ImageGood morning. It’s the new moon today and with it the start of Ramadan, one of Islam’s holiest months. We have loads of recipes for suhoorheringpg, iftar and, for planning purposes, the Eid al-Fitr holiday that will come at the end of March. To all those observing: Ramadan Mubarak.
Naz Deravian has a new recipe for an iftar meal: khoresh gheymeh (above), an Iranian stew of lamb and split peas topped with crispy onions. “Khoresh” is a Persian word for stews or braises; “gheymeh” refers to the size of the pieces of meat — small, almost minced. Spiced with turmeric, cinnamon and saffron, sweet with onion,66jogo rich with tomato paste and finished with either dried lime or a healthy pour of lime juice, it’s a dish I commend even to those who aren’t really sure what iftar is (it’s the meal eaten after a day of fasting). Serve over rice with a Shirazi salad.
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Khoresh Gheymeh (Meat and Split Pea Stew)View Recipe →
I don’t observe Ramadan, so Saturday’s going to be similar to most Saturdays I’ve ridden through of late: a breakfast of a single, precious half-boiled egg doused in soy sauce, with a toasted English muffin slathered in cold butter and marmalade, followed by a long drive through distant neighborhoods looking for a perfect Italian sub. (I invariably end up at Defonte’s in Brooklyn for a Nicky Special or a Princess, depending on mood.)
recebaFor dinner? Spicy sesame noodles with chicken and peanuts, into which I generally stir some baby spinach for a flash of green. That’s an excellent meal.
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