THE BLOG
05/21/2014 09:55 am ET Updated Jul 21, 2014

Persian Feast With Shiva Rose

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A charming afternoon I spent at at my remarkable girlfriend Shiva Rose's house, where we dove in and made a tasty Persian feast together for her unparalleled, unique, popular website called The Local Rose.

Shiva is one of those rare breed of people you meet that lives like a true bohemian. A film and theater actress, occasional model, activist, and writer, and amazing mother, she embodies all the qualities of the modern unconventional artistic female individual. Her lifestyle has what is still believed in some circles as eccentric with her deep beliefs in raw spirituality by following her heart and gut, but still keeping very balanced with a brilliant well thought-out combination of down-to-earth eco-friendly and organic farming and recyclable luxury, treasuring her family, friends, Mother Nature and all the goodness life has to offer. I have learned many wonderful lifestyle and beauty tricks from her and her close friends adore her as she is the one we look to for advice, a spirited positive energetic nature-woman. Her deep love for her children and nature is enviable along with her stylish outlook on life, her local farming technic at hand literally down in her garden in the Santa Monica mountains growing her own vegetables.

Brilliantly living an earth-friendly and sustainably responsible life, she has also raised her girls to be individuals -- they are both wonderfully confident and lovely with intelligence beyond their years, and she often always put them before her career. Shiva is a vision, her beauty surpasses the typical California-girl idea of perfection, she is the real deal, she is timeless, ageless, waify but naturally curved, her gorgeous iconic locks, and fresh face rosy cheeks and milky pale skin, and those bright intelligent eyes draw you in, and before she finishes to greet you with hello -- you are hooked. That is precisely what happened to me when I first met her years ago at her movie premiere in LA and when my mother was going to interview her for a Persian magazine, I tagged along for the ride and we became instant friends and since then I call her my soul-sister. I often beg her to write a book because her life has been very colorful, and the men in her life did play a part in making it more interesting, her handsome ex-husband who fathers her two children is a high-profile actor, and her own father is an iconic journalist and television personality in Iranian culture, along with her own attributes she could provide to a pot-boiler read, her charity, activism, Buddhism, heartache, lessons, joy and love, and the childhood that shaped her, from California to Iran, then back to California, her spirited earthy-Irish mother.

And on the other hand she is known as a fashion icon who has been featured in every fashion magazine at some point in time and continually invited by major designer labels to make an appearance on the red carpet at their society and branding parties because she can be ultra-chic, a trend-setter herself breathtaking in couture... keeping at the same time her demure pragmatic alluring friendliness in tact and going against all the odds by wearing what appeals to her rather than following momentary trends, designers love having her wear their frocks, her closet is to be coveted. I often like to point out how many times she wore things first long before they were in fashion. That is what makes her a great brand ambassador, that she is uniquely herself but very appealing to everyone, she's universal. Shiva is not a traditional feminist, but she is a modern one with softer sensitive side, a romantic persona to her that makes her very feminine. Imagine putting Frida Kahlo in a blender with Grace Kelly, that is Shiva to me if she were an easy recipe. She has made her house a real nest and as you walk in you are filled with love all around you, and her kitchen is ready to tackle all the wonderful natural holistic remedies and recipes and how-to-videos she puts on her website. I believe she would make an awesome host for a lifestyle show because the way she gathers information for the rest of us is sublime.

Note: Below is her interviewing me, and our recipes.

Shiva: One of my most favorite childhood memories are the Spring dishes that were so bountiful in Iran. The most celebrated holiday there occurs during the Spring equinox, and the culmination is festive meals with vibrant colors. The greens in the stews represent new beginnings and the golden hue of the rice is for abundance and prosperity. Cooking Persian cuisine can be an art form, and although I can cook up a mean khoresh (stew) once in a while, I am still not super confident with the art of the rice. The Persians have techniques which deliver the most delicious crunchy rice called Tadgeegh. I had my beautiful friend Golriz come over for a day of cooking, sipping wine, and celebrating Spring. We met years ago and she has become a dear friend. Golriz is one of those juxtapositions of the feminine. On one hand she is a gentle, ladylike fashionista, and on the other she is a fierce wise woman who can climb a 30-foot redwood without batting a mascara-laden lash. One afternoon at our dear friend Mariel Hemingway's retreat, I saw this former Oregon-raised tomboy, flick off her Lanvin flats, and traverse a tree as high as a skyscraper. Interview with Golriz below and recipe too!

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1) Why do you think we should celebrate the seasons especially Spring?

As an Iranian, I grew up with the traditions of the Persian culture, and Spring for us marks the new year celebrated on the day of the astronomical vernal equinox, which is always either on March 21st or the previous or following day. In our culture (as well as the people of Azerbaijan, Afghanistan, Kyrgyzstan and Tajikistan, and by Kurdish communities in Turkey and Iraq), we celebrate Nowruz, which means "New Day" marks the first day of spring as and the beginning of the year in our calendar.

