Chicken and Fava Bean Polo

How to turn a fail into a success… I had planned to make chicken tinga for dinner, when I realized that I had defrosted the wrong chicken, had no tomatoes, no chipotle peppers, and no corn tortillas 🤦‍♀️. So I explored my options knowing that I needed to use the chicken tonight. We had broccoli,…

Pumpkin Bread Biscotti

What did I do with the rest of the can of pumpkin that I found in my cabinet? As you can see I made pumpkin bread biscotti, which was so easy to make and truly a delicious treat.  But I need to share how I came about making it. When I first found out I…

Pumpkin Challah Cinnamon Rolls

Time for some quarantine comfort baking – “emptying my cabinets” style.  I found a can of organic pumpkin, so, since I also still have some confectioner’s sugar,  baking project #1 – pumpkin challah cinnamon rolls. As with many of my favorite challah recipes, this one was from My Jewish Learning – The Nosher.  I made…

Smoked Salmon and Rice – Mahi Polo

Of all my favorite food treats living in Oregon, I think the quality and variety of smoked salmon is about the top. From salmon candy, to all the different flavored smokes, to what I used here, a moist, smoked salmon stored in a jar, I have yet to work my way through them all. This…

Cumin Chicken & Rice (Morgh Zereh ba Berenj)

Talk about comfort food! And memories of my mother! Another mash-up of my husband’s and my backgrounds.  I set out to make a chicken and rice dish with a bit more flavor by adding a good bit of cumin along with turmeric, and bay leaves.  When I went to the store today, I was able…

Baklava experiment

In my quest to combine Pacific Northwest foods with Persian foods, I decided to jump into making one of the foods that has always intimidated me – baklava.  Not just any baklava, but I wanted to experiment with using hazelnuts and walnuts.  Not only that, but I decided to bring my love for orange juice-based…

Persian Rice with Cabbage and Lentils (Kalam Polo ba Adas)

Cabbage, lentils and tomato lie at the heart of vegetarian comfort food. And I do love cabbage. It gets a bad rap, but it is so versatile.  Cabbage can be stir fried, braised, stuffed, pickled, or, as I even like to munch on it, eaten raw.  And lentils, I hated lentils as a child.  They…

Sumac and Honey Hazelnuts

I found a great place to buy hazelnuts on my way to Salem.  I buy nuts in the shell; I find shelling the nuts to be a very “Zen” activity.  I typically do about 2 cups of nut meats at a time; that way not too many have been opened, so they stay fresh. I…

Qormeh Sabzi – even healthier!

The first Persian dish I fell in love with was Qormeh Sabzi – a vibrant green stew of herbs with kidney beans and served with or without meat.  I have posted both beef and chicken versions before.  But now that I am in Portland, we have access to local fresh greens all winter.  The kale…

Persian Shrimp with Rice

One of the main differences between the Persian Moslem diet and a Kosher diet is that Moslems eat shrimp.   So, here is a recipe for a simple shrimp and rice dish – Persian-style. My son is a shrimp fiend, it is a toss up between salmon and shrimp as to which is his favorite protein. …