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Reyna Simnegar shares some poignant memories and exotic kosher dessert recipes from her book, Persian Food from the Non-Persian Bride. Enter to WIN a copy of this delectable kosher cookbook.
I have been to Israel only once…and it was a long time ago. I remember being completely overwhelmed with the language, culture and passion.
Many times, when Israelis spoke, I thought they were fighting and insulting each other in broad daylight, when they were actually simply conversing. You see, Israelis do everything with passion…and they certainly speak with passion.
This was my mindset the last time I was at a kiruv event and I was introduced to a young non-religious Israeli woman. Using the typical hand gestures that characterize Israeli culture, she motioned toward her own face asking me …”Nu, you don’t look Jewish, are you Jewish?”
I get that question a lot so once again I was put on the spot. Some people are more chutzpahdik and ask in public and others have more tact and ask in private. I looked deeply into her eyes and said, “Yes, I am. But I look different because I am a convert.”
She smiled back at me and said, “So we are soul sisters, ha?” I could not contain myself so I smiled and gave her a big hug. “Yes, we are soul sisters.”
One of the main catalysts for me to become a Jew was to rescue the leftover sparks of neshama the Inquisition had tried to rob my family. I knew my family was different from a young age. At the age of twelve I found out we were conversos, whatever that meant, and I became obsessed with Judaism.
At age fifteen, while watching the movie Schindler’s List, I noticed Jews place rocks on graves instead of flowers. As I watched in astonishment, an inevitable rush came over me while my whole body trembled. That is what we still do in our family! So many years after feeling humiliated for rock hunting in incredible manicured, garden-like cemeteries, I finally understood! That day I decided I was to become a Jew.
You see, I wanted to gift my children with more than death-related traditions. My family perished as hidden Jews; I wanted to live as an open Jew.
My grandmother used to make “Membrillos” for the holidays. Deliciously juicy and sweet quince chunks in heavy syrup. I can still remember the deep burgundy color and the softness of the fruit surrounded by impossible to resist crispiness. Was this one of her converso recipes? Perhaps.
Today I make “Membrillos” for my family, which interestingly is also a popular Persian dessert called Moraba’e Be. Well, this comes quite handy because it pleases my palate and my husband’s as well! Who would have though Hashem would have a Persian beshert in store for me?! I consider myself lucky… And who would have thought I would one day write a cookbook of Kosher Persian Food? Hey, at least I look a little Persian!
Quince in Heavy Syrup (Moraba’e Be)
This jam-like concoction is absolutely divine! It is hard to believe the quince, which is a yellowish fruit, becomes burgundy in the cooking process. In fact, while the jam cools off, the burgundy color deepens. Make sure to add a few of the seeds of the quince in the saucepan before cooking. The cooked seeds will deepen the rosy color even more.
Interestingly, this is not the only use Persians have for these seeds. Beh dune (seeds of the quince) are also used by Persians to treat colds and coughs. First remove the seeds from the fruit and set them aside to air dry. Once they are dry, mix 1 tablespoon of seeds in 1 cup of hot water and steep for a few minutes until the water gets very thick, like jelly. The first time my mother-in-law gave me this concoction was on my wedding day (what a day to have a cold) and it helped me tremendously.
This jam is delicious for breakfast along with cream cheese and bread. What a perfect Shavuot breakfast! The syrup from this recipe is also delicious mixed with water and ice!
Ingredients:
3 quinces, cored and cut into ¼-inch slices (do not peel)
6 quince seeds
2½ cups sugar
5 cups water
1 tablespoon cardamom
Garnish (optional)1 tablespoon lime juice
1. In a 6-quart saucepan, bring the sliced quince, seeds, sugar, and water to a boil, uncovered, over high heat. Add cardamom; reduce heat to medium.
2. Simmer for about 1 hour and 45 minutes or until the quince has developed a light burgundy color and the sugar has become syrupy.
3. Garnish with lime juice if desired.
Yield: 4 cups
Here’s another dessert that will become a family favorite:
Persian Saffron Ice Cream (Bastani)
(see image at the top of this article)
This is my husband’s favorite ice cream! When I learned how to make it he could not have enough! You can make it parve to be served after a meat meal if you use parve vanilla ice cream. Also, it is delicious made with dairy ice cream…your choice! The whipped cream slabs are optional.
Tricks of the trade: Saffron can be ground in a small mortar and pestle or using the back of a spoon against the wall of a cup. This ice cream can also be made in an ice cream maker. Simply follow your appliance instructions for vanilla ice cream (dairy or parve) and add the remaining ingredients in the list below.
Ingredients:
Ice cream -1 pint parve or dairy vanilla ice cream
¼ teaspoon saffron
3 tablespoons rose water
2 tablespoons slivered pistachios, divided
Garnish (optional)½ cup parve or dairy whipping cream, not whipped
1. Remove ice cream from freezer and let it stand for 20 minutes or until it becomes easy to manipulate. If using cream garnish, pour ½ cup of whipping cream (¼-inch thick) into flat plate and place it in the freezer until it hardens.
2. Mix saffron and rose water and fold into softened ice cream. Fold in the pistachios, reserving some for garnish.
3. Remove the whipping cream crust from the freezer and break into pieces. Fold some pieces into the ice cream and reserve a few for garnish.
4. Serve in small bowls and garnish with the remaining pistachios and frozen whipping cream.
Yield: 1 pint
Reyna Simnegar is the author of Persian Food from the Non-Persian Bride: And other Kosher Sephardic Recipes You will Love. The book is currently on sale on Amazon
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