Wednesday, March 14, 2012
Homemade Pita
My daughter-in-law and I made these beauties - it was so satisfying to see them puff up in the oven. We want to get really good at bread/rolls/pita, so we're going to keep practicing! Tips for success (what we learned); 1. Jen did an excellent job of kneading, I think this was key - she kneaded the dough to perfection, and 2. put the rolled out dough on greased pans, where they will rise for 20 min. and place in a hot oven (500 degrees F) on the top rack...don't try to stack them in the oven. They only need about 4-5 min. to cook, and 3. the recipe didn't call for salt, but next time we'll add 1/2 t. The second words out of each of our mouths, after YUM! (even Dad's) was "these could use a little salt."!
Here's the recipe:
7g (1/4 oz.) yeast (we had no idea how much this was, so we used 1 tsp.)
1 tsp sugar
3 1/2 cups of plain flour
2 T olive oil
1. Lightly grease baking trays. Put the yeast an sugar in a small bowl with 1 1/2 cups of warm water -stir well. Leave in a warm place for 10 minutes to froth (if the yeast doesn't froth - no point going any further - you need new yeast).
2. Sift flour into a bowl (we didn't sift), add yeast mixture, and olive oil. Mix well, then turn out on a floured board and knead for 10 min. Should be soft, smooth and elastic - Jen did this to perfection!
3. Place dough in lightly greased bowl, cover with damp cloth, set in warm place to rise for 20 minutes. After 20 minutes, divide dough into 12 equal pieces, and roll out into rounds 1/4" thick. Place these rounds on the greased baking trays you already prepared, and cover with the damp cloth to rise for another 20 minutes. The rounds can be lightly brushed with water, so they don't dry out.
4. After 20 min. they are ready to put into a hot (pre0heated) 500F oven, on the top rack, one tray at a time, for 4-5 min. The pitas should puff up like blow fish, and be light coloured still when you remove them from the oven. Serve warm:)
The Essential Baking Cookbook by Whitecap books, pg. 248
Monday, March 12, 2012
Gold Shopping
Iran is a fun place to go gold shopping, because they tend to have the gold shops all together, so there will be a whole 'mall' of gold. Handmade, traditional, modern, it's all there. We walked through these shops in Tajrish - a bazaar in the North of Tehran, and found a shop where we had some of my old gold and a 'mongo' gold ring that Eli had purchased from an East Indian shop, here in Edmonton, evaluated and then sold. They test it on the spot for it's carat weight.
Manochehr asked me to pick something out, with the money from the sale, but for some reason I couldn't do it - I wasn't feeling 'spendy' which is a rare occurrence for me indeed! He found a replica of a water pitcher, it was old and needed polishing, apparently belonging to the shop keeper's mother; he picked that up for me (photo below). I haven't taken it off since other than to photograph it now!
The last photo is of a lovely parting gift that was given me by my sweet sister-in-law Sorour. She surprised me with this beautiful bracelet - which suits me very well, I love this kind of cord and design. I will keep it throughout my life, and pass it along as keepsake from a beloved sister.
Tuesday, March 6, 2012
Get READY for FOOD Pics!
One of the biggest treats about travel to Iran, besides the beautiful family, people, and landscape, is the food! Timmy, my son-in-law, once said that if he hadn't met Sarra, he wouldn't know about his favorite food! I concur! So my first posts after 16 days in Iran, are pictures of the food we enjoyed! We were treated like royalty with delicious meals at home and as guests to other family or in restaurants; all food experiences were glorious:)
Pomegranates - bought by the huge bag (this is 'small potatoes')
Khoreshte Bademjun (Eggplant Stew)
Shole Zard (Rice Pudding)
Kebab Koobideh
Fruit set out in front of each guest - it isn't hard to eat your daily requirement of fruit in Iran, because it will be set out for you every where you go to visit!
Khoreshte Gheimeh (Okra Stew)
Dol Adas (Rice with Lentils & Zereshk or Barberries) A favorite!
A 10 dish spread ALL prepared by Afsaneh - she rolled out the carpet for us - all the food was amazing!! I will post her photo later, but she is a very dear family member that we love to pieces!
Chicken Salad with Capers
Ashe Reshte (Noodle soup with Whey and Minted Sauteed Onions) YUM.
No one makes Dolmeh, like Maman Pari - she is being helped here by my sister-in-law Sima. They are the best in the world. Period.
Another photo of the Dolmeh being put together...I've tried, it ain't easy:)
'A Separation' won the Foreign Film Oscar!
