This simple and refreshing Persian salad is a great way to use up those fresh summer vegetables and makes a tasty light side dish to any meal!
On her tiptoes, she reaches high above her head and grasps onto a branch heavy with mulberries. Pulling down the tree limb, my mother-in-law picks off a handful of the fruit and reaches her arm behind herself to offer them to us, her eyes staying fixated on the tree. She searches for more ripe berries before moving on to the neighboring apricot tree.
Many countries have claimed dolma, rolled grape leaves, as their own. During a trip through Greece a few years ago, my sister and I took a Greek cooking class where we learned how to make dolma and our teacher proudly exclaimed this food originated in Greece. But Iran, Iraq, Armenia, and Turkey all have their own version of dolma too. This recipe below is how my Iranian mother-in-law makes her dolma, or dolmeh barge mo.
"How long more?" My husband asks this question enough times for me to know he's not wondering how long our walk will take to get to the river. We've done it a million times. He's asking me how much longer we’ll be staying here in Turkey, how much longer we have to wait for our lives to move forward, and how much longer will we have to live at the mercy of politicians’ decisions.
Arifa unlatches the rusted metal door and collapses the umbrella she used to protect her olive skin from the arid sun. She beckons us inside. With bags and pillows hoisted over our shoulders, we squeeze sideways up the building’s stairs leading to her family’s apartment. “It’s been out-of-order since we moved here,” she waves dismissively at the incommodious elevator.