Easy Persian Recipes in English
Broad Beans – Baghali

Broad Beans – Baghali

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Baghali - Broad Beans

Baghali – Broad Beans

Broad beans or Baghali is commonly used around the world. It is also known as Fava beans.

Baghali can be used fresh, frozen or dried. I prefer to use the frozen beans, and always have a couple of packets in the freezer.

Baghali Polo is a popular Iranian rice dish with dill.

If using the frozen beans, you will need to remove the lighter green out husk as shown in the pictures below. A little time consuming, but is well worth the effort.

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Adas

Adas

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Adas - Green Lentils

Adas – Green Lentils

Adas or more commonly known in the west as Green Lentils is an inexpensive source of protein.

Adas – green lentils – is the main ingredient Continue reading

Zereshk – Barberry

Zereshk – Barberry

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Zereshk, or Barberry is a small, sour, red berry. Used in Persian rices dishes or to add interest to jams and jellies, this berry is available dried from Persian or Afghani grocery stores.

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Yoghurt

Yoghurt

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Yoghurt is a dairy product produced by adding a culture to milk and allowing to incubate producing a thick substance. Yoghurt used in traditional Persian cooking is very thick and Continue reading

Torshee

Torshee

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Torshe

Torshe

Torshee is the Persian form of pickles.

Fruit and or vegetables that are preserved in vinegar and flavoured with spices and herbs.

Tahdig

Tahdig

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Tahdig, literally “the bottom of the pot”, is the crunchy crust formed at the bottom of the rice dish resulting from the temperature increase at the end of the cooking cycle for the rice.

Spinach

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A green leafy vegetable high in iron. Use either English spinach or Baby spinach leaves.

Salep

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A white flour made from grinding the dried tubers of an Orchid species.Salep is the “secret ingredient” to Persian Ice cream or Bastani Salabi. salep is more commonly used in Continue reading

Rose Water

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Rose water, a by product of the production of Rose Oil is used extensively in Persian and Middle Eastern Cuisines. Rose Water can have an overpowering effect, so use sparingly Continue reading

Tomato Paste

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Traditional Tomato Paste is strong, thick and slightly sour. It is used to add a rich summer flavour to the winter soups and stews of Iran. Always try to use Continue reading