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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here: https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1  

Persian style green Shakshuka

This green Shakshuka is inspired by Ghormeh-Sabzi, the Persian herb, bean, and lamb stew; the dish that is presumed by many to be Iran's national dish. Of the basic characteristics of Persian cuisine is the liberal use of herbs in large quantities and assorted combinations of various types of herbs. As the prime example, Ghormeh-Sabzi is primarily (in the capital city of Tehran) cooked with an herbal mixture of parsley, Chinese chives, and fenugreek. Other regional examples may include spinach, chard, cilantro, and even tarragon (the latter is seen in the Azeri styles of the stew.) Another example is Torshe Tareh, a Caspain stew of herbs and eggs that is very similar to this Shakshuka and composed of an herbal mixture of Chinese chives, mint, dill, parsley, and spinach. Inspired by both Ghormeh-Sabzi and Torshe Tareh, the presented Shakshuka captures the divine spirit of Ghormeh-Sabzi, in a vegetarian context.      

Ingredients:

1.76 Ounces (~50 gr) parsley, finely chopped

1.76 Ounces (~50 gr) Chinese chives, finely chopped

1 TSP dried fenugreek (for a Caspian alternative version: replace with or 1 TSP dried mint and 1 TSP dried dill*)

6.17 Ounces (~175 gr) spinach, coarsely chopped

3 cloves of garlic, crushed

1 TSP Persian Persian dried lime powder (or 1 fresh Persian lime)

2 chicken or beef bouillon cubes (optional)

5.29 Ounces (~150 gr) cooked red kidney beans

3 large eggs

*The Caspain version is inspired by a similar herb and egg stew, called Torshe Tareh that was mentioned above. 


Sauté the finely chopped parsley, Chinese chives, dried fenugreek, and the garlic until the herbs are dry and slightly charred. This should take you about five minutes over medium heat. Add the spinach and sauté until all the juice from spinach is evaporated and oil reappears in the pan. 

Add the bouillon cubes (for the non-vegetarian option), dried lime powder (or fresh lime juice), and the cooked beans. Mix well and crack the eggs across the pan and equality distanced. Reduce the heat to low, cover the pan, and wait until the egg whites are set. The yolk should be preferred runny.

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