Persian Cuisine: Part 1-Zereshk Polo O Morgh

Mini Series on Persian Cuisine: PART 1 - Zereshk Polo O Morgh (Barberry and Chicken)

I mentioned wayyyy back when that I was thinking of starting a mini series on Persian Cuisine, and finally got around to introducing it in my Eid/New- Year post.

I'm both excited and nervous about sharing Persian Cuisine with you guys and I hope you enjoy it as much as I do!

First a quick back story: I am an Iranian-Canadian, and proud of it! Though I consider myself to be quite Canadian (check out my Canada Day cupcakes!) I still have very strong roots to my Iranian culture. Though I may be quite  a bit bias in saying this, but Persian food is good. Like. Really. Good. Its the type of food that satisfies many palates. Unlike other cuisines that might be too spicy or too mild for some, Persian cuisine is a delicious middle. However, though I enjoy eating it, it dawned on me that I have absolutely NO CLUE on how to make any of it! So, I have asked my mom to show me, and I plan to document my learning through the blog so you guys can learn too!

I also happen to be very fortunate because I have a mother who knows how to cook. And I know many people may say, "SO?! My Mom knows how to cook too!" But no. seriously. You dont know how good you have it until you dig into what you think will be REALLYYY good food, only to find that your friend's mom just...doesn't make it as good as your mom! I guess this food obsession is genetic? ;)

Still not convinced that my mom is like the super genius of Persian food? Then take everyone else's word for it. OTHER Iranians are always commenting on how delicious my moms cooking is, and are often asking about 'her way' of making things. Her most requested recipe? This one right here. Consider this a secret family recipe. The thing that makes this go over the top is, are you ready for it? The tomato paste. Who would have thought huh?

Anyways, I thought I would kick start my mini-series on Persian Cuisine with something that is not only delicious (duh!) but relatively easy to make, fits many taste buds (I mean...its chicken) AND is a 'secret family recipe' ( which makes me giddy inside because we don't have too many of those around here).

The literal Translation of this recipe would be Zereshk (Barberry) Polo (Rice) O (and) Morgh (chicken)

Zereshk Polo O Morgh


Ingredients:
(serves about 3)

Morgh:
- about 1/2 a chicken cut up into individual size pieces
- Saffron
- 2-3 tbsp Tomato Paste
- about 1 cup Water
- 4 tbsp lemon juice
- salt and pepper to taste
- 1/2 cup of vegetable oil
- 1 medium onion

Zereshk:

- small onion (optional)
- 1/4 cup Barberry
- Saffron
- 1 tbsp sugar


Instructions:




 1. chop up a medium sized onion and pour it into a medium-large sized pot 

2. Take a 'pinch' (really small amount) of saffron (make sure to use the tip of a spoon and not your fingers!) and pour it into a small bowl. Add about 2 tbsp of boiling water.

I used a 1/8 tsp measuring spoon to show you how little it is.

**TIP** Crush your saffron down to a powder using a mortar and pestle. This makes your saffron smell better and give off a stronger color

3. In a separate medium size bowl combine the following: 2-3 tbsp of tomato paste, 4 tbsp lemon juice, 1 cup of water, 1/4 cup of vegetable oil, and salt and pepper to taste. Mix. Add in the saffron mixture. Pour over the chicken in the pot.

4. Put the lid on and put it on low-medium heat to cook for about 40-45 min, depending on the strength of your stove top.

And thats it! your done your chicken! Now, while you are waiting for the chicken make your rice the same way you always do. Then, make the Zereshk. This is optional too, but I would suggest making it and trying it. I used to not be a fan when I was a child, but its grown on me over the years. It has a really sour (like lemoney not bitter) taste to it, and gives the dish that tiny little extra pop.


How to make the Zereshk:

1. Chop up your small onion if using and pour it into a pan and fry it up a bit.

Dice it up nice and small

2. Prepare some more saffron 'liquid' in a small bowl as you had before.

3. wash your barberries really well. Give them several rinses and pick out any stems or dirt.

Cleaning it out- pick out stems and any dirt/rocks that may be there

Wash

oohh look at my mommy's pretty ring! ;)

Drain

Use Berries while they are still moist!

4. Then, while barberries are still moist, add them to the pan and toss in the saffron.

5. Add 1 tbsp of sugar to cut back on the sourness.

** NOTE: Barberries 'bake' really fast, so only a few mixes should be enough. BE CAREFUL NOT TO OVER HEAT IT OR IT WILL BURN!

6. Take it off the pan and mix in some of the prepared rice into it. (about 1/2 cup)


How to arrange:

Pour some rice on to your plate. Top its of with about a spoon or two of the Zereshk you made, and top it with the chicken (and some of its juices)

Enjoy!!

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Happy Nowruz! And Introduction to my Mini Series on Persian Cuisine!

Hello all, I say I will update every week and then I go missing for 3 weeks. Tsk tsk. Remember that cold I was getting? It turned into the worst cold I’ve ever had in my life, lasting well over 2 weeks and me still sniffling and coughing. But we aren’t going to talk about that today. Nope. Today we are going to talk about the Persian New Year- Nowruz.

