Merry Christmas ! Happy New Year! to you All Awesome Washingtonian From !!!

Enjoy our favorite Christmas song 🙂

As our last reminder of 2014, drop the red meat !!! sugar and anything made out of it like cookies, cakes, and booze from your diet or else, most of you will end up like me a few years ago 😦
Cancer: One Of The Best Thing Ever Happened To Me

Feel free to connect with me or sending me a msg via

Simplemente DELICIOSO! Made in Alicante, Spain

I learned this new snack in Alicante, Spain. I encourage everyone to try it out at home. It’s pretty easy, and healthy.

Organic smoked salmon with Organic Italian Feta and and fresh mint with little bit of lemon on top! All on a slice of sunflowered whole grain organic bread. I don’t think such a snack is part of the typical Spanish cuisine, but I noticed many of my friends there making it at their home. The mix of lemon, bread, feta, and mint part of it is certainly from Shiraz, Iran where I am originally from. It can also be Greek. So, where ever it is originally from, it’s just FANTASTICO!  Read more of this post

Research Reveals the Secrets Behind my Good Mood and Look

According to research from Iran’s Roozbeh Psychiatric Hospital at Tehran University of Medical Sciences, saffron, the reddish-gold strands—dried stigmas of Crocus sativus—may have a role in relieving symptoms of premenstrual syndrome (PMS) and depression.

Shahin Akhondzadeh, Ph.D., and his colleagues gave 50 women with PMS two (15 mg) saffron capsules or placebo capsules daily over two menstrual cycles, keeping track of their symptoms in diaries. By the end of the study, over three-quarters of the women who had taken the equivalent of a micropinch of saffron reported that their PMS symptoms (such as mood swings and depression) declined by at least half, compared with only 8 percent of women in the placebo group. Read more of this post

5 Awesome iPhone Apps for International Cuisines

If you are into international cuisines, here are 5 Awesome iPhone apps that comes pretty handy:

1. Mexi-Pedia

What’s the difference between a burrito and a chimichanga? The latter is a fried version of the former. The Taco Bell chihuahua actually did a good job of improving the Mexican food vernacular in pop culture, but there’s so much more to the cuisine than the fast food chain offers. The Mexi-Pedia app provides overviews of popular Mexican dishes and includes color photography as well. Read more of this post

How to cure your cold flu with my Fat Mamma Soup

As the flu season begins, I thought of sharing with you my secret “fat mamma soup” recipe for you in DC. The soup is awesome and always takes care of my cold in one or two days, much better than the crap medicine you waste your money on at CVS.

I call the soup “Fat Mamma Soup” because, 1) Every time I was down with a cold or flu, my Mamma made it for me back home in Iran 2) She is fat, but cute fat of course 🙂 Read more of this post

Top Chef Announces the DC Cheftestants Debuts June 16

Kamran Abdi
Get ready for a new season of Top Chef! This time the show takes place in Washington, D.C. with 17 new chefs vying for the top honor.

The chefs, unveiled below stir the pot along with host Padma Lakshmi, judges Tom Collichio and Gail Simmons, and new judge Eric Ripert

The chef competitors range from 24-year-old to 51-year-old  only the second woman to become a Certified Master Chef. Read more of this post

Top Chef Season 7 To Shoot In Dupont Circle

Elias Shams
As a Washingtonian, I am very happy that our Nation’s Capitol is getting recognized rather than criticized and homogenized.  Top Chef Season 7 will be filming in Washington DC  during the first three weeks of April. The rumors are that the show’s contestants will be living near Dupont Circle, shopping at Whole Foods on P Street, NW and will be utilizing the Washington Hilton’s kitchen for their quickfire challenges.

Those of you love cooking and interested in getting new ideas, here is the opportunity. read more…

How To Make An Awesome Macaroni – No, Not The Macaroni & Cheese

Time to share another one of my recipes with those of you have been enjoying it in my place, with my fellow Washingtonians and with the world. I call this one Persian Macaroni. No, not the macaroni & cheese. Unlike the classic macaroni & cheese that adds fat to your love handles and your ass, mine is very healthy and TASTY 🙂

It is the same spaghetti you buy from grocery store, but you end up making macaroni out of it. Like my other recopies, it is time consuming, but worth every second of it once you put it in your month. The following instruction is to serve about 5-6 people.

Stuff you need:

. Spaghetti Pasta
. Salt
. Pepper
. Tomato Paste
. Turmeric. Why? here are 20 reasons for it
. Ground Turkey or Chicken, or beef. Although, it turns out more delicious with ground beef, but I prefer it with Turkey or chicken. Much healthier
. Cinnamon
. Onion
. Mushroom
. Potato
. A clean cloth
. Cooking or Olive Oil
. And, of course, a picture of Angelina Jolie 🙂
Read more…

When East Meets West – Making The Man’s Man Barbeque or Kebob!

It is winter and I know how much you Washingtonians already missing your outdoor barbeque. You can still make it indoor, even better IF and only IF you have a fireplace working with natural fire wood. The result is much better than other type of barbeque you are used to making. Try it and judge it for yourself.