It is celebrated on the day of the astronomical Northward equinox. Intense house cleaning and preparations happen in our homes prior to the sun crossing the celestial equator and equalizing night and day is calculated exactly every year and families and friends gather together to observe the rituals and celebrations and ready to start the year anew. Although Nowruz is celebrated by a number of diverse communities with different backgrounds and religions, it is rooted from Zoroastrianism, an ancient religion which influences connection of humans and nature and it is several thousand years old.

I love every season, but especially Springtime, as I feel it's the most beautiful of all when all the flowers are in bloom and the cherry blossom trees are glorious. Spring reminds me of youth and nature.

2) Do you have a Persian beauty secret? For hair? For skin?

Personally I feel I should take better care of myself but I do have a simple routine. I drink a whole pot of herbal tea prior to bed, and I massage natural cocoa butter directly on my face and décolletage to help with smoothing and softening my skin every single night before I go to bed. My skin is very sensitive and I have literally tried everything, and for some reason the healing effects of cocoa butter work best for me, and I do put it in my hair sometimes. I do not think it is necessarily Persian but my mother taught me to use fatty yogurt as a mask, and vinegar as a toner. In general Persian woman are good about using some homemade natural earth-driven products on their skin more as opposed to just store bought products. For example your Rose Oil is brilliant, I love using that too because it is actually very naturally derived, you've just made it simpler for the rest of us.

3) What inspires you?

Inspiration is amazing and so influential in my life, I feel everyone needs to be inspired by something everyday. My biggest personal problem though with inspiration is that I get inspired too easily and it distracts me, even though by nature I have a lot of drive and enthusiasm. I can literally get inspired with a drop of a hat. I can make up whole fashion collections in my head just from looking at a photo, I think of a story or film scenario from a sentence. I feel this might be because I come from a sensitive artistic mother and a scientist father, both never stopped my sister and I from having vivid imaginations and let us be free in our thoughts. Probably the things that inspire me most are things that move me emotionally. Colors, textures, nature, animals, music, beauty, and of course people. I am very interested in individuals, their backgrounds, and their lives.

4) Where do you see yourself in ten years?

My goal is to live partly in Europe with my husband, we have talked about moving there for years! Life is somehow simpler there, it's slower, even in the city. Here in the U.S., time passes too quickly. That is why I admire friends like you, dear Shiva, because you are perfecting a life full of nature and taking the time to smell the roses, in beautiful Santa Monica mountains, I love you for that.

5) Do you have a favorite motto or words that you live by?

I live by: Loyalty, honor, uniqueness, understanding, joy, strength, love. My motto is finding the comedy in any tragedy or tragedy in any comedy... what I mean is I always try to be as realistic as I can be. For example, if I am incredibly happy -- I remind myself that I am very blessed since there is so many unfortunate people at that same moment I am happy, and if I am miserable about something like a family tragedy or loss, I remind myself that life goes on and there are so many reasons to be happy because again, I am blessed since at that same moment theres others that are suffering a far worse tragedy than mine that I'd never know.

6) What are your three favorite beauty products?

Cocoa butter! from drug store, under $10 for a huge jar, and I use it all over. Mascara, sensitive eyes, but YSL is my favorite. Lipstick: I always feel good with lipstick, Chanel or Burberry & Guerlain, I love luxurious lipstick, even though I know I should use less for many reasons.

7) You have been a in a loving marriage for years. What is the secret?

My secret for having a long lasting marriage to be honest is that we both help each other get stronger if things get tough... we balance each other out and help each other through everything. Understanding and cherishing one another is key. Selfishness and entitlement is, what I feel, what breaks a lot of marriages. Also I feel I have similar qualities to my grandmother who was always incredibly loyal and loving towards her very famous husband (my grandfather) even at height of his fame when he occasionally may have disappointed in area of husband and father due to his success and lack of being present, even at those times she showed resilience in her life and love towards him, which in turn made him adore her even more. Marriages are partnerships with hardships, ups and downs and if you are not in it for love, it usually fails. If you sincerely love someone with all your heart, you are so lucky, because most of the time it is naturally reciprocated as love is contagious and grows if you know how to water it. Everyone is different and learning to understand and be patient makes your heart stronger, sometimes you may not exactly be compatible but learning what makes the other person happy in turn makes you happier. Learning how to receive love is important, but the first step is to love yourself and know how to love others unconditionally. Also it helps to have a great partner, I know I am blessed with having a good solid husband.

8) What book is on your nightstand?

Presently I have a load of fashion magazines on my nightstand that I have not looked through yet with attention, but I am excited to read "Yves Saint Laurent " by Laurence Benaïm before the new film is released in the U.S. My favorite books are biographies.

9) Are you a mermaid or forest fairy?

I am absolutely a forest fairy that wishes to be a mermaid.

10) How can one be fearless? Ive seen you climb a tree that was as high as a skyscraper. Do you talk to yourself or just not think about it?

