About a month ago, I visited a good friend of mine who is Iranian, and she treated me to what I believe to be a pretty traditional Iranian lunch.
First up was Iranian tea, which is brewed with cardamom. The teapot is brewed on top of a bigger vessel, which has hot water inside. Because the tea itself is very concentrated and fairly strong, it’s diluted down with the water for a milder taste. We had our tea with some chickpea cookies (nokhodchi), usually eaten during the Persian New Year.
The main course was lubia polo, Iranian green bean rice, a mixture of aromatic basmati rice, bits of beef, tomato paste, green beans, turmeric and onions. My friend insisted on a dollop of Greek yogurt on the side to temper the strong flavors of the rice, which was served with a simple salad.
Overall a simple, savory lunch that packed strong flavors in small sips and bites.
Maybe it’s because I’ve been flipping through too many breakfast pictures or maybe I’ve just wanted to give this science experiment-like procedure a try myself, but I’ve been craving poached eggs for quite some time now.
I tried my own hand at it a couple times this week, and the results have been not as bad as I had imagined, although next time I would like to try with fresher eggs to hopefully have a better shape in the end.
The first time around, I think I over-cooked the eggs a little bit. The yolks weren’t as runny as I had wanted, and the whites were a little too springy, but overall the texture was still great. I served them on a bed of leftover veggies (tomatoes, celery, green peppers, onions) on a thick slice of toasted challah.
The second time around, the whites didn’t form as well as the first time, and so the yolk was a little exposed as a result. This time I put the egg into a bowl of cold water after only about 3 minutes (as opposed to about 5 like last time) to stop the cooking, and the yolk, despite being exposed, had a great runny texture. I served the egg (exposed side down…) on a toasted bagel with some thin slices of cheddar-gruyere melange cheese and garnished with some seaweed salad for added texture and contrasting flavor. I gave myself some additional presentation points when I used some of the scraps of cheese to puncture the egg.