Tag: Summer

Iranian Okra Stew (Khoresh-e Bamieh)

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For the uninitiated, khoresh is a general term for stews and curries in Iranian cuisine that are served alongside basmati rice, fresh sabzi (herbs), and torshi (pickled vegetables). From eggplant to fenugreek to split peas to pomegranates, there are countless varieties of khoresh and at gatherings you’ll see at least two types served alongside other dishes.

My favorite khoresh, though, is a less common one: khoresh-e bamieh. This okra stew hails from southern Iran and although both of my parents are from Tehran, my mom’s family grew up eating this. She introduced it to my dad when they were married, who counts it among his favorites too. And me? Well, I go crazy for this stuff. Luckily for me (and you), it’s easy to make. It’s not quite as good as my mom’s, but I’m getting there.

Like most khoreshs, it can be made vegetarian by simply omitting the meat. You can also substitute the chicken for leg of lamb that’s been cut into 2-inch cubes. Just be sure to adjust the cooking time and water accordingly.

Khoresh-e bamieh

Ingredients:

2 onions, peeled and chopped
6 cloves garlic, peeled and crushed
2 pounds skinless chicken legs and thighs
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon turmeric
3 tablespoons tomato paste
1 tomato, chopped
juice of 1 lime
1 pound fresh or frozen okra

1. In a large heavy pot or Dutch oven, brown onion, garlic, and chicken in the olive oil. Sprinkle with salt, pepper, and turmeric. Add the tomato paste and tomato. Pour in 1 1/2 cups water, cover, and simmer over low heat for 1/2 hour until the chicken is tender, stirring occasionally.

2. When the chicken is tender, add lime juice and okra. Simmer, covered, for 15 to 20 minutes over low heat. Check to see if okra is tender. Taste the stew and adjust the seasoning if needed. Serve warm with chelo (Iranian-style rice).

Roasted Pepper and Artichoke Antipasto

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Summer is finally here and I am all about it, y’all. Gimme all the greens, gimme all the corn, gimme all the tomatoes, gimme all the peppers. This simple vegetable antipasto is like summer on a platter. Best of all, you can make it ahead of time and let the flavors marinate. Now go outside and get some sun.

Roasted pepper and artichoke antipasto

Ingredients:

4 red bell peppers
3 yellow or orange bell peppers
1/2 cup sun-dried tomatoes in oil, drained
2 tablespoons balsamic vinegar
4 tablespoons olive oil
a few drops of hot pepper sauce (optional)
4 canned artichoke hearts, drained and quartered
1 garlic clove, sliced
salt and pepper
1 handful basil leaves, plus more to garnish

1. Preheat the oven to 400F degrees. Lightly oil a foil-lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes, until beginning to char. Remove from the oven, place in a heatproof bowl and cover lightly with plastic wrap for 5 minutes.

2. Slice the sun-dried tomatoes. Remove the core and seeds from the peppers and peel away the skins. Slice each pepper into thick strips.

3. Whisk the vinegar, oil, and hot pepper sauce, then season with salt and pepper.

4. Toss the peppers with the sliced artichokes, tomatoes, basil, and garlic. Pour the dressing over and sprinkle a few more basil leaves on top.

Rose Sangria with Berry Ice

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Rose season is upon us, friends. Rose all day, rose-yay, etcetera, etcetera. I’ve got to be honest, though. I like summer’s official beverage as much as the next person, but I don’t like all rose. A lot of it is too sweet for my taste, too white wine-y, too, well, too rose-all-day-ish, if you know what I mean.

But not this rose. This rose is (a) in sangria form, which is always a good thing, (b) includes rum and Campari, and (c) has too-pretty-to-eat-except-they’re-melting ice cubes that impart a subtly berry flavor to the whole thing.

So yeah. Rose season is upon us. Bring it on, I say.

Rose sangria

Ingredients:

1 cup sliced strawberries
1 cup blackberries
Two (750-ml) bottles rosé
1 cup light rum
3/4 cup simple syrup
1/2 cup Campari
1/4 cup fresh lemon juice

1. Layer the berries in two ice cube trays. Gradually add just enough distilled water to cover. Freeze for at least 8 hours or overnight, until solid.

