Dorm Cooking with a Persian Twist
As a first generation Iranian-American, Persian cuisine has been a staple in my household all of my life. From daily meals, to Friday night dinners with the whole family, to any and every holiday or special occasion, Persian food always makes an appearance. Since the age of around 10 I have taken every chance to watch and learn from my grandmother while she would spend hours preparing meals for the family. I am proud to say, she thinks my cooking is up to par.
Food is an integral part of Persian culture. To me, Persian culture is all about family and community, and cooking is an awesome way to bring people together, form connections, and make memories. Some of my fondest memories are sitting around a table eating a home cooked meal with family.
Since coming to Penn, I have been eager to share my Persian roots. I am so excited and proud to have been able to share my favorite part of Persian culture through a dorm cooked Persian meal. It made me so proud to see the the smiles around the table as my friends tried my food. I was really pleasantly surprised that they were asking questions about each dish, Persian cooking, and even Persian culture as a whole. It was awesome to lean how open minded others can be about learning about other cultures. Even with the limited ingredients and cooking space, and the fact that a true Persian meal is cooked over an entire day, I am really looking forward to sharing my Persian cooking on a more regular basis.
On the menu:
khoresht-e ghormeh sabzi (خورش قورمهسبزی), thadig (دیگ), and salad-e Shirazi (شیرازی). My personal all time favorites. Khoresht-e ghormeh sabzi is a popular Persian stew, made with herbs, meat, and kidney beans. Thadig is arguably one of the best dishes ever created. Thadig, or crispy rice, is made my frying the thin layer of rice that sits at the bottom of the pot. Finally, salad-e Shirazi is a cucumber and tomato salad dressed with lemon, oil, salt, pepper, and herbs.
Here’s are my dorm friendly recipies!
Ingredients - Khoresht-e Ghormeh Sabzi (خورش قورمهسبزی):
Parsley (جعفری)
Cilantro (گشنی)
Spinach (اسفناج)
Fenugreek (شنبلیل)
Onion (پیاز)
Kidney Beans (لوبیا)
Beef (گوشت)
Lemon (لیمو)
Salt (نمک)
Turmeric (زردچوبه)
Ingredients - Tahdig (دیگ):
Rice (چلو)
Yogurt (ماست)
Salt (نمک)
Turmeric (زردچوبه)
(NA)
