Let the record show that I enjoy writing. Always have (since I was a wee little thing) and probably always will (till I’m a cranky ol’ person.)
However, there’s nothing on this God’s green earth that I find more stressful than writing things like an “about” section, a bio blurb, cover letter, or worst … the juggernaut of dread: a resume. YIKES! The mere mention of the word itself is enough to make me break into profuse beads of sweat. (By that of course I mean, glowing perspiration, as we all know that refined ladies comme moi do not sweat. All evidence to the contrary not withstanding.)
It doesn’t help either that I’ve made zig zag explorations in my career choices – linear route it has not been I do confess – which makes unjambling it all a rather exquisite nightmare. Oh what a tangled resume we weave when we first practice to jump from this job to that job and that field to this …
Recently, I faced the uncomfortable fact that despite my valiant push-under-the-rug efforts it was high time to polish up and update ‘ye old resume. In the midst of ensuing panic attack angst, I had a light bulb moment to ask for help instead of tackling it myself. One of my Twitter friends has started her own company writing and editing resumes, so I reached out to her and got the help that I needed. Beehive Resumes took my tangled jumble of experience and skills and accomplishments and whipped it into a nifty. organized shape — and for that stellar accomplishment, I’m grateful.
So this here’s a shout out that if any of y’all need to teach that fool of your resume a lesson or two and turn it from a slouching tiger into a roaring dragon (oy vey w/these mixed metaphors), I highly recommend you consider the services of Beehive Resumes.
This is obviously not a recipe post but if this talk of beehives has put you in the mind of honey, do check out this old honeypot turnip chestnut of a recipe re the healing properties of turnip and honey and a nifty DIY cold remedy. Also, be on your tippy toes lookout for another installment in the Drinking in Iran series and a couple of nifty recipes and other goodie posts coming your way soon.
Until then! xoxo
This is tahchin, or upside down Persian rice. Tahchin is made with half-cooked rice that’s mixed with yogurt, saffron, and egg; layered with chicken or lamb; packed and molded (nice and snug) into a casserole dish; cooked in the oven; inverted into a serving dish; and garnished with barberries. Maybe also with slivered pistachios if available. Because: why not!
Tahchin is pretty yummy. One of my favorite Persian rice dishes. It used to be the treat I asked for on my birthdays.
Laya made tahchin for me when I was in Los Angeles. (Recipe: All the way at the end!)
This is my lovely friend Laya. In her kitchen. In the City of Angels. (Vicinity of Tehrangeles.) California. United States of America. Planet Earth. Universe. (What comes after the Universe?)
NOTE: The tahchin inverted in the serving dish.
NOTE: The plate of sabzi khordan – an eclectic mixture of radishes and herbs which is the ever faithful sidekick of all Persian meals.
NOTE: The green sticky tape over the camera on ye ol’ faithful laptop of mine. (Yup, still there!)
This is a closer look at the tahchin, and the aforementioned sabzi khordan (aka plate of fresh herbs and radishes.)
You know how you always find bottles of ketchup and mustard in a diner in the U.S.? Well, you would be hard pressed to find a mealtime Persian table without sabzi khordan. My father, for example, would not even conceive of such a travesty!
THIS: Is an up close and personal shot of my plate of tahchin in action.
THIS: Makes my mouth drool every time I look at it.
THIS: Is torture! TORTURE!
Note the pool of yogurt to the side. As is the wont of most Iranians (and certainly the wont of yours truly) yogurt is nearly always served and enjoyed alongside with most types of Persian food. Like a sauce. It brightens and crackle pops all the flavors & textures.
In this latest installment of “Drinking in Iran” — a photo-essay series documenting the tasty drinks (aka nooshidani) yours truly had to sip, gulp, swig, imbibe, taste, devour, knock back, or merely gaze at covetously during my sentimental, epic trip to Iran — I thought I’d show you some of the more eccentric libations and beverages.
