Posts Tagged ‘Eggs’

flower on stone“We have come into this exquisite world to experience ever and ever more deeply our divine courage, freedom and light!” — Hafiz

What a perfect quote to embody New Year. Persian New Year, that is, aka  Nowruz!

To me, it just feels right and natural to have a new year start with the promise, rebirth, and blossoming of spring.

Spring is a reminder of the inner light within each and every one of us. That’s worth celebrating!

Persian Card_New_YearsScroll down below for a roundup of highly celebratory (and symbolic) recipes from fellow Persian food bloggers. 

Thanks to the fabulous Sanam, of My Persian Kitchen, for putting this together!

Oh, technically the big day of the Persian New Year is always the spring equinox, which falls on Thursday, March 20, this year. Now’s as good a time as any to spread the happiness and to prepare for a fresh new season.

At the moment, I’m in a bit of Spring Cleaning Mode. (Oooof, those closets needed every ounce of attention I gave them last weekend. Ha!) I’m also prepping to host another yoga retreat, in upstate New York/in the Hudson Valley area.  March 14-16—perfect timing to get us ready for spring.

Looks like 2014 is a year of new beginnings for me in many ways. I’m headed to India at the end of the month. This trip has been a dream of mine for many years. At just the right time,  the stars aligned, the Universe and those I love are shining their support and approval on me, and I’m flying off on the night of the new moon. It’s happening!

As for Spring Cooking:

This is a classic clip for my (somewhat limited) TV archives. Here I am cooking kuku sabzi on live TV for Nowruz. This was on Good Day New York a.k.a Fox 5 a few years back:

More blogger Persian New Year goodness:


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Happy Nowruz, everybody! 🙂 Well, technically the big day of the Persian New Year is the spring equinox, which is tomorrow, but I figured now’s as good a time to spread the happiness. The weather here in New York is as fresh and spring-like as can be. Birds singing, tons of sun, and gorgeous blue skies. The flowers and trees haven’t quite caught up, but they soon will.

At the moment, I’m in a bit of Spring Cleaning Mode. As for Spring Cooking:

Here I am cooking kuku sabzi on live TV for Nowruz. This was on Good Day New York a.k.a Fox 5:

Hope you enjoyed the clip. Have a great weekend, everyone!

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I could write a book on the infinite ways one can put together a Middle Eastern style breakfast. For now, I’ll simply say that I love this meal, and think more restaurants should offer it as a breakfast or brunch option. People need to get into this. Mezze for breakfast? Please sign me up!

Breakfasts tend toward the vegetarian side of things. Sometimes lamb sausage (merguez) will make an appearance, but it’s not a must-have. This type of breakfast is the perfect meal for those who have a light appetite in the morning, and it’s equally perfect for those who like to eat heavier for breakfast. You can eat a few bites, or a whole plate full of food. In other words, it’s flexible!

Here’s a breakfast I put together recently. It took all of about 7 minutes, including the time it took to scramble 2 eggs with a few snippets of fresh mustard greens, sundried tomato bits, and garlic.

One possibility for a Middle Eastern style breakfast. This meals tends to be vegetarian. That morning, olives, eggs, pita, and zatar dip with fresh garlic were on the menu. The cheesy-looking stuff I sprinkled on top is actually nutritional yeast. It's very popular with vegans and vegetarians as a way to get a cheesy flavor that's dairy-free.

The sesame and ground herb mixture on the left is zatar. I LOVE this stuff. Mixed with olive oil and a few bits of fresh garlic, it’s an immunity booster on a plate. The olives are filling and nutritious. The egg scramble was super simple. I just warmed a bit of olive oil, and lightly cooked some pieces of mustard greens, a few garlic bits, and some sundried tomatoes. Then I added in the eggs and scrambled them. (Scroll down for a more detailed recipe).

A nice change of pace from cold cereal, don’t you think?

Simple Egg Scramble with Greens and Sundried Tomatoes

2 large eggs, beaten (free range, organic eggs are best)

1 clove of garlic, finely chopped

Olive oil to coat pan

1/3 cup chopped, washed mustard greens (Or greens of your choice. Use more greens if you like)

4 sundried tomatoes, chopped (Try cutting them with kitchen scissors)

Optional: Nutritional yeast or cheese of choice (Feta, Parmesean) for sprinkling on top


1. Heat olive oil over medium heat in a small skillet.

2. Once oil is shimmery, carefully place garlic bits in the pan and lower the heat immediately. Stir. Over low heat, add the greens and sundried tomatoes. Cook for approximately one minute, stirring as necessary.

3. Pour in beaten eggs. Fold eggs with a spatula. Keep the eggs moving by continuing to gently fold them with the spatula for another minute or two.

4. Remove the eggs from the heat when they look like they’re almost done. That way they won’t over-cook. Yes, they will look slightly under-cooked, but carryover heat will finish them off.

5. If using cheese or nutritional yeast as a garnish, plate the eggs and lightly dust them with the topping.

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