Shoorba-ye Yazdi (Lentil and Beet Soup with Tiny Dumplings)

What could be better on a cold winter day than a hot bowl of tasty, healthy and sumptuous soup? This beautiful and nutritious soup is from the region of Yazd, Iran and is called shoorba. "Shoor" means salty and "shoorba" generally refers to soups or ash (thick and hearty soup). This shoorba is made by combining sauteed golden brown onions, brown lentils, small cubed beets, chopped young

Yalda 2010! Celebrating the Longest Night of the Year (Winter Solstice)

The sight of you each morning is a New Year

any night of your departure is the eve of Yalda


~Saadi






Shab-e Yalda refers to the longest night of the year which has been celebrated ever since the ancient times in Persian history. The word "Yalda" means birth in Syriac and is marked as the birthday of Mithra, the ancient Persian god of light and cosmic order, also called the son of

Naan Berenji - Persian Rice Flour Cookies

Naan Berenji Kermanshahi is one of my favorite Persian sweets which is traditionally made for Nowruz (Persian New Year). Naan berenji cookies are rich with flavor and not too sweet. They are great to eat all year around and are most delicious when served with a freshly brewed cup of hot tea or coffee, especially on a cold day.






 I have wanted to write about naan berenji in the past but I

Torshi Anbeh - Pickled Mango

This is a quick, simple and sumptuous torshi (pickle) that is served as a side for any rice and stew dishes. Serving a variety of pickles and relishes with main courses is a major part of the Iranian cuisine. In our home torshi making was an annual summer ritual for my mother and our hayat (yard) would be filled with fresh fruits, vegetables, tomatoes, limes and unripe sour grapes to juice.

Saffron Rice with Cranberries

Saffron rice with cranberries is an aesthetically pleasing and tasty side dish. The tartness of cranberries are similar to the tartness of barberries and can be a good variation to our traditional rice with barberries (zereshk polow). This is my new favorite rice dish for my favorite time of the year and will be one of my contributions to Thanksgiving dinner with my family. Celebrating

Zeytoon Parvardeh-Persian Olive, Pomegranate and Walnut Salad

This is a tasty side dish made with green olives, pomegranate seeds and walnuts combined and marinated with pomegranate molasses, fresh herbs and garlic. Zeytoon Parvardeh is a well-liked appetizer from the north western region of Gilan province. The authentic zeytoon parvardeh is prepared with aromatic fresh herbs from the region. However, I've learned that I can substitute fresh or dried

Dal Adas-Southern Iranian-Style Red Lentil Soup With Tamarind Sauce

Dal Adas is a popular and very tasty dish in southern Iran and in our home it happened to be one of my father's favorite dishes. Every time he would come here to visit he would ask me to make it for him but my dal adas was always a milder version of what my grandmother used to make. He liked the way his mother made this soup, hot and spicy with lots of sauteed garlic and onions, simmering

Omelete Khorma & Tokhm-e Morgh - Date & Egg Omelet

This is a simple and sweet omelet that's perfect for a relaxing breakfast. The combination of eggs and dates is so filling that I'd rather make it later in the day for brunch or for a light lunch. Sometimes there's nothing better than a super simple, quick and tasty omelet when hungry or when you don't want to cook an elaborate dish with too many ingredients. I find the sizzling sound of the

Yazdi Cupcakes (Cake Yazdi)

This is a no frosting, mildly sweet cupcake with rosewater aroma, cardamom flavor and chopped pistachios sprinkled on top. Cake Yazdi takes its name after the city of Yazd, the capital of Yazd province in central Iran. This delicious cupcake is truly a delightful dessert that can be enjoyed during any time of the day. These cupcakes can be packed for your kid's lunch, family picnics or

Shirazi Rice With Tiny Meatballs, Herbs & Kohlrabi Fries (Kalam Polow Shirazi)

This is a most flavorful and aromatic rice that is called kalam polow Shirazi in Persian, and it is a wonderful dish from the beautiful ancient city of Shiraz, Iran. This delicious rice is layered with tiny and tasty meatballs, a combination of fragrant fresh herbs such as basil, tarragon and savory and then topped with kohlrabi fries. I heard about this recipe from a very kind and generous

