Posts Tagged ‘persian’


I love experimenting with food. There is a part of me that is very traditional about certain aspects of cooking and remaining true to the traditional Persian and Italian recipes. Yet, there is the rebellious side of me who likes to experiment. I am slightly schizophrenic when it comes to this though because you never know which recipes I am not willing to deviate from in any shape, way, or form.  One thing is sure though, it is mostly the traditional Persian recipes that I can’t deal with changing.

I had a rebellious thought a couple of weeks ago and decided to act on it. I was craving rice and didn’t have anything around for a traditional dish. But truth be told I needed to be creative in order to refocus from my writing projects. I had some mushrooms in the fridge so I decided to seriously experiment. What I mean by seriously is using my rice cooker in ways that I had not before.  I thought the results were good and most definitely worthy sharing.

If you are Persian, you will likely be horrified because that’s not how we are taught to use our rice cookers. But please trust me, it worked.

I welcome, and encourage,  you to leave a comment if you choose to make this recipe or have done something similar. I would love to know how others experiment.


4 cups of rice

12 oz package of crimini mushrooms sliced

1 onion diced

2 cloves of garlic minced

1 tbls of advieh

canola oil

salt & pepper

A Persian rice cooker (this will not work in a regular rice cooker)

Sauté onion and garlic until onion is golden. Add 1/2 tbls of advieh.

Wash rice and place in the rice cooker with 4 cups of water. Add a generous amount of oil (1 1/2 tbls)  and salt (2 tsp) and give it a little stir.  Add the sliced mushrooms on top. Turn on rice cooker. Trust me….

In about 15-20 minutes or so the water will start absorbing. When you noticed that most of the water has been absorbed, and all you can see is bubbles, take out  the mushrooms and place them in a bowl. Then scoop out the rice as well only leaving a thin layer at the bottom of the rice cooker. I know…you don’t take the rice out of the rice cooker, but hang on to your panties, it works, I promise!

In the bowl mix rice, mushrooms, onion mix, and the remaining advieh. Taste for seasoning and if needed add more salt, pepper, or advieh.

Place rice mixture back in the rice cooker.  Place a kitchen towel around the lid and cover.  You say: “but you are not supposed to cover the rice cooker’s lid with a towel.” I say: “I have experimented enough to know that it works better this way!”

Now, all this new found method is likely to mess up the timing on the rice cooker.  So cook for about 45-50 minutes and then turn off the rice cooker.

Flip the rice onto a dish and the results should, hopefully, look just like the picture above!

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The other night I was feeling rather creative and wanted to make something different. I had some chicken breast at hand so I went to work! I cut the chicken into long strips, as you would for chicken satay, and marinated it for about 3 hours with this really awesome Persian seasoning for kebab. You can find this seasoning in local Persian grocery stores or other middle eastern stores. Anyway, I added some red onions as well as they taste really good grilled. I suggest adding olive oil to the mix. You can also opt to add yogurt to the marinate and it is DELICIOUS! Unfortunately, I did not have any on hand, nevertheless, the results were really good!

Once I was ready to grill the chicken I put them on skewers. Since I was too lazy to take the BBQ out, I simply reach for my beloved “Georgie” aka George Foreman Grill. The results were awesome. We had the kebabs with some salad. A very easy and quick dinner!

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Today marks the thirteenth day of the new year. We did not go on a picnic but we did throw away our sprouts in a stream –or we pretended that we did. I threw the sprouts in the water in a local park, but then took them out just a few yards down the stream as I did not want to pollute the water. It was fun!


The Persian New Year holiday is officially over and as of tomorrow everyone in Iran goes back to work or school.

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