Brokenness and purity: more thoughts on Shemini
This week's portion: Clean

(Late) Cookies for Purim and Norouz

Last Sunday we went to Northampton for lunch with my in-laws. We had planned to spend some time bopping around town, browsing the aisles of the used-cd stores, but most things were oddly closed; apparently Sunday was some kind of holiday? (Joking! -- obviously -- and I wish a blessed Eastertide to all my Christian readers.) Still, we were bemused when we realized that even secular institutions seemed to have closed for the holiday; the only place open downtown was, amusingly, the bagel shop. So we bought some bagels and then we continued on down the road to Tran's World Market.

The layout of the stores is similar: You enter to an array of phone cards, Indian videos, over-the-counter medicines, scents and packaged snacks. Most of the stores take credit cards. The aisles are roughly divided by country or by food type. Typically, there is a row of dried noodles -- rice, wheat, cellophane (pea flour), fat and thin -- and spring roll wrappers. The soy sauces, oyster sauces, Sriracha hot sauces and fish sauces fill nearly an entire aisle. There is aisle of bulk spices, dals (lentils) and canned fishes...

That's from this post, which describes several different world markets in the Pioneer Valley. The first one on the list is Tran's, which is one of our favorite stores. Several of our cooking staples come from there: dark soy sauce in big plastic bottles, good sesame oil and sriracha hot sauce, soba noodles and strange spicy pickles. I love the sense of culinary possibility I feel every time we're there, and the way ingredients for different cuisines collide on the shelves. It's a little bit like traveling the world without leaving home.

It had only been two days since I blogged about hamentaschen, and in the process learned about the Iranian poppyseed cookie naan-e berenji, which are made with orange flower water and poppy seeds and rice flour. First I spotted the rice flour; then the black and white poppy seeds; and then the bottles of various flower waters. I couldn't resist. I brought them home, and today I tried this recipe. So Purim was a week ago; who says I can't still enjoy an Iranian Purim treat?

I suspect I should have softened my butter further, because my dough wound up a little crumbly even though I opted to use the lesser of the two amounts of rice flour the recipe offered. But the cookies are tasty; they have a fine grain, like rich shortbread, and their aroma is amazing. (Orange flower water is awesome stuff.) Having just seen Persepolis, I'm delighted to have made a first foray into Iranian cuisine.

A little bit of digging reveals that many folks enjoy these on Norouz (the Persian New Year); they're one of seven sweets that are traditional Norouz fare. Norouz begins on the vernal equinox, which in Jewish tradition we call call the tekufat Nissan; I was born on the equinox, so I feel an affinity with Norouz. (Hey, it marks a new year for me, too.) It sounds like in Iran people celebrate Norouz for 13 days, so -- these cookies may be a late Purim celebration, but they're still right on time for the Persian New Year. Happy new year to all those who celebrate at this season! I'll enjoy a cookie for you.

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