Last year I had the pleasure of meeting Samin Nosrat for the first time and it felt like we all became instant great friends. She is one of the most delightful people in the food (and all-around) community and I’m so thrilled to welcome her for a special holiday DIY. Take it away, Samin!
I grew up celebrating Nowruz, or Persian New Year, where one of my favorite traditions was dyeing eggs to symbolize fertility and abundance for the new year table, or Haft-Sin. Now, as a professional cook, I marvel at the myriad ways food affects our lives and traditions beyond the dining table.
A few years ago, I met Kristine Vejar, whose passion for fiber-based arts is wildly apparent from the moment you step into her beautiful Oakland shop, A Verb for Keeping Warm. I began wondering — could she come up with a dyeing method that would yield delicious, properly cooked eggs with vibrantly colored shells? Does it always have to be one or the other? The answer is a resounding no!
On a recent morning, we invited friends, photographer Terri Loewenthal and artist and stylist Aleishall Girard Maxon, to lend their talents to this tutorial. Terri shot everything on medium format film, and the light was ethereal that day. Aleishall’s delicate touch made everything look even more beautiful than we could have imagined.
These eggs will thrill your eyes and your tastebuds. Use them to make egg salad, radish + egg and butter sandwiches, egg and anchovy toasts, or just snack on them with a little flaky sea salt and freshly ground black pepper.
-Saucepan or stockpot
-4 cups shredded red cabbage (1/2 head of cabbage)
-3 cups yellow onion skins (9 yellow onions)
-3 cups chopped red beets (2 large red beets)
-1 tablespoon turmeric
Optional and luxurious: 1 teaspoon saffron threads