Persian Inspired Dark Chocolate Bark with Pistachios and Dried Barberries

Posted on May 15, 2013 by thepomegranatediaries

A couple of weeks ago I had a friend visiting from out of town and decided to treat him to one of my favourite Persian restaurants in Toronto. Banu Restaurant is a unique experience as it differs from many Iranian restaurants in the city. Situated in downtown Toronto, Banu is modern and chic. The food is delicious and the restaurant is a celebration of Persian art and culture. There’s definitely a certain cool factor in the air and they make hands down the best kabab torsh in the city! It is my favourite place to take non-Persians for Persian food.

After an incredible meal, we tried their Soma chocolate platter for dessert – dark chocolate with nougat, barbarry and sumach. I fell in love and decided that I had to recreate a similar dish. In my version, I used barbarry and sumach but I paired it with pistachios and fleur de sel. The result is a delicious confection that is sweet, salty, sour and slightly bitter. The sumach is optional but I believe that it adds a subtle citrus flavour that pairs wonderfully with dark chocolate.

Dark Chocolate Bark with Pistachios & Dried Barberries

200 g 70% Cocoa Dark Chocolate (I used Lindt dark chocolate)
1/4 cup coarsely chopped pistachios*
1/8 cup dried barberries
2 pinches of fleur de sel
pinch of sumach (optional)

Coarsely chop the chocolate.

Put the chocolate in a microwave safe bowl and microwave for one minute. Stir and microwave in 20 increments, stirring in between until it’s melted (it took 1 minute 20 seconds total for me but it depends on your microwave). Be careful not to over cook it as chocolate easily burns.

Pour the chocolate on a baking sheet lined with parchment. Pour and spread the chocolate so it roughly resembles an oval or a rectangle that is about 1/8 inch thick.

Evenly sprinkle the pistachios and the dried barberries on the chocolate, followed by the fleur de sel and sumac.

Put in the refrigerator for at least 30 minutes to set. When it is completely hard, break the bark into pieces.

Store pieces covered in the refrigerator. Serve them cold. Enjoy!

*use salted and roasted pistachios. It is preferable to use Iranian pistachios that you shell yourself.

Shirini Kishmishi (Persian Raisin Cookies)

Posted on March 14, 2013 by thepomegranatediaries

Persian New Year is less than a week away and for many Iranian households preparations are well underway. Houses are being spring cleaned, new clothes are being bought, Sabzeh is being sprouted, Haft Seens are being set and many make the trip to Persian bakeries to buy sweets and cookies for the New Year celebration.

I must admit that growing up I was never a fan of the traditional cookies served during New Year. I think the main reason I haven’t cared for them is that often by the time people served them they are stale and dusty. But when these cookies are fresh, they are absolutely delicious! This year I decided why not try to make my own Persian cookies for Nowroz……straight out of the oven, fresh and tasty cookies to serve guests.

After some research and experimenting, I came up with with my version of Shirini Kishmishi (Persian Raisin Cookies). These crispy and slightly chewy cookies are a perfect accompaniment to a cup of tea. In my version I used currants but they would be delicious with regular raisins as well. The saffron is completely optional but I think it adds a fabulous aromatic element and as my husband states “makes them taste very Persian”.

Shirini Kishmishi

(approx 4 dozen)

1/2 cup unsalted butter, softened
1 cup granulated white sugar
2 large eggs
1/2 tsp vanilla
1/8 tsp ground saffron dissolved in 1 tsp hot water (optional)
1 cup flour
1/4 tsp salt
1 cup currants (or you may use regular or sultana raisins)

Pre-heat the oven to 350 degrees celsius.

Cream together softened butter and sugar on medium speed of a stand mixer or hand mixer for 2 minutes.

Add eggs one at a time, beating well after each addition. Add the vanilla and saffron water and beat until incorporated.

Slowly add the flour on low speed of the mixer. Mix until it forms a dough.

Gently fold in currants (or raisins).

Line a baking pan with parchment paper or a silpat. Drop small teaspoon full of batter on the sheet, spacing them at least 2 inches apart. Bake for 13-15 minutes until golden around the edges.

Cool slightly on the sheet, then transfer to a wire rack to cool. Store in an airtight container. Enjoy!

