Firdy’s Lazy Koobideh with Saffron Sauce,

and a new boring way to write about it.

I was multi-tasking at the two most important things in my weekend — being lazy, and hungry.

I’m really good at those, what i’m not good at is deciding what to eat, or even, how to have a meal. Do i keep lying down with the remote control and pretend that i’m not hungry, or do i call for Thai food or Swedish cuisine or the lousy Mcdonalds, or shall i go out — too lazy — or do i cook?

Too lazy to cook too.

So i went to the fridge, checked if i still have my coriander, good, still green. Parsley, where are you. Good, still fresh. And rosemary, oh i love you rosemary, i can’t live with rosemary and coriander, they are the loves of my life. And basil, but i’m bored with basil lately. I want something new, and fresh.

And this is what they call stream of consciousness? To write in the laziest way? Whatever, i’m hungry and lazy.

Subconsciously, or coincidently, or by the power of g.. geez, i do not want to say it, but honestly, i did not know when i took out the minced meat and had it thawed in the kitchen. It was there, perfectly defrosted and soft when i was chopping some parsley and coriander, without thinking too much. And then i thought, not too much, but i decided it was me who took out the meat from the freezer earlier.

Was i drunk, was i drunk, i was missing someone i think. Ok, i’m missing someone, boohoo! I’m cheap like that. Very corny. Very merepek!

I was doing the weirdest thing with the rice, i put butter, extra virgin olive oil, double cream and a pinch of salt. I never cooked rice this way, no one had i think.

Next, the koobideh. Kak Azza thought me how to do it, and her iranian husband, Touraj Sohrabi Larki, i always remember his full name. He was close to me, they all were close to me before they went back to Sweden. Yeah i remember the ghormeh sabzi, Kak Azza. Kak Azza ingat tak i used to put rock sugar into the yoghurt with pickles because it was too sour for me? Merepekkan! But it was the first time i had Iranian food la Kak Azza. I never had unsweetened yoghurt before, it felt funny when everything was plain sour.

and the chopped parsley, coriander, onions and rosemary were mixed with the minced meat, with a good splash of extra virgin olive oil. I shaped the meat with my hand, cut some butter, put them in a tray and threw it into the oven.

I have the rice, i have the koobideh, Now what? (i’m missing you silly girl, where did you go?).

While waiting for the koobideh and rice, i took the 2006 Chardonnay from the fridge, quickly chopped some onions (oh, no shallots. very sad!), heated them in a pan for 3 minutes, scooped a tablespoon of double cream, mix it together, lowered the heat, took a pinch of saffron, put it into the pan, stirred it, turned off the heat, and put butter and lemon juice, and seasoned it with salt and pepper,

I tasted the saffron sauce. Fucking delicious.

I went back to the fridge, took a handful of cherry tomatoes, threw them into the oven with the koobideh was almost done.

Except for the poor presentation of the food, everything went so right. I finished the rice, and the koobideh, and the best saffron sauce i’ve ever had in my life.