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.

Ingredients:

  • 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 »

Macaroni mix, Iranian Style

In Iran the most common type of pasta dish is made by steam-cooking macaroni, mixed with a thick meaty sauce. The method is basically the same as cooking mixed rice, or polow.  Back in Shiraz, my mom, my sisters, and later myself used to make “macaroni” at least once a week for dinner, and I used to love it.

For some reason, thought, I quite cooking it once I learned to cook pasta varieties served with sauce on the side.  Just a couple of nights ago, I made a nostalgic “trip” and cooked Iranian style macaroni after what seems like ages!  It turned so good that I thought it is worth sharing. Read the rest of this entry »


Egg and spinach breakfast (nargesi)

This simple and pretty breakfast is called naregsi in Persian, alluding to narcissus flower or narges.

Ingredients (1 Serving): Read the rest of this entry »