when the calendar lies.

Whew, what a week!

I know, I know--I just went completely AWOL with no warning.

I'm sorry!

But, it was for a good reason: I was in New Mexico.

Yeah, the PB and I took a little trip on a whim [thank you quarter systems] to gorge ourselves on some sun and chiles.

And boy-oh-boy did I gorge...especially on those chiles...and all other things New Mexican food.


The trip couldn't have come at a more perfect time: I desperately needed some respite from my steadily declining roommate situation and from Chicago's idea of springtime.

That's right--despite all my efforts to bring springy vibes into my life, the epic First Day of Spring came to Chicago in droves of snow and cold.


The week before we left was particularly trying; the anticipation of going was eating me from the inside out. Every day leading up to NM I checked the weather reports, crossing all my fingers in the hopes that any number above 35 would show up on my screen.

Luckily, those golden numbers--40s, 50s, 60s, 70s, 80s--did pop up. However, that didn't change the fact that Chicago was still cold and gray. Spring was supposed to be on its way [March 22nd], but there was no evidence supporting that idea.


So, if spring wasn't going to come to me willingly, I intended to violently grab Spring by the throat and shake it forcefully until it had whiplash, screamed "yes, yes, Spring is coming to town", and obliged.

Ok, ok, I wasn't that mean. I was actually quite gentle, celebrating Spring instead of spitting in its face until it capitulated.

How?
Surprise, surprise--I did it with food.

Well, I mean, how could I not make spring foods when I realized that Nowruz was coming up? It was just the perfect time to celebrate all things springy and sunny and fun!

Ok, some background:

Nowruz is the Islamic--though most often associated specifically with Iran--new year and spring festival. As with most Islamic holidays, food is a big part of the celebrations. Like Passover and Easter, eggs play a big roll in the array of traditional Nowruz foods.


For my Nowruz meal, I decided to focus on some traditional Persian dishes.


Today's Menu:

Herb Kuku
Dill and Pistachio Rice
Pomegranate Chicken


As I was doing research, I realized that while Persian cuisine has an almost overwhelming number of dishes in its repertoire, there are a very limited number dedicated to the Nowruz meal. Luckily, those are some of my favorite dishes to eat and make:

I love, love, love dilled rice.

The special kind of sweet-and-sour that flavors pomegrante chicken is always so appealingly different.

The plethora of pungent herbs in the kuku is delightfully refreshing.



As a warning, Persian foods tend to be not-so photogenic, often characterized by "unappealing brown color" and a gunky look. However, the flavors are swell and you absolutely must try these recipes sometime.

Additionally, in terms of the visual, you can present the meal in nice dishes and garnish with pomegranate and parsley. Unfortunately for this post, pomegranates were also a no-show in HP that week, but those little ruby gem-like beads do wonders to the look.


With these dishes on my mind, I was sure I could cajole Spring into attending the meal.
Alas, it was not to be--Spring was a no-show. Despite all my hard work and sincere emotions, the next day was cold and nasty.

But, at least at dinnertime it felt like springtime in my house.


As an added bonus, I did get a great gulp of spring in NM, and it seems the season is now slowly creeping into Chicago's territory--accompanied, of course, by the inevitable Spring Rain.

Oh well. At least spring produce is on its way!


happy spring feasting!



Herb Kuku

[note: this recipe was adapted from the one found at Epicurious. I followed it pretty closely, but I'm thinking about all the different directions I can take the dish. I suggest playing with the herbs trying out some different flavors/textures with nuts, seeds, dried fruits, and even vegetables!]




1/2 c olive oil
5 eggs
1 tsp baking powder
3/4 tsp cinnamon
3/4 tsp cardamom
1/2 tsp cumin
1/2 tsp salt
1 tsp black pepper
2 cloves garlic, minced
1 c chopped fresh chives
1 c chopped fresh parsley
1 c chopped fresh cilantro
1 c chopped fresh dill
1 tbsp flour


directions:

1. preheat oven to 350F and grease a baking dish with olive oil.
2. put the remaining ingredients in a bowl and whisk lightly to combine.
3. pour the mixture into the baking dish and bake uncovered until the edge is brown, approximately 45 minutes.




Dill and Pistachio Rice

[note: this recipe is adapted from the one found in Gourmet, May 2001. Some recipes for Persian rice create a crunchy layer on the bottom that is most prized. While the original recipe for this rice is supposed to make this layer, I didn't make it because I was too hungry. However, if you continue to cook it longer it will make the crunchy layer.]



1-1/2 c basmati rice
8 c water
1-1/2 tbsp salt
3 tbsp butter
1/3 c chopped fresh dill
1/2 c coarsely chopped pistachios

directions:

1. soak rice [note: if you don't have time for this part, skip to #2]
a. rinse the rice until the water runs clear.
b. put rice in a pot and cover with water. let sit 30 minutes-1 hour.

2. parboil the rice
a. rinse the rice and return it to the pot. add water and salt. bring to a boil and cook, uncovered, 5 minutes.
b. remove rice from the heat and drain.

3. cook rice
a. melt butter in the pot.
b. spoon some rice into the pot to cover the bottom.
c. sprinkle some of the pistachios and dill over the rice.
d. repeat the b and c, ending with a layer of rice.
e. cover the pot with a dishtowel and then the lid. fold the dishtowel up over the lid to make sure it doesn't burn.
f. cook rice, undisturbed, over moderately low heat until cooked, approximately 30 minutes.



Pomegranate Chicken


[note: this recipe is adapted from one found at Epicurious. This is a delicious dish but tends to be quite sweet--you can reduce the sugar if you want. Pomegranate molasses or syrup can usually be found in Middle Eastern stores and tends to be relatively cheap. You can also find it at places like Whole Foods, where it tends to be more expensive]


for the chicken:

2 tbsp olive oil
1 medium onion, thinly sliced
1 lb boneless, skinless chicken breast, cut into cubes
2 large carrots, peeled and cut into rounds


for the sauce:

1/2 lb walnuts
1 tsp salt
1/2 c pomegranate molasses
2-1/2 c water
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp ground saffron threads, dissolved in 1 tbsp hot water


directions:

1. make the sauce
a. mix the pomegranate molasses and water together.
b. put walnuts, salt, diluted pomegranate molasses, sugar, cinnamon, and saffron in a food processor or blender.
c. blend until smooth.

2. make the chicken
a. heat oil in a saucepan. add onions and cook until translucent, about 5 minutes.
b. add chicken and cook until browned, about 15 minutes.
c. add carrots and cook a few minutes longer.
d. add the sauce to the pan and simmer over low heat until sauce thickens significantly, about 40 minutes.
e. taste for seasoning--add more diluted pomegranate molasses for sourness and more sugar for sweetness.

Spring's got some guts not showin' up for this meal!





Comments, questions, and recipe alterations are always more than welcome.