Joojeh Kabab, Persian Grilled Saffron Chicken

Joojeh kabab is a simple, easy to make and popular dish in Iran and is most delicious when made with fresh and tender young chicken. Joojeh kabab is usually made with skinless and boneless chicken breast. However, it could be made with the whole chicken cut into small pieces, allowing ample marinating time,  which is an important step in the cooking process. It's best to let the chicken

Eshkeneh, Persian Onion Soup With Fenugreek

With the cool and crisp days of Autumn weather just around the corner, eshkeneh, this creamy and delicious onion and fenugreek (shanbalileh) soup, seems to be the best choice of food to serve your family and friends. Eshkeneh is a traditional soup made with dark golden brown sauteed onion, fresh aromatic fenugreek and the last minute addition of stirred eggs. The result is a fantastic soup

Ranginak, Persian Date Dessert

Ranginak is a healthy, nutritious and wonderful tasty dessert from the southern region of Iran. The history of dates in Iran goes back to the ancient times and the beautiful dates and palm trees are a part of our southern landscape. I was lucky enough to grow up having palm trees in our yard and a tall and healthy date tree with red colored dates in our last home before we left Khuzestan.

Khoresh-e Khalal Badam & Zereshk - Slivered Almonds & Barberry Stew

I've been wanting to make this nutty and tangy saffron flavored lamb stew for a long time. You must try this gorgeous, flavorful and aromatic stew -- you will be very pleased with the taste. I generally use barberries to make the rice with barberries dish (zereshk polow), which has been a staple in our family, but another great use is to make this delicious stew with it. Barberries/Berberis

Doogh - Persian Yogurt-Drink and Homemade Yogurt

There's something quite refreshing and relaxing in scooping a cold yogurt served in a serene blue Lalejin clay bowl with a warm piece of bread. To me, that's a delicious meal in itself. In our home, like the homes of many Iranians, serving yogurt based side-dishes for both lunch and dinner was a daily occurrence, especially in the summer. Yogurt is so versatile and is used in many Persian

Mast-o-Khorfeh - Yogurt with Purslane

 
Yogurt with Purslane (khorfeh) is the best food to beat the summer heat. There's nothing more refreshing and satisfying than a cool cup of yogurt mixed in with coarsely chopped fresh purslane picked right from your own garden. I've never planted purslane since they grow on their own and are actually considered weeds. I used to pull them out and discard them, until one summer that my mother

Khoresh Rivas - Persian Rhubarb Stew

It's been a very hot summer so far, the kind where you don't feel like cooking and heating up the oven or turning on the stove. However, I was so excited to have finally found a bunch of fresh rhubarb stalks in a supermarket the other day that it no longer mattered how hot the weather was. I had to cook this savory dish. I adore rhubarbs for they are nutritious and very tasty. I loved

Ash-e Miveh - Fresh Fruit Soup

The chickpea



A chickpea in a pot leaps from the flame

out from the boiling water,

crying, "Why do you set fire to me? You chose me, bought me, brought me home for this?"

The cook hits it with the spoon into the pot.

No! Boil nicely, don't jump away from the  one who makes fire. 

I don't boil you out of hatred.

Through boiling you may grow flavorful and nourishing, and united with

Baghali Pokhteh - Cooked Fava Beans

I've always loved the taste of fresh and simple cooked fava beans/broad beans (baghali) with a dash of salt, a sprinkle of ground angelica (golpar) and a squeeze of fresh lemon. I grew up with fava beans and that's how it was always prepared in our home. Fava bean season is very short but it's worth the wait. They are soft and creamy when cooked and have a nutty flavor and are quite

Upside-Down Persian Macaroni With The Crunchy Bottom Layer (Tah-Dig)

In one of my earlier posts I wrote about Persian macaroni. This is a revisit with a focus on making the pasta tah-dig (crust at the bottom of  pan), where the noodles meet the hot oil with a pinch of turmeric and form a flavorful and golden crunchy layer at the bottom of the pan. A good tah-dig is crispy but not burned, crunchy but not hard. Those of you who are familiar with Persian food

Maash Polow - Rice with Mung Beans

Rice with mung beans (maash polow) is a delightful summer dish, light, simple and delicious. Usually, around the beginning of each summer, I go through my pantry and check the shelves for any kinds of grains, peas and beans that have been stored in jars, bags and containers and decide what to make with them so that they won't be left sitting on the shelves throughout the hot and humid summer

