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 »
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 »