by Tessa Afshar
5 cloves of garlic, chopped
1 cup whey (You can purchase this in specialty stores. The Persian name is kashk.
Or, you can replace whey with 1 cup Greek yogurt, strained over cheesecloth overnight.)
2 tablespoons dried mint, crushed to powder (you can rub the mint between your palms)
½ teaspoon turmeric
¾ cup vegetable or olive oil
½ teaspoon saffron
Sea salt and pepper to taste
Preheat oven to 350. Poke several holes in the eggplants and place on rack in a pan for one hour, or until eggplants are soft.
Tip: If eggplants give you gastric discomfort, peel them, cut them into ¼ inch layers, salt, and leave for several hours. Eggplants will sweat a dark liquid. Wiping that liquid off will make them much easier to digest. Fry your eggplant instead of roasting it.
In a large skillet, fry onions in ½ cup oil over medium heat, reserving the rest of the oil. Stir occasionally. Make sure they are soft all the way through as well as golden. Add garlic and stir frequently until golden. Don’t allow to burn. Reserve half the mixture for topping. Add turmeric to the rest of the mix and remove from heat.
When eggplant is ready, remove skin, and using a fork, mash until eggplant is completely pureed. Replace skillet over medium heat and add eggplant to the fried onion mixture. Fry for another five minutes, until completely tender. Add salt and pepper. Serve on a serving dish.
In a skillet, add oil over medium high heat. Add powdered mint. Flash fry and remove from heat. Add saffron and spoon over eggplant mixture. Add the reserved onion and garlic mixture to the top of the eggplant. Serve with whey or yogurt. Delicious with heated pita bread or naan.
White Basmati Rice
Well-made Persian rice has grains that are soft all the way through without being sticky. While more complicated to prepare than the average white rice, it is so profoundly tasty that the extra care and time are worth the effort. Serves six:
4 cups basmati rice (do not replace with other rice varieties)
9 cups water
½ tablespoon sea salt
4 tablespoons vegetable oil
1 tablespoon butter, melted (optional)
1 teaspoon saffron, powdered (optional)
Stage 1: Boiling—Place rice in a deep bowl. Gently wash with hot water four or five times. Leave rice to soak in clean hot water for an hour.
Fill a large pot (nonstick ideal, but not necessary) with nine cups of water and bring to boil. Empty excess water from the soaking rice and add to pot. Reduce heat to medium high and stir a few times until water returns to boil.
Try a few grains of rice after 6–8 minutes. If rice feels soft all the way through, drain in a colander and gently rinse with cold water. Don’t overcook.
Stage 2: Steaming—Add oil, ¼ cup water, and a sprinkle of sea salt to the bottom of pot and reduce heat to medium. When water comes to boil, add rice back into pot. Rice grains are fragile at this point so transfer gently, careful not to break the long grains. Sprinkle salt to taste as you are adding the rice.
Place several paper towels over pot and replace the lid firmly. This allows the rice to finish cooking through steam instead of boiling. After ten minutes, reduce temperature to low. Cook without removing the lid for an additional 30–40 minutes.
Serve rice on a platter with melted butter (optional). Add saffron (optional). See below for preparation tip. The bottom of the pot should yield a golden crispy crust of rice, a favorite in Persian cuisine.
Tip: If you are using saffron, use a few grains of sugar in a pestle and with a mortar crush the saffron filaments into powder. Pour two teaspoons of boiling water over saffron. When rice is ready to serve, pour saffron on top. Its aroma and beautiful color will enhance this dish tremendously. However, avoid stains, as saffron can leave a permanent mark.
Chicken Kebab
1 teaspoon powdered saffron (see tip above for preparation)
½ cup fresh lime juice
1 large onion, chopped
2–3 cloves of garlic, chopped
¼ cup olive oil
1 ½ teaspoons sea salt
pepper to taste
2 pounds chicken, cut into 1 ½ inch pieces. Breast, wing, and drumsticks are especially good with this recipe.
For basting: melted butter, juice of one lime, and a pinch of powdered saffron
In a large bowl mix all ingredients (except for basting mixture). Cover and marinate overnight.
