Idiom of the Day

Persian Language

Pronunciation: Baron mesleh dobeh asb mirized

Literally: “It is raining like a horse’s tail”

English Equivalent: “It’s raining cats and dogs”
Source:  Adam Jacot de Boinod for Lonely Planet Magazine,     http://www.lonelyplanet.com/europe/travel-tips-and-articles/76816
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Who Carried His Personal Library Wherever He Went?

Abdul Kassem Ismael was the Grand Vizier of Persia in the tenth century. He was so enamored with his collection of over 117,000 books that he carried them with him on his many travels. Four hundred camels trained to walk in alphabetical order carried his precious volumes.

 

If you want to learn more about Abdul Kassem Ismael, check out the following sites:

Educause (where today’s fact came from): http://net.educause.edu/ir/library/pdf/erm003a.pdf

Austin Public Library: http://library.austintexas.gov/blog-entry/how-much-do-you-know-about-traveling-libraries

Recipe for Iranian Halva – Yum!

We’re currently stuck in the dog days of summer, so why not snack on some sweet and savory halva to cool you down? This super-simple dessert recipe is a favorite throughout the Iran and parts of the Middle East and Mediterranean – and it may just be on of your favorites, too!

          1 tablespoon chopped or crushed almond

          1 tablespoon chopped or crushed pistachio

          ½ teaspoon saffron

          – ½ cup rosewater

          7/8  cup sugar

          7/8 cup cooking oil

          1 cup wheat flour

1.       Put oil into a frying pan, allow to sizzle under medium heat

2.       Mix in flour and reduce heat.

3.       Stir until the flour and oil takes on a thick consistency and becomes golden in color. If mixed properly, it will also become aromatic

4.       Mix sugar into a small pot of water. Let boil.

5.       Mix saffron and rosewater into the sugar-water mixture, stirring regularly.

6.       Allow the flour and oil to cool, the mix in the other mixture.

7.       If the mixture is not thick enough (about the consistency of dough), then heat for 2 more minutes.

8.       Allow to cool, and garnish with pistachio and almonds.

9.       For a cool summer treat, allow to sit in the refrigerator for an hour before serving. Enjoy!

For more delicious Iranian recipes, check out the following sites:

Iran Chamber Society (where today’s recipe came from): http://www.iranchamber.com/recipes/dessert/halva.php

My Persian Kitchen:  http://mypersiankitchen.com/persian-halvah/

Persian Recipes: http://www.persian-recipes.com/persianrecipes/2009/10/04/tar-halva/

Aash-e Aab Leemoo – A Recipe for Persian Lamb and Rice Soup

Are you looking for something a little different to spice up your dinners?  Why not try aash-e aab leemoo, a delicious Persian soup with rice, lamb, onions split peas and spices that will surely make your mouth water.

During these chilly

          1 cup long grain rice

          5 cups heated water

          2 lbs. mixed herbs (equal parts mint, coriander, spring onion ends and parsley)

          3-4 tbsp. lime juice

          2-3 tbsp. sugar

          3 tbsp. split peas

          2 tbsp. marjoram (or oregano)

          1 tsp. mint

          3-4 tbsp. cooking oil

          4 large onions

          1 lb. ground lamb or beef

          Salt and pepper to taste

Ingredients   

  

1.      Peel and slice two onions, cook under a low heat until they are a golden brown .

2.      In a large pot, mix in onions with 4-5 cups of boiling water, split peas, salt and pepper into the pot, cooking for 10 minutes on a low heat.

3.      Wash rice, and mix into the cooking pot. Cook for 15-20 minutes, or until the rice is soft.

4.      Peel and grate/finely chop the other two onions. Mix them with the ground meat and salt and pepper, and roll into small balls. Let cook for 15-20 minutes

5.      Then add lime juice, sugar, and chopped marjoram. Cook for 5-10 minutes, until the spices have dispersed throughout the soup thoroughly and the meat balls have been cooked.

6.      If using fresh mint, fry the sprigs in cooking oil, and sprinkle it on top of the soup.

 

Persian Recipes.net ( where today’s recipe came from): http://www.persianrecipes.net/recipe.asp?ID=4

Iran Chamber Society: http://www.iranchamber.com/index/iran_guide.php

Pars Times: http://www.parstimes.com/cuisine/