Stuff you need to make it with chicken:
. Boneless or with bone chicken leg or breast
. Onion
. Salt
. Pepper
. Olive Oil
. Lemon
. Turmeric. Why? here are 20 reasons for it
. A photo of Angelina Julie

First you need to marinate your chicken 24 hours in advance

Preparing the sauce:

. Shred one big onion and mix it with two full spoons of olive oil, salt, pepper, one full spoon turmeric, and squeezed juice from two lemons
. Using your clean hand, mix the sauce with chicken and keep it marinated in a pot in the refrigerator for about 24 hours.

Preparing the right fire:

It is very important to have the right fire and temperature. Otherwise, you might burn the surface while the inside is still uncooked.

. Using the natural wood log, start the fire one or two hours in advance. Keep it burning till most of the woods are burned to fresh burning charcoal. Make sure there is no more smoke or high flame fire.

Once, the fire is ready and the chicken is marinated long enough,

. Put the chickens into the skewers as shown in the pictures. Any kind of metal skewer will work. The one shown in the picture, I bought them from middle eastern stores

. Put the skewers on fire. As shown in the picture, make sure the meat is 3 to 4 inches apart on top of the fire.

. Rotate the skewers once every one minute so it is cooked proportionally. If the fire under the meat is too high and you notice the chicken surface is being burned quickly, just move the particular skewer to other part of the grill where there is less fire or simply move the fire around to adjust the temperature under the meat.

. After about 10 to 15 minutes once the chicken is about to be ready, brush them off with butter

. Once ready, you can serve it with whatever you like, rice, salad, etc. I prefer to have it with the yogurt I covered before.

Bone Appétit 🙂

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Preparing Rice the Persian Way

In response to numerous requests from many of my friends in Washington, DC and other part of the world who have been enjoying my cooking past fifteen years or so, here is the recipe for preparing Persian rice serving 5 to 6 people.

Not to worry if you don’t get it right the first time. It will take you several tries to get it right. Preparing the Persian rice is a very delicate and time consuming process. If you are a man, you need to treat the process as you are about to make love to a beautiful woman with beautiful leg, curve, and the whole nine yard for two to four hours 🙂 Can you handle that?

If you are a woman, just think of me and a bottle of Shiraz red wine, you do just fine 🙂

Stuff you need:
. A pot
. A cloth
. Drainer
. Basmati Rice. You can use any other type of rice. You get a better result with Basmati Rice.
. Cooking or Olive oil
. A picture of Angelina Jolie 🙂

1. Pour five cups of rice into the pot and wash it a few times with cold water as shown.

2. Fill the pot up with cold water till there about 2 inches of water on top of the rice.

3. Put the pot on the stove on high. Stir it once every 2 or 3 minutes so the rice doesn’t stick together. This might take about 15 minutes. Once the rice is a little bit soft, but not too soft, take the pot off the stove.

During this process if the rice not soft enough yet, but you notice not much water left in the pot (the two inches of water are gone and you see the rice now), add more water to the pot. Always make sure there are some a little bit of water on top of the rice.

4. Pour the rice into a drainer under running cold water. Make sure to pour enough cold water on the rice till it is not hot anymore. To check out the coldness, put your finger into the rice. Just make sure the hotness in the rice is gone. Keep the rice in the drainer for a few minutes till most of the water is drained out

5. While the rice is in drainer, pour a little more than 1/4 inch mix of oil and water (60% oil, 40% water) into the pot and put it on the stove on high.

6. Add a little bit of salt to the oil/water. Using a spatula, start taking the rice from the drainer and pour it into the pot. For every two or three spatula, use a little bit of salt on the rice. Keep repeating this process till all the rice are back into the pot.

IMPORTANT NOTE: Once all the rice are back in the pot, make sure to bring the edges to the middle to make it like a small hill. Do not flatten the surface. This is to make sure the hot steam penetrates through the rice so they do not stick together

7. Put the cover back on and let the rice on high for about 3-5 minutes.

8. Take the top off and wrap it up with a clean cloth and put it back on the pot. Turn the stove on low or medium this time. The purpose of the cloth is to trap in the steam made inside the pot so the rice doesn’t turn sticky.

9. Let it on low or medium for 1 to 3 hours. The longer you keep the rice on low or medium, the crispier the rice in the bottom of the pot becomes. I usually keep the pot on the stove for about 3 hours. I suggest you try it once with one hour, and then two hours, etc to get the sense of it.

10. Turn the stove off and start taking the cooked rice out of the pot into a large dish or tray using a spatula and spread it. DO NOT pour the rice into the plate at once. Keep digging the rice out of the pot till you notice the crispy rice stick to the bottom of the pot.

11. The crispy rice is called “tah dig”. “tah” means bottom in Farsi, and “Dig” means pot. Hold the outside bottom of the pot under the cold water for 30 seconds so the tah dig comes off the pot easier. Then, use a spoon to take the tah dig out of the pot.

You can also serve the tah dig as an appetizer with yogurt.

Feel free to mix one spoon pf of butter on top of the rice. The butter makes it tastier. But not necessary.

Referring to step 6, you can also put sliced potato at the bottom of the pot which will give you the potato tah dig like shown in this picture

Here is a picture of PERFECT tah dig

You can serve the rice with fish, chicken, lamb, stew, etc.

Bone Appétit 🙂

Here are three great related videos I strongly recommend you to watch:

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