The best way to cook this dish is over a charcoal grill, using skewers. Mix butter, saffron, and lime juice and baste chicken as grilling. Chicken should be ready in 10–15 minutes. Turn frequently.
To cook indoors, preheat oven to broil. Spray bottom of your pan with oil. Cook chicken ten minutes on each side if boned, less if boneless breast. Serve with basmati rice.
Lamb and Quince Sauce
(served at Sarah and Darius’s wedding)
White rice is often served with a variety of meat sauces, called khoresht. Quince is an ancient fruit, celebrated throughout the ages for its beautiful and unique perfume.
1 pound stewing lamb, cubed, washed, and dried
2 large onions, chopped into small pieces
3 cloves of garlic, chopped
3 medium quince, washed, cored, and cut into medium wedges
¼ cup olive or vegetable oil
¼ cup lime juice
1 ½ tablespoons sugar
¼ teaspoon turmeric
¼ teaspoon ground saffron (see tip under white basmati rice for preparation)
A pinch of cinnamon
A small pinch each of ground cardamom, ground coriander seeds, and ground nutmeg (optional)
Sea salt and pepper to taste
In a large skillet, brown onion in oil over medium heat. Stir occasionally until onions turn a golden color and are caramelized. Add garlic and stir until garlic is also a golden color. Sprinkle turmeric and stir.
Add lamb, and turn heat up to medium high. Stir occasionally. When lamb is brown on all sides, set temperature on low. Sprinkle cinnamon. Add ¾ cup boiling water. Place a lid on skillet and allow lamb to simmer gently for 30 minutes.
In a separate pan, flash fry the quince on both sides quickly. Add to the lamb mixture and cook for an additional 30 minutes. Add sugar, lime juice, salt, pepper, and saffron. Allow to simmer gently another ten minutes.
Serve hot over white basmati rice.
Jewel Rice
(also known as Morrassa Polo)
This dish is not only delicious, but its stunning colors makes it a favorite for weddings.
4 cups basmati rice
1 large onion
Two large carrots, peeled and julienned finely
¾ cup fresh orange peel, julienned finely, with the white skin in the back completely removed
¾ cup barberries (specialty store) or you can replace with dried cranberries, with each cranberry cut in half
3 tablespoons slivered skinless almonds
2 tablespoons slivered pistachios
½ cup raisins
¾ cup sugar
1 teaspoon saffron
¼ cup olive oil
¼ cup butter
Sea salt
Prepare white basmati rice, above, through the end of stage one. Let it rest in colander.
Bring ¾ cup water to boil with ½ cup sugar. Add orange peel and carrots. Boil until soft, about ten minutes. Drain and set aside.
If you are using barberries, wash by placing in a bowl of water. Gently agitate and leave in water for one or two minutes. Remove barberries from water and place on paper towel to dry.
In a skillet, add half the oil and butter together over medium heat. Fry onions until golden. Add barberries with ¼ cup remaining sugar or cranberries (no sugar is needed as they are already sweetened). Stir frequently and remove from heat after two minutes.
In a large nonstick pot, add the rest of the oil and butter over medium heat. Add 4 cup water and a dash of sea salt. Brin
g to boil. Add a couple of spatulas of rice to the bottom of the pot gently.
Then with a spoon add a layer of the mixture of carrots and orange peel, a layer of the barberry or cranberry and onion mixture, some almonds, and some pistachios and raisins. Alternate with rice layer, until mixture is finished. Cover with several paper towels and place lid tightly. After several minutes, lower temperature to low setting.
Rice should be ready in 30–40 minutes. Serve it on a large platter, being careful not to break the rice grains. Try to shape the rice like a little hill. If you are using saffron, add a teaspoon of boiling water to powdered saffron and pour over rice. To ensure you don’t waste any of the saffron, put a spoonful of rice back into your saffron dish and swirl so that it absorbs any leftover color.
Serve with Chicken Kebab.
Acknowledgments
I will always remain thankful to Paul Santhouse, who was the best introduction to the publishing world a writer could ask for, and to my agent, Wendy Lawton at Books & Such Literary Agency, whose instincts seem infallible.