A Tribute to Baba and A Healthy Yogurt Dessert For Father's Day

I could get my late father a nice shirt, a warm vest, a fancy pipe with some tobacco or a cologne for father's day and he would have been happy but he also enjoyed a good meal followed by a sweet dessert, preferably ice cream, lots of it. Growing up, I remember him bringing home noon-ghandi (sweet bread), pashmak (cotton candy), ab-nabat (hard candy) to name a few. But ice cream had it's

Halva for All Occasions

Recently, a good friend of ours lost his very sweet and dear mother and I offered to make halva for the memorial gathering which was being held at their house. I always make halva when someone that I care about passes away. This must be one of the things I've picked up from my mother and have learned growing up in a rather traditional home where wheat flour halva is considered a symbol of

KooKoo Bademjan - Eggplant Kookoo

How often are you asked, "What's for dinner?" or as they say in Persian, "Sham chi darim?" My guess is that this must be the most frequently asked question since the beginning of time or perhaps since the discovery of fire! If confronted by the question, especially on a day that you weren't thinking about bringing out the pots and pans from their nicely tucked away shelf, then you may decide

Koofteh Shevid Baghali - Persian Dill & Lima Beans Koofteh

This koofteh/kufte is a combination of rice, ground meat, baby Lima beans and fresh dill, made into a ball with tasty fillings in the center for that additional burst of nutty and sweet flavor. This delicious one-dish meal is worth every bit of effort and time that goes into preparing it. To me, some meals are works of art that you can't help but marvel at and appreciate the ingenuity that

Maygoo Polow-Khuzestani - Southern Iranian Spicy Shrimp & Rice

My earliest memories of food involving shrimp goes back to my childhood in the city of Bandar Mah-Shahr, meaning the "port-city of the moon," located in the southwestern region of Khuzestan. I don't remember much about how the town looked like and what life was like outside of our home. However, I remember some of the food my mother made using the local shrimp, such as the the shrimp and herb

Mast-o-Artisho - Yogurt & Artichoke Dip

Ever since I moved here I have seen artichokes in vegetable stores and supermarkets, but I never picked one up. It didn't look like any kind of vegetable that I grew up with and was used to. It was different, looked rough, prickly and unappealing. It also seemed a bit labor intensive and I had no time or patience to invest in finding a recipe and cooking artichoke. We simply met at the

Sharbat-e limoo - Lemon/Lime Sharbat

Sharbat-e limoo is a refreshing sweet and sour drink that is just perfect for hot summer days. This tangy yet sweet sharbat is one of the popular drinks served to guests in Iran. Persian sharbats are drinks made with fresh-squeezed fruit juice and sugar. A sharbat should be well-balanced and not too sweet or too sour. However, in our home we like our شربت لیمو - sharbat-e limoo more on

Torshi-e Miveh & Sabzi - Maman's Pickled Fruit and Vegetables

I am a mother of two amazing daughters, which I am so grateful for, but I am also a daughter and on this mother's day, like many others, I'll be thinking about my own Maman, our strong bond and my many sweet memories of her. In my heart of hearts I remain that little girl whose mom would ever so patiently comb her curly knotted hair in elementary school (dabestan) before going to school each

Sabzi Khordan: Persian Assortment of Fresh Herbs

Sabzi khordan refers to an abundant mixture of fresh herbs and vegetables served every day alongside most main meals. The word "sabz" means green and "sabzi" means herbs/vegetables and the word "khordan" means eating. Eating greens and vegetables with almost every meal is an essential part and deep-rooted tradition in the Iranian culture. Iranian cuisine revolves around using fresh and

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

This is a tangy, hot and flavorful dish made with tender okra, sour tamarind sauce, lots of garlic and hot pepper slowly simmered in lamb stew. I was born in the city of Ahwaz, Iran and I spent a large part of my childhood and youth in the southern province of Khuzestan and Maman's most delicious khoresh bamieh had been a favorite of mine ever since. I have cherished this recipe so much

Saffron Chicken (Stove-Top Method)

This is a simple, easy and delicious dish that's a favorite in our home. It 's my stove-top version of chicken kabab (joojeh kabab) which I make quite often but never thought about writing a post on it until I made them yesterday and again today! This dish may be served with rice but we also like it with some salad on the side such as salad Shirazi or a fresh green salad with lemon dressing.

