Forget the adult slushie association. A true daiquiri is simple and balanced: a bit of rum, a dash of sugar, and a squeeze of lime. It should be bright, not sickly sweet. If you’re trying to figure out what to do with the last of the winter citrus, this daiquiri recipe is a creative riff on the classic, livened with the addition of mandarins. Feel free to substitute kumquats or tangerines.
Ingredients:
1/2 lime, cut into 1-inch pieces
1 1/2 teaspoons brown sugar
1/2 mandarin, cut into half
2 ounces aged rum
1. Muddle lime and sugar in a cocktail shaker. Add mandarin and muddle until lightly crushed and juices are released. Fill cocktail shaker with ice, add rum, and shake vigorously until very cold, about 20 seconds. Pour into a glass and serve. Makes 1.
This is comfort food for every diaspora Iranian kid growing up. Fragrant rice and tart barberries become more the sum of its parts. The best part? Spooning the lime and caramelized onion-inflected chicken sauce over the rice and letting all of the sweet-sour-salty flavors meld.
Dried barberries can be hard to find, but they’re worth seeking out as any Iranian grocer will carry them. Try to use aged basmati rice here, which will produce a fluffier, more aromatic dish.
Ingredients:
For the saffron chicken:
2 teaspoons olive oil
2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1/4 cup lime juice
2 onions, peeled and chopped
2 cloves garlic, peeled
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
For the rice:
3 cups basmati rice
2 tablespoons salt
1/2 cup olive oil
2 tablespoons yogurt
1/4 cup slivered almonds
1/4 cup slivered pistachios
For the barberry mixture:
2 tablespoons olive oil
2 cups dried barberries, picked over, washed, and drained
2 teaspoons sugar
1/4 cup water
1 teaspoon ground saffron dissolved in 2 tablespoons hot water
1. To cook the chicken: In a medium saucepan, heat the oil over medium-low heat. Add the onions and saute until lightly browned, about 8 minutes. Add the chicken cook, turning, once, until lightly browned, about 5 minutes. Add the rest of the ingredients, give the pan a stir, and cover. Cook over low heat for about 1 hour and 30 minutes.
2. To cook the rice: Wash the rice in a large container and cover it with water. Agitate gently and pour off water, repeating 3 or 4 times until the water is clear. Bring 8 cups water and 2 tablespoons salt to a boil in a large pot. Add the rice and boil briskly for about 6 to 10 minutes, stirring a couple of times to loosen any grains that may have stuck together or to the bottom of the pot. When the rice feels just al dente, it is ready to be drained. Drain the rice in a fine-mesh colander and rinse with cold water.
3. In a large bowl, whisk 1/4 cup oil 1/4 water, yogurt, a few drops of saffron water, and 3 spatulas of rice. Spread the mixture evenly over the bottom of the pot.
4. Arrange the remaining rice in a pyramid shape in the pot, adding one spatula of rice at a time. Cover and cook for 10 minutes over medium-high heat.
5. Mix the remaining oil with 1/2 cup water and pour over the rice. Pour the remaining saffron water over the rice. Add the pistachios and almonds on top. Wrap the lid of the pot with a thin, clean dish towel and cover firmly to prevent steam from escaping. Cook for 60 to 70 minutes longer over low heat.
6. To cook the barberries: In a skillet, combine the oil, barberries, sugar, water, and saffron water. Saute over medium heat for 5 minutes, watching carefully to make sure the barberries don’t burn. Set aside.
7. Remove the rice from the heat and carefully pour run the outside of the bottom of the pot under cold water. This helps to release the tahdig, or crust, from the bottom of the pot. Allow pot to cool, covered, for 5 minutes.
8. To assemble the rice, take 1 spatula full of rice and place it on a serving platter in alternating layers with the barberry mixture. Arrange the chicken around or next to the platter. Detach the tahdig and serve on the side.
Raise your hand if you grew up salivating over these at every mehmooni. These cream puffs are giant to the max and fluffy to the max, with just a hint of fragrant rosewater.
Be patient mixing the dough on this — it’ll look like it’ll never come together, but it will. And the wait will be worth it, I promise.
These cream puffs are best eaten fresh the day of.
Ingredients:
For the filling:
1 1/2 cups heavy cream
7 tablespoons powdered sugar
1 tablespoon rose water
3/4 teaspoon vanilla extract
For the dough:
1 cup cold water
1/4 teaspoon salt
6 tablespoons unsalted butter, diced into cubes
1 teaspoon vanilla extract
1 tablespoon rose water
1 cup flour, sifted
4 room temperature eggs
For the dusting:
1/3 cup powdered sugar, sifted
1. To prepare the filling: In a large bowl, combine the cream, sugar, rose water, and vanilla, and whip at high speed until soft peaks form. Cover and chill in the refrigerator.
