Father's Day-A Persian Lunch

 
Herbed Fish Stew (Khoresh-e ghalieh mahi)

                                  This is one of my favorite Persian dishes and my Dad's as well..

                              It may not look too appealing, but it's just teeming with flavor and aroma.

For those of you wondering where I've been, I've had a series of medical problems that I had to take care of, hence my absence from the blogosphere. To those of you (and you know who you are) who took the time to express your concern(s), I just want to let you know how much I appreciate your gesture.

For every misfortune, there's always something good that comes out of it in return. My parents and sister, whom I haven't seen in three years, flew in from California to be with me for my operation. Thankfully, my surgery was close to Father's Day and I was able to celebrate it with  Dad for the first time in nine years.

I do apologize for the fuzzy photos.  It was getting dark when I realized that I still haven't photographed the dishes.  

Persian saffron rice.... With Iran being one of the top producers of saffron,
 it is used quite often in Persian dishes, both sweet and savory.. 

Even though we have nary a drop of Persian blood coursing through our veins, Persian food has always been integral to my family. For my parents, Persian food takes them back to a time when we lived in pre-revolution Iran during the waning years of the 1970s.  It was a time when they were still a young couple starting a family, a time when my father was moving up in his career as a diplomat who specialized in Middle Eastern affairs.   I was just a four-month-old baby when my father was assigned to Iran.  I don't remember much about this period except for my mother listening to Roberta Flack's song Killing Me Softly on the 8-track player that they brought all the way from the United States.  My parents said we had four happy years there. When we moved back to California, before my siblings and I went off to college/university, we frequently dined at Persian restaurants on Sundays.   My sister used to say that we were a displaced pseudo-Iranian family.   I suppose  it can be said that my parents eat their way through memory lane when it comes to dining on Persian food. 

                  ....with chicken kebabs..  A true Persian kabab will have some charred parts and a

                   basting liquid or sauce is never used the way most barbecues do.

                               The secret to a good Persian kabab (that's what it's called in Iran):

                                 1. Marinate it overnight and massage the yogurt marinade into the meat.

                                 2. Turn  them often to prevent the meat from drying out when cooking them.. 

For Father's Day, I decided to prepare a Persian meal for my dad. Not only does it fit my Muslim father's dietary requirements, but it also makes his heart sing.  I couldn’t think of a more appropriate meal to prepare for my dad because he possesses the virtue that is required when cooking a Persian meal-patience.

Persian food is not fast food by any stretch of the imagination.   It's the epitome of slow food  wherein almost every dish is cooked over the gentlest of flames.  Flavors, although mild, but still flavorful nonetheless, are slowly built.  Preparing a Persian meal requires about 2-4 hours.   I  started at 7 a.m. and managed to get everything done by lunch time, which started at 12:15 p.m.! I have to admit that I was quite stretched and tired. I think I truly lived up to my pseudonym “The Kitchen Masochist” and the five straight hours that I spent in the kitchen has more than made up for all the days I wasn’t able to cook in past two months. Most of the dishes I cook are less than thirty minutes since I live in a hot, tropical climate.

Stella, the author of the food blog The Witchy Kitchen said my dad sounded like a sweet dad. Well, he is and always has been. He never left my bedside during my recovery and my sister said he was waiting outside the operating room the entire time I was in there. I was more than happy and willing to make an exception to my Less-Than-30-Minute rule in the kitchen for my Dad.

Eggplant dip..

                      I can't remember the Farsi (Iranian) name for this  but this is the Persian
                       version of baba ghanooj.   Recipe soon to follow.

Shiraz Salad (Salad-e-Shirazi)...this is a classic Persian salad of

cucumbers,tomatoes and onions accompanied by lemon and olive

oil dressing.  Recipe soon to follow.

Below is the recipe for the herbed fish stew, as shown in the first photo.  It's an aromatic and flavorful stew  that's flavored with fresh cilantro (coriander) and fenugreek leaves and spiced with fish curry powder and a few sprinkles of chilli powder that's complemented by the tamarind pulp's tartness.  This dish is perfect for cilantro (coriander) lovers.   Persian food is not meant to be hot,  so go easy on the chilli powder.  It ceases to be Persian when the heat from the chillies start to dominate the dish.

Recipe

Herbed Fish Stew (Koresh-e ghalieh mahi)
Serves 4-6,   Cooking time: 1 hour

Ingredients:

1 lb (500 g)  cilantro (coriander) leaves, chopped finely.  Discard lower stems and roots (save these if you make your own Thai curry pastes)

4 oz (100 g) fenugreek leaves, chopped finely.
4-8 pieces of mackerel fillets (about 1 kg / 2.5 lbs)

Salt, to taste
2 tbsp (30 ml)cooking oil
1 large onion, peeled and finely diced
1 head of garlic, peeled and finely chopped
1 tsp  (30 g) ground turmeric
1 tbsp (55 g) fish curry powder
Chilli powder, to taste   (Note: If you're after authenticity, Persian food isn't meant to be hot. Hot chillies, in any form, are not a dominant flavor in Persian cuisine.)
1 1/4 cup. (250 g) tamarind pulp, mixed with 2 cups (500 ml) of water, strained for the juice

Directions:

1.  Season the fish with salt.  Pan-fry until golden brown on both sides.  Drain on paper towels.

2.  Heat 2 tbsp (30 ml) oil in a pot.  Fry the onion over medium heat until translucent and lightly brown.

3. Add the garlic, turmeric, fish curry and chilli powders.

4. Add the fenugreek leaves, fry until aromatic.  Add the coriander leaves and fry for 8-10 minutes, until they wilt and darken in color.  Be sure to stir constantly to prevent the leaves from sticking and burning.

5. Add the fried mackerels, tamarind juice, salt.  Pour 3 cups (750 ml) of water.  Cook over low heat for 1 hour or until the liquid has reduced and thickened.   The fish should be fork tender. The slow simmer prevents the fish from falling apart.




Chicken Kebab and saffron rice recipe