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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:  

Halvah, with a taste of cherry

"Halva" is a simple Persian sweet, often served in funerals and memorial services. The dish is a sweetened putrefied butter roux, flavored with a touch of saffron. I posted this recipe after the passing of  Abbas Kiarostami, the famous Iranian director and filmmaker. The metaphorical flavor profile was inspired by the title of his celebrated movie: "Taste of cherry." The result turned absolutely amazing and great looking, much brighter than the traditional dark brown version...

1 cup all-purpose flour
2/3 cup sugar
3/4 cup vegetable oil
1 cup 2% milk
1 cup fresh cherry pure
Pinches of saffron and cardamon

Make a blonde roux by mixing the flour, sugar and oil. Put the pot on low heat and constantly stir until the roux is lightly browned and slightly dry. This should take you about 15 minutes.
Make the fresh cherry puree. In case your blender is not strong enough to break down the cherry into a refined puree, strain the cherry mixture first. Measure a cup and add the milk.
Add the cherry mixture to the roux. Keep cooking until the Halva is thick and shiny.
Persian Halva is traditionally spread on plates and set aside to cool. In funeral, every one usually picks a symbolic small bite.