2. To make the dough: Line 2 baking sheets with parchment paper. Preheat the oven to 425F degrees.
3. In a medium saucepan over medium heat, combine the water, salt, and butter, and bring to a boil, stirring well with a wooden spoon. Add the vanilla and rose water. Reduce heat to very low and add the flour, all at once, stirring constantly (3 to 5 minutes), until you have a stiff paste.
4. Remove the dough from the heat and continue to stir for 4 or 5 minutes to help the dough cool down.
5. Make sure the temperature of the dough is around 150F degrees at this time and add 1 egg to the dough and stir for 1 minute. The dough should become glossy and silky. Continue to stir for another minute until the egg has been absorbed and the dough is no longer glossy. Continue adding the eggs, 1 at a time, stirring each time an egg is added until the dough is no longer glossy. The dough should be light, smooth, and airy.
6. Bake the cream puffs: Use an ice cream scoop to drop 12 equal portions of the dough onto the 2 prepared baking sheets, leaving 2 inches between each dollop. Bake for 20 minutes.
7. Without opening the oven door, reduce the heat to 350F degrees and continue to bake for another 20 to 25 minutes or until the puff pastries are golden.
8. Remove from the oven and place on a wire rack to cool thoroughly.
9. Just before serving, use a serrated knife to cut through the pastries crosswise. Use a pastry bag to squeeze the chilled filling into the pastry, dividing between the 12 pastries. Dust the tops with powdered sugar and serve.
Dungeness crab seasons ends this week, but there’s still time to get in one more crab recipe before it’s over. This crab cake recipe features corn, basil, and jalapenos, making it a perfect bridge between cold weather and warm weather cooking. Serve these as an elegant appetizer or as a light dinner alongside salad.
(Looking for a more classic crab cake recipe? I got you.)
1/2 cup mayonnaise
1 jalapeno, seeded and minced
1 clove garlic, minced
2 tablespoons chopped basil leaves
2 teaspoons capers, drained and chopped
2 teaspoons lemon juice
Salt
Pepper
1. In a small skillet, heat 1 teaspoon of the butter over medium-high heat. Add the green onions and garlic. Cook and stir for 3 minutes or until softened. Place the mixture in a large bowl. Add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley, and pepper to taste; mix well. Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a plate and chill for 1 hour.
2. Meanwhile, in a small bowl, stir together all of the aioli ingredients and set aside.
3. In a large skillet, heat the remaining 2 teaspoons butter and the oil over medium-high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 5 to 6 minutes per side or until golden brown. Serve crab cakes hot with Basil-Jalapeno Tartar Sauce.
Torshi tareh is the dish I never knew existed but always wanted. Hailing from Iran’s Caspian Sea area, it’s a regional speciality much like saag paneer — but with eggs instead of cheese. Chock-full of greens, it’s worth seeking out the namesake tareh in this recipe. Tareh are Persian chives (also called Persian leeks). If you can’t find these, a mix of green onions and garlic chives make a reasonable substitute.
Ingredients:
For the braise:
2 cups spinach, roughly chopped
2 cups parsley, roughly chopped
2 cups cilantro, roughly chopped
2 cups Persian chives (or substitute with green onions and garlic chives), roughly chopped
1/2 cup mint, roughly chopped
1/2 cup basil, roughly chopped
1 clove garlic, peeled
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon turmeric
1 1/2 cups water
2 tablespoons rice flour dissolved in 1 cup water
For the eggs:
3 teaspoons olive oil
4 cloves garlic, peeled and grated
6 eggs
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/3 cup lime juice
1. To make the braise: Place all of the herbs and garlic in a food processor and pulse until finely chopped.
2. Heat 1/4 cup olive oil in an enameled cast-iron pot. Transfer the herb mixture to the pot and saute over medium heat for a few minutes.
3. Add salt, turmeric, 1 1/2 cups water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 minutes. Add the diluted rice flour and give it a stir. Cover, reduce heat to low, and allow to simmer for another 25 minutes, stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pot.
4. Make the eggs: Heat the remaining 3 teaspoons oil in a skillet over low heat until hot. Add the garlic and saute for 30 seconds, until lightly golden.
5. In a large bowl, lightly whisk the eggs and add the salt, pepper, turmeric, and cinnamon until just blended.
6. Just before serving. Add the egg mixture to the garlic in the skillet and saute for a few minutes, stirring until you have soft scrambled eggs.
7. Add the eggs and the lime juice to the braise in the pot and stir to combine. Bring to a simmer and reduce heat to low. Serve warm with rice.
