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July 21


Saint of the day:
Saint Daniel the Prophet

Old Testament of the Bible: the book of Daniel


The Story of Saint Daniel the Prophet

Saint Daniel the Prophet is celebrated on July 21st in Roman Catholic Church, December 17th in the Greek Orthodox Church, and on Tuesday after the fourth Sunday of Pentecost in the Armenian Apostolic Church.


The name Daniel mean “God is my Judge”. The canon of Catholic scripture contains the Book of Daniel as part of the Old Testament. In it we hear the tale of Daniel and his three companions carried off to Babylon following the capture of the city by Nebuchadnezzar. They were to be trained in the court and are given new names. In observance of Jewish dietary law, they refuse the food and wine provided by the king.

Daniel and his friends gain a reputation for great wisdom. In a number of instances Daniel is the only one who can interpret the dreams of the king, including a dream which foretells the fall of the king’s rule to the rule of the Medes and Persians. Under the new rule, Daniel is appointer to a high position. jealous rivals seek to destroy him by accusing him of worshiping God instead of the king. He is thrown into a den of lions where they assume he will be torn to pieces, but he is rescued from the lions den through his trust in the Lord.

Daniel had a number of visions and in the New testament in Matthew 24:15 Jesus recognizes Daniel as a prophet of God.

Daniel Profeta - PRC_Congonhas-Profetas-111.jpeg








The tomb of Daniel in Susa, Iran

The last mention of Daniel in the Book of Daniel is in the third year of Cyrus (Daniel 10:1). Rabbinic sources suppose that he was still alive during the reign of the Persian king Ahasuerus (better known as Artaxerxes – Babylonian Talmud, Megillah 15a, based on the Book of Esther 4, 5), but he was killed by Haman, the wicked prime minister of Ahasuerus (Targum Sheini on Esther, 4, 11). The 1st century Jewish writer Josephus reported that Daniel's body lay in a tower in Ecbatana in Parthia, alongside the bodies of the kings of the Medes and Persians; later Jewish authorities said he was buried in Susa, and that near his house were hidden the vessels from the Temple of Solomon. Muslim sources reported that the Muslims had discovered his body, or possibly only a box containing his nerves and veins, together with a book, a jar of fat, and a signet ring engraved with the image of a man being licked by two lions. The corpse was reburied, and those who buried it decapitated to prevent them from revealing the spot. Today six cities claim Daniel's Tomb: Babylon, Kirkuk and Muqdadiyah in Iraq, Susa and Malamir in Iran, and Samarkand in Uzbekistan. The most famous is that in Susa, (Shush, in southern Iran), at a site known as Shush-e Daniyal. According to Jewish tradition the rich and poor of the city quarreled over possession of the body, and the bier was therefore suspended from a chain over the centre of the river. A house of prayer open to all who believed in God was built nearby, and fishing was prohibited for a certain distance up and down the river; fish that swam in that section of the river had heads that glinted like gold, and ungodly persons who entered the sacred precinct would miraculously drown in the river. To this day the tomb is a popular site of pilgrimage.




His Dreams:

Daniel 7:13–14

13 “I was watching in the night visions, And behold, One like the Son of Man, Coming with the clouds of heaven! He came to the Ancient of Days, And they brought Him near before Him. 14 Then to Him was given dominion and glory and a kingdom, That all peoples, nations, and languages should serve Him. His dominion is an everlasting dominion, Which shall not pass away, And His kingdom the one, Which shall not be destroyed.

Old Testament:

Genesis 1:1-5

The History of Creation

1 In the beginning God created the heavens and the earth. 2 And the earth was a formless and desolate emptiness, and darkness was over the surface of the deep, and the Spirit of God was hovering over the surface of the waters. 3 Then God said, “Let there be light”; and there was light. 4 God saw that the light was good; and God separated the light from the darkness. 5 God called the light “day,” and the darkness He called “night.” And there was evening and there was morning, one day.

New Testament:

John 1:1-5

The Eternal Word

1 In the beginning was the Word, and the Word was with God, and the Word was God. 2 He was in the beginning with God. 3 All things came into being through Him, and apart from Him not even one thing came into being that has come into being. 4 In Him was life, and the life was the Light of mankind. 5 And the Light shines in the darkness, and the darkness did not grasp it.

John 1:14  And the Word became flesh, and dwelt among us; and we saw His glory, glory as of the only Son from the Father, full of grace and truth.




The angel Gabriel visited Daniel

The angel Gabriel appears to the prophet Daniel and explains his visions (Daniel 8:15–26, 9:21–27).

The Gospel of Luke relates the stories of the Annunciation, in which the angel Gabriel appears to Zechariah and the Virgin Mary, foretelling the births of John the Baptist and Jesus, (Luke 1:11–38) (The Annunciation: Luke 1:26-45, 57-60)





Ghormeh Sabzi - Persian Herb Stew

Ghormeh Sabzi is among the most essential Persian recipes. It is often considered to be the national dish of Iran and its rich, aromatic flavor is celebrated in Persian communities around the world. Consisting of flavorful herbs and lamb, ghormeh sabzi is a cornerstone of Persian cuisine.


  • 1 cup dry kidney beans See the notes for using canned beans

  • 4 bunches parsley

  • 3 bunches cilantro

  • 2 bunches chives

  • 1 bunch fenugreek or 1 tablespoon dry fenugreek leaves

  • 1/3 cup vegetable oil + 3 tablespoon vegetable oil

  • 1 yellow onion diced

  • 1.5 lb beef or lamb cubed

  • 1 tsp turmeric

  • 4-5 cups water

  • 4-5 Persian dried limes Limoo amani

  • Salt and pepper to taste


  1. Soak kidney beans in a bowl of water for 2-3 hours.

  2. Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.

  3. Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add ⅓ cup vegetable oil and saute for 15 more minutes on low heat. Set aside.

  4. Heat 3 tablespoon vegetable oil in a large pot over medium heat. Saute onion until translucent.

  5. Add cubed beef or lamb and turmeric, Saute until the color is light brown.

  6. Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.

  7. Rinse kidney beans and add it to the stew.

  8. Cover and cook for 30 minutes.

  9. Add sauteed herbs and cover. Cook for 1 - 1 ½ hour on low heat.

  10. Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.

  11. Top with pomegranate for a pop of color!

  12. Serve with Persian Steamed White Rice and Enjoy!


  • In case of using canned kidney beans, rinse them and add them in the end right before Persian dried lime.

  • You can make ghormeh sabzi using dried herb mix. Soak the herb mix in water for 10 minutes, squeeze out the water and saute the herbs in vegetable or olive oil. Then proceed with the recipe. (more information in the post) 

  • To make ghormeh sabzi in instant pot:

    • Press saute button on instant pot and heat the vegetable oil. Saute onion until golden brown and add the lamb and turmeric. Sear until brown. 

    • In a large pan, cook the herbs with oil for about 15 minutes until dark in color. 

    • Add the herbs to the lamb and onion. Add water and lock the lid. Set the timer for 20 minutes. When the time is up, do a natural release. 

    • Open the lid and add rinsed canned kidney beans and poked Persian dried limes. Season with salt and pepper. 

    • Press the saute button and simmer with the lid off for about 15 minutes. 

  • To make ghormeh sabzi in slow cooker:

    • Follow the recipe up until having sauteed onion and lamb and sauteed herbs. 

    • Place them in the slow cooker and add water. 

    • Cover and cook on high for 6 hours or on low for 8 hours. 

    • Add in rinsed canned beans and Persian dried limes. 

    • Cook on high for about 30 minutes. 

    • Serve warm with rice. 

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