Noosh e Jaan

Noosh e Jaan

Noosh e Jaan

Living in San Diego is truly a blessing. I’m looking at my small garden full of all kinds of flowers, with weather between 75 and 85 degrees, while most of the nation has been under piles of snow. We are lucky. I lost my wonderful uncle Siavash recently; he was three years older than I am and his favorite food was salmon. The following delicious salmon recipe is from our cousin Dr. Nasie Attaran in his memory. May he have a safe journey.

Nush-e Jan Editor

Stuffed Salmon

Ingredients: two similar-sized filets of salmon, skinned and cleaned; 4-6 pieces of garlic, chopped to medium size; 1 cup chopped walnuts; 1 medium large caramelized onion; 1 cup of zereshk; concentrated Sadaaf pomegranate juice; 1 bunch of cilantro, chopped medium size; and salt/pepper to taste

Instructions:

  1. Place one fillet on a shallow baking dish or sheet pan. Spread garlic, cilantro, walnuts, onion, zereshk, some pomegranate juice, and salt and pepper to taste on top of the fillet.
  2. Place the other filet of salmon on top of the first one, put some garlic inside the fillet,  and spread more pomegranate juice on top.
  3. Bake salmon for 10 minutes in the lower portion of the oven and then 10 minutes in the upper portion of the oven. If salmon fillets are thick, they should bake for about 15 minutes on each level.

Sohaan Assal (Almond Candy)

From The Joy of Persian Cooking by Pari Ardalan Malek

Preparation time: 1 hour
Serving size: 1 medium plate full

Ingredients: 1 cup slivered almonds; ½ cup sugar; ¼ cup honey; 1 tablespoon cold water; 1 tablespoon unsalted butter; 5-7 drops of liquid saffron (grind saffron, for every ½ teaspoon saffron powder use 2 tablespoons of boiling water); and 2 tablespoons ground raw pistachios

Instructions:

  1. In a stainless steel pan, cook sugar, water, butter, and honey over medium heat, stirring only once.
  2. When sugar melts, add almonds and stir, then add saffron.
  3. Continue cooking for 8-10 minutes.
  4. Examine the mixture in the light. It should be a reddish color.
  5. Test mixture for doneness by dropping a small amount in a bowl of cold water, then eating it.
  6. If the mixture sticks to your teeth, continue cooking for 2-3 minutes.
  7. Sohaan Assal is done when it is brittle and non-sticky.
  8. Grease a cookie sheet and gather 2 small teaspoons.
  9. Use the spoons to place small pieces of the candy mixture on the cookie sheet (smaller candy pieces look more appealing).
  10. While candy is still warm, sprinkle each piece with the ground pistachio.
  11. If candy hardens, warm pan briefly over low heat.
  12. Store candy in the freeze in an airtight container.

    Note: For best results, make this candy only on dry, low-humidity days, as moisture makes it very sticky.

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