Nargesi Esfenaj - Spinach with Eggs

Nargesi Esfenaj is a great vegetable dish made with spinach, sauteed onions and eggs (sunny side up) on top. Narges (Narcissus) is a name of a beautiful spring flower and also the Greek mythology about a beautiful young man who falls in love with his own reflection in the waters of a pond and he perishes there, leaving narcissus flower to grow in his place. The name Narges is a girl's name in

Kotlet: Iranian Ground Meat Patties #2

Kotlet is a super simple and super delicious Iranian ground meat patty. I can easily say that I grew up on kotlet. This was one of my mother's specialties and signature dishes that was made in the shape and as large as the palms of her hands. They were soft and tender inside and golden brown and crispy on the outside.

On one of our summer travels en route to Tehran, we visited one of my

Kookoo Loobia Sabz - Green Beans Kookoo

Green beans (loobia sabz) makes a great side for most meat and chicken dishes and may also be served as a light and healthy vegetarian dinner. There are other popular and tasty Iranian dishes made with green beans such as, Rice with Green Beans (Loobia Polow) or Chicken with Green Beans (Khorake Morgh) which both are a favorite of mine. I may sound like a broken record but I love all

Shevid Baghali Polow with Morgh - Dill Lima Beans Rice with Chicken

This is a well-blended, aromatic saffron rice with flavorful fresh dill, soft and nutty lima beans and tangy saffron chicken. Dill lima beans rice with chicken or lamb shanks is a nice colorful dish to prepare for yourself, serve your guests or take on outdoor picnics. It's also one of the dishes we make for Sizdah Bedar (getting rid of thirteen), which marks the last day of the Nowruz

Gol Gav Zaban: Persian Herbal Flower Tea

Gol gav zaban (Borage) is a herb that grows in the northern part of Iran and its dried purple flower is brewed the same way you brew tea leaves. Gol gove zaban is a diuretic and is used in treating coughs and colds and also has a calming effect on the nerves. It's believed to be a good source of antioxidants and is also good for the heart. Gol (flower) gav (cow) zaban (tongue) literally means

Haft-Seen Photos

Sofreh Haft-Seen 

The Table of the Seven S's.




Sabzeh (Wheat Sprouts): Representing rebirth and fertility.

 

 Sabzeh (Wheat and Lentil Sprouts)






Sabzeh (Mung Bean Sprouts)






 Senjed (Dried Fruit of the Lotus Tree): Representing love.






 Somagh (Sumac): Representing the spice of life.




 Samanoo (Sweet Pudding made with germinated wheat): Representing the reward of

Guest Post: Happy Nowruz! (Persian New Year)

I'm so honored that Laura Kelley, the author of the book The Silk Road Gourmet and the Silk Road Gourmet blog, has asked me to do a guest post on her fantastic blog. This has been a wonderful opportunity for me to write about Nowruz (Persian New Year) which is the most celebrated occasion in Iran and to also share the recipe of one of my favorite Iranian dishes. Please read my guest blog

Samanoo

Samanoo is one of the many items on the haft-seen table or "sofreh" tablecloth that starts with the letter "S." It is a sweet pudding made with germinated wheat sprouts and flour. "Sabzeh," wheat sprout, represents rebirth and samanoo represents the reward of patience and sweet life.

Making an authentic samanoo requires time, patience and a good arm, or the help of several people to help

Sabzi Polow

 Persian New Year (Nowruz) is the celebration of the first day of spring (Bahar) with all its beauty, greenery and blossoms. Traditional Nowruz dishes are made with herbs representing new life and revival. Sabzi polow is a delicious and healthy dish usually served with smoked white fish (mahi doodi) or fried fish. I posted a sabzi polow recipe last year, here. However, this new variation came

Shirini Nargili - Coconut Macaroons

This is a delicious and perfect sweet for the Persian New Year celebration. Coconut macaroons are tasty enough and there isn't much you need to do to it to make it taste any better. However, just to give it a different flavor and aroma, I added a hint of my favorite spice saffron, a sprinkle of rosewater and a squeeze of lime. The combination of shredded coconut, sugar, saffron, rosewater