Khorest-e Ghaimeh Bademjan (Vegan Persian Eggplant and Yellow Split Pea Stew)

Posted on January 31, 2013 by thepomegranatediaries

A couple of years ago I flirted with veganism. I had started seeing a holistic nutritionist and she suggested a wheat-free vegan diet. Needless to say it didn’t last long…….I missed lamb chops and spaghetti bolognese way too much! But, it did instil in me a respect and appreciation for meat-free cooking and I must admit it was the healthiest I have ever felt.

My mother taught me this vegan version of Khorest-e Ghaimeh Bademjan years ago when I was having a vegan friend over for lunch and was at a loss as to what to prepare. Rich and nourishing, this stew combines caramelized onions, eggplant, mushrooms, yellow split peas and aromatic spices in a silky tomato sauce. Khorest-e Ghaimeh Bademjan is so delicious and hearty that I can guarantee you won’t miss the meat!

Khorest-e Ghaimeh Bademjoon

canola oil
2 medium eggplant or 5 japanese eggplant
1 large onion, thinly sliced
1 tsp turmeric
8 oz cremini mushrooms, stemmed and quartered
4 tbsp tomato paste
2 cups vegetable broth
1/4 tsp ground saffron dissolved in 2 tbsp hot water
juice of one lime
1/2 cup dried yellow split peas
salt and pepper

Cut the top off the eggplant, peel them and quarter them (if using Japanese eggplant just half them). Put them in a colander and liberally sprinkle salt on them to remove any bitterness. Leave them for 30 minutes – 1 hour.

Meanwhile, in a large pot (or Dutch Oven), heat the canola oil over medium heat. Fry the onions, stirring occasionally until soft and golden, about 10 minutes. Add the turmeric and fry for another minute.

Add mushrooms and fry for about 5 minutes until starting to brown.

Add the tomato paste and fry for one minute. Add the vegetable broth, the split peas, the lime juice and the saffron water. Cover and bring to a gentle boil. When boiling turn the heat down to low and simmer for 15 minutes.

Rinse the salt off of the eggplant and pat dry. In a separate non-stick frying pan, heat about 1/4 canola oil over medium-high heat. Fry the eggplant in batches until browned on all sides (about 2-3 minutes per side). Add more oil if necessary as the eggplant will absorb it.

Add the eggplant to the stew and simmer for another hour to hour and a half or until the split peas and eggplant are tender.

When ready, taste and season with salt, pepper and more lime juice if necessary.

Serve with steamed basmati rice. Enjoy!

Persian Inspired Mint, Walnut and Feta Cheese Spread

Posted on December 16, 2012 by thepomegranatediaries

It’s that time of year again!!! The holiday party season is in full swing and I thought I’d give those of you entertaining this year a fresh new “Persian inspired” appetizer.

I’m one of those people that parks myself right by the cheese platter at parties. I thank God everyday that I’m not lactose intolerant because I adore cheese…….all varieties….the stinkier the better! Growing up in a Persian household, we ate a lot of sheep’s milk feta cheese. If you ever go to an Iranian dinner party I can guarantee that there will be bread, feta and fresh herbs (noon, paneer va sabzi khordan) at the table.

Mint, walnuts and feta are a classic Persian combination. My dish combines them into a delicious and creamy spread that is wonderful on crackers (particularly the date and walnut artisan crackers pictured above), toasted pita, barbarry or lavash bread.

Happy Holidays!

Mint, Walnut & Feta Cheese Spread

I package (250 g) cream cheese, softened
200 g feta cheese (Greek, Persian or Bulgarian)
2 tbsp yogurt
1/2 cup chopped fresh mint
1/2 cup chopped walnuts
salt and pepper

Crumble the feta cheese with your fingers or a fork.

Using an electric mixer on medium speed blend together the cream cheese, crumbled feta cheese and yogurt for a few minutes until smooth (do not worry if some small chunks of feta remain).

Add the chopped mint and stir for 15-30 seconds until incorporated.

Turn off the mixer. Add the walnuts. Using a spatula or wooden spoon, mix the walnuts well into the cheese mixture.

Taste and season with salt and pepper, if necessary.

Serve with crackers, toasted pita or barberry bread. Enjoy!

