I like to cook. A lot. It’s something I’ve always liked to do, and it makes me happy. This semester I’ve pretty much taken over kitchen duties for my family, because I enjoy it and I’ve got the time. A few days ago I started keeping track of menus & recipes. I have discovered that it is ridiculously difficult to quantify things I’ve never thought about or measured. So because I’m putting so much effort into writing these down, I reserve the right to post them here as well — starting with tonight’s dinner.

Continuing the theme of Norouz (Persian New Year) — tonight we had traditional New Year’s food. Yay, quick & easy! The salad and kuku combine with hot bread to make “pita pockets”. As with most Persian food, each family has their own recipes, and regional differences abound. The following are my versions of my mom’s versions of my grandmother’s original recipes. Enjoy.

Kuku Sabzi (”Green kuku”)
- 2 cans spinach, drained
- 5 eggs
- 1 TBSP dried parsley
- 1/2 TBSP dried fenugreek
- 1/2 TBSP cilantro
- sea salt

Drain the spinach well - use a strainer (or your hands!) and some effort to get all the water out. Beat the eggs in a seperate bowl with the salt, then combine all ingredients. Mix until smooth.

Heat melted butter (or olive oil) in skillet. Drop spoonfuls of the spinach mixture, cover, cook on medium heat. Turn once, allow second side to cook uncovered. Serve hot.

Shirazi Salad
- 2 cucumbers
- 1 large tomato
- 1/2 onion
- 1 C lemon juice
- 2 TBSP dried mint
- sea salt

Dice the cucumbers, tomatoes, and onion. Put into one bowl & salt liberally. Crush dried mint over the top (again, you get to use your hands: crush between your palms into fine powder). Add lemon juice and stir. Taste & re-season if neccessary… it usually is.