Shirini Keshmeshi - Persian Raisin Cookies

These are delicious, simple and easy to bake raisin cookies that are perfect for the holidays, or any day for that matter. I cook all the time and enjoy making pickles and jams. When it comes to sweets, however, I usually only make them for a special occasion, and the Persian New Year is as special as it can get. It may be that my mother wasn't much of a baker and she would hire someone to

Poolaki: Persian Caramelized Hard Sugar Candy

This is a caramelized hard sugar candy from the city of Isfahan, located in the central part of Iran. I was ten years old when I first tasted poolaki during one of my family's annual summer travels where we visited the historic city of Isfahan. My parents bought many bags of poolaki as a souvenir (soghati) among many other things that the beautiful city of Isfahan is known for! Poolaki is a

Khoresh Gheymeh: A Traditional Iranian Dish with Meat and Yellow Split Peas

It's name is "Gheymeh!"  Khoresh-e Gheymeh! I will not call this dish a stew, or a casserole, or anything else for that matter. In my book it's one of the top five Khoresh's and there are many delicious stews in the Persian cuisine. Hopefully, I'll get to share them with you all, one dish at a time!





This is a simple but very tasty dish that, for me, not only satisfies my hunger, but

Growing Seeds (Sabzeh) For Nowruz (Persian New Year)

This year's Persian New Year (Nowruz) falls on March 20th, therefore along with the spring cleaning we need to start growing our own "Sabzeh" wheat sprout which symbolizes revival and rebirth. Besides wheat, which is the most common and popular seed to grow, you may also grow barley, lentils and mung beans. Sabzeh is one of the seven items on the haft-seen table that starts with the letter (S

Kookoo Kadoo - Persian Zucchini Kookoo

Persian kookoo/kuku is a combination of finely chopped or grated vegetables such as potatoes, herbs and zucchini mixed in with eggs and spices and fried on the stove or baked in the oven. Zucchini kookoo is a healthy, light and tasty dish. In our home, this is a favorite! It's one of the few dishes that both my kids, who are picky eaters, love and ask for and there are usually no left-overs.

Moraba-ye Haveej - Persian Carrot Jam

Has it ever happened to you that you have all the necessary ingredients to make a delicious meal but instead you don't know what to cook and are not inspired enough to cook up something new! These are the times you call your mom, sister, friend, or even a neighbor and ask for their opinion. We need suggestions and helpful comments as to how to do our hair, what to wear to a wedding, what

Spring Is Just Around The Corner! It's Time For Spring Cleaning - Iranian Style

It may seem too early to talk about Spring cleaning when the ground is covered with snow and the weather is freezing where I live. However, there are only four weeks left until the Spring equinox when the days and nights are of equal length and the start of Persian New Year and the celebration of Nowruz (New Day)!

Before the actual Nowruz celebration, festivities, family gatherings and all

Paloodeh: A Persian Sweet Cantaloupe Smoothie

This is a refreshing and nutritious drink made with ripe and sweet cantaloupes and is a superb thirst quencher. Cantaloupes are great especially when served in the morning for breakfast. It is also wonderful to set up a beautiful tray of sliced cantaloupe and honey dew along with watermelon during scorching hot summer days or any other day of the year while they are in season. In our home,

Fereni: Persian Rice Flour Dessert

Fereni is a creamy and smooth dessert made with rice flour, milk, sugar and rose water. The soft texture and the pleasant taste melts in your mouth and is very comforting for the cold winter days. My mother was born in the western city of Hamadan, Iran, which was known for its Alvand Mountain (kuh-e Alvand), historical background, many tourist attractions as well as its very cold winters.

Food For The Soul #2: Layli and Majnun's Love Story

 Photo: Wikipedia
What could possibly be the best gift to give or receive on Valentine's Day? There are numerous possibilities out there, from a card with a handwritten personal message to a box of gourmet chocolates, a bouquet of pink or red roses, a delicious dinner, or some heart shaped jewelery.  The list is long depending on one's creativity and of course, the budget. I have to say that the

Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink

Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to the ancient times. It's a combination of vinegar (serkeh) and "angabin," which refers to honey and the natural honey sweet. Sekanjabin and its drink (sharbat-e sekanjabin) are usually served during the summer. Now, the reason that I'm writing about a well-known ancient syrup that's perfect for the summer time in

