As promised, this week, I would like to work on a couple of stories that I would eventually add up together to be a book. It is just a draft and it is very experimental because I want to really explore this idea that has been eating away at me until I finally bring it down on paper. So here it is, raw and vulnerable...
I promised myself that I would write about my experiences in Iran. I promised a lot of people this. I promised that I wouldn't forget and that I would record for the world to witness my journey. And I do believe that I need to fulfill this promise because the truth needs to be known among the Iranians and the Americans, because most of the time, they have their own assumptions about the other because all they know is what they hear from the news and media, when the truth is amongst the people themselves. But there is one thing in particular that I want to focus on and that is the depth of my relationship with my grandmother in these past 5 years. I feel like the world needs to know her and this may be the only place where I can introduce and capture her--through writing and cooking. I want to share recipes that only traditional grandmothers can make and if they don't pass on their knowledge to the next generations, their recipes will die with them. Food is what brings people together and it is the single most important culture that is shared across all over the world--the great "equalizer"--something we all share in common no matter where we come from. During most holidays, it is that special meal that we share together as a family that makes that day special for what it is like Turkey in thanksgiving, white Fish and Vegi rice the night before Norooz, Christmas cookies in Christmas, pomegranates and watermelon on Yalda night, and etc. Many Iranians know what is eaten on special Iranian holidays and they are also in the know about what Americans eat during special holidays due to the many American movies they see. However, not many Americans know what Iranians eat and how they celebrate their celebrations and this is what this book can be for you...a guide to authentic Iranian cooking, from a small-town in Northern Iran (Gorgan) perspective, with the added benefit of reading stories about my experiences in Iran and a growing bond between a grandmother and grand-daughter. Turn the pages and witness that we are not very different. As human beings, as citizens of this world, as families, as women, as believers...
Chapter 1: Saak mokhori rooye chelo?/Areh biriz yak toopooloo.
One of the most difficult dishes that I ever had to make is a very traditional dish made only in Gorgan, a city in Northern-Iran. If you ask anyone from Gorgan, he or she would know exactly what it is. If you drive a few miles outside of Gorgan and ask the people there (perhaps the next city over), it is very likely that they would have no idea what you are talking about. It is called "Saak" and it is similar to the Mexican dish "Shrimp Gazpacho" in that it is traditionally eaten cold but the similarities stop there. The dish itself doesn't have a lot of ingredients but it takes forever to cook. It is traditionally eaten cold, and as a side dish with Zereshk-rice and chicken (Irani-style). The full recipe for rice with Zereshk and chicken is included in this chapter.
Ingredients:
Spinach
Meat Chunks (Lamb/beef)
Onion
Garlic
Chickpeas (can of chickpeas is easier but you can also use dry ones)
Narenj-juice
Turmeric powder
Salt & Pepper
Cooking oil (vegetable, canola, avocado)
I've made this dish exactly 2 times and both times it was quite an adventure! The interesting part is that neither time I made it for myself! Both times, I made it as an attempt to make someone very happy. I will go into detail about my first experience. In my first attempt, I made this dish for my husband for Valentine's day! It was quite a romantic attempt on my part. My husband had told me that the perfect traditional and Iranian dish for him is rice with Zereshk and chicken, accompanied by Saak, and barley soup for appetizer! So, as a gift, I set out to cook this special meal for him for our very first Valentine's day together. Being the holiday junkie that I am, I also had a party at my tiny apartment at the time for the women--a Valentine's day brunch. I had instructed my friends and relatives to wear only red or pink and be ready to eat a very full brunch. I cooked many dishes and just thought--I could probably prepare the saak the night before and put it on low on the stove and it would be done by the morning! Little did I know that it would be cooking the entire day while my guests were in my apartment and every now and then I would be forced to get to it and "stir" a bit. For my brunch party, I went very American and made everything in the book when it comes to brunches--American style, including deviled eggs, hash browns, pancakes, tuna salad, spinach omelette and other savory dishes.
The recipe itself goes like this:
Prep Work
Step 1: First, if using dry chickpeas, make sure you soak the chickpeas in water overnight and cook the chickpeas separately. If using the can, then just move to step 2.
Step 2: While the chickpeas are being cooked, chop the onions and saute them in your cooking oil on the stove in another pot. Add salt, pepper, and turmeric powder. After a few minutes, add the meat chunks. Once the meat is browned on all sides, add some water and let it come to boil. Once it is boiled, put the temperature down and let the meat cook until it is soft. Your meat has to be fully cooked through and even more so because you need to mash your meat to be able to add it to the dish to be cooked with the spinach! So let it cook for 2-3 hours if needed. Remember, this dish will take you a long time to cook so it is best to do the "prep work" a day before. Once the meat is fully cooked through to the point that it can easily be mashed, take the meat out with a fork and hold on to the meat mixture.
Step 3: Once the meat is cooled, use a fork or your fingers either mash or take the meat apart and leave them in thin strips. Once all of your meat is mashed, add it back to the meat mixture. If using can of chickpeas, add it to the meat mixture. If using your own cooked version, first drain the chickpeas then add on to the meat mixture. Traditionally, the chickpeas should be peeled as well. Usually the canned chickpeas are very easy to remove or are already removed. you don't even have to do it for all of them just the ones that are already coming off easily.
Step 4: Wash the spinach if not washed already and lay spinach on a cloth or towels to fully dry. The more dried the spinach, the easier to chop. Once the spinach is dry, (or if already using dry spinach), chop it. You may want to use some type of vegetable grinder or chopper. You don't want to get the consistency of smoothie spinach but just chopped. You can use a big steak knife to chop. Once all spinach is chopped, put aside.