2. In a pitcher, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 1 hour.

3. Serve sangria in individual glasses with two or three berry ice cubes each.

Okra and Zucchini Sambar

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No two sambars are the same.

For the uninitiated, sambar is a comforting vegetable dish that’s popular in Sri Lankan Tamil and South Indian cuisine. The lentil and tamarind base are standard but the rest is up to you. Tomatoes in season? Go for it. Cauliflower? You can add that too. My favorite version includes okra and zucchini. Served typically with dosa, idli, or rice, the variations are endless.

Okra and zucchini sambar

Ingredients:

1 cup yellow lentils (toor dal)
6 cups water
2 slices ginger
1 teaspoon salt
1/2 teaspoon turmeric powder
3-4 cups mixed chopped vegetables (I used okra, zucchini, and potatoes here)
1 serrano chili, halved lengthwise
1/4 teaspoon asafoetida
1 tablespoon tamarind pulp, soaked in 1/4 cup warm water and strained for liquid (discard solids)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
1/4 teaspoon fenugreek seeds
1/4 teaspoon peppercorns
2 teaspoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 sprig curry leaves
3 shallots (or 1/2 onion), thinly sliced

1. Place the lentils, water, ginger, salt and turmeric in a large saucepan. Bring to a boil, cover partially with a lid, and simmer until the lentils are very soft, about 30 minutes.

2. While the lentils are cooking, prepare the sambar powder: lightly toast the coriander and cumin seeds in a small pan until they begin to smell fragrant, about 2 minutes. Let cool and grind in a spice grinder with the cayenne pepper, fenugreek seeds, and peppercorns. Set aside.

3. When the lentils are cooked, add the prepared vegetables, serrano chili, asafoetida, tamarind liquid, and sambar powder. Stir well, bring to a boil, and simmer gently with the pan uncovered until the vegetables have cooked through.

4. Just before serving, heat the oil in a small pan and add the mustard seeds, urad dal, curry leaves, and shallots. Stir until the shallots are tender, then pour the contents of the pan onto the vegetables. Stir and serve hot.

Tuna Poke on Nori Crakers

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Listen, I love my poke bowls like any good millennial should, but sometimes I want to mix it up. Sometimes I want poke straight out of the mixing bowl sans rice. And sometimes, I like to get fancy and serve poke on crispy, briny seaweed.

Adapted from a recipe by Liholiho Yacht Club’s Ravi Kapur, this is one of my favorite appetizers to make. It’s a showstopper and delicious to boot. The crackers are a little bit time consuming but the method is easy. Just make sure you assemble the final dish at the last minute so the crackers don’t get soggy.

Tuna poke on nori crackers

Ingredients:

Canola oil, for frying
3/4 cup cornstarch
Four 8-inch-square nori sheets, cut into quarters
salt
1/4 cup mayonnaise
1 1/4 teaspoon soy sauce
1 teaspoon chili garlic sauce
12 ounces sushi-grade tuna cut into 1/2-inch dice
4 teaspoons minced green onion
2 teaspoons minced ginger
2 teaspoons seeded and minced jalapeno
1/2 teaspoon toasted sesame oil

1. Make the nori crackers: in a large frying pan, heat 1 inch of oil to medium-high. Set a rack over a baking sheet and line with paper towels.

2. In a medium bowl, whisk the cornstarch with 1/2 cup of water until smooth. Dredge the nori in the cornstarch mixture, letting the excess drip off. Slowly drop the nori into the hot oil and fry for 2 minutes. Flip and fry for 
2 minutes longer, until crisp. Transfer to the rack, season with salt and let cool.

3. Make the spicy mayonnaise: In a small bowl, whisk the mayonnaise, 1/4 teaspoon soy sauce, and chili garlic sauce until smooth. Set aside.

4. Make the poke: In a large bowl, fold the tuna, green onion, ginger, jalapeno, remaining soy sauce, and sesame oil together; season with salt.

5. Place the poke onto the nori crackers and dollop with some of the spicy mayo. Serve immediately.