I am very grateful to my best friend, Rebecca Rhee, who shared tons of her precious time and prodigious training on editing Harvest of Rubies, making it a far better book than it would otherwise have been, but not nearly so grateful as I am for her irreplaceable friendship. Lauren Yarger and Tegan Willard, a big thanks to you for your excellent and astute editing. Thank you also to Emi Trowbridge, Cindy McDowell, Janice Johnson, and Karen Connors, each of whom made a valuable difference with her suggestions and heartfelt encouragement.
I’m indebted to Kathi and Taylor Smith for providing me with a peaceful writing haven while feeding me amazing food. Thank you also for helping me with the finer details of the art of horseback riding. I’m grateful to my treasured friends Beth and Rob Bull whose mastiff puppy was the inspiration behind Caspian’s breed, and whose constant support puts a smile on my face. I am particularly thankful to you for the idea of Caspian being the one to carry the key back to Teispes.
My constant appreciation for my brother, Ario Afshar, who has always believed in me more than I deserved, and has supported me in every way possible.
I highly recommend my zany online writers loop—the ACFW Northeast bunch. It’s a relief to hang out with people who speak your language and get your desires, even if it’s just online.
A number of professionals made this writing journey a joy: Bill Chiaravalle, whose magnificent cover designs for both Harvest of Rubies and Pearl in the Sand have created a beautiful brand for my books; Dr. Torger Vedler, who graciously shared his rare knowledge of the period and answered numerous questions about the mysteries of the Achaemenid Empire, as well as led me to the right resources; three talented editors at Moody—Deb Keiser who added a new depth to Rubies by challenging me to let go of Caspian, Betsey Newenhuyse who helped me attend to many important details, and Pam Pugh who was both an encourager and a grammar angel; Janis Backing who fortified me continuously with her sweet emails even though it wasn’t her job. Thank you all for your incredible support and help.
I would be remiss if I did not thank the many folks at Moody who are key to the success of each book, but whose names may not be mentioned often: people like Ros, Brittany, and the nameless sales force who put so much time and effort in each project. Simply, thank you!
Excerpt from “Walls of Gold”
(not final title)
Darius snapped into full consciousness, aware that an unfamiliar noise had dragged him out of sleep. Years of military training had honed his instincts for danger so that he was already taking inventory of the surroundings before his eyes had adjusted to the starless night. With relief he noted that Sarah slept undisturbed next to him, her body squeezed tight against his side in an unconscious effort to ward off the night chill.
Without making a sound he shifted his head to look for Arta, who was on guard duty. In the firelight, he could see the man sprawled on the ground, his head slumped forward at an awkward angle. Darius’s heart pumped with an unpleasant rush as he noticed the dark liquid clinging to the side of Arta’s slack face.
Darius shifted his gaze, careful not to move his head noticeably. Besides Arta, he had three men riding with him. Two were gagged and tied, he saw. He caught the attention of the third man, Meres, who was alert and unbound, faking sleep. Meres pointed behind him with a subtle rising of his brow.
Following his signal, Darius noted that there were four intruders. Five, he amended, taking in the massive shoulders of a leather-bound man skulking toward him, holding a wide, short sword. Darius grasped his knife, the only weapon he had kept strapped against his thigh when he had fallen into his pallet late last night, after an exhausting journey through treacherous slopes.
The wide-shouldered man stood over him now. Filled with the peculiar calm that often came to him in the heat of battle, Darius realized that the man held his sword at a curious angle, more as a club than a stabbing instrument. He wasn’t intent on killing him so much as subduing him, then.
With a lightning movement, Darius swept his leg, catching his attacker in the ankles. Surprised, the man lost his balance for a moment. Darius rolled to his feet and taking advantage of his opponent’s unsteadiness, kicked him hard in the groin. The man dropped his sword and doubled over, in too much agony to cry out.
Darius grabbed the discarded sword and hit the man on the back of the head with the flat of the blade. With a grunt, he fell over, unconscious.
“Consider it a favor,” Darius said, knowing from old experience that his attacker wouldn’t want to be awake through that pain.
