Dear Friends,
We are one week away from the publication of my cookbook Bottom of the Pot – Persian Recipes and Stories (Flatiron Books)! And I can’t think of a better way to celebrate than with a platter of Joojeh Kabab – Chicken Drumettes Kabab from my book.
The summer sun is still gracing us with her warmth and light. And a charcoal grill and late summer barbeque is always a good idea.
Dear friends, we had the pleasure of sharing our Yalda celebration in the December issue of Sunset Magazine. Thank you to everyone involved for making it such a bright and joyous evening.
This Yalda I leave you with some of the images from our Sunset shoot and a bright, refreshing Cranberry Orange Rose Sharbat.
MUSIC WE’RE COOKING TO
Honey, the color of a California sunset.
Fierce and unrelenting.
Music We’re Cooking To
She leans over the edge of the world. Bold, beautiful and brave. The first light of day gently lays its lips on her saffron-hued cloak. A hushed whisper of a kiss, casting its golden reflection over Oceanus. Rippling triumphantly over seas, rivers and lakes. Lighting up the world. From East to West.
Eos, the goddess of the dawn, rosy fingered and perpetually in love with the first taste of a new day, rises.
♪ Music husband is brewing to ♪
Please join me and fellow Persian food bloggers as we celebrate the Iranian midsummer festival Tirgan with a virtual picnic. I am also thrilled to have Drew, aka Mr. Husband take the reins on this post. Because a summer picnic is never complete without a bottle of Husband’s Kombucha.
Kombucha – Fun With Bacteria
Three years ago a good friend of mine pulled me aside with a proposition.
Happy Summer!
Join me over at Team Yogurt today to celebrate with these simple, luscious, and elegant Harissa Stuffed Dates.
For a few years now, some time around April we anxiously look forward to a very special package to land (hopefully very gently) on our doorstep. My father-in-law Steve’s home-tapped maple syrup. Directly from his farm in New Hampshire – Tuckerman’s Farm. I am so happy to have Steve share this beautiful story with us. Story and photos by Steve Bjerklie.
♪Music we’re cooking to♪
Propel. That’s a good word, Mama. – Luna
Turn up the music. The music we’re cooking to.
Turn it up loud.
I mean feel the rhythm surge through your entire being and bounce off your heart kind of loud.
Louder. Louder. Louder.
Push aside the curtains, throw open the doors and windows.
♪ Music We’re Cooking To ♪
I expected food, culture, and a unique culinary guide to the city – my adopted city.
I didn’t expect the tears.
I was invited to a screening of the documentary film City of Gold about Pulitzer Prize-winning Los Angeles Times food writer Jonathan Gold, directed by Laura Gabbert. It was a mid-week event right around dinner time.
Zereshk – barberries – like memories – first need to be sorted through. Scatter them on a plate as you would dried legumes, and with a discerning eye pick out the older, shriveled and darker looking ones. Hang on to the bright crimson ones. Occasionally you might come across a small stone, pebble, or something of the sort. Give those the boot as well. While you’re at it remove the little stems too.
♪ MUSIC WE’RE COOKING TO ♪
Luna, pretend, pretend the princess is on her way to the ball but she got lost.
Ok, but Soleil first pretend she is in her room practicing for the gymnastics competition and forgets she has to go to the ball.
But Luna pretend when she remembers she gets lost. Ok?
Set the pumpkin and orange on the cutting board. Slice the tops and ends off each. For stability, for support.
Copyright 2021 Naz Deravian. All Rights Reserved.