You may have noticed already that 'A Separation' won the Foreign Film Oscar this year - Iran's first Oscar ever, so it was very important to people in Iran, and was in the news 24/7 there! We were there for Oscar night. I wish the government had been a little more graceful in it's remarks regarding the win, however all the people I was in contact with were just happy and very excited!
Monday, January 16, 2012
A Separation
The modern Iranian movie I posted about, up for several international awards called 'A Separation', will be playing at the Princess Theatre beginning Feb. 3!
Be there or be square.
The Official Site: http://www.sonyclassics.com/aseparation/
Be there or be square.
The Official Site: http://www.sonyclassics.com/aseparation/
Saturday, December 31, 2011
Persian Love Cake
Persian Love Cake
This is how it looks on kokocooks.blogspot.com
This is Mariah's version...it was so pretty, and it was delicious. It has a very delicate taste, with crushed cardamom (which I had on hand, whole cardamom seeds, I'm happy to say) and rose water (which I also had on hand, direct from Kashan, Iran, the rose water capital of the world).
Friday, December 30, 2011
Best Blog Ever!
Go there, quick!
Here's a sample, Mariah and I are making this for Birthday dinner for Mark and Manochehr tonight:
Slivered Almonds & Barberry Stew
(Khoresh Khalal Badam & Zereshk
Ingredients:
Serves 4-6
1 1/2 pound meat (lamb, beef ), washed and cubed
1 cup slivered almonds, lightly toasted
1 cup dried barberries, picked over, rinsed, can be found in most Persian grocery stores
1 cup yellow split peas, picked over, rinsed (optional)
1 large onion, thinly sliced
2 garlic cloves, minced
2 tablespoons of tomato paste
1/2 teaspoon turmeric
1/3 teaspoon cinnamon
1/3 teaspoon crushed saffron dissolved in 2 tablespoons of hot water
1-2 tablespoons rose water (optional)
Oil
Water
Salt and pepper to taste
Serves 4-6
1 1/2 pound meat (lamb, beef ), washed and cubed
1 cup slivered almonds, lightly toasted
1 cup dried barberries, picked over, rinsed, can be found in most Persian grocery stores
1 cup yellow split peas, picked over, rinsed (optional)
1 large onion, thinly sliced
2 garlic cloves, minced
2 tablespoons of tomato paste
1/2 teaspoon turmeric
1/3 teaspoon cinnamon
1/3 teaspoon crushed saffron dissolved in 2 tablespoons of hot water
1-2 tablespoons rose water (optional)
Oil
Water
Salt and pepper to taste
Method:
- Lightly toast the almond slivers in a dry pan for 3-5 minutes over medium to low heat. Set aside
- In a small frying pan lightly saute the barberries in 1-2 tablespoons of oil over medium heat for a few minutes. Set aside.
- In a small pan saute the tomato paste in a tablespoon of oil for 2-3 minutes over medium heat. Set aside. This step is optional but it improves the taste of the stew.
- Heat 2-3 tablespoons of oil in a large pot, saute the sliced onion over medium heat until translucent, add the garlic and saute for another 2-3 minutes then add the turmeric. Stir well to blend every bit of onion and garlic with turmeric powder.
- Add the meat and brown on all sides. Add cinnamon, salt and pepper to taste, blend well.
- Make some room in the center of the pot by pushing the meat and onion mixture to the side of the pot and place the split peas in the center and fry them for a few minutes. This will harden the peas and gets rid of their raw smell. You may also cook the split peas separately with two cups of water and add them to the stew half way through cooking if you prefer.
- Scoop in the tomato paste and pour in enough water to cover meat and to come about two inches above.
- Cover and cook for 30 minutes on medium to low heat, add the almond slivers, mix well, cook and cover for another 20 minutes. Add water if needed.
- Add barberries and saffron, stir well, taste and adjust seasoning. Cook for another 20-30 minutes until meat is tender and the flavors are well blended. Pour rose water in the last 10 minutes of cooking.
A Seperation
A House Divided by Exasperation
By A. O. SCOTT
Published: December 29, 2011
“A Separation,” a tightly structured, emotionally astute new film from Iran, begins with a couple, at odds and in distress, arguing in front of a judge. Simin (Leila Hatami) wants to leave the country with her daughter, Termeh (Sarina Farhadi), and Simin’s husband, Nader (Peyman Moadi), insists on staying at home in Tehran to care for his frail and elderly father, who suffers from dementia and needs constant attention. Quite possibly there is more at issue than practical domestic arrangements — there are hints of suppressed anger in Nader’s demeanor, of long-simmering exasperation in Simin’s — but an Iranian courtroom may not be the best place to discuss intimate marital matters.
