Friday, June 19, 2009

Thinking of Iran

Over in Iran, nowhere near Java, Ayatollah Ali Khamenei has told the supporters of Mir Hossein Mousavi to cease protesting the recent election. If they do not, Khamenei has the power to make them stop. He has already blamed the foreign media for causing the trouble that has made a crackdown necessary.

Mousavi's people have yet to respond in a united voice, and as far as I know Mousavi himself hasn't responded.

Iran has ejected the foreign press and even worked to plug holes in the Persian Firewall. Then Supreme Leader Khamenei warns people to stay at home, and away from opposition protests. Eep. It's not as ominous as the silence before Tiananmen Square, but it doesn't look good. At all.

Methinks Mousavi will back off, but many of his supporters will not. There will be a little violence, but with Mousavi appealing to his people to go home, any "revolution" will be over.

Now, an Iranian recipe for a delighful dish called, aash-e gandom, in metric, as it should be...

100 grams wheat
700 grams spinach
50 grams chick peas
50 grams black-eye beans
50 grams lentils
50 grams split peas
2 large onions
1/2 teaspoon turmeric
2 tablespoons flour
3 tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions: Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently. Wash and chop spinach and add to the aash. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add to the aash. Stir and cook for a few more minutes.

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