A Taste of Persia: Shole Zard

by Modgtaba Fallah

modgtaba fallah / KA LAMAKUA

Persian food is one of the healthiest, most tasteful and colorful foods in the world, fascinating everyone that tries it for the first time. What we call “Persian” food actually comprises a variety of cuisines from different parts of what is now Iran, but there are foods that are common across all parts of Persia.

Shole Zard is a good example of one of these common dishes.  It is one of our most popular desserts, with an eye catching saffron color and fabulous flavor. It’s also a significant part of cultural and religious ceremonies.

In some parts of Iran people add slivered Pistachios as well to give the pudding flavor and color, while in other parts of Iran people add ground cardamom along with the saffron.

It is up to you if you want to eat it warm, but in Iran, shole zard is traditionally served cold, garnished with ground cinnamon and almonds. Please note that if you add the sugar or rosewater before the saffron it may prevent the saffron from giving the pudding its full color. 

modgtaba fallah / KA LAMAKUA

Shole Zard – Saffron Rice Pudding

Ingredients: 

1/2 cup rice (any kind except Basmati)
1/2 cup slivered almonds
1 cup sugar
1/2 tbsp. ground cinnamon
1/4 cup rosewater
1 tbsp. butter
1/2 tsp. ground saffron (Persian or Spanish)
4 cups water + 1 additional cup for the saffron

1) Soak the rice in 4 cups of water for 4-5 hours.

2) Steep the ground saffron in 1 cup of boiling water and set aside. Transfer the rice and its water in a deep pot and bring it to a boil. Reduce the heat to low and simmer for 2 hours.

3) Add the slivered almonds and saffron solution to the rice and simmer for an additional 15 minutes, then add the rosewater and sugar and simmer for another 5 minutes before adding the butter. Let cool for 30 minutes before serving hot, or chill and serve cold.

A Taste of Persia: Fish for the New Year

by Modgtaba Fallah

These days the Christmas atmosphere is almost everywhere, and soon after people will be getting ready for the New Year with special ingredients like turkey.

But interestingly, not all countries have the same dishes to celebrate the New Year. In Iran, for example, most people have a special dinner called sabzi polo mahi, a dinner of vegetables, rice, and fish. It’s a dish that is so popular in Iran it can make anybody’s mouth water.

Also, fresh fish, vegetables, and rice are so healthy, you can eat as much of them as you want – fish are full of Vitamin E and herbs are great sources of calcium.

modgtaba fallah / KA LAMAKUA

There are many recipes for sabzi polo mahi in Iran, but here is one that is simple to make. Traditionally it is served with Persian rice, but that can be difficult to find in local markets. In Iran people eat it with mixed fresh vegetables like parsley, chives and mint but you can also serve it with yogurt. In some parts of Iran, people also add dill or fenugreek to their vegetables.

This dish is one of the most common foods in Persian culture and usually served on either New Year’s Eve or during chahar shanbe sori, a fireworks celebration that takes place on the last Wednesday of the year.

Please note that you can choose any kind of fish or fish fillet you like. There is also no restriction on how you cook the fish – you could even grill or roast the fish if you’d like to avoid frying it.

modgtaba fallah / KA LAMAKUA

SABZI POLO MAHI

Ingredients:

1 clove garlic, smashed
4 ounces parsley
4 ounces green onion
4 ounces chives
1 pound basmati rice
1 tbsp. + 1 cup vegetable oil, divided
1 pound filleted fish of your choice
1 lime
1 tbsp. turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground black pepper
Salt

1) Put basmati rice in a bowl with enough water to cover, add 2 tbsp. salt and soak for 1 hour.

2) Chop the parsley, green onions, and chives finely and set aside.

3) Boil 1 liter of water (about 34 ounces/6 cups) in a medium pot, then drain the rice and it to the boiling water and cook for 7-10 minutes or until softened. Add the chopped herbs and stir for 30 seconds, then strain again, adding 1 tbsp of oil to the pot after you put it back on the heat. Return the strained rice and herb mixture to the pot and steam over medium heat for 30 minutes.

4) Mix the turmeric, cinnamon, black pepper, smashed garlic and 1 tsp. salt and apply the mixture to the fish. Pan fry the fish using the remaining oil over medium heat, garnish with lime wedges and serve with the cooked rice.