As most of you know by now, I love Iranian food, and I have been cooking it a lot recently. One of the dishes I discovered on my last trip to Iran is a Gilaki (from Gilan province) classic, a simple vegetarian dish cooked with beans, that are not unlike cannellini, and dill with eggs broken into the mixture at the very last minute just before serving. I make mine slightly differently, leaving it fresher and drier than they do in Iran because I don’t like to lose the definition of ingredients. When I sent my picture of the dish to my friend Nasrine, who I stay with when I am in Iran, she said it was more like art than food! Not so sure about that but it is beautiful, and delicious, and very easy to make.
April/May is probably the nicest time to be in the Middle East. Not only because of the weather which is just fabulous (sunny and not too hot) but also because of the profusion of seasonal produce. I was in Tehran recently and the produce I saw in the different markets I went to was simply amazing. Our farmers markets don’t even come close. Here are a couple of pictures of the first white mulberries of the season for sale in Tajrish market. I bought half a kilo but I have to say they were not so sweet. Still too early in the season. However, when they are good, they are simply amazing. I can never decide which I like better: the white or the red ones. I guess both are fabulous. And recently, when I was in the Emirates, I found really long red mulberries but I am not sure if those are still called mulberries. Perhaps you can help. Should have taken a picture but I was filming and didn’t get the opportunity.