Ramadan is a month of fasting, prayer and reflection. The fasting time starts from dawn till dusk. There are many traditions observed during the month of Ramadan, which differs from communities to communities.
People around the world, who observe Ramadan, have traditional food for Iftar and Suhoor. Here we will try to introduce our readers to the traditional food of various expat communities in Qatar made during Ramadan.
Today, we will start with what Iranian expats make for Iftaar and Suhoor.
Iran, one of the Middle Eastern countries, has a different way of observing their fasts. The Iranians will open their fast with Khorma (dates) and water. It will be followed by eating Noon Paneer (Lavash or Sangak bread and Paneer), Zoolobia Bamieh (a sweet dish), Sabzi Khordan (basil, cilantro, parsley, leek chives, mint and radish), Halim Gandom and Sulaimani Chai (Black Tea).
Proper dinner is eaten before Suhoor, the food can vary from each household. But there are a few staple dishes that are cooked in every Persian home, like Ghormein Sabzi, Addas Pulao, Ash, Zereshk Pulao in the savory items and Shole Zard or Fereni for sweet.
Here are the recipes for Halim and Shole Zard.
Image taken from the persianmama blog.
Shole Zard (Saffron Rice Pudding)
Ingredients:
White Rice: 1Cup
White Sugar: 2 Cup
Butter: ¼ Cup
Water: 6 Cup
Rosewater: ½ Cup
Slivered Almonds: ¼ Cup
Ground Saffron: 2 Teaspoon
Ground Cinnamon: 2 Teaspoon
Ground Cardamom: 1 Teaspoon
Method:
First, rinse the rice with cold water, then soak the rice in 2 cups of water in a bowl, overnight.
Drain the soaked rice, place in a large pot with 3 cups of water. On medium heat, bring the rice to a boil, then reduce the heat and cook over low heat until rice is soft, stirring occasionally. Add more water if needed.
Once the rice becomes soft, add sugar to the mix and stir until it is completely dissolved and make sure to stir the rice every so often so that it does not stick to the bottom of the pot.
While the rice cooks, make the saffron water by adding 5 tablespoons of hot water to the ground saffron.
After the sugar is dissolved completely add butter, ground cardamom, rose water and saffron water to the rice. On a low heat continue cooking the pudding until it thickens.
If the pudding has thickened it means that it has cooked properly. Lastly, pour the pudding in small bowls, garnish with ground cinnamon and slivered almonds. Refrigerate before serving.
Image taken from TurmericandSaffron blog.
Halim Gandom (Wheat Porridge)
Ingredients:
Pelted Wheat (soaked overnight): 300 grams
Meat (Lamb or Chicken): 300 grams
Chickpea (optional): ¼ cup
Garlic cloves: 4
Onion: 3
Salt: To taste
Cinnamon: For topping
Butter: For topping
Sugar: For topping
Water
Method:
In a large pot, place the meat or chicken in water, enough to cover the tops of the meats.
Over medium heat, boil meat or chicken. Once it starts boiling remove produced foam from the water as much as you can.
After the foam is removed add in garlic cloves and one sliced onion. Add soaked whole wheat to the pot and stir. Pour in more water if needed.
Partially cover the pot with a lid and simmer for 4 hours over medium – low heat.
Check to see if the meat or chicken is cooked, once cooked remove the bones (if any) from the mixture.
At this point add salt according to taste. Stir the ingredients until well mashed. Continue cooking on low heat for 10 more minutes.
Meanwhile, fry 2 sliced onions in vegetable oil until golden.
Serve Halim in a dish, garnish with fried onion, sugar and cinnamon powder.
