Author Archives: Reyna simnegar

About Reyna simnegar

Reyna was born in Caracas, Venezuela and moved to the United States in 1995 to pursue her degree in Interior Design. She began to take classes at UCLA and found her bashert (destined life-partner), Sammy, when he was her customer at Taco Bell on campus! They now live in Boston with their five sons. Reyna writes the blog http://www.kosherpersianfoodblog.com and her first cookbook is Kosher Food from the Non-Persian Bride.

Pomegranate Truffles

Yield:
20 truffles


Pomegranate truffles are a popular dessert in my Rosh Hashanah table. Persians are addicted to pomegranates; they even use pomegranates in stew! Hence, it seemed logical to use them for dessert as well. I love how tangy and sweet these truffles are, not to mention how well they go with a cup of tea (instead of using sugar).

pom truffles

I am proud that pomegranates are native of Persia – they are packed with nutritional value and antioxidants that protect against cellular damage. Mulberries, my husband’s favorite dried fruit, are a great source of iron and vitamin C. They also have an antioxidant present in red wine that has the potential of promoting a healthy heart. Hence, these truffles are not only absolutely fabulous to taste but packed with superfood qualities!

Pomegranate Truffles

Ingredients

1 cup walnut pieces

1 cup pitted Medjool dates

pinch salt

½ cup pomegranate powder

¼ cup mulberries or golden raisins (optional)

Gold decorating dust, cocoa powder, chocolate sprinkles

Directions

Place walnuts in a food processor fitted with a metal blade. Process until a paste forms.

Add pitted dates, salt and pomegranate powder and continue to pulse until well mixed. The dough will be crumbly and moist but easy to mold into truffles about 1-1/2 inches diameter.

Optional step: Place a golden raisin or a mulberry inside the truffles and reshape as a sphere.

Dip truffles into gold decorating dust for a whimsical look, or cocoa powder and sprinkles for a more traditional truffle look.

Posted on September 2, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Chorosh Sabsi

Yield:
8-10 servings

Chorosh Sabsi, or Persian Herb Stew with Dehydrated Limes, is pure goodness! I was very excited to share this recipe when Shannon Sarna told with me that it is her favorite Persian dish.

The meat of choice should be lean. Bison is a very lean meat, but unfortunately it is hard to find. Veal is a fine choice as well. All those greens will do wonders for your body! Make sure to get your portions right. Your protein (in this case meat) should be about the size of a deck of cards while your complex carbs (the vegetables) should be two handfuls. You get plenty of that in this stew. The beans, if you chose to use them, will also be an additional source of protein. In fact, if you are a vegetarian, you can either replace the meat for seitan or you can exclude it all together and double the kidney beans. Sour grapes are really hard to find, so don’t worry if you can’t add them…the lime is the one that does the magic!

Chorosh Sabsi

Tricks of the trade

Keep in mind that Shirazis do not add red kidney beans, while Tehranis do. I personally add them for a splash of color! Also, the dehydrated limes give it a great taste and authentic look, but you can get away with not adding them too. If all you have available are ground dehydrated limes, use 1 tablespoon instead. You can order dehydrated limes online from sadaf.com under lemon omani.

Persian Herb Stew with Dehydrated Limes (Chorosh Sabsi)

Ingredients

1 large onion, chopped

3 garlic cloves, pressed

2 Tbsp olive oil

2 pounds stew meat

2 tsp salt

1 tsp pepper

2 bunches fresh parsley

2 bunches fresh cilantro

1 leek, chopped

½ bunch fresh mint

½ cup spinach (optional)

2 stalks celery, finely diced

½ cup lime or lemon juice or the juice of 3 limes/lemons

3 cups water

5 whole dehydrated limes (lemon omani), pierced

1 (15-ounce) can low-sodium red kidney beans, drained and rinsed (optional)

¼ cup gureh (sour grapes) (optional)

Directions

In a 6-quart saucepan, sauté onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.

Grind fresh herbs in a food processor.

Add to the saucepan ground fresh herbs, celery, lime juice, water, dehydrated limes, kidney beans, and gureh, if using.

Bring to a boil; then simmer, covered, for 1½ hours or until meat is tender. Serve hot in a casserole dish over Basmati rice.

Posted on June 7, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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