On Mother’s Day, many people celebrate the presence of their mothers in their lives by sending flowers and cooking. Sisters Yasameen and Sheila Sajadi founded the sauce company in honor of their mother Fatima and the “magic” of her chutney recipes.
“We come from a really big family,” Sheila Sajjadi said. “We spent a lot of time cooking together in the kitchen and a lot of time around the dinner table, and the star of every meal was her mother’s coriander and ginger chutney.”
Yasameen Sajadi and her mother Fatima at the farmers market.
Provided photo
Starting in 2014, the sisters bottled their mother’s bright, fresh green chutney to sell at farmers markets across the state. It also added spicy chutneys, mango varieties and lemon her aioli along the way and expanded to stores nationwide. Target and Kowalski.
Yasameen Sajadi specifically describes mango chutney as “spicy, sweet, and spicy,” and suggests a variety of ways to enjoy it, such as on crackers with goat cheese, on fish, and on ice cream. There is.
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How to enjoy Maza
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The goal of the sisters’ chutney business is to add flavor to any dish, reflecting the meaning of the Persian word maaza. But the meaning of Maza goes beyond just the taste.
“For us, it also means the perfect moment, the perfect golden hour or the perfect meal to share with family,” Sheila Sajjadi said.
Their mothers have played a central role in creating these perfect moments.
“She is the one who knows the taste of Maza,” said Sheila Sajjadi.
The sisters are now mothers with children. And they cook for their families with love, just like their mothers did.
“My mother’s intuition comes from her heart,” Yasameen Sajadi said.
To hear the full interview with Yasameen and Sheilla Sajady, click play in the audio player above. The recipe using mother lemon aioli is as follows.
Seared salmon with mango salsa & maza lemon aioli
salmon
Maza Salmon with Lemon Aioli is just one of the many ways to use this sauce.
Courtesy of Maza
3 6 oz salmon fillets
Olive oil
cumin
oregano
salt and pepper taste
maza lemon aioli
mango salsa
2 large mangoes, diced
1/2 red onion, chopped
1 diced jalapeño
1 English cucumber, diced
juice of 1 lime
1/2 cup chopped cilantro
salt and pepper taste
preparation
direction:
1. Prepare the salsa. Combine mango, red onion, jalapeño, cucumber, lime juice, cilantro, salt, and pepper in a medium bowl. Taste and adjust seasoning.
2. Prepare the salmon. Pat salmon dry with paper towels. Drizzle the salmon with olive oil, sprinkle with cumin, oregano, salt, and pepper, and toss the spices into the salmon.
3. Heat 1 to 2 tablespoons of olive oil in a nonstick pot over medium heat. Once the olive oil begins to shimmer, place the salmon, flesh side down, in the pan (it should sizzle when placed in the pan). Grill the salmon for 3 minutes, then turn and continue cooking for 3 to 4 minutes or until desired doneness. Let’s set it aside.
4. Spoon the Maza Lemon Aioli and the salsa generously over the salmon. enjoy!