Adasi (Persian Style Lentils)

Posted on November 19, 2012 by thepomegranatediaries

I began my love affair with lentils a few years ago. We had always been friends but in the past few years my love for these legumes has blossomed. Lentils are versatile, delicious and extremely nutritious. They are an excellent source of vegetarian protein, fibre, iron, vitamin B and folate. They are low in dietary fat and extremely economical. They are a staple for many vegetarians, as well as omnivores like me that try to adhere to “Meatless Mondays”.

I get a lot of requests for vegetarian/vegan recipes and Adasi is one of my favourite Persian meatless dishes. Lentils with caramelized onions and fragrant spices that can be served hot or cold, as a side dish, a dip, a main dish served with rice or (as my mom grew up with) a delicious breakfast dish.

For those of you unfamiliar with Golpar (Angelica powder) it comes from the seeds of a wild plant that grows in the mountains of Iran. Golpar is very aromatic and is found in a variety of Persian dishes. It is often used with legumes because it reduces the digestive gas that is often associated with eating beans and legumes.

Adasi
(Serves 4)

3 tbsp canola oil
1 large onion, thinly sliced
1 clove garlic, minced
1/2 tsp turmeric
1 cup dried green lentils, rinsed
3 cups vegetable broth (or chicken broth)
1 tsp golpar (ground angelica powder)*
1 tsp ground cinnamon
salt and pepper

In a medium saucepan heat the canola oil over medium heat. Fry the onions, stirring occasionally until soft and golden, about 10 minutes. Add the turmeric and garlic and fry for another minute.

Add the lentils and vegetable broth to the pot. Turn the heat up to high and bring to a boil. Turn down to low, cover and let simmer (stirring occasionally) for about 1 hour or until the lentils are very soft. If it gets too dry, add some extra water.

The consistency should be thicker than a soup but not too dry. Add the golpar, cinnamon, salt and pepper to taste. Serve warm or cold. Enjoy!

*Can be found at Iranian supermarkets and specialty stores.

Persian Inspired Israeli Couscous Salad

Posted on September 23, 2012 by thepomegranatediaries

Also known as my “Peace in the Middle East Salad” or my “Make Love Not War Salad”. When Israel and Iran work together, beautiful things can happen. If only politics could be this easy! In my modern interpretation of a traditional Shirazi Salad, toasty Israeli couscous meets fresh cucumber, tomatoes, red onions, mint and lime. The result is a delicious, refreshing and hearty middle eastern salad.

I have recently become obsessed with Israeli couscous. It is so versatile and is delicious in warm pilafs and cold salads and is a good substitute for rice, pasta or quinoa. Israeli couscous, also known as Ptitim, is a toasted wheat “pasta” that is shaped into little pearls. It is a very popular dish among children in Israel and is available in whole wheat and spelt for the health conscious. I like preparing it for my daughter with some butter, parmesan and lemon.

This salad is one of my favourite ways to serve Israeli couscous. It is a delicious accompaniment to a variety of grilled meat and fish dishes. I especially love it with Jujeh Kabab!

Persian Inspired Israeli Couscous Salad
(Serves 4-6)

1 1/2 cups Israeli couscous
2 cups water
1/4 cup + 1 tbsp extra virgin olive oil
2 medium tomatoes, diced (1/2 inch pieces)
1 cup diced seedless cucumber (1/2 inch pieces)
1/2 medium red onion, finely chopped
3/4 cup chopped fresh mint
1/4 cup fresh squeezed lime juice (about 2 limes)
1 tsp salt
1/2 tsp pepper

In a small pot, heat one tablespoon olive oil over medium-high heat. Add the couscous and toast for 5 minutes. Add the water and bring to a boil. Turn down to a simmer, cover and cook for 12 minutes (water should be evaporated and the couscous tender).

Put into a large bowl and add 1/8 cup olive oil. Let cool. When it is cool, fluff the couscous up with a spoon. Sometimes the pearls stick together you might need to spend a few minutes separating them with the back of a wooden spoon.

Add the tomatoes, cucumber, red onion, mint, lime juice, salt, pepper and remainder of the olive oil. Stir to combine.

Refrigerate for at least 30 minutes to allow the flavours to blend. Taste and season with more salt, pepper and lime juice if necessary. Enjoy!