Khoresh-e Kadoo - Gray Squash Lamb Stew

In the Persian cuisine there are a number of tasty, slow cooked stews (khoresh/khoresht) that combine the seasonal vegetables with either meat or chicken. Iranian food is not heavily spiced and in order to achieve the optimal taste, some patience, time and planning is required. I usually buy the needed ingredients a day in advance and take care of some of the things that could be done ahead

Food For The Soul

As food nourishes our bodies, satisfies our hunger and sustains us, poetry, music and rhythm feed our soul and bring joy to our hearts. I grew up appreciating and enjoying poetry. Maybe it's in my DNA passed down from my mother to me or just because I grew up listening to poems, reading poetry and  memorizing them at school like the majority of Iranian kids. Now, in addition to my recipes and

Loobia-Cheshm-Bolboli Polow - Rice with Black-Eyed Peas

Rice with black-eyed peas (cheshm bolboli) is one of many Iranian rice dishes and "cheshm bolboli" means nightingale's eyes in Persian/Farsi language. This may not be as popular or as presentable and festive looking as some of the other rice dishes, but it's a tasty vegetarian dish to make for a Sunday afternoon light lunch with close friends. It may also be served with lamb, or chicken too

Salad Olivieh - Recipe #2

There have been culinary contributions from other cultures that were well received when they made their way into our culture, such as macaroni, salad olivieh and in the recent years, pizza. As I understand it, salad olivieh was first introduced to the Iranian cuisine somewhere between the late 60's and the early 70's and it easily became one of our popular dishes. It is said that "salad

How to Brew the Perfect Persian Cup of Tea (Chai)

When you walk into an Iranian home after the customary greetings, the first thing you would be offered as soon as you sit down is a well brewed hot cup of tea.  Tea is the hot beverage of choice in Iran where it is served for breakfast, lunch, dinner and in between with at least one or more refills. There's more to drinking tea than meets the eye. It's about being together with family and

Kookoo Ghandi - Sweet Saffron Potato Patties

This dish consists of  fried potatoes and eggs, blended with some sugar and saffron. Usually, I like having my meals and sweets separate and each in its own place. However, there are those sweet but occasional dishes such as the sweet rice, beet and yogurt dip and kookoo ghandi that I like to cook once in a while or for special occasions. However, in general we Iranians like our food more on

Guest Post: Simmered Fried Eggplant & Tomato

I'm so delighted and honored that Rebecca of Chow and Chatter has asked me to do a guest post on her wonderful blog. It has been a great opportunity to be able to share one of my favorite dishes with Rebecca and her readers. Rebecca is a registered dietitian, freelance writer, food blogger and a mom to the most adorable little girl that you get to see while reading her blog. If you would like

Ash-e Jo - Barley Stew with Beans and Herbs

Barley is an ancient grain with an obscure origin. However, as old as barley is, it has never gotten to be a popular grain for cooking in our culture. In the land where wheat bread (taftoon, lavash, barbary and sangag) is the staple of Iranian food, barley has never had a chance to compete for first place. Barley may be nutritious, versatile, and economical to buy but the only recipes that

The Art of Making Persian Tah-Dig

Rice Tah Dig






This unplanned post was brought about due to a reader's question regarding tah-dig. Chantalle asks: "Is there something I can do to get a better crust?" Great question! I've been blogging about Iranian food for months now but it didn't occur to me to write about tah-dig, the tastiest and most sought after part of a rice dish. If only tah-dig could speak it would

Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

This is a divine dish of  layered saffron rice and cooked chicken breasts bound together by seasoned yogurt and egg yolk mixture. We Iranians love our rice and love to layer it with different types of vegetables and meat. However, the most tasty and desired part of this dish is the bottom layer of the rice (tah-dig). Tah-chin is the tah-dig lovers galore! Since the rice is served upside

Haleem: A Wheat and Meat Persian Breakfast

Haleem/Halim is a favorite traditional meal in Iran and it's usually served for breakfast. The main ingredients for haleem are wheat and meat ( lamb, turkey). Haleem is a hearty and filling morning meal that is cooked slowly and requires some patience. In Iran there are also restaurants that serve haleem in the early hours of the morning or sell it as take-out. There are cooks who insist on