Eccentric by the way does not mean weird or bad, just different. I mean: take a look at our featured cover drink. What was this concoction pray tell? I can tell you that making my very first solo foray in Tehran, I ended up walking up from Park ‘e Sayee all the way uptown and by the time I got to Vanak Square, I stopped dead in my tracks at the mesmerizing sight of this refreshment kiosk (pic below) with its whirling liquids and twirling floating orange and black seeds, and I had to have some.
Tomorrow, at precisely 3:45 pm PST (6:45 pm EST) winter ends (bye bye Winter dear, don’t let the door hit you on the way out) and spring begins. Oh joy!
Spring Equinox marks the beginning of Norooz, the Iranian New Year. I wish I could wax poetic about it with you! But these past month has been a relentless whirlwind of activity (hope to share details with you by and by) and I’ve written a few posts about the pretty customs of Norooz already anyhow (the meaning of haftseen, Norooz in Tehran, the sweets of Norooz, coloring eggs, sprouting sabzeh, Norooz ‘a Palooza!)
So for now, as I laze around in my friend’s house in Los Angeles (I’m in LA because of this and to see this in person and of course while here I’m also delighted to enjoy the goodness of Norooz in Tehrangeles!) I just want to catch my breath, listen to the birds singing prettily, and just gaze at this beautiful yard – a corner of paradise – with a dreamy view of trees and flowers and hills.
BUT, I do also want to chirp in to say:
Norooz ‘etoon Mobarak and Pirooz (for all y’all celebrating Norooz)
& Happy Spring! Also Happy Fall to our friends in the land under!
& May all of you have a ‘shirin’, pretty and rocking season ahead.
Let’s fire up that samovar and brew some fragrant tea (or chayee as we say in Farsi) for this second installment of “Drinking in Iran” — a photo-essay series that documents some of the tasty drinks aka nooshidani yours truly had to sip, gulp, swig, imbibe, devour, knock back, taste, or merely gaze at covetously during my sentimental, epic trip to Iran; and that in the bargain, attempts to explore the people and culture of Iran and share some travel stories with you as well!
So grab some habe ‘ye ghand (sugar cubes) or something equally sweet, kick back, and let’s enjoy some good old fashioned chayee, Persian style!
Tea is the most common, ubiquitous drink in Iran. Whether in someone’s home, in a stall in the bazaar, or in the kitchen of the House of the Artists (aka khaneh ye Honarmandan), there’s always a kettle or samovar gently boiling and bubbling and dreamily humming; and there’s always a pot of tea either being made or a cup of tea being sipped. That’s just the way it goes.
This samavar and tea service are on display at what used to be the kitchen compound of the Pahlavi Dynasty’s summer palace (Sa’ad Abad Palace – in the northern part of Tehran) which has now been turned into a museum. Note the special type of glass tea cups – which we call ‘estekan’ — and the pair of sugar cubes next to the estekan.
Tea may be a global beverage – entirely commonplace – but drinking tea in Iran is made less ordinary because of the nicety of the associated rituals – such as the touches of sweets served alongside with this familiar beverage.
Sugar cubes are the most common and traditional way to sweeten tea. The old-fashioned way (but not chic, darling!) of having sugar cubes with tea is not to stir and dissolve it but to bite and suck the sugar cube between one’s teeth while taking sips of tea. It’s kind of fun to do but the sound effects and required facial mannerisms make it clear why the practice is frowned-upon-in-elegant-society. I like my tea with milk and no sugar (blashphemy, I know) but if I did like my tea sweet, I wouldn’t have minded occasionally practicing this method on the sly in private to my heart’s content. Elegance be damned!
As a guest in someone’s home, there are many dainty ways to sweeten the tea. Like this tea served with sparkly homemade ‘tut’ (Persian marzipaln mulberries) that I got to enjoy during a Persian new year ‘did va bazdid‘ visit with my lovely friend’s elegant family. (Note the beautiful antique silver spoon!)
Better grab that estekan ‘eh chayee while it’s nice and hot!
In a trendy café, chayee may be served on a cute tray with nabat and almond cookies.
