Editor’s Note: This is the third in a series of five stories we will be running about cultural dish recipes. 

Sophomore Stacey Azizan cooks with her father, Armenian father Sako Azizan every Sunday. It is a family tradition that she started with her mother, Violet Azizan when she was very young. Violet is a proud Assyrian. She loves to cook and prepare their family meals. As a family they have all agreed on their top two favorite dishes. Yogurt & dolma — which is stuffed grape leaves — and Biryani, a special dish for only special occasions.

Biryani as a spicy rice mix with meat, chicken, eggs, potatoes and more. Biryani is a must at every special occasion. Chicken Biryani is a flavorful rice dish made with fragrant Basmati rice. There are many different varieties of Biryani.

Ingredients:
Chicken with bones – 2 lbs, cut
Basmati Rice – 2 cups
Water – 8 cups
Yogurt (Curd) – 1.5 cups
Potatoes – 1, large (cubed) – optional
Oil – 3 tbsp
Clarified Butter (Ghee) – 2 tbsp
Garlic – 2 tsps (minced)
Ginger – 2 tsps (minced)
Green Chili – to taste
Cinnamon Stick – 2
Bay Leaves – 2
Black Cardamom – 1
Mace – 3
Green Cardamoms – 4
Cloves – 4
Whole Peppercorns – to taste
Golden Raisins – 1 tbsp
Cashews – 1 tbsp (heaped)
Salt –
Black Cumin – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder –
Saffron (Kesar) – 1/4 tsp
Mint Leaves – 2 handfuls (chopped)
Cilantro – 1/4 cup (chopped)
Fried Onions – 1 cup (divided)

The next dish they prepare is yogurt & dolma, this is a traditional meal for all of the Assyrian people. It is stuffed grape leaves.

“This is my all time favorite dish. I love when my mom makes dolma. Just the flavors and different spices in all the foods my mom makes are always so good,” said Azizan.

Ingredients:
Pine nut dolmades
1 14 1/2 ounce can diced tomatoes
1 cup long-grain white rice
1 cup thinly sliced green onions
1/2 cup (packed) finely chopped fresh mint (about 3 bunches)
1/2 cup (packed) finely chopped fresh dill (about 4 bunches)
1/2 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
2 large garlic cloves, minced
52 (about) grape leaves from jar (about two 2-pound jars)
1/4 cup fresh lemon juice
Yogurt-Feta dip
1 cup plain yogurt (do not use low-fat or nonfat)
4 ounces feta cheese, crumbled
1 large green onion, cut into 1-inch pieces
1/4 teaspoon grated lemon peel

“If anyone at home is trying to prepare any of these meals, just know that you can always add your own spice to it and make it your own,” said Violet. “Enjoy!”