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noblehcart · 10 months

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HC Dump: Rookheey.a Kh.an (favorite flower)

Persia is well known for its many flora, especially that of the Saffron flower and the Persian rose, but Rookheeya's favorite flower is that of the Gulnar flower otherwise known as the Pomegranate flower (LINK).

Pomegranates were her favorite part of fall to eat but its in June to watching to see the flower bloom on some trees (males do not produce fruit) to later watching in fall for the other trees as the green fruit to turn to a luscious crimson.

She loves the fringing white of the red petals of the pomegranate flower and her best memories are beneath the tree with her late brother Masoud as he told her all he had learned that day at school and all the medicinal properties of the flowers before tucking it into her hair fondly.

He regaled her with every story he had ever heard relating to the fruit and the flower like that of Hades and Persephone. He'd tease her as he tucked the flower behind her ear and told her the fruit symbolized fertility then tweaked her nose saying that one day she'd have children of her own to tell these stories to. She argued that she'd have him tell the stories because he was the best storyteller she had ever heard. Its these memories she clings to when he's buried and gone long before she ever meets her husband.

And so every season she looks forward to the blooming of the gulnar flower and the fruit of the fall in fond remembrance of her brother Masoud.

and yes- she loves Fesenjan which is a is a traditional Persian stew made with chicken simmered in a pomegranate molasses and walnut sauce. The combination of earthy walnuts, slightly sour pomegranate molasses and tender, juicy chicken create an unparalleled balance of flavors in this special occasion dish.

#// headcanons #/ rookheeya khan / headcanons #this post has been sponsored by britt for making me figure this out

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freenewstoday · 3 years

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New Post has been published on https://freenews.today/2021/03/22/what-to-cook-this-weekend-2/

What to Cook This Weekend

Good morning. Nowruz, the Persian New Year, is tomorrow, and, if the feasting and exchanging of presents will be muted this year because of the pandemic, we’ve still got loads of recipes appropriate to the holiday. Take a look at Samin Nosrat’s khoresh-e fesenjoon, for instance, a Persian chicken stew with pomegranate molasses and walnuts (above). You could serve that with salad-e shirazi, a salad of cucumber, tomatoes and onion. That would be a very nice meal. (And it would yield tremendous leftovers, too.)

Passover, meanwhile, doesn’t start until the 27th, but my inbox is already filling with requests for recipes to use for the smaller gatherings required by this pandemic year.

Susan Spungen to the rescue! She’s got an ace lineup prepared, recipes you could bookmark for later or make right away, in a kind of practice round. (I find that making a dish for the first time for a holiday is a recipe for … stress.) Take a look at her chicken with apricots, green olives and shallots. She has a marvelous whole roasted cauliflower with pistachio-cilantro pesto. Here’s a lovely matzo brei frittata. And some sweet potatoes with tsimmes glaze. Coconut macaroons with chocolate for dessert? Yes, please.

Not that Joan Nathan has been slacking. For the holiday this year, she checked in on a particular Passover dish and spoke to its preparation across different branches of one family: saffron fish with red peppers. You could make that on Saturday night!

All of our Passover recipes are here. If they’re of limited interest, that’s cool: We’ve got a big tent. You could make Yotam Ottolenghi’s new recipe for cheesy baked polenta in tomato sauce instead. Or my old no-recipe recipe for New Mexican Hot Dish. Hey, this could be your weekend for shrimp burgers.

There are thousands and thousands more recipes like that waiting for you on NYT Cooking. Go take a look and see what you find. Save the recipes you like and rate the ones you’ve made. You can leave notes on them, too, if you’ve come up with a hack or substitution you’d like to remember or share.

You have to be a subscriber to do that, it’s true. Subscriptions are what allow us to keep doing this work that we love. If you haven’t done so already, I hope you will consider subscribing today.

And we will remain alert to your messages, should anything go wrong while you’re cooking or using our site and apps. Just write [email protected] and someone will get back to you. (If you want to send a dart or offer a flower, I’m at: [email protected]. I read every letter sent.)

Now, it’s a long walk from stand mixers and sheet pans, but I’ve been spending a lot of virtual time in Limburg, a Belgian province that borders the Netherlands, watching “Undercover,” a Dutch-language crime series on Netflix. It’s not great, but the scenery’s pretty and I like hearing Dutch.

Late to it, but Carl Hiaasen’s farewell column in the Miami Herald is, like all his work, worth savoring.

You should spend some time with Julia Moskin’s amazing Times article about a year in the life of the restaurants and food businesses along a stretch of Cortelyou Road in the Ditmas Park neighborhood of Brooklyn, where the pandemic brought hardship and opportunity in different measures.

Finally, do read Christopher Ketcham’s stinging indictment of the National Park Service, “The Business of Scenery,” in Harper’s. “If you love a place,” a retired ranger tells him, “don’t make it a national park.” I’ll see you on Sunday.

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