Iranian blogger Azita of Figs and Quince, whom we interviewed recently, is always coming up with dishes that make us imagine bright Tehran mornings, where the light bounces like gold off the mountains and tiny birds chirp songs of Persian romance. Azita’s way of telling the stories behind the dishes, of her mother’s quips about the importance of food and the history behind each meal creates a deeply rich experience. Filled with poignant stories, creative imagery (also made by the blogger herself) and step-by-step directions, the site is filled with recipes that make eating a cultural experience and a story rather than just a meal. We selected three recipes that are ideal for the colder months, and will make your entire kitchen smell like a fragrant, spice garden! Make one of your resolutions this year to perfect a few new dishes, and let one of these (or all of them!) part of that list.
1) Honeypot Turnip (Shalgham va Assal) – Azita tells the story of her repugnance for turnips as a child, but explains that this soup was always something that her mother would turn to when she was not feeling well.
2) Yatimcheh | Little Orphan Eggplant – This classically Persian dish plays up all the rich textures and flavors of eggplants. Combined with the aromatic flavors of turmeric, onion, mint and ginger and a light vinaigrette, it’s the perfect appetizer or party dish.
3) Kookoo Sabzi – “What exactly is a kookoo? As I wrote earlier, I like to imagine kookoo as the precocious love child of a quiche and a soufflé,” explains Azita, for those who might not be familiar with the classic Persian dish. This recipe is a little bit more complex than the other two, but well worth the time and effort.
If you try making any of these, take photos and tag us on Twitter! Do you have other Persian dishes you’d like Azita to give recipes for? Let her know at @FigandQuince!
For more information: Visit Azita’s Fig and Quince blog!
