Posted by: samandal | June 21, 2010

Charb-Shírín: Savory and Sweet

Martyrdom of Mírzá Mihdí

“In the garden of life there is honey and there are also sour grapes.”        (Traditional)

We would like to thank our dear friends from Abádán, Iran for their wonderful culinary contributions and generous assistance.

“Roam abroad in the world, and take thy fill of its enjoyments, before the day shall come, when thou must quit it for good.”                                                        (Shaykh Sa‘adí Shírází: The Rose Garden, chapter 3, story 28)

Sausage Bandárí

30 ml (1 oz) extra-virgin olive oil                                                                            8 beef sausages, cut into ½-inch slices                                                                    1 large sweet onion, finely chopped                                                                        5 ml (1 teaspoon) turmeric powder                                                                       30 ml (2 tablespoons) tomato paste                                                                      30 ml (2 tablespoons) chili sauce                                                                         2.5 ml (½ teaspoon) salt                                                                                     2.5 ml (½ teaspoon) pepper

Peel and chop the onion, then fry it gently in the oil until it obtains a golden color.

Cut the sausage into ½-inch slices and fry it with the onion until it is nearly cooked.

Season the mixture with the turmeric powder, tomato paste, chili sauce, salt and pepper.

Leave the pan to stand for twenty minutes, then serve the sausage with Sálád-i Shírází.

Garnish the sausage and salad, if you like, with pickles and sprigs of mint on each plate.

Serve with pita bread.

Serves 4 to 6.

“My love is in thee, know it, that thou mayest find Me near unto thee.”      (Bahá’u’lláh: Arabic Hidden Word, number 10)

Sálád-i Shírází

3 cucumbers, peeled                                                                                             3 large, firm tomatoes                                                                                           1 onion, red or yellow                                                                                          30 ml (2 tablespoons) olive oil                                                                              30 ml (2 tablespoons) lime juice                                                                           30 ml (2 tablespoons) red vinegar                                                                        15 ml (1 tablespoon) chopped fresh dill                                                                 15 ml (1 tablespoon) chopped fresh mint                                                               15 ml (1 tablespoon) chopped fresh parsley                                                            5 ml (1 teaspoon) minced garlic                                                                           2.5 ml (½ teaspoon) sea salt                                                                               2.5 ml (½ teaspoon) pepper

Dice the cucumbers, tomatoes and onion and combine them with the olive oil, lime juice, red vinegar, dill, mint, parsley, garlic, salt and pepper.

Chill the sálád well and garnish it, if you like, with goat cheese crumbles and chopped walnuts.

Serves 4 to 6.

“God giveth food, but to those whom he is pleased to gratify.”                         (Qur’án vi. 138, Du Ryer-Ross Version)


750 g (3 cups) vanilla yoghurt                                                                                2 l (3½ pt) carbonated water                                                                              125 g (½ cup) fresh dried mint                                                                            2.5 ml (½ teaspoon) sea salt

Mix the yoghurt, mint and salt in a pitcher, then add a small amount of carbonated water to make a smooth mixture.

Add more carbonated water to reach your desired consistency.

Chill the dúgh well and garnish it with a sprig of fresh mint.

Serves 4 to 6.

Nosh-i ján! (May it nourish your soul!)