Being an Iranian-Canadian I have quite the clash of both the cultures, which even though they can make my life a bit complicated at times, I love to no end and wouldn’t change for the world. Today I would like to introduce you to my world and my Persian Routes. Hopefully you enjoy!

So, what is Nowruz(or Norouz)?

Nowruz is a rich tradition that is celebrated by many different countries and territories, and marks the first day of spring (Persian Equinox) and also happens to mark the beginning of the Persian New Year. Nowruz recognizes the rebirth of nature, and despite its Iranian Characteristics, is celebrated by many people throughout the world.

(In fact, according to a quick wiki search, Practiced principally in: Albania, Kosovo, Afghanistan, Uzbekistan, Kazakhstan, Azerbaijan, Tajikistan, Georgia, Iraqi Kurdistan, Turkmenistan, Kyrgyzstan as well as Ethnic groups in: Zoroastrians, Sufis, Bahá'ís and the Iranian diaspora. Also observed in Armenia, Bosnia, Caucasus, Crimea, Georgia, India, Kashmir, Macedonia, Pakistan, Serbia, and among Uyghurs and Salars of China.)

ALSO, The UN's General Assembly in 2010 recognized the International Day of Nowruz, describing it as a spring festival of Persian origin which has been celebrated for over 3,000 years, and was officially registered on the UNESCO List of the Intangible Cultural Heritage of Humanity!

What’s amazing about this is that not too many people in North America have ever heard of Nowruz, let alone know its practices! I also found the internet was a bit limited in resources…so hopefully this post will help just a little. :)

The word Nowruz literally translates into ‘New Day’ (Now=new, rouz=day) in Persian, and the festival marks the beginning of the solar year and new year on the Iranian calendar, as well as among several other nationalities. It is a time to celebrate life at the time when life begins or is renewed – this renewal of nature is the essence of this millennia-old tradition. My favorite part about nowruz is that it is not a religious holiday – it’s a cultural one. So on new years, everyone, from Christian, Jew, Muslim, Zoroastrian, (and even atheist) come together to celebrate the first day of spring and the beginning of the new year!!

Nowruz has many different components and ‘steps’ to it, as most holidays do. Hopefully next year I will be able to blog about it more, and be able to cover each part more as it comes by. The preparations for Nowruz include Chahārshanbe Sūrī, (some bonfire fun) and some ‘Khaneh Tekani” which is basically some major house cleaning in preparation for the new year. Some people believe that the origin of the very North American practice of “spring cleaning” originates from Norouz!

A major tradition of Nowruz is that of setting a table of ‘haft seen’ – which translates into the 7 “s” (the letter ‘s’- is pronounced as seen in Farsi) upon this table one sets things that symbolize good luck for the upcoming year (you will come to find that Persians are VERY superstitious;) )

There are many things to put on the table, many symbolizing different things, but the 7 ‘s’ must be present! (lucky number 7) On our table we put the following:

(left to Right)

1) Seer - Garlic - Garlic has been known for centuries for its medicinal benefits and symbolizes good health for the new year

2) Sabzeh - Spring Sprouts - Made from wheat or lentil this S signifies rebirth and renewal.

Rice - not part of the haft seen - but symbolizes better fortune

3) Somagh - Crushed Sumac berries - symbolizing (the color of) sunrise ( and with the sun all evil is conquered.)

4) Seem (fish) - Gold Fish - Gold Fish in a clear white bowl represents life and the end of the astral year associated with the constellation Pisces.

Decorated eggs - Symbolizes fertility. Eggs are usually painted by children much like Easter eggs are painted.

5) Serkeh - White Vinegar signifies age and patience.

6) Seeb - apple - A big red apple represents health and beauty.

7) Seke - Coins - represents wealth and prosperity ( I didnt get a sepearte picture of it..but its the little bowl with coins in it)

Other things to put on the table:

A mirror - To bring light & brightness into the New Year



Candles- enlightenment and happiness




Your chosen religious book - Ex. Quran, Bible, Torah etc... some people like to put a book from Hafez instead (a book of poetry from one of the Ancient and most respected poets in Persian History)





One of the major things that one must not forget, especially when you have a food blog, is that you need to have lots of sweets and pastries on the table as well (an throughout the holiday! Of COURSE ;) )


There are many other things representing different types of good luck that can also be placed on the table!


At the exact time of new years, the family surrounds the table and count in the new year together!




Now, time for a little confession. New Years was actually last week (on the 20th). I *meant* to update on said date, but you guys know how it gets! ;)

As well, I'm sure you guys remember me mentioning a few times that I plan on doing a mini-series on Persian Cuisine, but couldn't think of a good way to 'kick start' it. But now I have come to the conclusion of "what better time to start than at New Year?" So, I hope you guys enjoy and tag along! I plan on learning more about Persian Cuisine and sharing recipes with you guys soon! So check back often ;)

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