Persian Inspired Watermelon, Feta and Mint Salad

Posted on August 1, 2012 by thepomegranatediaries

In the last few years I’ve noticed that watermelon and feta salads have been popping up on restaurant menus and at foodie dinner parties. Many are intrigued by this unique and unusual combination of flavours. For me, there is nothing unusual about pairing feta with watermelon……I’ve been eating them together since I was a toddler!

While most of my Canadian friends were eating pancakes and waffles for weekend breakfast, my typical weekend fare was toasted Persian barbarry bread, feta cheese, some sort of accompaniment and a cup of Persian tea. The accompaniment varied… sometimes we ate our bread and feta with dates (my favourite), mint and walnuts, jam (my favourite was Persian carrot jam) or fresh watermelon. When I was young, my brother and I would tear a piece of barbarry, put a little chunk of feta and our favourite topping on it, dip it in our tea and pop it in our mouths. This is still one of my favourite breakfasts ever……although I now refrain from actually dipping it in my tea.

This is my version of a watermelon and feta salad. I love the combination of the sweet watermelon with the salty and creamy feta, refreshing mint and toasted walnuts. Make sure that you buy good feta. I prefer a sheep or goat milk Greek or Bulgarian feta.

Watermelon, Feta & Mint Salad
(Serves 6)

6 cups diced seedless watermelon (1 inch cubes)
1/4 medium red onion, very thinly sliced
200 grams diced sheep or goat milk feta (1/2 inch cubes)
1/2 cup coarsely chopped fresh mint
1/4 cup toasted walnut pieces*
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
salt and pepper

Put the watermelon in a large bowl. Add the red onion, feta and mint.

Sprinkle with the toasted walnuts.

Pour the olive oil and lemon juice over the salad. Sprinkle on 1/4 tsp of salt and 1/4 tsp of fresh ground pepper. Toss and serve. Enjoy!

*To toast the walnuts. Place them in a small frying pan over medium high heat. Stir often for about 3-4 minutes or until they start to get fragrant and slightly toasted.

Persian Breakfast Omelette

Posted on June 20, 2012 by thepomegranatediaries

I was very blessed growing up. Not only was my mother a terrific cook but my father was also a culinary genius. Although he did not cook very often, when he did it was always something truly delicious. Since Father’s Day was this past Sunday, I thought that there was no better time to feature one of my favourite dishes that my father prepares – his renowned breakfast omelette with golden fried onions, tomatoes and aromatic spices.

One of the things I miss most about living at my parents house is this Persian omelette. My father would often make this on weekend mornings and I have to admit that no matter how many times I try to re-create it, it will never be as delicious as my fathers.

In this following recipe I have beaten the eggs but you can also just crack the eggs straight in the pan (as my father normally does) and cook the eggs intact.

Persian Breakfast Omelette
(Serves 2)

2 tbsp canola oil
1 medium onion, sliced
2 small tomatoes (or one large), diced
3/4 tsp turmeric
4 large eggs
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground saffron dissolved in 2 tsp hot water

Heat oil over medium-high heat (closer to medium than high) in a non-stick frying pan. When hot, add onions and fry (stirring occasionally) for about 8-10 minutes or until soft, golden and starting to brown. If they start to brown too quickly turn down the heat slightly. Add the turmeric and fry for another 30 seconds.

Add the diced tomatoes and fry for about five minutes or until the tomatoes have softened.

In a separate bowl, lightly beat the eggs with the salt and pepper. Turn the heat down to medium and pour eggs over tomato and onion mixture in frying pan. Stir slightly once with a wooden spoon so the egg mixes with the tomato and onion. Cover, turn heat down to medium-low and let cook for about 5-10 minutes until eggs are just set.

Crack the eggs right into the pan over the onion and tomato mixture and cook the eggs till whites are cooked and yolks are cooked to your desired doneness.

Pour the saffron water over the omelette. Serve with toasted bread, pita or barbarry bread. Enjoy!

Shole Zard (Persian Saffron Rice Pudding)

Posted on June 6, 2012 by thepomegranatediaries

A couple of weeks ago I received a recipe request for Shole Zard. This delicious Persian dessert is pure nostalgia for me. It reminds me of my dear maternal grandmother who made the best Shole Zard in the world. Every time I taste this sweet saffron rice pudding I think of her.

