Yes, I know it’s not Easter.  But I happened to find some Vidalia onions in my kitchen and I decided to experiment with a method of dying eggs naturally.  Last year at Easter time, we visited my mother in law’s home and she greeted us with eggs that had a rusty red shade of coloring.  It was explained to me that in the Chaldean tradition, a part of the celebration of Easter is dying eggs to eat with the family.  The method is simple.  Just take the peel off some onions (the more intense the color, the better) and boil them together with the eggs as you would for hard boiled eggs.  Even if it’s not Easter, children (and some adults) love to have eggs that are a different color!

Now, a recipe for a real meal in the Chaldean cooking tradition. 

“The name biryani or biriani (Nastaliq بریانی ;Devanagari) is derived from the Persianberyā(n) (بریان) which means "yummy" or "roasted". Biryani is a family of Middle Eastern, South Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt.”  (Wikipedia)

The following is the explanation of how to make biryani, according to Chaldean cooking tradition.  I got the instructions from my sister in law, an Iraqui born Chaldean now living in Michigan, in the United States.

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