The year 2012 marks a passing of 100 years since a Persian gentleman visited and traveled across the United States. He had wanted to bring his grandson along with him, but that young boy had developed a slight eye infection. When the authorities noted the presence of that infection, they said that the young boy could not be given a visa for visiting the U.S.A.
Perhaps the boy's mother and aunt fed that young lad his favorite food, when he expressed sadness about his inability to join his beloved grandfather. That favorite food was something called addas pollo. It is the sort of dish that belongs on the table of a true vegan.
That dish contains boiled rice and lentils, pieces of browned walnuts and browned raisins. That mix of ingredients gets steamed together in a large pot. When the cook puts a thin layer of oil on the bottom of that same pot, then the completed dish has a crisp crust on the bottom. That crust is called tadiq.
Preparation of that mixture does not require as much time as something that contains beans. Unlike beans or other legumes, lentils do not have to cook for hours. Therefore, some consider the lentil to be the perfect plant food.
Inside of that small legume's outer surface there are a number of nutrients, besides protein. For example, a lentil contains calcium, iron and other trace minerals. It also serves as a valuable source of soluble fiber, a substance that can help to lower the body's cholesterol level.
Regardless of their color, red, green, red or brown, such legumes represent an excellent source of folate. That is one of the B vitamins. Obstetricians prescribe folic acid (another name for folate) to their pregnant patients, because it helps to prevent the formation of neural tube defects in the developing fetus.
Many legumes contain folic acid, as do strawberries, orange juice, oatmeal, asparagus and spinach. Spinach is also found in another Persian dish, one that a vegan can prepare and enjoy. It is a thick soup called asche reshteh. The protein in that mixture, one with the thickness of a cream soup comes from red beans. Those are cooked together with chopped leeks, onions, spinach and cilantro, along with the type of noodles sold at an Iranian market.
Persians like to serve that asche with something called kashke. It is a dairy food, one made from the whey of fresh milk. However, those who have sworn-off dairy foods should find the thick, soup-like mixture quite tasty, and most certainly warm and satisfying.