Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Friday, July 8, 2011

recipe to a name.

Photo by Cristobal
 It's been almost a year since Rumi came into our lives.  I actually started writing this blog for him to read when he gets older.  Since I usually relate my memories to the foods I eat, this blog works for me.  I can express my thoughts and memories through recipes I've had the honor to try; and hopefully, Rumi will come to appreciate my reasoning behind blogging for him.  


In my very first blog entry I stated that I will "get back" to the reason why I named our boy Rumi.  Everybody has a reason as to why they name their child.  Mine has a lot of history behind it and a lot of meaning...
When I went back to Iran as an adult at the age of 20, I absorbed more culture and understanding than I had when I was 7.  I came to appreciate family life and what it means to have a sense of belonging.  Because when you grow up in the States coming from immigrant parents you don't belong--especially growing up in the South.  You try to find every way to fit in.  
I know everyone can relate to this, but it's just a little harder for the child that has the "parent's from another country." I remember asking my parents why they named me Mahfam.  I HATED my name and thought I deserved an explanation.  
My mom (in farsi) told me, "well, Mahfam dear, I named you Mahfam because you are Mah-fam. It means the color of the light of the moon.  I named you Mahfam because like the moon you are unique...I named you what I believe you are--that's what mom's do"
My mom's answer was only satisfying until I had to go to school.  At school, I wished my name could be  a little easier to pronounce.  At school, I dreaded roll call.  At school, I stuttered my name when someone asked me. At school, I was made fun of for having my name.  Only my sisters could relate to my pain at the time...


I was introduced to the poems of Rumi when I was 16 by my friend Alma. Alma was an exchange student from Bosnia and we just clicked.  Alma soon joined my group of friends and on weekends we all hung out at our local coffeehouse/bookstore.  (The only thing, besides partying or cruising the streets, to do on the weekends in Jonesboro, AR).  Since I wasn't allowed to go to the parties and there's only so much cruising you can do on 1 main street, the bookstore was our haven.
We would go through the aisles and read through books, flip through magazines, and drink coffee until closing.  On one such night, we were reading different books on poetry and just talking about our lives when she picked up Rumi from the shelf and said, "oh, I love this poet; I'm sure you know of him since he's a Persian poet." I did not.  I grew up with Hafez and Omar Khayyam in the home, but not Rumi.  
I started skimming through the pages and I immediately fell in love.  I read through the whole book, The Essential Rumi, by Coleman Barks translation in a week. And I kept the book with me, always opening it at random pages and reading a few poems.  Sometimes I'd base my whole day on a few lines from Rumi.  I related to his teachings and I held the book dear to me.  He taught me about friendship, love, war, misfortune, deceit.  From 16 onwards, I kept his teachings near.  I sometimes looked for advice in his poems.
I never thought I would name my child after him.  That is, until I my trip to Iran at the age of 20.  My dear aunt Sima was talking about what motherhood is all about, what it means to name your child, the sacrifices a mother makes when she decides to have a baby (whether naturally hers or adopted), and how important it is to honor one's mother. 
At 20 I didn't care too much about what she was teaching me, but I did absorb and I did learn.  She told me that it is in the mother's heart to name her baby.  The mother has already formed a bond with her baby before it is born and therefore, it is her gift to name her child.  
Eight years later, I had remembered what my aunt had taught me.  I gave my baby his name the day he was born.  I gave him a name of a poet that became my friend at the age of 16.  I gave him a name of a poet that went on to college with me. I gave him the name of a poet that directed me to the love of my life. I gave him the name of a poet that spoke words of love on our wedding invitations. 
I named him Rumi.  
I named him Rumi not because I want him to go through school only to be tormented by his name, but because I believe he will stand strong behind his name.  
I named him Rumi not because I compare him to the wonderful poet, but because the wonderful poet helped me fit into a world for dreamers and believers.
I named him Rumi not because I want to be the cool, hip mom, but because he was in me all along.




Photo by me.
Photo by Gema.



Photo by Gema

Photo by my mom#2, Gema.

Thursday, February 3, 2011

Saffron-Butter Poached Chicken

Dear Rumi joon,
I hope this recipe comes to you with ease when you want to impress your friends one day by making an exotic Persian dish minus the fuss. Why fuss you ask me? Well you see sweetie, Persians make everything complicated-especially cooking! Ask any grandmother for a recipe and their measurements involve "half an index finger of turmeric, 2 handfuls and a baby's toe of rice, and counting bubbles when you want to begin the simmering process".
So here's your Nanni joon's recipe that I tweaked over the years after carefully converting these measurements for the everyday household:

I like to use bone-in chicken thighs since it is less likely to dry, but you can use any cut.

(4) bone-in, skin less free range chicken thighs, washed, pat dry
(1) small onion, diced
(1) clove garlic, minced
(2.5) cups free range chicken stock
(3) tbsp olive oil
Half stick of unsalted butter
Teaspoon ground saffron infused in 1/4 cup boiling water for 10 min
S/P to taste

Heat the oil in a heavy bottom braising pan, or deep skillet on medium high heat.
S/P both sides of chicken and sear both sides. Remove from heat.
Meanwhile, sauté the onions and garlic just till translucent.
Deglaze the pan with the chicken stock and scrape using a wooden spoon.
Simmer for 10 minutes and add the seared chicken.
Liquid should just barely cover chicken. Add water if needed. Reduce to medium heat.
Cover and cook for 30 min.
Stir in the butter and saffron. Reduce heat to medium low and lightly simmer for 15-20 min. This will also create a silky saffron butter sauce.
Serve chicken on a pillow of fragrant basmati rice with the sauce lightly poured over.
nousheh joon (Bon a petite)

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