As a child, in pre-revolution Iran, I did not experience fear in adventure, I was fearless because my father would take me with him daily to a club he rode his horses in Tehran called The Shah's Club (Koolobeh Shahanshahi). He would let me play in the barn with the horses while he went riding for hours, I would walk between their legs and pull myself up and ride them around bareback inside the stalls. Years later in growing up in Oregon, I climbed large trees -- as we all did, for fun. My sister and I would dangerously run across nothing but a tree branch to cross a river in a secluded park with our friends while no adults were around. We were all fearless growing up, because back then parents allowed their children confidence, right now no parent I know would let kids do the things I did as a child, which is sad because protecting kids too much they grow up with fears because of the unknown. I have fears too, but mine are never from nature. It's from heavy machinery and new technology that disconnects people from one another and nature. I'm definitely a victim of it, as I fear my iPhone yet I cannot let go of it. I think everyone should try to climb a tall tree at some point, it's exhilarating to be at top and sit still on a branch for a few minutes at least, and makes you really feel one with nature.

Recipes:

Marsa Polo, an interesting zesty and colorful rice blend with nuts & berries, a fun choice for Spring and Summer feast, it sort of gives one a sense of eating a very earthy meal. It is not a popular or well-known Persian rice dish, but it is delicious and we are starting the trend here on The Local Rose as recipe of this rice dish is not easily found. This dish can be vegetarian if you add grilled mushrooms or asparagus or leek as a side dish or for protein add grilled organic chicken, or perhaps a grilled white fish:

**Our ingredients are from the Persian store called Woodland Hills Market, and Whole Foods, Trader Joes.

-White Basmati rice (we used Tilda brand from WHM)
-raw almond (sliced)
-raw California pistachios (shelled)
-dried zereshk (dried berberis or barberry berries)
-saffron (from WHM)
-green or red raisin (we used green)
-Irish butter & pink Himalayan sea salt (Trader Joe's)
-virgin coconut oil (TJ's)

Bring a large pot of water to a boil. (Make sure the pot is a heavy bottom pot.). Add 3-4 tablespoons of salt to the water.

Scoop out the desired amount of rice into a bowl (whatever amount you want, just remember 1 cup dry makes 3 cups cooked).

Pour water over it to rinse it and then pour the water off.

Repeat this until the water runs clear.

Add the rice to the boiling water.

Boil rapidly for 5 minutes.

Bring pot to the sink and turn the cold water on to make the starchy water overflow.

Drain into a colander.

Put the pot back onto the stove at medium to medium high heat (this may vary depending on your stove) and add oil (enough to just cover the bottom).

In a small bowl, melt butter (about 1 tablespoon of butter per cup of dry rice) with a pinch saffron in it (if you have a mortar and pestel, grind the saffron first, otherwise, don't worry about it).

Sprinkle the rice with a spoon into a mound in the pan on the stove.Poke 3-4 holes into the top and pour the butter down the holes.

Take a scoop of the rice from the mound and stir in the bowl used to melt the butter (just to get the last of the saffron butter out).

Put the rice back into the pot.

Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan.

Cook at the medium-medium high heat for 8 minutes.

Turn the stove down to the lowest temperature it will go and steam for 35 more minutes.

To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom.

Once all the rice is out except for the crust (tadig), take another plate, big enough to cover the opening of the pan and flip the crust out onto the pan. It should be golden brown and beautiful! If it is black, the temperature of your stove was too high and the entire pot of rice may taste burnt

We used Teflon because it's best when you want to make tadik as it does not stick on the pot this way but if you can master using Le Creuset or any ceramic or glass it's much better and that is what we use most of the time. Just with rice it's tricky so the Teflon helps. There are Teflon pots at the Persian market but beware that you should throw them away if any scratches are at the bottom after any cooking. For most Persian rice dishes and polo it's typical to use Teflon.

Separately cook pistachios, almonds, zereshk, raisins in butter over medium heat until they simmer.

When the rice is ready, add and decorate it with your colorful dried fruit and nuts.

Ashe Jo is a traditional healthy soup made with barley which is called Jo in Farsi

Ashe Jo:

-1 cup barely soaked overnight
-1 cup lentils
-1 cup chick peas
-1 cup white lima beans
-container of organic vegetable broth
-2 full cups spinach
-2 full cups cilantro
-spoon of turmeric
-3-4 pinches saffron
-spoon of sea salt
-spoon of coconut oil
-fried onions
-kashk (Whey. Refrigerated section at Persian market)

In a large stew pot, place barley, chickpeas, beans, lentils and add 6 cups of water. Bring to a boil on medium-high heat, then reduce the heat to medium-low and cook for about 1 hour and 40 minutes or until beans are tender.

Add the chopped vegetables, salt, and pepper.

Stir a few times to prevent it from sticking to the bottom. Add more water if necessary.
Cook for another 20 minutes on low heat. Taste and adjust the seasoning.

In the meantime, in a small pan heat some oil, saute the sliced onions until golden brown, add turmeric and mint, saute for 5 more minutes. Set aside.

To serve, pour soup in a serving bowl, top with some kashk, fried onions and mint. Serve warm with warm bread.

For more all-natural and organic seasonal recipes, see The Local Rose.

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