She has been hailed as “the guru of Persian cuisine” by The Washington Post.
She hardly had to tell me. "By the Persian Gulf, they use dates in everything," says Batmanglij. She also notes that it's especially good to make with fresh, young celery "when the strings aren't too tough." Batmanglij exclaimed as we were discussing this dish of herbed rice and beans, which is loaded with fresh dill and sweet sautéed leeks. After Batmanglij had earned a master's degree Still, Batmanglij says she "wanted to be a cook more than anything.” Cooking Persian recipes, she believes, was the surest way to stay connected to her roots. "In March, you have to have greens!" So while she'll often make this quick, herby braise with chicken, she developed a vegetarian version to cook whenever her sons are home (Zal has been vegan since In this version, Batmanglij replaces the meat with cremini mushrooms, which grounds the flavor. Recipes. Batmanglij is the author of 10 cookbooks on Persian food, wine, and culture; an instructor of popular cooking classes in Washington, DC; a former guest chef for the Persian New Year feast at the White House; and in general is what the Washington Post called "My mother was an excellent cook and herbalist, but she discouraged me to cook," Batmanglij told me during a recent phone call. Najmieh has spent the past 35 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. "She didn't go to university and wanted me and all my sisters to focus on our education first." Oven-Baked Rice (Shirazi polow-ye qalebi) Fava Bean and Dill Khoresh (Khoresh-e gol dar chaman) Quince Preserves (Moraba-ye beh) Fresh Herb Kuku (Kuku-ye sabzi) Eggplant with Pomegranate Spread (Nazkhatun) Fish with Fresh Herb and Barberry Stuffing (Mahi-ye tu por ba sabzi) Skewered Ground Lamb Kabab (Kabab-e kubideh) "In 1983, a pregnant Batmanglij immigrated to America with her husband, Mohammad, and their first-born son, Zal (who—no big deal—would grow up to be a "Traditional celery khoresh [that is, Persian celery stew] is made with lamb shank, but I don't eat red meat," says Batmanglij. Ancient Persian Culture and Ceremonies; Modern Iranian Cooking & Recipes Quinoa has no history in Iran—it was In this recipe, she steams the quinoa with saffron, which she prefers to buy as threads and grind herself with a Atop the quinoa rests a fillet of white fish that's been rubbed in a mix of sumac, turmeric, salt, and pepper and baked.
Sometimes, though, she likes to switch things up by making quinoa instead. Now, Iranians eat rice with everything." Batmanglij exclaimed as … The rice and beans are steamed with a host of aromatics: a cinnamon stick, cardamom, rose water, turmeric, and garlic, all of which make for a wonderfully fragrant kitchen while you're waiting for dinner to be ready.Since it's vegetarian, Batmanglij makes it when her boys are home "with a "Before the 17th century, Iranians did not eat rice," Batmanglij tells me. She says it’s a traditional side dish for Nowruz (the Persian new year, a celebration of spring renewal), and she even made a version of it when she appeared on But this quicker version is ideal for weeknight cooking—especially if you look for frozen favas that have already been freed from their pods and interior husks.
For more mature stalks of celery, she'll often peel the outer edge to remove those strings. Recent Press: ianyan magazine Mar 15, 2012 "The Khohanotz: Mijink, or Armenian Sweet Bread" The recipe, adapted from the staple Persian cookbook, “New Food of Life” by Najmieh Batmanglij, is mostly the same for other Armenian treats known as “Gata,” as well as the Azerbaijani pastry known as “Kete” or “Ketah. "Instead, they would spoon khoresh over naan. Now, everyone wants to be a cook. Another #NajmiehNote: don't waste the stems of tender herbs by using just the leaf; both can go into the braise to contribute their flavor to the mix.
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