Fesenjan ~ Persian Chicken Stew with Walnuts and Pomegranate

  There are times when I wish I can go ahead and do a post without much of an introduction. Just do the post… then I wonder, would my readers accept it? I really don’t know… Many of you are used to reading something or the other to begin a post, and I am used to it too. If I don’t do it, then I feel a pinch of guilt within me for not taking an effort to start the post with a subject. But being human, at times, we are just left to be blank. The mind doesn’t give in. It acts just opposite of the way we want it to be. At that time, the best to do is not to pressurize it, which in turn will put undue stress on our whole system. Does it make any sense? 🙂   Last week, we had some lovely climate… 

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Zereshk Polo ~ Iranian Barberry Rice

  The first recipe post of the year 2017… Alhamdulillah, I am starting enthusiastically, but how much I will continue that enthusiasm throughout the year needs to be seen. Some excitement coming up on the blog this month – should I say it or should I let it surface by itself? I guess I will go with the later… That will ensure that you all stick to my blog this month… I can afford to be a bit selfish, right? 😉     I have already mentioned how much I love Persian food. I have shared some recipes on the blog too, and having a big list of many many more to try. One of the recipes I really wanted to try was this rice I am sharing with you. Zereshk Polo is basically a pilaf with dried barberries. This was one rice that used to feature for our lunch… 

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Adas Polo/ Pulow ~ Persian Lentil Rice

  Even though rice is a staple for us Keralites, I like to have it twice a week. On Fridays, I cook biriyanis or something on those lines and on Saturdays, it is normal lunch of matta rice, curry, fish fry and vegetable stir fry. On other days, I don’t cook lunch since there is nobody to eat at home nor does anybody want to carry rice in their tiffin, so mostly I make extra dinner to be carried over for next day’s lunch. Most of the time, I like to keep my experiments for Friday lunch and keep it simple on Saturdays, since my kids love a homely lunch and I want to make sure that I give that at least once a week, though at times I hate the work that comes with it – call me lazy! 😉   I have already shared a few recipes that… 

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Naan Berenji ~ Persian Rice Flour Cookies

  A little while ago, I had an FB conversation with Lubna. I was actually frustrating at my lack of understanding of the basics of photography. How much ever I try, I feel I am not hitting what I want to or maybe I have hit a plateau. I am not able to get rid of my habit of clicking night pictures, since most of my best cooking happens at night. I know there is no point in me running behind sunshine at a time when I am just tired from work, and I try to limit my cooking over weekends not to overdo myself. Those are my shortcomings – I cannot go without it so I have to learn to live with it. She asked me just one question – what do you intend with the blog? Is it a recipe blog or is it a food photography blog?… 

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Mast-o-Khiar ~ Persian Cucumber Yogurt Dip

  Today is Ramadan 30 – after long, we seem to be having a full month this year in this part of the world. The past week has been depressing. The Turkey Airport attack, the suicide bombing in a busy market place in Iraq, the Dhaka cafe attack, and then the two attacks in Saudi Arabia – one in Jeddah, and the most painful one in Madinah. All we can be reminded is of these verses from the Holy Quran: “And surely We shall try you with something of fear and hunger, and loss of wealth and lives and crops; but give glad tidings to the steadfast, who say, when a misfortune strikes them: Indeed, we are Allah’s and indeed, unto Him we are returning.” (Surah Al-Baqarah:155-156) All we can do is make sincere dua to give all those who have been affected by the trials with patience, and ourselves… 

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Khoreshte Bamieh ~ Persian Meat Okra Stew

  I am surprised that I haven’t posted any Iranian recipes after the Fereni. I am really surprised – how did that happen? 😕 I had promised myself to explore a lot of Iranian food and cook them up for the blog, but going through my recipe index, that hasn’t happened. Hmm… OK, let me explain to you why I love Iranian food. The first company I worked with was an Iranian company. I worked there only for seven months but those were lovely days. We did not have to carry lunch and everyday except Thursday, which was a KFC day, would be typical Iranian food -the crisp white and yellow rice topped with warm butter or sometimes laced with barberries (zereshk), those perfectly grilled kebabs, their mildly spiced curries, the tabbouleh and the dessert, which most of the time, would be the fereni, but a thicker one. The whole… 

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Fereni – Persian Rice Flour Pudding

The IFC successfully completes its one year! It definitely calls for a celebration, doesn’t it? Considering that last month was the anniversary month, group members were provided with a list of favorites recipes from various cuisines that were tried over this one year and were given a chance to select that fancies our attention. I have already mentioned earlier in my very first IFC challenge, the Dampfnudels that it was the Iranian cuisine challenge that prompted me to join this group, so I eagerly skittled into the list to see if there was any, and yes, there I saw what I really wanted to make – the Fereni!!! Fereni is a Persian milk based pudding, thickened by rice flour. This is so similar to the Phirni that we make, but which is made with crushed rice, not to mention it almost tastes like a cousin of the Arabic dessert, Muhallabia…. 

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