Recipe by: Sima Morrison
If you ask any Iranian, they will let you know their mom’s Persian food is the best. It actually is probably true according to them. Persian food is made with so much love and time. The best Persian food usually comes from a home kitchen rather than a restaurant experience. These traditional dishes focus on fresh vegetables, herbs and spices.
The delicious stews can be made sans meat and still keep the intention of the dish. This dish in particular is a very traditional dish, which dates back to 3300 BC. This dish can be the main course or a sauce you can add to a protein. This tangy-sweet pomegranate-molasses dish has a vibrant amount of fresh spices that will make your mouth water. Every single ingredient used is very authentic to the Iranian culture and diet. Make sure all ingredients you purchase are organic and not genetically modified.
- 2 cups of sprouted walnuts shredded in blender.
- 1 large yellow onion, peeled and chopped.
- 1 cup pomegranate molasses (recipe below)
- ¼ coconut sugar or ½ cup honey
- 1 teaspoon of turmeric
- Pinch of cinnamon
- 2 tablespoon of coconut oil
- Pinch of cardamom
- 2 tablespoon of Sunpotion Yin Formula
- Add the desired amount of sea salt you enjoy to taste
- 2 cups of water
1. Add coconut oil to a saucepan and add the shredded walnuts on a low heat.
2. Add the pomegranate molasses with the cardamom and 2 cups of fresh spring water. Let simmer for 30 minutes. Stir frequently.
3. In a medium pot add the oil with the onion and sauté. After stirring a few minutes add the turmeric to the mixture.
4. Add the pomegranate molasses to the medium sized pot.
5. Cover pot and make sure to have on low heat. Simmer for 2 hours and add water if the consistency is too thick.
6. Add the Yin Formula to the sauce and stir for a few minutes.
7. Serve on top of wild salmon or with basmati rice for a plant-based option.
Zereshk Polow : Basmati Rice with Barberries
- 2 cups of sprouted basmati rice
- ½ cup of barberries
- 1 teaspoon of saffron mixed with 1 tablespoon of coconut oil
- 2 tablespoons of coconut sugar or 3 tablespoons of honey
- 3 tablespoons of coconut oil or grass fed butter
- Big pinch of salt
- 5 cups of water
1. Add 2 tablespoons of coconut oil to a medium sized saucepan. Add the barberries to the pan along with the saffron that has been liquefied with the coconut oil. Stir on low heat.
2. Add the coconut sugar to the pan and have a nice balance with the sweet and sour taste of the barberries.
3. In a large pot add the sprouted soaked rice and 5 cups of water to a boil for 12 minutes.
4. Once rice is cooked, drain rice in a colander and rinse with cool water a few times.
5. Rinse same pot and add 2-3 tablespoons of coconut oil.
6. Empty rice into the pot and make a cone shape to let the steam of the rice out properly. Made a few holes in the rice so it can release the steam.
7. Cook for 10 minutes on medium-high heat until it starts steaming. Add 3 tablespoons of water and coconut oil or grass-fed butter on top of the rice. Lower the heat and cover for 45 minutes.
8. Serve rice on platter and add the barberries and saffron from the saucepan on top of the rice.
9. Enjoy with love.
- 4 cups of pomegranate juice
- ½ cup of sugar or ½ cup of honey
- 1 tablespoon of fresh lemon juice
1. Add all ingredients in a medium sized saucepan.
2. Stir frequently until sugar has dissolved on medium heat.
3. Once the sauce has dissolved to 1 cup bring heat to a low.
4. Let the sauce simmer for 60 minutes.
5. Let it cool in saucepan until you need to add to the Fesenjoon recipe.
Photo Credit: Nitsa Citrine and Tasya van Ree - womenwithsuperpowers.com
Sima Morrison, founder of House of Citrine, is a vibrant soul with a potent zest for life and the beauty in its simple pleasures. As a holistic nutritionist and herbalism student, Sima has made it her life's journey to experience, to empower, and to explore the synergy between the mind and the body, embracing the liberty and power of mindful living. She earned her Bachelors Degree in Science in Public Health Education from California State University Northridge and studied Holistic Nutrition at The Natural Healing Institute.