Baby Kale Omelet

I discovered  baby kale at Whole Foods and since then, have been using them in many of my dishes and salads.  This was my breakfast this morning – it tasted as good as it looks.

Servings: 1

1 eggs
1 cup baby kale, chopped
1/2 cup tomatoes, chopped
1/4 medium onion or 1 shallots
2 tablespoons of Vegetable/light olive oil
1/4 teaspoon Turmeric
Salt and Pepper
1. Brown onions on medium heat
2. When onions are golden, add chopped kale and tomatoes, turmeric, salt and pepper and continue to saute for 2 min
3. Add egg and continue to saute  for 2 additional minutes

Lentil, Currant and Orange Zest Rice

Servings: 3-6

2 cups white rice
1 Cup Chicken broth
3 onions, chopped
2 medium potatoes, thinly sliced for crust, if desired
2/3 cup oil
1/4 teaspoon turmeric
1/2 teaspoon ground saffron
1/2 cup lentils
1 cup currants
1/2 cup orange peel
1. Cook lentils in salted water about 10 min and rinse
2. Boil orange zests in water for 5 minutes to remive bitterness and then drain
3. Saute onions, turmeric, salt and pepper until onions are golden
3. Add lentils, currants and orange zest to onion mixture and continue to saute for 2 min
4. Add ground saffron in a cup of boiling chicken broth and 1/3 cup of oil and then add to lentil organe sauce
5. Boil water in a 5-Qrt pot with 2 table spoon of salt (yes, the water needs to be salty but the end product won’t)
6. Rinse the rice and then add to boiling and salted water and let it boil for 5-10 min until aldante and then drain rice in colander
7. Add one table spoon of oil to your pot and arrange your sliced potatoes with a pinch of salt at the end
8. Add a spatula of rice to the pot over potatoes followed by a spatula of the lentil orange sauce and repeat until all ingredients are finished
9. Cover and cook the rice for 5 min over medum high heat
10. Add the remaining chicken stock and oil and reduce the heat to medium low and cook for 50-60 minutes.

My Mom’s Omelet

My mom used to make this omelet all the time – I started making it when I became a mom and now my kids love it just as much as I did when she prepared it.

Servings:  2-4
2 eggs
4 small tomatoes, chopped
½ medium onion or 2 shallots
2 tablespoons of Vegetable/light olive oil
½ tea spoon Turmeric
Salt and Pepper
Feta cheese and chopped herbs (parsley, basil or dill) for garnish (optional)
1. Brown  onion on med heat  

2. When onions are golden, add chopped tomatoes, turmeric, salt and pepper and continue to sauté for 2-4 min

3. Add eggs and fried them for 2 additional minutes

4. Remove from heat , add feta , your desired herb, if any and serve warm

Persian Rice

I learned this rice from Lila’s mom, Azhar, who fed us once a week when Lila and I worked in San Francisco.  Later on, I learned from my mother-in law to add yogurt to make a crispier crust.

Servings:  2-4

2 cups long-grain basmati rice
4 cups of water
1 tea spoon salt
1 table spoon plain yogurt
¼ cup oil (any oil would do – I use light olive oil)
  1. Rinse the rice
  2. Mix yogurt with water
  3. Place rice, yogurt water, salt, and oil in a non-stick pot.  Bring to a boil uncovered while skimming the foam at the top, then reduce heat to med high and cook until all water has evaporated and the rice starts to sizzle.
  4. Reduce heat to med low, place a paper towel over pot and cover with lid.  Cook for 40 min.
  5. Turn temperature up to high for 1-2 min for the crust to color and then remove from the heat
  6. Flip the rice on a dish


My name is Fariba and I have created faribascorner as a place for myself and my friends.   It should be a place to learn, grow, explore and have fun.  I plan to cover subjects I am passionate about like cooking, books and music.

What is there to tell ….

– I work full time in the high tech industry

– My background is Persian and Rusian (with a little bit of a stretch)

– My husband is a handsome scientist

– We have two cute and demanding kids –  Anahita is 15 and Bobak is 12

– Have a Havanese dog, Feezo, who comes from a VERY aristocratic family as she doesn’t like to do much expect for giving all of us a lot of love which we appreciate.

