A Special #CookForIran Thanksgiving Menu

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This year, I’m combining my usual Alternative Thanksgiving Menu with a special human rights initiative, #CookForIran. Add one or more of these traditional Persian recipes to your family meal and take some time around the table to talk about the courageous protestors in Iran. ‘Women, life, freedom!”

And while you’re at it, remember to honor the original inhabitants of the land you are living on. Decolonize your Thanksgiving!

So here are some great traditional Iranian Recipes.

Persian Chickpea Salad

Dressing:

  • 1 Lemon

  • 1 Tbsp. olive oil

  • 1/2 tsp. cinnamon

  • 1/2 tsp. ground cumin

  • 1/2 tsp. salt

  • 1/4 tsp. ground cayenne pepper

Salad:

  • 1 can chickpeas

  • 1 4-in. piece seedless cucumber

  • 3 plum tomatoes

  • 2 Tbsp. thinly sliced fresh mint

  • 2 oz. queso fresco or feta cheese

  • Toasted pita bread (opt)

Instructions

For dressing, juice lemon to measure 3 Tbsp. juice. Whisk together lemon juice, oil, cinnamon, cumin, salt and cayenne pepper in a small bowl.

For salad, drain and rinse chickpeas in small colander. Chop half the onion and place into strainer; rinse under cold water. Drain onion and pat dry with paper towel.

Chop cucumber; seed and chop tomatoes. Add chickpeas, onion, cucumber and tomatoes to dressing; toss to coat. Thinly slice mint and fold into salad.

Dice queso fresco. Serve each salad topped with queso fresco

Persian Rice with Chard

Serves 4-6

Ingredients

  • 1 cup basmati rice

  • 2 cups water

  • 1 pinch saffron

  • 1 tablespoon olive oil

  • 1 garlic clove, crushed

  • 1 Serrano pepper, de-seeded and chopped finely

  • 4 Tbsp. dried cranberries or raisins

  • ¼ teaspoon cumin

  • 1 bunch Swiss chard

  • 1 tablespoon lemon juice

  • 4 tablespoons toasted pistachio kernels

  • Salt and pepper to taste.

  • ½ cup mint leaves or dill, washed and chopped

  • 4 oz. feta cheese, cubed

In Iran dried barberries would be used instead of cranberries.

Instructions

  1. Soak the saffron in a couple of tablespoons boiling water

  2. Wash the rice and cook in 2 cups water, adding the saffron and saffron water as well.

  3. Wash and slice the chard.

  4. Toast the pistachio kernels and chop them.

  5. Pour the olive oil into a large skillet and put it over medium heat. Crush the garlic straight into the skillet. Add Serrano pepper, cumin and raisins or berries and sauté for 1 minute, stirring occasionally. Don't let the garlic and berries scorch - lower the heat if necessary.

  6. Add the chard into the skillet and continue to cook for 2 - 3 minutes, stirring occasionally. Add the pistachios, lemon juice, salt and pepper, and toss. Remove from the heat.

  7. Add the rice into the skillet and toss.

  8. Now gently stir in the feta cheese and sprinkle dill and/or mint on top.

    Saffron Butternut Squash Dessert

    Source: http://turmericsaffron.blogspot.com/2013/12/persian-saffron-butternut-squash.html


    Ingredients:


    Serves 4-6

    1 large butternut squash with long-neck, peeled and sliced 1/2 inch thick (will yield approximately 15 slices)
    2 tablespoons butter
    1 tablespoon vegetable oil
    1/2 cup sugar (adjust to your liking)
    1/2 teaspoon crushed saffron dissolved in 2-3 tablespoons of hot water
    Water


    Garnish:

    1 tablespoon pistachios, slivered or chopped
    2 tablespoons walnut halves or crushed


    Method:

  1. In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender.

  2. In a small pot, over medium heat combine sugar and a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes.

  3. Arrange the butternut squash slices in a large pan, pour the syrup and saffron evenly over them. Bring to a boil, reduce heat to medium, leave lid ajar and cook 20-30 minutes or until the butternut squash is tender and all syrup is absorbed.

Serve on the platter and garnish with walnuts and pistachios.

Enjoy!

    Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!