I’ll be living in Italy in less than a month. I cannot tell you how thrilled I am. Unlike the majority of Erasmus students, whose semester abroad consists of big parties, lots of free time and chillin’ and very little studying, I am mentally preparing myself to hours and hours of studying and reading. And not only reading, but reading in Italian only. I never learnt reading Italian, I never learnt writing Italian, and all of the courses (except for a B2 Englisch course for which we will get 2 of 30 ECTS credits) and lectures are held in Italian, and Italian only. Who doesn’t love a challenge?
Of course, there are not 1359 things to do for Uni (no exams or seminar papers to write, no pressure on picking a topic for my bachelor thesis and no weird dreams about it) and this is why the fever, cold and headache chose the perfect time to appear in my immune system. Well done, peeps, I appreciate your cooperation!
Also, a thing that’s keeping my mind pretty busy is how some people get along with others and others don’t. This sounds so so trivial, but does anyone have an answer to that? Chances are high I will soon find a TED Talk about this topic, because this has been my latest obsession.
Some of my favourites from the past months:
The recipe for this khoresh (persian stew) has been long due (and whoa, this rhymes!) and I am very very excited to share it with you.
- 75 g split peas (1/2 cup), soaked over two nights – see note*
- 2 aubergines
- olive oil to fry
- 2 onions
- 1 tbsp turmeric
- 1 tbsp cinnamon
- 800 ml tomato pulp (or half pulp, half passata)
- 3 tbsp juice of sour grapes (ghooreh), but the juice of a lemon will do as well
* Soak the split peas in a receptacle and cover with water. If you can only soak them for a night, that’s fine, but you will have to cook them in some water before adding them to the stew.
Wash and halve the aubergines. In a big pot (the higher, the more contained the splatter) add enough oil to cover the bottom of the pot. Reduce the heat to middle-high and fry the aubergines for about 10 minutes on each side. They should have a golden-brown colour and be soft. Place on a plate and set aside.
Cube the onions. In a pot, heat some olive oil and roast the onion for 2 minutes on middle-high heat. Add turmeric and cinnamon and roast for another 2 minutes.
Drain the water of the split peas and wash them. Add the tomato pulp and the split peas to the onions and add some salt. Cover and let simmer for an hour on middle-low heat, stirring occasionally. You may have to add a little water.
Halve the aubergines halves lengthwise and add them and the sour grapes or lemon juice to the tomato sauce and sprinkle with some cinnamon. Cover and cook on low heat for another hour.