold Pistachio Soup with Mint and Leeks (
Soup-e Pesteh
)
Potato Cakes with Tamarind Sauce (
Kotlet
)
Turmeric Chicken with Sumac and Lime
Sweet Rice with Carrots and Nuts (
Shirin Polo
)
Date-and-Walnut-Filled Cookies (
Koloocheh
)
Date Shake with Toasted Nuts (
Majoon
)
SHABBAT DINNER
Fresh Herb Platter (
Sabzi Khordan
)
Eggplant and Tomato Stew with Pomegranate Molasses (
Bademjan
)
Rice with Rose Petals and Barberries
Chickpea and Almond Flour Icebox Cookies (
Nan-e Nokhodchi
)
Fresh fruit
THANKSGIVING DINNER,
MEHREGAN
DINNER
Fresh Herb Platter (
Sabzi Khordan
)
Pomegranate Walnut Stew (
Fesenjan
)
Sweet Rice with Carrots and Nuts (
Shirin Polo
)
Yogurt with Beets (
Borani Chogondar
)
Winter Squash Fritters with Rose Petals
No-Bake Persimmon and Goat Cheese Cheesecake
Fresh seasonal fruit, including pomegranates and apples
CHRISTMAS OR
HANNUKAH DINNER,
SHAB-E YALDA
DINNER
Shaved Celery Root and Pomegranate Salad
Lamb Meatballs with Mint and Garlic (
Kufteh
)
Parvin’s Tamarind Stuffed Fish
Jeweled Brown Basmati Rice and Quinoa (
Morassa Polo
)
Yogurt with Shallots (
Mast-o Musir
)
