A Taste of Persia

One of the many things I had on my Christmas list this past year was a new and exotic cookbook.  And my mom definitely came through.  She got me A Taste of Persia:  An Introduction to Persian Cooking by Najmieh K. Batmanglij.

The interesting thing about this book is that it starts out with a little history of Persia and it's culinary customs.  A very interesting read, even if you don't dig much on Middle Eastern fare.

One of the first things I noticed about the book though is that a LOT of the recipes called for something called advieh.  Not being familiar with Persian foods, I had to go to trusty old Google and figure out what this stuff was if I planned to cook anything out of this book.  Well, come to find out, it is just a Persian spice blend that is very common in the Middle East.  So, I decided to make some (in the handy new mortar and pestle I got.)  As with a lot of spice blends, what goes in it is really a regional matter.  i found many different variations, but this is the one I chose to use.

Ingredients

• Cardamom
• Corriander
• Cumin
• Cinnamon
• Nutmeg
• Black Pepper
• Ginger
• Cloves
• Tumeric
• Baharat

Directions

1. Mix equal parts of each in a mortar and pestle.  
2. Grind together until you have a fine powder.

The smell is heavenly divine and the flavor is like an explosion in your mouth.

And from there I went on to make (my own slightly altered take on) a Persian classic known as Kalam Polow, or Rice with Cabbage and Cumin.

Ingredients

• 3 cups long grain basmati rice
• 3/4 cup vegetable oil
• 1 medium onion, peeled and sliced
• 2-1/2 pounds ground beef
• 1 head of green cabbage, washed and cut into 1 inch pieces
• Salt
• Fresh ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar
• 1 tablespoon cumin
• 1 tablespoon advieh
• 1 pound peeled and sliced canned tomatoes, drained
• 2 tablespoons plain Greek yogurt
• 1 teaspoon turmeric

Directions

1. Wash the rice and set aside.
2. In a pot, heat 2 tablespoons oil over medium heat.  add the onion and cook for 5 minutes, until translucent.  Add the ground meat and cook for 10 more minute.  Add the cabbage and cook for another minute.
3. Add the salt, pepper, red pepper flakes, sugar, cumin, advieh, and tomatoes.  Cover and cook over low heat for 25 minutes.
4. Bring 8 cups of water and 2 tablespoons of salt to a boil.  Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring occasionally to keep from sticking.
5. In a bowl, whisk together 4 tablespoons oil, 1/2 cup water, the yogurt, and the turmeric.  Pour over the rice and mix well.
6. Place a serving of rice on a plate or in a bowl and top with the meat and cabbage mixture.

And of course I served this with some wonderful whole grain Tandoori Naan that I heated on a flat griddle.

Until next time . . .