Cooking the Saak
To be continued...
I promised myself that I would write about my experiences in Iran. I promised a lot of people this. I promised that I wouldn't forget and that I would record for the world to witness my journey. And I do believe that I need to fulfill this promise because the truth needs to be known among the Iranians and the Americans, because most of the time, they have their own assumptions about the other because all they know is what they hear from the news and media, when the truth is amongst the people themselves. But there is one thing in particular that I want to focus on and that is the depth of my relationship with my grandmother in these past 5 years. I feel like the world needs to know her and this may be the only place where I can introduce and capture her--through writing and cooking. I want to share recipes that only traditional grandmothers can make and if they don't pass on their knowledge to the next generations, their recipes will die with them. Food is what brings people together and it is the single most important culture that is shared across all over the world--the great "equalizer"--something we all share in common no matter where we come from. During most holidays, it is that special meal that we share together as a family that makes that day special for what it is like Turkey in thanksgiving, white Fish and Vegi rice the night before Norooz, Christmas cookies in Christmas, pomegranates and watermelon on Yalda night, and etc. Many Iranians know what is eaten on special Iranian holidays and they are also in the know about what Americans eat during special holidays due to the many American movies they see. However, not many Americans know what Iranians eat and how they celebrate their celebrations and this is what this book can be for you...a guide to authentic Iranian cooking, from a small-town in Northern Iran (Gorgan) perspective, with the added benefit of reading stories about my experiences in Iran and a growing bond between a grandmother and grand-daughter. Turn the pages and witness that we are not very different. As human beings, as citizens of this world, as families, as women, as believers...
Chapter 1: Saak mokhori rooye chelo?/Areh biriz yak toopooloo.
One of the most difficult dishes that I ever had to make is a very traditional dish made only in Gorgan, a city in Northern-Iran. If you ask anyone from Gorgan, he or she would know exactly what it is. If you drive a few miles outside of Gorgan and ask the people there (perhaps the next city over), it is very likely that they would have no idea what you are talking about. It is called "Saak" and it is similar to the Mexican dish "Shrimp Gazpacho" in that it is traditionally eaten cold but the similarities stop there. The dish itself doesn't have a lot of ingredients but it takes forever to cook. It is traditionally eaten cold, and as a side dish with Zereshk-rice and chicken (Irani-style). The full recipe for rice with Zereshk and chicken is included in this chapter.
Ingredients:
Spinach
Meat Chunks (Lamb/beef)
Onion
Garlic
Chickpeas (can of chickpeas is easier but you can also use dry ones)
Narenj-juice
Turmeric powder
Salt & Pepper
Cooking oil (vegetable, canola, avocado)
I've made this dish exactly 2 times and both times it was quite an adventure! The interesting part is that neither time I made it for myself! Both times, I made it as an attempt to make someone very happy. I will go into detail about my first experience. In my first attempt, I made this dish for my husband for Valentine's day! It was quite a romantic attempt on my part. My husband had told me that the perfect traditional and Iranian dish for him is rice with Zereshk and chicken, accompanied by Saak, and barley soup for appetizer! So, as a gift, I set out to cook this special meal for him for our very first Valentine's day together. Being the holiday junkie that I am, I also had a party at my tiny apartment at the time for the women--a Valentine's day brunch. I had instructed my friends and relatives to wear only red or pink and be ready to eat a very full brunch. I cooked many dishes and just thought--I could probably prepare the saak the night before and put it on low on the stove and it would be done by the morning! Little did I know that it would be cooking the entire day while my guests were in my apartment and every now and then I would be forced to get to it and "stir" a bit. For my brunch party, I went very American and made everything in the book when it comes to brunches--American style, including deviled eggs, hash browns, pancakes, tuna salad, spinach omelette and other savory dishes.
The recipe itself goes like this:
Prep Work
Step 1: First, if using dry chickpeas, make sure you soak the chickpeas in water overnight and cook the chickpeas separately. If using the can, then just move to step 2.
Step 2: While the chickpeas are being cooked, chop the onions and saute them in your cooking oil on the stove in another pot. Add salt, pepper, and turmeric powder. After a few minutes, add the meat chunks. Once the meat is browned on all sides, add some water and let it come to boil. Once it is boiled, put the temperature down and let the meat cook until it is soft. Your meat has to be fully cooked through and even more so because you need to mash your meat to be able to add it to the dish to be cooked with the spinach! So let it cook for 2-3 hours if needed. Remember, this dish will take you a long time to cook so it is best to do the "prep work" a day before. Once the meat is fully cooked through to the point that it can easily be mashed, take the meat out with a fork and hold on to the meat mixture.
Step 3: Once the meat is cooled, use a fork or your fingers either mash or take the meat apart and leave them in thin strips. Once all of your meat is mashed, add it back to the meat mixture. If using can of chickpeas, add it to the meat mixture. If using your own cooked version, first drain the chickpeas then add on to the meat mixture. Traditionally, the chickpeas should be peeled as well. Usually the canned chickpeas are very easy to remove or are already removed. you don't even have to do it for all of them just the ones that are already coming off easily.
Step 4: Wash the spinach if not washed already and lay spinach on a cloth or towels to fully dry. The more dried the spinach, the easier to chop. Once the spinach is dry, (or if already using dry spinach), chop it. You may want to use some type of vegetable grinder or chopper. You don't want to get the consistency of smoothie spinach but just chopped. You can use a big steak knife to chop. Once all spinach is chopped, put aside.
Cooking the Saak
To be continued...
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