Mmmmm…

I'm not much of a cook. While you certainly won't starve in my home (and you probably won't even suffer), the chances of me having my own cooking show are about the same as being sought after by the folks over at Iron Chef. The Husband is the true cook in our house; he's the one who has the natural cooking talent, the one who can (usually) throw a bunch of ingredients together and come up with some fabulous new dish. I can more or less follow recipes or instructions, but the concept of just knowing what to do, of intuitively knowing what items go together and what don't simply eludes me, and instead of being daringly creative or complex, I usually stick to dishes that are tried and true. The "wow" factor rarely makes an appearance in my kitchen, and when it does, it usually has nothing to do with me.

I say usually, because I do have a few special dishes up my sleeve. I'm good with salmon and fish in general, and am never afraid to experiment with pasta sauce. My spring chicken is always yummy, and I make a pretty nifty crab cake too (when I can be bothered to deal with crab meat). My best dish though, without a doubt, is my Ghormeh Sabzi. As I may have mentioned at some point, the Husband is Persian. As a result, I developed an affinity for all things Persian ( Mahmoud Ahmadinejad not withstanding), especially Persian food. I love Persian food. I did not have a weight problem until I was introduced to Persian food, and I've been battling ever since. I seek out Persian restaurants abroad and keep an eye out for recipes of the Persian dishes I like. Early on in our marriage, I decided to surprise the Husband by making Ghormeh Sabzi, one of the more popular Persian dishes, and on the menu at every Persian restaurant I've ever visited. At that point, I'd never attempted to make Persian food – it hadn't even crossed my mind to try. Once it did, though, I searched the internet looking for a good (read "easy") recipe, and came up with this one. The Husband was suitably impressed, not only by my efforts, but also by the final outcome, and while he might not come right out and say it, I know he's pleased that I took the initiative to learn how to make one of "his" foods.

Since that fateful first attempt, I try to make Ghormeh Sabzi every few months, though more frequently in winter. The recipe I use refers to it as "an exquisite Iranian dish", and I am inclined to agree. I love the sour taste from the dried lemons, the way the greens soak up so much soup and introduce such a fabulous texture. I love the way the chunks of meat practically melt in your mouth, and when I ladle copious amounts over a plateful of rice (Persian, of course!), the world around me almost ceases to exist, as I plunge my spoon into the center of the dish, making sure that the Ghormeh Sabzi is sufficiently mixed into the rice, before carefully guiding the spoon to my mouth, over and over and over again, filling my stomach and dulling my senses, feeling almost sinful because the food is just… so… good…

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