More About This Movie
- Overview
- Tickets & Showtimes
- New York Times Review
- Cast, Credits & Awards
- Readers' Reviews
- Trailers & Clips
Related
A Searing Family Drama Reveals a Human Side of Iran (December 22, 2011)
ArtsBeat Blog: An Iranian Hit, but No Preconceptions, Please(September 30, 2011)
Habib Madjidi/Sony Pictures Classics
Kimia Hosseini, left, and Sareh Bayat in "A Separation."
Nor, given that country’s strict censorship codes, is an Iranian film. But “A Separation,”written and directed by Asghar Farhadi (and Iran’s official Oscar submission), does not feel especially constrained. It is a rigorously honest movie about the difficulties of being honest, a film that tries to be truthful about the slipperiness of truth. It also sketches a portrait — perhaps an unnervingly familiar picture for American audiences — of a society divided by sex, generation, religion and class.
The partial split between Nader and Simin is only one of the schisms revealed in the course of a story that quietly and shrewdly combines elements of family melodrama and legal thriller. Because Nader refuses to agree to a divorce or to give the legally required permission for his daughter to travel abroad, he and Simin find themselves at an impasse. She goes to live with her parents, and he hires a young woman named Razieh (Sareh Bayat) to help look after his father.
Razieh, who arrives with her young daughter, has an anxious, plaintive manner, and her apparent unreliability brings minor irritation and then outright chaos into Nader’s life. Before long — and as a result of events I will leave for you to discover — Nader is back in court, embroiled in long arguments with Razieh and her husband, Hodjat (Shahab Hosseini), an unemployed shoemaker laden with debt and seething with resentment, humiliation and angry piety.
The conflict between the two families, which often turns on forensic details and uncertain recollections, is inflamed by social tension. In Hodjat’s eyes Nader and Simin are part of a corrupt and entitled elite, arrogant and irreligious and full of contempt for an ordinary working man like him. And their attempts to be reasonable, compassionate and polite betray an unmistakable condescension, which Mr. Farhadi tacitly endorses by making Hodjat such a brute.
There are moments when the humanism of “A Separation” feels a bit schematic, as if the characters were pulled from a box of available types rather than painted in the shades of life. But there are also scenes that draw power from the subtlety of the performances, in particular the quiet, watchful portrayal by Ms. Farhadi (the director’s daughter) of a girl who is at once central and peripheral to the drama unfolding around her. Termeh, shy and studious, is desperate to please her parents and terrified that her family will collapse. Her parents, and the audience, continually overlook the intensity of her feelings, which nonetheless pervade the film, along with her unspoken hope that everything will work out in the end.
The outcome is less important to Mr. Farhadi than what leads up to it, and the film is remarkably deft in capturing the petty, cumulative frustrations of modern city life. In addition to their weekly quota of quarrels and brooding silences, Simin and Nader must contend with work (she is a doctor, he has a job in a bank), their daughter’s schooling, Tehran traffic (a touchstone of recent Iranian cinema) and an officious and sometimes chaotic government bureaucracy. Daily life is a cycle of waiting, nagging, negotiating and looking for a place to park, much of it carried out with frayed and weary decorum. Even when everything seems to be falling apart, people try to mind their manners.
Because self-control seems to be, in this setting, both a deeply ingrained habit and a public virtue, eruptions of feeling — some of which come close to physical violence — arrive with special force in “A Separation.” And they leave a knot of ethical and philosophical questions that may make the walk home from the theater as argumentative as the film itself. Most of the characters’ behavior is viewed with sympathy and skepticism, and the frequent bouts of legal wrangling invite endless interpretation of every aspect of the story. Somehow it is all perfectly clear, and yet at the same time tantalizingly and heartbreakingly mysterious.
“A Separation” is rated PG-13 (Parents strongly cautioned). A lot of difficult grown-up stuff.
A SEPARATION
Opens on Friday in New York and Los Angeles.
Wednesday, December 28, 2011
Wednesday, December 7, 2011
Frothing Happiness
Wow, this gizmo really froths! It's wonderful! I microwaved the froth afterwards for 30 seconds...to warm it up. Delicious! Mine is red; it also comes in orange. Tonight I made myself a wonderful herbal latte with warmed froth and Chai latte topping from Steeps. Available at The Bay.
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