“Darius?” Sarah, awakened by the commotion, was kneeling on her pallet, her eyes wide with shock. Darius swallowed hard. When he had allowed her to join him on their trip, he had not expected anything more dangerous than their daily rides, which upon occasion brought them to high mountain passes. The thought of what might happen to her in the midst of a melee made his gut twist into a tight knot.
He forced his voice to sound calm. “I want you to run behind that outcropping of rock over there, Sarah. Don’t move unless I call you.”
She didn’t stir. “Now,” he whispered, a sharp bite underlying the command. To his relief, she obeyed.
The rest of their unknown attackers now became aware that he was not asleep and could no longer be taken unawares. In the periphery of his vision he saw Meres engaging two men while the other two headed in his direction. Darius frowned, perplexed by the fact that they seemed unarmed, except for a long, skinny stave which one of them held casually in one hand. He used the moments he had before they reached him to try to cut one of his men, Sama, loose. He only had time to cut the ties about Sama’s wrists and grab a shield before his two opponents were almost upon him.
Darius turned, using the time to take note of small details that might give him an advantage in the unequal fight. In a corner of his mind he was aware that the grass was cool and damp beneath his bare feet and the air crisp in his chest. To his astonishment, he saw that only one man approached him, his gait slow. He was slim, shorter and thinner than Darius, but even in the pale light of the fire it was clear that his compact body was covered by muscle. The man’s companion held back, appearing relaxed, in no hurry to come to his aid. They certainly did not seem to expect much trouble from their prey, Darius thought.
Unsure of how the man intended to use such a thin reed of a staff in a fight, Darius flexed his sharp knife in one hand, considering. He stepped forward into a well-practiced stance, and put his weight behind the knife as he lunged at the man. To his surprise the man did not veer either to left or right, but in the last moment, stretched out an arm, and with what felt like almost a soft touch, pushed against Darius’s wrist in an arc. Darius found his knife hand traveling wide off the mark, his own strength being used against him.
He regained his balance and turned to face his opponent again. The white staff suddenly whirled in the air, sounding more like a whip than a stretch of wood. Darius pulled his shield in front o
f his face just in time to catch its downward strike. Amazingly, the wood did not splinter as it came into contact with Darius’s thick wicker and leather shield. Instead, it bent and found its way around the shield, whipping the side of Darius’s face with a painful strike. He put a hand to his stinging face; it came away bloody. He had never experienced anything like it in battle before.
Darius gripped his knife harder. The man had taken a strange pose, his knees bent, one arm forward, his palm flat, the other fisted around the staff and pulled back. Darius rushed at him, intending to use the weight of his core body to wrestle the man to the ground. Before he had the opportunity, however, his opponent uncoiled with tremendous speed and brought down the edge of his hand diagonally against the side of Darius’s neck. The blow bore down on Darius with the force of metal instead of mere flesh and blood. He knew he would have lost consciousness if his neck muscles were not unusually strong. Darius resisted the dizziness that enveloped him, swallowing hard to overcome the urge to vomit.
With a growl, he threw aside the shield and rushed at his attacker, hoping to surprise him with an unexpected counterattack. The man grasped a hold just above Darius’s elbow and pressed. It was as if a string had been pulled from his elbow all the way down into his fingers; Darius lost his grasp on the knife, his fingers nerveless.
He managed to break contact and took up a defensive stance, but he realized that he was losing control of the fight. It was clear that his opponent was proficient in a form of combat hitherto unknown to Darius. With sudden speed, the man rushed toward him and flew high in the air as if he had grown a set of wings, landing a kick that felt like the trunk of a tree straight into Darius’s solar plexus. Darius collapsed, unable to breathe.
From the corner of his eye he saw his opponent’s companion standing to the side, his arms crossed, a relaxed grin on his face as he watched. No wonder he wasn’t exerting any effort. He must have seen his friend pull this trick with success more than once. Without warning, the man’s grin wavered and his eyes rolled back before he slid to the ground with a noisy crash. Sama stood behind him, holding a fat rock in his hand.