In Shiraz, a festive meal in a garden with live music (while seating and eating cross-legged family style on a kilim-covered wooden platform) culminated – to my heart’s delight – with a tray laden with assorted sweets and an adorable ersatz tea pot adorned with the portrait of a grumpy mustachioed Qajar royal gent.
A typical sweet served with tea is nabat, aka rock candy. These days, nabat is served on a stick (much like a lollipop) that one dunks in the tea (a modern iteration of an old-fashioned idea) and stirs until it dissolves. A charming way to sweeten one’s tea.
This was at the lake front cafeteria of the very scenic Park ‘e Melat (formerly Park ‘e Shah ‘anshahee.)
Sometimes it was not the nabat (rock candy) but the charming sweetness of the company that made the tea special. Like meeting (for the first time in real life!) the lovely Simi, fellow Iranian food blogger and now dear friend in a trendy Tehrani café at (Bagh ‘eh Ferdows) Ferdows Garden. [The Full account of meeting Simi and another lovely Persian food blogger friend in Tehran coming up one of these days!]
While I’m at it, may as well add this photo of yours truly (in the middle) sandwiched between gorgeous family friends. This was also at Bagh ‘eh Ferdows, but in the front garden.
Sometimes it was the company, the kooloocheh and the scenery that made even a weak tea-bag-brew an unforgettable cuppa’ for the books!
This was on the way back to Tehran after a road trip to shomal – the beautiful Caspian sea region.
Sometimes, tea with lemon was just a utilitarian workhorse.
The only way to chase a rich breakfast of kaleh pacheh! (I may have mentioned this already, but kaleh pacheh was the very first thing I had to eat when I arrived in Iran. At the crack of dawn! It was awesome! )
And sometimes tea with lemon with a friend in a garden blooming with fragrant honeysuckles in the ancient city of Yazd was nothing short of magical … a tangible ode to the dizzying perfection of a moment in life. Sip, sip, sip! I’ll drink to that!
Until we next meet, wishing you the perfectly brewed perfect-temperature tea with the au juste sweet pairing.
For now, khoda hafez!
In honor of Valentines day, I have a Persianized Valentine’s Day ditty for you:
(That means YOU!)
As my lovely friend Lena K says: “Celebrate love while you can, always.”
As the revered Persian poet Hafiz put it so eloquently: “Go through this world giving love. Giving love.”
Happy Valentine’s Day !!!
Love, love, love!
It is a truth universally established by now that Persian food is yummy! No doubt! But what about Persian drinks?
I can tell you this: as much as I drooled over the bounty of yummy food during my epic trip to Iran, it was the discovery (and re-discovery) of alluring Persian beverages that constantly knocked me over. In a good way!
Perhaps I shouldn’t have been surprised since Iran is after all the birthplace of sharbat (enchanting syrup-based drinks) and the Persian word for beverage — nooshidani — has its roots in the word ‘noosh’ which means ‘pleasure’ in Farsi. Believe it or not, pleasure aplenty is afoot when it comes to Iranian beverages. Drinking alcohol in Iran is now prohibited of course but a decadently pleasing time can be had by imbibing on a bevy of non-alcoholic drinks that make up for their sobriety with an intoxicating punch of taste, color, and at times charming novelty. Some of them even kick in demonstrable health benefits into the bargain as well!
In a back-to-back series of short and sweet posts I want to take you on a photo-essay journey of my odyssey of drinking in Iran – taking a look at some of the tasty drinks yours truly had to sip, gulp, swig, imbibe, taste, devour, knock back, taste, or merely gaze at covetously during my sentimental voyage. Wouldn’t that be fun? I promise you it will be! It’ll also be a chance to share some stories with you and offer a glimpse of real life Iranian people in action! (Look at them smiling!)
To kick-off the series, let’s start with the nooshidani (beverage) that gave me unadulterated brimming with antioxidants noosh (joy!) Pure JOY I tell you! And that was:
Not surprisingly pomegranates are a shorthand icon of Persian identity and a prevalent and revered motif and symbol in Iranian folklore, art and architecture.
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