Growing up we didn’t eat dessert often. According to my mother there was no better dessert in the world than fruit. Oh mother, I would beg to differ…..I would take a slice of chocolate cake, apple pie, a bowl of ice cream, a chocolate chip cookie over a pear any day!!! But unlike my Canadian friends who had dessert every night after dinner, dessert for us was only saved for special occasions and holidays. That’s why it was such a special treat when my grandmother would make Shole Zard. My brother and I would devour bowls of it whenever we got the chance!

Like traditional rice pudding, Shole Zard is creamy and sweet, but the saffron and touch of rosewater add an elegant sophistication and the almonds add texture and crunch. The perfect ending to a Persian meal.

Shole Zard
(Serves 6-8)

1 cup arborio rice (or other short/medium grain rice)
7 cups water
1/2 tsp salt
2 cups sugar
1/4 cup slivered almonds
3 tbsp butter (or non-hydrogenated margarine)
1/2 tsp ground saffron dissolved in 2 tbsp hot water
2 tbsp rosewater

Wash the rice four times. To do this put the rice in large bowl, cover with cold water and agitate with your hands. Drain the water and repeat.

Put the rice and 6 cups of water in a large oven proof pot and bring to a boil over high heat. When the water is boiling, turn the heat down to medium and simmer for 20 minutes, stirring occasionally. You will notice that foam will form on top of the water while simmering. Skim the foam off.

Taste the rice and make sure it’s cooked. Add one more cup of water, the sugar and slivered almonds. Simmer for another 10 minutes, stirring occasionally (if it’s too thick add another 1/2 cup water).

Add the butter, the saffron water and the rosewater. Simmer for another 5 minutes.

Take the rice pudding off the heat. Put the lid on and transfer to a 350 degree oven for 20-25 minutes (or until desired thickness). The below picture shows the thickness I like……I like it thick but still to have a bit of creamy liquid.

Stir well and pour into serving dishes. You may put it in one big dish or individual servings. Let cool and then refrigerate for at least 1 hour. If you wish, decorate with cinnamon, slivered almonds and chopped pistachios. Enjoy!

Mast-O-Esfanaj (Yogurt with Spinach, Onions and Garlic)

Posted on May 2, 2012 by thepomegranatediaries

Even as a child I loved spinach. My mother was convinced it was because during her pregnancy with me she took iron supplements and therefore I crave the iron in spinach (I also liked liver as a child!). Whatever the reason, I adore leafy greens. In fact, when I was pregnant with my own daughter, Mast-o-Esfanaj was a major food craving for me. My mother would send over big bowls of it to my house and I would snack on it all the time.

An interesting fact that many might not know is that spinach originated in Persia. The first known references to spinach were in 226-640 A.D. Arab traders later took spinach to India and then it made its way to Ancient China where it was, and still is, known as “Persian Greens”.

Creamy, savoury and delicious, Mast-o-Esfanaj makes a wonderful appetizer or side dish. Tangy yogurt with wilted spinach, caramelized onion and aromatic garlic. I don’t think I even need to tell you how incredibly nutritious this dish is, but in case you’re in doubt, Mast-o-Esfanaj is filled with essential nutrients and vitamins including vitamin C, vitamin A, vitamin E, vitamin K, vitamin B, folate, iron and fiber from the spinach and calcium and probiotics from the yogurt.

Mast-o-Esfanaj
(serves 4)

4 tbsp canola oil
1/2 large onion, sliced thinly
1 clove of garlic, chopped
1/4 tsp turmeric (optional)
1/2 lb washed baby spinach (or regular spinach chopped)
2 cups yogurt (preferably whole or 2%)
salt and pepper

Heat canola oil over medium heat in a large frying pan. When hot, add the onions and saute for 10 minutes, until soft and slightly golden. Lower the heat to medium-low and add the turmeric and garlic and fry for another 2 minutes. Remove from heat and set aside.

Put the spinach to a large pot and add 1/4 cup water. Turn the heat to medium-high and cover. Stir every once in a while until spinach is cooked and wilted, about 5-10 minutes.

Line a sieve with paper towel and drain the spinach. Try to squeeze as much liquid out as possible.

Let the spinach cool. In a large bowl, combine the spinach, yogurt and the fried onion and garlic. Taste and season with salt and pepper. Refrigerate for at least 30 minutes. Enjoy!

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