Search Results for: saffron rice pudding

Saffron Rice-Pudding in the Persian Manner, Sholeh Zard

sholeh zard

A Mellow Yellow Fever

In his memoirs; the Tuzk-e-Jahangiri, Mughal Emperor Jahangir expresses his desire to visit Pampore, Kashmir, to see the land where the fields turn amethyst in the Autumn, when the saffron crocus sativus is ready for harvesting. It is from this flower that delicate hands nimbly extract three crimson-hued stigmas, also known as “Red Gold”; the most dear spice in the world. A spice which was once known to be worth its weight in gold.Read More

Maygu Sabzi – Herbed Shrimp with Saffron Butter in the Persian Manner

Shrimps (1 of 1)-2

My father loves inviting people over for dinner. Throughout my childhood, I remember he would often call my mother in the morning from his office desk, telling her that his friend from work will join us for dinner that night. That was easy enough for my Ami to accommodate, because we always had a Pakistani spread on our dining table at home – meat, vegetables or lentils and rice or bread – which made for fun, communal eating. A few hours later, Baba would call again at noon and tell Ami that we need to add place settings for two additional guests.Read More

My First Published Article- Kheer: Rice Pudding in the Pakistani Manner with a Rhubarb-Strawberry Coulis

My first published article came out in Edible Toronto’s Summer Issue. Edible is a magazine based on sustainable food and the farm scene with over 65 chapters across the United States. The inimitable Gail Gordon Oliver is the founder of the Edible Toronto chapter in Canada. The article was about my move from Rome, Italy to Toronto, Canada a year and a half ago, and the aromas of my childhood which made me feel at home in a new city.

Here is the link to the article, which I have also pasted below, with the recipe and a video of myself talking about kheer.Read More

Persian Cooking Masterclass

Join us on Saturday, September 14th, for a hands on workshop and lunch to learn a few favourites from the Persian kitchen. Once we are done preparing the dishes, we will sit down and share a meal together, family-style. (Location in downtown TO, exact address is shared after you register.) Send me a message on Instagram, or to shayma@thespicespoon.com to register and secure your spot! 

Cost $95

Menu (vegetarian option available)

*Borani-e-Labu—roasted beet and walnut dip, flatbread from my local Persian bakery

*Tahdig—Persian crispy saffron-crust rice

*Khoresht-e-Morgh—saffron, dried lime and chicken stew (vegetarian substitute available)

*Mast-o-Khiar—Persian cucumber, mint and rose petal yoghurt sauce

*Roasted Ontario plum pudding (or pears, depending on what is available at the farmer’s market that week) with vanilla bean ice cream—cardamom, pistachio dust and maple syrup

Workshop Goals:

*Work in in a small, intimate group of 6 to prepare and assemble the dishes

*Learn the basics about cuisine from this part of the world

*Enjoy a family-style meal

*Leave with a booklet of these family recipes

*And most importantly, enjoy a lovely Saturday afternoon, chatting and eating with others who adore food from Iran.