–  I have LOVED Books for as long as I can remember and owning a bookstore used to be what I dreamed of having one day.

– I have the longest list of “embarrasing moments” than anyone I know

– My husband tells people that I do loving and cooking with abundance.

– I also like to take pictures and paint – years back, I went to Nepal and took pictures for three weeks while trecking, came back with a ton of great shots and had a photography exhibit with four other photographers in Berkely.  I no longer paint.

– When it comes to cooking, I love to explore new ideas or give a twist to old ones.

– I love to laugh.

– I love to make you laugh more.

– I’m inspired by small things.

– I listen to music that lets my mind wander.

– I prefer daydreams over reality.

– I need someone to hold my hand when it’s dark.

I am delighted that you’re here (welcome!) and that this blog has finally taken root – do leave me comments or questions and come back again soon.

Stuffed Eggplants

I devised this dish from memory when I was a teeanger living in Germany and while my dad was visiting.  This became his favorite dish.Serving: 4-6

3 eggplants
12 ounces of regular or lean ground beef
2 large onions chopped
2 large tomatoes chopped or one small can of chopped tomatoe
2 cups Italina Parsely chopped
2 cups green onions chopped
1/2  head garlic chopped
1/4 cup white rice
1/4 cup yellow split peas
1/4 cup oil
1 tea spoon Turmeric
2 table spoon Tomatoe Paste
1/2 tea spoon ground saffron
1/2 tea spoon crushed red pepper
Salt and Pepper

  1. 1. Preheat oven 350ºF.
  2. 2. In a pot, brown 1 and 1/2 onions, 2 tablespoons of oil, pinch of salt & Pepper and 1/2 teaspoon turmeric. 
  3. 3. When onions are golden, add ground beef, garlic, red pepper, 1/2 teaspoon salt and saute for 10 more minutes on medium heat.  
  4. 4. Add tomatoe paste, 1/2 of chopped tomatoes and cook for 10 more minutes on medium heat. 

5. Mix the powdered Saffron with 1/2 cup of boiling water and add to beef mixture and mix.  Taste seasoning.

  1. 6. Slice off the bottoms of eggplants and hollow them out, using the point of a knife, leaving a shell about 1/2 inch thick, and set aside the flesh. Sprinkle the shells generously with 1 tablespoon salt and set aside.
  2. 7. Cook rice for 15 minutes in 2 cups of water and 1/2 teaspoon salt.  Drain.
  3. 8. Cook split peas for 20 minutes in 2 cups of water and 1/2 teaspoon salt. Drain
  4. 9. Add rice, split peas, and the chopped herbs to beef mixture. Season with 1/2 teaspoon salt and pepper. Mix thoroughly and taste.
10. Fill eggplants with the beef and herbs stuffing.
11. In a large skillet, add the remaining onions, tomatoes, 1/2 cup water or tomato juice, eggplant flesh, a little oil, salt, pepper and mix to cover the base of our skillet – add the stuffed eggplants side by side over the onion and tomato mixture, close the lid and bake in the oven for 1½ hours. Serve with bread and Greek yogurt.


Fresh Mint, Chives and Roasted Walnut Frittata

My favorite variation of this yummy appetizer or light meal is made by my mother-in-law –  here is how she makes it:
Servings: 3-6
5 eggs
4 cups chopped fresh mint
6 cups chopped green onions or Chives
2/3 cup chopped walnuts
1/3 cup plain yogurt
1-1/2 tablespoon salt
2 tablespoon all purpose flour
freshly ground black pepper
1/4 cup oil
  1. Preheat the oven to 375F.
  2. Put the chopped herbs in a colander with 1 tablespoon salt and leave for 30 minutes. Squeeze the herbs afterwards to remove excess water and salt
  3. Add all remaining ingredients except the oil and mix thoroughly.  Adjust seasoning to your taste
  4. Oil a baking sheet, cover with a parchment paper and then pour the remaining oil spreading it evenly
  5. Add the herb mixture and bake for 20 to 30 minutes until golden brown.
  6. Serve hot or cold with lavash bread and greek yogurt