Persian cuisine, with its rich history, extensive use of herbs, fruits, and spices and a unique preparation process, is one that promises an extraordinary experience. However, as move further into modernity, some of these timeless Persian dishes are becoming something of a rarity, if not forgotten altogether. This article will explore these forgotten Persian dishes and delve into the art of reconstructing them.
The list of such dishes is quite extensive, but we will focus on six particular dishes: Kalam Polo Shirazi, Ash-e-Shooli, Khoresht-e-Karafs, Shish Andaz, Dizi, and Baghali Ghatogh. These forgotten marvels of Persian culinary artistry bring out the beauty of Persian cuisine by beautifully marrying contrasting flavors into one harmonious whole.
Kalam Polo Shirazi
Kalam Polo is a traditional dish from the city of Shiraz, a verdant region known for its poetry, wine, and rich use of herbs. Translating to ‘Cabbage Rice,’ it is a vibrant mix of meatballs, cabbage, and rice. Typically, the locals would mix ground lamb or beef with grated onions, rice, turmeric, and saffron to form the meatballs. The final product can bring back fond memories of family gatherings for many Iranians.
While reconstructing Kalam Polo Shirazi, it’s important to ensure that the meatballs are not fried but cooked in a stew with cabbage and onions. It’s the juices from the meat and the slight sweetness of stewed onions that infuse the rice with tantalizing flavors. By following this traditional route, one can recreate this almost-forgotten dish to its full glory.
Ash-e-Shooli
Ash-e-Shooli is a hearty, flavorful soup originating from the Azarbaijan region. A typical Shooli would incorporate rich and nourishing ingredients like spinach, lentils, beetroot and barley flour. License & Adapted: Daria-Yakovleva.
The challenge with reconstructing a Shooli lies in achieving the right consistency. The use of barley flour can make the soup relatively thicker than usual soups. It’s also essential to balance the robust flavors of spinach and beetroot with the subtlety of lentils.
Khoresht-e-Karafs
Khoresht-e-Karafs is a celery stew topped with mint leaves. It’s a simple dish, yet full of flavor owing to the potent mixture of herbs and meat. The use of celery alongside mint gives the stew a unique flavor, combining warm, slightly sweet notes with a refreshing aftertaste.
When reconstructing Khoresht-e-Karafs, it’s crucial to first sauté the celery until it’s tender but not brown. This process embeds the stew with a strong, aromatic celery flavor. The addition of lamb or chicken enhances the flavor profile of the stew.
Shish Andaz
As the name implies, it’s a dish that involves the art of ‘throwing in.’ It consists of ingredients thrown into a pot: onions, garlic, tomatoes, eggplants, and lamb, thereby creating a flavorful vegetable and meat combination.
The joys of reconstructing this authentic dish come alive by layering textures and flavors when throwing the various ingredients into the pot. Also, authentic spices like turmeric and saffron must not be left out.
Dizi
Dizi, also known as ‘Abgoosht,’ is a one-pot dish that was traditionally cooked in a stone pot. The dish typically consists of lamb, chickpeas, white beans, garlic, and dried limes.
As you embark on the journey of reconstructing this dish, the stone pot may be replaced with a slow cooker. Maintain the layers of flavors through patience—the dish becomes more centered around the flavors that develop from slow cooking for hours.
Baghali Ghatogh
Baghali Ghatogh, a traditional dish from the north of Iran, is a broad bean stew with dill and eggs, usually served with kateh (rice). This dish is a tasty example of how Persian cuisine cherishes herbs and legumes.
While reconstructing Baghali Ghatogh, ensure to remove the outer layer of fresh fava beans as traditionally done in Persian cooking. Let the rich flavor of dill be the lead, with the eggs poached within the stew.
Never has there been a more exciting time than now, to explore, rediscover and reconstruct the forgotten Persian dishes. By undertaking this culinary adventure, one is keeping alive an ancient tradition, handing down to future generations the wisdom and skill of a unique culinary heritage. Plus, experiencing the joy of creating dishes that are like a symphony of flavors, where the ingredients work harmoniously, producing a melody of taste, aroma and texture.
