-
Roasted Eggplant Dip – Borani Bademjan
Read more: Roasted Eggplant Dip – Borani BademjanRoasted Eggplant is the perfect base for a vegan dip. Mashed with garlic, and the added tang of pomegranate syrup, this version has different twist of various flavours. Eggplant or Bademjan is very popular in our house. It can be cooked in many ways, fried, roasted and even boiled. Eggplant used to be very bitter,…
-
Walnuts
Read more: WalnutsWalnuts are used extensively in Persian Cuisine. The preferred walnut to use is direct fomr the shell, but this can take a lot of time to crack the shells, so it is much easier to use the prepacked walnut kernels.
-
Fesenjan Sauce- Walnut and Pomegranate Sauce
Read more: Fesenjan Sauce- Walnut and Pomegranate SauceThis Fesenjan recipe must be the easiest Persian recipe I have discovered. A few minor adaptions as suggested by some friends over time makes this recipe a culmination of knowledge. Only three ingredients, walnut, pomegranate syrup and our secret ingredient. This sauce recipe is equally delicious over chicken or mushrooms, served with jeweled Persian rice…
-
Ash Reshteh – Persian Noodle Soup
Read more: Ash Reshteh – Persian Noodle SoupA quick and easy version of the traditional Ash Reshteh. Enjoy!
-
Morgh-e-Kofta Baghali Polo – Chicken Meatballs with Broad beans and Rice
Read more: Morgh-e-Kofta Baghali Polo – Chicken Meatballs with Broad beans and RiceThis recipe is something a little different. Layers of rice, broad beans, chopped garlic chives and small chicken meatballs, with tarragon. A friend recently gave me a huge bunch of fresh tarragon which inspired this recipe. Tarragon and chicken go together really well, and Baghali Polo is a firm favorite in our family. Garlic chives…
-
Khoresh Morgh-e Esfenaj – Chicken Stew with Spinach
Read more: Khoresh Morgh-e Esfenaj – Chicken Stew with SpinachThis recipe for Khoresh Morgh-e Esfenaj is a fairly recent addition to our family meals, with my husband finding a recipe when looking online for ideas for dinner one night. We have, of course, adapted it to make it a quick and easy meal. You can make it your own by using different sabzi’s or…
-
Ghorabieh – Persian Almond Cookies
Read more: Ghorabieh – Persian Almond CookiesGhorabieh is a soft chewy almond macaroon popular in Iran. This version doesn’t use flour, and is Gluten Free. The rose water and cardamom adds a lovely middle eastern flavour to this cookie. I usually make this recipe when I have left over egg whites from making Tachin or fresh Barbari bread. Traditionally these cookies…
-
Salmon and Dill Layered Rice – Sabzi Mahi Polo
Read more: Salmon and Dill Layered Rice – Sabzi Mahi PoloI recently had a similar dish to this at a friends house and it was absolutely delightful. So when we had left over Salmon from Christmas lunch this year I decided to make my own rendition of Sabzi Mahi Polo. Hope you enjoy it. My husband had cooked the salmon on the BBQ for Christmas…
-
Khoresh Gheymeh Bademjan – Persian Stew with Split Peas and Eggplant
Read more: Khoresh Gheymeh Bademjan – Persian Stew with Split Peas and EggplantOne of our favourite recipes to prepare in advance to batch cook and freeze is this Khoresh Gheymeh Bademjan recipe. The eggplant and tomato topping adds a more elegant twist to this traditional recipe. This version is vegetarian but can just as easily be made with chunks of lamb. Things to note when making Khoresh…
-
Orbital Stand Mixer
Read more: Orbital Stand MixerAn orbital stand mixer is a good idea to make the delectable Persian sweets. The stand mixer allows you to have both hands free, and the orbital rotation of the mixer ensures that all ingredients in the bowl are mixed evenly. Tips to consider when choosing an Orbital Stand Mixer To be able to fully…
-
Sour Cherry and Oat Cookies
Read more: Sour Cherry and Oat CookiesSour cherry and oat cookies is the first of my experimenting with the sour cherries, to add a Persian twist to some of our regular Western recipes. This is a variation of “Crinkle Top Raisin Oatmeal Cookies” I replaced the raisins with sour cherries (albaloo) and the result was quite amazing. The sour cherry added…
-
Dried Sour Cherry – Albaloo
Read more: Dried Sour Cherry – AlbalooDried sour cherries are used in many dishes and is otherwise known as the morello cherry. The dried sour cherry or Albaloo has very dark red skin flesh and juice, almost black and tastes quite tart. As with many fruits in Iran, the dried sour cherry is traditionally dried and used all year around and…
