Apple & Dried Apricot Stew (khoresh Sib o aaloo)

What comes to your mind first, when you see or think of an apple? Eve? Newton?  Steve Jobs? Or Fall and pie ?? Amazing how omnipresent apple is, isn’t it? And how diversified, beneficial and of course delicious this “forbidden” fruit of wisdom is.

Iranian culture and literature is full of apple-related references as well, and culinary wise, we cook with apple not only in the Fall but also in spring when a particular type of small sour apple is in abundance in some of Iranian southern cities such as Shiraz. Read the rest of this entry »

Lentil Salad with Bell Pepper & Cumin

As promised in my previous blog post, here is the recipe for a hearty salad, to add more color and flavor to any autumn table.


  • 1 cup large lentil
  • 4 halves of bell peppers in green, red, orange and yellow, (1 half, each)
  • ¼ tbsp. cumin
  • Fresh lemon juice, salt and olive oil as desired Read the rest of this entry »

Pomegranate Stew, anaar-daneh mosamma: A Persian dish of fall & love

Fall maybe associated with pumpkin & apple pies, Halloween and Thanksgiving if you reside in the northern hemisphere; and fall is certainly associated with a rainbow of colors no matter where you live. For me, as an Iranian, fall is also strongly linked to my Persian heritage and one of its most beautiful manifestations, Mehregan, or Fall Festival.

This 4000-year old tradition, originally celebrated for the six first days of autumn, has its roots in Zoroastrian religion as well as having cosmic and seasonal connotations:  It is a festival to acknowledge the Autumn Equinox and honor the god of justice “Mehr”; it is also a celebration of the end of harvest season and a way to express gratitude for the gift of nature and gods.  Today, Mehregan has gained even more significance, especially among Iranian expatriates as a means to familiarize the world with Iranian culture, and to preserve what some feel is being diminished by the current regime of Iran.

This year, a group of over twenty active and talented Persian Cuisine Bloggers and writers from around the world got together and decided to have a Persian Food Round Up for the occasion of Mehregan. I am honored and thrilled to have been invited to join this exciting initiative. Please scroll down to see the list of links to these blogs and find out about their selection of Fall-theme Persian dishes. Read the rest of this entry »

Eggplant wraps, Iranian style

As a Persian saying goes “My eyes sees, my soul desires”, I initially just saw a picture of someone’s platter of eggplant wraps posted on her fb page.

The picture, posted from Tehran, did not contain any recipe and I was not personal enough with the owner to ask for one. So, I started looking into Persian food sites and blogs for the recipe without much success. Although the food itself is not Persian, the method of wrapping looked quite “Persianized”, pretty much in grape leaf dolemh fashion. I did however come up with a lot of scattered info, which coupled with my impression of the initial picture and some culinary creativity resulted in what you see and read below. It was my first experiment with eggplant wraps and I am delighted to say it turned just perfect – both physically and sensually.

Read the rest of this entry »